JP4822557B2 - Soy milk-like pot seasoning - Google Patents

Description

  The present invention relates to a novel pot seasoning liquid mainly composed of soybean powder and soy sauce, and more particularly to a pot seasoning liquid that is less likely to aggregate and precipitate from soybean powder in boiled juice when cooked with ingredients.

A soymilk pan is a dish in which ingredients such as vegetables and meat are boiled and seasoned with a seasoning liquid containing soymilk and soy sauce.
Conventionally, a seasoning containing soy milk, vegetable juice, and dried okara powder is known (see, for example, Patent Document 1), but no pot seasoning containing soy flour and soy sauce is known.

  In addition, when soy flour is added and used with a soy sauce water dilution in a pan, and ingredients such as vegetables and meat are boiled, the soy flour is influenced by the ingredients of the broth coming out of the ingredients, Aggregates or precipitates in the broth, and the body and umami become weak.

JP 2006-254803 A

  The present invention mainly consists of soy flour and soy sauce, which is difficult to aggregate and precipitate derived from soy flour when ingredients such as vegetables and meat are boiled in an aqueous solution containing soy flour and soy sauce in a pan. An object is to obtain a new pot seasoning liquid.

As a result of intensive studies to solve the above problems, the inventors of the present invention suspended soybean powder and sodium hydrogen carbonate in water, and heated to obtain a soymilk-like composition having a pH of 7.5 or more. It was found that the above-mentioned problems can be solved when the mixture is filled in a heat-resistant container and sterilized by retort. The present inventors have completed the present invention based on this finding. That is, the present invention is a pot seasoning liquid shown below.
(1) Soy flour and sodium bicarbonate are suspended in water, heated to obtain a soymilk-like composition having a pH of 7.5 or more, and after adding and mixing the seasoning liquid, this is filled in a heat-resistant container and sterilized by retort. A hot pot seasoning.
(2) Soy flour, sodium hydrogen carbonate and soy milk are suspended in water, heated to obtain a soy milk-like composition having a pH of 7.5 or higher, and a seasoning liquid other than soy milk is added and mixed, and then filled into a heat-resistant container. A pot seasoning liquid characterized by sterilizing the retort.

  According to the present invention, when an ingredient such as vegetables and meat is boiled with an aqueous solution containing soybean powder and soy sauce in a pot, the novel pot seasoning liquid with less aggregation and precipitation derived from the soybean powder Can be obtained.

  Examples of soy flour include powders obtained by pulverizing whole soybeans, moulted soybeans, or defatted soybeans.

  Examples of soy sauce include any soy sauce such as thick soy sauce, light soy sauce, tame soy sauce, white soy sauce, and re-soy soy sauce obtained by a normal soy sauce brewing method.

Seasonings include soy milk, miso, sauce, alcoholic beverages, vinegar, fruit juice, salt, sugar, extract, organic acids, amino acids, taste nucleic acids, miso, flavoring, spices, colorings, vitamins, preservatives, increases An aqueous solution containing one or two or more kinds of adhesives at an appropriate concentration can be mentioned.
As for the above-mentioned soymilk, soy beans are soaked in water, mashed with water and filtered to remove the dried sardine, or after cooking the soybeans, ground, filtered and removed from the okara And commercially available soy milk.

  In the present invention, it is important to add sodium hydrogen carbonate to the aqueous solution, and when using other alkalis such as sodium hydroxide, it is possible to remarkably suppress the formation of aggregates in the broth. I can not expect.

  In order to carry out the present invention, first, soy flour and sodium bicarbonate are added and suspended in water, or soy flour and sodium bicarbonate are added and suspended in water, and soy milk is added, and then this is heated. Thus, a soymilk-like composition having a pH of 7.5 or more is obtained.

  The above heat treatment is carried out at 60 to 80 ° C. for 5 to 30 minutes with stirring under opening. By this heating, a soymilk-like composition having a pH of 7.5 or more can be easily obtained. In the present invention, it is important that the pH is 7.5 or more, and if it is less than that, a pot seasoning liquid with little aggregation and precipitation derived from soybean flour cannot be obtained. On the other hand, a pH of 7.5 or more is preferable because a pot seasoning liquid with little aggregation and precipitation derived from soybean powder can be obtained.

  The soymilk-like composition is filled in a heat-resistant container and sterilized by retort. The composition is filled in a general retort pouch, degassed if necessary, and then sealed (heat-sealed). A method of performing a seasoning treatment at the same time as the retort treatment at a temperature of 100 ° C. or higher, preferably 115 to 130 ° C. and necessary sterilization time at that temperature, for example, 5 to 60 minutes can be mentioned. For example, the treatment is preferably performed for about 5 to 60 minutes under conditions of a pressure of 0.8 to 1.7 kg / cm 2 (gauge pressure) and 115 to 130 ° C. using a steam retort device, a hot water retort device, or the like. It is more preferable to perform the treatment at a pressure of 1.0 to 1.5 kg / cm 2 (gauge pressure) and 121 to 127 ° C. for about 5 to 60 minutes.

Ingredients used for pots include vegetables such as Chinese cabbage, green onions and spring chrysanthemum, meat such as pork and chicken, seafood such as salmon, tara, shrimp, crab, tofu, konjac, etc. Can be mentioned.
Hereinafter, the present invention will be described more specifically with reference to examples.

(Manufacture of pot seasoning liquid using whole soybean powder and soy sauce)
Suspend 30 g of whole soybean powder with a particle size of 0.4 mm or less in 200 ml of water, add about 1 g of sodium hydrogen carbonate, add 200 ml of water to the material homogenized with a homomixer, and heat and stir at 70 ° C. for 10 minutes. A whole soybean powder suspension with pH 8.0 was obtained. To this whole-grain soybean powder suspension, 20 ml of light soy sauce, 10 g of kelp extract, 5 g of sugar, 1 g of sodium glutamate, 0.1 g of inosinic acid are mixed, and an appropriate amount of sodium chloride and water are added to obtain a salt concentration of 1.0%. (W / v), 1000 ml of a soymilk-like composition having a pH of 7.2 was obtained.
Next, this composition is filled in a standing retort pouch, deaerated and then heat-sealed (sealed). Finally, it is placed in a pressure heat sterilizer and sterilized at 120 ° C. for 45 minutes. The novel pot seasoning liquid of this invention was obtained.

(Comparative Example 1)
In the preparation of the pot seasoning liquid of Example 1, the pot seasoning liquid of Comparative Example 1 was obtained in the same manner except that sodium bicarbonate was not used. During the pot seasoning liquid manufacturing process, the whole soybean powder suspension after heating and stirring at 70 ° C. for 10 minutes had a pH of 6.9.

(Comparative Example 2)
In the method for producing a pot seasoning liquid of Example 1, the pot seasoning liquid of Comparative Example 2 was obtained in exactly the same manner except that heating and stirring at 70 ° C. for 10 minutes were not performed. In addition, the whole-grain soybean powder suspension was pH 7.2 during the pot seasoning liquid manufacturing process.

(Comparative Example 3)
In the method for producing a pot seasoning liquid of Example 1 above, a pot seasoning liquid of Comparative Example 3 was obtained in exactly the same manner except that sodium hydroxide was used instead of sodium bicarbonate. In addition, during the pot seasoning liquid manufacturing process, the whole-grain soybean powder suspension after heating and stirring at 70 ° C. for 10 minutes was pH 8.0.

(Soymilk agglutination test in a pot)
Using the pot seasoning liquids of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3, pot dishes were prepared and the state of agglomeration of the broth was compared.
That is, the ingredients of the present invention, Comparative Examples 1, 2 and 3 were put in a clay pot and heated to 90 ° C. or higher, and then the ingredients were added. The ingredients used were Chinese cabbage and pork cut into appropriate sizes according to a conventional method. After adding the ingredients, after boiling the seasoning liquid at 90 ° C or higher, boil for 10 minutes, remove all ingredients, take a certain amount of agglomerates in the broth left in the pan, and confirm with the naked eye .
Table 1 shows the observation results for the agglomerates in the broth after heating the ingredients.

(Manufacture of pot seasoning liquid using whole grain soybean flour, soy milk and soy sauce)
Suspend 30 g of whole soybean powder with a particle size of 0.4 mm or less in 200 ml of water, add about 1 g of sodium bicarbonate, add 100 g of commercially available soy milk to the mixture homogenized with a homomixer, and heat at 70 ° C. for 10 minutes. Stirring to obtain a whole soybean powder suspension with pH 8.0. To this whole-grain soybean powder suspension, 20 ml of light soy sauce, 10 g of kelp extract, 5 g of sugar, 1 g of sodium glutamate, 0.1 g of inosinic acid are mixed, and an appropriate amount of sodium chloride and water are added to obtain a salt concentration of 1.0%. (W / v), 1000 ml of a soymilk-like composition having a pH of 7.2 was obtained.
Next, this composition is filled in a standing retort pouch, deaerated and then heat-sealed (sealed). Finally, it is placed in a pressure heat sterilizer and sterilized at 120 ° C. for 45 minutes. The novel pot seasoning liquid of this invention was obtained. Ingredients were put into this seasoning liquid to produce a hot pot dish, so that there was little aggregation and precipitation of soybean powder and soy milk, and the taste was rich and rich.

Claims (2)

  It is characterized by suspending soy flour and sodium bicarbonate in water, heating to obtain a soymilk-like composition having a pH of 7.5 or more, adding and mixing seasoning liquid, filling it into a heat-resistant container, and sterilizing by retort To make pot seasoning.   Soy flour, sodium bicarbonate and soy milk are suspended in water and heated to obtain a soy milk-like composition with a pH of 7.5 or higher. After adding and mixing a seasoning liquid other than soy milk, this is filled in a heat-resistant container and retort sterilized. A hot pot seasoning liquid.