Steamed vegetable cooking seasoning

Abstract

To provide a seasoning for cooking steamed vegetable with which vegetable is only steam-cooked to be made steamed vegetable without losing a good taste of the vegetable, the steamed vegetable being able to make an eater feel well enough a flavor and a delicious taste intrinsic in the vegetable.SOLUTION: A seasoning for cooking steamed vegetable of this invention, for steam-cooking vegetable, contains 0.01-5% of a thickener, has a salt concentration in an aqueous phase of 5-25%, and contains 20-70% of edible fat.SELECTED DRAWING: None

Description

[Technical field]

[0001] To provide a seasoning for cooking steamed vegetables, which can be used to cook steamed vegetables together with the vegetables without losing the flavor of the vegetables and allows the user to fully enjoy the inherent aroma and deliciousness of the vegetables. [Background technology]

[0002] Steamed vegetables, which are made by cooking raw vegetables with heat, have become popular in recent years due to their healthy image, and various ways of eating them have been proposed. In particular, cooking methods that use only the moisture of the ingredients to steam and simmer (e.g., etouffée) have attracted attention as they use the moisture of the ingredients to steam and simmer, allowing the original flavor of the ingredients to be fully enjoyed. In addition, vegetable dishes that can be made by cooking with heat in a microwave oven are often chosen as one of the dishes that can be easily prepared, as they allow the intake of a large amount of vegetables and are easy to prepare (Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2015-23830 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, regardless of the cooking method, when steamed vegetables are cooked, the flavor of the vegetables is lost along with the moisture released from the vegetables, making it difficult to fully enjoy the original aroma and flavor of the vegetables. In addition, when cooking steamed vegetables in a frying pan or the like, depending on the type of vegetable, it is necessary to stir the vegetables during cooking or open the lid to evaporate the moisture to prevent them from burning, and further improvements were required in terms of making it easier to cook at home. To provide a seasoning for cooking steamed vegetables, which can be used to cook steamed vegetable dishes that retain the flavor of the vegetables and allow the original aroma and taste of the vegetables to be fully enjoyed by simply putting the seasoning together with the vegetables in a frying pan or the like and steaming with a lid on, without the need for extra work such as mixing during cooking or evaporating moisture. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to achieve the above object, and as a result have unexpectedly found that by adjusting the amount of a thickener contained in a seasoning, the salt content in the aqueous phase, and the amount of edible fat or oil, it is possible to obtain a steamed vegetable dish that retains the flavor of the vegetables and allows the original aroma and flavor of the vegetables to be fully enjoyed by simply steaming the seasoning together with the vegetables, without the need for extra work such as mixing the seasoning or removing moisture during cooking, and thus have completed the present invention.

[0006] That is, the present invention provides (1) A seasoning for steamed vegetables for cooking vegetables by steaming, comprising: The thickener content is 0.01 to 5%. The salt concentration in the aqueous phase is 5 to 25%. The edible oil content is 20-70%. Seasoning for cooking steamed vegetables, (2) The seasoning for steamed vegetables according to (1), which contains gellan gum as the thickener. (3) The seasoning for steamed vegetables according to (2), further comprising a thickener other than gellan gum as the thickener; (4) The seasoning for steamed vegetables according to (3), wherein the thickener other than gellan gum is xanthan gum. (5) The seasoning for steamed vegetables according to any one of (1) to (4), which contains 0.5 to 5% alcohol. (6) The seasoning for cooking steamed vegetables according to any one of (1) to (5), having a viscosity of 100 to 10,000 mPa s. It is. Effect of the Invention

[0007] According to the present invention, it is possible to provide a seasoning for cooking steamed vegetables that can be used to preserve the flavor of the vegetables and to fully enjoy their original aroma and deliciousness by simply steaming the seasoning together with the vegetables, without the need for extra work such as mixing during cooking or removing moisture. As a result, it is expected that the increase in vegetable intake will lead to improved public health. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below. In the present invention, "%" means "mass %" and "parts" means "parts". means "parts by mass."

[0009] <Steamed vegetable cooking seasoning> The seasoning for cooking steamed vegetables of the present invention is a liquid seasoning having a thickening agent content of 0.01 to 5%, a salt concentration in the aqueous phase of 5 to 25%, and an edible oil or fat content of 20 to 70%. When steaming vegetables, by steaming them together with the vegetables in a frying pan or microwave oven, the flavor of the vegetables is not lost, and the original aroma and deliciousness of the vegetables can be enjoyed to the fullest. In particular, the seasoning for steamed vegetables of the present invention can be suitably used for steaming cooking using a frying pan or a pot.

[0010] <Vegetables> The seasoning for steamed vegetables of the present invention can be used for steaming various vegetables. For example, leafy vegetables such as Chinese cabbage, cabbage, Japanese mustard spinach, bok choy, lettuce, spinach, chrysanthemum, basil, mizuna, and mala japonica, flower vegetables such as broccoli, cauliflower, rapeseed, and horsetail, root vegetables such as potatoes and sweet potatoes, radishes, carrots, and turnips, and fruit vegetables such as tomatoes, pumpkins, eggplants, zucchinis, and green peppers. Among them, leafy vegetables and flower vegetables with a high water content are preferred because the flavor of the vegetables is easily lost, making it easier to obtain the effects of the present invention.

[0011] <Ingredients other than vegetables> The seasoning for steamed vegetables of the present invention can be used for steaming other ingredients in appropriate combinations in addition to the above vegetables, such as seafood (e.g. salmon, sea bass, sardine, yellowtail, mackerel, octopus, squid, clams, etc.), meat (e.g. chicken, pork, beef, lamb, etc.), and mushrooms (e.g. shiitake mushroom, shimeji mushroom, enoki mushroom, king oyster mushroom, mushroom, etc.).

[0012] <Salt concentration in aqueous phase> The seasoning for cooking steamed vegetables of the present invention has a salt concentration in the aqueous phase of 5 to 25%. If the salt concentration is lower than the above range, the saltiness is weak, the vegetable smell is easily felt, and the amount of water released from the vegetables is reduced, so that the ingredients are easily burned. On the other hand, if the salt concentration exceeds the above range, the saltiness is too strong, and the original aroma and flavor of the vegetables cannot be felt. In addition, since it is easy to obtain a steamed vegetable dish in which the original aroma and flavor of the vegetables can be felt, the salt concentration in the aqueous phase is preferably 10 to 20%, and more preferably 13 to 17%. In the present invention, the salt concentration in the aqueous phase refers to the content ratio of salt to all ingredients excluding lipids.

[0013] <Thickener> The seasoning for cooking steamed vegetables of the present invention contains a thickener. By containing a thickener, the moisture that flows out of the vegetables due to heating can be retained around the vegetables, and the original aroma and flavor of the vegetables are not lost. The type of thickener is not particularly limited, but examples thereof include gummy substances such as xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, tara gum, gum arabic, tamarind gum, and psyllium seed gum, polysaccharides such as sodium alginate, pectin, and konjac mannan, starches such as potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch, and starches that have been subjected to chemical treatments such as crosslinking, esterification, etherification, and oxidation. In particular, it is preferable to contain gellan gum, since it is easy to achieve the effects of the present invention, and it is more preferable to use gellan gum in combination with a thickener other than gellan gum.

[0014] The content of the thickener contained in the seasoning for cooking steamed vegetables of the present invention is 0.01 to 5%. If the content of the thickener is less than the above range, the moisture released from the vegetables cannot be retained, and the original aroma and flavor of the vegetables cannot be felt. If the content is more than the above range, the viscosity becomes too high, which is not preferable because it makes the food more likely to burn and impairs the texture of the steamed dish. In addition, since it is easy to obtain a steamed vegetable dish in which the original aroma and flavor of the vegetables can be felt, the content of the thickener is preferably 0.1 to 3%, and more preferably 0.1 to 1%. When gellan gum and a thickener other than gellan gum are used in combination as the thickener, the ratio of the thickener other than gellan gum to gellan gum is preferably 0.2 to 1 part, more preferably 0.3 to 0.5 parts, per 1 part of gellan gum. When the ratio of xanthan gum to gellan gum is within the above range, it becomes easier to obtain steamed vegetable dishes that allow you to enjoy the original aroma and flavor of the vegetables.

[0015] <Edible fats and oils> The seasoning for cooking steamed vegetables of the present invention contains edible oils and fats. By containing edible oils and fats, vegetables are less likely to burn, and excessive water loss from the vegetables can be suppressed, so that the original aroma and flavor of the vegetables can be maintained. The type of edible oils and fats is not particularly limited, but for example, rapeseed oil, soybean oil, sesame oil, olive oil, rice oil, cottonseed oil, palm oil, corn oil, etc. can be used.

[0016] The content of edible oil and fat contained in the seasoning for cooking steamed vegetables of the present invention is 20 to 70%. If the content of edible oil and fat is less than the above range, the saltiness is easily felt and the original aroma and flavor of the vegetables are not easily felt. If the content of edible oil and fat is more than the above range, the vegetables become oily and the original aroma and flavor of the vegetables are not easily felt. Since the original aroma and flavor of the vegetables are easily felt, the content of the edible oil and fat is preferably 30 to 60%, and more preferably 40 to 55%.

[0017] <Viscosity> The seasoning for cooking steamed vegetables of the present invention may have a viscosity of 100 to 10,000 mPa·s, and more preferably 300 to 5,000 mPa·s. With a viscosity within the above range, the seasoning for cooking steamed vegetables is less likely to burn, easily clings to the vegetables, and retains the flavor of the vegetables, making it easy to feel the original aroma and deliciousness of the vegetables. The viscosity is a value obtained using a BH type viscometer at a rotation speed of 10 rpm with rotor No. 2, rotor No. 1 being used when the viscosity is less than 1,200 mPa·s, and rotor No. 3 being used when the viscosity is 3,200 mPa·s or more, and based on the reading when the rotor has made three rotations after the start of measurement.

[0018] <Water activity> The seasoning for cooking steamed vegetables of the present invention can have a water activity of 0.80 to 0.90. When the water activity is within the above range, the preservability can be improved, and the vegetables release an appropriate amount of moisture, facilitating cooking of steamed vegetables.

[0019] <Alcohol> The seasoning for steamed vegetables of the present invention can contain 0.5 to 5% alcohol, and more preferably 1 to 3% alcohol. By containing the alcohol within the above range, the umami flavor of the vegetables is enhanced, and the original aroma and deliciousness of the vegetables can be easily felt.

[0020] <Other ingredients> The seasoning for cooking steamed vegetables of the present invention can be appropriately mixed with other raw materials within a range that does not impair the effects of the present invention. For example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid-based umami seasonings, citrus juice, ketchup, etc., dairy products such as milk, skim milk powder, whole milk powder, and whey protein, eggs such as egg yolk, egg white, whole egg, and phospholipase A-treated egg yolk, various spice oils, emulsifiers such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, and octenyl succinylated starch, organic acids or salts thereof such as citric acid, tartaric acid, succinic acid, and malic acid, antioxidants such as ascorbic acid and vitamin E, various peptides, spices, flavors, and colorings, vinegar, citrus juice, salt, sugar, spices, etc. can be mixed.

[0021] <Proportion of seasonings for steamed vegetables to vegetables> The seasoning for steamed vegetables of the present invention is used together with vegetables in steam cooking, and is preferably used in a ratio of 5 to 50 parts, more preferably 10 to 50 parts, of the seasoning for steamed vegetables of the present invention per 100 parts of vegetables. By using the seasoning in the above range, the flavor of the vegetables is not lost, and it becomes easier to feel the original aroma and deliciousness of the vegetables.

[0022] <How to cook by steaming> The method of steaming using the seasoning for cooking steamed vegetables of the present invention is not particularly limited, but examples thereof include a method of spreading the seasoning for cooking steamed vegetables of the present invention in advance in a frying pan or pot, laying ingredients such as vegetables on top of it, covering it with a lid, and then heating it to steam, a method of spreading the seasoning for cooking steamed vegetables of the present invention on a plate, laying ingredients such as vegetables on top of it, covering it with plastic wrap, and then heating it in a microwave oven, a method of mixing the seasoning for cooking steamed vegetables of the present invention with ingredients such as vegetables, and then steaming it in a frying pan or microwave oven as described above, etc. Among these, the method of spreading the seasoning for cooking steamed vegetables of the present invention in advance in a cooking utensil such as a frying pan, laying ingredients such as vegetables on top of it, covering it with a lid, and then steaming it to steam is preferred, because it makes it easier to obtain steamed vegetables that are less likely to burn and allow you to feel the original aroma and flavor of the vegetables.

[0023] The present invention will be specifically described below based on examples, comparative examples and test examples, but the present invention is not limited to these. EXAMPLES

[0024] [Example 1] <Preparation of seasoning for steamed vegetables> The following ingredients were charged into a stirring tank and stirred to prepare the seasoning for steamed vegetables of Example 1. The seasoning for steamed vegetables of Example 1 had a salt content of 15% in the aqueous phase.

[0025] (contains seasonings) Edible oil 50% Salt 8% Other seasonings 3% Alcohol (95% alcohol) 2% Xanthan gum 0.1% Gellan gum 0.1% Shimizu residual -------------------------------------------------- Total 100%

[0026] [Test Example 1] The seasonings for steamed vegetables of Examples 2 to 5 and Comparative Example 1 were prepared in the same manner as Example 1, except that the content of the thickeners (xanthan gum, gellan gum) was changed to the ratios shown in Table 1. The viscosities of the seasonings for steamed vegetables of Examples 1 to 6 were all within the range of 100 to 10,000 mPa s. Next, 30 g of the seasoning for cooking steamed vegetables of Examples 1 to 5 and Comparative Example 1 was placed in a frying pan, and then 250 g of chicken, 200 g of cabbage, and 100 g of cherry tomatoes were arranged on top of the seasoning, and the pan was covered and heated for 10 minutes to perform steaming. After heating, the cooked steamed vegetables were tasted and evaluated according to the following evaluation criteria. The results are shown in Table 1.

[0027] <Evaluation criteria> ◎: You can fully enjoy the original aroma and flavor of the vegetables. ○: You can feel the original aroma and flavor of the vegetables. ×: The original aroma and flavor of the vegetables cannot be felt.

[0028] [Table 1]

[0029] From the results in Table 1, it was found that the original aroma and flavor of vegetables can be felt by including 0.01 to 5% of a thickener. In particular, it was found that the original aroma and flavor of vegetables can be felt to the fullest by using gellan gum in combination with a thickener other than gellan gum.

[0030] [Test Example 2] Seasonings for cooking steamed vegetables of Examples 6 to 8 and Comparative Example 2 were prepared in the same manner as Example 1, except that fresh water was replaced with salt and the salt concentration in the aqueous phase was changed to the ratio shown in Table 2. The viscosities of the seasonings for cooking steamed vegetables of Examples 6 to 8 were all within the range of 100 to 10,000 mPa s. The prepared seasonings for cooking steamed vegetables were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0031] [Table 2]

[0032] The results in Table 2 show that a salt concentration in the aqueous phase of 5-25% allows the natural aroma and flavor of the vegetables to be felt.

[0033] [Test Example 3] Seasonings for cooking steamed vegetables of Examples 9 and 10 and Comparative Example 3 were prepared in the same manner as in Example 1, except that the edible oil and fat was replaced with fresh water and the ratio was changed to that shown in Table 3. The amount of salt blended was adjusted so that the salt concentration in the aqueous phase was 15% in all cases. The viscosities of the seasonings for cooking steamed vegetables of Examples 9 and 10 were all within the range of 100 to 10,000 mPa s. Evaluations were performed using the prepared seasonings for cooking steamed vegetables in the same manner as in Test Example 1. The results are shown in Table 3.

[0034] [Table 3]

[0035] From the results in Table 3, it was found that the original aroma and deliciousness of vegetables can be felt by having an edible oil content of 20 to 70%. The seasoning for cooking steamed vegetables in Comparative Example 3 gave the vegetables a poor texture and color appearance, and the original aroma and deliciousness of vegetables could not be felt.

Claims

1. A seasoning for steamed vegetables for cooking vegetables by steaming, comprising: The content of the thickener is 0.01 to 5%; The salt concentration in the aqueous phase is 15 to 20%. The edible oil content is 20 to 70%; The viscosity is 100 to 5000 mPa s, The thickener contains gellan gum and xanthan gum, The ratio of xanthan gum to gellan gum is 0.2 to 1.0 parts, The seasoning is spread on the cooking utensil in advance, and then ingredients are arranged on top of it. Seasoning for cooking steamed vegetables.

2. Contains 0.5 to 5% alcohol; The seasoning for steamed vegetables according to claim 1.

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