| 摘要 |
PURPOSE:To obtain a solid seasoning suppressing change with time, prolonging a relishing period, able to give simple flavoring, containing a seasoning, emulsifying agent and solid fats and oils. CONSTITUTION:A solid seasoning containing a seasoning, an emulsifying agent and 20-40wt.% solid fats and oils to melt at 20-50 deg.C. Solid type fats and oils, semisolid type fats and oils or reduced liquid fats and oils, for example, can be used as the solid fats and oils. When vegetable fats and oils are compared with animal fats and oils, vegetable fats and oils have less influence on flavor of other components added and higher stability, so vegetable fats and oils are preferable. Therefore, natural vegetable fats and oils are preferably used, fats and oils to melt at 30-36 deg.C are especially preferable. A solid seasoning or powdery seasoning is preferably used as the seasoning in terms of ready handleability in production. The emulsifying agent is used for forming a water- in-oil type emulsion in process of solidifying and forming process and for well dispersing seasoning into dissolved fats and oils. |
