JPH0347055A - Preparation of sauce having low viscosity - Google Patents
Preparation of sauce having low viscosityInfo
- Publication number
- JPH0347055A JPH0347055A JP1183240A JP18324089A JPH0347055A JP H0347055 A JPH0347055 A JP H0347055A JP 1183240 A JP1183240 A JP 1183240A JP 18324089 A JP18324089 A JP 18324089A JP H0347055 A JPH0347055 A JP H0347055A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- sauce
- viscosity
- powder
- 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.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000002562 thickening agent Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000000230 xanthan gum Substances 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 11
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920001592 potato starch Polymers 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 11
- 239000003925 fat Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 abstract description 17
- 235000013599 spices Nutrition 0.000 abstract description 12
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 238000004062 sedimentation Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 235000021056 liquid food Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 244000147568 Laurus nobilis Species 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000151012 Allium neapolitanum Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- -1 and furthermore Polymers 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ドレッシング、ラーメンスープ、中華スープ
等に代表されるような低粘度のソースに香辛料粉末等の
香味粉末を添加した低粘度ソースの製造法に関する。Detailed Description of the Invention (Field of Industrial Application) The present invention is directed to the production of low-viscosity sauces such as dressings, ramen soups, Chinese soups, etc., in which flavor powders such as spice powders are added to low-viscosity sauces. Regarding manufacturing methods.
（従来技術）
液状食品において、該液状食品中の粒子の沈降を防止す
る方法として、各種の増粘剤を使用することは以前より
知られている。例えば、味噌汁中の味噌粒子の沈降を改
善する方法として、ε−カラギーナン、グアガム、キサ
ンタンガムおよびコーンスターチの中の少なくとも１種
を添加する方法がある（特開昭６２−１９８３６５号）
。BACKGROUND OF THE INVENTION It has long been known to use various thickeners in liquid foods as a way to prevent particles from settling in the liquid foods. For example, as a method for improving the sedimentation of miso particles in miso soup, there is a method of adding at least one of ε-carrageenan, guar gum, xanthan gum, and cornstarch (Japanese Patent Application Laid-open No. 198365/1983).
.
（発明が解決しようとする問題点）
液状食品中の粒子の沈降を防止する方法として、上記公
開公報のように各種の増粘剤を使用する場合、当該公開
公報にも記載されているように、粘度を著しく増大させ
ると、食味に悪影響を及ぼすことになる。一方、本発明
のように低粘度のソースに香辛料粉末等の香味粉末を添
加しようとすると、ある程度の粘度の増大が必要になる
。こうした相反する要因を有効に利用することによって
、低粘度のソースに香辛料粉末等の香味粉末を添加して
も、当該香味粉末の沈降を有効に防止できる方法につい
て、鋭意研究を行った。(Problems to be Solved by the Invention) When using various thickeners as described in the above publication as a method for preventing sedimentation of particles in liquid foods, as described in the publication, If the viscosity is significantly increased, the taste will be adversely affected. On the other hand, when flavor powders such as spice powders are added to a low-viscosity sauce as in the present invention, the viscosity must be increased to some extent. By effectively utilizing these contradictory factors, we conducted extensive research on a method that can effectively prevent sedimentation of flavor powders, such as spice powders, even when added to low-viscosity sauces.
（問題を解決するための方法）
上記研究の結果、香味粉末等の不溶性粉末原料を予め油
脂、水、増粘剤と混合し、それをソースと混合すること
によって、本発明の目的を達成することができるという
知見を得た。(Method for Solving the Problem) As a result of the above research, the object of the present invention is achieved by mixing an insoluble powder raw material such as flavor powder with oil, fat, water, and a thickener in advance and mixing it with a sauce. I learned that it is possible.
こうした知見を基に完成された本発明の要旨は、予め油
脂と水、増粘剤、不溶性粉末原料とを混合し、該混合物
を粘度の低いソースと混合することを特徴とする低粘度
ソースの製造法にある。The gist of the present invention, which was completed based on these findings, is to prepare a low-viscosity sauce characterized by mixing fats and oils, water, a thickener, and an insoluble powder raw material in advance, and mixing the mixture with a low-viscosity sauce. It's in the manufacturing method.
以下に、本発明について詳しく述べる。The present invention will be described in detail below.
本発明にいう低粘度ソースとしては、ドレッシング、ラ
ーメンスープ、中華スープ等を例示することができるが
、更に具体的に述べると、その粘度が５０ｃｐ以下のも
のにおいて、本発明の効果がより顕著に現れる。尚、上
記粘度値はＢ型粘度計で測定した場合の数値である。Examples of the low-viscosity sauce according to the present invention include dressings, ramen soups, Chinese soups, etc. To be more specific, the effects of the present invention are more pronounced when the viscosity is 50 cp or less. appear. Note that the above viscosity values are values measured using a B-type viscometer.
こうした低粘度のソースに各種の香味付けをするために
、各種香辛料粉末や乾燥野菜粉末等の不溶性粉末原料を
添加するが、その添加にあたっては、予め該不溶性粉末
原料を油脂、水、増粘剤と混合することが重要である。In order to add various flavors to such low-viscosity sauces, insoluble powder raw materials such as various spice powders and dried vegetable powders are added. It is important to mix it with
これにより、不溶性粉末原料は該混合物中に分散した状
態で存在することになり、ソース底部に沈降するという
ことがない。As a result, the insoluble powder raw material exists in a dispersed state in the mixture, and does not settle to the bottom of the sauce.
使用し得る油脂としては、特に限定されず、各種動・植
物性の油脂を使用することができる。The oils and fats that can be used are not particularly limited, and various animal and vegetable oils can be used.
更には、香味油を使用してもよく、これによりソースの
香味付けをより効果的に実施することができる。また、
増粘剤としては、キサンタンガム、ローカストビーンガ
ム、グアガム等のガム類、コーンスターチ、馬鈴薯澱粉
等の澱粉類などが例示できるが、本発明の効果をより顕
著に発揮させるためにはキサンタンガム、馬鈴薯澱粉を
使用する方が好ましく、更には使用する量が少なくて済
むという点からはキサンタンガムが最も好ましい。増粘
剤の量としては、使用する増粘剤の種類によって異なる
が、予め混合する水に対して０，５〜３重量％の範囲で
適宜決定すればよい。例えば、キサンタンガムの場合は
０．３〜０．６重量％程度、馬鈴薯澱粉の場合は２〜３
重量％程度である。Additionally, flavoring oils may be used to more effectively flavor the sauce. Also,
Examples of thickeners include gums such as xanthan gum, locust bean gum, and guar gum, and starches such as corn starch and potato starch. It is preferable to use xanthan gum, and furthermore, xanthan gum is most preferable from the viewpoint of using only a small amount. The amount of the thickener varies depending on the type of thickener used, but may be appropriately determined in the range of 0.5 to 3% by weight based on the water to be mixed in advance. For example, in the case of xanthan gum, it is about 0.3 to 0.6% by weight, and in the case of potato starch, it is about 2 to 3% by weight.
It is about % by weight.
次に、不溶性粉末原料を油脂、水、増粘剤と混合するに
当っては、これらを同時に添加混合してもよく、あるい
はまず水と増粘剤を混合し、それに不溶性粉末原料を添
加して均一に分散させた後油脂と混合する方法でもよい
。しかし、増粘剤の均一な混合が容易にできるという点
からは、後者の方法を採用する方が好ましい。Next, when mixing the insoluble powder raw material with oil, fat, water, and a thickener, these may be added and mixed at the same time, or the water and thickener may be mixed first, and then the insoluble powder raw material is added. It may also be a method of uniformly dispersing the oil and then mixing it with the oil or fat. However, it is preferable to employ the latter method from the standpoint that uniform mixing of the thickener can be easily achieved.
このようにして得られた混合物をソースに添加混合する
。Add the mixture thus obtained to the sauce and mix.
以下に、本発明の効果を確認するための比較実験例を示
す。Comparative experimental examples for confirming the effects of the present invention are shown below.
比較実験例
試料１
予めキサンタンガムを水に溶解して０． ５重量％の水
溶液とした後、この水溶液３０重量部にコシヨー粉末１
重量部、油脂２５重量部を添加混合する。その後、該混
合物５．６重量部と市販のラーメンスープ１００重量部
をよく混合した。Comparative Experiment Example Sample 1 Xanthan gum was dissolved in water in advance and 0. After preparing a 5% by weight aqueous solution, 1 part by weight of Koshiyo powder was added to 30 parts by weight of this aqueous solution.
25 parts by weight of oil and fat are added and mixed. Thereafter, 5.6 parts by weight of this mixture and 100 parts by weight of commercially available ramen soup were thoroughly mixed.
試料２
予めキサンタンガムを水に溶解して０． ５重量％の水
溶液とした後、該水溶液３重量部、コシヨー粉末０．１
重量部、油脂２．５重量部を同時にラーメンスープ１０
０重量部に添加し、よく混合した。Sample 2: xanthan gum was dissolved in water in advance and 0. After preparing a 5% by weight aqueous solution, 3 parts by weight of the aqueous solution and 0.1 Koshiyo powder were added.
10 parts by weight, 2.5 parts by weight of oil and fat at the same time 10 parts by weight of ramen soup
0 parts by weight and mixed well.
試料３
コシヨー粉末０．１重量部、油脂２．５重量部を同時に
ラーメンスープ１００重量部に添加し、よく混合した。Sample 3 0.1 parts by weight of Koshiyo powder and 2.5 parts by weight of oil and fat were simultaneously added to 100 parts by weight of ramen soup and mixed well.
それぞれの試料を静置し、コシヨー粉末の沈降状況につ
いて観察を行った。その結果、試料１についてはほとん
どコシヨー粉末の沈降は認められなかったのに対し、試
料２，３についてはそれぞれコシヨー粉末の沈降がみら
れた。試料３が殊に顕著であった。Each sample was allowed to stand and the state of sedimentation of the Koshiyo powder was observed. As a result, almost no precipitation of Koshiyo powder was observed in Sample 1, whereas precipitation of Koshiyo powder was observed in Samples 2 and 3, respectively. Sample 3 was particularly remarkable.
（実施例）
実施例１
水３００重量部、キサンタンガム１．５重量部を混合し
た後、これに胡麻油２５０重量部、コシヨー粉末１０重
量部を添加混合して、スパイス混合物を得た。これ七は
別に、食塩５重量部、砂糖１０重量部、調味料２重里部
、ビーフエキス２０重量部、醤油１０重量部、水９５３
重量部を混合し９５℃になるまで加熱してスープを得た
。次に、スパイス混合物２重量部、スープ６０重量部、
牛肉２０重量部、たけのこ５重量部、大豆もやし８重量
部、白ねぎ５重量部を混合し、レトルトパウチに充填後
、１２１℃で２５分間レトルト殺菌処理してカルビクッ
パの具を得た。よって得られたカルビクッパの具には、
コシヨー粉末の沈降現象はみられなかった。(Example) Example 1 After mixing 300 parts by weight of water and 1.5 parts by weight of xanthan gum, 250 parts by weight of sesame oil and 10 parts by weight of Koshiyo powder were added and mixed to obtain a spice mixture. Apart from these seven parts, 5 parts by weight of salt, 10 parts by weight of sugar, 2 parts by weight of seasoning, 20 parts by weight of beef extract, 10 parts by weight of soy sauce, 953 parts by weight of water.
Parts by weight were mixed and heated to 95°C to obtain soup. Next, 2 parts by weight of spice mixture, 60 parts by weight of soup,
20 parts by weight of beef, 5 parts by weight of bamboo shoots, 8 parts by weight of soybean sprouts, and 5 parts by weight of white onions were mixed, filled into a retort pouch, and then sterilized in a retort at 121°C for 25 minutes to obtain rib soup fillings. The ingredients for the resulting galbi soup include:
No sedimentation phenomenon of Koshiyo powder was observed.
実施例２
水３００重量部、馬鈴薯澱粉８重量部を９５℃になるま
で加熱混合した後、これに香味油１５０重量部、コシヨ
ー粉末２重量部、ローレル粉末２重量部を添加混合して
、スパイス混合物を得た。これとは別に、食塩１０重６
量部、砂糖２重量部、調味料３重量部、ビーフエキス１
５重量部、水７００重量部を混合し９５℃で加熱してス
ープを得た。次に、スパイス混合物３重量部、スープ５
０重量部、ベーコン５重量部、たまねぎ１５重量部、キ
ャベツ２０重量部、セロリ７重量部を混合し、レトルト
パウチに充填後、１２１℃で２５分間レトルト殺菌処理
して野菜スープを得た。よって得られた野菜スープには
、コシヨー粉末及びローレル粉末の沈降現象はみられな
かった。Example 2 After heating and mixing 300 parts by weight of water and 8 parts by weight of potato starch until the temperature reached 95°C, 150 parts by weight of flavor oil, 2 parts by weight of Koshiyo powder, and 2 parts by weight of Laurel powder were added and mixed to prepare spices. A mixture was obtained. Separately, add 10 parts of salt to 6 parts.
Weight parts: 2 parts by weight of sugar, 3 parts by weight of seasoning, 1 part by weight of beef extract
5 parts by weight and 700 parts by weight of water were mixed and heated at 95°C to obtain a soup. Next, 3 parts by weight of the spice mixture, 5 parts by weight of the soup
0 parts by weight, 5 parts by weight of bacon, 15 parts by weight of onions, 20 parts by weight of cabbage, and 7 parts by weight of celery were mixed, filled into a retort pouch, and then retort sterilized at 121° C. for 25 minutes to obtain a vegetable soup. Therefore, no sedimentation phenomenon of Koshiyo powder and Laurel powder was observed in the obtained vegetable soup.
（効果）
本発明の方法によると、香辛料粉末等の香味粉末を低粘
度のソースに添加した場合でも、当該香味粉末がソース
の底部に沈降するという現象を未然に防止することがで
きる。こうした効果は、ソースの粘度が５０ｃｐ以下の
時により顕著に現われる。また、増粘剤としてキサンタ
ンガム又は馬鈴薯澱粉を使用する場合にも本発明の効果
が顕著になる。(Effects) According to the method of the present invention, even when flavor powder such as spice powder is added to a low-viscosity sauce, it is possible to prevent the flavor powder from settling at the bottom of the sauce. These effects become more noticeable when the viscosity of the sauce is 50 cp or less. Further, the effects of the present invention are also noticeable when xanthan gum or potato starch is used as a thickener.
Claims (3)
し、該混合物を粘度の低いソースと混合することを特徴
とする低粘度ソースの製造法。(1) A method for producing a low-viscosity sauce, which comprises mixing fats and oils, water, a thickener, and an insoluble powder raw material in advance, and mixing the mixture with a low-viscosity sauce.
る請求項（１）の低粘度ソースの製造法。(2) The method for producing a low-viscosity sauce according to claim (1), wherein the viscosity of the sauce is 50 cp or less.
とを特徴とする請求項（１）の低粘度ソースの製造法。(3) The method for producing a low-viscosity sauce according to claim (1), wherein the thickener is xanthan gum or potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183240A JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183240A JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0347055A true JPH0347055A (en) | 1991-02-28 |
| JP2593353B2 JP2593353B2 (en) | 1997-03-26 |
Family
ID=16132229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1183240A Expired - Lifetime JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2593353B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08266252A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of low viscous pasta sauce |
| JP2007236213A (en) * | 2006-03-06 | 2007-09-20 | Mitsukan Group Honsha:Kk | Vegetable piece-containing liquid seasoning, and method for impregnating dry vegetable piece with liquid |
| JP2008043222A (en) * | 2006-08-11 | 2008-02-28 | Ezaki Glico Co Ltd | Yuba noodle-containing soup food |
| WO2011036930A1 (en) | 2009-09-24 | 2011-03-31 | 株式会社バンダイ | Toy vehicle |
| CN105707823A (en) * | 2016-02-01 | 2016-06-29 | 宁夏老何记食品有限公司 | Processing method of fragrant chili powder through stone roller |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
| JP2021078380A (en) * | 2019-11-15 | 2021-05-27 | ハウス食品株式会社 | Production method of soup product in container, and soup product in container |
| WO2023043560A1 (en) * | 2021-09-15 | 2023-03-23 | General Mills, Inc. | Lower carbohydrate soup product and process for preparing a lower carbohydrate soup product |
-
1989
- 1989-07-14 JP JP1183240A patent/JP2593353B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08266252A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of low viscous pasta sauce |
| JP2007236213A (en) * | 2006-03-06 | 2007-09-20 | Mitsukan Group Honsha:Kk | Vegetable piece-containing liquid seasoning, and method for impregnating dry vegetable piece with liquid |
| JP2008043222A (en) * | 2006-08-11 | 2008-02-28 | Ezaki Glico Co Ltd | Yuba noodle-containing soup food |
| WO2011036930A1 (en) | 2009-09-24 | 2011-03-31 | 株式会社バンダイ | Toy vehicle |
| US8419498B2 (en) | 2009-09-24 | 2013-04-16 | Bandai Co., Ltd. | Vehicle toy |
| CN105707823A (en) * | 2016-02-01 | 2016-06-29 | 宁夏老何记食品有限公司 | Processing method of fragrant chili powder through stone roller |
| JP2021078380A (en) * | 2019-11-15 | 2021-05-27 | ハウス食品株式会社 | Production method of soup product in container, and soup product in container |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
| WO2023043560A1 (en) * | 2021-09-15 | 2023-03-23 | General Mills, Inc. | Lower carbohydrate soup product and process for preparing a lower carbohydrate soup product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2593353B2 (en) | 1997-03-26 |
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