Composition for enhancing saltiness, and method for cooking food

Abstract

To provide a novel saltiness-enhancing composition and a cooking method for enhancing saltiness. 【Solution】The saltiness-enhancing composition of the present invention contains water containing microbubbles with a particle size of 500 nm or less at a ratio of 3.5×10 8 or more per 1 mL of water. The cooking method of the present invention is to mix food ingredients with water containing microbubbles with a particle size of 500 nm or less at a ratio of 3.5×10 8 or more per 1 mL of water and heat them.

Description

Technical Field

[0001] The present invention relates to a composition for enhancing saltiness and a method for cooking food using the same.

Background Art

[0002] Excessive intake of salt causes lifestyle-related diseases such as hypertension, and various low-salt foods have been put on the market. However, in foods that simply reduce salt, the taste of the dish tends to become weak. Therefore, it has been proposed to add a saltiness enhancer other than salt while reducing salt. For example, Patent Document 1 proposes a method of adding an artificial additive such as chlorella extract.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, there are people who feel resistance to adding artificial additives instead of salt in order to reduce salt. Therefore, a cooking method for enhancing saltiness by a new method is required.

[0005] The present invention provides a novel composition for enhancing saltiness and a cooking method for enhancing saltiness.

Means for Solving the Problems

[0006] In order to solve the above problems, the present invention includes the following inventions.

[0007] The present invention [1] includes a composition for enhancing saltiness containing water containing microbubbles having a particle size of 500 nm or less at a ratio of 3.5×10 8 or more per 1 mL of water.

[0008] The present invention [2] includes a water containing microbubbles with a particle size of 500 nm or less at a ratio of 3.5×10 or more per 1 mL of water, and rice bran, and includes the saltiness enhancing composition according to [1]. 8 The present invention [3] includes the saltiness enhancing composition according to [1] or [2], wherein the blending ratio of the rice bran in the enhancing composition is 0.1 w / v% or more and 5 w / v% or less.

[0009] The present invention [4] includes the saltiness enhancing composition according to [3], further containing soy sauce, and the blending ratio of rice bran with respect to 100 parts by mass of soy sauce is 1 part by mass or more and 20 parts by mass or less.

[0010] The present invention [5] includes a method for cooking food, which comprises mixing food with water containing microbubbles with a particle size of 500 nm or less at a ratio of 3.5×10 or more per 1 mL of water, and heating.

[0011] The present invention [6] includes the cooking method according to [5], further mixing rice bran into the water. 8 The present invention [7] includes the cooking method according to [5] or [6], further mixing soy sauce into the water.

[0012] The present invention [8] includes the cooking method according to any one of [5] to [7], wherein the food includes root vegetables.

[0013] The present invention [9] includes the cooking method according to any one of [5] to [7], wherein the food includes root vegetables.

[0014] The present invention

[10] includes the cooking method according to any one of [5] to [7], wherein the food includes root vegetables.

Advantages of the Invention

[0015] According to the method for cooking food using the saltiness enhancing composition of the present invention, the saltiness of the food can be enhanced.

Embodiments for Carrying Out the Invention

[0016] The saltiness enhancing composition of the present invention is water containing microbubbles with a particle size of 500 nm or less at a ratio of 3.5×10 or more per 1 mL of water. Preferably, 4.0×10 per 1 mL of water 8 or more. 8or more, more preferably, 5.0×10 per 1 mL of water 8 or more. The upper limit is not restrictive, for example, 1.0×10 10 or less, preferably 1.0×10 9 or less.

[0017] D 50 is, for example, 200 nm or less, preferably 100 nm or less, more preferably 80 nm or less, and is, for example, 10 nm or more. D 90 is, for example, 500 nm or less, preferably 200 nm or less, more preferably 150 nm or less, and is, for example, 50 nm or more.

[0018] The particle size, number, etc. of the microbubbles can be measured using, for example, NANOSIGHT (nanoparticle analysis system).

[0019] For the production of water (nanobubble water) containing a large amount of such microbubbles (nanobubbles) with a particle size of 500 nm or less, a microbubble generator is used. That is, the microbubble generator can be attached to a faucet of running water, and the tap water can be passed through the microbubble generator. Examples of such microbubble generators include the microbubble generators described in Patent No. 6984919, Patent No. 7338926, Patent No. 7338752, etc. Specifically, for example, Nanobubble (registered trademark) of Alber International Co., Ltd. can be mentioned.

[0020] The composition for enhancing saltiness of the present invention preferably further contains rice bran. Rice bran is a powder generated when polishing brown rice, and known or commercially available products can be used. The blending ratio of rice bran is, for example, 0.1 w / v% or more, preferably 0.2 w / v% or more, more preferably 0.3 w / v% or more, and is, for example, 5 w / v% or less, preferably 2 w / v% or less, more preferably 1 w / v% or less. Thereby, the saltiness can be further enhanced.

[0021] The saltiness enhancing composition of the present invention preferably further contains soy sauce. More preferably, it contains rice bran and soy sauce. Thereby, while the saltiness of soy sauce can be enhanced, the saltiness of soy sauce and dishes can be felt in a smaller amount than the usual blending ratio of soy sauce. That is, compared with conventional dishes, salt reduction is enabled while a sufficient saltiness is felt. The blending ratio of soy sauce is, for example, 1 w / v% or more, preferably 5 w / v% or more, and, for example, 50 w / v% or less, preferably 20 w / v% or less. The blending ratio of rice bran with respect to 100 parts by mass of soy sauce is, for example, 0.1 part by mass or more, preferably 1 part by mass or more, more preferably 3 parts by mass or more, and, for example, 50 parts by mass or less, preferably 20 parts by mass or less, more preferably 10 parts by mass or less.

[0022] The cooking method of the present invention uses the saltiness enhancing composition of the present invention. That is, ingredients are added to the saltiness enhancing composition and heated. Preferably, the saltiness enhancing composition is boiled. It is considered that nanobubbles penetrate into the ingredients by heating, enhancing the saltiness.

[0023] The ingredients are not limited, and examples include meats (such as beef, chicken, pork, etc.), fish, vegetables (such as root vegetables, leafy vegetables, fruit vegetables, etc.), mushrooms, noodles, and the like. In particular, from the viewpoint that heat treatment is required and the flavor easily penetrates by heating, it is suitable for cooking ingredients such as meats or root vegetables, and particularly suitable for root vegetables. Examples of root vegetables include tubers (such as potatoes, sweet potatoes, burdock, taro, etc.), daikon radish, carrots, burdock, lotus root, etc., and preferably tubers.

[0024] The heating may be at the temperature of a normal cooking method. For example, it is 70°C or higher, preferably 80°C or higher, more preferably 90°C or higher, and, for example, 100°C or lower. The cooking time is appropriately determined according to the ingredients. For example, it is 5 minutes or more, preferably 10 minutes or more, and, for example, 20 hours or less, preferably 10 hours or less.

[0025] In the cooking method of food using the saltiness enhancing composition of the present invention, the saltiness can be enhanced. Therefore, for dishes with the same level of saltiness as before, salts such as soy sauce and salt can be reduced more than before. That is, it is possible to provide a low-salt dish. In addition, the bitterness of the food can also be reduced.

Examples

[0026] The present invention will be described in detail below with reference to examples and comparative examples, but the scope of the present invention is not limited thereto.

[0027] <Example 1> A microbubble generator (Alber International Co., Ltd., "Sink Revolution Nanobubble Kitchen (registered trademark)") was attached to the tip of the faucet, and tap water was passed through the microbubble generator to obtain tap water (nanobubble water) with a large amount of nanobubbles generated. When the microbubbles contained in this nanobubble water were measured using NANOSIGHT (nanoparticle analysis system), D 50 was 65.4 nm, D 90 was 129.2 nm, and the total amount of bubbles was 5.99×10 8 per mL.

[0028] Next, 300 g of potatoes peeled and cut into 1 cm squares were stir-fried in a pan with 6 g of salad oil removed, and then 150 mL of the above nanobubble water, 7.5 g of cooking sake, 15 g of soy sauce, and 9 g of mirin were added, and heated at 90°C or higher for 10 to 15 minutes to cook a mock meat and potato dish.

[0029] <Example 2> A mock meat and potato dish was cooked in the same manner as in Example 1, except that 0.75 g of rice bran was further added in the mock meat and potato dish.

[0030] <Comparative Example 1> A meat and potato dish was cooked in the same manner as in Example 1, except that ordinary tap water was used without using a microbubble generator. When the microbubbles contained in this tap water were measured using NANOSIGHT (nanoparticle analysis system), D 50 was 62.0 nm, D 90 was 94.1 nm, and the total amount of bubbles was 3.01×10 8 per mL.

[0031] <Evaluation 1> The meat and potato dishes of Examples 1 to 2 and Comparative Example 1 were each diluted 5-fold with pure water and the potatoes were ground with a blender. A filtrate was collected from the resulting ground solution by centrifugation and filtration. Using the filtrate as a measurement sample, the saltiness and bitterness were measured using a taste recognition device (manufactured by Intelligent Sensor Technology Co., Ltd., "TS5000Z"). When the values of the saltiness and bitterness (off-flavors) of the filtrate of Comparative Example 1 at this time were set to 0, the taste estimated values are shown in Table 1 below

[0032]

Table 1

[0033] The above values indicate that a difference of 1.0 represents a concentration difference of 20% (the concentration difference at which humans can feel a different taste). From Table 1, it was found that Examples 1 and 2 had higher numerical values and a stronger sense of saltiness than Comparative Example 1. It was also found that the bitterness was reduced.

[0034] <Comparative Example 2> A meat and potato dish was cooked in the same manner as in Example 1, except that a commercially available nanobubble shower was used as the microbubble generator. When the microbubbles contained after passing through this microbubble generator were measured using NANOSIGHT (nanoparticle analysis system), D 50 was 92.6 nm, D 90 was 179.8 nm, and the total amount of bubbles was 3.08×10 8 per mL.

[0035] <Comparative Example 3> As a microbubble generator, a commercially available nanobubble shower was used, and a simmered meat and potato dish was cooked in the same manner as in Example 1, except for this. When the microbubbles contained after passing through this microbubble generator were measured using NANOSIGHT (nanoparticle analysis system), D 50 was 101.0 nm, and D 90 was 165.2 nm, and the total amount of bubbles was 1.43×10 8 per mL.

[0036] <Evaluation 2> Ten professional cooks tasted the simmered meat and potato dishes of Example 1 and Comparative Examples 1 to 3 and summarized their opinions. As a result, it was determined that the potatoes of Example 1 were clearly saltier than the potatoes of Comparative Examples 1 to 3. For Comparative Example 1 and Comparative Example 3, it was determined that the saltiness of both was almost the same.

[0037] <Example 3> 300 g of chicken thigh meat cut into 1 cm squares was stir-fried in a pan with 12 g of sesame oil removed, and then 200 mL of the nanobubble water of Example 1, 6.6 g of dried shiitake mushrooms, 30 g of cooking sake, 36 g of soy sauce, 54 g of mirin, and 13.5 g of sugar were added, and heated at 90°C or higher for 15 to 30 minutes to cook a dish assumed to be chikuzenni.

[0038] <Comparative Example 4> A dish assumed to be chikuzenni was cooked in the same manner as in Example 3, except that 200 mL of ordinary tap water was used instead of 200 mL of the nanobubble water of Example 3.

[0039] <Evaluation 3> Ten professional cooks tasted the dishes assumed to be chikuzenni of Example 3 and Comparative Example 4 and summarized their opinions. As a result, it was determined that the chicken thigh meat of Example 3 was clearly saltier than the chicken thigh meat of Comparative Example 4.

Claims

1. 3.5 x 10 microbubbles with a diameter of 500 nm or less per mL of water ８ The composition for enhancing saltiness contains water and rice bran in a ratio of 1:1 or more.

2. The composition for enhancing saltiness according to claim 1, wherein the ratio of rice bran in the composition for enhancement is 0.1 w / v% or more and 5 w / v% or less.

3. Further containing soy sauce, The composition for enhancing saltiness according to claim 2, wherein the ratio of rice bran to 100 parts by mass of soy sauce is 1 part by mass or more and 20 parts by mass or less.

4. Microbubbles with a diameter of 500 nm or less are 3.5 x 10 per mL of water. ８ A method of cooking ingredients by mixing the ingredients with water containing at least one of these compounds and rice bran and heating the mixture.

5. The method of claim 4, further comprising mixing soy sauce with the water.

6. The method of claim 5 , wherein the food ingredient comprises a root vegetable.

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