JPS62115255A - Solid seasoning - Google Patents
Solid seasoningInfo
- Publication number
- JPS62115255A JPS62115255A JP60254889A JP25488985A JPS62115255A JP S62115255 A JPS62115255 A JP S62115255A JP 60254889 A JP60254889 A JP 60254889A JP 25488985 A JP25488985 A JP 25488985A JP S62115255 A JPS62115255 A JP S62115255A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- surface area
- mixture
- solid
- japanese
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は固形調味料、特に固形の和風だしに関するもの
である。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to solid seasonings, particularly solid Japanese-style soup stock.
〈従来の技術〉
和風料理は素材の持ち味を生かすため、短時間の加熱で
調理することが多く、西洋料理の様に長時間煮込む様な
ことは稀である。和風だしの主たる用途であるみそ汁、
吸いものも例外ではなく、だしを入れたら短時間のうち
に火を止めるのがこつであるといわれている。<Conventional technology> In order to bring out the natural flavors of the ingredients, Japanese cuisine is often cooked for a short period of time, and it is rare that the food is simmered for a long time like in Western cuisine. Miso soup, which is the main use of Japanese-style dashi,
Suimono is no exception, and it is said that the trick is to turn off the heat within a short time after adding the dashi.
この様なことから、和風だしは即溶性のあることも重要
な要件であり、このため現在市場に出回っている和風だ
しは、液状、顆粒状のものが圧倒的に多い。For this reason, it is an important requirement for Japanese-style dashi to be immediately soluble, and for this reason, the vast majority of Japanese-style dashi currently on the market are in liquid or granular form.
〈発明が解決しようとする問題点〉
しかしながら、これら液状、顆粒状の和風だしは、それ
ぞれ長所もあるが保存性や使用量の計量等に問題がない
わけではない。<Problems to be Solved by the Invention> However, although these liquid and granular Japanese-style soup stock each have their own advantages, they are not without problems in terms of storage stability, measuring the amount used, etc.
く問題点を解決するための手段〉
この様な現状に鑑み、本発明者等は和風だしの形状につ
いて種々検討した結果、だしを固形化することにより吸
湿性等の保存性を向上させることができ、また例えば１
人分宛の分量に成型すればみそ汁等の使用の際の計量も
簡便になり、これに即溶性を付与できれば十分実用に適
する和風だしとなり得ることに思い至り、更に検討した
結果、本発明を完成させた。Measures to Solve the Problems> In view of the current situation, the inventors of the present invention have conducted various studies on the shape of Japanese-style dashi, and have found that it is possible to improve the storage stability such as hygroscopicity by solidifying the dashi. For example, 1
It came to my mind that if it was molded into a size suitable for each person, it would be easier to measure when using miso soup, etc., and if it could be made immediately soluble, it would be possible to make a Japanese-style soup stock that would be fully suitable for practical use.After further consideration, the present invention was developed. Completed.
すなわち本発明は調味料１ｇあたりの表面積が５ ｃｌ
ｒ以上である固形調味料である。That is, the present invention has a surface area of 5 cl per 1 g of seasoning.
It is a solid seasoning that is equal to or higher than r.
以下本発明を具体的に説明する。The present invention will be specifically explained below.
本発明における調味料の原料は、日本農林規格における
風味調味料のそれと変わるところはなく、風味原料（か
つおぶし、こんぶ、貝柱、乾しいたけ等の粉末又は抽出
濃縮物）、食塩、糖類、たん白加水分解物、グルタミン
酸ソーダ、５′−イノシン酸ソーダ、５′−グアニル酸
ソーダ、５′−リポヌクレオタイドナトリウム、コハク
酸ソーダ等の化学調味料、クエン酸等の酸味料、グリシ
ン、クエン酸ソーダ等の呈味補助剤、あるいはでん粉、
デキストリン、曝乳糖等の賦形剤等を原料とするもであ
る。The raw materials for the seasoning in the present invention are the same as those for flavor seasonings according to the Japanese Agricultural Standards, and are flavor raw materials (powder or extract concentrate of bonito flakes, kelp, scallops, dried shiitake mushrooms, etc.), salt, sugar, and protein hydrate. Decomposition products, chemical seasonings such as sodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'-liponucleotide, sodium succinate, acidulants such as citric acid, glycine, sodium citrate, etc. flavor adjuvant or starch,
It is made from excipients such as dextrin and lactose.
そしてこれらの原料を目的、用途に応じ適宜混合し、通
常の圧縮成型法、あるいは押し出し成型法により成型固
形化する。Then, these raw materials are mixed as appropriate depending on the purpose and use, and molded and solidified by a normal compression molding method or extrusion molding method.
尚、固形化に先立って原料を予め顆粒化することが好ま
しい。In addition, it is preferable to granulate the raw material in advance prior to solidification.
固形化は棒状、板状、ペレット状、筒状あるいは星型や
照準等、任意のものが選択できるが、その表面積は５
ｃＪ ／ ｇとすることが必要であり、表面積がこれ以
下であると即溶性が低下し和風だしとしての用途が限定
されるので好ましくない。Any shape can be selected for solidification, such as a rod, plate, pellet, cylinder, star shape, or sight, but the surface area is 5
It is necessary to set the surface area to cJ/g, and if the surface area is less than this, the immediate solubility will decrease and the use as a Japanese-style soup stock will be limited, which is not preferable.
固形化は１人分の分量を１ケとして固形化することが好
ましく、これにより例えば、みそ汁等に使用する場合、
人数分の個数を使用すればよいので計量が簡便となる。When solidifying, it is preferable to solidify the amount for one person, for example, when using it for miso soup, etc.
Measuring becomes easy because you only need to use the same number of items as the number of people.
以下に実施例を示す。Examples are shown below.
実施例
食塩５００ｙ、グルタミン酸ソーダ５００ｙ、砂糖５０
ｇ、乳糖４５０ｇ、かつおぶし粉末３００ｙ１コンブ
エキス３０ｇ、適量の水を順次パン型転勤造粒機に投入
して転動造粒し、これを水分１．０％に乾燥したのち打
錠機（畑鉄工所： ロータリー打錠機）により圧力３０
００ ｋｇ／ ｃｒｌ−Ｇで打錠し、１１ ｙｎｔｎ
Ｘ １６ ａｍ Ｘ ４１１１１ （表面積５．６８）
重量１ｇの固形調味料を得た。この固形調味料は９０°
Ｃの湯中で４０〜５０秒で溶解した。Example salt 500y, sodium glutamate 500y, sugar 50y
g, 450 g of lactose, 300 g of bonito powder, 30 g of kelp extract, and an appropriate amount of water were sequentially introduced into a pan-type transfer granulator and granulated by rolling.After drying to a moisture content of 1.0%, the tablet machine (Hata Tekko Place: Pressure 30 by rotary tablet press)
Compressed into tablets at 00 kg/crl-G, 11 yntn
X 16 am X 41111 (Surface area 5.68)
A solid seasoning weighing 1 g was obtained. This solid seasoning is 90°
It was dissolved in hot water of C in 40 to 50 seconds.
Claims (1)
調味料。A solid seasoning with a surface area of 5 cm^2 or more per gram of seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60254889A JPS62115255A (en) | 1985-11-15 | 1985-11-15 | Solid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60254889A JPS62115255A (en) | 1985-11-15 | 1985-11-15 | Solid seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62115255A true JPS62115255A (en) | 1987-05-26 |
| JPH0552175B2 JPH0552175B2 (en) | 1993-08-04 |
Family
ID=17271244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60254889A Granted JPS62115255A (en) | 1985-11-15 | 1985-11-15 | Solid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62115255A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000157196A (en) * | 1998-11-25 | 2000-06-13 | Meiji Yakuhin Kk | Mushroom composition |
| WO2022024447A1 (en) * | 2020-07-31 | 2022-02-03 | 株式会社明治 | Solid food and solid milk |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55102370A (en) * | 1979-01-30 | 1980-08-05 | Takeda Chem Ind Ltd | Preparation of dry solid seasoning |
-
1985
- 1985-11-15 JP JP60254889A patent/JPS62115255A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55102370A (en) * | 1979-01-30 | 1980-08-05 | Takeda Chem Ind Ltd | Preparation of dry solid seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000157196A (en) * | 1998-11-25 | 2000-06-13 | Meiji Yakuhin Kk | Mushroom composition |
| WO2022024447A1 (en) * | 2020-07-31 | 2022-02-03 | 株式会社明治 | Solid food and solid milk |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0552175B2 (en) | 1993-08-04 |
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