WO2021106833A1 - Spice paste seasoning composition - Google Patents

Abstract

The present invention relates to: a spice paste seasoning composition that is capable of realizing a feeling of a good spice flavor, that has a sufficient smoothness, that also has a good melt-in-the-mouth feeling and a good texture when put in the mouth, and that has high separation stability; and a manufacturing method for said composition.

Description

Spice paste seasoning composition

The present invention relates to a spice paste seasoning composition having separation stability and good melting and richness, and a method for producing the same.

A paste-like seasoning (hereinafter, may be referred to as "spices paste seasoning composition") in which a spice is mixed with an edible oil or fat together with a seasoning or the like is known. The spice paste seasoning composition is used for seasoning and flavoring in cooking various dishes such as fried dishes, stewed dishes, hot pot dishes, and soups.

Conventionally, various spice paste seasoning compositions have been developed and reported.

Patent Document 1 describes a method for producing a paste-like seasoning containing a liquid fat, an extremely hardened oil, a fat and oil raw material containing a plastic fat and oil, a powder raw material such as a spice, and an emulsifier. , Spices and emulsifiers are heated with stirring until the product temperature reaches 72 ° C., then cooled to 35 ° C., and then 20.0 parts by mass of shortening, which is a plastic fat, is mixed and prepared. The composition is disclosed.

Patent Document 2 describes an oil and fat composition composed of ingredients such as oil and fat and green dried vegetables, and discloses a composition containing rapeseed extremely hydrogenated oil in an amount of 10% by mass as the oil and fat.

Patent Document 3 describes an oil / fat food in which a flexible container is filled with an oil / fat composition composed of ingredients such as oil / fat and dried spices, and the oil / fat food contains rapeseed extremely hydrogenated oil in an amount of 10% by mass as the oil / fat. Is disclosed.

Patent Document 4 describes a paste spice produced by grinding a spice together with an edible oil and fat and then heat sterilizing it.

Patent Document 5 describes edible oils and fats having a solid fat content (hereinafter referred to as "SFC") at 10 ° C., powder seasonings such as spices, and emulsifiers having an HLB of 4 or less at 5 ° C. A method for producing a semi-kneaded seasoning in a tube, which comprises mixing at ~ 35 ° C., is described, and a semi-kneaded seasoning containing shortening in the fat and oil in an amount of 88% by mass is disclosed as an edible fat and oil.

Patent Document 6 describes an invention relating to a thickening or solidifying agent for a fat or oil having excellent transparency, which is characterized by containing a polyglycerin fatty acid ester, and spices as the fat or oil are immersed in the fat or oil or in a solid state. It is stated that dispersed flavor oils can be used.

JP-A-2019-122268 Japanese Patent No. 3106465 Japanese Patent No. 3252389 Japanese Unexamined Patent Publication No. 2004-283056 Japanese Patent No. 6046411 Japanese Unexamined Patent Publication No. 2018-42550

Many of the conventional spicy paste seasoning compositions are used in cooking various dishes such as fried dishes, stewed dishes, hot pot dishes, and soups, that is, they are supposed to be used by heating and are to be heated. It was not intended to be eaten as is (for example, used as a sauce or dip sauce). Therefore, when the conventional spice paste seasoning composition is eaten as it is without heating, the flavor of the spice is not sufficiently felt, the smoothness is not sufficient, and the mouth melts when put in the mouth. In some cases, a bad and good texture could not be obtained. Further, some conventional spice paste seasoning compositions do not have high separation stability, and oil floating may occur during storage. Further, in the conventional spice paste seasoning composition, when it is filled in a flexible container, it may not be possible to easily squeeze it even if the container is pushed with a finger.

Therefore, the present invention can not only be used by heating, but also when eaten as it is without heating, the good flavor of the spice can be felt, and it has sufficient smoothness and is put into the mouth. It is an object of the present invention to provide a spice paste seasoning composition having a good texture that melts in the mouth and is rich and has high separation stability. Further, when the container is filled in a flexible container, the container can be easily squeezed out by pressing the container with a finger, and it is an object of the present invention to provide a spice paste seasoning composition.

As a result of diligent studies to solve the above problems, the present inventors have made spices of 1% by mass or more and 70% by mass or less, and fats and oils of 30% by mass or more and 99% by mass or less, and the solid fats and oils contained in the fats and oils are 0% by mass. It contains fats and oils of more than% and less than 50% by mass, water of 0% by mass or more and less than 10% by mass, and water-soluble powder raw materials of 0.1% by mass or more and 69% by mass or less, and the SFC of crude fat content is 25 ° C. A spice paste seasoning composition having a mass of more than 0.5% and a viscosity at 25 ° C. and a shear rate of 1 (1 / s) of 2000 mPa · s to 1000 Pa · s is not only used by heating, but also heated. It was found that even when eaten as it is without doing so, the good flavor of the spice can be felt, the mouthfeel is good and the texture is rich, and the separation stability is high. ..

The present invention is based on these findings and includes the following inventions.
[1] Spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and the solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass, 0% by mass. It contains water of more than 10% by mass and less than 10% by mass, and a water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less, and the SFC of crude fat content exceeds 0.5% at 25 ° C., 25 ° C. and shear rate. A spice paste seasoning composition having a viscosity at 1 (1 / s) of 2000 mPa · s to 1000 Pa · s.
[2] The composition of [1], wherein the amount of the extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
[3] The composition of [1] or [2] further containing an oil-based thickener.
[4] The composition according to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.
[5] 1 or 2 selected from the group consisting of salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid as the raw material for the water-soluble powder. The composition according to any one of [1] to [4], which is the above powder raw material.
[6] The composition according to any one of [1] to [5], wherein the spice is one or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper, and ginger.
[7] Spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and the solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass, 0% by mass. Mixing more than 10% by mass of water and 0.1% by mass or more and 69% by mass or less of water-soluble powder raw material, SFC of crude fat content of spice paste seasoning composition is 0.5 at 25 ° C. % Is more than%, and the viscosity at 25 ° C. and a shear rate of 1 (1 / s) is 2000 mPa · s to 1000 Pa · s.
[8] The production method according to [7], wherein the amount of extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
[9] The production method of [7] or [8], which further comprises mixing an oil-based thickener.
[10] The production method according to any one of [7] to [9], wherein the oil-based thickener is a polyglycerin fatty acid ester.
[11] 1 or 2 selected from the group consisting of salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid as the raw material for the water-soluble powder. The production method according to any one of [7] to [10], which is the above powder raw material.
[12] The production method according to any one of [7] to [11], wherein the spice is one or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper, and ginger.

In addition, as a result of diligent studies to solve the above problems, the present inventors have thickened oils and fats using an oil-based thickener, which contains spices, and contains 0% by mass or more and 10% by mass of water. A spice paste seasoning composition containing less than%, the amount of solid fat contained in the fat and oil in an amount of more than 0% by mass and less than 50% by mass and having an SFC value of a predetermined crude fat content is simply used by heating. Even when eaten as it is without heating, you can feel the good flavor of spices, it has sufficient smoothness, it melts in the mouth and has a good texture, and it is separated and stable. It has been found that when the container is highly flexible and is filled in a flexible container, the container can be easily squeezed out by pushing it with a finger.

The present invention is based on these findings and includes the following inventions.
[1] Contains spices, fats and oils, and oil-based thickeners, contains water in an amount of 0% by mass or more and less than 10% by mass, and the solid fats and oils contained in the fats and oils are in an amount of more than 0% by mass and less than 50% by mass. , A spice paste seasoning composition in which the crude fat content SFC exceeds 0.5% at 25 ° C. and is filled in a container.
[2] The composition according to [1], wherein the amount of the extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
[3] The composition of [1] or [2] having a viscosity of 2000 mPa · s to 1000 Pa · s at 25 ° C. and a shear rate of 1 (1 / s).
[4] The composition according to any one of [1] to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.
[5] The composition according to any one of [1] to [4], wherein the spice is one or more spices selected from the group consisting of pepper, pepper, garlic, Japanese pepper, Chinese pepper, and ginger.
[6] The composition according to any one of [1] to [5], wherein the spice content is 1% by mass or more and 70% by mass or less, and the fat and oil content is 30% by mass or more and 99% by mass or less.
[7] Spices, oil-based thickeners, fats and oils having a solid fat content of more than 0% by mass and less than 50% by mass, and water having an amount of 0% by mass or more and less than 10% by mass are mixed, and SFC having a crude fat content is mixed. The process of adjusting the temperature to exceed 0.5% at 25 ° C.
The process of filling the container with the obtained composition,
A method for producing a spice paste seasoning composition, which comprises.
[8] The production method according to [7], wherein the extremely cured fats and oils are further mixed in an amount of 0% by mass or more and 19% by mass or less.
[9] The method for producing [7] or [8], wherein the oil-based thickener is a polyglycerin fatty acid ester.
[10] The production method according to any one of [7] to [9], wherein the spice is one or more spices selected from the group consisting of pepper, pepper, garlic, Japanese pepper, Chinese pepper, and ginger.
[11] The production method according to any one of [7] to [10], wherein spices are mixed in an amount of 1% by mass or more and 70% by mass or less, and fats and oils are mixed in an amount of 30% by mass or more and 99% by mass or less.
[12] The production method according to any one of [7] to [11], wherein the viscosity of the composition at 25 ° C. and a shear rate of 1 (1 / s) is 2000 mPa · s to 1000 Pa · s.

Further, as a result of diligent studies to solve the above problems, the present inventors have found that spices of 1% by mass or more and 70% by mass or less and fats and oils of 30% by mass or more and 99% by mass or less are solid fats and oils contained in the fats and oils. Oils and fats of more than 0% by mass and less than 50% by mass, and water of 0% by mass or more and less than 10% by mass are heated and mixed at a temperature of 60 ° C. or higher, and the crude fat of the spice paste seasoning composition produced. The spice paste seasoning composition produced by a method including adjusting the SFC of the minute to be more than 0.5% at 25 ° C. is not only used by heating, but also eaten as it is without heating. Even in the case of spices, it is possible to feel the good flavor and richness of spices, to have sufficient smoothness, to have a good texture that melts in the mouth, and to have high separation stability. I found it.

The present invention is based on these findings and includes the following inventions.
[1] Spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass, and 0% by mass. % Or more and less than 10% by mass of water is heated and mixed at a temperature of 60 ° C. or higher, and the SFC of the crude fat content of the spice paste seasoning composition is more than 0.5% at 25 ° C. A method for producing a spice paste seasoning composition, including.
[2] The production method according to [1], wherein the amount of extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
[3] The production method of [1] or [2], which further comprises mixing an oil-based thickener.
[4] The method for producing [3], wherein the oil-based thickener is a polyglycerin fatty acid ester.
[5] The production method according to any one of [1] to [4], wherein the spice is one or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper, and ginger.
[6] The production method according to any one of [1] to [5], wherein the viscosity of the composition at 25 ° C. and a shear rate of 1 (1 / s) is 2000 mPa · s to 1000 Pa · s.
[7] A spice paste seasoning composition produced by any of the production methods of [1] to [6].
This specification is described in the specification and / or drawings of Japanese patent application 2019-216868, Japanese patent application 2019-216825, and Japanese patent application 2019-216793, which are the basis of the priority of the present application. Including the content.
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

According to the present invention, not only when it is used by heating, but also when it is eaten as it is without heating, it is possible to feel the good flavor and richness of the spice, and it has sufficient smoothness and mouth. It is possible to provide a spice paste seasoning composition having a good texture that is thick and rich, and further has high separation stability. Further, when the container is filled in a flexible container, it is possible to provide a spice paste seasoning composition that can be easily squeezed by pressing the container with a finger.

In the present invention, spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass, 0% by mass. It contains water of% or more and less than 10% by mass, and a water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less, and the SFC of crude fat content exceeds 0.5% at 25 ° C., and shears at 25 ° C. It relates to a spice paste seasoning composition having a viscosity at a speed of 1 (1 / s) of 2000 mPa · s to 1000 Pa · s.

Further, the present invention contains spices, fats and oils, and oil-based thickeners, contains water in an amount of 0% by mass or more and less than 10% by mass, and the solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass. It relates to a spice paste seasoning composition in which the crude fat content SFC exceeds 0.5% at 25 ° C. and is filled in a container.

Further, in the present invention, spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass. In addition, water of 0% by mass or more and less than 10% by mass is heated and mixed at a temperature of 60 ° C. or higher, and the crude fat content SFC of the produced spice paste seasoning composition is 0.5% at 25 ° C. It relates to a method for producing a spice paste seasoning composition, which comprises adjusting the composition so as to be super.

In the present invention, "spices" is a general term for substances that are collected from plants and impart aroma, pungency, color, or eliminate odors during cooking, and are blended with herbs, spice plants, and a plurality of spices. Things can be mentioned. For example, the spices that can be used in the present invention include Ajowan, Anis, Eshalot, All Spice, Onion, Oregano, Kafalime, Kahokuzansho (Japanese pepper), Cardamon, Curry leaf, Caraway, Cumin, Green pepper, Clove, Sesame , Pepper, Coriander (Pakuchi), Saffron, Sansho, Perilla, Cinnamon, Ginger, Star Anis, Sage, Thyme, Turmeric, Tade, Taragon, Chinpi, Dill, Pepper, Natsumegu, Nira, Niniku, Negi, Basil, Parsley, Vanilla , Paprika, Jalapeno, Fenuglique, Fennell, Horse Radish, Marjorum, Mustard, Mikan, Mint, Radish, Lemon, Lemongrass, Rosemary, Laurier, Wasabi, Five Spices, Garam Masala, Curry Powder, Shichimi Pepper, Yuzu Pepper ), Pepper fruit, etc., but are not limited to these. Preferably, the spice paste seasoning composition of the present invention comprises one or more stimulating spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper and ginger as spices. Is done.

In the present invention, the spice can be used in the form of a powder, and can be used in the form of a dry pulverized product or a dry powder of an extract.

The spice paste seasoning composition of the present invention can contain an arbitrary amount of spices, and the amount can be appropriately set according to the spices used. For example, the spice paste seasoning composition of the present invention contains spices in an amount of 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more, and the upper limit thereof is particularly high. Although not limited to, it can be, for example, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 30% by mass or less. In the spice paste seasoning composition of the present invention, the spice is added, for example, 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, more preferably 3% by mass or more and 50% by mass or less, still more preferably. It can be contained in an amount appropriately selected from the range of 4% by mass or more and 40% by mass or less, most preferably 5% by mass or more and 30% by mass or less. If the amount of spice is less than 1% by mass, a good flavor of the spice may not be obtained, and if it is more than 70% by mass, the smoothness of the spice paste seasoning composition may not be obtained.

In the present invention, "fat and oil" means animal and vegetable fats and oils (sometimes also called edible oils) used for food, and liquid fats and oils, solid fats and oils (for example, extremely hardened fats and oils, plastic fats and oils (shortening, lard, ester)). Replacement fats and oils)), etc., and one or more of these fats and oils are used.

Examples of fats and oils that can be used in the present invention include shortening, margarine, palm oil, palm kernel oil, cottonseed oil, rapeseed white squeezed oil, soybean oil, corn oil, saflower oil, sunflower oil, olive oil, rice bran oil, and mustard oil. Examples thereof include vegetable oils and fats such as oils, animal fats and oils such as butter, lard, beef and pork fats, extremely hardened fats and oils thereof, and ester-exchanged fats and oils (not limited to these). The fats and oils may be used alone or in combination of different fats and oils.

The spice paste seasoning composition of the present invention may contain any amount of fats and oils, the amount of which is the solid fat content (SFC) of the crude fat contained in the spice paste seasoning composition of the present invention. It can be appropriately adjusted within a range of a desired value described later.

For example, the spice paste seasoning composition of the present invention contains fats and oils in an amount of 30% by mass or more, 35% by mass or more, or 40% by mass or more, and the upper limit thereof is not particularly limited. It can be 99% by mass or less, 98% by mass or less, or 95% by mass or less. The spice paste seasoning composition of the present invention contains fats and oils, for example, from a range of 30% by mass or more and 99% by mass or less, preferably 35% by mass or more and 98% by mass or less, and more preferably 40% by mass or more and 95% by mass or less. It can be included in an appropriately selected amount. When the amount of fats and oils is less than 30% by mass or more than 99% by mass, the spice paste seasoning composition of the present invention may have a decrease in texture such as smoothness and melting in the mouth, or a decrease in flavor. May occur.

Among the fats and oils used in the present invention, solid fats and oils contain more than 0% by mass, more than 0.5% by mass, more than 1% by mass, more than 2% by mass, more than 3% by mass, more than 4% by mass, and more than 5% by mass. Alternatively, it is contained in an amount of more than 6% by mass, and the upper limit thereof is not particularly limited, but for example, less than 50% by mass, less than 40% by mass, less than 30% by mass, less than 20% by mass, less than 15% by mass, Or it can be less than 10% by mass. Among the fats and oils used in the present invention, solid fats and oils are more than 0% by mass and less than 50% by mass, that is, more than 0% by mass and less than 40% by mass, more than 0% by mass and less than 30% by mass, and more than 0% by mass and less than 20% by mass, 5 It may be contained in an amount of more than mass% and less than 15% by mass, or more than 5% by mass and less than 10% by mass. By including solid fats and oils in the fats and oils, the smoothness of the spice paste seasoning composition can be adjusted, and the aroma and spiciness of the spices and the ingredients described in detail below are moderately maintained and rich. , The flavor can be strongly felt, and the oil floating during storage can be suppressed.

"Solid fats and oils" means fats and oils having a rising melting point of 30 ° C. or higher. Examples of such solid fats and oils include shortening, lard, transesterified fats and oils, coconut butter, beef tallow, palm kernel oil, rapeseed extremely hardened oil, soybean extremely hardened oil, palm extremely hardened oil and the like, but are limited thereto. Not done.

Further, the fats and oils used in the present invention contain liquid fats and oils in an amount of 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. The upper limit thereof is not particularly limited, but may be, for example, less than 100% by mass, 95% by mass or less, or less than 95% by mass. Liquid fats and oils used in the present invention include, for example, 50% by mass or more and less than 100% by mass, that is, 60% by mass or more and less than 100% by mass, 70% by mass or more and less than 100% by mass, 80% by mass or more and 100% by mass. It can be included in an amount of less than%, 85% by mass or more and 95% by mass or less or less than 95% by mass, or 90% by mass or more and 95% by mass or less or less than 95% by mass. By including the liquid fat and oil, even when the spice paste seasoning composition is eaten as it is without heating, it has sufficient smoothness and can be melted in the mouth and given a good texture.

"Liquid fat" means a fat having a rising melting point of less than 30 ° C. Examples of such liquid fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, cottonseed oil, rapeseed white squeezed oil, soybean oil, corn oil, saflower oil, sunflower oil, olive oil, rice bran oil, and mustard oil. However, it is not limited to these.

The fat and oil used in the present invention contains shortening in an amount of 0% by mass or more, 0.5% by mass or more, or 1% by mass or more, and the upper limit thereof is not particularly limited, but for example, 50. It can be less than mass%, 45% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. In the fats and oils used in the present invention, shortening is, for example, 0% by mass or more and less than 50% by mass, that is, 0% by mass or more and 45% by mass or less, 0% by mass or more and 40% by mass or less, 0% by mass or more and 30. It may be contained in an amount of 0% by mass or less, 0% by mass or more and 20% by mass or less, 0% by mass or more and 10% by mass or less, or 0% by mass or more and 5% by mass or less. By including shortening, the smoothness of the spice paste seasoning composition produced can be adjusted, and oil floating during storage can be suppressed. When shortening is contained in an amount of 50% by mass or more, the spice paste seasoning composition produced is not smooth enough to be eaten as it is without heating, and it melts in the mouth. It may be bad and the texture may be bad.

Further, the fats and oils used in the present invention contain extremely hardened fats and oils in an amount of 0% by mass or more, and are not particularly limited, but for example, 0.5% by mass or more, 1% by mass or more, or 1. It is contained in an amount of 5% by mass or more, and the upper limit thereof is not particularly limited, but for example, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14 Mass% or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4 It can be included in an amount of mass% or less, 3 mass% or less, or 2 mass% or less. For example, among the fats and oils used in the present invention, the extremely hardened fats and oils are 0% by mass or more and 19% by mass or less, 0% by mass or more and 15% by mass or less, 0% by mass or more and 10% by mass or less, 0% by mass or more and 7% by mass or less. Preferably 0% by mass or more and less than 5% by mass, more preferably 0% by mass or more and less than 4% by mass, that is, 0% by mass or more and 4.5% by mass or less, 0% by mass or more and 4% by mass or less, 0% by mass or more 3 It may be contained in an amount of mass% or less, 0.5% by mass or more and 2% by mass or less, or 1% by mass or more and 1.5% by mass or less. By including the extremely hardened oil and fat, the smoothness of the spice paste seasoning composition produced can be adjusted, and oil floating during storage can be suppressed. When the extremely hardened fat and oil is contained in an amount larger than the above range, it may not be possible to obtain the desired viscosity of the produced spice paste seasoning composition, and the texture such as smoothness and melting in the mouth is deteriorated. In addition, it may not be possible to obtain a good texture of the blended spices and the ingredients described in detail below.

"Extremely hardened fats and oils" are fats and oils that have been hydrogenated until there are almost no unsaturated fatty acids, that is, until the iodine value is substantially 0 (usually 2 to 3 or less), and the hardness is high. It means a solid fat and oil having a high melting point of 50 to 70 ° C. Examples of such extremely hardened fats and oils include rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, palm fractionated oil, mustard oil, lard, and beef fat (these are). Examples include extremely hardened fats and oils prepared from fats and oils selected from).

In the present invention, the "water-soluble powder raw material" is a substance that dissolves in the water when it encounters water, so that when the spice paste seasoning composition of the present invention contains the water-soluble powder raw material, it is in the mouth. When added, the water-soluble powder raw material dissolves in saliva, and the viscosity of the spice paste seasoning composition of the present invention decreases, so that a good melting in the mouth can be obtained. Examples of the "water-soluble powder raw material" in the present invention include salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid and the like. However, it is not limited to these. As the water-soluble powder raw material, additives such as excipients, lubricants, binders and disintegrants, which are usually used in the production of foods and drinks, and those used as seasonings can be used.

In particular, water-soluble powder raw materials having tastes such as saltiness (salt, etc.), umami (soda glutamate), acidity, bitterness, and sweetness (water-soluble dextrin, glucose) promote saliva secretion when put in the mouth. Since saliva reduces the viscosity of the spicy paste seasoning composition of the present invention, a better melting in the mouth can be obtained.

The spice paste seasoning composition of the present invention may contain a water-soluble powder raw material in an arbitrary amount of 0% by mass or more, and the content thereof can be appropriately set according to the powder raw material used. When the spice paste seasoning composition of the present invention contains a water-soluble powder raw material, the amount thereof is, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10 It is mass% or more, 20 mass% or more, or 30 mass% or more, and the upper limit thereof is not particularly limited, but for example, 69 mass% or less, 60 mass% or less, 50 mass% or less, 40 mass% or less. , 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. For example, the spice paste seasoning composition of the present invention can contain a water-soluble powder raw material in an amount of 0.1% by mass or more and 69% by mass or less, preferably 0.1% by mass or more and 50% by mass or less. By including the water-soluble powder raw material in the above range, a good melting in the mouth can be achieved when the spice paste seasoning composition of the present invention is put in the mouth. For example, when the powder raw material is salt, it can be contained in an amount of 0.1% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 10% by mass or less, and when it is a water-soluble dextrin, 1% by mass. It can be contained in an amount appropriately selected from the range of% or more and 50% by mass or less, more preferably 5% by mass or more and 30% by mass or less, and in the case of sodium glutamate, 0.1% by mass or more and 10% by mass or less. More preferably, it can be contained in an amount of 1% by mass or more and 5% by mass or less.

In the present invention, the "oil-based thickener" means a substance capable of thickening, solidifying, and / or sol-gelling the fat and oil by adding and dissolving the fat and oil. As such an oil-based thickener, a polyglycerin fatty acid ester containing a fatty acid and polyglycerin as constituent components can be preferably used.

The fatty acids constituting the polyglycerin fatty acid ester (hereinafter referred to as "constituting fatty acids") have a high viscosity when a linear fatty acid having 16 to 18 carbon atoms is contained as a molecular number of 45% or more among all the constituent fatty acids. Can be obtained. This ratio indicates the ratio of the number of moles of linear fatty acid having 16 to 18 carbon atoms to the number of moles of all constituent fatty acids.

The constituent fatty acid preferably contains any one of a linear fatty acid having 8 to 14 carbon atoms, a branched fatty acid having 18 to 22 carbon atoms, and an unsaturated fatty acid having 18 to 22 carbon atoms.

As constituent fatty acids, (a) at least one type of linear saturated fatty acid having 16 to 22 carbon atoms, (b) linear saturated fatty acid having 8 to 14 carbon atoms, branched fatty acid having 18 to 22 carbon atoms, and 18 to 18 carbon atoms. At least one selected from the group consisting of 22 unsaturated fatty acids can be mentioned. When the ratio of the fatty acid (a) and the fatty acid (b) in the constituent fatty acids is 0.91: 0.09 to 0.99: 0.01 in terms of molar ratio, the viscosity is high with a low addition amount and the viscosity is high for a long period of time. Separation of fats and oils can be suppressed.

Examples of the fatty acid (a) include, but are not limited to, palmitic acid, stearic acid, arachidic acid, behenic acid and the like. Examples of the fatty acid (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, isostearic acid and the like.

As for the polyglycerin constituting the polyglycerin fatty acid ester, it is preferable to use one having an average degree of polymerization of 10 or more based on the hydroxyl value. When polyglycerin having an average degree of polymerization of less than 10 is used, sufficient viscosity cannot be obtained, and separation of fats and oils may not be suppressed for a long period of time. More preferably, the average degree of polymerization of polyglycerin is 20 or more, more preferably 30 or more, still more preferably 40 or more, and the higher the average degree of polymerization, the higher the viscosity and the solidification is achieved with a low addition amount. can do.

The average degree of polymerization of polyglycerin based on the hydroxyl value is determined by the terminal group analysis method according to a conventionally known method (Japanese Patent Laid-Open No. 2018-42550), and the hydroxyl value is the standard established by the Japan Oil Chemists'Association, edited by the Japan Oil Chemists' Society. It can be calculated according to the "Fat and oil analysis test method (I) 1996 version".

The esterification rate of the polyglycerin fatty acid ester is preferably 70% or more. If the esterification rate is less than 70%, sufficient viscosity may not be obtained and separation of fats and oils may not be suppressed for a long period of time. More preferably, the esterification rate of the polyglycerin fatty acid ester is 80% or more, further preferably 90% or more, and the higher the esterification rate, the higher the viscosity, and solidification can be achieved with a low addition amount. it can.

The esterification rate can be calculated according to a conventionally known method (Japanese Unexamined Patent Publication No. 2018-42550).

In the present invention, a polyglycerin fatty acid ester produced according to a conventional method can be used. More specifically, each of the above components is charged with a composition satisfying the above conditions, and a catalyst such as sodium hydroxide is used. In addition, those produced by subjecting to an esterification reaction under normal pressure or reduced pressure can be used. Further, in the present invention, a commercially available product may be used as the polyglycerin fatty acid ester, for example, TAISET AD (Taiyo Kagaku Co., Ltd.), TAISET50 (Taiyo Kagaku Co., Ltd.), Ryoto Polyglyceride B-100D (Mitsubishi Chemical Foods Co., Ltd.). Co., Ltd.) and the like can be preferably used.

The spice paste seasoning composition of the present invention may contain an oil-based thickener in an arbitrary amount of 0% by mass or more, and the amount thereof is desired so that the viscosity of the produced spice paste seasoning composition is as follows. It can be adjusted as appropriate within the range of values.

When the spice paste seasoning composition of the present invention contains an oil-based thickener, the amount thereof is, for example, 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and further. It is preferably 2% by mass or more, and the upper limit is not particularly limited, but may be, for example, 10% by mass or less, 7% by mass or less, 5% by mass or less, or 3% by mass or less. For example, the spice paste seasoning composition of the present invention contains an oil-based thickener in an amount of 0.1% by mass to 10% by mass, more preferably 0.5% by mass to 5% by mass, and more preferably 1 to 3% by mass. It can be included in an amount appropriately selected from the range of%. If the amount of the oil-based thickener is less than 0.1% by weight, the viscosity of the fat and oil may not be sufficient, while if it is more than 10% by mass, the viscosity of the fat and oil may be too high, and as a result, the viscosity of the fat and oil may be too high. When the separation stability of the spice paste seasoning composition of the present invention is lowered to cause oil floating or the like, when the texture such as smoothness or melting in the mouth is deteriorated, or when the container is filled in a flexible container, the container is used. It may be difficult to squeeze out.

The solid fat content (SFC) of the crude fat content in the spice paste seasoning composition of the present invention at 25 ° C. is more than 0.5%, preferably 0.6% or more, more preferably 0.8%. As described above, the upper limit thereof is not particularly limited, but may be, for example, 20% or less, 15% or less, or 10% or less. The crude fat content of the SFC contained in the spice paste seasoning composition of the present invention is, for example, 0.6% to 20%, preferably 0.8% to 20%, and more preferably 1% to 10%. When the SFC is 0.5% or less, the spices blended when the stability of the spice paste seasoning composition of the present invention is lowered and oil floating or the like occurs, or during production, transportation, or storage. And may cause precipitation or non-uniform dispersion of the ingredients described in detail below. On the other hand, when the SFC exceeds 20%, the spice paste seasoning composition of the present invention has a deteriorated texture such as smoothness and melting in the mouth, or when it is filled in a flexible container, the container is concerned. It may be difficult to squeeze out from. The "crude fat content" is not limited to those derived from fats and oils used in the present invention, but also spice paste seasonings such as those derived from spices and ingredients, those derived from additives, and those derived from other ingredients. It indicates the crude fat content contained in the entire composition.

Here, the solid fat content (SFC) of the crude fat content contained in the spice paste seasoning composition at 25 ° C. is obtained by extracting the crude fat content contained in the spice paste seasoning composition by a socksley extraction method and using Japanese oil. It can be measured according to the NMR method (provisional 3-1983 provisional solid fat content) described in the standard fat analysis test method (II) established by the Chemical Society.

The NMR method (provisional 3-1983 provisional solid fat content) described in the standard fat analysis test method (II) established by the Japan Oil Chemists' Society is specifically that the sample is heated in a constant temperature bath at 90 ° C. to be uniform. Then, fill a test tube (2 mL) with a rubber stopper. After holding the sample packed in the sample tube and the control sample (Japanese olive oil) at 60 ± 0.2 ° C. for 30 minutes, the NMR signal of each sample is read. These samples are then held at 0 ± 2 ° C. for 30 minutes and then at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to read each signal. SFC at T ° C. is calculated by the following formula.
SFC (%) = 100-A / B x C / D x 100
In the formula, A is the reading of the NMR signal of the control sample at 60 ° C., B is the reading of the NMR signal of the measurement sample at 60 ° C., C is the reading of the NMR signal of the measurement sample at T ° C., and D is the reading of the NMR signal of the measurement sample at T ° C. It is a reading of the NMR signal of the control sample at T ° C.

The viscosity of the spice paste seasoning composition of the present invention has a value of 2000 mPa · s or more, preferably 4000 mPa · s or more, more preferably 6000 mPa · s or more, still more preferably 6000 mPa · s or more at 25 ° C. and a shear rate of 1 (1 / s). It is 8000 mPa · s or more, and the upper limit thereof is not particularly limited, but can be, for example, 1000 Pa · s or less, 980 Pa · s or less, 970 Pa · s or less, or 960 Pa · s or less. The viscosity of the spice paste seasoning composition of the present invention under the above conditions is, for example, preferably 2000 mPa · s to 1000 Pa · s, more preferably 1 Pa · s to 500 Pa · s, and 10 Pa · s to 100 Pa · s. -S is more preferable. By imparting a certain viscosity to the fat and oil, it is possible to enhance the aftertaste of the scent of the blended spices and the ingredients described in detail below, maintain a good texture, and the blended spices and ingredients. It is possible to provide a spice paste seasoning composition in which the material is less likely to cause precipitation or non-uniform dispersion during production, transportation, or storage, has good dispersibility, and has high separation stability. On the other hand, when the viscosity is less than 2000 mPa · s, the separation stability of the spice paste seasoning composition is poor, and oil floating or the like may occur.

For the viscosity, a sample from which particles of 1 mm or more were removed was subjected to a rotary viscoelasticity measuring device (for example, RheoStress 6000 manufactured by HAAKE), a parallel plate having a diameter of 35 mm, a shear rate of 0.1 s- ¹ to 31 s at 25 ° C. It can be measured by measuring from the low shear rate side up to ^-1.

The viscosity of the spice paste seasoning composition of the present invention may be adjusted by blending one or more (two or more) selected from fats and oils, particularly solid fats and oils, shortenings, extremely hardened fats and oils, and oil-based thickeners. ..

To the spice paste seasoning composition of the present invention, water can be added in an amount of 0% by mass or more and less than 10% by mass as long as the desired properties of the spice paste seasoning composition of the present invention are not impaired. ..

For example, in the present invention, water can be contained in an amount of 0% by mass or more and less than 10% by mass. When water is contained in an amount of 10% by mass or more, the desired viscosity of the produced spice paste seasoning composition may not be obtained, resulting in a decrease in texture such as smoothness and melting in the mouth and flavor. It may cause a decrease, the separation of fats and oils may not be suppressed, the separation stability of the composition may decrease, and the storage stability may further decrease. For example, in the present invention, water is used in an amount of 0% by mass or more and less than 10% by mass, that is, 0% by mass or more and 8% by mass or less, 0% by mass or more and 5% by mass or less, 0% by mass or more and 3% by mass or less, 0% by mass or more. It may be added in an amount of 2% by mass or less, 0% by mass or more and 1% by mass or less, or 0% by mass or more and 0.5% by mass or less. These waters include not only the water directly added in the production of the spice paste seasoning composition, but also the water mixed in the raw materials in the process of preparing one or more raw materials for producing the spice paste seasoning composition. Causes are included.

The spice paste seasoning composition of the present invention can further include an ingredient capable of imparting a texture to the composition when the composition is eaten as it is without heating.

In the present invention, the "ingredient" is blended with the spice paste seasoning composition of the present invention, and when the composition is eaten as it is without heating, it is "crispy", "crispy", "crispy", "crispy", " It means ingredients and spices that can give a texture such as "crunchy", "crunchy", "polypoly", or "jarigari" (not limited to these), and in particular, it has a chewy texture reminiscent of brittle fracture. / Ingredients and spices with a texture are preferable. As an ingredient that can be used in the present invention, a load having a deformation rate of 50% or less when the load differential value in the breaking strength analysis before being blended in the composition of the present invention is determined by the following measuring method. The minimum value of the differentiated value is less than -2N /%, preferably less than -5N /%, more preferably less than -10N /%, and the maximum value obtained by differentiating the load within 2% from the deformation rate is Ingredients having a value of 0 N /% or more can be mentioned. Here, as a measurement method, first, a plunger having a diameter of 3 mm is used in a creep meter, and a rupture strength analysis is performed at a storage pitch of 0.01 seconds and a measurement speed of 0.1 mm / sec. When the deformation rate of an arbitrary measurement point is x%, the stress is yN, the deformation rate of the next measurement point is X%, and the stress is YN, (Y-y) / (X-x) (difference in load between consecutive measurement points) (N) divided by the difference in deformation rate (%)) is calculated as the differentiated value (N /%). As the creep meter, any creep meter can be used as long as the above measurement method can be carried out, and for example, RE2-3305B manufactured by Sanyo Electric Railway Co., Ltd., which is also used in the following examples, can be preferably used ( Not limited to this). If the load derivative value in the breaking strength analysis of the ingredient to be used is not included in the above range, a good texture of the ingredient may not be obtained when the spice paste seasoning composition of the present invention is eaten. .. Furthermore, if a good texture of the ingredients cannot be obtained, the texture of the spice paste seasoning composition and the complexity of the flavor of the ingredients cannot be obtained, and the stickiness of the fats and oils is strongly felt. It is not possible to obtain an appropriate flavor that can be eaten by heating. Ingredients that can be used in the present invention include, for example, poppy seeds, sesame seeds, onion chips, garlic chips, puffs, granola, okaki, fried balls, sardines, bread flour, croutons, cumin, grain mustard, pepper, and shellfish (shrimp). , Crabs, etc.), edible insects, dried vegetables, dried meat, dried seafood, dried fruits, corn glitz and other foodstuffs and spices, but are not limited to these. The ingredient can be used in any size as long as it has the load derivative value in the above-mentioned breaking strength analysis, and can be used as it is or in the form of a pulverized product depending on the size of the ingredient used. For example, in the present invention, the ingredients may have a particle size in the range of about 0.5 to 20 mm, preferably about 1 to 10 mm. If the size of the ingredient is smaller than 0.5 mm, a good texture of the ingredient may not be obtained, and if it is larger than 20 mm, the smoothness of the composition of the present invention may not be obtained. ..

The spice paste seasoning composition of the present invention may contain an arbitrary amount of ingredients, and the amount can be appropriately set according to the ingredients to be used. For example, the spice paste seasoning composition of the present invention contains the ingredients in an amount of 1% by mass or more, 2% by mass or more, or 3% by mass or more, and the upper limit thereof is not particularly limited. For example, it can be 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 35% by mass or less. The spice paste seasoning composition of the present invention contains ingredients, for example, 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, and more preferably 3% by mass or more and 50% by mass or less (for example). It can be included in an amount appropriately selected from the range of 3% by mass or more and 40% by mass or less, 3% by mass or more and 35% by mass or less, etc.). If the content of the ingredient is less than 1% by mass, a good texture of the ingredient may not be obtained, and if it is more than 70% by mass, the smoothness of the composition of the present invention may not be obtained. is there.

In addition to the above-mentioned components, the spice paste seasoning composition of the present invention further contains excipients, lubricants, binders, disintegrants, etc., which are usually used in the production of foods and drinks. Additives can be included.

Excipients include, for example, lactose, sucrose, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropyl cellulose, sodium carboxymethyl cellulose, gum arabic, pullulan. , Light anhydrous silicate, synthetic aluminum silicate, magnesium aluminometasilicate and the like.

Examples of the lubricant include sugar esters such as sucrose fatty acid esters, waxes such as calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, and beeswax, talc, silicic acid, and silicon.

Examples of the binder include pregelatinized starch, sucrose, gelatin, gum arabic, methyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, crystalline cellulose, sucrose, D-mannitol, trehalose, dextrin, pullulan, hydroxypropyl cellulose, and hydroxypropyl methyl cellulose. , Polyvinylpyrrolidone and the like.

Examples of the disintegrant include lactose, sucrose, starch, carboxymethyl cellulose, carboxymethyl cellulose calcium, croscarmellose sodium, carboxymethyl starch sodium, light anhydrous silicic acid, and low-degree-of-substitution hydroxypropyl cellulose.

Further, in the spicy starch seasoning composition of the present invention, if necessary, amino acids (for example, glutamine, cysteine, lecithin, arginine, etc.) and polyhydric alcohols (for example, ethylene), which are usually used in the production of foods and drinks, are further added. Glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohol, etc.), natural polymers (eg, lecithin, starch, dextrin, etc.), vitamins (eg, vitamin C, vitamin B group, etc.), minerals (eg, calcium, magnesium, zinc, etc.) Iron, etc.), dietary fiber (eg, mannan, pectin, hemicellulose, etc.), surfactant (eg, sorbitan fatty acid ester, etc.), diluent, stabilizer, isotonic agent, pH adjuster, buffer, wetting agent, dissolution Auxiliary agents, suspending agents, coloring agents, flavoring agents, flavoring agents, fragrances, antioxidants, sweeteners, taste components, acidulants and the like can be appropriately included.

In one aspect, the present invention is a spice of 1% by mass or more and 70% by mass or less, and a fat or oil of 30% by mass or more and 99% by mass or less, and the solid fat or oil contained in the fat or oil is more than 0% by mass and less than 50% by mass. Oil and fat and water of 0% by mass or more and less than 10% by mass are heated and mixed at a temperature of 60 ° C. or higher, and the SFC of the crude fat content of the spice paste seasoning composition produced is 0. Provided is a method for producing a spice paste seasoning composition, which comprises adjusting the amount to more than 5%. In the present invention, "a spice of 1% by mass or more and 70% by mass or less, and a fat or oil of 30% by mass or more and 99% by mass or less, and the solid fat or oil contained in the fat or oil is more than 0% by mass and less than 50% by mass". And, "heating and mixing 0% by mass or more and less than 10% by mass of water at a temperature of 60 ° C. or higher" and "the SFC of the crude fat content of the spicy paste seasoning composition produced is 25 ° C. "Adjusting to more than 0.5%" may be described in this order, but this does not mean that these steps are performed in this order. In addition, regarding "adjusting the SFC of the crude fat content of the produced spice paste seasoning composition to exceed 0.5% at 25 ° C.", this adjustment is made for the produced spice paste seasoning composition. Once the amount of fats and oils, etc. that set the solid fat content (SFC) of the crude fat content to a predetermined value is determined, it is not necessary to carry out each time when the production method of the present invention is carried out, and the SFC is achieved. Spices and fats and oils, and optionally water and other ingredients, may be mixed in the determined formulation possible.

Further, in one embodiment, the spice paste seasoning composition of the present invention is 1% by mass or more and 70% by mass or less of spices, and 30% by mass or more and 99% by mass or less of fats and oils, and the solid fats and oils contained in the fats and oils are 0% by mass. Mixing fats and oils of more than% by mass and less than 50% by mass, water of 0% by mass or more and less than 10% by mass, and water-soluble powder raw materials of 0.1% by mass or more and 69% by mass or less, SFC of crude fat content It can be produced by a method including exceeding 0.5% at 25 ° C. and having a viscosity at 25 ° C. and a shear rate of 1 (1 / s) of 2000 mPa · s to 1000 Pa · s. In the present specification, "1% by mass or more and 70% by mass or less of spices, 30% by mass or more and 99% by mass or less of fats and oils, and the solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass. Mixing certain fats and oils, water of 0% by mass or more and less than 10% by mass, and water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less ", and" crude fat content of spice paste seasoning composition "SFC greater than 0.5% at 25 ° C." may be described in this order, but this does not mean that these steps are performed in this order. Further, regarding "the SFC of the crude fat content exceeds 0.5% at 25 ° C., and the viscosity at 25 ° C. and a shear rate of 1 (1 / s) is 2000 mPa · s to 1000 Pa · s", this adjustment is made. The amount of oils and fats that make the solid fat content (SFC) of the crude fat content of the produced spicy paste seasoning composition a predetermined value, and the viscosity of the produced spicy paste seasoning composition to a predetermined value. Once the amount of fats and oils, oil-based thickener, etc. to be used is determined, it is not necessary to carry out each time when the production method of the present invention is carried out, and the spices have a determined composition capable of achieving the SFC and viscosity. , Oils and fats, and water-soluble powder raw materials, and if necessary, water and other components described above may be mixed.

The spice paste seasoning composition of the present invention contains spices, oils and fats, and, if necessary, a water-soluble powder raw material, an oil-based thickener, water, and the above other components in the above amounts, respectively. It can be produced by mixing under heating conditions and then cooling at room temperature or in a refrigerator. All the components may be added together and mixed, or the components may be added separately or sequentially in any combination (in any order) and mixed. The components can be mixed at one or more before, during, and after heating. The heating temperature is 60 ° C. or higher, for example, 60 ° C. or higher, 65 ° C. or higher, 70 ° C. or higher, 75 ° C. or higher, 80 ° C. or higher, 85 ° C. or higher, 90 ° C. or higher, 95 ° C. or higher, 100 ° C. or higher. Heat to a temperature of 105 ° C. or higher, 110 ° C. or higher, 115 ° C. or higher, or 120 ° C. or higher. "Temperature" means the temperature of the composition itself. The upper limit of the heating temperature is not particularly limited, but can be 160 ° C. or lower, preferably 140 ° C. or lower. By heating to a temperature of 60 ° C. or higher, a good flavor of the spice can be imparted to the produced spice paste seasoning composition, more preferably to a temperature of 90 ° C. or higher, still more preferably 100 ° C. or higher. By heating to the temperature reached, caramelization, Maillard reaction, etc. occur, the cooking feeling is increased, the flavor can be increased, and a better flavor of spices can be imparted. Depending on the heating below 60 ° C. or above 160 ° C., the spice flavor may not be sufficiently felt, or the heating may cause charring and a bitter taste or the like. However, when shortening is used, for example, the shortening is heated, the composition is cooled to room temperature (5 ° C. to 35 ° C.), and then added and mixed. When shortening is heated to a temperature exceeding room temperature, the crystals of fats and oils may dissolve, and when it is cooled again, coarse crystals different from those before heating may be produced. May reduce the texture of the paste to something that is not smooth.

After reaching a predetermined temperature, heating can be maintained at that temperature for 0 to 15 minutes, preferably 0 to 10 minutes, and more preferably 0 to 5 minutes. After the heating is complete, the composition is cooled at room temperature or in a refrigerator.

The spice paste seasoning composition of the present invention can be provided in a container-filled form. The form of the container is not particularly limited, but may be a pouch, a can, a bottle, a tube, a bottle, or the like. The size of the container is not particularly limited, but for example, 10 to 500 mL (typically 10 mL, 15 mL, 20 mL, 30 mL, 40 mL, 50 mL, 95 mL, 100 mL, 150 mL, 200 mL, 250 mL, 300 mL, 350 mL, 400 mL, 450 mL or It can be as large as 500 mL). The container is preferably a flexible container. The "flexible container" means a container that can be deformed by applying a force and can return to its original shape when the force is released, and is specifically deformable and has a shape-retaining property. Examples include flexible containers such as tubes and plastic bottles. By filling the flexible container with the spice paste seasoning composition, the spice paste seasoning composition can be squeezed out by pressing the container with a finger, which is convenient. The filling of the container may be performed before the step of cooling the composition at room temperature or in a refrigerator, or may be performed after the step.

Hereinafter, the present invention will be described in more detail by way of examples.

[Experiment 1]
1-1. Preparation of Spice Paste Seasoning Composition According to the composition shown in Table 1 below, each component was mixed, heated and mixed to a temperature of 80 ° C., and then cooled and mixed to 5 ° C. to produce each spice paste seasoning composition. As the oil-based thickener, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used. Viscosity indicates a value measured at a shear rate of 1 (1 / s) at 25 ° C. The obtained composition was used in the following experiments. The amount of each component in the table is shown by mass ratio, and the results of each experiment are also shown.

1-2. Evaluation of Separation Stability 40 g of each of the spice paste seasoning compositions of Examples and Comparative Examples was filled in a 50 mL falcon tube, the surface was flattened, and the mixture was stored at 40 ° C. for 2 weeks. Then, for each composition, the amount of the separated liquid fats and oils on the surface layer was observed, and when the width was less than 25 mm, it was evaluated as "◯", and when the width was 25 mm or more, it was evaluated as "x".

1-3. Evaluation of melting in the mouth Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition was melted in the mouth ◎ (very good in the mouth), ○ (good in the mouth), △ (It cannot be said that the mouthfeel is good) × (The mouthfeel is not good and it is not suitable for the product).

1-4. Evaluation of spice feeling Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition had a spice flavor of ◎ (strong spice feeling), ○ (has a spice feeling), △ (Spicy but not enough), × (weak spice).

1-5. Results When the spice paste seasoning composition does not contain solid fats and oils and the SFC of the crude fat content at 25 ° C. is 0.5% (Comparative Example 1), separation of liquid fats and oils is observed on the surface layer after storage. , It was confirmed that the separation stability was poor.
On the other hand, in the spice paste seasoning composition containing solid fats and oils and having an SFC of more than 0.5% (Examples 1 to 11), separation of liquid fats and oils is not observed after storage, and the spice paste seasoning composition has high separation stability. It was confirmed that. This result indicates that the crude fat content SFC affects the separation stability of the spice paste seasoning composition.

1-6. Evaluation of the effect of the water-soluble powder raw material According to the composition in the table below, each component was mixed, heated and mixed to a temperature of 80 ° C., and then cooled and mixed with ice water to 5 ° C. to produce each spice paste seasoning composition. .. In Table 2, a polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener. The amount of each component in the table is shown by mass ratio.
Each of the obtained spice paste seasoning compositions was evaluated for melting in the mouth in the same manner as described above. The results of each experiment are also shown in the table below.

1-7. Results It was confirmed that by adding the water-soluble powder raw material to the spice paste seasoning composition, a good melting in the mouth without feeling oily was obtained.
In addition, regarding the effect of melting in the mouth, no significant difference was observed between salt, monosodium glutamate, and glucose, but a particularly good spice feeling was obtained when salt was added.
These effects were confirmed with or without the use of oil-based thickeners.

From the above results, spices of 1% by mass or more and 70% by mass or less, fats and oils of 30% by mass or more and 99% by mass or less, and solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass, 0 Spice paste seasoning containing water of 0.1% by mass or more and less than 10% by mass and water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less, and SFC of crude fat content exceeds 0.5% at 25 ° C. It was clarified that the material composition had high separation stability and had a good melting in the mouth and a spicy feeling.

[Experiment 2]
2-1. Preparation of spice paste seasoning composition According to the composition of Table 4-1 and Table 4-2 below, each component other than the special salt and monosodium glutamate is mixed, heated to 80 ° C, and then heated to 55 ° C with ice water. Cooled and mixed. Next, a special salt and monosodium glutamate were added and mixed, and then cooled and mixed with ice water to 5 ° C. to produce each spice paste seasoning composition. In Example 52, components other than shortening, special salt, and monosodium glutamate were mixed, heated and mixed to a temperature of 80 ° C., cooled to room temperature, shortened and mixed, and then mixed with the special salt. Monosodium glutamate was mixed in the same manner as above. As the oil-based thickener, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used. Viscosity indicates a value measured at a shear rate of 1 (1 / s) at 25 ° C. The obtained composition was used in the following experiments. For pepper and sesame, a creep meter (RE2-3305B manufactured by Yamaden Co., Ltd.) was used to analyze the breaking strength at a storage pitch of 0.01 seconds and a measurement speed of 0.1 mm / sec using a plunger with a diameter of 3 mm. .. When the deformation rate of an arbitrary measurement point is x%, the stress is yN, the deformation rate of the next measurement point is X%, and the stress is YN, (Y-y) / (X-x) (difference in load between consecutive measurement points) (N) divided by the difference in deformation rate (%)) was calculated as a differentiated value (N /%). The minimum value obtained by differentiating the load at a deformation rate of 50% or less and the maximum value obtained by differentiating the load within 2% from the deformation rate were as follows: pepper (-106.6 N /). % And 1.3N /%), sesame (-5.16N /% and 0N /%). Moreover, when each bulk specific gravity was measured, pepper was 56 g / 100 mL, poppy seed was 60 g / 100 mL, sesame was 51 g / 100 mL, and special salt was 10.6 g / 100 mL. The amount of each component in the table is shown by mass ratio.

2-2. Evaluation of Separation Stability 40 g of each of the spice paste seasoning compositions of Examples and Comparative Examples was filled in a 50 mL falcon tube, the surface was flattened, and the mixture was stored at 40 ° C. for 2 weeks. Then, for each composition, the amount of the separated liquid fats and oils on the surface layer was observed, and when the width was less than 25 mm, it was evaluated as "◯", and when the width was 25 mm or more, it was evaluated as "x".

2-3. Evaluation of Production Suitability 40 g of each of the spice paste seasoning compositions of Examples and Comparative Examples was filled in a 50 mL falcon tube and stored at 25 ° C. for 12 hours. After that, observe the degree of dispersion of the ingredients for each composition, observe the amount of liquid fats and oils separated on the surface layer, "○" when the width is less than 40 mm, and "×" when the width is 40 mm or more. I evaluated it.

2-4. Evaluation of spice feeling Four specialized panelists ate the spice paste seasoning compositions of Examples and Comparative Examples, and evaluated the flavor of the ingredients for each composition as ○ (strong spice feeling) × (weak spice feeling). did.

2-5. Evaluation of texture of ingredients (sensory evaluation of crispness)
Four specialized panelists ate the spice paste seasoning compositions of Examples and Comparative Examples, respectively, and the texture of the ingredients was evaluated as ○ (strong crunchy) and × (weak crunchy) for each composition.

2-6. Evaluation of mouthfeel Four specialized panelists made spice paste seasoning compositions of Examples and Comparative Examples, and each composition was given a mouthfeel ◎ (very good mouthfeel), ○ (good mouthfeel), △ (It cannot be said that the mouthfeel is good) × (The mouthfeel is not good and it is not suitable for the product).

2-7. Evaluation of richness Four specialized panelists made the spice paste seasoning compositions of the examples and comparative examples, and each composition was marked with ○ (richness), △ (it cannot be said that there is no richness) × (richness). It is not suitable for the product).

2-8. Results Each evaluation result of the spice paste seasoning composition of Examples and Comparative Examples is shown in Tables 5-1 and 5-2 below.

When the SFC of the crude fat content of the spice paste seasoning composition at 25 ° C. is 0.5% and the viscosity at 25 ° C. and a shear rate of 1 (1 / s) is 1776 mPa · s (Comparative Example 4). After storage, separation of liquid fats and oils was observed on the surface layer, and it was confirmed that the separation stability was poor.

When the SFC of the crude fat content at 25 ° C. of the spice paste seasoning composition is 0% and the viscosity at 25 ° C. and a shear rate of 1 (1 / s) cannot be measured due to the precipitation of the compounding components (Comparative Example). 5) It was confirmed that the separation of liquid fats and oils was observed on the surface layer and the separation stability was poor, and that the ingredients were precipitated and unevenly dispersed immediately after production, and the production suitability was poor. In addition, the aroma and taste did not last long, and the richness was not felt.

When 10% by mass of water was contained (Comparative Examples 6 and 7), it was confirmed that the texture of the ingredients was poor.

When a relatively large amount of extremely hardened fat and oil was contained (20.59% by mass and 20.83% by mass in the fat and oil) (Comparative Examples 8 and 9), it was confirmed that the mouthfeel was poor.

On the other hand, in a spice paste seasoning composition containing 19% by mass or less of extremely hardened fat and oil, containing no water, having an SFC of more than 0.5%, and having a viscosity of 2000 mPa · s or more. (Examples 36 to 47), separation of liquid fats and oils was not observed after various storages, high separation stability, precipitation of ingredients and non-uniform dispersion were not observed, and it was confirmed that the product had good manufacturing suitability. It was. In addition, all the compositions had a good texture, aroma and taste persistence of the ingredients, and a richness was felt.

From the above results, the minimum value obtained by differentiating the load at a deformation rate of 50% or less using a creep meter under the above-mentioned predetermined conditions is less than -2N /%, and within 2% of the deformation rate. 1% by mass or more of the ingredients having the maximum value obtained by differentiating the load is 0 N /% or more; 30% by mass or more of the fat and oil, and the solid fat and oil contained in the fat and oil is 0% by mass or more, and / Alternatively, the extremely hardened fat and oil contained in the fat and oil contains 0% by mass or more and 19% by mass or less of fat and oil; and 0% by mass or more and less than 10% by mass of water, and the crude fat content SFC is 0.5 at 25 ° C. The spicy paste seasoning composition having a viscosity of more than% and a viscosity of 2000 mPa · s or more at 25 ° C. and a shear rate of 1 (1 / s) is good as a blended ingredient when eaten as it is without heating. You can feel the texture (for example, crunchy feeling), and the blended ingredients are less likely to cause precipitation or non-uniform dispersion during production, transportation, or storage, and have good dispersibility. It was revealed that it has high separation stability.

[Experiment 3]
3-1. Preparation of Spice Paste Seasoning Composition According to the composition shown in Table 6 below, each component was mixed, heated and mixed to a temperature of 80 ° C., and then cooled and mixed to 5 ° C. to produce each spice paste seasoning composition. As the oil-based thickener, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used. Viscosity indicates a value measured at a shear rate of 1 (1 / s) at 25 ° C. The obtained composition was used in the following experiments. The amount of each component in the table is shown by mass ratio, and the results of each experiment are also shown.

3-2. Evaluation of Separation Stability 40 g of each of the spice paste seasoning compositions of Examples and Comparative Examples was filled in a 50 mL falcon tube, the surface was flattened, and the mixture was stored at 40 ° C. for 2 weeks. Then, for each composition, the amount of liquid fats and oils separated on the surface layer was observed, and when the width was less than 25 mm, it was evaluated as "◯", and when the width was 25 mm or more, it was evaluated as "x".

3-3. Evaluation of Squeezeability The spice paste seasoning compositions of Examples and Comparative Examples were each filled in a flexible tube container (95 mL, diameter 8 mm) and stored at 4 ° C. for one week. After that, a specialized panelist squeezes each composition from the tube with a finger, and the ease of squeezing out is ◎ (very easy to squeeze out), ○ (easy to squeeze out), △ (squeeze but force is required, or a little liquid leaks) , X (difficult to squeeze out or leak).

3-4. Evaluation of melting in the mouth Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition was melted in the mouth ◎ (very good in the mouth), ○ (good in the mouth), △ (It cannot be said that the mouthfeel is good) × (The mouthfeel is not good and it is not suitable for the product).

3-5. Evaluation of spice feeling Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition had a spice flavor of ◎ (strong spice feeling), ○ (has a spice feeling), △ (Spicy but not enough), × (weak spice).

3-6. Results In the spice paste seasoning composition of Comparative Example 10 which does not contain solid fats and oils and has a crude fat content of SFC (25 ° C.) of 0.5%, separation of liquid fats and oils was observed on the surface layer after storage, and separation was observed. It was confirmed that the stability was poor. Further, with respect to the composition of Comparative Example 10, it is not easy to squeeze (take out) from the filled flexible tube container, the smoothness is insufficient, and liquid leakage is observed due to the separation of the liquid fats and oils. Was done.
On the other hand, in the spice paste seasoning compositions of Examples 53 to 63 containing solid fats and oils and having a crude fat content of SFC (25 ° C.) exceeding 0.5%, separation of liquid fats and oils was observed on the surface layer after storage. However, it was confirmed that it had high separation stability. In addition, the compositions of Examples 53 to 63 were found to be sufficiently smooth to allow squeezing from the filled flexible tube container.

From the above results, it contains spices, fats and oils, and oil-based thickeners, contains water in an amount of 0% by mass or more and less than 10% by mass, and the solid fats and oils contained in the fats and oils are more than 0% by mass and less than 50% by mass. It was revealed that the spice paste seasoning composition having a crude fat content of SFC exceeding 0.5% at 25 ° C. had high separation stability and had a good melting and spicy feeling. .. It was also confirmed that the composition is easy to squeeze out with a finger when filled in a flexible container, and is easy to use and handle.

[Experiment 4]
4-1. Preparation of spice paste seasoning composition According to the composition of Tables 7-1 and 7-2 below, each component is mixed, heated and mixed to a temperature of 80 ° C., and then cooled and mixed to 5 ° C. to prepare each spice paste seasoning composition. Manufactured a thing. As the oil-based thickener, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used. Viscosity indicates a value measured at a shear rate of 1 (1 / s) at 25 ° C. The obtained composition was used in the following experiments. The amount of each component in the table is shown by mass ratio, and the results of each experiment are also shown.

4-2. Evaluation of Separation Stability 40 g of each of the spice paste seasoning compositions of Examples and Comparative Examples was filled in a 50 mL falcon tube, the surface was flattened, and the mixture was stored at 40 ° C. for 2 weeks. Then, for each composition, the amount of the separated liquid fats and oils on the surface layer was observed, and when the width was less than 25 mm, it was evaluated as "◯", and when the width was 25 mm or more, it was evaluated as "x".

4-3. Evaluation of melting in the mouth Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition was melted in the mouth ◎ (very good in the mouth), ○ (good in the mouth), △ (It cannot be said that the mouthfeel is good) × (The mouthfeel is not good and it is not suitable for the product).

4-4. Evaluation of spice feeling Four specialized panelists ate the spice paste seasoning compositions of the examples and comparative examples, and each composition had a spice flavor of ◎ (strong spice feeling), ○ (has a spice feeling), △ (Spicy but not enough), × (weak spice).

4-5. Results When the SFC of the crude fat content at 25 ° C. of the spice paste seasoning composition does not contain solid fats and oils is 0.5% (Comparative Example 11), separation of liquid fats and oils is observed on the surface layer after storage. , It was confirmed that the separation stability was poor.
On the other hand, in the spice paste seasoning composition containing solid fats and oils and having an SFC of more than 0.5% (Examples 64 to 77), separation of liquid fats and oils is not observed after storage, and the spice paste seasoning composition has high separation stability. It was confirmed that. This result indicates that the crude fat content SFC affects the separation stability of the spice paste seasoning composition.

4-6. Effect of heating temperature on spice feeling Mix each component according to the composition shown in Table 8 below, and heat and mix without heating or until the temperature reaches 60 ° C, 80 ° C, 100 ° C, 120 ° C, 140 ° C, or 160 ° C. Then, each spice paste seasoning composition was produced by cooling and mixing to 5 ° C. As the oil-based thickener, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used. The amount of each component in the table is shown by mass ratio.

Each of the four specialized panelists ate the spice paste seasoning composition, and for each composition, the flavor of each spice was ◎ (strong spice), ○ (spicy), △ (spicy). Is not enough), × (weak spice feeling).

The results are shown in Table 9 below. In the production of the spice paste seasoning composition, no good spice flavor was felt for any of the spices obtained without heating. On the other hand, the composition obtained by heating at a temperature of 60 ° C. to 80 ° C. had a good scent unlike the composition obtained without heating. Further, the composition obtained by heating at a temperature of 100 ° C. to 140 ° C. was cooked, the flavor was increased, and a particularly good aroma was felt.

In particular, when the spice is pepper, heating at a temperature of 60 ° C. reduces the dustiness of the pepper and gives a clear scent. By heating at a temperature of 100 ° C., the pepper is heated. The dustiness disappeared and the cooking aroma could be added. On the other hand, a burning odor was felt in the composition obtained by heating at a temperature of 160 ° C. When the spice is red pepper, heating at a temperature of 60 ° C. slightly weakens the green scent, and the sweet scent of red pepper can be imparted. By heating to a temperature exceeding 100 ° C., the spice is heavy and sweet. The roasted aroma could be added. Furthermore, when the spice is onion, the raw aroma can be weakened by heating at a temperature of 60 ° C, and a scent with a cooking feeling can be imparted by heating at a temperature of 80 ° C. It was possible to impart a fragrant roasted aroma by heating at a temperature of 100 ° C.

From the above results, in the production of a spice paste seasoning composition containing spices and fats and oils and having a crude fat content of 0.5% at 25 ° C., by heating and mixing at a temperature of 60 ° C. or higher. It was confirmed that a spice paste seasoning composition having high separation stability, good melting in the mouth, and good flavor and richness of spices can be obtained.

Claims (12)

1. 1% by mass or more and 70% by mass or less of spices, 30% by mass or more and 99% by mass or less of fats and oils, and the solid fats and oils contained in the fats and oils are 0% by mass or more and less than 50% by mass, 0% by mass or more and 10 It contains less than mass% water and a water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less, and the SFC of the crude fat content exceeds 0.5% at 25 ° C., 25 ° C. and a shear rate of 1 (1). A spice paste seasoning composition having a viscosity at / s) of 2000 mPa · s to 1000 Pa · s.
2. The composition according to claim 1, wherein the amount of the extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
3. The composition according to claim 1 or 2, further comprising an oil-based thickener.
4. The composition according to claim 3, wherein the oil-based thickener is a polyglycerin fatty acid ester.
5. Water-soluble powder One or more powders selected from the group consisting of salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. The composition according to any one of claims 1 to 4, which is a body raw material.
6. The composition according to any one of claims 1 to 5, wherein the spice is one or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper, and ginger.
7. 1% by mass or more and 70% by mass or less of spices, 30% by mass or more and 99% by mass or less of fats and oils, and the solid fats and oils contained in the fats and oils are 0% by mass or more and less than 50% by mass, 0% by mass or more and 10 Mixing less than mass% of water and water-soluble powder raw material of 0.1% by mass or more and 69% by mass or less, SFC of crude fat content of spice paste seasoning composition exceeds 0.5% at 25 ° C. Further, the viscosity at 25 ° C. and a shear rate of 1 (1 / s) shall be 2000 mPa · s to 1000 Pa · s.
   A method for producing a spice paste seasoning composition, which comprises.
8. The production method according to claim 7, wherein the amount of the extremely hardened fat and oil contained in the fat and oil is 0% by mass or more and 19% by mass or less.
9. The production method according to claim 7 or 8, further comprising mixing an oil-based thickener.
10. The production method according to any one of claims 7 to 9, wherein the oil-based thickener is a polyglycerin fatty acid ester.
11. Water-soluble powder One or more powders selected from the group consisting of salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. The production method according to any one of claims 7 to 10, which is a body raw material.
12. The production method according to any one of claims 7 to 11, wherein the spice is one or more spices selected from the group consisting of pepper, sesame, pepper, garlic, onion, Japanese pepper, Chinese pepper, and ginger.