JPH0787922A - Solid seasoning composition - Google Patents

Abstract

PURPOSE:To provide a solid seasoning composition capable of giving flavors such as durable richness, deliciousness and gentleness without reducing a flavor peculiar to various kinds of foods. CONSTITUTION:This is a solid seasoning composition containing a seasoning component and fine-particle fats and oils in an amount of 0.1 to 50wt.% based on the whole composition. In this solid seasoning composition, the fine-particle fats and oils are contained in a state in which they can be dispersed in the form of oil drop having <=1mum average particle size in an aqueous solution or dispersion if the seasoning composition is dissolved or dispersed in water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid seasoning composition capable of imparting a desirable flavor such as a lasting richness, umami, and mellowness to food.

[0002]

2. Description of the Related Art As a solid seasoning that gives food one or more of five basic tastes of sweetness, sourness, bitterness, saltiness and umami, a solid umami seasoning, a solid flavor seasoning,
Solid soup stocks, solid spices, etc. are used in general households and for commercial purposes.

[0003] These solid seasonings are in the form of powder, granules, cubes, lumps, etc., which basically contain seasoning components specific to each seasoning, and can be further tasted. Various ingredients are included accordingly. When seasoning food using these solid seasonings, it is preferable to impart a basic flavor to the food and further impart a flavor such as persistent richness, umami, and mellowness.

[0004]

DISCLOSURE OF THE INVENTION The object of the present invention is to provide a solid seasoning capable of imparting a preferable flavor such as persistent richness, umami, and mellowness to food without impairing the original flavor of food. To provide a composition.

[0005]

The present invention comprises a seasoning ingredient,
A solid seasoning composition containing 0.1 to 50% by weight of a particulate fat or oil based on the total amount of the composition, wherein the particulate fat or oil is obtained when the seasoning composition is dissolved or dispersed in water. In the resulting aqueous solution or dispersion, the solid seasoning composition is contained in a state of being dispersed as oil droplets having an average particle size of 1 μm or less.

The solid seasoning composition of the present invention contains 0.1 to 50% by weight of oil and fat, based on the total amount of the composition,
The flavor of the food to which the solid seasoning composition is added varies depending on the difference in the state of the oil and fat. That is, when a solid seasoning is added to water to form an aqueous solution or an aqueous dispersion, as in conventional solid seasonings containing fats and oils, most oil droplets have a relatively large particle size of 3 to 20 μm. When the fat and oil are contained in the solid seasoning in such a state as described above, the solid seasoning composition tends to be oily, and its flavor tends to be lower than in the case where the fat and oil is not contained.

However, in the solid seasoning composition of the present invention, fats and oils have an average particle size in the resulting aqueous solution or water dispersion when the solid seasoning composition is dissolved or dispersed in water. Since the solid seasoning composition is contained in the solid seasoning composition in the form of fine particles that are dispersed as oil droplets having a diameter of 1 μm or less, the fats and oils of the present invention are contained in spite of the fact that the fats and oils are contained in the above amount. The solid seasoning composition does not impair the original flavor of the food, and further has a persistent richness, umami,
It is possible to add a desirable flavor such as mellowness.

The solid seasoning composition of the present invention is in the form of fine particles as described above (that is, in the aqueous solution or aqueous dispersion obtained when the solid seasoning composition is dissolved or dispersed in water). It is the same as the conventional solid seasoning except that it contains 0.1 to 50% by weight of fats and oils in the form of fine particles that are dispersed as oil droplets having an average particle diameter of 1 μm or less.

Therefore, the solid seasoning composition of the present invention may be any type of conventionally known solid seasoning. The form of the solid seasoning composition is not particularly limited as long as it is a solid form, and may be any solid form such as powder, granules, cubes, flakes, and lumps. Specific examples of the solid seasoning composition, generally, those which are classified into solid sweeteners, solid umami seasonings, solid flavor seasonings, solid soup stocks, solid spices and the like. Can be mentioned.

For example, solid umami seasonings include those containing amino acid-based seasoning components (glutamates such as L-sodium glutamate) and nucleic acid-based seasoning components (sodium 5'-inosinate, 5'-guanyl). Sodium acid,
5'-ribonucleotide sodium etc.), those containing both of these, etc. are included. The umami seasoning is sometimes classified as a flavor seasoning.

The solid flavor seasoning is generally called "dashi no moto". As a seasoning ingredient in flavor seasonings, animal substance extracts such as meat extract and seafood extract,
Vegetable extract from kelp, shiitake mushrooms, vegetables, fruits, etc., animal protein hydrolyzate (HAP), vegetable protein hydrolyzate (HVP), yeast extract, organic acids containing amino acids or salts thereof, spices (spices) Etc. are included. The solid flavor seasoning may further contain other solid seasonings such as umami seasoning, salt and sweetener.

Further, solid soup stocks include those called broth and phon, which are not soups by themselves, but those which have the same seasoning ingredients as those contained in the flavor seasoning. Is. In some cases, they are also called meat stock, fish stock, and vegetable stock.

The solid spices mainly include solid spices containing wasabi, mustard, ginger, garlic, chili, turmeric, coriander, and various other spices.

The above classification of the solid seasoning is not necessarily fixed, and there are other classification patterns depending on the purpose of use. Also, other seasonings within these categories will be generally apparent without further explanation. Details of the individual solid seasonings are described in, for example, “Commercial Food Ingredient Table” (Published by Women's Nutrition University, 1989), “Encyclopedia of Seasonings and Spices” (published by Asakura Shoten, 1992), and the like. The form of the solid seasoning has been greatly increased due to the diversification of tastes, the expansion of the menu according to the needs of consumers for the sake of simplicity and economy, but the solid seasoning composition of the present invention has However, the present invention is not limited to those described in these documents, and includes those similar in form and use.

The seasoning component of the solid seasoning composition of the present invention is
It is the same as the seasoning component of a conventional solid seasoning and may be of various types depending on the solid seasoning composition.

In the solid seasoning composition of the present invention, when the solid seasoning composition is dissolved or dispersed in water (for example,
(Diluted 200 times by weight with water) so as to be dispersed as oil droplets having an average particle diameter of 1 μm or less, preferably 0.01 to 0.8 μm in the resulting aqueous solution or dispersion. The oil and fat contained in the solid seasoning composition in the form of fine particles is 0.1 to 50% by weight, preferably 0.5.
-30% by weight is included.

The above-mentioned oils and fats are not particularly limited as long as they are edible, and may be vegetable oils or animal oils and fats including those which are liquid at room temperature and those which are solid. Examples of preferable fats and oils are rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, cottonseed oil, rice oil, coconut oil, olive oil, sesame oil, peanut oil, palm oil, fish oil, pork fat, chicken fat, beef. Examples thereof include fats and oils such as fat, and oils and fats obtained by subjecting these oils and fats to treatments such as hardening, fractionation, and transesterification. Oils that are solid or pasty at room temperature, such as vegetable oils, animal oils, and hydrogenated oils, are particularly preferable.

The solid seasoning composition of the present invention homogenizes at least one seasoning component and fats and oils in water using, for example, a suitable emulsifier and / or homogenizer in the presence of a food-grade emulsifier, It can be produced by drying the homogenized liquid and, if necessary, subjecting it to pulverization, granulation, molding and the like.

The food emulsifier is not particularly limited as long as it has a surface activity capable of emulsifying fats and oils and can be added to foods. Examples of emulsifiers that can be used are monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, phospholipid, enzyme-decomposed phospholipid, enzyme-treated phospholipid, glycolipid, saponin. Synthetic or natural surfactants such as, egg proteins, milk proteins, soybean-derived proteins, wheat-derived proteins, animals such as serum-derived proteins, plant-derived proteins and enzymatically and chemically degrading these proteins. And a protein degradation product having improved emulsification performance. These emulsifiers can be used either individually or in combination of two or more. The amount of the emulsifier used is not particularly limited, but it is generally preferably 0.01 to 2 times the weight of the oil and fat.

As an apparatus for producing a homogenizing liquid containing oil and fat in the form of fine particles and a seasoning component as described above, the liquid is subjected to high pressure (100 to 3000 g / cm ² ) and a low pressure part through a homogenizing valve or slit. Is preferred, and a high-pressure homogenizer (high-pressure homogenizer) of a type in which the fat and oil spheres are crushed by shearing force, impact force, etc. at that time is preferable. Examples of such a device include a device such as Nanomizer (Yamasa Trading Co., Ltd.), Microfluidizer (Biotechnology Development Co., Ltd.), and Manton Gorin (Gorin Co., Ltd.). In addition, a D-phase emulsification method (Fragrance Journal, 4, 34-41) for obtaining an emulsion of fine oil droplets using a surface chemistry method.
(1993)), oils and fats can be emulsified into fine oil droplets as described above. In addition, before processing with a high-pressure homogenizer, emulsifying oils and fats with another type of emulsifying machine in advance, and emulsifying this emulsion (with relatively large particle diameter of oil droplets) with a high-pressure homogenizer, It is effective in reducing the average particle size. Also, in order to reduce the average particle size of the oil droplets,
It is also effective to repeatedly pass the emulsion through a high-pressure homogenizer.

The above-mentioned homogeneous liquid can be dried by using the drying method, dryer and drying conditions conventionally used for producing foods without any particular limitation. It is needless to say that it is necessary to select a dryer and drying conditions depending on the target raw material components of the solid seasoning composition so as not to deteriorate their quality. Preferred drying methods include spray drying, freeze drying, vacuum drying and the like.

The pulverization, granulation, molding and the like of the obtained dried product can also be carried out by
It can be carried out using the method and apparatus conventionally used for producing foods. For example, granulation and molding can be performed by fluidized bed granulation, rolling granulation, stirring granulation, compression molding, and the like.

If necessary, other solid seasoning ingredients may be added and mixed in the steps such as pulverization, granulation and molding of the dried product.
In addition, an appropriate binder is generally added during granulation and molding. Examples of this binder include water and aqueous solutions of seasoning ingredients, glucose, dextrin, starch, agar, methyl cellulose and the like. Binder components other than water may be added during preparation of the homogenizing solution or during pulverization of the dried product.

The solid seasoning composition of the present invention can be used in the same manner as the conventional solid seasoning, and can be added to various foods without losing its original taste to give a continuous richness and umami. A preferable flavor such as mellowness and mellowness can be imparted.

[0025]

EXAMPLES Next, the present invention will be described in more detail by way of examples. In the examples, "parts" are parts by weight.

Example 1 5 parts of sucrose stearate and 10 parts of dextrin were dissolved in 75 parts of water at 50 ° C. K. Using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), 10 parts of melted soybean hydrogenated oil was added dropwise to the resulting solution for preliminary emulsification. The obtained preliminary emulsion was spray-dried to prepare a powdery fat and oil composition. To 80 parts of this powdery fat composition, sodium L-glutamate (MS
G) 18 parts 5'-sodium inosinate (IMP) 1
Parts and 1 part of 5'-sodium guanylate (GMP) were added and mixed well, then 5 parts of water as a binder was added and mixed, and the mixture was stirred and granulated to prepare a granular seasoning composition. The obtained seasoning composition is referred to as Sample A.

The preliminary emulsified liquid obtained during the preparation of Sample A was main emulsified under the following emulsifying conditions to prepare a main emulsified liquid. A sample which is a granular seasoning composition using the present emulsion instead of the preliminary emulsion and performing spray drying, addition mixing of MSG, IMP and GMP and stirring granulation in the same manner as in the preparation of Sample A. B, sample C, sample D, sample E, and sample F
Were prepared respectively.

Emulsification conditions Sample B: Manton Gorin (manufactured by Gorin Co., Ltd.) was used as a high-pressure homogenizer, and was passed through the homogenization treatment section twice at an emulsification pressure of 50 kgf / cm ² . Sample C: Manton-goulin was used as a high-pressure homogenizer,
The mixture is passed through the homogenization treatment section three times at an emulsification pressure of 200 kgf / cm ² . Sample D: Manton-goulin was used as a high-pressure homogenizer,
The mixture is passed through the homogenization treatment section 10 times at an emulsification pressure of 500 kgf / cm ² . Sample E: Nanomizer (manufactured by Nanomizer Co., Ltd.) was used as a high-pressure homogenizer, and the emulsification pressure was 1000 kgf / cm ² at 1
Pass the homogenization treatment section 0 times. Sample F: 10 using a Nanomizer as a high pressure homogenizer
Pass the homogenization treatment section 30 times at an emulsification pressure of 00 kgf / cm ² .

Each of the above samples was diluted with hot water 200 times (weight times), and the average particle size of the oil droplets of hydrogenated soybean oil in the resulting diluted solution was measured by a laser diffraction particle size distribution analyzer (SALD-
1100 type, manufactured by Shimadzu Corporation). Further, a sample having oil droplets having a particle diameter of 0.2 μm or less, which cannot be measured by a laser diffraction type particle size distribution measuring device, was measured using a light scattering photometer (DLS-7000, manufactured by Otsuka Electronics Co., Ltd.). Table 1 shows the average particle size of the oil droplets in the diluted solution of each sample.

The dilute solutions of the above samples were subjected to a sensory evaluation on the strength of umami and the strength of body by a pair of 30 taste panels comparing with the control sample. The results of sensory evaluation are shown in Table 1.

As a control sample, a granular seasoning was prepared in the same manner as in the preparation of Sample A except that soybean hydrogenated oil was not used in the preparation of Sample A and thus no emulsification treatment was carried out. A composition was prepared and diluted 200-fold with hot water was used.

[0032]

[Table 1] Table 1 ──────────────────────────── Seasoning composition Average particle size Umami strength Body strength ─ ──────────────────────── Sample A 8.26 μm ± ± Sample B 1.73 μm ± ± Sample C 0.87 μm + + Sample D 0.25 μm + ++ Sample E 0.14 μm ++ ++++ Sample F 0.09 μm ++ +++ ──────────────────────────── Evaluation symbol ±: Compared to the control No significant difference +: Support from control 18/12 to 22/8 +++: Support from control 23/7 to 26/4 +++: Support from control 27/3 or more

From the data in Table 1, the seasoning compositions of the present invention, Sample C, Sample D, Sample E and Sample F, have an average particle size of oil droplets contained in the diluent of 1 μm or less, Of the seasoning composition outside the scope of the present invention, in which the average particle size of the oil droplets in the diluent is large, while the strength and richness of the mixture are superior to those of the control sample. It is clear that the strength of umami and the strength of body are similar to those of the control sample containing no soybean oil.

[Example 2] Samples B, C, D, E and F which are the seasoning compositions prepared in Example 1.
Each of these was added to a commercially available wakame soup at 0.5% by weight to prepare soups B, C, D, E and F.

Regarding the obtained soups B, C, D, E and F, soup A prepared by adding 0.5% by weight of sample A prepared in Example 1 to the same commercially available seaweed soup was used as a control sample. Thirty taste panels performed sensory evaluations on the strength of persistent umami, the strength of persistent richness, the mellowness and the preference by paired comparison with the control sample. The results of sensory evaluation are shown in Table 2.

[0036]

[Table 2] Table 2 ─────────────────────────────────── Seasoning Sustain Sustain Soup Composition Strength of umami Strength of mellowness Favorability ──── ───── ───── ───── ───── ────── B Sample B ± ± ± ± C sample C + + ++ + D sample D ++ ++ ++ ++ E sample E ++ ++ ++ ++ ++ ++ F sample F ＋＋ ＋＋＋ ＋＋＋＋＋ ──────────────────────── ───────────── The meanings of the evaluation symbols are the same as those listed in Table 1.

From the data in Table 2, the soups C, D, E and F to which the seasoning composition of the present invention is added have a large average particle size of oil droplets in the diluent, and thus the seasoning composition is outside the range of the present invention. It is clear that, compared with the soup A to which the product (Sample A) was added, the persistent umami and richness became stronger and the mellowness was also added, which is significantly preferred. Also, the oil droplets in the diluted solution became finer than those of sample A, but soup B to which the seasoning composition (sample B) having a size still outside the scope of the present invention was added was significantly higher than soup A. There was no difference.

Example 3 Sugar 10 parts, salt 6 parts, L-
A mixture of 6 parts of sodium glutamate, 6 parts of bonito extract, 1 part of Konbu extract, 0.5 part of sodium succinate, 3 parts of decaglycerin monooleate and 1 part of sucrose stearate (HLB = 10) was heated at 50 ° C. Dissolved in 55.5 parts of water by T.K. K. Using a homomixer, 10 parts of chicken fat was added dropwise to the resulting solution for pre-emulsification. The obtained preliminary emulsion is spray-dried to prepare a powdery fat and oil composition, and the powdery fat and oil composition 100 is prepared.
5 parts by weight of a 5 wt% aqueous solution of dextrin as a binder was added to and mixed with the above parts, and fluidized bed granulation was performed to prepare a granular seasoning composition. The obtained seasoning composition is referred to as Sample G.

The preliminary emulsified liquid obtained during the preparation of Sample G was main emulsified under the following emulsifying conditions to prepare a main emulsified liquid. Using this emulsion instead of the pre-emulsion, spray drying and fluidized bed granulation were carried out in the same manner as in the preparation of Sample G to give Samples H, Sample I and Sample J which are granular seasoning compositions. Were prepared respectively.

Emulsification conditions Sample H: Manton-goulin was used as a high-pressure homogenizer,
The mixture is passed through the homogenization treatment section twice at an emulsification pressure of 50 kgf / cm ² . Sample I: using Manton-Gorlin as a high pressure homogenizer,
It is passed through the homogenization treatment section 5 times at an emulsification pressure of 300 kgf / cm ² . Sample J: 10 using a Nanomizer as a high-pressure homogenizer
Pass the homogenization treatment section 20 times at an emulsification pressure of 00 kgf / cm ² .

Each of the above samples was diluted 200 times with hot water, and the average particle size of the oil droplets of chicken fat in the diluted solution was measured by the method described in Example 1. The results are shown in Table 3.

13 parts of chicken, 9 parts of carrot, 9 parts of burdock
Parts, bamboo shoots 9 parts, shiitake mushrooms 1 part, konjac 13 parts,
To a mixture of 21 parts of potato, 1.3 parts of green peas, 2 parts of soybean salad oil, 0.7 part of salt, 4 parts of soy sauce, and 2 parts of sake, sample G, sample H, sample I of the above seasoning composition or sample I or A solution prepared by dissolving 0.6 parts of Sample J in 14.4 parts of water was added and mixed, and then dried according to a conventional method (sencho)
G, H, I and J were prepared.

With respect to the obtained colors H, I and J,
Using Iridori G as a control sample, a sensory evaluation was carried out by 30 taste panels by paired comparison with the control sample regarding the strength, mellowness and likability of persistent richness. The results of the sensory evaluation are shown in Table 3.

[0044]

[Table 3] Table 3 ──────────────────────────────────── Iride Seasoning Persistent composition Material Average particle size Body strength Mellowness Favorability ──── ───── ────── ───── ───── ────── G G 4.80 μm ─── ─────── H Sample H 2.42 μm ± ± ± I Sample I 0.41 μm ++ ++ ++ J Sample J 0.10 μm ＋＋＋ ＋＋＋ ＋＋ ────────────── ────────────────────── The meanings of the evaluation symbols are the same as those shown in Table 1.

From the data of Table 3, the ranges of the present invention in which the average particle diameter of the oil droplets contained in the diluting liquid was large, were the Iridori I and J to which the seasoning compositions of the present invention (Samples I and J) were added. It is clear that compared to Iridori G to which the external seasoning composition (Sample G) was added, the lasting richness became stronger and the mellowness was added, which is clearly preferred. Also,
The oil droplets contained in the diluted solution became finer than those of sample G, but the seasoning composition (sample H) having a size still outside the scope of the present invention was added to iridori H to iridori G. There was no significant difference.

[Example 4] A mixture of 7 parts of salt, 7 parts of sugar, 7 parts of a vegetable protein hydrolyzate, 9 parts of sodium L-glutamate and 5 parts of decaglycerin monostearate was added to 55 parts of water at 50 ° C. Dissolve, T. K. Using a homomixer, 20 parts of pork fat was added dropwise to the resulting solution for pre-emulsification. The obtained preliminary emulsion was spray-dried to prepare a powdery fat and oil composition, and 100 parts of this powdery fat and oil composition was added and mixed with 5 parts of a 5 wt% aqueous solution of dextrin as a binder to form a fluidized bed. The mixture was granulated to prepare a granular seasoning composition. The resulting seasoning composition is referred to as Sample K.

The preliminary emulsified liquid obtained during the preparation of Sample K was main emulsified under the following emulsifying conditions to prepare a main emulsified liquid. Using this emulsion instead of the pre-emulsion, spray drying and fluidized bed granulation were carried out in the same manner as in the preparation of Sample K to give a granular seasoning composition of Sample L, Sample M and Sample N. Were prepared respectively.

Emulsification Conditions Sample L: Manton Gorin was used as a high pressure homogenizer,
The mixture is passed through the homogenization treatment section twice at an emulsification pressure of 50 kgf / cm ² . Sample M: Manton-goulin was used as a high-pressure homogenizer,
It is passed through the homogenization treatment section 5 times at an emulsification pressure of 300 kgf / cm ² . Sample N: 10 using a Nanomizer as a high-pressure homogenizer
Pass the homogenization treatment section 20 times at an emulsification pressure of 00 kgf / cm ² .

Each of the above samples was diluted 200 times with hot water, and the average particle size of the oil droplets of pork fat in the diluted solution was measured by the method described in Example 1. The results are shown in Table 4.

53 parts of ground minced meat, 2 parts of soy protein (Fuji Pro-N, manufactured by Fuji Oil Co., Ltd.), 5 parts of bread crumbs, 26 parts of onion, 6 parts of chicken egg, 0.4 part of black pepper, 0.3 part of nutmeg. , And 0.3 part of ginger in 3 parts of sample K, sample L, sample M or sample N of the above seasoning composition.
Liquids obtained by dissolving 4 parts of each in water were added and mixed to prepare hamburgers K, L, M and N according to a conventional method.

With respect to the obtained hamburgers L, M and N, sensory evaluation was carried out by 30 taste panels, using hamburger K as a control sample, by paired comparison with the control sample, regarding the strength and preference of persistent richness. The results of the sensory evaluation are shown in Table 5.

[0052]

[Table 4] Table 4 ──────────────────────────────── Seasoning Sustainable hamburger composition Average particle size Strength Favorability ────── ───── ────── ─────────── K Sample K 9.81 μm ─────── L Sample L 2. 15 μm ± ± M Sample M 0.72 μm + + N Sample N 0.13 μm +++ +++ ──────────────────────────────── — The meanings of the evaluation symbols are the same as those listed in Table 1.

From the data shown in Table 4, the hamburgers M and N to which the seasoning composition of the present invention (Samples M and N) was added have a large average particle size of oil droplets contained in the diluent, which is outside the range of the present invention. Hamburger K to which the seasoning composition (Sample K) is added
Compared with, it is clear that persistent richness becomes stronger and is significantly favored. Further, the oil droplets contained in the diluted solution were finer than those of Sample K, but the hamburger L added with the seasoning composition (Sample L) having a size still outside the scope of the present invention was compared to Hamburg K. There was no significant difference.

[0054]

EFFECTS OF THE INVENTION The solid seasoning composition of the present invention can impart various flavors such as persistent richness, umami, and mellowness to various foods without impairing the original flavors of the foods. It has a remarkable effect that it can be done.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 19, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction content]

As an apparatus for producing a homogenizing liquid containing oil and fat in the form of fine particles and a seasoning component as described above, the liquid is subjected to high pressure (100 to 3000 kgf / cm ² ) and low pressure through a homogenizing valve or slit. It is preferable to use a high-pressure homogenizer (high-pressure homogenizer) of a type in which the fat and oil spheres are crushed by a shearing force, an impact force, etc. at that time. As such a device, Nanomizer (Yamasa Trading Co., Ltd.),
There are devices such as Microfluidizer (Biotechnology Development Co.) and Manton Gorin (Gorin Co.). Further, a D-phase emulsification method (Fragrance Jo) for obtaining an emulsion of fine oil droplets by using a surface chemical method.
urnal, 4, 34-41 (1993)), fats and oils can be emulsified into fine oil droplets as described above. In addition, before processing with a high-pressure homogenizer, emulsifying oils and fats with another type of emulsifying machine in advance, and emulsifying this emulsion (with relatively large particle diameter of oil droplets) with a high-pressure homogenizer, It is effective in reducing the average particle size. Further, it is also effective to repeatedly pass the emulsion through a high-pressure homogenizer in order to reduce the average particle size of the oil droplets.

Claims (1)

[Claims] 1. A seasoning ingredient and 0.1 based on the total amount of the composition.
A solid seasoning composition containing 50 to 50% by weight of a particulate oil or fat, wherein the particulate oil or fat is an aqueous solution or aqueous dispersion obtained when the seasoning composition is dissolved or dispersed in water. A solid seasoning composition, characterized in that it is contained in a state of being dispersed as oil droplets having an average particle size of 1 μm or less.