Cooking seasoning liquid, cooking ingredient-containing seasoning, and food

Abstract

To provide a seasoning liquid for heat cooking, an ingredient-containing seasoning and a food, capable of reducing astringency even in vegetables having strong astringency in heat cooking or heat processing, and further suppressing grassy smell peculiar to the vegetables.SOLUTION: A seasoning liquid or an ingredient-containing seasoning containing the seasoning liquid contains a seasoning component, 0.08 to 2% by mass of gelatinized rice flour and / or rice flour-derived gelatinized starch, 0.8 to 20% by mass of fats and oils, 1 to 10% by mass of starch and / or processed starch (excluding rice flour-derived gelatinized starch) in total, and 0.05 to 1.5% by mass of gums in total, and satisfies the following Mathematical Formula (I) when the total content of the starch and the processed starch is x% by mass and the total content of the gums is y% by mass: The food is obtained by cooking or heat-processing vegetables.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning for cooking that is used when cooking or processing vegetables, a seasoning containing ingredients for cooking that contains the liquid seasoning, and a food product that contains the liquid seasoning or the seasoning containing ingredients. [Background technology]

[0002] Astringent vegetables such as eggplant have a distinctive astringent taste, which is one of the reasons why children dislike vegetables. One method for suppressing the bitterness of foods and beverages is to add 0.0001 ppt to 10 ppb of an unsaturated aldehyde selected from (Z,Z)-4,7-tridecadienal, (E,Z)-4,7-tridecadienal, (Z,E)-4,7-tridecadienal, (E,E)-4,7-tridecadienal, (E,E,Z)-2,4,7-tridecatrienal, (E,Z,E)-2,4,7-tridecatrienal, and (E,E,E)-2,4,7-tridecatrienal (see Patent Document 1).

[0003] Additionally, astringency suppressants have been proposed that contain arabinogalactan as an active ingredient, which has a molecular weight of 10,000 to 1,000,000 and in which the proportion of 1,3-linked galactose in total galactose is 12 mol % or more, and that suppress the astringency caused by polyphenols and the like (see Patent Document 2).Furthermore, the present applicant has proposed seasonings that contain pregelatinized rice flour, rice flour-derived pregelatinized starch, or both, together with seasoning ingredients and thickeners, in order to suppress the grassy smell and other unpleasant odors of vegetables during cooking (see Patent Documents 3 and 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5019659 [Patent Document 2] Patent No. 6960504 [Patent Document 3] Patent Publication No. 2021-185911 [Patent Document 4] Japanese Patent Publication No. 2023-81317 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method described in Patent Document 1 has the problem that the flavor balance of the cooked food or ingredients is easily disrupted because the cooked food is imparted with a unique aroma and taste derived from unsaturated aldehydes. Also, the astringency suppressant described in Patent Document 2 imparts a unique taste and viscosity derived from arabinogalactan to the cooked food, which may impair the flavor and texture of the cooked food.

[0006] On the other hand, the seasonings described in Patent Documents 3 and 4 can suppress the grassy smell and bitterness of vegetables, but are not effective enough in suppressing the astringency of vegetables with a strong astringency. For this reason, when used with vegetables with a strong astringency, it is necessary to increase the amount of seasoning used or to blend in a large amount of pregelatinized rice flour, rice flour-derived pregelatinized starch, or oils and fats to the seasoning. However, this can cause noticeable cloudiness depending on the properties of the seasoning, or noticeable oiliness depending on the type of flavor or dish.

[0007] Therefore, the present invention aims to provide a seasoning liquid for heat cooking, a seasoning containing ingredients, and a food product that can reduce the astringency of even strongly astringent vegetables during heat cooking or heat processing, and further suppress the grassy smell peculiar to vegetables. [Means for solving the problem]

[0008] As a result of extensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that the astringency of vegetables caused by cooking or processing with heat can be effectively suppressed by incorporating specific amounts of pregelatinized rice flour and / or rice flour-derived pregelatinized starch, and blending oils, fats, starches, and gums in specific ratios, thereby completing the present invention.

[0009] That is, the liquid seasoning for heat cooking according to the present invention is a liquid seasoning to be used when cooking or processing vegetables, and contains 0.08 to 2 mass% of pregelatinized rice flour and / or rice flour-derived pregelatinized starch, 0.8 to 20 mass% of fats and oils, 1 to 10 mass% in total of starch and / or modified starch (excluding rice flour-derived pregelatinized starch), and 0.05 to 1.5 mass% in total of gums, and satisfies the following mathematical formula 1 when the total content of the starch and modified starch is x mass% and the total content of the gums is y mass%. The gums are, for example, at least one selected from xanthan gum, tamarind gum, and carrageenan. The liquid seasoning for heat cooking of the present invention may further contain a seasoning component.

[0010]

number

[0011] The seasoning containing ingredients for cooking according to the present invention is an ingredient-containing seasoning used when cooking or processing vegetables by heat, and contains the seasoning liquid and ingredients described above.

[0012] The food product according to the present invention is a food product in which vegetables are cooked or processed by heating, and contains 10 to 1000 parts by mass of the above-mentioned liquid seasoning per 100 parts by mass of vegetables having astringency. The vegetable is, for example, eggplant. [Effects of the Invention]

[0013] According to the present invention, the astringency of even strongly astringent vegetables can be reduced during cooking or processing with heat, and furthermore, the grassy smell peculiar to vegetables can also be suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0014] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0015] (First embodiment) First, a liquid seasoning according to a first embodiment of the present invention will be described. The liquid seasoning according to this embodiment is used when cooking vegetables, and contains 0.08 to 2 mass% of pregelatinized rice flour and / or rice flour-derived pregelatinized starch, 0.8 to 20 mass% of fats and oils, 1 to 10 mass% in total of starch and / or modified starch (excluding rice flour-derived pregelatinized starch), and 0.05 to 1.5 mass% of gums, and further contains seasoning ingredients as needed.

[0016] [gelatinized rice flour / gelatinized starch derived from rice flour: 0.08~2% by mass] Gelatinized rice flour (gelatinized rice flour) and starch derived from gelatinized rice flour (rice flour-derived gelatinized starch) are essential components of the seasoning liquid of this embodiment and are effective in reducing the grassy smell characteristic of vegetables. This grassy smell suppression effect is further improved by using starches and gums in combination within specific ranges, as described below.

[0017] However, if the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is less than 0.08% by mass based on the total mass of the seasoning liquid, the grassy smell will not be sufficiently suppressed, and if it exceeds 2% by mass, the viscosity will be too high and the liquid will lack suitability as a seasoning liquid. Therefore, the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch in the seasoning liquid of this embodiment is set to 0.08 to 2% by mass. It is preferable that the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch in the seasoning liquid of this embodiment is less than 0.125% by mass. By setting the content within this range, the seasoning liquid will not easily become cloudy, and the texture of foods (cooked products) cooked and processed using this seasoning liquid can be improved.

[0018] Pregelatinized rice flour can be produced by, for example, denaturing raw material rice such as polished rice, immature rice, brown rice, crushed polished rice, or white bran by heating through steaming, roasting, or roasting, or by subjecting the raw material to a puffing treatment (puffing) to pregelatinization, followed by pulverization. Pregelatinized starch derived from rice flour is obtained by purifying only the starch from pregelatinized rice flour or by pregelatinizing starch derived from rice flour, and can be produced, for example, by adding water to the starch from raw material rice, gelatinizing it by heating, and then drying it in that state.

[0019] The pregelatinized rice flour and rice flour-derived pregelatinized starch blended in the liquid seasoning of this embodiment are not limited to those produced by the above-mentioned methods, and may be rice flour that has been pregelatinized as a result of raw material rice being subjected to a processing step that generates frictional heat, such as milling. Furthermore, examples of rice that can be used as the raw material for the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the liquid seasoning of this embodiment include, but are not limited to, non-glutinous rice, glutinous rice, and indica rice, and various types of rice can be used, including ancient rice such as black rice and red rice.

[0020] When both pregelatinized rice flour and rice flour-derived pregelatinized starch are blended into the liquid seasoning of this embodiment, the mixing ratio thereof is not particularly limited, but it is preferable to include a larger amount of pregelatinized rice flour, which is more effective in reducing astringency and suppressing grassy odor than rice flour-derived pregelatinized starch, and it is preferable to use pregelatinized rice flour that has been puffed (expanded), which is particularly effective among pregelatinized rice flours. Furthermore, when producing the liquid seasoning of this embodiment, rice flour or rice flour-derived starch that has been pregelatinized may be blended, but it is also possible to blend rice flour or rice flour-derived starch that has not been pregelatinized, and then pregelatinize the rice flour or rice flour-derived starch in the seasoning by performing a heat treatment at a high temperature during the production process of the seasoning.

[0021] The degree of gelatinization of the pregelatinized rice flour and rice flour-derived pregelatinized starch blended in the liquid seasoning of this embodiment is preferably 21.6% or more, more preferably 31.1% or more, from the viewpoint of improving the effect of suppressing grassy smell. Note that the degree of gelatinization referred to here is the average value of the entire pregelatinized rice flour and rice flour-derived pregelatinized starch.

[0022] The degree of gelatinization of rice flour and rice flour-derived starch can be adjusted to a desired value by changing or applying one or more factors that affect gelatinization, such as adjusting the processing temperature and processing time, adjusting processing conditions such as pH, stirring, and grinding, adjusting the presence or absence of addition of salts, moisture, highly polar organic substances, surfactants, lipids, sugars, and hydrophilic polymers, and changing the processing method such as using moist heat treatment. The degree of gelatinization can also be adjusted by mixing a raw material with a low degree of gelatinization with a raw material with a high degree of gelatinization.

[0023] Meanwhile, the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch is not particularly limited and can be set appropriately depending on the type of cooked product (food), but a median diameter of approximately 14 to 500 μm is preferred. By setting the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch within this range, mixability with other ingredients is improved, and when used in cooking, the food does not become rough, resulting in a good mouthfeel and texture.

[0024] [Oils and fats: 0.8~20% by mass] Oils and fats are also essential components of the seasoning liquid of this embodiment, and have the effect of dissolving astringent components such as polyphenols from vegetables, thereby masking the astringency. When used in combination with starches and gums, the masking effect is further improved, making it possible to reduce the astringency of vegetables.

[0025] However, if the oil and fat content is less than 0.8% by mass based on the total mass of the seasoning liquid, the astringency of vegetables cannot be sufficiently suppressed, and if the oil and fat content exceeds 20% by mass based on the total mass of the seasoning liquid, the excess oil and fat will impair the taste and texture of the ingredients, significantly reducing the quality of the cooked product. Therefore, the oil and fat content in the seasoning liquid of this embodiment is set to 0.8 to 20% by mass. Note that the oil and fat content in the seasoning liquid of this embodiment is preferably less than 2% by mass, which allows for the production of a food (cooked product) with good flavor and taste and reduced astringency of vegetables.

[0026] Examples of fats and oils that can be blended into the liquid seasoning of this embodiment include vegetable fats and oils such as salad oil, olive oil, and sesame oil, and animal fats and oils such as chicken oil and pork oil, but are not limited to these. Flavored oils (garlic oil, green onion oil, chili oil, etc.) in which the flavor of aromatic vegetables or spices such as garlic and ginger has been transferred to oil may also be used. The fats and oils blended into the liquid seasoning of this embodiment may be one type, or two or more types of fats and oils can be used in combination. When two or more types of fats and oils are blended, the total content of all fats and oils should be within the aforementioned range. Furthermore, when using flavored oils containing aromatic vegetables or spices, they should be blended so that the content of the fat and oil components is within the aforementioned range.

[0027] [Starch / modified starch: 1-10% by mass in total] Starch and modified starch (hereinafter also referred to as "starches") are essential components of the liquid seasoning of this embodiment, and have the effect of coating vegetables with the liquid seasoning during cooking, making it easier for the pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils to adhere to the vegetables. When used in combination with pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils, the astringency of the vegetables can be reduced and their grassy smell can be suppressed.

[0028] However, if the total starch content is less than 1% by mass relative to the total mass of the seasoning liquid, the effects of reducing astringency and suppressing grassy odor will be insufficient, and if it exceeds 10% by mass, the viscosity of the seasoning liquid will increase, significantly reducing its suitability as a seasoning liquid for cooking. Therefore, the total starch content in the seasoning liquid of this embodiment is set to 1 to 10% by mass. Note that "starch" as used here does not include "rice flour-derived pregelatinized starch." Therefore, the above-mentioned starch content refers to the amount of starch other than rice flour-derived pregelatinized starch and modified starch.

[0029] The starches used in the liquid seasoning of this embodiment are not particularly limited as long as they are starch and modified starch (excluding rice flour-derived pregelatinized starch), but from the viewpoint of improving coating performance on vegetables, tapioca-derived phosphate cross-linked starch, tapioca-derived acetylated phosphate cross-linked starch, potato-derived hydroxypropylated phosphate cross-linked starch, corn-derived phosphate cross-linked starch, and corn-derived hydroxypropyl starch are preferred. Furthermore, the liquid seasoning of this embodiment may contain one type of starch, or two or more types of starches can be used in combination.

[0030] [Gums: 0.05 to 1.5% by mass in total] Gums (polysaccharides) are also essential components of the liquid seasoning of this embodiment, and have the effect of uniformly dispersing the oil and fat components in the liquid seasoning, and by incorporating gums into the liquid seasoning, the astringency of vegetables can be efficiently reduced. Gums also have the effect of suppressing oil and fat separation, and by incorporating gums into the liquid seasoning, the cooked food is prevented from becoming oily, improving its quality, and the quality (appearance) of the cooked food is improved by imparting a gloss.

[0031] However, if the total content of gums is less than 0.05% by mass relative to the total mass of the seasoning liquid, the above-mentioned effects cannot be obtained, and if the gums are added in an amount exceeding 1.5% by mass, the viscosity becomes excessively high, impairing the cooking suitability and the quality of the cooked product. Therefore, the total content of gums in the seasoning liquid of this embodiment is set to 0.05 to 1.5% by mass.

[0032] The gums used in the liquid seasoning of this embodiment are not particularly limited, but from the viewpoints of the viscosity imparted to the liquid seasoning and dispersibility in the liquid seasoning, xanthan gum, tamarind gum, and carrageenan are preferred. The liquid seasoning of this embodiment may contain one type of gum, or two or more types of gums in combination.

[0033] [Relationship between starch content and gum content] By blending appropriate amounts of starches and gums, it is possible to improve the effect of pregelatinized rice flour or rice flour-derived pregelatinized starch in suppressing the grassy smell and the effect of reducing the astringency of oils and fats, so that even if the amount of pregelatinized rice flour or rice flour-derived pregelatinized starch and the amount of oil and fat blended are lower than before, it is possible to significantly suppress or reduce the grassy smell and astringency of vegetables that occur during cooking. Specifically, the total content of starches and the total content of gums are each set within the above-mentioned ranges, and when the total content of starches is x% by mass and the total content of gums is y% by mass, the blending amounts of starches and gums are adjusted so that the product of these falls within the range shown in Equation 2 below.

[0034]

number

[0035] If the product (x × y) of the total starch content (x% by mass) and the total gum content (y% by mass) is less than 0.1, the dispersibility of the pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils in the seasoning liquid will decrease, preventing these ingredients from efficiently contacting or adhering to the ingredients. Therefore, unless the amounts of pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils are increased, the grassy smell and astringency of vegetables will not be sufficiently suppressed or reduced. Furthermore, if the product of the total starch content (x% by mass) and the total gum content (y% by mass) exceeds 10, the viscosity will be too high, making the liquid unsuitable as a seasoning.

[0036] In contrast, the liquid seasoning of this embodiment has the amounts of starches and gums adjusted so that the product of the total starch content (x% by mass) and the total gum content (y% by mass) is 0.1 to 10, thereby improving the effect of suppressing and reducing the grassy smell and astringency of vegetables that occur during cooking while maintaining the viscosity of the liquid seasoning within a range that does not affect the cooking suitability or the quality of the cooked product, and making it possible to reduce the amounts of pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils and fats added. The product (x × y) of the total starch content (x% by mass) and the total gum content (y% by mass) is preferably 0.2 to 10, which improves the adhesion of the pregelatinized rice flour, rice flour-derived pregelatinized starch, and oils and fats to ingredients, thereby further enhancing the effect of suppressing the grassy smell and reducing the astringency of vegetables.

[0037] [Seasoning ingredients] The seasoning component is an optional component that is blended into the seasoning liquid of this embodiment as needed, and is added for the purpose of improving the taste, flavor, appearance, etc. Specific examples of the seasoning component include sugars such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat, seafood, or vegetable extracts and seasonings, alcoholic beverage seasonings such as mirin, sake, wine, and ethanol, citrus fruits such as yuzu and kabosu, aromatic vegetables such as leeks and garlic, and processed products thereof, but are not limited to these, and various seasoning components can be blended depending on the food to be cooked.

[0038] [Other ingredients] The seasoning liquid of this embodiment may contain water added thereto in addition to the water derived from the seasoning ingredients in order to adjust the concentration and viscosity.

[0039] [How to use] Next, a method for using the seasoning liquid of this embodiment, i.e., a method for reducing the astringency of vegetables using the seasoning liquid of this embodiment, will be described. Vegetables whose astringency can be reduced by the seasoning liquid of this embodiment may be any vegetables containing components that contribute to astringency, such as polyphenols, and eggplant is particularly suitable. Examples of components that contribute to astringency that can be reduced by the seasoning liquid of this embodiment include chlorogenic acid.

[0040] In this embodiment, 10 to 1,000 parts by mass of the liquid seasoning is added per 100 parts by mass of vegetables containing astringent components. If the amount of liquid seasoning added per 100 parts by mass of vegetables containing astringent components is less than 10 parts by mass, the astringency of the vegetables cannot be sufficiently reduced. If the amount of liquid seasoning added exceeds 1,000 parts by mass, the amount of liquid seasoning becomes excessive, which may disrupt the balance of the flavor and aroma of the cooked product and impair the texture and appearance. The amount of liquid seasoning added is preferably 10 to 100 parts by mass per 100 parts by mass of vegetables containing astringent components, thereby obtaining a food (cooked product) with good flavor, texture, and appearance and in which the grassy smell and astringency of the vegetables are suppressed or reduced.

[0041] The method of adding the liquid seasoning of this embodiment is not particularly limited, and it may be mixed with heated vegetables, or may be cooked or processed with vegetables. The liquid seasoning of this embodiment can be used as is, or it may be diluted with water or hot water to a predetermined concentration before use.

[0042] As described above in detail, the liquid seasoning of this embodiment contains pregelatinized rice flour and / or rice flour-derived pregelatinized starch and oils and fats, as well as starch and / or modified starch and gums in specific ratios, and therefore can effectively suppress or reduce not only the grassy smell of vegetables but also the astringency that occurs when vegetables are cooked. Furthermore, the pregelatinized rice flour and / or rice flour-derived pregelatinized starch, oils and fats, starch and / or modified starch, and gums, which are essential components of the liquid seasoning of this embodiment, do not interfere with the flavor or texture of vegetables, and therefore the liquid seasoning of this embodiment can be used in a variety of food categories.

[0043] (Second embodiment) Next, an ingredient-containing seasoning according to a second embodiment of the present invention will be described. The seasoning according to this embodiment is a liquid or paste-like seasoning containing the seasoning liquid of the first embodiment and ingredients, and is used when cooking or processing vegetables by heat.

[0044] [Ingredients] Examples of ingredients that can be blended into the seasoning of this embodiment include meats such as pork and beef, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof.

[0045] [Manufacturing method] The seasoning of this embodiment can be produced by adding heated or unheated ingredients to the seasoning liquid of the first embodiment described above, i.e., a seasoning liquid containing seasoning ingredients, 0.08 to 2 mass% of pregelatinized rice flour and / or rice flour-derived pregelatinized starch, 0.8 to 20 mass% of fats and oils, 1 to 10 mass% in total of starch and / or modified starch (excluding rice flour-derived pregelatinized starch), and 0.05 to 1.5 mass% in total of gums, wherein the relationship between the total content of starch and modified starch and the total content of gums satisfies the above-mentioned mathematical formula 2.

[0046] The seasoning of this embodiment uses a seasoning liquid containing pregelatinized rice flour and / or rice flour-derived pregelatinized starch and oils, as well as starch and / or modified starch and gums in specific ratios. Therefore, even when vegetables with a strong astringent taste are cooked or processed by heat, both the astringency and grassy smell of the vegetables can be effectively suppressed or reduced. Furthermore, the inclusion of gums as a thickener can also improve the quality of foods obtained by heat cooking. Note that the other configurations, effects, and usage methods of the seasoning of this embodiment are the same as those of the first embodiment described above.

[0047] (Third embodiment) Next, a food product according to a third embodiment of the present invention will be described. The food product according to this embodiment is a food product in which vegetables are cooked or processed by heat, and contains 10 to 1000 parts by mass of the liquid seasoning according to the first embodiment described above per 100 parts by mass of vegetables having astringency.

[0048] [Vegetables] The vegetables used in the food product of this embodiment may be any vegetables containing astringent components, such as eggplant, bracken, burdock, taros, chrysanthemum, shishito pepper, morning glory, parsley, okra, cauliflower, bamboo shoots, spinach, and radish, with eggplant being particularly preferred.

[0049] [Seasoning liquid content] If the content of the liquid seasoning is less than 10 parts by mass per 100 parts by mass of vegetables containing astringent components, the astringency cannot be sufficiently reduced. On the other hand, if the content of the liquid seasoning is more than 1000 parts by mass per 100 parts by mass of vegetables containing astringent components, the amount of liquid seasoning becomes excessive, which disrupts the balance of the flavor and aroma of the food and impairs the texture and appearance. Therefore, in the food of this embodiment, the content of the liquid seasoning is set to 10 to 1000 parts by mass per 100 parts by mass of vegetables containing astringent components. From the viewpoint of improving the quality of the food, the content of the liquid seasoning is preferably set to 10 to 200 parts by mass per 100 parts by mass of vegetables containing astringent components.

[0050] [Other ingredients] The food of this embodiment may contain ingredients other than vegetables, such as meat, seafood, seaweed, and tofu, vegetables that do not contain bitter components, rice, and udon noodles.

[0051] [Manufacturing method] Next, a method for producing the food of this embodiment will be described. The food of this embodiment is cooked or processed by adding 10 to 1000 parts by mass, preferably 10 to 200 parts by mass, of the liquid seasoning of the first embodiment to 100 parts by mass of vegetables containing astringent components before, during, or after heating.

[0052] Furthermore, when producing the food product of this embodiment, vegetables containing astringent components may be cooked or processed by heating using the seasoning containing ingredients of the second embodiment described above. In this case, the amount of seasoning containing ingredients added is adjusted so that the content of the seasoning liquid falls within the above-mentioned range. The heating method when producing the food product of this embodiment is not particularly limited, and may be any method such as boiling, simmering, steaming, cooking, baking, frying, or stir-frying.

[0053] As described above in detail, in the food product of this embodiment, a specific amount of the seasoning liquid of the first embodiment is added to 100 mass parts of vegetables containing astringent components, so that the astringency that occurs when cooking even vegetables with a strong astringent taste can be significantly reduced, and the grassy smell that is characteristic of vegetables is also suppressed, so that even children can eat vegetables with a strong astringent taste without any hesitation.

[0054] The configuration, actions, effects, etc. of the food product of this embodiment other than those described above are the same as those of the first and second embodiments described above. [Example]

[0055] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0056] <First Example> First, as a first example of the present invention, essential ingredients of the seasoning were investigated. Specifically, stir-fried eggplant was cooked using each of the seasonings No. 1 to 6 prepared with the compositions shown in Table 1 below, and the effects of reducing and inhibiting astringency and grassy odor were evaluated. Note that "Pregelatinized Rice Flour A" shown in Table 1 below is pregelatinized rice flour made from non-glutinous rice and has a degree of pregelatinization of approximately 78%, and "Processed Starch A" is acetylated phosphate cross-linked starch derived from tapioca.

[0057] [Table 1]

[0058] [Evaluation method] First, the eggplant was fried over medium heat for about 5 minutes, and then 30% by mass of each of the seasonings No. 1 to 6 was added to the eggplant and mixed thoroughly to prepare the evaluation samples (fried eggplant). Next, a sensory evaluation was conducted for each evaluation sample by a three-person analytical sensory evaluation panel.

[0059] The intensities of "astringency" and "grassy smell" were evaluated on the following three-point scale, with sample No. 1 (comparison example) in which eggplant was fried in salt water as the standard. 3 points: Feel 2 points: Slightly felt 1 point: barely noticeable

[0060] Then, based on the total score of the evaluations by the three evaluation panelists, the items of "astringency" and "grassy smell" were evaluated according to the following criteria. 3~4 points: ◎(Excellent) 5 to 7 points: ○ (Good) 8 points or more: × (not possible)

[0061] The overall evaluation was A (good) if each item received only ◎, B (pass) if there was one ◎ and one ○ or only ○, and C (fail) if there was even one × or a deterioration in quality was observed in other items, with A or B being considered a pass. The evaluation results are shown in Table 2 below.

[0062] [Table 2]

[0063] As shown in Table 2 above, both astringency and a grassy smell were perceived in sample No. 1, which is a comparative example of the present invention and which uses seasoning liquid containing no pregelatinized rice flour, rice flour-derived pregelatinized starch, oils and fats, starches, or gums; sample No. 5, which uses seasoning liquid containing only pregelatinized rice flour, oils and fats (salad oil), and gums (tamarind gum) without any starches; and sample No. 6, which uses seasoning liquid containing only pregelatinized rice flour, oils and fats (salad oil), and starches (modified starch) without any gums.

[0064] Liquid seasoning No. 3, which did not contain pregelatinized rice flour or rice flour-derived pregelatinized starch and contained only fats and oils (salad oil), starches (modified starch), and gums (tamarind gum), reduced the astringency but had a noticeable grassy smell. Liquid seasoning No. 4, which did not contain fats and oils and contained only pregelatinized rice flour, starches (modified starch), and gums (tamarind gum), reduced the grassy smell but had a noticeable astringency.

[0065] In contrast, the sample using No. 2 seasoning liquid, which is an example of the present invention and contains a blend of gelatinized rice flour, oils and fats, starches, and gums within the scope of the present invention, had neither astringency nor a grassy smell.

[0066] <Second Example> Next, as a second example of the present invention, the amount of pregelatinized rice flour was investigated. Specifically, using each of the seasoning liquids of the Examples and Comparative Examples, which varied in the amount of pregelatinized rice flour A (pregelatinized rice flour made from non-glutinous rice and with a degree of pregelatinization of approximately 78%), the effects of reducing and suppressing astringency and grassy odor were evaluated using the same methods and criteria as in the first example. The compositions of each seasoning liquid and the evaluation results are summarized in Table 3 below. Table 3 also shows the composition and evaluation results of seasoning liquid No. 3 shown in Tables 1 and 2.

[0067] [Table 3]

[0068] As shown in Table 3 above, sample No. 7, a comparative example of the present invention that used seasoning liquid with a pregelatinized rice flour content of less than 0.08% by mass, had a reduced astringency but a noticeable grassy smell, similar to sample No. 1 that did not contain pregelatinized rice flour. Comparative example No. 12, a seasoning liquid with a pregelatinized rice flour content of more than 2% by mass based on the total mass of the seasoning liquid, reduced or inhibited the astringency and grassy smell, but had a strong rice smell and was cloudy and white, making it unsuitable as a seasoning liquid.

[0069] In contrast, samples using seasoning liquids No. 8 to 11, which are examples of the present invention and contain pregelatinized rice flour in an amount of 0.08 to 2% by mass based on the total mass of the seasoning, and whose salad oil, processed starch, and tamarind gum contents are also within the ranges of the present invention, had reduced and suppressed astringency and grassy odor compared to the sample using seasoning liquid No. 1, a comparative example. In particular, samples using seasoning liquids No. 9 to 11, which contain pregelatinized rice flour in an amount of 0.1% by mass or more, had neither astringency nor grassy odor, and were highly effective in reducing and suppressing astringency and other flavors. Among these, sample No. 9, which contains less than 0.125% by mass of pregelatinized rice flour, did not produce cloudy seasoning liquid, and the texture of the cooked product was also good.

[0070] <Third Example> Next, as a third example of the present invention, the blending amount of oils and fats was investigated. Specifically, using each of the seasoning liquids of the examples and comparative examples in which the blending amount of salad oil was changed, the effect of reducing and suppressing astringency and grassy odor was evaluated using the same method and criteria as in the first example. The composition of each seasoning liquid and the evaluation results are shown in Table 4 below. Table 4 below also shows the compositions and evaluation results of seasoning liquids No. 2 and 4 shown in Tables 1 and 2.

[0071] [Table 4]

[0072] As shown in Table 4 above, the sample using seasoning liquid No. 13, which is a comparative example of the present invention and has an oil content of less than 0.8% by mass, had a suppressed grassy smell, but had a perceived astringent taste, similar to the sample using seasoning liquid No. 4, which does not contain oil. Furthermore, the sample using seasoning liquid No. 17, a comparative example, which has an oil content of more than 20% by mass based on the total mass of the seasoning liquid, had reduced or suppressed astringent taste and grassy smell, but had a high oil content, which impaired the quality of the cooked product, and the seasoning liquid was also cloudy and white.

[0073] In contrast, samples using seasoning liquids Nos. 2 and 14 to 16, which are examples of the present invention and have salad oil contents of 0.8 to 20% by mass based on the total mass of the seasoning, and whose contents of pregelatinized rice flour, processed starch, and tamarind gum are also within the ranges of the present invention, had reduced or suppressed astringency and grassy odor compared to the sample using seasoning liquid No. 1, which is a comparative example. In particular, samples using seasoning liquids Nos. 2, 15, and 16, which have salad oil contents of 1% by mass or more, had no noticeable astringency or grassy odor, and were highly effective in reducing or suppressing astringency and other flavors.

[0074] <Fourth Example> Next, as a fourth example of the present invention, the blending amount of starches was investigated. Specifically, using each of the seasoning liquids of the Examples and Comparative Examples, which varied in blending amount of processed starch, the effect of reducing and suppressing astringency and grassy smell was evaluated using the same method and criteria as in the first example. The composition of each seasoning liquid and the evaluation results are summarized in Table 5 below. Table 5 below also shows the compositions and evaluation results of seasoning liquids No. 2 and 5 shown in Tables 1 and 2.

[0075] [Table 5]

[0076] As shown in Table 5 above, the sample using liquid condiment No. 18, which is a comparative example of the present invention and contains less than 1% by mass of processed starch, had a grassy smell and astringent taste, similar to the sample using liquid condiment No. 5, which does not contain starches. Furthermore, liquid condiment No. 23, a comparative example, which contains more than 10% by mass of processed starch relative to the total mass of the liquid condiment, was able to reduce or suppress the astringent taste and grassy smell, but its viscosity was too high to be suitable for use as a liquid condiment, and its suitability for cooking was also poor.

[0077] In contrast, the samples using seasoning liquids Nos. 2 and 19 to 22, which are examples of the present invention and in which the content of processed starch was 1 to 10% by mass based on the total mass of the seasoning and the contents of pregelatinized rice flour, oil, and tamarind gum were also within the ranges of the present invention, had reduced or suppressed astringency and grassy odor compared to the sample using seasoning liquid No. 1, which is a comparative example. In particular, in the samples using seasoning liquids Nos. 2 and 20 to 22, in which the content of processed starch was 2% by mass or more, neither astringency nor grassy odor was perceived, and the effect of reducing or suppressing astringency and the like was high.

[0078] <Fifth Example> Next, as a fifth example of the present invention, the amount of gums blended was investigated. Specifically, using each of the seasoning liquids of the Examples and Comparative Examples, which varied the amount of Tamadori gum blended, the effect of reducing and suppressing astringency and grassy odor was evaluated using the same method and criteria as in the first example. The composition of each seasoning liquid and the evaluation results are summarized in Table 6 below. Table 6 below also shows the compositions and evaluation results of seasoning liquids No. 2 and 6 shown in Tables 1 and 2.

[0079] [Table 6]

[0080] As shown in Table 6 above, sample No. 24, a comparative example of the present invention, which contained less than 0.05% by mass of tamarind gum, had a grassy smell and astringent taste, similar to sample No. 6, which contained no gums. Comparative example No. 30, which contained more than 1.5% by mass of tamarind gum based on the total mass of the seasoning liquid, reduced or inhibited the astringent taste and grassy smell, but was too viscous to be suitable for use as a seasoning liquid and had poor cooking suitability.

[0081] In contrast, the samples using seasoning liquids Nos. 2 and 25 to 29, which are examples of the present invention and have a tamarind gum content of 0.05 to 1.5% by mass based on the total mass of the seasoning, and whose contents of pregelatinized rice flour, oil and fat, and processed starch are also within the ranges of the present invention, had reduced or suppressed astringency and grassy odor compared to the sample using seasoning liquid No. 1, which is a comparative example.

[0082] <Sixth Example> Next, as a sixth example of the present invention, the relationship between the starch content and the gum content was investigated. Specifically, using each of the seasoning liquids of the Examples and Comparative Examples, which varied in the amount of processed starch and tamarind gum blended, the effect of reducing and suppressing astringency and grassy odor was evaluated using the same method and criteria as in the first example. The composition of each seasoning liquid and the evaluation results are shown in Tables 7 to 9 below. Tables 7 to 9 also show the compositions and evaluation results of seasoning liquids No. 19 to 23 shown in Table 5.

[0083] [Table 7]

[0084] [Table 8]

[0085] [Table 9]

[0086] As shown in Tables 7 to 9, comparative examples of the present invention, including liquid seasonings Nos. 31, 38, 44, 49, and 54 containing no gums, liquid seasonings Nos. 32, 39, 45, 50, and 55 containing less than 0.05% gums, and liquid seasonings Nos. 57 and 58 containing less than 1% starch, exhibited a grassy and astringent taste. Comparative examples of the present invention, including liquid seasonings Nos. 37 and 43 containing more than 1.5% gums and liquid seasonings Nos. 23 and 56 containing more than 10% starch, reduced or inhibited the astringent and grassy smell, but were too viscous to be suitable for use as a liquid seasoning and were also poorly suited for cooking.

[0087] On the other hand, the samples using liquid seasonings Nos. 32 to 34, and 39, which are comparative examples of the present invention and in which the product (x × y) of the starch content (x% by mass) and the gum content (y% by mass) was less than 0.1, had a grassy smell and astringent taste. Furthermore, the liquid seasonings Nos. 48 and 53, which are comparative examples of the present invention and in which the product (x × y) of the starch content (x% by mass) and the gum content (y% by mass) was greater than 10, were able to reduce or suppress the astringent taste and grassy smell, but were too viscous and unsuitable for use as liquid seasonings, and their suitability for cooking was also poor.

[0088] In contrast, the samples using liquid seasonings Nos. 19 to 22, 35, 36, 40 to 42, 46, 47, 51, and 52, which are examples of the present invention and all of which are within the range of the present invention, had reduced astringency and grassy odor compared to the sample using liquid seasoning No. 1, which is a comparative example. In particular, the samples using liquid seasonings Nos. 20 to 22, 35, 36, 42, 46, 47, 51, and 52 had neither astringency nor grassy odor, and were highly effective in reducing and suppressing astringency and the like.

[0089] <Seventh Example> Next, as a seventh example of the present invention, the liquid seasonings of the Examples and Comparative Examples, which contained different types of rice flour and pregelatinized starch, were evaluated for their effect of reducing and suppressing astringency and grassy odor using the same methods and criteria as in the first example. The compositions and evaluation results of each liquid seasoning are summarized in Table 10 below. For comparison, Table 10 also shows the compositions and evaluation results of liquid seasonings Nos. 2 and 3 shown in Tables 1 and 2.

[0090] Furthermore, shown in Table 10 below, "gelatinized rice flour A" is rice flour made from non-glutinous rice that has been gelatinized to a degree of approximately 78% through gelatinization treatment, "gelatinized rice flour B" is rice flour made from non-glutinous rice that has been gelatinized to a degree of approximately 94%, and "non-gelatinized rice flour" is rice flour that has not been gelatinized. Furthermore, "rice flour-derived gelatinized starch" is gelatinized starch (gelatinization degree 100%) derived from non-glutinous rice.

[0091] [Table 10]

[0092] As shown in Table 10 above, liquid seasoning No. 71, which is a comparative example of the present invention and which contains non-gelatinized rice flour (non-gelatinized rice flour) instead of gelatinized rice flour and rice flour-derived gelatinized starch, and liquid seasoning No. 74, which contains waxy corn-derived gelatinized starch, had reduced astringency but a noticeable grassy smell. Furthermore, liquid seasoning No. 73, which contains tapioca-derived gelatinized starch instead of gelatinized rice flour and rice flour-derived gelatinized starch, had reduced astringency but a noticeable grassy smell, similar to liquid seasoning No. 3, which does not contain gelatinized rice flour or rice flour-derived gelatinized starch.

[0093] In contrast, the samples using seasoning liquids Nos. 2, 70, 72, 75, etc., which are examples of the present invention and contain pregelatinized rice flour and / or rice flour-derived pregelatinized starch within the scope of the present invention, were more effective in reducing and suppressing astringency and grassy odor than the samples of the comparative examples.

[0094] <Eighth Example> Next, as an eighth example of the present invention, the liquid seasonings of the Examples and Comparative Examples, which were prepared using different types of oils and fats, were evaluated for their effect of reducing and suppressing astringency and grassy odor using the same methods and criteria as in the first example. The compositions and evaluation results of each liquid seasoning are summarized in Table 11 below. For comparison, Table 11 also shows the compositions and evaluation results of liquid seasonings Nos. 2 and 4 shown in Tables 1 and 2.

[0095] [Table 11]

[0096] As shown in Table 11 above, the samples using seasonings No. 2 and 80 to 82 containing fats and oils within the range of the present invention had neither astringent nor grassy smell, and were more effective in reducing and suppressing astringent and grassy smell than the sample using seasoning No. 4, a comparative example containing no fats and oils. These results confirmed that the astringent and grassy smell of vegetables can be reduced and suppressed even when the type of fat or oil is changed.

[0097] <Ninth Example> Next, as a ninth example of the present invention, the liquid seasonings of the Examples and Comparative Examples, which contained different types of starch or modified starch and gum, were evaluated for their effect of reducing and suppressing astringency and grassy odor using the same methods and criteria as in the first example. The compositions and evaluation results of each liquid seasoning are summarized in Table 12 below. For comparison, Table 12 also shows the compositions and evaluation results of liquid seasonings Nos. 2, 5, and 6 shown in Tables 1 and 2.

[0098] Furthermore, in Table 12 below, "Processed Starch A" is an acetylated phosphate cross-linked starch derived from tapioca, "Processed Starch B" is a phosphate cross-linked starch derived from tapioca, "Processed Starch C" is a hydroxypropylated phosphate cross-linked starch derived from potato, "Processed Starch D" is a phosphate cross-linked starch derived from corn, and "Processed Starch E" is a hydroxypropyl starch derived from corn.

[0099] [Table 12]

[0100] As shown in Table 12 above, the samples using seasonings Nos. 2 and 90 to 95, which contained processed starches or gums within the range of the present invention, were free of astringency and grassy odor, and had a greater effect of reducing and suppressing astringency and grassy odor than the sample using comparative seasoning No. 5, which contained neither starch nor processed starch, and the sample using comparative seasoning No. 5, which did not contain gums. These results confirmed that the astringency and grassy odor of vegetables can be reduced or suppressed even when the types of starch, processed starch, and gums are changed.

[0101] <Tenth Example> Next, as Example 10 of the present invention, effects of the seasoning of the present invention other than reducing the astringency and suppressing the grassy smell of vegetables were investigated. Specifically, evaluation samples were prepared in the same manner as in Example 1, using the seasoning liquids of Examples and Comparative Examples prepared according to the formulations shown in Table 13 below. Then, using the evaluation sample of Comparative Example as a standard, a three-member analytical sensory evaluation panel conducted a sensory evaluation of "oil floating" and "glossiness of ingredients" using the following three-point scale.

[0102] [Oil floating] 3 points: Yes (same as the comparative example) 2 points: slightly 1 point: None

[0103] [Glossy texture of ingredients] 3 points: None (same as the comparative example) 2 points: slightly 1 point: Yes

[0104] An overall evaluation was then made based on the total scores of the three-member evaluation panel. 3~4 points: ◎(Excellent) 5 to 7 points: ○ (Good) 8 points or more: × (not possible)

[0105] The overall evaluation was A (good) if each item received only ◎, B (pass) if there was one ◎ and one ○ or only ○, and C (fail) if there was even one × or a deterioration in quality was observed in other items, with A or B being considered a pass. The evaluation results are shown in Table 13 below.

[0106] [Table 13]

[0107] As shown in Table 13 above, the seasoning liquid No. 101 of the present invention, compared to the seasoning liquid No. 100 of the comparative example, had oil dispersed more evenly and was less oily, adhering evenly to the eggplant and resulting in a good gloss.

[0108] <Eleventh Example> Next, as an eleventh example of the present invention, the foods of the examples and comparative examples were prepared by varying the amount of seasoning liquid added to astringent vegetables, and the effects of reducing and suppressing astringency and grassy odor were evaluated using the same method and criteria as in the first example. Eggplant was used as the astringent vegetable. The seasoning liquid used had the composition shown in Table 14 below.

[0109] [Table 14]

[0110] [Evaluation of eggplant texture] The "texture of eggplant" was evaluated by a panel of three people using the No. 110 (comparison example) sample (stir-fried eggplant) to which no seasoning liquid was added as the standard, and was subjected to a sensory evaluation using the following three-point scale. ○: The same elasticity as the sample to which no seasoning liquid was added was felt. △: It was watery but had elasticity. ×: Watery and lacking elasticity (elasticity equivalent to that of sample No. 110 with 10 times the amount of water added and heated for an additional 5 minutes).

[0111] 〔comprehensive evaluation〕 The overall evaluation was as follows: A (good) was given to those whose astringency and grassy smell were rated as ◎ only and whose eggplant texture was rated ○; B (pass) to those whose astringency and grassy smell were rated as ◎ only and whose eggplant texture was rated △; and B (fail) to those whose astringency and grassy smell were rated as ◎ and ○ or ○ only and whose eggplant texture was rated ○ or △; and C (fail) to those whose evaluation items included even one × or whose quality was deteriorated in other items. A or B was considered a pass. The evaluation results are shown in Table 15 below.

[0112] [Table 15]

[0113] As shown in Table 15, food No. 111, which contained less than 10 parts by mass of liquid seasoning per 100 parts by mass of eggplant, had a good eggplant texture but both astringency and a grassy smell were detected. On the other hand, food No. 118, which contained more than 1,000 parts by mass of liquid seasoning per 100 parts by mass of eggplant, reduced the astringency and grassy smell but had a poor eggplant texture.

[0114] In contrast, the food products Nos. 112 to 117, which are examples of the present invention, had no astringent or grassy smell and had a good eggplant texture. In particular, the food products Nos. 112 to 115, which had a seasoning content in the range of 10 to 200 parts by mass, had an excellent eggplant texture.

[0115] <Twelfth Example> Next, as a twelfth example of the present invention, the effects on vegetables other than eggplant were confirmed. Specifically, stir-fried radish was cooked using the seasoning liquids of the Examples and Comparative Examples prepared with the compositions shown in Table 16 below, and the effects of reducing and suppressing astringency and grassy odor were evaluated. Note that the "gelatinized rice flour A" and "processed starch A" shown in Table 16 below were the same raw materials as those described in Example 1.

[0116] [Evaluation method] First, radish cut into approximately 7 mm thick slices was fried over medium heat for 5 minutes, and then 30% by mass of the seasoning liquid No. 120 (Comparative Example) or No. 121 (Example) was added to the total mass of the radish. Mix well to prepare a sample for evaluation (fried radish).

[0117] Next, a sensory evaluation was performed on each evaluation sample by three analytical sensory evaluation panels. At that time, the intensity of "astringency" and "grassiness" was evaluated on the following three-point scale, based on the sample No. 120 (comparative example) in which radish was fried in salt water. 3 points: Feel 2 points: Slightly felt 1 point: barely noticeable

[0118] Then, based on the total score of the evaluations by the three evaluation panelists, the items of "astringency" and "grassy smell" were evaluated according to the following criteria. 3~4 points: ◎(Excellent) 5 to 7 points: ○ (Good) 8 points or more: × (not possible)

[0119] The overall evaluation was A (good) if each item received only ◎, B (pass) if there was one ◎ and one ○ or only ○, and C (fail) if there was even one × or a deterioration in quality was observed in other items, with A or B being considered a pass. The evaluation results are shown in Table 16 below.

[0120] [Table 16]

[0121] As shown in Table 16 above, the sample using liquid seasoning No. 121, which is an embodiment of the present invention, had reduced astringency and grassy odor compared to the sample using liquid seasoning No. 120, which is a comparative example of the present invention and which does not contain pregelatinized rice flour, rice flour-derived pregelatinized starch, oils and fats, starches, or gums.

[0122] From the above results, it was confirmed that the present invention can reduce or suppress the astringency and grassy smell when cooking or processing vegetables containing astringent components with heat.

[0123] The present invention can also have the following configuration. [1] A seasoning liquid used when cooking or processing vegetables by heat, 0.08 to 2 mass% of pregelatinized rice flour and / or rice flour-derived pregelatinized starch, 0.8 to 20 mass% of fats and oils, A total of 1 to 10% by mass of starch and / or modified starch (excluding rice flour-derived pregelatinized starch), The total amount of gums is 0.05 to 1.5% by mass. Contains When the total content of the starch and modified starch is x% by mass and the total content of the gums is y% by mass, the seasoning liquid for cooking satisfies the following mathematical formula (I): JPEG2026031498000019.jpg15170 [2] The seasoning liquid for cooking according to [1], wherein the gum is at least one selected from xanthan gum, tamarind gum, and carrageenan. [3] The seasoning liquid for cooking according to [1] or [2] further contains a seasoning component. [4] A seasoning containing ingredients used when cooking vegetables, The seasoning liquid according to any one of [1] to [3], Ingredients and A seasoning containing cooking ingredients. [5] Vegetables are cooked or processed by heating, A food product containing 10 to 1000 parts by mass of the liquid seasoning according to any one of [1] to [3] per 100 parts by mass of vegetables having a bitter taste. [6] The food product according to [5], wherein the vegetable is eggplant.

Claims

1. A seasoning liquid used when cooking or processing vegetables by heat, 0.08 to 2% by mass of pregelatinized rice flour and / or rice flour-derived pregelatinized starch; 0.8 to 20% by mass of fats and oils, a total of 1 to 10% by mass of starch and / or modified starch (excluding rice flour-derived pregelatinized starch); The total amount of gums is 0.05 to 1.5% by mass. Contains When the total content of the starch and modified starch is x% by mass and the total content of the gums is y% by mass, the seasoning liquid for cooking satisfies the following mathematical formula (I):

2. 2. The seasoning liquid for cooking according to claim 1, wherein the gum is at least one selected from the group consisting of xanthan gum, tamarind gum, and carrageenan.

3. The seasoning liquid for cooking according to claim 1, further comprising a seasoning component.

4. A seasoning containing ingredients used when cooking or processing vegetables by heat, The seasoning liquid according to claim 1, Ingredients and A seasoning containing cooking ingredients.

5. Vegetables are cooked or processed by heating, A food product comprising 10 to 1000 parts by mass of the liquid seasoning according to any one of claims 1 to 3 per 100 parts by mass of vegetables having a bitter taste.

6. 6. The food product of claim 5, wherein the vegetable is eggplant.

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