JP2021000068A - Seasoning granule and its manufacturing method - Google Patents

Abstract

To provide a manufacturing method of seasoning granules having excellent breakability and crispy and strong texture, and seasoning granules obtained by the manufacturing method.SOLUTION: A manufacturing method of seasoning granules characterized by breaking and freeze-drying a gelatinous mixture formed by cooling, after heating and gelatinization, starch containing 10 wt.% or larger of a mixture obtained by mixing seasoning and starch, in the mixture where a weight ratio of solid content:water is 30:70 to 80:20. Freeze-dried seasoning granules that contain seasoning and starch, has a starch content of 15 wt.% or larger, a water content of 2.0 wt.% or smaller, bulk density of 0.30 g/mL or larger, and has excellent breakability and crispy strong texture.SELECTED DRAWING: None

Description

The present invention relates to seasoning granules and a method for producing the same.

It is known that freeze-drying of seasonings with a high salt concentration is difficult because they cannot be frozen under normal freezing conditions. In particular, soy sauce containing amino acids in addition to salt, when freeze-dried, repeatedly boils and foams remarkably, making it difficult to obtain a dried product. Therefore, in order to obtain solid soy sauce by freeze-drying, various types have been used for some time. Has been examined.

Recently, solid soy sauce for enjoying the texture has been developed by the freeze-drying method, and Patent Document 1 states that agar is mixed with a seasoning and heated to dissolve the agar, which is then cooled to form a jelly. A method for producing a granular freeze-dried seasoning having a crispy texture by chopping the jelly-like solid substance, then freezing it, and then freeze-drying it. Is described.

Japanese Unexamined Patent Publication No. 2017-18005

The present invention is a production method capable of producing various seasonings in the production of seasoning granules, which is capable of producing seasoning granules having good breakability and a crunchy and strong texture, and is obtained by the method. It provides a seasoning granule that can be eaten.

As a result of studies to solve the above problems, the present inventor heated the mixture of the seasoning and the starch, and the gel-like mixture formed after cooling was crushed and then freeze-dried to make it crunchy. They have found that they can produce seasoned granules having a strong texture, and have arrived at the present invention.

That is, the present invention relates to the following aspects [1] to [4].
[1] A mixture of a seasoning and starch, in which a mixture having a solid content: water weight ratio of 30:70 to 80:20 contains 10% by weight or more of starch, is heat-gelatinized and then gelatinized. A method for producing seasoning granules, which comprises crushing a cooled gel-like mixture and lyophilizing it.
[2] The production method according to [1], wherein the solid content contains 15% by weight or more of starch.
[3] Containing seasoning and starch, the starch content is 15% by weight or more, the water content is 2.0% by weight or less, the bulk specific gravity is 0.30 g / mL or more, and the fragility is good and crunchy and strong. Freeze-dried seasoning granules with a texture.
[4] It contains a seasoning and starch, has a starch content of 15% by weight or more, a water content of 2.0% by weight or less, and a bulk specific gravity of 0.30 g / mL or more, and has good breakability and is crunchy and strong. Freeze-dried seasoning granules having a texture and obtained by the production method according to [1] or [2].

According to the present invention, various kinds of seasonings can be made into seasoning granules having a crunchy and strong texture. In addition, the obtained seasoning granules have a firm texture, but do not feel like sticking to the teeth when chewed, have good breakability, and have low hygroscopicity, so that they can be stored for storage. Is also excellent.

The seasoning granules of the present invention can be obtained by heating a mixture of a seasoning and starch to gelatinize the starch in the mixture, crushing the gel-like mixture formed after cooling, and then freeze-drying the mixture. ..

The seasoning used in the present invention is not particularly limited, and examples thereof include soy sauce, sauce, ketchup, and miso. However, as long as it can be seasoned in food, it is not limited to the existing seasoning and may be appropriately prepared. , Two or more kinds may be mixed and used. For example, seasonings such as salt, monosodium glutamate and amino acid may be used by dissolving them in a liquid such as water. The salt concentration and solid content concentration are not particularly limited, and a seasoning having a high salt concentration or a high solid content concentration may be used. For example, a seasoning in which the salt concentration in the mixture after mixing with starch is about 0.5 to 20% by weight. It may be a fee.

The starch used in the present invention is a purified starch, and examples thereof include corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, and one or more types can be used.

The mixture of the seasoning and the starch may contain 10% by weight or more of the starch, preferably 10 to 20% by weight, and the weight ratio of the solid content to the water content in the mixture is solid content: water content. = 30: 70 to 80:20, preferably 30:70 to 75:25, more preferably 30:70 to 70:30, and when the mixture has the composition, various seasonings are freeze-dried. It is possible to obtain the seasoning granules of the present invention by suppressing the foaming of starch and enabling freeze-drying with good drying properties.

In the method of the present invention, the mixture may be heated to gelatinize the starch in the mixture, and the heating conditions are not particularly limited, but for example, the mixture may be heated to about 55 to 100 ° C. 65. It is preferable to heat the temperature to 70 ° C. or higher, and more preferably to 70 ° C. or higher. Next, as long as it can be cooled to form a gel-like mixture, the cooling conditions are not particularly limited, and it may be cooled at about -40 to 10 ° C. For example, it may be rapidly cooled at −30 ° C. and then brought to room temperature.

The crushing performed in the present invention is not particularly limited as long as the gel-like mixture can be messed up, and can be performed using a mesh, a mincing machine, a mixer, a chopper or the like. The shape after crushing is mostly paste-like and may be granular depending on the starch concentration and crushing method, but it is not to eliminate the rough crushing step after drying by forming granules before drying by crushing. The crushing of the present invention is for destroying the higher-order structure of the gel after starch gelatinization, and by doing so, the drying property at the time of freeze-drying can be improved even in the form of a paste. The product temperature of the gel-like mixture at the time of crushing is preferably a temperature at which it is easy to crush, for example, preferably −10 to 20 ° C., more preferably about −8 to 15 ° C.

In the present invention, the gel mixture may be crushed and then freeze-dried according to a conventional method. For example, the gel mixture may be crushed, placed in a container, pre-frozen, and then vacuum-dried. The product temperature at the start of drying is -25. ~ -10 ° C is preferable, preferably 15 to 55% by weight, and more preferably -20 to -15 ° C. The air pressure in the closed system at the time of depressurization is preferably 250 Pa or less, more preferably 20 to 100 Pa. For example, after drying, the dried product can be crushed and sieved, and may be pre-frozen and crushed and then sieved and dried.

The seasoning granules of the present invention contain a seasoning and starch, and the starch content is preferably 15% by weight or more, more preferably 15 to 70% by weight, still more preferably 20 to 65% by weight, and particularly preferably 30 to 60% by weight. The weight% and water content are preferably 2.0% by weight or less, more preferably 0.1 to 2.0% by weight, and the bulk specific gravity is preferably 0.30 g / mL or more, more preferably 0.35 to 0.55 g /. It is a seasoning granule having a crunchy and strong texture, which is mL, more preferably 0.40 to 0.50 g / mL. In addition, the seasoning granules have low hygroscopicity and excellent storage stability.

The seasoning granules of the present invention are not particularly limited as long as they are non-spherical, but the maximum length of the seasoning granules is preferably 50 μm to 20 mm, more preferably 100 μm to 15 mm, still more preferably 300 μm to 10 mm, and can be obtained by sieving. Can be done. For sieving, a sieve of JIS standard Z8801-1: 2006 having an optimum mesh size for obtaining the particle size can be used.

The seasoning granules of the present invention can be sprinkled or mixed with rice, noodles, salads, soups, fried foods, grilled foods, egg dishes, tofu, carpaccio, snacks, sweets, etc., either individually or in combination with other ingredients. It can be used for purposes.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following examples. In the present invention, the% of each raw material and the material is all weight% unless otherwise specified. Moisture was measured by a vacuum drying method (70 ° C. for 5 hours at a reduced pressure of 1 to 10 kPa).

13 g of corn starch was dispersed in 36 g of water and added to 51 g of a seasoning solution in which 17% of salt and 38% of monosodium glutamate were dissolved, and a mixture obtained by heating to 75 ° C. or higher to gelatinize the starch was placed in a cooling tray. , Cooled to a gel mixture. The gel-like mixture was strained with a mesh having a mesh size of 5 mm and crushed. The paste-like mixture was placed in a drying tray to smooth the surface, pre-frozen in a freezer according to a conventional method, and then dried under reduced pressure. The obtained plate-shaped dry solid was coarsely crushed, and a mesh paste product having a mesh size of 5 mm was collected to obtain seasoned granules. To crush the gel-like mixture, cool the gelatinized mixture in a freezer at -30 ° C for 2 hours, then remove the frozen gel-like mixture from the freezer and bring it to a product temperature (about -5 ° C) that can be strained. I went after returning it.

[Comparative Example 1]
36 g of water was added to 51 g of the seasoning liquid of Example 1, the mixture heated to 75 ° C. or higher was placed in a cooling tray, cooled in a freezer at −30 ° C. for 2 hours, and then taken out from the freezer, but was mixed with sherbet. It was liquid. The liquid mixture was placed in a drying tray and sufficiently cooled in a freezer for preliminary freezing according to a conventional method, but it did not freeze, and when it was dried under reduced pressure, it began to foam in the dryer and scattered to the outside of the tray.

[Comparative Example 2]
The gel-like mixture was freeze-dried in the same manner as in Example 1 except that the gel-like mixture was not crushed, and the obtained plate-shaped dry solid was coarsely crushed, and a mesh pass product having a mesh size of 5 mm was collected to obtain seasoned granules.

For Examples 1 and Comparative Examples 1 and 2, each raw material weight and each raw material ratio, each solid content weight and each solid content ratio, solid content in the raw material: moisture, crushing treatment of gel-like mixture, presence or absence of foaming during drying Table 1 summarizes the texture, moisture content, and evaluation results of each method of the obtained seasoning granules.
Those in which foaming was observed during drying were evaluated as x because the drying itself was not successful, and those in which foaming was not observed were evaluated by texture.

From Example 1, Comparative Examples 1 and 2, the seasoning liquid was not frozen by the method of Comparative Example 1 which did not use starch, and freeze-drying was not successful. However, by adding starch to the raw material and heat-gelatinizing it. , The seasoning liquid can be freeze-dried. Further, when the gel-like mixture was not crushed, the granules were hard but poorly fragile and had a texture that felt like sticking to the teeth, and the seasoning granules of the present invention could not be obtained, but the gel-like mixture was crushed. As a result, it was found that seasoning granules having a crunchy texture with good breakability can be obtained. This is because the water content of the seasoning granules is 0.6% in Example 1 and 4.5% in Comparative Example 2, so that even if the shape after drying is the same plate shape, it is gel-like before drying. It is considered that crushing the mixture destroyed the higher-order structure of the gel, facilitated the evaporation of water, and improved the drying property.
Therefore, it was found that it is important that the seasoning granules of the present invention contain starch as a raw material, gelatinize, gelle, and then crush and freeze-dry.

[Test Example 1]
The low-salt soy sauce was freeze-dried as Test Examples 1-1 and 1-2 according to the methods of Test Examples 4 and 7 of Patent Document 1. The mixture before pre-freezing was a jelly-like granule, which did not require coarse crushing after freezing, and became seasoned granules only by drying.
Further, the agar of Test Examples 1-1 and 1-2 was changed to corn starch to obtain Test Examples 1-3 and 1-4. Further, 33 g of corn starch and 60 g of water were used to prepare Test Example 1-5. The mixture before pre-freezing was in the form of a paste, and those in which foaming was not observed during drying were obtained by coarsely crushing the plate-shaped dried product after freezing in the same manner as in Example 1 to obtain seasoning granules.
The low-salt soy sauce used had a solid content of 30.0% and a salt content of 8.8%.

For Test Examples 1-1 to 1-5, each raw material weight and each raw material ratio, each solid content weight and each solid content ratio, solid content in the raw material: moisture, presence or absence of foaming during drying, and the obtained seasoning granules Table 2 summarizes the texture and the evaluation results of each method.
Those in which foaming was observed during drying were evaluated as x because the drying itself was not successful, and those in which foaming was not observed were evaluated by texture.

From Test Examples 1-1 and 1-2, in making low-salt soy sauce granules, the method of Patent Document 1 using agar gives low-salt soy sauce granules, but the texture is crispy and weak, and it is crunchy. It was found that granules with a strong texture could not be obtained. Further, from Test Examples 1-3 and 1-4, it was found that freeze-drying did not work well and the seasoning granules of the present invention could not be obtained only by changing the agar to starch by the method described in Patent Document 1.

On the other hand, from Test Example 1-5, when starch is contained in the raw material at 11.0%, the solid content in the raw material is 32:68, and the amount of starch is 34.7% based on the total solid content, the fracture property is broken. It was found that the seasoning granules of the present invention having a good texture and a strong crunchy texture can be obtained.

[Test Example 2]
In order to freeze-dry the tamari soy sauce, the low-salt soy sauce of Test Examples 4 and 7 of Patent Document 1 was changed to tamari soy sauce, and the same raw material weight was used as Test Examples 2-1 and 2-3. Further, since the solid content of the low-salt soy sauce and the tamari soy sauce are different, in Test Examples 2-1 and 2-3, the solid content ratio of agar to the total solid content is different from that of Test Examples 4 and 7 of Patent Document 1. Since the ratio was adjusted, the ratio was adjusted to be the same as the ratio of the solid content of agar to the total solid content of Test Examples 4 and 7 of Patent Document 1, and the tamari soy sauce was freeze-dried as Test Examples 2-2 and 2-4. did. The mixture before pre-freezing was in the form of a paste, and the mixture in which foaming was not observed during drying became a plate-like dried product after drying, so that the mixture was coarsely crushed to obtain seasoned granules.
Further, the agar of Test Examples 2-1 to 2-4 was changed to corn starch to obtain Test Examples 2-5 to 2-8. Further, 33 g of corn starch and 127 g of water were used to prepare Test Example 2-9. The mixture before pre-freezing was in the form of a paste, and those in which foaming was not observed during drying were obtained by coarsely crushing the plate-shaped dried product after freezing in the same manner as in Example 1 to obtain seasoning granules.
The tamari soy sauce used had a solid content of 44.6% and a salt content of 14.2%.

Regarding Test Examples 2-1 to 2-9, each raw material weight and each raw material ratio, each solid content weight and each solid content ratio, solid content in the raw material: moisture, presence or absence of foaming during drying, and the obtained seasoning granules Table 3 summarizes the texture and the evaluation results of each method. For Test Examples 2-4, 2-8 and 2-9, the water content and bulk density of the granules were also measured and shown in Table 2.
Those in which foaming was observed during drying were evaluated as x because the drying itself was not successful, and those in which foaming was not observed were evaluated by texture.

From Test Examples 2-1 to 2-4, in making Tamari soybean granules, the method of Patent Document 1 using agar may have the same raw material ratio or the same agar solid content ratio to the total solid content. Even if the freeze-drying itself does not work, or even if seasoned granules are obtained, the granules have a weak texture that is brittle and melt, and the granules have a crispy texture as obtained in Test Examples 1-1 and 1-2. I couldn't get it. Therefore, it was found that the granules themselves described in Patent Document 1 could not be obtained by changing the seasoning from low-salt soy sauce to tamari soy sauce having a solid content of about 1.5 times and a salt content of about 1.6 times.

Further, from Test Examples 2-5 to 2-8, if the agar is simply changed to starch by the method described in Patent Document 1, freeze-drying does not work well, or even if seasoned granules are obtained, the breakability is poor and the teeth are affected. It was found that the tamari soybean granules, which had a sticky texture, had good breakability, and had a crunchy and strong texture, could not be obtained.

On the other hand, from Test Example 2-9, when starch is contained in the raw material at 11.0%, the solid content in the raw material: water content is 32:68, and the amount of starch with respect to the total solid content is 34.6%, the solid content It was found that the seasoning granules of the present invention having good breakability and a crunchy and strong texture can be obtained even when tamari soy sauce having a high salt concentration is used as a raw material.

[Test Example 3]
34 g of salt was dissolved in 166 g of water, and 30 g (Test Example 3-1) or 45 g (Test Example 3-2) of corn starch was added, and then the same procedure as in Example 1 was carried out to obtain seasoned granules.

For Test Examples 3-1 and 3-2, each raw material weight and each raw material ratio, each solid content weight and each solid content ratio, solid content in the raw material: moisture, presence or absence of foaming during drying, and the obtained seasoning granules Table 4 summarizes the texture and the evaluation results of each method.
Since no foaming was observed during drying, the texture was evaluated.

According to Test Example 3-1 even if starch is contained in the raw material at 13.0%, when the solid content: water content in the raw material is 28:72, the granules have a brittle and fluffy texture, and the seasoning of the present invention is obtained. It turned out that granules could not be obtained. On the other hand, according to Test Example 3-2, when starch is contained in the raw material at 18.4% and the solid content: water content in the raw material is 32:68, the breakability is good and the texture is crunchy and strong. It was found that seasoning granules were obtained.
Therefore, it was found that not only the starch ratio in the raw material but also the weight ratio of the solid content and the water content in the raw material is important.

In order to obtain seasoning granules from various seasonings, each of the raw materials of Examples 2-1 to 2-4 shown in Table 5 was used in the same manner as in Example 1 to obtain each seasoning granule. In Example 2-2, the method for crushing the gel-like mixture was changed from a mesh to a 1.8 mm mincing machine. Further, in Example 2-4, corn starch was directly added to miso and sugar and heated.
Tamari soy sauce has a solid content of 44.6% and salt content of 14.2%, sauce has a solid content of 33.8% and salt content of 10.0%, and miso has a solid content of 55.5% and salt content of 13.0%. I used the one.

For Examples 2-1 to 2-4, each raw material weight and each raw material ratio, each solid content weight and each solid content ratio, solid content in the raw material: moisture, presence or absence of foaming at the time of drying, of the obtained seasoning granules Table 4 summarizes the texture and the evaluation results of each method. The water content and bulk density of the granules were measured for Example 2-1 and the water content of the granules was measured for Examples 2-3 and 2-4 and shown in Table 5.
Since no foaming was observed during drying, the texture was evaluated.

From Examples 2-1 to 2-4, when starch is contained in the raw material at 11.2 to 17.0% and the solid content in the raw material is 36:64 to 67:33, the solid content is 33.8. Even when various seasonings having a salt content of ~ 55.5% and a salt content of 10.0 to 14.2% are used as raw materials, the seasoning of the present invention has a water content of 2% or less, good breakability, and a crunchy and strong texture. It was found that granules were obtained.
Therefore, if the ratio of starch and the solid content: moisture ratio in the above-mentioned raw materials are used, various seasonings can be fragile and have a strong crunchy texture by freeze-drying, and various seasonings can be obtained. It was found that it can be made into granules.

Further, the texture of the seasoning granules obtained in Example 2-1 was compared with that before standing after standing for 30 minutes under the conditions of 25 ° C. and 60% humidity. It was found that the seasoning granules of the present invention had low moisture absorption and excellent storage stability, with almost no change, good breakability, and a strong crunchy texture.

Claims (4)

A mixture of seasonings and starch, in which the weight ratio of solid content: water is 30: 70 to 80:20, starch containing 10% by weight or more is heat gelatinized and then cooled. A method for producing seasoning granules, which comprises crushing and freeze-drying a gel-like mixture. The production method according to claim 1, wherein the solid content contains 15% by weight or more of starch. It contains seasonings and starch, has a starch content of 15% by weight or more, a water content of 2.0% by weight or less, and a bulk specific gravity of 0.30 g / mL or more, and has a strong fragility and a crunchy texture. Freeze-dried seasoning granules. It contains seasonings and starch, has a starch content of 15% by weight or more, a water content of 2.0% by weight or less, and a bulk specific gravity of 0.30 g / mL or more, and has a strong fragility and a crunchy texture. The freeze-dried seasoning granules obtained by the production method according to claim 1 or 2.