JP2004065179A - Method for producing paste-like seasoning sauce containing non-pregelatinized starch - Google Patents

Method for producing paste-like seasoning sauce containing non-pregelatinized starch Download PDF

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Publication number
JP2004065179A
JP2004065179A JP2002231990A JP2002231990A JP2004065179A JP 2004065179 A JP2004065179 A JP 2004065179A JP 2002231990 A JP2002231990 A JP 2002231990A JP 2002231990 A JP2002231990 A JP 2002231990A JP 2004065179 A JP2004065179 A JP 2004065179A
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JP
Japan
Prior art keywords
starch
seasoning sauce
sauce
seasoning
paste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2002231990A
Other languages
Japanese (ja)
Inventor
Takeshi Omori
大森 健
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ezaki Glico Co Ltd
Original Assignee
Ezaki Glico Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ezaki Glico Co Ltd filed Critical Ezaki Glico Co Ltd
Priority to JP2002231990A priority Critical patent/JP2004065179A/en
Publication of JP2004065179A publication Critical patent/JP2004065179A/en
Pending legal-status Critical Current

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  • Seeds, Soups, And Other Foods (AREA)

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing paste-like seasoning sauce to which the condition of being thick can simply be imparted by adding water thereto and carrying out heat-cooking or adding hot water thereto. <P>SOLUTION: In a production process of the seasoning sauce, sauce components are heated and mixed and cooked and then cooled and starch is added thereto to include non-pregelatinized starch in a sufficient amount. <P>COPYRIGHT: (C)2004,JPO

Description

【0001】
【産業上の利用分野】
本発明は、あんかけ、たれ、スープ等とろみの付与された食品を簡単に調理するための素材であるペースト状調味ソースの製造方法に関するものである。
【0002】
【従来の技術】
従来一般的であった調味ソースは製造工程中の加熱により一部もしくは全部のでん粉がα化されているため、水を加えて加熱調理するか熱水を加えて調理をしても十分なとろみ、良好な風味を付与できていなかった。さらに製造工程中の加熱によりでん粉がα化された場合、調味ソースの粘度が高くなりすぎて攪拌、容器への充填等製造工程において支障がでるため、十分な量のでん粉を配合できなかった。また製造工程において加熱殺菌を目的として、加熱処理温度よりもα化温度が高いでん粉を使用した調味ソースでは、でん粉のα化は防ぐことができるが、調理時に所定のとろみを付与するには高い温度で長時間加熱する必要がある為、簡単に短時間で調理することができない。
【0003】
【本発明が解決しようとする課題】
本発明は、このような従来の問題点の解決を目的として創出されたものであり、水を加えて加熱調理するか熱水を加えることにより簡単にとろみを付与することができるペースト状調味ソースの製造方法を提供することを目的とする。
【0004】
【課題を解決するための手段】
本発明において調味ソースの製造工程において加熱混合して炊き上げた後冷却し、でん粉を加えることでα化されていないでん粉を十分量含ませることができ、上記目的を達成した。
【0005】
【発明の実施の形態】
以下、本発明を詳細に説明する。
【0006】
本発明においてペースト状調味ソースとは水を加えて攪拌しながら加熱するか又は熱水を加えて攪拌することにより粘度がでてあんかけ、たれ、スープやこれらの類似品等とろみの付与された食品を調理するための素材である。
【0007】
本発明に使用されるでん粉はα化されていないものであればいかなるものでも良いが、製造において加熱混合(殺菌処理)して炊き上げた後冷却し、でん粉を加える為、乾燥処理した減菌でん粉や加工でん粉等の菌数の低いでん粉を用いることが望ましい。また加熱温度よりα化温度が高いでん粉を用いた場合、でん粉は製造工程の加熱時に添加しても実質的にα化されないが、調理時に加熱温度を高く、時間を長くする必要があり、簡単に調理することができず不適である。調味ソースのAwは微生物の増殖を抑制し、保存性を保持するため0.90以下がよく、好ましくは0.65〜0.88でこれにより好適な保存性が得られる。
【0008】
製造工程においてでん粉を添加する温度はでん粉のα化温度より低ければいかなる温度でもよいが、一般的に用いられるでん粉のα化温度は未加工のでん粉で60℃〜70℃、加工でん粉で50℃〜80℃である。従って、本発明においては80℃以下、より好ましくは50℃以下が望ましい。ここで加工でん粉としては、架橋でん粉、エーテル化でん粉、エステル化でん粉などがあげられる。
【0009】
でん粉の使用量は好ましくは3重量%(以下、%と略称する)〜50%、より好ましくは5%〜30%が望ましい。かかる原料の使用量が多いと調味ソースの粘度が高くなり、流動性が失われて、攪拌、容器への充填等製造工程において支障がでる。反対に、その使用量が少ない場合には、調理時に求めるとろみが十分得られない。
【0010】
本発明において、ペースト状調味ソースの粘度は1〜1000ポイズ(25℃でB型粘度計で測定、以下同じ)であることが望ましい。1ポイズ未満の場合、長時間保存時にでん粉が徐々に沈降分離してくることがあり、1000ポイズを越える場合、流動性が悪く、攪拌、容器への充填等製造工程において支障がでる。本発明における分散安定剤の種類及び割合は上記の粘度が得られる限り特に制限されるものではない。ここで分散安定剤としてアラビアガム、キサンタンガム、グアガム、ローカストビーンガム、ジェランガム等のガム類や微結晶セルロース等の不溶性固体が用いられる。
【0011】
【発明の効果】
本発明の製造方法によれば製造工程の攪拌、容器への充填が容易にでき、調理時に水を加えて加熱するか熱水を加えることにより簡単に短時間でとろみを付与することができるペースト状調味ソースが得られる。
【0012】
本発明を以下の実施例によって詳細に説明する。
【0013】
(実施例1)
淡口醤油35重量部(以下部と略称する)、グラニュー糖15部、畜肉エキス13部、食塩1.5部、調味料2部、キサンタンガム0.3部を十分攪拌後90℃で10分間加熱混合し50℃まで冷却後、α化していないリン酸架橋タピオカでん粉25部を添加し攪拌混合し、袋状容器に充填しあんかけソースを得た。このあんかけソースは粘度300ポイズ、Aw0.84であった。水150mlに得たあんかけソース30gを加えて攪拌しながら3分間加熱して得たあんかけはなめらかなで安定したとろみと良好な風味・香りを有するものであった。
【0014】
(実施例2)
コーンペースト35部、グラニュー糖13部、食塩6部、乳製品9部、乳糖4部、粉末調味料5部、オニオンエキス3部、ビーフエキス2.0部、ジェランガム0.1部を混合後95℃で10分間加熱攪拌し冷却後、減菌処理したコーンスターチ20部を添加し攪拌混合し、袋状容器に充填しコーンスープソースを得た。このソースは粘度200ポイズ、Aw0.80であった。コーンスープソース20gに熱湯150mlを注ぎよくかき混ぜて得たコーンスープはなめらかで安定したとろみと良好な風味・香りを有するものであった。
[0001]
[Industrial applications]
The present invention relates to a method for producing a paste-like seasoning sauce, which is a material for easily cooking foods with thickening such as sauce, sauce, and soup.
[0002]
[Prior art]
In conventional seasoning sauces, some or all of the starch is pre-gelatinized by heating during the manufacturing process, so it is thick enough to cook by adding water or cooking with hot water. The good flavor could not be imparted. Furthermore, when the starch is pregelatinized by heating during the manufacturing process, the viscosity of the seasoning sauce becomes too high, which hinders the manufacturing process such as stirring and filling into the container, so that a sufficient amount of starch cannot be blended. Moreover, in the seasoning sauce which uses the starch which has a pregelatinization temperature higher than the heat treatment temperature for the purpose of heat sterilization in the production process, it is possible to prevent the starch from being pregelatinized, but it is high to give a predetermined thickening during cooking. Because it is necessary to heat at temperature for a long time, cooking cannot be done easily in a short time.
[0003]
[Problems to be solved by the present invention]
The present invention was created for the purpose of solving such a conventional problem, and is a paste-like seasoning sauce that can be easily thickened by adding water and cooking or adding hot water. It aims at providing the manufacturing method of.
[0004]
[Means for Solving the Problems]
In the present invention, in the seasoning sauce production process, the mixture is heated and mixed, then cooled, and starch is added to allow a sufficient amount of starch that has not been pregelatinized to achieve the above object.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0006]
In the present invention, the paste-like seasoning sauce is heated with stirring with water, or added with hot water and stirred to add viscosity, dripping, soup, and similar products such as those with thickening. It is a material for cooking.
[0007]
The starch used in the present invention may be any starch that is not pregelatinized, but is heated and mixed (sterilized) in the production, cooked, cooled, and added to starch, so that it is sterilized by drying. It is desirable to use starch having a low bacterial count such as starch or processed starch. In addition, when starch that has a higher pregelatinization temperature than the heating temperature is used, the starch is not substantially pregelatinized even when added during heating in the production process, but it is necessary to increase the heating temperature during cooking and lengthen the time. It is not suitable for cooking. The seasoning sauce Aw is preferably 0.90 or less, preferably 0.65 to 0.88, in order to suppress the growth of microorganisms and maintain the storage stability.
[0008]
The temperature at which starch is added in the production process may be any temperature as long as it is lower than the pregelatinization temperature of starch, but the pregelatinization temperature of commonly used starch is 60 ° C to 70 ° C for raw starch and 50 ° C for processed starch. ~ 80 ° C. Therefore, in the present invention, it is desirable that the temperature is 80 ° C. or lower, more preferably 50 ° C. or lower. Here, examples of the processed starch include cross-linked starch, etherified starch, and esterified starch.
[0009]
The amount of starch used is preferably 3% by weight (hereinafter abbreviated as%) to 50%, more preferably 5% to 30%. If the amount of the raw material used is large, the seasoning sauce has a high viscosity and loses its fluidity, which hinders the manufacturing process such as stirring and filling into the container. On the other hand, when the amount of use is small, sufficient thickening cannot be obtained when cooking.
[0010]
In the present invention, the viscosity of the paste-like seasoning sauce is desirably 1 to 1000 poise (measured with a B-type viscometer at 25 ° C., the same shall apply hereinafter). If it is less than 1 poise, the starch may gradually settle and separate during storage for a long time, and if it exceeds 1000 poise, the fluidity is poor, and this hinders the production process such as stirring and filling into the container. The kind and ratio of the dispersion stabilizer in the present invention are not particularly limited as long as the above viscosity is obtained. Here, gums such as gum arabic, xanthan gum, guar gum, locust bean gum, gellan gum and insoluble solids such as microcrystalline cellulose are used as the dispersion stabilizer.
[0011]
【The invention's effect】
According to the production method of the present invention, a paste that can be easily stirred in a production process and filled into a container and can be easily thickened in a short time by adding water during cooking or heating or adding hot water. A seasoning sauce is obtained.
[0012]
The invention is illustrated in detail by the following examples.
[0013]
(Example 1)
35 parts by weight of light-mouthed soy sauce (hereinafter abbreviated as “parts”), 15 parts of granulated sugar, 13 parts of livestock meat extract, 1.5 parts of salt, 2 parts of seasoning and 0.3 part of xanthan gum are thoroughly heated and mixed at 90 ° C. for 10 minutes. After cooling to 50 ° C., 25 parts of phosphoric acid crosslinked tapioca starch, which was not pregelatinized, was added and mixed by stirring. The sauce had a viscosity of 300 poise and an Aw of 0.84. The sauce obtained by adding 30 g of the sauce to 150 ml of water and heating for 3 minutes with stirring was smooth and stable and had a good thickness and flavor.
[0014]
(Example 2)
95 ° C after mixing 35 parts corn paste, 13 parts granulated sugar, 6 parts salt, 9 parts dairy product, 4 parts lactose, 5 parts powdered seasoning, 3 parts onion extract, 2.0 parts beef extract, 0.1 part gellan gum After stirring for 10 minutes and cooling, 20 parts of sterilized corn starch was added, mixed by stirring and filled into a bag-like container to obtain a corn soup sauce. This source had a viscosity of 200 poise and an Aw of 0.80. Corn soup obtained by pouring 150 ml of hot water into 20 g of corn soup sauce and stirring well had a smooth and stable thickness and good flavor and aroma.

Claims (4)

製造工程において加熱、冷却後にでん粉を添加することを特徴とするα化されていないでん粉、調味料、水等を含み、水を加えて加熱調理するか熱水を加えることによりとろみを付与することができるペースト状調味ソースの製造方法。Adding non-pregelatinized starch, seasoning, water, etc., characterized by adding starch after heating and cooling in the production process, adding water and adding heat, or adding hot water To make paste-like seasoning sauce. でん粉の使用量が5〜30重量%である請求項1記載のペースト状調味ソースの製造方法。The manufacturing method of the paste-like seasoning sauce of Claim 1 whose usage-amount of starch is 5 to 30 weight%. 調味ソースの粘度が1〜1000ポイズである請求項1又は2記載のペースト状調味ソースの製造方法。The method for producing a paste-like seasoning sauce according to claim 1 or 2, wherein the seasoning has a viscosity of 1-1000 poise. 請求項1又は2又は3記載の製造方法を使ったペースト状調味ソース。A paste-like seasoning sauce using the production method according to claim 1, 2 or 3.
JP2002231990A 2002-08-08 2002-08-08 Method for producing paste-like seasoning sauce containing non-pregelatinized starch Pending JP2004065179A (en)

Priority Applications (1)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007151408A (en) * 2005-11-30 2007-06-21 Ajinomoto Co Inc Seasoning for steam convection oven cooking
JP2012010602A (en) * 2010-06-29 2012-01-19 Q P Corp Pasta sauce and method for producing the same
JP2012010601A (en) * 2010-06-29 2012-01-19 Q P Corp Packaged ingredient-containing liquid food product and method for producing the same
WO2012133570A1 (en) * 2011-03-31 2012-10-04 ハウス食品株式会社 Liquid or pasty food composition contained in container, and process for producing same
WO2012157571A1 (en) * 2011-05-13 2012-11-22 株式会社明治 Viscous nutritional composition
WO2012157574A1 (en) * 2011-05-13 2012-11-22 株式会社明治 Viscous nutritional composition
JP2013039101A (en) * 2011-08-19 2013-02-28 Shoda Shoyu Kk Concentrated liquid seasoning
JP2014060960A (en) * 2012-09-21 2014-04-10 House Foods Group Inc Packed frozen food composition
JP2014060977A (en) * 2012-09-21 2014-04-10 House Foods Group Inc Packed liquid or pasty food composition
JP2014073095A (en) * 2012-10-03 2014-04-24 House Foods Group Inc Production of packed liquid or pasty food compositions
JP2016208865A (en) * 2015-04-30 2016-12-15 アサヒグループ食品株式会社 Freeze-dried pasta and method for producing the same
JP2020124130A (en) * 2019-02-01 2020-08-20 日清食品ホールディングス株式会社 Method of manufacturing base for thick soup

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007151408A (en) * 2005-11-30 2007-06-21 Ajinomoto Co Inc Seasoning for steam convection oven cooking
JP2012010602A (en) * 2010-06-29 2012-01-19 Q P Corp Pasta sauce and method for producing the same
JP2012010601A (en) * 2010-06-29 2012-01-19 Q P Corp Packaged ingredient-containing liquid food product and method for producing the same
WO2012133570A1 (en) * 2011-03-31 2012-10-04 ハウス食品株式会社 Liquid or pasty food composition contained in container, and process for producing same
CN103561591A (en) * 2011-05-13 2014-02-05 株式会社明治 Viscous nutritional composition
WO2012157574A1 (en) * 2011-05-13 2012-11-22 株式会社明治 Viscous nutritional composition
CN103533852A (en) * 2011-05-13 2014-01-22 株式会社明治 Viscous nutritional composition
WO2012157571A1 (en) * 2011-05-13 2012-11-22 株式会社明治 Viscous nutritional composition
CN103561591B (en) * 2011-05-13 2016-09-07 株式会社明治 Has sticking alimentation composition
JP2017029168A (en) * 2011-05-13 2017-02-09 株式会社明治 Viscous nutritive composition
JP2013039101A (en) * 2011-08-19 2013-02-28 Shoda Shoyu Kk Concentrated liquid seasoning
JP2014060960A (en) * 2012-09-21 2014-04-10 House Foods Group Inc Packed frozen food composition
JP2014060977A (en) * 2012-09-21 2014-04-10 House Foods Group Inc Packed liquid or pasty food composition
JP2014073095A (en) * 2012-10-03 2014-04-24 House Foods Group Inc Production of packed liquid or pasty food compositions
JP2016208865A (en) * 2015-04-30 2016-12-15 アサヒグループ食品株式会社 Freeze-dried pasta and method for producing the same
JP2020124130A (en) * 2019-02-01 2020-08-20 日清食品ホールディングス株式会社 Method of manufacturing base for thick soup

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