Char-grilling seasoning and production method thereof

Abstract

To provide a seasoning as never before which, after being sprinkled and dusted onto meat such as chicken, pork, or beef cut into bite-sized pieces, or fish meat such as horse mackerel or chub mackerel that has been cut or filleted and then allowed to blend with the seasoning, enables the resultant to be cooked simply with a frying pan, an oven, etc. so as to have a char-grilling taste, flavor, and appearance.SOLUTION: A char-grilling seasoning enables cooking into a char-grilling taste, flavor, and appearance without grilling with a charcoal fire. The seasoning contains 2 to 10% of heated powder of meat or fish meat and 2 to 5% of edible bincho charcoal powder based on the total amount of the seasoning. A heated powder production method includes heating meat or fish meat cut into pieces of about 5 g at 180 to 220°C for about 50 to 90 minutes and grinding the resultant to obtain heated powder. A production method of a char-grilling seasoning includes containing 2 to 10% of heated powder of meat or fish meat and 2 to 5% of edible bincho charcoal fine powder in any seasoning to produce the char-grilling seasoning.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a charcoal-grilled flavor seasoning that can be cooked to have the taste, flavor, and appearance of charcoal-grilled food without being grilled over charcoal, and a method for producing the same.

[0002] As of May 8, 2023, the novel coronavirus infection has been classified as a Class 5 infectious disease, and people are gradually returning to a normal lifestyle from the previous reclusive life.

[0003] The opportunities to go out and gather with people are also increasing, and the opportunities for meals outdoors, at campsites, etc., especially cooking using charcoal such as grilled meat and barbecue, are also increasing.

[0004] Cooking using charcoal is mostly limited to outdoor work. Indoors, a hibachi can be used for charcoal grilling, but it takes time to light the charcoal, generates a large amount of smoke, and handling fire indoors is also dangerous.

Background Art

[0005] Therefore, various proposals have been made regarding the possibility of simple charcoal-grilled cooking using cooking utensils other than hibachis.

[0006] The product "545g Sauce for Grilled Chicken" by Ebara Food Industries Co., Ltd. is a proposal for a seasoning for grilled chicken flavor, which is applied to chicken and then cooked by heating in a frying pan or the like, but the resulting taste, flavor, and appearance are different from those of charcoal grilling.

[0007] https: / / www.tv-tokyo.co.jp / plus / gourmet / entry / 2019 / 020278.html proposes a method of marinating chicken in the above product and then cooking it, and also a method of coating chicken with bamboo charcoal powder, seasoning it with salt, heating it in a frying pan, and then baking it with a burner to compensate for the above-mentioned drawbacks.

[0008] Also, at https: / / kakakumag.com / food / ?id=16181, a cooking method using "545g of tare sauce for chicken charcoal grilling", "sumiyaki oil", and chicken seasoned with salt and pepper is grilled on a grill, sprinkled with bamboo charcoal powder, and then baked with a burner. While evaluating the cooked food, a cooking method for chicken in the style of charcoal grilling is proposed.

[0009] Furthermore, at https: / / www.furusato-tax.jp / product / detail / 45431 / 5774395, it is proposed that grilling chicken in a frying pan and seasoning it with salt and Binchotan charcoal powder can achieve a charcoal-grilled flavor.

[0010] These conventional proposals are inferior to the proposal in 0006 in reproducing charcoal grilling. In the proposals of 0007 and 0008, the measurement and handling of bamboo charcoal powder are troublesome. Moreover, since bamboo charcoal powder and Binchotan charcoal powder are odorless and tasteless coloring agents, it is difficult to reproduce the taste and flavor of charcoal grilling only with these powders. Additionally, it is necessary to use a burner that is not commonly found in ordinary households and requires caution in handling fire. Therefore, these are not satisfactory proposals.

[0011] Also, the proposal in 0009 is also inferior in reproducing charcoal grilling.

Prior Art Documents

Patent Documents

[0012] Not found.

Non-Patent Documents

[0013] "545g of tare sauce for chicken charcoal grilling" by Ebara Food Industries Co., Ltd. https: / / gyoumuyou.ebarafoods.com / products / detail / TST500A.html

[0014] Just sprinkle with charcoal powder and grill! Super easy and extremely delicious chicken charcoal grilling recipe. https: / / www.tv-tokyo.co.jp / plus / gourmet / entry / 2019 / 020278.html

[0015] Charcoal-grilled flavor without a hibachi! A way to easily make restaurant-level yakitori at home. https: / / kakakumag.com / food / ?id=16181

[0016] 100 g of edible Hyuga Binchotan powder. https: / / www.furusato-tax.jp / product / detail / 45431 / 5774395

Summary of the Invention

Problems to be Solved by the Invention

[0017] Sprinkle on cut-up chicken, pork, beef and other meats, or sliced or filleted fish such as mackerel and sea bream, let it marinate and soak in the flavor, and then just heat and cook in a frying pan, oven, etc. to achieve a charcoal-grilled flavor, taste, and appearance. Provide a hitherto unknown seasoning and its manufacturing method.

Means for Solving the Problems

[0018] In order to solve the problems of conventional proposals, as a result of intensive research, a charcoal-grilled seasoning that can be cooked to have a charcoal-grilled flavor, taste, and appearance without being grilled over charcoal. For the total amount of the seasoning, it contains 2 - 10% of heated powder of chicken, pork, beef and other meats, or mackerel and sea bream and other fish, and 2 - 5% of edible Binchotan powder. A method for manufacturing a heated powder obtained by heating cut-up meat or fish of about 5 g at 180 - 220 °C for about 50 - 90 minutes and then pulverizing it, and a method for manufacturing a charcoal-grilled seasoning characterized by adding 2 - 10% of heated powder of meat or fish and 2 - 5% of edible Binchotan powder to any seasoning based on the total amount of the seasoning have been invented.

Effects of the Invention

[0019] Sprinkle this seasoning on cut meat or fish, mix well, and simply heat and cook with a household cooking appliance. Since it can easily cook meat and fish to have the taste, flavor, and appearance similar to those cooked over charcoal, the present invention contributes to the realization of easy and safe charcoal-grilled cooking indoors without using charcoal and generating smoke.

[0020] The details will be described below with examples.

Example 1

[0021] After removing the skin and fat from 270 g of chicken, cut it into pieces of about 5 g and heat it in an oven at 200 °C for 70 minutes. Then, grind the obtained heated product with a grinder having a 0.3 mm screen to obtain 42 g of heated chicken powder.

[0022] The chicken in 0021 can be from any part, and it is preferably to remove the skin and fat as much as possible. If fat remains, it will be difficult to powderize in the subsequent process.

[0023] The heating conditions and heating appliances in 0021 can be arbitrarily changed, but heating at about 180 - 220 °C for 50 - 90 minutes is preferred. If heated at too high a temperature, the chicken will be carbonized, and if the heating conditions are too weak, the taste and flavor of the charcoal-grilled style will be weak.

[0024] There are no specific specifications for the powder conditions and equipment used in 0021. However, if the screen mesh is too small, it will be difficult to grind, and if the screen mesh is too large, it will be difficult to mix with the seasoning.

[0025] Mix 77.3% salt, 16.8% sodium glutamate, 4.9% black pepper powder, and 1% sugar to prepare a seasoning. Mix 6 g of the powder in 0021 and 3 g of edible binchotan charcoal powder manufactured by Greennome Co., Ltd. with 81 g of the seasoning to obtain 90 g of charcoal-grilled style seasoning.

[0026] There are no specific designations for the types and blending ratios of the raw materials of the seasoning used in 0025, and the edible Binchotan charcoal powder used is not limited to that manufactured by Greennome Co., Ltd. However, compared to bamboo charcoal powder, the edible Binchotan charcoal powder manufactured by Greennome Co., Ltd. is superior in reproducing the color tone of grilled charcoal.

[0027] The blending ratios of the heated powder of chicken and the edible Binchotan charcoal powder in 0025 can be arbitrarily changed. However, as a result of consideration, a blending ratio of 2 to 10% for the heated powder and 2 to 5% for the edible Binchotan charcoal powder with respect to the total amount of the seasoning was preferred.

[0028] The heated powder of 0021 can also be applied to pork and beef, and since the blending ratios of 0025 and 0027 can also be applied to the heated powder of pork and beef, it can also be used as a grilled charcoal flavor seasoning for pork and beef.

[0029] 300 g of chicken drumsticks were cut into bite-sized pieces, 3.6 g of the grilled charcoal flavor seasoning of 0025 was sprinkled over them, and after rubbing and allowing the flavor to permeate, they were cooked by heating in a frying pan to obtain approximately 150 g of cooked food.

[0030] The addition amount of the grilled charcoal flavor seasoning of 0029 can be arbitrarily changed.

[0031] As a result of having 5 people taste the cooked food obtained in 0029, it was evaluated that the taste, flavor, and appearance were closer to grilled chicken compared to the cooked food obtained by the conventional proposed methods other than grilling with a burner.

Example 2

[0032] The skin of 333 g of thinly sliced skipjack was peeled off, the harami was removed, and then the cut pieces were heated in an oven at 200 °C for 70 minutes, and then the obtained heated product was ground with a grinder with a 0.3 mm screen to obtain 51 g of skipjack heated powder.

[0033] For the thinly sliced skipjack of 0032, it is preferable to remove as much as possible the parts with a lot of skin and fat, because if fat remains, it will be difficult to powderize in the subsequent process.

[0034] The heating conditions and heating appliances for 0032 can be arbitrarily changed, but heating at about 180 to 220 °C for 50 to 90 minutes is preferred. If heated at too high a temperature, the fish meat will carbonize, and if the heating conditions are too weak, the charcoal-grilled flavor and taste will become weak.

[0035] There are no particular specifications for the powder conditions and utensils used for 0032. However, if the mesh of the screen is too small, it will be difficult to grind, and if the mesh of the screen is too large, it will be difficult to mix with the seasoning.

[0036] 82.2% salt, 16.8% sodium glutamate, and 1% sugar were mixed to prepare a seasoning. 6 g of the powder of 0032 and 3 g of edible Binchotan charcoal powder manufactured by Greennome Co., Ltd. were mixed with 81 g of the seasoning to obtain 90 g of a charcoal-grilled flavor seasoning.

[0037] There are no particular specifications for the types and blending ratios of the raw materials of the seasoning used for 0036, and the edible Binchotan charcoal powder used is not limited to that manufactured by Greennome Co., Ltd. However, compared with bamboo charcoal powder, the edible Binchotan charcoal powder manufactured by Greennome Co., Ltd. was superior in reproducing the color tone of the charcoal-grilled flavor.

[0038] The blending ratios of the heated powder of 0032 and the edible Binchotan charcoal powder can be arbitrarily changed. However, as a result of consideration, a blending ratio of 2 to 10% of the heated powder and 2 to 5% of the edible Binchotan charcoal powder with respect to the total amount of the seasoning was preferred.

[0039] The heated powder of 0032 can also be applied to mackerel, etc. In addition, since the blending ratios of 0036 and 0038 can also be applied to the heated powder of mackerel, etc., it can also be used as a charcoal-grilled flavor seasoning for mackerel, etc.

[0040] 3.6 g of the charcoal-grilled flavor seasoning of 0036 was sprinkled on 300 g of sliced horse mackerel, and after rubbing and allowing the flavor to settle, it was cooked by heating in a frying pan to obtain about 180 g of a cooked product.

[0041] The addition amount of the charcoal-grilled flavor seasoning of 0040 can be arbitrarily changed.

[0042] As a result of having five people taste the cooked food obtained in 0040, it was evaluated that the taste, flavor, and appearance were close to those of grilled mackerel over charcoal.

Claims

1. A charcoal-grilled flavor seasoning that can be cooked to have the taste, flavor, and appearance of charcoal-grilled food without being grilled over charcoal. The seasoning is characterized by containing 2-10% of heated powder of meat or fish and 2-5% of edible Binchotan charcoal powder based on the total amount of the seasoning.

2. The manufacturing method according to Claim 1, which is a method for manufacturing a heated powder obtained by heating meat or fish cut into about 5 g at 180-220 °C for about 50-90 minutes and then pulverizing it, and a method for manufacturing a charcoal-grilled flavor seasoning, characterized in that 2-10% of the heated powder of meat or fish and 2-5% of edible Binchotan charcoal powder are contained in any seasoning based on the total amount of the seasoning.