JPS5913178B2 - Seasonings and their manufacturing methods - Google Patents

Description

[Detailed description of the invention] The present invention relates to a seasoning and a method for producing the same.

To explain in more detail, we aim to provide the best seasoning for rice crackers, and even though this seasoning contains a large amount of fat and oil, it is not necessary to dry rice crackers after drying. As a result, a dry film is formed on the surface of the rice cracker and there is no stickiness of oil or fat, so it has the advantage of not staining hands or packaging materials.

Just as mayonnaise goes well with the intestines, mayonnaise also goes well with rice crackers such as arare and kakimochi.

The inventor of this application has discovered that not only mayonnaise, but also ketchup and miso mixed with salad oil go well together.

However, even if these seasonings are applied to the surface of rice crackers, they cannot be dried because they contain oil and fat, and treating them as a product would stain the hands of those who eat them and the packaging materials. I can't do it for some reason.

If we could overcome this problem and apply a paste-like seasoning containing oil and fat to the surface of rice crackers and dry them, there is no doubt that the consumption of rice crackers would increase significantly, and not only would rice crackers manufacturers, but also surplus This will also be a boon for rice producers who are having a lot of trouble with rice.

As a member of the rice cracker manufacturing industry, in view of the above-mentioned current situation, the present inventor has been daring to try to solve the above-mentioned difficult problem for a long time, and has now completed the present invention.

That is, the present invention consists of the following three inventions.

(1) To 100 parts of a paste-like seasoning containing 30 to 80 parts of fat and oil, 45 to 65 parts of a starch enzymatic decomposition solution with a DE of 7 to 12 is added as a solid content, and the whole A seasoning whose moisture content is adjusted to a range of 30 to 55%.

(2) For 100 parts of a paste-like seasoning containing 30 to 80 parts of fat and oil, an enzymatically decomposed solution of starch with a DE of 7 to 12 is added as a solid content of 45 to 65 parts and of fat and oil. A seasoning prepared by adding an appropriate amount of a gelling agent to prevent separation and adjusting the total moisture content to a range of 30 to 55 kalpas.

(3) To 100 parts of a paste-like seasoning containing 30 to 30% oil and fat, add 45 to 65 parts of a starch enzymatically decomposed solution with a DE of 7 to 12 as a solid content, and mix with stirring. Then, heat this to 80°C or higher, then add an appropriate amount of a gelling agent in the form of a solution to prevent oil and fat separation, and stir and mix.
Next, this mixture is cooled to gel, and finally this gelled product is made into fine particles by using a mixer, etc. A method for producing a seasoning whose total moisture content is adjusted to a range of 30 to 65.

The present invention will be described in more detail below, and examples will be shown.

Paste-like seasoning containing oil and fat has a DE of 7 to 12.
If you mix a starch enzymatically decomposed solution adjusted to , your hands and packaging materials will not get dirty.

If the seasoning of invention 1 is stirred and mixed as a whole and left for a long time, the oil and fat will separate, so the seasoning must be stirred and mixed once again before use.

However, in the seasoning of invention 2 containing a gelling agent, the oil and fat components do not separate even if left for a long time, so there is no need to stir and mix again before use.

Invention 2 is an invention of a manufacturing method for which Invention 2 is a specified invention.

Example 1 Mayonnaise (containing 77 parts of salad oil) was added to 1 kg as a paste seasoning, and Maltomine (-Product name--manufactured by Yamaho Co., Ltd., Maltomine) was added to IJ's DEII.

1 kg of water (45% moisture) was added and stirred and mixed well to obtain a seasoning with a total moisture content of 43%.

Example 2 To 1 kg of oil miso made of 50% miso and 50% salad oil as a paste seasoning, add 1 kg of Aralelac (product name - manufactured by Yamaho Co., Ltd., maltodextrin DE8, moisture 40%) and stir well. A seasoning with a total moisture content of 32% was obtained by mixing.

Example 3 An oil ketchup consisting of 25% of powdered tomato ketchup, 25% of water and 50% of salad oil was used as a paste-like seasoning, and 1 kg of Amicol (-Product name: manufactured by Ichiichi Deme Kagaku Co., Ltd.,
1 kg of amylodextrin (DElo, moisture 50%) was added and mixed well with stirring to obtain a seasoning with a total moisture content of 38%.

Example 4 Cheese/butter (containing 47% oil/fat content) consisting of 60% powdered cheese and 40% fresh butter was used as a paste seasoning by adding 1kg of Aralelac (same as that used in Example 2). The mixture was thoroughly stirred and mixed to obtain a seasoning with a total moisture content of 35%.

Example 5 Add 1 kg of Aralelac (same as the one used in Example 2) to 1 kg of peanut butter (oil/fat content: 35%) as a paste-like seasoning made by adding 30% water to peanut butter, and mix well. A seasoning with a total moisture content of 35% was obtained.

Example 6 Add 5 g of powdered agar to 50 cc of water and heat it to 80-85°C.
Heat and dissolve.

On the other hand, 1 kg of the seasoning obtained in Example 1 was heated to 80-85°C, and the above-mentioned agar solution was added thereto, and the mixture was heated to 80-85°C.
The seasoning was then cooled with water to gel, and the gelled seasoning was put in a mixer to form fine particles and a seasoning with a total moisture content of 45% was obtained.

Example 7 Add 15 g of caragetin to 450 cc of water, and add 80 ml of this to 450 cc of water.
Heat and melt at ~85°C.

On the other hand, 1 kg of the seasoning obtained in Example 2 was heated to 80 to 85°C, and the above-mentioned carrageenan solution was added thereto.
Stir and mix well while maintaining ~85°C, then cool this seasoning with water to gel it, and put this gelled seasoning in a mixer to form fine particles into a seasoning with a total moisture content of 52%. got the fee.

Example 8 Tamarind seed polysaccharide 101 is added to 100 cc of water and dissolved by heating at 80 to 85°C.

On the other hand, 1 kg of the seasoning obtained in Example 8 was heated to 80-85°C, the above-mentioned tamarind seed polysaccharide solution was added thereto, and the mixture was well stirred while maintaining the temperature at 80-85°C. The gelatinized seasoning was cooled with water to form a gel, and the gelled seasoning was crushed into fine particles using a mixer to obtain a seasoning whose total water content was adjusted to 48%.

Example 9 250cc of water and 50'f of gelatin! ' and make this 8
Heat and dissolve at 0-85°C.

On the other hand, 1 kg of the seasoning obtained in Example 4 was heated to 80-85°C, and the gelatin solution described above was added thereto.
The seasoning was stirred and mixed well while maintaining the temperature at ℃, and then the seasoning was cooled with water to gel, and the gelled seasoning was put in a mixer to form fine particles and a seasoning with a total moisture content of 45% was obtained. .

Example 10 Add 35 grams of pectin to 500 cc of water and add 80 to 80 grams of pectin.
Heat and dissolve at 5°C.

On the other hand, 1 kg of the seasoning obtained in Example 5 was heated to 80-85°C 1F, and the above-mentioned pectin solution was added thereto.
Stir and mix thoroughly while maintaining the temperature at 5°C, then cool this seasoning with water to gel it, and put this gelled seasoning in a mixer to form fine particles and obtain a seasoning with a total moisture content of 55%. Ta.

Next, usage examples of the seasoning according to the present invention will be explained.

Usage example 1: Put 4 kg of finished graupel coated with soy sauce into a drum (rotating pot) and rotate the drum.

Take 400 g of the mayonnaise-containing seasoning obtained in Example 1 into a ladle and pour it little by little onto the rotating hail.

After that, after rotating the drum for about 5 minutes so that the seasoning is well spread over the entire surface of the gravy, the gravy is taken out from the drum, arranged on a drying conveyor, and heated with hot air (70~80%
°C) Dry.

Furthermore, the dried hailstones were glossy, and even when I held them in my hands or put them in a bag, my hands and the bag did not get dirty at all from the mayonnaise oil.

Usage example 2: Place grilled unflavored gravy 4 and 9 into a drum and rotate the drum.

Seasoning 400S' containing cheese and butter obtained in Example 9
Take a ladle and pour it little by little onto the rotating hail.

After that, after rotating the drum for about 5 minutes so that the seasoning is well spread over the entire surface of the gravy, the gravy is taken out from the drum and placed on a drying conveyor with hot air (70-80%
°C) Dry.

The dried hailstones were shiny, and even when I held them in my hands or put them in a bag, my hands and bag did not get dirty at all from the oil from the cheese and butter.

Usage example 3: Place 4 kg of roasted fava beans into a drum and rotate the drum.

Take 400 g of the ketchup-containing seasoning obtained in Example 8 into a ladle and apply it little by little to the rotating fava beans.

Thereafter, the drum is rotated for about 5 minutes so that the seasoning is well spread over the entire surface of the fava beans, and then the fava beans are taken out from the drum, arranged on a drying conveyor, and dried with hot air (70 to 80° C.).

The dried fava beans were glossy, and even when I held them or put them in a bag, my hands and the bag did not get dirty with the oil from the seasoning.

Next, each component of the present invention will be explained in more detail.

The reason why the fat and oil content added to the paste-like seasoning is set at 30 to 80% is that if it is less than 80%, the characteristics of the added fat and oil will not come out, and if it is over 80%, the fat and oil content will be too strong. This is because even if a starch enzymatic decomposition solution with a DE adjusted to 7 to 12 is used, complete drying cannot be achieved.

The reason for using a starch enzymatically decomposed solution with DE adjusted to 7 to 12 is that if it is below 7, the starch enzymatically decomposed solution will deteriorate significantly;
Add this to a paste-like seasoning containing oil and fat,
Even if it is applied to the surface of rice crackers, etc. and dried, the enzymatically decomposed starch solution becomes a white powder and has no ability to form a film, so it cannot be used.
This is because the film properties are poor and deliquescence is likely to occur.

Paste-like seasoning containing 30 to 80% fat and oil 1
The reason why 45 to 65 parts of starch enzymatic decomposition solution with DE adjusted to 7 to 12 is added as a solid content to 00 parts is 45
If the amount is less than 65 parts, the paste-like seasoning containing oil and fat cannot be dried and the oil will stain hands and bags, making it unusable. If the amount is more than 65 parts, the viscosity of the seasoning obtained is too high. This is because it causes inconvenience in handling, such as difficulty in applying it to the surface of rice crackers and the like.

The reason why the total moisture content of the resulting seasoning is set between 30 and 55 parts is that if the viscosity is less than 30 parts, the viscosity is too high and it is difficult to handle, such as making it difficult to apply on the surface of rice crackers, etc., and if it is more than 55 parts, the viscosity is too high. This is because the drying time is too low and it is not economical.

The gelling agent that prevents oil and fat separation may be any gel-forming agent, such as agar lagenan, tamarind seed polysaccharide, gelatin, or pectin, and the proportion of these used depends on the degree of gelling. Since they are different, it is not possible to decide on a uniform amount, so you will have to choose the appropriate amount of each for use.

However, since the enzymatically decomposed starch solution adjusted to DE 7 to 12 is a substance with viscosity, the amount of gelling agent used may be even smaller than the minimum concentration required for normal gel formation.

If the seasonings obtained in Examples 1 to 5 are left for a long time, the oil and fat will separate, so in such a case, they must be stirred and mixed once again before use, but Example 6 containing a gelling agent The seasonings obtained in steps 1 to 10 do not separate oil and fat even if left for a long time.

The reason for this is that the gelling agent acts as a stabilizer for fats and oils, and by gelling the seasoning, it becomes even more stable.

The reason why the seasoning that has been gelled by adding a gelling agent is turned into fine particles by using a mixer or the like is to give the seasoning fluidity and make it easier to use.

If the gelled seasoning is not made into fine particles,
Before use, heat is applied to the gelled seasoning to make it into a sol, but the sol has a high viscosity, making it difficult to apply, and the seasonings coated with the seasoning can easily stick to each other. Although it is very inconvenient to handle, seasonings made by blending gelled seasonings into fine particles not only give fluidity but also have low viscosity, so the particles coated with seasonings do not stick together. This makes handling very convenient.

The seasoning according to the present invention was developed to provide an optimal seasoning for rice crackers such as agaric, rice crackers, and rice crackers, but it is also suitable for use with legumes such as fava beans and soybeans, potato chips, crackers, etc. The top can also be used for business purposes.

The present invention has the structure as explained above, and even though the seasoning contains a large amount of oil and fat, it can be poured on top of rice crackers, etc. and dried, and the oil can be applied to the hands or packaging materials. Even if seasonings containing gelling agents are left for a long time, there will be no separation of fats and oils, and seasonings that have been gelled and made into fine particles using a mixer, etc., have fluidity and viscosity. It has the advantage of being easy to handle since it has a low value.

Claims (1)

[Scope of Claims] 1. For 100 parts of a paste-like seasoning containing 30 to 80 parts of oil and fat, 45 to 65 parts of a starch enzymatic decomposition solution with a DE of 7 to 12 as a solid content. A seasoning in which the total moisture content is adjusted to a range of 30 to 55%. 2. For 100 parts of a paste-like seasoning containing 30 to 80% fat and oil, the enzymatic decomposition solution of starch with DE adjusted to 7 to 12 has a solid content of 45 to 65 parts and separation of fat and oil. A seasoning prepared by adding an appropriate amount of a gelling agent and adjusting the total moisture content to a range of 80 to 55%. 3. To 100 parts of a paste-like seasoning containing 30 to 80% fat and oil, 45 to 65 parts of a starch enzymatic decomposition solution adjusted to a DE of 7 to 12 is added as a solid content, and the mixture is stirred. This is heated to 80°C or higher, then an appropriate amount of a gelling agent to prevent oil and fat separation is added in the form of a solution, stirred and mixed, then this mixture is allowed to gel, and finally this gelled product A method for producing a seasoning in which the total moisture content is adjusted to a range of 30 to 65%, which comprises blending the seasoning to form fine particles.