JPS60114170A - Powdery sauce - Google Patents
Powdery sauceInfo
- Publication number
- JPS60114170A JPS60114170A JP58222175A JP22217583A JPS60114170A JP S60114170 A JPS60114170 A JP S60114170A JP 58222175 A JP58222175 A JP 58222175A JP 22217583 A JP22217583 A JP 22217583A JP S60114170 A JPS60114170 A JP S60114170A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- gum
- powdered
- starch
- 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.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 239000002562 thickening agent Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims 2
- 239000003345 natural gas Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 229920001206 natural gum Polymers 0.000 abstract description 7
- 230000000704 physical effect Effects 0.000 abstract description 6
- 240000004584 Tamarindus indica Species 0.000 abstract description 3
- 235000004298 Tamarindus indica Nutrition 0.000 abstract description 3
- 235000010418 carrageenan Nutrition 0.000 abstract description 3
- 239000000679 carrageenan Substances 0.000 abstract description 3
- 229920001525 carrageenan Polymers 0.000 abstract description 3
- 229940113118 carrageenan Drugs 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract description 3
- 241000207961 Sesamum Species 0.000 description 7
- 235000003434 Sesamum indicum Nutrition 0.000 description 7
- 229920001592 potato starch Polymers 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 229920001938 Vegetable gum Polymers 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241001474791 Proboscis Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 101150038956 cup-4 gene Proteins 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940082892 tamarind seed extract Drugs 0.000 description 1
- 230000009974 thixotropic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- -1 yeast extract Natural products 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】 付ける食用のたれに関する。[Detailed description of the invention] Regarding the edible sauce to put on.
木1菓子に付ける食用のたれには醤油だれ、胡麻だれ等
が有り、従来これらは馬鈴薯殿粉に適時砂糖、醤油また
はすり胡麻及び水を混合し、加熱糊化することによって
製造されていた。しかし、馬鈴薯殿粉の糊化の度合いは
加水量、加熱温度、温度上昇速度、攪拌速度及び攪拌羽
根の形状等によって変動し、製造の都度製造品の粘度及
び物性が変化するのが普通であると言われている。また
、馬鈴薯殿粉を糊、化して製造したたれは殿粉の老化が
早いために、冷えると白(なり、光沢及び色調が経時的
に著しく低下する等の欠点を生ずるために、保存するこ
とができず、必要に応じて必要量だけを製造するのが慣
例となっている。Edible sauces for pastries include soy sauce sauce, sesame sauce, etc., and these have traditionally been produced by mixing potato starch with sugar, soy sauce or ground sesame seeds, and water, and heating and gelatinizing the mixture. However, the degree of gelatinization of potato starch varies depending on the amount of water added, heating temperature, temperature increase rate, stirring speed, shape of stirring blades, etc., and the viscosity and physical properties of the manufactured product usually change each time it is manufactured. It is said that In addition, sauces made by turning potato starch into a paste should not be stored, as the starch ages quickly, resulting in defects such as turning white when cooled, and the gloss and color tone significantly decreasing over time. It is customary to manufacture only the required amount as needed.
だれの備えるべぎ物性としては、だれが食品に十分付着
するための適当な粘度及びチキソトロピックな性質を持
ち、たれ切れを良くするために曳糸性が小さく、且つ数
日間の貯蔵に対して粘度、光沢及び色調の変化がないこ
と等が拳げられる。The physical properties of Nana are as follows: it has appropriate viscosity and thixotropic properties to ensure sufficient adhesion to food, low stringiness for good dripping, and resistance to storage for several days. It is noted that there is no change in viscosity, gloss, or color tone.
また、だれの粘度は25℃においてisooSq o.
o o oセンチボイズ(cp)(B型粘度計盃4<
、/Jrpm)の範囲にあることが好ましく、例えば胡
麻だれのように粉砕した胡麻を使用する場合、胡麻が溶
液上に浮き上ったり、底に沈殿することのないように胡
麻の粒度と液の粘度を調整することが必要となる。In addition, the viscosity of the sauce at 25°C is isooSq o.
o o o centivoise (cp) (B type viscometer cup 4<
. It is necessary to adjust the viscosity of the
現在、和菓子業界においても機械化が進み、量産と共に
流通期間が延び、数日間常温に放置しても前記物性に変
化がなく、一定品質で必要量だけ簡−mに調製でき、且
つ長期保存可能なだれが要求されるようになった。Currently, mechanization is progressing in the Japanese confectionery industry, and along with mass production, the distribution period has been extended. is now required.
本発明者ら&工液体たれに代えて粉末だれが上述の要求
を1f41vしつるとの着想下に粉末だれの開発を試み
た。The inventors and others attempted to develop a powder sauce instead of a liquid sauce based on the idea that a powder sauce would meet the above requirements.
しかし一般に従来使用されている液体たれの糊料として
は馬鈴薯殿粉、醗酵ガム、アラビヤガム、デキス) I
Jン等の固体殿粉及び水飴等が挙げられるが、この中で
馬鈴薯殿粉は加熱条件による粘度変化が大き(、また前
記欠点を有し、まft Q酵ガム及びアラビヤガムは曳
糸性が大であり、デキス) IJンや水飴(工良好な水
溶性を持つが、粘度が低(、粉末だれの糊料として水に
溶かした場合前記たれの物性条件を満たすものではない
。However, commonly used thickeners for liquid sauces include potato starch, fermented gum, gum arabic, and dextrose.
Among them, potato starch has a large change in viscosity depending on the heating conditions (and also has the above-mentioned disadvantages), while fermented gum and gum arabic have poor spinnability. It has good water solubility, but its viscosity is low, and when it is dissolved in water as a thickening agent for powdered sauce, it does not meet the physical property requirements for the sauce described above.
本発明者らは糊料について種々検討した結果、選定され
た可溶性殿粉と天然ガムとの混合物からなる粉末糊料が
食品に十分付層するための適当な粘度及びチキントロピ
ックな性質を持ち、たれ切れを良くするための曳糸性が
小さく、且つ数日間の貯蔵に対して粘度、光沢及び色調
の変化がないことを見い出した。As a result of various studies on starches, the present inventors have selected a powdered glue consisting of a mixture of soluble starch and natural gum that has appropriate viscosity and chicken-tropic properties to sufficiently coat food. It has been found that the stringiness required to improve sagging is low, and that there is no change in viscosity, gloss, or color tone even after storage for several days.
したがって本発明(ヱ少な(とも糊料、調味料及び風味
料を含んでなる食用たれにおいて、糊料が本質的に選定
された可溶性殿粉と天然ガムとの混合物からなる粉末糊
料であることを特徴必要に応じて水あるいヲマ湯で溶解
することによって直ちに必要量だけのたれが簡草に得ら
れる利点がある。Therefore, in the present invention (1) in the edible sauce comprising a thickening agent, a seasoning agent and a flavoring agent, the thickening agent is a powdered thickening agent consisting essentially of a mixture of a selected soluble starch and a natural gum. It has the advantage that the required amount of sauce can be obtained immediately by dissolving it in water or hot water as needed.
本発明で使用する町溶性攻粉と&工水に溶げて透明な溶
液となる加工殿粉でα化奴粉を含むものである。The processed starch used in the present invention is a processed starch that dissolves in soluble powder and industrial water to form a transparent solution, and contains gelatinized starch.
本発明で使用する天然ガムとしては植物性ガムと海藻抽
出ガムとがあり、植物性ガムとしてはローカストビーン
ガム、グアールガム、タマリンドガム等を拳げることか
でき、海藻抽出ガムとしてはアルギン酸、カラギーナン
、ファセレラン等を挙げることができる。特に好ましい
ものはタマリンドガム及びカラギーナンである。The natural gums used in the present invention include vegetable gums and seaweed-extracted gums.Vegetable gums include locust bean gum, guar gum, tamarind gum, etc., and seaweed-extracted gums include alginic acid and carrageenan. , phaseleran, and the like. Particularly preferred are tamarind gum and carrageenan.
可溶性殿粉と天然ガムとの混合割合は用途に応じて適宜
必要なだれの吻状が得られるように配合する。本発明に
オ6いては必狛成分として使用する可溶性殿粉と天然ガ
ムとの粉末混合物に加えて、少量の他の粉末糊料、例え
ば粉末水飴、醗酵ガム等を添加してもよい。The mixing ratio of soluble starch and natural gum is adjusted appropriately depending on the application so as to obtain the desired droopy proboscis shape. In addition to the powder mixture of soluble starch and natural gum used as an essential ingredient in the present invention, a small amount of other powdered thickeners such as powdered starch syrup, fermented gum, etc. may be added.
本発明の粉末たれに使用する調味料及び風味′Iprは
液状のたれに使用する慣用の調味料及び風味料の粉末形
態のものであり、調味料は例えば粉末(ワ油、粉糖、粉
末みりん等、風味料は例えば酵母エキス等の天然物やグ
ルタミン酸ソーダ等の合成添加物等から任意に添加する
ことができる。The seasonings and flavors 'Ipr used in the powdered sauce of the present invention are powdered seasonings and flavorings commonly used in liquid sauces. Flavoring agents such as, for example, can be arbitrarily added from natural products such as yeast extract, synthetic additives such as sodium glutamate, and the like.
本発明の粉末たれは市販品(液体)のたれよりも包装が
簡草となり、且つ貯蔵時の容積が小となりそれに伴って
流通等が容易となり、また使用時に必要量に応じて粉末
たれに水f、 fcは湯を加えて調製することができる
ために無駄がなくなり、使い残りを密封貯蔵することに
よって保存が容易になり、常に調製したたれの品′バを
一定にすることができる。寸た馬鈴薯殿粉を使用しない
73めに殿粉の老化による粘性の悪化、光沢及び色調(
透明度)の変化がなく、馬鈴薯殿粉のように長時間加熱
する必要もなく、作業時間の短縮及びコストの低・Jを
導くものである。The powder sauce of the present invention is easier to package than commercially available (liquid) sauces, and has a smaller volume during storage, making it easier to distribute. Since f and fc can be prepared by adding hot water, there is no waste, and by storing unused sauces in a sealed container, preservation becomes easy, and the stock of prepared sauces can always be kept constant. 73. Do not use thin potato starch.
There is no change in transparency (transparency), and there is no need to heat it for a long time unlike potato starch, leading to shorter working times and lower costs.
本発明の粉末たれは水−1:りは湯に溶解が早く和菓子
、例えばだんご、もち類等用のたれのみならず、例えば
焼肉用たれ、蒲焼用たれ、洋風リース等、広範囲に適用
できるものである。The powdered sauce of the present invention dissolves quickly in hot water and can be applied not only to sauces for Japanese sweets, such as dango, mochi, etc., but also to a wide range of applications, such as sauces for yakiniku, kabayaki, Western-style wreaths, etc. It is.
−!′た、だれの味は調製時にわずかな調味料を加える
ことにより、調節することができるので常に一定+1で
の調味料を加えることによって個性的且つ一定な種々の
味を作り出すことが可能である。-! 'The taste of the sauce can be adjusted by adding a small amount of seasoning during preparation, so by always adding a constant +1 seasoning, it is possible to create a variety of unique and constant flavors. .
以下に例を挙げて本発明を説明〜rる。The present invention will be explained below with reference to examples.
実施例/
加水分鮮度の低い可溶性殿粉10音1−タマリンド種子
抽出ガムJ 7’i1S、砂糖60部、粉末醤油20部
および調味料7部を混合し、粉末醤油だれを製造した。Example/Soluble starch with low water freshness 10 on 1 - Tamarind seed extract gum J 7'i1S, 60 parts of sugar, 20 parts of powdered soy sauce, and 7 parts of seasoning were mixed to produce a powdered soy sauce sauce.
たれ調製時にこの粉末たれ100gに対し/gOgの水
を加え、加熱溶解することによって安定度の高い醤油だ
れどなった。得られた醤油だれは冷却後も光沢及び色調
(透明度)に変化なく、λ&℃で粘度3乙θOOセンチ
ポイズ(B型粘j)を計屋グ、/、2rpm)を持つも
のであった。−1:た、2日間常温で放置した後でさえ
、光沢及び色調(透明度)に変化はなく、また2 5
’Qで粘度3’400θセンチボイズな持ち、これにだ
れの物性に変化のないことを示づ−ものである。When preparing the sauce, a highly stable soy sauce sauce was obtained by adding /gOg of water to 100g of this powder sauce and heating and dissolving it. The resulting soy sauce sauce had no change in gloss and color tone (transparency) even after cooling, and had a viscosity of 3 θOO centipoise (B-type viscosity at λ & °C) at 2 rpm). -1: Even after being left at room temperature for 2 days, there was no change in gloss and color tone (transparency), and 2 5
It has a viscosity of 3'400 θ centivoids at Q, indicating that there is no change in any of its physical properties.
実tイii fI12
α化殿粉7部、紅藻類抽出ガム003部、グラニユー糖
75部、粉末醤油7.8′部、調味料2.5部及びすり
胡麻aO部とを混合し、粉末胡麻だれを製造した。たれ
調製時にこの粉末たれ100gに対し水または湯を/
、、? o ml加えて混合すると、胡麻が分離しない
安定度の高い胡麻だれとなった。得られた胡麻だれは光
沢及び色調(透明度)に変化なく1.2.1℃で粘度/
左000センチボイズを4寺つものであった。また、2
日間常温で放置した後でさえ、光沢及び色調(透明度)
に変化なく、また2部℃で粘度ia、oooセンチボイ
ズであり、これはだれの物性に変化のな(−ことを示す
ものである。Fruit ii fI12 7 parts of pregelatinized starch, 003 parts of red algae extracted gum, 75 parts of granulated sugar, 7.8' parts of powdered soy sauce, 2.5 parts of seasoning and aO part of ground sesame are mixed to make powdered sesame. Who manufactured it? When preparing the sauce, add water or hot water to 100g of this powder sauce.
,,? When 0 ml was added and mixed, a highly stable sesame sauce with no separation of sesame seeds was obtained. The obtained sesame sauce had a viscosity of 1.2.1°C with no change in gloss or color tone (transparency).
There were four temples with 000 centibois on the left. Also, 2
Gloss and color (transparency) even after being left at room temperature for days
There was no change in the viscosity, and the viscosity was ia and ooo centiboise at 2 parts °C, which indicates that there was no change in the physical properties.
Claims (1)
れにおいて、糊料が本質的に選定された可溶性殿粉と天
然ガスとの混合物からなる粉末糊料であることを特徴と
する食用粉末たれ。An edible powder sauce comprising at least a thickening agent, a seasoning agent, and a flavoring agent, characterized in that the thickening agent is a powdered thickening agent consisting essentially of a mixture of a selected soluble starch and natural gas. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58222175A JPS60114170A (en) | 1983-11-28 | 1983-11-28 | Powdery sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58222175A JPS60114170A (en) | 1983-11-28 | 1983-11-28 | Powdery sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS60114170A true JPS60114170A (en) | 1985-06-20 |
JPH0150377B2 JPH0150377B2 (en) | 1989-10-30 |
Family
ID=16778342
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58222175A Granted JPS60114170A (en) | 1983-11-28 | 1983-11-28 | Powdery sauce |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60114170A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012010637A (en) * | 2010-06-30 | 2012-01-19 | Ajinomoto Co Inc | Condensed powder seasoning |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS496141A (en) * | 1972-04-07 | 1974-01-19 | ||
JPS5299263A (en) * | 1976-02-17 | 1977-08-19 | Nisshin Oil Mills Ltd | Production of liquid seasoning |
JPS54126742A (en) * | 1978-03-21 | 1979-10-02 | Takeda Chemical Industries Ltd | Tikener for food |
JPS553760A (en) * | 1978-06-22 | 1980-01-11 | Nippon Seifun Kk | Powdery seasoning composition for roast meat |
JPS5642564A (en) * | 1979-09-13 | 1981-04-20 | Asahi Chem Ind Co Ltd | Liquid pasty seasoning solution composition |
JPS58190369A (en) * | 1982-04-28 | 1983-11-07 | Daicel Chem Ind Ltd | Liquid or pasty seasoning composition |
-
1983
- 1983-11-28 JP JP58222175A patent/JPS60114170A/en active Granted
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS496141A (en) * | 1972-04-07 | 1974-01-19 | ||
JPS5299263A (en) * | 1976-02-17 | 1977-08-19 | Nisshin Oil Mills Ltd | Production of liquid seasoning |
JPS54126742A (en) * | 1978-03-21 | 1979-10-02 | Takeda Chemical Industries Ltd | Tikener for food |
JPS553760A (en) * | 1978-06-22 | 1980-01-11 | Nippon Seifun Kk | Powdery seasoning composition for roast meat |
JPS5642564A (en) * | 1979-09-13 | 1981-04-20 | Asahi Chem Ind Co Ltd | Liquid pasty seasoning solution composition |
JPS58190369A (en) * | 1982-04-28 | 1983-11-07 | Daicel Chem Ind Ltd | Liquid or pasty seasoning composition |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012010637A (en) * | 2010-06-30 | 2012-01-19 | Ajinomoto Co Inc | Condensed powder seasoning |
Also Published As
Publication number | Publication date |
---|---|
JPH0150377B2 (en) | 1989-10-30 |
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