JP2002320462A - Jelly-like seasoning containing solid and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a jelly-like seasoning containing a solid, having moderate liquidity when being taken out from a tubular container, enabling putting on a food material fragment-like edible solid in a condition of being almost uniformly dispersed, and even afterwards, presenting jelly-like form without causing separation and precipitation and also having a soft and new palatability that the edible solid melts and uniformly scatters in the mouth when eaten. SOLUTION: This jelly-like seasoning is obtained by including a seasoning, glucomannan and a gelling agent having as the ingredient one kind or at least two kinds of glucomannan reactive polysaccharides selected from among xanthan gum, locust bean gum, carrageenan, gellan gum and other glucomannan reactive polysaccharides; wherein fragment-like edible solid is formulated with a jelly-like seasoning at a gelling strength of 10-80 g/cm<2> so as to almost uniformly scatter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jelly-like seasoning containing an edible solid and a method for producing the same, and more particularly, to a jelly-like seasoning having a proper fluidity when taken out of a tube-like container. The edible solids can be placed on the food in a state of being substantially evenly dispersed, and then separated or present in a jelly-like state that does not settle.In addition, the edible solids dissolve in the mouth when eaten and become edible in the mouth. TECHNICAL FIELD The present invention relates to a jelly-like seasoning containing a solid substance having a new texture and being uniformly dispersed, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, seasonings include powders, granules or granules such as pepper, salt and sugar, liquids such as soy sauce and mirin, and pastes such as mayonnaise and ketchup. There are things. These seasonings are intended to add a desired flavor to a food material by, for example, being added to the food material and penetrating into the food material.

[0003]

By the way, these powdery, granular, granular, liquid, and semi-liquid seasonings are suitable for conventional cooking methods, but are used for fast food, standing food, etc. Have a problem that they are easily scattered or spilled and are difficult to handle. In addition, these conventional seasonings, except for paste-like ones such as mayonnaise and ketchup, have made it difficult to season foodstuffs one by one. Further, as a seasoning in which a liquid and edible solids are blended, for example, dressings, sauces and the like already exist, but these seasonings are based on the apparent specific gravity of the blended solids. Since it precipitates on the bottom and floats on the surface of the seasoning, it is necessary to shake the container when using it, and it is necessary to stir, and even with such stirring, it is not always necessary to mix the edible solids in the seasoning. There is a problem that cannot be uniformly applied to the food.

The present invention has been made in view of the above-mentioned problems of the conventional seasonings, and has a modest fluidity when taken out of a tube-shaped container. It can be placed on food ingredients and has a jelly-like shape that does not separate or settle afterwards, and has a soft new texture that dissolves when eaten and edible solids are uniformly dispersed in the mouth An object of the present invention is to provide a jelly-like seasoning containing a solid and a method for producing the same.

[0005]

In order to achieve the above object, the present invention provides a jelly-like seasoning comprising a seasoning, glucomannan and xanthan gum, locust bean gum, carrageenan, gellan gum, and other glucomannan-reactive polysaccharides. A gelling agent having one or more glucomannan-reactive polysaccharides selected from the group consisting of:
It is characterized in that edible solids in the form of strips are substantially uniformly dispersed in a jelly-like seasoning having a gel strength of 10 to 80 g / cm ² .

Here, the “gel strength” refers to the plunger 8
mmφ, using a rheometer with a range width of 0 to 2 kg,
At a rising speed of the sample stage of 60 mm / min, the plunger is 25 m into a jelly-like seasoning having a temperature of 5 ° C. and a thickness of 30 mm.
Indicates the maximum load when the vehicle enters m.

This jelly-like seasoning contains a seasoning and a gelling agent containing glucomannan and a glucomannan-reactive polysaccharide as constituents, and has a gel strength of 10 to 80 g / c.
m ^2, and the are those exhibiting jelly, Therefore, there is moderate flowability upon removal from the tubular container,
The edible solids in the form of strips can be placed on the food in a state of being substantially uniformly dispersed, and after that, they have a jelly-like shape that does not separate or settle, and melts when eaten and melts in the mouth. The edible solids become evenly dispersed.

In recent years, a large number of highly elastic jelly-like foods containing glucomannan have been commercialized. When manufacturing this jelly-like food, glucomannan is mixed with water and then heated. In this way, glucomannan is swollen, another gelling agent is added thereto, and if necessary, further heated and cooled to fill a required container. If this method for producing a jelly-like food is applied to the production of the jelly-like seasoning of the present invention having a gel strength that is much smaller than that of a conventional jelly-like food, glucomannan has a lumpy state from the characteristics of glucomannan. That is, it was difficult to produce a uniform jelly-like seasoning, which was easily formed into a granular mass.

Therefore, in the method for producing a jelly-like seasoning of the present invention, one or more glucomannans and one or more selected from xanthan gum, locust bean gum, carrageenan, gellan gum, and other glucomannan-reactive polysaccharides are used. In a state where a gelling agent containing a glucomannan-reactive polysaccharide as a constituent component is suspended in a non-soluble liquid such as ethyl alcohol, it is dispersed in the liquid seasoning in addition to the liquid seasoning, and in the form of flakes. Add edible solids of
Then, by heating and stirring, the edible solids are mixed so that the gel strength is substantially uniformly dispersed is 10 to 10.
A jelly-like seasoning of 80 g / cm ² is obtained.

This method for producing a jelly-like seasoning comprises a liquid seasoning in which a gelling agent containing glucomannan and a glucomannan-reactive polysaccharide as components is suspended in a non-soluble liquid such as ethyl alcohol. Along with dispersing in the liquid seasoning in addition to the ingredients, add edible solid flakes,
Then, since the mixture is heated and stirred, glucomannan is hardly formed into lumps, bubbles are not mixed, and a high-quality jelly-like seasoning in which strip-shaped edible solids are substantially uniformly dispersed is produced. be able to.

In this case, the heating can be carried out by Joule heat generated by passing electricity directly to the raw material while transporting the raw material in which the gelling agent is uniformly dispersed in the liquid seasoning.

This makes it possible to heat the entire raw material rapidly and simultaneously, thereby making it possible to uniformly heat the glucomannan. , A high-quality jelly-like seasoning can be produced.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a jelly-like seasoning containing a solid and a method for producing a jelly-like seasoning of the present invention will be described.

The jelly-like seasoning containing the solid matter of the present invention comprises:
Seasoning, glucomannan and xanthan gum, loca
Stobe gum, carrageenan, gellan gum, and others
One or two selected from glucomannan-reactive polysaccharides
Consists of more than one glucomannan-reactive polysaccharide
And a gelling agent, and has a gel strength of 10 to 80 g / cm. ^Two
Edible solids in the form of strips
It is blended so as to be dispersed in one. Edible solid to be blended
As an object, a flat or three-dimensional object with a long side of 1 to 10 mm
In particular, those having a long side of about 5 mm are suitable.
The content is determined by physical properties and flavor, but is 0.01 to 1%.
0% by weight is suitable. And the edible solids to mix
Specifically, specifically, ginger, wasabi, myogyo, shiso or
Citrus peel such as peppercorn or leaves, citron, sudachi, mandarin orange
Or herbs such as pulp, parsley, basil, sesame, co
Vegetables such as pulp, onion, tomato, etc.
Nuts such as almonds, walnuts, cherry prawns, dried scallops, kelp
Use cloth, cherry blossoms, autumn leaves, etc. flowers or leaves, peppers, etc.
Can be used alone or, if necessary,
Combine and use the appropriate size
To use. By the way, the apparent specific gravity of these edible solids
Is, for example, 1.00 of dried leaves of blue perilla, grated grated
Ginger 0.90, roasted white sesame 0.86, yuzu skin
0.86 dried material, 0.83 chopped onion, basil
The dry matter of leaves is 0.83.

On the other hand, the seasoning used for the jelly-like seasoning is not particularly limited, but includes ordinary dressings, common vinegar, sashimi soy sauce, mentsuyu, yakiniku sauce, Worcester sauce, and other general seasonings. Sugar, vinegar,
Various seasonings such as soy sauce, mirin, sake, etc., citrus fruit juice such as sudachi, yuzu, kabosu, and daidai, extracts such as bonito, kelp, chicken, beef, flavored vegetables, etc., spices, sesame, fruit and other seasonings, milk A liquid seasoning appropriately blended with products and the like can be used.

As the gelling agent, glucomannan and xanthan gum (Xanthomonas campestris)
), Locust bean gum (a polysaccharide obtained from the endosperm of the seeds of the carob tree, a perennial evergreen in the legume family), carrageenan (a seaweed (red algae))
From polysaccharides), gellan gum (cells (Pseudomo
nas elodea), and one or more glucomannan-reactive polysaccharides selected from other glucomannan-reactive polysaccharides. Here, xanthan gum mainly acts to promote gelation by reacting with glucomannan, locust bean gum acts to increase water retention, and carrageenan uses paste-like seasonings such as grilled meat and sesame as seasonings. Gellan gum has the effect of improving the texture (smoothness) and the effect of increasing the fluidity.

By mixing these gelling agents in an amount of about 0.1 to 1.0% by weight, the desired gel strength can be reduced to 10%.
It was confirmed that a jelly-like seasoning having a jelly-like shape could be obtained at a pressure of 80 g / cm ² .

Next, a method for producing the jelly-like seasoning containing the solid matter will be described based on the production flow shown in FIG.

This yuzu flavored jelly-like seasoning is
To the concentrated soy sauce diluted with water, add vinegar, sugar, liquid sugar, citrus, citron, salt, bonito, kelp, chicken, flavored vegetables, etc., and seasonings such as citric acid, stir and dissolve,
If necessary, correct the liquid volume. Then, to this liquid seasoning, a predetermined amount of an edible solid such as a leaf of blue perilla or a dried product thereof, a peel of citron or a dried product thereof is added (first step). The edible solid may be added any time before the fourth step of heating and stirring.

Next, in another container, glucomannan and xanthan gum, locust bean gum, carrageenan,
One or more glucomannan-reactive polysaccharides selected from gellan gum and other glucomannan-reactive polysaccharides (in the present embodiment, three types of xanthan gum, locust bean gum and gellan gum) are used as constituents. The gelling agent and 95% by weight ethyl alcohol as a non-soluble liquid are mixed and stirred (second step). In this case, the insoluble liquid is used in an amount of at least 2 times, preferably at least 4 times the weight of the gelling agent. In this way, the mixture obtained by mixing and stirring the gelling agent and ethyl alcohol as the non-soluble liquid is in a suspended state because the gelling agent does not dissolve in ethyl alcohol. It should be noted that the first step and the second step do not have any particular order, and both steps can be performed simultaneously in parallel.

As described above, the gelling agent obtained in the second step, which is suspended in the insoluble liquid, is added to the liquid seasoning obtained in the first step, and the gelling agent is added to the liquid seasoning. Disperse in the seasoning (third step). In this case, the liquid seasoning obtained in the first step is set at a normal temperature, preferably in a temperature range of 0 to 30 ° C., and the gelling agent is added to the liquid seasoning in an ungelled state. Be distributed. At this time, the gelling agent suspended in ethyl alcohol as a non-soluble liquid comes into contact with the water contained in the liquid seasoning via the ethyl alcohol, so that the gelling agent comes into direct contact with the water. Compared to the case, the time for the gelling agent to swell with moisture can be delayed, the glucomannan is less likely to be lumpy, and the gelling agent can be uniformly dispersed in the liquid seasoning. Become. The stirring device used in the third step (the same applies to the fourth step described later) is not particularly limited, but the entire inside of the tank including the tank bottom of the stirring tank 1 as shown in FIG. 21, 22, 2 slidably in contact with the bottom of the stirring tank 1 for forcibly and uniformly stirring
3 and 24, a bottom stirring blade 2 rotated by an oblique rotation shaft 20, and a disk 31 formed with a projection 32 for crushing a lump-shaped gelling agent by a shearing action at a lower end, and a vertical rotation. A stirrer provided with the auxiliary stirring blade 3 rotated by the shaft 30, the heating mechanism 4, and the temperature sensor 5 can be suitably used. Then, by rotating the oblique rotation shaft 20 and the vertical rotation shaft 30 together, the glucomannan does not become lumpy and the gelling agent is uniformly dispersed in the liquid seasoning.

Then, after the gelling agent is uniformly dispersed in the liquid seasoning, the gelling agent swollen with water is gelled by stirring while heating, and thereafter, If necessary, cool down to a predetermined temperature (fourth step). In this case, the heating temperature is
Preferably, the temperature is set to be in the range of 80 to 90 ° C. so that the gelling agent gels in a state of being uniformly dispersed in the liquid seasoning. Further, the stirring device used in the fourth step is not particularly limited, but may be a third stirring device.
The stirring device used in the process can be continuously used. At this time, the vertical rotation shaft 30 is not driven to rotate.

Thereafter, the gelling agent is gelled, and the jelly-like seasoning in which the edible solids are substantially uniformly dispersed is heated to a temperature at which gel strength hardly appears, specifically 50 ° C. or higher, preferably 60 ° C. or more. While maintaining the temperature at 70 ° C., the product is filled into a predetermined tubular container or bag to complete the production (fifth step).

The jelly-like seasoning containing the edible solids having a yuzu flavor obtained in this manner is shown in Table 1. As shown in FIG. 1, it has a gel-like property with a gel strength of 16 g / cm ² , has an appropriate fluidity when taken out from a tube-like container filled with a jelly-like seasoning, and has a strip-like edible property. The solids can be placed on the food in a state of being substantially evenly dispersed, and after that they have a jelly-like shape that does not separate or settle, and also melt when eaten, and the edible solids are evenly distributed in the mouth Was confirmed to be dispersed.

[0025]

[Table 1]

In this case, the gel strength and quality characteristics of the jelly-like seasonings shown in Table 1 were measured by the following methods. (1) Gel strength: plunger 8 mmφ, range width 0
Using a 2 kg rheometer, the plunger was heated at a temperature of 5 ° C. and a thickness of 30 mm at a rising speed of the sample stage of 60 mm / min.
It was expressed as the maximum load when 25 mm of the jelly-like seasoning was allowed to enter. (2) Jelly-like: In contrast to gelatin jelly, a state visually close to gelatin jelly is defined as +++, and evaluated in five steps (++, ++, +, ±,-) (the more +, the closer to gelatin jelly). expressed. (3) Fluidity: The degree to which the jelly-like seasoning can be easily extruded with one hand from a flexible tubular container filled with the jelly-like seasoning is evaluated in five steps (++, ++, ++,
±,-) (the more +, the better the fluidity). (4) Texture: In contrast to gelatin jelly, the spread of the taste when put in the mouth is close to gelatin jelly as +++, and it is evaluated on a 5-point scale (++, ++, +, ±,-) (+ The more it approximates the gelatin jelly). (5) Water separation: expressed by a three-step evaluation (-, ±, +) (-: no water separation, +: water separation). (6) Evaluation points: For five-level evaluation, +++: 3 points,
++: 2 points, +: 1 point, ±: 0 point,-: -1 point For three-level evaluation,-: 1 point, ±: 0 point, +: -1 point are given, and the total is evaluated. And The evaluation was conducted by five panelists in charge of research and development at Nippon Maruten Shoyu Co., Ltd.

With respect to the jelly-like seasoning having a yuzu flavor, in addition to the above, examples in which the mixing ratio of the gelling agent was changed are shown in Table 1 below.
o. 2 and No. 3, as in the above,
The gel strength is 23 g / cm ² and 74 g / cm ² , respectively.
It exhibits a jelly-like shape, shows good fluidity, has a moderate fluidity when taken out of a tube-shaped container filled with a jelly-like seasoning, and disperses flake-like edible solids almost uniformly. It can be placed on foodstuffs in a state where it has not been separated and has a jelly-like shape that does not separate and precipitate, and it dissolves when eaten and edible solids are evenly dispersed in the mouth It was confirmed.

Further, in addition to the above Example 1 (N in Table 1)
o. No. 1 in Table 1 also shows jelly-like seasonings having a sashimi soy sauce flavor, a grilled meat sauce flavor, a sesame flavor, and a chicken consomme flavor produced by the same method as the method for producing the yuzu-flavored jelly-like seasoning of 1). 4 to No. 4 As shown in FIG. 13 (all show examples in which the mixing ratio of the gelling agent was changed), the gel strength was 12 g / cm ^{2 to} 80 g / c as in Example 1.
m ^{2, and} the are those exhibiting jelly-like, show good fluidity, has moderate fluidity upon removal from the tubular container filled with the jelly-like seasoning, jelly when placed on the food It was confirmed that it melted and spread into the mouth when eaten.

[0029]

Next, examples of the jelly-like seasoning of the present invention will be described in more detail. Various raw materials were mixed at room temperature of 30 ° C. or less, and a gelling agent was dispersed according to the test groups in Table 2 to prepare a stock solution. Table 3 shows the characteristic values of each test plot. As the edible solid, dried citron peel or dried green perilla leaf was used. In each case, the long side was about 5 mm, and the dried product of the peel of yuzu was square and the dried product of the leaves of blue perilla was flat. This edible solid was added as one of various seasoning raw materials when a stock solution of a liquid seasoning was prepared. The edible solid is 0.01 to 10 of the jelly seasoning.
%, Particularly preferably 0.05 to 0.1% by weight. This stock solution was heated at 85 ° C. for 10 minutes to gel, and the following test was performed. As the gelling agent, glucomannan, xanthan gum, locust bean gum and gellan gum were used. The gelling agent concentration was prepared by sequentially changing the mixing ratio of the four types without changing. The gelled gel liquid exhibited a sol state at a high temperature (80 ° C.) and a gel state at an intermediate temperature (40 to 20 ° C.).

[0030]

[Table 2]

[0031]

[Table 3]

Here, the behavior of the edible solid in the sol-gel gel solution will be described. The gel solution was placed in a 200 mL beaker so as to be 60 mm from the bottom.
The mixture was kept at a constant temperature by keeping it at a constant temperature for 1 hour at each of 10 stages at 10 ° C. within a range of 0 ° C., and then stirring was stopped for 5 minutes. The movement was observed using a solid substance 20 mm below the liquid surface as a marker. The edible solid is in the form of a sol (80
℃), there are cases where the sedimentation occurs and cases where the sedimentation rises due to the difference in specific gravity. However, as can be seen in the test regions 3 to 5 in Table 3, when the viscosity is 52 cps or more, the edible solids reach both the top and bottom. And maintained a uniformly dispersed state. Moreover, 6
g / cm ² or higher gel strength (40-20
C), the uniform dispersion of the edible solids became more firm and immobile.

The production process of the jelly-like seasoning containing such edible solids is constituted by an apparatus equipped with a stirrer, in which a gelation reaction is carried out with stirring, and a container is filled with stirring. It should just be. The edible solid is uniformly dispersed as long as stirring is continued even when it is in a sol state at high temperatures. It shows that a uniform dispersion state can be maintained in the inside. The manufacturing process may be such that the whole container is cooled within 1 hour after filling, preferably within 20 minutes, and the method of cooling may be water or cold air as long as the food is taken into consideration. . Therefore, in the apparatus that fills the container with stirring as described above, if the gel strength is 6 g / cm ² or more, it is possible to commercialize the product while maintaining the dispersion.

In general, a suspended substance in a solution follows the physical principle of gravity or buoyancy. However, in a solution having a sol-gel state, if the gel strength is low, gravity or buoyancy causes the gel to have a high gel strength. The movement is restricted by the intermolecular force that forms the gel structure. The edible solids are expected to settle down by gravity when absorbed, and to have higher buoyancy if not absorbed, even though the apparent specific gravity is lighter than water. Therefore, in a sol-gel solution, edible solids follow the physical principle of gravity or buoyancy when the gel strength is low, but the intermolecular force that forms the gel structure prevails when the gel strength is high, It is trapped and fixed. In this case, if the gel strength is 6 g / cm ² or more, it is considered that the intermolecular force is superior.

A jelly-like seasoning containing an edible solid was produced from the components shown in Tables 4 and 5 below, and the obtained jelly-like seasoning was at room temperature, of course, up to about 50 ° C. The edible solids were dispersed in a substantially uniform state without moving. Then, even in the jelly-like seasoning placed in the transparent container, substantially uniform dispersion of the edible solid was visually observed. In the jelly-like seasoning obtained in this way, a seasoning and edible solids can be easily blended almost uniformly, and immediately before mixing to make it uniform as seen in a conventional seasoning, No operation such as stirring was required, and the operation was simple and favorable.

[0036]

[Table 4]

[0037]

[Table 5]

By the way, the heating of the raw material in which the gelling agent is uniformly dispersed in the liquid seasoning is performed by Joule heat generated by directly passing electricity to the raw material while transporting the raw material. it can. This heating method
The liquid seasoning obtained in the first step and the gelling agent suspended in the insoluble liquid obtained in the second step are, for example, transported in a tube (not shown) during transportation. As shown in FIG. 3, a raw material in which the gelling agent is uniformly dispersed in the liquid seasoning is mixed with a flange-like electrode 62a connected to a power source 63 at both ends of an insulator tube 61 as shown in FIG. , 62b are introduced into the arranged Joule heating device 6, and the electrodes 62 are transported through the insulator tube 61.
The raw material M is heated by Joule heat generated by passing electricity directly to the raw material M through the a and 62b. This makes it possible to uniformly heat the entire raw material M by causing it to generate heat rapidly and simultaneously, to prevent glucomannan from becoming lumpy, to prevent scorching, and to ensure uniformity and mixing of air bubbles while sterilizing. , A high-quality jelly-like seasoning can be produced. In addition, it is desirable to use an AC power supply as the power supply 63 of the joule heating device 6, and by controlling the AC power supply by an inverter, the power supply 63 is changed according to the properties of the raw material M, the amount of the raw material M transported in the insulator tube 61, and the like. The heating of the raw material M can be easily adjusted.

As described above, the jelly-like seasoning of the present invention and the method for producing the same have been described based on the embodiments. However, the present invention is not limited to the configuration described in the above-described embodiments, but departs from the spirit thereof. The configuration can be appropriately changed within a range not to be performed.

Since the jelly-like seasoning of the present invention is a jelly-like seasoning having a gel strength of 10 to 80 g / cm ^2, a strip-like seasoning compounded so as to be substantially uniformly dispersed in the seasoning is used. When placing the edible solids on the food, put them directly on the foods as they are, and once remove them from the container and add the desired type of strip-shaped edible solids as needed, add any amount, and stir. It is also possible to put on food ingredients, and even in the form of strip-shaped edible solids added later in this way, without sedimentation in the jelly-like seasoning, to maintain a substantially uniformly dispersed state Can be.

[0041]

The jelly-like seasoning containing a solid according to the present invention contains a seasoning and a gelling agent containing glucomannan and a glucomannan-reactive polysaccharide as constituents, and has a gel strength of 10 to 80 g. / Cm ² jelly-like seasoning, edible solids in the form of flakes are blended so as to be dispersed almost uniformly, and therefore have an appropriate fluidity when taken out of a tube-like container. The edible solids in the form of strips can be placed on the food in a state of being substantially uniformly dispersed, and after that, they have a jelly-like shape that does not separate or settle, and melts when eaten and melts in the mouth. Since the edible solids are uniformly dispersed, it has a soft and new texture, and it is hard to scatter and spill when placed on food or sandwiched between foods Easy to handle, one bite for food Since it is possible to seasoning, to fast food or buffet party such applications can be preferably used. In addition, since this jelly-like seasoning uses glucomannan and a glucomannan-reactive polysaccharide as a gelling agent, it is rich in dietary fiber, is low in calories, and provides a health-friendly seasoning. be able to.

The method for producing a jelly-like seasoning containing a solid according to the present invention comprises suspending a gelling agent comprising glucomannan and a glucomannan-reactive polysaccharide in a non-soluble liquid such as ethyl alcohol. In the turbid state, in addition to the liquid seasoning, it is dispersed in the liquid seasoning, and the edible solids in the form of flakes are added.Then, the mixture is heated and stirred. Hard to become
It is possible to produce a high-quality jelly-like seasoning in which strip-shaped edible solids are substantially uniformly dispersed without bubbles.

Further, the heating is carried out by Joule heat generated by flowing electricity directly to the raw material while transporting the raw material in which the gelling agent is uniformly dispersed in the liquid seasoning, so that the whole raw material can be rapidly and simultaneously heated. By generating heat, uniform heating can be achieved, glucomannan is less likely to be lumpy, not only scorching, but also sterilizing, uniform, and free from bubbles, a good jelly-like seasoning Can be manufactured.

[Brief description of the drawings]

FIG. 1 is a flow chart showing one embodiment of a method for producing a jelly-like seasoning containing a solid according to the present invention.

FIG. 2 is an explanatory diagram showing an example of a stirring device used for producing a jelly-like seasoning containing a solid material of the present invention.

FIG. 3 is an explanatory view showing an example of a joule heating device used for producing the jelly-like seasoning of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 stirrer 2 bottom stirring blade 3 auxiliary stirring blade 4 heating mechanism 5 temperature sensor 6 joule heating device

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tomoko Kosugi 672 Ibogawa-cho Handa, Hyogo Prefecture, Japan Inside Maruten Soy Sauce Co., Ltd. (72) Inventor Mayumi Sakitani Hyogo Prefecture Ibogawa-cho Handa 672 Nippon Maruten Soy Sauce Co., Ltd. (72) Inventor Shinzo Kawaguchi 672 Handa, Ibogawa-cho, Ibo-gun, Hyogo Prefecture F-term (reference) 4B041 LD01 LE07 LH07 LH08 LH10 LH16 LK29 LK50 4B047 LB02 LB09 LG30 LG43 LP05

Claims (3)

[Claims] 1. A seasoning and one or more glucomannan-reactive polysaccharides selected from glucomannan and xanthan gum, locust bean gum, carrageenan, gellan gum, and other glucomannan-reactive polysaccharides. Having a gel strength of 10 to
A jelly-like seasoning containing solids, wherein edible solids in the form of flakes are blended so as to be substantially uniformly dispersed in a jelly-like seasoning of 80 g / cm ² . 2. Gelation comprising one or more glucomannan-reactive polysaccharides selected from glucomannan and xanthan gum, locust bean gum, carrageenan, gellan gum, and other glucomannan-reactive polysaccharides as constituents. In a state in which the agent is suspended in a non-soluble liquid such as ethyl alcohol, and dispersed in the liquid seasoning in addition to the liquid seasoning, edible solids in the form of strips are added,
Then, by heating and stirring, the edible solids are mixed so that the gel strength is substantially uniformly dispersed is 10 to 10.
A method for producing a jelly-like seasoning containing solid matter, wherein a jelly-like seasoning of 80 g / cm ² is obtained. 3. The heating according to claim 2, wherein the heating is performed by Joule heat generated by flowing electricity directly to the raw material while transporting the raw material in which the gelling agent is uniformly dispersed in the liquid seasoning. A method for producing the jelly-like seasoning according to the above.