JP2009153486A - Solid instant seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide solid instant seasoning hardly producing undissolved lump of flour even violently stirring when melting or melting at a high temperature, and even when lessening an oil and fat content. <P>SOLUTION: The solid instant seasoning contains 1-8 wt.% of at least one polymeric polysaccharides selected from Arabian gum, pullulan, an alginic acid decomposition product, pectin, arabinogalactan, cyclodextrin and cluster dextrin, thickening components, oil and fat, and seasoning. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a solid instant seasoning in which thickening ingredients such as curry and stew roux, seasonings and fats and oils are hardened in a predetermined shape.

  The origin of curry is India, but Japanese curry and rice that has been thickened by using flour as a thickening ingredient is widely eaten as a national food. In old days, curry was made in ordinary households in Japan by adding curry powder to a pan in which ingredients were boiled, and then thickening with flour etc., but in recent years seasoning and thickening ingredients etc. For example, the advent of so-called curry roux, a solid instant seasoning hardened in a block shape, makes it possible to easily make high-quality curry without preparing curry powder and various spices at each home ( For example, Patent Document 1). Examples of the solid instant seasoning include curry roux and roux such as stew, hayashi, and demiglace sauce that are thickened using starch such as wheat flour as a thickening ingredient.

JP 2002-65224 A

  Curry roux as a solid instant seasoning is made by curry flour as a seasoning, flour, fats and oils, salt, sugar, etc. as a thickening ingredient, stir-mix, stir-mix, fill and cool in a container ing. This curry roux contains flour mainly composed of starch, so if you try to dissolve the solid instant seasoning in hot water, the flour contained in the solid instant seasoning partially melts to form a film, so-called It has the problem of causing lumps and hindering dissolution of the entire solid instant seasoning, thereby harming the taste and appearance. Therefore, in order not to form such lumps, normally, the flour is dispersed in the solid fat in the solid instant seasoning, and if it is slowly dissolved, the entire solid fat is dissolved by heat, Don't be. However, general users who use solid instant seasonings stir vigorously in order to dissolve quickly, so only the solid fat surface dissolves first, and many starch grains in the wheat flour are exposed, creating lumps. There is a problem that it ends up. Since solid instant seasonings are less likely to penetrate water than powdered seasonings, it is not easy to prevent the occurrence of lumps.

  The occurrence of lumps in such a carreau is also related to the melting temperature. That is, solid instant seasonings such as curry roux are dispersed in the solid fat in the wheat flour, so when the solid instant seasoning is put into hot water at about 80 ° C., the fat and oil dissolves, but the starch is sufficient Although it does not gelatinize and does not completely lose viscosity, it does not become lumpy, but when Kalerou is put into hot water close to boiling, starch on the surface in contact with the hot water in addition to fats and oils is also gelatinized (viscous) and viscosity increases For this reason, the hot water penetrates into the interior of the roux and becomes useless. Therefore, if vegetables and meat are boiled and curry roux is introduced in a state close to boiling, lumps are likely to occur. If it is added before boiling, lumps are less likely to occur, but if it is boiled after addition, the viscosity will increase and it will be easy to burn, so it cannot be heated for a long time. In addition, it is possible to prevent the occurrence of lumps by adding after cooling after boiling, but when making large quantities for business use etc., it is long to boil vegetables and meat and then cool to 80 ° C. Really difficult because it takes time.

  Also, in recent years, metabolic syndrome has become a hot topic, and health consciousness has increased, and high-calorie foods such as curry and stew have been required to be low-calorie, but fats and oils in solid instant seasonings to reduce calories When the amount is reduced, there is a problem that it becomes easier to cause lumps.

  Accordingly, an object of the present invention is to provide a solid instant seasoning that hardly stirs even if it is vigorously stirred or dissolved at a high temperature, and does not easily stir even if the oil content is reduced. .

  In order to achieve the above object, the present inventors have conducted intensive research, and as a result, solid instant seasonings include gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, and cluster dextrin. By adding one or more high molecular polysaccharides, when solid solid seasonings are dissolved, vigorous stirring or dissolution at high temperatures is less likely to cause lumps, and even when fat content is low It was found that it can be suppressed. That is, the present invention includes one or more high molecular polysaccharides among gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, and cluster dextrin, thickening ingredients, fats and oils, and seasonings. It is a solid instant seasoning.

  As described above, according to the present invention, it is possible to provide a solid instant seasoning that is less likely to cause lumps even when vigorously stirred or dissolved at a high temperature, and less likely to cause lumps even if the oil content is reduced. can do.

  When the solid instant seasoning according to the present invention contains the above-mentioned high molecular weight polysaccharide, it prevents rapid water absorption of the starch contained in the solid instant seasoning when dissolved, and the starch becomes gelatinized. ) Can be effectively suppressed. The high molecular weight polysaccharide is preferably contained in the solid instant seasoning in an amount of 1 to 8% by weight. If the amount of the high molecular weight polysaccharide is small, it is not possible to obtain a sufficient effect to suppress lumps, and if it is too large, the thickening component will gelatinize and inhibit the effect of developing viscosity (thickening). . From such a viewpoint, the gum arabic, pullulan, and alginic acid decomposition products are more preferably contained in the solid instant seasoning in an amount of 1 to 6% by weight, and particularly preferably 3 to 5% by weight. The pectin, arabinogalactan, cyclodextrin, and cluster dextrin are more preferably contained in the solid instant seasoning in an amount of 2 to 8% by weight, particularly preferably 4 to 6% by weight.

  The thickening component used in the solid instant seasoning according to the present invention only needs to function as thickening. For example, starch such as wheat flour and potato starch can be used. In the solid instant seasoning according to the present invention, the added amount of the thickening component may be an amount added to a normal solid instant seasoning. For example, when flour is used as the thickening component, 10% in the solid instant seasoning. Up to 70% by weight.

  The melting point of the fat used in the solid instant seasoning according to the present invention is preferably 10 to 80 ° C, more preferably 30 to 80 ° C, particularly preferably 35 to 80 ° C, and most preferably 40 to 80 ° C. Animal fats and oils such as pigs, vegetable oils and fats such as soybeans and rapeseed, and hydrogenated oils obtained by hydrogenating these fats and oils can be used, and mixtures thereof may be used. In the solid instant seasoning according to the present invention, the amount of fat added may be the amount added to a normal solid instant seasoning, and can be contained in the solid instant seasoning up to 50% by weight. Since the solid instant seasoning according to the present invention is less likely to cause lumps even if the amount of fat is reduced, the amount of conventional oil used can be cut by 30% or more, and the amount of oil added can be suppressed to 30% by weight or less. . Furthermore, the addition amount of fats and oils can be suppressed to 20 weight% or less by adjusting the quantity of high molecular polysaccharide. In consideration of the balance with the rich taste of fats and oils and the reduction in calories, the amount of fats and oils added is preferably 5 to 30% by weight, more preferably 5 to 20% by weight, particularly preferably 5 to 10% by weight. Yes, and this makes it possible to provide an excellent solid instant seasoning that has never been obtained.

  The seasoning generally used for solid instant seasoning can be used for the seasoning used for the solid instant seasoning according to the present invention.

  In the case of curry roux, examples of the seasoning include salt, pepper, sugar, curry powder, fruit and vegetable puree, vegetable and meat extract powder, and chemical seasonings such as sodium glutamate and sodium inosinate.

  In the case of stew, the seasoning includes, for example, salt, pepper, sugar, yeast extract, fresh cream, butter, skim milk powder and the like.

  In the case of falcon, seasonings include, for example, salt, pepper, sugar, yeast extract, chicken bouillon, vegetable extract, tomato puree, red wine, skimmed milk powder and the like.

  In the case of demiglace sauce roux, examples of the seasoning include salt, pepper, sugar, vegetable extract beef bouillon, and red wine.

  The solid instant seasoning according to the present invention can be obtained by adding the polymer polysaccharide in a method for producing a general solid instant seasoning. For example, it can be obtained by frying raw material materials including polymer polysaccharides, thickening ingredients, fats and oils, and seasonings, stirring and mixing them, filling them in a predetermined container, and then cooling them. The obtained solid instant seasoning only needs to have a low moisture content. The form of the solid instant seasoning is preferably a block shape, but may be a flake shape.

Next, examples of the solid instant seasoning according to the present invention will be described. Hereinafter, the high molecular polysaccharides used in Examples and Comparative Examples are as follows.
Gum arabic: A Soybean polysaccharide manufactured by Ina Food Industry Co., Ltd .: SM-900 Pullei manufactured by Saneigen FFI Co., Ltd .: PI-20 Hayatebara Corporation sodium alginate degradation product: ULV-L3 Kimika Co., Ltd. Pectin: DD Slow CP Kerco Nogalactan: Cyclodextrin manufactured by Ina Food Industry Co., Ltd. α Cluster dextrin manufactured by Cyclochem Co., Ltd. Alginic acid manufactured by Ezaki Glico Co., Ltd. SA Sodium alginate manufactured by Kimika Co., Ltd. I-5 Xanthan gum manufactured by Kimika Co., Ltd. -10 Ina Food Industry Co., Ltd. Tara Gum: Tara Gum A Ina Food Industry Co., Ltd. Locust Bean Gum: L-15 Ina Food Industry Co., Ltd. Tamarind Seed Gum: Glyroid 2A Pyrophyllum Gum from Dainippon Sumitomo Pharma Co., Ltd. Company tragacanth gum: Kyo Sangyo Karaya Gum: Sanei Pharmaceutical Trading Co., Ltd. Glucomannan: Mannan S Ina Food Industry Co., Ltd. Carrageenan: E-150 Ina Food Industry Co., Ltd. Agar: S-7 Ina Food Industry Co., Ltd. Deacylated Gellan Gum: Kelco Gel Saneigen FFI Native type gellan gum: LT-100 Saneigen FFI's curdlan: Takeda Kirin Foods Co., Ltd. Methylcellulose: SM-4000 Shin-Etsu Chemical Co., Ltd. Hydroxypropylmethylcellulose: 60SH50 Shin-Etsu Chemical Co., Ltd. Sodium carboxymethylcellulose: BSH Daiichi Industry Pharmaceutical microcrystalline cellulose: FD-100 Sumitomo Dainippon Pharma Gelatin: GBL-250 Nitta Gelatin

Also, in Tables 1 to 25 below, the state of lumps (* 1) is evaluated as follows, and the viscosity (* 2) when completely dissolved is 10 minutes after the lumps are loosened with a hand mixer. It was set as the viscosity after.
* 1: The state of lumps was visually evaluated in the following four stages after 10 minutes.
Large: There are many big lumps.
Middle: There is a little bit of middle trash.
Small: There are some small lumps.
None: No lumps.

Examples 1 to 28
Polymer polysaccharides shown in Tables 1 to 8, 25 g of wheat flour (weak flour), 20 g of beef tallow mixed fat, 15 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, 5 g of salt, 10g of sugar, 5g of honey, 5g of concentrated apple puree, and 10g of other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) are heated and mixed at 70 ° C to fill the mold. Then, it cooled to 20 degreeC and obtained the solid instant seasoning (carailou) which concerns on block-shaped Examples 1 thru | or 28.

Comparative Examples 1 to 4
A solid instant seasoning according to Comparative Example 1 was obtained in the same manner as in Examples 1 to 28 except that the high molecular polysaccharide was not used. Moreover, the solid instant seasoning (carreau) which concerns on the comparative examples 2 thru | or 4 was obtained like Example 1 thru | or 28 except having used the soybean polysaccharide shown in Table 8 as high molecular polysaccharide.

  70 g of the solid instant seasoning according to Examples 1 to 28 and Comparative Examples 1 to 4 was added to 450 g of hot water (boiling state) and stirred at 500 rpm / (min) with a three-one motor BL600, Viscosity was measured every minute, 5 minutes, 7 minutes, and 10 minutes, and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Tables 1 to 8.

  As described above, it can be seen that the solid instant seasonings according to Examples 1 to 28 are less likely to cause lumps even when dissolved at a high temperature as compared with Comparative Examples 1 to 4. That is, it can be seen that in the solid solid seasoning in a block shape, the use of the high-molecular polysaccharides causes lumps. In addition, when soybean polysaccharide is used as the polymer polysaccharide, the effect of preventing lumps is lower than when gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, or cluster dextrin is used. I understand. Furthermore, when the addition amount of soybean polysaccharide is increased, it can be seen that the viscosity is lowered and the thickening cannot be performed.

Examples 29 to 35
Polymeric polysaccharides shown in Tables 9 and 10, 25 g of wheat flour, 20 g of beef tallow mixed fat, 15 g of hardened oil (melting point of 60 ° C. rapeseed oil: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, 5 g of salt, 10 g of sugar, Using 5 g of honey, 5 g of concentrated apple puree, and 10 g of other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) as raw materials, each material is heated and mixed at 70 ° C., filled into a mold, and 20 After cooling to ° C. and cutting into flakes, solid instant seasonings (carreau) according to flakes of Examples 29 to 35 were obtained.

Comparative Examples 5 and 6
A solid instant seasoning according to Comparative Example 5 was obtained in the same manner as in Examples 29 to 35 except that the high molecular polysaccharide was not used. Moreover, the solid instant seasoning (carreau) which concerns on the comparative example 6 was obtained like Example 29 thru | or 35 except having used the soybean polysaccharide shown in Table 10 as high molecular polysaccharide.

  70 g of solid instant seasoning according to Examples 29 to 35 and Comparative Examples 5 and 6 was added to 450 g of hot water (boiling state) and stirred at 500 rpm / (min) with a three-one motor BL600, Viscosity was measured every minute, 5 minutes, 7 minutes, and 10 minutes, and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Tables 9 and 10.

  As mentioned above, it turns out that the solid instant seasoning which concerns on Examples 29 thru | or 35 is hard to generate | occur | produce even if it is a case where it melt | dissolves at high temperature compared with the comparative examples 5 and 6. That is, it can be seen that in a flaky solid instant seasoning, if a high molecular weight polysaccharide is not used, lumps are produced. In addition, when soybean polysaccharide is used as the polymer polysaccharide, the effect of preventing lumps is lower than when gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, or cluster dextrin is used. I understand.

  Next, the Example of the solid instant seasoning which concerns on this invention in the case of low fat content is demonstrated.

Examples 36 to 63
Polymer polysaccharides shown in Tables 11 to 18, 25 g of wheat flour (soft flour), 10 g of beef tallow mixed fat, 7 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, 5 g of salt, 10g of sugar, 23g of honey, 5g of concentrated apple puree, and 10g of other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) are heated and mixed at 70 ° C to fill the mold. Then, it cooled to 20 degreeC and obtained the solid instant seasoning (carailou) which concerns on block-shaped Examples 36 thru | or 63.

Comparative Examples 7 to 11
A solid instant seasoning according to Comparative Example 7 was obtained in the same manner as in Examples 36 to 63 except that the high molecular polysaccharide was not used. Moreover, the solid instant seasoning (carailou) which concerns on the comparative examples 8-11 was obtained like Example 36 thru | or 63 except having used the soybean polysaccharide shown in Table 18 as high molecular polysaccharide.

  70 g of solid instant seasoning according to Examples 36 to 63 and Comparative Examples 7 to 11 was added to 450 g of hot water (boiling state), and stirred at 500 rpm / (min) with Three One Motor BL-600 for 1 minute. Viscosity was measured every 3 minutes, 5 minutes, 7 minutes, and 10 minutes, and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Tables 11-18.

  As mentioned above, it turns out that the solid instant seasoning which concerns on Examples 36 thru | or 63 is hard to generate | occur | produce even if it is a case where it melt | dissolves at high temperature compared with Comparative Examples 7 thru | or 11. That is, it can be seen that in the solid solid seasoning in a block shape, the use of the high-molecular polysaccharides causes lumps. In addition, when soybean polysaccharide is used as the polymer polysaccharide, the amount added can be increased compared to the case of using gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, or cluster dextrin. It can be seen that the effect of preventing lumps is low. Furthermore, when the addition amount of soybean polysaccharide is increased, it can be seen that the viscosity is lowered and the thickening cannot be performed. When the solid instant seasonings according to Examples 36 to 63 and Comparative Examples 7 to 11 and the solid instant seasonings according to Examples 1 to 28 and Comparative Examples 1 to 4 are compared, it is also effective in the case of a low fat content. It turns out that is excellent.

Examples 64-70
Polymeric polysaccharides shown in Tables 19 and 20, 25 g of wheat flour, 10 g of beef tallow mixed fat, 7 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, 5 g of salt, 10 g of sugar, Using 23 g of honey, 5 g of concentrated apple puree, and 10 g of other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) as raw materials, each raw material was heated and mixed at 70 ° C., filled into a mold, and 20 After cooling to ° C. and cutting into flakes, solid instant seasonings (carreau) according to flakes of Examples 64 to 70 were obtained.

Comparative Examples 12 and 13
A solid instant seasoning according to Comparative Example 12 was obtained in the same manner as in Examples 64 to 70 except that the high molecular polysaccharide was not used. Moreover, the solid instant seasoning (carailou) which concerns on the comparative example 13 was obtained like Example 64 thru | or 70 except having used the soybean polysaccharide shown in Table 20 as high molecular polysaccharide.

  70 g of solid instant seasonings according to Examples 64 to 70 and Comparative Examples 12 and 13 were added to 450 g of hot water (boiling state) and stirred at 500 rpm / (min) with a three-one motor BL600 for 1 minute, 3 minutes Viscosity was measured every minute, 5 minutes, 7 minutes, and 10 minutes, and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Tables 19 and 20.

  As mentioned above, it turns out that the solid instant seasoning which concerns on Examples 64 thru | or 70 is hard to generate | occur | produce even if it is a case where it melt | dissolves at high temperature compared with the comparative examples 12 and 13. That is, it can be seen that in a flaky solid instant seasoning, if a high molecular weight polysaccharide is not used, lumps are produced. In addition, when soybean polysaccharide is used as the polymer polysaccharide, the effect of preventing lumps is lower than when gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, or cluster dextrin is used. I understand. When the solid instant seasonings according to Examples 64 to 70 and Comparative Examples 12 and 13 are compared with the solid instant seasonings according to Examples 29 to 35 and Comparative Examples 5 and 6, it is also effective in the case of a low fat content. It turns out that is excellent.

  5% by weight of the high molecular weight polysaccharide shown in Table 21, 25 g of wheat flour (weak flour), 20 g of beef tallow mixed fat, 15 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, salt 5g, 10g of sugar, 5g of honey, 5g of concentrated apple puree, and other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) as raw materials, each raw material is heated and mixed at 70 ° C, mold Then, the mixture was cooled to 20 ° C. to obtain a solid instant seasoning (Kaleau) according to block-like Example 71 and Comparative Examples 14 to 34.

  70 g of solid instant seasoning according to Example 71 and Comparative Examples 14 to 34 was added to 450 g of hot water (boiling state) and stirred at 500 rpm / (min) with a three-one motor BL600. Measured and observed the condition of lumps. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Table 21.

  As described above, it can be seen that the solid instant seasoning according to the present invention has higher viscosity and no lumps compared to Comparative Examples 14 to 34.

  5% by weight of the high molecular weight polysaccharide shown in Table 22, 20 g of beef tallow mixed oil, 15 g of hardened oil (melted rapeseed oil of melting point 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 25 g of wheat flour (soft flour), 10 g of milk powder, 10 g of sugar , 5g of salt, 5g of fresh cream, 10g of seasoning (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate, spice) After cooling, solid instant seasonings (stewels) according to block examples 72 to 78 and comparative examples 35 and 36 were obtained.

  70 g of solid instant seasonings according to Examples 72 to 78 and Comparative Examples 35 and 36 were added to 450 g of hot water (boiling state), and stirred at 500 rpm / (min) with a three-one motor BL600. Viscosity was measured and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Table 22.

  5% by weight of the high molecular weight polysaccharide shown in Table 23, 20 g of beef tallow mixed oil, 15 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 25 g of wheat flour (soft flour), 10 g of sugar, 5 g of salt , 10g of concentrated tomato puree, 5g of powder sauce, 10g of seasoning (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate, spices) as raw materials, each raw material was heated and mixed at 70 ° C, filled into a mold, and 20 After cooling to 0 ° C., solid instant seasonings (Hayasilou) according to block examples 79 to 85 and comparative examples 37 and 38 were obtained.

  70 g of solid instant seasoning according to Examples 79 to 85 and Comparative Examples 37 and 38 were added to 450 g of hot water (boiling state), and stirred at 500 rpm / (min) with a three-one motor BL600. Viscosity was measured and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Table 23.

  5% by weight of the high molecular weight polysaccharide shown in Table 24, 20 g of beef tallow mixed oil, 15 g of hardened oil (seed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 25 g of wheat flour (soft flour), 10 g of sugar, 5 g of salt , 8g of concentrated tomato puree, 7g of powdered red wine, 2g of powdered cheese, 10g of seasonings (vegetable extract powder, beef extract powder, sodium glutamate, sodium inosinate, spice) After filling, the mixture was cooled to 20 ° C. to obtain solid instant seasonings (Demiglas roux) according to Examples 86 to 92 and Comparative Examples 39 and 40 in the form of blocks.

  70 g of the solid instant seasoning according to Examples 86 to 92 and Comparative Examples 39 and 40 was added to 450 g of hot water (boiling state), and stirred at 500 rpm / (min) with a three-one motor BL600. Viscosity was measured and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Table 24.

  As mentioned above, it turns out that the solid instant seasoning which concerns on Examples 72 thru | or 92 has a high viscosity compared with the comparative examples 35 thru | or 40, and there is no generation | occurrence | production of a lump. It can be seen that soy polysaccharides have a viscosity but develop lumps.

  Next, examples of the solid instant seasoning according to the present invention in the case of a lower fat content than Examples 36 to 63 will be described.

  5% by weight of high molecular polysaccharides shown in Table 25, 25 g of wheat flour (soft flour), 9 g of hardened oil (rapeseed hardened oil having a melting point of 60 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), 5 g of curry powder, 5 g of salt, 10 g of sugar, 33 g of honey, Concentrated apple puree 5g and other seasonings (vegetable extract powder, meat extract powder, sodium glutamate, sodium inosinate) 10g as raw materials, each raw material is heated and mixed at 70 ° C, filled into molds and cooled to 20 ° C The solid instant seasonings (Karauo) according to the block-shaped Examples 93 to 99 and Comparative Examples 41 and 42 were obtained.

  70 g of the solid instant seasoning according to Examples 93 to 99 and Comparative Examples 41 and 42 was added to 450 g of hot water (boiling state), and stirred at 500 rpm / (min) with a three-one motor BL600. Viscosity was measured and the state of lumps was also observed. Viscosity was measured using a B-type viscometer (Vistometron manufactured by Shibaura System Co., Ltd .: rotational speed 60 rpm, rotor No. 2), and the temperature at the time of viscosity measurement was about 90 ° C. The results are shown in Table 25.

As mentioned above, it turns out that the solid instant seasoning which concerns on Example 93 thru | or 99 cannot form a dama even if the addition amount of fats and oils is low.

Claims (2)

  Solid instant seasoning comprising one or more high molecular polysaccharides among gum arabic, pullulan, alginic acid degradation product, pectin, arabinogalactan, cyclodextrin, and cluster dextrin, thickening ingredient, fat and oil, and seasoning .   2. The solid instant seasoning according to claim 1, comprising 1 to 8% by weight of the polymer polysaccharide.