JP6214319B2 - Paste seasoning - Google Patents

Description

  The present invention relates to a paste-like seasoning.

  Patent Documents 1 and 2 are known as curry-flavored paste-like seasonings containing fats and oils.

  Patent Documents 1 and 2 disclose O / W-based pasty curry, but since Patent Document 1 contains starch, it is easy to burn when added to fried rice, stir-fried vegetables, etc., and Patent Document 2 has the amount of fats and oils. There was little unsatisfactory taste.

JP 60-75255 A Patent No. 3118421

  An object of this invention is to provide the paste-like seasoning excellent in flavor and stability.

The present invention provides the following paste-like seasonings.
Item 1. A paste-like seasoning comprising powdered fats and oils, seasonings, paste materials and / or extracts, and water, wherein the amount of powdered fats and oils is 3.5 to 25% by mass.
Item 2. Item 2. The paste-like seasoning according to Item 1, wherein the amount of fats and oils other than powdered fats and oils is 5% by mass or less of the whole.
Item 3. Item 3. The paste-like seasoning according to Item 2, which contains non-emulsified fats and oils as fat components other than powdered fats and oils, and the non-emulsified fats and oils are 1.5% by mass or less.
Item 4. Item 4. The paste-like seasoning according to any one of Items 1 to 3, further comprising ethanol.
Item 5. Item 5. The paste-like seasoning according to any one of Items 1 to 4, wherein the seasoning has a flavor selected from the group consisting of curry, Chinese, stew, hashed beef, soup, sauce, and gratin.
Item 6. Item 6. The paste-like seasoning according to any one of Items 1 to 5, having a viscosity of 500 to 200,000 cp.

  By using powdered fats and oils for paste-like seasonings, stable seasonings that can be stored for a long time and do not cause separation of fats and oils can be produced. Since the seasoning of the present invention does not require the use of starch, it does not burn when used for stir-fry. In addition, various flavors such as curry, Chinese, stew and soup are promoted.

  The paste-like seasoning of the present invention has physical properties that are easily squeezed out of a container, and has an advantage that it does not become “dull” during cooking.

  Paste materials and extracts are fruit, livestock meat, etc. that are rich in moisture, concentrated or heated with other ingredients and seasonings, and concentrated to give a rich paste-like seasoning. In addition to taste, it gives a fragrance and a stable and heavy viscosity. Moreover, AW (water activity) of a paste-like seasoning can be reduced.

  Powdered fats and oils are mix | blended with the paste-like seasoning of this invention. Powdered fats and oils include emulsions obtained by emulsifying liquid or solid fats and oils, excipients such as sugars and proteins, and emulsifiers in water (O / W emulsions or W / O emulsions, particularly O / W emulsion) spray-dried by spray drying method, oil and fat powdered by mixing with excipients, oil and fat and emulsifier mixed with the above excipients and adsorbed Or a powder obtained by further granulating these. In addition, what powdered fats and oils and what made bead-shaped powders are fat powders, and are different from the powdered fats and oils used by this invention. As the powdered fats and oils, those obtained by spray-drying an emulsion obtained by emulsifying liquid or solid fats and oils, excipients such as saccharides and proteins, and emulsifiers in water by a spray drying method are particularly preferably used. it can. The types of raw oils and fats in powdered oils and fats include, for example, animal fats and oils such as beef tallow, lard, head, chicken oil and butter, and vegetable oils and fats such as olive oil, sesame oil, palm olein oil, and salad oil. Can be used. These may be used alone or in combination of two or more depending on the desired flavor. Examples of the emulsifier include plant lecithin, egg yolk lecithin, glycerin fatty acid ester, various organic acid monoglycerides, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and the like. Examples of the protein include whey protein, casein protein, egg white protein, myofibrillar protein, soy protein, and wheat protein. Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, corn syrup and the like.

  The paste-like seasoning of this invention can suppress isolation | separation of fats and oils, without adding flour, starch, etc. by mix | blending powdered fats and oils. Moreover, since it is not necessary to mix | blend flour and starch, it does not burn even if it uses it for fried rices, such as fried rice and stir-fried vegetables.

  The blending amount of the powdered fat is about 3.5 to 25% by mass, preferably about 5 to 20% by mass, more preferably about 5 to 15% by mass with respect to the total amount of the paste-like seasoning. If the blending amount of the powdered oil / fat is too small, the body will be insufficient.

  The paste-like seasoning of this invention can further contain fats and oils components other than powdered fats and oils. Examples of such oil and fat components include oil and fat components used for powdered fats and oils. Moreover, you may mix | blend the fats and oils contained in meat paste, a liver paste, peanut butter, fat spread, etc. as a fat and oil component. The compounding quantity of fat components other than powdered fats and oils is 5 mass% or less of a paste-like seasoning, Preferably it is 4 mass% or less, More preferably, it is 3 mass% or less. When fat and oil components other than powdered fats and oils are blended as non-emulsified fats such as beef tallow, lard, head, chicken oil, butter, olive oil, sesame oil, palm olein oil, salad oil, etc. It is 1.5 mass% or less of a seasoning, Preferably it is 1.2 mass% or less, More preferably, it is 1 mass% or less, More preferably, it is 0.8 mass% or less. If there are too many fats and oils other than powdered fats and oils, especially non-emulsified fats and oils, separation of the fats and oils easily occurs. In addition, the compounding quantity of an oil-fat component means the compounding quantity of the fats and oils in not the total compounding quantity of the components containing fats and oils, such as meat paste.

  The paste-like seasonings of the present invention may contain seasonings, paste materials, water, extracts, sugars, milk-based raw materials, spices, ethanol and the like in addition to powdered fats and oils.

  Examples of the seasoning include sodium chloride, amino acids (such as glutamic acid), nucleic acids (such as inosinic acid and guanylic acid) or salts thereof (especially sodium salts), soy sauce, Worcester sauce, vinegar, tomato ketchup and the like. The compounding quantity of a seasoning is 10-50 mass% of the whole paste-like seasoning as solid content, Preferably it is 15-30 mass%. A seasoning that can contain a large amount of water such as soy sauce, Worcester sauce, and vinegar can also serve as a blend of water.

  Examples of the paste material include fruit paste, seed paste, meat paste, vegetable paste, seafood paste, and spice paste. The compounding quantity of paste material is 10-40 mass% of the whole paste-like seasoning, Preferably it is 20-30 mass%.

  Examples of raw materials for extracts include fruits, seeds, meat, vegetables, seafood, spices, and seaweed. Extracts may be blended as a dry powder, but when water is included, it also serves as a blend of water. When blending the extracts, the blending amount of the extracts is 1 to 20% by mass, preferably 5 to 10% by mass as a solid content of the whole paste-like seasoning.

  Specific ingredients for paste materials / extracts include fruits (apples, kiwis, coconuts, mangoes, raisins, bananas, papayas, chutneys, pineapples, etc.), seeds (almonds, peanuts, cashews, tamarind, hazelnuts and soybeans) ), Meat (beef, pork, lamb, chicken and duck), vegetables (potato, onion, carrot, tomato, celery, Chinese cabbage, shiitake, shimeji, mushroom, garlic, ginger, soy, broad bean, sesame), seafood (bonito) , Sardines, salmon, cod, yellowtail, mackerel, Thailand, horse mackerel, squid, octopus, shrimp, crab, mussels, clams, clams, shijimi, scallops, oysters, seaweed (seaweed and kelp), spices (turmeric, paprika, saffron) , Shallot, coriander, cardamom, chili (Cumin, fennel, clove, cinnamon, nutmeg, mace, allspice, fenugreek, star anise, licaris, anise, dill, caraway, laurel, sevolie, oregano, rosemary, sage, marjoram, thyme, crust, basil, mandarin) Etc.

  The extracts further include soup stock such as bouillon and fondeau.

  Examples of sugars include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrups, starch degradation products, and water-soluble plant fibers. Specifically, sugars, isomerized sugars, glucose, maltose, fructose, lactose, trehalose, Examples include dietary fibers such as maltitol, paratinite, honey, phosphorylated oligosaccharide, brown sugar, molasses, starch syrup, dextrin, and polydextrose.

  Milk ingredients include cream, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, skimmed powdered milk, cream powder, whey powder, protein concentrated Examples include whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, lactic acid bacteria beverages and milk beverages, milk sauce, cream cheese sauce, caramel sauce and the like.

  Examples of spices include spices and curry powder described as raw materials for pastes or extracts.

  The viscosity of the pasty seasoning of the present invention is 500-200000 cp, preferably 500-20000 cp. Within this viscosity range, solubility and extrudability are improved. A thickener can be added to adjust the viscosity. Thickeners include gums such as xanthan gum, locust bean gum, tamarind gum, various polysaccharides such as carrageenan, alginic acid, pectin, agar, and gelatin, and these are contained in an amount of about 0.01 to 1% by mass. Can be blended.

  The viscosity can be measured at 25 ° C. using a B-type viscometer.

  Moreover, in order to suppress isolation | separation of fats and oils other than powdered fats and oils, an emulsifier can further be added. As an emulsifier, what was illustrated by powdered fats and oils can be used.

  The blending amount of ethanol is about 1 to 7% by mass, preferably about 2 to 5% by mass of the paste-like seasoning.

  The blending amount of water is about 5 to 40% by mass, preferably about 15 to 30% by mass of the paste-like seasoning. Water may be blended partially or wholly as extracts, liquid seasonings and the like.

  Examples of the seasoning of the present invention include curry, Chinese style, stew (beef stew, white stew), hashed beef, soup, sauce (demiglace sauce, white sauce, etc.), seasoning having a flavor such as gratin, Seasonings are particularly preferred.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited to a following example.

Example 1
Using raw materials and blending amounts shown in Table 1 below, powder raw materials (including powdered fats and oils), paste materials, and water (raw materials other than ethanol) are mixed and heated to 95 ° C and cooled to 40 ° C or lower. After that, ethanol was added and filled into a tube container. Table 2 shows the results of an abuse test (stored at 40 ° C. for 2 weeks) for the obtained paste-like seasonings. The powdered fats and oils (emulsified fats and oils) had less oil separation compared to the fats and oils powder (Lard) and liquid fats and oils, the oil particles were relatively uniform and fine, and maintained stable physical properties. Also, the emulsified oil blending was not much different from the powdered fat (emulsified fat) formulation after the first week, but after two weeks, the emulsification was broken and the oil was separated, which was the same as the liquid fat blending. .

In the case of using the A-1 powder oil (emulsified oil), oil separation was observed, but the oil particles were relatively thin and uniform. ○
A-2 Oil powder (Lard) x
B Oil separation was observed for the oils using emulsified oils, and the oil was layered. ×
C Samples using liquid fats and oils showed significant separation of oil. ×

Examples 2-4
The paste-like seasonings of Examples 2 to 4 were prepared in the same manner as in Example 1 using the raw materials and blending amounts shown in Table 3.

The total lipid of Example 2 is 10.6%, which is 7.9% from powdered fats and oils and about 2.7% from meat pastes. In Example 3, powdered fats and oils corresponding to 2.7% of lipids were blended to make the amount of lipids of meat pastes almost the same. In addition, seasonings were prepared by using a portion of fats and oils other than powdered fats and oils as a salad oil (Example 4), all of which were put in a tube container and subjected to an abuse test at 40 ° C. for 1 week. The results are shown below.
Test result (40 ℃ for 1 week)
Example 2 ・ ・ No oil separation ◎
Example 3 No oil separation ◎
Example 4 ・ ・ There is no oil separation, but the physical properties are more unstable than Example 2. ○

  The paste-like seasoning of the present invention is a stable seasoning without separation of oils and fats, such as curry seasoning, stew seasoning, pasta sauce, element of Western soup, Chinese seasoning, bread splet, cocoa beverage, sugar beet It can be suitably applied as a seasoning for various uses such as Nomoto, fried rice, yakiniku sauce, and dessert.

Claims (6)

Powder oil, seasoning, a pasty seasoning containing d kiss acids, and water, from 3.5 to 25 wt% amount of the total powder fat, the amount of seasoning the entire solid content 10 A paste-like seasoning in which the blending amount of ˜50 mass%, the extract is 1 to 20 mass% of the whole as a solid content, and the blending amount of water is 5 to 40 mass% of the whole . Furthermore, the paste-like seasoning of Claim 1 which contains paste material and the compounding quantity of paste material is 10-40 mass% of the whole. The paste-like seasoning of Claim 1 or 2 whose fats and oils content of components other than powdered fats and oils is 5 mass% or less of the whole. The paste-like seasoning according to claim 3 , comprising non-emulsified fats and oils other than powdered fats and oils, and the non-emulsified fats and oils are 1.5% by mass or less (excluding 0% by mass). Furthermore, the paste-like seasoning in any one of Claims 1-4 containing ethanol. The paste-like seasoning according to any one of claims 1 to 5, having a flavor selected from the group consisting of curry, Chinese, stew, hashed beef, soup, sauce, and gratin.