JP2593353B2 - Manufacturing method of low viscosity sauce - Google Patents
Manufacturing method of low viscosity sauceInfo
- Publication number
- JP2593353B2 JP2593353B2 JP1183240A JP18324089A JP2593353B2 JP 2593353 B2 JP2593353 B2 JP 2593353B2 JP 1183240 A JP1183240 A JP 1183240A JP 18324089 A JP18324089 A JP 18324089A JP 2593353 B2 JP2593353 B2 JP 2593353B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- powder
- sauce
- viscosity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、ドレッシング、ラーメンスープ、中華スー
プ等に代表されるような低粘度のソースに香辛料粉末等
の香味粉末を添加した低粘度ソースの製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a low-viscosity sauce obtained by adding a flavor powder such as a spice powder to a low-viscosity sauce represented by dressing, ramen soup, Chinese soup and the like. Related to manufacturing method.
（従来技術） 液状食品において、該液状食品中の粒子の沈降を防止
する方法として、各種の増粘剤を使用することは以前よ
り知られている。例えば、味噌汁中の味噌粒子の沈降を
改善する方法として、ε−カラギーナン、グアガム、キ
サンタンガムおよびコーンスターチの中の少なくとも１
種を添加する方法がある（特開昭62−198365号）。(Prior Art) In liquid foods, it has been known for a long time to use various thickeners as a method for preventing sedimentation of particles in the liquid food. For example, as a method for improving sedimentation of miso particles in miso soup, at least one of ε-carrageenan, guar gum, xanthan gum and corn starch is used.
There is a method of adding a seed (JP-A-62-198365).
（発明が解決しようとする問題点） 液状食品中の粒子の沈降を防止する方法として、上記
公開公報のように各種の増粘剤を使用する場合、当該公
開公報にも記載されているように、粘度を著しく増大さ
せると、食味に悪影響を及ぼすことになる。一方、本発
明のように低粘度のソースに香辛料粉末等の香味粉末を
添加しようとすると、ある程度の粘度の増大が必要にな
る。こうした相反する要因を有効に利用することによっ
て、低粘度のソースに香辛料粉末等の香味粉末を添加し
ても、当該香味粉末の沈降を有効に防止できる方法につ
いて、鋭意研究を行った。(Problems to be Solved by the Invention) As a method for preventing the sedimentation of particles in a liquid food, when various thickeners are used as in the above-mentioned publications, as described in the publications, If the viscosity is significantly increased, the taste will be adversely affected. On the other hand, in order to add a flavor powder such as a spice powder to a low-viscosity sauce as in the present invention, it is necessary to increase the viscosity to some extent. By making effective use of these contradictory factors, even if a flavor powder such as a spice powder is added to a low-viscosity sauce, a method for effectively preventing sedimentation of the flavor powder has been intensively studied.
（問題を解決するための方法） 上記研究の結果、香味粉末等の不溶性粉末原料を予め
油脂、水、増粘剤と混合し、それをソースと混合するこ
とによって、本発明の目的を達成することができるとい
う知見を得た。(Method for solving the problem) As a result of the above research, the object of the present invention is achieved by previously mixing an insoluble powder raw material such as a flavor powder with fats and oils, water and a thickener and mixing it with a sauce. I got the knowledge that I can do it.
こうした知見を基に完成された本発明の要旨は、予め
油脂と水、増粘剤、不溶性粉末原料とを混合し、該混合
物を粘度の低いソースと混合することを特徴とする低粘
度ソースの製造法にある。The gist of the present invention, which has been completed based on such findings, is to previously mix fats and oils, water, a thickener, and an insoluble powder raw material, and to mix the mixture with a low-viscosity sauce. It is in the manufacturing method.
以下に、本発明について詳しく述べる。 Hereinafter, the present invention will be described in detail.
本発明にいう低粘度ソースとしては、ドレッシング、
ラーメンスープ、中華スープ等を例示することができる
が、更に具体的に述べると、その粘度が50cp以下のもの
において、本発明の効果がより顕著に現れる。尚、上記
粘度値はＢ型粘度計で測定した場合の数値である。The low-viscosity source referred to in the present invention includes dressing,
Ramen soup, Chinese soup and the like can be exemplified. More specifically, when the viscosity is 50 cp or less, the effect of the present invention appears more remarkably. In addition, the said viscosity value is a numerical value when measured with a B-type viscometer.
こうした低粘度のソースに各種の香味付けをするため
に、各種香辛料粉末や乾燥野菜粉末等の不溶性粉末原料
を添加するが、その添加にあたっては、予め該不溶性粉
末原料を油脂、水、増粘剤と混合することが重要であ
る。これにより、不溶性粉末原料は該混合物中に分散し
た状態で存在することになり、ソース底部に沈降すると
いうことがない。In order to add various flavors to such a low-viscosity sauce, insoluble powder materials such as various spice powders and dried vegetable powders are added. Before adding the insoluble powder materials, oil-fat, water, thickener It is important to mix with As a result, the insoluble powder material is present in a dispersed state in the mixture, and does not settle at the bottom of the sauce.
使用し得る油脂としては、特に限定されず、各種動・
植物性の油脂を使用することができる。更には、香味油
を使用してもよく、これによりソースの香味付けをより
効果的に実施することができる。また、増粘剤として
は、キサンタンガム、ローカストビーンガム、グアガム
等のガム類、コーンスターチ、馬鈴薯澱粉等の澱粉類な
どが例示できるが、本発明の効果をより顕著に発揮させ
るためにはキサンタンガム、馬鈴薯澱粉を使用する方が
好ましく、更には使用する量が少なくて済むという点か
らはキサンタンガムが最も好ましい。増粘剤の量として
は、使用する増粘剤の種類によって異なるが、予め混合
する水に対して0.5〜３重量％の範囲で適宜決定すれば
よい。例えば、キサンタンガムの場合は0.3〜0.6重量％
程度、馬鈴薯澱粉の場合は２〜３重量％程度である。The fats and oils that can be used are not particularly limited.
Vegetable oils and fats can be used. Furthermore, flavor oils may be used, which allows the sauce to be flavored more effectively. Examples of the thickener include xanthan gum, locust bean gum, gums such as guar gum, corn starch, starches such as potato starch, and the like. It is preferable to use starch, and xanthan gum is most preferable in that a smaller amount is required. The amount of the thickener varies depending on the type of the thickener used, but may be appropriately determined in advance in the range of 0.5 to 3% by weight based on the water to be mixed. For example, in the case of xanthan gum, 0.3 to 0.6% by weight
About 2 to 3% by weight in the case of potato starch.
次に、不溶性粉末原料を油脂、水、増粘剤と混合する
に当っては、これらを同時に添加混合してもよく、ある
いはまず水と増粘剤を混合し、それに不溶性粉末原料を
添加して均一に分散させた後油脂と混合する方法でもよ
い。しかし、増粘剤の均一な混合が容易にできるという
点からは、後者の方法を採用する方が好ましい。Next, when mixing the insoluble powder raw material with fats and oils, water, and a thickener, these may be added and mixed simultaneously, or first, water and a thickener are mixed, and the insoluble powder raw material is added thereto. After uniformly dispersing the mixture, the mixture may be mixed with the fat or oil. However, the latter method is preferred from the viewpoint that uniform mixing of the thickener can be easily performed.
このようにして得られた混合物をソースに添加混合す
る。The mixture thus obtained is added to the sauce and mixed.
以下に、本発明の効果を確認するための比較実験例を
示す。Hereinafter, comparative experimental examples for confirming the effects of the present invention will be described.
比較実験例 試料１ 予めキサンタンガムを水に溶解して0.5重量％の水溶
液とした後、この水溶液30重量部にコショー粉末１重量
部、油脂25重量部を添加混合する。その後、該混合物5.
6重量部と市販のラーメンスープ100重量部をよく混合し
た。Comparative Experimental Example Sample 1 After previously dissolving xanthan gum in water to form a 0.5% by weight aqueous solution, 30 parts by weight of this aqueous solution are mixed with 1 part by weight of Kosho powder and 25 parts by weight of fats and oils. Thereafter, the mixture 5.
6 parts by weight and 100 parts by weight of a commercially available ramen soup were mixed well.
試料２ 予めキサンタンガムを水に溶解して0.5重量％の水溶
液とした後、該水溶液３重量部、コショー粉末0.1重量
部、油脂2.5重量部を同時にラーメンスープ100重量部に
添加し、よく混合した。Sample 2 After previously dissolving xanthan gum in water to form a 0.5% by weight aqueous solution, 3 parts by weight of the aqueous solution, 0.1 part by weight of Kosho powder and 2.5 parts by weight of fats and oils were simultaneously added to 100 parts by weight of ramen soup and mixed well.
試料３ コショー粉末0.1重量部、油脂2.5重量部を同時にラー
メンスープ100重量部に添加し、よく混合した。Sample 3 0.1 parts by weight of Kosho powder and 2.5 parts by weight of fats and oils were simultaneously added to 100 parts by weight of ramen soup and mixed well.
それぞれの試料を静置し、コショー粉末の沈降状況に
ついて観察を行った。その結果、試料１についてはほと
んどコショー粉末の沈降は認められなかったのに対し、
試料2,3についてはそれぞれコショー粉末の沈降がみら
れた。試料３が殊に顕著であった。Each sample was allowed to stand, and the state of sedimentation of Kosho powder was observed. As a result, about Sample 1, almost no sedimentation of Kosho powder was observed,
Samples 2 and 3 showed sedimentation of Kosho powder. Sample 3 was particularly noticeable.
（実施例） 実施例１ 水300重量部、キサンタンガム1.5重量部を混合した
後、これに胡麻油250重量部、コショー粉末10重量部を
添加混合して、スパイス混合物を得た。これとは別に、
食塩５重量部、砂糖10重量部、調味料２重量部、ビーフ
エキス20重量部、醤油10重量部、水953重量部を混合し9
5℃になるまで加熱してスープを得た。次に、スパイス
混合物２重量部、スープ60重量部、牛肉20重量部、たけ
のこ５重量部、大豆もやし８重量部、白ねじ５重量部を
混合し、レトルトパウチに充填後、121℃で25分間レト
ルト殺菌処理してカルビクッパの具を得た。よって得ら
れたカルビクッパの具には、コショー粉末の沈降現象は
みられなかった。(Example) Example 1 After mixing 300 parts by weight of water and 1.5 parts by weight of xanthan gum, 250 parts by weight of sesame oil and 10 parts by weight of kosho powder were added and mixed to obtain a spice mixture. Aside from this,
5 parts by weight of salt, 10 parts by weight of sugar, 2 parts by weight of seasoning, 20 parts by weight of beef extract, 10 parts by weight of soy sauce, and 953 parts by weight of water
Heated to 5 ° C to obtain a soup. Next, 2 parts by weight of the spice mixture, 60 parts by weight of soup, 20 parts by weight of beef, 5 parts by weight of bamboo shoots, 8 parts by weight of soybean sprouts, and 5 parts by weight of white screw are mixed, and after filling in a retort pouch, the mixture is filled at 121 ° C for 25 minutes A retort sterilization treatment was performed to obtain a calvi bottle. Therefore, the sedimentation of the kosho powder was not observed in the obtained calvi clopper.
実施例２ 水300重量部、馬鈴薯澱粉８重量部を95℃になるまで
加熱混合した後、これに香味油150重量部、コショー粉
末２重量部、ローレル粉末２重量部を添加混合して、ス
パイス混合物を得た。これとは別に、食塩10重量部、砂
糖２重量部、調味料３重量部、ビーフエキス15重量部、
水700重量部を混合し95℃で加熱してスープを得た。次
に、スパイス混合物３重量部、スープ50重量部、ベーコ
ン５重量部、たまねぎ15重量部、キャベツ20重量部、セ
ロリ７重量部を混合し、レトルトパウチに充填後、121
℃で25分間レトルト殺菌処理して野菜スープを得た。よ
って得られた野菜スープには、コショー粉末及びローレ
ル粉末の沈降現象はみられなかった。Example 2 300 parts by weight of water and 8 parts by weight of potato starch were heated and mixed until the temperature reached 95 ° C., and then 150 parts by weight of flavor oil, 2 parts by weight of kosho powder and 2 parts by weight of laurel powder were added and mixed. A mixture was obtained. Separately, 10 parts by weight of salt, 2 parts by weight of sugar, 3 parts by weight of seasoning, 15 parts by weight of beef extract,
700 parts by weight of water were mixed and heated at 95 ° C. to obtain a soup. Next, 3 parts by weight of the spice mixture, 50 parts by weight of soup, 5 parts by weight of bacon, 15 parts by weight of onion, 20 parts by weight of cabbage, and 7 parts by weight of celery were mixed and filled in a retort pouch.
Vegetable soup was obtained by retort sterilization at 25 ° C for 25 minutes. Therefore, the sedimentation phenomenon of kosho powder and laurel powder was not observed in the obtained vegetable soup.
（効果） 本発明の方法によると、香辛料粉末等の香味粉末を低
粘度のソースに添加した場合でも、当該香味粉末がソー
スの底部に沈降するという現象を未然に防止することが
できる。こうした効果は、ソースの粘度が50cp以下の時
により顕著に現われる。また、増粘剤としてキサンタン
ガム又は馬鈴薯澱粉を使用する場合にも本発明の効果が
顕著になる。(Effect) According to the method of the present invention, even when a flavor powder such as a spice powder is added to a low-viscosity sauce, the phenomenon that the flavor powder settles at the bottom of the sauce can be prevented beforehand. These effects are more pronounced when the viscosity of the sauce is 50 cp or less. The effect of the present invention is also remarkable when xanthan gum or potato starch is used as a thickener.
Claims (3)
を混合し、該混合物を粘度の低いソースと混合すること
を特徴とする低粘度ソースの製造法。1. A method for producing a low-viscosity sauce, which comprises mixing oil and fat with water, a thickener, and an insoluble powder material in advance, and mixing the mixture with a low-viscosity sauce.
する請求項（１）の低粘度ソースの製造法。2. The method for producing a low-viscosity sauce according to claim 1, wherein the sauce has a viscosity of 50 cp or less.
あることを特徴とする請求項（１）の低粘度ソースの製
造法。3. The method according to claim 1, wherein the thickener is xanthan gum or potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183240A JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1183240A JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0347055A JPH0347055A (en) | 1991-02-28 |
| JP2593353B2 true JP2593353B2 (en) | 1997-03-26 |
Family
ID=16132229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1183240A Expired - Lifetime JP2593353B2 (en) | 1989-07-14 | 1989-07-14 | Manufacturing method of low viscosity sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2593353B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3347236B2 (en) * | 1995-03-30 | 2002-11-20 | 日清フーズ株式会社 | Method for producing low-viscosity pasta sauce |
| JP4925691B2 (en) * | 2006-03-06 | 2012-05-09 | 株式会社ミツカングループ本社 | Liquid seasoning with vegetable pieces, liquid penetration method for dried vegetable pieces |
| JP4789744B2 (en) * | 2006-08-11 | 2011-10-12 | 江崎グリコ株式会社 | Soup food with yuba noodles |
| JP4527188B1 (en) | 2009-09-24 | 2010-08-18 | 株式会社バンダイ | Vehicle toy |
| CN105707823A (en) * | 2016-02-01 | 2016-06-29 | 宁夏老何记食品有限公司 | Processing method of fragrant chili powder through stone roller |
| JP2021078380A (en) * | 2019-11-15 | 2021-05-27 | ハウス食品株式会社 | Production method of soup product in container, and soup product in container |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
| US20230085340A1 (en) * | 2021-09-15 | 2023-03-16 | General Mills, Inc. | Lower carbohydrate soup product and process for preparing a lower carbohydrate soup product |
-
1989
- 1989-07-14 JP JP1183240A patent/JP2593353B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0347055A (en) | 1991-02-28 |
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