JP3826003B2 - Powdered soy sauce and method for imparting roasted flavor thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a powdered soy sauce to which a roasted flavor is imparted / enhanced, and more specifically, a powder that imparts a roasted flavor without heating the soy sauce at a high temperature, has stable quality, and has excellent sustainability. The present invention relates to soy sauce and its roasted flavor imparting method.
[0002]
[Prior art]
Soy sauce is an ancient Japanese amino acid type seasoning obtained by brewing or acid decomposition using soybeans and wheat as raw materials, and is usually distributed in a liquid state. However, in the field of processed foods such as powder seasonings or powder soups, powdered or granular soy sauce dried by spray drying or the like is used.
[0003]
On the other hand, foods such as grilled rice balls, grilled rice cakes, rice crackers or grilled chicken are originally grilled with soy sauce, but recently, powder soy sauce is attached to those baked without soy sauce, Baked rice ball-like flavored foods are now sold in convenience stores and fast food. In such applications, there is a demand for powdered soy sauce that has a good roasted flavor that is close to the flavor that occurs when the food is boiled over fire, rather than just dried soy sauce.
[0004]
Conventionally, powdered soy sauce having such roasted flavor has been produced by heating soy sauce at a high temperature or by scorching using microwaves and then powdering. However, in such a method, the strength of roasting is uneven, and it has been extremely difficult to produce a powdered soy sauce with stable quality.
[0005]
As a method for solving such a problem, Japanese Patent Application Laid-Open No. 11-285356 discloses a method for obtaining powdered soy sauce having a roasted flavor by spraying soy sauce into hot hot air. However, even with this method, it is difficult to produce a powdered soy sauce with stable quality. Addition of sugars and / or amino acids to soy sauce is not preferred because it may produce a flavor different from the original soy sauce flavor.
[0006]
Japanese Patent Application Laid-Open No. 7-313096 discloses a method in which a sulfur-containing compound such as an amino acid such as cysteine or glutathione is added to soy sauce, heated, and then dried. However, this method is intended to obtain a dried soy sauce product having the original scent and flavor of soy sauce, and is not a technique for obtaining powdered soy sauce having a roasted flavor.
[0007]
[Problems to be solved by the invention]
The present invention provides a powdered soy sauce that provides a roasted flavor without heating soy sauce at a high temperature as in the conventional method, has a stable quality, and has an excellent sustainability, and a method for imparting the roasted flavor. As an objective.
[0008]
[Means for Solving the Problems]
The present invention for solving the above problems has the following configuration.
1. A method for imparting a roasted flavor of powdered soy sauce, wherein 0.001 to 0.5% by mass of furfuryl mercaptan is mixed with powdered soy sauce dried and powdered in advance.
[0009]
2. Giving roasted flavor to powdered soy sauce, characterized by mixing an oily substance in which 1 to 10% by mass of furfuryl mercaptan and 0.02 to 0.2% by mass of mixed tocopherol are mixed with powdered soy sauce previously dried and powdered Method.
[0010]
3. Powdered soy sauce, wherein powdered soy sauce previously dried and powdered contains 0.001 to 0.5% by mass of furfuryl mercaptan.
[0011]
4). A powdered soy sauce, wherein the powdered soy sauce previously dried and powdered contains an oily substance in which 1 to 10% by mass of furfuryl mercaptan and 0.02 to 0.2% by mass of mixed tocopherol are dissolved.
[0012]
As a result of intensive research to solve the above problems, the present inventor has formulated a specific amount of furfuryl mercaptan dissolved in an oily substance such as fat into soy sauce that has been dried and powdered in advance. A good roasted flavor of the soy sauce powder is maintained over a long period of time by adding a specific amount of mixed tocopherol to an oily substance in which a specific amount of furfuryl mercaptan is dissolved. Based on this knowledge, the present invention has been completed.
[0013]
Furfuryl mercaptan is contained in the oil content of roasted coffee beans and is used for flavoring processed foods such as instant coffee, coffee drinks and chocolate. In addition to this, furfuryl mercaptan is an aroma component produced when a food material is cooked or fried, such as roasted sesame, popcorn, roast beef or roast chicken. Furfuryl mercaptan has a very unpleasant odor when its concentration is high, but a preferred roast odor at very dilute concentrations. Moreover, since furfuryl mercaptan has a free thiol in the molecule, it easily undergoes air oxidation, and its flavor disappears due to oxidation.
[0014]
The method of the present invention is a method in which furfuryl mercaptan is mixed with soy sauce dried and powdered beforehand, so that it is not necessary to heat the soy sauce at a high temperature, and the roasted flavor is imparted while maintaining the original flavor of the soy sauce. The Further, by dissolving furfuryl mercaptan in oil and fat to suppress contact with air and further using an antioxidant in combination with it, the oxidation of furfuryl mercaptan can be more effectively suppressed.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
The furfuryl mercaptan used in the present invention may be any known and publicly known one including those commercially available.
[0016]
The oily substance for dissolving the furfuryl mercaptan used in the present invention may be any edible oil effective for preventing oxidation of furfuryl mercaptan. For example, beef tallow, pork tallow, chicken tallow, fish oil, soybean oil, rapeseed oil Re-synthesized from fatty acids and glycerin obtained from cottonseed oil, corn oil, sunflower oil, safflower oil, palm oil and other animal and vegetable oils, or fractionated oils, transesterified oils, hydrogenated oils or oils thereof Examples include triglycerides, propylene glycol fatty acid esters, polyhydric alcohol fatty acid esters such as sorbitan fatty acid esters or polyglycerin fatty acid esters, aliphatic alcohol fatty acid esters such as rice bran wax or beeswax, hydrocarbons such as liquid paraffin, and the like. More than seeds Used in mixture.
[0017]
The antioxidant used in the present invention may be any antioxidant active ingredient that is permitted to be used as a food additive. For example, an antioxidant such as butylhydroxyanisole, dibutylhydroxytoluene, tocopherol, or β- Carotenoids such as carotene, vitamin A, and the like can be mentioned, and there is no particular limitation as long as it exhibits an antioxidant effect on fats and oils. Tocopherol is preferably used.
[0018]
Examples of the tocopherol used in the present invention include dl-α-tocopherol by chemical synthesis and natural d-type tocopherol extracted from oil plants. Natural tocopherols have homologues of α-, β-, γ- and δ-types, and these can be used alone or as a mixture. These tocopherols can be used as a simple substance, but can also be used as a derivative such as acetate or succinate. Among these, natural tocopherol exists as a mixture of homologues in oil seeds, and it is economical to use so-called mixed tocopherol extracted as a mixture thereof. However, in the present invention shown in claims 2 and 4, mixed tocopherol is used as an essential component.
[0019]
In this invention, the compounding quantity of the furfuryl mercaptan with respect to soy sauce is used within the range of 0.001-0.5 mass% , Preferably it is 0.01-0.05 mass%. If it is less than 0.001% by mass, the flavor is not sufficient, and if it exceeds 0.5% by mass, the unpleasant odor of thiol is strongly felt, which is not preferable.
[0020]
In the present invention, the amount of furfuryl mercaptan dissolved in the oily substance is used in the range of 1 to 10% by mass , preferably 2 to 6% by mass .
[0021]
The addition amount of the antioxidant in the present invention is an amount effective for preventing the oily substance from being oxidized. For example, with respect to the oily substance is mixed tocopherol 0. If the amount is less than 0.02% by mass, the effect is not sufficiently exhibited. If the amount is more than 0.2% by mass, oxidation may be promoted. If the oxidation of the oily substance proceeds, the oxidation of furfuryl mercaptan is induced, and as a result, the sustainability of the flavor is inhibited.
[0022]
In the present invention, the oily substance in which furfuryl mercaptan is dissolved can be directly mixed with powdered soy sauce, but is preferably adsorbed in advance on a carrier such as porous dextrin and mixed in a powder state.
[0023]
The powdered soy sauce obtained by the method of the present invention can be used for imparting the flavor of powdered soup attached to foods such as grilled rice balls, grilled rice cakes, rice crackers or grilled chicken, for example, instant Chinese noodles.
[0024]
The present invention is characterized in that an oily substance in which furfuryl mercaptan or furfuryl mercaptan and mixed tocopherol is dissolved is mixed with powdered soy sauce dried and powdered in advance, and is not heated and dried after mixing. When heated and dried after mixing, there is a disadvantage that no flavor remains.
[0025]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples.
[0026]
Example 1
0.2 g of furfuryl mercaptan (Takada Fragrance Co., Ltd.) was added to 10.0 g of porous dextrin (Pine Flow: Matsutani Chemical Co., Ltd.) and mixed and adsorbed. Next, this was mixed with 989.8 g of powdered soy sauce (powder soy sauce A: Riken Foods Co., Ltd.) previously dried and powdered to obtain 1000 g of powdered soy sauce imparted and strengthened with roasted flavor. The powdered soy sauce was taken in a polyethylene bag, stored at room temperature, and the number of days when the flavor disappeared was measured. The flavor remained even after about 10 days.
[0027]
Example 2
A solution obtained by dissolving 0.2 g of furfuryl mercaptan (Takada Fragrance Co., Ltd.) in 4.8 g of rice salad oil was added to 10.0 g of porous dextrin (Pine Flow: Matsutani Chemical Industry Co., Ltd.) and mixed and adsorbed. Next, this was mixed with 985.0 g of powdered soy sauce (powder soy sauce A: Riken Foods Co., Ltd.) previously dried and powdered to obtain 1000 g of powdered soy sauce with enhanced roasted flavor. Thereafter, a storage test was conducted in the same manner as in Example 1. As a result, the flavor remained even after 35 days.
[0028]
Example 3
In 4.8 g of rice salad oil, 0.2 g of furfuryl mercaptan (Takada Fragrance Co., Ltd.) and 0.001 g of mixed tocopherol (RIKEN E Oil 700: Riken Vitamin Co., Ltd.) are dissolved. 1000 g of reinforced powdered soy sauce was obtained. Thereafter, a storage test was conducted in the same manner as in Example 1, and the flavor remained even after 4 months.
[0029]
Example 4
In 4.8 g of rice salad oil, 0.2 g of furfuryl mercaptan (Takada Fragrance Co., Ltd.) and 0.01 g of mixed tocopherol (RIKEN E Oil 700: Riken Vitamin Co., Ltd.) are dissolved, and roasted flavor is imparted according to Example 2 below. 1000 g of reinforced powdered soy sauce was obtained. Thereafter, a storage test was conducted in the same manner as in Example 1. As a result, the flavor remained after 30 days.
[0030]
【The invention's effect】
According to the present invention, a powdered soy sauce having a roasted flavor that is stable in quality and excellent in sustainability can be obtained, so that the flavor of roasted soy sauce can be reduced without performing roasting and roasting operations during the production and processing of foods. The processed food which has is obtained.

Claims (4)

A method for imparting a roasted flavor of powdered soy sauce, wherein 0.001 to 0.5% by mass of furfuryl mercaptan is mixed with powdered soy sauce dried and powdered in advance. Giving roasted flavor to powdered soy sauce, characterized by mixing an oily substance in which 1 to 10% by mass of furfuryl mercaptan and 0.02 to 0.2% by mass of mixed tocopherol are mixed with powdered soy sauce previously dried and powdered Method. Powdered soy sauce, wherein powdered soy sauce previously dried and powdered contains 0.001 to 0.5% by mass of furfuryl mercaptan. A powdered soy sauce, wherein the powdered soy sauce previously dried and powdered contains an oily substance in which 1 to 10% by mass of furfuryl mercaptan and 0.02 to 0.2% by mass of mixed tocopherol are dissolved.