Seasonings and method for suppressing syneresis during heat cooking

Abstract

To provide a seasoning which excels in suppressing syneresis from ingredients during heat cooking, also excels in the persistence of suppressing syneresis, and has minimal adverse effects on the sensory qualities of cooked products, and to provide a method for effectively and continuously suppressing syneresis from ingredients during heat cooking.SOLUTION: There is provided a seasoning which contains one or more selected from the group consisting of κ-carrageenan, locust bean gum, tara gum, and guar gum. There is also provided a method for suppressing syneresis from ingredients during heat cooking which comprises adding one or more selected from the group consisting of κ-carrageenan, locust bean gum, tara gum, and guar gum to ingredients to be served for heat cooking.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a seasoning that is effective in suppressing syneresis of water from ingredients during cooking such as stir-frying, and a method for suppressing syneresis of water from ingredients during cooking. [Background technology]

[0002] In cooking dishes such as stir-fries, heating and contact between the ingredients and seasoning liquid causes water to separate from the ingredients such as vegetables, meat, and seafood, and the seasonings such as salt, soy sauce, sauces, and spices mix with the water and do not adequately adhere to the ingredients, resulting in a watery taste with no body.Furthermore, when eating, it appears as if water has accumulated on the plate, which is an unattractive appearance. Furthermore, there is also the problem that the occurrence of the above-mentioned syneresis phenomenon causes the outflow of water-soluble nutrients contained in the ingredients.

[0003] In order to suppress the above-mentioned syneresis that occurs during cooking, the use of thickening polysaccharides has been proposed. For example, a powdered or granular seasoning composition containing xanthan gum and locust bean gum (Patent Document 1), a syneresis inhibitor for stir-fried vegetables containing xanthan gum and carrageenan (Patent Document 2), and a seasoning liquid for cooking with a specific viscosity that contains 0.05% by mass or more and less than 1.5% by mass of welan gum, one or more thickeners such as xanthan gum, tamarind gum, guar gum, carrageenan, locust bean gum, and modified starch (Patent Document 3) have been proposed. However, depending on the type and amount of thickening polysaccharide used, problems have been found, such as an insufficient syneresis-inhibiting effect, insufficient durability of the syneresis-inhibiting effect, undesirable stringiness of the cooked food, undesirable stickiness, and poor melt-in-the-mouth texture. No seasoning has been obtained that is fully satisfactory in that it can effectively inhibit syneresis even when the cooked food is stored for a long period of time and that has little undesirable effect on the sensory aspect of the cooked food.

[0004] Therefore, there is still a demand for seasonings that are excellent in the effect of suppressing water syneresis from ingredients during cooking, have excellent sustainability of the syneresis suppression effect, and have little adverse effect on the sensory quality of cooked food. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-201931 [Patent Document 2] Japanese Patent Publication No. 2020-028255 [Patent Document 3] Japanese Patent Application Publication No. 2019-115336 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the present invention aims to provide a seasoning that is excellent in the effect of suppressing water syneresis from ingredients that occurs during heat cooking, has an excellent sustainability of the syneresis suppression effect, and is less likely to have undesirable sensory effects on cooked products, such as undesirable stringiness, stickiness, or poor melt-in-the-mouth texture, and also to provide a method for effectively and sustainably suppressing water syneresis from ingredients during heat cooking. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that a seasoning containing κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum can effectively suppress the syneresis of water from ingredients that occurs during cooking, and that this effect is highly durable and has little undesirable sensory impact.Further research led to the completion of the present invention.

[0008] That is, the present invention relates to the following. [1] A seasoning containing κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum. [2] The seasoning described in [1], wherein the ratio of the content of κ-carrageenan to one or more selected from the group consisting of locust bean gum, tara gum and guar gum [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum and guar gum)] is 9:1 to 3:7 by weight. [3] The seasoning according to [1] or [2], wherein the total content of κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum is 0.1% by weight to 0.3% by weight. [4] A seasoning according to any one of [1] to [3], in which κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added in a total amount of 0.02 g to 0.15 g per 100 g of ingredients to be cooked. [5] The seasoning according to any one of [1] to [4], which is a liquid seasoning. [6] The seasoning according to [5], having a viscosity of 4,500 mPa·s to 7,500 mPa·s at 70°C as measured by a Rapid Visco Analyzer. [7] A method for suppressing water release from ingredients during cooking, comprising adding κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum to ingredients to be cooked. [8] The method according to [7], wherein the ratio of the amount of κ-carrageenan to one or more selected from the group consisting of locust bean gum, tara gum and guar gum [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum and guar gum)] is 9:1 to 3:7 by weight. [9] The method according to [7] or [8], wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum are added in a total amount of 0.02 g to 0.15 g per 100 g of the ingredient to be cooked.

[10] The method according to any one of [7] to [9], wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added as liquid seasonings.

[11] The method according to

[10] , wherein the viscosity of the liquid seasoning at 70°C measured by a Rapid Visco Analyzer is 4,500 mPa·s to 7,500 mPa·s.

[12] The method according to any one of [7] to

[11] , wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum are added during cooking. [Effects of the Invention]

[0009] The present invention makes it possible to provide a seasoning that can effectively suppress the syneresis of water from ingredients that occurs during cooking, has excellent durability of the effect, and has little undesirable sensory impact. Furthermore, the present invention can provide a method for suppressing water separation from ingredients during heat cooking, which can effectively and sustainably suppress water separation from ingredients during heat cooking and has little adverse sensory impact. According to the present invention, deterioration in the taste, texture and appearance of cooked foods can be suppressed, and furthermore, the outflow of water-soluble nutrients can be suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a seasoning for cooking with heat (hereinafter also referred to as "the seasoning of the present invention" in this specification). In the present invention, "seasoning" refers to a food or food additive used for the purpose of seasoning during cooking, and the seasoning of the present invention contains κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum.

[0011] The κ-carrageenan contained in the seasoning of the present invention is a type of linear sulfur-containing polysaccharide, and is an anionic polymeric compound composed of D-galactose (or 3,6-anhydro-D-galactose) and sulfuric acid. In the present invention, κ-carrageenan is used, which can form a hard and strong gel. κ-carrageenan can be obtained by alkaline extraction from red algae belonging to the genus Kappaphycus. For the purposes of the present invention, κ-carrageenan having a weight average molecular weight of 1×10 as measured by gel permeation chromatography is 5 ~5×10 5 Those of this order are preferably used. In the present invention, as described above, κ-carrageenan may be obtained from red algae belonging to the genus Kappaphycus by alkaline extraction and purified before use, but commercially available products provided by various companies for food use can also be used.

[0012] Locust bean gum, which may be contained in the seasoning of the present invention together with κ-carrageenan, is a polysaccharide obtained from the endosperm of the seeds of the carob tree (Celatonia siliqua Linne), a perennial evergreen tree of the legume family.It has a structure in which mannose is bonded via β-1,4-bonds in the main chain and galactose is bonded via α-1,6-bonds in the side chain, with a galactose to mannose ratio of 1:4, and has a molecular weight of approximately 300,000. In the present invention, locust bean gum may be obtained by isolating and purifying the endosperm of carob seeds as described above, but commercially available products provided by various companies for food use may also be used.

[0013] Tara gum, which may be contained in the seasoning of the present invention together with κ-carrageenan, is a polysaccharide obtained from the endosperm of the seeds of tara (Caesalpinia spinosa), an evergreen tree of the legume family, and is characterized by having a structure in which mannose is bonded in a main chain via β-1,4-bonds and galactose is bonded in an α-1,6-bonded side chain, with a galactose to mannose ratio of 1:3. In the present invention, tara gum may be used after being separated and purified from the endosperm of tara seeds, as described above, but commercially available products provided by various companies for food use can also be used.

[0014] Guar gum, which may be contained together with κ-carrageenan in the seasoning of the present invention, is a polysaccharide obtained from the endosperm of the seeds of the guar bean (carob bean) (Cyamopsis tetragonoloba), an annual plant of the legume family. It has a structure in which mannose is bonded by β-1,4-bonds in the main chain and galactose is bonded by α-1,6-bonds in the side chain, with a galactose to mannose ratio of 1:2, and is said to have a molecular weight of approximately 200,000 to 300,000. In the present invention, guar gum may be used after being separated and purified from the endosperm of guar bean seeds, as described above, but commercially available products provided by various companies for food use can also be used.

[0015] In the seasoning of the present invention, one kind selected from the group consisting of locust bean gum, tara gum and guar gum can be used alone, or two or more kinds selected and used in combination with κ-carrageenan. The total content of κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum in the seasoning of the present invention is preferably 0.1% by weight to 0.3% by weight, more preferably 0.2% by weight to 0.3% by weight. Furthermore, the content ratio of κ-carrageenan to one or more selected from the group consisting of locust bean gum, tara gum, and guar gum in the seasoning of the present invention [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum, and guar gum)] is preferably 9:1 to 3:7 by weight, and more preferably 9:1 to 5:5.

[0016] The seasoning of the present invention may contain flavor and / or seasoning components, extracts, spices, spice extracts, etc., within the scope of not impairing the characteristics of the present invention. The flavor and / or seasoning components, etc. may be used alone or in combination of two or more.

[0017] Examples of the taste-imparting and / or seasoning components include salt, sugar, miso, soy sauce, amino acids (such as monosodium L-glutamate), and nucleic acids (such as inosinic acid and guanylic acid). From the viewpoint of enhancing bacteriostasis, the seasoning of the present invention preferably contains salt and vinegar (acetic acid).

[0018] Examples of extracts include extracts of vegetables (e.g., carrots, onions, celery, Chinese cabbage, cabbage, etc.), seaweed (e.g., kelp, wakame, etc.), mushrooms (e.g., matsutake, shiitake, shimeji, etc.), seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.), and meat (e.g., beef, pork, chicken, etc.), and these can be used in various forms such as liquid, powder, granules, etc.

[0019] Spices include anise, allspice, oregano, sage, thyme, turmeric, garlic, etc., and can be used without any particular limitation. The spice extract is one obtained by extracting the above spices with water, an organic solvent such as ethanol, or carbon dioxide, or by steam distillation, and can be used without any particular limitation.

[0020] Furthermore, the seasoning of the present invention may contain edible oils and fats to the extent that the characteristics of the present invention are not impaired, and may also contain food additives such as emulsifiers, preservatives, antioxidants, coloring agents, and flavoring agents, as necessary.

[0021] The edible oils and fats can be any edible oils and fats that can be used without any particular limitation, and examples thereof include animal oils and fats such as fish oil, whale oil, hemp, and lard; and vegetable oils and fats such as olive oil, perilla oil, cacao butter, corn oil, sesame oil, shea butter, soybean oil, rapeseed oil, and safflower oil. The above edible oils and fats may be used alone or in combination of two or more.

[0022] The emulsifier can be any emulsifier that can be used as a food additive, without any particular limitation. Examples include starch sodium octenyl succinate, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, saponin, lecithin, etc., and one or more of these can be used.

[0023] Examples of preservatives include sorbic acid, potassium sorbate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, and ε-polylysine. Examples of antioxidants include L-ascorbic acid, sodium L-ascorbate, γ-oryzanol, catechin, dl-α-tocopherol, and tocopherol acetate. Examples of coloring agents include annatto pigment, turmeric pigment, saffron, β-carotene, and food tar dyes (Food Yellow No. 4, Food Red No. 102, etc.). Examples of the fragrance include natural fragrances such as jasmine and mint, and synthetic fragrances such as d-limonene, l-menthol, and linalool. These food additives can be used alone or in combination in amounts normally used in seasonings.

[0024] The seasoning of the present invention can be in the form of a liquid such as a solution or emulsion; a semi-solid such as a paste or cream; or a solid such as granules or powder, and can be prepared in accordance with the general manufacturing method for each type of food. The seasoning of the present invention is preferably in a liquid form, since one or more selected from the group consisting of κ-carrageenan, locust bean gum, tara gum, and guar gum can be uniformly added to the ingredients to be cooked and syneresis can be efficiently suppressed. When the seasoning of the present invention is in liquid form, it exhibits a low viscosity at 70°C, measured using a Rapid Visco Analyzer as described below, of typically 4,500 mPa·s to 7,500 mPa·s, and preferably 5,000 mPa·s to 7,000 mPa·s, and is unlikely to have undesirable sensory effects on cooked foods, such as undesirable thickness, sliminess, stickiness, poor melt-in-the-mouth texture, or stringiness, and is also easy to handle.

[0025] The seasoning of the present invention is added in such a manner that κ-carrageenan and one or more types selected from the group consisting of locust bean gum, tara gum, and guar gum are added in a total amount of preferably 0.02 g to 0.15 g, more preferably 0.04 g to 0.1 g, per 100 g of ingredients to be cooked.

[0026] The seasoning of the present invention can effectively suppress the syneresis of water from ingredients that occurs during cooking, has excellent durability of the effect, and has little undesirable sensory impact. Therefore, by adding the seasoning of the present invention during cooking, deterioration in the taste, texture and appearance of the cooked food can be suppressed, and the outflow of water-soluble nutrients can also be suppressed.

[0027] The present invention also provides a method for suppressing syneresis of water from ingredients during cooking (hereinafter also referred to as "the method of the present invention" in this specification). The method of the present invention comprises adding κ-carrageenan and one or more gums selected from the group consisting of locust bean gum, tara gum, and guar gum to an ingredient to be cooked with heat. The κ-carrageenan, locust bean gum, tara gum and guar gum are as described above in connection with the seasoning of the present invention. In the method of the present invention, κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added to ingredients to be cooked during cooking. Here, "cooking" refers to a cooking method that involves applying heat, and includes baking, boiling, frying, steaming, etc. Furthermore, "ingredients to be cooked" refers to food ingredients to be cooked, and includes vegetables, meat, seafood, etc. κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum may be added either before or during cooking, but are preferably added during cooking. κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum may be added together with a seasoning, or may be added to a seasoning in advance to prepare the seasoning of the present invention. When κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added as the seasoning of the present invention, they are preferably added as a liquid seasoning. The viscosity of the liquid seasoning, measured at 70°C using a Rapid Visco Analyzer as described below, is adjusted to typically about 4,500 mPa·s to 7,500 mPa·s, preferably about 5,000 mPa·s to 7,000 mPa·s.

[0028] In the method of the present invention, κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum are preferably added so that the ratio of the amount of κ-carrageenan to one or more selected from the group consisting of locust bean gum, tara gum and guar gum added [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum and guar gum)] is 9:1 to 3:7 by weight, and more preferably 9:1 to 5:5. Furthermore, in the method of the present invention, the total amount of κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum is preferably added in a range of 0.02 g to 0.15 g, more preferably 0.04 g to 0.1 g, per 100 g of the ingredient to be cooked.

[0029] The method of the present invention can effectively and sustainably suppress water syneresis from ingredients that occurs during cooking without significantly affecting the sensory perception. Therefore, the method of the present invention can prevent deterioration in the taste, texture and appearance of cooked foods, and can also prevent the loss of water-soluble nutrients. [Example]

[0030] The present invention will now be described in more detail with reference to examples.

[0031] [Examples 1 to 12] Liquid seasoning To each component of the composition shown in Table 1, κ-carrageenan and locust bean gum were added as thickeners and mixed so that the total content was 0.3% by weight and the content ratio of κ-carrageenan to locust bean gum (κ-carrageenan:locust bean gum) was 9:1, 7:3, 5:5, or 3:7 by weight.The mixture was then heated to a central temperature of 85°C until uniform, filled into containers, and retort sterilized at 120°C for 4 minutes to prepare the liquid seasonings of Examples 1 to 4. Liquid seasonings of Examples 5 to 8 were prepared in the same manner as in Examples 1 to 4 above, except that the thickeners were changed to κ-carrageenan and tara gum. Liquid seasonings of Examples 9 to 12 were prepared in the same manner as in Examples 1 to 4 above, except that the thickeners were changed to κ-carrageenan and guar gum.

[0032] [Examples 13 to 24] Liquid seasoning The liquid seasonings of Examples 13 to 24 were prepared in the same manner as in Examples 1 to 4, 5 to 8, and 9 to 12 above, except that the total content of κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum was 0.2% by weight.

[0033] [Examples 25 to 36] Liquid seasoning In the above Examples 1 to 4, 5 to 8 and 9 to 12, the liquid seasonings of Examples 25 to 36 were prepared in the same manner except that the total content of κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum was 0.1% by weight.

[0034] [Comparative Examples 1 to 12] Liquid seasonings Each component of the composition shown in Table 1 was mixed with 0.3% by weight of κ-carrageenan, locust bean gum, tara gum, and guar gum as thickeners, and the mixture was heated to a central temperature of 85°C until it was homogenous.The mixture was then filled into a container and retort sterilized at 120°C for 4 minutes to prepare the liquid seasonings of Comparative Examples 1 to 4. Furthermore, liquid seasonings of Comparative Examples 5 to 12 were prepared in the same manner as in Examples 1 to 4 above, except that κ-carrageenan was replaced with ι-carrageenan and λ-carrageenan, respectively.

[0035] In the preparation of the above Examples and Comparative Examples, commercially available products as thickeners for food were used as κ-carrageenan, locust bean gum, tara gum, guar gum, ι-carrageenan and λ-carrageenan.

[0036] [Table 1]

[0037] [Test Example 1] Evaluation of syneresis suppression effect of liquid seasoning (1) 150 g of cabbage was heated in a household frying pan at 150°C to 200°C for 1 to 3 minutes, and 50 g of each of the liquid seasonings of Examples 1 to 12 and Comparative Examples 1 to 12 (33.3 g per 100 g of cabbage) was added, stirred, mixed, transferred to a tray, and allowed to cool for 45 minutes. The tray was then tilted 4° and allowed to stand for 10 minutes, and the water that had accumulated at the bottom of the tray was collected with a dropper and weighed to determine the amount of syneresis. A liquid seasoning prepared with the composition shown in Table 1 without adding a thickener was used as a control, and the ratio of the amount of syneresis when each liquid seasoning of the Examples and Comparative Examples was added to the amount of syneresis when the control liquid seasoning was added (syneresis rate) was calculated. In addition, the viscosity at 70°C of each of the liquid seasonings of the control, examples, and comparative examples was measured using a Rapid Viscoanalyzer ("RVA TecMaster", Perten Instruments) as follows. That is, each liquid seasoning was heated to 25°C, placed in a dedicated container for the RVA TecMaster, and set in the device. The temperature was then raised to 90°C over 3 minutes while rotating at 20 rpm, and maintained at 90°C for 5 minutes while rotating at 20 rpm. The temperature was then lowered to 70°C over 2 minutes while rotating at 20 rpm, and maintained at 70°C for 5 minutes while rotating at 20 rpm. The measured value after 5 minutes was taken as the viscosity at 70°C. The results of the measurement of the water separation rate and viscosity are shown in Tables 2 and 3.

[0038] [Table 2]

[0039] [Table 3]

[0040] As shown in Table 2, when 33.3 g of the liquid seasonings of Examples 1 to 12 containing 0.3 wt.% of κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum in the ratios of 9:1, 7:3, 5:5, and 3:7, respectively, was added to 100 g of cabbage, syneresis from heated cabbage was more effectively suppressed than when a control liquid seasoning containing no thickener was added, and the amount of syneresis was 46% or less of that when the control liquid seasoning was added. Furthermore, the amount of syneresis in each case was lower than the syneresis rates shown in Table 3 when the liquid seasonings of Comparative Examples 1 to 4 containing κ-carrageenan, locust bean gum, tara gum, and guar gum alone as thickeners were added. In particular, it was found that syneresis was significantly suppressed compared to the cases where the liquid seasonings of Comparative Examples 2 to 4 containing locust bean gum, tara gum, and guar gum alone as thickeners were added. On the other hand, as shown in Table 3, when the liquid seasonings of Comparative Examples 5 to 12 containing ι-carrageenan and λ-carrageenan, respectively, were added instead of κ-carrageenan in Examples 1 to 4, the effect of inhibiting syneresis was low, and the rate of syneresis from heated cabbage was 59% or more of that when the control liquid seasoning was added.

[0041] [Test Example 2] Evaluation of syneresis suppression effect of liquid seasoning (2) The syneresis rate was determined in the same manner as in Test Example 1 above, except that 50 g of the liquid seasonings of Examples 13 to 24 were added to heated cabbage (33.3 g per 100 g of cabbage) relative to the rate when a control liquid seasoning was added. In addition, the viscosity at 70°C was measured for each of the liquid seasonings of Examples 13 to 24 in the same manner as in Test Example 1. The measurement results of the syneresis rate and viscosity are shown in Table 4.

[0042] [Table 4]

[0043] As shown in Table 4, when 33.3 g of the liquid seasonings of Examples 13 to 24, which contained 0.2 wt.% of κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum in content ratios of 9:1, 7:3, 5:5, and 3:7, respectively, was added to 100 g of cabbage, the release of water from heated cabbage was reduced to less than 70% compared to when a control liquid seasoning containing no thickener was added. Furthermore, when liquid seasonings (Examples 13-15, 17-19, 21-23) containing κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum in content ratios of 9:1, 7:3, and 5:5, respectively, were added, syneresis was suppressed to less than 60% of that when the control liquid seasoning was added.

[0044] [Test Example 3] Evaluation of syneresis suppression effect of liquid seasoning (3) The syneresis rate was determined in the same manner as in Test Example 1 above, except that 50 g of the liquid seasonings of Examples 25 to 36 were added to heated cabbage (33.3 g per 100 g of cabbage), relative to the rate when a control liquid seasoning was added. In addition, the viscosity at 70°C was measured for each of the liquid seasonings of Examples 25 to 36 in the same manner as in Test Example 1. The measurement results of the syneresis rate and viscosity are shown in Table 5.

[0045] [Table 5]

[0046] As shown in Table 5, when 33.3 g of the liquid seasonings of Examples 25 to 36 containing 0.1 wt. % of κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum in content ratios of 9:1, 7:3, 5:5, and 3:7, respectively, was added to 100 g of cabbage, the release of water from heated cabbage was reduced to less than 69% compared to when a control liquid seasoning containing no thickener was added. Furthermore, when liquid seasonings (Examples 25-27, 29-31, 33-35) containing κ-carrageenan and locust bean gum, κ-carrageenan and tara gum, and κ-carrageenan and guar gum in content ratios of 9:1, 7:3, and 5:5, respectively, were added, syneresis was suppressed to less than 66% of that when the control liquid seasoning was added.

[0047] The above results of Test Examples 1 to 3 suggest that, from the viewpoint of the effect of inhibiting the separation of water from ingredients that occurs during cooking, it is preferable that κ-carrageenan and locust bean gum, tara gum or guar gum are contained in the seasoning so that the total content of these ingredients is 0.1% by weight to 0.3% by weight. Furthermore, from the viewpoint of syneresis suppression effect, it was suggested that it is preferable for κ-carrageenan and locust bean gum, tara gum or guar gum to be contained in the seasoning so that the content ratio (κ-carrageenan:locust bean gum, tara gum or guar gum) is 1:9 to 3:7 by weight, and it is more preferable for them to be contained in the seasoning so that the content ratio is 1:9 to 5:5.

[0048] [Test Example 4] Examination of the effect of the amount of liquid seasoning added on syneresis suppression The liquid seasonings of Examples 1 to 12 were added to heated cabbage in an amount of 30 g (20 g per 100 g of cabbage) or 75 g (50 g per 100 g of cabbage) per 150 g of cabbage, and the syneresis rate was determined in the same manner as in Test Example 1 above, relative to the case where a control liquid seasoning was added. The results are shown in Tables 6 and 7.

[0049] [Table 6]

[0050] [Table 7]

[0051] As shown in Table 6, even when the amount of each liquid seasoning in Examples 1 to 12 added was 20 g per 100 g of cabbage, a syneresis-inhibiting effect almost equivalent to that in Test Example 1, in which the amount of liquid seasoning added was 33.3 g per 100 g of cabbage. Furthermore, as shown in Table 7, even when the amount of each liquid seasoning of Examples 1 to 12 added was 50 g per 100 g of cabbage, the syneresis inhibitory effect was observed, but the syneresis inhibitory effect tended to be slightly reduced. The above results of Test Example 4 suggest that in the case of a liquid seasoning in which the total content of κ-carrageenan and locust bean gum, tara gum or guar gum is 0.3 wt %, it is more preferable to add 20 g to 50 g (total amount of κ-carrageenan and locust bean gum, tara gum or guar gum added = 0.06 g to 0.15 g) per 100 g of ingredients to be cooked, and even more preferable to add 20 g to 33.3 g (total amount of κ-carrageenan and locust bean gum, tara gum or guar gum added = 0.06 g to 0.1 g).

[0052] [Comparative Examples 13 to 18] Liquid seasonings The liquid seasonings of Comparative Examples 13 to 15, which contained 0.3 wt % of κ-carrageenan and xanthan gum, ι-carrageenan and xanthan gum, and λ-carrageenan and xanthan gum as thickeners at a content ratio (weight ratio) of 1:1, were prepared in the same manner as the liquid seasonings of Examples 1 to 12. The liquid seasoning of Comparative Example 16, which contained 0.3 wt % of xanthan gum and locust bean gum as thickeners at a content ratio (weight ratio) of 4:1, was prepared in the same manner as the liquid seasonings of Examples 1 to 12. Furthermore, a liquid seasoning of Comparative Example 17 containing 0.3 wt% of κ-carrageenan, xanthan gum and locust bean gum in a content ratio (weight ratio) of 1:1:1, and a liquid seasoning of Comparative Example 18 containing 0.3 wt% of κ-carrageenan, xanthan gum and guar gum in a content ratio (weight ratio) of 1:1:1 were prepared in the same manner as the liquid seasonings of Examples 1 to 12 above.

[0053] [Test Example 5] Examination of the effect on stickiness and melt-in-the-mouth texture of cooked foods 50 g of each of the liquid seasonings of Examples 3, 7, and 11 and Comparative Examples 13 to 18 was added to 150 g of cabbage, and the mixture was fried in a frying pan at 150° C. to 200° C. for 1 to 3 minutes to prepare a sample. Each sample was evaluated for stickiness and melt-in-the-mouth texture by a sensory evaluation conducted by three panelists. Stickiness was evaluated using a 10-point scale, with 1 point representing the stickiness of the control (not sticky) and 10 points representing the stickiness of the control liquid seasoning containing 5% by weight of phosphate cross-linked starch derived from waxy corn. Melt-in-the-mouth texture was evaluated using a 10-point scale, with 1 point representing the melt-in-the-mouth texture of the control (very good) and 10 points representing the melt-in-the-mouth texture of the control liquid seasoning containing 5% by weight of phosphate cross-linked starch derived from waxy corn. The evaluation scores were determined by consensus of the three panelists. The evaluation results, along with the viscosity at 70°C and the syneresis rate relative to the amount of syneresis when the control liquid seasoning was added, are shown in Table 8.

[0054] [Table 8]

[0055] As shown in Table 8, the samples to which the liquid seasonings of Examples 3, 7, and 11 were added were evaluated as being less sticky and having a much better melt-in-the-mouth texture than the samples to which the liquid seasonings of Comparative Examples 13 to 16 were added. In the samples to which the liquid seasonings of Comparative Examples 17 and 18, which contained locust bean gum or guar gum in addition to κ-carrageenan and xanthan gum, were added, syneresis was well suppressed, but stickiness was observed and the melt-in-the-mouth texture was also reduced. The above results of Test Example 5 suggest that the liquid seasoning of the present invention can effectively suppress syneresis without adversely affecting the texture of cooked foods. [Industrial Applicability]

[0056] As described above in detail, the present invention can provide a seasoning that can effectively suppress the separation of water from ingredients that occurs during cooking, has excellent durability of the effect, and has little undesirable sensory impact. Furthermore, the present invention can provide a method for suppressing water separation from ingredients during heat cooking, which can effectively and sustainably suppress water separation from ingredients during heat cooking and has little adverse sensory impact. The seasoning or syneresis suppression method of the present invention can suppress deterioration in taste, texture and appearance of cooked foods, and can also suppress the outflow of water-soluble nutrients.

Claims

1. A seasoning containing κ-carrageenan and one or more members selected from the group consisting of locust bean gum, tara gum and guar gum.

2. 2. The seasoning according to claim 1, wherein the ratio of the content of κ-carrageenan to the content of one or more selected from the group consisting of locust bean gum, tara gum, and guar gum [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum, and guar gum)] is 9:1 to 3:7 by weight.

3. 3. The seasoning according to claim 1, wherein the total content of κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum is 0.1% by weight to 0.3% by weight.

4. 3. The seasoning according to claim 1 or 2, wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added in a total amount of 0.02 g to 0.15 g per 100 g of the ingredient to be cooked.

5. The seasoning according to claim 1 or 2, which is a liquid seasoning.

6. 6. The seasoning according to claim 5, which has a viscosity at 70°C measured by a Rapid Visco Analyzer of 4,500 mPa·s to 7,500 mPa·s.

7. A method for suppressing syneresis of water from an ingredient during cooking, comprising adding κ-carrageenan and one or more types selected from the group consisting of locust bean gum, tara gum, and guar gum to the ingredient to be cooked.

8. The method according to claim 7, wherein the ratio of the amount of κ-carrageenan to the amount of one or more selected from the group consisting of locust bean gum, tara gum, and guar gum [(κ-carrageenan):(one or more selected from the group consisting of locust bean gum, tara gum, and guar gum)] is 9:1 to 3:7 by weight.

9. The method according to claim 7 or 8, wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum, and guar gum are added in a total amount of 0.02 g to 0.15 g per 100 g of the ingredient to be cooked.

10. 9. The method according to claim 7 or 8, wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum are added as liquid seasonings.

11. The method according to claim 10, wherein the viscosity of the liquid seasoning at 70°C measured by a Rapid Visco Analyzer is 4,500 mPa·s to 7,500 mPa·s.

12. The method according to claim 7 or 8, wherein κ-carrageenan and one or more selected from the group consisting of locust bean gum, tara gum and guar gum are added during cooking.

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