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JP-7854927-B2 - Slurry-type seasoning

JP7854927B2JP 7854927 B2JP7854927 B2JP 7854927B2JP-7854927-B2

Inventors

  • 水谷 周平

Assignees

  • 水谷 周平

Dates

Publication Date
20260507
Application Date
20221216

Claims (2)

  1. A slurry-like seasoning to be provided in the same container as the ingredients and to be consumed together with the ingredients, A liquid element containing seasoning components that are liquid at room temperature when the aforementioned food is served, The aforementioned food ingredients include a plurality of frozen granules containing seasoning components that are solid at room temperature when the food is served, The plurality of frozen granules include a plurality of first frozen granules and a plurality of second frozen granules, The seasoning concentration of the first frozen granule is higher than the seasoning concentration of the second frozen granule. The first frozen particle has a particle size that is larger than the second frozen particle, Slurry-type seasoning.
  2. A slurry-like seasoning to be provided in the same container as the ingredients and to be consumed together with the ingredients, A liquid element containing seasoning components that are liquid at room temperature when the aforementioned food is served, The aforementioned food ingredients include a plurality of frozen granules containing seasoning components that are solid at room temperature when the food is served, The plurality of frozen granules include a plurality of first frozen granules and a plurality of second frozen granules, The seasoning concentration of the first frozen granule is higher than the seasoning concentration of the second frozen granule. The first frozen granules contain a viscous additive, The second frozen granules are characterized by not containing viscous additives. Slurry-type seasoning.

Description

This invention relates to a slurry-like seasoning. In recent years, global warming has progressed on a global scale, and the average global temperature is rising at a rapid pace. In Japan, since 1990, the number of years recording significantly high temperatures has increased, and by the end of the 21st century, the RCP 8.5 scenario predicts that temperatures will rise by 3.4 to 5.4°C compared to the present. In particular, in high-temperature environments during the summer, exercise and work can raise body temperature, potentially leading to heatstroke and decreased athletic performance (hereinafter referred to as "heatstroke, etc."). As a measure against heatstroke and other heat-related illnesses, icing is used to lower skin temperature by locally cooling the body with ice or water. Patent Document 1 discloses an icing material that combines multiple cold storage materials having different melting points, thereby enabling the body to be cooled to an appropriate temperature depending on the situation using a single cooling material. In addition, Non-Patent Document 1 discloses a method for preventing heatstroke and other heat-related illnesses by cooling the body from the inside through the ingestion of ice slurry. Ice slurry is a sherbet-like ice made by dispersing fine ice particles in a liquid, and is sometimes called "drinkable ice." By ingesting ice slurry, the ice particles are introduced into the body along with the liquid, cooling the esophagus and stomach from the inside (internal cooling) and lowering the body's core temperature. International Publication No. 2018/235951 "The body cooling effect of ice slurry intake by firefighters in hot environments" (Shinya Yanagida, Comprehensive Crisis Management No. 4, pp. 79-84, published March 11, 2020) Diagram illustrating the slurry-like seasoning according to the present invention.Diagram illustrating the slurry-like seasoning according to the present invention.Diagram illustrating the slurry-like seasoning according to the present invention.Diagram illustrating the freezing material according to the present invention.A photograph serving as a substitute for a diagram illustrating a test measuring the cooling effect of a slurry-like seasoning on food ingredients. The slurry-like seasoning of the present invention will be described in detail below with reference to the drawings. For ease of understanding the invention, the shapes and scales of the frozen materials, etc., in each drawing are highlighted. [Slurry-type seasoning] <1> Overall structure (Figures 1 and 2) The slurry-like seasoning 1 of the present invention is a seasoning that is consumed together with food ingredients M. The slurry-like seasoning 1 is made by mixing a liquid element 10 containing seasoning components with a plurality of frozen granules 20 containing seasoning components. In this example, the slurry-like seasoning 1 is noodle soup, the ingredient M is somen noodles, and the somen noodles and noodle soup are served in the same container. Here, "noodle soup base" refers to the "noodle soup base" as defined in the Quality Labeling Standards for Noodle Soup Bases, and specifically refers to a mixture of soy sauce, sugars, and broth extracted from flavoring ingredients (such as bonito flakes, kelp, and dried shiitake mushrooms), or a mixture to which mirin, salt, and other seasonings are added. However, the slurry-like seasoning 1 is not limited to noodle soup; for example, it may be a salad dressing, ponzu sauce, or a dipping sauce for meat or fish dishes. The point is that it is a seasoning that can cool the ingredients M and can be consumed in a slurry-like state. The combination and ratio of seasoning components in noodle soup are not within the scope of this invention, therefore, their explanation will be omitted. The properties and shape of the frozen granules 20, etc., in the slurry-like seasoning 1 of the present invention refer to the state at which it is served at room temperature. Here, "room temperature" means a temperature corresponding to the ambient temperature, which is generally around 15°C to 30°C. <1.1> Seasoning concentration of slurry-like seasoning In this example, the seasoning concentration of the frozen granules 20 is set higher than the seasoning concentration of the liquid element 10. Here, "seasoning concentration" means the parts by mass of seasoning (soy sauce, sugars, dashi, mirin, salt, etc.) relative to the entire liquid element 10 or frozen granules 20. As a result of trials conducted by the inventor, it was found that when the seasoning concentration of the frozen granules 20 is the same as the seasoning concentration of the liquid element 10, the taste of the seasoning becomes weaker as consumption progresses and time passes. As will be explained later, the higher the concentration of seasoning in the frozen material, the faster it melts. Therefore, the parts of the frozen granules 20 with a high concentration of seasoning melt first, while the