JP2020137502A - Pasty seasoning composition - Google Patents

Abstract

To provide a pasty seasoning composition in which floating oil does not coagulate in a viscous gel form when dissolved in hot water.MEANS FOR SOLVING THE PROBLEM: The pasty seasoning composition includes an oil and fat composition containing the following components (a) and (b), and a powdered food material: (a) polyglycerol fatty acid ester comprising main constituting fatty acid of behenic acid and having an esterification degree of 50% or more and (b) polyglycerol fatty acid ester comprising main constituting fatty acid of oleic acid and/or diglycerol fatty acid ester comprising main constituting fatty acid of saturated fatty acid having 14 to 18 carbon atoms.SELECTED DRAWING: Figure 1

Description

The present invention relates to a paste-like seasoning composition.

Conventionally, a seasoning composition in which semi-solid fats and oils at room temperature and powdered foodstuffs such as salt and sugar are mixed and kneaded into a paste is commercially available. Such a paste-like seasoning composition can easily impart a flavor derived from fats and oils and a richness and a taste derived from powdered foods to foods by itself without being used in combination with other seasonings. Therefore, it is preferred by consumers.

In the production of the paste-like seasoning composition, it is extremely important to adjust the viscosity of the base fat and oil as well as the type and amount of the components to be blended. That is, if the viscosity of the fat is too high, the physical properties of the composition become too hard and it becomes difficult to separate an appropriate amount at the time of use, and if the viscosity of the fat is too low, the powdered foodstuff cannot be sufficiently retained, and during transportation or Since separation may occur during storage, the viscosity of fats and oils must be adjusted within a range that does not cause such problems.

As a method for adjusting the viscosity of the fat and oil used for producing the paste-like seasoning composition to an appropriate range, for example, a polyglycerin fatty acid in which the main constituent fatty acid of the fat and oil is behenic acid and the degree of esterification is 50% or more. A method of adding a thickener for fats and oils, which comprises an ester as an active ingredient, is known (Patent Document 1). According to this method, an appropriate viscosity can be imparted to the fat and oil, and a paste-like seasoning composition having good physical properties can be produced. However, in the paste-like seasoning composition obtained by this method, when it is dissolved in hot water or the like, the oil and fat (floating oil) floating on the liquid surface forms a viscous gel-like aggregate, which is the tableware. It may adhere to cooking utensils, teeth, etc. and cause discomfort when eating or washing dishes.

Therefore, there has been a demand for a paste-like seasoning composition in which the floating oil does not aggregate into a viscous gel when dissolved in hot water or the like.

Japanese Unexamined Patent Publication No. 2001-69912

An object of the present invention is to provide a paste-like seasoning composition in which floating oil does not agglomerate into a viscous gel when dissolved in hot water or the like.

As a result of intensive research to solve the above problems, the present inventor has added a polyglycerin fatty acid ester in which the main constituent fatty acid is bechenic acid and the degree of esterification is 50% or more to thicken the oil and fat composition. It was found that by adding a specific food emulsifier to a product, the floating oil is less likely to gel when the paste-like seasoning composition produced using the oil / fat composition is dissolved in hot water or the like. Further research was carried out based on the above, and the present invention was completed.

That is, the present invention comprises an oil / fat composition containing the following components (a) and (b), and a paste-like seasoning composition containing a powdered food material.
(A) Polyglycerin fatty acid ester in which the main constituent fatty acid is bechenic acid and the degree of esterification is 50% or more (b) Polyglycerin fatty acid ester in which the main constituent fatty acid is oleic acid and / or the main constituent fatty acid has 14 carbon atoms Diglycerin fatty acid ester, which is a saturated fatty acid of ~ 18.

In the paste-like seasoning composition according to the present invention, when it is dissolved in hot water or the like, the floating oil does not easily aggregate into a viscous gel. Therefore, the floating oil does not easily adhere to tableware and the like.

FIG. 1 is a photograph of the appearance of the floating oil of the test solution 1 in which the seasoning composition 1 of the example was dissolved in boiling water. FIG. 2 is a photograph of the appearance of the floating oil of the test solution 22 in which the seasoning composition 22 of the comparative example was dissolved in boiling water. FIG. 3 is a photograph of the appearance of a spoon used when evaluating the stickiness of floating oil with respect to the test solution 1 in which the seasoning composition 1 of the example was dissolved in boiling water. FIG. 4 is a photograph of the appearance of a spoon used when evaluating the stickiness of the floating oil of the test solution 22 in which the seasoning composition 22 of the comparative example was dissolved in boiling water.

The paste-like seasoning composition according to the present invention (hereinafter, also referred to as “the seasoning composition of the present invention”) is a paste-like composition having a structure in which a solid phase is dispersed in an oil phase, and the oil phase is described below. It is characterized by containing an oil / fat composition containing the components (a) and (b) described in the above, and a powdered food material as the solid phase.

The fats and oils constituting the oil phase of the seasoning composition of the present invention are not particularly limited as long as they are edible fats and oils. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, and coconut oil. Vegetable oils such as oil, palm oil, palm kernel oil, peanut oil, olive oil, sesame oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil, beef fat, lard, fish oil, milk fat, etc. Animal fats and oils, processed fats and oils obtained by subjecting these animal and vegetable fats and oils to treatments such as separation, hydrogenation, and ester exchange, medium-chain triglyceride (MCT), etc., as well as glycerindi fatty acid esters and propylene glycol difatty acid esters. include. Further, a flavor oil or the like obtained by imparting a flavor to these fats and oils may be used. As these fats and oils, only one of them may be used alone, or two or more of them may be used in any combination, but the viscosity after adding the components (a) and (b) described later is good. Oils and fats that are liquid at room temperature (15 to 25 ° C) (for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, peanut oil, olive oil, sesame oil, high oleic) Rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil, etc.) and fats and oils that are solid at room temperature (15 to 25 ° C) (eg, beef fat, lard, palm oil, palm kernel oil) Etc.) are preferably used in combination.

The component (a) of the present invention is a polyglycerin fatty acid ester in which the main constituent fatty acid is behenic acid and the degree of esterification is 50% or more (hereinafter, also referred to as “polyglycerin fatty acid ester of component (a)”). The polyglycerin fatty acid ester is an ester of polyglycerin, which is a compound formed by condensing two or more molecules of glycerin, and a fatty acid, and behenic acid is a saturated fatty acid having 22 carbon atoms.

The average degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester of the component (a) is not particularly limited, but for example, those having an average degree of polymerization of 2 to 10, specifically diglycerin (average degree of polymerization 2). Triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), pentaglycerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), heptaglycerin (average degree of polymerization 7), octaglycerin (average degree of polymerization 7) Degree 8), decaglycerin (average degree of polymerization 10) and the like.

The "main constituent fatty acid" of the polyglycerin fatty acid ester of the component (a) is usually 50% by mass or more, preferably 60% by mass or more, more preferably 75% by mass, based on 100% by mass of the fatty acids constituting the polyglycerin fatty acid ester. Fatty acids that occupy the above. That is, the polyglycerin fatty acid ester of the component (a) may contain other fatty acids in the balance as long as behenic acid accounts for 50% by mass or more of the 100% by mass of the fatty acids constituting the ester. The definition of "main constituent fatty acid" for the polyglycerin fatty acid ester and the diglycerin fatty acid ester used as the component (b) described later is the same as this.

The polyglycerin fatty acid ester of the component (a) has an esterification degree of 50% or more, preferably 50 to 90%. The degree of esterification (%) is calculated by the following formula. The ester value and hydroxyl value in the following formula are [2.3-3-1996 ester value] and [2.3.3-1996 ester value] of "Standard Oil and Fat Analysis Test Method (I)" (edited by Japan Oil Chemists' Society). 6-1996 hydroxyl value] is measured.

The method for producing the polyglycerin fatty acid ester of the component (a) is not particularly limited, and it can be produced by a method known per se, such as an esterification reaction.

Examples of the polyglycerin fatty acid ester of the component (a) include Ryoto polyglycerate B-70D (trade name; decaglycerin bechenic acid ester; degree of esterification: about 58%; manufactured by Mitsubishi Chemical Foods Co., Ltd.) and Ryoto polyglycerate. B-100D (trade name; decaglycerin behenic acid ester; degree of esterification: about 83%; manufactured by Mitsubishi Chemical Foods Co., Ltd.), Poem J-46B (trade name; tetraglycerin behenic acid ester; degree of esterification: about 90%; Riken Vitamin Co., Ltd.), Poem TR-FB (trade name; triglycerin behenic acid ester; esterification degree: about 85%; Riken Vitamin Co., Ltd.), etc. are commercially available, and this is used in the present invention. Can be done.

In the present invention, the polyglycerin fatty acid ester of the component (a) acts as a thickener for imparting an appropriate viscosity to the oil phase of the seasoning composition of the present invention.

The component (b) of the present invention contains a polyglycerin fatty acid ester in which the main constituent fatty acid is oleic acid (hereinafter, also referred to as “polyglycerin fatty acid ester of the component (b)”) and / or the main constituent fatty acid has 14 to 18 carbon atoms. Diglycerin fatty acid ester (hereinafter, also referred to as "diglycerin fatty acid ester of component (b)") which is a saturated fatty acid of. The diglycerin fatty acid ester is a kind of polyglycerin fatty acid ester, and the polyglycerin constituting the ester is a diglycerin having an average degree of polymerization of 2.

The average degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester of the component (b) is not particularly limited, but for example, those having an average degree of polymerization of 2 to 10, specifically diglycerin (average degree of polymerization 2). Triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), pentaglycerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), heptaglycerin (average degree of polymerization 7), octaglycerin (average degree of polymerization 7) Degree 8), decaglycerin (average degree of polymerization 10) and the like. Among these, diglycerin having an average degree of polymerization of 2 is preferable.

Oleic acid, which is the main constituent fatty acid of the polyglycerin fatty acid ester of the component (b), is a monounsaturated fatty acid having 18 carbon atoms.

The degree of esterification of the polyglycerin fatty acid ester of the component (b) is not particularly limited, but is preferably 50% or less, more preferably 30% or less, for example.

The method for producing the polyglycerin fatty acid ester of the component (b) is not particularly limited, and it can be produced by a method known per se, such as an esterification reaction.

Examples of the polyglycerin fatty acid ester of the component (b) include Poem DO-100V (trade name; diglycerin oleic acid ester; manufactured by RIKEN Vitamin Co., Ltd.) and SY Glycer MO-3S (trade name; tetraglycerin oleic acid ester; Sakamoto). Yakuhin Kogyo Co., Ltd.), Sunsoft A-171E (trade name; pentaglycerin oleic acid ester; Taiyo Kagaku Co., Ltd.), SY Glycer MO-5S (trade name; hexaglycerin oleic acid ester; Sakamoto Yakuhin Kogyo Co., Ltd.), Poem J-0381V (trade name; decaglycerin oleic acid ester; manufactured by RIKEN Vitamin Co., Ltd.) and the like are commercially available, and these can be used in the present invention.

Specific examples of the saturated fatty acid having 14 to 18 carbon atoms, which is the main constituent fatty acid of the diglycerin fatty acid ester of the component (b), include myristic acid (14 carbon atoms), palmitic acid (16 carbon atoms), and stearic acid. Acids (18 carbon atoms) and the like can be mentioned.

The degree of esterification of the diglycerin fatty acid ester of the component (b) is not particularly limited, but is preferably 50% or less, more preferably 30% or less, for example. In other words, the diglycerin fatty acid ester of the component (b) preferably has a high content of a monoester, for example, a monoester having a content of 50% by mass or more, preferably 70% by mass or more. Some are more preferred.

The method for producing the diglycerin fatty acid ester of the component (b) is not particularly limited, and it can be produced by a method known per se, such as an esterification reaction.

Examples of the diglycerin fatty acid ester of the component (b) include Poem DM-100 (trade name; diglycerin myristic acid ester; manufactured by RIKEN Vitamin) and Poem DP-95RF (trade name; diglycerin luminic acid ester; RIKEN Vitamin). , Poem DS-100A (trade name; diglycerin stearic acid ester; manufactured by RIKEN Vitamin) and the like are commercially available, and these can be used in the present invention.

As the component (b) of the present invention, only one of the polyglycerin fatty acid ester of the component (b) and the diglycerin fatty acid ester of the component (b) may be used alone, or two or more of them may be used. May be used in any combination, but at least diglycerin oleate is preferably used. When diglycerin oleic acid ester is used as the component (b) of the present invention, the floating oil when the seasoning composition of the present invention is dissolved in hot water or the like becomes extremely fine granular oil droplets on the entire liquid surface. It becomes easy to disperse uniformly, and gelation of floating oil can be suppressed even when the hot water or the like is cooled to, for example, 30 ° C. or lower.

The content of the fats and oils and the components (a) and (b) in the oil phase of the seasoning composition of the present invention is not particularly limited. For example, 80 to 99.8% by mass of the fats and oils in 100% by mass of the oil phase. %, preferably 94 to 99% by mass, component (a) 0.1 to 10% by mass, preferably 0.5 to 3.0% by mass, component (b) 0.1 to 10% by mass, preferably 0.1 to 10% by mass. It is 0.5 to 3.0% by mass.

The oil phase of the seasoning composition of the present invention may contain any other component other than the fat and oil and the components (a) and (b) as long as the effects of the present invention are not impaired. Examples of such a component include food emulsifiers other than the components (a) and (b), antioxidants (extracted tocopherol, L-ascorbic acid palmitic acid ester, etc.) and the like.

The powdered food material constituting the solid phase of the seasoning composition of the present invention is not particularly limited as long as it is a powdered (including granular, granular, etc.) food material. For example, a food material originally in the form of powder. May be used as it is, or a food material that is not originally in powder form may be purified or processed into powder. Specifically, for example, basic seasonings (salt, sugar, powdered soy sauce, powdered fish sauce, powdered vinegar, powdered sauce, etc.), umami seasonings (sodium glutamate, nucleic acid-based seasonings, etc.), spices (kosho, all spices, etc.) , Organo, cardamon, cumin, chili pepper, coriander, etc.), flavored vegetables (onion powder, garlic powder, ginger powder, etc.) , Shiitake powder, shellfish powder, etc.), livestock meat extract (beef extract powder, pork extract powder, chicken extract powder, etc.), sweetener (stevia powder, etc.), coloring agent (caramel pigment, etc.), acidulant (citrate, lactic acid, etc.) , Excipients (dextrin, starch, etc.) and the like.

The ratio of the content of the oil phase to the solid phase in the seasoning composition of the present invention is not particularly limited, and for example, the oil phase: solid phase (mass ratio) is in the range of 25:75 to 75:25. Is preferable, and 30:70 to 50:50 is more preferable. When the ratio of the contents of the oil phase and the solid phase is in such a range, the obtained seasoning composition has physical properties that are easy to handle.

The method for producing the seasoning composition of the present invention is not particularly limited, and for example, a preferred example thereof is as follows. That is, the components (a) and (b) are added to the oil and fat, and if desired, they are heated and melt-mixed to prepare an oil and fat composition to be an oil phase. Then, the powdered foodstuff is added to the oil / fat composition, and the powdered foodstuff is stirred and mixed while cooling if desired, whereby a paste-like seasoning composition in which the powdered foodstuff is dispersed in the oil phase can be obtained.

The method of using the seasoning composition of the present invention is not particularly limited, and like the conventional paste-like seasoning composition, it may be dissolved in hot water or the like and eaten as it is as a soup or the like, and is pasted in the cooking process of various foods. It may be used as it is or after being dissolved in hot water or the like and added to season the food. In particular, since the seasoning composition of the present invention is characterized in that the floating oil does not easily aggregate into a viscous gel when dissolved in hot water or the like, it is preferably used by dissolving it in hot water or the like.

The food for which the seasoning composition of the present invention is used is not particularly limited, but for example, Chinese soup, ramen soup (for example, pork bone soup, etc.), soba soup, udon soup, pot soup, miso soup, vegetable soup, bean soup. , Consomme soup, potage soup, chicken soup, tom yam kun soup and other soups, Chinese sauce, Japanese style sauce, pasta sauce, curry, stew and other sauces, dumplings, Chinese buns, spring rolls and other wraps Examples of foods include medium-sized foods, fried rice, fried vegetables, grilled ginger, soup, hamburger, menchi cutlet, croquette, fried chicken, and mao tofu.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.

[Preparation of paste-like seasoning composition 1]
(1) Raw materials 1) Oils and fats 1-1) Rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosoh Oil & Fat Co., Ltd.)
1-2) Lard (Product name: Genuine lard; manufactured by Miyoshi Oil & Fat Co., Ltd.)
2) Emulsifier for food <Emulsifier for food of component (a)>
2-1) Decaglycerin behenic acid ester (trade name: Ryoto polyglycerate B-70D; degree of esterification: about 58%; manufactured by Mitsubishi Chemical Foods Co., Ltd.)
2-2) Tetraglycerin behenic acid ester (trade name: Poem J-46B; degree of esterification: about 90%; manufactured by RIKEN Vitamin Co., Ltd.)
2-3) Triglycerin behenic acid ester (trade name: Poem TR-FB; degree of esterification: about 85%; manufactured by RIKEN Vitamin Co., Ltd.)
<Food emulsifier of ingredient (b)>
2-4) Diglycerin oleate (trade name: Poem DO-100V; manufactured by RIKEN Vitamin Co., Ltd.)
2-5) Tetraglycerin oleic acid ester (trade name: SY Glister MO-3S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
2-6) Pentaglycerin oleate (trade name: Sunsoft A-171E; manufactured by Taiyo Kagaku Co., Ltd.)
2-7) Hexaglycerin oleic acid ester (trade name: SY Glister MO-5S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
2-8) Decaglycerin oleate (trade name: Poem J-0381V; manufactured by RIKEN Vitamin Co., Ltd.)
2-9) Diglycerin myristic acid ester (trade name: Poem DM-100; manufactured by RIKEN Vitamin Co., Ltd.)
2-10) Diglycerin palmitic acid ester (trade name: Poem DP-95RF; manufactured by RIKEN Vitamin Co., Ltd.)
2-11) Diglycerin stearic acid ester (trade name: Poem DS-100A; manufactured by RIKEN Vitamin Co., Ltd.)
<Food emulsifiers other than ingredients (a) and (b)>
2-12) Glycerin oleic acid ester (trade name: Emulgie OL-100H; manufactured by RIKEN Vitamin Co., Ltd.)
2-13) Sorbitan oleic acid ester (trade name: Poem O-80V; manufactured by RIKEN Vitamin Co., Ltd.)
2-14) Propylene glycol oleic acid ester (trade name: Rikemar PO-100V; manufactured by RIKEN Vitamin Co., Ltd.)
2-15) Diglycerin laurate (trade name: Poem DL-100; manufactured by RIKEN Vitamin Co., Ltd.)
2-16) Diglycerin caprylic acid ester (trade name: SY Glister MCA150; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
2-17) Glycerin stearic acid ester (trade name: Emarji MS; manufactured by RIKEN Vitamin Co., Ltd.)
2-18) Decaglycerin myristic acid ester (trade name: SY Glister MM-750; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
3) Powdered foodstuffs 3-1) Dextrin (trade name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
3-2) Sodium glutamate (trade name: Gluace; manufactured by MC Food Specialties Inc.)

(2) Formulation of Raw Materials Tables 1 and 2 show the compounding compositions of seasoning compositions 1 to 22 prepared using the raw materials. Of these, seasoning compositions 1 to 14 are examples of the present invention, and seasoning compositions 15 to 22 are comparative examples thereof. In order to facilitate visual evaluation, which will be described later, the raw material rapeseed oil is made orange by adding 0.1% of a food coloring agent (trade name: Rikecolor paprika 240RG; capsicum pigment preparation; manufactured by RIKEN Vitamin) in advance. A colored one was used.

(3) Method for preparing seasoning composition Of the above raw materials, fats and oils and food emulsifiers are placed in a 2 L capacity stainless steel jug, heated to 80 ° C. in a water bath and melt-mixed to form an oily phase. Got After removing the oil / fat composition from the water bath, powdered foodstuffs are added thereto, and the mixture is mixed at 60 rpm for 5 minutes using a low-speed mixer (model: Laboratory High Power Mixer SM-103; manufactured by AS ONE Corporation) while cooling to 50 ° C. Then, 1000 g of each of the paste-like seasoning compositions 1 to 22 was obtained.

[Dissolution test in boiling water]
(1) Visual Evaluation of Appearance of Floating Oil 1 g of each of the seasoning compositions 1 to 22 was placed in a beaker having a capacity of 100 ml, 99 g of boiling water was added thereto, and the mixture was stirred and dissolved with a spoon to prepare a test solution. The test solution was allowed to stand for 10 minutes until the state of the floating oil floating on the liquid surface became stable, and then the appearance of the floating oil (shape and size of oil droplets, diffusion state on the liquid surface) was visually observed. .. The results are shown in Table 3.

(2) Visual evaluation of stickiness of floating oil After scooping the test solutions 1 to 22 together with the floating oil with a spoon, the spoon was slowly tilted by 90 ° to wash off the scooped test solution. After that, the surface of the spoon was visually observed to confirm the presence or absence of floating oil adhering to the spoon without flowing down. Here, it is shown that the more the floating oil adheres to the spoon, the more sticky the floating oil is. The results are symbolized according to the criteria below and are shown in Table 3.
[Criteria for symbolization]
○: Good Almost no floating oil adheres to the spoon △: Slightly bad Adhesion to the spoon pot is slightly noticeable ×: Bad A large amount of adhesion is seen from the spoon pot to the handle

As is clear from the results in Table 3, the seasoning compositions 1 to 14 using the oil and fat composition containing the components (a) and (b) of the present invention as the oil phase have floating oil when dissolved in boiling water. It was a fine granular oil droplet, and even if it was scooped with a spoon, there was no unpleasant stickiness that would adhere to the spoon. That is, in each case, the floating oil did not agglomerate into a viscous gel. In particular, the seasoning compositions 1, 9 to 13 were extremely good because the floating oil became extremely fine granular oil droplets and diffused almost uniformly over the entire liquid surface.
On the other hand, in the seasoning compositions 15 to 22 of the comparative example, it is clear from the appearance that the floating oil is unevenly aggregated when dissolved in boiling water, and further, when the floating oil is scooped with a spoon, the spoon is used. It was sticky as if it adhered to.

[Evaluation test after cooling]
(1) Visual Evaluation of Appearance of Floating Oil Among the seasoning compositions that were extremely well evaluated in the dissolution test in boiling water, the test solutions 1, 9 and 10 in which the seasoning compositions 1, 9 or 10 were dissolved. Further, it was allowed to stand at room temperature for 60 minutes to cool. The liquid temperature after allowing to cool was 25 ° C. The appearance of the floating oil (shape / size of oil droplets, diffusion state on the liquid surface) of the test liquid 1 after allowing to cool was visually observed. The results are shown in Table 4.

(2) Evaluation of Stickiness of Floating Oil After scooping the test solution 1, 9 or 10 after cooling with a spoon together with the floating oil, the spoon was slowly tilted by 90 ° to drain off the scooped test solution. After that, the surface of the spoon was visually observed to confirm the presence or absence of floating oil adhering to the spoon without flowing down. Here, it is shown that the more the floating oil adheres to the spoon, the more sticky the floating oil is. The results are symbolized according to the following criteria and are shown in Table 4.
[Criteria for symbolization]
○: Good Almost no floating oil adheres to the spoon △: Slightly bad Adhesion to the spoon pot is slightly noticeable ×: Bad A large amount of adhesion is seen from the spoon pot to the handle

As is clear from the results in Table 4, all of the test solutions 1, 9 and 10 in which the seasoning compositions 1, 9 or 10 which are the examples of the present invention are dissolved float even when the liquid temperature drops to 25 ° C. The appearance of the oil was similar to that immediately after it was dissolved, and no unpleasant stickiness occurred.

[Preparation of paste-like seasoning composition 2]
In order to fully confirm the practicality of the present invention, a seasoning composition was prepared with a formulation assuming a more practical paste-like seasoning composition for Chinese-style soup.

(1) Raw materials 1) Oils and fats 1-1) Rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosoh Oil & Fat Co., Ltd.)
1-2) Lard (Product name: Genuine lard; manufactured by Miyoshi Oil & Fat Co., Ltd.)
2) Emulsifier for food <Emulsifier for food of component (a)>
2-1) Decaglycerin behenic acid ester (trade name: Ryoto polyglycerate B-70D; degree of esterification: about 58%; manufactured by Mitsubishi Chemical Foods Co., Ltd.)
<Food emulsifier of ingredient (b)>
2-2) Diglycerin oleate (trade name: Poem DO-100V; manufactured by RIKEN Vitamin Co., Ltd.)
3) Powdered foodstuffs 3-1) Dextrin (trade name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
3-2) Salt (manufactured by Naikai Salt Industries)
3-3) Monosodium glutamate (trade name: Gluace; manufactured by MC Food Specialties Inc.)
3-4) Nucleic acid-based seasoning (trade name: Ribotide; manufactured by MC Food Specialties Inc.)
3-5) Pork extract powder (trade name: Pork extract powder G; manufactured by RIKEN Vitamin Co., Ltd.)
3-6) Chicken extract powder (trade name: chicken powder CPR; manufactured by RIKEN Vitamin Co., Ltd.)
3-7) Onion powder (trade name: onion powder SK-3760; manufactured by Nikken Foods Co., Ltd.)
3-8) Garlic powder (trade name: garlic powder SK-3237; manufactured by Nikken Foods Co., Ltd.)
3-9) Pepper powder (manufactured by S & B Foods)

(2) Formulation of Raw Materials Table 5 shows the composition of the seasoning composition 23 prepared using the raw materials.

(3) Method for preparing seasoning composition Of the above raw materials, fats and oils and emulsifiers for foods are placed in a 2 L capacity stainless steel jug, heated to 80 ° C. in a water bath and melt-mixed to form an oily phase. Got After removing the oil / fat composition from the water bath, powdered foodstuffs are added thereto, and the mixture is mixed at 60 rpm for 5 minutes using a low-speed mixer (model: Laboratory High Power Mixer SM-103; manufactured by AS ONE Corporation) while cooling to 50 ° C. Then, 1000 g of the paste-like seasoning composition 23 was obtained.

[Dissolution test in boiling water]
(1) Visual Evaluation of Appearance of Floating Oil 1 g of the seasoning composition 23 was placed in a beaker having a capacity of 100 ml, 99 g of boiling water was added thereto, and the mixture was stirred and dissolved with a spoon to obtain a test solution 23. The test liquid 23 was allowed to stand for 10 minutes until the state of the floating oil floating on the liquid surface became stable, and then the appearance of the floating oil (shape and size of oil droplets, diffusion state on the liquid surface) was visually observed. did. The results are shown in Table 6.

(2) Visual Evaluation of Stickiness of Floating Oil After scooping the test solution 23 together with the floating oil with a spoon, the spoon was slowly tilted by 90 ° to wash off the scooped test solution 23. After that, the surface of the spoon was visually observed to confirm the presence or absence of floating oil adhering to the spoon without flowing down. Here, it is shown that the more the floating oil adheres to the spoon, the higher the viscosity of the floating oil and the more sticky it is. The results are symbolized according to the criteria below and are shown in Table 6.
[Criteria for symbolization]
○: Good Almost no floating oil adheres to the spoon △: Slightly bad Adhesion to the spoon pot is slightly noticeable ×: Bad A large amount of adhesion is seen from the spoon pot to the handle

As is clear from the results in Table 6, the seasoning composition 23 having a more practical formulation in which various taste components are mixed in the oil phase and the solid phase also contains the components (a) and (b) of the present invention. By using the oil and fat composition as the oil phase, the floating oil did not aggregate into a viscous gel when dissolved in boiling water.

Claims (1)

A paste-like seasoning composition containing an oil / fat composition containing the following components (a) and (b) and a powdered food material.
(A) Polyglycerin fatty acid ester in which the main constituent fatty acid is bechenic acid and the degree of esterification is 50% or more (b) Polyglycerin fatty acid ester in which the main constituent fatty acid is oleic acid and / or the main constituent fatty acid has 14 carbon atoms Diglycerin fatty acid ester, which is a saturated fatty acid of ~ 18.

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