JPS60118151A - Preparation of seasoned food - Google Patents

Abstract

PURPOSE:To obtain a seasoned food having stable quality with preventing deterioration of taste caused by change in quality of sprinkled flour, deterioration of flavor caused by promotion of oxidation, etc., by adding calcium glutamate to flour to be sprinkled or seasoning solution which is attached to a food. CONSTITUTION:Calcium glutamate is added to flour to be sprinkled, which is used for a sea tangle with salt, etc., or to a seasoning solution which is used for Japanese cracker seasoned with soy sauce, it is attached to a food such as sea tangle, Japanese cracker, etc., and, if necessary, it is dried, to give a seasoned food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing seasoning foods such as kelp with maki powder and rice crackers with soy sauce. )
Alternatively, the present invention relates to a method for producing seasoned foods with stable quality, which prevents deterioration of texture due to moisture absorption, deterioration of flavor due to promotion of oxidation, etc.

Foods coated with seasoning liquid such as salt-blown kelp, salt rice crackers, rice crackers, and potato chips, as well as foods coated with seasoning liquid such as soy sauce-covered rice crackers, supplement salty, sweet, spiciness, and other tastes and flavors. Furthermore, for the purpose of improving the appearance, seasoning is performed using dusting powder or seasoning liquid.

For example, Shiobuki kelp is made by cutting, shaping, and softening raw kelp.
It is soaked in a seasoning liquid mainly made from soy sauce, boiled, and seasoned, then cut into sauce, dried, and coated with powder to make the product. If the seasoning liquid used in the seasoning process contains salt or other seasoning substances, these will migrate into the kelp and precipitate slightly on the surface of the kelp as it dries.
The degree of drying differs depending on the type of product, and the degree to which salt, etc. precipitates on the surface varies depending on the quantitative and qualitative differences in the composition of the seasoning liquid, and with recent manufacturing methods, it rarely occurs. There are many. Therefore, it is necessary to coat the kelp with powder to improve its taste and appearance, and such kelp products are usually coated with powder.

Examples of seasoned foods other than Shiofuki-konbu include nuts such as butter peanuts and almonds, potato chips, popcorn, Kuratsuno J-1Iq rice crackers, shrimp crackers, Onoke beans, corn buffs, and other so-called snack foods. Examples include dried foods called Usually, when any food is manufactured, a seasoning method using dusting powder is used instead of seasoning by immersion in a seasoning liquid, or seasoning by applying or spraying a seasoning liquid.

On the other hand, a typical example of food seasoned with seasoning liquid is soy sauce rice crackers, in which the mochi dough is hardened, shaped, dried, and roasted, then coated with soy sauce based on soy sauce, and then dried. Product.

By the way, in recent years, seasoned foods using the above-mentioned maki powder or seasoning liquid have gone from being only salty to sweet, umami, and flavored foods.
There has been a shift towards preference for flavorings rich in flavor, and with this trend, monosodium glutamate, 5'-ribonucleotide salts, organic acids and their salts, various extracts, amino acids, spices and other various seasonings have changed. It is now added to maki powder and seasoning liquid. However, the quality of such products often deteriorates during distribution and storage, significantly reducing their commercial value.

In other words, in the case of seasoned foods with dusting powder, moisture absorption from the air during storage or moisture transfer to the surface of the product causes the surface to become sticky and brown, and furthermore, the texture of the food itself softens and the flavor deteriorates. It also deteriorates. Specifically, for example, in the case of Shiobuki kelp, I! After several weeks to three months after Ai''1, the surface becomes sticky (returns) due to suction.
In the industry, these changes are collectively referred to as "crying" and various solutions are being developed. I am teaching. Alternatively, butter peanuts and the like lose their crispy texture due to moisture absorption, and the oxidation of fats and oils is also promoted, resulting in so-called rancidity, reducing their commercial value. In recent years, potassium chloride, which has high moisture absorption, has been used in place of the food ingredient due to the natural seasonings with high moisture absorption V1 and low sodium content.Furthermore, the moisture absorption of spices causes the oxidation of fats and oils, which further deteriorates the flavor. There is a strong tendency to include raw materials that are susceptible to moisture, and quality deterioration due to moisture absorption has become a major problem. A similar tendency is also observed in seasoned foods that use seasoning liquid, and a solution to this problem is desperately needed.

The inventor of the present invention has conducted extensive research to resolve various quality deteriorations in seasoned foods, including the above-mentioned "crying", and has found that by incorporating calcium glutamate into maki powder or seasoning liquid, "1 The present invention has been completed based on the discovery that quality deterioration such as the "crying" phenomenon can be significantly improved.

The basic ingredients for maki powder are usually monosodium glutamate and salt, 5'-ribonucleotide salts, amino acids, organic acids and their salts, various sugars, polysaccharides such as starches, natural gums, inorganic salts, etc. are used in appropriate combinations.

In particular, monosodium glutamate is used as an important ingredient in maki powder, but when used alone as maki powder, the "weeping" phenomenon is relatively unlikely to occur, but when combined with other ingredients, When this occurs, the ``crying'' phenomenon is more likely to occur.

In the first part, among the 63 types of glutamate salts that show the equilibrium water content of calcium glutamate A, sodium glutamate, and potassium glutamate, potassium salt is extremely hygroscopic, while sodium salt and calcium salt are extremely hygroscopic. 7υ is difficult, but calcium has the lowest hygroscopicity. Therefore, the critical humidity is 61.9% (24.9°C) for potassium glutamate, 94.8% (20"C) for monolithic glutamate, and 97.ILA (25.9°C) for calcium glutamate. 2
℃). In addition, they tend to deliquesce in this order, and calcium glutamate has the property of being the least likely to deliquesce.

Therefore, when monosodium glutamate is conventionally added to maki powder, it is sufficient to replace part or all of the monosodium glutamate with an equimolar amount of calcium glutamate. Improvement is visible.

On the other hand, even in dusting flour that does not contain monosodium glutamate, by further adding calcium glutamate, moisture absorption, oxidation, and browning are prevented, and the quality of the product is improved.

In the case of seasoning liquids, some or all of the monosodium glutamate is replaced with an equimolar amount of calcium glutamate, which is added and dissolved in a seasoning liquid based on soy sauce, mirin, sake, or other liquid seasoning liquids, and then applied to the surface of the food. By adhering and drying, compared to the case where calcium glutamate is not used, it becomes difficult to absorb moisture, and deterioration of the texture and flavor of the product is suppressed.

Further, potassium glutamate itself is easily absorbent and deliquescent, and seasoned foods using it as a seasoning material are extremely susceptible to moisture absorption and quality deterioration is rapid. However, even in such cases, by using calcium glutamate in combination, moisture absorption deterioration can be prevented and storage stability can be improved, as seen in the examples.

The effective amount of calcium glutamate added as a material for maki flour or seasoning liquid depends on the type and quality of the target food (especially the composition of the pre-seasoning liquid, the moisture content of the pre-seasoning product, etc.), or the amount of maki powder or seasoning liquid. For example, in the case of Shiofuki kelp, although it varies depending on the composition etc.

When 2% or more of kelp (seasoned and dried) is added, phenomena such as "crying" are significantly improved.

In addition, monosodium glutamate may be used alone as a seasoning powder or a seasoning liquid (in the case of a seasoning liquid, it is dissolved in water), but in general, food j-U and other I(:[materials are used in combination. For the F4 I+ to be used, powder, crystal, granular powder, all kinds of taste/flavor raw materials, excipients, etc. can be used, but in particular, salt, potassium chloride, sugars (sugar, sugar, etc.) can be used. (including alnylene, starch hydrolysates, polysaccharides), amino acids and their derivatives, saccharic acid and its salts, 5'-ribonucleotide salts, powdered soy sauce,
Powder extract, protein hydrolyzate (HV P , H, AP
, yeast: r-kiss, etc.), natural spices, spices, oils and fats, etc., which easily absorb moisture, or are non-hygroscopic in themselves, but (a) oxidation, browning, etc. due to moisture absorption of raw materials. When using raw materials that are likely to cause quality deterioration, the effects of the present invention can be effectively achieved by adding calcium glutamate. Powdered soy sauce, powdered extract, etc. are prepared by dissolving calcium glutamate in raw soy sauce and liquid cane extract in advance.
Even if you use the dried and powdered version, it is still fine.

In the case of a seasoning liquid, it is effective to add calcium glutamate when using together the above-mentioned raw materials that absorb moisture after drying and raw materials that are oxidized and browned.

The seasoning method using maki powder is not particularly limited, and can be done by simply mixing the maki flour with the raw material after pre-seasoning or pre-processing, or spreading it by other methods. After completion of the treatment, the raw material is immersed in a seasoning solution (so-called "F-zuke"), sprinkled or coated with the seasoning solution, etc. to spread the material on the surface of the food for 14 minutes, and then dried for 1 time.

Alternatively, it is also possible to apply seasoning liquid and then apply dusting powder to the dried food.

Incidentally, the dusting powder can be prepared by mixing all the ingredients in advance and then adding the ingredients, by first sprinkling calcium glutamate on the food surface and then sprinkling other ingredients, or vice versa.

The seasoning foods of the present invention include processed seaweed foods such as salt-blown kelp, crackers, pretzels, rice crackers, arare,
Grain-based snack foods such as fried rice crackers, shrimp crackers, bop hoon, corn flakes, corn chips, Ko-7 puffs, and ib fried noodles; processed sweet potato foods such as bob todip and potato strings; legume-based snack foods such as Onoroke beans. , peanuts, almonds, cashew nuts, hazelnuts, and other seasonings with a dry surface.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 After flavoring &:i: fi 57J with a soy sauce-based seasoning liquid, it was dried to a moisture content of 26%. A mixture of 4 types of calcium or both glucuminates, combined, i (6 types of saibushi powder, each uniformly added to 20% of the weight of kelp: 1: After preparing sushi and salt-blown kelp Samples were packed in 100g portions in plastic bags and stored at 30°C for 3 months to observe changes in appearance.The results are shown in Table 1.

Table 1 (Note)-2: No “crying” phenomenon +: Slight “crying” observed 10: “Crying” phenomenon present Based on the above results, the effect of adding calcium glutamate is as follows:
A clear "crying" prevention effect was observed when using 2% or more of kelp.

Example 2 J:tI-/+ in a conventional manner with a soy sauce-based seasoning liquid
1 After seasoning, it was dried to a moisture content of 26%.
Obtain 10 kg of one-cornered product, add salt, lactose,
5 types of maki powder made of monosodium glutamate, salt, lactose, and calcium glutamate, respectively.
After preparing 5 kinds of salt-blown konbu by uniformly sprinkling it to a proportion of 20% of the weight of kelp, 100 g of each was packed in plastic bags as samples, and stored in chambers W and X for 1 month. The degree was observed. The conclusion! J! (It was as shown in Table 2.

Table 2 (ko I) −, +, ++: See Example I〇<t+10+
: Even in the case of lactose-containing maki powder that tends to cause ``crying'', such as in item 1, where ``crying'' is noticeable and maki powder disappears, when calcium glutamate is used in an amount of 2% or more based on kelp, the ``crying'' prevention effect is clearly recognized. It was done.

Example 3 Raw peanuts were soaked in water, peeled, and drained, then fried at 160°C and drained. 1.5 parts of the following dusting powder was mixed with 100 parts of the fried peanuts to make butter peanuts. Obtained.

Butter peanut dusting powder formulation Food salt 9.

Potassium chloride, rum 1 kg Calcium glutamate 0.7ttgrWI'J (IMP, GMP mixed seasoning manufactured by Ajinomoto ■) 0.03 bg "Amirich-^RJ" (manufactured by Ajinomoto Mari, HAP amino acid mixed seasoning) 0.02 kg "7 Dimate" (Made by Ajinomoto, amino acid mixed seasoning) 0
．． 02+tg As a control, Bakubiriso was prepared by using the same manufacturing method and formulation as above, replacing calcium glutamate with 0.7 hg of sodium glutamate in the ingredients of Ma-9shi powder,
The two types of Baku peanuts obtained were stored in a sealed container at 34"C for 12 weeks and subjected to sensory evaluation.

There was little flavor deterioration due to oxidation and rancidity, and it was significantly preferred.

Table 3 Main Hand 3 Very Good Zero Zero Mean ± 95% Confidence Limit + 2 Good + 1 Fairly Good 0 Average - 1 Fairly Poor 1 2 Bad 1 3 Very Poor Example 4 Mixing and forming raw materials for shrimp crackers After, 160-180℃
After pressure-baking with oil, sprinkle with flour (9 kg of salt, 1 kg of potassium chloride, 0.4 kg of sodium glutamate)
g5 Calcium glutamate 0゜4 kg % r
W P J 0, 03 kg -, r Seasoning base KE
J (Ajinomoto @ HVP, amino acid mixed seasoning) 0.02k
Shrimp rice crackers were obtained by adding and blending 2% of [Ajime) Jo, 01 kg] to the oiled raw materials.

When the shrimp crackers were stored sealed at 44°C for 7 weeks, no deterioration in salt or flavor was observed.

Example 5 Raw material mochi dough (non-glutinous rice, starch) was cooled, made into a sheet, cut out and shaped, dried in the morning, roasted at 280°C, coated with soy sauce with the following composition on the surface, and then dried to form rice crackers. Obtained.

Mixed soy sauce Ura 2i Sugar 30 0 g Calcium glutamate 20 g rWI'J 0.3)j Gelatin 5.5 Jτ 21Hataic acid 0.2 Jτ As a control, 20 g of sodium glutamate was used instead of calcium glutamate. Other than that, rice crackers were prepared using the same formulation and manufacturing method as above.

Enjoy these two types of rice crackers at 34°C112i! ! When the products were kept sealed for 1 hour, deterioration of the texture due to moisture absorption was observed in the control, but almost no deterioration in the texture was observed in the products of the present invention.

Example 6 After conditioning raw corn to a moisture content of 14 to 18%, the humidity was 100 to 120%.
A curry-flavored corn buffo was prepared by mixing maki powder of the following composition with Nilino, which was puffed at °C, cut, and molded.

Mixed food for dusting powder for corn buffing Salt 49 kg Sodium glutamate 12 hg Potassium glutamate 3 kg Calcium glutamate 5 kl (IMP 0.6 kg Azimate 4 4 kg Onion powder 4 kg Polished powder 10 kg Amirich A RJ 6 kg Low As a control, curry-flavored corn buff was prepared using the same formulation and manufacturing method as above, except that 5 kg of the calcium glutamate was replaced with equimolar potassium glutamate.

The two types of corn buffs obtained were stored hermetically at 34°C for 12 weeks, and then sensory evaluation was performed using a two-point evaluation method (
n=20>, the results showed that the product of the present invention was significantly superior to the control in terms of texture and can-flavor.

[Brief explanation of the drawing]

Figure 1 shows sodium L-glutamate-i hydrate, di-I,
- Shows the equilibrium water content of calcium glutamate tetrahydrate and I, -sodium glutamate. Patent Applicant: Aji-no-Saku Co., Ltd. Figure 1 Procedure Amendment 1981 1271 > 3 E+ Patent Office Commissioner Kazuo Wakasugi 1, Indication of the Case 1988 Patent Application No. -L Engineering ζ (99 No. 2, Name of the Invention) Process for producing seasoned foods 3, relationship with the case of the person making the amendment Patent applicant address 5-8 Kyobashi-chome, Chuo-ku, Tokyo Name < 00
6> Aji-no-Saku Co., Ltd. Representative Director and President Uta 1) Katsuhiro 4. Date of amendment order Voluntary action 5. Number of inventions increased by amendment None 6. Subject of amendment Detailed explanation of the invention in the specification 7 , Contents of the amendment (1) "...Improvement" on page 6, line 4 of the specification
Correct it to "...it will be improved." (2) On page 6 of the specification, line 17, “The first time...
” has been corrected as [Figure 1 is published by ・. (3) “Sodium phosphate,” on page 6, line 18 of the specification.
"..." is corrected to "sodium chloride,...". (4) Ming MI Liao, page 7, line 1, ``...correct J for moisture absorption [...j for moisture absorption.''

Claims (1)

[Scope of Claims] 1. A method for producing a seasoned food product, which comprises applying dusting powder or a seasoning liquid containing calcium glutamate to the surface of the food product and drying it as necessary. 2. The method for producing a seasoned food according to claim 1, wherein the seasoned food is a processed seaweed food, a pre-cereal snack food, a potato snack food, or a nuts snack food. 3. Makiko powder contains salt, potassium chloride, sugars, amino acids and their salts, organic acids and their 14 types, 5'-ribonucleotide salts, powdered soy sauce, powdered extracts, protein hydrolysates, natural gums, fats and oils, and the method for producing a seasoned food according to claim 1, further comprising one or more selected from spices. 4. Claims characterized in that calcium glutamate is dissolved in a seasoning liquid containing soy sauce, and then the seasoning liquid is applied to the surface of the food and then dried. .