JP2014036621A - Manufacturing method of granule soy sauce and granule soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a granule soy sauce having strong roast smell, strong saltiness and flavor.SOLUTION: A powder soy sauce obtained by spray drying soy sauce, a powder soy sauce obtained by drum drying soy sauce and an excipient are blended, then hydrous ethyl alcohol and an edible oil are blended with the resultant to form a wet product, then the wet product is applied to the extrusion granulation and dried to obtain a granule soy sauce having a water content of 0 to 5% (w/w), a particle size of 0.4 to 2 mm, a bulk specific gravity of 0.45 to 0.65 g/ml, table salt of 18 to 40% (w/w), total nitrogen of 1 to 2% (w/w), and carbohydrate of 40 to 65% (w/w).

Description

  The present invention relates to improvements in conventional granular soy sauce, and particularly to a granular soy sauce having a strong roasted aroma, a strong salty taste and a strong taste, and a method for producing the same.

  Various instant foods that allow you to easily eat delicious soups and ramen in a short time are on the market. Powdered soy sauce is blended in these instant foods as a Japanese-style seasoning. On the other hand, since powdered soy sauce is easily hygroscopic, it must be handled in a dry room, and granular soy sauce, which is less hygroscopic than powdered soy sauce, has been developed. However, many methods for producing powdered soy sauce are known (see, for example, Patent Document 1 and Patent Document 2), but there are few methods for producing granular soy sauce, and the following are known. I'm just there.

  That is, a method of obtaining granular soy sauce by adding hydrous ethyl alcohol containing 5% (w / w) water to powdered soy sauce, kneading into a conglomerate, extruding from a 10-mesh stainless steel sieve, and drying (Patent Document 3) Have been proposed).

  In order to produce powdered soy sauce, a spray drying method or a drum drying method is generally used. However, there is no description as to whether the powdered soy sauce described as the raw material of the granular soy sauce in Patent Document 3 is a powdered soy sauce obtained by spray drying or a powder soy sauce obtained by drum drying.

  According to the study by the present inventors, when granular soy sauce is produced using powdered soy sauce obtained by spray drying as a starting material, the obtained granular soy sauce has a characteristic of weak (poor) roast aroma and, on the contrary, a drum When using dried powdered soy sauce as a starting material, the roasted fragrance is stronger than the former granular soy sauce, but on the contrary, the soy sauce fragrance, umami and saltiness are somewhat weak, and there is room for improvement. It was.

Japanese Patent Publication No.54-17813 JP 2006-204119 A Japanese Patent Publication No.54-2259 Japanese Patent Publication No. 63-56792

  Accordingly, an object of the present invention is to obtain a granular soy sauce having a strong roasted aroma and a strong salty taste and umami taste.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have produced soy sauce by spray drying (hereinafter referred to as spray drying method) and soy sauce produced by drum drying (hereinafter, referred to as spray drying method). When mixing with powdered soy sauce (called a drum drying method) and granulating this, it is known that a granular soy sauce with a strong roasted aroma and surprisingly strong salty and umami taste is obtained. Was completed.

That is, this invention is the granule soy sauce manufactured using the manufacturing method of this granular soy sauce shown below, and this manufacturing method.
(1) A method for producing granular soy sauce, comprising mixing powder soy sauce obtained by spray-drying soy sauce and powder soy sauce obtained by drum-drying soy sauce and granulating the mixture.
(2) Powder soy sauce obtained by spray-drying soy sauce, powder soy sauce obtained by drum-drying soy sauce, and excipients are mixed, and then mixed with hydrous ethyl alcohol and edible fats and oils. Wet product, then extrusion granulated and dried, moisture 0-5% (w / w), particle size 0.4-2 mm, bulk specific gravity 0.45-0.65 g / ml, salt 18 Granule soy sauce that is -40% (w / w), total nitrogen 1-2% (w / w), and carbohydrates 40-65% (w / w).

  According to the present invention, it is possible to easily obtain a granular soy sauce having a strong roasted aroma and a strong salty and umami taste.

(Powdered soy sauce obtained by spray drying soy sauce)
This powdered soy sauce is produced by a so-called spray drying method in which an excipient is mixed with soy sauce and then spray-dried. Examples of the raw material soy sauce include thick soy sauce, light soy sauce, tame soy sauce, white soy sauce, and re-prepared soy sauce.

(Excipient)
Examples of the excipient include one or more of carbohydrates such as dextrin, starch syrup, glucose, fructose, galactose, maltose, sucrose, starch and polysaccharides, gelatin and gum.
In addition to this, porous powder such as pregelatinized rice flour or pregelatinized corn pulverized product may be used as the excipient.
For the production of powdered soy sauce, it is necessary to add excipients. The amount of excipients to be added should be 10-50% (w / w) added to the liquid soy sauce and pulverized. Is preferred.

  In addition, 5′-nucleotide such as sodium sweetener such as salt, sugar, starch, glucose, sodium glutamate, other amino acids, organic acids such as citric acid and tartaric acid, sodium inosinate, sodium guanylate, etc. After adding seasoning ingredients such as savory, spices, animal or plant substance extracts or decomposition solutions, it may be subjected to spray drying as raw material soy sauce.

  For spray drying, a conventionally known means can be employed as it is, for example, a method of spraying in a high-temperature air stream using a pressure nozzle or using a rotary disk atomizer to form a dry powder.

  As a specific method of spray drying, there is a mobile minor type spray dryer. The spray drying conditions are hot air temperature 140-180 ° C., exhaust air temperature 95-118 ° C., spray dry (SD) flow rate 20 -30 kg / hr, atomizer speed 3000-15000 rpm is preferred.

(Powdered soy sauce obtained by drum drying soy sauce)
This powdered soy sauce can be produced by a conventionally known method by drum drying, the so-called drum drying method.
That is, a mixture obtained by adding an excipient to soy sauce, or a mixture obtained by further mixing other seasoning ingredients if necessary, is stretched into a film on the surface of a drum such as a drum dryer, and then dried by heating and scraping. After taking, grind.
Specifically, the mixture is stretched in the form of a film on the surface of a drum such as a drum dryer, dried at a drum surface temperature of 130 to 180 ° C., and the dried product is scraped off and pulverized by a mill. A powdered soy sauce is prepared by passing through a mesh net (sieving) of ˜1.0 mm.

(Mixing of powdered soy sauce obtained by spray drying and powdered soy sauce obtained by drum drying)
The mixing ratio of the powdered soy sauce obtained by spray drying and the powdered soy sauce obtained by drum drying is preferably in the range of 9: 1 to 1: 9, more preferably 7: 3 to 3: 7, 4: 6 to 6: 4 is most preferable. When powder soy sauce obtained by spray drying at this blending ratio and powder soy sauce obtained by drum drying are mixed to form granulated soy sauce, granules with strong roast and soy sauce flavors and enhanced salty and umami tastes Soy sauce can be produced.

(Granulation)
For granulation, conventionally known granulation methods such as extrusion granulation method, fluidized bed granulation method, compression granulation method, crushing granulation method and the like can be used. In particular, a conventionally known method for producing granular soy sauce by extrusion granulation can be employed as it is. Specifically, ethyl alcohol having a predetermined moisture content (hereinafter referred to as hydrous ethyl alcohol) is added to an admixture of two types of powdered soy sauce obtained by spray drying and drum drying, and edible fats and oils are added as necessary. The mixture is kneaded into a nodule, extruded through a die having a predetermined pore diameter, or a sieve having a mesh structure with a predetermined opening in an extrusion granulator, and dried to obtain a granular soy sauce.

For example, as a granulation method of the present invention, using an extrusion granulator having a screen having an aperture of 0.8 to 2.0 mm, a mixture of powdered soy sauce, hydrous ethyl alcohol, edible oil and fat is kneaded into a nodule An extruded granule can be obtained from the mixture by extruding the resulting product from the screen.
In addition, there is no limitation in particular in the shape of a granule of an extrusion granulated material, and a magnitude | size. What is necessary is just to manufacture an extrusion granulated material by adjusting the opening of a screen so that the granule soy sauce of a desired shape and a size may be obtained.

  Next, the extruded granulated product is dried by warm air to hot air by a conventional method, and then crushed and passed through a sieve having a mesh structure with a predetermined mesh size, for example, 2 mm (pass) and 0.4 mm non-pass (on). By separating and obtaining the category, granulated soy sauce with the desired particle size can be obtained.

(Hydrous ethyl alcohol)
The ethyl alcohol concentration of the hydrous ethyl alcohol added to the powdered soy sauce mixture is preferably 70 to 99% (v / v), more preferably 85 to 97% (v / v), and 88 to 93% (v / v). Is most preferred. In the case of an ethyl alcohol concentration in this range, it can be immediately mixed into a mixture of powdered soy sauce, and moisture absorption into the powdered soy sauce can be minimized.

  The amount of hydrous ethyl alcohol added to the raw material powder is preferably 10 to 80% (w / w), more preferably 15 to 60% (w / w), and most preferably 20 to 40% (w / w). The amount of hydrous ethyl alcohol added to the raw material powder is preferably 0.1 to 15% (w / w) as the actual moisture with respect to the raw material powder. Is more preferable, and 3 to 7% is most preferable. For example, 100 g of powdered soy sauce is mixed with 40 g of alcohol with a water content of 10% (w / w) so that the actual moisture concentration is 4% (w / w) (or 36 g of pure ethyl alcohol and 4 g of water May be mixed in order). When hydrous ethyl alcohol is added within this range, adhesion to the extrusion granulator is alleviated, and the extrusion of the mixture can be smoothed.

(Edible oils and fats)
Edible fats and oils facilitate uniform mixing of powder raw materials, facilitate extrusion granulation, and exhibit a hygroscopic relaxation effect. The fats and oils that can be used include vegetable oils, animal oils, and hydrogenated hydrogenated fats and oils, but those that are liquid at room temperature and odorless and tasteless do not inhibit the flavor of soy sauce, and the fats and oils dissociate even when the product is cold water. It is preferable in that it dissolves. Moreover, a thing with high oxidation stability is more preferable.

And as a specific example of edible fats and oils, rice germ oil (henceforth rice oil), palm oil, medium chain fatty acid triglyceride, etc. are preferable.
The amount of edible fat / oil added to the raw material powder is preferably 20% (w / w) or less, and more preferably 5 to 15% (w / w). When it exceeds 20% (w / w), after the powdered soy sauce mixture is extruded and granulated, troubles such as long time for drying occur.

  Table 1 shows preferable component analysis values of the granular soy sauce of the present invention.

  As shown in Table 1, the water content is preferably 5% (w / w) or less, more preferably 3% (w / w) or less. If it exceeds 5% (w / w), the fluidity of the particles deteriorates during the production of a roasted fragrance of granular soy sauce, sprinkles using granular soy sauce or powder seasonings for instant foods, which is not preferable. When the particle size of the granulated soy sauce is smaller than 0.4 mm, it becomes difficult to handle because it becomes easy to absorb moisture. Moreover, in the case of a particle size exceeding 2 mm, the solubility and mouthfeel are deteriorated, and the fragrance of the roasted odor is deteriorated. The bulk specific gravity is in the range of 0.45 to 0.65 g / ml, so that the roasted fragrance and soy sauce fragrance of the granule soy sauce are appropriately retained in the particles, which is optimal for flavoring when used as a seasoning. Outside this range, the fragrance of roasted or soy sauce becomes weak. Furthermore, when using granulated soy sauce as a seasoning for sprinkles or instant foods, umami is influenced by the salty taste and total nitrogen content, but the salt concentration is 20-40% (w / w), and It is necessary for the total nitrogen to be 1 to 2% (w / w) to feel salty taste and umami. In the present invention, in order to produce granules having good roast flavor and soy sauce flavor and sufficient umami, it is necessary to blend an appropriate amount of excipients such as carbohydrates, and the amount of carbohydrates is 40 to 65%. (W / w) is preferable, 50 to 63% (w / w) is more preferable. If it is less than 40% (w / w), it becomes difficult to form granules, and if it exceeds 65% (w / w), The roasted fragrance and soy sauce fragrance become weaker, and the salty taste and umami taste cannot be fully felt.

(Measurement method)
Each analysis value was measured by the following method. That is, the moisture content was measured using a reduced pressure drying method (60 ° C., 3 hours), sodium chloride using a potentiometric titration method, and total nitrogen using a summation method. The bulk specific gravity was calculated by weighing 50 ml of powdered soy sauce or granular soy sauce using a graduated cylinder capable of weighing 50 ml and measuring the weight (g / ml) per ml. Carbohydrate was measured by a method of subtracting the amount of water, protein, lipid and ash from the weight of the sample, that is, a subtraction method.

  Hereinafter, the present invention will be described more specifically with reference to examples.

[Example 1]
(1) Preparation of powdered soy sauce by spray drying method 5 kg of dextrin as an excipient is mixed with 20 L of concentrated soy sauce (Kikkoman), dissolved at 80 ° C., cooled to room temperature, and then mobile minor type spray drying. Spray drying was performed using a machine. Drying conditions were 168 to 180 ° C., exhaust air temperature 95 to 100 ° C., spray dry (SD) flow rate 25 kg / hour, atomizer rotation speed 1 × 10 ⁴ rpm, and powder soy sauce was prepared. Table 2 shows the component analysis values of the powdered soy sauce by the spray drying method.

(2) Preparation of powdered soy sauce by drum dry method After mixing 350 g of dextrin with 1000 ml of concentrated soy sauce (produced by Kikkoman), this blend was stretched into a film on the drum surface and dried at a drum surface temperature of 150 ° C. The dried product was scraped off, pulverized with a mill, and passed through a sieve having an opening of 1.0 mm to prepare powdered soy sauce. Table 3 shows the component analysis values of the powdered soy sauce by the drum drying method.

"Preparation of the granular soy sauce of the present invention"
40 g of powdered soy sauce obtained by the spray drying method, 40 g of powdered soy sauce obtained by the drum drying method and 20 g of dextrin (excipient) were placed in a container and mixed by stirring.
To 100 g of this mixture (actual water approximately 2% (w / w)), ethyl alcohol having a water content of 10% (w / w) was added so that the actual water content would be 4% (w / w) higher. 40 g and 5 g of rice oil were added and mixed by stirring to obtain a wet product having an actual water concentration of 6% (w / w).
Next, the mixture is granulated (extrusion granulation) in an extrusion granulator having a screen having a mesh opening of 2.0 mm, further dried, passed through a sieve having a mesh opening of 2 mm (pass), and a 0.4 mm sieve. The granular soy sauce of the present invention was prepared by separating and obtaining the non-passing (on) section. The component analysis values of the granular soy sauce of the present invention are shown in Table 4.

"Preparation of granule soy sauce in the control zone"
In the preparation of granulated soy sauce of Example 1, instead of using “40 g of powdered soy sauce obtained by drum drying method and 40 g of powdered soy sauce obtained by spray drying method”, “powder soy sauce obtained by spray drying method” A granular soy sauce of the control group (conventional example) was prepared in exactly the same manner except that 80 g "was used. The component analysis values of the granule soy sauce in the control group are shown in Table 5.

"Preparation of granule soy sauce in comparative example"
In the preparation of granulated soy sauce of Example 1, instead of using “40 g of powdered soy sauce obtained by drum drying method and 40 g of powdered soy sauce obtained by spray drying method”, “powder soy sauce obtained by drum drying method” The granule soy sauce of Comparative Example was prepared in exactly the same manner except that “80 g” was used. Table 6 shows the component analysis values of the granule soy sauce in the comparative example.

(sensory test)
After dissolving 2.0 g of the three types of granular soy sauce obtained above in 98.0 g of water and adjusting the salt concentration to 0.75% (w / v), the roasted aroma (burnt soy sauce) of the aqueous solution Fragrance), soy sauce flavor (scent unique to soy sauce), salty taste, and umami taste were subjected to sensory tests. The results are shown in Table 7.
The sensory test is performed by a scoring method, comparing the granule soy sauce of the present invention with that of the control group (conventional example), evaluating no difference as 0, slightly different as 1 and difference as 2; When it is superior, it is indicated by “+”, and when it is inferior, it is indicated by “−”. In addition, the score in a table | surface shows the average value of 20 trained panels which have identification ability. Furthermore, the symbols in the column of test indicate *: significant difference at 5% risk, **: significant difference at 1% risk, and-: no significant difference.

From the results in Table 7, it can be seen that the granulated soy sauce in the control group has a characteristic that the roasted fragrance is weak (poor) as compared with the comparative example group and the present invention group. Moreover, the granule soy sauce of the comparative example group has a strong roast fragrance compared with the granule soy sauce of the control group and the present invention group. On the other hand, it can be seen that the soy sauce flavor is considerably weaker and the salty taste is slightly worse than the control group. Furthermore, it can be seen that the salty taste is considerably weaker and the umami taste is slightly weaker than the present invention section. On the other hand, the granule soy sauce of the present invention group has a strong roasted fragrance and a strong salty taste and umami taste as compared with the control group. Furthermore, it can be seen that the roasted aroma is slightly weaker than the comparative example, but has a strong salty taste and umami.
From the above, it can be seen that the granular soy sauce of the present invention has a strong salty taste and umami taste along with the roasted aroma.

Claims (2)

  A method for producing granular soy sauce, comprising mixing powder soy sauce obtained by spray-drying soy sauce and powder soy sauce obtained by drum-drying soy sauce and granulating the mixture.   Powdered soy sauce obtained by spray-drying soy sauce, powdered soy sauce obtained by drum-drying soy sauce, and excipients are mixed, and then mixed with water-containing ethyl alcohol and edible oils and fats, None, then extrusion granulated and dried moisture 0-5% (w / w), particle size 0.4-2mm, bulk specific gravity 0.45-0.65g / ml, salt 18-40% Granule soy sauce (w / w), total nitrogen 1-2% (w / w), and carbohydrates 40-65% (w / w).