JP3899662B2 - Semi-kneaded seasoning composition - Google Patents
Semi-kneaded seasoning composition Download PDFInfo
- Publication number
- JP3899662B2 JP3899662B2 JP10089998A JP10089998A JP3899662B2 JP 3899662 B2 JP3899662 B2 JP 3899662B2 JP 10089998 A JP10089998 A JP 10089998A JP 10089998 A JP10089998 A JP 10089998A JP 3899662 B2 JP3899662 B2 JP 3899662B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- semi
- seasoning
- kneaded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】
【発明の属する技術分野】
本発明は、新規半練り（ペースト）状調味料組成物、詳しくは固形食用油脂と調味料粉体とを含有する半練り状調味料組成物において、特に高温下での長期保存での油成分の分離が著しく改善された半練り状調味料組成物に関する。
【０００２】
【従来の技術】
半練り状調味料組成物は、保存性や取扱性に便利なことから、最近、広く使用され、従来、植物油脂や動物油脂等の、固形の食用油脂と調味料や賦形剤等粉末成分とを混合、攪拌して半練り（ペースト）状とした調味料組成物が知られている。しかしながら、従来知られているこのような半練り状調味料組成物には、高温下での長期保存中に油成分が溶解し、粉成分が沈殿し、その結果油成分が上部に分離するという問題点が存在する。従って、このような保存下でも油成分が分離しない半練り状調味料組成物の開発が求められている。本発明者等の検討の結果、乳化剤添加で多少改善が見られたが、組成物の含有成分に水を含まない関係で十分な乳化効果が発揮されないためか、期待される効果が得られないことが確かめられている。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、上記に説明した問題点を解消した半練り状調味料組成物の開発、特に高温下での長期保存において油分離し難い半練り状調味料組成物であって、半練り製品の取扱性に優れた粘度（「匙入れ」容易性）を有する製品の開発にある。
【０００４】
【課題を解決するための手段】
本発明者等は、上記課題を解決すべく鋭意検討した結果、固形食用油脂の一部に低くとも５０℃の融点を有する極度硬化油脂を使用することにより得られる半練り状調味料組成物が高温下での長期保存においても油分離し難い製品で、かつ適度の粘性を有する半練り状調味料組成物を提供できることを見出し、この発見に基づいて本発明を完成するに到った。
【０００５】
即ち、本発明は固形食用油脂と、野菜エキスパウダー、魚介エキスパウダー、畜肉エキスパウダー、及び香辛料から選択される１種又は複数を含む調味料粉体（但し、酒粕を除く）とを含有する半練り状調味料組成物において、前記固形食用油脂は、当該調味料組成物に対して２０〜５０重量％含まれ、かつ６０〜９０℃の融点を有する極度硬化油脂を全固形食用油脂に対して１〜１０重量％含有することを特徴とする長期保存下での油成分の分離が改善された半練り状調味料組成物である。この発明により、油分離し難く、かつ取扱性に優れた半練り状調味料組成物が取得できる。
【０００６】
【発明の実施の形態】
本発明の実施の形態を説明する。
本発明に使用する固形食用油脂は、固形の油脂であれば、動物性油脂、植物性油脂、それ等加工油脂、これ等の混合油脂等その由来に特に制限は無い。１種類の場合のみならずこれ等固形油脂の複数混合物が適用できる。本発明の固形油脂以外に風味の付与その他の理由で液状油脂が使用可能であるが、液状油脂は本発明の固形食用油脂には含まれない。固形とは、前述の如く室温で固形化しておればよく、例えば融点では２０〜４０℃程度の融点範囲を有するものが好ましい。
【０００７】
本発明で使用する極度硬化油脂は、融点５０℃以上の食用油脂であればよい（以下、これを単に「極度硬化油脂」という。）。その融点として好ましくは、６０〜９０℃程度の食用油脂であり、低融点の液体の食用油脂から、融点を向上するために各種の水添処理等で改質された硬化油脂等を採用することもできる。
使用される極度硬化油脂の含量については、全固形食用油脂に対して０．５〜２０，好ましくは１〜１０、更に好ましくは２〜６重量％程度である。
【０００８】
本発明に使用される固形食用油脂の含量については、半練り状調味料組成物として従来から使用される固形食用油脂の含量を適宜使用すればよいが、例えば全調味料組成物に対して、１０〜６０、好ましくは２０〜５０、更に好ましくは３０〜４０重量％程度である。
【０００９】
本発明に使用する調味料粉体としては特に制限は無く、従来から知られている粉末状の調味料であればよく、例えは、野菜エキスパウダー、魚介エキスパウダー、畜肉（ビーフ、ポーク、チキン等）エキスパウダー、香辛料等が例示され１種又は複数の混合物の形で使用される。全組成に対し、９０〜４０％程度使用される。
【００１０】
本発明の半練り状調味料組成物を製造するには、特に困難はなく、例えば固形食用油脂と調味料粉体とを含有する成分混合物をよく混合して、半練り状製品を製造するために従来から使用されている方法等を利用すればよい。
【００１１】
本発明の組成物には、固形食用油脂と調味料粉体を含有するものであればよいが、更に必要により、本発明の物性、呈味を損なわない範囲で少量の液状油や液体調味料、その他増粘剤、分散安定剤、賦形剤、香料、着色料、保存料等を任意に添加、混合することができる。
【００１２】
このようにして、製造された本発明の半練り状調味料組成物は、そのまま各種の調味料として使用することもできるし、更にこれを利用して、スープの素、チルド・冷凍食品等各種の食品に活用することもできる。
【００１３】
【実施例】
以下、実施例及び比較例に基づいて本発明をより詳細に説明する。
（実施例１−３及び比較例）
表１に示す油脂成分の食用油脂及び下記表３に示す内容、組成（実施例１−３及び比較例）に基づいて、各々の配合比を有する全食用油脂を６５〜７０℃に加温し、よく溶解した。一方、表２に示す組成及び配合比を有する調味料粉体をよく混合した後、当該調味料混合粉末と前記加温溶解された食用油脂を、２５〜４０℃で６０分間攪拌、混合した。
【００１４】
尚、極度硬化油脂としては、何れも融点６０±５℃の範囲にある食用油を使用した。表３に示す成分及び添加量（実施例１〜３）を採用するが、表１において極度硬化油脂を使用せず、かつこれ以外の添加物を使用しない場合は油脂成分中ラードの含量を１．０％増やし、一方、極度硬化油脂の代わりに添加剤を使用する場合は、その添加量によりラードを減じて全体を調整した。
【００１５】
【表１】
食用油脂の組成
【表２】
調味料粉体の組成
得られた半練り製品について評価を行い、その結果を表３に示した。
【００１８】
[評価方法]
１．匙入れ評価：
室温にて匙入れ評価。
○：良好、 ×：悪い（硬い）。
２．保存評価：
３０℃→４０℃ １２時間、４０℃→３０℃ １２時間のサイクルで１０日間保存し、外観を評価した。
○：油分離無し、 △：やや油分離有り、 ×：油分離有り。
３．呈味評価：２％熱水溶液評価。
○：好ましい、 △：やや好ましくない、 ×：好ましくない。
【００１９】
【表３】
評価結果
表３の結果から明らかなように、高温下の保存に対して対照品が油分離を起こしているのに対し、極度硬化油脂を使用する本発明品は高温下の保存で油分離せず、又保存評価においても本発明品が優れていることが分かる。その結果、総合評価でも、本発明品が他の対照品と比較して極めて優れていることが理解される。
【００２１】
（実施例４）
実施例１において、全食用油脂を６５〜７０℃で加温し、よく溶解した。調味料粉体等をよく混合した後、当該調味料混合粉末と前記加温溶解された食用油脂を、４０〜６０℃で攪拌混合した後、３５〜４０℃まで冷却し、その温度範囲で十分に攪拌して、半練り状調味料組成物を製造した。この製品は、高温下長期保存（条件：前記実施例に準ずる。）に対しても油成分の分離が全く認められず、又前記匙入れ評価においても特に優れていた。
【００２２】
【発明の効果】
固形食用油脂と調味料粉体とを含有する半練り状調味料組成物において、固形食用油脂の一部に極度硬化油脂を使用することにより、高温下での長期保存において油脂と粉体の混合分散安定性に優れ、油分離し難い優れた半練り状調味料組成物を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel semi-kneaded (paste) -like seasoning composition, particularly a semi-kneaded seasoning composition containing a solid edible fat and a seasoning powder, and particularly an oil component for long-term storage at high temperatures. The present invention relates to a semi-kneaded seasoning composition in which the separation of is significantly improved.
[0002]
[Prior art]
Semi-kneaded seasoning compositions have recently been widely used because they are convenient for storage and handling. Conventionally, powdered ingredients such as vegetable oils and animal fats and solid edible fats and seasonings and excipients. A seasoning composition that is mixed and stirred to form a semi-kneaded (paste) is known. However, in such a semi-kneaded seasoning composition known in the art, the oil component dissolves during long-term storage at a high temperature, the powder component precipitates, and as a result, the oil component separates in the upper part. There is a problem. Therefore, development of a semi-kneaded seasoning composition in which the oil component does not separate even under such storage has been demanded. As a result of the study by the present inventors, some improvement was seen with the addition of an emulsifier, but the expected effect could not be obtained because the emulsification effect could not be exhibited because the ingredients contained in the composition did not contain water. It has been confirmed.
[0003]
[Problems to be solved by the invention]
The object of the present invention is to develop a semi-kneaded seasoning composition that solves the above-described problems, particularly a semi-kneaded seasoning composition that is difficult to separate oil in long-term storage at high temperatures, It is in the development of products that have excellent viscosity (“easy to put”).
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that a semi-kneaded seasoning composition obtained by using an extremely hardened oil and fat having a melting point of at least 50 ° C. as a part of the solid edible oil and fat. The present inventors have found that a semi-kneaded seasoning composition having a moderate viscosity and a product that is difficult to separate oil even during long-term storage at high temperatures can be provided, and the present invention has been completed based on this finding.
[0005]
That is, the present invention contains a solid edible fat and oil , and a seasoning powder (excluding sake lees) containing one or more selected from vegetable extract powder, seafood extract powder, livestock meat extract powder, and spices. in paste form condiment composition, the solid edible fats and oils, contains 20 to 50 wt% with respect to the seasoning composition, and the total solid edible fat a fully hydrogenated fat with a melting point of 60 to 90 ° C. A semi-kneaded seasoning composition with improved separation of oil components under long-term storage, characterized by containing 1 to 10% by weight . According to the present invention, it is possible to obtain a semi-kneaded seasoning composition which is difficult to separate oil and has excellent handleability.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
An embodiment of the present invention will be described.
If solid edible fats and oils used for this invention are solid fats and oils, there will be no restriction | limiting in particular in the origin, such as animal fats and oils, vegetable fats and oils, these processed fats and oils, these mixed fats and oils. Not only one type but also a mixture of these solid fats can be applied. In addition to the solid fat of the present invention, liquid fat can be used for imparting flavor and other reasons, but the liquid fat is not included in the solid edible fat of the present invention. What is necessary is just to solidify at room temperature as mentioned above, for example, what has a melting | fusing point range of about 20-40 degreeC in melting | fusing point is preferable.
[0007]
The extremely hardened fat used in the present invention may be an edible fat having a melting point of 50 ° C. or higher (hereinafter simply referred to as “extremely hardened fat”). The melting point is preferably an edible fat of about 60 to 90 ° C., and from the low melting point liquid edible fat and oil, a hardened fat and oil modified by various hydrogenation treatments or the like to improve the melting point is adopted. You can also.
About the content of the extremely hardened fat used, it is 0.5-20, Preferably it is 1-10 with respect to the total solid edible fat, More preferably, it is about 2-6 weight%.
[0008]
About the content of solid edible fats and oils used in the present invention, the content of solid edible fats and oils conventionally used as a semi-kneaded seasoning composition may be used as appropriate, for example, for the whole seasoning composition, It is 10-60, Preferably it is 20-50, More preferably, it is about 30-40 weight%.
[0009]
The seasoning powder used in the present invention is not particularly limited and may be any conventionally known powdery seasoning, for example, vegetable extract powder, seafood extract powder, livestock meat (beef, pork, chicken) Etc.) Extract powders, spices, etc. are exemplified and used in the form of one or more mixtures. About 90 to 40% of the total composition is used.
[0010]
There is no particular difficulty in producing the semi-kneaded seasoning composition of the present invention. For example, a mixture of ingredients containing solid edible fat and seasoning powder is mixed well to produce a semi-kneaded product. For example, a conventionally used method may be used.
[0011]
The composition of the present invention only needs to contain solid edible fat and seasoning powder, but if necessary, a small amount of liquid oil or liquid seasoning within a range that does not impair the physical properties and taste of the present invention. In addition, other thickeners, dispersion stabilizers, excipients, fragrances, coloring agents, preservatives and the like can be optionally added and mixed.
[0012]
Thus, the semi-kneaded seasoning composition of the present invention thus produced can be used as various seasonings as they are, and further using this, various soup ingredients, chilled and frozen foods, etc. It can also be used for other foods.
[0013]
【Example】
Hereinafter, the present invention will be described in more detail based on examples and comparative examples.
(Examples 1-3 and comparative examples)
Based on the edible fats and oils of the fat and oil components shown in Table 1 and the contents and compositions shown in Table 3 below (Examples 1-3 and Comparative Examples), all the edible fats and oils having each blending ratio are heated to 65 to 70 ° C. , Well dissolved. On the other hand, after thoroughly mixing the seasoning powder having the composition and mixing ratio shown in Table 2, the seasoning mixed powder and the edible oil and fat dissolved by heating were stirred and mixed at 25 to 40 ° C. for 60 minutes.
[0014]
In addition, as extremely hardened fats and oils, edible oils having a melting point of 60 ± 5 ° C. were used. The components and addition amounts (Examples 1 to 3) shown in Table 3 are employed. In Table 1, when the extremely hardened oil and fat is not used and any other additive is not used, the content of lard in the oil and fat component is 1 On the other hand, when an additive was used instead of the extremely hardened oil and fat, the whole was adjusted by reducing the lard according to the amount of addition.
[0015]
[Table 1]
Composition of edible oils and fats
[Table 2]
Composition of seasoning powder
The obtained semi-kneaded products were evaluated and the results are shown in Table 3.
[0018]
[Evaluation methods]
1. Purse rating:
Evaluation of potting at room temperature.
○: Good, ×: Bad (hard).
2. Storage evaluation:
It was stored for 10 days in a cycle of 30 ° C. → 40 ° C. for 12 hours and 40 ° C. → 30 ° C. for 12 hours, and the appearance was evaluated.
○: No oil separation, △: Some oil separation, ×: Oil separation.
3. Taste evaluation: 2% hot water solution evaluation.
○: preferable, Δ: slightly unfavorable, ×: unfavorable
[0019]
[Table 3]
Evaluation results
As is apparent from the results in Table 3, the control product caused oil separation when stored at high temperature, whereas the product of the present invention using extremely hardened oil did not separate oil when stored at high temperature. It can be seen that the product of the present invention is excellent in storage evaluation. As a result, it is understood that the product of the present invention is extremely superior in comparison with other control products even in comprehensive evaluation.
[0021]
Example 4
In Example 1, all the edible fats and oils were heated at 65-70 degreeC, and melt | dissolved well. After thoroughly mixing the seasoning powder and the like, the seasoning mixed powder and the heated edible oil and fat are stirred and mixed at 40 to 60 ° C., then cooled to 35 to 40 ° C., and the temperature range is sufficient. And a semi-kneaded seasoning composition was produced. This product showed no separation of oil components even during long-term storage at high temperatures (conditions: according to the above examples), and was also particularly excellent in the above-mentioned evaluation of pouring.
[0022]
【The invention's effect】
In semi-kneaded seasoning composition containing solid edible fat and seasoning powder, by using extremely hardened fat as part of solid edible fat and oil, mixing fat and powder in long-term storage at high temperature An excellent semi-kneaded seasoning composition that is excellent in dispersion stability and difficult to separate oil can be provided.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10089998A JP3899662B2 (en) | 1998-04-13 | 1998-04-13 | Semi-kneaded seasoning composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10089998A JP3899662B2 (en) | 1998-04-13 | 1998-04-13 | Semi-kneaded seasoning composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11290016A JPH11290016A (en) | 1999-10-26 |
| JP3899662B2 true JP3899662B2 (en) | 2007-03-28 |
Family
ID=14286200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10089998A Expired - Fee Related JP3899662B2 (en) | 1998-04-13 | 1998-04-13 | Semi-kneaded seasoning composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3899662B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6906974B2 (en) * | 2017-02-15 | 2021-07-21 | 日清食品ホールディングス株式会社 | Concentrated soup and its manufacturing method |
| CN115151143A (en) * | 2019-11-29 | 2022-10-04 | 好侍食品株式会社 | Spice sauce seasoning composition |
| JP2021083424A (en) * | 2019-11-29 | 2021-06-03 | ハウス食品株式会社 | Manufacturing method of spice paste seasoning composition |
-
1998
- 1998-04-13 JP JP10089998A patent/JP3899662B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11290016A (en) | 1999-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2438543C (en) | Method of production of a meat product containing olive oil | |
| JP4648260B2 (en) | Gel-like seasoning in a container and method for producing the same | |
| JP3899662B2 (en) | Semi-kneaded seasoning composition | |
| JP6235185B1 (en) | Miso soup composition for pickling meat and method for producing the same | |
| JP6906974B2 (en) | Concentrated soup and its manufacturing method | |
| JP2000069931A (en) | Novel half kenaded seasoning | |
| JP6931973B2 (en) | Separate liquid seasoning | |
| JPH04112774A (en) | Sauce | |
| JP5950626B2 (en) | Cold soup seasoning, cold soup liquid soup, cold noodle products and method for producing cold soup | |
| MXPA98001009A (en) | Food dressing | |
| JP2000050795A (en) | Granular oil and fat, and its production | |
| JP6682174B2 (en) | Vegetable oil and fat composition and seasoning composition using the same | |
| JP6687444B2 (en) | Liquid soup pack manufacturing method | |
| JP2003119147A (en) | Aqueous solution composition of hyaluronic acid | |
| JP7237479B2 (en) | Gelatin-containing composition | |
| JP7185404B2 (en) | Method for producing composition containing Sichuan pepper and method for producing food | |
| JP2014161245A (en) | Freeze-dried scrambled egg and freeze-dried scrambled egg soup, and manufacturing method thereof | |
| JP4680577B2 (en) | Food material | |
| JP2002335880A (en) | Food to which devil's tongue is added and method for producing the same | |
| JPS62282557A (en) | Powdery edible composition based on gelatin, gelling agent and common salt and jelly solution containing the same | |
| JP3314155B2 (en) | Method for producing solid mayonnaise and solid mayonnaise | |
| JPS5889159A (en) | Flavor composition | |
| WO2021132200A1 (en) | Production method for fragrance composition | |
| JP2023007166A (en) | Manufacturing method of food with oil and fat inclusion adhering outside surface | |
| CN111165594A (en) | Multifunctional beef tallow product development and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040412 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20050928 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20051004 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20051117 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20061205 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20061218 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100112 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100112 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110112 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110112 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120112 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120112 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130112 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130112 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140112 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |