JPH0424983B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to powdered sauce compositions.

In recent years, food products have become more ready-to-eat, and this wave has spread to the field of sauces, with sauce compositions made by blending various ingredients now available on the market.

For example, pasta can be eaten in a variety of ways, but the most common method is to mix it with sauce and add ingredients such as vegetables, fish, and meat as needed. . Conventionally, powdered extracts of fish, shellfish, meat, etc. have been used as flavoring ingredients in this sauce, but these powders have high hygroscopicity, which inevitably leads to disadvantages in workability and storage stability. .

In order to suppress the hygroscopicity of such an extract powder, the inventors of the present invention have conducted various studies and have found that extremely good results can be obtained by adding soluble starch, thereby completing the present invention.

That is, the present invention adds 20% by weight to the hygroscopic seasoning.
It is characterized by adding 60 to 250% by weight of soluble starch, which is obtained by gelatinizing an aqueous starch solution at 90°C and has a viscosity (B-type viscometer) of 10 to 200 cps at 30°C, to the hygroscopic seasoning. It is a powder sauce composition.

In the present invention, the hygroscopic seasoning refers to powdered water extracts or hydrolysates of fish such as bonito, mackerel, and horse mackerel; shellfish such as clams, scallops, and freshwater clams; and livestock meat such as pork, beef, and chicken. refers to extract powder foods such as

Since this hygroscopic seasoning is highly hygroscopic as described above, in the present invention, 60 to 250% of soluble starch is added to the seasoning. If the amount of soluble starch used is too large, the sauce will become viscous, and if it is too small, the moisture-proofing effect will not be achieved and the purpose will not be achieved.

In addition, when normal starch (raw starch and pregelatinized starch) or dextrin is used as soluble starch, the sauce becomes thick and taste (sweetness) is added, so to avoid this, as soluble starch, A starch that has a lower molecular weight than normal starch (raw starch and pregelatinized starch) and is not decomposed to the same degree as dextrin, and has a gelatinized viscosity of 10 to 100 cps, preferably 50 to 100 cps.
100cps gives particularly good results. Here, gelatinization viscosity means 20% aqueous solution (system) of soluble starch 100
An aqueous solution (containing 20 parts by weight of soluble starch as a dry amount) is placed in a container, heated to 90°C with stirring to gelatinize it, then cooled to 40°C, and evaporated by heating. This refers to the viscosity value measured with a B-type viscometer after compensating for the reduced water content, mixing well, and cooling the product to 30°C.

If the viscosity is too low, the starch will become dextrin, resulting in a sweet taste, which is undesirable, and if the viscosity is too high, the sauce will become thick, which is undesirable.

Incidentally, such soluble starch can be obtained by treating starch with an acid or an oxidizing agent to reduce the DE to 1 or less.

The powder sauce composition of the present invention comprises a hygroscopic seasoning as described above and soluble starch, and seasonings such as salt, sugar, and monosodium glutamate;
By appropriately blending spices such as garlic, pepper, parsil, paprika, etc., and additives such as powdered oil and fat, and food coloring, it is possible to make the flavor even better.

As described above, since the present invention is configured, the powder sauce composition of the present invention has particularly excellent moisture-proofing effect in powder form, and has much more advantageous workability and storage stability than conventional compositions. Further, the powdered sauce composition of the present invention is itself particularly suitable as a powdered sauce for pasta such as spaghetti, and can also be used as a base for soup as appropriate.

The present invention will be further explained below with reference to Examples.

Example 1 Clam extract powder 20 (parts) (hygroscopic seasoning) Salt 12 Sugar 7 Chemical seasoning 3 Peel 1 Garlic powder 4 Onion powder 5 Soluble starch 48 (gelatinized viscosity 55 cps) The above raw material composition A powdered sauce composition was obtained by mixing.

This product remained smooth even after 3 days.

Comparative Example A powder sauce composition was obtained in Example 1 using cornstarch (raw starch) instead of soluble starch. This product absorbed moisture and solidified after 3 days.

Application Example 1 20 g of the powdered sauce composition obtained in Example 1 and 400 g of squid and shrimp were stir-fried, and 100 c.c. of water was added thereto and further heated to obtain a thick pescatore sauce.

Application Example 2 An attempt was made to obtain a pescatore sauce in the same manner as in application example 1 except that the powdered sauce composition obtained in the comparative example was used, but the sauce became too thick and the original pescatore sauce could not be obtained.

In addition, when pescatore sauce was obtained in Application Example 1 except that a powdered sauce composition obtained by using dextrin (DE10) instead of soluble starch in Example 1 was used, it was too sweet to be eaten. It was something I didn't have.

Example 2 Scallop extract powder chicken hydrolyzate 10 parts 10 (hygroscopic seasoning) Sugar 10 Glucose 5 Chemical seasoning 3 Salt 14 Basil 19 Peel 1 Soluble starch 23 (gelatinized viscosity 100 cps) The above raw material combination Mixed to obtain powder sauce composition.

Example 3 Beef extract powder Pork hydrolyzate 34 (parts) 4 (hygroscopic seasoning) Salt 12 Sugar 5 Chemical seasoning 3 Garlic powder 10 Pepper 2 Parsley 5 Soluble starch 25 (Gelinated viscosity 100 cps) Above A powder sauce composition was obtained by mixing the raw material formulations.

Application example 3 15g of the powdered sauce composition obtained in Example 3 was added to hot water.
The mixture was poured into 550 c.c. and dissolved to obtain a soup for Chinese noodles that was not thick at all.

Claims (1)

[Claims] 1 Add a 20% starch aqueous solution to the hygroscopic seasoning at 90°C.
A powder sauce composition characterized in that 60 to 250% by weight of soluble starch having a viscosity (B-type viscometer) of 10 to 200 cps at 30°C after gelatinization is added to the hygroscopic seasoning.