JPS641108B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a paste-like blended seasoning and a method for producing the same, and more specifically, the present invention relates to a paste-like blended seasoning and a method for producing the same. The present invention relates to a paste-like blended seasoning with improved physical properties and improved workability, and a method for producing the same. Conventionally, seasonings that are generally manufactured and sold come in various forms such as powder, granules, crystals, paste, and liquid, and which form to adopt depends on workability and storage stability. It is determined by weighing needs such as transportability and quality, as well as raw materials and cost. Among these, paste seasonings are mainly made from paste or liquid raw materials such as various natural extracts, hydrolyzed animal protein (HAP), hydrolyzed vegetable protein (HVP), etc. It is most preferable to use it in paste form. However, when using paste-like seasonings as they are, workability becomes difficult because the physical properties of paste-like seasonings generally have stickiness and stringiness.
In particular, workability becomes a problem when handling a large amount of seasonings at once, such as for commercial use. In order to improve the workability problems caused by the stickiness and stringiness mentioned above, it is necessary to add water to the paste-like seasoning to make it into a liquid form to eliminate the stickiness and stringiness, and to reduce the sugar content. Usually, the method of adding sugar and then drying it with hot air to powder it is adopted, but the former method has limitations such as storage stability and transportation cost, while the latter method has problems in terms of quality, especially if the added sugar The influence of
It is difficult to avoid quality deterioration due to heating. In addition, if these contain fats and oils, oils and fats with low melting points will separate, and to prevent this, there is a method of adding an emulsifier to emulsify, but when used in soups etc., it becomes cloudy. In addition to limiting its uses, it also has the disadvantage of imparting a milky flavor, and it does not improve stickiness, stringiness, etc. Therefore, although it is a paste seasoning with excellent characteristics in terms of flavor, manufacturing process, cost, etc.
In the case of seasonings containing fats and oils, it is difficult to say that they are fully satisfactory as an overall superior seasoning form in which the fats and oils are uniformly dispersed and workability is also taken into consideration. In view of the above-mentioned current situation, the present inventor has conducted extensive research in order to improve workability by eliminating stickiness and stringiness without separating fats and oils, without reducing or changing the quality of paste seasonings. The present invention was completed based on the finding that the above object can be achieved by a paste seasoning based on the formulation and manufacturing method detailed below. That is, the present invention provides a paste-like blended seasoning containing 1 to 4 parts by weight of extract, 1 to 5 parts by weight of fat and oil, and 3 to 5 parts by weight of crystalline seasoning, in which all or part of the fat and oil has a melting point of 35°C or higher. A paste-like blended seasoning characterized by being dominated by solid fat and fine particles of the solid fat being dispersed in the seasoning, and a method for producing the same. The present invention will be specifically explained below. The extract used in the present invention includes beef, pork,
Meat extract and bone extract such as chicken, bonito,
Extracts include seafood extracts such as mackerel, scallops and crabs, vegetable extracts such as cabbage and Chinese cabbage, and others, and these extracts are used alone or in combination of two or more.
As the oil and fat, it is essential to use a solid fat with a melting point of 35°C or higher, but in addition, as long as the purpose of the present invention of imparting sheer bet-like smooth physical properties can be maintained, the above-mentioned solid fat may be used. Fats and oils that are liquid at room temperature or fats and oils that have a melting point of 35°C or less may be used in combination. The type of solid fat is not particularly limited as long as it has a melting point of 35°C or higher, but specific examples include hydrogenated rapeseed fat, hydrogenated soybean fat, hydrogenated cottonseed fat, palm oil, coconut oil, and its water. Examples include vegetable fats such as fat additives, lard, het, whale oil, other animal fats, and their hydrogenated fats. By using one or a combination of two or more of these, oils and fats can be maintained even in summer. The above-mentioned free-flowing physical properties can be maintained without dissolving. The type of crystalline seasoning is not particularly limited, but for example, one type or a combination of two or more of MSG, IMP, GMP, salt, etc. may be used as appropriate. In addition, in the present invention, the above-mentioned three ingredients, that is, the combination of extract, fat and oil, and crystalline seasoning are the base, but in addition to these,
It is possible to add ingredients such as HVP such as soy sauce, HAP such as gelatin decomposition products, paste or powder spices such as pepper, garlic, ginger, etc., powder or liquid seasonings such as amino acids, organic acids, etc. Needless to say. The composition of the extract, fat and oil, and crystalline seasoning is 1 to 4 parts by weight of extract, 1 to 5 parts by weight of fat and oil, and 3 to 5 parts by weight of crystalline seasoning, preferably 2 to 5 parts by weight of extract.
3 parts by weight and 2 to 4 parts by weight of crystalline seasoning. The term "paste" as used in the present invention includes a wide range from relatively low viscosity to almost solid, but within the above composition range, finely granulated fats and oils and seasoning crystals are used. It mixes with the extract, does not impair its quality as a paste seasoning, and reduces as much as possible physical properties such as stickiness and stringiness, which are negative factors for workability, and does not separate fats and oils. A product with easy-to-handle physical properties can be obtained. The paste-like compounded seasoning of the present invention consisting of the above-mentioned composition is not particularly limited in its manufacturing method as long as the solid fat is finely granulated and dispersed in the seasoning. It is preferable to use the following manufacturing method. The extract, fat, oil, crystalline seasoning, and other components as necessary are heated to a temperature higher than the melting point of the solid fat used as part or all of the fat, and the whole is mixed. When heating, it is preferable to thoroughly mix all the components in advance. The heating temperature and time are sufficient so that the solid fat is melted and all the ingredients are mixed uniformly, but if you require a cooking flavor, etc., you can change the heating temperature and time as desired. You can. After heating and mixing, the mixture is cooled while being agitated to an extent that the oil and fat do not separate. Stirring conditions can be determined by taking into consideration the capacity, stirring blade, and other conditions, but it is necessary to stir the oil to the extent that it is dispersed throughout the system. will separate, making it impossible to obtain a uniform composition. Cooling should be carried out until the solid fat solidifies. Usually, the melting point of solid fat is about 5°C higher than the freezing point, so the temperature should be at least 5°C higher than the melting point.
Continue cooling to a moderately low temperature. During cooling and stirring, the dissolved fats and oils solidify while remaining finely granulated, and the entire system retains fluidity. It is desirable to move on to the next process such as packaging while maintaining this state. Excessive cooling may cause
The viscosity of the system may increase significantly, resulting in loss of fluidity and hindering the work in the next process. The paste-like blended seasoning obtained as described above has a softening point of 35°C or higher, does not show separation of fats and oils even in summer, and maintains a smooth paste state with good workability. This is because extracts, solid fats, and crystalline seasonings are properly arranged in the paste-like seasoning system to maintain an appropriate hardness, and the solid fat has a slippery property. It is thought that it has less stickiness and stringiness, and that it is possible to obtain sheerbed-like, free-flowing physical properties. Furthermore, when this seasoning is used in soups, etc., it is not emulsified, so it does not become cloudy and has a wide range of applications. Next, the present invention will be further explained with reference to Examples. Example 1 Composition of pasty blended seasoning (A) Extracts (animals and vegetables) 150Kg Crystalline seasoning 400 Liquid seasoning 200 Hydrogenated rapeseed fat (melting point 40°C) 200 Spices and others 50 All components consisting of the above composition After mixing the ingredients, heat to 80°C while stirring in a kneader, once melt and mix all the components, cool while continuing to stir at 30 to 180 rpm, and prepare the paste-like blended seasoning of the present invention.
(A) was prepared. As a control (1), a paste seasoning was obtained by mixing all the components having the following composition. Furthermore, as a control (2), the following formulation was mixed, heated to 80°C, and then emulsified using a continuous emulsifier to obtain a paste-like emulsified seasoning. Composition of control (1) Extracts (animals and vegetables) 150Kg Crystalline seasonings 400 Liquid seasonings 200 Soybean oil 200 Spices and others 50Composition of control (2) Extracts (animals and vegetables) 150Kg Crystalline seasonings 400 Liquid Seasoning 200 Soybean oil 200 Spices 40 Emulsifier 10 The three types of pasty blended seasonings obtained above were evaluated for their workability. The results are shown in Table 1. 【table】

Claims (1)

[Scope of Claims] 1. A paste-like blended seasoning containing 1 to 4 parts by weight of extract, 1 to 5 parts by weight of fat and oil, and 3 to 5 parts by weight of crystalline seasoning, in which all or part of the fat and oil is adjusted to the melting point.
A paste-like blended seasoning characterized by being dominated by solid fat with a temperature of 35°C or higher, and fine particles of the solid fat are dispersed in the seasoning. 2. In the production of a paste-like blended seasoning containing 1 to 4 parts by weight of extract, 1 to 5 parts by weight of oil or fat, and 3 to 5 parts by weight of crystalline seasoning, solid with a melting point of 35°C or higher as all or part of the oil or fat. After heating and mixing all the components using fat to a temperature above the melting point of the solid fat, the mixture is cooled until the fat solidifies into fine particles and disperses in the seasoning while stirring just enough to prevent the solid fat from separating. A method for producing a paste-like blended seasoning characterized by: