JP2022186336A - Granular thickening seasoning and method for producing the same - Google Patents

Abstract

To provide a granular seasoning that can thicken food without being mixed in water, the seasoning achieving further improvement in its solubility.SOLUTION: A granular thickening seasoning contains at least one starch selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago palm starch, and waxy corn starch, and oil and fat.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a granular thickening seasoning and a method for producing the same.

Some dishes are thickened. Potato starch (katakuriko) or the like is sometimes used to impart thickness.

For example, in Patent Document 1 (Japanese Patent Laid-Open No. 5-97901), in the dehydration process → drying process → sorting process → product potato starch manufacturing method, after the dehydration process and the drying process, any mixture is used. A method for producing granulated potato starch is described, which is characterized in that it is configured to add a shaping step and a sizing step.

In addition, Patent Document 2 (Japanese Patent Laid-Open No. 2019-135927) describes an invention aimed at providing potato starch that can be used as a thickening agent without being dissolved in water and is also suitable as a coating material for fried foods. A potato starch having a ratio of difference angle to repose angle of 1:1.5-9 is disclosed.

JP-A-5-97901 JP 2019-135927 A

A challenge in using potato starch for thickening is to improve solubility. Lumps occur when potato starch is added to food in powder form. Therefore, potato starch is usually added after dissolving in water. It takes time to cook because it needs to be dissolved in water. Similar problems exist when using dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch, which have similar properties to potato starch.
In addition, Patent Document 2 describes that by using a predetermined potato starch, it can be used as a thickening agent without being dissolved in water. had room for further improvement.
Accordingly, an object of the present invention is to provide a technology capable of further improving the solubility of granular seasonings that can thicken dishes without being dissolved in water.

The inventors have found that the above problems can be solved by the following means.
[1] A granular thickening seasoning containing one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch, and oils and fats.
[2] The seasoning of [1], further comprising an emulsifier with an HLB of 7 or more.
[3] The seasoning of [1 or 2], wherein the oil is solid at room temperature (25°C).
[4] The seasoning according to any one of [1] to [3], wherein the fat has an elevated melting point of 30 to 60°C.
[5] The seasoning according to any one of [1] to [4], further comprising seasoning ingredients.
[6] Any one of [1] to [5], further comprising a thickening agent selected from the group consisting of xanthan gum, locust bean gum, carrageenan, agar, tara gum, gellan gum, pectin, guar gum, and gelatin seasonings as described.
[7] a step of heating and mixing one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch with oils and fats to prepare a mixture; A method for producing a thickening-imparting seasoning, comprising a graining step.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a technology capable of further improving the solubility of granular seasonings that can thicken dishes without being dissolved in water.

FIG. 1 is a photograph showing the results of Test 1. FIG. 2 is a photograph showing the results of Test 2. FIG. 3 is a photograph showing the results of Test 3. FIG. 4 is a photograph showing the results of Test 5. FIG. 5 is a photograph showing the results of Test 5. FIG.

Embodiments of the present invention are described below. The thickening-imparting seasoning according to the present embodiment is granular and contains one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch (hereinafter referred to as specific starch). ) and oils and fats. Solubility is improved by combining the specific starch with fats and oils. Therefore, it is possible to realize a granulated thickening-imparting seasoning that does not easily form lumps without being dissolved in water.

(Granular thickening seasoning)
The thickening-imparting seasoning according to the present embodiment is a seasoning used for imparting thickening to cooking. The food to be thickened is not particularly limited, but is preferably a food having a thick liquid part such as ankake dish or Chinese soup. The thickening-imparting seasoning can be used by sprinkling it into the bean paste or soup during cooking, or, for example, by sprinkling it onto the ramen soup just before eating to make the ramen soup thicker.

90% by mass or more, preferably 95% by mass or more of the granular thickening seasoning preferably has a particle size of 100 to 2000 μm.
In this specification, "particle size" is specified by turning on or passing a sieve having a predetermined size of opening. For example, in the case of having a “particle size of 100 to 2000 μm”, it means turning ON a sieve with an opening of 100 μm and PASSing a sieve with an opening of 2000 μm.
Preferably, 90% by mass or more, preferably 95% by mass or more of the granular thickening seasoning has a particle size of 500 to 1000 μm.
If the particle size is too small, the contact area with hot water increases during cooking, swelling occurs at once, and lumps are likely to occur. On the other hand, if the particle size is too large, it takes a long time for one granule to dissolve, heat is applied to the entire granule, and lumps are likely to occur. On the other hand, if the particle size is as described above, lumps are less likely to occur.

(specific starch)
As described above, the starch used is a specific starch, namely one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch. These specific starches are used to impart thickness. Moreover, these specific starches have the property of becoming transparent when gelatinized. When other starchy ingredients such as wheat starch are used to impart thickness, the appearance of the liquid portion of the dish may become cloudy. On the other hand, by using the specific starch, the turbidity of the liquid portion is suppressed, and a liquid portion having a transparent appearance can be obtained.
The specific starch is not particularly limited, and may be processed starch or unprocessed starch. Potato starch is preferably used. Also, dry starch is preferably used as a raw material. In addition, when dry starch is used as a raw material, it becomes easier to thicken the food, and it becomes easier to impart body to the dish.

The specific starch content is, for example, 10 to 60% by mass, preferably 20 to 50% by mass, more preferably 25 to 45% by mass.

(fat)
Fats and oils have been used to improve solubility, as already mentioned. By using fats and oils, the specific starch can be granulated using the fats and oils as a binder. As a result, it is possible to prevent the specific starch from forming lumps during cooking.

As fats and oils, fats and oils that are solid at room temperature (25° C.) are preferably used. Preferably, hardened oil is used as fat. Fats with an elevated melting point of preferably 30-60° C., more preferably 40-55° C. are used.

Specific examples of fats and oils include hardened palm oil, hardened rapeseed oil, hardened soybean oil, hardened beef tallow oil, hardened lard oil, and the like.

The fat content is, for example, 3 to 30% by mass, preferably 5 to 20% by mass, more preferably 10 to 15% by mass.

(emulsifier)
The thickening-imparting seasoning according to the present embodiment preferably contains an emulsifier. As the emulsifier, an emulsifier with an HLB of 7 or more is preferably used. The HLB of the emulsifier is more preferably 7-15, more preferably 8-15, still more preferably 8-14, still more preferably 9-13, still more preferably 10-12.
Fats and oils are used in this embodiment. Therefore, when the temperature of the product drops with the lapse of time after cooking, the oil may solidify into flakes. For example, in a dish such as ankake dish, which has a transparent liquid portion, the appearance of the liquid portion may be uncomfortable due to the solidified flaky oil and fat. On the other hand, by using an emulsifier having HLB as described above, it is possible to prevent fats and oils from solidifying into flakes. As a result, the appearance can be improved. Transparency can be maintained in dishes with clear sauces.
Moreover, when an emulsifier with an HLB of 7 or more is used, the texture is not adversely affected.

Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, with sucrose fatty acid esters being preferred.
Examples of sucrose fatty acid esters include those having a constituent fatty acid having 15 to 25 carbon atoms, preferably 16 to 22 carbon atoms.

The amount of emulsifier used is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.03% by mass or more, from the viewpoint of sufficiently suppressing solidification of fats and oils into flakes. is. From the viewpoint of turbid appearance, texture, and flavor, the content is preferably 0.5% by mass or less, more preferably 0.1% by mass or less.

(Seasoning raw material)
The thickening seasoning preferably contains seasoning ingredients. A seasoning ingredient is an ingredient that imparts some flavor to a dish.
In general, when potato starch or the like is used to thicken a dish, the potato starch or the like is added to the dish separately from seasonings. The well-balanced taste before thickening is weakened by adding potato starch, etc., and it may be necessary to adjust the taste by adding seasonings again. As a result, cooking takes time. On the other hand, if the thickening-imparting seasoning contains the seasoning raw material, the thickening and the taste adjustment can be performed at the same time, and the labor of cooking can be reduced.

The seasoning raw material is not particularly limited as long as it imparts some kind of taste.
The content of seasoning ingredients is, for example, 5 to 70% by mass, preferably 15 to 60% by mass, more preferably 20 to 50% by mass.

(thickener)
The thickening seasoning preferably contains a thickening agent other than the specific starch. Other thickeners include, for example, xanthan gum, locust bean gum, carrageenan, agar, tara gum, gellan gum, pectin, guar gum, and gelatin, with xanthan gum being preferred.
The content of thickeners other than specific starch is, for example, 0.1 to 5% by mass, preferably 0.3 to 3% by mass.

(others)
The thickening-imparting seasoning may contain other edible ingredients in addition to the above ingredients. For example, other ingredients include dextrin.

(Production method)
Next, a method for producing a thickening-imparting seasoning according to the present embodiment will be described with an example. The method for producing a thickening-imparting seasoning according to the present embodiment includes a step of heating and mixing a specific starch and fats and oils to prepare a mixture, and a step of granulating the mixture.
Specifically, first, specific starch, fats and oils, and other components are mixed while being heated. Preferably, the mixture is heated and mixed at a temperature higher than the rising melting point of the fat to obtain a molten mixture.
The mixture is then extruded and granulated using an extrusion granulator. After granulation, the granules are cooled. Thereby, the granular thickening-imparting seasoning according to the present embodiment is obtained.

As described above, according to this embodiment, the solubility of the thickening-imparting seasoning is improved by using the specific starch and fats and oils. Specifically, the specific starch is granulated with fat as a binder. Therefore, even without dissolving in water, it is possible to thicken a dish having a liquid portion without forming lumps. At the time of thickening, it is possible to easily obtain thickening and ankake dish by simply adding the thickening seasoning directly to the pot or frying pan.

Moreover, since the specific starch is used, it is possible to thicken the liquid portion without making it cloudy.

In addition, when the thickening-imparting seasoning contains seasoning raw materials, cooking can also be seasoned with the thickening-imparting seasoning. Therefore, there is no need to add seasonings separately.

Furthermore, when an emulsifier with an HLB of 7 or more is used, the production of flakes derived from oils and fats accompanying a decrease in product temperature is suppressed even when the food is cold. As a result, transparency can be maintained without making the liquid part (ann) turbid.

EXAMPLES Examples are given below to describe the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

Test 1: Examination of emulsifiers (Examples 1 and 2)
According to the composition shown in Table 1, thickening seasonings according to Examples 1 and 2 were prepared. In addition, the numerical value of Table 1 is a "mass part." Specifically, the raw materials shown in Table 1 were uniformly heated and mixed in a heated and stirred kettle so that the product temperature was about 65° C. to obtain a molten material. The resulting melt was extruded and granulated using an extrusion granulator (screen hole diameter: 1.0 mm). After the granules with a product temperature of about 60°C are discharged from the granulator, cold air of about 10°C is blown in the fluidized bed, and the product temperature is rapidly cooled to about 20°C in 1 minute to obtain granules. A thickening-imparting seasoning was obtained.

As the hardened oil, palm oil (having a rising melting point of 46 to 53° C.) was used. Xanthan gum was used as a thickener. Sucrose fatty acid ester (HLB=11) was used as an emulsifier.

All of the obtained seasonings were granules with a uniform texture and had a particle size that allowed the entire amount to pass through a JIS sieve mesh opening of 500 μm and pass a mesh opening of 1000 μm.

(Evaluation method)
30 g of the seasonings according to Examples 1 and 2 were added to 300 ml of hot water and stirred (cooked). Then, the appearance was observed immediately after (immediately after cooking) and 60 minutes after cooking.

(result)
FIG. 1 shows photographs of the appearance immediately after cooking and 60 minutes after cooking. Both Examples 1 and 2 had good solubility in hot water.
However, in Example 1, the product was transparent immediately after cooking, but as the temperature of the product decreased over time, the hardened oil solidified and white flakes formed on the surface of the liquid portion.
On the other hand, in Example 2, the appearance immediately after cooking had the same transparency as in Example 1. In other words, the addition of the emulsifier did not impair the appearance. In addition, even after 60 minutes of cooking, no white flakes as seen in Example 1 were observed. From this result, it was found that the use of an emulsifier having a predetermined HLB suppresses the formation of white flakes and realizes a transparent liquid part.

Test 2: Study on fats and oils Commercially available thickening seasonings A to C were prepared.
Commercially available product A describes potato starch produced in Hokkaido as a raw material, but not fats and oils.
Commercially available product B describes starch and modified starch as raw materials, but not fats and oils.
Commercially available product C describes potato starch as a raw material, but not fats and oils.
Using Example 2 and commercial products A to C, solubility test (1) and solubility test (2) were carried out as follows.

[Solubility test (1)]
10 g of the thickening seasoning was placed in a cup, then 100 ml of hot water (90 to 96° C.) was poured and stirred to evaluate the solubility of the thickening seasoning.
[Solubility test (2)]
100 ml of hot water (90 to 96° C.) was placed in advance in a cup, then 10 g of the thickening seasoning was added and stirred to evaluate the solubility of the thickening seasoning.

FIG. 2 shows the results together with photographs. The solubility is evaluated on a 5-point scale from 1 to 5, with higher scores indicating easier dissolution.
In both solubility tests (1) and (2), Example 2 was easier to dissolve than commercial products A to C lacking fats and oils.
From this result, it can be understood that the combined use of potato starch and oil improves the solubility.

Test 3: Comparison between Wheat Flour and Potato Starch A seasoning according to Comparative Example 1 was prepared with the composition shown in Table 2 below. Specifically, wheat flour and hydrogenated oil (palm oil, with a rising melting point of 46 to 53°C) are homogeneously mixed, and the mixture is heated and mixed in a heating and stirring vessel so that the product temperature reaches about 120°C. , wheat flour roux was prepared. Next, the rest of the raw materials were added to the wheat flour roux, and heated and mixed in a heating and stirring vessel so that the product temperature reached about 65°C. The resulting melt was extruded and granulated using an extrusion granulator (screen hole diameter 1.0 mm). After the granules with a product temperature of about 60°C are discharged from the granulator, cold air of about 10°C is blown against them in the fluidized bed, and the product temperature is rapidly cooled to about 20°C in 1 minute. to obtain a granular composition. The resulting granular composition had a particle size range of 500 to 1000 μm (a JIS sieve with an opening of 500 μm was turned ON and an opening of 1000 μm was PASSed) and had a uniform texture.

30 g of the obtained seasoning according to Comparative Example 1 was added to 300 ml of hot water and stirred (cooked). Then, the appearance immediately after cooking was observed. As a result, the appearance was opaque and dull. That is, unlike Examples 1 and 2, a transparent appearance was not obtained. A photograph of Comparative Example 1 is shown in FIG.
Moreover, in Comparative Example 1, the graininess peculiar to wheat was felt as a texture, and the body feeling was inferior to Examples 1 and 2 using potato starch.
That is, by using potato starch instead of wheat flour, it can be understood that a transparent appearance can be obtained and the texture can be improved.

Test 4: Examination of HLB of Emulsifier Seasonings according to Examples 3 to 13 with different HLB of emulsifiers were prepared with the same composition as in Example 2 except that the type of emulsifier was changed. Table 3 shows the emulsifiers and their HLBs used in Examples 3-14. The eleventh embodiment is the second embodiment.
The prepared seasoning was cooked in the same procedure as in Test 1, and the texture and appearance immediately after cooking were evaluated. In addition, it was observed whether or not the formation of flakes was suppressed 60 minutes after cooking.

Table 3 shows the results. In Table 3, the results are shown in the order of ⊚, ◯, and Δ.

表３に示されるように、ＨＬＢが７以上である実施例８～１３は、ＨＬＢが７未満である実施例３～７に比べて、外観、食感、薄片物抑制効果により優れている傾向にあった。

As shown in Table 3, Examples 8 to 13 with an HLB of 7 or more tend to be more excellent in appearance, texture, and flake suppression effect than Examples 3 to 7 with an HLB of less than 7. was in

Test 5: Examination of the amount of emulsifier used Seasonings according to Examples 14 to 19 with different amounts of emulsifier were prepared with the same composition as in Example 2 except that the amount of emulsifier used was changed. 4 and 5 show the amount of emulsifier used in each seasoning. Incidentally, Example 14 is Example 1, and Example 17 is Example 2.
The prepared seasoning was cooked in the same procedure as in Test 1, and the texture and appearance immediately after cooking were evaluated. Appearance after 60 minutes of cooking was also evaluated.

The evaluation results are shown in FIGS. 4 and 5 together with photographs (the photographs of Examples 15 and 16 are omitted).
As shown in FIGS. 4 and 5, when the amount of emulsifier used was increased, the occurrence of flakes tended to be suppressed. In Examples 15 to 19 in which the sample amount of the emulsifier was 0.01% by mass or more, the generation of flakes was sufficiently suppressed as compared with Example 14. White-spotted lumps were observed in both Examples 15 and 16, but the number of white-spotted lumps in Example 16 was very small.
On the other hand, when the amount of the emulsifier used was small, there was a tendency for transparency and less sliminess. In particular, in Examples 14 to 18 in which the amount of emulsifier used was 0.10% by mass or less, there was no or only a slight amount of null.

Claims (7)

one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch;
oils and fats;
Granular thickening-imparting seasoning containing The seasoning according to claim 1, further comprising an emulsifier with an HLB of 7 or more. The seasoning according to claim 1 or 2, wherein the fat is solid at room temperature (25°C). The seasoning according to any one of claims 1 to 3, wherein the fat has an elevated melting point of 30 to 60°C. The seasoning according to any one of claims 1 to 4, further comprising seasoning ingredients. The seasoning according to any one of claims 1 to 5, further comprising a thickening agent selected from the group consisting of xanthan gum, locust bean gum, carrageenan, agar, tara gum, gellan gum, pectin, guar gum, and gelatin. a step of heating and mixing one or more starches selected from the group consisting of potato starch, dogtooth violet starch, tapioca starch, sago starch, and waxy corn starch with oils and fats to prepare a mixture;
granulating the mixture;
A method for producing a thickening-imparting seasoning.

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