MANUFACTURING METHOD OF SPICE PASTE SEASONING COMPOSITION

• Main Authors: NAKAJIMA YUKI, YUYAMA MASAKI, NAKANISHI MASATO, ITO KENJI, SATO MASUMI, SATOMI SHIGEKI, OKUMA HIROKO
• Format: Patent
• Language: English; Japanese
• Published: 03.06.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a spice paste seasoning composition capable of feeling excellent flavor and richness of a spice, and having sufficient smoothness, excellent in-mouth meltability, excellent texture, and high separation stability.SOLUTION: A production method of a spice paste seasoning composition includes a step for heating above 60°C and mixing, a spice as much as 1 mass% or more and 70 mass% or less, a fat as much as 30 mass% or more and 99 mass% or less, which is a fat in which a solid fat contained in the fat is over 0 mass% and below 50 mass%, and water as much as 0 mass% or more and 10 mass% or less, and a step for adjusting SFC of a crude fat portion in the spice paste seasoning composition to be over 0.5% at 25°C.SELECTED DRAWING: None 【課題】本発明は、香辛料の良好な風味とコクを感じることができ、十分な滑らかさを有し、口どけもよく良好な食感を有し、分離安定性の高い香辛料ペースト調味料組成物を提供することを目的とする。【解決手段】１質量％以上７０質量％以下の香辛料、３０質量％以上９９質量％以下の油脂であって該油脂に含まれる固形油脂は０質量％超５０質量％未満である油脂、及び０質量％以上かつ１０質量％未満の水を６０℃達温以上で加熱、混合すること、ならびに、香辛料ペースト調味料組成物の粗脂肪分のＳＦＣが２５℃で０．５％超とすること、を含む、香辛料ペースト調味料組成物の製造方法。【選択図】なし