JPH05344871A - Powdery sauce composition - Google Patents

Abstract

PURPOSE:To obtain a powdery sauce composition being sprinkled on foods such as spaghetti or roasted Chinese vermicelli, being uniformly dispersed and attached, having excellent flavor and texture, consisting essentially of a powdery sauce base and powdery fats and oils. CONSTITUTION:(A) A component to be a main ingredient of flavor, namely, powdery tomato, powdery cheese or powder of dried bonito, dried powdered substance of vegetables, dairy products, fishes and shellfishes, eggs, spray-dried products and freeze-dried products of essences such as beef essence, short-necked clam essence or onion essence as a powdery sauce base, (B) liquid or solid fats and oils such as animal fats and oils, e.g. lard, head, chicken oil or butter or vegetable fats and oils such as olive oil, sesame oil, palm olein oil or salad oil as powdery fats and oils, an excipient such as carbohydrate and protein and an emulsifying agent are emulsified into water and spray-dried to give powder, which is added to a powdery sauce composition in such a way that the amount of the powder is >=2.0wt.% to give the objective powdery sauce.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder sauce composition used for seasoning foods such as noodles, and particularly to spaghetti,
The present invention relates to a powder sauce composition suitable for uniformly seasoning noodles such as yakisoba without using noodle soup.

[0002]

2. Description of the Related Art In general, noodles such as retort, semi-raw, instant spaghetti, and yakisoba are often accompanied by a powder sauce for easy seasoning. However, the conventional powder sauce has poor adhesiveness to the surface of noodles, so-called "glue", is instantly solidified by the water contained in the noodles, and so-called "damage" is likely to occur to easily cause uneven adhesion to noodles. There were drawbacks such as.

Therefore, in order to solve these drawbacks,
A powder source composition as described in JP-A-60-34154 has been proposed. This powder sauce composition was obtained by adding lactose to the powder sauce composition in an amount of 10 to 60% by weight (hereinafter referred to as "%") to improve the "paste" of the powder sauce on the noodle surface. is there. However, since the powdery sauce composition contains a large amount of lactose, it adds a rough texture and a unique sweetness, impairs the original flavor of the sauce, and makes the mouth feel unpleasant during eating.

As another method, oils and fats such as salad oil in a liquid state are added to and mixed with noodles in advance to form an oil and fat film on the noodles surface, and then a powder sauce is added and mixed. Although it is conceivable, this method is troublesome to operate, and the flavor becomes oily.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to use a powder sauce of a type that is seasoned by mixing with food such as noodles, and "Dama" just by mixing
It is intended to provide a powdery sauce composition which is uniformly dispersed and adhered to the surface of a food product without causing the occurrence and has a good flavor.

[0006]

Means for Solving the Problems The above object is a powder sauce composition mainly composed of a powder sauce base and a powder oil and fat, wherein the oil and fat content derived from the powder oil and fat is 2% of the total weight of the powder sauce composition. It is achieved by a powder source composition characterized by being 0.0% or more.

That is, when the powder sauce is mixed with food such as noodles for seasoning, the present inventors have good adhesiveness to food, so-called "paste", and lightly mix it without causing "damage". The powder sauce composition which can make a uniform seasoning just by combining was examined. As a result, when powdered fats and oils are used together with the powdered sauce base as a component of the powdered sauce, and the content of the fats and oils derived from the powdered fats and oils is set to 2% or more of the total weight of the powdered sauce composition, the powdered sauce composition becomes a food product. The present invention has been completed by discovering that the product can be seasoned evenly by sprinkling the product and then mixed lightly, and that the flavor and texture are good.

Next, the present invention will be described in detail. The powder sauce composition of the present invention is mainly composed of a powder sauce base and powdered fats and oils. As the powder sauce base used in the present invention, a component having a main flavor such as powdered tomato, powdered cheese, bonito powder, that is, dried pulverized products such as vegetables, dairy products, seafood and eggs, and beef. Examples include spray-dried products and freeze-dried products of extracts such as extracts, clam extracts, and onion extracts, and spray-dried products and freeze-dried products of liquid seasonings such as Worcester sauce, soy sauce, and ketchup.
These may be appropriately used depending on the desired flavor.

Next, as the powdery fat and oil, a liquid or solid fat and oil, a shaping agent such as a carbohydrate and a protein, an emulsifier and the like are emulsified in water, and this is powdered by spray drying. Examples thereof include powders obtained by mixing and adsorbing with a molding agent, or those obtained by further fluidizing and granulating the powders. The oil content is 30 to 70 in the case of
%, It is about 10 to 40%.

The raw oils and fats in the powdered oils and fats include, for example, animal fats and oils such as lard, head, chicken oil and butter, and vegetable fats and oils such as olive oil, sesame oil, palm olein oil and salad oil. .. These may be used alone or in combination of two or more, depending on the desired flavor.

In the powder sauce composition of the present invention, the content of the oil or fat derived from the powdered oil or fat must be set to 2.0% or more of the total weight of the powder sauce composition. That is, if it is less than 2.0%, the adhesion of the powder sauce composition to foods is poor, and "damage" occurs.

The reason why the adhesion of the powdery sauce composition to foods can be improved by adding the above-mentioned powdery fats and oils is considered as follows. That is, the hydrophobic portion of the oil / fat in the powder oil / fat suppresses the rapid water absorption of the powder sauce base component and also suppresses the solubility of the entire powder sauce composition in water. By such an action, when the powder sauce composition comes into contact with the water present on the noodle band surface,
Part of it melts and adheres to the surface of the noodle strips, and the rest of the powder retains the powder state and spreads to other noodle strips. Therefore, if the powdery sauce base is simply added and mixed with oil and fat to be powdered, the effects of uniform dispersibility and adhesiveness cannot be obtained.

Further, the particle size of the powdery fat and oil used in the present invention is preferably 50 to 500 mesh from the viewpoint of dispersibility. In addition, when preparing a powdered oil and fat, it is preferable from the viewpoint of workability to add an emulsifier having a low HLB (HLB of 10 or less) to the oil and fat by about 1%, melt and then pulverize.

Further, it is preferable to use dextrin, particularly porous low DE dextrin, as a shaping agent in the powdery fat and oil used in the present invention. By using the dextrin, the fat and oil content in the powder and fat can be increased, and the dispersibility of the powder sauce composition can be improved. In addition, the content is 30 to
90% is desirable. If the dextrin is less than 30%, it becomes difficult to obtain uniform dispersibility of the powdered oil and fat,
On the other hand, if it exceeds 90%, the starch odor tends to remain.

Examples of the dextrin include "pine flow" and "pa index" manufactured by Matsutani Chemical Co., Ltd. Further, the powdered fat and oil using dextrin may be one obtained by adsorbing the fat and oil on dextrin, but it is preferable that it is finely granulated by fluidized drying granulation. Thus, by using the powdered fats and oils and the dextrin in combination, the powdered sauce composition is uniformly dispersed on the surface of the noodle strings without causing sudden water absorption or “damage”,
Adhere to.

In the present invention, other ingredients than powdered fats and oils and powdered sauce bases include seasonings such as salt, sugar and sodium glutamate, spices such as pepper and garlic powder, and the like. It may be added appropriately depending on the purpose. Further, even if the above dextrin is added separately from the powdered fat and oil, the dispersibility is slightly improved.

The powder source composition of the present invention using the above raw materials may be prepared by uniformly mixing the raw material powders, and can be produced, for example, as follows. That is, the powder sauce composition is obtained by putting the powder sauce base, the powdered fats and oils, the seasonings, the spices and the like in a drum rotary mixer and uniformly mixing them.

The powdery sauce composition of the present invention may be used for seasoning so-called plate noodles such as pasta and yakisoba, as well as seasoning fried rice, rice crackers, rice cakes, snacks and the like. The seasoning method may be sprinkled on the food as it is and mixed well.

[0019]

EFFECTS OF THE INVENTION As described above, the powder sauce composition of the present invention comprises foods such as noodles by setting the fats and oils derived from powdered fats and oils to 2.0% or more of the total weight of the powder sauce composition. When sprinkled over and mixed, it is evenly dispersed and adhered to the surface of the food, so-called "paste" is good, and even if mixed lightly, it can be seasoned uniformly. In addition, since "damage" does not occur, the flavor and texture of the food itself are not impaired.

In particular, even when the food surface is low in oil and fat content and "slippery" is bad, the food can be seasoned uniformly. Further, even in the case of a powder sauce such as a Japanese-style sauce in which the amount of fats and oils is small, the flavor can be seasoned without making the flavor oily.

When powdered fats and oils are used in a powdery sauce base containing a lot of powdery raw materials such as tomato powder, meat extract powder, cheese powder, powdery sauce, powdered soy sauce, etc. Is less likely to absorb moisture, and solidification (caking) can be prevented. Moreover, various flavors can be imparted depending on the type and combination of the powdered fats and oils.

[0022]

EXAMPLES Next, the present invention will be specifically described with reference to examples. Examples 1 to 10 and Comparative Examples 1 to 5 With the compositions shown in Table 1, the respective raw materials were powder mixed to prepare a powdered tomato sauce composition for spaghetti. Next, after boiling commercially available spaghetti, sprinkle 160 g of drained sprinkle with 9 g of powdered tomato sauce composition and mix. Adhesiveness at that time, flavor of spaghetti, and texture are determined according to the following numerical formula 1 as a specialized panel. It was judged by 20 people. The results are also shown in Tables 1 and 2.

[0023]

[Equation 1]

[0024]

[Table 1]

[0025]

[Table 2]

From the above results, each of the powder sauce compositions of the examples was uniformly mixed and adhered to the noodle surface only by lightly mixing, and "dama" did not occur. The flavor was also good. On the other hand, the powder sauce composition of the comparative example was not preferable because the uniform adhesion was poor, the sauce was rough, and the flavor was bad.

Claims (1)

[Claims] 1. A powder sauce composition comprising a powder sauce base and a powder oil and fat as a main component, wherein an oil and fat content derived from the powder oil and fat is 2.0% by weight or more based on the total weight of the powder sauce composition. A characteristic powder sauce composition.