JP4990245B2 - Hot pot sauce - Google Patents

Description

The present invention relates to a saucer for hot pot cooking that can efficiently ingest hyaluronic acid and / or a salt thereof.

Hot pot dishes such as casserole are cooked with stocks such as meat, seafood, vegetables, mushrooms, etc. in soup stock such as bonito, and this is taken into a dipping sauce made by mixing mirin, soy sauce, ponzu, etc. It is a food to eat with.

On the other hand, hyaluronic acid and / or a salt thereof refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. In addition, by ingesting hyaluronic acid, it has been recognized that the effect of improving the moisture retention, elasticity, and flexibility of the skin is compensated by compensating for the decrease in the hyaluronic acid content inherent in the living body (for example, JP 2000- No. 095660), development of a food that allows daily intake of hyaluronic acid and / or a salt thereof is desired.

Under such circumstances, if the present inventors can obtain a sauce for hot pot dishes using hyaluronic acid and / or a salt thereof, the sauce for hot pot dishes will have a physiological function and further as a commercial value. I tried this because I thought it would be useful. However, simply adding an aqueous solution of hyaluronic acid and / or a salt thereof to a conventional dipping sauce will cause the hyaluronic acid and / or salt thereof to disperse in the dipping sauce. There was a problem that hyaluronic acid and / or a salt thereof could not be ingested efficiently because it did not adhere.

JP 2000-095660 A

Accordingly, an object of the present invention is to provide a sauce for pot cooking that can efficiently ingest hyaluronic acid and / or a salt thereof.

As a result of earnest research to achieve the above object, the present inventor has attached a gel-like product comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof. Surprisingly, if the ingredients are mixed, the hyaluronic acid and / or salt thereof does not disperse in the sauce, and the ingredients and the gelled material are entangled with each other at the time of eating. The inventors have found that a sacrificial dish can be obtained and have completed the present invention.

That is, the present invention
A gel-like product in which the total amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% and the amount of hyaluronic acid and / or its salt is 0.001 to 0.5% is cooked in a pan It is 3 to 60% with respect to the sauce , and the sauce for pan cooking is 50% or less with respect to the entire gel with the dispersion value of the gel .

According to the present invention, it is possible to provide a sauce for pot cooking that can efficiently ingest hyaluronic acid and / or a salt thereof, and thus further expansion of demand in the sauce for sauce pan cooking is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The gel-like product of the sauce for pot cooking of the present invention comprises hyaluronic acid and / or salt thereof by blending at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or salt thereof. However, the ingredients and the gel-like material are entangled with each other at the time of eating, so that the sauce for cooking pot can be obtained which can efficiently ingest hyaluronic acid and / or a salt thereof.

The mechanism of the effect of the present invention is not clear, but is considered as follows. By adding a gel-like material composed of at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof to the sauce, the hyaluronic acid and / or salt thereof is dispersed in the sauce. In addition, the gel-like material is appropriately dissolved by the heat of the ingredients taken out from the pan dish during eating, and the ingredients and the gel-like substances are intertwined, so that the hyaluronic acid and / or its salt can be efficiently used. I can take it well.

The agar used for the gel-like material of the sauce for cooking pot according to the present invention is not particularly limited as long as it is usually used as a food material, and generally contains agarose and agaropectin obtained by extraction from red algae. Any polysaccharide may be used.

The gelatin used for the gel-like product of the sauce for cooking pot according to the present invention is not particularly limited as long as it is usually used as a food material. For example, alkali-processed gelatin, acid-processed gelatin, etc., production methods and raw materials There are various types depending on the origin, but any of them may be used.

The gellan gum used in the above-mentioned gel-like product of the sauce for cooking pot of the present invention is not particularly limited as long as it is usually used as a food material. For example, 1 residue of glyceryl group is present at the C-2 position of glucose. There is a native gellan gum that binds and has an average ½ residue of acetyl group at the C-6 position, and a deacylated gellan gum purified by deacetylation of this, but either may be used. .

The carrageenan used for the above-mentioned gel-like product of the sauce for cooking pot of the present invention is not particularly limited as long as it is usually used as a food material, and is generally a galactan having a sulfate group obtained by extraction from red algae. There are three types of κ, λ, and ι, but any one of these or a mixture of two or more types may be used.

The total blending amount of agar, gelatin, gellan gum and carrageenan used in the gel-like product of the sauce for pan cooking of the present invention is not particularly limited, but is preferably 0.5 to 3% with respect to the gel-like product, and 1 to 3 % Is more preferable. If the total blending amount of agar, gelatin and carrageenan is less than the above range, the gel-like material tends to disperse in the sag. On the other hand, if it exceeds the above range, the ingredients and the gel-like material will be consumed when eating with the ingredients. It is not preferable because it becomes difficult to entangle.

Hyaluronic acid refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. The raw material hyaluronic acid and / or salt thereof used in the present invention is not particularly limited. For example, living tissues such as chicken crown, umbilical cord, eyeball, skin, cartilage, or hyaluronic acid-producing microorganisms such as Streptococcus are cultured. The culture broth obtained in this way is used as a raw material, and is obtained by extraction (further purified as necessary).

The hyaluronic acid and / or salt thereof used for the gel-like product of the sauce for cooking pot according to the present invention is not particularly limited, and either the crude extract or the purified product may be used. Specifically, hyaluronic acid and / or a salt thereof having a purity of 90% or more is preferable. When the purity is less than 90%, hyaluronic acid and / or a salt thereof may be colored during storage, which may impair the appearance of the saucer for pan cooking according to the present invention.

Although the compounding quantity of the hyaluronic acid and / or its salt used for the said gel-like thing of the sauce for pot cooking of this invention is not specifically limited, 0.001-0.5% is preferable with respect to a gel-like thing. 005 to 0.2% is more preferable. If the blending amount of hyaluronic acid and / or salt thereof is less than the above range, the gel-like product tends to disperse in the sticking, and if it exceeds the above range, the flavor of hyaluronic acid and / or salt thereof becomes strong.

The blending ratio of the gel-like material used in the sauce for saucepan cooking according to the present invention is not particularly limited, but is preferably 3% to 60% with respect to sauce for saucepan cooking, and preferably 5% to 50%. Is more preferable. When the blending ratio of the gel-like material to the sauce for pan cooking is less than the above range, the physiological function effect of hyaluronic acid and / or its salt is difficult to appear, and when it exceeds the above range, the flavor of hyaluronic acid and / or its salt is difficult to appear. Since it becomes strong, it is not preferable.

The gel-like product of the sauce for pot cooking of the present invention has the effects of the present invention in addition to at least one selected from agar, gelatin, gellan gum and carrageenan, which are essential ingredients, and hyaluronic acid and / or a salt thereof. It can be appropriately selected and blended within a range not damaging. Specifically, for example, xanthan gum, tamarind seed gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, etc. , Moist heat-treated starch, modified starch, koji, pectin, pullulan, mannan, galactomannan, chitin, chitosan, dextrin and other gelling agents, glucose, sucrose, lactose, maltose, oligosaccharides, glucose fructose liquid sugar, syrup, honey Sugars such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, etc., sorbitol, maltitol, lactitol, erythritol, oligosaccharide alcohol, branched oligosaccharide alcohol, dextrin alcohol Sugar alcohols such as cole, dietary fibers such as indigestible dextrin, crystalline cellulose, apple fiber, beauty raw materials such as ceramide, isoflavone, coenzyme Q10, collagen, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, Emulsifiers such as lecithin, lysolecithin, octenyl succinylated starch, salt, soy sauce, miso, mayonnaise, ketchup, sauce, extracts from animals and plants, amino acids, seasonings such as sodium glutamate, various peptides, citric acid, tartaric acid, succinic acid, apple Organic acid salts such as acid, acetic acid and lactic acid, vitamins A, vitamin B group, vitamins C, vitamin D, vitamins such as niacin, minerals such as calcium, sodium, potassium and magnesium or salts thereof, ascorbic acid, bi Antioxidants such as amine E, spices, grapefruit flavor, orange flavor, apple flavor, fragrance such as lemon flavor, dye and the like.

The sauce for pan cooking of the present invention refers to a mixture of a gel-like product produced by the method described later and a sauce produced according to a conventional method. What is necessary is just to mix | blend suitably the raw material generally used for the sticking dripping in the range which does not impair the effect of this invention in the said dripping, As such a raw material, animal and plant extracts, such as a skipjack, a kumbu, Various kinds of seasonings such as vinegar, ponzu, mirin, salt, sugar, soy sauce, miso, miso, nucleic acid-based umami seasonings, fresh water, citric acid, tartaric acid, succinic acid, malic acid, citrus juice and other acid materials, spices, ascorbine Antioxidants such as acids and vitamin E, pigments, chicken eggs, chicken and eggs such as ducks, onions, radishes, red peppers, garlic, ginger, plums, bonito, herbs such as olives and basil, chili, ginger, sesame seeds, Examples include cuttings, grated or paste-like materials such as glue, green curd, green onion and yuzu.

The method for producing a sauce for pan cooking according to the present invention is based on a conventional method using a gel-like product comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof used in the present invention. What is necessary is just to mix | blend with the manufactured dripping, for example, it can manufacture as follows. First, as for the gel-like material, at least one selected from agar, gelatin, gellan gum and carrageenan, hyaluronic acid and / or its salt, acid agent such as citric acid, granulated sugar, palatinose and fresh water are put in a mixer and the product temperature is 80 ° C. After stirring with heating, the gelling agent was thickened by cooling to a product temperature of 5 ° C. On the other hand, the sauce was made by stirring and mixing mirin, soy sauce and ponzu. The sauce for pan cooking of the present invention can be obtained by blending the gel-like material into the sauce thus produced.

By using the sauce for pan cooking according to the present invention thus obtained when eating pan cooking, hyaluronic acid and / or a salt thereof can be ingested efficiently. In addition, although the said pot dish should just be manufactured in accordance with a conventional method, for example, when making a pot, for example, it is a koji-boshi stock beforehand, and it is made into stock, chicken, pork, beef and other livestock meat, tuna , Seafood such as swordfish, shrimp, octopus, squid, scallops, vegetables such as Chinese cabbage, carrots, radishes, mushrooms such as matsutake, shiitake mushrooms, shimeji mushrooms, mushrooms, etc. There is a method in which after adding the cut to simmering these. Examples of such hot pot dishes include hot pots, bank hot pots, oden, and the like.

Below, the sauce for pot cooking of this invention is explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1]
The gel-like material is agar 0.7%, carrageenan 0.3%, gellan gum 0.3%, hyaluronic acid and / or its salt (average molecular weight 100,000 to 500,000) 0.05%, citric acid (crystal) 0 0.1%, granulated sugar 5%, palatinose 5%, and fresh water 88.55% were placed in a mixer, heated and mixed and stirred at a product temperature of 80 ° C., and then 150 g each was filled into a 150 g spout pouch. After filling, the gelling agent was thickened by cooling to a product temperature of 5 ° C. to produce a gel-like product. The sauce was prepared by stirring and mixing 10 ml of mirin, 45 ml of ponzu and 45 ml of soy sauce. Next, the sauce for pan cooking of the present invention was made by blending 40 g of the gel-like material into 100 ml of sauce made as described above.

[Example 2]
According to the method of Example 1, the gel-like product was prepared by adding 0.7% agar, 0.3% carrageenan, 0.3% gellan gum to 2.0% gelatin, hyaluronic acid and / or a salt thereof (average molecular weight 100,000). ~ 500,000) 0.05% of hyaluronic acid and / or a salt thereof (average molecular weight of 1,200,000 to 1,600,000) was replaced with 0.005% to produce a gel-like material. An inventive sauce for pot cooking was made.

Example 3
Example 1 except that agar was prepared by replacing agar 0.7%, carrageenan 0.3% and gellan gum 0.3% with agar 0.3%, xanthan gum 0.5% and guar gum 0.5%. According to the method, the sauce for cooking pot according to the present invention was produced.

Example 4
A pan cooking application according to the present invention according to the method of Example 1 except that a gel is made by replacing 0.7% agar, 0.3% carrageenan and 0.3% gellan gum with 3.5% gelatin. Made sagging.

[Comparative Example 1]
A sauce for pot cooking was prepared according to the method of Example 1 except that 0.05% of hyaluronic acid and / or its salt (average molecular weight 100,000 to 500,000) was replaced with fresh water to produce a gel-like product. .

[Comparative Example 2]
A sauce for cooking pot is made according to the method of Example 1 except that a gel is made by replacing 0.7% agar, 0.3% carrageenan and 0.3% gellan gum with 1.3% xanthan gum. did.

[Test Example 1]
In order to investigate the influence of the blending amount of at least one of agar, gelatin and carrageenan and hyaluronic acid and / or a salt thereof on the effects of the present invention, the blending was changed as shown in Table 1, and Examples 1-4 and The sauce for pot cooking of Comparative Examples 1 and 2 was made. Using the 6 kinds of sauces for pan cooking thus obtained, first, the degree of dispersion for the sauce was evaluated using the following calculated evaluation criteria using the dispersion values calculated by the following method. In addition, add 1000 ml of koji-bushi stock to the earthen pot in advance, then add chicken, tuna, shrimp, scallops, Chinese cabbage, carrots, matsutake, and shiitake mushrooms to a size that is easy to eat, and then boil them. I made a pan. One of the ingredients was taken from the resulting ladle, and the extent to which the ingredients and the gel-like material were entangled with each other when applied to the sauce and the gel-like material was evaluated according to the following evaluation criteria.

<Dispersion value of gelled product against sag>
First, the total weight of the gelled product before blending into the sag was measured. Next, let the sauce for cooking the pot stand at room temperature (20 ° C) for 1 hour, gently open it on a sieve equipped with a ball (20 mesh mesh), and remove the extra sauce using Kimwipe. The total weight of the gelled product remaining on the sieve was measured. Using the total weight obtained, the dispersion value of the gelled product was evaluated by the following formula.

Evaluation symbol in the table <Evaluation of degree of dispersion>
A: The dispersion value is smaller than 20%, which is very preferable.
B: The dispersion value is 20 to 50%, and there is no problem.
C: The dispersion value is larger than 50%, which is not preferable.

<Evaluation of the degree of entanglement between ingredients and gel-like material>
A: The ingredients and the gel are sufficiently entangled, which is very preferable.
B: Although the degree of entanglement between the ingredients and the gel is weak, there is no problem.
C: The ingredients and the gel-like material are not entangled, which is not preferable.

From the results of Examples 1 to 4, by blending at least one selected from agar, gelatin, gellan gum, and carrageenan and a gel-like product composed of hyaluronic acid and / or a salt thereof, hyaluronic acid and / or a salt thereof Can be understood efficiently. Moreover, it can be understood that hyaluronic acid and / or a salt thereof can be ingested more efficiently when the total amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% based on the gel-like material (Example 1, 2). On the other hand, when agar, gelatin, gellan gum and carrageenan are not blended, or when hyaluronic acid and / or a salt thereof is not blended, the gel-like material is dispersed in the sauce, and the ingredients and the gel-like material are It was not entangled and was not preferable (Comparative Examples 1 and 2).

As mentioned above, by blending at least one selected from agar, gelatin, gellan gum and carrageenan and a gel-like product composed of hyaluronic acid and / or a salt thereof from the results of Examples 1 to 4 and Comparative Examples 1 and 2. It can be said that a sauce for cooking pots that can efficiently ingest hyaluronic acid and / or a salt thereof could be produced.

Claims (1)

A gel-like product in which the total amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% and the amount of hyaluronic acid and / or its salt is 0.001 to 0.5% is cooked in a pan A sauce for saucepan cooking, characterized in that it is blended in an amount of 3 to 60% with respect to the sauce, and the dispersion value of the gel is 50% or less with respect to the whole gel.