JP7364277B1 - Food production method, food, and browning agent - Google Patents
Food production method, food, and browning agent Download PDFInfo
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- JP7364277B1 JP7364277B1 JP2022121159A JP2022121159A JP7364277B1 JP 7364277 B1 JP7364277 B1 JP 7364277B1 JP 2022121159 A JP2022121159 A JP 2022121159A JP 2022121159 A JP2022121159 A JP 2022121159A JP 7364277 B1 JP7364277 B1 JP 7364277B1
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- food
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- browning
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- browning agent
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
【課題】電子レンジ調理で香ばしい香りや焦げ目を食品に付ける。
【解決手段】電子レンジ調理で、香ばしい香りや焦げ目が付く食品の製造方法である。食品は、肉類または魚類である。対象となる食品の少なくとも表面付近に、保水剤を含む溶液を浸透させる保水処理を施す第１の工程と、保水処理が施された食品の表面に、電子レンジ調理する際に、加熱により焦げ目を付与させる溶液状又は粉末状の焦げ目付与剤を付着させる第２の工程と、を備える。
【選択図】図１
[Problem] Adding a fragrant aroma and brown color to food when cooking in a microwave oven.
[Solution] This is a method for producing foods that have a fragrant aroma and brown color by cooking in a microwave oven. The food is meat or fish. The first step is to apply a water retention treatment in which a solution containing a water retention agent penetrates at least near the surface of the target food, and the surface of the food subjected to the water retention treatment is heated to avoid browning when cooking in a microwave oven. and a second step of attaching a browning agent in the form of a solution or powder.
[Selection diagram] Figure 1
Description
本発明は、電子レンジ調理で、焼いたような風合いを食品に発生させる、つまり香ばしい香りや焦げ目が付く食品の製造方法及びその食品、焦げ目付与剤に関する。 TECHNICAL FIELD The present invention relates to a method for producing foods that produce a baked-like texture, that is, a fragrant aroma and a browned color, by microwave cooking, the foods, and a browning agent.
未加熱の肉類・魚介類の食品材料をそのまま、電子レンジで調理した場合、食品材料からの離水、肉汁などの遊離が生じ、蒸した状態となるため、焼いたような風合いの焼き風味・焼き色・焦げ目が発生しない。 If you cook uncooked meat/seafood food ingredients in a microwave oven, syneresis and meat juices will release from the food ingredients, resulting in a steamed state, resulting in a grilled flavor with a grilled texture. No color or browning occurs.
これは、熱エネルギーが食品内部で放出されるので、表面と内部はほぼ同じ温度で加熱された結果、オーブン調理などのように最初に表面のタンパク変性が起こり、内部からの離水が抑制される前に食品内部からの離水が起こり、蒸し焼きに近い状態になる。そのため、メイラード反応が抑制され、焼いたような風合いの焦げ目や香ばしい香りが付きにくくなるからである。 This is because heat energy is released inside the food, so the surface and the inside are heated to almost the same temperature, and as a result, protein denaturation occurs on the surface first, as in oven cooking, and syneresis from the inside is suppressed. Before this happens, syneresis occurs from inside the food, resulting in a state similar to steaming. This is because the Maillard reaction is suppressed, making it difficult for the food to have a burnt texture and a fragrant aroma.
そこで、下処理済みの魚の表面を炎で直接炙って焦げ目を付ける炙り工程と、焦げ目の付いた魚を凍結する冷凍工程とを備える冷凍焼き魚の製造方法が提案されている（たとえば、特許文献１参照）。 Therefore, a method for producing frozen grilled fish has been proposed, which includes a searing process in which the surface of pretreated fish is directly seared with a flame to brown the fish, and a freezing process in which the browned fish is frozen (for example, Patent Document 1 reference).
また、加工澱粉、カードラン、卵白粉、熱凝固性乳たんぱくなどからなる調味料を均一に食材にまぶし、材料からの離水、肉汁などの遊離を防ぐことが知られている（たとえば、特許文献２参照）。 It is also known that seasonings made of processed starch, curdlan, egg white powder, heat-coagulable milk protein, etc. are uniformly sprinkled on foods to prevent syneresis and release of meat juices from the ingredients (for example, patent literature (see 2).
また、アミノ酸、還元糖、たんぱく質及び水を含む、低温でも焦げやすいトッピング組成物を表面に付着させ、その後凍結することで、電子レンジ調理により食品に良好かつ焦げ目や香ばしい香りを付与すること（たとえば、特許文献３参照）や、アミノ酸、還元糖、たんぱく質及び塩類を含有するゲル化物からなる低温でも焦げやすいトッピング組成物を食品の上部表面に付着させること（たとえば、特許文献４参照）が提案されている。 Furthermore, by attaching a topping composition containing amino acids, reducing sugars, proteins, and water that easily burns even at low temperatures to the surface and then freezing, it is possible to impart good browning and aroma to foods by microwave cooking (e.g. , see Patent Document 3), and attaching a topping composition that easily burns even at low temperatures, which is made of a gel containing amino acids, reducing sugars, proteins, and salts, to the upper surface of foods (see, for example, Patent Document 4). ing.
特許文献１に記載のものでは、冷凍に先立って、魚の表面を炎で直接炙って焦げ目を付けるので、電子レンジで調理した場合、調理後の食品に良好な焦げ目や香ばしい香りを付与することが困難である。 In the method described in Patent Document 1, the surface of the fish is directly charred with flame prior to freezing, so when cooked in a microwave oven, it is difficult to impart good browning and a fragrant aroma to the cooked food. Have difficulty.
特許文献２に記載のものでは、表面に、前記調味料が衣として付くため、フライ食品や天ぷら製品に制限され、焼き魚や焼き肉には適用できない。 In the method described in Patent Document 2, since the seasoning is attached to the surface as a coating, it is limited to fried foods and tempura products, and cannot be applied to grilled fish or grilled meat.
特許文献３，４に記載のものでは、食品内部からの離水の抑制をすることができないので、離水が多い、サバなどの魚類に適用するのは困難である。 The methods described in Patent Documents 3 and 4 cannot suppress syneresis from the inside of the food, so it is difficult to apply them to fish such as mackerel, which have a lot of syneresis.
発明者らは、魚類や肉類などの離水が多い食品について、加熱により焦げ目を付与させる所定の焦げ目付与剤を付着させるのに先だって、保水処理を施すことで、電子レンジ調理での加熱時のドリップを大きく抑制でき、十分な焦げ目付与効果を期待できることを見出し、本発明をなすに至った。 The inventors have discovered that by applying water retention treatment to food products with high water syneresis, such as fish and meat, prior to applying a browning agent that imparts browning properties when heated, the drips caused by heating in a microwave oven can be reduced. The present inventors have discovered that it is possible to greatly suppress the browning effect, and that a sufficient browning effect can be expected, leading to the present invention.
本発明は、電子レンジ調理での加熱時のドリップを抑制する目的で、食品である肉類、魚類に予め保水処理を行い、その保水処理をした肉類・魚類の表面に、所定の焦げ目付与剤を塗布することで、電子レンジ調理での加熱時に焼いたような風合いを出すようにして、香ばしい香りや焦げ目を付与できる食品の製造方法及びその食品、焦げ目付与剤を提供することを目的とする。 In order to suppress drips during heating in microwave oven cooking, the present invention involves pre-water retention treatment of food such as meat and fish, and a prescribed browning agent applied to the surface of the water retention treated meat and fish. To provide a method for producing a food, which can give a fragrant aroma and a browned color by applying a baked texture when heated in a microwave oven, and to provide the food and a browning agent.
本発明の一の態様にかかる食品の製造方法は、電子レンジ調理で、香ばしい香りや焦げ目が付く食品の製造方法であって、前記食品は、肉類または魚類であり、前記食品の少なくとも表面付近に、保水剤を含む溶液を浸透させる保水処理を施す第１の工程と、保水処理が施された食品の表面に、電子レンジ調理する際に、加熱により焦げ目を付与させる焦げ目付与剤を付着させる第２の工程と、を備え、前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが、７．０～１２．０の範囲であり、電子レンジ調理時の食品からの離水を抑制することを特徴とするものである。ここで、保水処理には、浸漬、揉み込み（タンブリング）、インジェクションなどの一般的な方法を用いることができる。 A method for producing a food according to one aspect of the present invention is a method for producing a food that has a fragrant aroma and a brown color when cooked in a microwave oven, wherein the food is meat or fish, and the food is cooked at least near the surface of the food. , a first step of applying water retention treatment to penetrate a solution containing a water retention agent, and a second step of attaching a browning agent to the surface of the food that has been subjected to water retention treatment to impart a brown color by heating when cooking in a microwave oven. and step 2, wherein the water retention agent contains at least one of carbonates, organic acids or organic acid salts, phosphates, strong alkaline substances, and alkaline food materials as a main ingredient, and a solution containing the water retention agent. has a pH in the range of 7.0 to 12.0, and is characterized by suppressing syneresis from food during microwave cooking . Here, general methods such as dipping, tumbling, and injection can be used for the water retention treatment.
このようにすれば、第１の工程において、食品（肉類、魚類）に予め保水処理を行うので、電子レンジ調理での加熱時においてドリップが抑制される。そして、第２の工程において、保水処理をした肉類・魚類の表面に、所定の焦げ目付与剤を付着させ、電子レンジ調理での加熱時に焼いたような風合いを出すようにしているので、対象となる食品（肉類、魚類）に、香ばしい香りや焦げ目が付与される。 In this way, in the first step, the food (meat, fish) is subjected to water retention treatment in advance, so that dripping is suppressed during heating in the microwave oven. In the second step, a specified browning agent is applied to the surface of the water-retaining meat and fish to give it a grilled texture when heated in the microwave. It imparts a fragrant aroma and brown color to foods (meat, fish).
前記焦げ目付与剤は、糖、澱粉の少なくともいずれか１を含む。このような焦げ目付与剤を塗布することにより、電子レンジを使った時に、食品に焦げ目を付与することができる。また、この焦げ目付与剤は、さらに、タンパク、アミノ酸の少なくともいずれか１をさらに含むことが望ましい。電子レンジを使った時に、食品の焦げ目や焼き上がりがさらに向上する。 The browning agent includes at least one of sugar and starch. By applying such a browning agent, foods can be browned when used in a microwave oven. Moreover, it is desirable that this browning agent further contains at least one of a protein and an amino acid. When using a microwave oven, the browning and baking of food will be further improved.
さらに、この焦げ目付与剤は、加熱により皮膜を形成しやすい成分として、乳タンパク、卵白、小麦タンパクの少なくともいずれか１を含むタンパクと、加熱により皮膜を形成しやすい成分として、酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、焼き風味、焼き色、焦げ目を発生させる成分として、キシロース、グルコースの少なくともいずれか１を含む糖と、前記糖とメイラード反応を起こし褐変物質を生成する成分として、グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸と、を含むことがより望ましい。このような焦げ目付与剤を塗布することで、電子レンジを使った時に、食品の焦げ目や焼き上がりがさらに向上する。 Furthermore, this browning agent contains a protein containing at least one of milk protein, egg white, and wheat protein as a component that easily forms a film when heated, and starch acetate and phosphoric acid as components that easily form a film when heated. A starch containing at least one of cross-linked starch , a sugar containing at least one of xylose and glucose as a component that produces grilled flavor, brown color, and browning, and a Maillard reaction with the sugar to produce a browning substance. It is more desirable to include an amino acid containing at least one of glycine, alanine, and glutamic acid as a component. By applying such a browning agent, the browning and baking quality of foods can be further improved when using a microwave oven.
前記焦げ目付与剤は、前記食品の表面への付着をよくする成分として、増粘剤、食物繊維の少なくともいずれか１を含む付着向上剤を含むことや、褐変物質を生成することを促進する成分として、糖加熱加工品、メイラード反応生成物、粉末醤油の少なくともいずれか１を含む焦げ目付与向上剤を含むことが望ましい。 The browning agent may include an adhesion improver containing at least one of a thickener and dietary fiber as an ingredient that improves adhesion to the surface of the food, and an ingredient that promotes the production of browning substances. It is desirable to include a browning improver containing at least one of a heated processed sugar product, a Maillard reaction product, and a powdered soy sauce .
また、前記焦げ目付与剤は、糖を、食品重量に対する重量比で、０．００５％～３０％の範囲で含むものでもよく、より望ましくは、重量比で、０．０５％～２０％の範囲で含むものがよい。 Further, the browning agent may contain sugar in a range of 0.005% to 30% by weight relative to the weight of the food, more preferably in a range of 0.05% to 20% by weight. It is better to include
さらに、前記焦げ目付与剤は、澱粉を、食品重量に対する重量比で、０．０５％～２０％の範囲で含むものでもよく、より望ましくは、食品重量に対する重量比で、０．２％～１５％の範囲で含むものがよい。 Furthermore, the browning agent may contain starch in a weight ratio of 0.05% to 20% relative to the weight of the food, more preferably 0.2% to 15% by weight relative to the weight of the food. It is better to include it within the range of %.
前記焦げ目付与剤は、食品重量に対する重量比で、糖を３０％未満の範囲、アミノ酸を１０％未満の範囲で含むものでもよく、より望ましくは、糖を０．００５％～２０％の範囲、アミノ酸を０．００５％～５％の範囲で含むものがよい。 The browning agent may contain sugar in a range of less than 30% and amino acids in a range of less than 10%, more preferably sugar in a range of 0.005% to 20%, in weight ratio to the weight of the food. It is preferable to contain amino acids in the range of 0.005% to 5%.
前記焦げ目付与剤は、食品重量に対する重量比で、糖を３０％未満の範囲、澱粉を２０％未満の範囲で含むものでもよく、より望ましくは、重量比で糖を０．００５％～２０％の範囲、澱粉を０．１％～１５％の範囲で含むものがよい。 The browning agent may contain sugar in a range of less than 30% and starch in a range of less than 20% by weight relative to the weight of the food, and more preferably contains sugar in a range of 0.005% to 20% by weight. It is preferable to contain starch in the range of 0.1% to 15%.
前記焦げ目付与剤は、重量比で、糖を３０％未満の範囲、タンパクを２％未満の範囲で含むものでもよく、より望ましくは、食品重量に対する重量比で、糖を０．００５％～２０％の範囲、タンパクを０．０１％～１％の範囲で含むものがよい。 The browning agent may contain sugar in a range of less than 30% and protein in a range of less than 2% by weight, and more preferably contains sugar in a range of 0.005% to 20% by weight relative to the weight of the food. % range, preferably one containing protein in the range of 0.01% to 1%.
前記焦げ目付与剤は、食品重量に対する重量比で、アミノ酸を１０％未満の範囲、澱粉を２０％未満の範囲で含むものでもよく、より望ましくは、食品重量に対する重量比で、アミノ酸を０．００５％～５％の範囲、澱粉を０．１％～１５％の範囲で含むものがよい。 The browning agent may contain amino acids in a range of less than 10% and starch in a range of less than 20% in a weight ratio to the weight of the food. More preferably, the browning agent contains 0.005% of the amino acid in a weight ratio to the food weight. % to 5%, and starch in the range of 0.1% to 15%.
前記焦げ目付与剤は、食品重量に対する重量比で、澱粉を２０％未満の範囲、タンパクを２％未満の範囲で含み、より望ましくは、食品重量に対する重量比で、澱粉を０．５％～１５％の範囲、タンパクを０．０１％～１％の範囲で含むものがよい。 The browning agent contains starch in a range of less than 20% and protein in a range of less than 2% by weight relative to the weight of the food, and more preferably contains starch from 0.5% to 15% by weight relative to the weight of the food. % range, preferably one containing protein in the range of 0.01% to 1%.
本発明の一の態様にかかる食品は、電子レンジ調理で、香ばしい香りや焦げ目が付く食品であり、前記食品は、肉類または魚類であり、保水剤を含む溶液が少なくとも食品内部の表面付近に存在し、食品表面に少なくとも糖、澱粉のいずれか１を含む焦げ目付与剤が存在し、前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材 の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが７．０～１２．０の範囲であり、電子レンジ調理時の食品からの離水が抑制されることを特徴とする。 The food according to one aspect of the present invention is a food that has a fragrant aroma and browns when cooked in a microwave oven, and the food is meat or fish, and a solution containing a water retention agent is present at least near the surface inside the food. A browning agent containing at least one of sugar and starch is present on the surface of the food, and the water retention agent contains at least one of carbonate, organic acid or organic acid salt, phosphate, strong alkaline substance, and alkaline food material. It is characterized in that it contains any one of them as a main ingredient, the pH of the solution containing the water retention agent is in the range of 7.0 to 12.0, and water separation from food during microwave cooking is suppressed.
また、この食品は、前記焦げ目付与剤がさらに、タンパク質、アミノ酸の少なくともいずれか１をさらに含むことが望ましい。 Further, in this food product, it is desirable that the browning agent further contains at least one of protein and amino acid.
さらに、この食品は、前記焦げ目付与剤に、乳タンパク、卵白、小麦タンパクの少なくともいずれか１を含むタンパクと、酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、キシロース、グルコースの少なくともいずれか１を含む糖と、グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸とを含むことがより望ましい。 Further, in this food, the browning agent contains a protein containing at least one of milk protein, egg white, and wheat protein , a starch containing at least one of acetate starch and phosphoric acid crosslinked starch , xylose, and glucose. It is more desirable to contain a sugar containing at least one of glycine, an alanine, and an amino acid containing at least one of glutamic acid.
また、この食品は、さらに前記焦げ目付与剤に、食品の表面への付着をよくする成分として増粘剤、食物繊維の少なくともいずれか１を含む付着向上剤を含むことや、褐変物質を生成することを促進する成分として、糖加熱加工品、メイラード反応生成物、粉末醤油の少なくともいずれか１を含む焦げ目付与向上剤を含むことが望ましい。
In addition, this food further includes, in the browning agent, an adhesion improver containing at least one of a thickener and dietary fiber as a component that improves adhesion to the surface of the food, and a substance that produces browning substances. As a component that promotes this, it is desirable to include a browning improver containing at least one of a heated processed sugar product, a Maillard reaction product, and a powdered soy sauce.
また、この食品は、請求項１乃至又は２０のいずれか１項記載の食品の製造方法によって製造されることが望ましい。 Moreover, this food is preferably manufactured by the method for manufacturing a food according to any one of claims 1 to 20.
本発明の一の態様にかかる焦げ目付与剤は、肉類または魚類である食品を電子レンジ調理する際に、食品からの離水を抑制するため、前記食品に、保水剤を含む溶液を浸透させる保水処理を施した後に、前記保水処理が施された食品の表面に、電子レンジ調理する際に、加熱により焦げ目を付与させるのに用いる焦げ目付与剤であり、少なくとも糖、澱粉のいずれか１を含み、前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが７．０～１２．０の範囲であることを特徴とする。 The browning agent according to one aspect of the present invention is a water retention treatment in which a solution containing a water retention agent is permeated into the food to suppress water separation from the food when cooking meat or fish food in a microwave oven. A browning agent used to impart a browned color to the surface of the water-retention-treated food by heating when cooking in a microwave oven , containing at least one of sugar and starch, The water retention agent contains at least one of a carbonate, an organic acid or an organic acid salt, a phosphate, a strong alkaline substance, and an alkaline food material as a main ingredient, and the pH of the solution containing the water retention agent is 7.0 to 12. It is characterized by being in the range of .0 .
また、この食品の焦げ目付与剤は、さらに増粘剤、食物繊維の少なくともいずれか１を含む付着向上剤を含むことが望ましい。 Further, it is desirable that the browning agent for this food product further contains an adhesion improver containing at least one of a thickener and dietary fiber .
さらに、この焦げ目付与剤は、加熱により皮膜を形成しやすい成分として、乳タンパク、卵白、小麦タンパクの少なくともいずれか１を含むタンパクと、加熱により皮膜を形成しやすい成分として、酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、キシロース、グルコースの少なくともいずれか１を含む糖と、糖とメイラード反応を起こし褐変物質を生成する成分として、グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸を含むことがより望ましい。 Furthermore, this browning agent contains a protein containing at least one of milk protein, egg white, and wheat protein as a component that easily forms a film when heated, and starch acetate and phosphoric acid as components that easily form a film when heated. Starch containing at least one of cross-linked starch , sugar containing at least one of xylose and glucose, and at least one of glycine, alanine, and glutamic acid as a component that causes a Maillard reaction with the sugar to produce a browning substance. It is more desirable to include amino acids that contain
また、この焦げ目付与剤は、さらに、食品の表面への付着をよくする成分として、増粘剤、食物繊維などの付着向上剤を含むことや、褐変物質を生成することを促進する成分として、糖加熱加工品、メイラード反応生成物、粉末醤油などの焦げ目付与向上剤を含むことがより望ましい。 In addition, this browning agent further contains an adhesion improver such as a thickener and dietary fiber as an ingredient that improves adhesion to the surface of food, and an ingredient that promotes the production of browning substances. It is more desirable to include a browning improver such as a heated sugar product, a Maillard reaction product, or a powdered soy sauce.
本発明は、食品に予め保水処理を行い、焦げ目付与剤を塗布することで、電子レンジ調理で、焼いたような風合いを肉類や魚類などの食品に発生させることができる食品を製造できる。 The present invention makes it possible to produce foods such as meat and fish that can be cooked in a microwave oven to give them a grilled texture by pre-water retention treatment and application of a browning agent.
以下、本発明に係る実施の形態を説明するが、本発明は下記の実施形態に限定されるものではない。 Hereinafter, embodiments according to the present invention will be described, but the present invention is not limited to the following embodiments.
本実施形態の食品の製造方法は、電子レンジ調理で、香ばしい香りや焦げ目が付く食品の製造方法であって、食品の少なくとも表面付近に、保水剤を含む溶液を浸透させる保水処理を施す第１の工程と、保水処理が施された食品の表面に、電子レンジ調理する際に、加熱により焦げ目を付与させる溶液状又は粉末状の焦げ目付与剤を付着させる第２の工程と、を備える。ここで、食品は、処理前の保存方法は制限されない。常温保存、冷蔵保存、冷凍保存が含まれる。 The method for producing food according to the present embodiment is a method for producing food that has a fragrant aroma and a brown color by microwave cooking, and includes a first step in which a water retention treatment is applied to at least near the surface of the food by infiltrating a solution containing a water retention agent. and a second step of attaching a browning agent in the form of a solution or powder to the surface of the water-retaining food that imparts browning by heating during microwave cooking. Here, there are no restrictions on the method of preserving the food before processing. Includes storage at room temperature, refrigerated storage, and frozen storage.
これにより、第１の工程において、肉類や魚類などの食品に予め保水処理を行うので、電子レンジ調理での加熱時において、食品が流れ出るドリップが抑制される。そして、第２の工程において、保水処理をした肉類・魚類の表面に、電子レンジ調理での加熱時に焼いたような風合いを出すようにしているので、対象となる食品には、香ばしい香りや焦げ目が付与される。 Accordingly, in the first step, food such as meat or fish is subjected to water retention treatment in advance, so that dripping of the food is suppressed during heating in the microwave oven. Then, in the second step, the surface of the water-retaining meat and fish is made to have a grilled texture when heated in a microwave oven, so the target food has a fragrant aroma and a burnt texture. will be granted.
ここで、本実施形態の保水剤は、一例として、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含むものである。 Here, the water retention agent of the present embodiment contains at least one of a carbonate, an organic acid or an organic acid salt, a phosphate, a strong alkaline substance, and an alkaline food material as a main ingredient.
また、本実施形態の焦げ目付与剤は、一例として、加熱により皮膜を形成しやすい成分として、乳タンパク、卵白、小麦タンパクなどのタンパクと、酢酸デンプン、リン酸架橋デンプンなどの澱粉と、焼き風味、焼き色、焦げ目を発生させる成分として、キシロース、グルコースなどの糖と、前記糖とメイラード反応を起こし褐変物質を生成する成分として、グリシン、アラニン、グルタミン酸などのアミノ酸との４成分を含む。なお、焦げ目付与剤は、タンパクと、澱粉と、糖と、アミノ酸の４成分を含むことが望ましいが、これら４成分を必ずしも全て含まない場合も、ある程度の効果を得ることができる。 In addition, the browning agent of this embodiment includes, for example, proteins such as milk protein, egg white, and wheat protein, starches such as acetate starch and phosphoric acid crosslinked starch, and ingredients that easily form a film when heated, and a grilled flavor. It contains four components: sugars such as xylose and glucose as components that cause browning and browning, and amino acids such as glycine, alanine, and glutamic acid as components that cause a Maillard reaction with the sugars to produce browning substances. Although it is desirable that the browning agent contains four components: protein, starch, sugar, and amino acid, a certain degree of effect can be obtained even if it does not necessarily contain all of these four components.
続いて、保水処理に用いる保水剤と、焦げ目を付与させる焦げ目付与剤について、具体的に説明する。 Next, the water retention agent used in the water retention treatment and the browning agent that imparts browned texture will be specifically explained.
(i) 保水処理に用いる保水剤
炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材などを主剤とし、澱粉、タンパク、増粘剤、食物繊維、調味料などの副材から構成される。前記副材は省略することも可能である。例えば、ｐＨ調整剤が含まれる。ｐＨ調整剤としては、主剤として有機酸塩のクエン酸三ナトリウム、炭酸塩の炭酸水素ナトリウム、副材として澱粉、増粘剤等を含むハイプラスミートG（商品名）（販売者：昭和商事(株)）のほか、主剤として強アルカリ性物質の焼成カルシウム、副材として澱粉、調味料等を含むジューシークィーン（商品名）（販売者：昭和商事(株)）、主剤としてリン酸塩のポリリン酸ナトリウム／ピロリン酸四ナトリウム、有機酸塩としてのクエン酸三ナトリウム等、副材として澱粉、調味料等を含むポークアップ（商品名）（販売者：昭和商事(株)）、主剤として食品素材赤酒、副材として調味料等を含む料理用の東肥赤酒（商品名）（販売者：瑞鷹(株)）。
(i) Water retention agents used for water retention treatment Main ingredients include carbonates, organic acids or organic acid salts, phosphates, strong alkaline substances, alkaline food materials, etc., and contain starch, protein, thickeners, dietary fiber, seasonings, etc. Consists of secondary materials. The auxiliary material may also be omitted. For example, pH adjusters are included. As a pH adjuster, Hyplus Meat G (product name) (seller: Showa Shoji), which contains organic acid salt trisodium citrate as a main agent, carbonate sodium bicarbonate as a main agent, and starch, thickener, etc. as an auxiliary agent, is used as a pH adjuster. Co., Ltd.), Juicy Queen (trade name) (seller: Showa Shoji Co., Ltd.), which contains calcined calcium, a strong alkaline substance, as the main ingredient, starch, seasonings, etc. as auxiliary ingredients, and polyphosphoric acid, a phosphate as the main ingredient. Pork Up (product name) (seller: Showa Shoji Co., Ltd.) containing sodium/tetrasodium pyrophosphate, trisodium citrate as an organic acid salt, starch, seasonings, etc. as adjuncts, food material red as main ingredient Tohi Akazake (product name) for cooking, including sake and seasonings as adjuncts (seller: Zuitaka Co., Ltd.).
（主剤の具体例）
・炭酸塩：炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸マグネシウムなど
・有機酸又は有機酸塩：クエン酸、クエン酸三ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、コハク酸二ナトリウム、フマル酸一ナトリウム、L（DL)-酒石酸ナトリウムなど
・リン酸塩：リン酸水素二ナトリウム、リン酸水素二カリウム、リン酸三ナトリウム、ピロリン酸ナトリウム、ポリリン酸ナトリウムなど
・強アルカリ性物質：焼成カルシウムなど
・アルカリ性食品素材（アルカリ性の性質を持ち、添加品のｐＨを引き上げる効果のある食品素材）：赤酒、地伝酒など
(Specific example of main ingredient)
・Carbonates: sodium carbonate, sodium bicarbonate, potassium carbonate, magnesium carbonate, etc. ・Organic acids or organic acid salts: citric acid, trisodium citrate, gluconic acid, sodium gluconate, potassium gluconate, disodium succinate, fumar Monosodium acid, sodium L(DL)-tartrate, etc. Phosphates: disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, etc. Strong alkaline substances: calcined calcium, etc.・Alkaline food materials (food materials that have alkaline properties and have the effect of raising the pH of additives): red sake, jiden sake, etc.
なお、赤酒、地伝酒とは、赤酒は熊本特産、地伝酒は島根特産の酒。発酵後のもろみに木灰(アルカリ性)を加え、中性からアルカリ性にし、火落(ひおち)菌などの侵入を防ぐ。火入れをしないので灰持(あくもち)酒とも呼ばれている。 By the way, akasake and jidenshu refer to akasake, which is a specialty of Kumamoto, and jidensake, which is a specialty of Shimane. After fermentation, wood ash (alkaline) is added to the mash to make it from neutral to alkaline and prevent the invasion of hiochi bacteria. Because it is not pasteurized, it is also called akumochi sake.
（副剤の具体例）
・澱粉：小麦、とうもろこしなどの穀類、馬鈴薯、甘藷、キャッサバなどのイモ類、葛、わらびなどの根茎類、緑豆、えんどうなどの豆類を原料とする澱粉や、リン酸架橋澱粉、アセチル化酸化澱粉、酢酸澱粉、オクテニルコハク酸澱粉ナトリウム、ヒドロキシプロピル澱粉、酵素処理澱粉などの加工澱粉
・タンパク：大豆、エンドウ豆、小麦、乳、卵白などを原料としたタンパク質
・増粘剤：キサンタンガムやグアーガム、カラギナンなどの多糖類やCMCなどのセルロースの化学的誘導体
・食物繊維：グルコマンナンなどの水溶性食物繊維やセルロースなどの不溶性食物繊維
・調味料：食塩、砂糖、酢、醤油、香辛料、ケチャップ、ウースターソース、油、料理酒、うま味調味料（グルタミン酸ナトリウム、核酸など）
(Specific examples of adjuvants)
・Starch: Starches made from grains such as wheat and corn, potatoes such as potatoes, sweet potatoes, and cassava, rhizomes such as kudzu and bracken, and legumes such as mung beans and peas, phosphoric acid cross-linked starches, and acetylated oxidized starches. Processed starches and proteins such as starch, acetate starch, sodium octenylsuccinate starch, hydroxypropyl starch, and enzyme-treated starch: Proteins and thickeners made from soybeans, peas, wheat, milk, egg whites, etc.: xanthan gum, guar gum, carrageenan Chemical derivatives of cellulose such as polysaccharides such as CMC and dietary fibers: Water-soluble dietary fibers such as glucomannan and insoluble dietary fibers such as cellulose ・Seasonings: salt, sugar, vinegar, soy sauce, spices, ketchup, Worcestershire sauce , oil, cooking liquor, umami seasonings (sodium glutamate, nucleic acids, etc.)
(ii) 保水剤を含む溶液のｐＨ範囲
電子レンジ調理時の食品からの離水を抑制し、かつ食品の本来の風味を壊さない程度に調整する必要がある。ｐＨ範囲は６．０～１２．０の範囲、より望ましくは、７．０～１１．０の範囲である。
(ii) pH range of the solution containing the water retention agent It is necessary to adjust the pH range to a level that suppresses water separation from the food during microwave cooking and does not destroy the original flavor of the food. The pH range is from 6.0 to 12.0, more preferably from 7.0 to 11.0.
(iii) 保水剤を含む溶液（保水処理に使用する溶液）に含まれる食塩、砂糖、調味料等の濃度
保水処理に用いる溶液には、保水剤の他、食塩、砂糖、調味料等を加えてもよい。加えなくてもよいが、適量加えることで食品内部への水分の浸透力を上げ、適量であれば電子レンジ調理時に食品からの離水を抑制する上で有利となる。なお、それらの濃度は特に限定されないが、食品本来の風味を壊さない範囲で調整する必要がある。
(iii) Concentration of salt, sugar, seasonings, etc. contained in solutions containing water retention agents (solutions used for water retention treatment) In addition to water retention agents, salt, sugar, seasonings, etc. are added to solutions used for water retention treatment. It's okay. Although it is not necessary to add it, adding it in an appropriate amount increases the ability of moisture to penetrate into the food, and if it is added in an appropriate amount, it is advantageous in suppressing water separation from the food during microwave cooking. Note that the concentration thereof is not particularly limited, but needs to be adjusted within a range that does not destroy the original flavor of the food.
(iv)保水処理のやり方
保水処理のやり方は、食品の形状を損なうことのないものであれば、特に限定されることない。例えば、浸漬、揉み込み、タンブリング、インジェクション、練り込みなどが含まれる。時間も特に限定されない。第１の工程（保水処理）後、静置時間なしで、すぐに次の第２の工程（塗し処理）に移ってもよいし、５分～４８時間浸漬などの時間を設けてもよい。
(iv) Method of water retention treatment The method of water retention treatment is not particularly limited as long as it does not damage the shape of the food. Examples include dipping, kneading, tumbling, injection, and kneading. The time is also not particularly limited. After the first step (water retention treatment), you may move on to the next second step (coating treatment) immediately without leaving it standing, or you may allow a period of time such as soaking for 5 minutes to 48 hours. .
（焦げ目付与剤）
本実施形態の焦げ目付与剤は、加熱により皮膜を形成しやすい成分としてのタンパク及び澱粉と、焼き風味、焼き色、焦げ目を発生させる成分としての糖と、前記糖とメイラード反応を起こし褐変物質を生成する成分としてのアミノ酸とを含む。
(browning agent)
The browning agent of this embodiment contains protein and starch as components that are likely to form a film when heated, sugar as a component that produces grilled flavor, brown color, and browning, and a Maillard reaction with the sugar to produce browning substances. Contains amino acids as components to be produced.
（焦げ目付与剤の材料の具体例）
・タンパク：大豆、エンドウ豆、小麦、乳、卵白などを原料とした蛋白質
・澱粉：穀類（トウモロコシ、小麦、米など）、豆類（ソラ豆、緑豆、エンド豆など）、イモ類（馬鈴薯、甘藷、タピオカなど）、野草類（カタクリ、わらび、葛など）、ヤシ類を原料にした澱粉およびリン酸架橋澱粉粉、アセチル酸化澱粉、酢酸澱粉、オクテニルコハク酸澱粉ナトリウム、ヒドロキシプルピル澱粉、酸素処理澱粉などの加工品
・糖：還元糖（グルコース、フルクトース、キシロースなど全ての単糖、ラクトース（乳糖）、アラビノース、マルトース（麦芽糖）などのマルトース型二糖・オリゴ糖など
・アミノ酸：グリシン、グルタミン酸、アラニンなど
そのほか、こんがり塗し調味料（商品名）、(販売者：昭和商事(株)）を用いることもできる。
(Specific examples of browning agent materials)
・Protein: Protein made from soybeans, peas, wheat, milk, egg whites, etc. ・Starch: Cereals (corn, wheat, rice, etc.), legumes (fava beans, mung beans, peas, etc.), potatoes (potatoes, sweet potatoes, etc.) , tapioca, etc.), wild plants (Japanese starch, bracken, kudzu, etc.), starch and phosphoric acid cross-linked starch powder made from coconut, acetylated starch, acetic acid starch, sodium octenylsuccinate starch, hydroxypropyl starch, oxygen-treated starch・Sugars: Reducing sugars (all monosaccharides such as glucose, fructose, xylose, maltose-type disaccharides and oligosaccharides such as lactose, arabinose, and maltose) ・Amino acids: glycine, glutamic acid, alanine etc. In addition, you can also use Amber Nuri Seasoning (product name) (seller: Showa Shoji Co., Ltd.).
なお、タンパクと澱粉とアミノ酸と糖類とを混合した混合物である焦げ目付与剤を塗した後に、電子レンジ調理する。塗す方法は、混合したものを粉末の状態のまま塗してもよいし、水溶液として食品を浸漬したり、食品に噴霧により吹き付けたりしてもよい。 The food is cooked in a microwave oven after being coated with a browning agent, which is a mixture of protein, starch, amino acids, and sugars. The mixture may be applied in a powdered state, or the food may be immersed in an aqueous solution, or the food may be sprayed onto the food by spraying.
焦げ目付与剤は、食品の表面への付着をよくする成分として、増粘剤、食物繊維などの付着向上剤や、褐変物質を生成することを促進する成分として、糖加熱加工品、メイラード反応生成物、粉末醤油などの焦げ目付与向上剤を含むことが望ましい。 Browning agents are ingredients that improve adhesion to the surface of foods, such as thickeners and adhesion improvers such as dietary fiber, and ingredients that promote the production of browning substances, such as sugar heat-processed products and Maillard reaction products. It is desirable to include a browning improver such as soy sauce or powdered soy sauce.
ここで、上記した糖加熱加工品とは、糖類に水を加えて又は加えないで、８０～２００℃の温度下で加熱したものである。糖類とは、単糖類や二糖類・三糖類或いはそれ以上の多糖類のことを示し、これらのうち１種類だけが含有されていてもよいし、複数種類が含有されていてもよい。また同じ種類の糖が複数種類含有されていてもよい。 Here, the above-mentioned heated processed sugar product is one that is heated at a temperature of 80 to 200°C with or without adding water to sugar. Saccharides refer to monosaccharides, disaccharides, trisaccharides, or higher polysaccharides, and only one type of these may be contained, or a plurality of types may be contained. Moreover, multiple types of sugars of the same type may be contained.
糖類の例として、ブドウ糖・果糖（単糖類）、蔗糖・麦芽糖・乳糖（二糖類）、ゲンチアノース・ラフィノース・パノース（三糖類）、スタキオース・スコロドース（四糖類）などを挙げることができる。そして上記条件の下、前記糖類を加熱すれば、前記混合液中の単糖類（ブドウ糖や果糖など）が縮重合反応し、低分子から高分子まで広い範囲の分子量分布を備えた前記糖加熱加工品ができる。 Examples of sugars include glucose, fructose (monosaccharides), sucrose, maltose, and lactose (disaccharides), gentianose, raffinose, and panose (trisaccharides), and stachyose and scorodose (tetrasaccharides). Then, when the sugars are heated under the above conditions, the monosaccharides (glucose, fructose, etc.) in the mixed liquid undergo a polycondensation reaction, and the sugar heating process produces a polysaccharide with a wide range of molecular weight distribution from low molecules to high molecules. Goods are made.
この際、二糖類や三糖類以上の多糖類は熱によって加水分解され、一旦単糖類に熱分解され、その後、これらの単糖類が脱水縮重合を起こすのである。こうして製造された糖加熱加工品は非常に反応性が高く、加熱すると食品素材の蛋白質と容易にメイラード反応を起こし、焼き風味や焼き色を付与する。 At this time, polysaccharides higher than disaccharides and trisaccharides are hydrolyzed by heat and are once thermally decomposed into monosaccharides, and then these monosaccharides undergo dehydration condensation polymerization. The heat-processed sugar products produced in this way have extremely high reactivity, and when heated, easily cause a Maillard reaction with the protein of the food material, imparting grilled flavor and color.
また、糖加熱加工品は、乾燥させて粉末にすることができる。乾燥方法としては、例えばスプレードライやドラム乾燥、フリーズドライなどを挙げることができる。こうして糖加熱加工品を粉末にすると他の粉末品と混合して粉末製剤をつくることができる。なお、糖類には還元性のある単糖や、二糖でも還元性を有しているものを使用することが好ましい。 Moreover, the heated sugar processed product can be dried and made into powder. Examples of drying methods include spray drying, drum drying, and freeze drying. When the heated sugar processed product is powdered in this way, it can be mixed with other powder products to create a powder preparation. In addition, it is preferable to use a reducing monosaccharide or a disaccharide having a reducing property as the saccharide.
また、上記したメイラード反応生成物としては、調味用の液状１重量部に対して、単糖類を０．１～２重量部混合させた混合液に、アルカリ性物質を加えて又は加えないで加熱したものである。調味用の液状には、穀物又は魚介類のうち少なくともいずれか一方を発酵させることで得た調味料が、少なくとも一部に含有されているものを用いる。 The above-mentioned Maillard reaction product is prepared by heating a mixture of 0.1 to 2 parts by weight of a monosaccharide with or without adding an alkaline substance to 1 part by weight of a seasoning liquid. It is something. The seasoning liquid contains at least a portion of a seasoning obtained by fermenting at least one of grains and seafood.
そして、この調味用の液汁と糖類を混合したものを、アルカリ性物質を加えて又は加えないで加熱処理を行う。メイラード反応生成物を乾燥させて粉末にすることができる。乾燥方法としては、例えばスプレードライやドラム乾燥、フリーズドライなどを挙げることができる。また、粉末にすると、糖加熱加工品とメイラード反応生成物は混合して使用することもできる。そして、他の粉末品と混合して粉末製剤をつくることができる。 Then, the mixture of seasoning liquid and sugar is heat-treated with or without addition of an alkaline substance. The Maillard reaction product can be dried into a powder. Examples of drying methods include spray drying, drum drying, and freeze drying. Furthermore, when powdered, the heated processed sugar product and the Maillard reaction product can be mixed and used. It can then be mixed with other powder products to create a powder formulation.
（効果試験）
まず、電子レンジ調理で、香ばしい香りや焦げ目が付くかどうか確認する効果確認試験を行うために、魚類と肉類について、次の表１に配合を示す魚類の保水処理液、表２に配合を示す肉類の保水処理液を、表３に配合を示す塗し処理液を用いて行った。ここで、ｐＨ調整剤は、ハイプラスミートG（商品名）（販売者：昭和商事(株)）を用いた。
(Efficacy test)
First, in order to conduct an effect confirmation test to confirm whether or not the fragrant aroma and browning occur when cooking in a microwave oven, we tested fish and meat with a fish water retention treatment solution whose composition is shown in Table 1 below, and a water retention treatment solution whose composition is shown in Table 2. The water retention treatment liquid for meat was carried out using a coating treatment liquid whose formulation is shown in Table 3. Here, Hi Plus Meat G (trade name) (seller: Showa Shoji Co., Ltd.) was used as the pH adjuster.
（食品試料の作成方法）
・魚類の場合
魚（サバフィレー（骨取り）／鮭切り身）を、８０ｇにカットする。
表１に示す配合の保水処理液に浸漬し、温度５℃程度で、１６～２４時間静置する。なお、保水処理液：魚＝１：１である。
静置後、液切りをし、表３に示す配合の塗し処理液を定量（皮側：腹側＝７：２３）塗す。
皮面を下側にして耐熱皿に入れ、皿面との間に、隙間を空けてラップする。
それから、電子レンジで、６００Ｗで４分間加熱する。
なお、皮側と腹側の塗布の割合は、表３の溶液に保水処理済みの魚をどぶ付けし、３％付着させた場合の皮側と腹側の付着量に基づいている。
(Method for preparing food samples)
・For fish: Cut the fish (mackerel fillet (bone removed)/salmon fillet) into 80g pieces.
It is immersed in a water retention treatment solution having the composition shown in Table 1, and allowed to stand at a temperature of about 5°C for 16 to 24 hours. Note that the water retention treatment liquid:fish ratio was 1:1.
After leaving it to stand, drain the liquid and apply a fixed amount of the coating treatment liquid having the composition shown in Table 3 (skin side: ventral side = 7:23).
Place it in a heat-resistant dish with the skin side down, and wrap it in plastic wrap leaving a gap between it and the dish.
Then, heat it in the microwave at 600W for 4 minutes.
The ratio of coating on the skin side and ventral side is based on the amount of coating on the skin side and ventral side when water-retaining treated fish is soaked in the solution shown in Table 3 and 3% is attached.
・肉類の場合
肉（鶏もも肉／豚肩ロース肉／牛ロース肉）を、８０ｇにカットする。
表２に示す配合の保水処理液を揉み込み、温度５℃程度で、１６～２４時間静置する。
表３に示す配合の塗し処理液を定量（皮側：腹側＝１１：１９）塗す。
皮面を下側にして耐熱皿に入れ、皿面との間に隙間を空けて、ラップする。
それから、電子レンジで，６００Ｗで４分間加熱する。
なお、皮側と腹側の塗布の割合は、表３の溶液に保水処理済みの鶏もも肉をどぶ付けし、３％付着させた場合の皮側と腹側の付着量に基づいている。
- For meat: Cut the meat (chicken thigh/pork shoulder loin/beef loin) into 80g pieces.
A water retention treatment liquid having the composition shown in Table 2 is mixed in and left to stand at a temperature of about 5°C for 16 to 24 hours.
Apply a certain amount of the coating treatment solution having the composition shown in Table 3 (skin side: ventral side = 11:19).
Place it in a heat-resistant dish with the skin side down, leave a gap between it and the dish, and wrap it in plastic wrap.
Then, heat it in the microwave at 600W for 4 minutes.
The ratio of coating on the skin side and ventral side is based on the amount of adhesion on the skin side and ventral side when chicken thighs that have been subjected to water retention treatment are soaked in the solution shown in Table 3 and 3% is attached.
評価としては、重量測定、歩溜まり確認、パネラー８名による官能評価（表４参照）を行った。ここで、官能評価の「見た目・味・食感」は、焼き色、焼き風味を除いた、見た目・味・食感についての評価であり、食品としてみた場合に違和感を感じないか否かの評価である。 For evaluation, weight measurement, yield confirmation, and sensory evaluation by eight panelists (see Table 4) were performed. Here, the sensory evaluation of "appearance, taste, and texture" refers to the appearance, taste, and texture, excluding browned color and flavor, and is an evaluation of whether or not the food feels strange when viewed as a food. It is an evaluation.
（未処理と処理済みでの効果の比較）
鮭、牛肉、豚肉についての未処理と処理済み（保水処理、塗し処理）とを比較した結果（官能評価）を、表５～表７にそれぞれ示す。
(Comparison of effects between untreated and treated)
The results (sensory evaluation) of untreated and treated salmon, beef, and pork (water retention treatment, coating treatment) are shown in Tables 5 to 7, respectively.
未処理では、いずれの場合も、焼き色・焼き風味は付かないが、処理済みでは、十分な焼き色・焼き風味が付くことが確認された。なお、結果を、図１に示す。図１において、（ａ）は鮭の表、（ｂ）は牛肉の表、（ｃ）は豚肉の表で、検体１が未処理で、検体２が処理済みである。 It was confirmed that in either case, the untreated product did not have a browned color or flavor, but the treated product had a sufficient browned color and flavor. The results are shown in FIG. 1. In FIG. 1, (a) is the front of salmon, (b) is the front of beef, and (c) is the front of pork, where sample 1 is unprocessed and sample 2 is processed.
（保水処理と塗し処理の有無による効果の比較）
・鶏肉の場合
(Comparison of effects with and without water retention treatment and coating treatment)
・For chicken
結果を図２に示す。図２において、上側が表側、下側が裏側である。予め保水処理することにより、電子レンジ調理中のドリップが抑制され、きれいな焼き色や香ばしい焼き風味が付与された。調理後も水分は失われず、見た目がよく、ジューシーでおいしい風味・食感が保たれることが確認された。 The results are shown in Figure 2. In FIG. 2, the upper side is the front side and the lower side is the back side. By applying water retention treatment in advance, dripping during microwave cooking was suppressed, and a beautiful brown color and fragrant grilled flavor were imparted. It was confirmed that the water content was not lost even after cooking, and that the food looked good and maintained its juicy, delicious flavor and texture.
・サバの場合 ・In the case of mackerel
結果を、図３に示す。図３において、上側は表側、下側が裏側である。鶏肉の場合と同様に、保水処理することにより、レンジ調理中のドリップが抑制され、きれいな焼き色や香ばしい焼き風味が付与されることが確認された。調理後も水分は失われず、ジューシーでおいしい見た目・味・食感が保たれることが確認された。 The results are shown in FIG. In FIG. 3, the upper side is the front side and the lower side is the back side. As in the case of chicken, it was confirmed that water retention treatment suppresses dripping during microwave cooking and imparts a beautiful brown color and aromatic grilled flavor. It was confirmed that the water content was not lost even after cooking, and the food maintained its juicy and delicious appearance, taste, and texture.
以上の結果から、保水処理後の食品である鶏肉などの肉類やサバなどの魚類の周りを、塗し処理により焦げ目付与剤で覆うことで、レンジ調理中のドリップが抑制され、きれいな焼き色や香ばしい焼き風味が付与された。また、調理後も水分は失われず、ジューシーでおいしい見た目・味・食感が保たれることが分かった。 From the above results, we found that by coating meat such as chicken or fish such as mackerel with a browning agent after water retention treatment, dripping during microwave cooking can be suppressed, resulting in a beautiful browned color. A fragrant grilled flavor was imparted. In addition, it was found that the water content was not lost even after cooking, and the juicy and delicious appearance, taste, and texture were maintained.
続いて、前記焦げ目付与剤は４成分で構成しているが、予め保水処理をしておけば、４成分に限らず、焼き風味、焼き色、焦げ目を発生させる成分である１成分や２成分を含む焦げ目付与剤で、同様の効果が得られるかどうかの確認をした。 Next, the above-mentioned browning agent is composed of four components, but if water retention treatment is applied in advance, it is possible to use not only the four components but also one or two components that produce grilled flavor, brown color, and brown marks. We confirmed whether a similar effect could be obtained with a browning agent containing .
（１成分による効果の確認）
・サバについて
・１成分が糖である場合
(Confirmation of the effect of one ingredient)
・About mackerel・When one component is sugar
糖（例えばキシロース）の塗し量が０．００５％であれば、焼き色・焼き風味がわずかに付与されるようになり、２０％になると塗す作業が難しくなり、３０％を超えると物理的に塗せなくなる。よって、１成分が糖の場合は、塗し量は、食品重量に対する重量比で、０．００５％～３０％の範囲、より好ましくは０．０５％～２０％の範囲である。 If the amount of sugar (for example, xylose) applied is 0.005%, it will give a slight baked color and flavor, if it is 20%, it will be difficult to apply it, and if it exceeds 30%, it will cause physical damage. I can't paint the target. Therefore, when one component is sugar, the amount applied is in the range of 0.005% to 30%, more preferably in the range of 0.05% to 20%, based on the weight ratio to the weight of the food.
・サバについて
・１成分が澱粉である場合
・About mackerel・When one ingredient is starch
加工澱粉（オクテニルコハク酸澱粉ナトリウム）の塗し量が０．０５％であれば、焼き色・焼き風味がわずかに付与されるようになり、１５％では食するに問題はないがやや加工澱粉特有の味を感じ、２０％で加工澱粉特有の味を感じ、また、冷めた後に硬さを感じやすい。 If the coating amount of modified starch (sodium octenyl succinate starch) is 0.05%, a slight browning color and flavor will be imparted, and if it is 15%, there will be no problem in eating it, but it will be slightly characteristic of modified starch. At 20%, the taste is typical of modified starch, and after it cools down, it tends to be hard.
一方、１５％で塗す作業が難しくなり、２０％を超えると物理的に塗せなくなる。そして、２０％では加工澱粉特有の味を感じる。よって、１成分が加工澱粉である場合、塗し量は、食品重量に対する重量比で、０．０５％～２０％の範囲、より好ましくは０．２％～１５％の範囲である。 On the other hand, when it is 15%, it becomes difficult to paint, and when it exceeds 20%, it becomes physically impossible to paint. At 20%, the taste peculiar to processed starch is felt. Therefore, when one component is modified starch, the amount applied is in the range of 0.05% to 20%, more preferably in the range of 0.2% to 15%, based on the weight of the food.
・鶏肉について
・１成分が糖である場合
・About chicken ・When one ingredient is sugar
糖（キシロース）の塗し量が、０．００５％であれば、焼き色・焼き風味がわずかに付与されるようになり、２０％で塗す作業自体が難しくなり、３０％を超えると物理的に塗せなくなる。よって、塗し量は、食品重量に対する重量比で０．００５％～３０％の範囲、より好ましくは０．０５％～２０％の範囲である。 If the amount of sugar (xylose) applied is 0.005%, a slight baked color and flavor will be imparted, if it is 20%, the application itself will be difficult, and if it exceeds 30%, physical damage will occur. I can't paint the target. Therefore, the coating amount is in the range of 0.005% to 30%, more preferably in the range of 0.05% to 20%, based on the weight ratio to the weight of the food.
・鶏肉について
・１成分が澱粉である場合
・About chicken ・When one ingredient is starch
塗し量が０．０５％であれば、焼き色・焼き風味がわずかに付与されるようになり、１５％では食するに問題はないがやや加工澱粉特有の味を感じ、２０％で加工澱粉特有の味を感じる。１５％で塗す作業が難しくなる。２０％を越えると，物理的に塗せない。２０%では加工澱粉特有の味を感じる。よって、塗し量は、食品重量に対する重量比で０．０５％～２０％の範囲、より好ましくは０．２０％～１５％の範囲である。 If the coating amount is 0.05%, it will give a slight baked color and flavor, and if the coating amount is 15%, it will be OK to eat, but it will have a taste peculiar to processed starch, and if it is 20%, it will give processed starch. It has a unique taste of starch. At 15%, painting becomes difficult. If it exceeds 20%, it cannot be physically painted. At 20%, the taste peculiar to modified starch is felt. Therefore, the coating amount is in the range of 0.05% to 20%, more preferably in the range of 0.20% to 15%, based on the weight of the food.
なお、１成分がアミノ酸あるいはタンパクである場合については、結果を示していないが、塗し量が少ないと焼き色・風味が不十分であり、塗し量が多くなると、レンジ調理後にアミノ酸では不自然な透明な結晶様の付着物、タンパクでは不自然な白い付着物が目立った。 Although results are not shown when one component is an amino acid or protein, if the amount of coating is too small, the browning color and flavor will be insufficient, and if the amount of coating is too large, amino acids will be insufficient after cooking in the microwave. Natural transparent crystal-like deposits, and unnatural white deposits on proteins were noticeable.
（２成分による効果の確認）
・鶏肉について
・２成分が糖＋アミノ酸である場合
(Confirmation of the effect of two ingredients)
・About chicken ・When the two components are sugar + amino acid
結果は、図８に示すとおりである。糖（キシロース）のみの検体１に対し、アミノ酸（グリシン）を使用した検体２，３，４の方が焼き色・焼き風味の付き方が良好である。キシロース単独と、キシロースとグリシンとを併用した検体３，５と比べても、キシロース単独で０．０２％添加するより、キシロースとグリシンとをそれぞれ０．０１％添加した方が、食欲をそそる焼き色が付与されている。 The results are shown in FIG. Compared to Sample 1, which contained only sugar (xylose), Samples 2, 3, and 4, which contained amino acid (glycine), had better browning color and flavor. Even when comparing samples 3 and 5, which used xylose alone and xylose and glycine in combination, adding 0.01% xylose and glycine each resulted in a more appetizing grilled food than adding 0.02% xylose alone. color is given.
キシロースとグリシンとを１％ずつ併用した検体７では、強い焼き色と焼き風味が付いていた。よって、単独より、アミノ酸と糖とを併用して添加した方が、メイラード反応による相乗効果で、低添加量で焼き色を付与できることが確認された。 Sample 7, which contained 1% each of xylose and glycine, had a strong baked color and flavor. Therefore, it was confirmed that when amino acids and sugars are added in combination rather than singly, browning can be imparted at a lower amount due to the synergistic effect of the Maillard reaction.
糖は単独でも、焼き色付与に効果があるが、糖とアミノ酸の存在でメイラード反応が起き、褐色物質であるメラノイジンが生成され、焼き目や焼き感がアップする。よって、糖とアミノ酸とを組みあわせることが望ましく、焼き感・焼き目が大幅にアップする。そして、極微量でも効果を発揮する。 Sugar alone is effective in imparting browning, but the presence of sugar and amino acids causes the Maillard reaction, producing melanoidin, a brown substance, which improves the browning marks and texture. Therefore, it is desirable to combine sugar and amino acids, which greatly improves the grilled texture and texture. And it is effective even in extremely small amounts.
なお、メイラード反応は、糖やアミノ酸の種類や量により生成物が異なるなど、様々な反応の態様がある。食品中に存在する「水、油、糖、アミノ酸、蛋白質、澱粉/ビタミン類の量や食品のｐＨ」によっても影響を受けることから、食品に応じて塗し量を適宜変更することが望ましい。 It should be noted that the Maillard reaction has various reaction modes, such as different products depending on the types and amounts of sugars and amino acids. Since it is also affected by the amount of water, oil, sugar, amino acids, protein, starch/vitamins present in the food, and the pH of the food, it is desirable to change the amount of coating as appropriate depending on the food.
配合量は、食品重量に対する重量比で、糖３０％未満、アミノ酸１０％未満である。より好ましくは、糖０．００５％～２０％の範囲、アミノ酸０．００５％～５％の範囲である。 The blended amount is less than 30% sugar and less than 10% amino acid in terms of weight ratio to food weight. More preferably, the sugar content is in the range of 0.005% to 20%, and the amino acid content is in the range of 0.005% to 5%.
・鶏肉について
・糖＋澱粉の場合
・About chicken ・Sugar + starch
結果は、図９に示すとおりである。糖（キシロース）のみの検体１に対し、加工澱粉を併用した検体２，３の方が焼き色・焼き風味の付き方が良くなっている。加工澱粉のみの検体４に対して、キシロースを併用した検体５，６，７は焼き色・焼き風味の付き方が良くなっている。極微量でも効果を発揮している。 The results are shown in FIG. Compared to Sample 1, which contained only sugar (xylose), Samples 2 and 3, which also contained processed starch, had a better browning color and flavor. Compared to Sample 4, which contained only processed starch, Samples 5, 6, and 7, which also contained xylose, had a better browning color and flavor. It is effective even in extremely small amounts.
糖と澱粉とは単独でも焼き色の付与に効果があるが、糖が焼き色の強さに直接関係するのに対し、澱粉は食品の周りを覆い、ドリップを抑制することで焼き色を着きやすくさせるという間接的な要素が強い。澱粉により食品のドリップを抑制しつつ、糖により焼き色を付けやすくするという意味で、糖と澱粉の併用には焼き色の付与に対して相乗効果を持つと考えられる。 Sugar and starch alone are effective in imparting browning, but while sugar is directly related to the intensity of browning, starch coats the food and suppresses dripping, thereby imparting browning. There is a strong indirect element of making it easier. It is thought that the combined use of sugar and starch has a synergistic effect on browning, in the sense that starch suppresses dripping of food while sugar makes it easier to brown the food.
食品重量に対する重量比で、配合量は、糖３０％未満、澱粉２０％未満であるが、好ましくは、糖０．００５％～２０％の範囲、澱粉０．１％～１５％の範囲である。 In terms of weight ratio to the weight of the food, the blending amount is less than 30% sugar and less than 20% starch, preferably in the range of 0.005% to 20% sugar and 0.1% to 15% starch. .
・鶏肉について
・２成分が糖＋タンパクである場合
結果は、図１０に示すとおりである。糖（キシロース）のみの検体１に対し、タンパク（乳タンパク）を併用した検体２，３は焼き色・焼き風味の付き方が良くなっている。乳タンパクのみの検体４に対して、キシロースを併用した検体２，５，６は焼き色・焼き風味の付き方がよくなっている。 The results are shown in FIG. Compared to Sample 1, which contained only sugar (xylose), Samples 2 and 3, which contained protein (milk protein) in combination, had a better browning color and flavor. Compared to Sample 4, which contained only milk protein, Samples 2, 5, and 6, which also contained xylose, had better browning color and flavor.
糖は単独でも焼き色の付与に効果があることは知られているが、乳タンパクが食品の周りを強固に覆いドリップを抑制することで、さらに焼き色を付きやすくさせる。乳タンパクにより食品のドリップを抑制しつつ、糖により焼き色が付きやすくなるという意味で、糖と乳タンパクの併用には焼き色の付与に対して相乗効果を持つと考えられる。タンパクはアミノ基を含んでいるため、加熱により糖とアミノ酸のメイラード反応が促進される場合も多い。また、極微量でも効果を発揮する。 It is known that sugar alone is effective in imparting browning to food, but milk protein tightly surrounds the food and suppresses dripping, making it even easier to brown the food. It is thought that the combined use of sugar and milk protein has a synergistic effect on imparting browning color, in the sense that milk protein suppresses dripping of food, while sugar makes it easier to brown the food. Since proteins contain amino groups, heating often promotes the Maillard reaction between sugars and amino acids. It is also effective even in extremely small amounts.
食品重量に対する重量比で、配合量は、糖３０％未満、乳タンパク２％未満であるが、好ましくは、糖０．００５％～２０％の範囲、タンパク０．０１％～１％の範囲である。 In terms of weight ratio to food weight, the blending amount is less than 30% sugar and less than 2% milk protein, but preferably sugar in the range of 0.005% to 20% and protein in the range of 0.01% to 1%. be.
・鶏肉について
・２成分がアミノ酸＋澱粉のである場合
・About chicken ・If the two ingredients are amino acids + starch
結果は、図１１に示すとおりである。加工澱粉のみの検体１に対し、アミノ酸（グリシン）を併用した検体２，３の方が焼き色・焼き風味の付き方が良くなっている。 The results are shown in FIG. Compared to Sample 1, which contained only processed starch, Samples 2 and 3, which also contained amino acids (glycine), had a better browning color and flavor.
加工澱粉は単独でも焼き色の付与に効果があることは知られているが、澱粉が加熱による熱分解などにより糖になることでアミノ酸と反応し、メイラード反応が促進される場合も多い。アミノ酸と澱粉のとの組み合わせは、焼き色の付与に対して相乗効果を持つと考えられる。よって、澱粉とアミノ酸は組み合わせることが望ましく、組み合わせることで焼き感・焼き目がアップする。なお、極微量でも効果を発揮する。 It is known that modified starch alone is effective in imparting browning, but starch often turns into sugar through thermal decomposition due to heating, reacts with amino acids, and promotes the Maillard reaction. The combination of amino acids and starch is thought to have a synergistic effect on imparting browning. Therefore, it is desirable to combine starch and amino acids, and the combination improves the grilled texture and texture. Note that even a very small amount is effective.
食品重量に対する重量比で、配合量は、アミノ酸１０％未満、澱粉２０％未満であるが、好ましくはアミノ酸０．００５％～５％の範囲、澱粉０．１％～１５％の範囲である。 In terms of weight ratio to the weight of the food, the blending amounts are less than 10% amino acids and less than 20% starch, preferably in the range of 0.005% to 5% of amino acids and 0.1% to 15% of starch.
・鶏肉について
・２成分が澱粉＋タンパクである場合
・About chicken ・When the two ingredients are starch + protein
結果は、図１２に示すとおりである。澱粉のみの検体１に対し、乳タンパクを併用した検体２，３の方が焼き色・焼き風味の付き方が良くなっている。 The results are shown in FIG. 12. Compared to Sample 1, which contained only starch, Samples 2 and 3, which also contained milk protein, had a better browning color and flavor.
澱粉は単独でも焼き色の付与に効果はあるが、タンパクがより強固に食品の周りを覆うことでドリップを抑制し、焼き色がアップする。特に水分や油分が多い食品では、澱粉とタンパクの併用は、焼き色の付与に対して相乗効果を持つと考えられる。なお、澱粉は加熱による熱分解などにより糖になり、極微量を加えるだけでも効果が発揮される。 Starch alone is effective in imparting browning, but protein coats the food more tightly, suppressing dripping and increasing browning. Particularly in foods with high water and oil content, the combined use of starch and protein is thought to have a synergistic effect on imparting browning. Note that starch turns into sugar through thermal decomposition due to heating, and even adding a very small amount can be effective.
食品の周りを覆ってドリップを抑制する力は、同添加量であれば澱粉よりタンパクの方が高い傾向があるが、タンパクは添加量を増やすと、食品の周りに不自然な白い付着物が付いてしまうし、表面が硬くなり食べにくくなる。よって、ドリップを十分に抑制しながら、食品が硬くならず、自然な見た目になるような澱粉とタンパクの組み合わせが有効である。 Protein tends to have a higher ability to coat food and suppress drips than starch if added in the same amount, but when protein is added in an increased amount, unnatural white deposits may form around food. It will stick to the food, and the surface will become hard and difficult to eat. Therefore, it is effective to find a combination of starch and protein that sufficiently suppresses dripping while preventing food from becoming hard and giving it a natural appearance.
食品重量に対する重量比で、配合量は、澱粉２０％未満、タンパク２％未満であるが、好ましくは、澱粉０．５％～１５％、タンパク０．０１％～１％の範囲である。 In terms of weight ratio to the weight of the food, the blending amount is less than 20% starch and less than 2% protein, but preferably in the range of 0.5% to 15% starch and 0.01% to 1% protein.
なお、アミノ酸＋蛋白については、結果を示していないが、焼き色・風味が不十分であり、塗し量が多くなると、レンジ調理後に不自然な透明な結晶様又は白の付着物が目立つことが確認されている。 Regarding amino acids + protein, results are not shown, but browning color and flavor are insufficient, and if the amount of coating is large, unnatural transparent crystal-like or white deposits will be noticeable after cooking in the microwave. has been confirmed.
（３成分による効果の確認）
前述した２成分の組合せに、さらに他の1成分を加えることで、より良い結果となる。各々の持つ機能性により、短時間で効率良く焼き色・焼き風味を付けることが可能となる。また過加熱になることを防ぎ、ドリップや香りの流出・飛散を抑制し、より美味しい状態で食することは可能となる。
(Confirmation of the effects of the three ingredients)
Better results can be obtained by adding one more component to the above-mentioned combination of two components. The functionality of each product makes it possible to efficiently add grilled color and flavor in a short period of time. It also prevents overheating and suppresses dripping and aroma leakage and scattering, making it possible to eat in a more delicious state.
また、対象食品の大きさや種類、レンジ条件により結果が異なってくることから、各々の食品に適した添加量やレンジ条件にすることが望ましい。 Furthermore, since the results will vary depending on the size and type of the target food and the microwave conditions, it is desirable to adjust the addition amount and microwave conditions to suit each food.
（４成分による効果の確認）
キシロースを変量した場合を表３７、表３８及び図１３に、アミノ酸を変量した場合を表３９，４０及び図１４に、加工澱粉を変量した場合を表４１，４２及び図１５に、乳タンパクを変量した場合を表４３，４４及び図１６にそれぞれ示す。
(Confirmation of effects of 4 ingredients)
Table 37, Table 38 and Figure 13 show the case of varying xylose, Tables 39, 40 and Figure 14 show the case of varying amino acid, Tables 41, 42 and Figure 15 show the case of varying modified starch, and Table 41, 42 and Figure 15 show the case of varying amino acid. Tables 43 and 44 and FIG. 16 show the cases in which the values are varied.
・鶏肉について
・キシロースを変量した場合
・About chicken ・When xylose is varied
以上の結果から、糖とアミノ酸と澱粉とタンパクとの４成分を組み合わせることで、レンジ調理において効率よく焼き目・焼き色を付けることができる。対象食品の大きさや種類、レンジ条件により結果が異なってくることから、各々の食品に適した添加量やレンジ条件とすることが望ましい。 From the above results, by combining the four ingredients of sugar, amino acids, starch, and protein, it is possible to efficiently brown and brown food in microwave cooking. Since the results will vary depending on the size and type of the target food and the microwave conditions, it is desirable to set the amount of addition and microwave conditions appropriate for each food.
糖または澱粉の1成分や、これにアミノ酸やタンパクを加えた２成分、これら３成分の焦げ目付与剤を用いても焼き色・焼き風味を付与し、過加熱にならずに美味しく食することができる一定の効果を奏する食品を提供可能だが、これら４成分を全て含む焦げ目付与剤を用いれば、より高い効果を奏する食品、すなわち、より効率よく短時間で調理ができ美味しさを保てる食品となる。 Even if you use one component of sugar or starch, two components that add amino acids or protein to it, or a browning agent of these three components, you can impart browning color and flavor, and you can enjoy delicious food without overcooking. It is possible to provide foods that have certain effects, but if you use a browning agent that contains all of these four ingredients, you will be able to produce foods that have even higher effects, that is, foods that can be cooked more efficiently and in a shorter time and retain their deliciousness. .
特に、水分や油分の含有量が高い食品、冷凍状態からのレンジ調理による食品、低出力でしかレンジ調理ができない食品などの場合、焼き色や焼き風味を付与することはかなり難しくなるため、そのような場合においては、特に４成分の組合せの焦げ目付与剤が有効である。 In particular, it is quite difficult to impart a browned color or flavor to foods that have a high moisture or oil content, foods that have been cooked in the microwave from a frozen state, or foods that can only be microwaved at low power. In such cases, a browning agent consisting of a combination of four components is particularly effective.
ところで、前述したように、従来の食品では、電子レンジ調理の場合、通常、焼いたような風合いの焦げ目や香ばしい香りが食品に付与されない。 By the way, as mentioned above, when conventional foods are cooked in a microwave oven, the browned texture and fragrant aroma of grilled foods are not usually imparted to the foods.
この発明では、食品内部からの離水を抑制し、焼き色・焼き風味が着きやすくなるように、予め保水処理を行った上で、焦げ目付与剤で食品の周りを覆うようにしている。つまり保水処理によりドリップ抑制効果を補助している。 In this invention, in order to suppress syneresis from the inside of the food and to make it more likely to acquire browned color and flavor, the food is subjected to water retention treatment in advance, and then the food is covered with a browning agent. In other words, the water retention treatment assists in the drip suppression effect.
保水処理＋焦げ目付与剤の塗し処理において、焦げ目付与剤は、前述したように、１成分単独／２成分組み合わせ/３成分組み合わせでも、焼き色を付与することが可能であるが、水分や油分を多く含みドリップが発生しやすい食品では，４成分の組み合わせにより初めて十分な焼き色・焼き風味を付与でき、かつ見た目・風味・食感に影響しない食品とできる。 In the water retention treatment + browning agent application process, the browning agent can be used as a single component, a combination of two components, or a combination of three components to impart a brown color, as described above, but moisture and oil For foods that contain a lot of ingredients and are prone to dripping, the combination of the four ingredients can give the food sufficient browning color and flavor without affecting the appearance, flavor, or texture.
また、１成分単独や２成分組み合わせなどにおいては、十分な焼き色を得るために添加量を多くすると、糖やアミノ酸では甘くなりすぎ、結晶様の付着物により不自然な見た目になってしまう。また、澱粉やタンパクでは、独特の匂いや風味が出たり、食品の表面が硬くなりすぎて食感によりおいしさが半減するなどの現象が生ずるおそれがある。 In addition, when using one ingredient alone or a combination of two ingredients, if the amount added is increased in order to obtain a sufficient browning color, sugar or amino acids will make the food too sweet and give an unnatural appearance due to crystal-like deposits. In addition, starch and protein may give rise to unique smells and flavors, or the surface of the food may become too hard, which may reduce the taste by half due to texture.
よって、塗し処理に用いる焦げ目付与剤は，４成分の組み合わせの焦げ目付与剤が最もよいといえる。４成分の組み合わせの焦げ目付与剤を用いることで、レンジ調理時間を短縮でき、それにより食品のジューシーでおいしい風味・食感が保たれ、高い歩溜まりを得られる。 Therefore, it can be said that the best browning agent used in the coating process is a browning agent that is a combination of four components. By using a browning agent with a combination of four ingredients, microwave cooking time can be shortened, thereby preserving the juicy and delicious flavor and texture of foods, and achieving high yields.
なお、焦げ目付与剤における４成分の配合などの組み合わせ方や、粉末状や液体状などの焦げ目付与剤の塗し方については、対象となる食品に応じて、適宜変更可能である。 Note that the combination of the four components in the browning agent and the method of applying the browning agent in powder or liquid form can be changed as appropriate depending on the target food.
・電子レンジの調理条件について
また、電子レンジを用いて、保水処理なし／塗し処理なしの鶏肉を、電子レンジの条件を変えて調理してみた結果を図１７に示す。
・Regarding microwave cooking conditions FIG. 17 shows the results of cooking chicken without water retention treatment/coating treatment using a microwave oven under different microwave oven conditions.
レンジ条件を強くすると歩留が下がる。また褐色にはなるが、水分・油分が抜け、食感も見た目も明らかに悪くなる。 If the microwave conditions are strengthened, the yield will decrease. It will also turn brown, but the moisture and oil will be removed, and the texture and appearance will obviously deteriorate.
前述した説明にあるレンジ条件は、８０ｇの原料・保水処理と塗し処理あり・生から調理・耐熱皿使用（皿との間に隙間をあけてラップ）の条件において、ベストと判断した条件である。 The microwave conditions in the above explanation are the conditions judged to be the best for 80g of raw material, water retention treatment and coating treatment, cooking from raw, use of a heat-resistant plate (wrapping with a gap between the plate and the plate). be.
対象食品の種類・大きさ・厚み・状態（水分・油分の含有量、ｐＨ、冷凍・冷蔵状態など）・調理方法によって、調理後の出来上がりに大きな差が生じるため、対象食品に最適なレンジ条件を設定する必要がある。 There are large differences in the finished product after cooking depending on the type, size, thickness, condition (moisture/oil content, pH, frozen/refrigerated status, etc.) of the target food, and cooking method, so find the optimal microwave conditions for the target food. need to be set.
よって、本発明は、レンジ条件について特に限定されず、焼き目や焼き風味が付与され、食品としての美味しさを失わないように、各々の食品に適したレンジ条件の設定を行うことが望ましい。 Therefore, the present invention is not particularly limited to microwave conditions, and it is desirable to set microwave conditions suitable for each food so that it imparts grilled marks and flavor and does not lose its deliciousness as a food.
・電子レンジ調理の方法（使用する容器や包材について）
保水処理・塗し処理があるサバについて、容器や包材、方法を変えて調理したところ、いずれも十分な焼き目と焼き風味が付与されていた。結果を図１８～図２０に示す。
・Microwave cooking method (containers and packaging materials used)
When we cooked mackerel that had been treated with water-retaining and coating treatments using different containers, packaging materials, and cooking methods, we found that all the mackerel had sufficient grill marks and flavor. The results are shown in FIGS. 18 to 20.
しかし、容器にラップや蓋をせず完全な開放状態で加熱を行った場合、水分や風味が飛びパサパサした食感になりやすく、焼き風味も弱くなる傾向があった。また、逆に隙間をあけずに容器に蓋やラップをして調理した場合や、蒸気穴等がない袋など完全に密封した状態で調理した場合には、内部に水分が残り、焼き目や焼き風味がつきにくくなる傾向があった。 However, if the container was heated in a completely open state without wrapping or a lid, the moisture and flavor tended to evaporate, resulting in a dry texture, and the grilled flavor also tended to be weak. On the other hand, if you cook with a lid or plastic wrap on the container without leaving any gaps, or if you cook in a completely sealed bag with no steam holes, moisture will remain inside and cause browned marks. There was a tendency for the grilled flavor to be difficult to impart.
よって、電子レンジ調理の方法は、特に限定されないが、効率よく焼き目・焼き風味を付けふっくら美味しく仕上げるためには、(i)耐熱皿やレンジ対応皿の場合、容器に少し隙間をあけて蓋やラップをした状態でレンジ調理する、(ii)袋の場合は、蒸気孔があるものか、袋の口をある程度開けた状態で調理する。 Therefore, the method of microwave cooking is not particularly limited, but in order to efficiently impart grilled marks and flavor to a fluffy and delicious finish, (i) If using a heat-resistant plate or a microwave-safe plate, leave a small gap in the container and cover the container with a lid. (ii) If using a bag, use one with a steam vent or leave the bag open to some extent.
このように、ある程度密封した状態にすることで、電子レンジ調理時に食品が蒸し焼き状態になり、ふっくらジューシーに仕上がり、隙間や蒸気穴を通じて電子レンジ調理時に発生する水蒸気を逃がし、食品表面の温度を上げることで、焼き目・焼き風味が生じやすくなるようにできる。 In this way, by keeping the food in a somewhat sealed state, the food will be steamed during microwave cooking, resulting in a plump and juicy finish, and the water vapor generated during microwave cooking will escape through the gaps and steam holes, raising the temperature of the food surface. By doing so, it is possible to easily produce grilled marks and grilled flavor.
以上のとおり、本発明の好適な実施形態を説明したが、本発明の趣旨を逸脱しない範囲内で、種々の追加、変更または削除が可能である。したがって、そのようなものも本発明の範囲に含まれる。 Although the preferred embodiments of the present invention have been described above, various additions, changes, or deletions can be made without departing from the spirit of the present invention. Therefore, such materials are also included within the scope of the present invention.
Claims (31)
前記食品は、肉類または魚類であり、
前記食品の少なくとも表面付近に、保水剤を含む溶液を浸透させる保水処理を施す第１の工程と、
保水処理が施された食品の表面に、電子レンジ調理する際に、加熱により焦げ目を付与させる焦げ目付与剤を付着させる第２の工程と、
を備え、
前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが７．０～１２．０の範囲であり、電子レンジ調理時の食品からの離水を抑制することを特徴とする、食品の製造方法。 A method for producing foods that have a fragrant aroma and brown color when cooked in a microwave oven,
The food is meat or fish,
A first step of applying a water retention treatment to infiltrate at least near the surface of the food with a solution containing a water retention agent;
a second step of attaching a browning agent to the surface of the food that has been subjected to water retention treatment, which imparts browning by heating during microwave cooking;
Equipped with
The water retention agent contains at least one of a carbonate, an organic acid or an organic acid salt, a phosphate, a strong alkaline substance, and an alkaline food material as a main ingredient, and the pH of the solution containing the water retention agent is 7.0 to 12. .0 range, and is characterized by suppressing syneresis from the food during microwave cooking .
糖、澱粉の少なくともいずれか１を含む、
請求項１記載の食品の製造方法。 The browning agent is
Contains at least one of sugar and starch,
A method for producing the food according to claim 1.
さらに、タンパク、アミノ酸の少なくともいずれか１を含む、
請求項２記載の食品の製造方法。 The browning agent is
Furthermore, it contains at least one of a protein and an amino acid.
The method for producing the food according to claim 2.
乳タンパク、卵白、小麦タンパクの少なくともいずれか１を含むタンパクと、
酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、
キシロース、グルコースの少なくともいずれか１を含む糖と、
グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸と、を含む、
請求項３記載の食品の製造方法。 The browning agent is
A protein containing at least one of milk protein, egg white, and wheat protein;
Starch containing at least one of starch acetate and cross-linked starch phosphate;
A sugar containing at least one of xylose and glucose;
an amino acid containing at least one of glycine, alanine, and glutamic acid;
The method for producing a food according to claim 3.
請求項２項記載の食品の製造方法。 Furthermore, the browning agent includes an adhesion improver containing at least one of a thickener and dietary fiber.
The method for producing the food according to claim 2.
請求項２項記載の食品の製造方法。 Furthermore, the browning agent includes a browning improver containing at least one of a heated processed sugar product, a Maillard reaction product, and a powdered soy sauce.
The method for producing the food according to claim 2.
請求項１記載の食品の製造方法。 The browning agent contains sugar in a weight ratio of 0.005% to 30% based on the weight of the food.
A method for producing the food according to claim 1.
請求項７記載の食品の製造方法。 The browning agent contains sugar in a weight ratio of 0.05% to 20% based on the weight of the food.
The method for producing a food according to claim 7.
請求項１項記載の食品の製造方法。 The browning agent contains starch in a weight ratio of 0.05% to 20% relative to the weight of the food.
A method for producing the food according to claim 1.
請求項９記載の食品の製造方法。 The browning agent contains starch in a weight ratio of 0.2% to 15% relative to the weight of the food.
The method for producing a food according to claim 9.
請求項１記載の食品の製造方法。 The browning agent contains sugar in a range of less than 30% and amino acids in a range of less than 10% in weight ratio to the weight of the food.
A method for producing the food according to claim 1.
請求項１１記載の食品の製造方法。 The browning agent contains sugar in a range of 0.005% to 20% and amino acids in a range of 0.005% to 5%, in weight ratio to the weight of the food.
The method for producing the food according to claim 11.
請求項１記載の食品の製造方法。 The browning agent contains sugar in a range of less than 30% and starch in a range of less than 20% in weight ratio to the weight of the food.
A method for producing the food according to claim 1.
請求項１３記載の食品の製造方法。 The browning agent contains sugar in a range of 0.005% to 20% and starch in a range of 0.1% to 15%, in weight ratio to the weight of the food.
The method for producing the food according to claim 13.
請求項１記載の食品の製造方法。 The browning agent contains sugar in a range of less than 30% and protein in a range of less than 2% by weight relative to the weight of the food.
A method for producing the food according to claim 1.
請求項１５記載の食品の製造方法。 The browning agent contains sugar in a range of 0.005% to 20% and protein in a range of 0.01% to 1% in weight ratio to the weight of the food.
The method for producing the food according to claim 15.
請求項１記載の食品の製造方法。 The browning agent contains amino acids in a range of less than 10% and starch in a range of less than 20% in terms of weight ratio to the weight of the food.
A method for producing the food according to claim 1.
請求項１７記載の食品の製造方法。 The browning agent contains amino acids in a range of 0.005% to 5% and starch in a range of 0.1% to 15%, in weight ratio to the weight of the food.
The method for producing a food according to claim 17.
請求項１記載の食品の製造方法。 The browning agent contains starch in a range of less than 20% and protein in a range of less than 2% by weight relative to the weight of the food.
A method for producing the food according to claim 1.
請求項１９記載の食品の製造方法。 The browning agent contains starch in a range of 0.5% to 15% and protein in a range of 0.01% to 1% in weight ratio to the weight of the food.
The method for producing the food according to claim 19.
前記食品は、肉類または魚類であり、
保水剤を含む溶液が少なくとも食品内部の表面付近に存在し、
食品表面に少なくとも糖、澱粉のいずれか１を含む焦げ目付与剤が存在し、
前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが７．０～１２．０の範囲であり、電子レンジ調理時の食品からの離水が抑制されることを特徴とする、食品。 Foods that have a fragrant aroma and brown color when cooked in a microwave.
The food is meat or fish,
A solution containing a water retention agent is present at least near the surface inside the food,
A browning agent containing at least one of sugar and starch is present on the food surface,
The water retention agent contains at least one of a carbonate, an organic acid or an organic acid salt, a phosphate, a strong alkaline substance, and an alkaline food material as a main ingredient, and the pH of the solution containing the water retention agent is 7.0 to 12. .0 range, and is characterized in that syneresis from the food during microwave cooking is suppressed .
さらに、タンパク、アミノ酸の少なくともいずれか１をさらに含む、
請求項２１記載の食品。 The browning agent is
Furthermore, it further contains at least one of a protein and an amino acid.
The food according to claim 21.
乳タンパク、卵白、小麦タンパクの少なくともいずれか１を含むタンパクと、
酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、
キシロース、グルコースの少なくともいずれか１を含む糖と、
グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸と、を含む、
請求項２２記載の食品。 The browning agent is
A protein containing at least one of milk protein, egg white, and wheat protein;
Starch containing at least one of starch acetate and cross-linked starch phosphate;
A sugar containing at least one of xylose and glucose;
an amino acid containing at least one of glycine, alanine, and glutamic acid;
Food according to claim 22.
請求項２１記載の食品。 Furthermore, the browning agent includes an adhesion improver containing at least one of a thickener and dietary fiber.
The food according to claim 21.
請求項２１項記載の食品。 Furthermore, the browning agent includes a browning improver containing at least one of a heated processed sugar product, a Maillard reaction product, and a powdered soy sauce.
The food according to claim 21.
少なくとも糖、澱粉のいずれか１を含み、
前記保水剤は、炭酸塩、有機酸又は有機酸塩、リン酸塩、強アルカリ性物質、アルカリ性食品素材の少なくともいずれか１を主剤として含み、前記保水剤を含む溶液のｐＨが７．０～１２．０の範囲であることを特徴とする、焦げ目付与剤。 In order to suppress water separation from the food when cooking meat or fish food in a microwave oven, the food is subjected to a water-retention treatment in which the food is permeated with a solution containing a water-retention agent, and then the food is subjected to the water-retention treatment. It is a browning agent used to impart a brown color to the surface of the food by heating when cooking in a microwave oven.
Contains at least one of sugar and starch,
The water retention agent contains at least one of a carbonate, an organic acid or an organic acid salt, a phosphate, a strong alkaline substance, and an alkaline food material as a main ingredient, and the pH of the solution containing the water retention agent is 7.0 to 12. A browning agent characterized in that the browning agent is in the range of .0 .
さらに、タンパク、アミノ酸の少なくともいずれか１をさらに含む、
請求項２７記載の焦げ目付与剤。 The browning agent is
Furthermore, it further contains at least one of a protein and an amino acid.
The browning agent according to claim 27.
酢酸デンプン、リン酸架橋デンプンの少なくともいずれか１を含む澱粉と、
キシロース、グルコースの少なくともいずれか１を含む糖と、
グリシン、アラニン、グルタミン酸の少なくともいずれか１を含むアミノ酸を含む、
請求項２８記載の焦げ目付与剤。 A protein containing at least one of milk protein, egg white, and wheat protein;
Starch containing at least one of starch acetate and cross-linked starch phosphate;
A sugar containing at least one of xylose and glucose;
Contains an amino acid containing at least one of glycine, alanine, and glutamic acid,
The browning agent according to claim 28.
請求項２７項記載の焦げ目付与剤。 Furthermore, it contains an adhesion improver containing at least one of a thickener and dietary fiber.
The browning agent according to claim 27.
請求項２７記載の焦げ目付与剤。 Furthermore, it contains a browning improver containing at least one of a heated processed sugar product, a Maillard reaction product, and a powdered soy sauce.
The browning agent according to claim 27.
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