| 摘要 |
PURPOSE:To obtain the titled granular seasoning, capable of inhibiting the oxidation of a fat or oil remarkably, and storable for a long term at ordinary temperature, by incorporating a melt of an edible solid fat or oil with a powdery seasoning, and granulating the resultant mixture. CONSTITUTION:An edible solid fat or oil having usually about 30-45 deg.C melting point is warmed at about 40-45 deg.C, and then incorporated with a powdery seasoning warmed at about the same temperature. In this case, a desired spice is incorporated therewith if necessary. The warmed mixture is then cooled to about 10-15 deg.C to solidify the fat or oil, and the resultant solid is then granulated easily by the ordinary means, e.g. milling. The edible solid fat or oil is incorporated with the seasoning usually in an amount of about 1-60wt5, preferably about 5-30wt%. An animal fat, e.g. beef tallow or lard, and a partially hardened vegetable oil are preferred for the edible solid fat or oil. MISO, soy sauce, common salt, sucrose, glutamic acid, etc. is used as the other seasoning. Allspice, etc. may be used as the spice. |
