JP2019110927A - Deposition prevention method of pasty seasoning - Google Patents

Abstract

To provide a pasty seasoning capable of being edible without waste without deposition under a water content layer when added to foods containing large water content.SOLUTION: A pasty food material consisting of a seed paste such as milled sesame, oil and fat such as lard are mixed to make 30 wt.% or more of content of the oil and fat based on the pasty food material. When a pasty seasoning is added to foods containing large water content, it drifts in a water content layer or float on the water content layer without deposition under the water content layer. Thereby frequently stirring mixing is not needed during repast, and it is edible without waste.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a paste-like seasoning to be eaten in addition to a water-rich food, a method for producing the same, and an instant food comprising the paste-like seasoning.

  Seeds such as sesame seeds, almonds and peanuts are roasted and eaten as they are, and then crushed, sliced or ground and used in various foods. In particular, paste-like seasonings having a paste-like food material which has been ground into a paste-like form as a main component are in widespread use. The pasty seasoning is generally added to other foods and eaten together.

  Such paste-like seasonings are often added to foods containing a large amount of water, for example, noodles such as ramen, udon and oats, and instant foods thereof. For example, it is known that a seasoned sesame seasoning is used as an ingredient for carrier noodles. However, such pasty seasonings are non-hydrophilic and also denser than water. For this reason, when it is added to a water-rich food, it precipitates under the water layer. Therefore, since it will precipitate again in a short time if it does not stir and mix frequently at the time of eating, there existed a problem that the paste-like seasoning which added carelessly will remain without being able to be eaten.

  In order to solve such a problem, for example, according to Patent Document 1, a seed paste made hydrophilic is provided by mixing an emulsified aqueous solution with a seed paste obtained by grinding seeds and seeds. Use of such a hydrophilic seed paste enables uniform mixing with the water layer and solves the problem of precipitation.

Japanese Patent Laid-Open No. 2000-14337

  However, since the aqueous solution is added to the hydrophilic seed paste described in Patent Document 1, there is a problem that bacteria easily propagate. For this reason, although it is necessary to add a preservative in order to make it last long, it is not preferable because the flavor is deteriorated.

  The present invention has been made in view of such problems, and when added to food containing a large amount of water, a paste-like seasoning that can be eaten without waste without being precipitated under the water layer, and a method for producing the same , And aims to provide instant food.

  In order to achieve the above object, the paste-like seasoning according to the first invention includes a paste-like food and fats and oils, and the fats and oils are 35% by weight or more (provisional) with respect to the paste-like food It is characterized by

  The method for producing a paste-like seasoning according to the second invention is characterized by including the step of mixing the fats and oils with 35 wt% or more (provisionally) with respect to the paste-like food.

  Furthermore, the instant food according to the third invention is characterized by including the paste-like seasoning according to the first invention.

  According to the present invention, it is possible to provide a paste-like seasoning that can be eaten without waste without being deposited under a water layer when added to a food containing a large amount of water, a method for producing the same, and an instant food. it can.

It is an image of Example 1 after 30 seconds of stirring. It is an image of Example 2 after 30 seconds of stirring. It is an image of Example 3 after 30 seconds of stirring. It is an image of Comparative Example 1 after 30 seconds of stirring. It is an image of Comparative Example 2 after 30 seconds of stirring. It is an image of Example 1 after 120 seconds of stirring. It is an image of Example 2 after 120 seconds of stirring. It is an image of Example 3 after 120 seconds of stirring. It is an image of Comparative Example 1 after 120 seconds of stirring. It is an image of Comparative Example 2 after 120 seconds of stirring.

  Hereinafter, modes for carrying out the present invention will be described in detail.

<Paste-like food>
The paste-like seasoning which concerns on this invention is prepared from the raw material containing a paste-form foodstuff and fats and oils. As a paste-like food material, for example, a seed paste obtained by grinding seeds such as sesame seeds and peanuts until oil components are extracted, a vegetable oil such as a mar oil and an onion oil obtained by grinding minced garlic Paste, paste derived from meat such as minced meat, etc. may be mentioned. When using a seed-and-seed paste, drying may be promoted by heat treatment such as roasting before grinding the seeds. The method for pasting seeds and seeds is not particularly limited, and may be produced by any method as long as a conventional food material grinding machine is used. Particularly preferred is the use of a mill, cutter mixer, grinder, or hammer mill and the like.

Fats and oils
Although the fats and oils used for preparation of the paste-like seasoning which concerns on this invention are not specifically limited, For example, animal fats and oils, vegetable fats, or processed fats and so on etc. are mentioned. Examples of animal fats and oils include lard and hetto. Examples of vegetable fats and oils include cottonseed oil, sesame oil, olive oil, soy sauce, palm oil, corn oil, soybean oil, rapeseed oil, sunflower oil, coconut oil and the like, and mixed oils of two or more selected from these, and the like.

  In the case of using any fat or oil, any fat or oil which becomes liquid or solid at normal temperature may be used, but for the following reasons, it is more preferable to be solid at normal temperature. Specifically, the melting point is preferably 40 ° C to 60 ° C. Fats and oils having a melting point of less than 40 ° C. are not preferable because they are easily separated from the paste-like food during product distribution. Fats and oils having a melting point of 60 ° C. or higher are not preferable because they do not easily melt even when added to foods for high temperature cooking. Moreover, in order to produce versatile paste-like seasonings without losing the flavor and smell of the paste-like food material itself, tasteless and odorless oils and fats are preferable. Or when using a seed paste as a paste-form foodstuff, the fats and oils obtained from the seed itself are preferable.

<Paste-like seasoning>
Next, the preparation method of the paste-like seasoning which concerns on this invention is demonstrated. A paste-like seasoning is prepared by mixing a paste-like foodstuff and fats and oils, and making it into a paste-form as a whole. It is preferable that the ratio of the paste-form foodstuff and fats and oils used for preparation is 30 weight% or more with respect to paste-form foodstuffs as for the fats and oils content. In particular, when the paste-like foodstuff is used as the paste-like foodstuff, the oil and fat content is preferably 30% by weight or more, more preferably 35% by weight or more based on the paste-like sesame.

  Moreover, it is preferable that the density of the whole paste-form seasoning is 1 g / ml or less in the temperature range assumed as water temperature of the foodstuffs to be added. For example, in the ready-to-eat food to which hot water is poured, it is preferable that the density of the whole paste-like seasoning is 1 g / ml or less in a temperature range of 90 ° C to 100 ° C.

  Subsequently, a phenomenon when the paste-like seasoning according to the present invention is added to a food containing a large amount of water will be described. The term "water-rich food" as used herein includes any food expected to consume the water layer and food assumed not to drink the water layer. Examples of foods that are supposed to drink the water layer include soups, and examples of foods that are not supposed to drink the water layer include noodles. Each also includes these instant foods.

  The paste-like seasoning according to the present invention floats in the water layer or floats on the water layer without being deposited under the water layer when added to the food containing a large amount of water. More specifically, when the oil and fat content is relatively low, most paste-like seasonings disperse and drift in the water layer. In this case, since the paste-like seasoning can be eaten at a substantially constant pace from the start to the end of eating, it is particularly suitable for food where it is assumed that the water layer is consumed. On the other hand, when the oil and fat content is relatively high, many paste-like seasonings float on the water layer, and some paste-like seasonings disperse and drift in the water layer. In this case, most of the paste-like seasoning can be consumed without having to drink the water layer, and therefore, it is particularly suitable for food that is supposed not to drink the water layer. In any case, most of the paste-like seasoning according to the present invention does not precipitate under the water layer, so that it is not necessary to stir and mix frequently at the time of eating, and it is possible to eat food containing a large amount of water without waste. Is possible.

  When the content of fats and oils is relatively small, part of paste-like seasoning may precipitate below the water layer with the passage of time after stirring. Even in this case, if the paste-like seasoning hardly precipitates under the water layer after 30 seconds of stirring, there is no problem at normal eating.

  Hereinafter, the properties of the paste-like seasoning will be described. In the paste-like seasoning, the paste-like food and the oils and fats form a paste as a whole. At this time, it is considered that components other than the oil contained in the paste-like food (hereinafter referred to as "food solid content") are mixed with the whole oil consisting of the fats and oils, the oil contained in the paste-like food Be Then, the density of the paste-like seasoning as a whole changes depending on the content of the fats and oils with respect to the paste-like food. That is, since the fats and oils have a smaller density than the solid matter content of the food, the density of the paste-like seasoning as a whole decreases as the content of the fats and oils increases.

  The conventional paste-like seasoning has an oil and fat content of less than 30% by weight based on the paste-like food. In this case, the density of the paste-like seasoning as a whole is larger than that of water. For this reason, it is considered that when added to a water-rich food, it precipitates under the water layer.

  On the other hand, the paste-like seasoning according to the present invention has an oil and fat content of 30% by weight or more based on the paste-like food. In this case, the density of the paste-like seasoning as a whole is equal to or smaller than that of water. For this reason, it is considered that when added to a food containing a large amount of water, it disperses and floats in the water layer, or floats on the water layer.

  By the way, in the paste-like seasoning according to the present invention, the positional relationship to the water layer changes between the start and the end of eating by controlling the oil and fats content so that the specific gravity to water changes in each temperature zone. Control is also possible. For example, oils and fats such that the specific gravity to water is less than 0.950 in the temperature range of 90 ° C. to 100 ° C., and the specific gravity to water in the temperature range of 80 ° C. to 90 ° C. is 0.950 or more and less than 0.998. A paste-like seasoning having a controlled content can be produced. When this is added to high-temperature-cooked food, at the start of eating when the temperature of the water layer is high, most of the paste-like seasonings float on the water layer, and the water temperature decreases. The proportion of pasty seasonings dispersed in the layer increases. As a result, since changes in taste appear over time in the process of eating, it is possible to eat without getting tired while enjoying the change in taste.

  Hereinafter, the present invention will be described in more detail based on examples.

  The paste-like seasoning which concerns on Examples 1-3 and Comparative Examples 1 and 2 was produced by the method shown below.

Example 1
As paste-like foodstuff, 20.0g of sesame paste was prepared. The ingredients were 58 to 68% oil, 2% or less water, 17 to 25% protein, 8 to 18% carbohydrate, and 2 to 4% ash. Moreover, the particle size of foodstuff solid content is a particle size which 92-95% of foodstuff solid content passes 60 mesh, and the density was 1.05 g / ml.

  As fats and oils, 7.0 g of lard having a melting point of about 38 ° C. was prepared. The density of this lard was 0.901 g / ml at 30 ° C., 0.896 g / ml at 40 ° C., and 0.890 g / ml at 50 ° C.

  The mixed sesame and lard were mixed to obtain a mixed sesame seasoning as a paste-like seasoning. In this mixed sesame seasoning, the lard content is 35% by weight based on the mixed sesame.

  The mixed sesame seasoning thus obtained was weighed into a beaker, 200 ml of hot water was added, and the mixture was stirred immediately.

Example 2
A sample was prepared under the same conditions as in Example 1 except that the lard content was 10.0 g and the lard content was 50 wt% with respect to the ground sesame.

Example 3
A sample was prepared under the same conditions as in Example 1 except that the lard content was 20.0 g and the lard content was 100% by weight based on the mixed sesame seeds.

Comparative Example 1
A sample was prepared under the same conditions as in Example 1 except that no lard was added and the lard content was 0% by weight with respect to the ground sesame.

Comparative Example 2
A sample was produced under the same conditions as in Example 1 except that the lard content was adjusted to 5.6 g and the lard content was 100% by weight based on the mixed sesame seeds.

  The test was performed about the sample produced in each Example and a comparative example by the method shown below.

  About the sample obtained in each Example and Comparative Example, still images were taken at 30, 60, 90, 120, 150, and 180 seconds after stirring. Among the obtained images, FIG. 1 shows the image of Example 1 after 30 seconds of stirring, FIG. 2 shows the image of Example 2 after 30 seconds of stirring, FIG. 3 shows the image of Example 3 after 30 seconds of stirring The image of Comparative Example 1 after 30 seconds is shown in FIG. 4, the image of Comparative Example 2 after 30 seconds of agitation is shown in FIG. 5, the image of Example 1 after 120 seconds of agitation is shown in FIG. The image is shown in FIG. 7, the image of Example 3 after 120 seconds of agitation is shown in FIG. 8, the image of Comparative Example 1 after 120 seconds of agitation is shown in FIG. 9, and the image of Comparative Example 2 after 120 seconds of agitation is shown in FIG.

In addition, at each time point, the state of the boiled sesame seasoning in hot water was observed, and the following five-point evaluation was performed.
5: Most of the mixed sesame seasoning floats on the water.
4: Some of the mixed sesame seasoning floats on the water, and the rest floats in the water.
3: Most of the mixed sesame seasonings are floating in the water.
2: Some of the mixed sesame seasoning sinks under the water, and the rest floats in the water.
1: Most of the mixed sesame seasonings are sunk under the water.

  The results of state observation evaluation are shown in Table 1.

  As shown in Table 1, in Example 1, most of the mixed sesame seasoning drifted in the hot water at a time point after 30 seconds to 150 seconds of stirring. And, after 180 seconds, some of the mixed sesame seasonings sank under the hot water and the rest was floating in the hot water. Therefore, the boiled sesame seasoning does not sink under the hot water at least up to a point after 150 seconds of stirring, and it becomes possible to eat without waste at the time of eating.

  In Example 2, most of the mixed sesame seasoning drifted in the hot water at a time point after 30 seconds to 90 seconds of stirring. And at the time of stirring 120 seconds-after 180 seconds, a part of the paste sesame seasoning floated on the hot water, and the rest was floating in the hot water. Therefore, the mixed sesame seasoning did not sink under the hot water at least up to a point after 180 seconds of stirring. In addition, since some of the mixed sesame seasoning floats on the hot water after 120 seconds to 180 seconds of stirring, it becomes possible to eat without waste at the time of eating.

  In Example 3, most of the mixed sesame seasoning floated on the hot water at a time point after 30 seconds to 180 seconds of stirring. Therefore, the boiled sesame seasoning does not sink under the hot water at least up to a point after 180 seconds of stirring, and most of the boiled sesame seasoning floats above the hot water, so it eats more without waste at the time of eating It became possible.

  In Comparative Example 1, most of the mixed sesame seasonings were sunk under hot water at a time point after 30 seconds to 180 seconds of stirring. Therefore, at the time of eating, the mixed sesame seasoning remains without eating.

  In Comparative Example 2, at a time point after 30 seconds to 180 seconds after stirring, part of the mixed sesame seasoning was sunk under the hot water, and the rest was floating in the hot water. Therefore, at the time of eating, the mixed sesame seasoning remains without eating.

As described above, in Examples 1 to 3, since the mixed sesame seasoning hardly sinks at a time after 30 seconds to 150 seconds of stirring, it is possible to eat without waste. In Example 1, some of the mixed sesame seasonings sank under the hot water at a time after 180 seconds of stirring, but stirring 3
It can be said that there is no problem if it is sufficient to eat the food to which the mixed sesame seasoning is added if the mixed sesame seasoning is not sunk after 0 seconds.

Moreover, about the sample obtained in each Example and comparative example, sensory evaluation at the time of 30 second of stirring was performed by five panelists, and it evaluated in five steps as follows.
5: I feel a strong sense of sesame paste.
4: I feel a little bit of sesame seed paste.
3: I feel a sense of sesame paste.
2: I don't feel a lot of sesame seed.
1: It hardly feels a paste of sesame seeds.

  The results of sensory evaluation are shown in Table 2.

  As shown in Table 2, while in Examples 1 to 3 a feeling of salted sesame seeds was felt, in Comparative Example 1 and Comparative Example 2 the feeling of salted sesame seeds was not felt so much. Moreover, in Example 2, it felt a feeling of paste sesame strength a little, and in Example 3, it felt a feeling of paste sesame even more strongly. In addition, "soiled sesame feeling" referred to here is an index indicating how strongly the taste of the fermented sesame is felt.

  In addition, samples were prepared with the lard addition amount gradually increased beyond 20.0 g under the same conditions as in Example 1 except for the lard addition amount, and sensory evaluation was performed after 30 seconds of stirring. As a result, until the lard content with respect to the mixed sesame was 500% by weight, the feeling of mixed sesame was felt strongly, but when it exceeded 500% by weight, the mixture of the lard increased the feeling of the scattered sesame rather weak.

The present invention is not limited to the above-described embodiment, and can be variously modified at the implementation stage without departing from the scope of the invention. Furthermore, the above embodiments include inventions of various stages, and various inventions can be extracted by appropriate combinations of a plurality of disclosed configuration requirements. For example, even if some structural requirements are deleted from all the structural requirements shown in the embodiment or some structural requirements are combined in different forms, the problems described in the section of the problems to be solved by the invention are If the problem can be solved and the effects described in the column of the effects of the invention can be obtained, a configuration in which the components are eliminated or combined can be extracted as the invention.

Claims (4)

A method for preventing precipitation of the paste-like seasoning under a water layer when the paste-like seasoning is added to a soup or soup,
And 30% by weight or more of solid fats and oils at normal temperature such as lard mixed with the paste-like seasoning, a method for preventing the paste-like seasoning from being precipitated below the water layer.
The method for preventing the paste-like seasoning according to claim 1, wherein the paste-like food material is mainly composed of a paste of sesame seeds.
The method for preventing the paste-like seasoning according to claim 1 or 2 from precipitating under the water layer, wherein the fats and oils are 500% by weight or less with respect to the paste-like seasoning.
In the paste-like seasoning, the overall density in a temperature range of 90 ° C. to 100 ° C. is 1 g /
A method for preventing the paste-like seasoning according to any one of claims 1 to 3 from being precipitated below a water layer.

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