Powdered soup seasoning

Abstract

To provide a powdered soup seasoning that enables oil droplets of fats and oils to be floated at an appropriate size on a surface of a soup upon dispersion or dissolution in hot water.SOLUTION: A powdered soup seasoning contains polyglycerol polyricinoleate in the amount of 0.15 mass% to 1.80 mass%, and fats and oils.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powdered soup seasoning. [Background technology]

[0002] As consumer preferences become more diverse, oils and fats such as flavor oils are sometimes blended into soups to impart a rich taste and a distinctive flavor to the soup. It is considered visually appealing for the oils and fats blended into the soup to be present as appropriately sized oil droplets on the surface of the soup when eaten. In particular, for ramen soup used in ramen, the size of the oil droplets on the surface of the soup is an important factor that determines the commercial value. For example, in ramen soup used in instant ramen, which has seen an increase in demand in recent years, there has been an increasing number of cases in which individually packaged oils and fats such as flavor oils are added to the product in order to blend the oil just before eating. However, there are also issues such as the oils and fats remaining in the packaging bag, the oils sticking to hands when the product is opened, and the cost of individually packaging the oils and fats.

[0003] In response to this, for example, attempts have been made to blend oils and fats in advance with powdered soup seasoning, which serves as the base for ramen soup. However, the current situation is that when the powdered soup seasoning is dissolved in hot water, the emulsifying action of the powdered components makes it difficult for oil droplets to float on the surface.

[0004] Disclosed technologies relating to powdered soup seasonings include a powdered seasoning material (Patent Document 1) that uses fats and oils with an ascending melting point of 40 to 60°C, is substantially free of emulsifiers, and is composed of powdered fats and oils characterized by a specific particle size distribution and other powder ingredients; and a soup ingredient (Patent Document 2) that contains fats and oils, a sucrose fatty acid ester with an HLB of 1 to 2 and / or a polyglycerol fatty acid ester with an HLB of 10 to 12, and various seasonings, wherein the sucrose fatty acid ester and / or the polyglycerol fatty acid ester is contained in an amount of 3 to 30% by weight relative to the fats and oils.

[0005] However, these techniques are not necessarily sufficient to form oil droplets of appropriate size on the surface of the soup, and more practical and effective techniques are needed. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-13090 [Patent Document 2] Japanese Patent Application Laid-Open No. 2001-54372 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a powdered soup seasoning which, when dispersed or dissolved in hot water, can cause oil droplets of suitable size to float on the surface of soup. [Means for solving the problem]

[0008] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by blending a predetermined amount of a polyglycerol-condensed ricinoleic acid ester with an oil or fat, and have completed the present invention based on this finding.

[0009] That is, the present invention provides: (1) A powdered soup seasoning containing 0.15 to 1.80% by mass of a polyglycerol condensed ricinoleate and an oil or fat; (2) The powdered soup seasoning according to (1), which contains an oil and fat composition containing a polyglycerol condensed ricinoleate; (3) A method for producing a powdered soup seasoning containing 0.15 to 1.80% by mass of a polyglycerol condensed ricinoleate, the method comprising the steps of obtaining an oil and fat composition containing a polyglycerol condensed ricinoleate and mixing the oil and fat composition with a powdered soup ingredient. It consists of: [Effects of the Invention]

[0010] When dispersed or dissolved in hot water, the powdered soup seasoning of the present invention can cause oil droplets of appropriate size to float on the surface of the soup. DETAILED DESCRIPTION OF THE INVENTION

[0011] The polyglycerol condensed ricinoleate used in the powdered soup seasoning of the present invention is an esterification product of polyglycerol and condensed ricinoleic acid, and is produced by a per se known esterification reaction or the like. The polyglycerol constituting the polyglycerol condensed ricinoleate is a mixture of polyglycerols with different degrees of polymerization obtained by heating glycerol, glycidol, epichlorohydrin, or the like and subjecting them to a polycondensation reaction. The average degree of polymerization of the polyglycerol is, for example, preferably 2 to 15, more preferably 3 to 10, and even more preferably 3 to 6. The condensed ricinoleic acid constituting the polyglycerol condensed ricinoleate is a mixture obtained by heating ricinoleic acid and subjecting it to a polycondensation reaction. The average degree of polymerization of the condensed ricinoleic acid is, for example, preferably 2 to 10, more preferably 3 to 6. The HLB value of the polyglycerol condensed ricinoleate is, for example, preferably 5 or less, more preferably 3 or less. Values ​​published by manufacturers or the like can be used as the HLB value.

[0012] Commercially available polyglycerol condensed ricinoleate esters include Poem PR-100 (trade name: tetraglycerol condensed ricinoleate; HLB value: 1; manufactured by Riken Vitamin Co., Ltd.) and Poem PR-300 (trade name: hexaglycerol condensed ricinoleate; HLB value: 0.5; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0013] Examples of fats and oils used in the powdered soup seasoning of the present invention include vegetable fats and oils, animal fats and oils, processed fats and oils, and medium-chain fatty acid triglycerides. Examples of vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, and sesame oil. Examples of animal fats and oils include lard, beef tallow, chicken fat, fish oil, milk fat, and butter. Examples of processed fats and oils include vegetable fats and oils and animal fats that have been subjected to fractionation, hydrogenation, interesterification, or the like, and examples thereof include hydrogenated fats and oils such as palm hardened fats, coconut hardened fats, soybean hardened fats, and rapeseed hardened fats, as well as fractionated fats and oils such as palm fractionated fats, coconut fractionated fats, soybean fractionated fats, and rapeseed fractionated fats. Examples of medium-chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride.

[0014] The oils and fats used in the powdered soup seasoning of the present invention may be flavor oils obtained by transferring flavor components contained in food ingredients such as vegetables, meat, and spices to the oils and fats. Examples of flavor oils include chili oil, garlic oil, onion oil, and scallion oil. The oils and fats may be used alone or in combination of any two or more.

[0015] The powdered soup seasoning of the present invention may contain both a polyglycerol condensed ricinoleate ester and an oil or fat. However, the polyglycerol condensed ricinoleate ester and the oil or fat contained in the powdered soup seasoning are preferably contained in the powdered soup seasoning in the form of an oil or fat composition containing them (hereinafter simply referred to as an oil or fat composition). The oil or fat composition may contain optional components other than the polyglycerol condensed ricinoleate ester, such as an emulsifier, an antioxidant, or a flavoring, to the extent that the effects of the present invention are not impaired. The oil or fat composition is preferably in the form of a liquid or paste at room temperature (10 to 30°C), for example. Note that, in order to float oil droplets of appropriate size on the surface of the soup, the oil or fat composition is preferably not an oil or fat composition (e.g., powdered oil or fat) in which the oil or fat is finely emulsified with an emulsifier, powdered base, or the like.

[0016] When the oil or fat composition is contained in a powdered soup seasoning, the content of the polyglycerol condensed ricinoleate in the oil or fat composition is, for example, preferably 1 to 50% by mass, more preferably 1.50 to 40% by mass, even more preferably 2 to 30% by mass, and even more preferably 3 to 25% by mass. The ratio of the polyglycerol condensed ricinoleate to the oil or fat contained in the oil or fat composition, expressed as parts by mass of the polyglycerol condensed ricinoleate per 100 parts by mass of the oil or fat, is, for example, preferably 1 to 55 parts by mass, more preferably 1.50 to 50 parts by mass, even more preferably 2 to 40 parts by mass, and even more preferably 3 to 30 parts by mass.

[0017] The powdered soup seasoning of the present invention refers to a seasoning that can be dispersed or dissolved in hot water to cause oil droplets of appropriate size to float on the surface of soup. It can be added for seasoning purposes during the soup production process, or it can be used as a so-called powdered instant soup, which can be prepared by directly diluting it with hot water to prepare soup. An example of a method for dispersing or dissolving the powdered soup seasoning of the present invention in hot water is adding preferably 1 to 20 parts by mass, more preferably 5 to 10 parts by mass, of the powdered soup seasoning to 100 parts by mass of hot water at 50°C or higher. Regarding oil droplets, "appropriate size" refers to a size in which the shape of the oil droplets can be visually confirmed (e.g., preferably 2 mm or more in diameter, more preferably 3 mm or more in diameter, and even more preferably 5 to 10 mm in diameter). This does not include oil droplets that are too small or difficult to see with the naked eye, or oil droplets on the surface of the soup that coalesce to form an oil film, making the shape of the oil droplets difficult or impossible to see with the naked eye.

[0018] The powdered soup seasoning of the present invention has powdered properties. Powdered forms include granular forms. The particle size of the powdered soup seasoning of the present invention is not particularly limited, but the average particle diameter is preferably, for example, 50 to 3500 μm, and more preferably 100 to 2000 μm. The water content contained in the powdered soup seasoning of the present invention is also not particularly limited, but is preferably, for example, 20% by mass or less, and more preferably 10% by mass or less. The water content can be measured, for example, by a normal pressure heat drying method (drying at 105°C for 3 to 5 hours).

[0019] The method for producing the powdered soup seasoning of the present invention is not particularly limited, and examples thereof include a method of mixing a polyglycerol condensed ricinoleate ester, an oil or fat, and optionally, a soup ingredient described below, and further granulating the resulting mixture. However, preferred methods include a method of first producing an oil or fat composition containing the polyglycerol condensed ricinoleate ester and an oil or fat, and then mixing the powdered soup ingredient with the oil or fat composition, a method of spraying the oil or fat composition onto the powdered soup ingredient and mixing it, and further granulating the resulting mixture. Specifically, the polyglycerol condensed ricinoleate ester and the oil or fat are mixed to obtain an oil or fat composition. Next, the powdered soup seasoning is obtained by mixing or spraying and mixing, preferably 1 to 50 parts by mass, more preferably 2 to 45 parts by mass, and even more preferably 3 to 30 parts by mass, of the oil or fat composition with 100 parts by mass of the powdered soup ingredient.

[0020] The soup ingredients are not particularly limited as long as they are ingredients that can be conventionally used in soups, and examples thereof include extracts, seasonings, grain flour, starch, starch hydrolysates, vegetables, meat, seafood, seaweed, eggs, dairy products, spices, thickeners, emulsifiers, sweeteners, colorings, and flavorings. Examples of extracts include seafood extracts such as bonito extract, dried bonito extract, tuna extract, mackerel extract, sardine extract, salmon extract, scallop extract, clam extract, oyster extract, shijimi extract, squid extract, shrimp extract, and crab extract; meat extracts such as pork extract, beef extract, and chicken extract; and yeast extract. Examples of seasonings include salt, sugar, soy sauce, protein hydrolysates, sodium glutamate, disodium succinate, and nucleic acids. Examples of starches include potato starch, sweet potato starch, corn starch, tapioca starch, and modified starches thereof. The soup ingredients can be used alone or in combination of any two or more.

[0021] The state of the soup ingredient is not particularly limited, and examples thereof include powder (including granules), liquid, paste, etc., with powder being preferred. Even if the soup ingredient has the state of a liquid or paste, if two or more soup ingredients are mixed in advance so that the final state is powder, the mixture can be used as the powdered soup ingredient.

[0022] The content of the polyglycerol condensed ricinoleate in the powdered soup seasoning of the present invention is 0.15 to 1.80 mass% in the powdered soup seasoning, and for example, is preferably 0.20 to 1.60 mass%, more preferably 0.30 to 1.50 mass%, even more preferably 0.50 to 1.50 mass%, and even more preferably 0.70 to 1.50 mass%.

[0023] The content of oils and fats contained in the powdered soup seasoning of the present invention is, for example, preferably 0.10 to 30 mass% in the powdered soup seasoning, more preferably 0.50 to 25 mass%, even more preferably 1 to 20 mass%, even more preferably 3 to 13 mass%, and most preferably 3 to 10 mass%.

[0024] When the powdered soup seasoning of the present invention contains an oil or fat composition, the content of the oil or fat composition in the powdered soup seasoning is, for example, preferably 0.50 to 40% by mass, more preferably 1 to 35% by mass, even more preferably 2 to 30% by mass, and even more preferably 3 to 25% by mass.

[0025] The content of the soup ingredients contained in the powdered soup seasoning of the present invention is, for example, preferably 40 to 99.50 mass % in the powdered soup seasoning, more preferably 50 to 98 mass %, even more preferably 60 to 97 mass %, and even more preferably 70 to 96 mass %.

[0026] The soups in which the powdered soup seasoning of the present invention can be used are not particularly limited, and examples thereof include Chinese soup, ramen soup, plain soup, pork bone soup, beef bone soup, seafood soup, wakame seaweed soup, corn soup, consommé soup, pork miso soup, chige, potage, stew, minestrone, pot-au-feu, bisque, borscht, clam chowder, kimchi soup, tomato soup, vichyssoise, sanratan, and tom yum goong.

[0027] In addition, ranges obtained by arbitrarily combining the upper and lower limit values ​​of each of the numerical ranges exemplified above can also be used as ranges exemplified in the specification.

[0028] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples. [Example]

[0029] [Preparation of powdered soup ingredient A] The ingredients listed in Table 1 were all placed in a mixer according to the mixing ratios (mass %) shown for each ingredient, and the mixture was stirred homogeneously to obtain powdered soup ingredient A.

[0030] [Table 1]

[0031] [Preparation and evaluation of powdered soup seasoning (for ramen soup)] (1) Raw materials 1) Polyglycerol condensed ricinoleate (trade name: Poem PR-300; hexaglycerol condensed ricinoleate; HLB value 0.5; manufactured by Riken Vitamin Co., Ltd.) 2) Monoglycerin fatty acid ester (trade name: Emulgy OL-100H; HLB value 4.3; manufactured by Riken Vitamin Co., Ltd.) 3) Diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 7.4; manufactured by Riken Vitamin Co., Ltd.) 4) Glycerin citrate fatty acid ester (trade name: Poem K-37V; HLB value 6; manufactured by Riken Vitamin Co., Ltd.) 5) Glycerin acetate fatty acid ester (trade name: Poem G-002; HLB value 2; manufactured by Riken Vitamin Co., Ltd.) 6) Sorbitan fatty acid ester (trade name: Poem O-80V; HLB value 4.9; manufactured by Riken Vitamin Co., Ltd.) 7) Propylene glycol fatty acid ester (trade name: Rikemal PO-100V; HLB value 3.6; manufactured by Riken Vitamin Co., Ltd.) 8) Sucrose fatty acid ester A (trade name: Ryoto Sugar Ester O-170; HLB value 1; manufactured by Mitsubishi Chemical Corporation) 9) Sucrose fatty acid ester B (trade name: Ryoto Sugar Ester L-195; HLB value 1; manufactured by Mitsubishi Chemical Corporation) 10) Oils and fats (product name: HI; hardened palm oil; manufactured by Taiyo Yushi Co., Ltd.) 11) Powdered soup ingredient A

[0032] (2) Manufacturing method 1) Powdered soup seasoning 1 28.50 g of oil and fat and 270 g of powdered soup ingredient A were placed in a food processor and stirred, after which 1.50 g of polyglycerol condensed ricinoleate was added and stirred for 40 seconds until the mixture became homogeneous, thereby obtaining powdered soup seasoning 1.

[0033] 2) Powdered soup seasoning 2 0.60 g of polyglycerol condensed ricinoleate and 29.40 g of fat were placed in a stainless steel beaker and mixed to obtain an oil and fat composition. Next, 270 g of powdered soup ingredient A and the entire fat and oil composition were placed in a food processor and stirred for 40 seconds until they were homogeneous, thereby obtaining powdered soup seasoning 2.

[0034] 3) Powdered soup seasoning 3 Powdered soup seasoning 3 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 1.50 g and the amount of fat and oil was changed to 28.50 g.

[0035] 4) Powdered soup seasoning 4 Powdered soup seasoning 4 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 2.40 g and the amount of fat and oil was changed to 27.60 g.

[0036] 5) Powdered soup seasoning 5 Powdered soup seasoning 5 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 3 g and the amount of oil and fat was changed to 27 g.

[0037] 6) Powdered soup seasoning 6 Powdered soup seasoning 6 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 4.50 g and the amount of oil and fat was changed to 25.50 g.

[0038] 7) Powdered soup seasoning 7 Powdered soup seasoning 7 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 0.75 g, the amount of oil and fat was changed to 14.25 g, and the amount of powdered soup ingredient A was changed to 285 g.

[0039] 8) Powdered soup seasoning 8 Powdered soup seasoning 8 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 4.5 g, the amount of oil and fat was changed to 10.50 g, and the amount of powdered soup ingredient A was changed to 285 g.

[0040] 9) Powdered soup seasoning 9 Powdered soup seasoning 9 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 3 g, the amount of oil and fat to 57 g, and the amount of powdered soup ingredient A to 240 g.

[0041] 10) Powdered soup seasoning 10 Powdered soup seasoning 10 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleic acid ester was changed to monoglycerol fatty acid ester.

[0042] 11) Powdered soup seasoning 11 Powdered soup seasoning 11 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleic acid ester was changed to diglycerol fatty acid ester.

[0043] 12) Powdered soup seasoning 12 Powdered soup seasoning 12 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleate was changed to glycerin citrate fatty acid ester.

[0044] 13) Powdered soup seasoning 13 Powdered soup seasoning 13 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleate was changed to glycerol acetate fatty acid ester.

[0045] 14) Powdered soup seasoning 14 Powdered soup seasoning 14 was obtained in the same manner as powdered soup seasoning 3, except that the polyglycerol condensed ricinoleate was changed to a sorbitan fatty acid ester.

[0046] 15) Powdered soup seasoning 15 Powdered soup seasoning 15 was obtained in the same manner as in powdered soup seasoning 3, except that the polyglycerol condensed ricinoleic acid ester was changed to a propylene glycol fatty acid ester.

[0047] 16) Powdered soup seasoning 16 Powdered soup seasoning 16 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleate was changed to sucrose fatty acid ester A.

[0048] 17) Powdered soup seasoning 17 Powdered soup seasoning 17 was obtained in the same manner as powdered soup seasoning 3, except that polyglycerol condensed ricinoleate was changed to sucrose fatty acid ester B.

[0049] 18) Powdered soup seasoning 18 Powdered soup seasoning 18 was obtained in the same manner as powdered soup seasoning 2, except that the polyglycerol condensed ricinoleate was not added and the amount of fat and oil was changed to 30 g.

[0050] 19) Powdered soup seasoning 19 Powdered soup seasoning 19 was obtained in the same manner as in powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 0.30 g and the amount of fat and oil was changed to 29.7 g.

[0051] 20) Powdered soup seasoning 20 Powdered soup seasoning 20 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 6 g and the amount of oil and fat was changed to 24 g.

[0052] 21) Powdered soup seasoning 21 Powdered soup seasoning 21 was obtained in the same manner as powdered soup seasoning 2, except that the polyglycerol condensed ricinoleic acid ester was not added, the amount of oil and fat was changed to 15 g, and the amount of powdered soup ingredient A was changed to 285 g.

[0053] 22) Powdered soup seasoning 22 Powdered soup seasoning 22 was obtained in the same manner as powdered soup seasoning 2, except that the amount of polyglycerol condensed ricinoleate was changed to 0.15 g, the amount of oil and fat was changed to 14.85 g, and the amount of powdered soup ingredient A was changed to 285 g.

[0054] 23) Powdered soup seasoning 23 Powdered soup seasoning 23 was obtained in the same manner as powdered soup seasoning 2, except that the polyglycerol condensed ricinoleate ester was not added, the amount of oil and fat was changed to 60 g, and the amount of powdered soup ingredient A was changed to 240 g.

[0055] The content (mass%) of each ingredient contained in powdered soup seasonings 1 to 23 is shown in Tables 2 to 4. Powdered soup seasonings 1 to 9 correspond to examples, and powdered soup seasonings 10 to 23 correspond to comparative examples.

[0056] [Table 2]

[0057] [Table 3]

[0058] [Table 4]

[0059] (3) Evaluation method For each of powdered soup seasonings 1 to 23, 5 g of each powdered soup seasoning was weighed into a 100 ml beaker, 100 g of hot water was added, and the mixture was left to stand for 3 minutes, after which the size of the oil droplets floating on the surface of the soup was visually evaluated. Next, the mixture was stirred five times with a spatula, and the size of the oil droplets floating on the surface of the soup was visually evaluated. The oil droplet size was evaluated and coded based on the evaluation criteria in Table 5. "SS," "S," and "A" were deemed to satisfy the effects of the present invention. The evaluation results for the oil droplet size before stirring and the oil droplet size after stirring are shown in Table 6.

[0060] The control soups listed in Table 5 were prepared by measuring the same amount of powdered soup ingredient A as contained in 5 g of each powdered soup seasoning for each of powdered soup seasonings 1 to 23 into a 100 ml beaker, adding 100 g of hot water, stirring, and then adding oils and fats in the same amount as contained in 5 g of each powdered soup seasoning, stirring, and using the resulting soups.

[0061] [Table 5]

[0062] [Table 6]

[0063] As shown in Table 6, all of the example powdered soup seasonings 1 to 9 were able to float oil droplets of a suitable size on the surface of the soup. On the other hand, the comparative example powdered soup seasonings 10 to 19 and 21 to 23 all produced oil droplets on the surface of the soup that were too small to be seen with the naked eye, and the comparative example powdered soup seasoning 20 was unable to produce oil droplets of a suitable size floating on the surface of the soup because the surface of the soup was covered with an oil film, making it difficult to see the shape of the oil droplets.

Claims

1. A powdered soup seasoning containing 0.15 to 1.80 mass % of a polyglycerol condensed ricinoleic acid ester and an oil or fat.

2. 2. The powdered soup seasoning according to claim 1, further comprising an oil and fat composition containing a polyglycerol condensed ricinoleate.

3. A method for producing a powdered soup seasoning containing 0.15 to 1.80 mass % of a polyglycerol condensed ricinoleate, the method comprising the steps of obtaining an oil and fat composition containing a polyglycerol condensed ricinoleate and mixing the oil and fat composition with a powdered soup ingredient.

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