Slurry-type seasoning

Abstract

To provide a slurry-like seasoning and a refrigeration material of a slurry-like seasoning.SOLUTION: A slurry-like seasoning 1 is obtained by mixing a liquid element 10 containing a seasoning component with a plurality of frozen granules 20 containing a seasoning component. A refrigeration material A is obtained by mixing a plurality of temporarily frozen granules A1 with the plurality of frozen granules 20. The frozen granule A1 is a frozen body of the liquid element 10.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a slurry seasoning In .

Background Art

[0002] In recent years, global warming has been progressing on a global scale, and the world's average temperature has been rising at a rapid pace. In Japan, the number of years with remarkable high temperatures has been increasing since 1990, and it is predicted that by the end of the 21st century, the temperature will rise by 3.4 to 5.4 °C compared to the present under the RCP8.5 scenario. Especially in the high-temperature environment in summer, body temperature rises due to exercise or work, which may cause heat stroke and a decrease in exercise performance (hereinafter referred to as "heat stroke, etc."). As a countermeasure against heat stroke, etc., icing is used to lower the skin temperature by locally cooling the body using ice, water, etc. Patent Document 1 discloses an icing material that can cool the body at an appropriate temperature according to the situation with a single coolant by combining cold storage materials having multiple melting points. In addition, Non-Patent Document 1 discloses a method of preventing heat stroke, etc. by cooling the body from the inside by ingesting ice slurry. Ice slurry is a sherbet-like ice in which fine ice grains are dispersed in a liquid, and is called "drinkable ice", etc. By ingesting ice slurry, ice grains are sent into the body together with the liquid, and the esophagus, stomach, etc. are cooled from the inside (internal cooling) to lower the deep body temperature.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Non-Patent Documents

[0004]

Non-Patent Document 1

[0005] In the conventional external cooling technology described in Patent Document 1, it is necessary to move the cooling location to cool the entire body, resulting in poor cooling efficiency. In particular, the torso is difficult to cool because it is under clothing. Furthermore, after icing, blood flow to the cooled area remains reduced for a relatively long period, which can lead to the accumulation of fatigue-causing substances and potentially decrease athletic performance. Furthermore, external cooling alone is insufficient to effectively prevent heatstroke and other heat-related illnesses; additional replenishment of fluids and electrolytes is necessary.

[0006] In the conventional technique of internal cooling described in Non-Patent Document 1, it is necessary to frequently ingest 100g of ice slurry at a time, consuming a large amount of ice slurry in total, approximately 500-1,000g, in order to effectively cool the body. However, since there is no eating habit of directly swallowing ice, and consuming large quantities of ice causes discomfort and unpleasant sensations as it passes through the esophagus, it is painful for the person to consume such a large amount of ice (Non-Patent Literature 1: P83). For this reason, except in harsh environments such as firefighting, it is not practical to use ice slurry in sports or daily life.

[0007] The object of the present invention is to solve the problems of the conventional technology described above and to provide a slurry-like seasoning Fee The purpose is to provide. [Means for solving the problem]

[0008] The slurry-like seasoning of the present invention is characterized by being prepared by mixing a liquid element containing seasoning components with a plurality of frozen granules containing seasoning components.

[0009] The slurry-like seasoning of the present invention comprises a plurality of frozen granules, a plurality of first frozen granules and a plurality of second frozen granules, and the first frozen granules may contain a viscosity additive.

[0010] In the slurry-like seasoning of the present invention, the seasoning concentration of the first frozen granules may be higher than the seasoning concentration of the second frozen granules.

[0011] In the slurry-like seasoning of the present invention, the seasoning concentration of the frozen granules may be higher than the seasoning concentration of the liquid element.

[0012] In the slurry-like seasoning of the present invention, the particle size of the first frozen granules may be larger than the particle size of the second frozen granules.

[0013] The refrigeration material of the present invention is characterized by comprising a mixture of multiple partially frozen granules and multiple frozen granules, wherein the partially frozen granules are frozen liquid elements.

[0014] In the slurry-like seasoning of the present invention, the particle size of the partially frozen granules may be smaller than the particle size of the frozen granules.

[0015] The slurry-like seasoning of the present invention may have at least a majority of the outer surface of a plurality of frozen granules covered with partially frozen granules. [Effects of the Invention]

[0016] The slurry-like seasoning of the present invention The fee is It has at least one of the following effects: <1> By cooling the body from deep within, it is possible to prevent a decline in performance due to a decrease in the temperature of the muscles used for exercise, while also effectively preventing heatstroke and other related illnesses. <2> Because the body is cooled internally from within by the food ingredients that have been first cooled by the slurry, rather than by the slurry itself, there is no need to directly swallow large amounts of frozen material. Therefore, there is no discomfort or unpleasant feeling when passing through the esophagus, and it is easy to consume. <3> Cooling the body serves as both a means of hydration and salt replenishment, and when combined with food, it can stimulate appetite, effectively preventing heatstroke and other heat-related illnesses. <4>Through the daily act of eating, the body can be effectively cooled. Since eating is carried out regularly, the body can be cooled regularly without being conscious of heatstroke prevention measures or the like. As a result, accidents in which the elderly or young children cannot recognize heat and fall into heatstroke or the like can be avoided.

Brief Description of the Drawings

[0017] [Figure 1] Explanatory drawing of the slurry seasoning according to the present invention [Figure 2] Explanatory drawing of the slurry seasoning according to the present invention [Figure 3] Explanatory drawing of the slurry seasoning according to the present invention [Figure 4] Explanatory drawing of the frozen material according to the present invention [Figure 5] Explanatory drawing substitute photograph of the test for measuring the cooling effect of food ingredients by the slurry seasoning

Embodiments for Carrying Out the Invention

[0018] Hereinafter, the slurry seasoning of the present invention will be described in detail while referring to the drawings. In order to facilitate the understanding of the invention, the shapes and scales of the frozen materials and the like in each drawing are emphasized and shown. In For the sake of easy understanding of the invention, the shapes and scales of frozen materials and the like in each drawing are emphasized and shown.

[0019] [Slurry Seasoning] <1>Overall Configuration (Figs. 1, 2) The slurry seasoning 1 of the present invention is a seasoning to be eaten together with the food ingredient M. The slurry seasoning 1 is formed by mixing a plurality of frozen granules 20 containing seasoning components into a liquid element 10 containing seasoning components. In this example, an example will be described in which the slurry seasoning 1 is noodle soup, the food ingredient M is Chinese noodles, and the Chinese noodles and the noodle soup are provided in the same container. Here, "noodle soup base" refers to the "noodle soup base" as defined in the Quality Labeling Standards for Noodle Soup Bases, and specifically refers to a mixture of soy sauce, sugars, and broth extracted from flavoring ingredients (such as bonito flakes, kelp, and dried shiitake mushrooms), or a mixture to which mirin, salt, and other seasonings are added. However, the slurry-like seasoning 1 is not limited to noodle soup; for example, it may be a salad dressing, ponzu sauce, or a dipping sauce for meat or fish dishes. The point is that it is a seasoning that can cool the ingredients M and can be consumed in a slurry-like state. The combination and ratio of seasoning components in noodle soup are not within the scope of this invention, therefore, their explanation will be omitted. The properties and shape of the frozen granules 20, etc., in the slurry-like seasoning 1 of the present invention refer to the state at which it is served at room temperature. Here, "room temperature" means a temperature corresponding to the ambient temperature, which is generally around 15°C to 30°C.

[0020] <1.1> Seasoning concentration of slurry-type seasonings In this example, the seasoning concentration of the frozen granules 20 is set higher than the seasoning concentration of the liquid element 10. Here, "seasoning concentration" refers to the mass parts of seasoning (soy sauce, sugars, dashi, mirin, salt, etc.) relative to the entire liquid element 10 or frozen granules 20. The inventors' trials revealed that when the seasoning concentration in the frozen granules 20 is the same as the seasoning concentration in the liquid element 10, the taste of the seasoning becomes weaker as consumption progresses and time passes. As will be explained later, the higher the concentration of seasoning in a frozen substance, the faster it melts. Therefore, the parts of the frozen granules 20 with a high concentration of seasoning melt first, while the parts with a low concentration of seasoning remain unmelted. Therefore, in this example, by setting the seasoning concentration of the frozen granules 20 higher than the seasoning concentration of the liquid element 10, sufficient seasoning concentration remains in the undissolved portion of the frozen granules 20, thus preventing the flavor from becoming diluted towards the end of consumption.

[0021] <2> Frozen granular material (Figure 3) The frozen granules 20 are the solid elements in the slurry-like seasoning 1. The frozen granules 20 are formed by freezing liquid seasonings into granular form. The frozen granules 20 can be produced to an appropriate particle size using a known ice maker. The shape of the frozen granules 20 is preferably spherical. This is because a sphere has the largest surface area relative to its volume, resulting in a large contact area with the food ingredient M and a high cooling effect on the food ingredient M. However, it is not limited to this, and may also be cubic, rectangular, octahedron, dodecahedron, other polyhedra, or irregularly shaped granules. In this example, the multiple frozen granules 20 are a combination of multiple first frozen granules 21 and multiple second frozen granules 22. The first frozen granules 21 and the second frozen granules 22 have different seasoning concentrations; specifically, the first frozen granules 21 have a higher seasoning concentration than the second frozen granules 22. Here, "combination" means that the frozen granules 20 generally consist of multiple first frozen granules 21 and multiple second frozen granules, but this does not exclude the possibility of other frozen granules being present in amounts of 5-10%.

[0022] <2.1> Particle size of frozen particles (Figure 3) In this example, the particle size of the first frozen granule 21 is designed to be larger than that of the second frozen granule 22. Specifically, the particle size of the first frozen granule 21 is 5 mm and the particle size of the second frozen granule 22 is 2 mm, with a ratio of 2:1 or greater. Here, the "particle size" of the first frozen granule 21, etc., refers to the diameter if the frozen granule 20 were treated as a sphere of the same volume. However, since the manufacturing precision of the frozen granule 20 is not inherently high, and errors due to temperature and other factors may occur, the term is used to mean that an error of approximately 10-20% is acceptable. The particle sizes of the first frozen granules 21 and the second frozen granules 22 are not limited to those described above, but it is desirable that they be in the range of approximately 2 mm to 15 mm in order to balance the cooling effect and texture. In this example, since the first frozen granules 21, which have a higher concentration of seasoning, are larger in diameter than the second frozen granules 22, which have a lower concentration of seasoning, after the slurry-like seasoning 1 is served, the larger diameter first frozen granules 21 melt later than the second frozen granules 22, thus preventing the flavor from becoming diluted towards the end of consumption.

[0023] <3> viscous additive In this example, at least the first frozen granule 21 contains a viscous additive. In this example, agar is used as the viscosity additive. Viscosity additives include known additives such as gelatin, starch, mucin, sodium alginate, gum arabic, guar gum, gellan gum, xanthan gum, and pectin, in addition to agar. As described later, adding a viscous additive to the frozen material slows down the thawing rate, and even after it has completely thawed, refreezing it produces a similar effect and facilitates a rapid transition to a slurry form. Therefore, in this example, the inclusion of a viscous additive in the first frozen granule 21 makes it more difficult to dissolve than the second frozen granule 22, and the fact that the first frozen granule 21 dissolves later than the second frozen granule 22 prevents the flavor from becoming diluted towards the end of consumption. In addition, a viscous additive may be added to the second frozen granules 22 in addition to the first frozen granules 21, but the amount added to the first frozen granules 21 may be greater than the amount added to the second frozen granules 22 to control the thawing rate of both.

[0024] <4> Differences from conventional technology (Figure 1) Unlike conventional ice slurries, the slurry-like seasoning 1 of the present invention is not intended to be consumed as a solid by ingesting frozen particles. By immersing food ingredients M in the slurry-like seasoning 1, the frozen granules 20 cool the food ingredients M (primary cooling). Consuming the cooled food ingredients M together with the thawed slurry-like seasoning 1 allows for effective cooling of the entire body through internal cooling via the digestive system (secondary cooling). However, the above does not exclude the method of swallowing the frozen granules 20 in their solid form.

[0025] <5> Frozen ingredients (Figure 4) Frozen ingredient A is a component of slurry-like seasoning 1 when partially thawed. Since the slurry-like seasoning 1 of the present invention contains frozen granules 20, it cannot be stored at room temperature. Therefore, it is stored as frozen material A in a freezing environment (for example, in a freezer), and when used, the frozen material A is taken out to room temperature and partially thawed to produce the slurry-like seasoning 1. The frozen material A is made by mixing multiple partially frozen granules A1 with multiple frozen granules 20. The partially frozen granules A1 are a frozen body formed by freezing the liquid element 10 in granular form. In other words, the partially frozen granules A1 become the liquid element 10 of the slurry-like seasoning 1 when they thaw. In this example, the particle size of the partially frozen granules A1 is designed to be smaller than the particle size of the frozen granules 20. Specifically, for example, if the particle size of frozen granules 20 is 5 mm, the particle size of partially frozen granules A1 will be 3 mm. Such partially frozen granules A1 are more than frozen granules 20. ratio Surface area Large Therefore, it melts faster than the frozen granules 20. As a result, when the frozen material A is naturally thawed, multiple partially frozen granules A1 melt first and form a liquid element 10, and multiple frozen granules 20 remain as solids in this liquid element 10, thereby generating a slurry-like seasoning 1. In this example, the outer surfaces of multiple frozen granules 20 are covered with multiple partially frozen granules A1. Here, "covering" means covering at least the majority of the outer surfaces of the multiple frozen granules 20. As a result, the frozen particles 20 are isolated from the ambient temperature by the partially frozen particles A1, which slows down the thawing rate of the frozen particles 20 and makes the partially frozen particles A1 more likely to melt faster than the frozen particles 20. [Examples]

[0026] [Cooling effect test of food ingredient M using slurry-type seasoning] The following test was conducted to investigate the cooling effect of slurry-type seasoning 1 on food ingredient M (Figure 5). The test results are shown in Table 1. [Test Method] 20g of somen noodles were immersed in each test specimen, and immediately after removal, the core temperature of the somen noodles was measured. After measurement, the average value of the number of tests was calculated. [Test specimen] Test specimen 1: 150g of slurry-like seasoning (concentrated and reconstituted), particle size 3mm Test sample 2: 100g of noodle soup base (concentrated and reconstituted) + 50g of ice (2 cubes) [Temperature] Air temperature: 28℃ Somen noodles: 28℃ [Number of tests] 10 times

[0027] [Table 1] As shown in Table 1, the average temperature of test sample 1 was 3.4°C, and the average temperature of test sample 2 was 11.5°C, indicating that ice slurry had a higher cooling effect on food than ice. The difference was 8.1°C, which was a statistically significant difference. This is thought to be because test specimen 1, containing a large number of frozen particles, had a larger contact area with the somen noodles compared to test specimen 2, resulting in a significant cooling effect. [Examples]

[0028] [Tests on the thawing rate of frozen granules by adding seasonings and viscous additives] The following tests were conducted to investigate the thawing rate of frozen granules with respect to seasoning concentration and the addition of viscosity additives. The test results are shown in Table 2. [Test Method] Test specimens 1-5 of the same weight were frozen, and the time it took for them to thaw at room temperature was measured. [Test specimen] Test specimen 1: Noodle soup base (2x concentrated) 65g Test sample 2: 65g of noodle soup base Test sample 3: Noodle soup base (2x concentrated) 60g + agar 5g (total 65g) Test sample 4: 60g noodle soup base + 5g agar (total 65g) Test sample 5: 65g of tap water [Temperature] Air temperature: 21℃

[0029] [Table 2] As shown in Table 2, the results were as follows: Test specimen 1 took 41 minutes, test specimen 2 took 96 minutes, test specimen 3 took 98 minutes, test specimen 4 took 113 minutes, and test specimen 5 took 153 minutes. From the above, it was shown that (1) test samples with lower seasoning concentrations melted more slowly than those with higher concentrations, and (2) test samples containing viscous additives melted more slowly than those without. The difference was approximately 3.7 times at its maximum, which was a significant difference. [Explanation of symbols]

[0030] 1. Slurry-type seasoning 10 Liquid elements 20 Frozen granules 21 1st frozen granule 22 Second frozen granule A Frozen ingredients A1 Pre-frozen granules M Ingredients

Claims

1. A slurry-like seasoning to be provided in the same container as the ingredients and to be consumed together with the ingredients, A liquid element containing seasoning components that are liquid at room temperature when the aforementioned food is served, The aforementioned food ingredients include a plurality of frozen granules containing seasoning components that are solid at room temperature when the food is served, The plurality of frozen granules include a plurality of first frozen granules and a plurality of second frozen granules, The seasoning concentration of the first frozen granule is higher than the seasoning concentration of the second frozen granule. The first frozen particle has a particle size that is larger than the second frozen particle, Slurry-type seasoning.

2. A slurry-like seasoning to be provided in the same container as the ingredients and to be consumed together with the ingredients, A liquid element containing seasoning components that are liquid at room temperature when the aforementioned food is served, The aforementioned food ingredients include a plurality of frozen granules containing seasoning components that are solid at room temperature when the food is served, The plurality of frozen granules include a plurality of first frozen granules and a plurality of second frozen granules, The seasoning concentration of the first frozen granule is higher than the seasoning concentration of the second frozen granule. The first frozen granules contain a viscous additive, The second frozen granules are characterized by not containing viscous additives. Slurry-type seasoning.

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