JP2582526B2 - Granular flavor seasoning and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a granular flavor seasoning suitable for seasoning soups such as ramen and fried rice such as fried rice, and a method for producing the same.

[0002]

2. Description of the Related Art For example, a ramen soup in which a semi-solid fat having a rich flavor is mixed with a seasoning liquid such as soy sauce has been used. The soup is marketed in pouches. However, when the soup is opened at the time of eating, the semi-solid fat adheres to the hand and becomes sticky, so that handling is troublesome. In addition, since the semi-solid fat is easily separated from the seasoning liquid and remains in the small bag, there is a problem that the semi-solid fat is sticky to the hand when trying to remove it all. In particular, in winter, the fluidity of the semi-solid fat is reduced, and it becomes more difficult to take out the soup from the sachet.

[0003] In view of the above, a soup is known in which a semisolid fat is added to a seasoning liquid together with an emulsifier to disperse the semisolid fat. However, there is a problem that the soup becomes cloudy when dissolved in boiling water because the soup contains an emulsifier.

Japanese Patent Application Laid-Open No. 5-211852 discloses that a lipase agent is added to a mixture of oil and water such as beef tallow, lard, and corn oil of 30% or less, and the mixture is stirred to prepare fresh cream and mayonnaise in the food field. ,margarine,
A method for producing a low oil content creamy substance suitable for ice cream and the like is disclosed. However, the present inventors performed mixing using a homogenizer while dripping a seasoning (soy sauce) onto the cream-like substance, but the soy sauce was mixed only in a small amount with the cream-like substance. As a result, even if this was dried, it did not become granular.

[0005] On the other hand, powdered seasonings such as soy sauce have a rich taste, but are generally easy to absorb moisture, and once absorbed, have the property of becoming very insoluble in boiling water.
Inconvenient handling.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a rich flavor of a fat such as beef tallow and a seasoning, easy to handle, hard to absorb moisture, and easy to dissolve in boiling water even if absorbed. It is intended to provide a granular flavor seasoning.

[0007] An object of the present invention is to uniformly mix fats such as beef tallow having a rich flavor and a seasoning without using an emulsifier or a thickener, to be easy to handle, and to be hard to absorb moisture. It is an object of the present invention to provide a method for producing a granular flavor seasoning that is easily dissolved in boiling water even if it absorbs moisture.

[0008]

The granular flavor seasoning according to the present invention comprises a granular enzyme-treated fat having a plurality of fine pores made of solid fat or semi-solid fat, and a mixture of the enzyme-treated fat. And a seasoning attached to the inner surface of the hole.

As the solid fat or semi-solid fat, for example, beef tallow, lard, chicken oil and the like can be used.
As the seasoning, for example, liquid seasonings such as soy sauce, amino acid solution, nucleic acid seasoning solution and the like can be used.

[0010] The granular flavor seasoning allows a part to adhere to each other to form a lump. Next, the method for producing a granular flavor seasoning according to the present invention will be described in detail.

First, a solid fat or semi-solid fat is liquefied by heat treatment, this liquid fat and a lipase solution are mixed, and the liquid fat is subjected to an enzyme reaction to prepare an enzyme reaction solution. As the solid fat or semi-solid fat, for example, beef tallow,
Lard, chicken oil and the like can be used.

[0012] As the lipase, any one derived from microorganisms, plants or animals can be used.
As the lipase, those commercially available are usually used. For example, Lipase MFL “Amano” (trade name) manufactured by Amano Pharmaceutical Co., Ltd.
And lipase A5 (trade name, manufactured by Nagase Seikagaku Corporation).

The lipase solution is preferably a solution prepared by dissolving lipase in tap water, deionized water, distilled water or various buffers. The lipase solution may have a concentration sufficient to allow the enzymatic reaction of the liquid fat, and usually a concentration of 5 to 500 U / ml is used. The lipase-dissolved solution having such a concentration is preferably mixed with the liquid fat in a weight ratio of 1.5 to 3.5 times in order to efficiently perform the enzymatic reaction of the liquid fat.

In the enzymatic reaction of the liquid fat by the lipase, the temperature at which the liquid fat maintains fluidity and the lipase efficiently acts on the liquid fat, for example, 35 to 60 ° C.
It is preferable to carry out in. The reaction time is 1.5
It is preferable to set it to 2.5 hours. When the reaction time is lengthened, the viscosity of the produced reactant is lost, and the desired granular flavor seasoning cannot be obtained. Further, p of the reaction system
H is preferably 5 to 9. The reaction system having such a pH value allows the lipase to efficiently perform the enzymatic reaction of the liquid fat.

Next, an organic solvent is mixed with the obtained enzyme reaction solution, and the mixture is allowed to stand until an aqueous phase and an organic solvent phase are separated. Subsequently, only the organic solvent phase is separated, dehydrated with a dehydrating agent such as sodium sulfate, and the organic solvent is removed by concentration under reduced pressure or the like to obtain the enzymatic reaction product of the solid fat or semi-solid fat. Subsequently, a seasoning liquid is mixed with the enzyme reaction product, and then dried and granulated to produce a granular flavor seasoning.

As the seasoning liquid, for example, soy sauce, amino acid liquid, nucleic acid seasoning liquid and the like can be used. The seasoning liquid is preferably blended in an amount 1.5 to 2.5 times the amount of the enzyme reaction product. The reason for this is that if the amount of the seasoning liquid is less than 1.5 times the amount of the enzyme reaction product, the flavor of the oil may be too strong for the taste of the seasoning. On the other hand, if the amount of the seasoning liquid exceeds 2.5 times, the enzyme reactant and the seasoning liquid are difficult to mix, and after drying, it is difficult to obtain a uniform granular flavor seasoning. More preferably, the blending amount of the seasoning liquid with respect to the enzyme reaction product is about twice.

The organic solvent may be any one that is approved for use in the Food Sanitation Law, but n-hexane, which is particularly suitable for dissolving fat, is preferred. As the drying means, for example, a freeze drying method, a spray drying method, or the like can be employed.

[0018]

The granular flavor seasoning according to the present invention has a granular enzyme-treated fat having a plurality of fine pores made of solid fat or semi-solid fat, and is attached to the inner surface of the pore of the enzyme-treated fat. Consisting of a seasoning, that is, because the seasoning is uniformly dispersed in the enzyme-treated fat, it is difficult to absorb moisture,
Also easily dissolves in hot water even if it absorbs moisture. In other words, when the granulated flavor seasoning is added to boiling water, the enzymatically treated fats do not become lumpy and scattered, but are easily and evenly dissolved and rich in fat such as beef tallow and the seasoning. You can get a soup with a flavor.

Since the granular flavor seasoning does not contain an emulsifier or a thickener, a transparent soup without cloudiness can be obtained by adding boiling water. Furthermore, when the granular flavor seasoning is stored in a small bag and the small bag is opened at the time of eating, the problem of sticking and sticking to the hand like a liquid soup can be solved, and handling becomes extremely simple. In addition, the operation of removing the granular flavor seasoning from the sachet can be performed much more easily than the liquid soup.

Accordingly, the granular flavor seasoning of the present invention can be stored in a small bag and effectively used as a soup for bagged Chinese noodles and cup Chinese noodles. Further, the granular flavor seasoning of the present invention has both the flavor of the fat and the seasoning, and thus can be used for seasoning fried rice and other fried foods.

According to the production method of the present invention, the liquid fat is finely dispersed in the lipase solution by mixing the lipase solution with the liquid fat obtained by liquefying solid fat or semi-solid fat by heat treatment. Thus, the enzyme reaction efficiency of the liquid fat by lipase is improved. This enzyme reaction solution and an organic solvent are mixed to separate an organic solvent phase containing the enzyme reaction product and an aqueous phase, and after the organic solvent phase is dehydrated, the organic solvent is removed. As a result, an enzyme-treated fat (enzyme-treated fat) is obtained. By mixing a seasoning liquid such as soy sauce with the enzyme-treated fat, the enzyme-treated fat and the seasoning liquid are uniformly mixed without adding an emulsifier or a thickener. By drying such a mixture, for example, freeze-drying, a granular enzyme-treated fat having a plurality of fine pores as described above, and a granule comprising a seasoning attached to the inner surface of the pores of the enzyme-treated fat. A flavor seasoning is produced.

Therefore, according to the production method of the present invention, a fat having a rich flavor, such as beef tallow, and a seasoning are uniformly mixed without using an emulsifier or a thickener, and the handling is simple. Moreover, it has a property that it is difficult to absorb moisture and easily dissolves in boiling water even if absorbed, and it is possible to obtain a granular flavor seasoning that is suitable as a seasoning for bagged Chinese noodles, cup Chinese noodle soups and fried foods such as fried rice.

[0023]

Embodiments of the present invention will be described below in detail. Example 1 A mixture of 50 g of beef tallow melted by heating and an aqueous enzyme solution obtained by dissolving 0.1 g of lipase (trade name of Lipase A5, manufactured by Nagase Seikagaku Corporation) in 100 ml of deionized water was mixed, and the mixture was heated to a temperature of 37 ° C. The beef tallow was enzymatically reacted for 2.5 hours while stirring. Subsequently, n is added to the enzyme reaction solution.
After adding 300 ml of -hexane and stirring, the aqueous phase and n-
The mixture was allowed to stand until the hexane phase was separated. Subsequently, the n-hexane phase was separated, dehydrated with a dehydrating agent composed of sodium sulfate, and then the n-hexane was removed by concentration under reduced pressure to obtain an enzymatic reaction product of tallow. Next, 10 g of the enzyme reaction product and 20 ml of soy sauce were sufficiently stirred and mixed with a homogenizer, and then freeze-dried and pulverized to produce a granular flavor seasoning.

The obtained granulated flavor seasoning comprises granular enzyme-treated tallow having an average particle diameter of 1 to 2 mm having a plurality of fine pores, and soy sauce adhered to the inner surface of the pore of the enzyme-treated tallow. Was something.

4 g of the granulated flavor seasoning is added to 100 m of hot water.
When added to 1, a transparent soup having uniform flavor and beef tallow and soy sauce with no cloudiness was obtained in 30 seconds.

Further, 4 g of the above-mentioned granular flavor seasoning was placed in a Petri dish, left in an atmosphere of a temperature of 35 ° C. and a humidity of 80% for 60 minutes without a lid, and added to 100 ml of boiling water. And melted uniformly.

Further, 5 g of the flavor seasoning and 100 pieces of cooked rice
g in a hot frying pan from which no fat was drawn, and quickly fried, so that fried rice with soy sauce flavor having the flavor of beef tallow could be cooked. This fried rice was not sticky and had a rich taste.

Example 2 A mixture of 50 g of lard melted by heating and an aqueous enzyme solution obtained by dissolving 1.0 g of lipase (trade name: Lipase A5, manufactured by Nagase Seikagaku Corporation) in 100 ml of deionized water was mixed. While maintaining the temperature at ° C. and stirring for 2.5 hours, the above lard was subjected to an enzymatic reaction. Subsequently, n is added to the enzyme reaction solution.
After adding 300 ml of -hexane and stirring, the aqueous phase and n-
The mixture was allowed to stand until the hexane phase was separated. Subsequently, the n-hexane phase was separated, dehydrated with a dehydrating agent composed of sodium sulfate, and then the n-hexane was removed by concentration under reduced pressure to obtain an enzyme reaction product of lard. Next, 10 g of the enzyme reaction product and 20 ml of soy sauce were sufficiently stirred and mixed with a homogenizer, and then freeze-dried and pulverized to produce a granular flavor seasoning.

The obtained granulated flavor seasoning comprises granulated enzyme-treated lard having an average particle diameter of 2 to 3 mm having a plurality of fine pores, and soy sauce adhered to the inner surface of the pore of the enzyme-treated lump. It consisted of

4 g of the above granular flavor seasoning is added to 100 m of hot water.
When the mixture was added to 1, a transparent soup was obtained which was homogeneously dissolved in 35 seconds, had no cloudiness, and had the flavor of lard and soy sauce.

Further, 4 g of the above-mentioned granular flavor seasoning was placed in a petri dish, left in an atmosphere of a temperature of 35 ° C. and a humidity of 80% for 60 minutes without covering, and added to 100 ml of boiling water. And melted uniformly.

Example 3 50 g of chicken oil melted by heating and lipase (trade name, lipase A5, manufactured by Nagase Seikagaku Corporation) 0.00
1 g was mixed with an enzyme aqueous solution dissolved in 100 ml of deionized water, and the mixture was stirred at a temperature of 37 ° C. for 2.5 hours to cause the chicken oil to undergo an enzyme reaction. Subsequently, 300 ml of n-hexane was added to the enzyme reaction solution,
After stirring, the mixture was allowed to stand until an aqueous phase and an n-hexane phase were separated. Subsequently, the n-hexane phase was separated, dehydrated with a dehydrating agent comprising sodium sulfate, and then the n-hexane was removed by concentration under reduced pressure to obtain an enzyme reaction product of chicken oil. Then, 10 g of the enzyme reaction product and an amino acid powder solution (30 g of amino acid powder were added to 100 ml of deionized water)
Was thoroughly mixed with a homogenizer, freeze-dried and pulverized to produce a granular flavor seasoning.

The obtained granular flavor seasoning comprises a granular enzyme-treated chicken oil having an average particle diameter of 2 to 3 mm having a plurality of fine pores, and an amino acid attached to the inner surface of the pore of the enzyme-treated chicken oil. It consisted of

4 g of the above granular flavor seasoning was added to 100 m of hot water.
When added to 1 l, a clear soup was obtained which melted uniformly in 10 seconds, had no cloudiness, and had the flavor of chicken oil and amino acids.

Further, 4 g of the above-mentioned granular flavor seasoning was placed in a petri dish, left in an atmosphere of a temperature of 35 ° C. and a humidity of 80% for 60 minutes without a lid, and added to 100 ml of boiling water. And melted uniformly.

Example 4 50 g of beef tallow melted by heating, 1.0 ml of lipase (trade name, manufactured by Amano Pharmaceutical Co., Ltd .; Lipase MFL "Amano" 3) and lipase (trade name, manufactured by Nagase Seikagaku Corporation; lipase A5)
An aqueous solution of the enzyme in which 0.01 g was dissolved in 100 ml of deionized water was mixed, and the mixture was maintained at a temperature of 37 ° C.
The beef tallow was subjected to an enzyme reaction by stirring for 5 hours. Then,
300 ml of n-hexane was added to the enzyme reaction solution, stirred, and allowed to stand until an aqueous phase and an n-hexane phase were separated. Subsequently, the n-hexane phase was separated, dehydrated with a dehydrating agent comprising sodium sulfate, and then the n-hexane was removed by concentration under reduced pressure to obtain an enzymatic reaction product of tallow.
Next, 10 g of the enzyme reaction product and 20 ml of an amino acid powder solution (30 g of amino acid powder dissolved in 100 ml of deionized water) are sufficiently stirred and mixed by a homogenizer, and then freeze-dried and pulverized to produce a granular flavor seasoning. did.

The resulting granular flavor seasoning comprises granular enzyme-treated tallow having an average particle diameter of 2 to 3 mm having a plurality of fine pores, and an amino acid attached to the inner surface of the pores of the tallow. there were.

4 g of the above granular flavor seasoning is added to 100 m of hot water.
When added to 1, a transparent soup which was uniformly dissolved in 40 seconds, was not cloudy, and had the flavor of beef tallow and amino acids was obtained.

Further, 4 g of the above-mentioned granular flavor seasoning was placed in a petri dish, left in an atmosphere of a temperature of 35 ° C. and a humidity of 80% for 60 minutes without a cover, and added to 100 ml of boiling water. And melted uniformly.

COMPARATIVE EXAMPLE 45 g of beef tallow melted by heating and 105 ml of an aqueous enzyme solution obtained by dissolving 0.1 g of lipase (trade name of Lipase A5, manufactured by Nagase Seikagaku Corporation) in deionized water were mixed. The mixture was quickly brought to 37 ° C. and stirred for 2.5 hours.

The soy sauce was dropped into the obtained cream-like substance and mixed using a homogenizer. As a result, the soy sauce was mixed in only a small amount with respect to the creamy substance. Therefore, even if this mixture was freeze-dried and pulverized, it did not become granules as in Examples 1 to 4 of the present invention.

[0042]

As described in detail above, according to the present invention, for example, fat such as beef tallow and chicken oil and a seasoning have a rich flavor and taste, are easy to handle, and are hard to absorb moisture. Even if it has excellent properties that it is easily soluble in boiling water, it can be effectively used as a soup for bagged Chinese noodles and cup Chinese noodles by storing it in a small bag, and it can be used for seasoning fried rice and other stir-fry products. It is possible to provide a flavor seasoning, and a method for easily producing the granular flavor seasoning without using an emulsifier or a thickener.

Claims (2)

(57) [Claims] 1. A granular flavor seasoning comprising a granular enzyme-treated fat having a plurality of fine pores made from solid fat or semi-solid fat, and a seasoning attached to the inner surface of the pore of the enzyme-treated fat. Fees. 2. A step of preparing a liquid fat by heating and liquefying a solid fat or semi-solid fat, mixing a lipase solution with the liquid fat, and subjecting the liquid fat to an enzyme reaction to form an enzyme reaction solution. Obtaining the enzymatic reaction product by mixing the enzymatic reaction solution and an organic solvent, separating the enzymatic reaction product into an organic solvent phase and an aqueous phase, dehydrating the organic solvent phase, and removing the organic solvent. And a step of uniformly mixing a seasoning liquid with the enzyme reaction product and then drying the mixture to obtain granules, the method comprising the steps of: