Oil and fat-containing seasoning with ingredient and producing method of the same

Abstract

To provide: unconventional oil and fat-containing seasoning with ingredients, in which the ingredients are flavored with seasoning, and with which a product has uniform taste, can be eaten without stirring contents of the product and has a crisper texture and a more fragrant flavor than conventional oil and fat-containing seasoning with ingredients; and a producing method of the seasoning.SOLUTION: To solve the problem of conventional oil and fat-containing seasoning with ingredients, oil and fat-containing seasoning with ingredients, which contains 55 to 75 mass% of vegetable oil which is liquid at room temperature and less than 2 mass% of water, and a producing method of the seasoning are invented as a result of intensive research. In the oil and fat-containing seasoning with ingredients, the ingredients in a product are flavored with powdered seasoning such as sugar and salt and liquid seasoning such as soy sauce, and the ingredients have strong crispy texture and fragrant flavor due to hardening and browning reaction of sugar and seasoning, which are attached to the ingredients. Since the product has uniform taste, it is not necessary to mix the product when eaten.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a novel oil-containing seasoning containing ingredients and a method for producing the same.

[0002] The product of the present invention is an oil-containing seasoning containing ingredients that can be used as a seasoning for various dishes, such as by mixing with salads, boiled vegetables, pasta, etc., or by sprinkling on tofu, bread, etc., and further imparts a crispy texture and fragrant flavor to dishes. [Background technology]

[0003] Since around 2010, many companies have developed and sold bottled products of so-called edible chili oil, and more recently, various companies have developed and sold bottled seasonings containing various ingredients and fats.

[0004] For example, "Crispy Soy Sauce Almond" manufactured by Kikkoman Kokoro Dining Co., Ltd. and "Crunchy Soy Sauce Flavor" manufactured by Moheji Co., Ltd. are typical examples of oil-containing seasonings with ingredients.

[0005] However, these conventional oil-containing seasonings with ingredients have in common that the seasoning separates from the ingredients, accumulates at the bottom of the bottle, and has an uneven taste. This means that it is inconvenient to have to stir the bottle every time you eat it to mix the ingredients and the seasoning, and furthermore, the texture and aroma of the ingredients are unsatisfactory. [Prior art documents] [Patent documents]

[0006] Unable to find. [Non-patent literature]

[0007] Kikkoman Kokoro Dining Corporation's "Crunchy Soy Sauce Almonds" https: / / cocoro-dining.co.jp / shop / products / detail.php?product_id=9

[0008] Moheji Co., Ltd. "Crunchy Sauce Flavor" https: / / moheji.co.jp / product / product-9613 / Summary of the Invention [Problem to be solved by the invention]

[0009] To provide an oil-containing seasoning containing ingredients that is not available in the past, has a uniform taste as the seasoning is imparted to the ingredients, can be eaten without stirring the contents of the product, and has a crispy texture and fragrant quality compared to conventional oil-containing seasonings containing ingredients, and a method for producing the same. [Means for solving the problem]

[0010] As a result of intensive research to solve the problems associated with conventional oil-containing seasonings containing ingredients, the inventors have invented an oil-containing seasoning containing ingredients that contains 55 to 75% by mass of vegetable oil that is liquid at room temperature and has a water content of less than 2% by mass, wherein the ingredients in the product are flavored with powdered seasonings such as sugar and salt, and liquid seasonings such as soy sauce, and the ingredients have a strong crunchiness and fragrant flavor due to the hardening and browning reaction of the sugars and seasonings attached to the ingredients, and the product has a uniform flavor, eliminating the need to mix the product when eating.

[0011] The inventors have also invented a method for producing an oil-containing seasoning with ingredients, which involves mixing dry ingredients such as coarsely crushed roasted almonds, tempura scraps, and rice crackers with powdered seasonings such as sugar and salt, and starch such as potato starch or processed starch, then adding and mixing a liquid seasoning such as soy sauce or an amount of water equivalent to the liquid seasoning, and adding the mixture with the seasonings attached to the ingredients to a liquid vegetable oil heated to approximately 120-140°C while stirring to prevent the ingredients from solidifying, and stirring and heating until the moisture content reaches less than 2% by mass, so that the ingredients are flavored with the powdered seasonings such as sugar and salt and the liquid seasoning such as soy sauce, and the carbohydrates and seasonings attached to the ingredients give them a strong crispy texture and a fragrant flavor, and then allowing the mixture to cool. [Effects of the Invention]

[0012] To provide an oil-containing seasoning containing ingredients with a crispy texture and fragrant flavor, which is not found in conventional oil-containing seasonings containing ingredients, since the seasoning flavor is absorbed into the ingredients and the product has a uniform flavor, and can be eaten without the need to stir the contents of the bottle, and the oil-containing seasoning containing ingredients has a crispy texture and fragrant flavor, compared to conventional oil-containing seasonings containing ingredients.

[0013] The details will be explained in the following examples. Example 1

[0014] Table 1 shows the formulation and mixing classification. [Table 1]

[0015] Place 130g of coarsely crushed roasted almonds, 60g of tempura scraps, 20g of arare (crackers), 3g of fried onions, 3g of roasted sesame seeds, and 2g of fried garlic from Table 1 Mixing Category 1 into a 34cm long, 23cm wide plastic bag and mix.

[0016] The ingredients in 0015 may be any dry material, and the types and amounts of the ingredients described in 0015 can be changed as desired.

[0017] Add the starch, powdered seasonings and spices (25g potato starch, 25g sugar, 20g salt, 6g kelp powder, 6g yeast extract powder and 1.4g white pepper powder) from Table 1 Mixing Category 2 to the plastic bag containing the ingredients 0015 and mix again.

[0018] The potato starch in 0017 can be replaced with other starches such as corn starch, rice flour, modified starch, or a mixture of these. The amount of starch can be changed as desired, but is preferably about 2.5 to 3.0% by mass of the formulation.

[0019] The types and amounts of the powdered seasonings and spices described in 0017 can be changed as desired. Furthermore, chemical seasonings may be used in addition to the powdered seasonings.

[0020] 52g of dark soy sauce (mixing category 3 in Table 1) is added to a plastic bag containing starch 0017, powdered seasonings and spices, and mixed. The mixture is mixed three times to thoroughly soak the ingredients in the seasonings.

[0021] The liquid seasoning for the dark soy sauce of 0020 may be light soy sauce, fish sauce, hydrolyzed liquid of animal or vegetable protein, or a mixture thereof, and the type and amount of the liquid seasoning may be changed as desired, but is preferably about 2.5 to 3.0 mass% of the formulation. In addition, if the coloring of the liquid seasoning on the product is not desired, it can be replaced with water in an amount approximately equal to the amount of the liquid seasoning.

[0022] 550 g of rapeseed oil of Mixing Category 4 in Table 1 was placed in a stainless steel bowl and heated to approximately 120°C on a gas stove. While stirring the rapeseed oil to prevent the ingredients from solidifying, the 0020 mixture was poured into the stainless steel bowl, heated to approximately 140°C, stirred, turned off the heat, continued stirring until the water had fully evaporated, and allowed to cool. Thereafter, 0.55 g of a 1000 ppm by mass vitamin E preparation manufactured by Riken Vitamin Co., Ltd. of Mixing Category 5 in Table 1 was added to the rapeseed oil and mixed to obtain 850 g of an oil-containing seasoning with ingredients.

[0023] The rapeseed oil in 0022 can be replaced with any vegetable oil that is liquid at room temperature, such as corn oil, soybean oil, rice oil, olive oil, or sesame oil, or a mixture of these oils and fats. It is preferable to formulate the product so that the vegetable oil that is liquid at room temperature is contained in an amount of 55 to 75% by mass.

[0024] The heating temperature of 0022 is preferably about 120 to 140°C. If the heating temperature is too low, the moisture will not evaporate sufficiently, and if the heating temperature is too high, the ingredients will burn.

[0025] Powdered seasonings such as sugar and salt, and liquid seasonings such as starch and soy sauce are applied to the ingredients, and the moisture content of the product is reduced to less than 2% by mass in step 0022 in order to give the sugars and seasonings applied to the ingredients a strong crispy texture and a fragrant flavor.

[0026] The amount of fat and oil in the product obtained in 0022 was calculated from the moisture content measured with a Kett moisture meter and the formulation, and the moisture content was 1.0 mass % and the fat and oil content was 64.7 mass %. Example 2

[0027] Five people performed a sensory comparison of the oil-containing seasoning with ingredients obtained in 0022 with the commercially available "Crunchy Soy Sauce Almond" manufactured by Kikkoman Kokoro Dining Co., Ltd. and "Crunchy Soy Sauce Flavor" manufactured by Moheji Co., Ltd. All five people evaluated that the oil-containing seasoning with ingredients obtained in 0022 had very little separation of the seasonings to the bottom of the bottle compared to the two commercially available products, that the seasoning flavor was absorbed into the ingredients, and that it had a stronger crispy texture and fragrant flavor.

Claims

1. The oil-and-fat-containing seasoning with ingredients contains 55 to 75% by mass of vegetable oil that is liquid at room temperature and less than 2% by mass of water, and is characterized in that the ingredients are flavored with powdered seasonings such as sugar and salt and liquid seasonings such as soy sauce, and the ingredients have a strong crispy texture and fragrant flavor due to the hardening and browning reaction of the sugars and seasonings attached to the ingredients, and the product has a uniform taste, so there is no need to mix the contents of the product when eating.

2. 1 is a manufacturing method for a fat-and-oil-containing seasoning with ingredients, the method comprising mixing dry ingredients such as coarsely crushed roasted almonds, tempura scraps, and arare rice crackers with powdered seasonings such as sugar and salt, and starch such as potato starch or processed starch, then adding and mixing a liquid seasoning such as soy sauce or an amount of water equivalent to the liquid seasoning, and adding the mixture with the seasonings attached to the ingredients to a liquid vegetable oil heated to about 120 to 140°C while stirring to prevent the ingredients from solidifying, and stirring and heating until the moisture content reaches less than 2% by mass so that the ingredients are flavored with the powdered seasonings such as sugar and salt and the liquid seasoning such as soy sauce, and the carbohydrates and seasonings attached to the ingredients impart a strong crispy texture and a fragrant flavor, and then allowing the mixture to cool to produce the resulting oil-and-oil-containing seasoning.

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