Spice paste seasoning composition containing water-soluble powder raw materials

Abstract

To provide a spice paste seasoning composition in which the good flavor of the spice can be felt, the melting in the mouth when taken therein is also good and it has a good texture, and the separation stability is high.SOLUTION: Provided is a spice paste seasoning composition that contains a spice of 1 mass% or more and 70 mass% or less, an oil / fat of 30 mass% or more and 99 mass% or less and in which the solid oil / fat contained in the oil / fat is more than 0 mass% and less than 50 mass%, water of 0 mass% or more and less than 10 mass%, and a water-soluble powder raw material of 0.1 mass% or more and 69 mass% or less, and in which the SFC of crude fat content exceeds 0.5% at 25°C, and the viscosity at 25°C and shear rate 1 (1 / s) is 2000 mPa-s to 1000 Pa-s.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a spice paste seasoning composition having separation stability and good taste and richness, and a method for producing the same.

Background Art

[0002] There is known a paste-like seasoning obtained by mixing spices with edible oil together with seasonings etc. (hereinafter sometimes referred to as "spice paste seasoning composition"). The spice paste seasoning composition is used for seasoning and scenting in the cooking of various dishes such as stir-fried dishes, simmered dishes, hot pot dishes, and soups.

[0003] Conventionally, various spice paste seasoning compositions have been developed and reported.

[0004] Patent Document 1 describes a method for producing a paste-like seasoning containing an oil raw material containing liquid oil, extremely hardened oil and plasticized oil, a powder raw material such as spices, and an emulsifier. The liquid oil, extremely hardened oil, spices and emulsifier are heated with stirring until the product temperature reaches 72°C, and then cooled until the product temperature becomes 35°C, and then 20.0 parts by mass of shortening which is a plasticized oil is mixed to prepare a composition.

[0005] Patent Document 2 describes an oil composition composed of ingredients such as oil and green dried vegetables, and discloses a composition containing rapeseed extremely hardened oil in an amount of 10% by mass as the oil.

[0006] Patent Document 3 describes an oil food in which an oil composition composed of ingredients such as oil and dried spices is filled in a flexible container, and discloses an oil food containing rapeseed extremely hardened oil in an amount of 10% by mass as the oil.

[0007] Patent Document 4 describes a paste spice produced by grinding spices together with edible oil and then heat sterilizing.

[0008] Patent Document 5 describes a method for producing a semi-solid condiment in a tube, which includes mixing edible oils and fats having a solid fat content (hereinafter referred to as "SFC") of 25% or less at 10°C, powdered seasonings such as spices, and an emulsifier with an HLB of 4 or less at 5°C to 35°C. The patent document discloses a semi-solid condiment containing shortening as the edible oils and fats in an amount of 88% by mass. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2019-122268 [Patent Document 2] Patent No. 3106465 [Patent Document 3] Patent No. 3252389 [Patent Document 4] Japanese Patent Publication No. 2004-283056 [Patent Document 5] Patent No. 6046411 [Overview of the project] [Problems that the invention aims to solve]

[0010] Many conventional spice paste seasoning compositions are used in the preparation of various dishes such as stir-fries, stews, hot pots, and soups; in other words, they are intended to be used after heating, and were not intended to be consumed as is without heating (for example, as a sauce or dip). Therefore, when conventional spice paste seasoning compositions are consumed as is without heating, the flavor of the spices may not be fully perceived, or the texture may not melt well in the mouth, resulting in an unsatisfactory mouthfeel. Furthermore, some conventional spice paste seasoning compositions do not have high separation stability, and oil separation may occur during storage.

[0011] Therefore, the present invention aims to provide a spice paste seasoning composition that not only allows for use after heating, but also allows for the enjoyment of the good flavor of spices when consumed as is without heating, has a good melt-in-the-mouth texture with richness, and further possesses high separation stability. [Means for solving the problem]

[0012] As a result of diligent research to solve the above problems, the present inventors have found that a spice paste seasoning composition containing 1% to 70% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fat content of the fats and oils is more than 0% and less than 50% by mass, 0% to less than 10% by mass of water, and 0.1% to 69% by mass of water-soluble powder raw materials, wherein the SFC of crude fat exceeds 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s, can be used not only when heated but also when consumed as is without heating, allowing the good flavor of the spices to be felt, and also has a good texture with good melt-in-the-mouth quality and richness, and furthermore, it has high separation stability.

[0013] This invention is based on these findings and encompasses the following inventions. [1] A spice paste seasoning composition comprising 1% by mass or more and 70% by mass of spices, 30% by mass or more and 99% by mass of fats and oils, wherein the solid fats and oils contained in the fats and oils are greater than 0% by mass and less than 50% by mass, 0% by mass or more and less than 10% by mass of water, and 0.1% by mass or more and 69% by mass of water-soluble powder raw materials, wherein the SFC of crude fat exceeds 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s. [2] The composition of [1] wherein the amount of extremely hardened oil contained in the oil is 0% by mass or more and 19% by mass or less. [3] The composition of [1] or [2] further comprising an oil-based thickener. [4] The composition according to [3], wherein the oil-based thickener is a polyglycerin fatty acid ester. [5] A composition according to any of [1] to [4], wherein the water-soluble powder raw material is one or more powder raw materials selected from the group consisting of sodium chloride, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, refined sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. [6] A composition according to any of [1] to [5], wherein the spice is one or more spices selected from the group consisting of pepper, sesame, chili pepper, garlic, onion, Japanese pepper, Sichuan pepper, and ginger. [7] A method for producing a spice paste seasoning composition, comprising mixing spices in an amount of 1% to 70% by mass, oils and fats in an amount of 30% to 99% by mass, wherein the solid oils and fats contained in the oils and fats are greater than 0% and less than 50% by mass, water in an amount of 0% to less than 10% by mass, and water-soluble powder raw materials in an amount of 0.1% to 69% by mass, wherein the SFC of the crude fat content of the spice paste seasoning composition is greater than 0.5% at 25°C, and further, the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s. [8] The method for producing [7] wherein the amount of extremely hardened oil contained in the oil is 0% by mass or more and 19% by mass or less. [9] A method for producing [7] or [8], further comprising mixing in an oil-based thickener.

[10] A method of manufacture according to any of [7] to [9], wherein the oil-based thickener is a polyglycerin fatty acid ester.

[11] A method of production according to any of [7] to

[10] , wherein the water-soluble powder raw material is one or more powder raw materials selected from the group consisting of sodium chloride, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, refined sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid.

[12] A method of manufacture according to any of [7] to

[11] , wherein the spice is one or more spices selected from the group consisting of pepper, sesame, chili pepper, garlic, onion, Japanese pepper, Sichuan pepper, and ginger. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a spice paste seasoning composition that not only allows for use after heating, but also allows for the enjoyment of the good flavor of spices even when consumed as is without heating, has a good melt-in-the-mouth texture with richness, and further possesses high separation stability. [Modes for carrying out the invention]

[0015] The present invention relates to a spice paste seasoning composition comprising 1% to 70% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fat content of the fats and oils is more than 0% and less than 50% by mass, 0% to less than 10% by mass of water, and 0.1% to 69% by mass of water-soluble powdered raw materials, wherein the SFC of crude fat exceeds 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s.

[0016] In the present invention, "spices" is a general term for substances extracted from plants that impart aroma, pungency, color, or eliminate odors during cooking, and includes herbs, spice plants, and blends of multiple spices. For example, spices that can be used in the present invention include ajowan, anise, eschalot, allspice, onion, oregano, kafir lime, Chinese prickly ash, cardamom, curry leaf, caraway, cumin, green pepper, clove, sesame, pepper, coriander, saffron, Japanese pepper, perilla, cinnamon, ginger, star anise, sage, thyme, turmeric, knotweed, tarragon, chimpi, dill, cayenne pepper, nutmeg, garlic chives, garlic, leek, basil, parsley, vanilla, paprika, habanero, fenugreek, fennel, horseradish, marjoram, mustard, orange, mint, radish, lemon, lemongrass, rosemary, bay leaf, Japanese horseradish, five-spice powder, garam masala, curry powder, seven-spice powder, yuzu pepper, poppy seeds, etc., but are not limited thereto. Preferably, the spice paste seasoning composition of the present invention contains, as spices, one or more pungent spices selected from the group consisting of pepper, sesame, cayenne pepper, garlic, onion, Japanese pepper, Chinese prickly ash, and ginger.

[0017] In the present invention, the spices can be used in the form of powder, and can be used in the form of dry pulverized products or dry powders of extracts.

[0018] In the spice paste seasoning composition of the present invention, spices can be included in any amount, and the amount can be appropriately set according to the spices used. For example, the spice paste seasoning composition of the present invention contains spices in an amount of 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more, and the upper limit is not particularly limited. For example, it can be 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 30% by mass or less. The spice paste seasoning composition of the present invention can include spices in an amount appropriately selected from, for example, a range of 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, more preferably 3% by mass or more and 50% by mass or less, still more preferably 4% by mass or more and 40% by mass or less, and most preferably 5% by mass or more and 30% by mass or less. If the amount of spices is less than 1% by mass, a good flavor of the spices may not be obtained, and if it is more than 70% by mass, the smoothness of the spice paste seasoning composition may not be obtained.

[0019] In the present invention, "oil and fat" means animal and vegetable oils and fats (sometimes also called edible oils) used for food, such as liquid oils and fats, solid oils and fats (for example, extremely hardened oils and fats, plastic oils and fats (shortening, lard, interesterified oils and fats)), etc., and one or more of these oils and fats are used.

[0020] Examples of the oils and fats that can be used in the present invention include, for example, shortening, margarine, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, mustard oil and other vegetable oils and fats, butter, lard, beef tallow and pork lard and other animal oils and fats, and their extremely hardened oils and fats, interesterified oils and fats, etc. (not limited to these). The oils and fats can be used alone or in combination of different oils and fats.

[0021] The spice paste seasoning composition of the present invention can include oil and fat in any amount, and the amount can be appropriately adjusted within a range in which the solid fat content (SFC) of the crude fat content contained in the spice paste seasoning composition of the present invention becomes a desired value described later.

[0022] For example, the spice paste seasoning composition of the present invention contains oil and fat in an amount of 30% by mass or more, 35% by mass or more, or 40% by mass or more, and the upper limit is not particularly limited, but for example it can be 99% by mass or less, 98% by mass or less, or 95% by mass or less. The spice paste seasoning composition of the present invention may contain oil and fat in an amount appropriately selected from the range of, for example, 30% by mass or more and 99% by mass or less, preferably 35% by mass or more and 98% by mass or less, and more preferably 40% by mass or more and 95% by mass or less. If the amount of oil and fat is less than 30% by mass or more than 99% by mass, the texture of the spice paste seasoning composition of the present invention, such as smoothness and melt-in-the-mouth quality, may decrease, or the flavor may decrease.

[0023] The oils and fats used in the present invention contain solid oils and fats in an amount greater than 0% by mass, greater than 0.5% by mass, greater than 1% by mass, greater than 2% by mass, greater than 3% by mass, greater than 4% by mass, greater than 5% by mass, or greater than 6% by mass. The upper limit is not particularly limited, but for example, it can be less than 50% by mass, less than 40% by mass, less than 30% by mass, less than 20% by mass, less than 15% by mass, or less than 10% by mass. The oils and fats used in the present invention may contain solid oils and fats in an amount greater than 0% by mass and less than 50% by mass, that is, greater than 0% by mass and less than 40% by mass, greater than 0% by mass and less than 30% by mass, greater than 0% by mass and less than 20% by mass, greater than 5% by mass and less than 15% by mass, or greater than 5% by mass and less than 10% by mass. The inclusion of solid fats in the oils and fats allows for adjustment of the smoothness of the spice paste seasoning composition, while also allowing the aroma and spiciness of the spices and ingredients detailed below to persist appropriately, adding richness and enhancing the flavor, and further suppressing oil separation during storage.

[0024] "Solid fats and oils" refers to fats and oils with a rising melting point of 30°C or higher. For example, shortening, lard, transesterified fats, cocoa butter, beef tallow, par Examples include wheat kernel oil, highly hydrogenated rapeseed oil, highly hydrogenated soybean oil, highly hydrogenated palm oil, etc. It is not limited to that.

[0025] Furthermore, the oils and fats used in the present invention contain liquid oils and fats in an amount of 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more, and there is no particular upper limit, but for example it can be less than 100% by mass or less than 95% by mass. The oils and fats used in the present invention can contain liquid oils and fats in an amount of, for example, 50% by mass or more and less than 100% by mass, i.e., 60% by mass or more and less than 100% by mass, 70% by mass or more and less than 100% by mass, 80% by mass or more and less than 100% by mass, 85% by mass or more and less than 95% by mass, or 90% by mass or more and less than 95% by mass. By including liquid oils and fats, even when the spice paste seasoning composition is eaten as is without heating, it can have sufficient smoothness and melt in the mouth, giving it a good texture.

[0026] "Liquid oils and fats" refers to oils and fats with a rising melting point of less than 30°C. Examples of such liquid oils and fats include, but are not limited to, vegetable oils such as palm oil, palm kernel oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, and mustard oil.

[0027] The oils and fats used in the present invention contain shortening in an amount of 0% by mass or more, 0.5% by mass or more, or 1% by mass or more. The upper limit is not particularly limited, but for example, it can be less than 50% by mass, 45% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The oils and fats used in the present invention may contain shortening in an amount of 0% by mass or more and less than 50% by mass, that is, 0% by mass or more and 45% by mass or less, 0% by mass or more and 40% by mass or less, 0% by mass or more and 30% by mass or less, 0% by mass or more and 20% by mass or less, 0% by mass or more and 10% by mass or less, or 0% by mass or more and 5% by mass or less. By including shortening, the smoothness of the spice paste seasoning composition produced can be adjusted, and oil separation during storage can be suppressed. When shortening is included in an amount of 50% by mass or more, the resulting spice paste seasoning composition may not be smooth enough to be eaten as is without heating, and may have a poor melt-in-the-mouth texture.

[0028] Furthermore, the oils and fats used in the present invention contain extremely hardened oils and fats in an amount of 0% by mass or more, and are not particularly limited, but for example, they may be included in an amount of 0.5% by mass or more, 1% by mass or more, or 1.5% by mass or more, and the upper limit is not particularly limited, but for example, they may be included in an amount of 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less. For example, the oils and fats used in the present invention may contain highly hydrogenated oils in amounts of 0% to 19% by mass, 0% to 15% by mass, 0% to 10% by mass, 0% to 7% by mass, preferably 0% to less than 5% by mass, more preferably 0% to less than 4% by mass, i.e., 0% to 4.5% by mass, 0% to 4% by mass, 0% to 3% by mass, 0.5% to 2% by mass, or 1% to 1.5% by mass. By including highly hydrogenated oils, the smoothness of the spice paste seasoning composition produced can be adjusted, and oil separation during storage can be suppressed. If the amount of highly hydrogenated oils is greater than the above ranges, the desired viscosity may not be obtained for the spice paste seasoning composition produced, resulting in a decrease in texture such as smoothness and melt-in-the-mouth quality, and the good texture of the blended spices and ingredients detailed below may not be obtained.

[0029] "Highly hardened oils and fats" refer to oils and fats that have been hydrogenated until almost no unsaturated fatty acids remain, that is, until the iodine value is virtually zero (usually 2 to 3 or less), resulting in a hard, solid oil with a high melting point of 50 to 70°C. Examples of such highly hardened oils and fats include those prepared from oils and fats selected from (but not limited to) rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, fractionated palm oil, mustard oil, lard, beef tallow, etc.

[0030] In the present invention, "water-soluble powder raw material" refers to a substance that dissolves in water upon contact with it. As a result, when the spice paste seasoning composition of the present invention is put into the mouth, the water-soluble powder raw material dissolves in saliva, reducing the viscosity of the spice paste seasoning composition of the present invention and resulting in a good melt-in-the-mouth texture. Examples of "water-soluble powder raw materials" in the present invention include, but are not limited to, sodium chloride, water-soluble dextrin, sodium glutamate, glucose, granulated sugar, refined sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. Water-soluble powder raw materials can be additives such as excipients, lubricants, binders, and disintegrants that are commonly used in the manufacture of food and beverages, or those used as seasonings.

[0031] In particular, water-soluble powder ingredients with flavors such as salt (table salt, etc.), umami (monosodium glutamate), sourness, bitterness, and sweetness (water-soluble dextrin, glucose) stimulate saliva secretion when placed in the mouth. This saliva reduces the viscosity of the spice paste seasoning composition of the present invention, resulting in an even better melt-in-the-mouth texture.

[0032] The spice paste seasoning composition of the present invention contains a water-soluble powder raw material in an amount of 0.1% by mass or more, and is not particularly limited, but for example, it may contain 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 30% by mass or more, and the upper limit is not particularly limited, but for example, it may contain 69% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. For example, the spice paste seasoning composition of the present invention may contain a water-soluble powder raw material in an amount of 0.1% by mass or more and 69% by mass or less, preferably 0.1% by mass or more and 50% by mass or less. By including a water-soluble powder raw material within the above range, the spice paste seasoning composition of the present invention can be made to melt well in the mouth when consumed. For example, if the powder raw material is sodium chloride, it can be included in an amount of 0.1% to 20% by mass, more preferably 1% to 10% by mass; if it is water-soluble dextrin, it can be included in an amount appropriately selected from the range of 1% to 50% by mass, more preferably 5% to 30% by mass; and if it is sodium glutamate, it can be included in an amount of 0.1% to 10% by mass, more preferably 1% to 5% by mass.

[0033] The solid fat content (SFC) of the crude fat in the spice paste seasoning composition of the present invention at 25°C is greater than 0.5%, preferably 0.6% or more, and more preferably 0.8%. The above applies, and there is no particular upper limit, but for example, it can be 20% or less, 15% or less, or 10% or less. The SFC (Superficial Fatty Content) of the crude fat contained in the spice paste seasoning composition of the present invention is, for example, 0.6% to 20%, preferably 0.8% to 20%, and more preferably 1% to 10%. If the SFC is 0.5% or less, the stability of the spice paste seasoning composition of the present invention may decrease, causing oil separation, etc., or sedimentation or uneven dispersion of the blended spices and ingredients detailed below may occur during manufacturing, transportation, or storage. On the other hand, if the SFC exceeds 20%, the texture of the spice paste seasoning composition of the present invention may decrease, such as smoothness and melt-in-the-mouth quality. Note that "crude fat" refers to the crude fat contained in the entire spice paste seasoning composition, including not only those derived from oils and fats used in the present invention, but also those derived from spices and ingredients, additives, and other components.

[0034] Here, the solid fat content (SFC) of the crude fat contained in the spice paste seasoning composition at 25°C can be measured by extracting the crude fat contained in the spice paste seasoning composition using the Soxhlet extraction method and measuring it in accordance with the NMR method (Provisional 3-1983 Provisional Solid Fat Content) described in the Standard Test Methods for Analysis of Oils and Fats (II) established by the Japan Oil Chemists' Society.

[0035] The NMR method (Provisional 3-1983 Provisional Solid Fat Content) described in the Standard Test Methods for Analysis of Oils and Fats (II) established by the Japan Oil Chemists' Society specifically involves heating the sample in a 90°C constant temperature bath to homogenize it, then filling it into a test tube (2 mL) and sealing it with a rubber stopper. The sample and control sample (pharmacopoeial olive oil) packed in the sample tube are held at 60 ± 0.2°C for 30 minutes, and then the NMR signals of each sample are read. These samples are then held at 0 ± 2°C for 30 minutes, and then held at the measurement temperature (T ± 0.2°C) for 30 minutes, and the signals are read. The SFC at T°C is calculated using the following formula. SFC(%) = 100 - A / B × C / D × 100 In the formula, A is the NMR signal reading of the control sample at 60°C, B is the NMR signal reading of the measurement sample at 60°C, C is the NMR signal reading of the measurement sample at T°C, and D is the NMR signal reading of the control sample at T°C.

[0036] The viscosity of the spice paste seasoning composition of the present invention is 2000 mPa·s or more, preferably 4000 mPa·s or more, more preferably 6000 mPa·s or more, and even more preferably 8000 mPa·s or more, at 25°C and a shear rate of 1 (1 / s). The upper limit is not particularly limited, but for example, it can be 1000 Pa·s or less, 980 Pa·s or less, 970 Pa·s or less, or 960 Pa·s or less. The viscosity of the spice paste seasoning composition of the present invention under the above conditions is preferably, for example, 2000 mPa·s to 1000 Pa·s, more preferably 1 Pa·s to 500 Pa·s, and even more preferably 10 Pa·s to 100 Pa·s. By imparting a certain viscosity to the oil and fat, it is possible to enhance the lingering aroma of the blended spices and ingredients detailed below, maintain a good texture, and provide a spice paste seasoning composition that has good dispersibility, is less likely to cause precipitation or uneven dispersion during manufacturing, transportation, or storage, and also has high separation stability. On the other hand, if the viscosity is less than 2000 mPa·s, the separation stability of the spice paste seasoning composition is poor, and oil separation may occur.

[0037] The viscosity was determined using a rotary viscoelasticity analyzer (e.g., HAAKE RheoStress 6000) on a 35 mm diameter parallel plate at 25°C, with shear rate of 0.1 s², after removing particles larger than 1 mm from the sample. -1 from 31s -1 The time between these points can be measured by measuring from the low-shear speed side.

[0038] The viscosity of the spice paste seasoning composition of the present invention may be adjusted by blending oils and fats, particularly solid oils and fats, shortening, and extremely hardened oils and fats, or by adding an oil-based thickener.

[0039] In the present invention, "oil-based thickener" means a substance that, when added to and dissolved in a liquid oil or fat, can thicken, solidify, and / or sol-gelify the oil or fat. As such an oil-based thickener, polyglycerin fatty acid esters, which contain fatty acids and polyglycerin as constituent components, can be suitably used.

[0040] Regarding the fatty acids that make up polyglycerol fatty acid esters (hereinafter referred to as "constituent fatty acids"), high viscosity can be obtained when linear fatty acids with 16 to 18 carbon atoms account for 45% or more of the total constituent fatty acids by molecular weight. This ratio represents the ratio of the number of moles of linear fatty acids with 16 to 18 carbon atoms to the number of moles of all constituent fatty acids.

[0041] The constituent fatty acids preferably include any of the following: straight-chain fatty acids with 8 to 14 carbon atoms, branched fatty acids with 18 to 22 carbon atoms, and unsaturated fatty acids with 18 to 22 carbon atoms.

[0042] The constituent fatty acids include (a) at least one straight-chain saturated fatty acid having 16 to 22 carbon atoms, and (b) at least one selected from the group consisting of straight-chain saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and unsaturated fatty acids having 18 to 22 carbon atoms. When the molar ratio of fatty acid (a) to fatty acid (b) in the constituent fatty acids is 0.91:0.09 to 0.99:0.01, high viscosity can be achieved with a low amount of additive, and separation of oil and fat can be suppressed for a long period of time.

[0043] Examples of fatty acids (a) include, but are not limited to, palmitic acid, stearic acid, arachidic acid, and behenic acid. Examples of fatty acids (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, and isostearic acid.

[0044] For the polyglycerin constituting the polyglycerin fatty acid ester, it is preferable to use one with an average degree of polymerization of 10 or more based on its hydroxyl value. If polyglycerin with an average degree of polymerization of less than 10 is used, sufficient viscosity may not be obtained, and it may not be possible to suppress the separation of oils and fats for a long period of time. More preferably, the average degree of polymerization of the polyglycerin is 20 or more, even more preferably 30 or more, and even more preferably 40 or more. The higher the average degree of polymerization, the higher the viscosity, and solidification can be achieved with a low amount of additive.

[0045] The average degree of polymerization of polyglycerin based on its hydroxyl value can be calculated using a conventionally known method (Japanese Patent Publication No. 2018-42550), specifically by end-group analysis, and the hydroxyl value can be calculated in accordance with the "Standard Test Methods for Analysis of Fats and Oils (I) 1996 Edition" compiled by the Japan Oil Chemists' Society.

[0046] The esterification rate of the polyglycerol fatty acid ester is preferably 70% or higher. If the esterification rate is less than 70%, sufficient viscosity may not be obtained, and it may not be possible to suppress the separation of oils and fats over a long period of time. More preferably, the esterification rate of the polyglycerol fatty acid ester is 80% or higher, and even more preferably 90% or higher. The higher the esterification rate, the higher the viscosity, and solidification can be achieved with a low amount of additive.

[0047] The esterification rate can be calculated according to a conventionally known method (Japanese Patent Publication No. 2018-42550).

[0048] In the present invention, polyglycerin fatty acid esters can be those produced by conventional methods. More specifically, they can be produced by charging the above components in a composition that satisfies the above conditions, adding a catalyst such as sodium hydroxide, and subjecting the mixture to an esterification reaction under normal or reduced pressure. In addition, commercially available polyglycerin fatty acid esters can be used in the present invention. For example, TAISET AD (Taiyo Kagaku Co., Ltd.), TAISET 50 (Taiyo Kagaku Co., Ltd.), and Ryoto Polyglyceryl B-100D (Mitsubishi Chemical Foods Corporation) can be suitably used.

[0049] In the present invention, an oil-based thickener can be added in any amount, and the amount can be appropriately adjusted within the range in which the viscosity of the manufactured spice paste seasoning composition reaches the desired value described above.

[0050] For example, the spice paste seasoning composition of the present invention may contain an oil-based thickener in an amount of 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 2% by mass or more. There is no particular upper limit, but for example, it can be 10% by mass or less, 7% by mass or less, 5% by mass or less, or 3% by mass or less. The spice paste seasoning composition of the present invention may contain an oil-based thickener in an amount appropriately selected from, for example, 0.1% by mass to 10% by mass, more preferably 0.5% by mass to 5% by mass, and more preferably 1% to 3% by mass. If the amount of oil-based thickener is less than 0.1% by mass, the viscosity of the oil may not be sufficient, on the other hand, if it is more than 10% by mass, the viscosity of the oil may become too high. As a result, the separation stability of the spice paste seasoning composition of the present invention may decrease, causing oil separation, and the texture, such as smoothness and melt-in-the-mouth quality, may decrease.

[0051] In the spice paste seasoning composition of the present invention, water may be added in an amount of 0% by mass or more and less than 10% by mass, as long as the desired properties of the spice paste seasoning composition of the present invention are not impeded.

[0052] For example, in the present invention, water may be included in an amount of 0% by mass or more and less than 10% by mass. If water is included in an amount of 10% by mass or more, the desired viscosity may not be obtained for the manufactured spice paste seasoning composition, resulting in a decrease in texture such as smoothness and melt-in-the-mouth quality, a decrease in flavor, and insufficient suppression of oil separation, leading to a decrease in the separation stability of the composition, and furthermore, a decrease in shelf life. For example, in the present invention, water may be added in an amount of 0% by mass or more and less than 10% by mass, i.e., 0% by mass or more and 8% by mass or less, 0% by mass or more and 5% by mass or less, 0% by mass or more and 3% by mass or less, 0% by mass or more and 2% by mass or less, 0% by mass or more and 1% by mass or less, or 0% by mass or more and 0.5% by mass or less. These waters include not only water directly added in the manufacture of the spice paste seasoning composition, but also water added in the preparation process of one or more raw materials for manufacturing the spice paste seasoning composition. This includes substances caused by water contamination.

[0053] The spice paste seasoning composition of the present invention may further include ingredients that can impart texture to the composition when it is consumed as is without heating.

[0054] In the present invention, "ingredients" refers to food ingredients or spices that are incorporated into the spice paste seasoning composition of the present invention and that, when the composition is eaten as is without heating, impart a texture such as "crispy," "crunchy," "flaky," "crunchy," "gritty," or "gritty" (not limited to these). Food ingredients or spices that have a texture / feel reminiscent of brittle fracture are particularly preferred. Ingredients that can be used in the present invention include ingredients in which, when the load derivative value in the fracture strength analysis before being incorporated into the composition of the present invention is determined by the following measurement method, the minimum value of the derivative of the load at a deformation rate of 50% or less is less than -2N / %, preferably less than -5N / %, more preferably less than -10N / %, and the maximum value of the derivative of the load within 2% of that deformation rate is 0N / % or more. Here, the measurement method involves first performing a fracture strength analysis using a creep meter with a 3 mm diameter plunger, a retraction pitch of 0.01 seconds, and a measurement speed of 0.1 mm / second. When the deformation rate at any given measurement point is x% and the stress is yN, and the deformation rate at the next measurement point is X% and the stress is YN, the derivative of (Y-y) / (X-x) (the value obtained by dividing the difference in load (N) between consecutive measurement points by the difference in deformation rate (%)) is calculated as the value (N / %). Any creep meter can be used as long as it can perform the above measurement method, but for example, the RE2-3305B manufactured by Yamaden Co., Ltd., which is also used in the embodiment below, can be suitably used. If the load derivative value in the fracture strength analysis of the ingredients used does not fall within the above range, a good texture of the ingredients may not be obtained when consuming the spice paste seasoning composition of the present invention. Furthermore, if the ingredients do not have a good texture, the complexity of the texture and flavor of the ingredients in the spice paste seasoning composition cannot be obtained, the stickiness of the oil will be strongly felt, and an appropriate flavor that can be consumed without heating cannot be obtained. Ingredients that can be used in the present invention include, but are not limited to, poppy seeds, sesame seeds, onion chips, garlic chips, puffs, granola, rice crackers, tempura batter scraps, crispy rice, breadcrumbs, croutons, cumin, whole grain mustard, pepper, crustaceans (shrimp, crab, etc.), edible insects, dried vegetables, dried meat, dried seafood, dried fruit, corn grits, and other food ingredients and spices.As long as the ingredients have the load derivative value in the fracture strength analysis described above, they can be used in any size, and can be used as is or in the form of crushed material depending on the size of the ingredients used. For example, in the present invention, the ingredients can have a particle size in the range of approximately 0.5 to 20 mm, preferably approximately 1 to 10 mm. If the size of the ingredients is smaller than 0.5 mm, a good texture of the ingredients may not be obtained, and if it is larger than 20 mm, the smoothness of the composition of the present invention may not be obtained.

[0055] The spice paste seasoning composition of the present invention may contain ingredients in any amount, and the amount can be appropriately set depending on the ingredients used. For example, the spice paste seasoning composition of the present invention may contain ingredients in an amount of 1% by mass or more, 2% by mass or more, or 3% by mass or more, and there is no particular upper limit, but for example it can be 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 35% by mass or less. The spice paste seasoning composition of the present invention may contain ingredients in an amount appropriately selected from the range of, for example, 1% by mass or more and 70% by mass or less, preferably 2% by mass or more and 60% by mass or less, more preferably 3% by mass or more and 50% by mass or less (for example, 3% by mass or more and 40% by mass or less, 3% by mass or more and 35% by mass or less, etc.). If the amount of ingredients is less than 1% by mass, a good texture of the ingredients may not be obtained, and if it is more than 70% by mass, the smoothness of the composition of the present invention may not be obtained.

[0056] The spice paste seasoning composition of the present invention may, if necessary, further include, in addition to the above components, additives such as excipients, lubricants, binders, and disintegrants that are commonly used in the manufacture of food and beverages.

[0057] Examples of excipients include lactose, sucrose, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropyl cellulose, sodium carboxymethylcellulose, gum arabic, pullulan, light anhydrous silicic acid, synthetic aluminum silicate, and magnesium aluminometasilicate.

[0058] Examples of lubricants include sugar esters such as sucrose fatty acid esters, calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, waxes such as bleached beeswax, talc, silicic acid, and silicon.

[0059] Examples of binders include pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, sucrose, D-mannitol, trehalose, dextrin, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose, and polyvinylpyrrolidone.

[0060] Examples of disintegrants include lactose, sucrose, starch, carboxymethylcellulose, carboxymethylcellulose calcium, croscarmellose sodium, carboxymethyl starch sodium, light anhydrous silicic acid, and low-substituted hydroxypropylcellulose.

[0061] Furthermore, the spice paste seasoning composition of the present invention may optionally further contain, as needed, amino acids (e.g., glutamine, cysteine, leucine, arginine, etc.), polyhydric alcohols (e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.), natural polymers (e.g., lecithin, starch, dextrin, etc.), vitamins (e.g., vitamin C, B vitamins, etc.), minerals (e.g., calcium, magnesium, zinc, iron, etc.), dietary fiber (e.g., mannan, pectin, hemicellulose, etc.), surfactants (e.g., sorbitan fatty acid esters, etc.), diluents, stabilizers, isotonic agents, pH adjusters, buffers, wetting agents, solubilizers, suspending agents, colorants, flavoring agents, odorants, fragrances, antioxidants, sweeteners, flavor components, acidulants, etc., which are commonly used in the manufacture of food and beverages.

[0062] The spice paste seasoning composition of the present invention can be produced by a method comprising mixing 1% to 70% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fats and oils contained in the fats and oils are greater than 0% and less than 50% by mass, 0% to less than 10% by mass of water, and 0.1% to 69% by mass of water-soluble powder raw materials, wherein the SFC of crude fat exceeds 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s. In this specification, the phrases "mixing spices at a concentration of 1% to 70% by mass, oils and fats at a concentration of 30% to 99% by mass, wherein the solid fat content of the oils and fats is greater than 0% but less than 50% by mass, water at a concentration of 0% to less than 10% by mass, and water-soluble powdered raw materials at a concentration of 0.1% to 69% by mass" and "the SFC of the crude fat content of the spice paste seasoning composition being greater than 0.5% at 25°C" may be written in this order, but this does not mean that these steps are performed in this order. Furthermore, regarding the requirement that "the solid fat content (SFC) of the crude fat exceeds 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) be between 2000 mPa·s and 1000 Pa·s," once this adjustment is determined, it is not necessary to perform it each time the manufacturing method of the present invention is carried out. Instead, the spices, oils, water-soluble powder raw materials, and, if necessary, water and other components can be mixed in the determined proportions that achieve the SFC and viscosity.

[0063] The spice paste seasoning composition of the present invention can be produced by mixing spices, oils and fats, water-soluble powder raw materials, and optionally water and other components mentioned above in the above amounts under heating conditions, and then cooling at room temperature or under refrigeration. All components may be added and mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and mixed. The components may be mixed before heating, during heating, and after heating. The heating temperature should be 60°C or higher, for example, above 60°C, 65°C or higher, 70°C or higher, 75°C or higher, 80°C or higher, 85°C or higher, 90°C or higher, 95°C or higher, 100°C or higher, 105°C or higher, 110°C or higher, 115°C or higher, or 120°C or higher. "Reached temperature" refers to the temperature of the composition itself. The upper limit of the heating temperature is not particularly limited, but it can be 160°C or lower, preferably 140°C or lower. However, if shortening is used, for example, the shortening should be added and mixed after the composition has cooled to room temperature (5°C to 35°C) following heating. If shortening is heated to a temperature above room temperature, the fat crystals may dissolve, and when cooled again, coarse crystals different from those before heating may form. This can reduce the texture of the resulting spice paste seasoning composition, making it crumbly and less smooth.

[0064] After heating is complete, the composition is cooled at room temperature or under refrigeration. The obtained composition can then be filled into a container. The form of the container is not particularly limited, but it can be a pouch, can, bottle, tube, or other shape. The size of the container is not particularly limited, but it can be, for example, 10 to 500 mL (typically 10 mL, 15 mL, 20 mL, 30 mL, 40 mL, 50 mL, 95 mL, 100 mL, 150 mL, 200 mL, 250 mL, 300 mL, 350 mL, 400 mL, 450 mL, or 500 mL). The container is preferably a flexible container. A "flexible container" means a container that can be deformed by applying force and returns to its original shape when the force is released, meaning it is easily deformable and retains its shape. Specifically, this includes flexible containers such as tubes and plastic bottles. Filling a flexible container with the spice paste seasoning composition makes it easy to use, as the spice paste seasoning composition can be squeezed out by pressing the container with a finger. The filling of the container may be performed before or after the step of cooling the composition at room temperature or under refrigeration. [Examples]

[0065] The present invention will be described in more detail below with reference to examples.

[0066] [Experiment 1] 1-1. Preparation of spice paste seasoning composition Each spice paste seasoning composition was prepared by mixing the components according to the composition shown in Table 1 below, heating and mixing to a temperature of 80°C, and then cooling and mixing to 5°C. Polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener. Viscosity is shown as the value measured at a shear rate of 1 (1 / s) at 25°C. The obtained compositions were used in the following experiments. The amounts of each component in the table are shown as mass ratios, and the results of each experiment are also listed.

[0067] [Table 1]

[0068] 1-2. Evaluation of separation stability Each of the spice paste seasoning compositions for the examples and comparative examples was filled into a 50 mL Falcon tube at a rate of 40 g, the surface was flattened, and the tubes were stored at 40°C for two weeks. After that, the amount of separated liquid oil on the surface of each composition was observed, and it was evaluated as "○" if the width was less than 25 mm, and "×" if it was 25 mm or more.

[0069] 1-3. Evaluation of melt-in-the-mouth texture Four expert panelists tasted the spice paste seasoning compositions of the examples and comparative examples, and evaluated the melt-in-the-mouth quality of each composition using the following scales: ◎ (melts very well), ○ (melts well), △ (does not melt well), and × (does not melt well and is unsuitable for product use).

[0070] 1-4. Evaluation of spiciness Four expert panelists tasted the spice paste seasoning compositions of the examples and comparative examples, and evaluated the spice flavor of each composition using the following scales: ◎ (strong spice), ○ (spicy), △ (spicy but not sufficient), and × (weak spice).

[0071] 1-5.Results In the case of a spice paste seasoning composition that does not contain solid fats and oils and has a crude fat content (SFC) of 0.5% at 25°C (Comparative Example 1), separation of liquid fats and oils was observed on the surface after storage, confirming poor separation stability. On the other hand, in spice paste seasoning compositions containing solid fats and oils, where the SFC (superficial fat content) exceeds 0.5% (Examples 1-11), no separation of liquid fats and oils was observed after storage, confirming high separation stability. This result indicates that the SFC of crude fat influences the separation stability of spice paste seasoning compositions.

[0072] 1-6. Evaluation of the effects of water-soluble powder raw materials Each spice paste seasoning composition was prepared by mixing the components according to the composition shown in the table below, heating and mixing to a temperature of 80°C, and then cooling and mixing in ice water to 5°C. In Table 2, polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener. The amounts of each component in the table are shown as mass ratios. Each of the obtained spice paste seasoning compositions was evaluated for its melt-in-the-mouth properties in the same manner as described above. The results of each experiment are also shown in the table below.

[0073] [Table 2]

[0074] [Table 3]

[0075] 1-7.Results It was confirmed that adding water-soluble powder ingredients to a spice paste seasoning composition results in a non-greasy, smooth texture that melts easily in the mouth. Furthermore, regarding the effect on melt-in-the-mouth texture, no significant difference was observed with salt, monosodium glutamate, and glucose, but a particularly good spiciness was obtained when salt was added. These effects were observed regardless of whether oil-based thickeners were used.

[0076] From the above results, it was revealed that a spice paste seasoning composition containing 1% to 70% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fat content of the fats and oils is more than 0% but less than 50% by mass, 0% to less than 10% by mass of water, and 0.1% to 69% by mass of water-soluble powdered raw materials, with a crude fat content (SFC) of more than 0.5% at 25°C, exhibits high separation stability and possesses good mouthfeel and spice flavor.

[0077] [Experiment 2] 2-1. Preparation of spice paste seasoning composition According to the compositions in Tables 4-1 and 4-2 below, each component except for the special salt and sodium glutamate was mixed, heated to 80°C, and then cooled and mixed in ice water to 55°C. Next, the special salt and sodium glutamate were added and mixed, and then cooled and mixed in ice water to 5°C to produce each spice paste seasoning composition. For Example 52, each component except for shortening, special salt, and sodium glutamate was mixed, heated to 80°C, and then the composition was cooled to room temperature before shortening was added and mixed. After that, the special salt and sodium glutamate were mixed in the same manner as above. Polyglycerin fatty acid ester (product name: TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener. Viscosity is shown as the value measured at a shear rate of 1 (1 / s) at 25°C. The obtained compositions were used in the following experiments. Furthermore, fracture strength analysis was performed on pepper and sesame using a creep meter (Yamaden Co., Ltd. RE2-3305B) with a 3 mm diameter plunger, a storage pitch of 0.01 seconds, and a measurement speed of 0.1 mm / second. When the deformation rate at any given measurement point is x% and the stress is yN, and the deformation rate at the next measurement point is X% and the stress is YN, the derivative of (Y-y) / (X-x) (the value obtained by dividing the difference in load (N) between consecutive measurement points by the difference in deformation rate (%)) was calculated as the value (N / %). The minimum value of the derivative of the load at a deformation rate of 50% or less, and the maximum value of the derivative of the load within 2% of that deformation rate were as follows: pepper (-106.6 N / %) and 1.3 N / %), sesame (-5.16 N / %). Furthermore, when the bulk density of each substance was measured, it was found to be 56g / 100mL for pepper, 60g / 100mL for poppy seeds, 51g / 100mL for sesame seeds, and 10.6g / 100mL for special salt. The amounts of each component in the table are shown as mass ratios.

[0078] [Table 4-1]

[0079] [Table 4-2]

[0080] 2-2. Evaluation of Separation Stability Each of the spice paste seasoning compositions for the examples and comparative examples was filled into a 50 mL Falcon tube at a rate of 40 g, the surface was flattened, and the tubes were stored at 40°C for two weeks. After that, the amount of separated liquid oil on the surface of each composition was observed, and it was evaluated as "○" if the width was less than 25 mm, and "×" if it was 25 mm or more.

[0081] 2-3. Evaluation of Manufacturing Suitability Each of the spice paste seasoning compositions for the examples and comparative examples was filled into a 50 mL Falcon tube at a rate of 40 g and stored at 25°C for 12 hours. After that, the degree of dispersion of the ingredients in each composition was observed, and the amount of separated liquid oil on the surface was observed. A rating of "○" was given if the width of the separated oil was less than 40 mm, and a rating of "×" was given if the width was 40 mm or more.

[0082] 2-4. Evaluation of spiciness Four expert panelists tasted the spice paste seasoning compositions of the examples and comparative examples, and evaluated the flavor of the ingredients in each composition using ○ (strong spice flavor) and × (weak spice flavor).

[0083] 2-5. Evaluation of the texture of the ingredients (sensory evaluation of crispness) Four expert panelists tasted the spice paste seasoning compositions of the examples and comparative examples, and evaluated the texture of the ingredients in each composition using ○ (very crispy) or × (not crispy).

[0084] 2-6. Evaluation of melt-in-the-mouth texture Four expert panelists each evaluated the spice paste seasoning compositions of the examples and comparative examples, and assessed the melt-in-the-mouth quality of each composition using the following scales: ◎ (melts very well), ○ (melts well), △ (does not melt well), and × (does not melt well and is unsuitable for product use).

[0085] 2-7. Evaluation of richness Four expert panelists evaluated the spice paste seasoning compositions of the examples and comparative examples, and assessed the richness of each composition using the following scales: ○ (rich), △ (cannot be said to lack richness), and × (lacks richness and unsuitable for product use).

[0086] 2-8.Results The evaluation results for the spice paste seasoning compositions of the examples and comparative examples are shown in Tables 5-1 and 5-2 below.

[0087] In the case of a spice paste seasoning composition where the SFC (subscription-rich fat content) at 25°C was 0.5% and the viscosity at 25°C and a shear rate of 1 (1 / s) was 1776 mPa·s (Comparative Example 4), separation of liquid oil and fat was observed on the surface after storage, confirming poor separation stability.

[0088] In the case of the spice paste seasoning composition where the SFC (Surface Fats Content) of crude fat at 25°C was 0%, and the viscosity at 25°C and a shear rate of 1 (1 / s) was unmeasurable due to precipitation of the ingredients (Comparative Example 5), separation of liquid oil was observed on the surface, indicating poor separation stability. Furthermore, precipitation of ingredients and uneven dispersion were observed immediately after production, confirming poor manufacturing suitability. In addition, the aroma and flavor lacked persistence, and a sense of richness was not perceived.

[0089] When 10% by mass of water was included (Comparative Examples 6 and 7), it was confirmed that the texture of the ingredients was poor.

[0090] When the product contained a relatively large amount of highly hardened oil (20.59% by mass, 20.83% by mass in the oil) (Comparative Examples 8 and 9), it was confirmed that the melt-in-the-mouth quality was poor.

[0091] On the other hand, in spice paste seasoning compositions (Examples 36-47) containing 19% by mass or less of extremely hardened oil in the oil, no water, with an SFC of more than 0.5%, and a viscosity of 2000 mPa·s or higher, no separation of liquid oil was observed after various storage conditions, confirming high separation stability and good manufacturing suitability, with no sedimentation or uneven dispersion of ingredients. Furthermore, all compositions exhibited good texture of ingredients, persistent aroma and flavor, and a rich taste.

[0092] [Table 5-1]

[0093] [Table 5-2]

[0094] From the above results, it has become clear that a spice paste seasoning composition comprising: 1% by mass or more of ingredients in which, when measured using a creep meter under the specified conditions above, the minimum value of the derivative of the load at a deformation rate of 50% or less is less than -2 N / % and the maximum value of the derivative of the load within 2% of that deformation rate is 0 N / % or more; 30% by mass or more of oils and fats, wherein the solidified oils and fats contained in the oils and fats are 0% by mass or more, and / or the extremely hardened oils and fats contained in the oils and fats are 0% by mass or more and 19% by mass or less; and 0% by mass or more and less than 10% by mass of water, wherein the SFC of crude fat exceeds 0.5% at 25°C and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s or more, when consumed as is without heating, allows the user to feel the good texture of the ingredients (e.g., crispness), the ingredients are less likely to precipitate or become unevenly dispersed during manufacturing, transportation, or storage, and the composition has good dispersibility and high separation stability.

Claims

1. It contains 1% to 60% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fat content of the fats and oils is more than 0% and less than 10% by mass, and the liquid fat content is 90% or more by mass, water is 0% to less than 10% by mass, and water-soluble powder raw materials are 0.1% to 69% by mass, the SFC of the crude fat content is greater than 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s. The water-soluble powder raw material is one or more powder raw materials selected from the group consisting of sodium chloride, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, refined sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. The amount of extremely hardened oil contained in the aforementioned oil is 0% by mass or more and 8% by mass or less. A spice paste seasoning composition.

2. The composition according to claim 1, further comprising an oil-based thickener.

3. The composition according to claim 2, wherein the oil-based thickener is a polyglycerin fatty acid ester.

4. The composition according to any one of claims 1 to 3, wherein the spice is one or more spices selected from the group consisting of pepper, sesame, chili pepper, garlic, onion, Japanese pepper, Sichuan pepper, and ginger.

5. Mixing 1% to 60% by mass of spices, 30% to 99% by mass of fats and oils, wherein the solid fat content of the fats and oils is more than 0% but less than 10% by mass, and the liquid fat content is 90% or more by mass, water is 0% to less than 10% by mass, and water-soluble powder raw materials are 0.1% to 69% by mass; the SFC of the crude fat content of the spice paste seasoning composition is greater than 0.5% at 25°C, and the viscosity at 25°C and a shear rate of 1 (1 / s) is 2000 mPa·s to 1000 Pa·s. Includes, The water-soluble powder raw material is one or more powder raw materials selected from the group consisting of sodium chloride, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, refined sugar, citric acid, granulated salt, rock salt, inosinic acid, and guanylic acid. The amount of extremely hardened oil contained in the aforementioned oil is 0% by mass or more and 8% by mass or less. A method for producing a spice paste seasoning composition.

6. The manufacturing method according to claim 5, further comprising mixing in an oil-based thickener.

7. The manufacturing method according to claim 6, wherein the oil-based thickener is a polyglycerin fatty acid ester.

8. The manufacturing method according to any one of claims 5 to 7, wherein the spice is one or more spices selected from the group consisting of pepper, sesame, chili pepper, garlic, onion, Japanese pepper, Sichuan pepper, and ginger.

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