JPH08154620A - Production of seasoning materials for stew dish - Google Patents

Abstract

PURPOSE: To provide a method of producing seasoning materials for stewed dishes where the materials can improve the taste and flavors of stewed dishes by adding them to the ingredients for general stewed dishes, particularly soup, stew or sauces as a seasoning, thus can simplify the cooking process. CONSTITUTION: Edible oil is added to 100 pts.wt. of vegetables in an amount of 1-70 pts.wt., and they are heated in the temperature range from 97 to 110 deg.C for 5-120 minutes, then 1-20 pts.wt. of a brewed alcoholic beverage or 100 pts.wt. of the vegetables are mixed with 1-70 pts.wt. of edible oil and 1-20 pts.wt. of brewed alcoholic beverage and heated at 97-110 deg.C for 5-120 minutes. Then, they are further heated at 90-110 deg.C for 1-30 minutes to give this seasoning material for stewed dishes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning material for stewed dishes, more specifically, stewed dishes in general, soups in particular.
By adding it as a seasoning to ingredients such as stews and sauces, the flavor and taste of stewed dishes can be improved.
The present invention relates to a method for producing a seasoning material for stewed food, which can simplify cooking.

[0002]

2. Description of the Related Art Traditionally, stewed dishes such as soups, sauces, and stews are said to have a heavy flavor that is obtained by stewing raw materials in the same pot for a long time, which greatly contributes to the characteristics of the dish. It is being appreciated. The reason for this is that new products generated by the thermal decomposition of the substances constituting vegetables, meats, dairy products, etc. used in cooking, and the thermal reaction between these thermal decomposition products and the raw material constituents. It is considered that the product, etc., which is generated by the above method, gives rise to a new, complicated and heavy flavor that cannot be obtained by simply mixing the raw materials.

However, in order to obtain the above effect,
Even after thoroughly examining the quality and mixing ratio of the raw materials, it takes a long time to cook to make a stew, which is one of the reasons for making a stew dish a great deal of time. Since there is a limited amount of seasoning, there is a problem that it is not possible to immediately respond to orders, and at home, there are drawbacks such as a decrease in eating frequency due to the trouble of heating for a long time and disaster prevention problems. There is the current situation.

[0004] Furthermore, in dishes such as cream stews that are rich in dairy components whose color darkening and flavor deterioration are likely to proceed by heating, and in dishes in which a sugar-amino reaction in which fruit and meat extract are mixed is likely to occur. There is also a problem in that the long-term simmering may have a greater adverse effect than the improvement of the flavor obtained.

[0005]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned drawbacks of the present situation, and in a soup, stew, sauce, etc., a simple method of simply adding and stirring, without the above-mentioned long-time simmering work, Obtained by simmering,
It is an object of the present invention to provide a method for producing a seasoning material for stewed dishes, which is capable of imparting a solid and good flavor.

[0006]

That is, according to the present invention, 1 to 70 parts by weight of edible oils and fats are added to 100 parts by weight of vegetables and heated so that the product temperature is kept at 97 to 110 ° C. for 5 to 120 minutes. After that, add 1 to 20 parts by weight of brewed alcohol,
Alternatively, 1 to 70 parts by weight of edible oil and fat and 1 to 20 parts by weight of brewed liquor are added to 100 parts by weight of vegetables, and heated so that the product temperature is kept in the range of 97 to 110 ° C for 5 to 120 minutes, and then the product temperature is further increased. The present invention provides a method for producing a seasoning for stewed foods, which comprises heating under a condition of being placed in the range of 90 to 110 ° C for 1 to 30 minutes.

The details of the present invention will be described below. In the present invention, first mix vegetables and edible oils and fats,
To heat. Here, the vegetables are generally used for stewed dishes, and specific examples thereof include onions, carrots, potatoes, and celery. In the present invention, these may be used alone or in combination of two or more. As for the blending amount of various vegetables, a preferred range may be selected according to the final purpose of use, and blended in a desired ratio. Further, in the present invention, as the vegetable, as in the case of being generally used, a fresh product is usually used, but a frozen product or a dried product can also be used.

These vegetables are mixed with edible fats and oils while being heated, but it is preferable to cut them into a suitable size in advance. Even if vegetables are used without cutting, the object of the present invention can be achieved, but the reason why cutting is that handling is simple in the subsequent manufacturing process and that the effect of heating and cooking can be favorably obtained. Therefore, it is more preferable. The size of the vegetables to be cut is also not particularly specified, but for the same reason as above, it is preferable that the size is smaller, and it is more preferable that each piece is in the shape of chips or paste having a size of 5 mm or less.

The kind of fats and oils mixed and heated with these vegetables is not particularly limited as long as it is edible, that is, edible fats and oils, but one having a melting point range of 25 ° C or higher, particularly about 25 to 50 ° C is preferable. Specific examples include animal fats and oils such as lard and het, vegetable fats and oils such as soybean oil and rapeseed oil, milk fats such as butter, and hardened fats of these fats and oils, and shortening, margarine and the like. In the present invention, these may be used alone or in combination of two or more.

The mixing ratio of the vegetable and the edible oil / fat is 1 to 70 parts by weight, preferably 3 to 15 parts by weight, per 100 parts by weight of the vegetable. If the proportion of the edible oil / fat is less than the lower limit value of the above-mentioned proportion, the thermal efficiency at the time of heating becomes poor, or the flavor of the seasoning finally obtained becomes insufficient. On the other hand, when the proportion of the edible oil / fat is higher than the upper limit value of the above-mentioned proportion, the subsequent handling becomes complicated due to the high oil / fat content. Also, when drying later,
Handling becomes extremely difficult. In this case, it is possible to obtain a dried product by adding and mixing a starch hydrolyzate or the like before drying, but the obtained dried product has a weak flavor or has a different flavor, It is unsuitable for use as a seasoning.

In the present invention, the mixture of the above-mentioned vegetables and edible oils and fats is mixed within the range of 97 to 110 ° C.
The product temperature is preferably 10 so that it can be left for 120 minutes.
It is heated under the condition that it is placed in the range of 0 to 105 ° C. for 20 to 50 minutes. Here, if the product temperature is lower than the lower limit of the above range, or if the heating time is shorter than the above range,
Characteristic of the present invention, a new, complex and heavy flavor that cannot be obtained only by mixing vegetables and fats and oils cannot be obtained,
The taste is simply a mixture of raw vegetables and fats and oils. On the other hand, when the product temperature is higher than the upper limit value of the above range, or when the temperature of the product temperature is longer than the upper limit value, so-called charring occurs,
The color changes to brown and black, which makes it unsuitable for food. The heating method is not particularly limited, and a commonly used heating method can be used.

Next, brewed liquor is added to the mixture of vegetables and edible oil and fat heated as described above. Here, the brewed liquor refers to red wine, white wine, brandy, madera liquor, sake, mirin and the like which are generally used in cooking. In the present invention, these may be used alone or in combination of two or more. When the product of the present invention is used in a Western-style stewed dish, it is preferable to use Western liquor such as red wine, white wine, brandy and the like from the viewpoint of taste.

It is possible to add the brewed liquor from the beginning at the same time as adding the edible oil / fat to the vegetables, but after heating the vegetables and the edible oil / fat to some extent, the one having a better flavor is obtained. can get. The mixing ratio of the brewed liquor is 1 to 20 parts by weight, preferably 5 to 15 parts by weight, per 100 parts by weight of vegetables. If the proportion of brewed liquor is less than the lower limit of the above proportion, the unique aroma, flavor and taste of the stewed food will be weakened or will not be felt, and the effect of the product of the present invention will not be obtained. On the other hand, if the proportion of the brewed liquor is higher than the upper limit value of the above proportion, the taste of the brewed liquor used is felt as it is, which is not preferable.

After adding the brewed liquor, while further mixing well, the product temperature is further in the range of 90 to 110 ° C. in the range of 1 to 30.
Conditions for being kept for a minute, preferably the product temperature is 100-1
It heats on condition that it is put in the range of 05 degreeC for 10 to 20 minutes. Here, when the product temperature is lower than the lower limit of the above range, or when the heating time is shorter than the above range, alcohol odor due to residual alcohol derived from brewed liquor is felt, or the taste of brewed liquor used is felt as it is. This is not desirable. On the other hand, when the product temperature is higher than the upper limit value of the above range, or when the temperature of the product temperature is longer than the upper limit value, similar to the first heating described above, So-called charring occurs, and brown / black color changes remarkably, which makes it unsuitable for food. The heating method at this time is not particularly limited, and a commonly used heating method can be used.

The heated product of vegetables and other mixtures prepared according to the above procedure becomes a substance which is soft and has a water content in the range of about 10 to 80% by weight in a state in which the shape upon cutting the vegetables remains slightly. This state is preferably crushed by a crusher such as a juicer or a mill to obtain a paste. This pulverization is preferably performed so that the size of the solid content in the obtained paste mixture is less than 300 μm. By carrying out this pulverization, it is possible to prevent inconveniences such as promptly dispersing / dissolving in soup, stew, etc., and causing spoilage of seasonings. Of course, depending on the dish used, it may be preferable that the fibrous texture of vegetables and the appearance of a seaweed are left, so in such a case, the crushing step may not be carried out, and it may be omitted. .

The heated product (preferably a pasty mixture) of the vegetables and other mixtures thus obtained (hereinafter sometimes referred to as the product of the present invention) may be used as it is as it is added to a dish. it can. However, it is preferable to perform the drying treatment from the viewpoint of improving the preservability in the state of containing a large amount of water and aging the taste of the obtained seasoning. As a general drying method for foods, there are various methods such as vacuum drying, vacuum freeze drying, spray drying, and drum drying. In the present invention, the drying is performed by vacuum drying, vacuum freeze drying or spray drying. To do. Since the properties of the product of the present invention before drying are strong in viscosity and water retention due to the use of vegetable fibers, sugars, fats and oils, drying efficiency other than the above-mentioned three drying methods is not effective. And the yield and workability are deteriorated due to the adhesion to the drying equipment, so that the drying becomes extremely difficult.

First, when the product of the present invention is dried by vacuum drying, it may be carried out by a general vacuum drying method. That is, a heated product (preferably a paste-like mixture) of the above vegetables and other mixtures is kept at a thickness of about 2 to 6 cm, placed on the shelf of a vacuum dryer, and the pressure is reduced to the range of 30 to 60 Torr. In this state, the shelf is heated to evaporate the water content. This vacuum drying is performed under the condition that the temperature of the product during drying is 70 ° C. or lower throughout the entire drying time, and is 45 ° C. or higher at least once.
Since the drying is carried out under reduced pressure, the product temperature of the dried product may be considerably lowered depending on the setting of the degree of vacuum, but the product temperature during drying is preferably 5 to 65 ° C. during the entire drying time.
And the temperature rises to 50 ° C. or more at least once. Here, if the product temperature during vacuum drying exceeds 70 ° C., undesired flavors and flavors such as a burning odor, a dry odor, and an oxidative odor are generated in the obtained substance due to the effect of excessive heating. If the product temperature during drying never exceeds 45 ° C, the scent of the obtained substance
The bitterness and spiciness of the vegetables remain in the taste such as flavor, and it becomes less than the mellow and profound characteristic of the present invention. The dried product thus obtained is preferably crushed once to be powdered before use. The powder after pulverization can be used as it is, but it is more preferable to use it as granules in a fluidized bed or an extrusion type granulator for the purpose of improving the dispersion / solubility at the time of use. Also, by tableting etc., use as a lump of constant weight,
The form can be adapted to the purpose of use.

Next, vacuum freeze-drying may be performed by a general method. That is, a method of freezing a heated product (preferably a paste-like mixture) of the above-mentioned vegetables and other mixtures in a thickness of about 1 to 2 cm and heating it under a vacuum of about 4 torr or less to sublimate the water contained therein. Is. When the product of the present invention is freeze-dried in vacuum, it is preferable to carry out preliminary freezing in advance. That is, the dried product is previously frozen in the shape when dried and vacuum dried before thawing.
The temperature at this time is not particularly limited and can be freely set as long as the dried product is frozen, because of the convenience of the drying device or the like. Of course, the preliminary freezing is not necessarily required, but if the preliminary freezing is not performed, foaming or rupture may occur in the dried product when the inside of the dryer is depressurized during drying, which is not preferable.

The heating conditions for drying in vacuum freeze drying are as follows:
The drying is carried out under the condition that the temperature of the product during drying is 70 ° C. or lower throughout the entire drying time and is 45 ° C. or higher at least once. That is, the temperature of the dried product is below the freezing point at the start of drying, rises as the drying progresses, and coincides with the heating set temperature of the dryer when the moisture is completely removed. If the product temperature exceeds 70 ° C., excessive heating may cause undesired flavors and aromas such as a burning odor, a dry odor, and an oxidative odor in the obtained substance. In addition, if the product temperature during drying never exceeds 45 ° C, the bitterness and spiciness of vegetables remain in the scent and flavor of the obtained substance, and the unique characteristics of the present invention are mellow and profound. It becomes less than you have. All of these conditions apply to the product temperature of the dried product, so if the product temperature is kept within the range of the above conditions,
There is no problem in setting the heating temperature of the dryer outside the range of the above product temperature at one stage during the drying. More desirably, the product temperature during vacuum freeze drying is within the range of 45 to 70 ° C. for 2 to 7 hours, and more preferably within the range of 50 to 65 ° C.
It is carried out under the condition that it is held for 6 hours.

At this time, in other foods, a decomposed product of starch, sugar, etc. may be mixed before drying for the purpose of assisting efficient drying and crushing after drying. For the purpose of lowering the hygroscopicity, it is effective to add a decomposed product of upper starch, saccharides and the like, and in this case, it is preferable to use the compounding ratio after drying in a range of 30% by weight or less.

The dried product thus obtained has a lump-like shape as a feature of the vacuum freeze-dried product, but can take a form depending on the purpose of use. That is, if you want to sprinkle and use, it may be used as powder granules by an extrusion granulator or a screen crusher, and if such a crushed product or coarsely crushed product is made into a mass of a certain weight by tableting or the like. , The work of weighing can be omitted when using. Of course, in order to simplify the work / process, it is also possible to crush the dry lump as it is and to use it for cooking.

Finally, when the product of the present invention is dried by the spray drying method, if the product is spray-dried as it is due to the oil content and tackiness of the product, the machine operation during drying and the shape of the dried product are In many cases, it is not preferable in terms of aspects, and therefore it is usually preferable to dry the substance having a large amount of oil and fat according to the method of spray drying. That is, the total weight ratio after drying is 25
% To 90% or less is added to the powdered base material, preferably an emulsifier is added to this, and the mixture is stirred and emulsified, and then spray-dried. The powdered base material here is a common one used for the same purpose in the spray drying method, such as a starch decomposition product, a saccharide, and skim milk powder, and one kind or two or more kinds selected from these. Can be mixed and used. When the blending ratio of these powdered base materials is less than the above lower limit value, poor drying and adhesion to a dryer become severe, while the blending ratio of the powdered base material is greater than the above upper limit value, Spraying becomes impossible due to the increase in viscosity.

In addition to this, an emulsifier and / or a manufacturing agent may be added.
After blending so that the weight ratio after drying is 0.2% or more and 10% or less, stirring and mixing, and preferably after emulsification,
It may be spray dried. The emulsifier here may be any glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc. that can be used in foods. Further, the manufacturing agent is the same as those defined as food additives, calcium chloride, magnesium chloride, cyclodextrin,
After being dried with sodium casein, etc., it is used for the purpose of maintaining the shape and flavor of the powder at appropriate times. Spray drying may be performed by a general method. That is, it is a method in which a heated product (preferably a paste-like mixture) of the above-mentioned vegetables and other mixtures is sprayed into a dryer with a nozzle, a disk or the like, and dried with warm air while falling. The preheating before drying and the temperature of the drying air can be set to a suitable value depending on the conditions such as the composition of the product of the present invention and the dryer used. In addition, the temperature in the drying container is preferably not higher than 170 ° C. for reasons such as deterioration of flavor of the invention product and prevention of charring.

The product of the present invention after drying, which is used in any of the above-mentioned forms, is promptly and uniformly dispersed in dishes such as soups and stews, and a complicated and special stirring and mixing device is used. Even without doing so, it is possible to quickly improve the taste of the dish by simply stirring with a common cooking utensil such as a whisk or a spatula.

When the stewed seasoning material obtained as described above is used, for example, in the cooking of cream stew, cream soup, milk soup, corn cream soup, etc., milk components such as milk, cream, roux, starch, etc. To a mixture of main raw materials such as viscous substances and seasonings such as spices, by adding an appropriate amount of the stewed seasoning material obtained by the method of the present invention, it is possible to eliminate the need for stewing for a predetermined time, which is conventionally required. You can enjoy the taste of stewed food.
The amount of the seasoning for stewed food obtained by the method of the present invention is not particularly limited, but usually 0.2 to 2.0% by weight at the time of eating, and when used after drying, before drying. Solid content derived from seasoning is 0.05 to 1.0% by weight when eating
The range is such that In addition, in general households that cannot carry out complicated cooking methods used by cooking experts,
Use of the seasoning material for stewed food obtained by the method of the present invention is also effective for simplification of work when cooking stewed food such as beef stew and curry roux, and for cooking commercial stewed food.

In addition, the most effective field of use of the seasoning material for stewed food obtained by the method of the present invention is to cook by simply pouring soup or water or hot water provided at a temperature below room temperature during eating. It is in the instant foods they do. That is, the soup served at room temperature or lower at the time of eating refers to visesoise or the like that is eaten in a cold state using vegetable puree as a main ingredient. The same type of soup is
In the cooking process, some raw materials mainly consisting of vegetables are cooked, and once cooled, they are used, but when the stewed seasoning obtained by the method of the present invention is used, the same process is omitted and the taste The same can be obtained. Also, instant foods that are cooked simply by pouring water or hot water,
In particular, instant soup is currently manufactured by mixing each raw material powder such as milk powder, starch, seasonings, spices, etc. and granulating it. It is difficult to adjust the taste. By using the seasoning material for stewed dishes obtained by the method of the present invention, the flavor and taste can be obtained by full-scale cooking while maintaining the convenience of the conventional cooking method.

[0027]

The present invention will be described in more detail with reference to examples. Production Example 1 (1) Production of Product A-I of the Present Invention 200 parts by weight of onion, 100 parts by weight of carrot and 50 parts by weight of cabbage were mixed with a household mixer, and the maximum piece was 10 parts.
20 parts by weight of butter and 20 parts by weight of hardened palm oil are added to this, and steam with a steam pressure of 2 kg / cm ² is supplied by a boiling and stirring machine (manufactured by Kajiwara Kogyo).
Heated for 20 minutes with stirring. The product temperature at this time is 98
It was in the range of ˜104 ° C. To this, 20 parts by weight of Madera liquor was added, steam with a vapor pressure of 2 kg / cm ^{2 was} further supplied, and the mixture was heated for 20 minutes while stirring to obtain the products A to I of the present invention. The product temperature at this time was in the range of 100 to 104 ° C.

(2) Manufacture of product A-II of the present invention (manufacture of vacuum freeze-dried product) Thereafter, the product A-I of the present invention thus obtained was shaped into a flat plate having a thickness of 10 mm, and the temperature was 30 ° C below freezing. Frozen at 70 ℃
The product was dried for 20 hours on the shelf No. 2 to obtain the product A-II of the present invention (vacuum freeze-dried product). The product temperature at the end of drying was 69 ° C., and the water content of the dried product was 1.5% by weight. The pressure at the time of drying was about 0.1 torr immediately before the start of heating and at the end of the drying, and was 2 torr when the evaporation amount of water became the largest 2 hours after the start of heating and the dryer internal pressure increased. The obtained product A-II of the present invention was applied to a field-type extrusion granulator (manufactured by Hata Seisakusho),
It was extruded from a hole having a diameter of 1 mm to give a granule, and the granules were subjected to the following tests.

Example 1 (Production of corn chowder soup) 200 parts by weight of carrot, 200 parts by weight of onion and 50 parts by weight of bacon were cut into a die having a side of 1 cm, and 600 parts by weight of bouillon and canned sweet corn ( Hall type) 300 parts by weight, corn starch 10 parts by weight, milk 100 parts by weight, salt 9 parts by weight, pepper 2 parts by weight and MSG 1 part by weight are added, heated and simmered for 10 minutes,
A corn chowder soup was made (control soup).
The total weight of the soup at this time was 1250 grams. On the other hand, 1250 g of corn chowder soup obtained by cooking in exactly the same manner as the above, to which 2 g of the seasoning material of the present invention (Product of the present invention A-II) obtained in Production Example 1 was added (Product of the present invention) A soup (used) was prepared, and the taste was evaluated by 20 trained panels, comparing both at the same time. The evaluation item was a 10-point evaluation in which which soup was felt delicious and the taste of each soup was 10 points at maximum. Table 1 shows the number of people who felt tasty which soup and the average score of 20 people.

[0030]

[Table 1]

Example 2 (Production of cream soup) 50 parts by weight of sliced long onion and 100 parts by weight of sliced onion were fried with 20 parts by weight of butter, and potato 3
Add 00 parts by weight and 700 parts by weight of broth, boil for 15 minutes, cool with a cooking sieve in a refrigerator, cool to 5 ° C, then add 200 parts by weight of milk and 100 parts by weight of fresh cream. In addition, a cream soup was prepared (control soup). On the other hand, to 200 g of cream soup obtained by cooking in exactly the same manner, 0.2 g of the seasoning material of the present invention (Product A-II of the present invention) obtained in Production Example 1 was added, and a spatula for cooking was added. When it was mixed in, it immediately dissolved (preparation of soup using the product of the present invention). The tastes of the two soups were evaluated by a panel of 20 people in the same manner as in Example 1. The results are shown in Table 2.

[0032]

[Table 2]

Comparative Production Examples 1 and 2 (Production of Vacuum Freeze-Dryed Product) The product A-1 of the present invention produced under the same formulation, heating conditions and preliminary freezing conditions as in Production Example 1 was used as two types shown in Table 3. Vacuum freeze-drying was carried out under the conditions to obtain two types of vacuum freeze-dried products (reference comparative product A-III = comparative production example 1 and reference comparative product A-IV = comparative production example 2). The obtained reference comparative products A-III and A-
IV with a field-type extrusion granulator (manufactured by Hata Seisakusho) with a diameter of 1 mm
It was extruded from the hole to make a granule and subjected to the following test.

[0034]

[Table 3]

Reference Comparative Examples 1 and 2 (Production of Corn Chowder Soup) In Example 1, instead of the seasoning material of the present invention (Invention product A-II) obtained in Production Example 1, Comparative Production Example 1 was used. Evaluation was carried out in the same manner as in Example 1 except that the obtained reference comparative product A-III or A-IV was used. Evaluation,
The taste was evaluated by 15 trained panels (a panel different from that of Example 1) by simultaneously comparing the above two types with the control soup. The evaluation item was a 10-point evaluation in which each soup was felt to be the most delicious and the taste of each soup was set to 10 points at the maximum. The results are shown in Table 4.

[0036]

[Table 4]

[0037]

EFFECTS OF THE INVENTION According to the method of the present invention, in a stewed dish such as soup, stew, sauce, etc., a simple method of simply adding and stirring, can be obtained by stewing without long-time stewing work. In addition, it is possible to produce a seasoning material for stewed dishes which can impart a good flavor. Further, according to the method of the present invention, the flavor and taste of the stewed dish can be improved by adding it as a seasoning to the stewed dish such as soup, stew and sauce.
This makes it possible to produce a seasoning material for stewed dishes, which can simplify cooking.

That is, the seasoning material for stewed dishes obtained by the method of the present invention can be added to a mixture of the main ingredients of stewed dishes in an appropriate amount to eliminate the need for stewing for a predetermined period of time, which has been required conventionally. You can enjoy the taste of stewed food. In addition, the seasoning material for stewed dishes obtained by the method of the present invention may be added to a mixture of the main ingredients of stewed dishes in an appropriate amount and stirred, and in a general household where a cumbersome cooking method used by a cooking expert cannot be carried out. It can greatly contribute to simplification of the work when cooking stewed dishes such as beef stew and curry roux, and when cooking stewed dishes for commercial use. Furthermore, the seasoning material for stewed dishes obtained by the method of the present invention is tasteless by omitting the heating step required in the process of cooking soup served at a temperature of room temperature or lower during eating, such as visesoise. You can get the same. Furthermore,
The seasoning material for stewed dishes obtained by the method of the present invention, even in the case of instant foods prepared by simply pouring water or hot water, particularly in instant soups, etc., the convenience of the cooking method remains the same, and full-scale cooking is performed. There are merits such as being able to obtain the flavor and taste due to.

Claims (5)

[Claims] 1. Addition of 1 to 70 parts by weight of edible oil and fat to 100 parts by weight of vegetables, and 5 to 12 within the range of product temperature of 97 to 110 ° C.
After heating for 0 minutes, 1 to 20 parts by weight of brewed liquor is added, or 1 to 70 parts by weight of edible oil and fat and 1 to 20 parts by weight of brewed liquor is added to 100 parts by weight of vegetables, and the product temperature is 97. Sterilized by heating in a range of ~ 110 ° C for 5 to 120 minutes and then heating in a range of 90 to 110 ° C for 1 to 30 minutes. Method of manufacturing seasoning for cooking. 2. The method according to claim 1, wherein after the heating, any one of vacuum drying, vacuum freeze drying and spray drying is performed. 3. The degree of vacuum is 30 to 60 Torr, and the temperature of the article during drying is 70 ° C. or less throughout the entire drying time,
The method according to claim 2, wherein the vacuum drying is performed under the condition that the temperature is 45 ° C. or higher at least once. 4. The product temperature during drying is 7 during the entire drying time.
The method according to claim 2, wherein the freeze-drying is carried out under vacuum at a temperature of 0 ° C or lower and at least once at 45 ° C or higher. 5. The weight ratio after drying is 25% or more of the whole,
The method according to claim 2, wherein the powdered base material is added at a rate of 90% or less and then dried by a spray drying method.