JP2006280270A - Powdery seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdery seasoning made so that tasty components such as salt easily stick to salad food material such as lettuce even when simply sprinkled so as to be excellent in tasty effect. <P>SOLUTION: The powdery seasoning is sprinkled on the salad food material when used, and obtained by mixing at least powdery table salt with cold water swelling-type starch. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is a powdery seasoning used by sprinkling on a salad ingredient, and even if it is simply sprinkled, a taste ingredient such as salt easily stays on a salad ingredient such as lettuce and has a superior taste effect. About.

  As seasonings for various salads such as vegetable salad, potato salad, spaghetti salad and egg salad, liquid seasonings such as dressing and mayonnaise and powder seasonings such as salt and pepper are generally used.

  These seasonings are used by sprinkling the ingredients of the above salad, but in the case of liquid seasonings, the taste components in the seasonings are integrated with water, oil, etc., and the taste becomes uniform. In some cases, it is difficult to exhibit the light and shade of the taste component, especially in water-soluble taste components such as salt.

  On the other hand, in the case of a powder seasoning, since individual taste ingredients are mixed as in the solid dressing described in JP-A-8-214830 (Patent Document 1), when sprinkled on salad ingredients, In the part adhering to the foodstuff, the taste component can be directly tasted and the taste effect is excellent.

  However, in the case of the conventional powder seasoning, since only the taste components are mixed as in Patent Document 1, if there is not enough moisture on the surface of the food, even if sprinkled, it will remain on the surface of the food. There is a problem that it does not stay and falls to the bottom of the container, and therefore there is a problem that it is difficult to obtain a taste effect corresponding to the amount sprinkled.

Japanese Patent Laid-Open No. 8-214830 JP 60-114170 A

  Accordingly, an object of the present invention is to provide a powder seasoning which is excellent in a taste effect because a taste ingredient such as salt easily stays in a salad food such as lettuce even if it is simply sprinkled.

As a result of intensive studies on various powder raw materials and seasonings to achieve the above object, the present inventors have surprisingly found that a water-soluble taste component such as salt is unexpectedly mixed with a specific adhering material. Even when blended, the present invention has been completed by finding that it is easily retained in the salad ingredients and becomes a powder seasoning having an excellent taste effect.
That is, the present invention
(1) A powder seasoning used by sprinkling salad ingredients, a powder seasoning prepared by mixing at least powdered salt and cold water swelling starch,
(2) The powder seasoning according to (1), wherein 5% or more of powdered salt and 0.5 to 15% of cold water swelling starch are mixed with respect to the total mass of the powder seasoning,
It is.

  JP-A-60-114170 (Patent Document 2) discloses an edible powder sauce obtained by mixing a seasoning, a flavoring agent and a soluble starch. However, Patent Document 2 is originally a sauce for Japanese confectionery, and is based on the premise that the powdered sauce is used as a liquid sauce by adding water or hot water, which is completely different from the present invention in the technical field and technical idea. is there.

  The powdered seasoning of the present invention is a powdered seasoning excellent in the flavoring effect because the flavoring components such as salt easily remain on the salad ingredients such as lettuce even if it is simply sprinkled. A delicious salad with taste can be provided.

  The present invention will be described below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The powder seasoning of the present invention is a powder seasoning used by sprinkling on salad ingredients such as lettuce, cabbage, radish, carrot, broccoli, mizuna, fried potato, pasta, boiled egg, etc., and at least powdered salt and And cold water swelling starch.

  Here, the powdered salt may be any salt as long as it is generally used as a seasoning for cooking, and examples thereof include purified salt, common salt, rock salt, and sun salt. The size of the powder is not particularly limited, but is preferably 2 mm or less because it is easy to stay on the salad food by the cold water swelling starch described later. Further, the mixing amount is preferably 5% or more, more preferably 10% or more, based on the total mass of the powder seasoning, because the salty taste as a powder seasoning for salads of the present invention is easily expressed.

  There are two types of starch, a cold water swelling type and a heat swelling type. In the present invention, it is necessary to use a cold water swelling type starch. Here, the cold-water-swelling starch is a starch that exhibits viscosity when dissolved in several percent of fresh water at room temperature (20 ° C.) and can maintain a substantially uniform state without causing precipitation even if the dissolved product is left for a while. Yes, it is distinguished from heat-swollen starch that exhibits viscosity by heating without dissolving in normal temperature fresh water.

  The present invention uses a cold-water-swelling starch as a powder seasoning, and when sprinkled on a salad food, the starch easily swells with moisture on the surface of the food, and the salt and other water-soluble taste components are Since it adheres to the swollen starch and stays on the surface of the salad food, an excellent taste effect can be obtained. On the other hand, in the case of using the heat-swollen starch, the starch does not swell even when it comes into contact with the moisture on the salad food surface. As a result, it is difficult to stay on the surface of the salad food and easily fall off, so that it is difficult to exert a sufficient taste effect.

  In addition, the amount of the cold-water-swelling starch mixed can be determined appropriately in consideration of the ease of staying on the surface of the salad ingredients with the above-mentioned salt and other water-soluble taste ingredients, the effect on the texture of the resulting salad, etc. Although it is good, it is preferably 0.5 to 15%, more preferably 1 to 10% with respect to the total mass of the powder seasoning. If the amount is less than the lower limit, the salt and other water-soluble taste components hardly stay on the surface of the salad food and it is difficult to exert a sufficient taste effect. On the other hand, if the amount is larger than the upper limit value, the texture of the resulting salad becomes heavier due to the influence of the swollen starch, which is not preferable because the original texture of the salad food is impaired. Moreover, since most cold water swelling type starch marketed is a powder form, you may use the said commercial item as it is in this invention.

In addition to the above-mentioned salt and cold water swelling starch, the present invention is within the range not impairing the effects of the present invention, such as dried green vegetables such as green onions, red peppers, garlic, parsley, perilla, ginger, basil, sesame, nori, etc. Dry ingredients, powdered soy sauce, sugar, pepper, amino acids, powdered dashi, spicy powder, organic acid and other flavoring ingredients, other powdered excipients, and the like can be appropriately selected and blended. Moreover, the manufacturing method of this invention should just mix these raw materials uniformly. The size of the dry flavor vegetables and dried food material is to consider the whole uniform powder seasoning is preferably 0.5 cm ² or less, 0.3 cm ² or less being more preferred. Further, the size of the above-mentioned powder seasoning is preferably 2 mm or less because it is excellent in ease of staying on a salad food by cold water swelling starch, as is the case with salt.

  Next, the present invention will be described in more detail based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
The raw materials shown in the following blending ratio were prepared and mixed uniformly.
<Western powder seasoning>
Salt 40 parts Spice 20 parts Dried vegetable (red pepper) 20 parts Amino acid 15 parts Cold water swelling starch 5 parts ―――――――――――――――
100 copies in total

When the obtained Western-style powder seasoning was sprinkled on cut lettuce (3 cm square), most of the seasoning remained on the surface of the lettuce and was tasted. It was excellent. The size of the raw material of dehydrated vegetables (red pepper) is about 0.1 cm ^2, and other raw materials were used in the following size 2mm none.

[Comparative Example 1]
In the Western-style powder seasoning of Example 1, a Western-style powder seasoning was produced in the same manner as in Example 1 except that the cold water swelling starch was removed.

  When the obtained Western-style powder seasoning was sprinkled on cut lettuce (3 cm square), only a part of the seasoning remained on the lettuce surface, and when tasted, salt, spices and amino acids as flavoring ingredients were exhibited. The taste was hard to say.

[Example 2]
The raw materials shown in the following blending ratio were prepared and mixed uniformly.
<Japanese powder seasoning>
Salt 20 parts Roasted sesame 20 parts Sugar 15 parts Katsuo dashi (powder) 15 parts Powdered soy sauce 15 parts Dried vegetables (green onions) 5 parts Spice 5 parts Cold water swelling starch 5 parts ------- ―――
100 copies in total

When the obtained Japanese-style powder seasoning was sprinkled on cut lettuce (3 cm square), most of the seasoning remained on the surface of the lettuce, and when tasted, salt, sugar, and bonito (powder) as taste ingredients The taste of powdered soy sauce and spices was excellent. In addition, the size of the dried vegetables (green onions) of the raw material is about 0.3 cm ² , the size of the roasted sesame is about 0.1 cm ² or less, and all the other raw materials have a size of 2 mm or less. used.

[Comparative Example 2]
A Japanese-style powder seasoning was prepared in the same manner as in Example 2 except that the cold-water swelling starch was removed from the Japanese-style powder seasoning of Example 2.

  When the obtained Japanese-style powder seasoning was sprinkled on cut lettuce (3 cm square), only a part of the seasoning remained on the surface of the lettuce, and when tasted, salt, sugar, and bonito (savory ingredients) Powder), powdered soy sauce and spices are not sufficiently satisfactory in taste.

[Test example]
In order to test the ease of staying of the taste components for the salad ingredients of the powder seasonings obtained in Examples 1 and 2 and Comparative Examples 1 and 2, the following experiment was conducted. That is, 20 g of cut lettuce (3 cm square) is placed on a ball having a diameter of about 15 cm. The powder seasoning 5g was sprinkled there. Thereafter, the lettuce was gently removed using tweezers. And the mass of each powder seasoning which fell to the bottom of the ball | bowl without staying on the lettuce surface was measured. Moreover, each powder seasoning which fell to the bottom of the said ball | bowl was diluted 10 times with clean water, and the salt concentration of the said aqueous solution was measured. The results are shown in Table 1.

  From Table 1, Example 1 and 2 which mixed the cold water swelling type starch had few amounts of the powder seasoning which fell to the bottom of the ball | bowl compared with the comparative examples 1 and 2 which are not mixed. Further, in the powder seasoning that fell to the bottom of the bowl, Examples 1 and 2 in which the cold water swelling type starch was mixed had a lower concentration of sodium chloride as a main flavoring component than Comparative Examples 1 and 2 in which the mixture was not mixed The value is shown. From the above results, it is understood that the powder seasoning of the present invention mixed with cold water swelling starch easily stays on salad foods and has an excellent taste effect.

Claims (2)

A powder seasoning used by sprinkling salad ingredients, and comprising at least powdered salt and cold water swelling starch. The powder seasoning according to claim 1, wherein 5% or more of powdered salt and 0.5 to 15% of cold water swelling starch are mixed with respect to the total mass of the powder seasoning.