MIZKAN CO LTD;株式会社Ｍｉｚｋａｎ;MIZKAN HOLDINGS CO LTD;株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ
发明人:
OIKE MASAKI,大池 正樹
申请号：
JP2016005349
公开号：
JP2017123817A
申请日:
2016.01.14
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a spherical type ingredient-containing seasoning having no flow of a spherical type ingredient in a seasoning to a bottom part of a container, good in mounting property to food materials and providing texture of the spherical type ingredient.SOLUTION: There is provided a spherical type ingredient-containing topping seasoning containing a spherical type ingredient which contains (A) ingredient having sieve opening of 4 mesh pass 16 mesh on of 1 to 50 wt.% based on whole seasoning by wet weight and (B) ingredient having sieve opening of 16 mesh pass 100 mesh on of 0.1 to 50 wt.% based on whole seasoning by wet weight, wherein 10 to 100 wt.% of the ingredient (A) by wet weight has repose angle α(°) of 20°<；α<；45° calculated from "tanα=H/r2 by measuring height H (cm) which is difference between a highest part of a holding edge and a highest part of an almost conical laminate when forming the almost conical laminate which is symmetric on a fixed disc with radius r (cm) having the holding edge for holding the ingredient by an injection method, and containing spherical type ingredient having 4 mesh pass 16 mesh on of 3.0 wt.% or more based on whole seasoning by wet weight and having viscosity of whole seasoning of 600 mPa s to 8500 mPa s by a B type viscometer and viscosity at a measurement temperature of 20°C and measurement time of 30 sec. by a Bostwick viscosimeter of 6 to 25 cm.SELECTED DRAWING: None【課題】調味液中で球状具材が容器の底部に流れ落ちず、食材への載置性が良好で、球状具材の食感が感じられる球状具材含有調味料の提供。【解決手段】（Ａ）目開き４メッシュパス１６メッシュオンの具材を湿重量で調味料全体の１～５０重量％及び（Ｂ）目開き１６メッシュパス１００メッシュオンの具材を湿重量で調味料全体の０．１～５０重量％を含有し、具材（Ａ）の湿重量の１０～１００重量％が、乾燥状態の具材を、注入法で、具材を保持するための保持縁を持つ固定された半径ｒ（ｃｍ）の円板上で対称性のある略円錐状の積層体を形成させた際の、保持縁の最高部と略円錐状の積層体の最高部との差分である高さＨ（ｃｍ）を測定することによって、「ｔａｎα＝Ｈ／ｒ」から求められる安息角α（°）が２０°＜α＜４５°である球状具材であり、４メッシュパス１６メッシュオンの球状具材を湿重量で調味料全体の３．０重量％以上含有し、調味料全体の粘度がＢ型粘度計で６００ｍＰａ・ｓ～８５００ｍＰａ・ｓであり、ボストウィック粘度計による測定温度２０℃、測定時間３０秒の粘度が６～２５ｃｍであることを特徴とする球状具材含有トッピング調味料。【選択図】なし
