JP5032208B2 - Finely spice-containing composition - Google Patents
Finely spice-containing composition Download PDFInfo
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- JP5032208B2 JP5032208B2 JP2007148794A JP2007148794A JP5032208B2 JP 5032208 B2 JP5032208 B2 JP 5032208B2 JP 2007148794 A JP2007148794 A JP 2007148794A JP 2007148794 A JP2007148794 A JP 2007148794A JP 5032208 B2 JP5032208 B2 JP 5032208B2
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- Seasonings (AREA)
Description
本発明は、香辛料の香辛味成分を濃厚に保持し、また０．９Ｐａ・ｓ以下の低粘度の状態においても水不溶性の微細化香辛料が均質に懸濁し、保存中に香辛料が沈殿することのない微細化香辛料含有組成物、及び該微細化香辛料を含有する調味料の製造法に関する。 In the present invention, the spice component of the spice is kept thick, and even in a low viscosity state of 0.9 Pa · s or less, the water-insoluble fine spice is uniformly suspended, and the spice is precipitated during storage. The present invention relates to a composition containing no refined spice and a method for producing a seasoning containing the refined spice.
従来、香辛料をホモジナイズ処理等によって、その粒子径を１００μｍ以下に微細化し、これを香辛料原料として添加し、カレーやシチューなどの液体状乃至ペースト状のルウ食品を得る方法（特許文献１参照）が知られている。 Conventionally, there is a method of obtaining a liquid or paste-like roux food such as curry or stew by reducing the particle size to 100 μm or less by homogenizing the spice and adding it as a spice raw material (see Patent Document 1). Are known.
また香辛料を中心粒径が約５３〜９０μｍに微細化し、これを香辛料原料として添加しルウを得る方法（特許文献２参照）が知られている。
しかしながら、これらの方法では香辛料の香辛味成分の抽出が十分でなく、更に粘性の低い調味料等においては、保存中に香辛料が沈殿する大きな欠点を有する。
However, these methods do not sufficiently extract the spicy components of the spices, and seasonings having a lower viscosity have a great disadvantage that the spices precipitate during storage.
本発明は、香辛料の香辛味成分を濃厚に保持し、また低粘度であるにも拘わらず水不溶性の微細化香辛料が均質に懸濁し、保存中に香辛料が沈殿することのない微細化香辛料含有組成物を得ること、また上記微細化香辛料含有組成物を、香辛料原料として添加使用し、香辛料特有の香辛味豊かな調味料を得ることを課題とする。 The present invention maintains a spicy flavor component of spices in a concentrated manner, and despite having a low viscosity, the water-insoluble fine spices are homogeneously suspended, so that the spices do not precipitate during storage. It is an object of the present invention to obtain a composition, and to use the above-mentioned refined spice-containing composition as a spice raw material to obtain a seasoning rich in spices peculiar to spices.
本発明者らは、上記課題を解決するため鋭意検討したところ、水や食酢、液糖、酒類等の水性液体に香辛料を懸濁して、該香辛料を湿式微細化するときは、香辛料の平均粒子径を１．０μｍ以下に微細化できること、また、この微細化香辛料を添加使用した液体状乃至ペースト状の調味料は、その香辛味成分を濃厚に保持し、また、低粘度（０．１Ｐａ・ｓ以下）であるにも拘わらず該調味料に水不溶性の微細化香辛料を均質に懸濁し、保存中に香辛料が沈殿することを防止できること、また、該微細化香辛料は、カレールー、シチュールー、ウスターソース類、焼そばソース、マヨネーズ、ケチャップ、ドレッシング類、たれ類、トマトソース、ホワイトソース、カレーソース、グレービーソース、マスタードソース、ミートソース、ピッツァソース及びタルタルソース等の液体状乃至ペースト状の調味料の香辛料原料として好適であることを知り、これらの知見に基づいて本発明を完成した。 The present inventors diligently studied to solve the above problems, and when suspending a spice in an aqueous liquid such as water, vinegar, liquid sugar, alcoholic beverages, etc. The diameter can be refined to 1.0 μm or less, and the liquid or paste-like seasoning added with the refined spice maintains a high concentration of the spice component and has a low viscosity (0.1 Pa · 0.1 s or less), it is possible to uniformly suspend water-insoluble fine spices in the seasoning and prevent the spices from precipitating during storage. Worcester sauces, yakisoba sauce, mayonnaise, ketchup, dressings, sauces, tomato sauce, white sauce, curry sauce, gravy sauce, mustard sauce, meat sauce, pickles It knows that it is suitable as Asosu and liquid or spices raw pasty seasoning, such as tartar sauce, and have completed the present invention based on these findings.
すなわち本発明は、以下に示す微細化香辛料含有組成物及びその製造法並びに該組成物を添加使用する調味料の製造法である。
（１）平均粒子径が１．０μｍ以下である微細化香辛料を水性液体に均質に含有してなる微細化香辛料含有組成物。
（２）平均粒子径が１．０μｍ以下である微細化香辛料を水性液体に均質に含有し、粘度が０．９Ｐａ・ｓ以下である微細化香辛料含有組成物。
（３）水性液体に香辛料を添加し、湿式微細化して該香辛料を平均粒子径が１．０μｍ以下である香辛料とすることを特徴とする微細化香辛料含有組成物の製造法。
（４）水性液体に香辛料を添加し、湿式磨砕した後ホモジナイズして該香辛料を平均粒子径が１．０μｍ以下である香辛料とすることを特徴とする微細化香辛料含有組成物の製造法。
（５）香辛料を添加使用する調味料の製造法において、該香辛料として、水性液体に平均粒子径が１．０μｍ以下である微細化香辛料を均質に含有する微細化香辛料含有組成物を使用することを特徴とする調味料の製造法。
（６）調味料が、カレールー、シチュールー、ウスターソース類、焼そばソース、マヨネーズ、ケチャップ、ドレッシング類、たれ類、トマトソース、ホワイトソース、カレーソース、グレービーソース、マスタードソース、ミートソース、ピッツァソース又はタルタルソースである上記（５）に記載の調味料の製造法。
That is, this invention is the manufacturing method of the seasoning which adds and uses the refined spice containing composition shown below, its manufacturing method, and this composition.
(1) A refined spice-containing composition obtained by uniformly containing a refined spice having an average particle size of 1.0 μm or less in an aqueous liquid.
(2) A refined spice-containing composition having an average particle size of 1.0 μm or less uniformly contained in an aqueous liquid and a viscosity of 0.9 Pa · s or less.
(3) A method for producing a refined spice-containing composition, wherein a spice is added to an aqueous liquid, and wet micronization is performed to make the spice a spice having an average particle size of 1.0 μm or less.
(4) A method for producing a refined spice-containing composition, wherein a spice is added to an aqueous liquid, wet-ground and then homogenized to make the spice a spice having an average particle size of 1.0 μm or less.
(5) In the method for producing a seasoning in which spices are added and used, as the spices, use a refined spice-containing composition that uniformly contains a refined spice having an average particle size of 1.0 μm or less in an aqueous liquid. A method for producing a seasoning characterized by
(6) Condiments are Carreru, Stew, Worcester sauce, Yakisoba sauce, Mayonnaise, Ketchup, Dressing, Sauce, Tomato sauce, White sauce, Curry sauce, Gravy sauce, Mustard sauce, Meat sauce, Pizza sauce or Tartar The manufacturing method of the seasoning as described in said (5) which is a sauce.
本発明は、香辛料の香辛味成分を濃厚に保持し、また低粘度であるにも拘わらず水不溶性の微細化香辛料が均質に懸濁し、保存中に香辛料が沈殿することのない微細化香辛料含有組成物が得られる。また上記微細化香辛料含有組成物を、香辛料原料として添加使用し、香辛料特有の香辛味豊かな調味料が容易に得られる。また、非常に滑らかな食感を有する調味料が容易に得られる。 The present invention maintains a spicy flavor component of spices in a concentrated manner, and despite having a low viscosity, the water-insoluble fine spices are homogeneously suspended, so that the spices do not precipitate during storage. A composition is obtained. In addition, the above-mentioned refined spice-containing composition is added and used as a spice raw material, and a seasoning rich in spices peculiar to spices can be easily obtained. Moreover, the seasoning which has a very smooth texture is easily obtained.
本発明に用いられる香辛料としては、アサフェティダ、アジョワン、アニスウコン、オールスパイス、オレガノ、カルダモン、カレーリーフ、キャラウェイ、クミン、グリーンペッパー、クローブ、ペッパー、コリアンダー、サフラン、山椒、紫蘇、シナモン、ジンジャー、八角、セージ、タイム、ターメリック、タデ、タラゴン、ディル、レッドペッパー、ナツメグ、ガーリック、バニラ、パプリカ、フェヌグリーク、フェンネル、ブラックペッパー、ペパーミント、ポピー・シード、ホワイトペッパー、マージョラム、マスタード、ミョウガ、ローズマリー、ローリエ、ワサビ、五香粉、ガラムマサラ、カレー粉、七味唐辛子及びチリパウダー等が挙げられる。これらは、単独で又は併用してもよい。 Spices used in the present invention include asafetida, ajowan, anise turmeric, allspice, oregano, cardamom, curry leaf, caraway, cumin, green pepper, cloves, pepper, coriander, saffron, yam, shiso, cinnamon, ginger , Octagon, sage, thyme, turmeric, tade, tarragon, dill, red pepper, nutmeg, garlic, vanilla, paprika, fenugreek, fennel, black pepper, peppermint, poppy seed, white pepper, marjoram, mustard, ginger, rosemary , Bay leaf, wasabi, five-scented powder, garam masala, curry powder, shichimi pepper and chili powder. These may be used alone or in combination.
水性液体としては、水、食酢、醤油、酒類（アルコール含有水、みりん、清酒、ワイン、焼酎、ブランデー等）、果汁などの１種または２種以上、あるいはこれに食塩、糖類（液糖、水飴、グルコース、砂糖等）、アミノ酸、増粘剤、有機酸、タンパク加水分解物、だし（節類の熱水抽出液など）、化学調味料、水溶性フレーバー、エキス類、着色料（カラメルなど）、糊料などの１種または２種以上を添加溶解したものが挙げられる。 Examples of the aqueous liquid include water, vinegar, soy sauce, alcoholic beverages (alcohol-containing water, mirin, sake, wine, shochu, brandy, etc.) and one or more of fruit juice, or salt, sugar (liquid sugar, starch syrup) , Glucose, sugar, etc.), amino acids, thickeners, organic acids, protein hydrolysates, dashi (branch hot water extract, etc.), chemical seasonings, water-soluble flavors, extracts, coloring agents (caramel, etc.) In addition, one or two or more types such as pastes are added and dissolved.
香辛料を湿式微細化する手段としては、水性液体に香辛料を添加し、香辛料を水性液体と接触しつつ、あるいは香辛料を水性液体に懸濁した状態にて、ホモジナイザー、コミトロール、マスコロイダー（登録商標、増幸産業社製）、ホモミキサー、ロールクラッシャー、ロッドミル、ボールミル、振動ロッドミル、振動ボールミル、スタティックミキサー及びナノマイザー（登録商標、吉田機械興業社製）等で微細化する手段が挙げられる。
本発明において湿式微細化することは極めて重要であって、乾式微細化、すなわち水と接触させることなく大気中あるいは他の気体中で微細化（粉砕）するときは、該微細化の際に香辛料の有用な香辛味成分が逸散し、香辛味成分の濃厚な調味料を得ることができなくなるので好ましくない。
As a means for wet micronization of spices, homogenizers, comitotrols, mascolloiders (registered trademarks) are added in the state where spices are added to an aqueous liquid and the spices are in contact with the aqueous liquid or suspended in the aqueous liquid. , Masuyuki Sangyo Co., Ltd.), homomixer, roll crusher, rod mill, ball mill, vibrating rod mill, vibrating ball mill, static mixer, nanomizer (registered trademark, manufactured by Yoshida Kikai Kogyo Co., Ltd.) and the like.
In the present invention, wet micronization is very important. When dry micronization, that is, when micronization (pulverization) in the air or other gas without contact with water, spices are used in the micronization. This is not preferable because the useful spicy component of this product dissipates and it becomes impossible to obtain a seasoning rich in spicy component.
これらの微細化手段は単独でもよいが、２種以上組合せて使用することが好ましい。すなわち、湿式磨砕とホモジナイズを併用する、あるいは湿式磨砕、ホモジナイズ及びスタティックミキサーを使用することが好ましい。このように２種以上組合せて使用すると、容易に原料香辛料の平均粒子径を１．０μｍ以下の範囲に調製することが可能となるので好ましい。なお、ホモジナイズは、処理圧力５０ＭＰａ以上の高圧ホモジナイズが好ましい。
この微細化香辛料は、粘度が０．９Ｐａ・ｓ以下である水性液体において均質に懸濁し、その懸濁状態が安定である特徴を有する。
Although these refinement | miniaturization means may be individual, it is preferable to use in combination of 2 or more types. That is, it is preferable to use wet grinding and homogenization together, or to use wet grinding, homogenization, and a static mixer. Thus, it is preferable to use two or more kinds in combination since the average particle diameter of the raw material spices can be easily adjusted to a range of 1.0 μm or less. The homogenization is preferably high-pressure homogenization at a processing pressure of 50 MPa or more.
This refined spice is characterized by being homogeneously suspended in an aqueous liquid having a viscosity of 0.9 Pa · s or less and having a stable suspended state.
本発明において、平均粒子径が１．０μｍ以下とすることは重要であって、これよりも大きい値であるときは、香辛料の香辛味成分を濃厚に保持する微細化香辛料含有組成物を得ることが難しくなる。また低粘度である水性液体に香辛料を均質に懸濁し、その懸濁状態を安定に保持することが難しくなる。 In the present invention, it is important that the average particle size is 1.0 μm or less. When the average particle size is larger than this, a refined spice-containing composition that keeps the spice components of spices thick is obtained. Becomes difficult. Further, it becomes difficult to suspend the spices uniformly in an aqueous liquid having a low viscosity and to maintain the suspended state stably.
本発明において得られた微細化香辛料含有組成物は、カレールー、シチュールー、ウスターソース類、焼そばソース、マヨネーズ、ケチャップ、ドレッシング類、たれ類、トマトソース、ホワイトソース、カレーソース、グレービーソース、マスタードソース、ミートソース、ピッツァソース及びタルタルソース等の通常の調味料の製造法において、香辛料原料として好適に用いることができる。 The refined spice-containing composition obtained in the present invention is composed of curry roux, stew roux, wooster sauces, yakisoba sauce, mayonnaise, ketchup, dressings, sauces, tomato sauce, white sauce, curry sauce, gravy sauce, mustard sauce In a method for producing usual seasonings such as meat sauce, pizza sauce and tartar sauce, it can be suitably used as a spice raw material.
なお、本発明でいう平均粒子径とは、水性液体に懸濁した香辛料の粒子径の平均値を、レーザ回折式粒度分布測定装置（例えば島津製作所社製ＳＡＬＤ−２００Ｖ ＥＲ）を用いて、通常の平均粒子径の測定法により測定した値を意味する。 In addition, the average particle diameter as used in the field of this invention is the average value of the particle diameter of the spices suspended in the aqueous liquid, usually using a laser diffraction type particle size distribution measuring apparatus (for example, SALD-200V ER manufactured by Shimadzu Corporation). Means the value measured by the method of measuring the average particle diameter of
（焼そばソースの製造と焼そばの調理）
（１）微細化香辛料含有組成物の調製
平均粒子径８．１μｍの香辛料混合物１部（シナモン０．１部、クローブ０．２部、セージ０．２部、タイム０．１部、ブラックペッパー０．３部及びレッドペッパー０．１部）を、焼そばソースの原料である水８部と食酢１部との混合液（水性液体）に懸濁して、この懸濁液をマスコロイダーで磨砕処理し、処理圧力９０ＭＰａで高圧ホモジナイザー処理して、そしてスタティックミキサーで処理し、平均粒子径０．７μｍの香辛料を均質に懸濁含有する調味液（微細化香辛料含有組成物）を得た。
（２）容器詰焼そばソースの製造
糖類４０部、食塩１０部、調味料７部、食酢４部、エキス類３部、カラメル２部、糊料１部及び水２３部に、上記微細化香辛料含有組成物１０部を加えた後、混合攪拌して加熱殺菌し、５００ｍｌペットボトルに充填して、粘度が０．９Ｐａ・ｓの容器詰焼そばソースを製造した。この焼そばソースは、香辛料特有の香辛味が濃厚に感じられ、室温で３ヶ月静置しても容器の底部に水不溶性の香辛料の沈殿は観察されなかった。
（３）焼そばの調理
熱したフライパンに油３部を入れて十分に油を馴染ました後、麺９２部及び実施例１で製造した容器詰め焼そばソース５部を入れて焼そばを調理した。調理した焼そばは、麺に均一に味が絡み、香辛料の香りと後味の優れた焼そばであった。
(Manufacture of yakisoba sauce and cooking yakisoba)
(1) Preparation of refined spice-containing composition 1 part of spice mixture with an average particle size of 8.1 μm (cinnamon 0.1 part, clove 0.2 part, sage 0.2 part, thyme 0.1 part, black pepper 0 3 parts and 0.1 part of red pepper) is suspended in a mixed liquid (aqueous liquid) of 8 parts of water and 1 part of vinegar, which is the raw material of the yakisoba sauce, and this suspension is ground with a mascolloider. It processed, the high-pressure homogenizer process by the processing pressure of 90 Mpa, and processed with the static mixer, and the seasoning liquid (fine refined spice containing composition) which contains the spice with an average particle diameter of 0.7 micrometer uniformly suspended was obtained.
(2) Manufacture of packaged yakisoba sauce In 40 parts of sugar, 10 parts of salt, 7 parts of seasoning, 4 parts of vinegar, 3 parts of extracts, 2 parts of caramel, 1 part of paste, 1 part of paste and 23 parts of water, the above-mentioned refined spice After adding 10 parts of the containing composition, the mixture was stirred and sterilized by heating, and filled into a 500 ml plastic bottle to produce a container-packed fried noodle sauce with a viscosity of 0.9 Pa · s. This fried noodle sauce felt a spicy taste peculiar to spices, and even after standing at room temperature for 3 months, no precipitation of water-insoluble spices was observed at the bottom of the container.
(3) Cooking fried noodles After putting 3 parts of oil in a heated frying pan and thoroughly blending in the oil, 92 parts of noodles and 5 parts of the container-packed fried noodle sauce prepared in Example 1 were put in to prepare fried noodles. . The cooked fried noodles were uniformly fried with noodles and had excellent spice flavor and aftertaste.
（即席焼そば調味液の製造と即席焼そばの調理）
（１）微細化香辛料含有組成物の調製
平均粒子径８．２μｍの香辛料混合物０．４部（ブラックペッパー０．２部及びホワイトペッパー０．２部）を即席焼そば調味液の原料である水３．２部と食酢０．４部との混合液に懸濁して、この懸濁液をマスコロイダーで磨砕処理し、処理圧力９０ＭＰａで高圧ホモジナイザー処理して、そしてスタティックミキサーで処理し、平均粒子径０．７μｍの香辛料懸濁液（微細化香辛料含有組成物）を得た。
（２）即席焼そばソースの製造
調味料２３部、食塩１１部、エキス類５部、アルコール３部、ニンニク２部、糖類１部、糊料１部及び水５０部に、上記実施例２の微細化香辛料含有組成物４部を加えた後、混合攪拌して加熱殺菌し、２０ｍｌ容のミニパックに包装して、粘度が０．４Ｐａ・ｓの即席焼そばソースを製造した。この即席焼そばソースは、香辛料特有の香辛味が濃厚に感じられ、５００ｍｌペットボトルに充填して室温で３ヶ月静置したところ、低粘度（０．４Ｐａ・ｓ）であるにも拘わらず、容器の底部に水不溶性の香辛料の沈殿は観察されなかった。
（３）即席焼そばの調理
即席焼そばの麺８２部を入れた発泡スチロール製の容器に熱湯を十分に注ぎ蓋をして密封し、３分後にこのお湯を捨てた。そして上記即席焼そばソース２０ｍｌ（１８部）を加えて、即席焼そばを調理した。この即席焼そばは、麺に均一に味が絡み、香辛料特有の香りと後味が非常に優れ、麺の揚げ油の臭いが抑えられた即席焼そばであった。
(Manufacture of instant yakisoba seasoning liquid and cooking of instant yakisoba)
(1) Preparation of refined spice-containing composition Water, which is a raw material for instant fried noodle seasoning, 0.4 parts (0.2 parts black pepper and 0.2 parts white pepper) of a spice mixture having an average particle size of 8.2 μm Suspended in a mixed solution of 3.2 parts and 0.4 parts of vinegar, this suspension was ground with a mass colloider, treated with a high pressure homogenizer at a processing pressure of 90 MPa, and treated with a static mixer. A spice suspension with a particle size of 0.7 μm (fine spice-containing composition) was obtained.
(2) Manufacture of instant yakisoba sauce Seasoning 23 parts, salt 11 parts, extracts 5 parts, alcohol 3 parts, garlic 2 parts, sugar 1 part, glue 1 part and water 50 parts After adding 4 parts of the refined spice-containing composition, the mixture was stirred and sterilized by heating, and packaged in a 20 ml minipack to produce an instant yakisoba sauce having a viscosity of 0.4 Pa · s. This instant yakisoba sauce has a rich spicy taste, and when filled in a 500 ml plastic bottle and allowed to stand at room temperature for 3 months, it has a low viscosity (0.4 Pa · s). No precipitate of water-insoluble spice was observed at the bottom of the container.
(3) Cooking Instant Yakisoba Hot water was sufficiently poured into a styrene foam container containing 82 parts of instant yakisoba noodles, sealed, and discarded after 3 minutes. Then, 20 ml (18 parts) of the instant yakisoba sauce was added to cook the instant yakisoba. This instant yakisoba was instant yakisoba with a uniform taste in the noodles, a spice-specific scent and an aftertaste that were very excellent, and the smell of fried oil in the noodles was suppressed.
（生ハンバーグの製造とハンバーグの調理）
（１）微細化香辛料含有組成物の調製
平均粒子径８．２μｍの香辛料混合物１部（ブラックペッパー０．４部及びナツメグ０．６部）を生ハンバーグの原料である水８部と食酢１部との混合液に懸濁して、この懸濁液をマスコロイダーで磨砕処理し、処理圧力９０ＭＰａで高圧ホモジナイザー処理し、そして最後にスタティクミキサーで処理して、平均粒子径０．７μｍで粘度が０．１Ｐａ・ｓの香辛料懸濁液（微細化香辛料含有組成物）を得た。この微細化香辛料含有組成物は、香辛料特有の香辛味を濃厚に有していた。また、この組成物は５００ｍｌペットボトルに充填して室温で３ヶ月静置したところ、低粘度（０．１Ｐａ・ｓ）であるにも拘わらず、容器の底部に沈殿は観察されなかった。
（２）生ハンバーグの製造
合挽き肉３００部、タマネギ１００部、鶏卵５０部、パン粉１０部及びウスターソース５部に、上記実施例３の微細化香辛料含有組成物１０部を加えて混合撹拌して成形し、生ハンバーグを製造した。
（３）ハンバーグの調理
上記生ハンバーグをフライパンで加熱調理した。このハンバーグは、畜肉の臭みが抑えられ香辛料特有の香りと味の非常に優れたハンバーグであった。
(Manufacture of raw hamburger and cooking of hamburger)
(1) Preparation of refined spice-containing composition 1 part of a spice mixture with an average particle size of 8.2 μm (0.4 part of black pepper and 0.6 part of nutmeg) 8 parts of water and 1 part of vinegar This suspension is ground with a mass collider, treated with a high-pressure homogenizer at a treatment pressure of 90 MPa, and finally treated with a static mixer to obtain a viscosity with an average particle size of 0.7 μm. Obtained a 0.1 Pa · s spice suspension (a refined spice-containing composition). This refined spice-containing composition had a rich spice characteristic of spices. In addition, when this composition was filled in a 500 ml PET bottle and allowed to stand at room temperature for 3 months, no precipitation was observed at the bottom of the container despite its low viscosity (0.1 Pa · s).
(2) Production of raw hamburger Add 10 parts of the refined spice-containing composition of Example 3 above to 300 parts of ground meat, 100 parts of onion, 50 parts of egg, 10 parts of bread crumbs and 5 parts of Worcester sauce, and mix and stir to form. And raw hamburgers were manufactured.
(3) Cooking of hamburger The said raw hamburger was heat-cooked with the frying pan. This hamburger was a hamburger with excellent smell and taste peculiar to spices, with the smell of livestock meat being suppressed.
Claims (7)
前記湿式微細化が、湿式磨砕、ホモジナイズ及びスタティックミキサーから選択される微細化手段の２種以上を組み合わせて使用して行われる製造法。 A method for producing a refined spice-containing composition, characterized by adding a spice to an aqueous liquid, wet sprinkling the spice to obtain a spice having an average particle size of 1.0 μm or less ,
The manufacturing method in which the said wet refinement is performed using combining 2 or more types of the refinement | purification means selected from wet grinding, a homogenization, and a static mixer .
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| JP2018102260A (en) * | 2016-12-27 | 2018-07-05 | 日本粉末薬品株式会社 | Micronized ginger composition and manufacturing method therefor |
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| JPS5642564A (en) * | 1979-09-13 | 1981-04-20 | Asahi Chem Ind Co Ltd | Liquid pasty seasoning solution composition |
| JPS623757A (en) * | 1985-06-29 | 1987-01-09 | Kagome Kk | Production of germ-free pasty spice |
| JPH01262773A (en) * | 1988-04-11 | 1989-10-19 | Katayama Chem Works Co Ltd | Quality improving agent for liquid seasoning |
| JP3350937B2 (en) * | 1991-05-21 | 2002-11-25 | 日本新薬株式会社 | Spices and their manufacturing method |
| JP3504051B2 (en) * | 1996-01-30 | 2004-03-08 | カゴメ株式会社 | Emulsion flavoring for seasoning sauce |
| JP3115224B2 (en) * | 1996-01-31 | 2000-12-04 | ハウス食品株式会社 | Lou food for eating in low temperature range |
| JP3417857B2 (en) * | 1998-12-11 | 2003-06-16 | 日清オイリオ株式会社 | seasoning |
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