JP3259135B2 - Emulsifier preparation for seasoning, and seasoning composition containing it - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning emulsifier preparation and a seasoning composition containing the same, and more particularly, for example, mixed rice such as fried rice, pot rice, pilaf and doria, and sushi rice or yakisoba. The present invention relates to an emulsifier formulation that contributes to improving the physical properties of a powdery or granular seasoning used when cooking processed foods, and a seasoning composition containing the same.

[0002]

2. Description of the Related Art As is well known, conventionally, when cooking instant processed foods such as mixed rice, sushi rice or fried noodles, seasonings such as soy sauce, vinegar, sauce, miso, chemical seasonings, sweeteners, fats and oils and spices. Is mixed. These seasonings are used in the form of liquid, paste, powder, or granule. Among these, powdery and granular seasonings are most excellent in terms of handling such as storage and transportation.

[0003]

However, conventional powdery and granular seasonings are less likely to mix when added to cooked rice or noodles than liquid or pasty seasonings (dispersion of seasonings). Bad).

[0004] For this reason, it was necessary to vigorously stir and mix the seasonings in order to enhance the miscibility (dispersibility) of the seasonings, but there was a problem that the strong stirring aggravated the cooked rice and the noodle strings and adversely affected the appearance and texture. Was.

[0005] By the way, proposals have been made in the past to incorporate a seasoning emulsifier comprising a sucrose fatty acid ester or a glycerin fatty acid ester (for example, Japanese Patent Publication No. 55-5).
No. 0667, JP-B-61-48902).

However, Japanese Patent Publication No. 55-50667 aims to prevent caking by mixing a sucrose fatty acid ester having a low HLB value with a powdered seasoning. Although a seasoning can be obtained, a seasoning having an effect of being easily mixed with cooked rice or noodles has not been obtained.

[0007] Japanese Patent Publication No. Sho 61-48902 relates to a method for producing a seasoning obtained by emulsifying fats and oils. Even in this method, a seasoning excellent in emulsification stability can be produced in the same manner as described above. Although possible, it was not possible to produce a seasoning that could be easily mixed with cooked rice and noodles.

[Object of the Invention] The present invention has been made in view of the above-mentioned circumstances, and its object is to uniformly apply a powdery or granular seasoning to a food (for example, an instant processed food). And can be mixed in a short time, emulsifier formulation for seasonings that does not adversely affect the appearance and texture of the food,
And a seasoning composition containing the same.

[0009]

Means for Solving the Problems The emulsifier preparation for seasonings according to claim 1 is used in combination to uniformly mix the seasonings used during cooking without uneven distribution on the surface of cooked rice or noodle strings . An emulsifier preparation for a seasoning, which contains an aqueous dispersion of a sucrose fatty acid ester and / or a glycerin fatty acid ester having an HLB value of 5 or more and a saccharide compound, or an emulsifier preparation obtained by spray-drying an aqueous solution. It is a powdery or granular emulsifier preparation for a seasoning, characterized in that:

[0010] The seasoning composition according to the second aspect is the first aspect.
A seasoning composition comprising the emulsifier preparation and the seasoning described in 1. above.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Sucrose fatty acid ester The sucrose fatty acid ester used in the present invention has an HLB value of 5 or more. If the HLB value is less than 5, cooked rice,
It is not preferred because the seasoning has poor dispersibility in the noodles.

The sucrose fatty acid ester has a structure in which sucrose and a higher fatty acid are ester-bonded. In the present invention, the higher fatty acid is a saturated or unsaturated one having 12 to 22 carbon atoms, and specifically, lauric acid, myristic acid, palmitic acid, stearic acid, erucic acid, behenic acid, oleic acid, linoleic acid Acids and the like. The fatty acids may be used alone or as a mixture. From the viewpoint of the required physical properties (performance) or cost, palmitic acid,
Fatty acids whose main components are stearic acid and oleic acid are preferable, but when oleic acid is contained, the smaller the proportion, the better the performance.

[0013] As the glycerin fatty acid ester used in the glycerol fatty acid ester present invention and monoglyceride having the structure of glycerin and a higher fatty acid is ester bound, acetic acid, lactic acid, citric acid, succinic acid, and organic acids such as diacetyl tartaric acid bound to monoglycerides So-called organic acid monoglyceride or polyglycerin fatty acid ester in which higher fatty acid is ester-bonded to polyglycerin in which 2 to 10 glycerins are polymerized is exemplified.

Like the sucrose fatty acid ester, the higher fatty acid may be a saturated or unsaturated one having 12 to 22 carbon atoms. The glycerin fatty acid ester used in the present invention has an HLB value of 5 or more. If it is less than 5, the dispersibility of the seasoning in cooked rice and noodles deteriorates, which is not preferable.

Saccharide Compounds The saccharide compounds used in the present invention include monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose and trehalose, polysaccharides such as dextrin, and sugar alcohols such as sorbitol and malbit. . One of these saccharide compounds may be used alone, or two or more thereof may be used in combination.

[0016] In the emulsifier formulations other present invention, the mixing ratio of the emulsifier and sugar compound (emulsifier / sugar compound), 10 / 90-60 /
40 (weight ratio) is preferred. When the amount of the emulsifier is less than 10% by weight, a large amount of the emulsifier preparation must be used, which may cause disadvantages in cost and taste. When the amount exceeds 60% by weight, the aqueous solution or the aqueous dispersion is used. May significantly increase the viscosity, resulting in a problem that the work becomes difficult in the process.

In producing the emulsifier preparation of the present invention,
The sucrose fatty acid ester, glycerin fatty acid ester, and saccharide compound are dispersed or dissolved in water (in some cases, heat-dispersed or heat-dissolved), and then the dispersion or solution is spray-dried. In this step, when dispersed or dissolved in water, if the pH is low, the emulsifier may agglomerate.
After adjusting to the degree, it is dried. Examples of the spray drying means include a method of atomizing with an atomizer and drying with hot air, and a method of spraying with cold air to solidify and then freeze-drying. is not.

In preparing the emulsifier preparation of the present invention, other emulsifiers such as lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate and sodium caseinate are used within a range not affecting the effect to be achieved. , A protein such as gelatin, and a thickening polysaccharide such as guar gum, xanthan gum and CMC may be blended.

In the present invention, a seasoning composition is prepared by mixing the above-mentioned emulsifier preparation with a powdery or granular seasoning. When a powdery or granular seasoning composition is prepared, an emulsifier having an HLB value of 5 or more is simply added to the powdery or granular seasoning (without formulating such that it is easily dispersed in water). Even if mixed, the effects of the present invention, such as improvement of the mixing property of the seasoning, cannot be sufficiently obtained.

In the present invention, the emulsifier preparation contains 0.05 to 5% by weight of the emulsifier component based on the seasoning.
When the content is less than 0.05%, the effect is weak. When the content is more than 5%, an off-taste due to the emulsifier may be given, and it is economically disadvantageous.

The seasonings used in the present invention include soy sauce, vinegar, sauces, miso, chemical seasonings such as sodium glutamate and inosinic acid, sweeteners such as sugar and aspartame, acidulants such as citric acid, and fats and oils such as seasoning oil. , Skim milk powder, whole milk powder, sake, extract, salt, spices and the like. These seasonings are made by vacuum freeze drying, starch,
It is processed by a technique available in the ordinary food industry, such as pulverization and granulation by mixing with a powder raw material such as dextrin, or pulverization and granulation using an excipient.

The foods targeted by the present invention are, for example, instant processed foods, and more specifically, baked rice, pot rice, fifth rice, porridge, rice porridge, grilled rice balls, sushi, curry, pilaf, doria, Processed cooked rice such as risotto and paella,
Noodles such as fried noodles, dish udon, spaghetti, macaroni and the like can be mentioned.

The powdery or granular seasoning composition of the present invention can be directly mixed with cooked rice or noodles, or dissolved and dispersed in a liquid such as water or soup and then added to cooked rice or noodles. it can.

The powdery or granular seasoning composition according to the present invention can be easily mixed with cooked rice and noodles. This is thought to be because the emulsifier was formulated into the seasoning in such a way that it was easily dispersed in water, and the emulsifier was simply added to the seasoning (without formulating such that it was easily dispersed in water). This effect is diminished by mixing alone. In other words, simply mixing the emulsifier with the seasoning does not provide the effect of dispersing the seasoning when cooking the food with weak stirring power or weak heating that can be easily mixed with chopsticks.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION <Preparation of emulsifier preparation and seasoning composition (see Table 1)>

[Table 1]

Example 1 20 parts of sucrose palmitate (HLB value = 5),
An aqueous solution was prepared by heating and dissolving 20 parts of dextrin and 60 parts of water (emulsifier / saccharide compound = 50/50 (weight ratio, hereinafter the same)).

This aqueous solution was dried with an atomizer type hot air spray dryer to make powder (hot air temperature = 150 ° C., atomizer rotation speed = 10,000 rpm).

5 parts of the prepared emulsifier preparation was powder-mixed with 95 parts of a powdered seasoning composed of soy sauce, meat extract, vegetable oil, starch, sugar, salt, and spice to obtain a seasoning composition A.

Example 2 Sucrose stearic acid ester (HLB value = 11) 10
Part, sucrose oleate (HLB value = 11) 5
And 20 parts of dextrin were dissolved in 65 parts of water by heating to prepare an aqueous solution (emulsifier / saccharide compound = 43/57). Thereafter, the same operation as in Example 1 was performed to obtain a seasoning composition B.

Example 3 Hexaglycerin tristearate (HLB value = 7) 1
0 parts and 20 parts of dextrin were dissolved in 70 parts of water to prepare an aqueous solution. Thereafter, the same operation as in Example 1 was performed to obtain a seasoning composition C (emulsifier / saccharide compound = 33/6).
7).

Example 4 Sucrose stearate (HLB value = 15) 20
Dextrin, 20 parts of water and 60 parts of water were dissolved by heating to prepare an aqueous solution.

This aqueous solution was dried with an atomizer-type hot-air spray drier and powdered (hot-air temperature = 150 ° C., atomizer rotation speed = 10,000 rpm).

[0033] 5 parts of the prepared emulsifier preparation is mixed with sauce, sugar,
A powdered seasoning composition D was obtained by mixing powder with 95 parts of a powdered seasoning composed of vegetable oil, salt, seasoning oil, tomato ketchup, amino acid seasoning, and caramel (emulsifier / saccharide compound = 50/50). .

Example 5 Tetraglycerin monostearate (HLB value = 8) 1
An aqueous solution was prepared by dissolving 0 parts, 10 parts of citric acid monoglyceride (HLB value = 9, esterified product of citric acid and stearic acid) and 20 parts of dextrin in 60 parts of water. Thereafter, the same operation as in Example 4 was performed to obtain a seasoning composition E (emulsifier / saccharide compound = 50/50).

Example 6 Sucrose stearic acid ester (HLB value = 16) 10
Parts, decaglycerin monostearate (HLB value = 1
3) 10 parts of dextrin and 20 parts of dextrin were heated and dissolved in 60 parts of water to prepare an aqueous solution.

This aqueous solution was dried with an atomizer type hot air spray dryer to make powder (hot air temperature = 150 ° C., atomizer rotation speed = 10,000 rpm).

5 parts of the prepared emulsifier preparation was powder-mixed with 95 parts of a powdered seasoning consisting of powdered brewed vinegar, sodium glutamate, salt, and saccharide to obtain a seasoning composition F (emulsifier / saccharide compound = 50 / 50).

Example 7 10 parts of sucrose stearic acid ester (HLB value = 5),
An aqueous dispersion was prepared by heating and dispersing 10 parts of succinic acid monoglyceride (HLB value = 6) and 20 parts of dextrin in 60 parts of water. Thereafter, the same operation as in Example 4 was performed to obtain a seasoning composition G (emulsifier / saccharide compound = 50/50).

Comparative Example 1 A seasoning composition H was prepared without using an emulsifier formulation and using the powder seasoning comprising soy sauce, meat extract, vegetable oil, starch, salt, sugar, and spices used in Example 1.

Comparative Example 2 20 parts of sucrose stearate (HLB value = 2),
A water dispersion was prepared by heating and dissolving 20 parts of dextrin and 60 parts of water. Thereafter, the same operation as in Example 1 was performed to obtain a seasoning composition I.

Comparative Example 3 Tetraglycerin pentastearate (HLB value = 2)
An aqueous solution was prepared by heating and dissolving 20 parts of dextrin and 20 parts of dextrin in 60 parts of water. Thereafter, the same operation as in Example 4 was performed to obtain a seasoning composition J.

Comparative Example 4 An aqueous dispersion was prepared by heating and dissolving 20 parts of lactic acid monoglyceride (HLB value = 3) and 20 parts of dextrin in 60 parts of water. Thereafter, the same operation as in Example 4 was performed to obtain a seasoning composition K.

Comparative Example 5 20 parts of stearic acid monoglyceride (HLB value = 4),
A water dispersion was prepared by heating and dissolving 20 parts of dextrin and 60 parts of water. Thereafter, the same operation as in Example 6 was performed to obtain a seasoning composition L.

Comparative Example 6 Sucrose palmitate (HLB value = 5) 2.5
Parts and 2.5 parts of dextrin were simply mixed with the powdered seasoning of Example 1 to obtain a seasoning composition M.

[0045] <Evaluation> 1. Evaluation of Instant Baking 200 g of retort cooked rice was heated in a microwave oven. Seasoning compositions A, B, C, H, I, M obtained in Examples and Comparative Examples
Was sprinkled on rice, and ingredients prepared separately were added and mixed with shamogi until mixing was sufficient.

Ten panelists evaluated the time required for mixing and the texture and appearance of the baked product. Table 2 shows the results.
In addition, the table showed the average evaluation of 10 persons (the same applies hereinafter).

[Table 2]

[0047] 2. The evaluation raw type instant noodles 200g of instant noodles was heated in a microwave oven. 50 g of each of the seasoning compositions D, E, G, J, and K obtained in Examples and Comparative Examples was sprinkled on the noodles, and separately prepared ingredients were added, followed by stirring with chopsticks for 30 seconds.

The degree of mixing, texture, and appearance were evaluated by 10 panelists. The results are shown in Table 3.

[0049]

[Table 3]

[0050] 3. Evaluation of Instant Sushi: 200 g of retort cooked rice was heated in a microwave oven. 50 g of each of the seasoning compositions F and L prepared in Examples and Comparative Examples
Was sprinkled on rice and stirred with shamogi for 2 minutes to prepare sushi rice.

The degree of mixing, texture, and appearance were evaluated by 10 panelists. Table 4 shows the results.

[0052]

[Table 4]

From the above, it can be seen that the seasoning composition of the present invention can be uniformly blended with the processed food in a short time, and the processed food obtained has good texture and appearance.

[0054]

EFFECTS OF THE INVENTION The emulsifier preparation for seasonings according to the present invention has good dispersibility in cooked rice and noodles, has good cooking properties, and has no fear of adversely affecting the appearance and texture.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-64-13977 (JP, A) JP-A-4-190747 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/00-1/035 A23L 1/22-1/24 A23L 1/39

Claims (2)

(57) [Claims] 1. An emulsifier preparation for seasonings for uniformly mixing seasonings to be used during cooking without uneven distribution on the surface of cooked rice or noodle strings, which has an HLB value of 5 or more. A powdery or granular emulsifier for a seasoning, comprising an aqueous dispersion comprising a sucrose fatty acid ester and / or a glycerin fatty acid ester and a saccharide compound, or an emulsifier obtained by spray-drying an aqueous solution. . 2. A seasoning composition comprising the emulsifier preparation according to claim 1 and a seasoning.