JP2021119764A - Method for manufacturing miso seasoning composition - Google Patents

Abstract

To provide a method for manufacturing a miso seasoning composition having a roasted scent and suppressed occurrence of a black or brown foreign matter.SOLUTION: The miso seasoning composition containing miso is manufactured by a manufacturing method comprising an oil-and-fat adhesion step 61; a miso heating step 62; and a blending step 63. The oil-and-fat adhesion step 61 heats an oil-and-fat 67 by a manufacturing device equipped with a stirring mechanism and a heating mechanism and adheres the liquid oil-and-fat 67 on an inner wall of the manufacturing device in a film shape. The miso heating step 62 places a portion of a miso 66 as a first miso ingredient part 66a into a container body of the manufacturing device to which the oil-and-fat 67 is adhered, and heats the same while stirring to obtain a fried miso 77. The blending step 63 blends a remaining part from removing the first miso ingredient part 66a from the miso 66, as a second miso ingredient part 66b, with the fried miso 77.SELECTED DRAWING: Figure 2

Description

The present invention relates to a method for producing a miso seasoning composition.

Some miso ramen soups have a roasted or roasted miso feel. In general ramen shops, miso ramen with such a roasted feeling is used for eating such as bowling with miso seasoning made from raw materials such as miso and vegetables heated by direct fire and soup base such as pork bones. Mix in the bowl and dissolve the miso seasoning in the soup base to make the soup. Then, depending on the store, the backfat is strained with a coarse colander and sprinkled on the soup or noodles from above the bowl.

It would be simple if such a roasted miso ramen soup could be made simply by dissolving it in heated water, that is, hot water. As a food using miso with a roasted feeling, for example, Patent Document 1 describes a freeze-dried food having a step of adding miso to preheated butter and heating and mixing. According to Patent Document 1, it is described that when butter and miso are heated at the same time, the miso is burnt too much. Further, for example, Patent Document 2 describes a freeze-dried food prepared by preheating vegetable oil and fat and then adding miso.

Japanese Unexamined Patent Publication No. 2015-146769 Japanese Unexamined Patent Publication No. 2016-054676

However, using either of the methods described in Patent Document 1 and Patent Document 2, if an attempt is made to reproduce the roasted feeling of miso ramen soup that can be eaten at a store, the miso will be burnt. Therefore, the obtained miso seasoning is mixed with charred miso, and is recognized as a black or brown foreign substance by those who cook or eat with the miso seasoning.

Therefore, an object of the present invention is to provide a method for producing a miso seasoning composition having a roasted feeling and suppressing the generation of black or brown foreign substances.

The method for producing a miso seasoning composition of the present invention includes an oil and fat adhesion step, a miso heating step, and a mixing step. The miso seasoning composition contains miso, and in the fat and oil adhesion step, the fat and oil are heated in a heating container provided with a stirring mechanism and a heating mechanism, and the liquid fat and oil are adhered to the inner wall of the heating container in the form of a film. In the miso heating step, a part of miso is put into a heating container to which fats and oils are attached as a first miso raw material portion, and heated while stirring to obtain fried miso. In the mixing step, the balance obtained by removing the first miso raw material portion from the above miso is used as the second miso raw material portion and mixed with the stir-fried miso.

The fat and oil adhesion step is a first step of heating a fat and oil different from the backfat in a heating container and adhering it in a film shape, and a second step of putting the backfat in a heating container to which the fat and oil is attached and heating while stirring. It is preferable to have.

The fat and oil attached to the heating container in the first step is preferably lard. In the second step, it is preferable to heat the backfat to raise the temperature to 110 ° C.

It is preferable to have a vegetable raw material addition step of putting the vegetable raw material in a heating container between the oil and fat adhesion step and the miso heating step. The vegetable raw material is preferably a flavored vegetable. The vegetable raw material is preferably at least one of granular, fibrous, and paste-like.

In the miso heating step, it is preferable to heat the first miso raw material portion to raise the temperature to 70 ° C.

When the mass of miso is 100, the mass of the first miso raw material portion to be subjected to the miso heating step is preferably 90 at most.

The heating container includes a container body for accommodating fats and oils and the first miso raw material portion, the stirring mechanism has a stirring blade arranged in the container body and rotating, and in the miso heating step, the stirring blade rotates. It is preferable that the mixture is agitated by being displaced between the space on the mixture of the fat and oil and the first miso raw material portion and the inside of the mixture.

In the mixing step, it is preferable to add the second miso raw material portion to the stir-fried miso in the heating container and mix in the heating container.

It is preferable to further have a miso mixture heating step of heating the mixture of the stir-fried miso and the second miso raw material.

According to the present invention, the generation of black or brown foreign matter is suppressed.

It is explanatory drawing of the miso seasoning production apparatus, (A) is the sectional schematic view seen from the front, (B) is the sectional schematic view seen from the side. It is a flow chart of the manufacturing method of miso seasoning.

The miso seasoning composition manufacturing apparatus (hereinafter, simply referred to as “manufacturing apparatus”) 10 shown in FIG. 1 is an example of an apparatus for producing the seasoning liquid 11. The seasoning liquid 11 is an embodiment of the present invention. The seasoning liquid 11 is a seasoning composition containing miso, and also contains other materials different from miso as components. The seasoning liquid 11 is a liquid in the range of 3 ° C. or higher and normal temperature (approximately 25 ° C.) or lower, that is, it has a certain volume but does not have a certain shape. However, the temperature range indicating the liquid is not limited to the range of 3 ° C. or higher and room temperature or lower, and may include, for example, a temperature lower than 3 ° C.

The seasoning liquid 11 may be diluted (diluted) with water and eaten, or may be eaten without being diluted. The above-mentioned water for diluting the seasoning liquid 11 also includes so-called hot water, which is heated water, as a concept. A liquid soup base (soup base such as soup stock) may be used instead of or in addition to water. Whether or not to dilute when serving for eating, and the dilution ratio when diluting, may be appropriately determined according to the taste of the eater, the mode of eating, and the like. As an example, when it is used for ramen soup, when the seasoning liquid 11 is the volume VS and the volume of water is VW, the dilution ratio obtained by the dilution ratio VW / VS is preferably in the range of 1 or more and 10 or less, and is 4 or more. The range of 9 or less is more preferable, and the range of 5 or more and 7 or less can be set as a more preferable guideline. In this example, the dilution ratio is set to 6 for eating. In addition, examples of other modes of diluting and eating include miso soup and so-called mixed soba noodles that are entwined with noodles. The dilution ratio can be freely set, for example, 10 in the case of miso soup and 1 in the case of mixed soba. Further, as an example of the mode of eating as a so-called straight type that is not diluted, there is a mode of using it for grilled rice balls. In the case of grilled rice balls, the seasoning liquid 11 may be applied to the rice balls and grilled. As described above, the seasoning liquid 11 can be freely set with or without dilution and the dilution ratio.

[material]
The raw materials of the seasoning liquid 11 are miso and fats and oils, and other materials may be used as raw materials in addition to miso and fats and oils. In this example as well, other materials are used in addition to miso and fats and oils.
(1) Miso Rice miso is used as the miso in this example. However, the miso is not limited to this example, and may be at least one of wheat miso and soybean miso instead of rice miso or in addition to rice miso as long as it satisfies the following (a) or (b).
(A) Soybeans or soybeans and cereals such as rice and wheat were steamed to which cereals such as rice and wheat were steamed and cultivated Jiuqu was added, or soybeans were steamed and Jiuqu was cultivated. A product or a product obtained by adding steamed grains such as rice and wheat to this product, mixed with salt, and fermented and aged.
(B) In addition to (a) above, sugars (sugars such as sugar and sugar honey), flavor raw materials (powder or extract concentrates such as dried bonito, dried sardines, and konbu, fish sauce, protein hydrolyzate, yeast extract, etc.) Foods similar to these) added.

(2) Fats and oils As fats and oils, lard and backfat are used in combination in this example. However, the fat and oil is not particularly limited as long as it is an edible fat and oil, and may be a fat oil that is liquid at room temperature, a fat that is solid at room temperature, or a combination of these. Edible oils and fats that can be used include soybean oil, sesame oil, rapeseed oil, olive oil, rice oil, red flower oil, palm oil, coconut oil, corn oil, walnut oil, vegetable oils such as their salad oil, lard, and backfat. Other examples include animal fats and oils such as tallow and chicken oil, or processed and extracted animal fats and oils.

(3) Vegetable raw material It is preferable to use a vegetable raw material as a raw material, and the vegetable raw material is also used in this example. As the vegetable raw material, a processed vegetable product obtained by processing the vegetable is preferable, and at least one of granular, fibrous and paste-like is more preferable. When the vegetable raw material has these aspects, the roasted feeling due to heating is more reliably expressed due to the viscosity and the presence of impurities. For example, vegetable paste made by grinding vegetables into a smooth paste, grated vegetables with grated granules or fibers (short fibers), chopped vegetables chopped into small pieces, and vegetables made into fine particles. Dried powder (powder) of mechanically processed vegetables such as sautéed vegetables and grated vegetables that have been heat-processed such as roasted vegetables that have been mechanically processed such as vegetables and chopped vegetables. ) Etc. can be mentioned. As described above, the processing treatment to be applied is not particularly limited, and the vegetable raw material may coexist with the water contained in the vegetables before these treatments. The individual shape of the granular vegetable raw material does not have to be a fixed shape such as a spherical shape, and may be an irregular shape.

As the type of vegetables, it is preferable to use flavored vegetables, and in this example as well, flavored vegetables are used. Flavored vegetables are vegetables with aroma, and examples thereof include garlic, onions, ginger, and green onions.

(4) Others In addition to the above miso, fats and oils, and vegetable raw materials, livestock meat and seafood soup stocks and extracts, sugars (white sugar, etc.), inorganic salts (salt, etc.), thickeners (tamarind seed gum, xanthan gum, etc.) Can be used in foods such as taste seasonings (yeast extract, etc.), acidulants, amino acids, nucleic acids, spices, seasonings other than taste, antioxidants, coloring agents, preservatives, fortifiers, emulsifiers, herbs, etc. Various food materials or food additives may be used as raw materials.

[manufacturing device]
The manufacturing apparatus 10 is an example of a heating container including a heating mechanism 31 and a stirring mechanism 32, and includes a container body 33 for storing raw materials such as miso. The manufacturing apparatus 10 is not limited to this example, and may be a commercially available heating container as long as the raw material contained in the container body 33 can be heated while stirring. Examples of commercially available products include Leonider KH of Kajiwara Co., Ltd.

As shown in FIG. 1, the container body 33 has a first wall plate 36 formed by being curved in a substantially semi-cylindrical shape, and a storage space for raw materials such as miso provided at each end of the first wall plate 36. It has a pair of second wall plates 37 to be formed. One upper end of the first wall plate 36 is formed as a protruding portion 36a protruding outward, and by tilting the container body 33 toward the protruding portion 36a, the contained object can be easily discharged, and the container body 33 can be taken out more easily. It's easy.

The heating mechanism 31 is for heating the object to be contained in the container body 33 via the container body 33. The heating mechanism 31 includes a heater 41 arranged on the outer surface of the container body 33, a temperature controller 42 for switching the heating of the heater 41 on and off, and adjusting the temperature when the heating is turned on. The temperature controller 42 adjusts the temperature of the raw material contained in the container body 33 to a target temperature via the container body 33. The heater 41 is not particularly limited, and in this example, a heater using steam is used, and the vapor pressure during heating is fully open.

The stirring mechanism 32 is for stirring an object to be contained such as a raw material, and includes a stirring unit 45, a motor 46, a drive controller 47, and the like. The stirring unit 45 has a stirring blade 51, a rotating shaft 52, and a support member 53. The rotating shaft 52 extends from one of the pair of second wall plates 37 in an upright posture toward the other, and is arranged substantially horizontally. The rotary shaft 52 is rotatably provided with respect to the second wall plate 37, and the stirring blade 51 is fixed to the rotary shaft 52 by a rod-shaped support member 53. As a result, the stirring blade 51 is rotated by the motor 46 along the inner wall of the first wall plate 36 integrally with the rotating shaft 52. By controlling the motor 46, the drive controller 47 switches the rotation of the stirring blade 51 on and off, and adjusts the rotation speed of the rotary blade.

The stirring blade 51 is formed in a rectangular plate shape, and its long sides are arranged along the direction from one of the pair of second wall plates 37 to the other. The stirring blade 51 is provided so that the edge extending in the longitudinal direction is, for example, horizontal. As a result, the stirring blade 51 rotates in a posture along the inner wall of the first wall plate 36, and is displaced so as to scrape the contained object from the inner surface of the first wall plate 36. The support member 53 includes an expansion / contraction mechanism (not shown) whose length can be adjusted, whereby the distance of the stirring blade 51 from the rotation shaft 52 can be adjusted. It is more preferable to rotate the stirring blade 51 so as to be displaced between the inside of the contained object and the space on the contained object by adjusting the distance from the rotating shaft 52, and this is also the case in this example. ing. In this example, three stirring blades 51 are provided along the longitudinal direction of the rotating shaft 52, but the number of stirring blades 51 is not limited to this example, and is one, two, or four or more. May be good.

When a plurality of stirring blades 51 are provided as in this example, it is preferable that the central angles θ between the stirring blades 51 around the rotation shaft 52, that is, the angles between the support members 53 are equal to each other. As a result, the stirring effect on the contents to be contained becomes uniform, which contributes to the homogenization of the temperature and suppresses the uneven mixing and uneven dispersion of the raw materials.

In FIG. 1, the temperature controller 42, the motor 46, and the drive controller 47 are drawn only in FIG. 1A in order to avoid complication of the drawing.

The seasoning liquid 11 heats the fats and oils in the manufacturing apparatus 10, and attaches the liquid fats and oils to the inner wall of the container body 33 of the manufacturing apparatus in the form of a film. A part of miso is put into the main body 33 of the miso as the first miso raw material part, and the miso heating step 62 (see FIG. 2) in which the miso is heated while stirring to make the miso, and the first miso raw material part is removed from the miso. It can be produced by the mixing step 63 (see FIG. 2) in which the remaining portion is used as the second miso raw material portion and mixed with the fried miso. In this example of producing the seasoning liquid 11 using flavored vegetables and other raw materials, the seasoning liquid 11 is produced through other steps in addition to the oil and fat adhesion step, the miso heating step, and the mixing step. FIG. Will be described below with reference to.

The oil / fat adhesion step 61 is for preventing the miso 66 from being burnt. In the oil / fat adhesion step 61, the oil / fat 67 is liquefied by heating by the container body 33, and the liquefied oil / fat 67 is attached to the inner wall of the container body 33 in the form of a film. By forming an oil / fat film (hereinafter referred to as an oil / fat film) on the inner wall of the container body 33, it becomes difficult for the miso 66 to be added in the subsequent process to adhere to the inner wall of the container body 33, and excessive heating of the miso 66 is suppressed. Will be done. As a result, the miso 66 is less likely to be charred, and the charred miso 66 is prevented from being mixed into the seasoning liquid 11 as, for example, a black or brown foreign substance.

The inner wall of the container body 33 has a certain effect in preventing the miso 66 from being burnt even if there is a non-adherent region to which no oil or fat is attached. For example, even if the fats and oils are linearly attached to a part of the inner wall of the container body 33, if the fats and oils film is formed in many other regions, the miso 66 is prevented from being burnt. However, it is preferable that the inner wall of the container body 33 has a wider area where the oil-and-fat film is formed. The oil-and-fat film is formed in approximately 40% of the container body 33, with the area up to about / 2 as the oil-and-fat film forming region.

The backfat 68 is effective for expressing the so-called cruelty, which is a deep and thick hydrangea, in the seasoning liquid 11. When the backfat 68 is used, the oil / fat adhesion step 61 preferably has two steps, a first step 71 and a second step 72, and this is also the case in this example. The first step 71 is for preventing the backfat 68 from being burnt. In the first step 71, fats and oils different from the backfat 68 are heated by the container body 33 to be liquefied and adhered to the inner wall of the container body 33 in the form of a film. The fats and oils that form the fat and oil film in the first step 71 are not particularly limited, but preferred ones include lard, tallow, chicken oil, etc. In this example, genuine lard (hereinafter, simply referred to as “lard”) 73 is used. ing. The lard 73 is preferably dissolved in a water bath in advance before being placed in the container body 33. However, when it is dissolved in a water bath, the lard 73 may be put into the container body 33 in a state where a part of the lard 73 remains as a solid.

In the second step 72, the backfat 68 is put into the container body 33 to which the lard 73 is attached and heated while stirring. As for the backfat 68, it is preferable that the backfat 68 is put into the container body 33 so as to be placed on the oil / fat film formed of the lard 73. In this example, the oil-and-fat film of lard 73 is formed by the first step 71, and the charring of the back fat 68 is further suppressed by adding the back oil 68 so as to be placed on the oil-and-fat film. In the second step 72, it is preferable to heat the backfat so as to raise the temperature until it reaches 110 ° C. As a result, the sweetness of the seasoning liquid 11 is improved. The temperature at which the backfat 68 reaches by heating in the second step 72 is preferably 110 ° C. The time required to heat the backfat 68 to 110 ° C. in the second step 72 is not particularly limited, and in this example, the time required to heat the backfat 68 to reach 110 ° C. is 25 minutes. When the backfat 68 reaches 110 ° C., it is preferable to stop the heating by the container body 33, and this is also stopped in this example. When the frozen backfat 68 is used, it is preferable to thaw it in advance before putting it in the container body 33.

The vegetable raw material is for expressing a roasted feeling (fragrance) of the vegetables in the seasoning liquid 11, and it is more preferable that the vegetable raw material is derived from the flavored vegetables as in this example. Since the vegetable raw material is a flavored vegetable, the seasoning liquid 11 is given a roasted feeling that is agitated by the vegetable. The vegetable raw material addition step 75 for putting the vegetable raw material into the container body 33 is preferably between the oil and fat adhesion step 61 and the miso heating step 62. As a result, in the miso heating step 62, which is a subsequent step, the vegetable raw material is heated together with a part of the miso 66, and a roasted feeling of burning the vegetables appears.

Although the vegetable raw material addition step 75 is depicted as one time in FIG. 2, the vegetable raw material addition step may be performed a plurality of times. In this example, a vegetable raw material addition step 75 in which a flavored vegetable group A and a flavored vegetable group B containing different vegetable raw materials of flavored vegetables are prepared and the flavored vegetable group A is added, and a vegetable to which the flavored vegetable group B is added. The raw material addition step 75 is performed. In FIG. 2, the flavored vegetable group A is designated by reference numeral 76a, and the flavored vegetable group B is designated by reference numeral 76b. The flavored vegetable group may be a mixture of vegetable raw materials of a plurality of kinds of flavored vegetables, may be composed of vegetable raw materials of one kind of flavored vegetables, or may be composed of vegetable raw materials other than flavored vegetables and flavored vegetables. It may be a mixture with.

The flavored vegetables groups A and B are, for example, one or more flavored vegetables selected from grated garlic (hereinafter referred to as grated garlic), ginger (ginger), green onion, grated onion (hereinafter referred to as onion minced meat), and the like. It is a mixture of various flavored vegetables.

The total amount of miso 66 is divided into two, one of which is the first miso raw material section 66a and the other of which is the second miso raw material section 66b. The first miso raw material unit 66a is a part of miso 66 and is used for the miso heating step 62. The second miso raw material portion 66b is the balance obtained by removing the first miso raw material portion 66a from the miso 66, and is not subjected to the miso heating step 62 but is subjected to the mixing step 63.

The miso heating step 62 is for expressing the roasted feeling (fragrance) of the miso in the seasoning liquid 11. In the miso heating step 62, the first miso raw material portion 66a is fried by being heated while being stirred together with the fats and oils 67 and the flavored vegetable raw materials groups A and B to obtain fried miso 77. In the miso heating step 62, stir-fry may be performed. In the miso heating step 62, it is preferable to raise the temperature of the first miso raw material portion 66a until it reaches 70 ° C., whereby the roasted feeling of the miso is more reliably displayed in the seasoning liquid 11. The temperature reached by raising the temperature of the first miso raw material portion 66a in the miso heating step 62 (hereinafter referred to as the warming temperature) is more preferably in the range of 70 ° C. or higher and 100 ° C. or lower, and further preferably 90 ° C. preferable. When the target temperature is reached, it is preferable to stop the heating. The miso heating step 62 is preferably carried out with stirring by rotating the stirring blade 51 at a rotation speed of 10 rotations / minute or more and 20 rotations / minute or less, and rotating at 15 rotations / minute. When the rotation speed is 10 rotations / minute or more, the miso is less likely to be burnt than when it is less than 10 rotations / minute, and when it is 20 rotations / minute or less, it is in a high temperature state as compared with the case where it exceeds 20 rotations / minute. Miso is less likely to bounce and is safer.

When the mass of the miso 66 is 100, the mass of the first miso raw material portion 66a is preferably 90 at the most, as compared with the case where the mass of the first miso raw material portion 66a is larger than 90. As a result, miso is less likely to be burnt, and so-called harshness, which is a mixture of bitterness and astringency, can be suppressed. The mass of the first miso raw material portion 66a with respect to the mass 100 of the miso 66 is more preferably in the range of 30 or more and 80 or less, further preferably in the range of 40 or more and 70 or less, and in the range of 50 or more and 60 or less. It is particularly preferable to be inside. By setting the mass of the first miso raw material portion 66a to 30 or more with respect to the mass 100 of the miso 66, a roasted feeling appears more reliably than in the case where the mass is less than 30.

The obtained stir-fried miso 77 may be mixed with the second miso raw material section 66b in another device configured in the same manner as the manufacturing apparatus 10, but in this example, the stir-fried miso 77 is mixed with the second miso raw material section 66b in the manufacturing apparatus 10. It is mixed. In the mixing step 63, the stir-fried miso 77 and the second miso raw material portion 66b are mixed. When the second miso raw material portion 66b is put into the container body 33, it is preferable to put the second miso raw material part 66b intermittently in a plurality of times or continuously little by little over a certain period of time, rather than putting the whole amount at once. .. In this example, the second miso raw material portion 66b is dispersed with a mixer and charged at one time.

When raw materials other than fats and oils 67, miso 66, and flavored vegetables are used, it is preferable to have an addition step 81 for adding those raw materials after the mixing step 63. The addition step 81 is preferably performed in a state where heating is stopped. When adding tamarind seed gum, it is preferable to start heating and then add the tamarind seed gum in a heated state.

In FIG. 2, the addition step 81 is drawn as one time, but the addition step 81 may be performed a plurality of times. In this example, a plurality of addition steps 81 of adding as the other raw material group 82 containing different raw materials are carried out. The raw material group may be a mixture of a plurality of types of raw materials, or may be composed of one raw material.

In this example, the raw materials used in the other raw material group 82 are monosodium glutamate, salt, white sugar, red pepper powder, yeast extract, tamarind seed gum, and water.

It is preferable to have a miso mixture heating step 83 for heating the mixture of the fried miso 77 and the second miso raw material portion 66b after the addition step 81 if there is an addition step 81 and after the mixing step 63 if there is no addition step 81. .. In the miso mixture heating step 83, in this example, the heating is stopped after the temperature reaches 85 ° C.

[Example 1] to [Example 7]
The seasoning liquid 11 in which the mass ratios M1 / M2 of the miso used as the first miso raw material and the miso used as the second miso raw material are different from each other is produced by the above method using the manufacturing apparatus 10, and Examples 1 to Examples It was set to 7. However, in the fat and oil adhesion step 61, the first step 71 using a fat and oil different from the backfat and the second step 72 using the backfat were not carried out, but the backfat was used as the fat and oil, and the fat and oil film was formed by the backfat. .. The prescription of each example and the reaching temperature in the miso heating step 62 were 100 ° C., and the time to reach the reaching temperature was 5 minutes. The rice miso A (A1 and A2) in Table 1 and Tables 2 and 3 described later is unheated miso, which is characterized by a light color, a refreshing aroma and umami. As is well known, the "part by mass" in each table including Table 1 means a ratio (ratio) by mass.

With respect to the obtained seasoning liquid 11, visual evaluation and each evaluation of roasted feeling and taste were performed by the following evaluation methods and evaluation criteria. The results are shown in Table 1.
1. 1. Visual evaluation 1000 cm ³ of the obtained seasoning liquid 11 was collected as a sample, and this sample was spread thinly on a flat plate to visually confirm the presence or absence of black or brown foreign matter and evaluated according to the following criteria.
P (pass); no foreign matter confirmed F (failure); foreign matter confirmed

2. Roasted feeling 10 ml (= 10 cm ³ ) of the obtained seasoning liquid 11 was sampled, diluted with 60 ml (= 60 cm ³ ), water at 98 ° C., and eaten, and the strength of the roasted feeling (fragrance) was evaluated. .. For the evaluation, the roasted feeling when the sample of Comparative Example 1 described later was used was used as the “reference”. When the sample of Comparative Example 1 was used, no roast feeling was felt. The evaluation was performed by each of the three evaluators according to the following criteria, and the first decimal place of the average value of the evaluation results of these three evaluators was rounded off.
"1"; was about the same as "standard""2"; slightly roasted feeling "3"; clearly felt roasted feeling "4"; very strongly felt roasted feeling

3. 3. ^{Taste 10 cm 3} of the obtained seasoning liquid 11 was sampled, diluted with 60 ml (= 60 cm ³ ) of water at 98 ° C., eaten, and the taste was evaluated. The evaluation was based on the taste when the sample of Comparative Example 1 described later was used. The taste when the sample of Comparative Example 1 was used was a monotonous flavor. The evaluation was performed by each of the three evaluators according to the following criteria, and the first decimal place of the average value of the evaluation results of these three evaluators was rounded off.
"1"; The flavor was as monotonous as the "standard". Even if the roasted feeling was different from that of Comparative Example 1, if the flavor was monotonous, the evaluation result was "2"; the taste was slightly more sharp than the "standard".
"3"; The taste is clearly felt compared to the "standard", and the sweetness, thickness, richness, and mellowness of the vegetables are well-balanced. "4"; The taste is noticeably felt compared to the "standard". The balance of sweetness, thickness, richness and mellowness of vegetables is very good.

[Comparative Example 1] to [Comparative Example 2]
A seasoning liquid was produced by using all of the miso used as the second miso raw material section 66b, and used as Comparative Example 1. That is, in Comparative Example 1, the miso heating step 62 and the mixing step 63 were not performed. In addition, a seasoning liquid was produced using all of the miso used as the first miso raw material section, and used as Comparative Example 2. That is, in Comparative Example 2, since the second miso raw material portion 66b is not provided, the mixing step 63 is not performed. Other formulations and conditions are the same as in Examples 1 to 7 as shown in Table 1.

The obtained seasoning liquid was visually evaluated by the same method and criteria as in Examples 1 to 7. Further, in Comparative Example 2, the roast feeling and taste were evaluated by the same method and criteria as in Examples 1 to 7. In Comparative Example 1, no roasting feeling was felt and the taste was monotonous, which was used as a criterion for evaluation of other Examples and Comparative Examples. The results are shown in Table 1.

[Example 8] to [Example 20]
Examples 8 to 20 were set under the conditions shown in Table 2 for the temperature reached by the first miso raw material unit 66a in the miso heating step 62 and the time until the temperature reached. The formulation of each example is shown in Table 2. In Example 20, after the lard 73 was attached in the form of a film, the backfat 68 was put into the container body 33 and heated. That is, in Example 20, the first step 71 and the second step 72 were carried out. The oil and fat adhesion steps 61 of Examples 8 to 19 are the same as those of Examples 1 to 7.

Visual evaluation and each evaluation of roasted feeling and taste were performed by the same method and criteria as in Examples 1 to 7. The results are shown in Table 2.

The relationship between the taste evaluation and the color of the seasoning liquid was confirmed as follows.
In the case of "1" in the taste evaluation; the color was light or burnt. In the case of "2" in the taste evaluation; the color was darker than the light case in the case of "1", or the above. It was lighter than the burnt color of "1". In the case of "3" in the evaluation of taste; the tint was slightly more brownish than the case of "2" above or from the burnt color of "2" above. Was also thin.
In the case of "4" in the taste evaluation; the color was a color with a stronger brownish color than the case of "3" and a lighter color than the burnt color of "3".

[Comparative Example 3]
Although the fat and oil 67 was put into the container body 33, the fat and oil 67 was not formed into a film, but was linearly adhered to the inner wall of the container body 33 to carry out the vegetable raw material addition step 75, which was referred to as Comparative Example 3. That is, Comparative Example 3 did not form an oil film.

Visual evaluation and each evaluation of roasted feeling and taste were performed by the same method and criteria as in Examples 1 to 7. The results are shown in Table 2.

[Example 21] to [Example 23]
The prescription including the type of miso was changed to carry out Examples 21 to 23. Each prescription and conditions are shown in Table 3. The oil and fat adhesion steps 61 of Examples 21 to 23 are the same as those of Examples 1 to 7. The rice miso B (B1 and B2) shown in Table 3 is miso that has been heat-treated, and is characterized by being deep red and deeply harsh.

Visual evaluation and each evaluation of roasted feeling and taste were performed by the same method and criteria as in Examples 1 to 7. The results are shown in Table 3.

10 Manufacturing equipment 11 Seasoning liquid 31 Heating mechanism 32 Stirring mechanism 33 Container body 41 Heater 42 Temperature controller 45 Stirring unit 46 Motor 47 Drive controller 51 Stirring blade 61 Oil and fat adhesion process 62 Miso heating process 63 Mixing process 66 Miso raw material part 66b 2nd miso raw material part 67 fats and oils 68 backfat 71 1st step 72 2nd step 73 lard 75 vegetable raw material addition step 76a flavored vegetable group A
76b Flavored vegetables group B
77 Stir-fried miso 83 Miso mixture heating process

Claims (12)

In the method for producing a miso seasoning composition containing miso,
An oil / fat adhesion step in which an oil / fat is heated in a heating container provided with a stirring mechanism and a heating mechanism, and a liquid oil / fat is attached to the inner wall of the heating container in the form of a film.
A miso heating step in which a part of the miso is put into the heating container to which the fats and oils are attached as the first miso raw material portion and heated while stirring to make stir-fried miso.
A mixing step of mixing with the stir-fried miso using the balance obtained by removing the first miso raw material portion from the miso as the second miso raw material portion.
A method for producing a miso seasoning composition having the above. The oil and fat adhesion step is
The first step of heating fats and oils different from backfat in the heating container and adhering them in a film form,
The method for producing a miso seasoning composition according to claim 1, further comprising a second step of putting backfat in the heating container to which the fats and oils are attached and heating while stirring. The method for producing a miso seasoning composition according to claim 2, wherein the fat and oil adhered to the heating container in the first step is lard. The method for producing a miso seasoning composition according to claim 2 or 3, wherein the second step is to heat the backfat to raise the temperature to 110 ° C. The method for producing a miso seasoning composition according to any one of claims 1 to 4, further comprising a vegetable raw material addition step of putting the vegetable raw material into the heating container between the oil and fat adhering step and the miso heating step. The method for producing a miso seasoning composition according to claim 5, wherein the vegetable as the vegetable raw material is a flavored vegetable. The method for producing a miso seasoning composition according to claim 5 or 6, wherein the vegetable raw material is at least one of granular, fibrous, and paste-like. The method for producing a miso seasoning composition according to any one of claims 1 to 7, wherein the miso heating step raises the temperature to 70 ° C. by heating the first miso raw material portion. The miso seasoning composition according to any one of claims 1 to 8, wherein when the mass of the miso is 100, the mass of the first miso raw material portion to be subjected to the miso heating step is at most 90. Manufacturing method. The heating container includes a container body for accommodating the oil and fat and the first miso raw material portion.
The stirring mechanism has a stirring blade that is arranged in the container body and rotates.
The claim that the miso heating step stirs the mixture by rotating the stirring blade to displace the space on the mixture of the fat and oil and the first miso raw material portion and the inside of the mixture. The method for producing a miso seasoning composition according to any one of 1 to 9. In the mixing step, the second miso raw material portion is added to the stir-fried miso in the heating container and mixed in the heating container to produce the miso seasoning composition according to any one of claims 1 to 10. Method. The method for producing a miso seasoning composition according to any one of claims 1 to 11, further comprising a miso mixture heating step of heating the mixture of the stir-fried miso and the second miso raw material.

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