JP2019122268A - Pasty seasoning and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a paste-like seasoning which is stable against temperature change and whose oil separation is suppressed. SOLUTION: This is a method for producing a paste-like seasoning containing a liquid fat, an extremely hardened oil and a plastic fat and oil, a powder raw material and an emulsifier, and 1) a liquid fat and oil, an extremely hardened oil and the like. A step of heating and mixing the raw materials containing the emulsifier, 2) a step of cooling the mixture obtained in step 1, and 3) adding plastic fats and oils and powder raw materials to the mixture obtained in step 2, and mixing them. A production method comprising a step of obtaining a paste-like seasoning, wherein the blending amount of the oil and fat raw material is 30 to 40% by mass with respect to the total mass of the paste-like seasoning. The production method, wherein the amount of the extremely hydrogenated oil is 0.1 to 1.7% by mass. The production method, wherein the powder raw material contains dextrin and / or spices. The production method, wherein the plastic fat and oil comprises shortening. The production method, wherein the paste-like seasoning has a viscosity at 25 ° C. of 13,000 to 35,000 mPa · s. [Selection diagram] None

Description

  The present invention relates to a paste-like seasoning containing a fat and oil raw material, a powder raw material, and an emulsifier, and a method for producing the same, and in particular to a paste-like seasoning which is stable against temperature change and in which oil separation is suppressed It relates to the manufacturing method.

  Conventionally, a paste-like seasoning obtained by mixing vegetable extract powder, seafood extract powder, and / or meat extract powder, edible fats and oils, etc. in addition to powder seasonings such as spices, salt and sugar is known. . Such seasonings are used for seasoning and flavoring various dishes such as stir-fried dishes, stewed dishes, pot dishes, and soups.

  Patent Document 1 relates to a paste-like seasoning comprising solid edible fat and oil containing a specific amount of extremely hardened oil, and a seasoning powder such as a spice. Patent Document 1 describes that the paste-like seasoning is excellent in the mixing and dispersion stability of fat and oil and powder in long-term storage under high temperature, and hardly causes oil separation. Moreover, patent document 2 manufactures the paste-form seasoning including the process of mixing the edible oil and fat which shows a specific solid fat content (SFC), powder seasoning, and the emulsifier whose HLB is 4 or less at 5-35 degreeC, etc. It relates to the method. According to Patent Document 2, even if the paste-like seasoning prepared by the method is filled in a tube and stored at low temperature or high temperature, there is little change in physical properties of the paste-like seasoning and it is easy to squeeze out of the tube Have been described.

Patent No. 3899,662 Patent No. 6046411

  On the other hand, in the paste-like seasoning which contains the extremely hardened oil like the seasoning described in Patent Document 1, for example, the product temperature once exceeds 40 ° C., as in summer distribution and / or storage. There is a problem that the physical properties of the paste-like seasoning harden when it rises and then undergoes a temperature change such that the product temperature decreases due to storage at a low temperature, that is, refrigeration. If plastic fats and oils with low SFC are used as part of solid edible fats and oils, curing at low temperatures can be considered to be suppressed to some extent, but simply mixing them is actually curing due to the above temperature change The problem was not solved at all. Moreover, in soft paste-like seasoning like the seasoning of patent document 2, there exists a problem that isolation | separation of oil tends to occur. It is also considered that if an extremely hardened oil is adopted in addition to ordinary edible fats and oils, the seasoning can be hardened and oil separation can be suppressed to some extent, but for blending of the extremely hardened oil, the heating and dissolution process Although it is necessary, in the mixing process at 5 to 35 ° C., which is essential in the method for producing a paste-like seasoning described in Patent Document 2, the temperature is too low to dissolve the extremely hardened oil. Therefore, an object of the present invention is to provide a paste-like seasoning which is stable against temperature change and in which oil separation is suppressed, and a method for producing the same.

As a result of intensive studies to solve the above problems, the present inventors use liquid oil, extremely hardened oil and plastic oil, and when they are mixed at a specific timing, they are stable against temperature change, And it discovered that the paste-form seasoning in which oil separation was suppressed can be manufactured, and completed this invention.
That is, the present invention provides a method for producing a paste-like seasoning described below and a paste-like seasoning.
[1] A method for producing a paste-like seasoning comprising a fat and oil raw material containing liquid fat and oil, an extremely hardened oil and a plastic fat and oil, a powder raw material, and an emulsifier,
1) a step of heating and mixing a raw material containing liquid oil, extremely hardened oil and an emulsifier,
2) a step of cooling the mixture obtained in step 1; and 3) a step of adding plastic fats and oils and powder raw materials to the mixture obtained in step 2 and mixing them to obtain a paste-like seasoning,
Including
The production method, wherein the blending amount of the fat and oil raw material is 30 to 40% by mass with respect to the total mass of the paste-like seasoning.
[2] The method according to [1], wherein the amount of the extremely hardened oil is 0.1 to 1.7% by mass with respect to the total mass of the paste-like seasoning.
[3] The production method according to [1] or [2], wherein the powder material contains dextrin and / or a spice.
[4] The production method according to any one of the above [1] to [3], wherein the plastic oil contains a shortening.
[5] The production method according to any one of [1] to [4], wherein the viscosity at 25 ° C of the paste-like seasoning is 13,000 to 35,000 mPa · s.
[6] The production method according to any one of [1] to [5], further including the step of filling the paste-like seasoning into a container.
[7] A paste-like seasoning comprising a fat and oil raw material containing liquid fat and oil, extremely hardened oil and plastic fat and oil, a powder raw material, and an emulsifier,
The blending amount of the fat and oil raw material is 30 to 40% by mass with respect to the total mass of the paste-like seasoning, and the paste-like seasoning is stable against temperature change and oil separation is suppressed Paste-like seasoning characterized by being.
[8] The paste-like seasoning according to the above [7], wherein the blending amount of the extremely hardened oil is 0.1 to 1.7% by mass with respect to the total mass of the paste-like seasoning.
[9] The paste-like seasoning according to the above [7] or [8], wherein the powder material contains dextrin and / or a spice.
[10] The paste-like seasoning according to any one of the above [7] to [9], wherein the plastic oil contains shortening.
[11] The paste-like seasoning according to any one of the above [7] to [10], wherein the viscosity at 25 ° C. of the paste-like seasoning is 13,000 to 35,000 mPa · s.
[12] The paste-like seasoning according to any one of the above [7] to [11], which is filled in a container.

  According to the present invention, the raw material containing the liquid oil and the extremely hardened oil is heated and mixed, and then the material temperature of the raw material is lowered to add the plastic oil, so that the paste-like seasoning produced is stabilized against temperature change. The oil can be improved and oil separation can be suppressed. Therefore, it becomes possible to prevent the paste-like seasoning containing the fat and oil raw material, the powder raw material, and the emulsifying agent from being hardened during transport or storage or causing oil separation.

Hereinafter, the present invention will be described in more detail.
The present invention relates to a method for producing a paste-like seasoning comprising an oil / fat raw material containing liquid oil / fat, an extremely hardened oil and a plastic oil / fat, a powder raw material, and an emulsifier. "Paste-like seasoning" described in the present specification refers to a paste-like seasoning used for seasoning and aromatizing various dishes such as stir-fried dishes, stewed dishes, pot dishes, and soups, When cooking a foodstuff with apparatus, such as a pan and a pan, it adds and uses a proper quantity to the foodstuff on the said instrument. The paste-like seasoning may be filled in a container having a shape-retaining property such as cans and bottles, and scraped with a spoon or a ball and used, or may be used in a flexible container such as a tube and a plastic bottle. After filling, the container may be pressed and squeezed out for use.

  The "liquid oil" described in the present specification refers to an oil which is liquid at normal temperature. As the liquid oil, edible liquid oil usually used in the technical field can be used without particular limitation, and for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, cottonseed oil, peanut oil, rice bran Fats and oils selected from oils, corn oil, safflower oil, sesame oil, linseed oil, sesame oil, olive oil, and grape seed oil may be used alone or in combination as appropriate.

  The "extremely hardened oil" described in the present specification is a fat and oil hydrogenated until the unsaturated fatty acid is almost absent, that is, the iodine value is substantially zero (usually 2 or less). They are solid fats and oils having high hardness and high melting point of 50 to 70 ° C. As the above-mentioned extremely hardened oil, edible extremely hardened oil which is usually used in the technical field can be used without particular limitation, and for example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil Extremely hardened oil prepared from fats and oils selected from olive oil, rice bran oil, cottonseed oil, palm oil, palm fractionated oil, mustard oil, lard, and tallow, etc. Specifically, Unishort K (powdery refining Palm oil extreme curing oil, manufactured by Fuji Oil Co., Ltd., and the like may be used.

  The "plastic fats and oils" described in the present specification refer to solid fats and oils having plasticity among solid fats and oils which do not flow at 20 ° C. As the above-mentioned plastic fats and oils, edible plastic fats and oils usually used in the technical field can be used without being particularly limited. For example, solid fat content (solid fat in a temperature range of 5 ° C. to 30 ° C.) Plasticity fats and oils having a content rate or SFC of not less than 5.0% may be used, and plastic fats and oils in which the value of SFC does not largely change (stable) due to temperature change are preferable. Specifically, fats and oils selected from shortening, butter, margarine, fat spread, lard, beef tallow and the like may be used as the plastic fats and oils. In addition, SFC is what converted the ratio of the solid fat in fats and oils in measurement temperature into an index, for example, it can measure by SFC-2000 made from Astec Co., Ltd.

  In a preferred embodiment, shortening may be used as the plastic oil. A shortening is an oil and fat made from vegetable oil and fat such as soybean oil or corn oil and an animal oil and fat, and is an oil and fat having physical properties from semi-solid (cream) to fluidity at normal temperature. The shortening is generally white, tasteless and odorless, does not contain water or milk components, and is almost 100% fat and oil components. As the shortening, those generally used in the technical field can be used without particular limitation, but shortening with SFC of 5.0% or more in a temperature range of 5 ° C. to 30 ° C. is preferable, In addition, shortening is preferable in which the value of SFC does not change significantly due to temperature change.

  In the method for producing a paste-like seasoning according to the present invention, the blending amount of the liquid fat and oil, the extremely hardened oil, and the fat and oil raw material containing the plastic fat and oil is 30 to 40 mass with respect to the total mass of the paste-like seasoning %. Desirable paste-like physical properties are provided and maintained in the paste-like seasoning to be produced when the blending amount of the fat and oil raw material is in this range, and oil separation is effectively suppressed. Although the compounding ratio of the said liquid fats and oils, the said extremely hardened oil, and the said plastic fats and oils is not specifically limited as long as the said paste-like seasoning can be manufactured, For example, the said liquid fats and oils, the said extremely hardened oil, and the said plastic fats and oils May be used in a ratio of 5 to 20: 0.1 to 1.7: 15 to 30, preferably 10 to 15: 0.2 to 1.5: 20 to 25. In addition, the amount of the extremely hardened oil may be, for example, about 0.1 to about 1.7% by mass, preferably about 0.2 to about 1% by mass based on the total mass of the paste-like seasoning. .5 mass%. The use of the above-mentioned extremely hardened oil in an amount in this range can suppress oil separation more efficiently.

  As used herein, "emulsifier" refers to a food additive usually used for the purpose of emulsification. The emulsifying agent may be interposed between the liquid oil and the extremely hardened oil to form a network, and to increase the viscosity of the composition containing the oil. As the emulsifier, edible emulsifiers usually used in the technical field can be used without particular limitation, and examples thereof include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, An emulsifier selected from polyglycerin condensed ricinoleate, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, enzyme-degraded lecithin and the like may be used. Although the compounding quantity of the said emulsifier is not specifically limited as long as the said paste-like seasoning can be manufactured, For example, it is about 0.5-about 2.0 mass% with respect to the total mass of the said paste-like seasoning And preferably about 1.0 to about 1.5% by mass.

Moreover, as said emulsifier, although what has various hydrophilic hydrophobic balance (HLB) values can be used, an emulsifier with a HLB value of 6 or less is preferable, and an emulsifier with a HLB value of 5 or less is more preferable. The HLB value can be calculated, for example, by the Griffin method according to the following equation.
HLB = 20 × (molecular weight of hydrophilic group portion / total molecular weight)

  In a preferred embodiment, polyglycerin fatty acid ester is preferably used as the emulsifier. The said polyglycerin fatty acid ester may be used also as a crystal regulator of fats and oils, and the ability to raise the viscosity of the composition containing fats and oils is excellent. As the polyglycerin fatty acid ester, for example, a solid one at normal temperature may be used, and a solid block, flake, pellet or powder is preferable. Moreover, as a constituent fatty acid of the polyglycerin fatty acid ester, for example, caprylic acid, lauric acid, myristic acid, stearic acid, oleic acid, or behenic acid (behenic acid) may be adopted, and behenic acid is preferable.

  The "powder material" described in the present specification refers to a powdery food material. The powder raw material may be added in the form of powder or may be added in advance mixed with a small amount of a solvent or dispersion medium (such as oil or water or the like). As the powder material, any powder generally employed in the art can be used without particular limitation. The said powder raw material is, for example, dextrin, spice, flour (such as wheat flour, starch, or processed starch), (powder processed) seasoning (salt, powder vinegar, powdered soy sauce, powdered fish sauce, powdered candy, powdered candy) Miso, powdered mirin-like flavorings, powdered liquors, various powdered sauces, glutamic acid or salts thereof, guanylic acid or salts thereof, inosinic acid or salts thereof, nucleic acid seasonings, etc., natural sweeteners (sugar, sucrose) Glucose, fructose, maltose, oligosaccharide, powdered honey, powdered starch syrup, stevia extract, licorice extract, licorice extract, thaumatin, or sugar alcohols, synthetic sweeteners (sucralose, aspartame, neotame, or acesulfame potassium) Etc.), polysaccharide thickeners (carrageenan, xanthan gum, guar gum, gellan gum, pectin, or agar, etc.) , Gelatin, dietary fiber (such as indigestible dextrin, polydextrose, or cellulose), organic acid (such as succinic acid, malic acid, citric acid, acetic acid, or lactic acid), or swelling agent (such as baking soda or baking powder) It may be. Although the compounding quantity of the said powder raw material is not specifically limited as long as it can manufacture the said paste-like seasoning, For example, even if it is about 60 to about 70 mass% with respect to the total mass of the said paste-like seasoning Good. In addition, although the said powder raw material is added at the process 3 of the manufacturing method of the paste-like seasoning of this invention so that it may mention later, the kind of paste-like seasoning to manufacture and / or the said powder raw material Depending on the type or amount of the powder, a part of the powder raw material may be added in Step 1.

As the dextrin, dextrin generally used in the art can be used without particular limitation, and for example, dextrose equivalent (DE) of 7 to 19 may be used.
The spice is a generic name for those collected from plants, which impart a flavor, pungent taste and color, and deodorizing during cooking, and also includes herbs, spices, and blends of multiple spices. . The spice may be in the form of a dry grind or in the form of a dry powder of the extract. The amount and type of the spice can be appropriately selected and adopted according to the flavor of the paste-like seasoning to be designed. Kapha lime, kahookuzansho, cardamom, curry leaf, caraway, cumin, green pepper, clove, pepper, coriander (pakthi), saffron, sansho, shiso, cinnamon, ginger, star anise, sage, thyme, turmeric, tade, Tarragon, chimp, dill, pepper, nutmeg, leek, green onion, basil, parsley, vanilla, paprika, jalapeno, fenugreek, fennel, horseradish, marjoram, mustard, mandarin, mint, radish, lemon, Mongurasu, rosemary, bay leaves, wasabi, five-spice powder, garam masala, curry powder, Shichimi, or yuzu pepper (yuzu pepper) and the like may be used.

The method for producing the paste-like seasoning of the present invention is
1) A step of heating and mixing a raw material containing the liquid oil and fat, the extremely hardened oil, and the emulsifier,
2) a step of cooling the mixture obtained in step 1; and 3) a step of adding the plastic oil and fat and the powder raw material to the mixture obtained in step 2 and mixing them to obtain a paste-like seasoning ,
including. That is, the liquid fat and oil and the extremely hardened oil are heated and mixed in step 1, but the plastic fat and oil are not heated and mixed in step 1, and added after the mixture obtained in step 1 is cooled in step 2. Be done.

  Step 1 can be carried out using equipment commonly used in the art, and may, for example, be carried out in a heating kettle. The heating conditions in step 1 may be set so that the extremely hardened oil to be used melts, and in the case of using a solid emulsifier, the emulsifier melts, and the type of paste seasoning to be produced and / or heating It can be suitably adjusted according to the kind or quantity of the raw material to mix. For example, the raw material containing the said liquid fat and oil, the said extremely hardened oil, and the said emulsifier may be heated until the item temperature reaches about 50 to about 95 degreeC.

  In step 2, the mixture obtained in step 1 may be allowed to cool by continuing stirring and mixing at normal temperature, or the mixture may be transferred to a cooling pot and forcedly cooled. The target temperature to be lowered in step 2 may be appropriately adjusted according to the type of paste-like seasoning to be produced, the type or amount of heat-mixed raw materials, and / or the type or amount of the plastic oil and fat, etc. For example, the temperature of the mixture obtained in step 1 may be cooled to about 35 ° C. or less, preferably about 25 ° C. or less.

  The mixing conditions of step 3 may be suitably adjusted according to the type of paste-like seasoning to be produced, the type or amount of heat-mixed raw material, and / or the type or amount of the above-mentioned plastic fat and oil, etc. The plastic oil and fat and the mixture after addition of the powder material are mixed at a temperature of about 15 to about 35 ° C., preferably about 20 to about 30 ° C., for about 10 to 25 minutes, preferably about 15 to 20 minutes It is also good.

  The extremely hardened oil has a high melting point as compared with the liquid oil and the plastic oil and fat, so it is difficult to uniformly mix it with other raw materials unless it is heated at a high temperature. On the other hand, when heated at a high temperature, the plastic fats and oils are denatured to lose their plasticity and to be softened. In the present invention, the timing of the addition of the extremely hardened oil and the plastic oil is separated, and the raw material containing the extremely hardened oil is heated and mixed first, and then sufficiently cooled before the plastic oil is added, It is clear that not only the above-mentioned extremely hardened oil can be uniformly mixed, and not only the physical properties of the above-mentioned plastic oil can be affected, but also the stability of the produced paste-like seasoning against temperature change can be surprisingly improved. It became.

  The paste-like seasoning manufactured according to the method of manufacturing the paste-like seasoning of the present invention is stable to temperature change and oil separation is suppressed. The term "stable against temperature change" means that the physical properties of the paste-like seasoning do not change significantly (that is, they are substantially constant) due to the increase and / or decrease of the temperature during storage. For example, when conventional paste-like seasonings are stored in a warehouse reaching 40 to 50 ° C. and then stored in a refrigerator, their physical properties change and harden, but according to the method for producing paste-like seasonings of the present invention In the paste-like seasoning manufactured, the hardening by the temperature change at the time of storage is suppressed. In addition, with conventional seasonings that contain fats and oils and have the flexibility to maintain the paste state, oil separation during storage can be a problem, but the method for producing the paste-like seasoning of the present invention In the paste-like seasoning manufactured according to the above, the oil separation is unexpectedly suppressed, so that it can be suitably used in cooking regardless of the temperature during distribution and / or storage.

  With regard to the stability of the paste-like seasoning against temperature change, for example, the paste-like seasoning filled in a flexible plastic bottle is stored for 3 to 7 days in a high temperature (for example, around 45.degree. C.) environment and then For example, even when the paste-like seasoning is cured when stored further for 0.5 to 2 days under an environment of about 5 ° C., the ease of squeezing out from the flexible plastic bottle is also evaluated as an index Good.

  For oil separation of the paste-like seasoning, for example, when the paste-like seasoning filled in a transparent container is stored for 15 to 25 days under a high temperature (for example, around 50 ° C.) environment, the paste-like seasoning Whether or not oil separation has occurred may be visually observed and evaluated through the container.

  The viscosity of the paste-like seasoning produced according to the method of producing the paste-like seasoning of the present invention is not particularly limited as long as it can be used as the paste-like seasoning, but for example, the viscosity at about 25 ° C. is about 13,000. It may be up to about 35000 mPa · s, preferably about 20000 to about 30000 mPa · s. The viscosity can be measured by a method commonly used in the art, and may be measured, for example, using a Viscotester VT-04F (Rotor No. 2 manufactured by Rion Co., Ltd.).

The paste-like seasoning produced according to the method of producing a paste-like seasoning of the present invention contains little water, so its water activity is low, and its value may be 0.6 or less. When the water activity is less than or equal to 0.6, the microorganisms can not grow there because there is less free water available. The water activity (Aw) is a numerical value representing the proportion of free water in the food, and the ratio of the water vapor pressure (P) of the food to the vapor pressure (Po) of pure water, ie,
Aw = P / Po
It is defined as The water activity can be measured by a method commonly used in the art, and may be measured, for example, using AquaLab Series 4 TE manufactured by Inex Corporation.

  The method for producing a paste-like seasoning of the present invention may further include the step of filling the container with the paste-like seasoning. The container is not particularly limited as long as it can be filled with the paste-like seasoning, for example, a shape-retaining container such as a can and a bottle, or a flexible container such as a tube and a plastic bottle It may be.

  The method for producing a paste-like seasoning of the present invention may further include the step of adding an optional additive as long as the object of the present invention is not impaired. The optional additives are, for example, vitamins (such as vitamin A, vitamin B, vitamin E, or vitamin C), minerals (such as iron, calcium or magnesium), flavors, flavor oils, coloring agents, or It may be an antioxidant or the like.

  In another aspect, the present invention relates to a paste-like seasoning comprising an oil / fat raw material containing liquid oil / fat, an extremely hardened oil and a plastic oil / fat, a powder raw material, and an emulsifier, and the blending amount of the oil / fat raw material And 30 to 40% by mass with respect to the total mass of the paste-like seasoning, wherein the paste-like seasoning is stable against temperature change and oil separation is suppressed. There is. Such a paste-like seasoning can be manufactured according to the manufacturing method of the paste-like seasoning of this invention mentioned above. Moreover, the stability with respect to the temperature change of the paste-like seasoning of this invention and oil separation can be evaluated by the method mentioned above.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the scope of the present invention is not limited to these examples.

Example 1
14.0 parts by mass of rapeseed oil, 0.6 parts by mass of extremely hardened oil (UNISHOIC K, manufactured by Fuji Oil Co., Ltd.), 1.0 parts by mass of decaglycerin behenic acid ester (HLB value: 5), A raw material containing 3.0 parts by mass of a spice and 0.1 parts by mass of an antioxidant was charged into a heating kettle, and heated with stirring until the material temperature of the raw material reached 72 ° C. Then, it cooled, stirring, until the substance temperature of the said raw material became 35 degreeC. And 20.0 parts by weight of shortening and other raw materials (40.0 parts by weight of dextrin, 8.0 parts by weight of sodium chloride, 3.0 parts by weight of sodium glutamate, 3.0 parts by weight of modified starch, 0 .02 parts by weight of sucralose, 4.8 parts by weight of other seasoning powders, 2.0 parts by weight of flavoring agent, and 0.5 parts by weight of coloring agent) are added and mixed by stirring; (Green curry flavor) was prepared. The paste-like seasoning was filled in a transparent flexible plastic bottle (squeeze hole inner diameter 8 mm), sealed with a mouth seal, and a plastic screw cap was tightened.

  The blending amounts of fats and oils raw materials (rapeseed oil, Unishort K, and shortening) in the paste-like seasoning of Example 1 and the blending amount of the extremely hardened oil (Unishort K) are relative to the total mass of the paste-like seasoning , 34.6% by mass and 0.6% by mass, respectively. Further, when the paste-like seasoning of Example 1 was allowed to stand at normal temperature for about 20 hours and the viscosity was measured using Biscotester VT-04F (Rotor No. 2 manufactured by Rion Co., Ltd.), the viscosity at 22 ° C. It was 000 mPa · s. In addition, the water activity (Aw) of the paste-like seasoning of Example 1 was measured by AquaLab Series 4 TE manufactured by Inex Co., Ltd., and Aw at 25 ° C. was 0.31.

Comparative Example 1
A paste-like seasoning (green curry flavor) was prepared in the same manner as in Example 1, except that all ingredients including rapeseed oil, Unishort K, and shortening were initially charged into a heating kettle and mixed by heating. The pasty seasoning was filled into a clear flexible plastic bottle, sealed with a mouth seal, and a plastic screw cap was tightened. Moreover, when the viscosity and Aw of the paste-like seasoning of Comparative Example 1 were measured in the same manner as in Example 1, the viscosity at 22 ° C. was 19,000 mPa · s, and Aw at 25 ° C. was 0.27. The

[Examples 2 to 4 and Comparative Examples 2 and 3]
A paste-like seasoning (green) was prepared in the same manner as in Example 1, except that the blending ratio of the fat and oil ingredients in the paste-like seasoning was prepared as shown in Table 1 below, and the blending amounts of the respective raw materials were changed. Curry flavor) was prepared. Moreover, the results of measuring the viscosity and Aw of the paste-like seasonings of Examples 2 to 4 and Comparative Examples 2 and 3 in the same manner as Example 1 are also shown in Table 1.

[Test example]
(1) Curing due to temperature change In the paste-like seasonings of Examples 1 to 4 and Comparative Examples 1 to 3 filled in a transparent flexible plastic bottle, in the state where the screw seal is tightened without opening the mouth seal, It was stored for 5 days in an environment of 45 ° C., and further stored for 1 day in an environment of 5 ° C. Then, the mouth seal was opened to squeeze out each paste-like seasoning, and evaluation was made in two stages of good (o) and hard and defective (x).

(2) Oil separation The paste-like seasonings of Examples 1 to 4 and Comparative Examples 1 to 3 filled in a transparent flexible plastic bottle are 50 ° C. in a state where the mouth seal is not opened and the screw cap is tightened. Stored for 20 days under And it observed through the plastic bottle, and evaluated in two steps of oil separation absence (O) and oil separation presence (x).

The results of tests for curing and oil separation with temperature change are shown in Table 2 below. Moreover, comprehensive evaluation was performed by two steps, good ((circle)) as a product, and unacceptable (x) as a product.

  Although any pasty seasoning was able to be squeezed out well after storage at normal temperature, the pasty seasoning of Comparative Example 1 was a plastic when the temperature change from normal temperature to high temperature and low temperature was made. It hardened in the bottle and it was difficult to squeeze out of it. On the other hand, although the paste-like seasoning of Example 1 was produced from the same raw material as the comparative example 1, it was not hardened | cured even if it was through the said temperature change, and it was able to squeeze out favorably.

  Moreover, although the paste-like seasoning of the comparative example 2 with a small amount of fats and oils raw material combination hardens | cures by the said temperature change, and it was difficult to squeeze out from a plastic bottle, Examples 2-4 which increased the amount of fats and oils raw material combination and In the paste-like seasoning of Comparative Example 3, curing due to temperature change did not occur. However, in the paste-like seasoning of Comparative Example 3, oil separation was observed after storage at high temperature, which was unsuitable for products. Therefore, it is stable against temperature change by using liquid fat and oil, extremely hardened oil and plastic fat and oil in appropriate amounts as a raw material of paste-like seasoning, and setting timing of addition of plastic fat and oil such as shortening after heating and mixing process. It has been found that it is possible to improve the properties and to suppress the oil separation.

[Examples 5 to 7]
The method is the same as in Example 1 except that the amounts of each raw material are as shown in Table 3 below, and the types of spice and other seasoning powders are changed to those giving red curry, tom yum kung, or gapo flavor. A paste-like seasoning (Example 5: Red curry flavor; Example 6: Tom Yam Kung flavor; Example 7: Gapao flavor) was prepared. Moreover, the result of measuring the viscosity and Aw of the paste-like seasoning of Examples 5-7 similarly to Example 1 is also shown in Table 3.

Hardening and oil separation by temperature change of paste-like seasoning of Examples 5-7 were evaluated like the above-mentioned test example. The results are shown in Table 4 below.

  The paste-like seasonings of Examples 5 to 7 did not harden even when the temperature change from normal temperature to high temperature and low temperature, and could be squeezed out satisfactorily. Also, no oil separation was observed after storage at high temperature. Therefore, regardless of the type of flavor, liquid fats, extremely hardened oils and plastic fats and oils are used in appropriate amounts as raw materials for paste-like seasonings, and the timing of addition of plastic fats and oils such as shortening is performed after the heating and mixing process. It has been found that the stability against temperature change can be improved and oil separation can be suppressed.

Example 8
18.5 parts by mass of rapeseed oil, 1.5 parts by mass of Unishort K, 35.0 parts by mass of dextrin, and 4.4 parts by mass of other seasoning powders A paste-like seasoning (green curry flavor) was prepared in the same manner as in Example 1. The paste-like seasoning was filled into a flexible plastic bottle, sealed with a mouth seal, and a plastic screw cap was tightened. The blending amounts of fat and oil raw materials (rapeseed oil, Unishort K, and shortening) in the paste-like seasoning of Example 8 and the blending amount of the extremely hardened oil (Unishort K) are relative to the total mass of the paste-like seasoning , 40.0 mass% and 1.5 mass%, respectively.

  The paste-like seasoning of Example 8 was squeezed out satisfactorily without hardening even when the temperature change from normal temperature to high temperature and low temperature occurred. Also, no oil separation was observed after storage at high temperature. Therefore, the pasty seasoning of Example 8 was also good as a product.

  As described above, the raw material containing liquid oil and extremely hardened oil is heated and mixed, and then the temperature of the raw material is lowered to add plastic oil and fat, so that the stability of the produced paste-like seasoning to temperature change is obtained. It is possible to improve and suppress oil separation. Therefore, it becomes possible to prevent the paste-like seasoning containing the fat and oil raw material, the powder raw material, and the emulsifying agent from being hardened during transport or storage or causing oil separation.

Claims (12)

A method for producing a paste-like seasoning comprising a fat and oil raw material containing liquid fat and oil, an extremely hardened oil and a plastic fat and oil, a powder raw material, and an emulsifier,
1) a step of heating and mixing a raw material containing liquid oil, extremely hardened oil and an emulsifier,
2) a step of cooling the mixture obtained in step 1; and 3) a step of adding plastic fats and oils and powder raw materials to the mixture obtained in step 2 and mixing them to obtain a paste-like seasoning,
Including
The production method, wherein the blending amount of the fat and oil raw material is 30 to 40% by mass with respect to the total mass of the paste-like seasoning.   The manufacturing method according to claim 1, wherein the blending amount of the extremely hardened oil is 0.1 to 1.7% by mass with respect to the total mass of the paste-like seasoning.   The method according to claim 1, wherein the powder material contains dextrin and / or a spice.   The manufacturing method as described in any one of Claims 1-3 in which the said plastic fats and oils contain shortening.   The manufacturing method according to any one of claims 1 to 4, wherein the viscosity at 25 ° C of the paste-like seasoning is from 1,300 to 35,000 mPa · s.   The manufacturing method according to any one of claims 1 to 5, further comprising the step of filling the container with the paste-like seasoning. A paste-like seasoning comprising a fat and oil raw material containing liquid fat and oil, extremely hardened oil and plastic fat and oil, a powder raw material, and an emulsifier,
The blending amount of the fat and oil raw material is 30 to 40% by mass with respect to the total mass of the paste-like seasoning, and the paste-like seasoning is stable against temperature change and oil separation is suppressed Paste-like seasoning characterized by being.   The paste-like seasoning of Claim 7 whose compounding quantity of the said extremely hardened oil is 0.1-1.7 mass% with respect to the total mass of the said paste-like seasoning.   The paste-like seasoning according to claim 7 or 8, wherein the powder material contains dextrin and / or a spice.   The paste-like seasoning as described in any one of Claims 7-9 in which the said plastic fats and oils contain shortening.   The paste-like seasoning according to any one of claims 7 to 10, wherein the viscosity at 25 ° C of the paste-like seasoning is from 1,300 to 35,000 mPa · s.   The paste-like seasoning as described in any one of Claims 7-11 with which the container is filled.