JP4597271B1 - Method for producing non-aqueous pasty oil and fat food - Google Patents

Abstract

適度な、塩味と甘味をバランス良く呈することが可能な、生産性に優れた非水系ペースト状油脂食品の製造方法を提供する。
上昇融点４０〜６０℃の高融点油脂が９０％以上である品温０〜３５℃の油脂ベースと、平均粒径０．５ｍｍ以上の食塩および平均粒径０．２ｍｍ以下の砂糖とを混合する非水系ペースト状油脂食品の製造方法。
【選択図】なしProvided is a method for producing a non-aqueous pasty oily and fat food having excellent productivity and capable of presenting an appropriate balance between salty taste and sweetness.
An oil base having a product temperature of 0 to 35 ° C. having a high melting point of 40 to 60 ° C. and a high melting point oil and fat is mixed with a salt having an average particle size of 0.5 mm or more and a sugar having an average particle size of 0.2 mm or less. A method for producing a non-aqueous paste-like oil and fat food.
[Selection figure] None

Description

本発明は、適度な、塩味と甘味をバランス良く呈することが可能な、しかも生産性に優れた非水系ペースト状油脂食品の製造方法に関する。 The present invention relates to a method for producing a non-aqueous paste-like oily and fat food product that can exhibit an appropriate balance between salty taste and sweetness and is excellent in productivity.

トースト、パスタなどの加熱調理食品に塗るあるいは混ぜることにより味付けする非水系ペースト状油脂食品が知られている。例えば、特開２０００−２２８９４８号公報（特許文献１）には、上昇融点が、０〜１５℃の低融点油脂６５〜９９％と４０℃以上の高融点油脂１〜３５％を用い、基本の味付けである塩味と甘味としてそれぞれ粉塩と粉糖を用いている。また、その製造方法は、配合原料を７０〜１００℃で加熱混和した後、室温まで冷却し、さらに数日間静置して製している。 Non-aqueous pasty oily and fat foods that are seasoned by being applied to or mixed with cooked foods such as toast and pasta are known. For example, JP 2000-228948 A (Patent Document 1) uses 65 to 99% low melting point oil and fat having an elevated melting point of 0 to 15 ° C and 1 to 35% high melting point oil and fat having a melting point of 40 ° C or higher. Powdered salt and powdered sugar are used for seasoning, saltiness and sweetness, respectively. Moreover, the manufacturing method heats and mixes a mixing | blending raw material at 70-100 degreeC, Then, it cools to room temperature, Furthermore, it leaves still for several days and is manufactured.

非水系ペースト状油脂食品は、上記トースト、パスタなどの加熱調理食品ばかりでなく、畜肉あるいは魚肉を用いた例えば、ハンバーグ、ステーキ、ソテー、フライ、あるいはこれらを利用したハンバーガーなど、近年、肉を用いた肉加熱調理食品用のソースとしての利用が要望されている。 In recent years, non-aqueous pasty oils and fats have been used not only for cooked foods such as toast and pasta, but also for meat such as hamburger, steak, saute, fried food, or hamburgers using these. There is a demand for use as a sauce for cooked foods.

しかしながら、特許文献１記載の非水系ペースト状油脂食品は、塩味および甘味がベースの油脂に馴染んでしまうためか味のインパクトおよび持続性に欠けるばかりか、甘味を感じ難く、適度な塩味および甘味を呈したものとは言い難いものであった。また、その製造方法においてもベースの油脂を安定化させるため数日間静置させる必要があり出荷を急ぐ製品には適さないものであった。 However, the non-aqueous pasty oil / fat food described in Patent Document 1 is not only lacking in impact and sustainability of the taste because the salty taste and sweetness become familiar with the base oil and fat, it is difficult to feel sweetness, and moderate salty taste and sweetness are not felt. It was hard to say what was presented. In addition, in the production method, it is necessary to leave for a few days in order to stabilize the base oil and fat, which is not suitable for products that rush to shipment.

特開２０００−２２８９４８号公報JP 2000-228948 A

そこで、本発明の目的は、適度な、塩味と甘味をバランス良く呈することが可能な、生産性に優れた非水系ペースト状油脂食品の製造方法を提供するものである。 Therefore, an object of the present invention is to provide a method for producing a non-aqueous pasty oily and fat food product that can exhibit an appropriate balance between salty taste and sweetness and has excellent productivity.

本発明者は、上記目的を達成すべく非水系ペースト状油脂食品に使用されている塩味および甘味に用いられている原料、および油脂、並びに製造工程について鋭意研究を重ねた。その結果、特定大きさの食塩および砂糖と、特定融点の油脂を含有した油脂ベースとを特定温度で混合させるならば意外にも、適度な、塩味と甘味をバランス良く呈することが可能な、しかも生産性に優れた非水系ペースト状油脂食品の製造方法を見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventor has conducted extensive research on raw materials, fats and oils used in salty and sweet foods used in non-aqueous pasty oils and fats, and production processes. As a result, if salt and sugar of a specific size and an oil base containing fats and oils having a specific melting point are mixed at a specific temperature, it is surprisingly possible to provide an appropriate balance between salty taste and sweetness. The present inventors have found a method for producing a non-aqueous pasty oily food excellent in productivity, and have completed the present invention.

すなわち、本発明は、
（１）上昇融点４０〜６０℃の高融点油脂が９０％以上である品温０〜３５℃の油脂ベースと、平均粒径０．５ｍｍ以上の食塩および平均粒径０．２ｍｍ以下の砂糖とを混合する非水系ペースト状油脂食品の製造方法、
（２）前記平均粒径０．５ｍｍ以上の食塩と前記平均粒径０．２ｍｍ以下の砂糖の配合割合が食塩１００部に対し砂糖が１０部以上１００部未満である請求項１記載の非水系ペースト状油脂食品の製造方法、
である。That is, the present invention
(1) A fat and oil base having a product temperature of 0 to 35 ° C. in which a high melting point oil having a rising melting point of 40 to 60 ° C. is 90% or more, a salt having an average particle size of 0.5 mm or more, and a sugar having an average particle size of 0.2 mm or less. A method for producing a non-aqueous paste-like oil and fat food,
(2) The non-aqueous system according to claim 1, wherein the blending ratio of the salt with an average particle size of 0.5 mm or more and the sugar with an average particle size of 0.2 mm or less is 10 parts or more and less than 100 parts of sugar with respect to 100 parts of salt. A method for producing pasty oil and fat food
It is.

本発明の非水系ペースト状油脂食品の製造方法によれば、適度な、塩味と甘味をバランス良く呈することが可能な非水系ペースト状油脂食品を得ることが出来ることから、例えば、畜肉や魚肉などの肉を用いた肉加熱調理食品用のソースなどへの利用など、非水系ペースト状油脂食品の需要拡大が期待される。しかも、本発明の製造方法は、ベースの油脂を安定化させる必要がなく生産性に優れていることから、例えば、出荷を急ぐ食品に好適である。 According to the method for producing a non-aqueous paste-like fat and oil food of the present invention, it is possible to obtain a non-aqueous paste-like fat and oil food capable of presenting an appropriate balance between salty taste and sweetness. Demand for non-aqueous pasty oils and fats is expected to increase, for example, for use in sauces for cooked foods using meat. In addition, the production method of the present invention is suitable for, for example, foods that are urgently shipped because it does not need to stabilize the base fat and oil and is excellent in productivity.

以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

本発明において非水系ペースト状油脂食品とは、原料に含有する水分は別として、清水を意図的に添加していない油脂をベースとしたペースト状の食品のこという。このような非水系ペースト状油脂食品は、油脂と粉体原料を主原料としており、本発明も同様である。また、非水系ペースト状油脂食品は、風味などの目的で、ガーリック、パセリ、バジルなどの香味野菜を配合している場合が多い。前記香味野菜としては、乾燥物、油ちょう処理したものあるいは生の状態のものを本発明の非水系ペースト状油脂食品に配合することが出来る。しかしながら、生の状態の香味野菜を配合した場合、後述するベースの油脂に分散した食塩や砂糖などの粉体調味料の影響で、そのもの自体の浸透圧のバランスを保てなくなり、保管中に離水を生じる場合がある。当該離水は、ベースの油脂に溶け込むことはないので、水分離を生じるなど、本発明の食品の外観を損なう場合がある。また、離水は、腐敗の原因となり細菌的問題が生じる場合がある。したがって、香味野菜などの野菜類を配合する場合は、その乾燥物や油ちょう処理したものなど、水分含量を減らしたものを用いたほうが好ましい。具体的には、水分含量１０％以下のものを用いることが好ましい。 In the present invention, the non-aqueous paste-like fat and oil food means a paste-like food based on fat and oil to which fresh water is not intentionally added, apart from the moisture contained in the raw material. Such non-aqueous paste-like fat and oil foods are mainly made from fats and powders and the present invention is the same. In addition, non-aqueous pasty oil and fat foods often contain flavored vegetables such as garlic, parsley, and basil for the purpose of flavor and the like. As the flavored vegetables, dried products, oil-dried products, or raw products can be blended in the non-aqueous paste oily food of the present invention. However, when flavored vegetables in the raw state are blended, the balance of the osmotic pressure itself cannot be maintained due to the influence of powder seasonings such as salt and sugar dispersed in the base oil and fat described later, and the water is separated during storage. May occur. Since the water separation does not dissolve in the base oil and fat, it may impair the appearance of the food of the present invention, such as causing water separation. Also, water separation can cause spoilage and cause bacterial problems. Therefore, when blending vegetables such as flavored vegetables, it is preferable to use a product with a reduced water content, such as a dried product or a product treated with oil. Specifically, it is preferable to use a water content of 10% or less.

まず、本発明の非水系ペースト状油脂食品のベースとなる油脂について詳述する。本発明において油脂ベースとは、ベースとなる油脂部分のことである。通常、このような油脂食品にはベースとなる油脂を食品全体に対し好ましくは６０％以上、より好ましくは７０％以上含有しており、本発明も同様である。本発明の油脂食品は、当該油脂ベースに対し、上昇融点４０〜６０℃、好ましくは４５〜５５℃の高融点油脂を９０％以上、好ましくは９５％以上含有したものを使用する必要がある。 First, the fats and oils used as the base of the non-aqueous paste-like fat and oil food of this invention are explained in full detail. In the present invention, the “oil base” refers to a portion of oil that becomes a base. Usually, such fats and oils foods contain 60% or more, more preferably 70% or more of the base oils and fats based on the whole foods, and the present invention is also the same. The fat and oil food of the present invention needs to contain 90% or more, preferably 95% or more of a high melting point oil or fat having an increasing melting point of 40 to 60 ° C, preferably 45 to 55 ° C, with respect to the fat base.

高融点油脂は一般に食用に用いられるものであれば、いずれのものを用いても良い。高融点油脂の原料となる食用油脂としては、例えば大豆油、菜種油、サフラワー油、ヒマワリ油、米油、コーン油、綿実油、オリーブ油、パーム油、ヤシ油、あるいはこれらを精製したものなどの植物油、牛脂、豚脂、卵黄油、魚油などの動物油などを用いることができる。特に、植物油を原料とした高融点油脂は、本発明の非水系ペースト状油脂食品の風味を損なわないばかりか、後述する本発明の製造方法において、品温を０〜３０℃したとき程よい粘性を有した油脂ベースとなり易く好ましい。一般的に高融点油脂は、動植物油などを原料とし、上昇融点が上記所定の範囲となるように構成脂肪酸をエステル交換、あるいは水素添加処理などにより製せられる。本発明もこのような高融点油脂を用いると良い。 Any high melting point oil may be used as long as it is generally used for food. Examples of edible fats and oils that can be used as raw materials for high melting point oils include vegetable oils such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice oil, corn oil, cottonseed oil, olive oil, palm oil, coconut oil, or purified oils thereof. Animal oils such as beef tallow, pork tallow, egg yolk oil and fish oil can be used. In particular, the high-melting point fats and oils made from vegetable oils not only do not impair the flavor of the non-aqueous pasty oily foods of the present invention, but also have a moderate viscosity when the product temperature is 0 to 30 ° C. in the production method of the present invention described later. It is preferable because it tends to be an oil base. In general, high melting point fats and oils are produced by using transesterification or hydrogenation treatment of the constituent fatty acid so that the ascending melting point falls within the above-mentioned predetermined range using animal and vegetable oils or the like as raw materials. In the present invention, such a high melting point oil or fat may be used.

本発明の非水系ペースト状油脂食品の油脂ベースには、従来の非水系ペースト状油脂食品と同様、風味付けとして香味油脂を含有させることが好ましい。含有量としては、所望する風味を有する程度に含有させれば良く、具体的には、香味油脂の香味の強さにもよるが、油脂ベースに対し０．１〜８％が好ましく、０．５〜５％がより好ましい。香味油脂は、ガーリック、パセリ、バジル、しょうがなどの香味野菜より例えば、水蒸気蒸留、植物油抽出、圧搾などで得られる。 As in the conventional non-aqueous paste oil and fat food, the oil and fat base of the non-aqueous paste oil and fat food of the present invention preferably contains flavor oil and fat as a flavoring. As content, what is necessary is just to contain to the extent which has the desired flavor, and specifically 0.1 to 8% with respect to fats and oils base is preferable, although depending on the strength of the flavor of fats and oils. 5 to 5% is more preferable. A flavor oil and fat is obtained from flavor vegetables such as garlic, parsley, basil, ginger and the like, for example, by steam distillation, vegetable oil extraction, pressing and the like.

香味油脂は、室温（０〜３０℃）で液状である液油の場合が多い。したがって、油脂ベースに上記範囲の上昇融点を有した高融点油脂を特定量含有させることにより、後述する本発明の製造方法を用いたとしても保管中に液油の分離を生じることなく保存安定性に優れた製品として好ましいものが得られる。つまり、上昇融点が上記範囲より高い高融点油脂、または低い油脂を用いた場合、また上昇融点が上記範囲のものを用いたとしてもその含有量が上記特定量より少ない場合は、後述する本発明の製造方法を用いたとしても保管中に液油の分離を生じる場合があり好ましくない。 In many cases, flavor oils and fats are liquid oils that are liquid at room temperature (0 to 30 ° C.). Therefore, storage stability without causing separation of liquid oil during storage even if the production method of the present invention described later is used by containing a specific amount of high melting point oil having an elevated melting point in the above range in the oil base. What is preferable as an excellent product is obtained. That is, when a high melting point oil or fat having a rising melting point higher than the above range or a low fat or oil is used, or even when the rising melting point is within the above range, the content is less than the specific amount, the present invention described later Even if this manufacturing method is used, liquid oil may be separated during storage, which is not preferable.

さらに、上昇融点が上記範囲より高い高融点油脂を用いた場合は、本発明の製造の際に用いる品温０〜３５℃、好ましくは１０〜３０℃の油脂ベースが高粘性となり、当該油脂ベースに分散させる食塩、砂糖あるいは香味野菜の乾燥物などを均一に分散させるには強力な混合機を要し生産性に劣る。また、得られる非水系ペースト状油脂食品の全体の粘性も高くなるため例えば、当該食品を容器に詰めた場合、容器より出し難く好ましくない。一方、上昇融点が上記範囲より低い油脂を用いた場合や本発明の高融点油脂の含有量が少ない場合は、得られる非水系ペースト状油脂食品の全体の粘性が低くなり、程度な粘性とは言い難いため、油脂ベースに分散させたものが保管中に沈降する場合がある。またこのような粘性の低い非水系ペースト状油脂食品を例えば、ハンバーガーなどの食品に用いると、載せた所に留まり難く好ましくない。 Furthermore, when a high melting point oil and fat whose rising melting point is higher than the above range is used, the oil base having a product temperature of 0 to 35 ° C., preferably 10 to 30 ° C., used in the production of the present invention becomes highly viscous. In order to uniformly disperse the salt, sugar or the dried product of flavored vegetables, etc., which is dispersed in a high-powered mixer, it is inferior in productivity. Moreover, since the viscosity of the whole non-aqueous paste-like fat and oil food obtained becomes high, for example, when the said foodstuff is packed in a container, it is hard to take out from a container and is not preferable. On the other hand, when using an oil whose rising melting point is lower than the above range, or when the content of the high melting point oil of the present invention is small, the overall viscosity of the resulting non-aqueous pasty oil / fat food product is lowered, Since it is difficult to say, what is dispersed in an oil base may settle during storage. Moreover, when such non-viscosity paste-like fat and oil foods with low viscosity are used for foods such as hamburgers, it is not preferable because they are difficult to stay on the place.

本発明で得られる非水系ペースト状油脂食品には、塩味として平均粒径０．５ｍｍ以上、好ましくは０．７ｍｍ以上の食塩、いわゆる粗塩を、また甘味として平均粒径０．２ｍｍ以下、好ましくは０．１５ｍｍ以下の砂糖、いわゆる粉糖を用いる必要がある。上記所定の大きさの食塩としては例えば、岩塩を粗く粉砕した粗塩、ゆっくりと結晶化した粗塩などを用いると良い。上記所定の大きさの砂糖としては例えば、グラニュ糖、白双目糖などの砂糖を粉砕機で粉砕などした粉糖を用いると良い。上記所定の大きさの食塩および砂糖は、各種大きさの粗塩あるいは粉糖が市販されており、その中から選択して用いると良い。 In the non-aqueous paste-like fat and oil food obtained by the present invention, salt having an average particle size of 0.5 mm or more, preferably 0.7 mm or more, a so-called crude salt, and a sweet taste having an average particle size of 0.2 mm or less, preferably It is necessary to use sugar of 0.15 mm or less, so-called powdered sugar. As the salt of the predetermined size, for example, a coarse salt obtained by coarsely pulverizing a rock salt, a coarse salt that slowly crystallizes, or the like may be used. As the sugar having the predetermined size, for example, powdered sugar obtained by pulverizing sugar such as granulated sugar or white dime sugar with a pulverizer may be used. As the salt and sugar of the predetermined size, various sizes of crude salt or powdered sugar are commercially available, and may be selected and used.

なお、食塩の上限の大きさ、砂糖の下限の大きさは特に規定していないが、本発明で得られる非水系ペースト状油脂食品の味のバランス、配合量を考慮し、食塩は平均粒径３ｍｍ以下が好ましく、２ｍｍ以下がより好ましい。また、砂糖は平均粒径０．０１ｍｍ以上が好ましく、０．０５ｍｍ以上がより好ましい。 The upper limit size of the salt and the lower limit size of the sugar are not particularly defined, but the balance of the taste of the non-aqueous paste-like fat food obtained in the present invention and the blending amount are considered, and the salt has an average particle size. 3 mm or less is preferable and 2 mm or less is more preferable. Further, the sugar preferably has an average particle size of 0.01 mm or more, more preferably 0.05 mm or more.

油脂ベースを高温加熱して混合する従来の製造方法と異なり、本発明により得られる非水系ペースト状油脂食品は、塩味および甘味がベースの油脂に馴染んでしまい味のインパクトに欠けることはないが、例え上記大きさの粉糖を用いたとしても上記粗塩より小さい食塩を用いると、塩味が立ち甘味を感じ難く好ましくない。一方、例え上記大きさの粗塩を用いたとしても上記粉糖より大きい砂糖を用いると、先味がなく油の味が目立ち好ましくない。また、上記粗塩より小さい食塩と上記粉糖より大きい砂糖を用いると、塩味だけがかなり立ち好ましくない。いずれの場合も、上記大きさの食塩および砂糖、いわゆる粗塩および粉糖を用いないと、適度な、塩味と甘味をバランス良く呈する非水系ペースト状油脂食品が得られず好ましくない。 Unlike the conventional production method in which the fat base is heated and mixed at a high temperature, the non-aqueous paste-like fat food obtained by the present invention does not lack the impact of the taste because the salty taste and sweetness become familiar with the base fat. Even if powdered sugar having the above-mentioned size is used, it is not preferable to use salt smaller than the above-mentioned crude salt because the salty taste is high and it is difficult to feel sweetness. On the other hand, even if a coarse salt of the above size is used, if a sugar larger than the above powdered sugar is used, the taste of the oil is not noticeably unfavorable due to lack of taste. Moreover, when salt smaller than the above-mentioned crude salt and sugar larger than the above-mentioned powdered sugar are used, only the salty taste is considerably increased, which is not preferable. In any case, unless the salt and sugar of the above-mentioned size, so-called crude salt and powdered sugar, are used, a non-aqueous paste-like oily and fat food exhibiting an appropriate balance of salty taste and sweetness cannot be obtained.

本発明で用いる平均粒径０．５ｍｍ以上の食塩と平均粒径０．２ｍｍ以下の砂糖の配合割合は、本発明の油脂食品が塩味と甘味をバランス良く呈する程度の割合であれば良く、具体的には、前記食塩１００部に対し前記砂糖が１０部以上１００部未満が好ましく、２０部以上８０部以下がより好ましい。食塩に対する砂糖の配合割合が前記範囲より少ないと、先味がやや弱く油の味が目立つ傾向となる。一方、砂糖の配合割合が前記範囲より多いと、先味として甘味が際立つ傾向となり、塩味と甘味をバラス良く呈し難い場合があり好ましくない。また、具体的な含有量としては、塩味と甘味を呈する程度であれば良く、油脂食品全体に対し前記食塩が好ましくは０．１〜１０％、より好ましくは０．５〜８％であり、前記砂糖が好ましくは０．１〜１０％、より好ましくは０．５〜６％である。 The blending ratio of the salt having an average particle diameter of 0.5 mm or more and the sugar having an average particle diameter of 0.2 mm or less used in the present invention may be a ratio such that the fat and oil food of the present invention exhibits a balanced salty taste and sweetness. Specifically, the sugar is preferably 10 parts or more and less than 100 parts, more preferably 20 parts or more and 80 parts or less with respect to 100 parts of the salt. When the ratio of sugar to salt is less than the above range, the taste is slightly weak and the oil tends to stand out. On the other hand, when the blending ratio of sugar is larger than the above range, sweetness tends to stand out as a pioneer, and saltiness and sweetness may not be exhibited well in an unfavorable manner. Moreover, as specific content, what is necessary is just a grade which exhibits salty taste and sweetness, Preferably the said salt is 0.1 to 10% with respect to the whole oil-fat food, More preferably, it is 0.5 to 8%, The sugar is preferably 0.1 to 10%, more preferably 0.5 to 6%.

本発明は、上述した上昇融点４０〜６０℃の高融点油脂が９０％以上である油脂ベースと、平均粒径０．５ｍｍ以上の食塩および平均粒径０．２ｍｍ以下の砂糖とを混合して製する。
本発明は従来の製造方法と異なり、前記油脂ベースを加熱溶融させることなく、高融点油脂の上昇融点より低い品温、具体的には０〜３５℃、好ましくは１０〜３０℃で混合する必要がある。In the present invention, the above-described oil base having a high melting point oil of 40 to 60 ° C. having a rising melting point of 40 to 60 ° C. is mixed with salt having an average particle diameter of 0.5 mm or more and sugar having an average particle diameter of 0.2 mm or less. To make.
Unlike the conventional production method, the present invention requires mixing at a temperature lower than the rising melting point of the high melting point fat, specifically 0 to 35 ° C, preferably 10 to 30 ° C, without heating and melting the fat base. There is.

ここで、前記品温の油脂ベースと食塩および砂糖などの分散質とを混合するとは、前記分散質の混合工程をとおして分散媒であるベースとなる油脂を前記品温の範囲を保ちながら混合することを意味する。したがって、本発明には、予め前記品温の油脂ベースを調製した後に、分散質を混合する方法ばかりでなく例えば、前記品温の高融点油脂に分散質を添加し、混合途中あるいは混合後に、例えば香味油などの他の液油などを添加し、油脂ベースを前記品温の範囲に保ちながら混合する方法も本発明に含まれる。 Here, mixing the fat base of the product temperature with a dispersoid such as salt and sugar means mixing the fat and oil serving as a dispersion medium through the mixing step of the dispersoid while maintaining the range of the product temperature. It means to do. Therefore, in the present invention, after preparing the product-temperature oil base in advance, not only the method of mixing the dispersoid but also, for example, adding the dispersoid to the product temperature high melting point oil, For example, a method of adding other liquid oil such as flavor oil and mixing while keeping the fat base in the range of the product temperature is also included in the present invention.

このような品温の本発明で用いる油脂ベースは、適度な粘性を有している。高融点油脂が９０％以上である上記品温の油脂ベースと本発明の食塩および砂糖を混合することにより、得られる非水系ペースト状油脂食品は、塩味および甘味がベースの油脂に馴染むことなく、適度な塩味と甘味をバランス良く呈することが可能であり、例え香味油などの液油を含有させたとしても液油の油分離を生じ難い。また、油脂ベースを加熱融解して混合する従来の方法と異なり、本発明の製造方法は、油脂ベースを安定化させるために数日間静置させる必要もないので、生産性に優れている。 The fat base used in the present invention having such a product temperature has an appropriate viscosity. By mixing the base oil and sugar of the present invention having a high melting point oil and fat of 90% or more with the salt and sugar of the present invention, the resulting non-aqueous pasty oil or fat food is not adapted to the base oil and fat of salty taste and sweetness, A moderate salty taste and sweetness can be exhibited in a well-balanced manner, and even if liquid oil such as flavor oil is contained, liquid oil is hardly separated. Further, unlike the conventional method in which the fat base is heated and melted and mixed, the production method of the present invention does not need to be left to stand for several days in order to stabilize the fat base, and thus is excellent in productivity.

これに対し、品温が前記範囲より低い油脂ベースを用いると、当該油脂ベースが高粘性となり、当該油脂ベースに分散させる食塩、砂糖あるいは香味野菜の乾燥物などを均一に分散させるには強力な混合機を要し生産性に劣る。また、香味油などの液油を含有させた場合は、液油の油分離を生じ易く好ましくない。一方、品温が前記範囲より高い油脂ベースを用いると、従来の製造方法と同様となり、得られる非水系ペースト状油脂食品は、塩味および甘味がベースの油脂に馴染むためか、適度な塩味と甘味を呈したものとは言い難く、油脂ベースを安定化させるために静置させることが必要な場合があり、生産性に劣り好ましくない。 On the other hand, when an oil base whose product temperature is lower than the above range is used, the oil base becomes highly viscous, and it is powerful to uniformly disperse salt, sugar or a dried product of flavored vegetables, etc. dispersed in the oil base. Requires a mixer and is inferior in productivity. Moreover, when liquid oils, such as a flavor oil, are contained, it is easy to produce oil separation of liquid oil, and is not preferable. On the other hand, if an oil base with a product temperature higher than the above range is used, it will be the same as the conventional production method, and the resulting non-aqueous paste-like oil or fat food will have an appropriate saltiness and sweetness because the salty taste and sweetness will become familiar with the base fat. It is difficult to say that the oil and fat base is exhibited, and it may be necessary to stand still in order to stabilize the fat base, which is not preferable because of poor productivity.

本発明は、油脂ベースと食塩および砂糖、必要に応じ香味野菜の乾燥物や香味油などの液油を混合するが、当該混合の際に用いる混合機は油脂ベース全体を混合できて食塩および砂糖などを油脂ベースに略均一に分散させることが可能な装置であればいずれのものを使用しても良い。また、本発明のような非水系ペースト状油脂食品では、通常混合の際に脱気しながら混合するが、本発明においても脱気しながら行うと良い。 The present invention mixes a fat base and salt and sugar, and if necessary, a liquid oil such as a dried product of flavored vegetables and flavor oil, but the mixer used for the mixing can mix the whole fat base and salt and sugar. Any device may be used as long as it can disperse the oil and the like substantially uniformly in the oil base. Moreover, in the non-aqueous paste-like fat and oil foods according to the present invention, mixing is usually performed while degassing during mixing, but it is also preferable to perform degassing in the present invention.

本発明で得られる非水系ペースト状油脂食品には、上述した使用原料の他に本発明の効果を損なわない範囲で各種食品原料を配合することができる。例えば、香辛料、乾燥調味料、粉末状の各種蛋白質、増粘材、酸化防止剤、ミネラル、乳化剤、香料などが挙げられる。また、本発明で得られる非水系ペースト状油脂食品は、従来と同様、チューブやポリ袋などの容器に充填密封され、保存性を考慮し低温（０〜１０℃）などで保管すると良い。 In addition to the above-mentioned raw materials used, various food raw materials can be blended with the non-aqueous pasty oil / fat food obtained in the present invention as long as the effects of the present invention are not impaired. For example, spices, dry seasonings, powdered various proteins, thickeners, antioxidants, minerals, emulsifiers, fragrances and the like can be mentioned. Moreover, the non-aqueous paste-like fat and oil foodstuff obtained by this invention is filled and sealed in containers, such as a tube and a plastic bag, as usual, and it is good to store at low temperature (0-10 degreeC) etc. in consideration of preservability.

以下、本発明について、実施例および試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples and test examples. The present invention is not limited to these.

［実施例１］
＜非水系ペースト状油脂食品の製造方法＞
下記の配合割合に準じ、混合タンクに高融点植物油脂およびガーリックオイル（香味油）を移し、室温（２０℃）下混合機で混合し油脂ベースを調製した。品温約２０℃の油脂ベースを撹拌させながら残りの原料である食塩、砂糖および乾燥バジルを添加し、略均一となるまで混合機で混合し非水系ペースト状油脂食品を製した。得られた非水系ペースト状油脂食品を１ｋｇ容量のポリ容器に充填密封し、低温保管（１０℃）した。なお、油脂ベースは高融点植物油脂とガーリックオイルを合わせた部分であり、油脂ベースに対し高融点植物油脂の含有量は９５．５％である。[Example 1]
<Method for producing non-aqueous pasty oil / fat food>
According to the following blending ratio, the high melting vegetable oil and garlic oil (flavor oil) were transferred to the mixing tank and mixed in a mixer at room temperature (20 ° C.) to prepare an oil base. The remaining raw materials, salt, sugar and dried basil, were added while stirring the fat base having a product temperature of about 20 ° C., and mixed with a mixer until substantially uniform to produce a non-aqueous pasty fat food. The obtained non-aqueous pasty fat and oil food was filled and sealed in a 1 kg capacity plastic container and stored at low temperature (10 ° C.). The oil base is a portion where the high melting vegetable oil and garlic oil are combined, and the content of the high melting vegetable oil is 95.5% with respect to the oil base.

＜非水系ペースト状油脂食品の配合割合＞
（油脂ベース）
高融点植物油脂（上昇融点５０℃）８８％
ガーリックオイル（植物油抽出） ４％
食塩（平均粒径：０．７ｍｍ） ５％
砂糖（平均粒径：０．１ｍｍ） ２％
乾燥バジル（大きさ１ｍｍ） １％
――――――――――――――――――――――――
合計 １００％<Combination ratio of non-aqueous paste oil and fat food>
(Oil and fat base)
88% high melting vegetable oil (increased melting point 50 ° C)
Garlic oil (vegetable oil extraction) 4%
Salt (average particle size: 0.7mm) 5%
Sugar (average particle size: 0.1 mm) 2%
Dry basil (size 1mm) 1%
――――――――――――――――――――――――
Total 100%

得られた非水系ペースト状油脂食品を喫食したところ、適度な、塩味と甘味をバランス良く呈していた。また、得られた油脂食品は、低温保管１０日後、室温（２０℃）で１時間放置後においても香味油である液油の油分離は観察されず安定であった。これにより、本発明の製造方法は、油脂ベースを安定化させるために数日間静置させる必要がないので、生産性に優れていた。 When the obtained non-aqueous paste-like fat and oil food was eaten, it exhibited moderate saltiness and sweetness in a good balance. In addition, the obtained oily and fat food was stable after 10 days of low-temperature storage and after being allowed to stand at room temperature (20 ° C.) for 1 hour, no oil separation of the liquid oil as a flavor oil was observed. Thereby, since the manufacturing method of this invention does not need to leave still for several days in order to stabilize an oil base, it was excellent in productivity.

［実施例２］
＜非水系ペースト状油脂食品の製造方法＞
実施例１の配合割合に準じ、混合タンクに高融点植物油脂を移し、室温（２０℃）下混合機でゆっくり撹拌して品温約２０℃した。品温約２０℃の高融点油脂を撹拌させながら食塩、砂糖および乾燥バジルを添加後、混合を開始し、混合途中でガーリックオイル（香味油）を添加し、全体が略均一となるまで混合機で混合し非水系ペースト状油脂食品を製した。得られた非水系ペースト状油脂食品を１ｋｇ容量のポリ容器に充填密封し、冷蔵庫（４℃）に保管した。なお、ガーリックオイルを添加後、しばらくして油脂ベースの品温を測定したところ約２０℃であった。また、得られた非水系ペースト状油脂食品の呈味および低温保管後の安定性は実施例１で得られた油脂食品と同程度であった。[Example 2]
<Method for producing non-aqueous pasty oil / fat food>
According to the blending ratio of Example 1, the high melting point vegetable oil was transferred to the mixing tank and slowly stirred with a mixer at room temperature (20 ° C.) to reach a product temperature of about 20 ° C. Mixing is started after adding salt, sugar and dry basil while stirring a high melting point oil and fat with a product temperature of about 20 ° C. Mixing is started until garlic oil (flavor oil) is added in the middle of mixing and the whole becomes substantially uniform. To make a non-aqueous paste-like fat and oil food. The obtained non-aqueous pasty fat and oil food product was filled and sealed in a 1 kg capacity plastic container and stored in a refrigerator (4 ° C.). In addition, after adding garlic oil, when the product temperature of fats and oils was measured for a while, it was about 20 degreeC. Further, the taste and the stability after low-temperature storage of the obtained non-aqueous pasty fat and oil food were similar to those of the fat and oil food obtained in Example 1.

［試験例１］
油脂ベース中の高融点油脂含有量の影響を調べた。つまり、油脂ベースの油脂組成を表１に示す割合とし、その他は実施例１に準じ非水系ペースト状油脂食品を製した。得られた油脂食品について、次に示す方法で低温保管後の状態およびハンバーガーに用いたときの評価を行った。なお、高融点油脂および香味油（液油）は実施例１と同じもの、低融点油脂は植物油を原料とした上昇融点５℃のものを用いた。また、得られた各油脂食品は、適度な、塩味と甘味をバランス良く呈していた。[Test Example 1]
The influence of the high melting point fat content in the fat base was investigated. That is, the fat-and-fat-based fat and oil composition was set to the ratio shown in Table 1, and the other was made into a non-aqueous paste-like fat and oil food according to Example 1. About the obtained fats and oils food, the state after low-temperature storage and the evaluation when used for a hamburger were performed by the method shown below. The high melting point oil and flavor oil (liquid oil) were the same as those in Example 1, and the low melting point oil and fat were those having a rising melting point of 5 ° C. using vegetable oil as a raw material. Moreover, each obtained fat and oil food exhibited moderate saltiness and sweetness in a good balance.

＜低温保管後の状態の評価＞
実施例１と同様、低温（１０℃）で１０日間保管し、その後、室温（２０℃）で１時間放置後の状態（油分離および粘性）を評価した。<Evaluation of the state after low-temperature storage>
In the same manner as in Example 1, it was stored at a low temperature (10 ° C.) for 10 days, and then the state (oil separation and viscosity) after being allowed to stand at room temperature (20 ° C.) for 1 hour was evaluated.

＜ハンバーガーに用いたときの評価＞
温めたハンバーガー用パン（下用）に得られた各油脂食品１０ｇ、レタス、チーズおよび焼成したハンバーグ（直径約１０ｃｍ×厚さ約１ｃｍ）を順に載せ、最後に温めたハンバーガー用パン（上用）を載せた。次いで、得られたハンバーガーを紙に包んだ。そして、５分後の状態を評価した。なお、各油脂食品は、上記＜低温保管後の評価＞を行ったものを用いた。<Evaluation when used for hamburgers>
10g of each obtained fat and oil food, lettuce, cheese, and baked hamburger (diameter approx. 10cm x thickness approx. 1cm) are put in order on the warmed hamburger bun (below), and finally the hamburger bun (upper) I put. The resulting hamburger was then wrapped in paper. And the state after 5 minutes was evaluated. In addition, each oil-fat food used what performed said <evaluation after low-temperature storage>.

表１より、油脂ベース中に本発明で用いる高融点油脂を９０％以上含有させないと、油分離が生じ難く、程度な粘度を有し、しかもハンバーガーなどの食品に適した非水系ペースト状油脂食品が得られ難いことが理解される。特に、高融点油脂を９５％以上含有させたものは好ましかった。 From Table 1, non-aqueous paste-like fat and oil foods that do not cause oil separation and have a certain degree of viscosity and are suitable for foods such as hamburgers unless 90% or more of the high melting point fat and oil used in the present invention are contained in the fat and oil base. It is understood that it is difficult to obtain. In particular, those containing 95% or more of high melting point fats and oils were preferred.

［試験例２］
高融点油脂の上昇融点の違いによる影響を調べた。つまり、実施例１の高融点油脂（上昇融点５０℃）の代わりに表２に示す上昇融点を有した高融点油脂、あるいは上昇融点が低い油脂を用いて、その他は実施例１に準じ非水系ペースト状油脂食品を製した。得られた油脂食品について、試験例１の＜低温保管後の状態の評価＞に準じ評価した。なお、得られた各油脂食品は、適度な、塩味と甘味をバランス良く呈していた。[Test Example 2]
The influence of the difference in the rising melting point of high melting point oils was investigated. That is, instead of the high melting point oil and fat of Example 1 (increased melting point 50 ° C.), the high melting point oil and fat having the rising melting point shown in Table 2 or the fat and oil having a low rising melting point are used. A pasty oil and fat food was produced. The obtained fat and oil food was evaluated according to <Evaluation of state after low temperature storage> in Test Example 1. In addition, each obtained fat and oil food exhibited moderate salty taste and sweetness with a good balance.

表２より、上昇融点が４０〜６０℃の範囲の高融点油脂を用いないと、油分離が生じ難く、程度な粘度を有した非水系ペースト状油脂食品が得られ難いことが理解される。特に、上昇融点４５〜５５℃の高融点油脂を用いたものは好ましかった。 From Table 2, it is understood that oil separation is difficult to occur and a non-aqueous paste-like oil and fat food having a moderate viscosity is difficult to obtain unless a high melting point oil and fat having an elevated melting point in the range of 40 to 60 ° C. is used. In particular, those using high melting point oils with an increasing melting point of 45 to 55 ° C. were preferred.

［試験例３］
食塩および砂糖の大きさの違いによる呈味性への影響を調べた。つまり、実施例１の食塩（平均粒径０．７ｍｍ）および砂糖（平均粒径０．１ｍｍ）の代わりに表３に示す大きさの食塩および砂糖を用いて、その他は実施例１に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温（１０℃）で１０日間保管し、その後、室温（２０℃）で１時間放置したものを喫食して呈味性を評価した。なお、得られた各油脂食品は、適度な粘性を有し、液油の油分離も観察されず安定であった。また、表中の大きさは平均粒径の大きさである。[Test Example 3]
The influence on taste by the difference in the size of salt and sugar was investigated. That is, instead of the salt (average particle size 0.7 mm) and sugar (average particle size 0.1 mm) of Example 1, salt and sugar having the sizes shown in Table 3 were used, and the others were the same as in Example 1. An aqueous paste-like fat and oil food was produced. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then was left to stand at room temperature (20 ° C.) for 1 hour to evaluate the taste. In addition, each obtained fat and oil food had moderate viscosity, and the oil separation of liquid oil was not observed but was stable. The size in the table is the average particle size.

表３より、平均粒径０．５ｍｍ以上の食塩および平均粒径０．２ｍｍ以下の砂糖を用いないと、適度な、塩味と甘味をバランス良く呈した非水系ペースト状油脂食品が得られ難いことが理解される。特に、平均粒径０．７ｍｍ以上の食塩および平均粒径０．１５ｍｍ以下の砂糖を用いたものは好ましかった。 From Table 3, it is difficult to obtain a non-aqueous pasty oily and fat food that exhibits an appropriate balance between salty taste and sweetness unless salt with an average particle size of 0.5 mm or more and sugar with an average particle size of 0.2 mm or less are used. Is understood. In particular, those using salt with an average particle size of 0.7 mm or more and sugar with an average particle size of 0.15 mm or less were preferred.

［試験例４］
食塩および砂糖の配合割合の違いによる呈味性への影響を調べた。つまり、実施例１の食塩（平均粒径０．７ｍｍ）および砂糖（平均粒径０．１ｍｍ）の配合量および配合割合を表４に示す量とし、全体の量は高融点植物油脂で調整し、その他は実施例１に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温（１０℃）で１０日間保管し、その後、室温（２０℃）で１時間放置したものを喫食して呈味性を評価した。なお、得られた各油脂食品は、適度な粘性を有し、液油の油分離も観察されず安定であった。[Test Example 4]
The influence on the taste by the difference in the mixing ratio of salt and sugar was investigated. That is, the amount and ratio of the salt (average particle size 0.7 mm) and sugar (average particle size 0.1 mm) of Example 1 are as shown in Table 4, and the total amount is adjusted with the high melting point vegetable oil. In other respects, a non-aqueous pasty oily and fat food was produced according to Example 1. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then was left to stand at room temperature (20 ° C.) for 1 hour to evaluate the taste. In addition, each obtained fat and oil food had moderate viscosity, and the oil separation of liquid oil was not observed but was stable.

表４より、食塩および砂糖の配合割合が食塩１００部に対し砂糖が１０部以上１００部未満の範囲でないと、適度な、塩味と甘味をバランス良く呈した非水系ペースト状油脂食品が得られ難いことが理解される。特に、食塩１００部に対し砂糖が２０部以上８０部以下の範囲のものは好ましかった。 From Table 4, it is difficult to obtain an appropriate non-aqueous paste-like oil and fat food with a good balance of salty taste and sweetness unless the blending ratio of salt and sugar is within the range of 10 parts or more and less than 100 parts of salt with respect to 100 parts of salt. It is understood. In particular, sugars in the range of 20 to 80 parts sugar per 100 parts salt were preferred.

［試験例４］
油脂ベースと食塩および砂糖との混合する際の油脂ベースの品温の違いによる保管後の状態および呈味性への影響を調べた。つまり、実施例１の油脂ベースを表５に示す品温となるように加熱または冷却し、その他は実施例１に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温（１０℃）で１０日間保管し、その後、室温（２０℃）で１時間放置したものの状態を観察すると共に喫食して呈味性を評価した。なお、油脂ベースを０℃より低くしたものは、別途強力な混合機を使用した。[Test Example 4]
The influence on the condition after storage and the taste by the difference in the temperature of the fat and oil base when mixing the fat and oil base with salt and sugar was investigated. That is, the fat and oil base of Example 1 was heated or cooled so as to have the product temperature shown in Table 5, and the other was made a non-aqueous pasty fat and oil food according to Example 1. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then the state of what was left at room temperature (20 ° C.) for 1 hour was observed and eaten to evaluate the taste. In addition, what made the fat-and-oil base lower than 0 degreeC used the powerful mixer separately.

表５より、食塩および砂糖との混合する際の油脂ベースの品温が０〜３５℃の範囲のものを用いて製しないと、油分離が観察されず、しかも適度な、塩味と甘味をバランス良く呈した非水系ペースト状油脂食品が得られ難いことが理解される。特に、油脂ベースの品温が１０〜３０℃の範囲のものは好ましかった。 According to Table 5, oil separation is not observed unless the temperature of the oil-based product is in the range of 0 to 35 ° C. when mixed with salt and sugar, and an appropriate balance between salty taste and sweetness is observed. It is understood that it is difficult to obtain a well-presented non-aqueous paste-like oil and fat food. In particular, the oil and fat-based product temperature in the range of 10 to 30 ° C. was preferred.

Claims (2)

上昇融点４０〜６０℃の高融点油脂が９０％以上である品温０〜３５℃の油脂ベースと、平均粒径０．５ｍｍ以上の食塩および平均粒径０．２ｍｍ以下の砂糖とを混合することを特徴とする非水系ペースト状油脂食品の製造方法。An oil base having a product temperature of 0 to 35 ° C. having a high melting point of 40 to 60 ° C. and a high melting point oil and fat is mixed with a salt having an average particle size of 0.5 mm or more and a sugar having an average particle size of 0.2 mm or less. A method for producing a non-aqueous paste-like oil and fat food characterized by the above. 前記平均粒径０．５ｍｍ以上の食塩と前記平均粒径０．２ｍｍ以下の砂糖の配合割合が食塩１００部に対し砂糖が１０部以上１００部未満である請求項１記載の非水系ペースト状油脂食品の製造方法。The non-aqueous paste oil according to claim 1, wherein the blending ratio of the salt having an average particle size of 0.5 mm or more and the sugar having the average particle size of 0.2 mm or less is 10 parts or more and less than 100 parts of sugar with respect to 100 parts of salt. A method for producing food.