Foods with a thickened sauce, methods for manufacturing foods with a thickened sauce, and methods for improving the flavor of foods with a thickened sauce.

Abstract

To provide a food having starchy sauce in which there is no decrease in flavor, or the flavor is enhanced, a method for producing a food having starchy sauce in which there is no decrease in flavor, or the flavor is enhanced, and a method for improving the flavor of a food having starchy sauce.SOLUTION: Provided is a food having starchy sauce that is characterized by containing an oil / fat in which 5 to 100 mass% of the constituent fatty acids is straight-chain saturated fatty acid having 6 to 10 carbon atoms. It is preferable that 5 to 100 mass% of the oil / fat comprises only straight-chain saturated fatty acid whose constituent fatty acid has a carbon number of 6 to 12, and is a triglyceride in which the straight-chain saturated fatty acids having the carbon number in the constituent fatty acids of 6 and 12 are less than 20 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to filled foods, a method for manufacturing filled foods, and a method for improving the flavor of filled foods.

Background Art

[0002] Filling is a dish with a thickened filling, which can be found in Japanese cuisine such as filled vegetables like daikon radish and turnips, filled tofu, and Chinese cuisine such as eight-treasure vegetables, Chinese rice bowls, and Tianjin rice bowls. For example, it is known to make a filling with a thickened seasoning liquid prepared by adding the water-soluble starch such as arrowroot powder or kudzu powder to a seasoned dashi soup or a cooked soup stock.

[0003] The substances that impart flavor to these fillings are mainly dashi soup, cooked soup stock, or seasonings. To impart sweetness, it is necessary to increase the amount of these components or add and increase the amount of sugar.

[0004] Patent Document 1 describes a high-viscosity seasoning composition for thickened sauce containing 1 to 50% by mass of oil and fat, and its purpose was to solve problems during production.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, while the sauce in a dish with a thickened sauce has a certain flavor, it can sometimes diminish the flavor of the food (ingredients) to which it is poured. To counteract this diminished flavor of the sauce, it was necessary to make the food to which the sauce was poured more strongly. The object of the present invention is to provide a dish with a thickened sauce that does not diminish in flavor or has enhanced flavor. It is also to provide a method for producing a dish with a thickened sauce that does not diminish in flavor or has enhanced flavor. Furthermore, it is to provide a method for improving the flavor of a dish with a thickened sauce. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of the present invention have found that the above problems can be solved by using oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids with 6 to 10 carbon atoms, and have completed the present invention.

[0008] In other words, the present invention provides the following [1] to [5]. [1] A food product with a thickened sauce, characterized by containing oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms. [2] The food with a thick sauce according to [1], wherein 5 to 100% by mass of the oil and fat is a triglyceride whose constituent fatty acids consist only of straight-chain saturated fatty acids having 6 to 12 carbon atoms, and in which the amount of straight-chain saturated fatty acids having 6 and 12 carbon atoms in the constituent fatty acids is less than 20% by mass. [3] A food product with a thick sauce according to [1] or [2], containing 1 to 15% by mass of the oil and fat. [4] A food with a thick sauce, which is a Chinese-style food with a thick sauce, or any of the foods with a thick sauce from [1] to [3]. [5] A method for producing a food product with a bean paste sauce, characterized by cooking the food with an oil in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, and then topping the food with the bean paste sauce. [6] The method for producing a food with a thickened sauce according to claim 5, wherein 5 to 100% by mass of the oil and fat is a triglyceride in which the constituent fatty acids consist only of straight-chain saturated fatty acids having 6 to 12 carbon atoms, and the amount of straight-chain saturated fatty acids having 6 and 12 carbon atoms in the constituent fatty acids is less than 20% by mass. [7] A method for producing a food with a thickened sauce according to [5] or [6], wherein the food with the thickened sauce contains 1 to 15% by mass of the oil and fat. [8] A method for manufacturing a food with a thick sauce, wherein the food with the thick sauce is a Chinese-style food with a thick sauce, as described in [5] to [7]. [9] A method for manufacturing a food with a thickened sauce according to any of [5] to [8], wherein the flavor of the food with the thickened sauce is improved.

[10] A method for improving the flavor of foods with a sauce, which involves cooking with oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, and then adding a sauce to the food. [Effects of the Invention]

[0009] The present invention makes it possible to provide a food product with a thickened sauce that has enhanced flavor, such as sweetness and / or umami, compared to a food product using oils and fats that do not contain linear saturated fatty acids with 6 to 10 carbon atoms in their constituent fatty acids. Furthermore, it is possible to provide a food product with a thickened sauce that has suppressed the decrease in saltiness compared to a food product using oils and fats that do not contain linear saturated fatty acids with 6 to 10 carbon atoms in their constituent fatty acids. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or greater and B or less. Furthermore, preferred embodiments and more preferred embodiments illustrated below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred". In addition, the numerical ranges are illustrative, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be used. Furthermore, terms such as "contains" or "includes" may be read as "essentially" or "consists only of".

[0011] [Foods with thickened sauce] The food items covered with a thick sauce according to the present invention are not particularly limited as long as they are foods covered with a thick sauce. Examples include Japanese dishes such as vegetables with a thick sauce, such as daikon radish and turnip, and tofu with a thick sauce, as well as Chinese dishes such as happosai, chukadon, and tenshindon.

[0012] <Oils> The food with sauce of the present invention contains oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms. Since the food is cooked with oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, and then the sauce is poured over it, most of the oils and fats are present in the food (ingredients) to which the sauce is poured. In the present invention, the constituent fatty acids of the oils and fats are substantially fatty acids that constitute glycerides. In the present invention, the amount of triglycerides in the oils and fats is preferably 80% by mass or more, more preferably 90 to 100% by mass, and even more preferably 95 to 100% by mass. Furthermore, the amount of diglycerides in the oils and fats is preferably 20% by mass or less, more preferably 0 to 10% by mass, and even more preferably 0 to 5% by mass. Furthermore, the amount of monoglycerides in the oils and fats is preferably 5% by mass or less, and even more preferably 0 to 1% by mass. Furthermore, the amount of free fatty acids in the oil is preferably 1% by mass or less, and more preferably 0 to 0.5% by mass.

[0013] Oils and fats in which 5 to 100% by mass of constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms can enhance flavors such as sweetness and / or umami even in small amounts. Furthermore, since oils and fats themselves have almost no flavor, adding an excessive amount will not adversely affect the flavor. The sauced food of the present invention preferably contains 1 to 15% by mass of oils and fats in which 5 to 100% by mass of constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, more preferably 1 to 10% by mass, and even more preferably 3 to 8% by mass.

[0014] Caproic acid, caprylic acid, and capric acid are examples of straight-chain saturated fatty acids with 6 to 10 carbon atoms that make up fats and oils. However, straight-chain saturated fatty acids with fewer carbon atoms are preferred because they have a low melting point and are liquid or easily become liquid. On the other hand, some people experience throat and stomach irritation from triglycerides of fatty acids with fewer carbon atoms after eating. Therefore, it is preferable to have a high proportion of straight-chain saturated fatty acids with 8 or more carbon atoms (caprylic acid, capric acid), and it is even more preferable to have a straight-chain saturated fatty acid with 10 carbon atoms (capric acid).

[0015] In the present invention, oils and fats used are preferably those in which 5 to 60% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, more preferably those in which 8 to 40% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, and even more preferably those in which 10 to 30% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms.

[0016] In the present invention, oils and fats in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms can be medium-chain fatty acid triglycerides (MCTs) produced by dehydration condensation of medium-chain fatty acids (straight-chain saturated fatty acids having 6 to 10 carbon atoms) with glycerol, or by transesterification of medium-chain fatty acid alkyl esters with glycerol. Alternatively, medium-chain fatty acid / long-chain fatty acid mixed triglycerides (MLCTs) produced by dehydration condensation of medium-chain fatty acids, fatty acids having 12 to 22 carbon atoms with glycerol, transesterification of MCTs with animal or vegetable oils, or transesterification of medium-chain fatty acid alkyl esters with animal or vegetable oils can be used.

[0017] The oils and fats used in this invention may contain any other oily raw materials, as long as the oils and fats satisfy the requirement that 5 to 100% by mass of their constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms. Animal and vegetable oils can be used. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm superolein, palm mid-fraction, palm stearin, etc.), shea butter, shea fractionated oil, sal fat, sal fractionated oil, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, milk fat, cocoa butter, etc., as well as mixtures thereof, processed oils, etc., can be used.

[0018] In addition, as the triglyceride constituting the oil and fat, it is preferable that the constituent fatty acid is a linear saturated fatty acid having 6 to 10 carbon atoms. However, the raw material of the linear saturated fatty acid having 8 to 10 carbon atoms may contain a slight amount of the linear saturated fatty acid having 12 carbon atoms. Therefore, it is preferable that the triglyceride is composed only of linear saturated fatty acids having 6 to 12 carbon atoms and the linear saturated fatty acids having 6 and 12 carbon atoms in the constituent fatty acids are less than 20% by mass. It is more preferable that the triglyceride is such that the linear saturated fatty acids having 6 and 12 carbon atoms in the constituent fatty acids are 5% by mass or less.

[0019] The triglyceride composed only of linear saturated fatty acids having 6 to 12 carbon atoms and having less than 20% by mass of the linear saturated fatty acids having 6 and 12 carbon atoms in the constituent fatty acids is preferably 5 to 100% by mass of the oil and fat, more preferably 8 to 60% by mass of the oil and fat, still more preferably 10 to 40% by mass of the oil and fat, and most preferably 10 to 30% by mass of the oil and fat.

[0020] The oil and fat used in the present invention is preferably a refined oil. The refining process preferably undergoes a general process used for edible oils and fats, and particularly preferably undergoes decolorization and deodorization.

[0021] <Other components> The filled food of the present invention requires a filling for filling. There is no particular limitation as long as it can be used for ordinary filled foods, but thickening components such as starch, water, soy sauce, sugars, vinegar, salt, umami seasonings, extracts, spices, fermented seasonings, alcohol, etc. can be appropriately adjusted and used.

[0022] [Method for producing filled food] The present invention relates to a method for producing a food with a thickened sauce, characterized by preparing food by cooking it with an oil in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, and then topping it with a thickened sauce. The oil used can be the oil described above in the section on [foods with thickened sauce]. When preparing food by cooking it with an oil in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms, stir-frying is preferred, and it is preferable to use the oil substantially as the stir-frying oil. The present invention relates to a method for producing a food with a thickened sauce, resulting in an improved overall flavor with enhanced sweetness and umami, and suppressed reduction in saltiness.

[0023] [Methods for improving the flavor of foods with thickened sauce] The present invention's method for improving the flavor of food with a thickened sauce is characterized by topping food cooked with an oil in which 5 to 100% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms with a thickened sauce. The oils used and the cooking method are as described in the previously mentioned [Food with Thickened Sauce] and [Method for Manufacturing Food with Thickened Sauce]. The present invention's method for improving the flavor of food with a thickened sauce enhances sweetness and umami, and suppresses the decrease in saltiness, resulting in an overall improvement in flavor. [Examples]

[0024] Next, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited in any way to these. Also, in the following, "%" refers to mass % unless otherwise specified.

[0025] [Oils and fats] Soybean salad oil (manufactured by Nisshin Oillio Group Ltd.), MCT1 (manufactured by Nisshin Oillio Ltd.: triglyceride with caprylic acid:capric acid = 75:25)

[0026] [Stir-fried vegetables] 15 parts by mass of the oil mixture shown in Table 1 was placed on a griddle and heated over medium heat to 180°C. Vegetables (98 parts by mass of cabbage, 28 parts by mass of onion, and 14 parts by mass of carrot) were stir-fried on the griddle for 60 seconds, then 0.9 parts of salt, 0.1 parts of pepper, and 5 parts of cooking sake (manufactured by Mizkan Co., Ltd., product name "Junmai Cooking Sake") were added and stir-fried for another 60 seconds to produce stir-fried vegetables.

[0027] [Chinese-style filling] Add 90 parts by mass of water to a pot, add 0.5 parts by mass of chicken stock powder (manufactured by Yuuki Foods Co., Ltd., product name "Additive-Free Chicken Stock"), 1.8 parts by mass of cooking sake (manufactured by Mitsukan Co., Ltd., product name "Pure Rice Cooking Sake"), 2 parts by mass of soy sauce (manufactured by Kikkoman Corporation, product name "Dark Soy Sauce"), and 2 parts by mass of oyster sauce (manufactured by S&B Foods Co., Ltd.), and heat until boiling. Next, dissolve 4.5 parts by mass of potato starch (manufactured by Hinokuni Foods Industry Co., Ltd.) in 10 parts by mass of water, add to the pot, and heat while stirring for 60 seconds to obtain Chinese-style sauce.

[0028] [Chinese-style stir-fried vegetables with thick sauce] 140 parts by mass of the stir-fried vegetables prepared as described above were mixed with 70 parts by mass of the Chinese-style sauce prepared as described above to produce stir-fried vegetables with Chinese-style sauce.

[0029] [Sweetness, Saltiness, Umami: Taste Sensor Evaluation] 45g of the stir-fried vegetables prepared as described above, or 60g of stir-fried vegetables with Chinese-style sauce, were crushed in a blender for 45 seconds and then immersed in 150g of deionized water. The resulting suspension was stirred for 60 seconds and then filtered. The filtrate was centrifuged, and the upper 80ml was analyzed using the ASTREE electronic taste system (version: V14.5, manufactured by Alpha-MOS Japan) (data acquisition interval: 1 second, analysis time: 120 seconds). The sensors used to measure sweetness, umami, and saltiness are as follows; the higher the value obtained from the sensor, the stronger the taste (sweetness, saltiness, and umami). Sweetness: SCS Salt flavor: CTS Umami: NMS The analysis results are shown in Table 1.

[0030] [Flavor intensity: Sensory evaluation] Five expert panelists evaluated 60g of stir-fried vegetables or stir-fried vegetables with Chinese-style sauce prepared as described above. The flavor intensity was evaluated using the taste of stir-fried vegetables or stir-fried vegetables with Chinese-style sauce prepared using only soybean salad oil as a baseline. The evaluation results were decided by consensus among the five panelists. 1 point: Flavor intensity is equivalent to Example 1. 2 points: The flavor is stronger than in Example 1. 3 points: The flavor is much stronger than in Example 1.

[0031] [Table 1]

[0032] In stir-fried vegetables, Examples 2-5 had a similar level of sweetness to Example 1, but were inferior in saltiness. On the other hand, in dishes with a thickened sauce, Examples 2-5 showed enhanced sweetness compared to Example 1, with little decrease in saltiness. Furthermore, umami was also enhanced. Sensory evaluation also confirmed that Examples 2-5 had a richer flavor compared to Example 1.

Claims

1. A method for producing a food product with a thickened sauce, characterized by using an oil in which 10 to 60% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 8 to 10 carbon atoms, and these straight-chain saturated fatty acids are derived from medium-chain fatty acid triglycerides, and then topping the food product, which has been stir-fried with the oil, with a thickened sauce. (However, the food product with the thickened sauce contains 1 to 15% by mass of the oil.)

2. A method for producing a food with a thick sauce according to claim 1, wherein the food with a thick sauce is a Chinese-style food with a thick sauce.

3. A method for producing a food with a thickened sauce according to claim 1 or 2, wherein the flavor of the food with the thickened sauce is improved.

Images