JPH0662789A - Powdered seasoning for hydrous food - Google Patents

Abstract

PURPOSE:To prevent water separation by coating powdered seasoning with edible fats and oils solid at a normal temperature. CONSTITUTION:Powdered seasoning is coated with edible fats and oils (e.g. hardened palm kernel oil or hardened palm olefin). The powdered seasoning includes a water-soluble and a water-insoluble powdered seasoning and it is important to coat at least the water-soluble seasoning with the edible fats and oils. Salt, sugar, powdered say sauce and amino acid-based seasoning may be cited as the water-soluble seasoning. Consequently, occurrence of water separation phenomena can be prevented and bad influence on texture and flavor caused by water separation can be checked.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a powder seasoning for hydrous foods,
More specifically, the present invention relates to a powder seasoning excellent in water-preventing property for non-tsuyu water-containing foods such as various side dishes such as seasonings and vegetable salads.

[0002]

2. Description of the Related Art Conventionally, water-containing foods such as seasonings have been produced by appropriately uniformly adding ordinary seasoning such as salt, sugar and powdered soy sauce to boiled vegetables.

[0003]

However, such conventional water-containing foods such as seasonings are produced as a result of the osmotic pressure difference between the inside and outside of the vegetables accompanied by the dissolution of the powdered seasoning due to the adhered water of the vegetables. With the passage of time later, the occurrence of water separation from vegetables and the like is unavoidable, and the appearance is impaired, and the texture and taste are unavoidably deteriorated.

In particular, such a drawback is a problem that cannot be overlooked as a significant loss in commercial value when it is manufactured in large quantities and displayed or stored for a long time, as in a prepared food store, and its improvement is strongly desired. It was rare.

In order to prevent the water separation phenomenon, a more rigorous method of dehydration treatment may be considered. However, the prevention of the water separation phenomenon is not sufficient with a simple dehydration treatment, and excessive dehydration treatment causes However, there is a problem that the texture is deteriorated, and none of them has been sufficiently satisfactory.

[0006] In such an actual situation, the present inventor has conducted various studies in order to prevent water separation of water-containing foods, and as a result, if a powdered seasoning coated with a solid edible oil / fat at room temperature is used, extremely good results are obtained. As a result, they have completed the present invention.

[0007]

That is, the present invention is a powder seasoning for hydrous foods, characterized in that the powder seasoning is coated with a solid edible oil and fat at room temperature.

The powdery seasoning used in the present invention includes both water-soluble and water-insoluble ones, but it is important that at least the water-soluble seasoning is coated with edible oil and fat.
Examples of the water-soluble seasoning include salt, sugar, powdered soy sauce, amino acid-based seasoning, and the like, examples of the water-insoluble seasoning include bonito flakes, cabbage, kelp, etc. Just select it.

The edible oil / fat in the present invention has a melting point of 3
SFI values at 0 ° C to 43 ° C, 15 ° C and 40 ° C are 12 or more and 9 or less, respectively, and more preferably melting point 33 ° C to
Those having SFI values of 50 or more and 5 or less at 37 ° C., 15 ° C. and 40 ° C. are used, and examples thereof include hardened palm kernel oil and hardened palm olein highly isomerized oil.

Further, the coating amount of such edible oil / fat is 5 to 40% by weight based on the powder seasoning, which is advantageous in obtaining a water separation preventing effect without impairing the appearance of the powder seasoning.

The method for coating the edible oil / fat is not limited to any specific method. For example, powdery seasonings (in the case of a plurality of powdered seasonings, those mixed in advance with a mixer) are heated to a temperature equal to or higher than the melting point. The edible oils and fats kept in the above manner are mixed little by little, and the mixture is sufficiently homogeneously mixed and then stirred while being rapidly cooled.The edible oils and fats heated and dissolved in the powder seasoning kept at a temperature above the melting point of the edible oils are added and mixed little by little. Examples thereof include a method in which the ingredients are sufficiently homogeneously mixed and then stirred while being rapidly cooled, and a method in which an edible oil and fat heated and dissolved in a powdery seasoning is sprayed and stirred.

[0012]

The present invention will be further described with reference to the following examples.

Example 1 Sugar 27 parts by weight, dextrin 25 parts by weight, powdered soy sauce 7
Parts by weight, salt 3 parts by weight, bonito flakes 2 parts by weight, and amino acid-based seasoning 2 parts by weight were mixed using a mixer. The powdered seasoning mixture obtained is kept warm at about 40 ° C.
Edible fats and oils heated and melted at 0 ° C (hardened palm kernel oil: melting point 35.0 ± 1.5 ° C, SFI value 60.5 / 15 ° C, 1.
5/35 ° C) is added little by little and mixed, and the coating amount of edible oil and fat is 25% by weight with respect to the above powder seasoning mixture.
And Then, after further thorough mixing, it was rapidly cooled to solidify the edible oil and fat, and finally 34 parts by weight of ground sesame was added and mixed to obtain a sesame dressing mix.

Test Example 1 Boiled spinach was dehydrated with a centrifugal dehydrator to a weight of 75% before being boiled, and this dehydrated spinach 100 was used.
The sesame seasoning mix obtained in the same manner as in Example 1 except that the coating amount of the sesame seasoning mix and the edible oil / fat obtained in Example 1 were changed to the amounts shown in Table 1 except g. Add each to make 20g and add
Each was made with spinach sesame sauce.

These sesame sauces of spinach were placed in respective containers and stored in a refrigerator for 24 hours. Then, the amount of water accumulated in the lower portion of each container was absorbed by a filter paper and measured. The results are shown in Table 1. In addition, the same test was carried out for the sesame sauce of only the boiled spinach without the mix and the spinach produced by adding the commercially available mix, and the results are also shown in Table 1.

[0016]

[Table 1]

Example 2 As a powder seasoning, sugar 36 parts by weight, powder soy sauce 33 parts by weight, powdered yogurt 14.5 parts by weight, salt 10.5 parts by weight, dried bonito flakes 3 parts by weight, amino acid-based seasoning 3 parts by weight A edible oil and fat coating was carried out in the same manner as in Example 1 except that the above mixture was used to obtain a mixing mix.

Test Example 2 100 g of spinach obtained by treating in the same manner as in Test Example 1,
Example 2 except that the coating amounts of the caustic mixture and edible oil and fat obtained in Example 2 were changed to the amounts shown in Table 2.
Each mustard mixture obtained in the same manner as above was added separately to the portion other than the edible oil and fat so that the amount was 6 g, and the mixture was mixed to prepare spinach mustard sauce.

The same test as in Test Example 1 was carried out on the above-mentioned spinach, the boiled spinach without addition of the mix, and the spinach produced with the addition of a commercially available mix. The results are shown in Table 2.
Shown in.

[0020]

[Table 2]

Example 3 30 parts by weight of powdered soy sauce and 17 parts of powdered sesame oil as a powder seasoning
Coating of edible fats and oils was carried out in the same manner as in Example 1 except that 1 part by weight of sugar, 7 parts by weight of sugar, 7 parts by weight of powdered vinegar, 4 parts by weight of salt, 4 parts by weight of amino acid seasoning and 1 part of powdered mirin were used. After that, 20 parts by weight of shirasu and 10 parts by weight of wakame were added and mixed to obtain a mix for vegetable salad.

Test Example 3 Except that the lettuce washed with water was chopped into a size of 2 cm × 3 cm, and 100 g of this lettuce was mixed with the amount of the vegetable salad mix obtained in Example 3 and the amount of edible oil / fat coated as shown in Table 3. Was mixed in the same manner as in Example 3 for each vegetable salad so that the portion other than the edible oils and fats was 7 g, and mixed to prepare lettuce vegetable salad.

The same test as in Test Example 1 was carried out only on these lettuce vegetable salad and lettuce to which the mix was not added. The results are shown in Table 3.

[0024]

[Table 3]

[0025]

EFFECTS OF THE INVENTION When a water-containing food such as a seasoning is produced by using the powdered seasoning of the present invention, it is possible to prevent the phenomenon of water separation, so that a preferable appearance can be maintained even after a lapse of time after production. In addition, it is possible to prevent adverse effects on texture and taste due to water separation.

Claims (2)

[Claims] 1. A powdery seasoning for hydrous foods, characterized in that the powdery seasoning is coated with a solid edible oil and fat at room temperature. 2. A mix for seasoning containing the powdery seasoning for hydrous foods according to claim 1 as a main component.