JPS6316113B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a Western flavor seasoning composition, and more particularly to a Western flavor seasoning composition that is compatible with Western cuisine in general and has a wide range of uses. Western-style cuisine is a menu item that is often prepared not only in restaurants and other drinking establishments, but also in ordinary households.The key points in cooking this cuisine are the amount of seasoning, such as saltiness, as well as the amount of spices. It is said that it lies in the way it is used. In other words, since Western-style cuisine is generally meat-based, it is essential to use spices to mask the raw smell of meat and improve the flavor. It has also been generalized to other types of cuisine, and has become a major feature of Western-style cuisine in general. On the other hand, in Japan, the history of meat-eating is shorter than in Europe and America, and because people prefer the bland taste of the ingredients themselves, there is less interest in spices than in the spread of Western-style cuisine, and there is less interest in spices than in Japan. With the exception of limited types of spices such as , garlic, ginger, etc., spices are selected appropriately according to the type of Western cuisine or each individual's taste, and are rarely used.
This is an important reason for the large difference between Western-style dishes prepared by professional chefs in restaurants and the like and those prepared at home. In this way, it can be said that it is an essential spice for Western-style cooking, but the spices include ginger, nutmeg,
So-called spices such as petzpah and cinnamon, bay leaves, rosemary, sage, sweet basil, thyme, tarragon, marjoram,
So-called herbs such as parsley, chiavil, and daleweed; aromatic seeds such as celery seeds, coriander, cumin, dale, fennel, caraway, poppy, sesame, and anise; and garlic, bell petzupah, paprika, chili petzupah,
horseradish, onion, pine yum,
There are many types of vegetable spices such as powder, and choosing the most suitable spice for each dish from among them, and even combining several spices to add flavor.
Requires great skill. In addition, it is very uneconomical to keep many kinds of spices at home for each dish, and because it is troublesome to use them properly, they end up being left unused and wasted. You may even end up doing it. As mentioned above, curry powder is a typical example of something that does not require the selection or combination of spices.In recent years, knowledge about spices has spread, and the need for mixed spices suitable for each dish has increased. , Mixed spices for different purposes have also been developed. Examples of mixed spices other than curry powder include chili powder, Fine Herbs, and Bouquet garni.
Garni), Italian seasoning, salad
Herbs, mixed pickling spice, pumpkin pie spice, sausage seasoning, onion
There are salt, garlic salt, season all, herb seasoning, barbecue spice, cinnamon sugar, etc., but many of these mixed spices are made with just spices, so to speak, like shichimi chili pepper. In addition, products that specify the intended food, such as sausage seasoning, pumpkin pie spice, barbecue seasoning, or seasonings for hamburger steak, fried chicken, pilaf, spaghetti, salad, etc. There are many
Those that provide comprehensive seasoning by combining with flavor components are the above-mentioned purpose-specific seasonings, or
Onion salt, garlic salt, etc., are just a combination of spices alone and salt or monosodium glutamate, and can be widely applied to general Western-style cooking, are used frequently, and can provide comprehensive seasoning at once. There are still no Western-style flavor seasonings of satisfactory quality. Apart from the above points, excessive intake of salt and sugar has become a problem in recent years, and one way to reduce the amount of salt and sugar used and make food more delicious is to use spices or other effective additives. Utilization of taste and flavor substances is desired. In view of the above-mentioned current situation, the present inventors have developed a composition of a Western-style flavor seasoning that can be easily used at home to prepare Western-style dishes rich in spices, has a satisfying taste, and can be widely applied to Western-style dishes in general. The present invention was completed after extensive research in order to obtain the desired product. That is, in the present invention, salt is 25-70% by weight, powdered soy sauce is 5-30% by weight, and sodium glutamate is 5-20% by weight.
This is a Western-style flavor seasoning composition containing 1 to 10% by weight of powder extracts and at least powdered pepper and powdered garlic as spices. The present invention will be explained in detail below. The first component of the present invention is salt, which accounts for 25 to 70% of the total weight of the Western flavor seasoning composition. This weight ratio is within an optimal range in relation to the composition ratios of other components described below. That is,
Hamburger, fried chicken, pork sauté,
When giving food a salt concentration of 0.8 to 1.2%, which is usually considered the optimum level of saltiness for fish meuniere, fried seafood, pilaf, spaghetti, and other Western dishes, other ingredients also provide the optimum flavor for the food. This is a value that can be assigned. The present invention contains powdered soy sauce as the second component. Powdered soy sauce has the effect of improving both aroma and taste, and is an essential ingredient especially in obtaining a Western-style flavor seasoning that harmonizes with other spices and meets the tastes of Japanese people. Furthermore, together with the first component, salt, in meat dishes, it can tighten the surface structure of meat and improve taste, flavor, and texture. The composition ratio of powdered soy sauce is 5 to 30% by weight. In other words, powdered soy sauce has a high hygroscopicity, so if the content exceeds 30%, the whole Western-style flavor will easily absorb moisture, which will not only cause flavor deterioration, but also cause the Western-style flavor to be absorbed in powdered or granular form. Even when a seasoning composition is distributed and used at home, it absorbs moisture, solidifies, loses fluidity, and becomes extremely difficult to handle. If the composition ratio of powdered soy sauce is 5% or less, the flavor of other spices will be overpowered and the balance will be lost, making it difficult to obtain a so-called versatile Western flavor seasoning. Therefore, the optimal range is 5 to 30%. Examples of the third and fourth components include sodium glutamate and powdered extracts. Powdered extracts as used in the present invention include powdered beef extract, chicken extract, pork extract and other natural powdered meat extracts, seafood extracts or vegetable extracts, yeast extracts, and protein hydrolysates such as HAP and HVP, these alone or It is a broad concept that includes mixed products.
Sodium glutamate is 5 to 20% of the total weight, and powdered extracts are 1 to 10% of the total weight. This range is in harmony with the ingredients, and powder extracts have high hygroscopicity, so this range is preferable from the viewpoint of the physical properties of the final product. Although it is possible to blend monosodium glutamate or extracts alone as a flavor ingredient, due to the physical properties of powdered extracts as described above, it is not desirable to blend only a high content of powdered extracts. In some cases, the richness may be lacking, so it is desirable to use both in combination. The fifth component of the present invention is solid fat, which is added in an amount of 2 to 10% to the Western flavor seasoning composition. Solid fat not only prevents moisture absorption and caking, but also has the effect of stably retaining flavor during heating and storage, so it is an effective component in terms of physical properties and flavor of the Western-style flavor seasoning composition. . The sixth ingredient of the present invention is a spice, and at least the following two types of spices are used. Namely, powdered pepper (black pepper and/or white pepper) and powdered garlic are used as Western-style flavor seasonings, and are the base spices for versatile seasonings that can be applied to various Western-style dishes. When used in combination with other spices, the flavors are harmonized with each other, making it possible to create complex Western-style flavors that are difficult to produce at home. Incidentally, the powdered spice as used in the present invention is not particularly limited in particle size, and includes anything from a so-called coarse powder to a fine powder. Spices include all other types of spices,
namely, onion, ginger, nutmeg, mace, celery, cinnamon, cloves, allspice, thyme, sage, cardamom, paprika,
Cherville, Red Pepper, Carrot, Margyurum, Oregano, Savory, Rosemary, Basil, Mint, Saffron, Escharot,
Chives, tarragon, estragon, parsley, coriander, bay leaf, caraway, cumin, fenugreek, dale, capers, etc. can be used together, but those that suit Japanese tastes and can be broadly applied to Western-style dishes are: Onion, ginger, parsley, paprika, celery seed, thyme, carrot, red pepper and the like are preferred. In addition, it is preferable that the pH of the 1% aqueous solution of the Western flavor seasoning composition of the present invention is 5.0 to 6.5 in order to enhance the overall taste.
PH regulators may also be used. The Western-style flavor seasoning composition of the present invention is prepared by combining the first to sixth components, but the manufacturing method thereof is not particularly limited, and it is possible to simply combine and mix all the components, but preferably For example, all ingredients except spices and solid fat are mixed, granulated, and then oil-coated with heated and melted solid fat. By adding dried ingredients in a way that prevents loss of flavor as much as possible, a method with excellent physical properties, flavor, and workability during production is selected. Note that the Western-style flavor seasoning composition of the present invention is not particularly limited in its form, such as powder or granule form. Thus, the Western-style flavor seasoning composition obtained is as follows:
(1) It is a versatile Western-style flavor seasoning that can be widely applied to various Western-style dishes, and (2) It can be used to add flavor and aroma at the same time, so it can be used with multiple seasonings and spices.
It saves the trouble of adjusting the quantities and cooking them one by one, and (3) it has the effect of easily reproducing the taste and flavor of Western-style dishes, which have traditionally been difficult to prepare at home, without making any mistakes. It is. The present invention will be further explained below with reference to Examples. Example 1 Salt 47.5% by weight Powdered oil 18.0 Sodium glutamate 11.0 Beef extract 6.0 *Sodium tartrate 0.5 Solid fat 2.0 Spice black pepper 12.0 Garlic 0.8 Celery seed 0.2 Red pepper 0.2 Thyme 0.3 Paprika 0.5 Carrot 1 .0 According to the above formulation, first add spices, solid Other raw materials except fat are granulated by rolling, fluidized, dried, and then sieved.
Separately heated and melted solid fat was added and cooled. Separately mixed spices were added and mixed to this to prepare Western flavor seasoning (A) (1% aqueous solution pH 5.9). In order to confirm the effect of the Western-style flavor seasoning (A), the following experiment was conducted using fried chicken. Preparation of fried chicken Sprinkle 1.5% of the weight of the above Western flavor seasoning (A) on bone-in chicken thighs, and leave for 30 minutes.
Furthermore, the surface was sprinkled with flour and fried for 6 minutes in oil heated to 150°C. As a control, fried chicken was prepared in the same manner as above, using a commercially available spice mix for fried chicken instead of the Western flavor seasoning (A). These two types of fried chicken were well trained.
Table 1 shows the results of comparative evaluation by a panel of 20 people.

[Table] * Significant difference at 5% risk rate In other words, the fried chicken using the Western-style flavor seasoning of the present invention was significantly preferred in terms of aroma, taste of spices, flavor, and overall taste compared to the control. Example 2 Western flavor seasoning composition (B) Salt 54.0% by weight Powdered soy sauce 7.0 Sodium glutamate 7.5 Chicken extract 4.0 Beef extract 2.0 Monopotassium phosphate 1.5 Sodium fumarate 0.2 Solid fat 6.8 Black pepper spice 3.0 White pepper 2.5 Garlic 2.0 Onion powder 5.5 Nutmeg 0.8 Carrot 2.2 Paprika 0.7 Sage 0.1 Laurel 0.2 According to the above formulation, first, other raw materials except spices and solid fat were mixed, and solid fat which was separately heated and melted was added, mixed and cooled. By adding and mixing separately mixed spices, a Western-style flavor seasoning composition (B) (1%
An aqueous solution (PH5.6) was prepared. In order to confirm the effect of the Western-style flavor seasoning composition (B), the following experiment was conducted on pork sauté. Preparation of pork sauté Sprinkle 1.5% of the weight of the above Western flavor seasoning (B) on pork loin fillet, leave it to stand for 5 minutes,
I then sprinkled flour on the surface and seared the meat on both sides in a frying pan. As a control, pork sauté was prepared in the same manner as above except that the Western flavor seasoning (B) was replaced with 0.9% salt, 0.2% Koshiyo, and 0.2% MSG. These two types of pork sauté were well trained.
Table 2 shows the results of comparative evaluation by a panel of 20 people.

[Table] ** 1% 〃 〃
Example 3 Salt 50% by weight Powdered soybean oil 5 Sodium glutamate 12 Azimate (manufactured by Ajinomoto Co., Inc.) 4 Chicken extract 3 Yeast extract (manufactured by Ajinomoto Co., Inc.) 1 Vegetable extract 6 Sodium tartrate 0.3 Sodium fumarate 0.5 Solid fat 4.2 Spices White Pepper 7 Garlic 1.3 Sauce/Spice Mix 5.7 According to the above formulation, salt, solid fat, and other raw materials other than spices are first fluidized granulated and dried, sieved, and the solid fat heated and melted separately. Added and cooled. Separately mixed spices and salt were added and mixed to prepare a Western flavor seasoning composition (C) (1% aqueous solution PH5.4). In order to confirm the effect of the Western-style flavor seasoning composition (C), the following experiment was conducted using pokso tea prepared in the same manner as in Example 2. Table 3 shows the results of a comparative evaluation of this pork sauté by a well-trained panel of 20 people.

[Table] * Control is the same as Example 2 As is clear from the above results, the Western flavor seasoning composition of the present invention is satisfactory in terms of aroma, flavor, and overall taste when applied to various Western dishes. be.

Claims (1)

[Claims] 1. Salt 25-70% by weight, powdered soy sauce 5-30% by weight,
A Western-style flavor seasoning composition comprising 5 to 20% by weight of sodium glutamate, 1 to 10% by weight of powder extracts, 2 to 10% by weight of solid fat, and at least powdered pepper and garlic powder as spices. 2. A patent claim characterized in that the spice contains 40-80% by weight of powdered pepper and 5-20% by weight of powdered garlic, and accounts for 5-30% by weight of the Western-style flavor seasoning composition. A Western-style flavor seasoning composition according to Item 1. 3 In a 1% aqueous solution of a Western-style flavor and seasoning composition
2. The Western-style flavor seasoning composition according to claim 1, which has a pH of 5.0 to 6.5.