JP7703315B2 - Concentrated seasoning composition - Google Patents

Description

The present invention relates to a concentrated seasoning composition.

Concentrated seasoning compositions for preparing cooked dishes are known. The concentrated seasoning compositions are used to obtain cooked dishes by diluting them with water. An example of a concentrated seasoning composition is a solid roux. A cooked dish can be obtained by dissolving the solid roux in water, mixing it with other ingredients as necessary, and heating it, etc.

There are various requirements for concentrated seasoning compositions. For example, Patent Document 1 (JP 2020-80706 A) describes an invention that aims to provide a solid roux that does not produce bloom and has a transparent appearance when dissolved during cooking. Patent Document 1 describes a solid roux that includes a powdered raw material, fats and oils, and an emulsifier with an HLB of 7 or less, the powdered raw material includes starch, the proportion of particles with a particle size of 300 μm or less in the powdered raw material is 80% or more, and the emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides.

JP 2020-80706 A

Meanwhile, the present inventors have been studying a concentrated seasoning composition for a cooked food containing meat with a relatively high fat content (e.g., 15% by mass or more) as an ingredient, and have found that cooked food using meat with a high fat content has a problem that oil floats easily.
In addition, concentrated seasoning compositions are also required to provide cooked foods with a good texture.
Therefore, an object of the present invention is to provide a concentrated seasoning composition that can suppress floating of oil without impairing the texture in cooked foods using meat with a relatively high fat content.

The present inventors have found that the above problems can be solved by using a concentrated seasoning composition having a specific composition. That is, the present invention includes the following features.
[1] A concentrated seasoning composition for cooking meat having a fat content of 15% by mass or more, comprising a low-amylopectin starch raw material having an amylopectin content of less than 80% by mass in the starch, and a high-amylopectin starch raw material having an amylopectin content of 80% by mass or more in the starch.
[2] The concentrated seasoning composition according to [1], wherein the content of the high amylopectin starch raw material is 0.1 to 1 part by mass per 1 part by mass of the low amylopectin starch raw material.
[3] The concentrated seasoning composition according to [1] or [2], wherein the cooked product is a cooked product to which 0.5 to 6 parts by mass of water is added per 1 part by mass of the concentrated seasoning composition during cooking.
[4] The concentrated seasoning composition according to any one of [1] to [3], wherein the low amylopectin starch raw material comprises at least one selected from the group consisting of wheat flour, corn starch, potato starch and rice flour.
[5] The concentrated seasoning composition according to any one of [1] to [4], which is solid.
[6] The concentrated seasoning composition according to any one of [1] to [5], wherein the cooked food is phat kapao rice, keema curry, taco rice, lu rou fan, meat sauce, stir-fried minced meat, stir-fried meat and vegetables, or chili con carne.

The present invention provides a concentrated seasoning composition that can suppress oil floating even in cooked foods that use meat with a relatively high fat content.

The concentrated seasoning composition according to an embodiment of the present invention is used to prepare a cooked product containing meat with a high fat content (e.g., 15% by mass or more) as an ingredient. The concentrated seasoning composition contains a low-amylopectin starch raw material in which the amylopectin content in the starch is less than 80% by mass, and a high-amylopectin starch raw material in which the amylopectin content in the starch is 80% by mass or more.

(Cooked items)
The cooked product obtained by using the concentrated seasoning composition according to the present embodiment is obtained by diluting the concentrated seasoning composition in water and cooking (e.g., heating) it together with ingredients including meat. This results in a cooked product in which ingredients and sauce are combined. In such cooked products, if the meat has a high fat content, oil floating tends to occur in the sauce. However, according to the present embodiment, since the concentrated seasoning composition has a composition that suppresses oil floating, oil floating can be prevented even when meat with a high fat content is used.

The meat used as the ingredient preferably has a high fat content, since this embodiment is more likely to produce its effects. For example, the fat content of the meat is 15% by mass or more, and preferably 15 to 40% by mass.
The type of meat is not particularly limited, but may be, for example, ground pork, ground beef, pork belly, beef belly, or offal.

The smaller the amount of water added during cooking, the more noticeable the oil floating on top will be, making it easier to achieve the effects of this embodiment.
The amount of water added during cooking is, for example, 0.5 to 6 parts by mass, preferably 1 to 5 parts by mass, and more preferably 1.5 to 3 parts by mass, per 1 part by mass of the concentrated seasoning composition.
The amount of water added during cooking is, for example, 0.1 to 1.0 part by mass, preferably 0.1 to 0.5 part by mass, per part by mass of meat having a fat content of 15% by mass or more.

Specific examples of cooked dishes include gapao rice, keema curry, taco rice, Lu Rou Fan, meat sauce, stir-fried minced meat, stir-fried meat and vegetables, and chili con carne, with gapao rice, keema curry, taco rice, Lu Rou Fan, meat sauce, and stir-fried minced meat being preferred.

(Composition of concentrated seasoning composition)
Next, the composition of the concentrated seasoning composition will be described. As described above, the concentrated seasoning composition according to the present embodiment uses two types of starch raw materials (a low-amylopectin starch raw material and a high-amylopectin starch raw material) in combination.

In this specification, the term "starch raw material" refers to a food raw material whose main component is starch (e.g., 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more). Examples of starch raw materials include starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, and processed starches thereof, as well as grain flours such as wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, proso flour, pigeon flour, and barnyard millet flour.

A high amylopectin starch raw material is a starch raw material having an amylopectin content of 80% by mass or more in starch. A high amylopectin starch raw material is easy to adsorb oil and fat. As a result, oil floating after cooking can be suppressed.
Examples of high amylopectin starch raw materials include tapioca starch, waxy corn starch, glutinous rice starch, potato starch, etc. Tapioca starch is preferred because it has little effect on the flavor.
The high amylopectin starch raw material in the concentrated seasoning composition is, for example, 1 to 30% by mass, preferably 2 to 20% by mass, and more preferably 3 to 15% by mass.

The low-amylopectin starch raw material refers to a starch raw material having an amylopectin content of less than 80% by mass in the starch. By using the low-amylopectin starch raw material, the texture of the cooked food can be made smooth.
The low amylopectin starch raw material may be, for example, at least one selected from the group consisting of wheat flour, corn starch, potato starch, and rice flour.
The low amylopectin starch raw material in the concentrated seasoning composition is, for example, 3 to 40% by mass, preferably 5 to 35% by mass, and more preferably 10 to 30% by mass.

The amylopectin content in starch can be measured, for example, by a two-wavelength measurement method using iodine staining.

From the viewpoint of preventing oil floating and achieving a smooth texture, the content of high amylopectin starch raw material per 1 part by mass of low amylopectin starch raw material is preferably 0.1 to 1 part by mass, and more preferably 0.2 to 0.8 parts by mass.

The form of the concentrated seasoning composition is not particularly limited, but may be, for example, a solid such as a block, flake, or granule, a paste, or a liquid. A solid form is preferable.

(Other ingredients)
The concentrated seasoning composition may further comprise, as other ingredients, food ingredients or additives used in the art.

Other components include, for example, fats and oils. The fats and oils are used, for example, to maintain the shape of a solid concentrated seasoning composition. The fats and oils are not particularly limited as long as they are edible fats and oils. The fats and oils may be natural fats and oils or processed fats and oils. For example, the fats and oils include at least one selected from the group consisting of animal fats and oils, vegetable fats and oils hardened therefrom, and the like. Examples of animal fats and oils include butter, beef tallow, and lard. Examples of vegetable fats and oils include margarine, palm oil, cottonseed oil, and corn oil.
The content of the oil or fat in the concentrated seasoning composition is not particularly limited, but is, for example, 5 to 90% by mass, preferably 10 to 60% by mass, and more preferably 20 to 50% by mass.

Other ingredients may include seasonings and spices. As the seasonings and spices, those commonly used in the art may be used without any particular limitation. For example, the seasoning may be at least one selected from the group consisting of amino acids such as glutamic acid, miso, soy sauce, sugar, salt, mirin, cooking sake, vinegar, ketchup, mayonnaise, medium-thick sauce, and oyster sauce. For example, the spices may be at least one selected from the group consisting of chili pepper, black pepper, ginger, and garlic. Furthermore, other ingredients may include dextrin.

In the following, examples will be described in order to explain the present invention in more detail. However, the present invention should not be interpreted as being limited to the following examples.

Examples and Comparative Examples
A wheat flour roux was prepared by a conventional method using fats and oils and wheat flour in the amounts shown in Table 1. The prepared wheat flour roux was then mixed with other ingredients in the amounts shown in Table 1 and heated and stirred until the temperature reached 100° C. It was then cooled to 60° C., filled into a container and cooled to solidify, thereby preparing concentrated seasoning compositions (block-shaped solid roux) of Examples 1 and 2 and Comparative Example 1.
In addition, other ingredients were mixed with the oils and fats in the amounts shown in Table 1, and the mixture was heated and stirred until the temperature reached 100° C. Then, the mixture was cooled to 60° C., and filled into a container and cooled to solidify, thereby preparing concentrated seasoning compositions (block-shaped solid roux) of Example 3 and Comparative Example 2.
The amount of each component shown in Table 1 is in parts by mass.
The wheat flour used had an amylopectin content of 72% by mass in starch (corresponding to a low-amylopectin starch raw material).
The cornstarch used had an amylopectin content of 72% by mass (corresponding to a low-amylopectin starch raw material).
The potato starch used had an amylopectin content of 79% by mass (corresponding to a low-amylopectin starch raw material).
The tapioca starch used had an amylopectin content of 83% by mass (corresponding to a high amylopectin starch raw material).

(Cooking and Evaluation)
300 g of ground pork (fat content: 17.2% by mass) and 300 g of onion were placed in a frying pan and heated.
Next, 100 mL of water was added to the frying pan and brought to a boil.
Next, the heating was stopped, 70 g of the concentrated seasoning composition according to each Example or Comparative Example was added, and the mixture was heated again to obtain a cooked product.
The resulting cooked products were evaluated for oiliness (after 20 minutes) and texture according to the following criteria. The texture was evaluated by five panelists according to the following criteria, and the scores of each panelist were averaged.
(Oil floating)
◯: The occurrence of oil floating is suppressed. ×: The occurrence of oil floating is noticeable. (Texture)
3: Smooth texture (same as Example 1)
2: The texture is smooth, but not as smooth as in Example 1. 1: The texture is rough (similar to Comparative Example 2).

As shown in Table 1, in Examples 1 to 3, in which low-amylopectin starch raw materials (wheat flour, corn starch, and potato starch) were used in combination with high-amylopectin starch raw materials (tapioca starch), both oil floating and texture were good.
On the other hand, in Comparative Example 1, which lacked a high amylopectin starch ingredient, the texture was good, but oil floating was observed.
In addition, in Comparative Example 2, which lacked the low amylopectin starch raw material, oil floating was suppressed, but the texture was inferior.
From the above results, it was found that by combining low amylopectin starch ingredients (wheat flour, corn starch and potato starch) with high amylopectin starch ingredients (tapioca starch), it is possible to suppress oil floating without compromising the texture, even when preparing cooked dishes using meat with a high fat content as an ingredient.

Claims (6)

A concentrated seasoning composition for cooking meat containing a fat content of 15% by mass or more,
A low-amylopectin starch raw material having an amylopectin content of less than 80% by mass (excluding moist heat-treated wheat flour);
A high amylopectin starch raw material having an amylopectin content of 80% by mass or more (excluding emulsifiable modified starch),
Including,
The high amylopectin starch raw material in the concentrated seasoning composition is 1 to 30% by mass,
A concentrated seasoning composition, in which the low-amylopectin starch raw material is 10 to 30 % by mass. The concentrated seasoning composition according to claim 1, wherein the content of the high amylopectin starch raw material is 0.1 to 1 part by mass per 1 part by mass of the low amylopectin starch raw material. The concentrated seasoning composition according to claim 1 or 2, wherein the food is a food to which 0.5 to 6 parts by mass of water is added per 1 part by mass of the concentrated seasoning composition during cooking. The concentrated seasoning composition according to any one of claims 1 to 3, wherein the low amylopectin starch raw material comprises at least one selected from the group consisting of wheat flour, corn starch, potato starch, and rice flour. The concentrated seasoning composition according to any one of claims 1 to 4, which is in a solid form. The concentrated seasoning composition according to any one of claims 1 to 5, wherein the cooked food is gapao rice, keema curry, taco rice, lu rou fan, meat sauce, stir-fried minced meat, stir-fried meat and vegetables, or chili con carne.