200948289 九、發明說明： 【發明所屬之技術領域】 本發明係關於-種具有低含酸量的儲藏穩定之食品組合 物，及一種其製造之方法。 【先前技術】 湯底常用於製備不同烹㈣品的湯、醬汁與肉汁。其使 用方便，甚至可提高用於其中的烹备產品之味道論亞 洲或西方國家，湯底已成爲食品製備去 分。如果盤算製備新鮮自製的湯底所花費的時間與努力， 湯底的用途與實際益處顯而易見。 、 湯底一般需要多種成分製備， 刀料0此自㈣Μ :困難’需麟買多種成分。之後，必需付出勞力 =、切割、研磨、油炸及其他必需階段的處理。所有這此 ^理必需在所需菜餚實際使㈣預製湯底之前進行且完 此外，雖然花費大量時間與努力於製備高 :通常僅適於某特定菜鑽或某類型菜瓣。因此，可=需 針對不同菜餚製備不同湯底 勤過程)。此外，自家製造之1=成分並透過相同辛 ,^ ^ 豕製4之两底並無法穩定儲藏，亦即 如果不在短時間岐用將變壞。因此，儘管透過相當繁重 僅得到有限實際效益。在#今社會尤其明顯’ :因為人們因有其他責任而必需縮短在烹…耗的時 且正開發多種湯底、備料、調味料或醬汁 可在市面上購得多種用於烹飪的現成產品。 137012.doc 200948289 但 _ ψ 上得到的湯底一般僅適用於製備某特殊類型 的烹飪產’消費者必需為了製備不同類型菜餚而購買不 同類型两底。例如，有些湯底特別針對用於雞肉菜館’而 不推薦用於其他菜餚，如魚或蔬菜。 ❹ ❹ 此外’此等產品的大多數具有高含酸量。彼等可自市面 上購传的現成湯底除了不如自製湯底新鮮外，其通常亦係 由化學混合物製得，以如：穀胺酸單納（msg)或其他調味 化合物作爲主要成分。為達到更長儲藏壽命，此等產品通 常添加防腐目的的其他添加劑或化學品。保存此等產品之 常用方法中-種係在產品中添加高量鹽。鹽藉由產生不助 於細菌生長的環境而具有抑菌效果。但是，高量鹽卻賦與 產时不可口的刺鼻鹹味攝人過量鹽不利於健康， 尤其增加心血管病（例如心臟病）與高血壓之風險。 微生物亦對酸具有不同程度之敏感性。因此，添加食品 用酸亦可防腐。酸之防腐效果係因氫離子濃度及其破壞細 菌細胞穩定性之效果。但’添加食品用酸會導致食品更高 的含酸量’因此使食品具有㈣者錢迎的微酸味。 除了藉由添加添加劑與化學品來保存食品外，食品保存 的另-常用方式係殺菌法。殺菌法為一種有效殺死或消除 可能存在於產品中的微生物有機體之方法。有幾種 菌效果之方法’包括熱處理與輻射法。最常用的殺菌方法 係熱處理法，其將產品暴露於相當高溫度下一段較長時 間。雖然食品因此不含微生物且具有較長储藏壽命，伸敎 處理幾乎破壞產品組織與顏色。此等高溫與長時間處理過 137012.doc 200948289 程將不可避免地過度烹飪或過度加熱產品，因此損害產品 味道’因為產品係由對熱敏感的食物製造。此外，亦採用 輯射法（如X-射線、γ射線、或紫外線）為食品進行殺菌目 的。但採用輻射法殺菌之成本昂貴，因此會增加產品成本 及產品售價。 因此，大多數消費者仍較喜歡自製湯底，因為市面上可 購得的常用產品一般具有高化學添加劑，且無法產生與自 製湯底極相似的味道。因此，具有與自製湯底味道極爲相 似的味道之食品組合物將成爲極受廚房歡迎的附加品。 【發明内容】 鑒於以上，因此本發明之目的係提供一種具有與自製產 品味道極相似之現成食品組合物，其可直接代替自製湯底 使用。 < _ 如文中所用的術語"自製"指一種新鮮烹煮的食品組合 物，因此該食品組合物之味道、組織與顏色極接近天然或 新鮮產品，所使用材料的營養含量保持在類似自家烹飪食 品中的含量程度。 本發明另一目的係提供一種在正常儲藏條件下可穩定信 藏且及一旦開啓仍可維持至少兩星期的食品組合物。 如文中所用，術語”儲藏穩定"指在室溫下，可存儲較^ 時間的食品組合物之，同時組合物組織與味道邊 本上不變。 可作爲用於素 品組合物。 本發明另一目的係提供一種不含防腐劑且 食者與非素食者之多種菜餚的湯底使用之食 137012.doc 200948289 本發明另一目的係提供一種可作爲不同菜餚底料使用， 或經添加此等菜餚以提高味道與美味之食品組合物。 本發明之目的亦提供一種在pH 3.5至pH 5.0之間的低含 酸量的食品組合物。該組合物pH較佳在3.7至4.丨之間。 本發明食品組合物包含蔬菜（獨自或組合）、油或脂肪及 美拉德（Maillard)反應產物》組合物視需要進一步包含香 料著色劑及任何其他常用於該類型組合物中的營養化合 物。該組合物可含或不含MSG(穀胺酸單鈉）。其不含穀胺 酸較佳。 本發明之食品組合物係以湯底、泥狀、沾醬、立方塊、 粉末或顆粒形式用於製備各種不同烹飪產品。 本發明食品組合物之儲藏穩定性可經多種方法達到。其 中一種為加熱法。但，本發明中所用的參數值較低，亦即 在相同時間下採用較低溫度或在相同溫度採用較短時間、 或同時採用較低溫度與較短時間。該加熱法較佳係在製備 ❹ 食品組合物期間，在85。(：至95。(：之間的溫度下進行10至2〇 分鐘，以消除不希望的微生物，且導致最終食品組合物中 達預定的水活性值（Aw值）及最佳含鹽量，以抑制不希望的 微生物生長。 根據本發明較佳實施例，水活性值係於0.6至0.9之間及 更佳係0.8。含鹽量較佳係占液體含量總重量的13%至“重 量％之間’更佳係占液體含量總重量的13重量％。 如上述加熱法中，水活性值與含鹽量為阻止微生物生長 及延長儲藏壽命所必需。 137012.doc 200948289 本發明it-步係關於一種製造上述食品組合物之方法， 其包括以下步驟： a) 研磨可食用原料； b) 在食用油中油炸經研磨的可食用原料； c) 添加新鮮蔬菜或蔬菜泥至步驟（b)的油炸材料，充分 合形成混合物； 刀作 d) 添加鹽至混合物中； e) 在預定溫度下，加熱處理已添加鹽的混合物一定時間， 形成食品組合物β ^ 該新鮮蔬菜或蔬菜泥係取自由番蘇、胡蘿、芽菜、婉 豆、豆、或任何其他蔬菜組成之群。若使用番莊時， 兹的酸性，可到達預期的ρΗ。如果使用另一種蔬菜，亦可 添加食用酸（如檸檬酸）達到該ρΗ。新鮮蔬菜或蔬菜泥可 獨或組合使用，例如番茄與胡蘿蔔。 在較佳實施例中’製備本發明食品組合物之方法進一步 包括先在食用油巾㈣㈣（料磨練小縣的洋蔥較 ^之步驟後，再於食用油中油炸經研磨的可食用原料之 步驟。 /艮據本發明，該可食用原料包含任何«，豆英、葉、 :、莖、種子、果實或任何其他來自植物的可食用原料或 "組合，該可食用原料較佳為薑與大蒜的任—種或組合。 ^述步驟中提及已添加鹽的混合物㈣ 熱處理係在m：與95t之間的溫度τ進行w分鐘。 巴氏滅菌後，可添加脫水的葉用蔬菜、蔬菜碎片或蔬菜 137012.doc 200948289 顆粒（如脫水的胡荽葉或洋蔥碎片）至混合物中’以提供組 合物味道。 本發明之食品組合物可進一步加工為任何物理形狀，包 括湯底、泥狀、液體替汁、立方塊、粉末或顆粒。本發明 食品組合物亦可用於製造任何其他食品。 【實施方式】 ' 本發明係關於一種美味且適用爲不同烹飪用途的成分或 φ 純之食品組合物。或者’本發明食品組合物可作為賦予 美味的提味劑加至各種不同烹飪產品中。 本發明之食品組合物係經以下詳述的方法製備，且該食 品組合物適於製備湯、醬汁、肉汁、菜餚，或其可作爲莫 餚的裝飾、調味或沾醬。 製備根據本發明之食品組合物的方法目的在於製備 極爲接近天然與新鮮產品之獨特味道的食品組合物。其 極爲類似自製產品味道。 &处 φ 根據本發明之方法包括以下步驟： a) 研磨可食用原料； b) 於食用油中油炸經研磨的可食用原料； c) 添加新鮮蔬菜或蔬菜泥至步 卬）的油炸材料中並奋八 混合形成混合物； 充刀 d) 添加鹽至混合物中； 6)=溫度下’加熱處理已添加鹽的混合物—段時門， 形成食品組合物。 呀間， 一種包含 在本發明之較佳實施例中，該可 137012.doc 200948289 葉、A、莖、種子、莢、果實或任何其他來自植物的可食 用原料中任一種或組合的可食用植物。可食用原料較佳為 薑或大蒜令任一種或其組合。 使用的可食用原料可為新鮮、冷凍或無菌包裝的大蒜或 薑或其組合。 製備的第一步驟為取可食用原料進行剝皮、清洗、瀝乾 及研磨為較小顆粒或塊或濃縮成泥狀的過程。 經研磨的可食用原料可直接用於製備食品組合物或其可 與食用油混合以形成預混合的物質，該食用油較佳為植物 油，包括玉米油(corn oil)、葵花油、紅花油、撖欖油玉 米油(maize oil)、芬子油、葡萄籽油、芝麻油或棕櫚油中 任。一種或組合。預混合物質將進行加熱處理，較佳為在 85C至95。。之間的溫度下’進行1〇至2〇分鐘的巴氏滅菌 法。然後將經巴氏滅菌的預混合物質冷卻至至少6(rc，隨 後儲存備用。 除了前述涉及製備食品組合物方法中的步驟外，本發明 方法在於食用油中油炸經研磨的可食用原料之步驟之前， 進-步包括在食用油中油炸香料之步驟。根據本發明之香 料較佳為洋蔥’其已經過類似可食用原料的製備處理法進 行製備處理。 經研磨的可食用原料或預混合物質再與油炸洋葱於食用 油中油炸’直至預混合物質與洋蔥發出可接受程度的芳 香m改善食品組合物相吸引性的含量之番拓醬與 鹽加入油炸組合物中，充分混合所有物質。 137012.doc -12· 200948289 然後，最終組合物經熱處理，其為85。(：至95。(：之間的溫 度進行10至20分鐘的巴氏滅菌法。 如需要，可在加熱處理後，將脫水葉用蔬菜、蔬菜碎片 或蔬菜粒（如脫水的胡荽葉或洋蔥碎片）加入組合物中，以 提高及增加組合物味道。 在包裝前，使經巴氏滅菌的組合物冷卻。 •本發明之食品組合物可進一步加工成任何物理形狀，包 φ 含湯底、泥狀、液體醬汁、立方塊、粉末或顆粒。 製備根據本發明之食品組合物的方法中涉及的步驟不一 定依序進行，且可依制定模式進行。其取決於裝置的可利 用]生及所需的製造參數，可依分批法、半連續法、或連續 法進行。 本發明食品組合物的重要特徵之—為食品組合物不包含 任何防腐劑或用於防腐目的的化學添加劑。在加工期間， 本發明食品組合物中不添加任何其他的食品用酸。因此， ❹ 本發明食品組合物比彼等已添加用於防腐目的的食品用酸 之產。〇具有更天然風味，具有高含酸量的產品通常具有酸 味，其使味覺不舒服。本發明之食品組合物具有pH 3 5至 pH 5.0範圍内的低含酸量。 】雖然未添加防腐劑或化學添加齊】，但根據先前所述方法 製備的食品組合物仍為儲藏穩定的食品組合物，其可在打 開後，在冰箱中保存約兩星期，其味道或組織沒有任何改 變或相壞。此特徵可藉由處理與控制可影響或抑制微生物 生長的系數(例如溫度、水活性、酸性、氧化還原電勢及 137012.doc 13- 200948289 虛理盥-切明為了降低或抑制微生物生長與活性而 ;制的系數主要為溫度、水活性及與鹽有關的系 理期間’對食品組合物加熱’並控制最終產品本 身的水活性及與鹽有關的系數。 ❹ ^製造食品組合物的方法期間’不希望的微生物藉由加 j死，消除。與常用方法相反，本發明的加熱法係以較 …進仃，即相同時間下採用較低溫度，相同溫度下採用 較短時間，或同時採用較低溫度與較短時間。良好控制所 用數值’以使食品組合物的受熱量足夠殺死或消除微生 物且不會對食品組合物的組織與天然味道產生負面影 響。 〜 ❹ ’’、、、較佳係在巴氏滅菌法期間進行。在巴氏滅菌法 下’大量無害或有益微生物將保留在食品組合物中。其與 通常用於食品製造的殺菌法不同。殺菌在較高溫度下進;； 且會破壞產οσ中的所有生命形式。高溫亦會過度烹煮或過 度加熱對熱敏感的食品’因此會損害食品的感官特性。而 應用於本發明食品組合物加熱量足以殺死或消除不希望的 微生物同時保留食品組合物的感官特性。 在本發明較佳實施例中，巴氏滅菌法係在机至机之 二的溫度下進行10至20分鐘，其可導致食品組合物具有預 定的水活性值（Aw值）與最佳含鹽量’以抑制不希望的或致 病微生物之生長。 由上述方法得到的最終產品具有0.6至0.9之間的水活性 值，較佳為0.8,且具有占液態含量總重量的13%至22重量 137012.doc -14- 200948289 %之間的低含鹽量，較佳為具有占液體含量總重量的13重 量％。此等參數存在於最終產品中，藉此維持產品的穩定 性，且因此可延長產品儲藏壽命。 文中所用的術語水活性（Aw)係測量含水量。其指產品中 水蒸氣壓力與相同溫度下純水蒸氣壓力之比例。純蒸餾水 的水活性正好為1。隨溫度增加，Aw—般將增加。具有較 向Aw值的產品通常較利於微生物生長，因為大多數微生物 需要至少G.91以上的^值生長。因此，如果產品水活性低 於一定值，則會限制微生物生長。因此可延長特定產品的 储藏壽命。 上述一個系數，亦即加熱量、水活性的控制與鹽含量的 控制協同作用抑制微生物生長。因三個系數的組合，可有 效增加食品組合物的穩定性，導致儲藏穩定的食品組合物 保持天然味道與營養含量。 本發明亦關於利用上述食品組合物製備的食品及透過本 發明方法製備的食品。 本發明將由以下實例進一步闡述。此等實例僅用於闡述 且此等實例不以任何方式限制本發明。 實例1 取250 kg已經剝皮、沖洗及瀝乾的新鮮洋蔥研磨成約3 至5 mm的顆粒。由研磨法得到約18〇 kg洋蔥。依類似步驟 處理其他成分，即薑與大蒜。由研磨法得到的薑與大蒜含 量分別為約150 kg與200 kg。 取14 kg玉米油在鐵鑛或槽中加熱至溫度約1〇〇。〇。然後 137012.doc •15· 200948289 添加23.5 kg研磨過的洋蔥至受熱的油中，並油炸至產生芳 香。再將6 kg經研磨的大蒜與5 kg經研磨的薑加入經油炸 的洋蔥中，所有成分共同油炸至產生芳香。將6.6 kg鹽與 27 kg番茄醬加入油炸過的成分中，與其他成分充分混 合。然後’在90°C下對最終混合物進行15分鐘的巴氏滅 菌’以消除污染物。欲進一步提供風味，將7 4脫水的綠 色胡荽葉與23 kg水加入經巴氏滅菌的混合物中及充分混 合形成湯底。隨後包裝湯底及冷卻。 發現湯底在防濕包裝中’可於室溫下穩定儲藏12個月以 © 上’並具有極佳色澤穩定性。打開後，湯底可在冰箱中保 存約兩星期，其味道或組織無任何改變或損壞。湯底具有 0.8的水活性及占液體總重量的13重量％之含鹽量。 實例2 在該實例中’先製備成分洋蔥、大蒜與薑形成預混合 物。製備預混合物時，取依實例1中所述的類似步驟製備 的經研磨的新鮮洋蔥進一步與玉米油與鹽混合，形成洋蔥 預混合物。最終混合物在9(TC下處理15分鐘，然後先冷卻 © 後’再包裝及儲存備用。類似洋蔥預混合物製備步驟製備 大蒜預混合物與薑預混合物。 #備洋葱、大蒜之預混合物配方如下: — 洋蔥預混合物 大蒜預混合物 薑預混合物 經研磨的新鮮洋蔥 65-85% —— 經研磨的新鮮大蒜 — 65-85% 經研磨的新鮮薑 — —— 65-85% 玉米油 7-20% 7-20% 7-20% 鹽 - 8-15% 8-15% 8-15% 137012.doc -16- 200948289 利用預混合物製備湯底時，取70.50 kg洋蔥預混合物先 在鐵鋼中加熱至溫度100。(：，並油炸直至產生芳香。然 將15 kg量預混合物與1 * · 5 〇 kg大蒜預混合物加.入經油 炸的洋葱中’並油炸所有成分直至產生芳香。油炸處理 後，成分混合物約Μ kg。陸續將9 kg玉米油、5 kg鹽、27 g番莊醬與23 kg水加入混合物中形成湯底。然後將丨至2 mm大小的7 kg乾洋蔥碎片加入混合物中以提高風味。在200948289 IX. DESCRIPTION OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to a storage-stable food composition having a low acid content, and a method of producing the same. [Prior Art] Soup base is often used to prepare soups, sauces and gravy of different cooking products. It is easy to use and even enhances the taste of the cooking products used in it. In Asia or the West, the soup base has become a food preparation. If the time and effort spent preparing a fresh homemade soup base is calculated, the use and practical benefits of the soup base are obvious. The soup base generally needs a variety of ingredients to prepare, knife material 0 from (four) Μ: difficult 'need to buy a variety of ingredients. After that, labor, cutting, grinding, frying, and other necessary stages must be taken. All of this must be done before the desired dish is actually made (4) prefabricated soup bottom and finished, although it takes a lot of time and effort to prepare high: usually only suitable for a particular vegetable drill or a certain type of vegetable dish. Therefore, it is possible to prepare different soup bases for different dishes. In addition, the 1= ingredient made by the home and through the same symplectic, ^ ^ 4 4 two bottoms and can not be stored stably, that is, if not used in a short time will be deteriorated. Therefore, despite the considerable weight, only limited practical benefits are obtained. Especially in #今社会's: Because people have to take other responsibilities to shorten the consumption time and develop a variety of soup bases, preparations, seasonings or sauces, you can buy a variety of ready-made products for cooking. . 137012.doc 200948289 However, the soup base obtained on _ 一般 is generally only suitable for the preparation of a particular type of cooking product. Consumers must purchase different types of bottoms in order to prepare different types of dishes. For example, some soup bases are especially intended for use in chicken dishes' and are not recommended for other dishes such as fish or vegetables. ❹ ❹ In addition, most of these products have high acid content. The ready-made soup bases that they can buy from the market are not only fresh as homemade soup bases, but are usually made from chemical mixtures such as glutamine monosodium (msg) or other flavoring compounds. To achieve longer shelf life, these products typically incorporate additional additives or chemicals for corrosion protection purposes. The common method of storing these products is to add high amounts of salt to the product. Salt has a bacteriostatic effect by creating an environment that does not contribute to bacterial growth. However, high amounts of salt impart a pungent and salty intake of salt that is not palatable at birth, which is detrimental to health, especially the risk of cardiovascular disease (such as heart disease) and high blood pressure. Microorganisms also have varying degrees of sensitivity to acids. Therefore, adding food with acid can also prevent corrosion. The antiseptic effect of acid is due to the concentration of hydrogen ions and the effect of destroying the stability of the cells. However, the addition of acid to foods results in a higher acid content of the food, thus making the food slightly more sour. In addition to preserving food by adding additives and chemicals, another common method of food preservation is sterilization. Sterilization is a method of effectively killing or eliminating microbial organisms that may be present in a product. There are several methods for the effect of bacteria' including heat treatment and radiation. The most common sterilization method is a heat treatment method that exposes the product to a relatively high temperature for a longer period of time. Although foods are therefore free of microbes and have a long shelf life, stretch treatments almost destroy product tissue and color. These high temperatures and long-term treatments will inevitably overcook or overheat the product, thus damaging the product's taste because the product is made from heat sensitive food. In addition, the method of sterilizing (such as X-ray, gamma ray, or ultraviolet ray) is also used for sterilization of food. However, the cost of sterilization by radiation is expensive, which increases product cost and product price. As a result, most consumers still prefer homemade soups because commonly available products on the market generally have high chemical additives and do not produce a very similar taste to the self-made soup base. Therefore, a food composition having a taste very similar to that of a homemade soup base will be a welcome addition to the kitchen. SUMMARY OF THE INVENTION In view of the above, it is therefore an object of the present invention to provide a ready-to-use food composition having a taste very similar to that of a home-made product, which can be used directly in place of a homemade soup base. < _ As used herein, the term "homemade" refers to a freshly cooked food composition such that the taste, texture and color of the food composition are very close to natural or fresh products, and the nutrient content of the materials used remains similar The amount of content in the home cooking food. Another object of the present invention is to provide a food composition which is stable under normal storage conditions and which can be maintained for at least two weeks once opened. As used herein, the term "storage stable" means that the food composition can be stored at room temperature for a relatively long period of time while the composition and taste of the composition are unchanged. It can be used as a composition for a vegetarian product. Another object is to provide a soup base containing no preservatives and a variety of dishes for both diners and non-vegetarians. 137012.doc 200948289 Another object of the present invention is to provide a base that can be used as a different dish, or added A food composition for enhancing taste and taste, etc. The object of the present invention is also to provide a food composition having a low acid content between pH 3.5 and pH 5.0. The pH of the composition is preferably from 3.7 to 4. The food composition of the present invention comprises a vegetable (alone or in combination), oil or fat and Maillard reaction product. The composition further comprises a fragrance colorant and any other nutrient compound commonly used in the type of composition, if necessary. The composition may or may not contain MSG (monosodium glutamate). It is preferably free of glutamic acid. The food composition of the present invention is a soup base, a mud, a sauce, a cube, a powder or Granular forms are used to prepare a variety of different culinary products. The storage stability of the food compositions of the present invention can be achieved by a variety of methods. One of them is a heating method. However, the parameters used in the present invention are lower in value, i.e., at the same time. Lower temperature or a shorter time at the same temperature, or a lower temperature and a shorter time. The heating method is preferably during the preparation of the ❹ food composition at 85. (: to 95. The temperature is carried out for 10 to 2 minutes to eliminate undesired microorganisms, and the final food composition is brought to a predetermined water activity value (Aw value) and an optimum salt content to inhibit undesired microbial growth. In a preferred embodiment of the invention, the water activity value is between 0.6 and 0.9 and more preferably 0.8. The salt content is preferably from 13% of the total weight of the liquid content to between "% by weight". 13% by weight of the weight. In the above heating method, the water activity value and the salt content are necessary to prevent microbial growth and prolong the storage life. 137012.doc 200948289 The present invention is a method for manufacturing the above food group. a method comprising the steps of: a) grinding an edible raw material; b) frying the ground edible material in an edible oil; c) adding fresh vegetable or vegetable puree to the fried material of step (b), Forming a mixture; knife d) adding salt to the mixture; e) heating the salt-added mixture at a predetermined temperature for a certain period of time to form a food composition β ^ the fresh vegetable or vegetable puree is taken from the pangas, hu A group of radish, sprouts, kidney beans, beans, or any other vegetable. If you use Panzhuang, the acidity of the product can reach the expected ρΗ. If another vegetable is used, an edible acid such as citric acid may be added to achieve the ρΗ. Fresh vegetables or vegetable purees can be used alone or in combination, such as tomatoes and carrots. In a preferred embodiment, the method of preparing the food composition of the present invention further comprises first frying the ground edible edible material in the cooking oil after the step of cooking the oil towel (4) (4) (after grinding the onion of the county) Steps. According to the present invention, the edible material comprises any «, bean, leaf, :, stem, seed, fruit or any other edible material or combination from the plant, preferably the edible material is Any kind or combination of ginger and garlic. The mixture mentioned in the step refers to the mixture of added salt. (IV) The heat treatment is carried out for w minutes at a temperature τ between m: and 95t. After pasteurization, dehydrated leaf vegetables can be added. , vegetable pieces or vegetables 137012.doc 200948289 granules (such as dehydrated coriander leaves or onion chips) into the mixture to provide a taste of the composition. The food composition of the present invention can be further processed into any physical shape, including soup base, mud, Liquid juice, cubes, powders or granules. The food composition of the invention may also be used in the manufacture of any other food product. [Embodiment] The present invention relates to a delicious and suitable Ingredients for different cooking uses or φ pure food compositions. Or 'The food composition of the present invention can be added to various cooking products as a flavoring agent for imparting deliciousness. The food composition of the present invention is prepared by the method detailed below. And the food composition is suitable for preparing soups, sauces, gravy, dishes, or as a decoration, seasoning or dip for the delicacies. The method of preparing the food composition according to the invention aims to prepare very close to natural and fresh A food composition having a unique taste of the product. It is very similar to the taste of a homemade product. & φ The method according to the invention comprises the steps of: a) grinding the edible material; b) frying the ground edible material in the edible oil c) Add fresh vegetable or vegetable puree to the frying material of the step) and mix to form a mixture; fill the knife d) add salt to the mixture; 6) = heat the mixture of the salt added The door forms a food composition. In the preferred embodiment of the invention, the edible plant of any one or combination of leaves, A, stems, seeds, pods, fruits or any other edible material derived from plants can be used in the preferred embodiment of the invention. . The edible material is preferably either ginger or garlic, or a combination thereof. The edible material used may be fresh, frozen or aseptically packaged garlic or ginger or a combination thereof. The first step of the preparation is the process of peeling, washing, draining and grinding the edible material into smaller granules or pieces or concentrating into a mash. The ground edible material can be used directly to prepare a food composition or it can be mixed with an edible oil to form a premixed substance, preferably a vegetable oil, including corn oil, sunflower oil, safflower oil, Among the oils of maize oil, nectar oil, grape seed oil, sesame oil or palm oil. One or a combination. The premixed material will be heat treated, preferably at 85C to 95. . The pasteurization method is carried out at a temperature of between 1 Torr and 2 Torr. The pasteurized premix is then cooled to at least 6 (rc, followed by storage for use. In addition to the foregoing steps in the method of preparing a food composition, the method of the invention consists in frying the ground edible material in an edible oil. Prior to the step, the step further comprises the step of frying the flavor in the edible oil. The perfume according to the invention is preferably an onion which has been prepared by a process for the preparation of a similar edible material. The mixed substance is then fried with the fried onion in the edible oil until the premixed substance and the onion emit an acceptable degree of aroma. The content of the food composition is improved, and the salt and the salt are added to the fried composition. Mix all materials. 137012.doc -12· 200948289 Then, the final composition is heat treated, which is 85. (: to 95. (: between the temperatures of 10 to 20 minutes of pasteurization. If necessary, can be After heat treatment, the dehydrated leaves are added to the composition with vegetables, vegetable pieces or vegetable pieces (such as dehydrated coriander leaves or onion pieces) to enhance and increase the taste of the composition. The pasteurized composition is cooled prior to packaging. • The food composition of the present invention can be further processed into any physical shape, including a soup base, a puree, a liquid sauce, a cube, a powder or a granule. The steps involved in the method of preparing a food composition according to the present invention are not necessarily performed sequentially, and may be carried out according to a formulation mode. Depending on the availability of the device and the required manufacturing parameters, the batch method may be used. A semi-continuous process, or a continuous process. An important feature of the food composition of the present invention is that the food composition does not contain any preservatives or chemical additives for anti-corrosion purposes. No processing is added to the food composition of the present invention during processing. Other foods use acid. Therefore, the food composition of the present invention has been added to the food for foods for antiseptic purposes. The 〇 has a more natural flavor, and the product having a high acid content usually has a sour taste, which makes the taste Uncomfortable. The food composition of the present invention has a low acid content in the range of pH 3 5 to pH 5.0.] Although no preservative or chemical addition is added, The food composition prepared by the method described above is still a storage-stable food composition which can be stored in the refrigerator for about two weeks after opening, without any change or deterioration of taste or texture. This feature can be treated by Control factors that affect or inhibit microbial growth (eg, temperature, water activity, acidity, redox potential, and 137012.doc 13- 200948289 virulence 切-cutting in order to reduce or inhibit microbial growth and activity; the coefficient is mainly temperature, Water activity and salt-related characterization during the period of 'heating the food composition' and controlling the water activity of the final product itself and the salt-related coefficient. ❹ ^ During the method of manufacturing the food composition 'unwanted microorganisms by adding j In contrast to the usual methods, the heating method of the present invention uses a lower temperature, that is, a lower temperature at the same time, a shorter time at the same temperature, or a lower temperature and a shorter time. The value used is well controlled so that the heat of the food composition is sufficient to kill or eliminate the microbes without adversely affecting the texture and natural taste of the food composition. ~ ’ '', preferably, is carried out during the pasteurization process. Under pasteurization, a large number of harmless or beneficial microorganisms will remain in the food composition. It is different from the sterilization method commonly used in food manufacturing. Sterilization progresses at higher temperatures; and it destroys all life forms in the production. High temperatures can also overcook or overheat foods that are sensitive to heat, thus damaging the sensory properties of the food. The food composition for use in the present invention is heated in an amount sufficient to kill or eliminate undesirable microorganisms while retaining the organoleptic properties of the food composition. In a preferred embodiment of the invention, the pasteurization process is carried out at a temperature of from machine to machine for 10 to 20 minutes, which may result in the food composition having a predetermined water activity value (Aw value) and optimum salt content. Amount 'to inhibit the growth of undesirable or pathogenic microorganisms. The final product obtained by the above process has a water activity value of between 0.6 and 0.9, preferably 0.8, and has a low salt content between 13% and 22 weights of 137,012.doc -14 - 200948289 %, based on the total weight of the liquid content. The amount is preferably 13% by weight based on the total weight of the liquid content. These parameters are present in the final product, thereby maintaining product stability and thus extending product shelf life. The term water activity (Aw) as used herein refers to the measurement of water content. It refers to the ratio of the water vapor pressure in the product to the pure water vapor pressure at the same temperature. Pure distilled water has a water activity of exactly one. As the temperature increases, Aw will generally increase. Products with a relatively Aw value are generally preferred for microbial growth because most microorganisms require a growth of at least G.91 or higher. Therefore, if the water activity of the product is lower than a certain value, the growth of microorganisms is restricted. This extends the shelf life of a specific product. The above-mentioned one coefficient, i.e., the heating amount, the control of the water activity, and the control of the salt content synergistically inhibit the growth of microorganisms. Due to the combination of the three factors, the stability of the food composition can be effectively increased, resulting in a storage-stable food composition that maintains a natural taste and nutrient content. The invention also relates to food products prepared using the above food compositions and food products prepared by the method of the invention. The invention will be further illustrated by the following examples. These examples are for illustrative purposes only and are not intended to limit the invention in any way. Example 1 250 kg of fresh onions that had been peeled, rinsed and drained were ground into pellets of about 3 to 5 mm. About 18 〇 kg of onion was obtained by grinding. Follow the similar steps to treat other ingredients, ginger and garlic. The ginger and garlic content obtained by the grinding method are about 150 kg and 200 kg, respectively. Heat 14 kg of corn oil in an iron ore or tank to a temperature of about 1 Torr. Hey. Then 137012.doc •15· 200948289 Add 23.5 kg of ground onions to the heated oil and fry until aromatic. 6 kg of ground garlic and 5 kg of ground ginger were added to the fried onions and all ingredients were fried together to produce aroma. Add 6.6 kg of salt and 27 kg of tomato sauce to the fried ingredients and mix well with the other ingredients. The final mixture was then subjected to pasteurization for 15 minutes at 90 ° C to eliminate contaminants. To further provide flavor, 7 4 dehydrated green coriander leaves and 23 kg of water were added to the pasteurized mixture and thoroughly mixed to form a soup base. The soup base is then packaged and cooled. The soup base was found to be stable in storage at room temperature for 12 months at a temperature-proof package with excellent color stability. Once opened, the soup base can be kept in the refrigerator for about two weeks without any change or damage to its taste or texture. The soup base has a water activity of 0.8 and a salt content of 13% by weight based on the total weight of the liquid. Example 2 In this example, ingredients such as onion, garlic and ginger were first prepared to form a premix. When preparing the premix, the ground fresh onion prepared according to the similar procedure as described in Example 1 was further mixed with corn oil and salt to form an onion premix. The final mixture was treated at 9 (TC for 15 minutes, then cooled first, then 'repacked and stored for use.) The onion premix preparation procedure was used to prepare a garlic premix and ginger premix. #Prepare the onion and garlic premix as follows: Onion premix garlic premix ginger premix ground fresh onion 65-85% - ground fresh garlic - 65-85% ground fresh ginger - 65-85% corn oil 7-20% 7- 20% 7-20% Salt - 8-15% 8-15% 8-15% 137012.doc -16- 200948289 When using the premix to prepare the soup base, take 70.50 kg of onion premix and heat it to 100 in iron steel. (:, and fry until aromatic is produced. Then add a premix of 15 kg with 1 * · 5 〇 kg of garlic premix into the fried onion' and fry all ingredients until aromatic. Frying After that, the mixture of ingredients is about Μ kg. 9 kg of corn oil, 5 kg of salt, 27 g of Panzhuang sauce and 23 kg of water are added to the mixture to form a soup base. Then, 7 kg of dried onion pieces of 2 mm size are added to the mixture. In order to enhance the flavor.
〇C下進行15分鐘的巴氏滅菌步驟以消除污染物。隨後包 裝湯底及冷卻。 湯底具有0.8的水活性及占液體總重量的13重量％之含鹽 量。 ★本發明特定實施例的以上說明係供閣述及描述目的^其 等並非詳盡或限制本發明所揭示的精確形式，其顯然可進 行 > 文與變化。所選擇說明之實施例係供最佳解釋本發明 原理及其實際應用’因此習此相關技藝之人士可利用本發 明達最佳程度’並涵蓋適於特^實例進行多種修改之多種 實施例。本發明範圍係由附錄的請求項及其同等物定義。 137012.docA 15 minute pasteurization step was performed at 〇C to eliminate contaminants. The soup base is then packaged and cooled. The soup base has a water activity of 0.8 and a salt content of 13% by weight based on the total weight of the liquid. The above description of the specific embodiments of the present invention is intended to be illustrative and not restrictive. The embodiment was chosen to best explain the principles of the invention and its application, and thus, those skilled in the art can use the invention to the best degree and the various embodiments of the various modifications. The scope of the invention is defined by the appended claims and their equivalents. 137012.doc