JPS60114170A - Powdery sauce - Google Patents

Abstract

PURPOSE:To provide a powdered sauce containing a powdery mixture of soluble starch and natural gum as the paste component, storable for a long period, reconstitutible easily at a required amount in uniform quality, and capable of keeping its physical properties even by leaving to stand at normal temperature for several days. CONSTITUTION:A powdery mixture composed essentially of (A) a soluble starch consisting of processed starch which dissolves in water to form transparent solution and (B) natural gum such as tamarind gum, carrageenan, etc., is used as a paste component, and is compounded with conventional seasoning and flavor to obtain the objective sauce.

Description

[Detailed description of the invention] Regarding the edible sauce to put on.

Edible sauces for pastries include soy sauce sauce, sesame sauce, etc., and these have traditionally been produced by mixing potato starch with sugar, soy sauce or ground sesame seeds, and water, and heating and gelatinizing the mixture. However, the degree of gelatinization of potato starch varies depending on the amount of water added, heating temperature, temperature increase rate, stirring speed, shape of stirring blades, etc., and the viscosity and physical properties of the manufactured product usually change each time it is manufactured. It is said that In addition, sauces made by turning potato starch into a paste should not be stored, as the starch ages quickly, resulting in defects such as turning white when cooled, and the gloss and color tone significantly decreasing over time. It is customary to manufacture only the required amount as needed.

The physical properties of Nana are as follows: it has appropriate viscosity and thixotropic properties to ensure sufficient adhesion to food, low stringiness for good dripping, and resistance to storage for several days. It is noted that there is no change in viscosity, gloss, or color tone.

In addition, the viscosity of the sauce at 25°C is isooSq o.
o o o centivoise (cp) (B type viscometer cup 4<
. It is necessary to adjust the viscosity of the

Currently, mechanization is progressing in the Japanese confectionery industry, and along with mass production, the distribution period has been extended. is now required.

The inventors and others attempted to develop a powder sauce instead of a liquid sauce based on the idea that a powder sauce would meet the above requirements.

However, commonly used thickeners for liquid sauces include potato starch, fermented gum, gum arabic, and dextrose.
Among them, potato starch has a large change in viscosity depending on the heating conditions (and also has the above-mentioned disadvantages), while fermented gum and gum arabic have poor spinnability. It has good water solubility, but its viscosity is low, and when it is dissolved in water as a thickening agent for powdered sauce, it does not meet the physical property requirements for the sauce described above.

As a result of various studies on starches, the present inventors have selected a powdered glue consisting of a mixture of soluble starch and natural gum that has appropriate viscosity and chicken-tropic properties to sufficiently coat food. It has been found that the stringiness required to improve sagging is low, and that there is no change in viscosity, gloss, or color tone even after storage for several days.

Therefore, in the present invention (1) in the edible sauce comprising a thickening agent, a seasoning agent and a flavoring agent, the thickening agent is a powdered thickening agent consisting essentially of a mixture of a selected soluble starch and a natural gum. It has the advantage that the required amount of sauce can be obtained immediately by dissolving it in water or hot water as needed.

The processed starch used in the present invention is a processed starch that dissolves in soluble powder and industrial water to form a transparent solution, and contains gelatinized starch.

The natural gums used in the present invention include vegetable gums and seaweed-extracted gums.Vegetable gums include locust bean gum, guar gum, tamarind gum, etc., and seaweed-extracted gums include alginic acid and carrageenan. , phaseleran, and the like. Particularly preferred are tamarind gum and carrageenan.

The mixing ratio of soluble starch and natural gum is adjusted appropriately depending on the application so as to obtain the desired droopy proboscis shape. In addition to the powder mixture of soluble starch and natural gum used as an essential ingredient in the present invention, a small amount of other powdered thickeners such as powdered starch syrup, fermented gum, etc. may be added.

The seasonings and flavors 'Ipr used in the powdered sauce of the present invention are powdered seasonings and flavorings commonly used in liquid sauces. Flavoring agents such as, for example, can be arbitrarily added from natural products such as yeast extract, synthetic additives such as sodium glutamate, and the like.

The powder sauce of the present invention is easier to package than commercially available (liquid) sauces, and has a smaller volume during storage, making it easier to distribute. Since f and fc can be prepared by adding hot water, there is no waste, and by storing unused sauces in a sealed container, preservation becomes easy, and the stock of prepared sauces can always be kept constant. 73. Do not use thin potato starch.
There is no change in transparency (transparency), and there is no need to heat it for a long time unlike potato starch, leading to shorter working times and lower costs.

The powdered sauce of the present invention dissolves quickly in hot water and can be applied not only to sauces for Japanese sweets, such as dango, mochi, etc., but also to a wide range of applications, such as sauces for yakiniku, kabayaki, Western-style wreaths, etc. It is.

-! 'The taste of the sauce can be adjusted by adding a small amount of seasoning during preparation, so by always adding a constant +1 seasoning, it is possible to create a variety of unique and constant flavors. .

The present invention will be explained below with reference to examples.

Example/Soluble starch with low water freshness 10 on 1 - Tamarind seed extract gum J 7'i1S, 60 parts of sugar, 20 parts of powdered soy sauce, and 7 parts of seasoning were mixed to produce a powdered soy sauce sauce.

When preparing the sauce, a highly stable soy sauce sauce was obtained by adding /gOg of water to 100g of this powder sauce and heating and dissolving it. The resulting soy sauce sauce had no change in gloss and color tone (transparency) even after cooling, and had a viscosity of 3 θOO centipoise (B-type viscosity at λ & °C) at 2 rpm). -1: Even after being left at room temperature for 2 days, there was no change in gloss and color tone (transparency), and 2 5
It has a viscosity of 3'400 θ centivoids at Q, indicating that there is no change in any of its physical properties.

Fruit ii fI12 7 parts of pregelatinized starch, 003 parts of red algae extracted gum, 75 parts of granulated sugar, 7.8' parts of powdered soy sauce, 2.5 parts of seasoning and aO part of ground sesame are mixed to make powdered sesame. Who manufactured it? When preparing the sauce, add water or hot water to 100g of this powder sauce.
,,? When 0 ml was added and mixed, a highly stable sesame sauce with no separation of sesame seeds was obtained. The obtained sesame sauce had a viscosity of 1.2.1°C with no change in gloss or color tone (transparency).
There were four temples with 000 centibois on the left. Also, 2
Gloss and color (transparency) even after being left at room temperature for days
There was no change in the viscosity, and the viscosity was ia and ooo centiboise at 2 parts °C, which indicates that there was no change in the physical properties.

Claims (1)

[Claims] An edible powder sauce comprising at least a thickening agent, a seasoning agent, and a flavoring agent, characterized in that the thickening agent is a powdered thickening agent consisting essentially of a mixture of a selected soluble starch and natural gas. .