JPS58116652A - Granular seasoning containing fat or oil and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the titled granular seasoning, capable of inhibiting the oxidation of a fat or oil remarkably, and storable for a long term at ordinary temperature, by incorporating a melt of an edible solid fat or oil with a powdery seasoning, and granulating the resultant mixture. CONSTITUTION:An edible solid fat or oil having usually about 30-45 deg.C melting point is warmed at about 40-45 deg.C, and then incorporated with a powdery seasoning warmed at about the same temperature. In this case, a desired spice is incorporated therewith if necessary. The warmed mixture is then cooled to about 10-15 deg.C to solidify the fat or oil, and the resultant solid is then granulated easily by the ordinary means, e.g. milling. The edible solid fat or oil is incorporated with the seasoning usually in an amount of about 1-60wt5, preferably about 5-30wt%. An animal fat, e.g. beef tallow or lard, and a partially hardened vegetable oil are preferred for the edible solid fat or oil. MISO, soy sauce, common salt, sucrose, glutamic acid, etc. is used as the other seasoning. Allspice, etc. may be used as the spice.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a granular seasoning containing fats and oils, and more particularly to a new granular seasoning containing fats and oils that significantly suppresses oxidation of fats and oils and can be stored at room temperature for a long period of time, and a method for producing the same.

Edible solid fats and oils such as beef tallow and pork fat are naturally easily oxidized.
If left at room temperature, it will easily rot in just 1 to 2 days.

The present inventors have been researching and discovering seasonings for various noodle foods, and in the process, if a seasoning containing the above-mentioned edible solid fats and oils can be developed, it will be useful for seasoning and cooking various food materials. We thought that it would be extremely easy and convenient to use, and that it would add delicious flavor to the resulting food, so we conducted further intensive research based on this new idea. As a result, it is truly surprising that, as is well known, edible solid fats and oils suffer from severe oxidative deterioration and cannot be stored at room temperature when used alone. It has been discovered that the oxidative deterioration of fats and oils can be suppressed for a very long period of time, and thus a new seasoning that can be stored at the desired room temperature and is extremely useful for seasoning and cooking various food materials can be obtained.

This research was conducted based on the above findings, and the gist of the research is that it is composed of edible solid fats and oils and seasoning powder, has a granular shape, and that oxidation of the above fats and oils is suppressed. The present invention relates to a granular oil-containing seasoning characterized by the following, and a method for producing the granular oil-containing seasoning, which comprises mixing the solid edible oil and the powder seasoning and then granulating them.

Although the oil-containing granular seasoning of the present invention contains a large amount of edible solid oil, it has succeeded in significantly suppressing its oxidative deterioration, and has the unique and greatest effect of being able to be stored for a long time at room temperature. have. The above-mentioned long-term shelf life, that is, antioxidant property or oxidative stability, is determined by the peroxide value (P
OV) is only 6.4 mi'J equivalent/ even after 6 months of storage.
(Normally, oils and fats alone have POV even if left for a day.
(approximately 10 to 20 milliequivalents/ky, and in extreme cases, the generation of off-flavors is already observed), which shows that it is extremely excellent.

Furthermore, the oil- and fat-containing granular seasoning of the present invention is of good quality in that it does not absorb moisture, caking, deliquescence, etc. even when left under high humidity conditions, and has excellent powder fluidity. Furthermore, the seasoning not only improves the original taste and flavor of the seasoning based on the combination of fats and oils, but also has an excellent flavor not found in ordinary seasonings. also has the advantage of being extremely simple. Therefore, like conventional seasonings, the seasoning of the present invention is extremely useful for seasoning and cooking food materials, and is particularly useful for yakiniku, stir-fried dishes, fried noodles, yakimeshi, etc., which are not possible with conventional seasonings. The seasoning and cooking of
It is extremely easy to use alone and is suitable as a food seasoning.

The fat-and-oil-containing granular seasoning of the present invention essentially consists of an edible solid fat and oil and a powder seasoning. The edible solid fat used here is not particularly limited as long as it is edible, but it usually has a melting point of about 30 to 45°C, preferably about 8
Preferably, it is selected from various types having a melting point of 5 to 38°C. Specifically, preferred examples include animal fats such as beef tallow and pork fat, and partially hydrogenated vegetable oils. The above-mentioned edible solid fats and oils are usually blended in the seasoning of the present invention in an amount of about 1 to 60% by weight, preferably about 5 to 80% by weight.

Further, the term "powdered seasoning" refers to various substances that are in powder form and are commonly used in the food field to season food, but excludes spices.

Typical examples of the above powdered seasonings include miso, soy sauce, protein decomposition products (animal or vegetable protein decomposition products, etc.) that have been powdered according to normal methods, and salt that has been ground according to the Torah. ; Sucrose; Organic acids such as lactic acid, acetic acid, citric acid, cono-phosphoric acid, or amino acids such as glutamic acid, glycine, alanine, etc.; Nucleic acid compounds such as inosinic acid, guanylic acid; Starch, dextrin, sodium alginate Examples include natural polysaccharides such as bonito flakes, powdered extracts of kelp, etc.

The above powder seasonings can be used alone or in combination of two or more. The particle size of the powder is not particularly limited, and may be any commonly available particle size. The above particle size is preferably, for example, about 500 microns or less, and as the particle size becomes finer within this range, the intended effect of the present invention, that is, the effect of preventing or suppressing oxidative deterioration of fats and oils tends to be further improved.

The ratio of the powdered seasoning to the fat and oil used can be appropriately determined depending on the type of the seasoning and the use of the obtained fat-containing granular seasoning, and is not particularly limited, but usually at least 0.5 of the fat and oil. The weight should be doubled, preferably equal to or more than the same weight.This can sufficiently suppress or prevent oxidative deterioration of the oil and fat, and facilitates subsequent granulation, which allows the desired powder fluidity to be achieved. It is possible to obtain a product with good quality in terms of hygroscopicity, caking property, deliquescent property, etc.

The oil-containing granular seasoning of the present invention may contain, for example, spices in addition to the edible solid oil and fat and powder seasoning. As the spice, any ordinary natural spice can be used. Examples include allspice, ginger, garlic, onion, perapah, cloves,
mace, nutmeg, cinnamon, sage, cumin seeds,
Examples include celery seed and thyme. These spices are generally used in amounts of about 10
It is added to the seasoning of the present invention in an amount ranging up to % by weight, and functions as a flavor component such as aroma and spiciness.

The seasoning of the present invention is produced by first mixing a heated solution of edible solid fat and oil with a powdered seasoning, and then granulating the mixture. When mixing the above-mentioned fats and oils with seasonings, the fats and oils are heated in advance to a temperature higher than their melting point and brought into a molten state. Powdered seasonings should also be prepared at a temperature approximately between 40 and 45 degrees Fahrenheit.
It is preferable to mix after heating to °C. In addition, if the spices added as necessary are oil-soluble, it is best to dissolve them in the heated oil or fat solution; if the spices are not oil-soluble,
It is best to mix the powder with powdered seasonings. The mixing is carried out under stirring conditions in which all the components are mixed sufficiently and uniformly, so that the oil and fat liquid coats the surfaces of the powder particles, partially penetrates into the particles, and is evenly dispersed into the gaps between the particles.

In the present invention, the mixture is then cooled to about 10 to 15°C to solidify the fat and oil components, and the resulting solidified product is granulated. Granules can be easily obtained by crushing the solidified product by conventional means, for example. Further, the above-mentioned granules can also be obtained by, for example, compression granulation, crushing granulation, extrusion granulation, casting granulation, fluidized drying granulation, and the like.

In this way, the oil-containing granular seasoning intended by the present invention is obtained, which has a substantially uniform shape and size, has excellent powder fluidity, and is free from moisture absorption, caking, and deliquescence. Not only is it very easy to handle in terms of weighing, transportation, packaging, etc., but it also has excellent preservability as the oxidation of fats and oils is extremely suppressed, and it has the same seasoning effect as powdered seasonings. It also has the seasoning effect of fats and oils, making it extremely useful as an unprecedented composite seasoning.

Hereinafter, the features of the present invention will be explained in more detail with reference to Examples.

Example 1 Powdered seasonings and spices having the following composition were mixed and prepared, and the mixture was heated to 40 to 45°C.

<Powder seasonings><Spices> 8- Add 1 part each of allspice oil, onion oil, and ginger oil, which are 10,000 oil-soluble spices, to 20 parts of beef tallow,
This is heated and dissolved to prepare an oil and fat liquid.

The above oil and fat liquid and the heated mixed powder seasoning are mixed by stirring, and then cooled to 10 to 15°C and crushed to a particle size of about 0.
．． Obtain 1-1.5 gm of granular seasoning.

Place the obtained granular seasoning in a transparent glass bottle and heat at 80°C.
It was stored in a bright room for 6 months, and the sensory evaluation of flavor, color tone, caking property, deliquescent property, powder fluidity, and antioxidant property of fats and oils were examined according to the following methods.

<Flavor> Official approval was given using the following scoring system (7-point scale) by a panel of 20 members.

1 point... Strongly dislike 2 points... Strongly dislike 8 points... Slightly dislike 4 points... Neither dislike nor like 5 points...・
・6 points that I slightly like... 7 points that I like very much... 7 points that I like very much...Tokyo Teishoku Co., Ltd. Kema Digital Automatic Colorimetry Color Difference Meter r"rc-8
The I value was measured using reflected light using a 60u model.

<Caking property, deliquescent property> The sample was left in an atmosphere of 30°C and 75% RH and evaluated visually.

<Powder fluidity> A sample (granule) is continuously dropped from a pore onto a flat surface, and the angular change between the generating line of the cone and the horizontal plane is measured and expressed as this angle (angle of repose, Ot"). .

<Antioxidant> [-Agricultural Chemistry Experiment Book], Volume 2, page 713 (Sangyo Tosho)
Wheeler (~l/he) published by Co., Ltd., 1971)
Peroxide value (POV) was determined according to Hosei Ryoho.

The results of testing immediately after preparation and every month are shown in Table 1 below.

11-12- From Table 1 above, the oil- and fat-containing granular seasoning of the present invention did not undergo oxidative modification during the test period of at least 6 months, had an extremely stable color and aroma, and had good powder fluidity. Excellent in
It is clear that it has no caking or deliquescent properties and is of excellent quality.

For comparison, we conducted the same antioxidant test as above on fats and oils alone, and found that beef tallow had a POV value of 80 on the second day of the test.
The POV value exceeded 80 milliliter m/kq within 7 days, and the POV value exceeded 80 milliliter m/kq within 7 days.
All rotted within 7 to 14 days.

Furthermore, add 20 parts each of beef tallow and pork belly to 1 part each of oil-soluble spices such as allspice oil, onion oil, and ginger oil.
For spice-containing solid fat prepared by mixing and dissolving parts, 7
After ~14 days, the POV value exceeded 30 milliliter/kq and a strange odor was observed, and it rotted in about a month. From this, it is clear that the antioxidant properties of the seasoning of the present invention are significantly improved.

The seasoning of the present invention obtained in Example 1 is suitable for cooking yakiniku, stir-fried foods, fried noodles, fried rice, and the like.

Actual hm example 2 Mix and prepare powdered seasonings and spices with the following composition.

Powdered seasoning> Freeze-dried powdered Hatcho miso 32 parts Powdered meat extract (
[Beretsukunu d tl 00 j) 5 M<<Spice> Garlic micron 1 part Red pepper (
Rough ground) 1 part blank pepper micron
Total of 2 parts: 82 parts On the other hand, 1 part of allspice oil, 1 part of onion oil, and 1 part of sesame oil, which are oil-soluble spices, were added to 15 parts of pig intestines and dissolved by heating, and the seasoning prepared by mixing above was added to this liquid. 40-45 in advance
After heating to °C and adding and mixing, the mixture was stirred thoroughly for 10
It was cooled to ~15°C and pulverized to obtain a granular seasoning product of the present invention with a particle size of 061 to 1.5 u.

As a result of the same test as in Example 1, this product showed no oxidation deterioration of the oil or fat for at least 6 months, and the quality (taste, color, aroma, and powder fluidity) was extremely stable.

This product is particularly suitable for cooking Chinese-style yakiniku, yakimeshi, and the like.

Examples 3 to 6 Using a powder seasoning with the following composition, heat it in advance at 40 to 45 degrees.
After heating to 10-15°C and thoroughly mixing with the heated beef tallow liquid.
A total of 100 parts of each solidified seasoning containing fat and oil is obtained, which is then roughly crushed to obtain a granular seasoning containing fat and oil of the present invention each having a particle size of 0.1 to 1.5 mg.

15- Powder seasoning> Example 8 Example 4 Example 5 Example 6 (parts) (parts) (parts) (parts) Powdered soy sauce 85 45 - Powdered salt
25510 Powdered sugar 5 10 15 20 Perex 8000 - - 5 - Beef - 7556 Powdered white miso - 1-50 Powdered Hatcho miso - 40 - Antioxidant test and other tests were carried out in the same manner as in the examples for the seasonings obtained on each side. As a result of repeated tests, the POV value was less than 10 mm/kg after 6 months,
Even after one year, no abnormal odor or putrid odor was observed, and the powder fluidity was the same as that immediately after production, and it was judged that it could be stored at room temperature for a long period of time, and there was no deterioration in quality.

16 one

Claims (1)

[Scope of Claims] ■ An oil-containing granular seasoning consisting of an edible solid oil and fat and a powdered seasoning, exhibiting a granular shape, and characterized in that oxidation of the above-mentioned oil and fat is suppressed. A method for producing an oil-containing granular seasoning in which fat oxidation is suppressed, the method comprising mixing a liquid and a powdered seasoning and granulating the mixture.