JP6276801B2 - Pasty spice and method for producing paste spice - Google Patents

Description

The present invention provides a method for producing a paste-like spice that can stably retain a flavor unique to spices for a long period of time and can be easily dispersed in other liquid seasonings, and thereby obtained. Related to pasty spices.

Spices such as chili and pepper have begun to be used for antibacterial purposes in the past, but in recent years they have been used to change dishes, and many recipes that take advantage of unique aromas and flavors have come to be seen. . Dozens of kinds of spices are placed in general supermarkets, and the demand is growing.

Many of the spices on the market are processed into a powder form or paste form so that consumers can easily use them without crushing seeds and fruits, but most of the spice flavor components are Since it is volatile and easily decomposed into water, the conventional form has a problem that the flavor component disappears with time. For this reason, the device which includes a flavor component in cyclodextrin and fats and oils and suppresses decomposition and disappearance has been applied (Patent Document 1). However, it has been difficult to sufficiently suppress the disappearance of the flavor component.

In addition, paste-like spices such as kneaded mustard and kneaded wasabi may be used by dissolving in other liquid seasonings such as soy sauce and vinegar. At this time, the spices are not sufficiently dispersed or dissolved in the liquid seasoning. Moreover, it had the subject that a flavor could not be provided uniformly.

On the other hand, spices dispersed in edible fats and oils such as basil paste can prevent the disappearance of flavor components, but they are unpleasant and do not disperse in other liquid seasonings. It was difficult to impart a flavor to.

JP 60-16571 A

An object of the present invention is to provide a paste-like spice that can maintain a flavor unique to spices stably for a long period of time and can be easily dispersed in other liquid seasonings to impart a uniform flavor. .

The present inventor prepared a dispersion in powder of oil by mixing a part of powder that is a specific ingredient and edible fats and oils, and then added the dispersion in oil to the dispersion in oil. By mixing the raw materials, a spice-like spice that can maintain a flavor unique to spices stably for a long period of time and can be easily dispersed in other liquid seasonings to give a flavor evenly. The present invention was completed.

That is, the present invention
Edible fats and oils 12-65%, moisture 5-25%, and a paste-like spice using powder as a blending raw material,
Contains spices, emulsifiers, and sugar alcohols,
The powder is 5 to 50% with respect to the pasty spice,
The sugar alcohol is 14 to 200 parts in terms of solid content with respect to 100 parts of the edible oil and fat,
A pasty spice having the following characteristics 1 and 2.
Characteristics 1. When 300 g of water is added to 100 g of paste-like spice, and stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowed to stand for 5 minutes, separation of the oil phase or aqueous phase is not visible.
Characteristic 2. The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state by dilution to
It is.

ADVANTAGE OF THE INVENTION According to this invention, the paste-like spice which can hold | maintain the flavor peculiar to a seasoning stably for a long period of time, and can provide a flavor uniformly by easily disperse | distributing to another liquid seasoning can be provided.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention is a pasty spice using edible fats and oils 12 to 65%, moisture 5 to 25%, and powder as a blending raw material, containing a spice, an emulsifier, and a sugar alcohol, and the powder is pasty It is 5 to 50% with respect to spices, the sugar alcohol is 14 to 200 parts in terms of solid content with respect to 100 parts of the edible fat and oil, and has the following characteristics 1 and 2.
Characteristics 1. When 300 g of water is added to 100 g of paste-like spice, and stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowed to stand for 5 minutes, separation of the oil phase or aqueous phase is not visible.
Characteristic 2. The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are made into fine particles and become emulsified by dilution

The pasty spices obtained by the present invention are less likely to volatilize than powdered spices and conventional pasty spices, and are not easily decomposed by contact with moisture. It can be held stably. In addition, when used in combination with other liquid seasonings, it absorbs the moisture of the liquid seasonings to easily cause a phase transition, resulting in an oil-in-water emulsion food. When this phase transition occurs, the edible oil and fat containing the flavor component is finely dispersed in the liquid seasoning, so that the flavor can be imparted uniformly.

<Paste-like spices>
The pasty spice of the present invention is not particularly limited as long as it is a pasty food containing a spice described later.

<Spice>
The spices of the present invention are not particularly limited as long as they are generally edible spices, and specifically, Ajowan, Anise, Onion, Allspice, Oregano, Cardamom, Curry leaf, Garlic, Chara Way, cumin, green pepper, clove, caper, pepper, coriander, saffron, yam, shiso, cinnamon, ginger, octagon, sage, thyme, turmeric, tarragon, dill, red pepper, nutmeg, garlic, parsley, basil, vanilla, Paprika, Fenugreek, Fennel, Black Pepper, Peppermint, Poppy Seed, White Pepper, Marjoram, Wagashi, Western Pepper, Mustard, Myoga, Rosemary, Laurier, Wasabi, Pentagram, Garam Masala, Curry Powder, Shichimi Tang Include children and chili powder, etc., it may be these alone or in combination. In addition, the paste-like spice of the present invention has a characteristic of imparting a uniform flavor by dispersing when used in combination with other liquid seasonings. Mustard, wasabi, and curry powder are preferred, and especially Japanese bean paste, especially wasabi, which is used by mixing with a liquid seasoning such as soy sauce.

In the pasty spice of the present invention, the spice content is not particularly limited, but in order to enhance the flavor of the spice, it is preferably 5 to 50% in terms of solid content, more preferably 10 to 40%, more preferably 12 to 30% is more preferable.

<Edible oils and fats>
Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef tallow, Animal fats and oils such as pork fat and egg yolk oil, and refined oils thereof, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, enzyme-treated egg yolk oil, etc. Can be mentioned. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type.

<Edible oil content>
The content of the edible fat / oil is 12 to 65%, preferably 15 to 55%, more preferably 20 to 45% with respect to the pasty spice. If the content of the edible fat is too much or too little, the above-mentioned phase transition is difficult to occur, and as a result, it becomes impossible to uniformly disperse in other liquid seasonings.

<Moisture content>
The water content of the pasty spice of the present invention is 5 to 25% with respect to the pasty spice, preferably 7 to 22%, more preferably 10 to 18%. If the water content is excessively large, the above-mentioned phase transition is difficult to occur, and as a result, it cannot be easily dispersed in other liquid seasonings. Conversely, if the water content is excessively small, oil phase separation is likely to occur, and the flavor unique to spices cannot be stably maintained for a long period of time, which is not preferable.

The paste-like spice of the present invention is characterized by being able to impart a uniform flavor by being easily dispersed in other liquid seasonings, so that the content of starch and gum that makes dispersibility poor is low. Specifically, the total content of gum and starch is preferably 1% or less, more preferably 0.1% or less, and still more preferably 0.01% or less. Examples of gums include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silly seed gum. Starch includes potato starch, corn starch, tapioca starch, wheat starch, rice starch, Examples thereof include modified starch obtained by subjecting starch to pregelatinization and crosslinking, and wet-heat-treated starch.

<Sugar alcohol>
The sugar alcohol used in the present invention is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to obtain an alcohol group, and examples thereof include sorbitol, maltitol, lactitol, erythritol, and reduced starch saccharified product. Here, the reduced starch saccharified product is, for example, hydrogenated starch saccharified product called dextrin, maltodextrin, starch syrup and the like obtained by decomposing starches such as potato starch, corn starch, waxy corn starch and tapioca starch. It is a reduced product obtained by addition and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton. The form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but a liquid form, a powder form, or the like can be used.

The sugar alcohol used in the present invention is not particularly limited, but from the viewpoint of not inhibiting the flavor of the spice due to sweetness, it is preferable to use a reduced starch saccharified product, and a reduced starch saccharified product having a DE value of the raw sugar of 40 or less. More preferred is a reduced starch saccharified product having a DE value of the raw material sugar of 30 or less. On the other hand, a reduced starch saccharified product having a DE value of less than 10 is generally not sold, and thus a DE value of 10 or more is preferable. The DE value is an abbreviation of “dextrose equivalent”, and is an index indicating the degree of hydrolysis of starch by a method for indicating the quality of starch saccharified (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.

Moreover, the compounding quantity of sugar alcohol becomes like this. Preferably it is 40-200 parts in conversion of solid content with respect to 100 parts of edible fats and oils, More preferably, it is 50-180 parts. If the amount of sugar alcohol is too small, oil phase separation tends to occur, and it becomes difficult to stably maintain the flavor unique to spices for a long period of time. On the other hand, when the amount is too large, the above-described phase transition hardly occurs, and as a result, it is difficult to easily disperse in other liquid seasonings.

<Emulsifier>
The emulsifier used in the present invention is not particularly limited. For example, phospholipid, lysophospholipid, casein sodium, sucrose fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol Fatty acid ester etc. are mentioned, You may use egg yolk, milk protein, and soy protein which are food materials with emulsifying power. Moreover, these 1 type (s) or 2 or more types can be used together.

When using egg yolk as an emulsifier, in addition to raw egg yolk and whole egg containing egg yolk, the raw egg is sterilized, frozen, spray dried or freeze dried, phospholipase A1, phospholipase A2, One or two of enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. What gave the process more than a seed | species should just be used.

When using milk protein as an emulsifier, it can be contained by blending milk or milk products containing milk protein. As milk or dairy products, for example, those specified in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk or dairy milk and dairy ingredient standards, for example, milk, Concentrated milk, whole milk powder, skim milk powder, sweetened powdered milk, cheese, whey powder, protein concentrated whey powder, cream, butter, butter oil, butter milk, etc. can be used, and the form of milk and dairy products is powder In particular, powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder is preferable.

When soy protein is used as an emulsifier, the protein extracted from defatted soybean is acid-treated, neutralized and spray-dried, and the separated soy protein has a protein content of 90% or more, or water-soluble sugar and ash from defatted soybean The concentrated soy protein having a protein content increased to 70% or more can be incorporated by mixing.

The paste-like spice according to this embodiment preferably contains at least milk protein from the viewpoint of causing a phase transition when used in combination with other liquid seasonings and, as a result, easily imparting the flavor of the spices uniformly. Is more preferable.

The total blending amount of the emulsifier causes a phase transition when used in combination with other liquid seasonings, and from the viewpoint of easily imparting the flavor of the spices as a result, 0.01% in terms of solid content with respect to the pasty spices. -20% is preferable and 0.5-15% is more preferable. On the other hand, when the amount of the emulsifier is too small, layer separation is likely to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.

<Other raw materials>
In addition to the above-mentioned components, the pasty spices of the present invention are various seasonings such as sodium chloride, sodium glutamate, soy sauce, miso, nucleic acid-based umami seasonings, glucose, fructose, galactose, mannose, sucrose, trehalose, lactose, maltose , Maltotriose, fructooligosaccharides, galactooligosaccharides, oligosaccharides such as mannan oligosaccharides, carbohydrates such as dextrin, glucan, glucose fructose liquid sugar, and fructose grape sugar liquid sugar, vinegar, citric acid, tartaric acid, succinic acid, malic acid In addition, various ingredients and additives such as citrus fruit juice and other acid materials, ascorbic acid or salts thereof, antioxidants such as vitamin E, colorants such as gardenia pigments, and the like are appropriately selected within a range that does not impair the effects of the present invention. Can be blended.

<Method for producing pasty spice>
By sequentially performing the following steps 1 and 2, the pasty spice of the present invention can be produced without causing separation of moisture and edible fats and oils.

<Step 1>
A dispersion in powder of oil is prepared by mixing a part of the powder as a blending raw material and edible fats and oils. More specifically, the above-mentioned spices, emulsifiers, sugar alcohols, and other compounding raw materials, which are powdered, are sequentially mixed with edible oils or fats, or these powders are mixed in advance and edible fats and oils are mixed. To prepare a mixture in which at least a part of the powder is dispersed in a non-dissolved state in edible fats and oils. The mixing operation can be performed using a stirrer such as a kneader or a Hobart mixer. In the present invention, the powder preferably has a moisture content of 10% or less, and more preferably 5% or less.

The total amount of the powder mixed with the edible oil and fat in Step 1 causes a phase transition when used in combination with other liquid seasonings, and as a result, it is easy to uniformly impart the flavor of the spices. On the other hand, 5 to 50% is preferable, 10 to 45% is more preferable, and 10 to 40% is more preferable.

<Process 2>
Of the blended raw materials constituting the pasty spice of the present invention, the remainder of what is used in step 1 is mixed with the powdered dispersion in oil obtained in step 1 to obtain a pasty spice.

The amount of water added in step 2 may be an amount that the obtained paste-like spice satisfies the above-mentioned property of causing the phase transition, but is preferably 5 to 25%, more preferably 7 to 7% with respect to the paste-like spice. 22%, more preferably 10 to 18%.

As a method of adding water, water may be blended, or a food material containing water, for example, liquid sugar containing water as a sugar alcohol may be blended, or egg yolk containing water is blended. It may be done depending on the situation.

Thus, when the blended raw material of the paste-like spice of the present invention includes a powder form and a liquid form having a higher water content than the powder (for example, dried egg yolk and raw egg yolk), It is preferable to add a powdery material in Step 1 and a liquid material in Step 2.

<Characteristics of pasty spices>
The paste-like spice of the present invention is prepared by adding 300 g of water to 100 g of paste-like spice, stirring and mixing at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then allowing to stand for 5 minutes. The phase separation is invisible.

The paste-like spice of the present invention has a total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the paste-like spice obtained by measuring turbidity using an integrating sphere photoelectric photometry method. The paste-like spice has a property higher than the total light transmittance T2 when the fats and oils are made into fine particles by diluting the paste-like spices with water three times and become emulsified. Preferably, T2 is 80% or less of T1, and more preferably 60% or less.

In the present invention, the total light transmittance is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of the transmitted light beam including the diffusion component to the parallel incident light beam to the sample, and the total light transmittance (%) of the sample in the present invention is 100% of the transmittance of fresh water as a control. The transmittance (%) of the sample in the case of% is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and is a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.).

By having these characteristics, the paste-like spice of the present invention has a characteristic of causing a phase transition when used in combination with other liquid seasonings and becoming an oil-in-water emulsified food. Thereby, it becomes possible to provide the flavor of a spice uniformly.

Below, the manufacturing method of the pasty spice of this invention is explained in full detail based on an Example. Note that the present invention is not limited to this.

[Examples 1 to 3, Comparative Examples 1 to 6]
Paste spices (paste mustard) were produced at the blending ratios in Table 1. Specifically, soybean oil is added to a kneader, and then whole milk powder, salt, pepper powder, sucrose fatty acid ester is added, and after stirring and mixing, sugar alcohol and fresh water are added and further stirred and mixed, and then deaerated. . Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. As the sugar alcohol, S100 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 64% or more of sugar composition of 5 sugars or more, DE value 15 of raw dextrin) was used. A small pouch was used as the container.

The water content of the obtained paste-like spice was measured by a reduced pressure heating drying method (Table 1). Moreover, the obtained paste-like spices of Comparative Examples 1 and 2 and Comparative Examples 4 to 6 were subjected to oil phase separation immediately after production.

[Comparative Example 7]
Paste spices were produced at the blending ratios in Table 1. Specifically, a paste-like spice is produced in the same manner as in Example 1 except that whole milk powder, salt, pepper powder, sugar alcohol, and fresh water are added to a kneader, and after stirring and mixing, soybean oil is added and further stirred and mixed. did. The obtained pasty spice had oil phase separation.

[Test Example 1] Separation test after water addition of pasty spices 300 g of water was added to each 100 g of pasty spices of Comparative Examples 3 and 3 and 120 rpm at 25 ° C for 3 minutes using a hand whipper. After stirring and allowing to stand for 5 minutes, separation of oil or water was visually confirmed.

Separation of the obtained mixture was evaluated according to the following evaluation criteria (Table 1).
<Evaluation criteria>
○: Separation of oil or water was hardly observed, which was a preferable state.
X: Separation of oil or water was observed, which was not preferable.

[Test Example 2] Sensory tests The pasty spices of Examples 1 to 3 and Comparative Examples 1 to 7 were dissolved in soy sauce, and sensory evaluation was performed according to the following evaluation criteria (Table 1).
<Evaluation criteria>
A: Dispersed and dissolved in soy sauce easily due to the phase transition of the paste-like spice, and B: The flavor of the spice was evenly imparted. B: Dispersed and dissolved gradually in the soy sauce due to the phase transition of the spice. C: The flavor of the spice was uniformly applied to the extent that there was no problem C: The paste-like spice was separated into oil, and the flavor of the spice was not uniformly applied

Table 1 shows that edible fats and oils, spices, emulsifiers, and sugar alcohols are contained, the edible fats and oils content is 12 to 65%, the water content is 5 to 25%, and a part of the powder as a blending material and edible The paste-like spice has a step 1 for preparing a dispersion in oil of a powder by mixing fats and oils, and a step 2 for mixing other raw materials into the dispersion in oil. By being transferred, it was dispersed and dissolved in soy sauce, and the flavor of the spice was uniformly imparted (Examples 1 to 3). On the other hand, pasty spices (Comparative Examples 3 to 6) in which the content of edible fats and water is not in the above range, pasty spices (Comparative Examples 1 and 2) that do not contain sugar alcohol and emulsifier, and the above steps are not included. The pasty spice (Comparative Example 7) oil separated, and the flavor of the spice was not evenly imparted.

[Examples 4 to 6]
A paste-like spice (paste-like mustard) was produced in the same manner as in Example 1 except that the mixture was changed to the blending ratio shown in Table 2 and the pepper powder was mixed and stirred after Step 2. The obtained paste-like spice was subjected to a separation test after adding water in the same manner as in Test Example 1, and a sensory test was performed in the same manner as in Test Example 2 (Table 2).

Moreover, the paste-like spice obtained was put into a quartz cell having a thickness of 5 mm, and the total light transmittance with reference to fresh water was measured using a turbidity meter (model name “WA2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.). Measured by integrating sphere photoelectric photometry. Moreover, after diluting this paste-like spice 3 times with water, the total light transmittance was similarly measured (Table 2).

[Example 7]
A pasty spice (pasted wasabi) was produced by the following method. Specifically, 30% soybean oil is added to the kneader, followed by 10% whole milk powder, 1% salt, 27% powdered wasabi, and after stirring and mixing, 25% sugar alcohol (SE 100), 7% fresh water The mixture was further deaerated after being stirred and mixed. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. It was 14.5% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.

When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state. Further, when a sensory test was performed in the same manner as in Test Example 2, it was easily dispersed and dissolved in soy sauce by phase transition, and the flavor of the spice was imparted uniformly.

[Example 8]
A pasty spice (a pasty curry spice) was produced by the following method. Specifically, 30% soybean oil is added to the kneader, and then 8% whole milk powder, 14% curry powder, 5% salt, 1% sodium glutamate, 1% chicken bouillon powder and 1% sugar are stirred. After mixing, 30% sugar alcohol and 10% raw egg yolk were added and further deaerated after being stirred and mixed. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. As the sugar alcohol, S30 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 43% or more of the sugar composition of 5 sugars or more, DE value 30 of raw dextrin) was used. It was 14% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.

When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state.

[Example 9]
A pasty spice (pasted basil) was produced by the following method. Specifically, 25% olive oil is added to the kneader, then 25% basil paste (50% olive oil, 50% basil content), 8% whole milk powder, 1% salt, 16% Parmesan cheese powder After stirring and mixing, 20% sugar alcohol (SE 100) and 5% fresh water were added and further deaerated after stirring and mixing. Subsequently, the product was heated so that the product temperature reached 90 ° C., allowed to cool, and filled in a container 30 g at a time to produce a pasty spice. It was 11% when the water content of the obtained paste-like spice was measured by the reduced pressure heating drying method.

When the obtained paste-like spice was subjected to a separation test after the addition of water in the same manner as in Test Example 1, almost no separation of oil or moisture was observed, which was a preferable state.

Claims (3)

A pasty spice having the following characteristics 1 and 2,
Contains 12 to 65% edible oils and fats, 5 to 25% moisture, 5 to 50% spices (in terms of solid content) , powder , emulsifier, and sugar alcohol as blending raw materials for the paste-like spices ,
The powder is 5 to 50% with respect to the pasty spice,
Ru 14-200 parts der in terms of solid content relative to the sugar alcohol is the edible oil 100 parts, pasty spices;
Characteristics 1. Characteristic 2 in which 300 g of water is added to 100 g of paste-like spices, and the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper and then allowed to stand for 5 minutes. . The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the pasty spice obtained by measuring turbidity using an integrating sphere photoelectric photometry is three times that of the pasty spice with water. It is higher than the total light transmittance T2 when the fats and oils are made into fine particles and become emulsified by dilution A method for producing a pasty spice,
The pasty spice is at least an edible oil, spice, emulsifier, and
Contains sugar alcohol,
The pasty spice has an edible fat content of 12 to 65%, a moisture content of 5 to 25%,
A step 1 of preparing a powder-in-oil dispersion in which at least a part of the powder as a raw material is dispersed in an edible oil and fat in an insoluble state;
And step 2 of mixing other raw materials with the dispersion in oil,
The total amount of the powder mixed with the edible fat in step 1 is 5 to 50% with respect to the whole paste spice
Is,
A method for producing pasty spices. It is a manufacturing method of the pasty spice of Claim 2,
Containing 5-50% of spices (solid content conversion),
A method for producing pasty spices.