JP2015198642A - Soy sauce containing seasoning and production method thereof - Google Patents
Soy sauce containing seasoning and production method thereof Download PDFInfo
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Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、醤油成分を含有する醤油含有調味料及びその製造方法に関する。 The present invention relates to a soy sauce-containing seasoning containing a soy sauce component and a method for producing the same.
近年、食生活の多様化に伴い、食品の香味のベースとして多く用いられる醤油を粉末化・顆粒化した粉末醤油・顆粒醤油の消費が増加している。このような粉末醤油等は、醤油に賦形剤を溶解させ、スプレードライ法やフリーズドライ法などで乾燥させて製造される（特許文献１及び２参照）。粉末醤油等は、水産又は畜肉加工食品、スープ類、ソースやたれなどの調味料、インスタントラーメン、粉末スープなどのインスタント食品の粉末調味料などとして広く利用されている。特に、スプレードライ法による粉末醤油は、即席スープなど加工用原料として用いられている。 In recent years, with the diversification of eating habits, consumption of powdered and granulated soy sauce, which is a powdered and granulated soy sauce often used as a food flavor base, is increasing. Such powdered soy sauce is produced by dissolving an excipient in soy sauce and drying it by a spray drying method or a freeze drying method (see Patent Documents 1 and 2). Powdered soy sauce and the like are widely used as a seasoning for fishery products or processed meat products, soups, sauces and sauces, and other instant foods such as instant ramen and powder soup. In particular, powdered soy sauce by spray drying is used as a raw material for processing such as instant soup.
粉末醤油を製造する際には、粉末醤油の加工適性を上げるために、一般的に賦形剤を使用する。例えば、スプレードライ法では、デキストリン等が使用される。しかしながら、スプレードライの粉末醤油は、粒度が小さく粉立ちしやすく、また、非常に吸湿固結しやすいため、調理に使用するのは困難であった。また、デキストリンも吸湿しやすいという欠点がある。 When producing powdered soy sauce, an excipient is generally used in order to improve the processing suitability of the powdered soy sauce. For example, dextrin or the like is used in the spray drying method. However, spray-dried powdered soy sauce has a small particle size and is easily powdered, and is very easy to absorb and solidify, so that it has been difficult to use for cooking. In addition, dextrin also has a drawback that it easily absorbs moisture.
一方、フリーズドライ法による粉末醤油は、スプレードライ法による粉末醤油に比べて粒度を大きくすることができ、粉立ちが起こりにくいため、調理用として使用しやすい形状にできる。フリーズドライ法では、賦形剤として澱粉が用いられる。澱粉は賦形作用とともに、凍結乾燥時の膨張を抑制する作用も有するため、粉末醤油を良好に製造することができる。 On the other hand, powder soy sauce by freeze-drying can have a larger particle size than powder soy sauce by spray-drying, and it is difficult for powdering to occur, so that it can be easily used for cooking. In the freeze drying method, starch is used as an excipient. Since starch has a shaping action and an action of suppressing expansion during freeze-drying, powdered soy sauce can be produced satisfactorily.
しかしながら、賦形剤として澱粉を用いると加熱調理時に澱粉の再糊化が起こり、ダマを形成してしまうため、調理に使用するのは困難であった。賦形剤としてデキストリンを使用することもできるが、この場合は、出来上がった粉末醤油の吸湿性が高く、大気中の水分等により固結しやすいという欠点があり、これにより調理に使用するのは困難であった。 However, when starch is used as an excipient, starch is re-gelatinized during cooking and forms lumps, making it difficult to use for cooking. Dextrin can also be used as an excipient, but in this case, the finished powder soy sauce has a high hygroscopicity, and has the disadvantage of being easily consolidated by moisture in the atmosphere, etc. It was difficult.
本発明は、このような事情に鑑み、フリーズドライ法により製造され、加熱調理時のダマの形成を抑制した醤油含有調味料を提供することを目的とする。 In view of such circumstances, an object of the present invention is to provide a soy sauce-containing seasoning that is manufactured by a freeze-drying method and suppresses the formation of lumps during cooking.
上記課題を解決する本発明の第１の態様は、酸化澱粉及び液状醤油を含む原料調味料を凍結乾燥して形成した醤油含有調味料にある。 The 1st aspect of this invention which solves the said subject exists in the soy sauce containing seasoning formed by freeze-drying the raw material seasoning containing oxidized starch and liquid soy sauce.
かかる第１の態様では、フリーズドライ法により好適に製造することができるとともに、加熱調理時のダマの形成を抑制した醤油含有調味料が提供される。 In this 1st aspect, while being able to manufacture suitably by the freeze-drying method, the soy sauce containing seasoning which suppressed formation of the lump at the time of heat cooking is provided.
本発明の第２の態様は、第１の態様に記載する醤油含有調味料において、前記酸化澱粉の割合が３８質量％以上５２質量％以下であることを特徴とする醤油含有調味料にある。 The 2nd aspect of this invention exists in the soy sauce containing seasoning characterized by the ratio of the said oxidized starch being 38 mass% or more and 52 mass% or less in the soy sauce containing seasoning described in the 1st aspect.
かかる第２の態様では、より確実に加熱調理時のダマの形成を抑制することができる。 In the second aspect, it is possible to more reliably suppress the formation of lumps during cooking.
本発明の第３の態様は、第１の態様に記載する醤油含有調味料において、デキストリンを含み、前記酸化澱粉の割合は、１５質量％以上であり、前記デキストリンの割合は、３７質量％以下であることを特徴とする醤油含有調味料にある。 According to a third aspect of the present invention, the soy sauce-containing seasoning described in the first aspect includes dextrin, the ratio of the oxidized starch is 15% by mass or more, and the ratio of the dextrin is 37% by mass or less. It is in the seasoning containing soy sauce characterized by being.
かかる第３の態様では、デキストリンを含んでいても吸湿固結耐性を有する醤油含有調味料を得ることができる。 In the third aspect, a soy sauce-containing seasoning having moisture absorption and consolidation resistance can be obtained even if it contains dextrin.
本発明の第４の態様は、第３の態様に記載する醤油含有調味料において、前記酸化澱粉の割合は、２４質量％以上であり、前記デキストリンの割合は、２８質量％以下であることを特徴とする醤油含有調味料にある。 According to a fourth aspect of the present invention, in the soy sauce-containing seasoning described in the third aspect, the ratio of the oxidized starch is 24% by mass or more, and the ratio of the dextrin is 28% by mass or less. It is a characteristic soy sauce-containing seasoning.
かかる第４の態様では、デキストリンを含んでいてもより一層の吸湿固結耐性を有する醤油含有調味料を得ることができる。 In the fourth aspect, a soy sauce-containing seasoning having even higher moisture absorption and consolidation resistance can be obtained even if it contains dextrin.
本発明の第５の態様は、第３又は第４の態様に記載する醤油含有調味料において、塩分の割合は、１１質量％以下であることを特徴とする醤油含有調味料にある。 The 5th aspect of this invention exists in the soy sauce containing seasoning characterized by the ratio of salt being 11 mass% or less in the soy sauce containing seasoning described in the 3rd or 4th aspect.
かかる第５の態様では、凍結乾燥工程の前後において原料調味料の膨らみを抑制することができ、凍結乾燥装置から取り出す作業を行いやすく、製造に適したものとなる。 In the fifth aspect, the swelling of the raw material seasoning can be suppressed before and after the freeze-drying step, the operation of taking out from the freeze-drying apparatus is easy, and it is suitable for production.
本発明の第６の態様は、第１の態様に記載する醤油含有調味料において、前記酸化澱粉の割合は、３８質量％以上６９質量％以下であり、塩分の割合は、９質量％以下であることを特徴とする醤油含有調味料にある。 According to a sixth aspect of the present invention, in the soy sauce-containing seasoning described in the first aspect, the ratio of the oxidized starch is 38% by mass or more and 69% by mass or less, and the ratio of the salt content is 9% by mass or less. It exists in the seasoning containing soy sauce characterized by being.
かかる第６の態様では、凍結乾燥工程の前後において原料調味料の膨らみをより確実に抑制することができ、凍結乾燥装置から取り出す作業を行いやすく、製造に適したものとなる。 In the sixth aspect, the swelling of the raw material seasoning can be more reliably suppressed before and after the freeze-drying step, the operation of taking out from the freeze-drying apparatus is easy, and it is suitable for production.
本発明の第７の態様は、酸化澱粉及び液状醤油を含む原料調味料を凍結乾燥して醤油含有調味料を製造する醤油含有調味料の製造方法であって、醤油含有調味料の固形分に対する塩分の割合が１１質量％以下となるように原料調味料を配合し、該原料調味料を温度が２０℃以上７０℃以下、圧力が１Ｐａ以上１０７Ｐａ以下で凍結乾燥することを特徴とする醤油含有調味料の製造方法にある。 7th aspect of this invention is a manufacturing method of the soy sauce containing seasoning which freeze-drys the raw material seasoning containing oxidized starch and liquid soy sauce, and manufactures a soy sauce containing seasoning, Comprising: With respect to solid content of a soy sauce containing seasoning Containing a raw material seasoning so that the salt content is 11% by mass or less, and freeze-drying the raw material seasoning at a temperature of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. It is in the manufacturing method of a seasoning.
かかる第７の態様では、加熱調理時のダマの形成を抑制することができる醤油含有調味料を提供することができるとともに、凍結乾燥工程の前後において原料調味料の膨らみを抑制することができる。これにより、凍結乾燥装置から凍結乾燥した醤油含有調味料を該装置内で引っかかることなく円滑に取り出すことができる。 In the seventh aspect, it is possible to provide a soy sauce-containing seasoning that can suppress the formation of lumps during cooking, and to suppress the swelling of the raw material seasoning before and after the freeze-drying step. Thereby, the soy sauce containing seasoning freeze-dried from the freeze-drying apparatus can be smoothly taken out without being caught in the apparatus.
本発明の第８の態様は、第７の態様に記載する醤油含有調味料の製造方法において、前記原料調味料は、デキストリンを含み、醤油含有調味料の固形分に対する前記酸化澱粉の割合が３２質量％以上、前記醤油含有調味料の固形分に対する前記デキストリンの割合が３６質量％以下となるように原料調味料を配合することを特徴とする醤油含有調味料の製造方法にある。 According to an eighth aspect of the present invention, in the method for producing a soy sauce-containing seasoning described in the seventh aspect, the raw material seasoning contains dextrin, and the ratio of the oxidized starch to the solid content of the soy sauce-containing seasoning is 32. The raw material seasoning is blended so that the ratio of the dextrin to the solid content of the soy sauce-containing seasoning is 36% by mass or less.
かかる第８の態様では、凍結乾燥装置から凍結乾燥した醤油含有調味料をより確実に取り出すことができる。 In the eighth aspect, the soy sauce-containing seasoning freeze-dried from the freeze-drying apparatus can be more reliably taken out.
本発明の醤油含有調味料は、酸化澱粉及び液状醤油を含む原料調味料を凍結乾燥して形成したものであり、粉末状又は顆粒状に粉砕されている。このように、賦形剤として酸化澱粉を含む原料調味料を凍結乾燥して形成することにより、加熱調理時にダマが生じることを抑制することができる醤油含有調味料が得られる。 The soy sauce-containing seasoning of the present invention is formed by freeze-drying a raw material seasoning containing oxidized starch and liquid soy sauce, and is pulverized into powder or granules. Thus, by forming a raw material seasoning containing oxidized starch as an excipient by freeze-drying, a soy sauce-containing seasoning that can suppress the occurrence of lumps during cooking is obtained.
従来の粉末醤油や顆粒醤油は、賦形剤として食用澱粉・加工澱粉等を含むため、加熱及び加熱により食材から出た水分により糊化してしまい、ダマが形成されてしまうという問題があった。また、賦形剤を含有しない粉末醤油も作製することができるが、これも加熱及び加熱により食材から出た水分により、ダマを形成してしまうという問題があった。本発明では、上述した構成とすることによりダマの形成を抑制することができる。これは、本発明では、賦形剤としての酸化澱粉は加熱時に水分を吸収して糊化することがないためであると考えられる。言い換えれば、本発明の醤油含有調味料は、加熱により糊化しない酸化澱粉を含むことにより、加熱調理時のダマを抑制したものである。本発明の醤油含有調味料は、加熱調理時のダマを抑制したものであるため、加熱調理時の調味料として好適に用いることができる。 Conventional powdered soy sauce and granular soy sauce contain edible starch, processed starch, and the like as excipients, so that there is a problem that gelatin is formed by moisture generated from the food material by heating and heating, resulting in formation of lumps. Moreover, although the powdered soy sauce which does not contain an excipient | filler can also be produced, there also existed a problem that a dama will be formed with the water | moisture content which came out of the foodstuff by the heating and heating. In the present invention, the above-described configuration can suppress the formation of lumps. This is considered to be because, in the present invention, oxidized starch as an excipient does not absorb water during heating and gelatinize. In other words, the soy sauce-containing seasoning of the present invention contains oxidized starch that does not gelatinize by heating, thereby suppressing lumps during cooking. The soy sauce-containing seasoning of the present invention can be suitably used as a seasoning during heat cooking because it suppresses the lumps during heat cooking.
また、酸化澱粉は、フリーズドライ法による製造時において、原料調味料の粘度を確保する作用も有する。これにより、原料調味料を攪拌した際に固形分の沈殿を抑制して、固形分を均一に分散させることができ、また、凍結時の膨張や膨張に伴うひび割れを防ぐことができる。これにより、原料調味料から得られる醤油含有調味料の風味を安定させることができる。 Oxidized starch also has the effect of ensuring the viscosity of the raw material seasoning during production by freeze drying. Thereby, when a raw material seasoning is stirred, precipitation of solid content can be suppressed, solid content can be disperse | distributed uniformly, and the crack at the time of freezing and expansion | swelling can be prevented. Thereby, the flavor of the soy sauce containing seasoning obtained from a raw material seasoning can be stabilized.
液状醤油とは、だし、他の調味料、果汁等の液状醤油以外のものが添加される前の状態のものを指し、市販されている通常の液状醤油であれば特に限定されるものではない。液状醤油としては、例えば、濃口醤油、淡口醤油、白醤油、溜醤油、再仕込醤油、又はそれらの減塩タイプ、うす塩タイプ、またさらに生しょうゆなどを用いることができる。 Liquid soy sauce is a soy sauce, which is in a state before adding other seasonings, fruit juice and other liquid soy sauce, and is not particularly limited as long as it is a commercially available normal liquid soy sauce. . As the liquid soy sauce, for example, a thick soy sauce, a light soy sauce, a white soy sauce, a tame soy sauce, a re-prepared soy sauce, or a reduced salt type, a thin salt type, or a raw soy sauce can be used.
酸化澱粉は、澱粉を次亜塩素酸ナトリウムなどの酸化剤で酸化することにより得られるものである。酸化澱粉としては、スタビローズＫ（松谷化学工業株式会社製）、ＳＳソルブルスターチ（東海デキストリン株式会社製）等が挙げられる。 Oxidized starch is obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite. Examples of the oxidized starch include Stabilose K (manufactured by Matsutani Chemical Co., Ltd.), SS Soluble Starch (manufactured by Tokai Dextrin Co., Ltd.), and the like.
酸化澱粉の含有量としては、３８質量％以上５２質量％以下であることが好ましい。このような含有量とすることで、醤油由来の旨味を有し、かつ、加熱調理時のダマの発生が抑制された醤油含有調味料が得られる。ここでいう酸化澱粉の含有量とは、粉末状又は顆粒状の醤油含有調味料の固形分として含まれる酸化澱粉の含有量であり、原料調味料中の酸化澱粉の含有量ではない。 The content of oxidized starch is preferably 38% by mass or more and 52% by mass or less. By setting it as such content, the soy sauce containing seasoning which has the umami derived from soy sauce, and the generation | occurrence | production of the dama at the time of heat cooking was suppressed is obtained. The content of oxidized starch here refers to the content of oxidized starch contained as a solid content of the powdered or granular soy sauce-containing seasoning, not the content of oxidized starch in the raw material seasoning.
また、本発明に係る醤油含有調味料は、酸化澱粉以外の賦形剤として食用澱粉、酸化澱粉以外の加工澱粉、デキストリン、ゼラチン、アラビアガム等を含んでもよい。 The soy sauce-containing seasoning according to the present invention may contain edible starch, processed starch other than oxidized starch, dextrin, gelatin, gum arabic and the like as excipients other than oxidized starch.
食用澱粉としては、米類の澱粉、麦類の澱粉、雑穀類の澱粉等を挙げることができる。また、加工澱粉としては、各種架橋澱粉、酢酸澱粉、ヒドロキシプロピル澱粉、オクテニルコハク酸澱粉ナトリウム、リン酸化澱粉等を挙げることができる。 Examples of edible starches include rice starch, wheat starch, and millet starch. Examples of the processed starch include various cross-linked starches, starch acetates, hydroxypropyl starch, sodium octenyl succinate starch, and phosphorylated starch.
賦形剤として酸化澱粉以外のものを含める場合、酸化澱粉の割合は１５質量％以上であり、酸化澱粉以外の賦形剤は３７質量％以下とすることが好ましい。さらに、酸化澱粉の割合は２４質量％以上であり、酸化澱粉以外の賦形剤２８質量％以下とすることがより一層好ましい。このような賦形剤の配合とすることで、加熱調理時のダマの形成を抑制するとともに、常温保存時における吸湿固結耐性に優れたものとなる。 When an excipient other than oxidized starch is included as the excipient, the ratio of oxidized starch is preferably 15% by mass or more, and the excipient other than oxidized starch is preferably 37% by mass or less. Furthermore, the ratio of the oxidized starch is 24% by mass or more, and it is even more preferable to set the excipient other than the oxidized starch to 28% by mass or less. By blending such an excipient, the formation of lumps during cooking is suppressed, and the moisture absorption and consolidation resistance during normal temperature storage is excellent.
例えば、コスト低減や増量感を付与するために、賦形剤としてデキストリンを含めてもよい。この場合、上述したような配合でデキストリンを含めることにより、加熱時のダマの抑制と吸湿固結耐性に優れ、さらにコスト面や増量感においても好適な醤油含有調味料を得ることができる。 For example, dextrin may be included as an excipient in order to provide cost reduction and a feeling of increase in weight. In this case, by including dextrin in the above-described formulation, a soy sauce-containing seasoning that is excellent in suppressing lumps during heating and moisture-absorbing consolidation resistance, and also suitable in terms of cost and increased weight can be obtained.
なお、酸化澱粉の割合が１５質量％より少なく、酸化澱粉以外の賦形剤の割合が３７質量％より多いと、加熱調理時のダマの形成は抑制されるものの、吸湿固結してしまい、粉末又は顆粒を維持することができない。 In addition, when the proportion of oxidized starch is less than 15% by mass and the proportion of excipients other than oxidized starch is more than 37% by mass, the formation of lumps during cooking is suppressed, but moisture absorption and consolidation occurs. The powder or granules cannot be maintained.
原料調味料は、酢、食塩、味噌、グルタミン酸ソーダやイノシン酸ソーダ等の化学調味料、みりん、清酒、ワインなどの酒類、チキンやビーフ、ポーク等の固形ブイヨン等、胡椒や唐辛子、ベイリーフ、カレー粉等の香辛料等の調味料を含んでいてもよい。 Raw material seasonings include vinegar, salt, miso, chemical seasonings such as sodium glutamate and inosinate, liquors such as mirin, sake and wine, solid broth such as chicken, beef and pork, pepper and pepper, bay leaf, curry Seasonings such as spices such as flour may be included.
本発明に係る醤油含有調味料は、液状醤油、酸化澱粉を含む賦形剤、その他必要に応じて添加される添加物を混合して原料調味料とし、該原料調味料を凍結乾燥（フリーズドライ）させることで形成されたものである。 The soy sauce-containing seasoning according to the present invention is mixed with liquid soy sauce, excipients containing oxidized starch, and other additives that are added as necessary to form a raw material seasoning, and the raw material seasoning is freeze-dried (freeze dried) ).
具体的には、例えば、液状醤油、酸化澱粉を含む賦形剤、及び必要に応じて添加される添加物を容器に入れ、均一に混合することにより、原料調味料を得る。なお、混合手順は、特に限定されるものではなく、例えば、各原材料を順に容器にいれてその都度混和してもよく、全ての原材料を容器に入れてまとめて混合してもよい。また、適宜加熱し、賦形剤を溶解する。さらにこのとき、水分を添加してもよい。水分を添加することで原料調味料の塩分濃度が低下し、原料調味料の凍結を促進することができる。添加する水分は、液状醤油及び賦形剤の総量１００質量部に対して５０質量部以上３００質量部以下とすることが好ましい。このような割合の水分を原料調味料に含ませることで、凍結乾燥処理の全体に掛かる時間をそれほど増大させることなく、原料調味料の凍結を行うことができる。 Specifically, a raw material seasoning is obtained by, for example, putting liquid soy sauce, excipients containing oxidized starch, and additives added as necessary into a container and mixing them uniformly. The mixing procedure is not particularly limited. For example, each raw material may be put in a container in order and mixed each time, or all raw materials may be put in a container and mixed together. Moreover, it heats suitably and melt | dissolves an excipient | filler. Further, at this time, moisture may be added. By adding water, the salt concentration of the raw material seasoning can be reduced, and freezing of the raw material seasoning can be promoted. The added water is preferably 50 parts by mass or more and 300 parts by mass or less with respect to 100 parts by mass of the total amount of liquid soy sauce and excipient. By including such a ratio of moisture in the raw material seasoning, the raw material seasoning can be frozen without significantly increasing the time required for the entire freeze-drying process.
そして、得られた原料調味料を凍結乾燥させる。凍結乾燥に用いる機材や製造条件は、特に限定されないが、例えば、公知の凍結乾燥装置を用い、原料調味料の温度を２０℃以上７０℃以下、圧力を１Ｐａ以上１０７Ｐａ以下として凍結乾燥する。混合物の水分が例えば５質量％以下程度になるまで凍結乾燥させることで本発明に係る醤油含有調味料（フリーズドライ醤油）が製造される。その後は、必要に応じて、所定の大きさに粉砕してもよい。 And the obtained raw material seasoning is freeze-dried. The equipment and production conditions used for lyophilization are not particularly limited. For example, a known freeze-drying apparatus is used, and the raw material seasoning is lyophilized at a temperature of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. The soy sauce-containing seasoning (freeze-dried soy sauce) according to the present invention is produced by freeze-drying until the water content of the mixture becomes, for example, about 5% by mass or less. After that, you may grind | pulverize to a predetermined magnitude | size as needed.
また、醤油含有調味料に含まれる塩分が固形分に対して１１質量％以下となるように、原料調味料の塩分濃度を調整することが好ましい。このような塩分濃度にするためには、例えば、醤油の分量や、凍結乾燥の際に添加する水分量を調整したり、別途塩分を添加することにより行うことができる。 Moreover, it is preferable to adjust the salt concentration of a raw material seasoning so that the salt content contained in a soy sauce containing seasoning may be 11 mass% or less with respect to solid content. Such a salt concentration can be achieved, for example, by adjusting the amount of soy sauce, the amount of water added during freeze-drying, or adding salt separately.
一般に、凍結乾燥装置は、その内部に容器詰めの原料調味料を設置して凍結する。このとき、原料調味料が膨らむと、容器外にまで膨らんだ原料調味料の一部が当該装置内で引っ掛かり、取り出しにくくなる場合がある。 Generally, a freeze-drying apparatus is frozen by installing a raw material seasoning in a container. At this time, when the raw material seasoning swells, a part of the raw material seasoning swelled to the outside of the container may be caught in the apparatus and difficult to take out.
しかしながら、本発明の醤油含有調味料は、上述した塩分量の原料調味料とすることで、凍結乾燥工程の前後において原料調味料の膨らみを抑制することができ、凍結乾燥装置から取り出す作業を行いやすく、製造に適したものとなる。 However, the soy sauce-containing seasoning of the present invention can suppress the swelling of the raw material seasoning before and after the freeze-drying process by performing the above-described salinity-containing raw material seasoning. It is easy and suitable for manufacturing.
なお、醤油含有調味料にデキストリンを含めず、酸化澱粉を含める場合、固形分に対して酸化澱粉を３８質量％以上６９質量％以下であり、塩分が９質量％以下となるように、原料調味料の酸化澱粉及び塩分の含有量を調整することが好ましい。これにより、本発明の醤油含有調味料は、凍結乾燥工程の前後において原料調味料の膨らみをより確実に抑制することができ、凍結乾燥装置から取り出す作業を行いやすく、製造に適したものとなる。 In addition, when dextrin is not included in the soy sauce-containing seasoning and oxidized starch is included, the raw material seasoning is such that the oxidized starch is 38% by mass or more and 69% by mass or less and the salt content is 9% by mass or less with respect to the solid content. It is preferable to adjust the content of oxidized starch and salt in the material. Thereby, the soy sauce-containing seasoning of the present invention can more reliably suppress the swelling of the raw material seasoning before and after the freeze-drying process, and can be easily taken out from the freeze-drying apparatus, and is suitable for production. .
以下、実施例を示し、本発明をさらに具体的に説明する。なお、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. In addition, this invention is not limited to a following example.
（実施例Ａ１）
濃口醤油（キッコーマン食品社製）１００質量部に対し、酸化澱粉（スタビローズＫ；松谷化学工業株式会社製）を４０質量部、デキストリン（ＤＥ７−９；三和澱粉工業株式会社製）３２質量部、食塩２１質量部、水２００質量部を添加し、混合して原料調味料を得た。
(Example A1)
40 parts by mass of oxidized starch (Stabilose K; manufactured by Matsutani Chemical Co., Ltd.) and 32 parts by mass of dextrin (DE7-9; manufactured by Sanwa Starch Co., Ltd.) per 100 parts by mass of soy sauce (produced by Kikkoman Foods) Then, 21 parts by mass of sodium chloride and 200 parts by mass of water were added and mixed to obtain a raw material seasoning.
この原料調味料を−３０℃〜−４０℃、減圧下で凍結乾燥させることにより、フリーズドライ醤油を得た。得られたフリーズドライ醤油を粒径１．６ｍｍ（１０メッシュパス）程度に粉砕して、実施例Ａ１の醤油含有調味料を得た。 This raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain a soy sauce-containing seasoning of Example A1.
（比較例Ａ１）
原料調味料において、酸化澱粉を０質量部とし、馬鈴薯澱粉を４０質量部配合した以外は実施例Ａ１と同様にして、比較例Ａ１の醤油含有調味料を得た。
(Comparative Example A1)
In the raw material seasoning, the soy sauce-containing seasoning of Comparative Example A1 was obtained in the same manner as in Example A1, except that 0 parts by mass of oxidized starch and 40 parts by mass of potato starch were blended.
（比較例Ａ２）
馬鈴薯澱粉４０質量部の代わりにヒドロキシプロピル化リン酸架橋でん粉（トレコメックスＡＥＴ−１）を４０質量部とした以外は比較例Ａ１と同様にして、比較例Ａ２の醤油含有調味料を得た。
(Comparative Example A2)
A soy sauce-containing seasoning of Comparative Example A2 was obtained in the same manner as in Comparative Example A1, except that 40 parts by mass of hydroxypropylated phosphoric acid crosslinked starch (Trecomex AET-1) was used instead of 40 parts by mass of potato starch.
（比較例Ａ３）
比較例Ａ２に係る澱粉４０質量部の代わりにヒドロキシプロピル化リン酸架橋でん粉（トレコメックスＡＥＴ−４）を４０質量部とした以外は比較例Ａ２と同様にして、比較例Ａ３の醤油含有調味料を得た。
(Comparative Example A3)
The soy sauce-containing seasoning of Comparative Example A3 is the same as Comparative Example A2, except that 40 parts by mass of hydroxypropylated phosphoric acid crosslinked starch (Trecomex AET-4) is used instead of 40 parts by mass of starch according to Comparative Example A2. Got.
（比較例Ａ４）
馬鈴薯澱粉４０質量部の代わりにアセチルアジピン酸架橋でん粉（Ｃスターテックス06205）を４０質量部とした以外は比較例Ａ１と同様にして、比較例Ａ４の醤油含有調味料を得た。
(Comparative Example A4)
A soy sauce-containing seasoning of Comparative Example A4 was obtained in the same manner as Comparative Example A1, except that 40 parts by mass of acetyladipic acid crosslinked starch (C Startex 06205) was used instead of 40 parts by mass of potato starch.
（比較例Ａ５）
馬鈴薯澱粉４０質量部の代わりにヒドロキシプロピルでん粉（テキストラ）を４０質量部とした以外は比較例Ａ１と同様にして、比較例Ａ５の醤油含有調味料を得た。
(Comparative Example A5)
A soy sauce-containing seasoning of Comparative Example A5 was obtained in the same manner as in Comparative Example A1, except that 40 parts by mass of hydroxypropyl starch (Textura) was used instead of 40 parts by mass of potato starch.
表１に各実施例及び比較例の原料調味料の配合を示し、表２に各実施例及び比較例に係る醤油含有調味料の固形分中における各原料の割合を示す。粉末醤油中の塩分は、３０±２質量％となるように配合した。 Table 1 shows the composition of the raw material seasoning of each Example and Comparative Example, and Table 2 shows the ratio of each raw material in the solid content of the soy sauce-containing seasoning according to each Example and Comparative Example. The salt content in the powdered soy sauce was blended so as to be 30 ± 2% by mass.
（試験例１）
各実施例及び比較例の醤油含有調味料を５ｇ添加して、キャベツ１００ｇを炒めて、キャベツ炒めを作製した。同様に、もやし１００ｇを炒めてもやし炒めを作製した。得られたキャベツ炒め及びもやし炒めの表面のダマの有無を観察した。試験例１の結果を表３に示す。
(Test Example 1)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was fried to prepare cabbage fried. Similarly, even when fried 100 g of bean sprouts, fried bean sprouts were prepared. The presence or absence of lumps on the surface of the obtained cabbage stir-fried and bean sprouts was observed. The results of Test Example 1 are shown in Table 3.
表３の○は、ダマが形成されないことを示し、×はダマが形成されたことを示し、××は比較的大きなダマが形成されたことを示し、△は時間の経過とともに溶融するもののダマが形成されたことを示す。 ○ in Table 3 indicates that no dam is formed, × indicates that a dam is formed, XX indicates that a relatively large dam is formed, and △ indicates a dam that melts over time. Is formed.
比較例Ａ１〜比較例Ａ５は、醤油が十分に溶解せずにダマが形成されていた。比較例Ａ５については、時間が経過すればダマが溶融したが、ダマは形成された。これに対し、実施例Ａ１の醤油含有調味料はダマが形成されなかった。 In Comparative Example A1 to Comparative Example A5, soy sauce was not sufficiently dissolved, and lumps were formed. For Comparative Example A5, the lumps melted over time, but they were formed. In contrast, the soy sauce-containing seasoning of Example A1 did not form lumps.
このような試験例１によれば、賦形剤として酸化澱粉を含むことで、ダマが形成されない醤油含有調味料が得られることが分かった。 According to Test Example 1 described above, it was found that a soy sauce-containing seasoning in which no lumps were formed was obtained by including oxidized starch as an excipient.
（実施例Ｂ１〜実施例Ｂ４、比較例Ｂ１〜比較例Ｂ４）
濃口醤油（キッコーマン食品社製）１００質量部に対し、表４に記載の質量部の酸化澱粉（スタビローズＫ；松谷化学工業株式会社製）、食塩、水を添加し、混合して原料調味料を得た。フリーズドライ醤油の塩分が、実施例Ｂ１は４２質量％、実施例Ｂ２〜Ｂ４，比較例Ｂ１〜比較例Ｂ４は、３０±２質量％となるように配合した。
(Example B1 to Example B4, Comparative Example B1 to Comparative Example B4)
To 100 parts by mass of soy sauce (made by Kikkoman Foods Co., Ltd.), the parts by weight of oxidized starch (Stabilose K; made by Matsutani Chemical Industry Co., Ltd.), salt and water as shown in Table 4 are added and mixed to prepare a raw material seasoning Got. The salt content of freeze-dried soy sauce was blended so that Example B1 was 42% by mass, and Examples B2 to B4 and Comparative Examples B1 to B4 were 30 ± 2% by mass.
この原料調味料を−３０℃〜−４０℃、減圧下で凍結乾燥させることにより、フリーズドライ醤油を得た。得られたフリーズドライ醤油を粒径１．６ｍｍ（１０メッシュパス）程度に粉砕して、実施例Ｂ１〜Ｂ４、比較例Ｂ１〜比較例Ｂ４の醤油含有調味料を得た。表４に各実施例及び比較例の原料調味料の配合を示し、表５に各実施例及び比較例に係る醤油含有調味料の固形分中における各原料の割合を示す。 This raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples B1 to B4 and Comparative Examples B1 to B4. Table 4 shows the composition of the raw material seasoning of each Example and Comparative Example, and Table 5 shows the ratio of each raw material in the solid content of the soy sauce-containing seasoning according to each Example and Comparative Example.
（試験例２）
各実施例及び比較例の醤油含有調味料を５ｇ添加して、キャベツ１００ｇを炒めて、キャベツ炒めを作製した。同様に、もやし１００ｇを炒めてもやし炒めを作製した。得られたキャベツ炒め及びもやし炒めの表面のダマの有無を観察した。そして、実際に食して味の評価を行った。試験例２の結果を表６に示す。
(Test Example 2)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was fried to prepare cabbage fried. Similarly, even when fried 100 g of bean sprouts, fried bean sprouts were prepared. The presence or absence of lumps on the surface of the obtained cabbage stir-fried and bean sprouts was observed. And it actually ate and evaluated the taste. The results of Test Example 2 are shown in Table 6.
表６の調理試験に関する○は、ダマが形成されないことを示し、×はダマが形成されたことを示す。味の評価に関する○は味が良好であったことを示し、×は良好ではなかったことを示す。総合評価に関する○は、調理試験及び味の評価の双方が良好であったことを示し、×は少なくとも一方が不良であったことを示す。 “◯” regarding the cooking test in Table 6 indicates that no lumps are formed, and “x” indicates that lumps are formed. ○ regarding taste evaluation indicates that the taste was good, and × indicates that the taste was not good. “◯” regarding the overall evaluation indicates that both the cooking test and the taste evaluation were good, and “x” indicates that at least one of them was poor.
比較例Ｂ１〜比較例Ｂ２は、味は良好であったものの、醤油が十分に溶解せずにダマが形成されていた。比較例Ｂ３〜比較例Ｂ４は、ダマは形成されないものの、醤油成分が少ないため、醤油感がなく、塩辛いものであった。これに対し、実施例Ｂ１〜実施例Ｂ４は、ダマが形成されず、かつ味も良好であった。 In Comparative Examples B1 to B2, the taste was good, but soy sauce was not sufficiently dissolved, and lumps were formed. In Comparative Examples B3 to B4, no lumps were formed, but there were few soy sauce components, so there was no feeling of soy sauce and it was salty. On the other hand, in Example B1 to Example B4, no lumps were formed and the taste was good.
このような試験例２によれば、粉末又は顆粒状の醤油含有調味料の固形分中における酸化澱粉の含有量は、３８質量％以上５２質量％以下であれば、ダマの形成が抑制され、かつ味も良好なものであることが分かった。 According to Test Example 2 described above, if the content of oxidized starch in the solid content of the powdered or granular soy sauce-containing seasoning is 38% by mass or more and 52% by mass or less, formation of lumps is suppressed, It was also found that the taste was good.
（実施例Ｃ１〜実施例Ｃ５、比較例Ｃ１〜比較例Ｃ２）
濃口醤油（キッコーマン食品社製）１００質量部に対し、表７に記載の質量部の酸化澱粉、デキストリン、食塩、水を添加し、混合して原料調味料を得た。フリーズドライ醤油の塩分が、３０±２質量％となるように配合した。
(Example C1 to Example C5, Comparative Example C1 to Comparative Example C2)
To 100 parts by mass of concentrated soy sauce (manufactured by Kikkoman Foods Co., Ltd.), parts by mass of oxidized starch, dextrin, salt and water listed in Table 7 were added and mixed to obtain a raw material seasoning. It mix | blended so that the salt content of freeze dried soy sauce might be 30 +/- 2 mass%.
この原料調味料を−３０℃〜−４０℃、減圧下で凍結乾燥させることにより、フリーズドライ醤油を得た。得られたフリーズドライ醤油を粒径１．６ｍｍ（１０メッシュパス）程度に粉砕して、実施例Ｃ１〜Ｃ５、比較例Ｃ１〜比較例Ｃ２の醤油含有調味料を得た。表７に各実施例及び比較例の原料調味料の配合を示し、表８に各実施例及び比較例に係る醤油含有調味料の固形分中における各原料の割合を示す。 This raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples C1 to C5 and Comparative Examples C1 to C2. Table 7 shows the composition of the raw material seasoning of each Example and Comparative Example, and Table 8 shows the ratio of each raw material in the solid content of the soy sauce-containing seasoning according to each Example and Comparative Example.
（試験例３）
各実施例及び比較例の醤油含有調味料を５ｇ添加して、キャベツ１００ｇを炒めて、キャベツ炒めを作製した。同様に、もやし１００ｇを炒めてもやし炒めを作製した。得られたキャベツ炒め及びもやし炒めの表面のダマの有無を観察した。さらに、吸湿試験を実施した。
(Test Example 3)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was fried to prepare cabbage fried. Similarly, even when fried 100 g of bean sprouts, fried bean sprouts were prepared. The presence or absence of lumps on the surface of the obtained cabbage stir-fried and bean sprouts was observed. Further, a moisture absorption test was performed.
吸湿試験は、実施例Ｃ１〜Ｃ５、比較例Ｃ１〜Ｃ２を２８メッシュの篩を通過し、かつ４２メッシュを通過しないものを選別して粒子を揃え、秤量瓶に１ｇ採取し、３０℃、ＲＨ５２％の環境で２４時間、又は４８時間放置した。２４時間放置後において粉末状であるか、４８時間放置後において粉末状であるかを目視により確認した。試験例３の結果を表９に示す。 In the moisture absorption test, Examples C1 to C5 and Comparative Examples C1 to C2 passed through a 28-mesh sieve and those that did not pass 42-mesh were selected to prepare particles, and 1 g was collected in a weighing bottle, 30 ° C., RH52 % Environment for 24 hours or 48 hours. Whether it was powdery after standing for 24 hours or powdery after standing for 48 hours was visually confirmed. The results of Test Example 3 are shown in Table 9.
表９の調理試験に関する○は、ダマが形成されないことを示す。吸湿試験に関する○は、粉末状の性質を有していたことを示し、△は固まってはいるが、崩せば容易に粉に戻ったことを示し、×は固まったことを示している。 ○ regarding the cooking test in Table 9 indicates that no lumps are formed. “◯” for the moisture absorption test indicates that it had a powdery property, “Δ” indicates that it has solidified, but it has easily returned to powder when broken, and “×” indicates that it has solidified.
比較例Ｃ１〜比較例Ｃ２は、４８時間放置後は、固く固結し、粉の性状を保っていなかった。実施例Ｃ４〜実施例Ｃ５は、２４時間放置後であれば、固まるがすぐに粉末状に戻った。実施例Ｃ１〜Ｃ３は、２４時間放置後においても４８時間放置後においても、粉末状のままであった。 Comparative Example C1 to Comparative Example C2 solidified firmly after being left for 48 hours, and did not maintain the properties of the powder. Example C4 to Example C5 solidified but immediately returned to powder form after being allowed to stand for 24 hours. Examples C1-C3 remained in powder form after 24 hours and 48 hours.
このような試験例３によれば、２４時間放置後であれば、醤油含有調味料の固形分中における酸化澱粉が１５質量％以上であり、デキストリンが３７質量％以下であれば、粉末の性状を保つか、固まったとしてもすぐに粉末状に戻せることが分かった。また、醤油含有調味料の固形分中における酸化澱粉が２４質量％以上であり、デキストリンが２８質量％以下であれば４８時間放置した後でも粉末状を保つことが分かった。 According to Test Example 3 described above, if left after 24 hours, the oxidized starch in the solid content of the soy sauce-containing seasoning is 15% by mass or more, and if the dextrin is 37% by mass or less, the properties of the powder. It was found that even if it is kept or solidified, it can be immediately returned to powder form. Further, it was found that if the oxidized starch in the solid content of the soy sauce-containing seasoning is 24% by mass or more and the dextrin is 28% by mass or less, the powdery form is maintained even after being left for 48 hours.
デキストリンは、吸湿耐性がなく、吸湿して固形にする作用を有するが、試験例３に示したように、醤油含有調味料の固形分中におけるデキストリンの上限を定めることで吸湿固結耐性を有する醤油含有調味料が得られることが分かった。すなわち、実施例Ｃ１〜Ｃ５に示すように、醤油含有調味料の固形分中における酸化澱粉を１５質量％以上とし、デキストリンを３７質量％以下とすることで、２４時間放置後において、粉末状、又は固結するがすぐに粉末状に戻る醤油含有調味料を得ることができることが分かった。 Dextrin has no moisture absorption resistance and has the action of absorbing moisture to form a solid, but as shown in Test Example 3, it has moisture absorption and consolidation resistance by determining the upper limit of dextrin in the solid content of the soy sauce-containing seasoning. It was found that a soy sauce-containing seasoning was obtained. That is, as shown in Examples C1 to C5, by setting the oxidized starch in the solid content of the soy sauce-containing seasoning to 15% by mass or more and dextrin to 37% by mass or less, after standing for 24 hours, Or it turned out that the soy sauce containing seasoning which solidifies, but returns to a powder form immediately can be obtained.
さらに、実施例Ｃ１〜Ｃ３に示すように、醤油含有調味料の固形分中における酸化澱粉を２４質量％以上とし、デキストリンを２８質量％以下とすることで、４８時間放置後において、粉末状を維持することができる醤油含有調味料を得ることができることが分かった。 Furthermore, as shown in Examples C1 to C3, the oxidized starch in the solid content of the soy sauce-containing seasoning is 24% by mass or more, and the dextrin is 28% by mass or less, and after leaving for 48 hours, It has been found that a soy sauce-containing seasoning that can be maintained can be obtained.
（実施例Ｄ１〜実施例Ｄ８、実施例Ｅ１〜Ｅ４、実施例Ｆ１、比較例Ｆ２〜Ｆ３）
減塩醤油（キッコーマン食品社製）に、酸化澱粉、デキストリン、油脂、水を添加し、混合して原料調味料を得た。この原料調味料を２０℃〜７０℃、１３．３Ｐａで乾燥させることにより、フリーズドライ醤油を得た。得られたフリーズドライ醤油を粒径１．６ｍｍ（１０メッシュパス）程度に粉砕して、実施例Ｄ１〜Ｄ８の醤油含有調味料を得た。
(Example D1 to Example D8, Examples E1 to E4, Example F1, and Comparative Examples F2 to F3)
Oxidized starch, dextrin, fats and oils, and water were added to reduced salt soy sauce (Kikkoman Foods Co., Ltd.) and mixed to obtain a raw material seasoning. The raw material seasoning was dried at 20 ° C. to 70 ° C. and 13.3 Pa to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples D1 to D8.
減塩醤油に替えて濃口醤油（キッコーマン食品社製）と、それ以外の材料として実施例Ｄ１〜Ｄ８と同じ材料を用いて原料調味料を得た。実施例Ｄ１〜Ｄ８と同様にして、実施例Ｅ１〜Ｅ４、実施例Ｆ１、比較例Ｆ２〜Ｆ３の醤油含有調味料を得た。 A raw material seasoning was obtained using the same material as in Examples D1 to D8 as dark mouth soy (Kikkoman Foods Co., Ltd.) instead of the reduced salt soy sauce. In the same manner as in Examples D1 to D8, soy sauce-containing seasonings of Examples E1 to E4, Example F1, and Comparative Examples F2 to F3 were obtained.
表１０に各実施例の原料調味料の配合を示し、表１１に各実施例に係る醤油含有調味料の固形分中における各原料の割合を示す。表１０の塩については、原料調味料全体に含まれる割合である。本実施例では、減塩醤油及び水の分量を適宜調整することにより、塩の割合を調整してあるが、別途に塩を添加して割合を調整してもよい。 Table 10 shows the composition of the raw material seasoning of each example, and Table 11 shows the ratio of each raw material in the solid content of the soy sauce-containing seasoning according to each example. About the salt of Table 10, it is a ratio contained in the whole raw material seasoning. In this example, the proportion of salt is adjusted by appropriately adjusting the amount of reduced salt soy sauce and water, but the proportion may be adjusted by adding salt separately.
各実施例の原料調味料を凍結乾燥する前後において膨らみが生じるかを観察した。また、各実施例に係る醤油含有調味料の固形分に対する塩分の割合を計算した。試験例４の結果を表１２に示す。
It was observed whether swelling occurred before and after freeze-drying the raw material seasoning of each example. Moreover, the ratio of the salt content with respect to solid content of the soy sauce containing seasoning which concerns on each Example was calculated. The results of Test Example 4 are shown in Table 12.
表１２の「◎」は凍結乾燥前の原料調味料と比較して、凍結乾燥後の原料調味料、すなわち、粉砕する前の醤油含有調味料は膨らんでいなかったことを表す。「○」は全体的に膨らんでいないが、一部膨らんだ箇所があることを表す。「△」は若干膨らむが、僅かである。「×」は膨らんだ状態である。 “◎” in Table 12 indicates that the raw material seasoning after lyophilization, that is, the soy sauce-containing seasoning before pulverization, was not swollen compared to the raw material seasoning before lyophilization. “◯” indicates that there is a part that is not swelled as a whole but partly swelled. “Δ” swells slightly but slightly. “X” indicates a swollen state.
実施例Ｄ１〜Ｄ３、Ｅ２〜Ｅ３は◎、実施例Ｄ４〜Ｄ５、Ｆ１は○、実施例Ｅ１は△であり、凍結乾燥工程において、膨らみがないか、又はほとんど無視できるものであった。実施例Ｄ６〜Ｄ８、実施例Ｅ４、比較例Ｆ２〜Ｆ３は×であり、凍結乾燥工程において、やや作業性に影響を及ぼす程度に膨らみが生じた。 Examples D1 to D3 and E2 to E3 were ◎, Examples D4 to D5 and F1 were ○, and Example E1 was Δ, and there was no swelling or almost negligible in the freeze-drying process. Examples D6 to D8, Example E4, and Comparative Examples F2 to F3 were x, and in the freeze-drying process, swelling occurred to such an extent that the workability was slightly affected.
このような試験例４によれば、醤油含有調味料の固形分中における塩分の含有量は、１１質量％以下であれば、凍結乾燥工程において原料調味料の膨らみを抑え、製造に適したものであることが分かった。何れの実施例も、固形分中における酸化澱粉の割合が１５質量％以上でありデキストリンの割合が３７質量％以下であるか、又は、酸化澱粉の割合が２４質量％以上でありデキストリンの割合が２８質量％以下であるので、試験例３に示したように粉末状を保つことができる。したがって、試験例４における各実施例は、粉末状を保つことができるとともに、凍結乾燥工程における膨張を抑えた加工適正に優れた醤油含有調味料である。 According to Test Example 4 described above, if the salt content in the solid content of the soy sauce-containing seasoning is 11% by mass or less, the swelling of the raw material seasoning is suppressed in the freeze-drying process, and the product is suitable for production. It turns out that. In any of the examples, the ratio of oxidized starch in the solid content is 15% by mass or more and the ratio of dextrin is 37% by mass or less, or the ratio of oxidized starch is 24% by mass or more and the ratio of dextrin is Since it is 28 mass% or less, as shown in Test Example 3, the powder form can be maintained. Therefore, each Example in Test Example 4 is a soy sauce-containing seasoning that can maintain a powder form and is excellent in processing suitability in which expansion in the freeze-drying process is suppressed.
また、凍結乾燥工程においては、一般的な凍結乾燥工程よりも高温、高圧で処理することができるので、短時間で乾燥することができる。 Further, in the freeze-drying process, the treatment can be performed at a higher temperature and higher pressure than in a general freeze-drying process, so that the drying can be performed in a short time.
（実施例Ｇ１〜実施例Ｇ２）
減塩醤油（キッコーマン食品社製）に、酸化澱粉、油脂、水を添加し、混合して原料調味料を得た。この原料調味料を２０℃〜７０℃、１３．３Ｐａで乾燥させることにより、フリーズドライ醤油を得た。得られたフリーズドライ醤油を粒径１．６ｍｍ（１０メッシュパス）程度に粉砕して、実施例Ｇ１〜Ｇ２の醤油含有調味料を得た。
(Example G1 to Example G2)
Oxidized starch, fats and oils were added to reduced salt soy sauce (Kikkoman Foods Co., Ltd.) and mixed to obtain a raw material seasoning. The raw material seasoning was dried at 20 ° C. to 70 ° C. and 13.3 Pa to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples G1 to G2.
表１３に各実施例の原料調味料の配合を示し、表１４に各実施例に係る醤油含有調味料の固形分中における各原料の割合を示す。表１３の塩については、原料調味料全体に含まれる割合である。 Table 13 shows the composition of the raw material seasoning of each example, and Table 14 shows the ratio of each raw material in the solid content of the soy sauce-containing seasoning according to each example. About the salt of Table 13, it is a ratio contained in the whole raw material seasoning.
（試験例５）
各実施例の原料調味料を凍結乾燥する前後において膨らみが生じるかを観察した。また、各実施例に係る醤油含有調味料の固形分に対する塩分の割合を計算した。試験例５の結果を表１５に示す。表１５の「◎」「○」「×」は試験例４と同様の意味である。
(Test Example 5)
It was observed whether swelling occurred before and after freeze-drying the raw material seasoning of each example. Moreover, the ratio of the salt content with respect to solid content of the soy sauce containing seasoning which concerns on each Example was calculated. The results of Test Example 5 are shown in Table 15. “◎”, “◯”, and “×” in Table 15 have the same meanings as in Test Example 4.
実施例Ｇ１〜Ｇ２は◎であり、凍結乾燥工程において膨らみがないか、又はほとんど無視できるものであった。 Examples G1 and G2 were ◎, and there was no swelling or almost negligible in the freeze-drying process.
このような試験例５によれば、醤油含有調味料の固形分中における酸化澱粉の含有量を６９質量％以下とし、塩分の含有量を９質量％以下とすれば、凍結乾燥工程において原料調味料の膨らみを抑え、製造に適したものであることが分かった。 According to Test Example 5 described above, if the content of oxidized starch in the solid content of the soy sauce-containing seasoning is 69% by mass or less and the salt content is 9% by mass or less, the raw material seasoning is performed in the freeze-drying step. It was found that the material was suitable for manufacturing by suppressing the swelling of the material.
試験例４に示すように、固形分中における塩分が少ないほど加工適性が高いという傾向がある。また、試験例１の各実施例は、固形分中における酸化澱粉の含有量は３８質量％以上５２質量％以下であり、塩分が１７質量％である。これらを踏まえれば、固形分中における酸化澱粉の３８質量％以上５２質量％以下とし、塩分を１７質量％よりも少ない９質量％以下とすれば、凍結乾燥工程において原料調味料の膨らみを抑えられるであろうと考えられる。 As shown in Test Example 4, there is a tendency that the lower the salt content in the solid content, the higher the processability. In each Example of Test Example 1, the content of oxidized starch in the solid content is 38% by mass or more and 52% by mass or less, and the salt content is 17% by mass. Based on these, if the amount of oxidized starch in the solid content is 38% by mass or more and 52% by mass or less and the salt content is 9% by mass or less, which is less than 17% by mass, swelling of the raw material seasoning can be suppressed in the freeze-drying process. It is thought that.
したがって、試験例１、４、５によれば、醤油含有調味料の固形分中における酸化澱粉の含有量を３８質量％以上６９質量％以下とし、塩分の含有量を９質量％以下とすれば、凍結乾燥工程において原料調味料の膨らみを抑え、製造に適したものであることが分かった。 Therefore, according to Test Examples 1, 4, and 5, if the content of oxidized starch in the solid content of the soy sauce-containing seasoning is 38 mass% or more and 69 mass% or less, and the salt content is 9 mass% or less. It was found that in the freeze-drying process, swelling of the raw material seasoning was suppressed and it was suitable for production.
Claims (8)
前記酸化澱粉の割合が３８質量％以上５２質量％以下である
ことを特徴とする醤油含有調味料。 In the soy sauce-containing seasoning according to claim 1,
The ratio of the said oxidized starch is 38 mass% or more and 52 mass% or less. The soy sauce containing seasoning characterized by the above-mentioned.
デキストリンを含み、
前記酸化澱粉の割合は、１５質量％以上であり、
前記デキストリンの割合は、３７質量％以下である
ことを特徴とする醤油含有調味料。 In the soy sauce-containing seasoning according to claim 1,
Containing dextrin,
The ratio of the oxidized starch is 15% by mass or more,
The soy sauce-containing seasoning characterized in that the proportion of the dextrin is 37% by mass or less.
前記酸化澱粉の割合は、２４質量％以上であり、
前記デキストリンの割合は、２８質量％以下である
ことを特徴とする醤油含有調味料。 In the soy sauce-containing seasoning according to claim 3,
The ratio of the oxidized starch is 24% by mass or more,
The soy sauce-containing seasoning characterized in that the proportion of the dextrin is 28% by mass or less.
塩分の割合は、１１質量％以下である
ことを特徴とする醤油含有調味料。 In the soy sauce-containing seasoning according to claim 3 or claim 4,
The ratio of salt is 11 mass% or less. The soy sauce containing seasoning characterized by the above-mentioned.
前記酸化澱粉の割合は、３８質量％以上６９質量％以下であり、
塩分の割合は、９質量％以下である
ことを特徴とする醤油含有調味料。 In the soy sauce-containing seasoning according to claim 1,
The ratio of the oxidized starch is 38 mass% or more and 69 mass% or less,
A soy sauce-containing seasoning characterized in that the proportion of salt is 9% by mass or less.
醤油含有調味料の固形分に対する塩分の割合が１１質量％以下となるように原料調味料を配合し、該原料調味料を温度が２０℃以上７０℃以下、圧力が１Ｐａ以上１０７Ｐａ以下で凍結乾燥する
ことを特徴とする醤油含有調味料の製造方法。 A method for producing a soy sauce-containing seasoning comprising freeze-drying a raw material seasoning containing oxidized starch and liquid soy sauce to produce a soy sauce-containing seasoning,
The raw material seasoning is blended so that the salt content to the solid content of the soy sauce-containing seasoning is 11% by mass or less, and the raw material seasoning is lyophilized at a temperature of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. A method for producing a soy sauce-containing seasoning.
前記原料調味料は、デキストリンを含み、
醤油含有調味料の固形分に対する前記酸化澱粉の割合が３２質量％以上、前記醤油含有調味料の固形分に対する前記デキストリンの割合が３６質量％以下となるように原料調味料を配合する
ことを特徴とする醤油含有調味料の製造方法。 In the method for producing a soy sauce-containing seasoning according to claim 7,
The raw material seasoning contains dextrin,
The raw material seasoning is blended so that the ratio of the oxidized starch to the solid content of the soy sauce-containing seasoning is 32% by mass or more, and the ratio of the dextrin to the solid content of the soy sauce-containing seasoning is 36% by mass or less. A method for producing a soy sauce-containing seasoning
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