Seasoning composition

Abstract

To provide a seasoning composition which has not a nose-piercing irritating odor that interferes with a fragrance of the material but a wheat-like roast flavor even without using wheat powder and which has a flavor even a person with a possibility of presenting food allergy reactions can enjoy.SOLUTION: According to the present invention, there can be provided a novel seasoning composition which can bring out not an irritating odor that interferes with a fragrance of the material but a wheat-like roast flavor by heating and mixing unroasted Trigonella foenum-graecum together with a starchy raw material and which, further, allows adjustment of a wheat-like roast flavor irrespective of using wheat or not.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a novel seasoning composition. [Background technology]

[0002] In stews, soups, and simmered dishes in which the natural aroma of the ingredients (vegetables) is enjoyed, wheat flour has traditionally been used to thicken the dish, and the roasted aroma of wheat flour has been useful in terms of taste and flavor. On the other hand, there is a problem with wheat flour-free roux for people who may have food allergies, in that the roasted aroma is inferior to that of wheat flour.

[0003] For example, in a roux that does not use wheat flour, the roasted aroma is inferior to that of a roux that uses wheat flour, and in response to this problem, Patent Document 1 below discloses that a strong spicy aroma can be imparted by using heat-aged fenugreek. More specifically, Patent Document 1 describes fenugreek with improved characteristic savory flavor (strong, pungent aroma), which has a strong, pungent, nose-piercing aroma and a strong body that is sweet and fragrant. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-014957 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, while the use of heat-aged fenugreek as described in Patent Document 1 could impart a strong, stimulating spicy aroma, it had the problem that the strong aroma interfered with the aroma of the ingredients, and it was not possible to produce a roasted aroma like that of wheat flour.

[0006] In view of the above problems, the present invention aims to provide a seasoning composition that has a roasted aroma resembling wheat without using wheat flour, and whose flavor can be enjoyed even by people who may have food allergies, without having a pungent, nose-piercing aroma that interferes with the aroma of ingredients. [Means for solving the problem]

[0007] The seasoning composition according to the present invention for solving the above problems is: (1) The method is characterized in that fats and oils, a starchy raw material, and fenugreek are heated and mixed, and the fenugreek is not roasted. (2) The seasoning composition is characterized in that the content of the fenugreek is 0.01% by weight or more when the seasoning composition is 100% by weight. (3) At least one of the food ingredients is characterized by containing a starch-based food ingredient.

[0008] In addition, a method for producing a seasoning composition according to the present invention for solving the above problems includes the steps of: (4) The method includes at least a step of heating fats and oils and a starchy raw material, adding fenugreek and mixing them with heating, and the fenugreek is non-roasted. Effect of the Invention

[0009] According to the present invention, by heating and mixing non-roasted fenugreek together with fats and oils and a starchy raw material, it is possible to bring out a wheat-like roasted aroma rather than an irritating aroma that would interfere with the aroma of the ingredients, and further to provide a seasoning composition that can adjust the wheat-like roasted aroma regardless of the use of wheat flour. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The seasoning composition according to one embodiment of the present invention will now be described in detail.

[0011] [Seasoning composition] The seasoning composition according to the present embodiment contains at least fats and oils and a starchy raw material, and by heating and mixing with non-roasted fenugreek, it is possible to bring out a wheat-like roasted aroma, rather than a pungent aroma, and it is possible to adjust the wheat-like roasted aroma regardless of the use of wheat. The wheat-like roasted aroma is a fragrant aroma that is produced when wheat flour is heated together with fats and oils.

[0012] The seasoning composition according to the present embodiment is a composition that has as its basic composition a heat-treated mixture of starchy raw materials and fats and oils, and is a composition that can impart a roasted aroma to cooked products and a unique thickening due to the water content of the starch components in the starchy raw materials when simmered or fried with ingredients such as meat and vegetables. For example, it includes seasonings such as various rouxes used when cooking sauces such as curry, stew, hayashi rice, and hashed beef, base seasonings for pots that impart various thickening properties when cooking Chinese pots, curry pots, kimchi pots, and the like, and various sauces and sauces for cooking Chinese rice bowls, champon noodle sauces, stir-fried vegetables, and the like, and can be used to cook the desired side dishes.

[0013] The shape of the seasoning composition according to the present embodiment may be any state in which the fats and oils, the starchy raw material, and the non-roasted fenugreek are heated and mixed together. For example, the composition may be solid (solidified to fit a mold, or crushed from the solid state), granular, powdery, paste-like, or liquid, and may be in a state in which the state changes from solid to paste-like or liquid depending on the temperature at which the seasoning composition is stored. Furthermore, the composition may be in a state in which the fats and oils, the starchy raw material, and the non-roasted fenugreek are heated and mixed together, and then the granular, powdery, or powdery state is mixed together, as long as the composition is stored in the same container and is designed to be used at the same time.

[0014] The seasoning composition according to the present embodiment can be filled into a packaging container for storage or transportation. The form of the packaging container is not limited as long as it can be filled with the seasoning composition according to the present embodiment and sealed or stored or transported. Examples of the packaging container include aluminum pouches, plastic bags, plastic molded containers, glass bottles, cans, etc.

[0015] The moisture content of the seasoning composition of this embodiment is preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less, and is suitable for long-term storage.

[0016] The type of fats and oils according to the present embodiment is not particularly limited as long as the fats and oils are in a liquid state or a paste-like state that can be mixed with the powdered raw materials when the fats and oils, the starchy raw material, and the non-roasted fenugreek are heated and mixed together, and specifically, the fats and oils are preferably in a liquid state or a paste-like state that can be mixed with the powdered raw materials when heated at 50°C or higher, and examples of the fats and oils include vegetable fats and oils such as soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, rice oil, olive oil, sesame oil, palm oil, and coconut oil, animal fats and oils such as beef tallow, lard, chicken fat, fish oil, and butter, and processed fats and oils such as shortening and margarine. In addition, the fats and oils may be hardened oils of these fats and oils, and one or more of these may be used in combination. In addition, the content of the fats and oils in the seasoning composition is not particularly limited, but is preferably 3 to 50% by weight, more preferably 10 to 40% by weight, and even more preferably 15 to 30% by weight, based on the total weight of the seasoning composition.

[0017] The starch raw material according to the present embodiment may be a refined starch or a food raw material mainly composed of starch. The starch raw material is not particularly limited as long as the seasoning composition can be produced. For example, the refined starch may be wheat starch, corn starch, rice flour starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, mung bean starch, sago palm starch, bracken starch, lotus root starch, and processed starch, and the food raw material mainly composed of starch may be wheat flour, rice flour, grain flour (corn flour, rye flour, buckwheat flour, millet flour, millet flour, pigeon oat flour, barnyard millet flour, etc.), ground chickpea, etc. The form of the starch raw material is not particularly limited as long as it is normally used in the technical field, and may be, for example, granular, powdery, pulverized, or paste-like. The starchy raw material is a raw material that can impart a unique viscosity when combined with water, and any conditions, such as one type or a combination of multiple types, can be used, but a combination of one or more types of refined starch and one or more types of food raw material mainly composed of starch is preferable, and more preferably, the food raw material mainly composed of starch is rice flour. The content of the starchy raw material in the seasoning composition is not particularly limited, but is preferably 5 to 60 wt %, more preferably 10 to 55 wt %, and even more preferably 20 to 50 wt %, based on the total weight of the seasoning composition. In the seasoning composition, the weight ratio of fats and oils to the starchy raw material (fat: starchy raw material) is preferably 1:0.1 to 20, more preferably 1:0.4 to 7, and even more preferably 1:0.8 to 2.5.

[0018] The fenugreek according to the present embodiment is a type of spice, and is obtained by drying the seeds of fenugreek (scientific name: Trigonella foenum-graecum), and is fenugreek in an unroasted state. The unroasted fenugreek in the present invention is fenugreek that has been dried to a moisture content of less than 20% by weight, preferably less than 13% by weight, more preferably less than 10% by weight, and even more preferably less than 7% by weight by a method for drying normal raw spices, such as air drying, hot air drying, or sun drying, and that has been stored and controlled at preferably 80° C. or less, more preferably 70° C. or less, even more preferably 65° C. or less, and most preferably 58° C. or less without any special heat treatment after drying. Furthermore, the form of the non-roasted fenugreek is not particularly limited as long as it is dried, and may be in the form of seeds as they are, crushed seeds, or paste, and is preferably in the form of powder. Furthermore, the content of the fenugreek in the seasoning composition is preferably 0.01 to 0.5% by weight, more preferably 0.01 to 0.4% by weight, and even more preferably 0.04 to 0.2% by weight. In the seasoning composition, the weight ratio of the fats and oils, the starchy raw material, and the non-roasted fenugreek (fat and oils: starchy raw material: non-roasted fenugreek) is preferably 1:0.1 to 20:0.0002 to 0.16, more preferably 1:0.4 to 7:0.0003 to 0.07, and even more preferably 1:0.8 to 2.5:0.0003 to 0.025. By heating and mixing non-roasted fenugreek with fats and oils and a starchy raw material, it is possible to bring out a wheat-like roasted aroma rather than an irritating, nose-piercing aroma, and thus provide a seasoning composition in which the wheat-like roasted aroma can be adjusted regardless of the use of wheat. In addition, fenugreek in mixed spices such as curry powder which is mixed with many spices and roasted, and fenugreek after roasting as necessary, can also be used as long as the effects of the present invention are not impaired.

[0019] In addition, the seasoning composition according to this embodiment can contain other ingredients, such as salt, sugars, sweeteners, spices, umami seasonings, extracts, dairy products, soy sauce, miso, vinegar, sake, dextrin, sweeteners, acidulants, colorants, fragrances, gelling agents, pH adjusters, emulsifiers, and the like, as needed as seasoning foods for the purpose of flavoring, so long as the effects of the present invention are not impaired.

[0020] [Method of producing seasoning composition] Next, a method for producing the seasoning composition according to the present embodiment will be described. In this description, a method for producing a solid stew roux, which is one of the seasoning compositions, will be described. However, the method is not limited to this production method.

[0021] The method for producing a solid stew roux includes a measuring step for measuring at least the fats and oils, starch raw materials, and non-roasted fenugreek to be used in the solid stew roux, and seasoning foods to be mixed as necessary, such as salt, sugar, chicken extract containing a lot of water, vegetable extract, miso paste, etc., and milk powder, spices, flavorings, etc., whose flavors are easily changed by heat. The measurement in the measuring step is preferably carried out before the production of the solid stew roux, but the blended amount can be measured automatically when added to the mixing device, or the amount can be measured appropriately during the production of the solid stew roux. Furthermore, in the measuring step, any multiple raw materials, such as fats and oils, starchy raw materials, non-roasted fenugreek, and other seasoning foods, may be mixed in advance.

[0022] The method for producing the solid stew roux includes a heating step of adding at least measured amounts of fats and oils, a starchy raw material, and a raw material containing unroasted fenugreek to a mixing device, mixing them, and heating the raw materials to a temperature at which they can be heated and mixed. The heating process is a process in which the product temperatures of the measured amounts of fats and oils, starchy raw materials, unroasted fenugreek, and the raw materials for seasoning foods blended as necessary are raised to a set temperature for heating and mixing of 80°C or higher, and can be performed while heating and stirring the ingredients so that each ingredient is added appropriately and mixed uniformly. In the temperature-raising step, at least the fats and oils, the starchy raw material and the non-roasted fenugreek may be all added and mixed before heating, or all added and mixed while heating, or may be added appropriately at multiple times during the temperature-raising step, including before the start of temperature-raising, to perform the necessary heating and mixing, but it is preferable to mix at least the fats and oils and the starchy raw material in the temperature-raising step, then add the non-roasted fenugreek and mix in the temperature-raising step. Note that the product temperature of the mixture when the non-roasted fenugreek is added to the heated and mixed mixture of the fats and oils and the starchy raw material is preferably less than 80°C. The non-roasted fenugreek is added when the moisture content of the mixture during heating is preferably less than 20% by weight, more preferably less than 15% by weight, and even more preferably 10% by weight or less. If necessary, a seasoning food can be added.

[0023] Furthermore, the method for producing the solid stew roux includes a heating and mixing step for preparing a molten stew roux by heating and mixing at least fats and oils, a starchy raw material, and a raw material containing unroasted fenugreek under certain heating and mixing conditions to form a paste. The conditions of the heating and mixing process are not particularly limited as long as the starchy raw material, fats and oils, and non-roasted fenugreek are heated and mixed at a product temperature of 80 to 140°C, and a wheat-like roasted aroma can be extracted, but the time is preferably 1 minute or more, more preferably 10 minutes or more, more preferably 20 minutes or more because it is more stable, and most preferably 30 minutes or more. If the heating and mixing process exceeds 80 minutes, the starchy raw material is likely to burn, so it is preferably 80 minutes or less, more preferably 65 minutes or less, more preferably 50 minutes or less, and even more preferably 40 minutes or less. If the product temperature is 80°C or more, it is possible to adjust the moisture content of the molten stew roux, which is the seasoning composition, to an appropriate level, and if it is 100°C or more, it is easy to adjust it, so it is preferable. It is also preferable to perform heating and mixing at 140°C or less, and more preferably 130°C or less because it stabilizes the quality. The product temperature during heating and mixing may rise or fall within a set product temperature range, or may be maintained constant at the same product temperature. By heating and mixing the non-roasted fenugreek with the fat and oil and the starchy raw material, it is possible to bring out a non-irritating roasted aroma similar to that of wheat. After heating and mixing the non-roasted fenugreek with the fat and oil, a seasoning food or the like can be added as necessary to prepare the molten stew roux, which is the seasoning composition of the present invention. In addition, it is preferable to add seasoning foods with a high water content, such as various extracts, dairy products such as cheese and milk, soy sauce, and vinegar, during the heating process or the heating and mixing process, since if a certain amount of moisture remains in the seasoning composition, the molten stew roux will tend to become hard and have poor fluidity. When the seasoning food with a high moisture content is added, it is preferable to adjust the time of either or both of the temperature increasing step and the heat mixing step so that the moisture content of the molten stew roux, which is the seasoning composition, is 20% by weight or less. Also, when a seasoning food with a high moisture content is added after the non-roasted fenugreek is added, it is preferable that the moisture content of the mixture after the seasoning food with a high moisture content is added does not exceed 20% by weight.

[0024] The method for producing the solid stew roux includes a cooling step of cooling the molten stew roux to prepare a cooled roux. In the cooling step, any cooling method can be used, such as gradually cooling to room temperature, cooling using a mixing device, or adding other seasoning food to the molten roux after the heating and mixing step to lower the product temperature. The method for producing the solid stew roux further includes a solidification and preparation step of cooling the roux to 60° C. or below and then supplying the cooled roux to a container, conveyor, or the like so as to obtain a predetermined shape to prepare a solid roux. The solid stew roux that has been filled into a container or the like is then sealed and packaged as necessary.

[0025] Note that the method for producing this solid stew roux is one example of a seasoning composition according to this embodiment, and the production of the seasoning composition of the present invention only requires a measuring step, a heating step, and a heating and mixing step, and depending on the form of the seasoning composition, a cooling step or a solidification step may not be necessary. Therefore, after the solid stew roux, which is one embodiment, is solidified in the cooling process, a stew sauce can be produced without being sealed and packaged, and the stew sauce can be mixed with ingredients such as vegetables and meat, filled into a container, and sterilized by pressurized heating to produce a retort stew food.In order to prepare a stew sauce for use in a retort stew, the molten stew roux after the heating and mixing process can be used as it is, as a seasoning composition that has been cooled and adjusted to a certain temperature after the cooling process and before it is solidified, and then mixed with water and other ingredients and simmered.

[0026] In the method for producing the seasoning composition according to this embodiment, after the solid roux preparation step, a solid roux can be produced that is sealed and packaged, or after the solid roux is prepared, it can be crushed to an appropriate size and sealed and packaged to produce a flake-shaped roux. EXAMPLES

[0027] Specific examples of the seasoning composition described above are given below. However, the present invention is not limited or restricted by the following examples.

[0028] Experiment: Comparison of verification results of seasoning composition <Examples 1 to 7 and Comparative Examples 1 to 3> Based on the composition of the seasoning composition shown in Table 1, Examples 1 to 7 and Comparative Examples 1 to 3 were prepared. Examples 1 to 3 were all prepared through the following process. First, fats and oils and starchy raw materials were mixed and heated to about 55°C, non-roasted fenugreek was added, and the temperature was raised to 80°C or higher. After further heating and mixing to reach 123°C over 30 minutes, the mixture was turned off, and a seasoning food was added, stirred for 5 minutes, and cooled. Thereafter, the seasoning food was added and stirred, and the mixture was filled at 60°C and cooled to prepare a seasoning composition. Comparative Example 1 was prepared in the same manner as Examples 1 to 3, except that fenugreek that had been highly roasted in an oven at 180°C for 30 minutes was added. Comparative Example 2 was prepared in the same manner as Examples 1 to 3, except that non-roasted fenugreek was added at less than 80°C after turning off the heat. Examples 4 to 7 were prepared in the same manner as Examples 1 to 3, except that rice flour was included in a part of the starchy raw material. Comparative Example 3 (control) was prepared in the same manner as in Examples 1 to 3, except that part of the starchy raw material was wheat flour and that unroasted fenugreek was not included.

[0029] [Table 1]

[0030] Next, as shown in Table 2, sensory evaluations were performed for Examples 1 to 7 and Comparative Examples 1 to 3 (N=2). 50 g of the prepared roux (seasoning composition) was added with 300 g of hot water to dissolve the seasoning composition in hot water, and six panelists were compared with Comparative Example 3 (control) to carry out sensory evaluations of the wheat-like roasted aroma and grain aroma (savoryness) as follows: ◎, ○, △, × (◎>○>△>×). ◎ indicates that the wheat-like roasted aroma is well felt and a favorable flavor is maintained, ○ indicates that the wheat-like roasted aroma is felt and a favorable flavor is maintained, △ indicates that the wheat-like roasted aroma is slightly weak or slightly strong, and a level that is slightly different from the favorable flavor, and × indicates that the wheat-like roasted aroma is weak or strong, and a level that is different from the favorable flavor. The evaluation of the strength of the flavor was made on a 10-point scale from 1 to 10 (1 to 3: weak aroma, 4 to 8: favorable aroma, 9 to 10: too strong aroma).

[0031] [Table 2]

[0032] As shown in Table 2, by heating and mixing unroasted fenugreek with fats and starchy raw materials and then adding rice flour, it was possible to bring out a wheat-like roasted aroma, rather than the harsh, pungent aroma that would interfere with the aroma of the highly roasted fenugreek material. Also, by changing the amount of unroasted fenugreek added, it was possible to adjust the wheat-like roasted aroma regardless of whether wheat flour was added or not.

[0033] The above describes the embodiments of the present invention in detail. However, the above description is for the purpose of facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention includes things that can be modified or improved without departing from the spirit of the present invention. In addition, the present invention includes its equivalents. [Industrial Applicability]

[0034] The seasoning composition of the present invention includes seasonings such as various rouxes used in cooking sauces for curry, stew, hayashi rice, hash brown, etc., base seasonings for hot pots that are used to impart various thicknesses when cooking Chinese hot pots, curry hot pots, kimchi hot pots, etc., and various sauces and sauces for cooking Chinese rice bowls, champon noodle sauces, stir-fried vegetables, etc., and can be used to cook the desired side dishes.

Claims

1. Fats and oils, A starchy raw material; Heat and mix with fenugreek, The fenugreek is non-roasted. Seasoning composition.

2. The content of the fenugreek is 0.01% by weight or more when the seasoning composition is 100% by weight. The seasoning composition according to claim 1 or 2.

3. At least one of the food ingredients is based on starch; The seasoning composition according to claim 1 or 2.

4. The method includes at least a step of heating an oil or fat and a starchy raw material, adding fenugreek and mixing the mixture by heating; The fenugreek is characterized in that it is non-roasted. A method for producing a seasoning composition.

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