CN115151143A - Spice sauce seasoning composition - Google Patents

Abstract

The present invention relates to a spice sauce seasoning composition which has a good flavor of a spice, a sufficient smooth feeling, a good mouth-feel even when taken in the mouth, a good texture, and a high separation stability, and a method for producing the same.

Description

Spice sauce seasoning composition

Technical Field

The present invention relates to a spice paste seasoning composition having separation stability and good mouth solubility and body feeling, and a method for producing the same.

Background

A sauce-like seasoning (hereinafter sometimes referred to as "spice sauce seasoning composition") obtained by mixing a spice, a seasoning, and the like with an edible oil or fat is known. The spice sauce seasoning composition is used for seasoning and flavoring in cooking various dishes such as fried dish, stew, chafing dish and soup.

Conventionally, various spice sauce seasoning compositions have been developed and reported.

Patent document 1 describes a method for producing a sauce-like seasoning containing an oil and fat raw material containing a liquid oil and fat, a very hydrogenated oil and a plasticizing oil and fat, a powdery raw material such as a spice, and an emulsifier, and discloses a composition prepared by: heating the liquid fat, the extremely hydrogenated oil, the spice and the emulsifier under stirring until the product temperature reaches 72 ℃, then cooling to 35 ℃, and mixing 20.0 parts by mass of shortening serving as plasticizing fat to prepare the super-plasticized fat.

Patent document 2 describes an oil and fat composition containing oil and fat and food materials such as green dried vegetables, and discloses a composition containing extremely hydrogenated rapeseed oil as oil and fat in an amount of 10 mass%.

Patent document 3 describes a fat food obtained by filling a flexible container with a fat composition containing food materials such as fat and dry spices, and discloses a fat food containing extremely hydrogenated rapeseed oil as a fat in an amount of 10 mass%.

Patent document 4 describes sauce-like spices produced by grinding spices together with edible oil and fat and then heat sterilizing the ground spices.

Patent document 5 describes a method for producing a tube-packed half-mixed seasoning, which comprises the steps of: disclosed is a semi-mixed seasoning wherein shortening, which is an edible oil or fat, is contained in an amount of 88 mass% in the oil or fat, wherein a powdery seasoning such as an edible oil or fat having a solid fat content (hereinafter referred to as "SFC") of 25% or less at 10 ℃ and an emulsifier having an HLB of 4 or less are mixed at 5 to 35 ℃.

Patent document 6 describes an invention relating to a thickener or a curing agent for an oil or fat having excellent transparency, which is characterized by containing a polyglycerol fatty acid ester, and describes that a flavor oil in which spices are impregnated or dispersed in a solid state in the oil or fat can be used as the oil or fat.

Documents of the prior art

Patent document

Patent document 1 Japanese patent laid-open publication No. 2019-122268

Patent document 2 Japanese patent No. 3106465

Patent document 3 Japanese patent No. 3252389

Patent document 4 Japanese patent laid-open No. 2004-283056

Patent document 5 Japanese patent No. 6046411

Patent document 6 Japanese patent laid-open publication No. 2018-42550

Disclosure of Invention

Problems to be solved by the invention

Conventionally, spice sauce compositions have been used for cooking various dishes such as fried dishes, stews, chafing dishes, and soups, that is, they are not intended to be eaten directly without heating (for example, as seasonings or dips) on the premise of being used under heating. Therefore, when a conventional spice sauce seasoning composition is directly consumed without heating, the flavor of a spice may not be sufficiently perceived, the smooth feeling may not be sufficient, and the mouth-soluble property at the time of entry may not be good enough to obtain a good texture. Further, in the conventional spice sauce seasoning composition, there is a type in which separation stability is not high, and oil slick may be generated during storage. In addition, the conventional spice sauce seasoning composition may be as follows: when filled in a flexible container, the container cannot be easily squeezed out even by finger pressure.

Accordingly, an object of the present invention is to provide a spice sauce seasoning composition which can be used under heating, can give a good flavor of a spice even when eaten without heating, has a sufficient smooth feeling, has a good mouth solubility in the mouth, gives a thick mouth feel, and has high separation stability. Further, it is an object of the present invention to provide a spice sauce composition which can be easily squeezed out by squeezing a container with fingers when filled in a flexible container.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that a spice paste seasoning composition containing: 1 to 70 mass% of a spice; 30 to 99 mass% of a fat or oil, wherein the solid fat or oil contained in the fat or oil is more than 0 mass% and less than 50 mass%; 0% by mass or more and less than 10% by mass of water; and 0.1 to 69% by mass of a water-soluble powder material, wherein the SFC of the crude fat component of the spice sauce seasoning composition exceeds 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is 2000 to 1000 mPas.

The present invention includes the following inventions based on the above findings.

[1] A spice sauce seasoning composition comprising: 1 to 70 mass% of a spice; 30 to 99% by mass of a fat or oil containing more than 0% by mass and less than 50% by mass of a solid fat or oil; 0% by mass or more and less than 10% by mass of water; and 0.1 to 69 mass% of a water-soluble powder raw material, wherein the SFC of the crude fat component of the spice paste seasoning composition exceeds 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is 2000 to 1000 mPas.

[2] The composition according to item [1], wherein the extremely hydrogenated fat or oil contained in the fat or oil is in an amount of 0 to 19% by mass.

[3] The composition according to [1] or [2], which further comprises an oil-based thickener.

[4] The composition according to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[5] The composition according to any one of [1] to [4], wherein the water-soluble powder raw material is 1 or 2 or more powder raw materials selected from the group consisting of salt, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, soft sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid.

[6] The composition according to any one of [1] to [5], wherein the spices are 1 or more than 2 spices selected from the group consisting of pepper, sesame, capsicum, garlic, onion, japanese pepper, zanthoxylum and ginger.

[7] A method of making a spice sauce seasoning composition, comprising the steps of:

mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, 0 to 10 mass% of water, and 0.1 to 69 mass% of a water-soluble powder material, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; the SFC of the crude fat component of the spice sauce seasoning composition is made to exceed 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is made to be 2000 mPas-1000 pas.

[8] The production method according to [7], wherein the extremely hydrogenated fat or oil contained in the fat or oil is in an amount of 0 to 19 mass%.

[9] The production method according to [7] or [8], further comprising a step of mixing an oil-based thickener.

[10] The production method according to any one of [7] to [9], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[11] The production method according to any one of [7] to [10], wherein the water-soluble powder raw material is 1 or more than 2 powder raw materials selected from the group consisting of salt, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, soft sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid.

[12] The production method according to any one of [7] to [11], wherein the spices are 1 or more than 2 spices selected from the group consisting of pepper, sesame, capsicum, garlic, onion, japanese pepper, zanthoxylum and ginger.

Further, the present inventors have intensively studied to solve the above-mentioned problems, and as a result, they have found that a spice paste seasoning composition obtained by thickening an oil-and-fat with an oil-based thickener and including a spice therein, containing water in an amount of 0% by mass or more and less than 10% by mass, containing a solid oil and fat contained in the oil-and-fat in an amount of more than 0% by mass and less than 50% by mass, and having an SFC value of a predetermined crude fat component can be used not only by heating but also be used without heating to give a favorable flavor to the spice, and also has a sufficient smooth feeling, a favorable mouth solubility and a favorable texture, and further has high separation stability, and can be easily extruded by squeezing a container with a finger when filled in a flexible container.

The present invention includes the following inventions based on the above findings.

[1] A spice sauce seasoning composition comprising a spice, an oil and fat, an oil-based thickener, water in an amount of 0 to less than 10% by mass, and a solid oil and fat contained in the oil and fat in an amount of more than 0 to less than 50% by mass, wherein the spice sauce seasoning composition has an SFC of a crude fat component of more than 0.5% at 25 ℃ and is filled in a container.

[2] The composition according to item [1], wherein the extremely hydrogenated fat or oil contained in the fat or oil is in an amount of 0 to 19% by mass.

[3] The composition according to [1] or [2], which has a viscosity of 2000 mPas to 1000Pa s at 25 ℃ and a shear rate of 1 (1/s).

[4] The composition according to any one of [1] to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[5] The composition according to any one of [1] to [4], wherein the spices are 1 or more than 2 kinds of spices selected from the group consisting of pepper, capsicum, garlic, zanthoxylum piperitum and ginger.

[6] The composition according to any one of [1] to [5], wherein the spice content is 1% by mass or more and 70% by mass or less, and the oil or fat content is 30% by mass or more and 99% by mass or less.

[7] A method for producing a spice paste seasoning composition, comprising the steps of:

mixing a spice, an oil-based thickener, an oil or fat in an amount of more than 0% by mass and less than 50% by mass of solid oil or fat, and water in an amount of 0% by mass or more and less than 10% by mass, and adjusting the SFC of a crude fat component to be more than 0.5% at 25 ℃;

and a step of filling the container with the obtained composition.

[8] The production method according to [7], wherein the extremely hydrogenated fat or oil is further mixed in an amount of 0% by mass or more and 19% by mass or less.

[9] The production method according to [7] or [8], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[10] The production method according to any one of [7] to [9], wherein the spice is 1 or more than 2 kinds selected from the group consisting of pepper, chili, garlic, japanese pepper, pricklyash peel and ginger.

[11] The production method according to any one of [7] to [10], wherein the spice and the oil or fat are mixed in an amount of 1% by mass or more and 70% by mass or less, and 30% by mass or more and 99% by mass or less, respectively.

[12] The production method according to any one of [7] to [11], wherein the viscosity of the composition is 2000 mPas to 1000Pa s at 25 ℃ and at a shear rate of 1 (1/s).

Further, as a result of intensive studies to solve the above problems, the present inventors have found that a spice sauce seasoning composition produced by a method comprising the steps of: heating and mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, and 0 to 10 mass% of water at 60 ℃ to 50 mass% or higher, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; and adjusting the SFC of the crude fat component of the prepared spice sauce seasoning composition to be more than 0.5% at 25 ℃.

The present invention includes the following inventions based on the above findings.

[1] A method for manufacturing a spice paste seasoning composition, comprising the steps of: heating and mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, and 0 to 10 mass% of water at 60 ℃ to 50 mass% or higher, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; and, causing the SFC of the crude fat component of the spice sauce seasoning composition to exceed 0.5% at 25 ℃.

[2] The production method according to [1], wherein the extremely hydrogenated fat or oil contained in the fat or oil is in an amount of 0 to 19 mass%.

[3] The production method according to [1] or [2], further comprising a step of mixing an oil-based thickener.

[4] The process according to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[5] The production method according to any one of [1] to [4], wherein the spices are 1 or more than 2 spices selected from the group consisting of pepper, sesame, capsicum, garlic, onion, japanese pepper, zanthoxylum and ginger.

[6] The production method according to any one of [1] to [5], wherein the viscosity of the composition at 25 ℃ and at a shear rate of 1 (1/s) is 2000 mPas to 1000Pa s.

[7] A spice sauce seasoning composition produced by the production method according to any one of [1] to [6 ].

The present specification includes contents described in the specification and/or drawings of japanese patent application No. 2019-216868, japanese patent application No. 2019-216825, and japanese patent application No. 2019-216793, which are the bases of priority of the present application.

All publications, patents and patent applications cited in this specification are herein incorporated in their entirety by reference into the specification.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a spice paste seasoning composition which can be used by heating, can give a good flavor and a rich texture of a spice even when eaten without heating, has a sufficient smooth texture, has a good mouth solubility, gives a rich texture, and has high separation stability can be provided. Further, a spice sauce seasoning composition which can be easily squeezed out by squeezing a container with fingers when filled in a flexible container can be provided.

Detailed Description

The present invention relates to a spice sauce seasoning composition comprising: 1 to 70 mass% of a spice; 30 to 99% by mass of a fat or oil containing more than 0% by mass and less than 50% by mass of a solid fat or oil; 0% by mass or more and less than 10% by mass of water; and 0.1 to 69 mass% of a water-soluble powder raw material, wherein the SFC of the crude fat component of the spice paste seasoning composition exceeds 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is 2000 to 1000 mPas.

The present invention also relates to a spice sauce seasoning composition containing a spice, an oil and fat, and an oil-based thickener, wherein the spice sauce seasoning composition contains water in an amount of 0 mass% or more and less than 10 mass%, and a solid oil and fat contained in the oil and fat in an amount of more than 0 mass% and less than 50 mass%, wherein the SFC of a crude fat component of the spice sauce seasoning composition exceeds 0.5% at 25 ℃, and wherein the spice sauce seasoning composition is filled in a container.

In addition, the present invention relates to a method for producing a spice paste seasoning composition, comprising the steps of: heating and mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, and 0 to less than 10 mass% of water at 60 ℃ to 50 mass% or higher, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; and adjusting the SFC of the crude fat component of the prepared spice sauce seasoning composition to be more than 0.5% at 25 ℃.

In the present invention, the term "spice" refers to a general term of a substance collected from a plant and imparted with a flavor, a pungent taste, a color or eliminated odor upon cooking, and includes herbs, spice plants and a mixture of a plurality of spices. Examples of the spice usable in the present invention include celery (ajowan), anise, green onion, allspice, onion, oregano, thailand lemon (Kaffir Lime), northwest mountain pepper (zanthoxylum bungeanum), cardamom, curry leaf, caraway (caraway), fennel, green pepper, clove, sesame, pepper, coriander leaf (caraway), saffron, japanese pepper, perilla, cinnamon, ginger, star anise, sage, thyme, turmeric, polygonum, tarragon, tangerine peel, dill, pepper, nutmeg, leek, garlic, shallot, basil, parsley, vanilla, red pepper, jalapeno pepper, fenugreek, fennel, horseradish, ma Qiaolian, mustard, citrus, mint, radish, lemon, citronella, rosemary, bay, horseradish, five spice powder, indian complex spice (garam), curry powder, and chili powder (garlic). Preferably, the spice paste seasoning composition of the present invention comprises 1 or more than 2 pungent spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, zanthoxylum piperitum, zanthoxylum bungeanum, and ginger as spices.

In the present invention, the spice may be used in the form of powder, or may be used in the form of dried powder of dried pulverized material or extract.

The spice sauce composition of the present invention may contain any amount of spices, and the amount thereof can be appropriately set according to the spices used. For example, the spice sauce composition of the present invention contains a spice in an amount of 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, or 5 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, 70 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less, or 30 mass% or less. In the spice sauce seasoning composition of the present invention, for example, a spice may be contained in an amount suitably selected from the range of 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, more preferably 3% by mass or more and 50% by mass or less, further preferably 4% by mass or more and 40% by mass or less, and most preferably 5% by mass or more and 30% by mass or less. When the amount of the spice is less than 1% by mass, good flavor of the spice may not be obtained, and when the amount is more than 70% by mass, smooth feeling of the spice sauce composition may not be obtained.

In the present invention, "fat and oil" refers to animal and vegetable fats and oils (also referred to as edible oils) to be used for eating, and includes liquid fats and oils, solid fats and oils (e.g., extremely hydrogenated fats and oils, and plasticizing fats and oils (shortening, lard, and transesterified fats) and the like), and 1 or 2 or more of these fats and oils can be used.

Examples of the oils and fats usable in the present invention include vegetable oils and fats such as shortening, margarine, palm oil, palm kernel oil, cottonseed oil, rapeseed refined oil, soybean oil, corn oil, safflower oil, sunflower seed oil, olive oil, rice bran oil, mustard oil, and the like; animal fats and oils such as butter, lard, beef tallow and lard, and extremely hydrogenated fats and oils and fats thereof, interesterified fats and oils, and the like (without being limited thereto). The oil or fat may be used alone or in combination of different oils or fats.

The amount of the fat or oil contained in the spice sauce composition of the present invention may be adjusted as appropriate within a range in which the Solid Fat Content (SFC) of the crude fat component contained in the spice sauce composition of the present invention reaches a desired value described below.

For example, the spice sauce seasoning composition of the present invention contains an oil or fat in an amount of 30 mass% or more, 35 mass% or more, or 40 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, 99 mass% or less, 98 mass% or less, or 95 mass% or less. In the spice sauce seasoning composition of the present invention, for example, the oil or fat may be included in an amount suitably selected from the range of 30% by mass or more and 99% by mass or less, preferably 35% by mass or more and 98% by mass or less, and more preferably 40% by mass or more and 95% by mass or less. When the amount of the oil or fat is less than 30% by mass and more than 99% by mass, the texture of the spice sauce seasoning composition of the present invention, such as smoothness and meltability in the mouth, may be reduced, and the flavor may be reduced.

The fat or oil used in the present invention contains solid fat or oil in an amount of more than 0 mass%, more than 0.5 mass%, more than 1 mass%, more than 2 mass%, more than 3 mass%, more than 4 mass%, more than 5 mass%, or more than 6 mass%, and the upper limit thereof is not particularly limited, and may be, for example, less than 50 mass%, less than 40 mass%, less than 30 mass%, less than 20 mass%, less than 15 mass%, or less than 10 mass%. The fat or oil used in the present invention may contain solid fat or oil in an amount of more than 0 mass% and less than 50 mass%, that is, more than 0 mass% and less than 40 mass%, more than 0 mass% and less than 30 mass%, more than 0 mass% and less than 20 mass%, more than 5 mass% and less than 15 mass%, or more than 5 mass% and less than 10 mass%. By including solid oil and fat in the oil and fat, the smoothness of the spice sauce composition can be adjusted, the flavor and the spicy taste of spices and food materials described in detail below can be maintained as appropriate, a rich feeling can be imparted, the flavor can be strongly perceived, and moreover, the floating oil during storage can be suppressed.

The "solid fat" refers to a fat having an open capillary melting point (slip melting point) of 30 ℃ or higher. Examples of such solid fats and oils include, but are not limited to, shortening, lard, transesterified fat, cocoa butter, beef tallow, palm kernel oil, extremely hydrogenated rapeseed oil, extremely hydrogenated soybean oil, and extremely hydrogenated palm oil.

The fat or oil used in the present invention contains a liquid fat or oil in an amount of 50 mass% or more, 60 mass% or more, 70 mass% or more, 80 mass% or more, 85 mass% or more, or 90 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, less than 100 mass%, 95 mass% or less, or less than 95 mass%. The fat or oil used in the present invention may contain a liquid fat or oil in an amount of, for example, 50 mass% or more and less than 100 mass%, that is, 60 mass% or more and less than 100 mass%, 70 mass% or more and less than 100 mass%, 80 mass% or more and less than 100 mass%, 85 mass% or more and 95 mass% or less, or less than 95 mass%, or 90 mass% or more and 95 mass% or less, or less than 95 mass%. By including the liquid oil or fat, the spice sauce composition can have a sufficient smooth feeling even when eaten without heating, has good mouth solubility, and can provide a good texture.

"liquid fat" means a fat having an open capillary melting point of less than 30 ℃. Examples of such liquid oils and fats include, but are not limited to, palm oil, palm kernel oil, cottonseed oil, refined rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, and vegetable oils and fats such as mustard oil.

The fat or oil used in the present invention contains shortening in an amount of 0 mass% or more, 0.5 mass% or more, or 1 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, less than 50 mass%, 45 mass% or less, 40 mass% or less, 30 mass% or less, 20 mass% or less, 10 mass% or less, or 5 mass% or less. In the fat or oil used in the present invention, for example, the shortening may be included in an amount of 0 mass% or more and less than 50 mass%, that is, 0 mass% or more and 45 mass% or less, 0 mass% or more and 40 mass% or less, 0 mass% or more and 30 mass% or less, 0 mass% or more and 20 mass% or less, 0 mass% or more and 10 mass% or less, or 0 mass% or more and 5 mass% or less. By including the shortening, the smoothness of the produced spice sauce seasoning composition can be adjusted, and the floating oil during storage can be suppressed. When shortening is included in an amount of 50% by mass or more, the produced spice sauce seasoning composition may have an insufficient smooth feeling when eaten without heating, and may have poor mouth-solubility and a poor texture when eaten.

Further, the oil or fat used in the present invention includes the extremely hydrogenated oil or fat in an amount of 0 mass% or more, but is not particularly limited, and for example, the amount is 0.5 mass% or more, 1 mass% or more, or 1.5 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, 11 mass% or less, 10 mass% or less, 9 mass% or less, 8 mass% or less, 7 mass% or less, 6 mass% or less, 5 mass% or less, 4 mass% or less, 3 mass% or less, or 2 mass% or less. For example, the oil or fat used in the present invention may contain an extremely hydrogenated oil or fat in an amount of 0 mass% to 19 mass%, 0 mass% to 15 mass%, 0 mass% to 10 mass%, 0 mass% to 7 mass%, preferably 0 mass% to 5 mass%, more preferably 0 mass% to 4 mass%, that is, 0 mass% to 4.5 mass%, 0 mass% to 4 mass%, 0 mass% to 3 mass%, 0.5 mass% to 2 mass%, or 1 mass% to 1.5 mass%. By containing the extremely hydrogenated oil or fat, the smoothness of the produced spice sauce composition can be adjusted, and the floating oil during storage can be suppressed. When the extremely hydrogenated oil or fat is contained in an amount exceeding the above range, the produced spice sauce composition may not have a desired viscosity, and the taste such as smoothness and mouth-solubility may be reduced, and the blended spice or the good taste of the food material described in detail below may not be obtained.

The "extremely hydrogenated fat or oil" means a fat or oil which has been hydrogenated so that an unsaturated fatty acid is hardly present, that is, an iodine value of substantially 0 (usually 2 to 3 or less), and is a solid fat or oil having a high hardness and a high melting point of 50 to 70 ℃. Examples of such extremely hydrogenated oils and fats include, but are not limited to, extremely hydrogenated oils and fats prepared from oils and fats selected from rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, mustard oil, lard, tallow, and the like.

In the present invention, the "water-soluble powder raw material" refers to a substance that dissolves in water when meeting water, and therefore, when the spice sauce seasoning composition of the present invention contains a water-soluble powder raw material, the water-soluble powder raw material dissolves in saliva when taken in, and the spice sauce seasoning composition of the present invention has a reduced viscosity, and thus good mouth solubility can be obtained. In the present invention, as the "water-soluble powder raw material", examples thereof include, but are not limited to, common salt, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, soft sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid, and the like. The water-soluble powder material may be used as an additive, such as an excipient, a lubricant, a binder, or a disintegrating agent, which are generally used in the production of foods and beverages, or as a seasoning.

In particular, when a water-soluble powdery material having a taste such as salty taste (salt, etc.), umami taste (sodium glutamate), sour taste, bitter taste, sweet taste (water-soluble dextrin, glucose), etc. is taken into the mouth, the secretion of saliva is promoted, and the viscosity of the spice sauce composition of the present invention is lowered by the saliva, so that more excellent mouth solubility can be obtained.

The spice sauce composition of the present invention may contain the water-soluble powder material in an arbitrary amount of 0 mass% or more, and the content thereof may be appropriately set according to the powder material used. When the spice sauce seasoning composition of the present invention contains a water-soluble powder material, the amount thereof is, for example, 0.1 mass% or more, 0.5 mass% or more, 1 mass% or more, 5 mass% or more, 10 mass% or more, 20 mass% or more, or 30 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, 69 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less, 30 mass% or less, 20 mass% or less, 10 mass% or less, or 5 mass% or less. For example, the spice sauce seasoning composition of the present invention may contain the water-soluble powder material in an amount of 0.1 mass% or more and 69 mass% or less, preferably 0.1 mass% or more and 50 mass% or less. By including the water-soluble powder material in the above range, the spice sauce seasoning composition of the present invention can exhibit good mouth solubility when taken in the mouth. For example, when the powder material is common salt, the content may be 0.1% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 10% by mass or less, when the powder material is water-soluble dextrin, the content may be included in an amount appropriately selected from the range of 1% by mass or more and 50% by mass or less, more preferably 5% by mass or more and 30% by mass or less, and when the powder material is sodium glutamate, the content may be 0.1% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 5% by mass or less.

In the present invention, the "oil-based thickener" refers to a substance that can be added to and dissolved in a liquid fat to thicken, solidify, and/or sol/gel the fat. As such an oil-based thickener, a polyglycerin fatty acid ester containing a fatty acid and polyglycerin as constituent components can be suitably used.

The fatty acid constituting the polyglycerin fatty acid ester (hereinafter referred to as "constituting fatty acid") has a high viscosity when the linear fatty acid having 16 to 18 carbon atoms in the whole constituting fatty acid is contained in an amount of 45% or more by molecule. The ratio represents the mole of the C16-18 linear fatty acid ratio of number to moles of total constituent fatty acids.

The constituent fatty acid preferably includes any of a linear fatty acid having 8 to 14 carbon atoms, a branched fatty acid having 18 to 22 carbon atoms, and an unsaturated fatty acid having 18 to 22 carbon atoms.

The constituent fatty acids include (a) at least 1 or more of linear saturated fatty acids having 16 to 22 carbon atoms, and (b) at least one or more selected from the group consisting of linear saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and unsaturated fatty acids having 18 to 22 carbon atoms. The ratio of fatty acid (a) to fatty acid (b) in the constituent fatty acids was 0.91:0.09 to 0.99: at 0.01, the viscosity can be increased by a small amount of addition, and separation of fats and oils can be suppressed for a long period of time.

Examples of the fatty acid (a) include palmitic acid, stearic acid, arachidic acid, behenic acid, and the like, but are not limited thereto. Examples of the fatty acid (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, and isostearic acid.

As the polyglycerin constituting the polyglycerin fatty acid ester, polyglycerin having an average polymerization degree of 10 or more based on a hydroxyl value is preferably used. When polyglycerin having an average polymerization degree of less than 10 is used, a sufficient viscosity cannot be obtained, and separation of fats and oils may not be inhibited for a long period of time. The average polymerization degree of the polyglycerin is more preferably 20 or more, further preferably 30 or more, and further preferably 40 or more, and the viscosity becomes higher as the average polymerization degree becomes higher, so that curing can be achieved with a small amount of addition.

The average polymerization degree of polyglycerol based on the hydroxyl value can be calculated by a terminal group analysis method according to a conventionally known method (jp 2018-42550 a), and the hydroxyl value can be calculated by the society of editors of japan oil chemistry, japan oil chemistry institute, standard oil and fat analysis test method (I) 1996 year edition.

The esterification ratio of the polyglycerin fatty acid ester is preferably 70% or more. If the esterification rate is less than 70%, a sufficient viscosity may not be obtained, and the separation of the fat or oil may not be inhibited for a long period of time. The esterification ratio of the polyglycerin fatty acid ester is more preferably 80% or more, and still more preferably 90% or more, and the viscosity becomes higher as the esterification ratio becomes higher, and curing can be achieved with a small addition amount.

The esterification ratio can be calculated by a conventionally known method (Japanese patent application laid-open No. 2018-42550).

The polyglycerin fatty acid ester of the present invention can be produced by a conventional method, and more specifically, the following can be used: the above components are fed in such a composition as to satisfy the above conditions, and a catalyst such as sodium hydroxide is added to the mixture to carry out an esterification reaction under normal pressure or reduced pressure. In the present invention, commercially available products of the polyglycerin fatty acid Ester can be used, and examples thereof include TAISET AD (available from Sun chemical Co., ltd.), TAISET50 (available from Sun chemical Co., ltd.), RYOTO polyol Ester B-100D (Mitsubishi chemical フーズ (Co., ltd.), and the like can be suitably used.

The spice sauce composition of the present invention may contain an oil-based thickener in an arbitrary amount of 0 mass% or more, and the amount thereof may be appropriately adjusted within a range in which the viscosity of the produced spice sauce composition reaches the following desired value.

When the spice sauce seasoning composition of the present invention contains an oil-based thickener, the amount thereof may be, for example, 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and further preferably 2% by mass or more, and the upper limit is not particularly limited, and may be, for example, 10% by mass or less, 7% by mass or less, 5% by mass or less, or 3% by mass or less. For example, the spice sauce seasoning composition of the present invention may contain an oil-based thickener in an amount appropriately selected from the range of 0.1 to 10 mass%, more preferably 0.5 to 5 mass%, and still more preferably 1 to 3 mass%. When the oil-based thickener is less than 0.1% by mass, the viscosity of the oil or fat may be insufficient, while when it is more than 10% by mass, the viscosity of the oil or fat may be excessively increased, and as a result, the spice sauce composition of the present invention may have a reduced separation stability and may cause floating oil or the like, a reduced texture such as smooth texture or mouth-soluble texture, or may be difficult to extrude from a flexible container when filled therein.

The Solid Fat Content (SFC) of the crude fat component contained in the spice sauce seasoning composition of the present invention at 25 ℃ is more than 0.5%, preferably 0.6% or more, and more preferably 0.8% or more, and the upper limit thereof is not particularly limited, and may be, for example, 20% or less, 15% or less, or 10% or less. The SFC of the crude fat component contained in the spice sauce composition of the present invention is, for example, 0.6% to 20%, preferably 0.8% to 20%, and more preferably 1% to 10%. When the SFC is 0.5% or less, the stability of the spice sauce composition of the present invention may be lowered to cause oil slick or the like, and the spice to be blended during production, transportation or storage, or the food material described in detail below may be precipitated or unevenly dispersed. On the other hand, if the SFC exceeds 20%, the flavor of the spice sauce seasoning composition of the present invention may be degraded in smoothness, mouth solubility, and the like, or it may be difficult to squeeze the composition from a flexible container when the composition is filled in the container. The "crude fat component" is derived not only from the oil and fat used in the present invention, but also from the crude fat component contained in the whole of the spice sauce seasoning composition such as a spice or a food material, an additive material, and other components.

Here, the Solid Fat Content (SFC) at 25 ℃ of the crude fat component contained in the spice sauce seasoning composition can be measured as follows: the crude fat component contained in the spice sauce seasoning composition was extracted by the soxhlet extraction method and measured by the NMR method (provisional solid fat content No. 3-1983) described in the standard oil and fat analysis test method (II) established by the japan oil chemical society.

The NMR method described in the reference oil and fat analysis test method (II) established by the Japan oil chemistry society (provisional solid fat content supplement of 3-1983) is specifically as follows: the sample was heated to a constant temperature of 90 ℃ to homogenize the mixture, and the mixture was loaded into a test tube (2 mL) and plugged with a rubber stopper. After the sample contained in the sample tube and the control sample (Japanese pharmacopoeia olive oil) were held at 60. + -. 0.2 ℃ for 30 minutes, the NMR signal of each sample was read. Then, these samples were held at 0. + -. 2 ℃ for 30 minutes and then at the measurement temperature (T. + -. 0.2 ℃ C.) for 30 minutes, and the signals were read. SFC at T ℃ was calculated using the following formula.

SFC(％)＝100-A/B×C/D×100

Wherein A is a reading of the NMR signal of the control sample at 60 ℃, B is a reading of the NMR signal of the measurement sample at 60 ℃, C is a reading of the NMR signal of the measurement sample at T ℃, and D is a reading of the NMR signal of the control sample at T ℃.

The viscosity of the spice sauce composition of the present invention is not particularly limited as long as the value at 25 ℃ and shear rate 1 (1/s) is 2000mPa · s or more, preferably 4000mPa · s or more, more preferably 6000mPa · s or more, and further preferably 8000mPa · s or more, and the upper limit thereof is, for example, 1000Pa · s or less, 980Pa · s or less, 970Pa · s or less, or 960Pa · s or less. The viscosity of the spice sauce composition of the present invention under the above conditions is, for example, preferably 2000 to 1000Pa · s, more preferably 1 to 500Pa · s, and further preferably 10 to 100Pa · s. By providing a certain viscosity to the oil or fat, it is possible to enhance the aftertaste of the flavor of the spice or the food material described in detail below and maintain a good texture, and it is possible to provide a spice sauce composition which is less likely to precipitate or unevenly disperse during the production, transportation or storage of the spice or the food material to be blended, has a good dispersibility and further has a high separation stability. On the other hand, when the viscosity is less than 2000mPa · s, the spice paste seasoning composition may lack separation stability and produce oil slick.

The above viscosity can be measured as follows: for the sample from which particles of 1mm or more were removed, a rotary viscoelasticity measuring apparatus (for example, rheoStress 6000 manufactured by HAAKE corporation) was used, and a 35 mm-diameter parallel plate was used at 25 ℃ at a sliding speed of 0.1s from the low sliding speed side ^-1 To 31s ^-1 Measured in between.

The viscosity of the spice sauce seasoning composition of the present invention can be adjusted by blending an oil or fat, particularly one or more (two or more) selected from the group consisting of a solid oil or fat, shortening, extremely hydrogenated oil or fat, and an oil-based thickener.

In the spice sauce seasoning composition of the present invention, water may be added in an amount of 0 mass% or more and less than 10 mass% within a range that does not interfere with the desired properties of the spice sauce seasoning composition of the present invention.

For example, in the present invention, water may be contained in an amount of 0 mass% or more and less than 10 mass%. When water is contained in an amount of 10% by mass or more, the produced spice sauce composition may not have a desired viscosity, may have a reduced mouthfeel such as smooth feeling and mouth solubility, and may have a reduced flavor, or may not be able to suppress separation of fats and oils, may have a reduced separation stability of the composition, and may have a reduced storage stability. For example, in the present invention, water may be added in an amount of 0% by mass or more and less than 10% by mass, that is, 0% by mass or more and 8% by mass or less, 0% by mass or more and 5% by mass or less, 0% by mass or more and 3% by mass or less, 0% by mass or more and 2% by mass or less, 0% by mass or more and 1% by mass or less, or 0% by mass or more and 0.5% by mass or less. These waters include not only the water added directly when making the spice sauce seasoning composition, but also the water mixed into one or more raw materials used to make the spice sauce seasoning composition during the preparation of the raw material.

The spice paste seasoning composition of the present invention may further contain a food material capable of imparting a texture to the composition when the composition is directly consumed without heating the composition.

In the present invention, the "food material" refers to a food material or a spice which is blended in the spice sauce composition of the present invention and can impart a texture (not limited to these) such as "creaky", "squash", "papa", "gourmet", "papa", "puba" or "crea" to the spice when it is directly eaten without heating the composition, and particularly, a food material or a spice having a bit/tooth texture which is likely to be easily accompanied by brittle fracture is preferable. Examples of the food materials usable in the present invention include: when the differential value of the load at the time of fracture strength analysis is determined by the following measurement method before blending in the composition of the present invention, the food material having a minimum value of a value obtained by differentiating the load at a strain rate of 50% or less of-2N/%, preferably-5N/%, more preferably-10N/% and a maximum value of a value obtained by differentiating the load at a strain rate of 2% or less of 0N/% or more is preferable. As a measuring method, first, a plunger having a diameter of 3mm was used in a creep gauge, and fracture strength analysis was performed at a storage interval of 0.01 seconds and a measuring speed of 0.1 mm/second. When the deformation ratio at any measurement point is X%, the stress is yN, and the deformation ratio at the next measurement point is X% and the stress is yN, the differential value (N/%) of (Y-Y)/(X-X) (the value obtained by dividing the difference (N) between the loads at successive measurement points by the difference (%) in deformation ratio) is calculated. Any creep meter may be used as long as the measurement method can be performed, and for example, RE2-3305B manufactured by kayaku corporation, which is also used in the following examples, is preferably used (not limited thereto). When the load differential value in the fracture strength analysis of the food material used is not included in the above range, good texture of the food material may not be obtained when the spice sauce seasoning composition of the present invention is eaten. In addition, when a good texture of food material cannot be obtained, the texture of the spice paste seasoning composition and the flavor of food material and the like cannot be obtained, and the sticky texture of oil and fat is strongly felt, and a suitable flavor suitable for eating without heating cannot be obtained. Examples of the food materials usable in the present invention include, but are not limited to, sesame, onion flakes, garlic flakes, puff, oatmeal, rice cake flakes, bread crumbs, rice crust, bread flour, diced bread, fennel, mustard, pepper, crustaceans (shrimp, crab, etc.), edible insects, dried vegetables, dried meat, dried seafood, dried fruit, corn flakes, and spices. The food material may be eaten in any size as long as it has the load differential value in the fracture strength analysis, and may be eaten as it is or in the form of a pulverized material depending on the size of the food material to be used. For example, in the present invention, the food material may have a particle size in the range of about 0.5 to 20mm, preferably about 1 to 10 mm. When the size of the food material is less than 0.5mm, good texture of the food material may not be obtained, and when it exceeds 20mm, smooth texture may not be obtained in the composition of the present invention.

The spice sauce seasoning composition of the present invention may contain a food material in an arbitrary amount, and the amount thereof may be appropriately set according to the food material used. For example, the spice sauce seasoning composition of the present invention contains the food material in an amount of 1 mass% or more, 2 mass% or more, or 3 mass% or more, and the upper limit thereof is not particularly limited, and may be, for example, 70 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less, or 35 mass% or less. In the spice sauce seasoning composition of the present invention, for example, the food material may be contained in an amount suitably selected from the range of 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, more preferably 3% by mass or more and 50% by mass or less (for example, 3% by mass or more and 40% by mass or less, 3% by mass or more and 35% by mass or less, and the like). When the content of the food material is less than 1% by mass, good texture of the food material may not be obtained, and when it is more than 70% by mass, smooth texture may not be obtained in the composition of the present invention.

The spice sauce seasoning composition of the present invention may further contain, as necessary, additives such as excipients, lubricants, binders, and disintegrating agents, which are generally used in the production of foods and drinks, in addition to the above components.

Examples of the excipient include lactose, white sugar, D-mannitol, D-sorbitol, starch, gelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropylcellulose, sodium carboxymethylcellulose, gum arabic, pullulan, light anhydrous silicic acid, synthetic aluminum silicate, magnesium aluminate metasilicate, and the like.

Examples of the lubricant include sucrose esters such as sucrose fatty acid ester, waxes such as calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, and beeswax, talc, silicic acid, and silicone.

Examples of the binder include gelatinized starch, sucrose, gelatin, gum arabic, methyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, crystalline cellulose, white sugar, D-mannitol, trehalose, dextrin, pullulan, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, and polyvinylpyrrolidone.

Examples of the disintegrant include lactose, white sugar, starch, carboxymethyl cellulose, calcium carboxymethyl cellulose, croscarmellose sodium, sodium carboxymethyl starch, light anhydrous silicic acid, and low-substituted hydroxypropyl cellulose.

The spice sauce seasoning composition of the present invention may further contain, as necessary, amino acids (e.g., glutamine, cysteine, leucine, arginine, etc.), polyols (e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.), natural polymers (e.g., lecithin, starch, dextrin, etc.), vitamins (e.g., vitamin C, vitamin B group, etc.), minerals (e.g., calcium, magnesium, zinc, iron, etc.), dietary fibers (e.g., mannan, pectin, hemicellulose, etc.), surfactants (e.g., sorbitan fatty acid esters, etc.), diluents, stabilizers, isotonizing agents, pH adjusters, buffers, wetting agents, dissolution aids, suspending agents, colorants, flavoring agents, corrigents, spices, antioxidants, sweeteners, taste components, sour materials, etc., which are generally used for the production of foods and beverages.

In one aspect, the present invention provides a method for producing a spice paste seasoning composition, including the steps of: heating and mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, and 0 to less than 10 mass% of water at 60 ℃ to 50 mass% or higher, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; and adjusting the SFC of the crude fat component of the prepared spice sauce seasoning composition to be more than 0.5% at 25 ℃. In the present invention, the description is made in the order of "1 mass% to 70 mass% of a spice, 30 mass% to 99 mass% of an oil or fat, and 0 mass% to less than 10 mass% of water are heated and mixed so that the temperature of 60 ℃ becomes higher than or equal to 60 ℃, and the solid oil or fat contained in the oil or fat exceeds 0 mass% to less than 50 mass%", and "the SFC of the crude fat component of the produced spice sauce seasoning composition is adjusted to exceed 0.5% at 25 ℃", but this does not mean that these steps are performed in this order. In addition, in the case where "the SFC of the crude fat component of the produced spice sauce seasoning composition is adjusted to be more than 0.5% at 25 ℃" and the amount of the oil or fat or the like for making the Solid Fat Content (SFC) of the crude fat component of the produced spice sauce seasoning composition a predetermined value is determined, it is not necessary to perform the adjustment every time the production method of the present invention is performed, and the spice, the oil or fat, and water and other components used as needed may be mixed in a predetermined formulation capable of achieving the SFC.

In one aspect, the spice sauce seasoning composition of the present invention can be produced by a method comprising the steps of: mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, 0 to 10 mass% of water, and 0.1 to 69 mass% of a water-soluble powder material, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; the SFC of the crude fat component is made to exceed 0.5% at 25 ℃ and the viscosity at 25 ℃ and a shear rate of 1 (1/s) is made to be 2000 mPas-1000 pas. In the present specification, although the description is made in the order of "mixing 1 mass% to 70 mass% of a spice, 30 mass% to 99 mass% of an oil and fat, 0 mass% to less than 10 mass% of water, and 0.1 mass% to 69 mass% of a water-soluble powder material, and the solid oil and fat contained in the oil and fat exceeds 0 mass% to less than 50 mass%" and "the SFC of the crude fat component of the spice sauce seasoning composition exceeds 0.5% at 25 ℃", this does not mean that these steps are performed in this order. In addition, when "SFC of the crude fat component is made to exceed 0.5% at 25 ℃ and viscosity is made to be 2000mPa · s to 1000Pa · s at 25 ℃ and at a shear rate of 1 (1/s)" and the amount of the fat or the like for making the Solid Fat Content (SFC) of the crude fat component of the produced spice paste seasoning composition a predetermined value and the amount of the fat or the oil-based thickener for making the viscosity of the produced spice paste seasoning composition a predetermined value are determined, it is not necessary to perform the adjustment each time when the production method of the present invention is performed, and the spice, the fat or the oil, the water-soluble powder material, and, if necessary, water, and the other components described above may be mixed in accordance with a determined formulation capable of achieving the SFC and the viscosity.

The spice sauce composition of the present invention can be produced by mixing a spice, an oil and fat, and, if necessary, a water-soluble powder material, an oil-based thickener, water and the other components in the above amounts under heating, and then cooling at room temperature or under refrigeration. The respective components may be added and mixed all at once, or the respective components may be added and mixed in sequence, respectively or in an arbitrary combination (the order is not limited). The mixing of the components may be performed at one or more of before, during, and after heating. The heating temperature is 60 ℃ or higher, for example, more than 60 ℃, 65 ℃ or higher, 70 ℃ or higher, 75 ℃ or higher, 80 ℃ or higher, 85 ℃ or higher, 90 ℃ or higher, 95 ℃ or higher, 100 ℃ or higher, 105 ℃ or higher, 110 ℃ or higher, 115 ℃ or higher, or 120 ℃ or higher. By "warming" is meant the temperature of the composition itself. The upper limit of the heating temperature is not particularly limited, and may be 160 ℃ or lower, preferably 140 ℃ or lower. By heating to 60 ℃ or higher, the prepared spice sauce seasoning composition can be imparted with a good flavor of spices, more preferably to 90 ℃ or higher, and still more preferably to 100 ℃ or higher, whereby caramelization, maillard reaction, and the like occur, whereby the cooking sensation can be increased, the flavor can be increased, and a more good flavor can be imparted to spices. When heating is performed at a temperature lower than 60 ℃ or higher than 160 ℃, the flavor of the spices may not be sufficiently perceived, or an unpleasant taste such as bitterness may be perceived due to scorching caused by heating. When shortening is used, for example, the shortening is heated, and then the composition is cooled to normal temperature (5 to 35 ℃) and added and mixed. When shortening is heated to a temperature higher than normal temperature, the crystals of the fat or oil melt, and when the shortening is cooled again, coarse crystals different from those before heating may occur, and the taste of the produced spice sauce seasoning composition may be degraded to a loose texture (japanese: ぼそぼそ) or a rough texture.

After heating to a predetermined temperature, the temperature may be maintained for 0 to 15 minutes, preferably 0 to 10 minutes, and more preferably 0 to 5 minutes. After heating, the composition is cooled at room temperature or under refrigeration.

The spice sauce composition of the present invention can be provided in a form filled in a container. The form of the container is not particularly limited, and may be a bag, a can, a bottle, a tube, a bottle, or the like. The size of the container is not particularly limited, and may be, for example, 10 to 500mL (typically 10mL, 15mL, 20mL, 30mL, 40mL, 50mL, 95mL, 100mL, 150mL, 200mL, 250mL, 300mL, 350mL, 400mL, 450mL, or 500 mL). The container is preferably a flexible container. The "flexible container" is a container which can be deformed by applying a force and can be easily deformed and has shape retaining properties by recovering the original shape when the force is removed, and specific examples thereof include flexible containers such as a tube and a plastic bottle. By filling the flexible container with the spice sauce seasoning composition, the spice sauce seasoning composition can be extruded by squeezing the container with fingers, and the use is convenient. The filling into the container may be performed before or after the step of cooling the composition at room temperature or under refrigeration.

Examples

The present invention will be described in further detail below with reference to examples.

[ experiment 1]

1-1 preparation of spice sauce seasoning composition

Each of the ingredients having the composition shown in table 1 below was mixed, heated and mixed to 80 ℃ to a warm temperature, and then cooled and mixed to 5 ℃, thereby producing each of the spice sauce seasoning compositions. As the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (available from Sun chemical Co., ltd.) was used. The viscosity represents a value measured at 25 ℃ at a shear rate of 1 (1/s). The obtained composition was used in the following experiment. The amounts of the respective components in the table are shown by mass ratio, and the respective test results are also described together.

[ Table 1]

1-2 evaluation of separation stability

40g of the spice sauce composition of example and comparative example was filled in a 50mL Falcon tube, and the surface was flattened and stored at 40 ℃ for 2 weeks. Then, the amount of the separated liquid fat or oil on the surface layer was observed for each composition, and evaluated as good when the width was less than 25mm and evaluated as "poor" when the width was 25mm or more.

1-3 evaluation of mouth solubility

Please refer to the spice paste seasoning compositions of examples and comparative examples, which were eaten by 4 panelists, respectively, and the mouth-solubility of each composition was evaluated as "excellent" (very good mouth-solubility), "good" (very good mouth-solubility), "delta" (poor mouth-solubility) and "x" (poor mouth-solubility, unsuitable for use as a product).

1-4 evaluation of spice feel

Please refer to 4 panelists who consumed the spice sauce compositions of the examples and comparative examples, respectively, and evaluated the flavor of the spices as "very good" (strong spice feel), "good" (good spice feel), "delta (insufficient, but not sufficient)," and "x" (weak spice feel) for each composition.

1-5. Results

When the SFC of the crude fat component at 25 ℃ without the solid fat and oil and the spice sauce seasoning composition was 0.5% (comparative example 1), separation of liquid fat and oil was observed on the surface layer after storage, and it was confirmed that the separation stability was poor.

On the other hand, the spice paste seasoning compositions (examples 1 to 11) containing solid oils and fats and having an SFC of more than 0.5% were not observed in separation of liquid oils and fats after storage, and were confirmed to have high separation stability. This result indicates that SFC of the crude fat component affects the separation stability of the spice sauce seasoning composition.

1-6 evaluation of Effect of Water-soluble powder Material

Each spice sauce seasoning composition was produced by mixing the ingredients according to the composition shown in the following table, heating and mixing to 80 ℃ for warming, followed by cooling and mixing in ice water to 5 ℃. In Table 2, as the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (Sun chemical Co., ltd.) was used). The amounts of the respective components in the table are expressed by mass ratio.

The obtained spice sauce seasoning compositions were evaluated for mouth solubility in the same manner as described above. The results of the experiments are also shown in the following table.

[ Table 2]

[ Table 3]

1-7. Results

It was confirmed that: by adding a water-soluble powder material to a spice sauce seasoning composition, a good mouth solubility can be obtained without feeling greasy.

In addition, although no significant difference was observed among common salt, sodium glutamate and glucose with respect to the effect of mouth solubility, a particularly good flavor sensation was obtained when common salt was added.

It was confirmed that these effects are not dependent on the use of an oil-based thickener.

The above results indicate that a spice sauce seasoning composition containing 1 mass% or more and 70 mass% or less of spices, 30 mass% or more and 99 mass% or less of fats and oils (solid fats and oils contained in the fats and oils exceed 0 mass% and are less than 50 mass%), 0 mass% or more and less than 10 mass% of water and 0.1 mass% or more and 69 mass% or less of water-soluble powder raw materials, and having a SFC of a coarse fat component exceeding 0.5% at 25 ℃ has high separation stability and good mouth solubility and a spice feel.

[ experiment 2]

2-1 preparation of spice sauce seasoning composition

The ingredients except for the special salt and sodium glutamate were mixed according to the compositions shown in tables 4-1 and 4-2, heated and mixed to 80 ℃ and then cooled and mixed to 55 ℃ in ice water. Next, the special salt and sodium glutamate were added and mixed, and then cooled and mixed in ice water to 5 ℃. In example 52, the ingredients except shortening, special salt and sodium glutamate were mixed, heated and mixed to 80 ℃ to warm, the composition was cooled to normal temperature, then shortening was added and mixed, and then special salt and sodium glutamate were mixed in the same manner as described above. As the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (Sun chemical Co., ltd)) was used. The viscosity represents a value measured at 25 ℃ at a shear rate of 1 (1/s). The resulting composition was used in the following experiment. In addition, with respect to pepper and sesame, a plunger having a diameter of 3mm was used in a creep deformation meter (RE 2-3305B manufactured by SHANYOU Co., ltd.) and fracture strength analysis was performed at a storage interval of 0.01 second and a measuring speed of 0.1 mm/second. When the deformation ratio at an arbitrary measurement point is X%, the stress is yN, and the deformation ratio at the next measurement point is X% and the stress is yN, (Y-Y)/(X-X) (the value obtained by dividing the difference (N) between the loads at successive measurement points by the difference (%) in deformation ratio) is differentiated to calculate the value (N/%). The minimum value of a value obtained by differentiating a load having a deformation ratio of 50% or less and the maximum value of a value obtained by differentiating a load having a deformation ratio of 2% or less are shown below: pepper (-106.6N/% and 1.3N/%), sesame (-5.16N/% and 0N/%). Further, as a result of measuring the bulk densities, 56g/100mL of pepper, 51g/100mL of sesame and 10.6g/100mL of the special salt were obtained. The amounts of the respective components in the table are expressed by mass ratio.

[ Table 4-1]

[ tables 4-2]

2-2 evaluation of separation stability

40g of the spice sauce composition of example and comparative example was filled in a 50mL Falcon tube, and the surface was flattened and stored at 40 ℃ for 2 weeks. Then, the amount of the separated liquid fat or oil on the surface layer was observed for each composition, and evaluated as good when the width was less than 25mm and evaluated as "poor" when the width was 25mm or more.

2-3 evaluation of suitability for production

40g of the spice sauce compositions of examples and comparative examples were each charged into a 50mL Falcon tube and stored at 25 ℃ for 12 hours. Then, the degree of dispersion of the food materials was observed for each composition, and the amount of separated liquid fat and oil on the surface layer was observed, and evaluated as good when the width was less than 40mm and evaluated as "x" when the width was 40mm or more.

2-4 evaluation of spice flavor

Please refer to 4 panelists who consumed the spice sauce compositions of the examples and comparative examples, respectively, and evaluated the flavor of the food material in terms of o (strong spice feeling) and x (weak spice feeling) for each composition.

2-5 evaluation of taste of food Material (sensory evaluation of creaky feeling)

Please refer to 4 panelists to eat the spice sauce seasoning compositions of examples and comparative examples, respectively, and for each composition, the taste of the food material was evaluated as o (strong creaky feeling) and x (weak creaky feeling).

2-6 evaluation of mouth solubility

The spice sauce seasoning compositions of examples and comparative examples were evaluated by 4 panelists for excellent meltability in mouth (good meltability in mouth),. Smallcircle (good meltability in mouth),. DELTA (poor meltability in mouth) and. Times (poor meltability in mouth) of each composition, respectively.

2-7 evaluation of Thick feeling

The spice sauce seasoning compositions of examples and comparative examples were evaluated by 4 panelists for the richness of each composition, i.e., for "good richness" (thick feeling), for "Δ" (not referred to as "no-rich feeling"), and for "no-rich feeling", which were not suitable as products.

2-8. Results

The evaluation results of the spice sauce seasoning compositions of examples and comparative examples are shown in tables 5-1 and 5-2 below.

When the SFC of the crude fat component at 25 ℃ of the spice sauce seasoning composition was 0.5% and the viscosity at 25 ℃ and shear rate 1 (1/s) was 1776mPa · s (comparative example 4), separation of liquid fat and oil was observed on the surface layer after storage, and it was confirmed that the separation stability was poor.

When the SFC of the crude fat component at 25 ℃ of the spice sauce seasoning composition was 0% and the viscosity at 25 ℃ and the shear rate 1 (1/s) was not measured due to precipitation of the compounded components (comparative example 5), it was confirmed that separation of liquid fat and oil on the surface layer and lack of separation stability were observed, and precipitation, uneven dispersion and the like of the food material were observed immediately after production, and thus production suitability was poor. In addition, the flavor and taste were not persistent, and the feeling of richness was not felt.

When 10 mass% of water was contained (comparative examples 6 and 7), it was confirmed that the texture of the food material was poor.

When the amount of extremely hydrogenated fat and oil was large (20.59 mass% to 20.83 mass% in fat and oil) (comparative example 8,9), it was confirmed that the fat and oil had poor mouth solubility.

On the other hand, the extremely hydrogenated oil and fat contained in the oil and fat in an amount of 19 mass% or less, and contained no water, and the spice sauce seasoning compositions (examples 36 to 47) having the SFC of more than 0.5% and the viscosity of 2000mPa · s or more were confirmed to have high separation stability without separation of liquid oil and fat after various storage, and were confirmed to have good production suitability without precipitation or uneven dispersion of food materials. In addition, any of the compositions had good mouthfeel, flavor, and taste persistence of the food material, and a thick feeling was felt.

[ Table 5-1]

[ tables 5-2]

The above results indicate that a food material containing 1 mass% or more of a food material having a value obtained by differentiating a load of 50% or less of a deformation ratio obtained by using a creep meter under the above predetermined conditions, having a minimum value of less than-2N/%, a maximum value of a value obtained by differentiating a load of 2% or less with respect to the deformation ratio, having a maximum value of 0N/% or more, a solid fat and oil contained in 30 mass% or more of the fat and oil and/or a highly hydrogenated fat and oil contained in the fat and oil being 0 mass% or more and 19 mass% or less, and water in an amount of 0 mass% or more and less than 10 mass%, and an SFC of a raw fat component exceeding 0.5% or more and 25 ℃ at 25 ℃ and a viscosity of 2000mPa · s or more at a shear rate of 1 (1/s) can give a good texture (for example, a crunch feeling and the like) of the food material blended when the food material is directly consumed without heating, and that the food material is not easily precipitated during production, transportation or storage, and is not uniformly dispersed and has good separation stability and high.

[ experiment 3]

3-1 preparation of spice sauce seasoning composition

Each spice sauce seasoning composition was produced by mixing the ingredients according to the composition shown in table 6 below, heating and mixing to 80 ℃ to warm, and then cooling and mixing to 5 ℃. As the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (Sun chemical Co., ltd)) was used. The viscosity represents a value measured at 25 ℃ at a shear rate of 1 (1/s). The resulting composition was used in the following experiment. The amounts of the respective components in the table are shown by mass ratio, and the respective test results are also described.

[ Table 6]

3-2 evaluation of separation stability

40g of the spice sauce composition of example and comparative example was filled in a 50mL Falcon tube, and the surface was flattened and stored at 40 ℃ for 2 weeks. Then, the amount of the separated liquid fat or oil on the surface layer was observed for each composition, and evaluated as good when the width was less than 25mm and evaluated as "poor" when the width was 25mm or more.

3-3 evaluation of extrudability

The spice sauce seasoning compositions of examples and comparative examples were each filled in a flexible tube-shaped container (95 mL, 8mm diameter) and stored at 4 ℃ for one week. Thereafter, the panelists were asked to squeeze each composition from the tube with fingers, and the extrudability was evaluated as. Circlein (easy extrusion),. Smallcircle (easy extrusion),. DELTA. (force or little leakage at the time of extrusion),. Times. (difficult extrusion or leakage).

3-4 evaluation of mouth solubility

Please refer to the spice paste seasoning compositions of examples and comparative examples, which were eaten by 4 panelists, respectively, and the mouth-solubility of each composition was evaluated as "excellent" (very good mouth-solubility), "good" (very good mouth-solubility), "delta" (poor mouth-solubility) and "x" (poor mouth-solubility, unsuitable for use as a product).

3-5 evaluation of spice feel

The flavor of the spices was evaluated by 4 panelists who consumed the spice sauce seasoning compositions of the examples and comparative examples, respectively, as "very good (strong spice feel)," good (spicy feel), "Δ (insufficient but spicy feel)," and "poor" (weak spicy feel) for each composition.

3-6. Results

The spice sauce composition of comparative example 10, which did not contain solid fat and crude fat components and had an SFC (25 ℃) of 0.5%, was observed to have separation of liquid fat on the surface layer after storage, and it was confirmed that the separation stability was poor. Further, the composition of comparative example 10 was not easily extruded (taken out) from the flexible tube container after filling, had an insufficient smooth feeling, and was observed to cause liquid leakage due to separation of the liquid fat.

On the other hand, the spice sauce seasoning compositions of examples 53 to 63, which contained solid fats and oils and coarse fat components and had SFC (25 ℃) exceeding 0.5%, were confirmed to have high separation stability, with no separation of liquid fats and oils observed in the surface layer after storage. It was also confirmed that the compositions of examples 53 to 63 were extrudable from the filled flexible tube containers and had a sufficient smooth feel.

The above results show that a spice sauce seasoning composition comprising a spice, an oil and fat, and an oil-based thickener, containing water in an amount of 0 mass% or more and less than 10 mass%, containing a solid oil and fat in an amount of more than 0 mass% and less than 50 mass%, and containing a crude fat component, having an SFC of more than 0.5% at 25 ℃, has high separation stability, and has good mouth solubility and a spice feel. In addition, the composition was easy to squeeze out with a finger when filled in a flexible container, and was confirmed to be convenient to use.

[ experiment 4]

4-1 preparation of spice sauce seasoning composition

Each of the ingredients was mixed according to the compositions shown in tables 7-1 and 7-2 below, heated and mixed to 80 ℃ and then cooled and mixed to 5 ℃ to produce each of the spice sauce seasoning compositions. As the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (Sun chemical Co., ltd)) was used. The viscosity represents a value measured at 25 ℃ at a shear rate of 1 (1/s). The resulting composition was used in the following experiment. The amounts of the respective components in the table are shown by mass ratio, and the respective test results are also described.

[ Table 7-1]

[ tables 7-2]

4-2 evaluation of separation stability

40g of each of the spice sauce seasoning compositions of examples and comparative examples was filled in a 50mL Falcon tube, and the surface was leveled and stored at 40 ℃ for 2 weeks. Then, the amount of the separated liquid fat or oil on the surface layer was observed for each composition, and evaluated as good when the width was less than 25mm and evaluated as "poor" when the width was 25mm or more.

4-3 evaluation of mouth solubility

Please refer to the spice paste seasoning compositions of examples and comparative examples, which were eaten by 4 panelists, respectively, and the mouth-solubility of each composition was evaluated as "excellent" (very good mouth-solubility), "good" (very good mouth-solubility), "delta" (poor mouth-solubility) and "x" (poor mouth-solubility, unsuitable for use as a product).

4-4 evaluation of spice feeling

Please refer to 4 panelists who consumed the spice sauce compositions of the examples and comparative examples, respectively, and evaluated the flavor of the spices as "very good" (strong spice feel), "good" (good spice feel), "delta (insufficient, but not sufficient)," and "x" (weak spice feel) for each composition.

4-5. Results

When the SFC of the crude fat component at 25 ℃ without the solid fat and oil and the spice sauce seasoning composition was 0.5% (comparative example 11), separation of liquid fat and oil was observed on the surface layer after storage, and it was confirmed that the separation stability was poor.

On the other hand, the spice sauce seasoning compositions (examples 64 to 77) containing solid oils and fats and having an SFC of more than 0.5% did not cause separation of liquid oils and fats after storage, and were confirmed to have high separation stability. This result indicates that SFC of the crude fat component affects the separation stability of the spice sauce seasoning composition.

4-6 influence of heating temperature on spice feel

The ingredients were mixed according to the composition shown in table 8 below, and mixed without heating or heated and mixed to 60 ℃, 80 ℃, 100 ℃, 120 ℃, 140 ℃ or 160 ℃ to a temperature, followed by cooling and mixing to 5 ℃, thereby producing each spice sauce seasoning composition. As the oil thickener, a polyglycerin fatty acid ester (product name: TAISET AD (Sun chemical Co., ltd)) was used. The amounts of the respective components in the table are expressed by mass ratio.

[ Table 8]

Please refer to 4 panelists who each consumed the prepared spice sauce composition, and the flavor of each spice was evaluated as "very good" (strong spice feel), "good" (spicy feel), "Δ (spicy but insufficient), and" x "(weak spice feel).

The results are shown in table 9 below. In the production of the spice sauce composition, no favorable spice flavor was perceived in any of the spices in the obtained composition without heating. On the other hand, the composition obtained by heating to 60 to 80 ℃ and warming up had a good flavor unlike the composition obtained without heating. Furthermore, the composition obtained by heating to 100 to 140 ℃ gives a cooked sensation, an increased flavor, and a particularly good flavor.

In particular, when the spice is pepper, the pepper can be heated at 60 ℃ to a temperature to reduce the dust sensation of pepper and impart a fresh flavor, and when the pepper is heated at 100 ℃ to a temperature to eliminate the dust sensation of pepper and impart a cooking flavor. On the other hand, the composition obtained by heating at 160 ℃ to a temperature was perceived as scorched. In addition, when the spice is hot pepper, the green flavor is slightly weakened by heating at 60 ℃ to a temperature, and the sweet flavor can be imparted to the hot pepper, and the strong sweet baking flavor can be imparted by heating to a temperature exceeding 100 ℃. In addition, when the spice is onion, the raw flavor can be reduced by heating at 60 ℃, the flavor with cooking feeling can be given by heating at 80 ℃, and the aromatic baked flavor can be given by heating at 100 ℃.

[ Table 9]

From the above results, it was confirmed that in the production of a spice sauce seasoning composition containing a spice and an oil and fat and having an SFC of a crude fat component at 25 ℃ of 0.5%, a spice sauce seasoning composition having high separation stability, good mouth solubility, and good flavor and body of a spice can be obtained by heating and mixing at 60 ℃ or higher.

Claims (12)

1. A spice sauce seasoning composition comprising: 1 to 70 mass% of a spice; 30 to 99% by mass of a fat or oil containing more than 0% by mass and less than 50% by mass of a solid fat or oil; 0% by mass or more and less than 10% by mass of water; and 0.1 to 69 mass% of a water-soluble powder raw material, wherein the SFC of the crude fat component of the spice paste seasoning composition exceeds 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is 2000 to 1000 mPas.

2. The composition according to claim 1, wherein the amount of the extremely hydrogenated fat or oil contained in the fat or oil is 0% by mass or more and 19% by mass or less.

3. The composition of claim 1 or 2, further comprising an oil-based thickener.

4. The composition according to claim 3, wherein the oil-based thickener is a polyglycerin fatty acid ester.

5. The composition according to any one of claims 1 to 4, wherein the water-soluble powder material is 1 or more than 2 powder materials selected from the group consisting of common salt, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, soft sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid.

6. The composition according to any one of claims 1 to 5, wherein the spices are 1 or more than 2 kinds of spices selected from the group consisting of pepper, sesame, capsicum, garlic, onion, japanese pepper, zanthoxylum, and ginger.

7. A method for manufacturing a spice paste seasoning composition, comprising the steps of: mixing 1 to 70 mass% of a spice, 30 to 99 mass% of an oil or fat, 0 to 10 mass% of water, and 0.1 to 69 mass% of a water-soluble powder material, wherein the solid oil or fat contained in the oil or fat is more than 0 mass% and less than 50 mass%; the SFC of the crude fat component of the spice sauce seasoning composition is made to exceed 0.5% at 25 ℃, and the viscosity at 25 ℃ and at a shear rate of 1 (1/s) is made to be 2000 mPas-1000 pas.

8. The production method according to claim 7, wherein the amount of the extremely hydrogenated fat or oil contained in the fat or oil is 0% by mass or more and 19% by mass or less.

9. The manufacturing method according to claim 7 or 8, further comprising a step of mixing an oil-based thickener.

10. The production method according to any one of claims 7 to 9, wherein the oil-based thickener is a polyglycerin fatty acid ester.

11. The production method according to any one of claims 7 to 10, wherein the water-soluble powder material is 1 or more than 2 powder materials selected from the group consisting of salt, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, soft sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid.

12. The method according to any one of claims 7 to 11, wherein the spices are 1 or 2 or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, japanese pepper, prickly ash and ginger.