JP6276801B2 - Pasty spice and method for producing paste spice - Google Patents
Pasty spice and method for producing paste spice Download PDFInfo
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- JP6276801B2 JP6276801B2 JP2016089914A JP2016089914A JP6276801B2 JP 6276801 B2 JP6276801 B2 JP 6276801B2 JP 2016089914 A JP2016089914 A JP 2016089914A JP 2016089914 A JP2016089914 A JP 2016089914A JP 6276801 B2 JP6276801 B2 JP 6276801B2
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- spice
- pasty
- spices
- powder
- paste
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Landscapes
- Seasonings (AREA)
Description
本発明は、香辛料特有の香味を長期間安定的に保持し、他の液状調味料に容易に分散することで、均一に香味を付与することができるペースト状香辛料の製造方法、及びそれにより得られるペースト状香辛料に関する。 The present invention provides a method for producing a paste-like spice that can stably retain a flavor unique to spices for a long period of time and can be easily dispersed in other liquid seasonings, and thereby obtained. Related to pasty spices.
唐辛子や胡椒等の香辛料は、歴史上抗菌目的で使い始められたが、近年では料理に変化を与えるために使用されており、特有の香りや風味を活かしたレシピが数多く見られるようになった。一般のスーパーマーケット等にも数十種類の香辛料が置かれる等、その需要はますます広がっている。 Spices such as chili and pepper have begun to be used for antibacterial purposes in the past, but in recent years they have been used to change dishes, and many recipes that take advantage of unique aromas and flavors have come to be seen. . Dozens of kinds of spices are placed in general supermarkets, and the demand is growing.
市販されている香辛料の多くは、消費者が種や実を破砕する手間を省き、簡便に利用できるように粉末状やペースト状などの形態に加工されているが、香辛料の香味成分の多くは、揮発性であり、かつ水に分解され易いため、従来の形態では経時的に香味成分が消失してしまう課題があった。このため、サイクロデキストリンや油脂に香味成分を包接し、分解や消失を抑制する工夫が施されてきた（特許文献１）。しかしながら、香味成分の消失を十分に抑えることは困難であった。 Many of the spices on the market are processed into a powder form or paste form so that consumers can easily use them without crushing seeds and fruits, but most of the spice flavor components are Since it is volatile and easily decomposed into water, the conventional form has a problem that the flavor component disappears with time. For this reason, the device which includes a flavor component in cyclodextrin and fats and oils and suppresses decomposition and disappearance has been applied (Patent Document 1). However, it has been difficult to sufficiently suppress the disappearance of the flavor component.
また、練りからしや練りわさびなどのペースト状香辛料は、醤油や食酢などの他の液状調味料に溶いて用いられることがあり、この際、香辛料が液状調味料に十分に分散、溶解せず、均一に香味を付与することができないという課題も有していた。 In addition, paste-like spices such as kneaded mustard and kneaded wasabi may be used by dissolving in other liquid seasonings such as soy sauce and vinegar. At this time, the spices are not sufficiently dispersed or dissolved in the liquid seasoning. Moreover, it had the subject that a flavor could not be provided uniformly.
一方バジルペーストなどの食用油脂に分散された香辛料は、香味成分の消失を防ぐことは可能であるが、口当たりが悪く、また、他の液状調味料などに分散しないため、これらと併用して均一に香味を付与することが困難であった。 On the other hand, spices dispersed in edible fats and oils such as basil paste can prevent the disappearance of flavor components, but they are unpleasant and do not disperse in other liquid seasonings. It was difficult to impart a flavor to.
本発明の目的は、香辛料特有の香味を長期間安定的に保持し、他の液状調味料に容易に分散することで、均一に香味を付与することができるペースト状香辛料を提供するものである。 An object of the present invention is to provide a paste-like spice that can maintain a flavor unique to spices stably for a long period of time and can be easily dispersed in other liquid seasonings to impart a uniform flavor. .
本発明者は、特定の成分を含有し、配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製し、その後、該油中分散物に他の原料を混合することにより、香辛料特有の香味を長期間安定的に保持し、他の液状調味料に容易に分散することで、均一に香味を付与することができるペースト状香辛料が得られることを見出し、本発明を完成させた。 The present inventor prepared a dispersion in powder of oil by mixing a part of powder that is a specific ingredient and edible fats and oils, and then added the dispersion in oil to the dispersion in oil. By mixing the raw materials, a spice-like spice that can maintain a flavor unique to spices stably for a long period of time and can be easily dispersed in other liquid seasonings to give a flavor evenly. The present invention was completed.
すなわち、本発明は、
食用油脂１２〜６５％、水分５〜２５％、および配合原料として粉体を用いたペースト状香辛料であって、
香辛料、乳化剤、および糖アルコールを含有し、
前記粉体がペースト状香辛料に対して５〜５０％であり、
前記糖アルコールが前記食用油脂１００部に対して固形分換算で１４〜２００部であり、
下記特性１および２を有する、ペースト状香辛料。
特性１．ペースト状香辛料１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない
特性２．積分球式光電光度法を用いて濁度測定することにより得られる前記ペースト状香辛料の全光線透過率Ｔ１（対照：清水、波長３９０ｎｍ、光路長５ｍｍ）が、前記ペースト状香辛料を水で３倍に希釈することにより油脂が微細粒子化して乳化状態となった場合の全光線透過率Ｔ２よりも高い、
である。
That is, the present invention
Edible fats and oils 12-65%, moisture 5-25%, and a paste-like spice using powder as a blending raw material,
Contains spices, emulsifiers, and sugar alcohols,
The powder is 5 to 50% with respect to the pasty spice,
The sugar alcohol is 14 to 200 parts in terms of solid content with respect to 100 parts of the edible oil and fat,
A pasty spice having the following characteristics 1 and 2.
Characteristics 1. When 300 g of water is added to 100 g of paste-like spice, and stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowed to stand for 5 minutes, separation of the oil phase or aqueous phase is not visible.
Characteristic 2. The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state by dilution to
It is.
本発明によれば、香辛料特有の香味を長期間安定的に保持し、他の液状調味料に容易に分散することで、均一に香味を付与することができるペースト状香辛料を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, the paste-like spice which can hold | maintain the flavor peculiar to a seasoning stably for a long period of time, and can provide a flavor uniformly by easily disperse | distributing to another liquid seasoning can be provided.
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」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、食用油脂１２〜６５％、水分５〜２５％、および配合原料として粉体を用いたペースト状香辛料であって、香辛料、乳化剤、および糖アルコールを含有し、前記粉体がペースト状香辛料に対して５〜５０％であり、前記糖アルコールが前記食用油脂１００部に対して固形分換算で１４〜２００部であり、下記特性１および２を有する、ペースト状香辛料である。
特性１．ペースト状香辛料１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない
特性２．積分球式光電光度法を用いて濁度測定することにより得られる前記ペースト状香辛料の全光線透過率Ｔ１（対照：清水、波長３９０ｎｍ、光路長５ｍｍ）が、前記ペースト状香辛料を水で３倍に希釈することにより油脂が微細粒子化して乳化状態となった場合の全光線透過率Ｔ２よりも高い
<Features of the present invention>
The present invention is a pasty spice using edible fats and oils 12 to 65%, moisture 5 to 25%, and powder as a blending raw material, containing a spice, an emulsifier, and a sugar alcohol, and the powder is pasty It is 5 to 50% with respect to spices, the sugar alcohol is 14 to 200 parts in terms of solid content with respect to 100 parts of the edible fat and oil, and has the following characteristics 1 and 2.
Characteristics 1. When 300 g of water is added to 100 g of paste-like spice, and stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowed to stand for 5 minutes, separation of the oil phase or aqueous phase is not visible.
Characteristic 2. The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are made into fine particles and become emulsified by dilution
本発明により得られたペースト状香辛料は、粉末状香辛料や従来のペースト状香辛料と比較して、香味が揮発しにくく、また水分との接触による分解も起こりにくいため、香辛料特有の香味を長期間安定的に保持することができる。また、他の液状調味料と併用した際に液状調味料の水分を吸収することで容易に相転移を起こし、水中油型乳化食品になる特性を有する。この相転移を起こす際、香味成分を含有する食用油脂が液状調味料中で微粒子化して分散することで、均一に香味を付与することができる。 The pasty spices obtained by the present invention are less likely to volatilize than powdered spices and conventional pasty spices, and are not easily decomposed by contact with moisture. It can be held stably. In addition, when used in combination with other liquid seasonings, it absorbs the moisture of the liquid seasonings to easily cause a phase transition, resulting in an oil-in-water emulsion food. When this phase transition occurs, the edible oil and fat containing the flavor component is finely dispersed in the liquid seasoning, so that the flavor can be imparted uniformly.
＜ペースト状香辛料＞
本発明のペースト状香辛料は、後述する香辛料を含有したペースト状の食品であれば特に限定するものではない。
<Paste-like spices>
The pasty spice of the present invention is not particularly limited as long as it is a pasty food containing a spice described later.
＜香辛料＞
本発明の香辛料とは、一般に食することができる香辛料であれば、特に限定されるものではなく、具体的には、アジョワン、アニス、オニオン、オールスパイス、オレガノ、カルダモン、カレーリーフ、ガーリック、キャラウェー、クミン、グリーンペッパー、クローブ、ケーパー、ペッパー、コリアンダー、サフラン、山椒、紫蘇、シナモン、ジンジャー、八角、セージ、タイム、ターメリック、タラゴン、ディル、レッドペッパー、ナツメグ、ガーリック、パセリ、バジル、バニラ、パプリカ、フェヌグリーク、フェンネル、ブラックペッパー、ペパーミント、ポピー・シード、ホワイトペッパー、マジョラム、和がらし、洋がらし、マスタード、ミョウガ、ローズマリー、ローリエ、ワサビ、五香粉、ガラムマサラ、カレー粉、七味唐辛子及びチリパウダー等が挙げられ、これらを単独で又は併用してもよい。また、本発明のペースト状香辛料は、他の液状調味料と併用した際に分散することにより、均一に香味を付与する特徴を有することから、本効果を奏しやすい和がらし、洋がらし、マスタード、ワサビ、カレー粉が好ましく、特に醤油などの液状調味料と混合して用いる和がらし、ワサビが特に好ましい。
<Spice>
The spices of the present invention are not particularly limited as long as they are generally edible spices, and specifically, Ajowan, Anise, Onion, Allspice, Oregano, Cardamom, Curry leaf, Garlic, Chara Way, cumin, green pepper, clove, caper, pepper, coriander, saffron, yam, shiso, cinnamon, ginger, octagon, sage, thyme, turmeric, tarragon, dill, red pepper, nutmeg, garlic, parsley, basil, vanilla, Paprika, Fenugreek, Fennel, Black Pepper, Peppermint, Poppy Seed, White Pepper, Marjoram, Wagashi, Western Pepper, Mustard, Myoga, Rosemary, Laurier, Wasabi, Pentagram, Garam Masala, Curry Powder, Shichimi Tang Include children and chili powder, etc., it may be these alone or in combination. In addition, the paste-like spice of the present invention has a characteristic of imparting a uniform flavor by dispersing when used in combination with other liquid seasonings. Mustard, wasabi, and curry powder are preferred, and especially Japanese bean paste, especially wasabi, which is used by mixing with a liquid seasoning such as soy sauce.
本発明のペースト状香辛料において、香辛料の含有量は特に限定するものではないが、香辛料の香味を強化するため、固形分換算で５〜５０％が好ましく、１０〜４０％がより好ましく、１２〜３０％がさらに好ましい。 In the pasty spice of the present invention, the spice content is not particularly limited, but in order to enhance the flavor of the spice, it is preferably 5 to 50% in terms of solid content, more preferably 10 to 40%, more preferably 12 to 30% is more preferable.
＜食用油脂＞
食用油脂とは、トリアシルグリセロール又はジアシルグリセロールを主成分とする脂質のことであり、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、乳脂、牛脂、豚脂、卵黄油等の動植物油及びこれらの精製油、ＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、酵素処理卵黄油等のように化学的あるいは酵素的処理を施して得られる油脂等が挙げられる。このような食用油脂は、１種で使用してもよく、２種以上を組合せて使用してもよい。
<Edible oils and fats>
Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef tallow, Animal fats and oils such as pork fat and egg yolk oil, and refined oils thereof, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, enzyme-treated egg yolk oil, etc. Can be mentioned. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type.
＜食用油脂含有量＞
食用油脂の含有量は、ペースト状香辛料に対して１２〜６５％であり、好ましくは１５〜５５％、より好ましくは２０〜４５％である。食用油脂の含有量が多すぎたり少なすぎたりすると、上述の相転移が生じにくくなり、結果として他の液状調味料に均一に分散できなくなるため好ましくない。
<Edible oil content>
The content of the edible fat / oil is 12 to 65%, preferably 15 to 55%, more preferably 20 to 45% with respect to the pasty spice. If the content of the edible fat is too much or too little, the above-mentioned phase transition is difficult to occur, and as a result, it becomes impossible to uniformly disperse in other liquid seasonings.
＜水分含有量＞
本発明のペースト状香辛料の水分含有量は、ペースト状香辛料に対して５〜２５％であり、好ましくは７〜２２％、より好ましくは１０〜１８％である。水分が過度に多いと、上述の相転移が生じにくくなり、結果として他の液状調味料に容易に分散できなくなるため好ましくない。逆に水分含有量が過度に少ないと油相分離が生じ易くなり、香辛料特有の香味を長期間安定的に保持できなくなるため好ましくない。
<Moisture content>
The water content of the pasty spice of the present invention is 5 to 25% with respect to the pasty spice, preferably 7 to 22%, more preferably 10 to 18%. If the water content is excessively large, the above-mentioned phase transition is difficult to occur, and as a result, it cannot be easily dispersed in other liquid seasonings. Conversely, if the water content is excessively small, oil phase separation is likely to occur, and the flavor unique to spices cannot be stably maintained for a long period of time, which is not preferable.
本発明のペースト状香辛料は、他の液状調味料に容易に分散することで、均一に香味を付与することができることを特徴としているため、分散性を悪くする澱粉やガム質の含有量が少ないことが好ましく、具体的にはガム質および澱粉の合計含有量が１％以下であることが好ましく、０．１％以下がより好ましく、０．０１％以下が更に好ましい。ここでガム質としてはキサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガム、アラビアガム、サイリュームシードガムなどが挙げられ、澱粉としては馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋などの処理を施した化工澱粉、並びに湿熱処理澱粉などが挙げられる。 The paste-like spice of the present invention is characterized by being able to impart a uniform flavor by being easily dispersed in other liquid seasonings, so that the content of starch and gum that makes dispersibility poor is low. Specifically, the total content of gum and starch is preferably 1% or less, more preferably 0.1% or less, and still more preferably 0.01% or less. Examples of gums include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silly seed gum. Starch includes potato starch, corn starch, tapioca starch, wheat starch, rice starch, Examples thereof include modified starch obtained by subjecting starch to pregelatinization and crosslinking, and wet-heat-treated starch.
＜糖アルコール＞
本発明に用いる糖アルコールとは、糖のアルデヒド基及びケトン基を還元してアルコール基とした多価アルコールであり、例えばソルビトール、マルチトール、ラクチトール、エリスリトール、および還元澱粉糖化物等が挙げられる。ここで、還元澱粉糖化物とは、例えば、馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉等の澱粉類を分解して得られるデキストリン、マルトデキストリン、水飴等と称される澱粉糖化物に水素を添加して得られる還元物であり、様々な重合度のグルコースを骨格とする糖アルコールの混合糖質である。本発明で用いる糖アルコールの形態としては、市販されているものであれば、特に限定するものではないが、液体状、粉末状のもの等を用いることができる。
<Sugar alcohol>
The sugar alcohol used in the present invention is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to obtain an alcohol group, and examples thereof include sorbitol, maltitol, lactitol, erythritol, and reduced starch saccharified product. Here, the reduced starch saccharified product is, for example, hydrogenated starch saccharified product called dextrin, maltodextrin, starch syrup and the like obtained by decomposing starches such as potato starch, corn starch, waxy corn starch and tapioca starch. It is a reduced product obtained by addition and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton. The form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but a liquid form, a powder form, or the like can be used.
本発明に用いる糖アルコールとしては、特に限定はしないが、甘味により香辛料の香味を阻害しない観点から、還元澱粉糖化物を用いることが好ましく、原料糖のＤＥ値が４０以下の還元澱粉糖化物がより好ましく、原料糖のＤＥ値が３０以下の還元澱粉糖化物がさらに好ましい。一方、ＤＥ値が１０を下回る還元澱粉糖化物は、一般的に販売されていないため、ＤＥ値１０以上が好ましい。ＤＥ値とは、「デキストロースエキュイバレント（dextrose equivalent）」の略称で、澱粉糖化物（澱粉糖）の品質表示の一方法で、澱粉の加水分解の程度を示す指標である。ＤＥが高いほうが加水分解の程度が高く、一方、ＤＥが低い方が加水分解の程度が低いことを意味する。 The sugar alcohol used in the present invention is not particularly limited, but from the viewpoint of not inhibiting the flavor of the spice due to sweetness, it is preferable to use a reduced starch saccharified product, and a reduced starch saccharified product having a DE value of the raw sugar of 40 or less. More preferred is a reduced starch saccharified product having a DE value of the raw material sugar of 30 or less. On the other hand, a reduced starch saccharified product having a DE value of less than 10 is generally not sold, and thus a DE value of 10 or more is preferable. The DE value is an abbreviation of “dextrose equivalent”, and is an index indicating the degree of hydrolysis of starch by a method for indicating the quality of starch saccharified (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.
また、糖アルコールの配合量は、食用油脂１００部に対して固形分換算で好ましくは４０〜２００部であり、より好ましくは５０〜１８０部である。糖アルコールの配合量が少なすぎると、油相分離が生じ易くなり、香辛料特有の香味を長期間安定的に保持しにくくなる。反対に多すぎると、上述の相転移が生じにくくなり、結果として他の液状調味料に容易に分散しにくくなる。 Moreover, the compounding quantity of sugar alcohol becomes like this. Preferably it is 40-200 parts in conversion of solid content with respect to 100 parts of edible fats and oils, More preferably, it is 50-180 parts. If the amount of sugar alcohol is too small, oil phase separation tends to occur, and it becomes difficult to stably maintain the flavor unique to spices for a long period of time. On the other hand, when the amount is too large, the above-described phase transition hardly occurs, and as a result, it is difficult to easily disperse in other liquid seasonings.
＜乳化剤＞
本発明に用いる乳化剤としては特に制限はなく、例えばリン脂質、リゾリン脂質、カゼインナトリウム、ショ糖脂肪酸エステル、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル等が挙げられ、乳化力を持つ食品素材である卵黄、乳タンパク質、大豆タンパク質を用いてもよい。また、これらの１種または２種以上を併用して用いることができる。
<Emulsifier>
The emulsifier used in the present invention is not particularly limited. For example, phospholipid, lysophospholipid, casein sodium, sucrose fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol Fatty acid ester etc. are mentioned, You may use egg yolk, milk protein, and soy protein which are food materials with emulsifying power. Moreover, these 1 type (s) or 2 or more types can be used together.
乳化剤として卵黄を用いる場合、生の卵黄、および卵黄を含む全卵の他、当該生卵に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したものを用いればよい。 When using egg yolk as an emulsifier, in addition to raw egg yolk and whole egg containing egg yolk, the raw egg is sterilized, frozen, spray dried or freeze dried, phospholipase A1, phospholipase A2, One or two of enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. What gave the process more than a seed | species should just be used.
乳化剤として乳タンパク質を用いる場合、乳タンパク質を含有する乳又は乳製品を配合することにより含有させることができる。乳又は乳製品としては、例えば、乳又は乳製品乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）に規定されているものであり、例えば、牛乳、濃縮乳、全粉乳、脱脂粉乳、加糖粉乳、チーズ、ホエーパウダー、タンパク質濃縮ホエーパウダー、クリーム、バター、バターオイル、バターミルク等を使用することができ、また、乳及び乳製品の形態としては粉末のものが好ましく、特に、全粉乳、脱脂粉乳、加糖粉乳等の粉乳が好ましい。 When using milk protein as an emulsifier, it can be contained by blending milk or milk products containing milk protein. As milk or dairy products, for example, those specified in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk or dairy milk and dairy ingredient standards, for example, milk, Concentrated milk, whole milk powder, skim milk powder, sweetened powdered milk, cheese, whey powder, protein concentrated whey powder, cream, butter, butter oil, butter milk, etc. can be used, and the form of milk and dairy products is powder In particular, powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder is preferable.
乳化剤として大豆タンパク質を用いる場合、脱脂大豆から抽出したたん白質を酸処理の後中和して噴霧乾燥したタンパク質含有量が９０％以上の分離大豆タンパク質や、脱脂大豆から水溶性の糖や灰分等を除き、タンパク質含有量を７０％以上に高めた濃縮大豆タンパク質を配合することにより含有させることができる。 When soy protein is used as an emulsifier, the protein extracted from defatted soybean is acid-treated, neutralized and spray-dried, and the separated soy protein has a protein content of 90% or more, or water-soluble sugar and ash from defatted soybean The concentrated soy protein having a protein content increased to 70% or more can be incorporated by mixing.
本実施形態に係るペースト状香辛料は、他の液状調味料と併用した際に相転移を起こし、結果として香辛料の香味を均一に付与しやすくする観点から、少なくとも乳タンパク質を含むことが好ましく、卵黄を更に含むことがより好ましい。 The paste-like spice according to this embodiment preferably contains at least milk protein from the viewpoint of causing a phase transition when used in combination with other liquid seasonings and, as a result, easily imparting the flavor of the spices uniformly. Is more preferable.
乳化剤の合計配合量は、他の液状調味料と併用した際に相転移を起こし、結果として香辛料の香味を均一に付与しやすくする観点から、ペースト状香辛料に対して固形分換算で０．０１〜２０％が好ましく、０．５〜１５％がより好ましい。これに対し、乳化剤の配合量が少なすぎると、層分離が生じやすい。反対に多すぎると、上述の相転移を生じさせ難くなる。 The total blending amount of the emulsifier causes a phase transition when used in combination with other liquid seasonings, and from the viewpoint of easily imparting the flavor of the spices as a result, 0.01% in terms of solid content with respect to the pasty spices. -20% is preferable and 0.5-15% is more preferable. On the other hand, when the amount of the emulsifier is too small, layer separation is likely to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.
＜その他の原料＞
本発明のペースト状香辛料は、上述の各成分の他に食塩、グルタミン酸ソーダ、醤油、味噌、核酸系旨味調味料等の各種調味料、グルコース、フルクトース、ガラクトース、マンノース、スクロース、トレハロース、ラクトース、マルトース、マルトトリオース、フラクトオリゴ糖、ガラクトオリゴ糖、マンナンオリゴ糖等のオリゴ糖、デキストリン、グルカン、ぶどう糖果糖液糖、及び果糖ぶどう糖液糖などの糖質、食酢、クエン酸、酒石酸、コハク酸、リンゴ酸、柑橘類果汁等の酸材、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、クチナシ色素等の着色料等、種々の食材や添加材を、本発明の効果を損なわない範囲で適宜選択し、配合することができる。
<Other raw materials>
In addition to the above-mentioned components, the pasty spices of the present invention are various seasonings such as sodium chloride, sodium glutamate, soy sauce, miso, nucleic acid-based umami seasonings, glucose, fructose, galactose, mannose, sucrose, trehalose, lactose, maltose , Maltotriose, fructooligosaccharides, galactooligosaccharides, oligosaccharides such as mannan oligosaccharides, carbohydrates such as dextrin, glucan, glucose fructose liquid sugar, and fructose grape sugar liquid sugar, vinegar, citric acid, tartaric acid, succinic acid, malic acid In addition, various ingredients and additives such as citrus fruit juice and other acid materials, ascorbic acid or salts thereof, antioxidants such as vitamin E, colorants such as gardenia pigments, and the like are appropriately selected within a range that does not impair the effects of the present invention. Can be blended.
＜ペースト状香辛料の製造方法＞
下記の工程１及び２を順次行うことにより、水分と食用油脂の分離を生じさせることなく、本発明のペースト状香辛料を製造できることができる。
<Method for producing pasty spice>
By sequentially performing the following steps 1 and 2, the pasty spice of the present invention can be produced without causing separation of moisture and edible fats and oils.
＜工程１＞
配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する。より具体的には、上述した香辛料、乳化剤、および糖アルコール、ならびにその他の配合原料であって粉体のものを順次食用油脂に混合するか、あるいは、予めこれらの粉体を混合して食用油脂と混合することにより、粉体の少なくとも一部が食用油脂に非溶解で分散した混合物を調製する。混合操作は、ニーダーやホバートミキサー等の攪拌機を用いて行うことができる。また、本発明において、粉体は水分含有量が１０％以下であることが好ましく、５％以下であることがより好ましい。
<Step 1>
A dispersion in powder of oil is prepared by mixing a part of the powder as a blending raw material and edible fats and oils. More specifically, the above-mentioned spices, emulsifiers, sugar alcohols, and other compounding raw materials, which are powdered, are sequentially mixed with edible oils or fats, or these powders are mixed in advance and edible fats and oils are mixed. To prepare a mixture in which at least a part of the powder is dispersed in a non-dissolved state in edible fats and oils. The mixing operation can be performed using a stirrer such as a kneader or a Hobart mixer. In the present invention, the powder preferably has a moisture content of 10% or less, and more preferably 5% or less.
工程１で食用油脂と混合する粉体の合計量は、他の液状調味料と併用した際に相転移を起こし、結果として香辛料の香味を均一に付与しやすくする観点から、ペースト状香辛料全体に対して５〜５０％が好ましく、１０〜４５％がより好ましく、１０〜４０％がさらに好ましい。 The total amount of the powder mixed with the edible oil and fat in Step 1 causes a phase transition when used in combination with other liquid seasonings, and as a result, it is easy to uniformly impart the flavor of the spices. On the other hand, 5 to 50% is preferable, 10 to 45% is more preferable, and 10 to 40% is more preferable.
＜工程２＞
本発明のペースト状香辛料を構成する配合原料のうち、工程１で用いたものの残部を工程1で得た粉体の油中分散物に混合することにより、ペースト状香辛料を得る。
<Process 2>
Of the blended raw materials constituting the pasty spice of the present invention, the remainder of what is used in step 1 is mixed with the powdered dispersion in oil obtained in step 1 to obtain a pasty spice.
工程２における水分の添加量は、得られるペースト状香辛料が、上述した相転移を生じる性質を満たす量とすればよいが、好ましくはペースト状香辛料に対して５〜２５％、より好ましくは７〜２２％、さらに好ましくは１０〜１８％である。 The amount of water added in step 2 may be an amount that the obtained paste-like spice satisfies the above-mentioned property of causing the phase transition, but is preferably 5 to 25%, more preferably 7 to 7% with respect to the paste-like spice. 22%, more preferably 10 to 18%.
水分の添加方法としては、水を配合しても良く、あるいは、水分を含む食品素材、例えば、糖アルコールとして含水した液糖を配合することにより行っても良く、また水分を含む卵黄を配合することにより行っても良い。 As a method of adding water, water may be blended, or a food material containing water, for example, liquid sugar containing water as a sugar alcohol may be blended, or egg yolk containing water is blended. It may be done depending on the situation.
このように、本発明のペースト状香辛料の配合原料が、形態として粉体のものと、その粉体よりも水分含有量が高い液状のものとが存在する場合（例えば乾燥卵黄と生卵黄）、粉体のものは工程１で添加し、液状のものは工程２で添加することが好ましい。 Thus, when the blended raw material of the paste-like spice of the present invention includes a powder form and a liquid form having a higher water content than the powder (for example, dried egg yolk and raw egg yolk), It is preferable to add a powdery material in Step 1 and a liquid material in Step 2.
＜ペースト状香辛料の特性＞
本発明のペースト状香辛料は、ペースト状香辛料１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない特性を有する。
<Characteristics of pasty spices>
The paste-like spice of the present invention is prepared by adding 300 g of water to 100 g of paste-like spice, stirring and mixing at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowing to stand for 5 minutes. The phase separation is invisible.
また、本発明のペースト状香辛料は、積分球式光電光度法を用いて濁度測定することにより得られるペースト状香辛料の全光線透過率Ｔ１（対照：清水、波長３９０ｎｍ、光路長５ｍｍ）が、ペースト状香辛料を水で３倍に希釈することにより油脂が微細粒子化して乳化状態となった場合の全光線透過率Ｔ２よりも高い特性を有する。好ましくはＴ２がＴ１の８０％以下であり、より好ましくは６０％以下である。 The paste-like spice of the present invention has a total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the paste-like spice obtained by measuring turbidity using an integrating sphere photoelectric photometry method. The paste-like spice has a property higher than the total light transmittance T2 when the fats and oils are made into fine particles by diluting the paste-like spices with water three times and become emulsified. Preferably, T2 is 80% or less of T1, and more preferably 60% or less.
本発明において、全光線透過率は、清水の全光線透過率に対する値である。すなわち、全光線透過率は、サンプルへの平行入射光束に対する、拡散成分を含む透過光束の割合であり、本発明におけるサンプルの全光線透過率（％）は、対照である清水の透過率を１００％とした場合のサンプルの透過率（％）を示す。より具体的には、全光線透過率は、積分球式電光度法を用いた濁度測定により、波長３９０ｎｍ、光路長５ｍｍで得られる数値であり、濁度測定器（型名「WA 2000N」、日本電色工業（株））を用いて測定することができる。 In the present invention, the total light transmittance is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of the transmitted light beam including the diffusion component to the parallel incident light beam to the sample, and the total light transmittance (%) of the sample in the present invention is 100% of the transmittance of fresh water as a control. The transmittance (%) of the sample in the case of% is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and is a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.).
これらの特性を有することにより、本発明のペースト状香辛料は、他の液状調味料と併用した際に相転移を起こし、水中油型乳化食品になる特性を有する。これにより香辛料の香味を均一に付与することが可能となる。 By having these characteristics, the paste-like spice of the present invention has a characteristic of causing a phase transition when used in combination with other liquid seasonings and becoming an oil-in-water emulsified food. Thereby, it becomes possible to provide the flavor of a spice uniformly.
以下に本発明のペースト状香辛料の製造方法について、実施例に基づき詳述する。なお、本発明はこれに限定するものではない。 Below, the manufacturing method of the pasty spice of this invention is explained in full detail based on an Example. Note that the present invention is not limited to this.
［実施例１〜３、比較例１〜６］
表１の配合割合でペースト状香辛料（ペースト状からし）を製造した。具体的には、ニーダーに大豆油を投入し、次に全粉乳、食塩、辛子粉、ショ糖脂肪酸エステルを投入し、撹拌混合後、糖アルコール、清水を投入してさらに撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してペースト状香辛料を製造した。なお、糖アルコールとしてはエスイー１００（日研化成株式会社製、７０％水溶液、糖組成の６４％以上が５糖以上の糖アルコール、原料デキストリンのＤＥ値１５）を用いた。また、容器としては、小袋パウチを使用した。
[Examples 1 to 3, Comparative Examples 1 to 6]
Paste spices (paste mustard) were produced at the blending ratios in Table 1. Specifically, soybean oil is added to a kneader, and then whole milk powder, salt, pepper powder, sucrose fatty acid ester is added, and after stirring and mixing, sugar alcohol and fresh water are added and further stirred and mixed, and then deaerated. . Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. As the sugar alcohol, S100 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 64% or more of sugar composition of 5 sugars or more, DE value 15 of raw dextrin) was used. A small pouch was used as the container.
得られたペースト状香辛料の水分含有量を減圧加熱乾燥法により測定した（表１）。また、得られた比較例１、２および比較例４〜６のペースト状香辛料は製造直後に油相分離をしていた。 The water content of the obtained paste-like spice was measured by a reduced pressure heating drying method (Table 1). Moreover, the obtained paste-like spices of Comparative Examples 1 and 2 and Comparative Examples 4 to 6 were subjected to oil phase separation immediately after production.
［比較例７］
表１の配合割合でペースト状香辛料を製造した。具体的には、ニーダーに全粉乳、食塩、辛子粉、糖アルコール、清水を投入し、撹拌混合後、大豆油を投入しさらに撹拌混合した以外は、実施例１と同様にペースト状香辛料を製造した。得られたペースト状香辛料は油相分離をしていた。
[Comparative Example 7]
Paste spices were produced at the blending ratios in Table 1. Specifically, a paste-like spice is produced in the same manner as in Example 1 except that whole milk powder, salt, pepper powder, sugar alcohol, and fresh water are added to a kneader, and after stirring and mixing, soybean oil is added and further stirred and mixed. did. The obtained pasty spice had oil phase separation.
［試験例１］ペースト状香辛料の水添加後の分離試験
実施例１〜３、および比較例３のペースト状香辛料各１００ｇに水３００ｇを加え、ハンドホイッパーを用いて、２５℃で１２０ｒｐｍ、３分間撹拌を行い、５分間静置した後、油分または水分の分離を目視で確認した。
[Test Example 1] Separation test after water addition of pasty spices 300 g of water was added to each 100 g of pasty spices of Comparative Examples 3 and 3 and 120 rpm at 25 ° C for 3 minutes using a hand whipper. After stirring and allowing to stand for 5 minutes, separation of oil or water was visually confirmed.
得られた混合物の分離を下記の評価基準で評価した（表１）。
＜評価基準＞
○：油分または水分の分離がほとんど見られず、好ましい状態であった。
×：油分または水分の分離が見られ、好ましくない状態であった。
Separation of the obtained mixture was evaluated according to the following evaluation criteria (Table 1).
<Evaluation criteria>
○: Separation of oil or water was hardly observed, which was a preferable state.
X: Separation of oil or water was observed, which was not preferable.
［試験例２］官能試験
実施例１〜３、および比較例１〜７のペースト状香辛料を醤油に溶き、下記の評価基準で官能評価を行った（表１）。
＜評価基準＞
Ａ：ペースト状香辛料が相転移することで醤油に容易に分散、溶解し、香辛料の香味が均一に付与されていた
Ｂ：ペースト状香辛料が相転移することで醤油に徐々に分散、溶解し、香辛料の香味が問題ない程度に均一に付与されていた
Ｃ：ペースト状香辛料が油分離してしまい、香辛料の香味が均一に付与されていなかった
[Test Example 2] Sensory tests The pasty spices of Examples 1 to 3 and Comparative Examples 1 to 7 were dissolved in soy sauce, and sensory evaluation was performed according to the following evaluation criteria (Table 1).
<Evaluation criteria>
A: Dispersed and dissolved in soy sauce easily due to the phase transition of the paste-like spice, and B: The flavor of the spice was evenly imparted. B: Dispersed and dissolved gradually in the soy sauce due to the phase transition of the spice. C: The flavor of the spice was uniformly applied to the extent that there was no problem C: The paste-like spice was separated into oil, and the flavor of the spice was not uniformly applied
表１より、食用油脂、香辛料、乳化剤、および糖アルコールを含有し、食用油脂含有量が１２〜６５％、水分含有量が５〜２５％であり、配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する工程１、および該油中分散物に他の原料を混合する工程２を有する、ペースト状香辛料は、醤油と混合した際、相転移することで醤油に分散、溶解し、香辛料の香味が均一に付与されていた（実施例１〜３）。一方、食用油脂や水分の含有量が上記範囲でないペースト状香辛料（比較例３〜６）や、糖アルコール、乳化剤を含有しないペースト状香辛料（比較例１、２）、および上記工程を有さないペースト状香辛料（比較例７）は、油分離してしまい、香辛料の香味が均一に付与されていなかった。 Table 1 shows that edible fats and oils, spices, emulsifiers, and sugar alcohols are contained, the edible fats and oils content is 12 to 65%, the water content is 5 to 25%, and a part of the powder as a blending material and edible The paste-like spice has a step 1 for preparing a dispersion in oil of a powder by mixing fats and oils, and a step 2 for mixing other raw materials into the dispersion in oil. By being transferred, it was dispersed and dissolved in soy sauce, and the flavor of the spice was uniformly imparted (Examples 1 to 3). On the other hand, pasty spices (Comparative Examples 3 to 6) in which the content of edible fats and water is not in the above range, pasty spices (Comparative Examples 1 and 2) that do not contain sugar alcohol and emulsifier, and the above steps are not included. The pasty spice (Comparative Example 7) oil separated, and the flavor of the spice was not evenly imparted.
［実施例４〜６］
表２の配合割合に変更し、辛子粉を工程２の後に混合、撹拌した以外は実施例１と同様の方法でペースト状香辛料（ペースト状からし）を製造した。得られたペースト状香辛料を試験例１と同様の方法で水添加後の分離試験を行い、試験例２と同様の方法で官能試験を行った（表２）。
[Examples 4 to 6]
A paste-like spice (paste-like mustard) was produced in the same manner as in Example 1 except that the mixture was changed to the blending ratio shown in Table 2 and the pepper powder was mixed and stirred after Step 2. The obtained paste-like spice was subjected to a separation test after adding water in the same manner as in Test Example 1, and a sensory test was performed in the same manner as in Test Example 2 (Table 2).
また、得られたペースト状香辛料を厚さ５ｍｍの石英セルに入れ、清水を対照とした全光線透過率を濁度測定器（型名「ＷＡ２０００Ｎ」、日本電色工業(株)製）を用いて、積分球式光電光度法により測定した。また、このペースト状香辛料を水で３倍に希釈後、同様に全光線透過率を測定した（表２）。 Moreover, the paste-like spice obtained was put into a quartz cell having a thickness of 5 mm, and the total light transmittance with reference to fresh water was measured using a turbidity meter (model name “WA2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.). Measured by integrating sphere photoelectric photometry. Moreover, after diluting this paste-like spice 3 times with water, the total light transmittance was similarly measured (Table 2).
［実施例７］
下記の方法でペースト状香辛料（ペースト状ワサビ）を製造した。具体的には、ニーダーに大豆油３０％を投入し、次に全粉乳１０％、食塩１％、粉末ワサビ２７％を投入し、撹拌混合後、糖アルコール（エスイー１００）２５％、清水７％を投入してさらに撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してペースト状香辛料を製造した。得られたペースト状香辛料の水分含有量を減圧加熱乾燥法により測定したところ１４．５％であった。
[Example 7]
A pasty spice (pasted wasabi) was produced by the following method. Specifically, 30% soybean oil is added to the kneader, followed by 10% whole milk powder, 1% salt, 27% powdered wasabi, and after stirring and mixing, 25% sugar alcohol (SE 100), 7% fresh water The mixture was further deaerated after being stirred and mixed. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. It was 14.5% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.
得られたペースト状香辛料を試験例１と同様の方法で水添加後の分離試験を行ったところ、油分または水分の分離がほとんど見られず、好ましい状態であった。また、試験例２と同様の方法で官能試験を行ったところ、相転移することで醤油に容易に分散、溶解し、香辛料の香味が均一に付与されていた。 When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state. Further, when a sensory test was performed in the same manner as in Test Example 2, it was easily dispersed and dissolved in soy sauce by phase transition, and the flavor of the spice was imparted uniformly.
［実施例８］
下記の方法でペースト状香辛料（ペースト状カレー香辛料）を製造した。具体的には、ニーダーに大豆油３０％を投入し、次に全粉乳８％、カレー粉１４％、食塩５％、グルタミン酸ナトリウム１％、チキンブイヨンパウダー１％、砂糖１％を投入し、撹拌混合後、糖アルコール３０％、生卵黄１０％を投入してさらに撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してペースト状香辛料を製造した。なお、糖アルコールとしてはエスイー３０（日研化成株式会社製、７０％水溶液、糖組成の４３％以上が５糖以上の糖アルコール、原料デキストリンのＤＥ値３０）を用いた。得られたペースト状香辛料の水分含有量を減圧加熱乾燥法により測定したところ１４％であった。
[Example 8]
A pasty spice (a pasty curry spice) was produced by the following method. Specifically, 30% soybean oil is added to the kneader, and then 8% whole milk powder, 14% curry powder, 5% salt, 1% sodium glutamate, 1% chicken bouillon powder and 1% sugar are stirred. After mixing, 30% sugar alcohol and 10% raw egg yolk were added and further deaerated after being stirred and mixed. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. As the sugar alcohol, S30 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 43% or more of the sugar composition of 5 sugars or more, DE value 30 of raw dextrin) was used. It was 14% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.
得られたペースト状香辛料を試験例１と同様の方法で水添加後の分離試験を行ったところ、油分または水分の分離がほとんど見られず、好ましい状態であった。 When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state.
［実施例９］
下記の方法でペースト状香辛料（ペースト状バジル）を製造した。具体的には、ニーダーにオリーブオイル２５％を投入し、次にバジルペースト（オリーブオイル５０％、バジル含有量５０％）２５％、全粉乳８％、食塩１％、パルメザンチーズパウダー１６％を投入し、撹拌混合後、糖アルコール（エスイー１００）２０％、清水５％を投入してさらに撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してペースト状香辛料を製造した。得られたペースト状香辛料の水分含有量を減圧加熱乾燥法により測定したところ１１％であった。
[Example 9]
A pasty spice (pasted basil) was produced by the following method. Specifically, 25% olive oil is added to the kneader, then 25% basil paste (50% olive oil, 50% basil content), 8% whole milk powder, 1% salt, 16% Parmesan cheese powder After stirring and mixing, 20% sugar alcohol (SE 100) and 5% fresh water were added and further deaerated after stirring and mixing. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. It was 11% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.
得られたペースト状香辛料を試験例１と同様の方法で水添加後の分離試験を行ったところ、油分または水分の分離がほとんど見られず、好ましい状態であった。 When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state.
Claims (3)
前記ペースト状香辛料の配合原料として食用油脂１２〜６５％、水分５〜２５％、香辛料（固形分換算）５〜５０％、粉体、乳化剤、および糖アルコールを含有し、
前記粉体がペースト状香辛料に対して５〜５０％であり、
前記糖アルコールが前記食用油脂１００部に対して固形分換算で１４〜２００部である、ペースト状香辛料；
特性１．ペースト状香辛料１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない
特性２．積分球式光電光度法を用いて濁度測定することにより得られる前記ペースト状香辛料の全光線透過率Ｔ１（対照：清水、波長３９０ｎｍ、光路長５ｍｍ）が、前記ペースト状香辛料を水で３倍に希釈することにより油脂が微細粒子化して乳化状態となった場合の全光線透過率Ｔ２よりも高い A pasty spice having the following characteristics 1 and 2,
Contains 12 to 65% edible oils and fats, 5 to 25% moisture, 5 to 50% spices (in terms of solid content) , powder , emulsifier, and sugar alcohol as blending raw materials for the paste-like spices ,
The powder is 5 to 50% with respect to the pasty spice,
Ru 14-200 parts der in terms of solid content relative to the sugar alcohol is the edible oil 100 parts, pasty spices;
Characteristics 1. Characteristic 2 in which 300 g of water is added to 100 g of paste-like spices, and the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper and then allowed to stand for 5 minutes. . The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are made into fine particles and become emulsified by dilution
該ペースト状香辛料が、配合原料として少なくとも、食用油脂、香辛料、乳化剤、およびThe pasty spice is at least an edible oil, spice, emulsifier, and
糖アルコールを含有し、Contains sugar alcohol,
該ペースト状香辛料の食用油脂含有量が１２〜６５％、水分含有量が５〜２５％であり、The pasty spice has an edible fat content of 12 to 65%, a moisture content of 5 to 25%,
配合原料である粉体の少なくとも一部が食用油脂に非溶解で分散した、粉体の油中分散物を調製する工程１、A step 1 of preparing a powder-in-oil dispersion in which at least a part of the powder as a raw material is dispersed in an edible oil and fat in an insoluble state;
および該油中分散物に他の原料を混合する工程２を有し、And step 2 of mixing other raw materials with the dispersion in oil,
工程１で食用油脂と混合する粉体の合計量が、ペースト状香辛料全体に対して５〜５０％The total amount of the powder mixed with the edible fat in step 1 is 5 to 50% with respect to the whole paste spice
である、Is,
ペースト状香辛料の製造方法。A method for producing pasty spices.
香辛料（固形分換算）を５〜５０％含む、Containing 5-50% of spices (solid content conversion),
ペースト状香辛料の製造方法。A method for producing pasty spices.
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| JPS4840753B1 (en) * | 1970-06-12 | 1973-12-03 | ||
| JPS61280246A (en) * | 1985-06-05 | 1986-12-10 | House Food Ind Co Ltd | Spice paste for chilling |
| JP3393042B2 (en) * | 1997-08-21 | 2003-04-07 | ハウス食品株式会社 | Spices |
| JP2004283056A (en) * | 2003-03-20 | 2004-10-14 | Kaneka San Spice:Kk | Method for producing paste spice |
| JP2006149288A (en) * | 2004-11-30 | 2006-06-15 | House Foods Corp | Pasty emulsified composition |
| US20070031579A1 (en) * | 2005-08-04 | 2007-02-08 | Draanen Nanine A V | Natural product flavor concentrates as liquid spices: formulation and dispensing |
| KR100788451B1 (en) * | 2006-09-11 | 2007-12-24 | 안영환 | Method for preparation of hot pepper paste using sweet pepper |
| JP2010017121A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Sauteing/stewing seasoning liquid for protein-based raw material |
| JP5327027B2 (en) * | 2009-12-10 | 2013-10-30 | キユーピー株式会社 | Pasta sauce and manufacturing method thereof |
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2016
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