JP6687783B2 - Method to prevent precipitation of pasty seasoning - Google Patents

Description

  The present invention relates to a pasty seasoning which is eaten in addition to a food containing a large amount of water, a method for producing the same, and an instant food containing the pasty seasoning.

  Seeds and seeds such as sesame, almonds, and peanuts are roasted and eaten as they are, or are crushed, sliced, or ground and used in various foods. In particular, paste-like seasonings mainly composed of paste-like food materials that have been ground into a paste form have become widespread. The pasty seasoning is generally added to other foods and eaten together.

  Such paste-like seasonings are often added to foods containing a large amount of water, such as noodles such as ramen, udon, buckwheat noodles, etc., and these instant foods, etc. to be eaten. For example, it is known that kneaded sesame seasoning is used as an ingredient of Dantan noodles. However, such a pasty seasoning is non-hydrophilic and has a higher density than water. Therefore, when it is added to a food containing a lot of water, it precipitates under the water layer. Therefore, if the mixture is not frequently stirred and mixed at the time of eating, there is a problem that the paste-like seasoning that has been added is left uneaten because it will precipitate again in a short time.

  In order to solve such a problem, for example, according to Patent Document 1, a seed paste made hydrophilic is provided by mixing a seed paste obtained by grinding seeds with an emulsified aqueous solution. By using such a hydrophilic seed paste, it becomes possible to mix it uniformly with the water layer, and the problem of precipitation can be solved.

JP 2000-14337 A

  However, an aqueous solution is added to the hydrophilic seed paste described in Patent Document 1, and there is a problem in that bacteria easily propagate. For this reason, it is necessary to add an antiseptic agent in order to keep it for a long time, but it is not preferable because the flavor is deteriorated.

  The present invention has been made in view of such a problem, when added to a food containing a large amount of water, without being deposited below the water layer, paste-like seasoning that can be eaten without waste, its manufacturing method , And to provide instant food.

  In order to achieve the above object, the paste-like seasoning according to the first invention contains a paste-like food material and oils and fats, and the oils and fats are 35% by weight or more (provisional) with respect to the paste-like food material. It is characterized by being.

  The method for producing a pasty seasoning according to the second aspect of the invention is characterized by including a step of mixing fats and oils in an amount of 35% by weight or more (temporary) with respect to the pasty food material.

  Furthermore, the instant food according to the third invention is characterized by including the pasty seasoning according to the first invention.

  According to the present invention, when added to a food containing a large amount of water, it is possible to provide a paste-like seasoning that can be eaten without waste without precipitation below the water layer, a method for producing the same, and an instant food. it can.

It is an image of Example 1 after 30 seconds of stirring. It is an image of Example 2 after 30 seconds of stirring. It is an image of Example 3 after 30 seconds of stirring. It is an image of Comparative Example 1 after 30 seconds of stirring. It is an image of Comparative Example 2 after 30 seconds of stirring. It is an image of Example 1 after 120 seconds of stirring. It is an image of Example 2 after 120 seconds of stirring. It is an image of Example 3 after 120 seconds of stirring. 8 is an image of Comparative Example 1 after 120 seconds of stirring. 8 is an image of Comparative Example 2 after 120 seconds of stirring.

  Hereinafter, modes for carrying out the present invention will be described in detail.

<Pasty ingredients>
The pasty seasoning according to the present invention is prepared from a raw material containing a pasty food material and fats and oils. Examples of pasty foods include seed seed pastes obtained by grinding seeds such as sesame seeds and peanuts until the oil and fat components are extracted, and vegetable origins such as mar oil and onion oil obtained by grinding fried garlic. Paste, meat-derived paste such as ground meat, and the like can be mentioned. When a seed paste is used, it may be dried by heating such as roasting before grinding the seed. The method for making the seeds and nuts into a paste is not particularly limited, and may be produced by any method as long as a machine for grinding ordinary food materials is used. It is particularly preferable to use a stone mill, a cutter mixer, a grinder, a hammer mill or the like.

<Fats and oils>
The fats and oils used for preparing the pasty seasoning according to the present invention are not particularly limited, and examples thereof include animal fats and oils, vegetable fats and oils, and processed fats and oils. Examples of animal fats and oils include lard and het. Examples of vegetable oils and fats include cottonseed oil, sesame oil, olive oil, camellia oil, palm oil, corn oil, soybean oil, rapeseed oil, sunflower oil, coconut oil, and the like, and mixed oils of two or more selected from these.

  Whatever oil or fat is used may be any oil or fat that is liquid or solid at room temperature, but is preferably solid at room temperature for the following reasons. Specifically, the melting point is preferably 40 ° C to 60 ° C. Fats and oils having a melting point of less than 40 ° C. are not preferable because they are easily separated from the pasty food material when the product is distributed. Fats and oils having a melting point of 60 ° C or higher are not preferable because they are difficult to dissolve even when added to foods for high temperature cooking. Further, in order to produce a versatile paste-like seasoning without impairing the flavor and aroma of the paste-like food material itself, tasteless and odorless fats and oils are preferable. Alternatively, when a seed paste is used as the pasty material, oils and fats obtained from the seed itself are preferable.

<Paste seasoning>
Next, a method for preparing the pasty seasoning according to the present invention will be described. The pasty seasoning is prepared by mixing a pasty food material and fats and oils to form a paste as a whole. The ratio of the paste-like food material and the fats and oils used for the preparation is preferably such that the fats and oils content is 30% by weight or more based on the paste-like food material. In particular, when kneaded sesame is used as the paste-like food material, the oil and fat content is preferably 30% by weight or more, and more preferably 35% by weight or more, based on the kneaded sesame.

  Moreover, the density of the entire paste-like seasoning is preferably 1 g / ml or less in the temperature range assumed as the water temperature of the food to be added. For example, in an instant food to which hot water is added, it is preferable that the entire paste-like seasoning has a density of 1 g / ml or less in the temperature range of 90 ° C to 100 ° C.

  Next, the phenomenon when the pasty seasoning according to the present invention is added to a food containing a large amount of water will be described. The term "food containing a large amount of water" as used herein includes both foods that are supposed to drink up the water layer and foods that are supposed not to drink up the water layer. Foods that are supposed to drink up the water layer include soups, and foods that are supposed not to drink up the water layer include noodles, for example. It also includes these instant foods, respectively.

  When the paste-like seasoning according to the present invention is added to a food containing a large amount of water, it does not settle under the water layer and floats in the water layer or floats on the water layer. More specifically, when the fat and oil content is relatively low, most of the pasty seasoning is dispersed and drifts in the water layer. In this case, since the paste-like seasoning can be eaten at a substantially constant pace from the start to the end of eating, it is particularly suitable for foods in which it is assumed that the water layer will be dried up. On the other hand, when the amount of fats and oils is relatively high, many paste-like seasonings float on the water layer, and some paste-like seasonings disperse and float in the water layer. In this case, most of the paste-like seasoning can be eaten without drinking the water layer, which is particularly suitable for foods in which the water layer is supposed not to be dried. In any case, since most of the pasty seasoning according to the present invention does not precipitate under the water layer, it is not necessary to frequently stir and mix at the time of eating, and it is possible to eat food containing a large amount of water without waste. Is possible.

  When the fats and oils content is relatively low, some paste-like seasonings may precipitate below the water layer with the passage of time after stirring. Even in this case, if the paste-like seasoning hardly precipitates under the water layer after 30 seconds from stirring, there will be no problem during normal eating.

  The properties of the pasty seasoning will be described below. The paste-like seasoning has a paste-like food material and fats and oils that are integrally integrated to form a paste-like seasoning as a whole. At this time, it is considered that components other than the oil component contained in the pasty food material (hereinafter referred to as "foodstuff solid content") are mixed with the total oil component consisting of oils and fats and the oil component contained in the pasty food product. To be The density of the paste-like seasoning as a whole changes depending on the amount of fats and oils in the paste-like food material. That is, since the density of oils and fats is lower than the solid content of food materials, the higher the content of oils and fats, the lower the density of the pasty seasoning as a whole.

  The conventional pasty seasoning has an oil and fat content of less than 30% by weight based on the pasty food material. In this case, the density of the pasty seasoning as a whole is higher than that of water. For this reason, it is considered that when it is added to a food containing a lot of water, it precipitates under the water layer.

  On the other hand, the paste-like seasoning according to the present invention has an oil and fat content of 30% by weight or more based on the paste-like food material. In this case, the density of the paste-like seasoning as a whole is equal to or smaller than that of water. For this reason, when added to a food containing a large amount of water, it is considered that the water is dispersed in the water layer and drifts or floats on the water layer.

  By the way, in the pasty seasoning according to the present invention, by controlling the fat and oil content so that the specific gravity with respect to water in each temperature zone changes, the positional relationship with respect to the water layer changes from the start to the end of eating. It is also possible to control so that. For example, in the temperature range of 90 ° C to 100 ° C, the specific gravity for water is smaller than 0.950, and in the temperature range of 80 ° C to 90 ° C, the specific gravity for water is 0.950 or more and less than 0.998. A paste-like seasoning with controlled content can be prepared. When this is added to food cooked at high temperature, most of the pasty seasoning floats above the water layer at the beginning of eating when the temperature of the water layer is high, and the water content decreases when the temperature of the water layer decreases. The ratio of pasty seasoning dispersed in the layer increases. As a result, a change in taste appears over time in the process of eating, so that it is possible to enjoy eating the change in taste and eat without getting tired.

  Hereinafter, the present invention will be described in more detail based on examples.

  The paste-like seasonings according to Examples 1 to 3 and Comparative Examples 1 and 2 were produced by the method described below.

<Example 1>
20.0 g of kneaded sesame was prepared as a pasty material. The components were 58 to 68% oil, 2% or less water, 17 to 25% protein, 8 to 18% carbohydrate, and 2 to 4% ash. Further, the particle size of the solid food material was such that 92 to 95% of the solid food material passed through 60 mesh, and the density was 1.05 g / ml.

  As oils and fats, 7.0 g of lard having a melting point of about 38 ° C. was prepared. The density of this lard showed 0.901 g / ml at 30 ° C., 0.896 g / ml at 40 ° C., and 0.890 g / ml at 50 ° C.

  These kneaded sesame and lard were mixed to obtain a kneaded sesame seasoning as a paste-like seasoning. This sesame seasoning has a lard content of 35% by weight based on the sesame paste.

  The kneaded sesame seasoning thus obtained was weighed into a beaker, 200 ml of boiling water was added, and the mixture was immediately stirred.

<Example 2>
A sample was prepared under the same conditions as in Example 1 except that the lard was 10.0 g and the lard content was 50% by weight based on the kneaded sesame.

<Example 3>
A sample was prepared under the same conditions as in Example 1 except that the lard was 20.0 g and the lard content was 100% by weight based on the kneaded sesame.

<Comparative Example 1>
A sample was prepared under the same conditions as in Example 1 except that lard was not added and the lard content was 0% by weight based on the kneaded sesame.

<Comparative example 2>
A sample was prepared under the same conditions as in Example 1 except that the lard was 5.6 g and the lard content was 100% by weight based on the kneaded sesame.

  Tests were performed on the samples prepared in the respective examples and comparative examples by the method described below.

  With respect to the samples obtained in the respective examples and comparative examples, still images were taken after 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, and 180 seconds after stirring. Of the obtained images, the image of Example 1 after 30 seconds of stirring is shown in FIG. 1, the image of Example 2 after 30 seconds of stirring is shown in FIG. 2, the image of Example 3 after 30 seconds of stirring is shown in FIG. The image of Comparative Example 1 after 30 seconds is shown in FIG. 4, the image of Comparative Example 2 after stirring for 30 seconds is FIG. 5, the image of Example 1 after 120 seconds of stirring is FIG. 6, and the image of Example 2 after 120 seconds of stirring. The image is shown in Fig. 7, the image of Example 3 after 120 seconds of stirring is shown in Fig. 8, the image of Comparative Example 1 after 120 seconds of stirring is shown in Fig. 9, and the image of Comparative Example 2 after 120 seconds of stirring is shown in Fig. 10.

Also, at each time point, the state of the kneaded sesame seasoning in hot water was observed, and the following 5 grades were evaluated.
5: Most of the ground sesame seasoning floats on the hot water.
4: Some kneaded sesame seasoning floats on the hot water, and the rest floats in the hot water.
3: Most of the ground sesame seasoning is floating in the hot water.
2: Some kneaded sesame seasoning sinks under the hot water, and the rest floats in the hot water.
1: Most of the sesame seasoning is submerged under the hot water.

  The results of the state observation evaluation are shown in Table 1.

  As shown in Table 1, in Example 1, most of the kneaded sesame seasoning was floating in the hot water after 30 seconds to 150 seconds of stirring. Then, after 180 seconds, part of the kneaded sesame seasoning was submerged under the hot water, and the rest was floating in the hot water. Therefore, the kneaded sesame seasoning does not sink under hot water until at least 150 seconds after stirring, and it is possible to eat without waste when eating.

  In Example 2, most of the kneaded sesame seasoning was floating in the hot water after 30 seconds to 90 seconds of stirring. Then, after 120 seconds to 180 seconds of stirring, a part of the kneaded sesame seasoning floated on the hot water and the rest floated in the hot water. Therefore, the kneaded sesame seasoning did not sink under hot water until at least 180 seconds after stirring. Further, after 120 seconds to 180 seconds of stirring, a part of the kneaded sesame seasoning floats on the hot water, so that it is possible to eat more efficiently when eating.

  In Example 3, most of the kneaded sesame seasoning floated on the hot water after 30 seconds to 180 seconds of stirring. Therefore, at least until 180 seconds after stirring, the kneaded sesame seasoning does not sink under the hot water, and most of the kneaded sesame seasoning floats on the hot water. It has become possible.

  In Comparative Example 1, most of the kneaded sesame seasoning was submerged under hot water after 30 seconds to 180 seconds of stirring. Therefore, at the time of eating, the sesame seasoning cannot be completely consumed and remains.

  In Comparative Example 2, some kneaded sesame seasoning sank under the hot water and the rest drifted in the hot water after 30 seconds to 180 seconds of stirring. Therefore, at the time of eating, the sesame seasoning cannot be completely consumed and remains.

As described above, in Examples 1 to 3, since the sesame seasoning for kneading hardly sinks after 30 seconds to 150 seconds after stirring, it was possible to eat without waste. In Example 1, a part of the kneaded sesame seasoning sank under the hot water after 180 seconds of stirring, but stirring 3
If the kneaded sesame seasoning is not sunk at 0 seconds later, it is sufficient when the food to which the kneaded sesame seasoning is added is usually eaten, and thus it can be said that there is no problem.

Further, with respect to the samples obtained in each example and comparative example, sensory evaluation was performed by 5 panelists at a time point of 30 seconds after stirring, and the evaluation was performed in 5 levels as follows.
5: A strong sense of kneaded sesame is felt.
4: I feel a strong sense of kneading sesame.
3: Feel the kneaded sesame.
2: The feeling of kneaded sesame is not felt so much.
1: Almost no sesame sensation is felt.

  The results of sensory evaluation are shown in Table 2.

  As shown in Table 2, in Examples 1 to 3, the feeling of kneaded sesame was felt, whereas in Comparative Examples 1 and 2, the feeling of kneaded sesame was not so much felt. Further, in Example 2, the feeling of kneaded sesame was felt rather strongly, and in Example 3, the feeling of kneaded sesame was felt more strongly. The "feel of kneaded sesame" as used herein is an index indicating how strongly the flavor of kneaded sesame is felt.

  Further, a sample in which the amount of lard added was successively increased from 20.0 g was prepared under the same conditions as in Example 1 except for the amount of lard added, and a sensory evaluation was performed 30 seconds after stirring. As a result, the feeling of kneaded sesame was strongly felt until the lard content reached 500% by weight with respect to the sesame, but when it exceeded 500% by weight, the feeling of kneaded sesame became rather weak due to the increase in lard.

It should be noted that the present invention is not limited to the above-described embodiments, and can be variously modified at the stage of implementation without departing from the spirit of the invention. Furthermore, the embodiments include inventions at various stages, and various inventions can be extracted by appropriately combining a plurality of disclosed constituent elements. For example, even if some constituent elements are deleted from all the constituent elements shown in the embodiment, or some constituent elements are combined in different forms, the problems described in the section of the problem to be solved by the invention are When it is possible to solve the problem and the effect described in the section of the effect of the invention is obtained, a configuration in which these constituent elements are deleted or combined can be extracted as the invention.

Claims (4)

A method for preventing the paste-like seasoning from being precipitated below a water layer when the paste-like seasoning is added to a soup or a soup.
A method for preventing the pasty seasoning from precipitating below a water layer, which comprises mixing 30% by weight or more of fats and oils that are solid at room temperature, such as lard, with respect to the pasty seasoning.
The method for preventing the paste-like seasoning according to claim 1 from precipitating below a water layer, wherein the paste-like food material contains kneaded sesame as a main component.
The method for preventing precipitation of the pasty seasoning according to claim 1 or 2, wherein the amount of the fats and oils is 500% by weight or less based on the pasty seasoning.
In the pasty seasoning, the overall density in the temperature range of 90 ° C to 100 ° C is 1 g /
The method for preventing the paste-like seasoning according to any one of claims 1 to 3, which is less than or equal to ml, from precipitating under a water layer.

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