JP6783408B1 - Heat sterilized radish grated and liquid seasoning containing grated radish - Google Patents
Heat sterilized radish grated and liquid seasoning containing grated radish Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
【課題】加熱殺菌による大根おろしの加熱劣化臭が抑制、低減されている加熱済み殺菌大根おろしを提供し、また、大根おろしの加熱劣化臭が抑制された加熱殺菌された大根おろし含有液状調味料、特に醤油が含まれている液状調味料を提供する【解決手段】加熱殺菌されている大根おろしに、蕪おろしまたは蕪おろしの固形分を除いたろ液を配合することにより、加熱殺菌による大根おろしの加熱劣化臭を低減できる。蕪おろしまたはそのろ液の配合量は生重量で３．５〜４０重量％が好ましい。また、醤油を配合した大根おろし含有調味料における、レトルト殺菌により顕著になる大根おろしの風味の劣化と加熱劣化臭の発生も、蕪おろしまたはそのろ液の配合により抑制できる。【選択図】なしPROBLEM TO BE SOLVED: To provide a heated sterilized radish grated radish in which the heat-deteriorated odor of grated radish by heat sterilization is suppressed and reduced, and to provide a heat-sterilized liquid seasoning containing radish, particularly soy sauce, in which the heat-deteriorated odor of grated radish is suppressed. Providing the liquid seasoning contained [Solution] By blending the grated radish that has been heat sterilized with a filtrate from which the solid content of the grated radish or grated radish has been removed, the heat deterioration odor of the grated radish due to heat sterilization is reduced. it can. The blending amount of the grated turnip or the filtrate thereof is preferably 3.5 to 40% by weight by weight. In addition, in the seasoning containing grated radish containing soy sauce, deterioration of the flavor of grated radish and generation of heat-deteriorated odor, which are noticeable due to retort sterilization, can be suppressed by blending turnip grated or its filtrate. [Selection diagram] None
Description
本発明は、加熱殺菌大根おろし及び大根おろし含有液状調味料に関する。 The present invention relates to heat-sterilized grated radish and a liquid seasoning containing grated radish.
大根おろしは、そのさっぱりした食味が、料理の味を引き立て食欲を刺激するために、揚げ物、焼き魚、鍋物等の料理の添え物や和え物に用いられている。家庭用だけでなく業務用にも使用しやすいように、長期間の保存が可能な冷蔵又は冷凍大根おろしも普及している。 Grated radish is used as an adjunct to dishes such as fried foods, grilled fish, and hot pots, in order to enhance the taste of the dish and stimulate the appetite. Refrigerated or frozen grated radish that can be stored for a long period of time is also widespread so that it can be easily used not only for home use but also for business use.
大根等の野菜おろしや野菜破砕物は、液状調味料にも添加されており、風味がよく具材に混ぜるだけで手軽においしく調理できることから、様々な製品が上市されている。液状調味料のうち、ドレッシング、マヨネーズ、ケチャップ、パスタソースにおいては、洋風の風味の野菜おろしが好まれ、和風のぽん酢醤油やステーキソース等の醤油をベースとした液状調味料では、ベースとなる醤油に相性のよい野菜おろしが好まれている。 Grated vegetables such as radish and crushed vegetables are also added to liquid seasonings, and since they have a good flavor and can be easily cooked simply by mixing them with ingredients, various products have been put on the market. Of the liquid seasonings, Western-style grated vegetables are preferred for dressings, mayonnaise, ketchup, and pasta sauces, and soy sauce-based liquid seasonings such as Japanese-style ponzu soy sauce and steak sauce are the base soy sauce. Grated vegetables that go well with soy sauce are preferred.
大根おろしは醤油との相性がよいため、醤油を含む和洋どちらの液状調味料にも汎用されている。風味付けのため少量使用している液状調味料もあれば、主原料として大根おろしがたっぷり使用されているものがあり、一般的な食品の殺菌方法である加熱殺菌を大根おろしに適用しようとすると、大根おろしの含有量が多い場合には殺菌ができても加熱により発生するムレ臭のために、生おろしが持つ風味、食感が台無しになるという問題があった。このため、大根おろしソースに柑橘類の果汁を加えてｐＨを酸性に調整してから加熱殺菌する技術（特許文献１）が報告されている。 Since grated radish goes well with soy sauce, it is widely used in both Japanese and Western liquid seasonings, including soy sauce. Some liquid seasonings are used in small amounts for flavoring, while others use plenty of grated radish as the main ingredient, and when trying to apply heat sterilization, which is a general food sterilization method, to grated radish, grated radish When the content of radish is high, there is a problem that the flavor and texture of the grated radish are spoiled due to the stuffy odor generated by heating even if sterilization is possible. Therefore, a technique has been reported in which citrus juice is added to a grated radish sauce to adjust the pH to acidic and then heat sterilized (Patent Document 1).
また、レトルト殺菌処理に供した食品や調味料は、独特なレトルト臭が発生するという問題があり、例えば醤油等で調味加工するレトルト食品の製造方法において、醤油を含有しつつも、ターメリック及びチキンエキスを組み合わせて含有させることにより、レトルト殺菌後においてもレトルト臭が抑制されたレトルト容器詰調味用組成物が得られること（特許文献２）が報告されている。 In addition, foods and seasonings subjected to retort sterilization treatment have a problem that a unique retort odor is generated. For example, in a method for producing retort foods seasoned with soy sauce or the like, turmeric and chicken are contained while containing soy sauce. It has been reported that a composition for retort-packed seasoning in which the retort odor is suppressed even after retort sterilization can be obtained by containing the extracts in combination (Patent Document 2).
本発明は、加熱殺菌による大根おろしの加熱劣化臭が抑制、低減されている大根おろしを提供することをその課題とする。また、本発明は、大根おろしの加熱劣化臭が抑制された加熱殺菌された大根おろし含有液状調味料、特に醤油が含まれている液状調味料を提供することをその課題とする。 An object of the present invention is to provide grated radish in which the heat-deteriorated odor of grated radish due to heat sterilization is suppressed and reduced. Another object of the present invention is to provide a heat-sterilized liquid seasoning containing grated radish, particularly a liquid seasoning containing soy sauce, in which the heat-deteriorated odor of grated radish is suppressed.
本発明者らは、レトルト殺菌によってもレトルト臭がほとんどしない大根おろし入り醤油含有調味料を開発する中で、大根おろしの加熱殺菌による劣化臭を解決するために鋭意研究を重ねた結果、大根おろしに蕪おろしまたは蕪おろしの固形分を除いたろ液を混ぜることにより、加熱劣化臭を低減できることを見出した。また、醤油を配合した大根おろし含有調味料においては、醤油による加熱劣化臭が生じることは公知であるが、それ以上に、特にレトルト殺菌によりさらに大根おろしの風味が劣化し加熱劣化臭が発生することがわかったが、この場合も蕪おろしまたはそのろ液を添加することにより、レトルト殺菌による大根おろしの加熱劣化臭を抑制できることを見出し、本発明を完成するに至った。 The present inventors have been developing a soy sauce-containing seasoning containing grated radish that has almost no retort odor even by retort sterilization, and as a result of intensive research to solve the deteriorated odor due to heat sterilization of grated radish, grated radish. Alternatively, it has been found that the heat-deteriorated odor can be reduced by mixing a filtrate from which the solid content of grated radish has been removed. Further, it is known that a seasoning containing grated radish containing soy sauce produces a heat-deteriorated odor due to soy sauce, but more than that, the flavor of grated radish may be further deteriorated by retort sterilization to generate a heat-deteriorated odor. It was found that, in this case as well, it was found that the heat-deteriorated odor of grated radish due to retort sterilization could be suppressed by adding grated radish or a filtrate thereof, and the present invention was completed.
本発明は、以下（１）〜（３）の大根おろし素材、または（４）の調味料に関する。
（１）加熱殺菌されている大根おろしに、蕪おろしまたはそのろ液が配合されており、蕪おろしまたはそのろ液の量が、大根おろしの重量に対して生重量で３．５〜４０重量％である、加熱劣化臭が抑制された大根おろし素材。
（２）前記蕪おろしまたはそのろ液が加熱殺菌されている、または加熱殺菌されていない、上記（１）に記載の大根おろし素材。
（３）前記加熱殺菌が８０〜１３０℃で１〜６０分間行われたものである、上記（１）または（２）に記載の大根おろし素材。
（４）上記（１）ないし（３）のいずれかに記載の大根おろし素材を含有する調味料。
The present invention relates to the following (1) to ( 3 ) grated radish material or ( 4 ) seasoning.
(1) Grated radish or its filtrate is mixed with heat-sterilized grated radish, and the amount of grated turnip or its filtrate is 3.5 to 40% by weight based on the weight of grated radish. A certain grated radish material with suppressed heat deterioration odor.
(2) The radish grated material according to (1) above, wherein the turnip grated or its filtrate is heat sterilized or not heat sterilized.
(3) The grated radish material according to (1) or (2) above, wherein the heat sterilization is performed at 80 to 130 ° C. for 1 to 60 minutes.
(4) A seasoning containing the grated radish material according to any one of (1) to ( 3 ) above.
また、本発明は、以下（５）の加熱劣化臭を抑制する方法、または（６）〜（１２）の大根おろし含有液状調味料に関する。
（５）大根おろしに、蕪おろしまたはそのろ液を配合することにより、加熱殺菌による大根おろしの加熱劣化臭を抑制する方法。
（６）加熱殺菌されている大根おろし含有液状調味料であって、蕪おろしまたはそのろ液を含有し、蕪おろしまたはそのろ液の含有量が、大根おろしの重量に対して生重量で３．５〜４０重量％である、加熱劣化臭が抑制された大根おろし含有液状調味料。
（７）さらに醤油を含有する、上記（６）に記載の大根おろし含有液状調味料。
（８）大根おろしと蕪おろしまたはそのろ液の合計含有量が生重量で５重量％以上である、上記（６）または（７）に記載の大根おろし含有液状調味料。
（９）醤油の含有量が１〜３０重量％である、上記（７）または（８）に記載の大根おろし含有液状調味料。
The present invention also relates to the following method ( 5) for suppressing a heat-deteriorated odor , or (6) to (12) for a liquid seasoning containing grated radish .
(5) A method of suppressing the heat-deteriorated odor of grated radish due to heat sterilization by blending grated turnip or its filtrate with grated radish .
(6) A liquid seasoning containing grated radish that has been sterilized by heating and contains grated radish or its filtrate, and the content of grated radish or its filtrate is 3.5 in raw weight with respect to the weight of grated radish. A liquid seasoning containing grated radish, which is ~ 40% by weight and has a suppressed odor of heat deterioration.
(7) The liquid seasoning containing grated radish according to (6) above, which further contains soy sauce.
(8) The liquid seasoning containing grated radish according to (6) or (7 ) above, wherein the total content of grated radish and grated turnip or the filtrate thereof is 5% by weight or more by weight.
(9) The liquid seasoning containing grated radish according to (7) or (8 ) above, wherein the content of soy sauce is 1 to 30% by weight.
（１０）前記加熱殺菌が８０〜１３０℃で１〜６０分間行われたものである、上記（６）ないし（９）のいずれかに記載の大根おろし含有液状調味料。
（１１）前記加熱殺菌がレトルト殺菌である、上記（６）ないし（１０）のいずれかに記載の大根おろし含有液状調味料。
（１２）米飯または惣菜の味付け用である、上記（６）ないし（１１）のいずれかに記載の大根おろし含有液状調味料。
(10) The liquid seasoning containing grated radish according to any one of (6) to ( 9 ) above, wherein the heat sterilization is performed at 80 to 130 ° C. for 1 to 60 minutes.
(11) The liquid seasoning containing grated radish according to any one of (6) to ( 10 ) above, wherein the heat sterilization is retort sterilization.
(12) The liquid seasoning containing grated radish according to any one of (6) to ( 11 ) above, which is used for seasoning cooked rice or prepared foods.
本発明の大根おろし素材においては、加熱殺菌による大根おろしの風味の劣化や加熱劣化臭の発生が抑えられるが、それだけでなく、大根おろしに蕪おろしを配合することで、大根おろしに甘みを付与し、風味が良くなるという味の点でも改善される。そのため、この大根おろし素材はそのまま、焼き魚、天つゆ、鍋物等の薬味、添え物や和え物の材料に用いることができ、また、その使用量と調味原料の組成を調整することで、焼肉のたれ、和風ドレッシングなどの調味料全般に幅広く利用できる。加熱殺菌による大根おろしの加熱劣化臭を抑制できることから、調味料中の大根おろしの含有量を多くすることができ、大根おろしがたっぷり入った大根おろし液状調味料の品質を向上させることができる。 In the grated radish material of the present invention, deterioration of the flavor of grated radish and generation of heat-deteriorated odor due to heat sterilization are suppressed, but not only that, by blending grated radish with grated turnip, the grated radish is sweetened and the flavor is enhanced. It also improves the taste of improving. Therefore, this grated daikon radish material can be used as it is as a condiment for grilled fish, tentsuyu, hot pot, etc., as a material for spices and seasonings, and by adjusting the amount used and the composition of seasoning ingredients, grilled meat sauce and Japanese-style dressing It can be widely used for all seasonings such as. Since the heat-deteriorated odor of grated radish due to heat sterilization can be suppressed, the content of grated radish in the seasoning can be increased, and the quality of the grated radish liquid seasoning containing plenty of grated radish can be improved.
また、本発明の大根おろし含有液状調味料は、醤油を配合した場合により顕著になる、レトルト殺菌により誘起される大根おろしの風味の劣化や加熱劣化臭の発生を抑制することができる。このため、長期保存可能な醤油と大根おろし含有液状調味料において、従来困難とされていた醤油含有量と大根おろし含有量の両方を大幅に増加させることができることとなり、醤油と大根おろし含有液状調味料に適した料理の種類が豊富になり、様々な液状調味料製品の開発が可能になる。 In addition, the liquid seasoning containing grated radish of the present invention can suppress the deterioration of the flavor of grated radish and the generation of heat-deteriorated odor induced by retort sterilization, which becomes more remarkable when soy sauce is added. For this reason, in the soy sauce and the liquid seasoning containing grated radish that can be stored for a long period of time, both the soy sauce content and the grated radish content, which have been difficult in the past, can be significantly increased, which is suitable for the soy sauce and the liquid seasoning containing grated radish. The variety of dishes will be increased, and various liquid seasoning products will be able to be developed.
本発明は、蕪おろしまたは蕪おろしのろ液を含む加熱殺菌されている大根おろしと、その大根おろしを含有する調味料に関する。また、本発明は、蕪おろしまたは蕪おろしのろ液と醤油とを含む、加熱殺菌されている大根おろし含有液状調味料に関する。 The present invention relates to grated radish that has been heat-sterilized and contains grated turnip or grated turnip liquid, and a seasoning containing the grated radish. The present invention also relates to a heat-sterilized liquid seasoning containing grated radish, which comprises grated turnip or grated turnip liquid and soy sauce.
本発明において「おろし」とは、野菜を生のまま通常のおろし器、おろし機などでおろしたものや、コミットロール、フードカッター、サイレントカッター、マスコロイダー、チョッパー等の破砕器、破砕機で破砕したもので、加熱などの熱処理を加えていないものである。さらに、冷蔵した大根おろしまたは冷凍保存されている冷凍おろしも含まれる。
本発明における蕪おろしのろ液とは、蕪おろしの固形分を除いたろ液であって、その製造方法は固形分を除く方法であればいかなる方法でもよく、金属メッシュによるろ過方法やろ紙によるろ過方法等により、固形分を除いて得られるろ液をいう。
In the present invention, the term "grated" refers to raw vegetables grated with a normal grater, a grater, or the like, a commit roll, a food cutter, a silent cutter, a crusher such as a mascoroider or a chopper, or a crusher. This is a product that has not been subjected to heat treatment such as heating. In addition, chilled grated radish or frozen grated radish is also included.
The turnip grated filtrate in the present invention is a filtrate from which the solid content of the turnip grated has been removed, and the production method thereof may be any method as long as it removes the solid content, and a filtration method using a metal mesh or filtration using a filter paper may be used. A filtrate obtained by removing solids by a method or the like.
本発明において、大根おろしの「加熱劣化臭」とは、生おろし特有の辛味臭と、加熱により発生する硫化水素様臭が合わさった臭いを含めて風味が悪くなることをいう。
本発明の「加熱劣化臭が抑制された大根おろし」とは、加熱殺菌されている大根おろしに、蕪おろしおよび／または蕪おろしのろ液を配合することにより、加熱済みの大根おろしの加熱劣化臭が抑制された大根おろし素材のことをいう。
加熱劣化臭を抑制するために加熱殺菌されている大根おろしに配合する蕪おろしまたはそのろ液の量は、蕪おろしを配合していない大根おろしの重量に対して、生重量で３．５〜４０重量％が好ましい。
In the present invention, the "heat-deteriorated odor" of grated radish means that the flavor is deteriorated including the pungent odor peculiar to raw grated radish and the hydrogen sulfide-like odor generated by heating.
The "grated radish with suppressed heat-deteriorated odor" of the present invention means that the heat-deteriorated odor of heated radish grated is suppressed by blending grated turnip and / or grated turnip filtrate with grated radish that has been sterilized by heating. It refers to the grated radish material.
The amount of grated turnip or its filtrate to be added to grated radish that has been sterilized by heating to suppress the heat-deteriorated odor is 3.5 to 40 weight in raw weight compared to the weight of grated radish that does not contain grated turnip. % Is preferable.
大根おろしに配合する蕪おろしの量は、大根おろしと蕪おろしの水分含量がそれぞれ９４．６％、９３．９％であり、生重量で３．５〜４０重量％とは、乾燥換算では約３．９〜４５．２重量％となる。
また、大根おろしに配合する蕪おろしのろ液の量が、生重量で３．５〜４０重量％とは、乾燥換算では約３．７〜４２．１重量％となる。
ここで、大根おろしと蕪おろしの乾燥換算の重量は、生重量から「日本食品標準成分表（七訂）」により上記水分量を引用して算出した重量であり、蕪おろしのろ液の乾燥換算の重量は、ろ液重量に可溶性固形分を乗じて計算した重量であり、蕪おろしのろ液の可溶性固形分：Ｂｒｉｘ値 ５．６８％は、ＡＴＡＧＯ ＲＸ−５０００α分析値から算出した。
The amount of grated turnip to be mixed with grated radish is that the water content of grated radish and grated turnip is 94.6% and 93.9%, respectively, and the raw weight of 3.5 to 40% by weight is about 3. in terms of dryness. It is 9 to 45.2% by weight.
Further, the amount of the turnip grated filtrate to be mixed with the grated radish is 3.5 to 40% by weight in terms of raw weight, which is about 3.7 to 42.1% by weight in terms of drying.
Here, the dry conversion weight of grated radish and grated turnip is the weight calculated by quoting the above water content from the raw weight according to the "Japanese Food Standard Ingredient Table (7th edition)", and the dry conversion of grated turnip liquid. The weight was calculated by multiplying the weight of the filtrate by the soluble solid content, and the soluble solid content of the grated turnip filtrate: Brix value of 5.68% was calculated from the analysis value of ATAGO RX-5000α.
加熱殺菌されている大根おろしに蕪おろしまたはそのろ液を配合すると、蕪おろしが大根おろしに甘みを付与し風味が良くなる。ただし、蕪おろしの量が３０重量％を超えるとえぐみが出てしまい、蕪おろしのろ液の生重量の量が３０重量％を超えると大根おろしの風味が弱くなるため、生重量で３．５〜３０重量％の配合がより好ましい。また、配合する蕪おろしまたは蕪おろしのろ液の生換算の量が３．５重量％未満であると、特にレトルト殺菌時のレトルト臭の発生が抑制されにくい。
蕪おろしまたはそのろ液は、加熱殺菌されていても、加熱殺菌されていなくても、加熱済み大根おろしの加熱劣化臭を抑制する効果があることから、加熱殺菌した大根おろしに添加してもよいし、大根おろしに配合してから加熱殺菌してもよい。
When grated turnip or its filtrate is added to grated radish that has been sterilized by heating, the grated turnip adds sweetness to the grated radish and improves the flavor. However, if the amount of grated turnip exceeds 30% by weight, sardines will appear, and if the amount of raw weight of the grated turnip liquid exceeds 30% by weight, the flavor of grated radish will be weakened. A formulation of 5 to 30% by weight is more preferable. Further, when the raw equivalent amount of the grated turnip or the grated turnip solution to be blended is less than 3.5% by weight, it is difficult to suppress the generation of the retort odor particularly during retort sterilization.
The turnip grated or its filtrate may be added to the heat-sterilized radish grated radish because it has the effect of suppressing the heat-deteriorated odor of the heated radish grated radish regardless of whether it is heat-sterilized or not. , May be sterilized by heating after blending with grated radish.
大根おろし、あるいは蕪おろしまたは蕪おろしのろ液を配合した大根おろしは、通常の加熱殺菌方法により、８０℃以上１００℃未満で１分〜６０分間加熱殺菌する。また、長期保存のためにレトルト殺菌してもよく、パウチなどの耐熱性容器に充填及び密封し、容器をレトルト槽内に並べ、レトルト槽の温度を蒸気や熱水などにより１２０℃程度まで上昇させて、所定の殺菌効果が得られるように一定時間の殺菌処理を施す。レトルト殺菌とは一般的に、食品の中心温度が１２１℃、４分間（Ｆ値４）以上、またはこれと同等以上の効力を有する方法により殺菌することである。 Grated radish, or grated radish or grated radish containing a turnip grated filtrate is sterilized by heating at 80 ° C. or higher and lower than 100 ° C. for 1 to 60 minutes by a usual heat sterilization method. In addition, retort sterilization may be performed for long-term storage, and the container is filled and sealed in a heat-resistant container such as a pouch, the containers are arranged in the retort tank, and the temperature of the retort tank is raised to about 120 ° C by steam or hot water. Then, a sterilization treatment is performed for a certain period of time so that a predetermined sterilization effect can be obtained. Retort sterilization is generally sterilization by a method having a core temperature of 121 ° C. for 4 minutes (F value 4) or more, or equivalent or more.
このようにして製造された大根おろし素材は、加熱劣化臭が抑制されているため、そのまま、焼き魚、天つゆ、鍋物等の薬味、添え物や和え物の材料として用いることができ、流通商品として包装、容器詰、容器入り等の形態が好ましく、また流通温度は冷蔵、常温等特に指定されない。
また、大根おろしと相性のよい種々の液状調味料にその使用量と調味原料の組成を調整して使用する。例えば、焼きそば用ソース、とんかつソース、中濃ソースまたはウスターソース等のブラウンソース類、焼肉のたれ、焼肉用ソース、ステーキ用ソース、ハンバーグソース、しゃぶしゃぶのたれ、よせ鍋のたれ、調理用ソース、和えものソース、サラダ用ドレッシングなどが挙げられる。
Since the grated radish material produced in this way has a suppressed heat-deteriorated odor, it can be used as it is as a condiment for grilled fish, tentsuyu, pots, etc. , The form such as in a container is preferable, and the distribution temperature is not particularly specified such as refrigerated or normal temperature.
In addition, various liquid seasonings that are compatible with grated radish are used by adjusting the amount used and the composition of the seasoning ingredients. For example, yakisoba sauce, tonkatsu sauce, brown sauce such as Nakano sauce or Worcestershire sauce, roasted meat sauce, roasted meat sauce, steak sauce, hamburger sauce, shabushabu sauce, yose pot sauce, cooking sauce, sauce Sauces, salad dressings, etc.
調味料への加熱済み大根おろし素材の添加量は、調味料の調味対象食品に応じて適量があるので任意であるが、一般に調味料基材に対して１〜６０重量％が好ましい。添加方法は常法でよく、例えば、各種の調味料基材と一緒に混合した後、必要な処理、例えば加熱処理、殺菌処理などを行ってもよい。
調味料基材は、調味料の種別により適宜用いることができ、例えば、醤油、糖類（例えば、砂糖、グルコース、マルトース、転化糖、糖密、蜂蜜など）、酒類（例えば、ワイン、日本酒、みりんなど）、発酵ないし醸造酢（食酢など）、酸類（例えば、酢酸、リンゴ酸、コハク酸、クエン酸など）、香辛料、化学調味料などがある。
The amount of the heated radish grated material added to the seasoning is arbitrary because there is an appropriate amount depending on the food to be seasoned, but generally, 1 to 60% by weight is preferable with respect to the seasoning base material. The addition method may be a conventional method, and for example, after mixing with various seasoning base materials, necessary treatments such as heat treatment and sterilization treatment may be performed.
The seasoning base material can be appropriately used depending on the type of seasoning, for example, soy sauce, sugar (for example, sugar, glucose, maltose, converted sugar, molasses, honey, etc.), alcoholic beverages (for example, wine, sake, mirin). , Etc.), fermented or brewed vinegar (vinegar, etc.), acids (eg, acetic acid, malic acid, succinic acid, citric acid, etc.), spices, chemical seasonings, etc.
一方、本発明の加熱劣化臭が抑制された大根おろし含有液状調味料は、蕪おろしまたは蕪おろしのろ液を配合してから加熱殺菌して製造されるが、さらに醤油を配合することが好ましい。
液状調味料に含まれる大根おろしに配合する蕪おろしまたは蕪おろしのろ液の量は、大根おろしの重量に対して生重量で３．５〜４０重量％が、大根おろしの加熱劣化臭の抑制のために好ましい。生重量で３．５〜４０重量％の蕪おろしまたはそのろ液は、乾燥換算ではそれぞれ、約３．９〜４５．２重量％または約３．７〜４２．１重量％である。
On the other hand, the liquid seasoning containing grated radish in which the heat-deteriorated odor of the present invention is suppressed is produced by blending grated turnip or grated turnip filtrate and then heat sterilizing, but it is preferable to further blend soy sauce.
The amount of grated turnip or grated turnip liquid contained in the liquid seasoning is 3.5 to 40% by weight based on the weight of grated radish, in order to suppress the heat deterioration odor of grated radish. preferable. The grated turnip or its filtrate in terms of raw weight of 3.5 to 40% by weight is about 3.9 to 45.2% by weight or about 3.7 to 42.1% by weight, respectively, in terms of dryness.
大根おろしに蕪おろしまたはそのろ液を配合すると、蕪おろしが大根おろしに甘みを付与し風味が良くなるが、蕪おろしの生重量が３０重量％を超えるとえぐみが出てしまい、蕪おろしのろ液の生重量が３０重量％を超えると大根おろしの風味が弱くなるため、生重量で３．５〜３０重量％の配合がより好ましい。また、配合する蕪おろしまたはそのろ液の生重量が３．５重量％未満であると、特にレトルト殺菌時の大根おろしの加熱劣化臭の発生が抑制されにくい。 When grated radish or its filtrate is mixed with grated radish, the grated radish adds sweetness to the grated radish and improves the flavor, but when the raw weight of the grated radish exceeds 30% by weight, sardines appear and the grated radish If the raw weight of the liquid exceeds 30% by weight, the flavor of grated radish is weakened, so that a blending of 3.5 to 30% by weight is more preferable. Further, when the raw weight of the grated turnip or the filtrate to be blended is less than 3.5% by weight, it is difficult to suppress the generation of the heat-deteriorated odor of the grated radish, especially during retort sterilization.
本発明の液状調味料に用いる大根おろしと蕪おろしまたはそのろ液の合計配合量は、１〜８０重量％であり、５〜７０重量％が好ましく、液状調味料の調理対象食品に応じて適量が異なる。大根おろしがたっぷり入ったボリューム感のある液状調味料では、２０〜７０重量％が好ましく、本発明の液状調味料は、大根おろしの含有量が２０重量％以上であっても、大根の加熱臭が抑制され風味が良好に保持される。
本発明の液状調味料に用いる醤油の量は、調味対象食品に応じて適量があるので任意であるが、１重量％以上が好ましく、３〜３０重量％がより好ましく、３〜２７重量％がさらに好ましい。
The total blending amount of grated radish and grated turnip or the filtrate used in the liquid seasoning of the present invention is 1 to 80% by weight, preferably 5 to 70% by weight, and an appropriate amount is suitable depending on the food to be cooked of the liquid seasoning. different. A voluminous liquid seasoning containing plenty of grated radish is preferably 20 to 70% by weight, and the liquid seasoning of the present invention suppresses the heated odor of radish even if the content of grated radish is 20% by weight or more. And the flavor is well maintained.
The amount of soy sauce used in the liquid seasoning of the present invention is arbitrary because there is an appropriate amount depending on the food to be seasoned, but it is preferably 1% by weight or more, more preferably 3 to 30% by weight, and 3 to 27% by weight. More preferred.
本発明の醤油と大根おろしを含有する液状調味料を構成する液状部は、適宜好みの味付けに調整すれば良く、和風の味付けで醤油や昆布だしベース、洋風の味付けでコンソメやトマトベース等と特に限定されない。増粘材を配合してもよく、例えば、キサンタンガム、タマリンドシードガム等のガム類、コムギ、タピオカ、コーン等の澱粉類が挙げられる。 The liquid portion constituting the liquid seasoning containing the soy sauce and grated radish of the present invention may be adjusted to the desired seasoning, and is particularly suitable for Japanese-style seasoning with soy sauce or kelp dashi base, and Western-style seasoning with consomme or tomato base. Not limited. A thickener may be blended, and examples thereof include gums such as xanthan gum and tamarind seed gum, and starches such as wheat, tapioca, and corn.
液状調味料には、任意に他の成分を配合できる。甘味成分としては、例えば、砂糖、麦芽糖、果糖、液糖、ブドウ糖、水飴、糖蜜、デキストリン、澱粉、ソルビト−ル、マルチト−ル等の糖アルコ−ル類などが挙げられ、旨味成分としては、肉類の抽出エキス、蛋白加水分解物、グリシン、グルタミン酸ナトリウム等のアミノ酸系調味料、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系調味料、コハク酸ナトリウム等の旨味調味料などが挙げられる。また、味を引き締めたり、雑菌の繁殖を抑制するｐＨに調整したりするために用いる酸味成分としては、醸造酢等の食酢、果汁類（特に柑橘類の果汁）、クエン酸、リンゴ酸、酒石酸、乳酸、酢酸などの有機酸を、が挙げられる。 Other ingredients can be optionally added to the liquid seasoning. Examples of the sweetness component include sugar, maltose, fructose, liquid sugar, glucose, starch syrup, sugar syrup, dextrin, starch, sorbitol, sugar alcohols such as multitor, and the like, and examples of the umami component include sugar alcohols. Examples thereof include meat extract, protein hydrolyzate, amino acid-based seasonings such as glycine and monosodium glutamate, nucleic acid-based seasonings such as sodium inosinate and sodium guanylate, and umami seasonings such as sodium succinate. In addition, as acid components used for tightening the taste and adjusting the pH to suppress the growth of various germs, vinegar such as brewed vinegar, fruit juices (particularly citrus fruit juice), citric acid, malic acid, tartaric acid, etc. Organic acids such as lactic acid and acetic acid can be mentioned.
液状調味料は、最後に通常の加熱殺菌方法により、８０℃以上１００℃未満で１分〜６０分間加熱殺菌する。また、長期保存のためにレトルト殺菌する場合には、パウチなどの耐熱性容器に充填及び密封し、容器をレトルト槽内に並べ、レトルト槽の温度を蒸気や熱水などにより１２０℃程度まで上昇させて、所定の殺菌効果が得られるように一定時間の殺菌処理を施す。レトルト殺菌とは一般的に、食品の中心温度が１２１℃、４分間（Ｆ値４）以上、またはこれと同等以上の効力を有する方法により殺菌することである。 Finally, the liquid seasoning is sterilized by heating at 80 ° C. or higher and lower than 100 ° C. for 1 to 60 minutes by a usual heat sterilization method. When retort sterilizing for long-term storage, fill and seal a heat-resistant container such as a pouch, arrange the containers in the retort tank, and raise the temperature of the retort tank to about 120 ° C with steam or hot water. Then, a sterilization treatment is performed for a certain period of time so that a predetermined sterilization effect can be obtained. Retort sterilization is generally sterilization by a method having a core temperature of 121 ° C. for 4 minutes (F value 4) or more, or equivalent or more.
以下、本発明を試験例に基づいて具体的に説明するが、本発明は、以下の試験例によって何ら限定されるものではない。
また、試験例における「％」は全て「重量％」を意味する。
Hereinafter, the present invention will be specifically described based on the following test examples, but the present invention is not limited to the following test examples.
Moreover, "%" in the test example means "weight%".
［試験１］
［蕪おろしを配合した大根おろしの加熱殺菌試験］
白首大根である大根鬼おろし（株式会社オーピーシートレーディング社製）２５ｇと聖護院かぶである冷凍聖護院かぶらペースト京都府産（淡路農産食品株式会社製）１．４５ｇを容器に入れ、９０℃で３０分湯煎により加熱殺菌し、試験例Ａのサンプルを作製した。大根おろしに対する蕪おろしの量は、生重量で５．８％であり、乾燥換算で６．６％である。比較例Ａのサンプルとして、蕪おろしを配合していない大根おろしを用いた。
乾燥換算の重量は、生重量から「日本食品標準成分表（七訂）」により水分量を引用して算出した重量であり、水分含量は、大根おろしが９４．６％、蕪おろしが９３．９％である。
[Test 1]
[Heat sterilization test of grated radish containing grated turnip]
Put 25g of white-necked radish grated radish (manufactured by OP Sheet Trading Co., Ltd.) and 1.45g of frozen Shogoin Kabura paste from Kyoto Prefecture (manufactured by Awaji Agricultural Foods Co., Ltd.) in a container and 30 at 90 ° C. A sample of Test Example A was prepared by heat sterilization by boiling in a separate bath. The amount of grated turnip relative to grated radish is 5.8% by raw weight and 6.6% in terms of dryness. As a sample of Comparative Example A, grated radish containing no grated turnip was used.
The dry equivalent weight is the weight calculated by quoting the water content from the raw weight according to the "Standard Tables of Food Composition in Japan (7th edition)", and the water content is 94.6% for grated radish and 93.9 for grated radish. %.
２つのサンプルの大根おろし素材の「えぐみ」と「甘味」と「加熱劣化臭」について、専門のパネル３名（Ａ〜Ｃ）により、以下の評価基準による官能評価を行った。結果を表１に示す。
「えぐみの評価基準」
「えぐみ」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（蕪おろしのみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（大根おろしのみ）
「甘味の評価基準」
「甘味」の強度を下記の４段階で評価し、
３名の合計点数が、１２点は最も好ましい評価として◎、９点〜１１点は〇、６点〜８点を△、５点以下を×とした。
４：非常に強い（試験例Ａ：乾燥換算で蕪おろしを6.6％配合した大根おろし）
３：強い（２よりも強く４よりも弱い）
２：弱い（１よりも強く3よりも弱い）
１：非常に弱い（比較例Ａ：大根おろしのみ）
「加熱劣化臭の評価基準」
「加熱劣化臭」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（比較例Ａ：大根おろしのみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（試験例Ａ：乾燥換算で蕪おろしを6.6％配合した大根おろし）
The two samples of grated radish material, "egumi,""sweetness," and "heat-deteriorated odor," were sensory-evaluated by three expert panels (A to C) according to the following evaluation criteria. The results are shown in Table 1.
"Egumi's evaluation criteria"
Evaluate the strength of "Egumi" in the following four stages,
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (grated turnip only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (only grated radish)
"Sweetness evaluation criteria"
The strength of "sweetness" is evaluated in the following four stages, and
As for the total score of the three people, 12 points was evaluated as ⊚, 9 to 11 points were evaluated as ◯, 6 to 8 points were evaluated as Δ, and 5 points or less was evaluated as ×.
4: Very strong (Test Example A: Grated radish containing 6.6% of grated turnip in terms of dryness)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Comparative example A: Grated radish only)
"Evaluation criteria for heat deterioration odor"
The strength of "heat-deteriorated odor" was evaluated in the following four stages.
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (Comparative example A: Grated radish only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Test Example A: Grated radish containing 6.6% of grated turnip in terms of dryness)
大根おろしに対して乾燥換算で６．６％の蕪おろしを配合すると、加熱殺菌しても甘味が非常に強く、加熱劣化臭のない大根おろしとなり、蕪おろしのえぐみも感じられないのに対して、蕪おろしを配合しないと、甘味が弱く、加熱劣化臭が発生する。蕪おろしを大根おろしに配合すると、甘みが付与され風味が良くなるともに、加熱劣化臭が抑制された加熱殺菌大根おろしが得られることが確認された。 When 6.6% of grated turnip is mixed with grated radish, the sweetness is very strong even if it is sterilized by heating, and the grated radish has no heat-deteriorated odor, whereas the grated turnip does not feel harsh. If you do not add grated turnip, the sweetness is weak and a heat-deteriorated odor is generated. It was confirmed that when the turnip grated radish was added to the grated radish, sweetness was added and the flavor was improved, and a heat-sterilized grated radish with suppressed heat-deteriorated odor was obtained.
［試験２］
［蕪おろしを配合した大根おろしのレトルト殺菌試験］
加熱殺菌をレトルト殺菌として加熱殺菌条件を過酷にした場合において、配合する蕪おろしの量を変化させて、レトルト殺菌後の大根おろし素材の評価試験を行った。
試験１で用いた大根鬼おろし２５ｇと、同じく冷凍聖護院かぶらペースト京都府産を、表２に示した量で、それぞれレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌して、試験例１〜９、試験例Ａと比較例Ａのサンプルを作製した。
[Test 2]
[Retort sterilization test of grated radish containing grated turnip]
When the heat sterilization conditions were harsh with heat sterilization as retort sterilization, the evaluation test of the grated radish material after retort sterilization was performed by changing the amount of grated radish to be blended.
25 g of grated daikon radish used in Test 1 and the same frozen Shogoin Kabura paste from Kyoto Prefecture were placed in a retort pouch in the amounts shown in Table 2, and retort-sterilized at 120 ° C for 20 minutes. 9. Samples of Test Example A and Comparative Example A were prepared.
各サンプルの大根おろしの「えぐみ」と「レトルトによる加熱臭（加熱劣化臭）」について、専門のパネル３名（Ａ〜Ｃ）により、以下の評価基準による官能評価を行った。結果を表３に示す。
「えぐみの評価基準」
「えぐみ」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（蕪おろしのみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（大根おろしのみ）
「レトルトによる加熱臭の評価基準」
「レトルトによる加熱臭」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（比較例Ａ：大根おろしのみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（試験例Ａ：乾燥換算で蕪おろしを６．６％配合した大根お
ろし）
The "egumi" and "heated odor due to retort pouch" of grated radish of each sample were sensory evaluated by three specialized panels (A to C) according to the following evaluation criteria. The results are shown in Table 3.
"Egumi's evaluation criteria"
Evaluate the strength of "Egumi" in the following four stages,
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (grated turnip only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (only grated radish)
"Evaluation criteria for heating odor by retort"
The strength of "heated odor by retort" was evaluated in the following four stages.
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (Comparative example A: Grated radish only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Test Example A: Radish with 6.6% grated turnip in terms of dryness
Grated)
大根おろしに対して３．５％以上の蕪おろしを配合することにより、レトルト殺菌後、レトルトによる加熱臭の少ない大根おろしとなり、また、大根おろしに対して３０％以下の配合量であれば、えぐみのない大根おろしとなることが示された。一方、蕪おろしを配合しない大根おろしでは、えぐみはないもののレトルトによる加熱臭が非常に強い大根おろしとなることが確認された。 By blending 3.5% or more of grated turnip with grated radish, after retort sterilization, grated radish with less heating odor due to retort can be obtained, and if the blending amount is 30% or less with respect to grated radish, Egumi's It was shown to be no grated radish. On the other hand, it was confirmed that grated daikon radish without turnip grated radish has a very strong odor of heating due to retort, although there is no harshness.
［試験３］
［異なる産地、品種の大根、蕪を用いた大根おろしのレトルト殺菌試験］
大根と蕪の産地や品種が異なる場合のレトルト殺菌後の大根おろし素材の評価試験を行った。
大根おろしとして、試験１で用いた大根鬼おろし（株式会社オーピーシートレーディング社製）２５ｇ、または量販店で購入した大根を摺りおろした大根おろし２５ｇと、蕪おろしとして、試験１で用いた冷凍聖護院かぶらペースト京都府産（淡路農産食品株式会社製）５ｇ、または量販店で購入したかぶらを摺りおろした蕪おろし５ｇを、表４に示す量でそれぞれレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌して、試験例１０〜１２のサンプルを作製した。
各サンプルの大根おろしの「えぐみ」と「レトルトによる加熱臭」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価基準は、上記試験２の基準と同じであり、試験２の比較例Ａ及び試験例Ａの結果と比較した、各サンプルの官能評価の結果を表５に示す。
[Test 3]
[Retort sterilization test of grated radish using different origins, varieties of radish, turnip]
An evaluation test was conducted on the grated radish material after retort sterilization when the origin and variety of radish and turnip were different.
As grated radish, 25 g of grated radish (manufactured by OP Sheet Trading Co., Ltd.) used in Test 1, or 25 g of grated radish purchased at a mass retailer, and 25 g of grated radish, and frozen turnip paste used in Test 1 as grated turnip. Put 5g of Kyoto prefecture (made by Awaji Agricultural Foods Co., Ltd.) or 5g of grated turnips purchased at a mass retailer into a retort pouch in the amount shown in Table 4, and retort sterilize at 120 ° C for 20 minutes. A sample of Test Examples 10 to 12 was prepared.
The "egumi" and "heated odor of retort pouch" of grated radish of each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation criteria are the same as the criteria of Test 2 above, and Table 5 shows the results of sensory evaluation of each sample compared with the results of Comparative Example A and Test Example A of Test 2.
産地や品種が異なる大根、蕪を用いた場合にも、大根おろしに蕪おろしを配合すると、えぐみとレトルト臭が抑制される効果があることが確認された。ただし、辛味大根のように辛味成分含有量が多い大根ではえぐみが発生してしまうため、白首大根を使用することが好ましい。 It was confirmed that even when radishes and turnips from different production areas and varieties were used, adding grated radish to grated radish had the effect of suppressing harshness and retort odor. However, it is preferable to use white-necked radish because radish having a high content of pungent components such as pungent radish causes harshness.
［試験４］
［蕪おろしを配合したと大根おろしと醤油を含む調味料の加熱殺菌試験］
試験例１で用いた大根鬼おろし２５ｇと冷凍聖護院かぶらペースト京都府産１．４５ｇと、濃口しょうゆ（キッコーマン食品株式会社製）１．６ｇを容器に入れ、９０℃で３０分湯煎により加熱殺菌し、試験例Ｂのサンプルを作製した。大根おろしに対する蕪おろしの量は生重量で５．８％、乾燥換算で６．６％で、全体に対する濃口しょうゆの割合は５．７％である。比較例Ｂのサンプルとして、蕪おろしを配合していない調味料を用いた。
２つのサンプルの調味料の「えぐみ」と「甘味」と「加熱劣化臭」について、専門のパネル３名（Ａ〜Ｃ）により、上記試験１と同じ官能評価基準による官能評価を行った。結果を表６に示す
[Test 4]
[Heat sterilization test of seasoning containing grated radish and soy sauce with grated turnip]
25 g of grated daikon radish used in Test Example 1, 1.45 g of frozen Shogoin Kabura paste from Kyoto Prefecture, and 1.6 g of dark soy sauce (manufactured by Kikkoman Foods Co., Ltd.) are placed in a container and sterilized by heating at 90 ° C for 30 minutes. , A sample of Test Example B was prepared. The amount of grated turnip to grated radish is 5.8% by raw weight, 6.6% in terms of dryness, and the ratio of concentrated soy sauce to the whole is 5.7%. As a sample of Comparative Example B, a seasoning not containing grated turnip was used.
The seasonings "egumi", "sweetness", and "heat-deteriorated odor" of the two samples were subjected to sensory evaluation based on the same sensory evaluation criteria as in Test 1 above by three specialized panels (A to C). The results are shown in Table 6.
大根おろしに対して５．８％の蕪おろしと５．７％の醤油を配合すると、加熱殺菌しても甘味が非常に強く、加熱劣化臭のない調味料となり、えぐみもないことが示された。一方、蕪おろしを配合しないと、甘味が弱く、加熱劣化臭も発生することから、蕪おろしを大根おろしと醤油を含む調味料に配合すると、甘みが付与され風味が良くなるともに、大根おろしの加熱劣化臭が抑制された調味料が得られることが確認された。 When 5.8% grated turnip and 5.7% soy sauce are mixed with grated radish, the sweetness is very strong even if it is sterilized by heating, and it becomes a seasoning without heat deterioration odor, and it is shown that there is no harshness. It was. On the other hand, if grated turnip is not added, the sweetness is weak and a heat-deteriorated odor is also generated. Therefore, when grated turnip is added to a seasoning containing grated radish and soy sauce, sweetness is added and the flavor is improved, and grated radish is heated and deteriorated. It was confirmed that a seasoning with suppressed odor was obtained.
［試験５］
［蕪おろしと醤油を配合したと大根おろし含有液状調味料のレトルト殺菌試験］
試験４で用いた大根鬼おろし、冷凍聖護院かぶらペースト京都府産、濃口しょうゆを、それぞれ表７に示す量でレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌して、試験例１３〜２１のサンプルを作製した。
各サンプル中の大根おろしの「えぐみ」と「レトルトによる加熱臭（加熱劣化臭）」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価基準は、上記試験２の基準と同じであり、結果を表８に示す。
[Test 5]
[Retort sterilization test of liquid seasoning containing grated radish with grated turnip and soy sauce]
Grated daikon radish, frozen Shogoin turnip paste, and dark soy sauce used in Test 4 were placed in a retort pouch in the amounts shown in Table 7, and retort-sterilized at 120 ° C for 20 minutes. A sample was prepared.
The "egumi" and "heated odor due to retort pouch" of grated radish in each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation criteria are the same as those of Test 2 above, and the results are shown in Table 8.
大根おろしに対して３．５％以上の蕪おろしを配合すれば、醤油を５．７％含有していても、レトルト殺菌後レトルトによる加熱臭の少ない大根おろし含有調味料となった。また、大根おろしに対して蕪おろしが３０％以下の配合量であれば、えぐみのない大根おろし含有調味料となることが示された。一方、蕪おろしを配合しない大根おろし含有調味料では、えぐみはないもののレトルトによる加熱臭が非常に強い大根おろし含有調味料となった。 By blending 3.5% or more of grated turnip with grated radish, even if it contained 5.7% of soy sauce, it became a seasoning containing grated radish with less heat odor due to retort after retort sterilization. Further, it was shown that if the amount of grated turnip is 30% or less of that of grated radish, the seasoning contains grated radish without harshness. On the other hand, the seasoning containing grated radish that did not contain grated turnip was a seasoning containing grated radish that had no harshness but had a very strong heated odor due to retort.
［試験６］
［醤油の配合量を変えた蕪おろしと大根おろし含有液状調味料のレトルト殺菌試験］
醤油の配合量が異なる場合のレトルト殺菌後の大根おろし含有調味料の評価試験を行った。
大根おろしとして、試験４で用いた大根鬼おろし２５ｇと蕪おろしとして、試験４で用いた冷凍聖護院かぶらペーストと、試験４で用いた濃口しょうゆとを、表９に示す量でそれぞれレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌して、試験例２２〜２５、試験例Ｄのサンプルを作製した。
各サンプル中の大根おろしの「えぐみ」と「レトルトによる加熱臭（加熱劣化臭）」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価は下記の評価基準で実施した。結果を表１０に示す。
「えぐみの評価基準」
「えぐみ」の強度を下記の４段階評価で評価し、
３名の合計点数が３点は最も好ましい評価として「◎」、４点は○、５点〜７点を△、８点以上を×とした。
４：非常に強い（試験例Ｄ：大根おろし：蕪おろし＝1：1）
３：強い（２よりも強く４よりも弱い）
２：弱い（１よりも強く3よりも弱い）
１：非常に弱い（比較例Ｃ：大根おろしのみ）
「レトルトによる加熱臭の評価基準」
「レトルトによる加熱劣化臭」の強度を下記の４段階評価で評価し、
３名の合計点数が３点は最も好ましい評価として「◎」、４点は○、５点〜７点を△、８点以上を×とした。
４：非常に強い（比較例Ｃ：大根おろしのみ）
３：強い（２よりも強く４よりも弱い）
２：弱い（１よりも強く3よりも弱い）
１：非常に弱い（試験例Ｃ：乾燥重量で蕪おろしを６．６％配合した大根おろし）
[Test 6]
[Retort sterilization test of liquid seasoning containing grated turnip and grated radish with different amounts of soy sauce]
An evaluation test was conducted on the seasoning containing grated radish after retort sterilization when the amount of soy sauce was different.
As grated radish, 25 g of grated daikon radish used in test 4 and as grated turnip, frozen Seigoin Kabura paste used in test 4 and dark soy sauce used in test 4 were put into a retort pouch in the amounts shown in Table 9, respectively. Samples of Test Examples 22 to 25 and Test Example D were prepared by retort sterilization at 120 ° C. for 20 minutes.
The "egumi" and "heated odor due to retort pouch" of grated radish in each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation was carried out according to the following evaluation criteria. The results are shown in Table 10.
"Egumi's evaluation criteria"
The strength of "Egumi" is evaluated by the following four-grade evaluation.
A total score of 3 for the 3 people was rated as "⊚" as the most preferable evaluation, 4 was marked with ◯, 5 to 7 was marked with Δ, and 8 or more was marked with x.
4: Very strong (Test example D: Grated radish: Grated turnip = 1: 1)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Comparative example C: Grated radish only)
"Evaluation criteria for heating odor by retort"
The strength of "heat-deteriorated odor due to retort" was evaluated by the following four-grade evaluation.
A total score of 3 for the 3 people was rated as "⊚" as the most preferable evaluation, 4 was marked with ◯, 5 to 7 was marked with Δ, and 8 or more was marked with x.
4: Very strong (Comparative example C: Grated radish only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Test Example C: Grated radish with 6.6% grated turnip by dry weight)
調味料全体に対して醤油を３％以上配合しても、レトルト殺菌後のレトルトによる大根おろしの加熱劣化臭が、官能的に抑制されていることがわかった。しかし、約３０％の醤油を配合した場合、醤油自体の加熱劣化臭が強く生じるため、大根おろしの加熱劣化臭が蕪おろしを配合することで抑制されるかどうかについての官能的評価はできなかった。 It was found that even if 3% or more of soy sauce was added to the whole seasoning, the heat-deteriorated odor of grated radish due to the retort after retort sterilization was sensually suppressed. However, when about 30% of soy sauce was added, the heat-deteriorated odor of the soy sauce itself was strongly generated, so it was not possible to make a sensory evaluation as to whether or not the heat-deteriorated odor of grated radish could be suppressed by adding grated turnip. ..
［試験例７］
［異なる産地、品種の大根、蕪を用いた大根おろし含有調味料のレトルト殺菌試験］
大根と蕪の産地や品種が異なる場合のレトルト殺菌後の大根おろし含有調味料の評価試験を行った。
大根おろしとして、試験４で用いた大根鬼おろし２５ｇ、または量販店で購入した大根を摺りおろした大根おろし２５ｇと、蕪おろしとして、試験４で用いた冷凍聖護院かぶらペースト京都府産５ｇ、または量販店で購入したかぶらを摺りおろした蕪おろし５ｇと、試験４で用いた濃口しょうゆとを、表１１に示す量でそれぞれレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌して、試験例２６〜２８のサンプルを作製した。
各サンプル中の大根おろしの「えぐみ」と「レトルトによる加熱臭（加熱劣化臭）」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価基準は、上記試験５で用いた試験６の基準と同じである。試験５の比較例Ｂの結果と比較した各サンプルの官能評価の結果を表１２に示す。
[Test Example 7]
[Retort sterilization test of seasoning containing grated radish using radish and turnip of different origins and varieties]
An evaluation test was conducted on the seasoning containing grated radish after retort sterilization when the production areas and varieties of radish and turnip were different.
As grated radish, 25 g of grated daikon radish used in test 4, or 25 g of grated daikon radish purchased at a mass retailer, and as grated turnip, 5 g of frozen Seigoin Kabura paste from Kyoto prefecture, or at a mass retailer Put 5 g of the purchased turnip grated radish and the concentrated soy sauce used in Test 4 into a retort pouch in the amounts shown in Table 11, and retort sterilize at 120 ° C for 20 minutes, and Test Examples 26 to 28 Samples were prepared.
The "egumi" and "heated odor due to retort pouch" of grated radish in each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation criteria are the same as the criteria of test 6 used in the above test 5. Table 12 shows the results of the sensory evaluation of each sample compared with the results of Comparative Example B in Test 5.
産地や品種が異なる大根、蕪を用いた場合にも、大根おろしに対して蕪おろしを配合することにより、醤油を６％程度含有していてもレトルト殺菌後レトルトによる加熱臭の少ない大根おろし含有調味料となることが確認された。ただし、辛味大根のように辛味成分含有量が多い大根ではえぐみが発生してしまうため、白首大根を使用することが好ましい。 Even when radishes and turnips from different origins and varieties are used, by blending grated radish with grated radish, even if it contains about 6% soy sauce, it is a seasoning containing grated radish that has less heat odor due to retort after retort sterilization. It was confirmed that However, it is preferable to use white-necked radish because radish having a high content of pungent components such as pungent radish causes harshness.
［試験８］
［レトルト殺菌した大根おろしにレトルト殺菌していない蕪おろしを配合した試験］
試験１で用いた大根鬼おろしをレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌したもの各２５ｇと、試験１で用いた冷凍聖護院かぶらペースト京都府産を、それぞれ表１３に示した量で配合して、それぞれ試験例２９〜３３のサンプルを作製した。
各サンプルの大根おろし素材の「えぐみ」と「レトルトによる加熱臭」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価基準は、上記試験２の基準と同じであり、試験２の比較例Ａの結果と比較した、各サンプルの官能評価の結果を表１４に示す。
[Test 8]
[Test of retort-sterilized grated radish mixed with non-retort-sterilized turnip grated]
25 g each of grated daikon radish used in Test 1 and retort-sterilized at 120 ° C for 20 minutes and frozen Shogoin Kabura paste from Kyoto Prefecture used in Test 1 were added in the amounts shown in Table 13. By blending, samples of Test Examples 29 to 33 were prepared respectively.
The "egumi" and "heated odor of retort pouch" of the grated radish material of each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation criteria are the same as the criteria of Test 2 above, and Table 14 shows the results of sensory evaluation of each sample compared with the results of Comparative Example A of Test 2.
レトルト殺菌した大根おろしに対して３．０％を超えるレトルト殺菌していない蕪おろしを配合することにより、レトルトによる加熱臭の少ない大根おろし素材となり、また、大根おろしに対して３０％以下の配合量であれば、えぐみのない大根おろし素材となることが示された。一方、蕪おろしを配合しない大根おろしでは、えぐみはないもののレトルトによる加熱臭が非常に強い大根おろしとなることが確認された。 By blending more than 3.0% of grated radish that has been sterilized with retort and grated radish that has not been sterilized by retort, it becomes a grated radish material with less heating odor due to retort, and even if the amount is 30% or less of grated radish For example, it was shown to be a grated daikon radish material without acridness. On the other hand, it was confirmed that grated daikon radish without turnip grated radish has a very strong odor of heating due to retort, although there is no harshness.
［試験９］
［レトルト殺菌した大根おろしにレトルト殺菌していない蕪おろしのろ液を配合した試験］
試験１で用いた大根鬼おろしをレトルトパウチに入れ、１２０℃、２０分でレトルト殺菌したもの各２５ｇと、試験１で用いた冷凍聖護院かぶらペースト京都府産をろ紙でろ過したろ液を、それぞれ表１５に示した量で配合して、それぞれ試験例３４〜３８のサンプルを作製した。
蕪おろしのろ液の乾燥換算の重量は、ろ液重量に可溶性固形分を乗じて算出した。ここで、蕪おろしのろ液の可溶性固形分：５．６８％（ＡＴＡＧＯ ＲＸ−５０００α分析値）である。
[Test 9]
[Test in which retort-sterilized grated radish is mixed with non-retort-sterilized grated radish]
25 g each of the grated daikon radish used in Test 1 was placed in a retort pouch and sterilized by retort at 120 ° C for 20 minutes, and the filtrate used in Test 1 from the frozen Shogoin Kabura Paste Kyoto Prefecture was filtered through filter paper. Samples of Test Examples 34 to 38 were prepared by blending in the amounts shown in Table 15.
The dry-equivalent weight of the grated turnip filtrate was calculated by multiplying the weight of the filtrate by the soluble solid content. Here, the soluble solid content of the grated turnip filtrate: 5.68% (ATAGO RX-5000α analysis value).
各サンプルの大根おろし素材の「えぐみ」と「レトルトによる加熱臭」について、専門のパネル３名（Ａ〜Ｃ）による官能評価を行った。官能評価基準は、下記のとおりであり、試験２の比較例Ａの結果と比較した、各サンプルの官能評価の結果を表１６に示す。
「えぐみの評価基準」
「えぐみ」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（蕪おろしのろ液のみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（大根おろしのみ）
「レトルトによる加熱臭（加熱劣化臭）の評価基準」
「レトルトによる加熱臭」の強度を下記の４段階で評価し、
３名の合計点数が、３点は最も好ましい評価として◎、４点は〇、５点〜７点を△、８点以上を×とした。
４：非常に強い（比較例Ａ：大根おろしのみ）
３：強い（２よりも強く、４よりも弱い）
２：弱い（１よりも強く、３よりも弱い）
１：非常に弱い（試験例Ａ：乾燥換算で蕪おろしのろ液を６．６％配合した大根おろし）
The "egumi" and "heated odor of retort pouch" of the grated radish material of each sample were subjected to sensory evaluation by three specialized panels (A to C). The sensory evaluation criteria are as follows, and Table 16 shows the results of the sensory evaluation of each sample compared with the results of Comparative Example A in Test 2.
"Egumi's evaluation criteria"
Evaluate the strength of "Egumi" in the following four stages,
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (only turnip grated filtrate)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (only grated radish)
"Evaluation criteria for heating odor (heat deterioration odor) due to retort"
The strength of "heated odor by retort" was evaluated in the following four stages.
As for the total score of the three people, 3 points was the most preferable evaluation, ⊚, 4 points was 〇, 5 to 7 points was Δ, and 8 points or more was ×.
4: Very strong (Comparative example A: Grated radish only)
3: Strong (stronger than 2 and weaker than 4)
2: Weak (stronger than 1 and weaker than 3)
1: Very weak (Test Example A: Grated radish containing 6.6% of grated turnip filtrate in terms of dryness)
レトルト殺菌した大根おろしに対して３．５％以上のレトルト殺菌していない蕪おろしのろ液を配合することにより、レトルトによる加熱臭の少ない大根おろし素材となり、また、大根おろしに対して４０％以下の配合量であれば、えぐみのない大根おろし素材となることが示された。一方、蕪おろしのろ液を配合しない大根おろしでは、えぐみはないもののレトルトによる加熱臭が非常に強い大根おろしとなることが確認された。
また、蕪おろしのろ液を加えた場合には、５０％添加しても蕪おろしを加えた時のようなえぐみを感じることはなかったが、大根おろしと風味や食感が異なり、水っぽくなることがわかった。
By blending 3.5% or more of grated radish that has not been retort-sterilized with grated radish that has been retort-sterilized, it becomes a grated radish material that has less heating odor due to retort, and 40% or less of grated radish. In terms of quantity, it was shown to be a grated radish material without harshness. On the other hand, it was confirmed that grated daikon radish, which does not contain the grated turnip filtrate, has no harshness but has a very strong odor of heating due to retort.
In addition, when the grated turnip filtrate was added, even if 50% was added, the taste was not as harsh as when the grated turnip was added, but the flavor and texture were different from those of grated radish, and it became watery. I understand.
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