JP2016096799A - Pasty seasoning composition and method for producing the composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasty seasoning composition which allows an edible concentrated extract and a starch to be mixed without using water and uniformly dispersed, to maintain dispersibility over time.SOLUTION: A pasty seasoning composition comprises an edible concentrated extract, an oil and fat modified starch and an edible fat and oil, where the oil and fat modified starch does not gelatinize and exist in a dispersion state.SELECTED DRAWING: None

Description

  The present invention relates to a paste-like seasoning composition and a method for producing the composition.

Conventionally, an edible extract extracted from animals and plants is concentrated to remove the water to a certain concentration in consideration of storage space, transportability, preservability, and the like to obtain an edible concentrated extract. And edible concentrated extracts are often pasty or have poor physical properties and hard physical properties due to low water content.
Such edible concentrated extract is used alone or in combination with other raw materials as various seasonings. In the case of seasonings containing mainly edible concentrates and starches, it is necessary to use a large amount of water in order to mix and uniformly disperse starches in edible concentrated extracts. There arises a problem that a certain storage space, transportability, storability and the like are lost. Accordingly, there is a need for a paste-like seasoning composition that can be mixed and uniformly dispersed without using water when adding starch to an edible concentrated extract.

  As a conventional technique related to a seasoning mainly comprising an edible concentrated extract and further containing starches, supercritical water containing 0.1 to 100 times the amount of starch is added to the solid content of the natural extract and heated. A method for producing an extract seasoning imparted with a rich taste characterized by (Patent Document 1), subjecting a first group of materials containing starch and fats and oils to heat treatment, and a second group of water, sugars and animal meat extracts A process for producing a paste-like retort food comprising a step of subjecting the material to heat treatment (Patent Document 2), a seasoning for cold soup obtained by physically emulsifying raw materials containing solid fat, animal extract and starch (Patent document 3) etc. are disclosed, However, Since it is necessary to use a lot of water in any case, the improvement method is calculated | required.

JP 2001-245626 A JP 2003-38136 A JP 2013-179871 A

  An object of the present invention is to provide a paste-like seasoning composition capable of mixing and uniformly dispersing edible concentrated extract and starch without using water and maintaining dispersibility over time. .

As a result of intensive studies, the present inventor has found that the above-mentioned problems can be solved by using oil- and fat-processed starch as starches and further using edible oils and fats. The present inventor has further studied based on these findings and has completed the present invention.
That is, the present invention
[1] A paste-like seasoning composition comprising an edible concentrated extract, an oil- and fat-processed starch, and an edible oil-and-fat, wherein the oil-and-fat processed starch is not gelatinized and exists in a dispersed state,
[2] A method for producing a paste-like seasoning composition comprising a step of mixing and uniformly dispersing an edible concentrated extract, oil- and fat-processed starch and edible oil and fat without using water,
It is made up of.

  By using edible concentrated extract, processed fats and oils as starches, and edible fats and oils, it has suitability to be mixed and uniformly dispersed without using water, and immediately after production and after storage Can maintain a uniform dispersibility, and a paste-like seasoning composition in a smooth state can be obtained.

  The edible concentrated extract used in the present invention is obtained by removing water from the edible extract and concentrating to increase the solid content. The edible extract is not particularly limited as long as the extract is extracted from animals and plants with an aqueous medium. For example, pork extract obtained from livestock meat, chicken extract, beef extract, and bone obtained from raw meat bone. Examples include livestock extracts such as extracts, seafood extracts such as bonito extract and scallop extract, and plant extracts such as onion extract and garlic extract.

Although there is no restriction | limiting in particular in solid content of an edible concentrated extract, The solid content of an edible concentrated extract becomes like this. Preferably it is about 30-80 mass%, More preferably, what adjusted to about 30-60 mass% is mentioned. As the solid content, a numerical value (Brix) measured with a saccharimeter can be employed. When the solid content exceeds 80% by mass, the edible concentrated extract has poor fluidity and hard physical properties, and it may be difficult to mix the oil- and fat-processed starch and the edible fat with the edible concentrated extract.
In the present invention, an edible concentrated extract prepared by adding water to an edible extract with an increased solid content and adjusting the solid content by adding water can also be used.

  The method for removing moisture from the edible extract is not particularly limited as long as it is a known method. For example, a concentration method such as atmospheric pressure heating concentration, reduced pressure heating concentration, freeze concentration, freeze drying method, spray drying method, drum drying method, and the like. And a drying method such as a method.

  The fat and oil processed starch used in the present invention is an oil and fat processed starch containing an oil and / or an emulsifier, and the fat and oil and / or emulsifier is added to the starch, uniformly mixed, dried as necessary, and further heated and heated. Obtained by aging.

  The raw material starch used in the oil- and fat-processed starch includes corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch or pea starch, or esterification treatment (for example, acetic acid) Starch, etc.), etherification treatment (eg, hydroxypropyl starch, etc.), crosslinking treatment (eg, phosphoric acid crosslinked starch, etc.), oxidation treatment (eg, dialdehyde starch, etc.), acid treatment or wet heat treatment, etc. Or modified starch applied in combination. These starches can be used alone or in combination of two or more.

  The fats and oils used in the above-mentioned processed fat and starch are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, Plant oils such as palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal oils such as beef tallow, lard, fish oil or milk fat, and these animals and plants Examples include oils and fats that have been fractionated, hydrogenated or transesterified, or medium-chain fatty acid triglycerides (MCT). Preferred are soybean salad oil, safflower oil, sunflower oil, corn salad oil, and the like. Moreover, you may use the grain flour which contains many oils, for example, raw soybean flour etc. as a part or all substitute of the said edible fats and oils.

Examples of the emulsifier used in the above-mentioned oil and fat processed starch include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. These emulsifiers may be used alone or in combination of two or more. it can. Here, the glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like. Examples of the glycerin organic acid fatty acid ester include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.
The emulsifier used is preferably an ester of glycerin and a fatty acid (glycerin fatty acid ester) or a glycerin organic acid fatty acid ester.

  The fatty acid used in the glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats, for example, having 6 to 22 carbon atoms. Saturated fatty acids and / or unsaturated fatty acids can be used, specifically caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, Examples thereof include one or a mixture of two or more selected from linoleic acid and erucic acid.

  The total amount of fat and oil and emulsifier added to starch is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass. Moreover, the addition ratio (oil / fat / emulsifier) when using fats and oils and emulsifiers can preferably be in the range of about 1/99 to 99/1 (parts by mass / parts), more preferably about 60/40. It is the range of -20/80 (mass part / mass part).

In the oil- and fat-processed starch used in the present invention, as a method of adding fat and oil and / or an emulsifier to the starch, for example, a method of separately adding fat and oil or an emulsifier to the starch, or a method in which the fat and oil and emulsifier are mixed in advance are necessary. Examples thereof include a method of adding a mixture of heated and melted oil and fat and an emulsifier (hereinafter referred to as an oil and fat composition) to starch. Especially, the method of adding the heated fat composition to starch is preferable.
For example, when oils and fats and emulsifiers are used in combination, it is preferably about 1/99 to 99/1 (parts by weight / parts by weight; fats and oils / emulsifiers), more preferably about 60/40 to 20/80 (parts by weight / parts by weight). Oil / fat / emulsifier) or heated (50-90 ° C.) until the emulsifier is melted into the oil / fat to prepare the oil / fat composition. Next, the prepared fat and oil composition is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass with respect to the starch. It is preferable to be added. The starch to which the oil / fat composition is added is mixed and dried.

  The method for mixing and drying the starch and the fat composition is not particularly limited. For example, starch having an equilibrium moisture content or starch having a moisture content adjusted to about 20 to 40% is fluidized in a fluidized bed dryer. A method of spraying, mixing and drying the oil and fat composition, adding the oil and fat composition to a starch cake whose moisture has been adjusted to about 50%, mixing and dispersing, and then, for example, a shelf-type ventilation dryer A method for obtaining a powder by drying using a method, adding and mixing the oil and fat composition to a slurry starch adjusted to a moisture content of about 60 to 70%, and then drying the powder using a spray dryer or a drum dryer to obtain a powder. The method etc. are mentioned. In any case, any method may be used as long as the oil and fat composition is adsorbed on the surface of the starch without destroying the starch granules.

  The starch on which the oil / fat composition has been adsorbed is then heated and aged. Aging may be continued or extended as it is, but can be performed in a relatively short time by treating at a high temperature. The aging is usually performed in a temperature range of about 30 to 180 ° C., preferably about 30 to 140 ° C., for example, using a shelf-type ventilation dryer. When aging is performed at about 120 ° C. or higher, care must be taken so that starch does not become dextrin. The time required for aging varies depending on the amount of the fat composition adsorbed on starch, the aging temperature, the thermal efficiency of the ripening apparatus, etc., for example, adding about 0.1% of the fat composition to corn starch conditioned to a moisture content of about 35% by mass, In the case of starch that has been mixed and dried at room temperature for about 20 hours, it is about 5 hours at about 60 ° C., about 1 hour at about 140 ° C.

  After the completion of heating and aging, the obtained processed starch is conditioned to a moisture content of about 8 to 18%, preferably about 10 to 14%, to obtain a product.

  In the present invention, it is also possible to use commercially available fat and oil processed starch, for example, batter starch # 200N (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd., phosphoric acid crosslinked starch, safflower oil and glycerin fatty acid ester containing fat processed starch ), Batter starch # 220 (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd.) Oil-processed starch containing safflower oil and glycerin organic acid fatty acid ester in phosphoric acid crosslinked starch, batter starch # 100 (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd.) Corn starch, safflower oil, oil processed starch containing glycerin fatty acid ester), solar eclipse starch (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd. corn starch, safflower oil, oil processed starch containing glycerin fatty acid ester), etc. It is done.

  The edible oil and fat used in the present invention is not particularly limited as long as it is an edible oil and fat, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, and palm kernel. Oils, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil and other animal oils such as beef fat, lard, fish oil or milk fat, and these animal and vegetable oils Examples include fractionated, hydrogenated or transesterified, medium-chain fatty acid triglycerides (MCT), flavor oils that impart flavor to fats and oils, and chili oil. Rapeseed oil, soybean salad oil, corn salad oil, chili oil, flavor oil, lard and the like are preferable.

  As the amount of the edible concentrated extract, the oil-fat processed starch and the edible oil / fat contained in 100 parts by mass of the paste-like seasoning composition of the present invention, the edible concentrated extract is preferably 40 to 80 parts by mass, more preferably 50 to 60 parts by mass. The oil- and fat-processed starch is preferably 10 to 40 parts by mass, more preferably 30 to 40 parts by mass, and the edible oil and fat is preferably 10 to 25 parts by mass, more preferably 10 to 15 parts by mass. It is preferable for it to be within the above range since it can be mixed and dispersed uniformly.

  In the paste-like seasoning composition of the present invention, other raw materials can be used as long as the effects of the present invention are not impaired. For example, sugar, salt, seasonings (sodium glutamate, nucleic acid seasonings, etc.), spices ( Pepper, allspice, organo, cardamom, cumin, chili, coriander, etc., flavored vegetables (onion, garlic, ginger, etc.), flavor seasoning (bonito powder, bonito powder, bonito powder, bonito powder, boiled dried powder, Kelp powder, shiitake powder, scallop powder, etc.), thickeners (guar gum, xanthan gum, gellan gum, tamarind gum, pectin, alginic acid, etc.), sweeteners (stevia powder, etc.), coloring agents (caramel pigments, etc.) Acid, lactic acid, etc.). These other raw materials are preferably used in solid form, particularly in powder form.

  The manufacturing method of the paste-like seasoning composition which has the process of mixing and uniformly disperse | distributing edible concentrated extract, oil-fat processed starch, and edible fat / oil without using water is also one form of this invention. Also in this embodiment, the other raw materials described above can be used in any step of the production method as long as the effects of the present invention are not impaired.

  As a method of mixing edible extract, processed oil and fat starch, edible oil and fat without using water, it can be mixed using a known mixer, and a low-speed mixer such as a Leon Kneader, a cooking mixer, a boiled stirrer, etc. , High-speed mixers such as homomixer and CLEARMIX. However, edible concentrates are in the form of paste or have poor fluidity and hard physical properties, so depending on the type of high-speed mixer, there is a risk of overloading and damaging the mixer, or edible concentrated extract, oil-modified starch, edible oil and fat. It may not be possible to disperse uniformly. Therefore, it is preferable to use a low-speed mixer that has mixing ability and mechanical resistance even if it is a paste-like or concentrated edible extract with poor fluidity and hard physical properties.

There is no particular limitation on the conditions for mixing, but the fluidity tends to be improved by heating the edible concentrated extract or the edible concentrated extract, the fat processed starch and the edible fat and oil. The temperature of the mixture is preferably warmed to about 30 to 70 ° C, more preferably about 30 to 60 ° C.
In addition, when the said edible fat is solid, it is preferable to heat and use until it melt | dissolves.

  There are no particular restrictions on the procedure for mixing the edible concentrated extract, the oil-modified starch, and the edible fat, but when considering the fluidity of each raw material, the mixture of the edible concentrated extract and the edible starch and the edible oil / fat in advance is preferable. And mixing until each raw material is uniformly dispersed.

  By the above-mentioned method, a paste-like seasoning composition in which the oily processed starch is uniformly dispersed mainly with the edible concentrated extract having a paste-like or poor fluidity and hard physical properties is obtained. Moreover, since the composition has a paste form and is in a smooth state, there is an advantage that it is easy to handle. Further, the composition does not separate even after long-term storage, and has an effect of maintaining a smooth state with a paste.

  The paste-like seasoning composition of the present invention can be used for ramen soup, various Chinese soups, soup bases such as Chige hot pot, soup pan, kenchin soup, and other types of soup bases such as Chinese rice bowl, Tianjin rice, ankake yakisoba, Japanese style ankake. . In particular, since the seasoning composition exhibits a slight viscosity when dissolved in water and heated, it also has an effect of imparting richness.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Preparation of paste-like seasoning composition>
(1) Preparation of fat and oil processed starch 1 (1-1) Preparation of phosphate-crosslinked tapioca starch 2 kg of sodium trimetaphosphate and 3 kg of sodium carbonate were dissolved in 180 L of water, and after 100 kg of tapioca starch was suspended, sodium carbonate was further added. In addition, the pH was adjusted to 10.2. After reacting with stirring at 50 ° C. for 6 hours, 500 L of water was added for dilution, and the mixture was neutralized to pH 7.0 with a 5 mass% hydrochloric acid solution. Subsequently, after dehydration, washing with water and drying, 100 kg of phosphoric acid crosslinked tapioca starch was obtained.

(1-2) Preparation of Oil-Fat Processed Starch 1 An oil / fat composition comprising 50% by mass of safflower oil and 50% by mass of glycerin fatty acid ester (trade name: Poem OL-200V; Riken Vitamin Co., Ltd.) is heated and dissolved at 60 ° C. did. 0.5 parts by mass of the oil and fat composition is added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch conditioned to a moisture content of 12.5%, and 10 with a high-speed stirring mixer (Laedige Mixer FM130D; Matsuzaka Giken Co., Ltd.). Mixed for minutes. The obtained mixture is spread on a tray and dried to a moisture of about 12.0% with a shelf-type air dryer at an internal temperature of 60 ° C., the dried product is pulverized, and the obtained powder is packed in a plastic bag at 60 ° C. Aged for 2 weeks to obtain an oil and fat processed starch 1.

(2) Preparation of seafood extract Water was added to bonito extract A25 (trade name; Brix 83 manufactured by Riken Vitamin Co., Ltd.), and dilution adjustment was made to Brix 40 to obtain a seafood extract. The Brix is a value measured using a saccharimeter (model: pocket saccharimeter PAL-J; manufactured by Atago Co., Ltd.).

(3) Raw material [Edible concentrated extract]
Livestock meat extract 1 (trade name: frozen rib bone soup FA30; manufactured by Riken Vitamin Co., Ltd., Brix 30)
Livestock meat extract 2 (trade name: frozen rib bone soup FG50; manufactured by Riken Vitamin Co., Ltd., Brix 50)
Seafood extract (adjusted by the above method)
Vegetable extract (trade name: Onion Super 70; manufactured by Dan Foods, Brix 70)
The Brix is a value measured using a saccharimeter (model: pocket saccharimeter PAL-J; manufactured by Atago Co., Ltd.).
[Fat processed starch]
Oil processed starch 1 (made by the above method)
Oil processed starch 2 (trade name: batter starch # 200N; manufactured by Nippon Food Processing Co., Ltd., processed by adding safflower oil and glycerin diacetyltartaric acid fatty acid ester to phosphate cross-linked tapioca starch)
[Starch that is not oil processed starch]
Starch (trade name: morning glory; made by Matsutani Chemical Industry Co., Ltd.)
[Edible oils and fats]
Oilseed rapeseed oil (trade name: oilseed rapeseed oil canola; manufactured by Nisshin Oillio Co., Ltd.)

(4) Compounding Tables 1 and 2 show the compounding of the paste-like seasoning composition prepared using the above raw materials.

(4) Preparation of paste-like seasoning composition [Example products 1 to 13]
Using the 10-fold amount of raw materials shown in Table 1, the following operation was performed to prepare a paste-like seasoning composition. That is, an edible concentrated extract (any of meat extract 1, animal meat extract 2, seafood extract, and plant extract) was added to a 2 L stainless steel mug and heated to about 50 ° C. using a hot water bath. To this, a mixture prepared by preliminarily mixing oil- and fat-processed starch (either 1 or 2) and edible oil and fat was added, and a low-speed mixer (model: laboratory high power mixer SM-103; manufactured by ASONE) was used at 60 rpm for 5 minutes. The mixture was mixed while heating to about 50 ° C. to prepare paste-like seasoning compositions (Example products 1 to 13).

[Comparative products 1-5]
Using the 10-fold amount of raw materials shown in Table 2, the following operation was performed to prepare a paste-like seasoning composition. That is, an edible concentrated extract (animal meat extract 1 or seafood extract) was added to a 2 L stainless steel mug and heated to about 50 ° C. using a hot water bath. Add oil processed starch (either 1 or 2) or starch, and heat to about 50 ° C. for 5 minutes at 60 rpm using a low speed mixer (model: Laboratory High Power Mixer SM-103; manufactured by ASONE). The paste-like seasoning compositions (Comparative Examples 1 to 5) were prepared by mixing while warming. However, fat processed starch or starch was not uniformly mixed with the edible concentrated extract.

[Comparative product 6, 7]
Using the 10-fold amount of raw materials shown in Table 2, the following operation was performed to prepare a paste-like seasoning composition. That is, an edible concentrated extract (livestock meat extract 1 or livestock meat extract 2) was added to a 2 L stainless steel mug and heated to about 50 ° C. using a hot water bath. A mixture in which starch and edible oil and fat were mixed in advance was added thereto, and mixed while heating to about 50 ° C. for 5 minutes at 60 rpm using a low speed mixer (model: laboratory high power mixer SM-103; manufactured by ASONE). A paste-like seasoning composition (Comparative Examples 6 and 7) was prepared. However, starch and edible fats and oils could not be mixed uniformly, and starch and edible fats and oils could not be mixed uniformly in the edible concentrated extract.

<Evaluation during production and immediately after production (manufacturability)>
In order to confirm the evaluation (manufacturability) immediately after the preparation of the paste-like seasoning composition, the mixing property and state of the paste-like seasoning composition at the time of preparation and immediately after the preparation were evaluated. The evaluation was performed visually and evaluated according to the evaluation criteria shown in Table 3. The results are shown in Table 4.

<Evaluation of storage status>
200 g of the obtained paste-like seasoning composition (Example products 1 to 13 and Comparative product 1 to 7) was added to a 300 mL PET bottle, capped, and stored at 5 ° C. for 7 days. The condition was evaluated. The evaluation was performed visually and evaluated according to the evaluation criteria shown in Table 3. The results are shown in Table 4.

From the results, the example products had good or very good miscibility with the edible concentrated extract, the oil- and fat-processed starch and the edible fat and oil, and could be mixed uniformly and had suitability for production. Moreover, it was uniform and smooth immediately after the production. Further, after storage, there was no oil separation and starch precipitation, and the whole was almost uniform or uniform, and the physical properties were smooth.
On the other hand, the comparative product was very poor in the mixing of the edible concentrated extract with starches (oil-fat processed starch, starch) and / or edible fats and oils, and could not be mixed uniformly. Furthermore, there was oil separation and / or precipitation of starches, and a uniform state could not be maintained.

<Preparation of seasoning composition for pasty ramen soup>
(1) Raw material [Edible concentrated extract]
Livestock meat extract 2 (trade name: frozen rib bone soup FG50; manufactured by Riken Vitamin Co., Ltd., Brix 50)

Seafood extract 1 (bonito extract A25 (trade name; Brix83 manufactured by Riken Vitamin))
[Fat processed starch]
Oil processed starch 2 (trade name: batter starch # 200N; manufactured by Nippon Food Processing Co., Ltd., processed by adding safflower oil and glycerin diacetyltartaric acid fatty acid ester to phosphate cross-linked tapioca starch)
[Edible oils and fats]
Oilseed rapeseed oil (trade name: oilseed rapeseed oil canola; manufactured by Nisshin Oillio Co., Ltd.)
Seasoned animal fat (trade name: RFO pork; manufactured by Riken Vitamin Co., Ltd.)
[Other powdered raw materials]
Onion extract powder (trade name: Onion powder SK-3760; manufactured by Nikken Foods)
Garlic powder (trade name: Garlic powder SK3237; manufactured by Nikken Foods)
Skipjack powder (trade name: pure bonito powder; made by Marumachi Muramatsu)
Sodium L-glutamate (manufactured by Kirin Kyowa Foods)
Nucleic acid seasoning (trade name: Ribotide; manufactured by Kirin Kyowa Foods)
Yeast extract powder (trade name: Mist powder B-6521; Asahi Food and Health)

(2) Blending Table 5 shows blending of the seasoning for pasty ramen soup prepared using the above raw materials.

(3) Preparation method of paste-like ramen soup seasoning A paste-like ramen soup seasoning was prepared by the following method using the raw materials shown in Table 5.
The meat extract 2 and the seafood extract 1 were added to a 3 L stainless steel mug and heated to about 50 ° C. using a hot water bath. The mixture of pre-mixed fat and oil-processed starch 2, 2/3 amount of edible oil and fat and seasoned animal oil, and onion powder, garlic powder, bonito powder, sodium L-glutamate, ribotide, yeast extract powder and edible oil and fat Add the remaining 1/3 of the premixed mixture and mix using a low speed mixer (model: Laboratory High Power Mixer SM-103: manufactured by AS ONE) at 60 rpm for 5 minutes while heating to about 50 ° C. A pasty ramen soup seasoning (Example Product 14) was obtained. The solid content of the mixture of the meat extract 2 and seafood extract 1 was Brix 51.3%.

(4) Evaluation at the time of preparation and storage The obtained seasoning for pasty ramen soup is uniformly obtained by mixing edible concentrated extract (meat meat extract 2, seafood extract 1) fat and oil processed starch, edible fat and oil and other raw materials. A dispersed paste-like seasoning could be obtained.
Moreover, even if the seasoning for pasty ramen soup was stored at 5 ° C. for 7 days, it maintained a smooth paste without separation.
In addition, the paste-like ramen soup seasoning 100g and the water 400g after storage were added to the pan, and it stirred until it boiled using the heat-resistant spatula, and it became the soup base suitable for the glass cup of ramen soup.

Claims (2)

A paste-like seasoning composition comprising an edible concentrated extract, an oil- and fat-processed starch, and an edible oil-and-fat, wherein the oil-and-fat processed starch is not gelatinized and exists in a dispersed state. The manufacturing method of the paste-like seasoning composition characterized by having the process of mixing and uniformly disperse | distributing edible concentrated extract, oil-fat processed starch, and edible oil-fat, without using water.