JPH0150377B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder composition for use as an edible sauce for Japanese sweets, such as dango, mochi, and the like.

Edible sauces for Japanese sweets include soy sauce sauce, sesame sauce, etc., and these have conventionally been produced by mixing potato starch with sugar, soy sauce or ground sesame seeds, and water, and heating and gelatinizing the mixture. However, the degree of gelatinization of potato starch varies depending on the amount of water added, heating temperature, temperature increase rate, stirring speed, shape of stirring blades, etc., and the viscosity and physical properties of the manufactured product usually change each time it is manufactured. It is said that Also,
Sauce made by gelatinizing potato starch cannot be stored because the starch ages quickly, causing disadvantages such as turning white when cooled and significantly reducing gloss and color over time. It is customary to manufacture only the required amount as needed.

The physical properties that the sauce should have are appropriate viscosity and thixotropic properties for the sauce to adhere well to the food, low stringiness for easy dripping, and good viscosity and thixotropic properties for storage for several days.
Examples include no change in gloss or color tone.

In addition, the viscosity of the sauce is 1500 to 40000 at 25℃.
Centipoise (cP) (B-type viscometer No. 4, 12 rpm)
For example, when using crushed sesame seeds for sesame sauce, adjust the particle size of the sesame seeds and the viscosity of the liquid so that the sesame seeds do not float to the top of the solution or settle to the bottom. It is necessary to do so.

Currently, mechanization is progressing in the Japanese confectionery industry, and along with mass production, the distribution period has been extended, and sauces that have the same physical properties even if left at room temperature for several days, can be easily prepared in the required amount with constant quality, and can be stored for a long time are now available. It has become required.

The present inventors attempted to develop a powdered sauce based on the idea that a powdered composition for an edible sauce could satisfy the above-mentioned requirements instead of a liquid sauce.

However, the thickening agents for liquid sauces that are generally used in the past include solid starches such as potato starch, fermented gum, gum arabic, and dextrin, and starch syrup, but among these, potato starch has a tendency to change in viscosity depending on heating conditions. In addition, fermented gum and gum arabic have high stringiness, and dextrin and starch syrup have good water solubility, but their viscosity is low, and when dissolved in water as a thickening agent for powdered sauce. It does not satisfy the physical property conditions for the sauce.

As a result of various studies on glue materials, the present inventors found that
The powdered paste, which is made of a mixture of selected soluble starch and natural gum, has appropriate viscosity and thixotropic properties to ensure sufficient adhesion to foods, and has low stringiness and a high number of threads for good dripping. It was found that there was no change in viscosity, gloss and color tone upon storage for days.

Therefore, the present invention provides a powder composition for edible sauces comprising at least a thickening agent, a seasoning agent, and a flavoring agent, the thickening agent being a soluble starch selected from processed starches including pregelatinized starch; To provide a powdered composition for an edible sauce characterized by using natural gum.

Furthermore, if the sauce is made into a powder composition instead of a liquid sauce, there is an advantage that the desired amount of sauce can be easily obtained immediately by dissolving it in water or hot water as needed.

The soluble starch used in the present invention is a processed starch that dissolves in water to form a transparent solution and includes gelatinized starch.

The natural gums used in the present invention include vegetable gums and seaweed-extracted gums; examples of the vegetable-based gums include locust bean gum, guar gum, and tamarind gum; examples of the seaweed-extracted gums include alginic acid, carrageenan, and faceleran. etc. can be mentioned. Particularly preferred are tamarind gum and carrageenan.

The mixing ratio of the soluble starch and the natural gum is adjusted appropriately depending on the use so as to obtain the desired shape of the sauce. In addition to the powder mixture of soluble starch and natural gum used as essential ingredients in the present invention,
Small amounts of other powdered thickeners, such as powdered starch syrup, fermented gum, etc., may also be added.

The seasonings and flavorings used in the powdered composition for edible sauces of the present invention are powdered seasonings and flavorings commonly used in liquid sauces, and the seasonings include, for example, powdered soy sauce, powdered sugar, Flavoring agents such as powdered mirin can be optionally added, for example, from natural products such as yeast extract or synthetic additives such as sodium glutamate.

The powdered composition for edible sauces of the present invention is easier to package than commercially available (liquid) sauces, and has a smaller volume during storage, making it easier to distribute. The powder composition for edible sauces can be prepared by adding water or hot water, which eliminates waste, and by storing leftovers in a sealed container, storage becomes easy, and the quality of the prepared sauce is always constant. can do. In addition, since potato starch is not used, there is no deterioration of viscosity due to starch aging, changes in light sensitivity or color tone (transparency), and there is no need to heat for a long time as with potato starch, reducing work time and cost. This will lead to a reduction in

The powder composition for edible sauces of the present invention dissolves quickly in water or hot water and can be applied not only to sauces for Japanese sweets, such as dango and mochi, but also to a wide range of applications, such as yakiniku sauces, kabayaki sauces, Western-style sauces, etc. It is something.

In addition, the taste of the sauce can be adjusted by adding a small amount of seasoning during preparation, so by always adding a certain amount of seasoning, it is possible to create a variety of solid and consistent flavors. be.

The present invention will be explained below with reference to examples.

Example 1 10 parts of soluble starch with a low degree of hydrolysis, 3 parts of tamarind seed extract gum, 60 parts of sugar, 20 parts of powdered soy sauce, and 7 parts of seasoning were mixed to produce a powdered soy sauce sauce. When preparing the sauce, add 180g to 100g of this powdered sauce.
By adding water and heating and dissolving it, a highly stable soy sauce sauce was obtained. The resulting soy sauce sauce did not change in gloss or color tone (transparency) even after cooling, and the viscosity at 25°C was 38,000 centipoise (B-type viscometer No. 4,
12 rpm). Furthermore, even after being left at room temperature for two days, there was no change in gloss or color tone (transparency), and the viscosity was 34,000 centipoise at 25°C, which indicates that there was no change in the physical properties of the sauce.

Example 2 7 parts of gelatinized starch, 0.5 parts of red algae extracted gum, 45 parts of granulated sugar, 15 parts of powdered soy sauce, 2.5 parts of seasoning, and 30 parts of ground sesame seeds were mixed to produce a powdered sesame sauce. When adjusting the sauce, 130 ml of water or hot water was added to 100 g of this powdered sauce and mixed, resulting in a highly stable sesame sauce in which the sesame seeds did not separate. The obtained sesame sauce had no change in gloss or color tone (transparency), and was 25
It had a viscosity of 15,000 centipoise at °C.
In addition, even after being left at room temperature for 2 days, there was no change in gloss or color tone (transparency), and the viscosity remained unchanged at 25℃.
It is 13,000 centipoise, which indicates that there is no change in the physical properties of the sauce.