JP4381315B2 - Roasted powder seasoning - Google Patents

Description

  The present invention relates to a novel powder seasoning, and more particularly to a powder seasoning that imparts a fragrant roast fragrance to food.

  In recent years, especially with growing demand for cooked foods, cooked foods and the like, seasonings with a feeling of cooking have been demanded in the market, and powder seasonings having many roasted fragrances are commercially available.

  As these powder seasonings, seasoning or a roasted fragrance enhancement product obtained by irradiating microwaves on food containing seasonings (see Patent Document 1), powder seasoning and roasted cereal powder are mixed. There are known new powder seasonings (see Patent Document 2) obtained in this manner, and methods for producing powder seasonings (see Patent Document 3) in which seasonings and sugars and / or amino acids are mixed and spray-dried with hot air.

JP-A-7-115932 JP-A-7-213249 Japanese Patent No. 2993637

  A seasoning having a stronger roasted fragrance than the above-mentioned conventional seasoning is required for grilled rice balls or fried noodles, and the object of the present invention is a roasted fragrance that has a stronger roasted fragrance than conventional products. It is in providing the powder seasoning which has.

In the present invention, after mixing powdered cereal obtained by roasting at 150-230 ° C. for 3 minutes to 6 hours , excipients and sugars, the mixture is drum-dried. The above object is achieved by providing a roasted powder seasoning obtained by pulverization.

  By this invention, it becomes possible to provide the seasoning which has a stronger roast fragrance than the conventional seasoning.

  Hereinafter, the powder seasoning of the present invention will be described in detail.

  As the seasoning used in the powder seasoning of the present invention, normal soy sauce such as concentrated soy sauce is preferable, and in addition, seasoning liquids such as miso and proteolytic seasoning liquids are mentioned.

Examples of the soy sauce include natural brewed soy sauce (dark mouth soy sauce, light mouth soy sauce, white soy sauce, tame soy sauce, re-prepared soy sauce), fast brewed soy sauce, low salt soy sauce obtained by desalting these natural brewed soy sauce or fast brewed soy sauce, or low Examples include salt soy sauce, koji digested liquid, or soy sauce-like seasonings obtained by subjecting it to yeast fermentation and / or lactic acid fermentation, and fish soy.
In particular, when soy sauce is selected as a seasoning, a new powder seasoning having a strong roasted aroma is obtained, which is preferable.

  Examples of the protein hydrolyzed seasoning liquid include a hydrochloric acid hydrolyzed seasoning liquid (amino acid liquid) of plant proteins, a yeast hydrolyzed seasoning liquid, and an enzyme-decomposed seasoning liquid (FVP) of plant proteins.

Examples of cereals used in the powdered cereals of the present invention include rice, wheat, soybeans, and corn.
Among the above cereals, rice is particularly preferable because a product excellent in appetizing sweet aroma is obtained as compared with other powdered cereal raw materials. Examples of rice include polished rice, polished rice, old rice, waste rice, immature rice, brown rice, crushed rice, and white rice.

As the cereals, those that have been heat-treated (for example, roasted) in advance using a direct-fired kettle, an IH (induction heating) kettle (electromagnetic induction heating kettle), or the like are used.
As temperature conditions of heat processing, Preferably it is temperature 150-230 degreeC, More preferably, it is 180-210 degreeC. When the heating temperature is 150 to 230 ° C., an appetizing fragrant flavor is developed.
The heat treatment time is preferably 3 minutes to 6 hours, more preferably 30 minutes to 3 hours. When the heating time is 3 minutes to 6 hours, an appetizing and savory flavor appears.

The heat-treated cereal needs to be pulverized, and is pulverized by a normal pulverizer for producing powdered food, such as a mill.
Note that powderization may be performed simultaneously with the heat treatment, or may be performed before or after the heat treatment.
The degree of pulverization is about 30 mesh pass (aperture 0.5 mm), but it is also possible to pass a finer sieve. Powdered cereals may be used as they are or may be sized using a sieve of about 30 to 48 mesh.
Thus, the heat-treated powder cereal is obtained.

  Excipients used in the present invention include dextrin, starch, starch syrup, gelatin, gums and the like.

  Examples of the saccharide used in the present invention include glucose, fructose, galactose, maltose, sucrose, polysaccharides and the like in addition to glucose.

The mixing ratio of the seasoning and the heat-treated powdered cereal is preferably 5 to 50 parts by mass, more preferably 15 to 35 parts by mass with respect to 100 parts by mass of the seasoning.
When 5 to 50 parts by mass of powdered cereal is mixed with 100 parts by mass of the seasoning, a product having a fragrant roast scent is obtained.

The mixing ratio of the seasoning and the excipient is preferably 10 to 50 parts by mass, and more preferably 30 to 40 parts by mass with respect to 100 parts by mass of the seasoning.
When 10 to 50 parts by mass of the excipient is mixed with 100 parts by mass of the seasoning, preferable characteristics such as improvement of powdering property and suppression of expression of bitterness are obtained.

It is preferable that the mixing ratio of the said seasoning and saccharides is 1-5 mass parts with respect to 100 mass parts of seasonings, More preferably, it is 2-4 mass parts.
When 1 to 5 parts by mass of sugar is mixed with 100 parts by mass of the seasoning, a product with a rich flavor is obtained.

The seasoning, heat-treated powdered cereal, excipients and sugars are mixed before drum drying.
Mixing is performed using a kneader or the like, but it is sufficient that mixing is performed using a normal mixer.

The blend is then drum dried.
As the drum dryer, a known drum dryer such as a double drum dryer, a twin drum dryer, a single drum dryer or a vacuum drum dryer may be used.
The drum temperature is preferably 120 to 170 ° C, more preferably 140 to 160 ° C.
The drum drying time is preferably sufficient for the mixture to dry and solidify.

The dried solid matter stuck on the drum surface is scraped off with a scraper or the like to obtain a dried seasoning.
The admixture thus drum-dried is pulverized by a pulverizer such as a mill to obtain a powder seasoning.
The degree of pulverization is about 26 mesh pass (aperture 0.6 mm), but it is also possible to pass a sieve with a finer mesh. The powder seasoning may be used as it is or may be sized using a sieve of about 20 to 40 mesh.
In this way, a powder seasoning exhibiting a strong roast fragrance is obtained.

  The powder seasoning obtained by the present invention exhibits a strong roasted fragrance and is used as a seasoning such as grilled rice balls, a kneading agent for yakisoba noodles, a hidden taste of various foods, and the like.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further in detail, this invention is not limited at all by these Examples.

[Example 1]
1,000 g of polished rice that has been refined to the extent of cooked rice is boiled with a small boiled stirrer (manufactured by Kajiwara Co., Ltd.) and roasted at a product temperature of 200 ° C. for 30 minutes, then pulverized by a centrifugal pulverizer (manufactured by Nippon Seiki Seisakusho) Roasted rice flour (heat-treated rice flour) was prepared by passing through a 0.5 mm sieve.
Thick mouth soy sauce (Kikkoman) 1,000 ml was mixed with 30 g glucose, 250 g dextrin (DE value 9, Matsutani Chemical Co.) 250 g, and 250 g roasted rice flour, and the mixture was dried at a drum surface temperature of 140 ° C. The dried product was pulverized by a mill to obtain about 850 g of roasted powdered soy sauce (powder seasoning).

[Comparative Example 1]
1,000 g of polished white rice as in Example 1 was pulverized by a centrifugal pulverizer (manufactured by Nippon Seiki Seisakusho) without heat treatment, and passed through a sieve having an aperture of 0.5 mm to prepare raw rice flour.
After mixing 30 g of glucose, 250 g of dextrin (DE value 9, manufactured by Matsutani Chemical Co., Ltd.) 250 g, and 250 g of the above raw rice flour with 1,000 ml of concentrated soy sauce (Kikkoman Co., Ltd.), the mixture was drum-dried in the same manner as in Example 1. By grinding, about 850 g of powdered soy sauce was obtained.

[Comparative Example 2]
Glucose 30 g and dextrin (DE value 9, made by Matsutani Chemical Co.) 250 g were mixed into 1,000 ml of concentrated soy sauce (Kikkoman Co., Ltd.), and this mixture was dried and crushed in the same manner as in Example 1 and then carried out in advance. 250 g of roasted rice flour prepared in the same manner as in Example 1 was mixed to obtain about 850 g of powdered soy sauce.

[Control example]
After mixing 30 g of glucose and 500 g of dextrin (DE value 9, manufactured by Matsutani Chemical Co., Ltd.) with 1,000 ml of concentrated soy sauce (Kikkoman Co., Ltd.), the mixture was drum-dried and ground in the same manner as in Example 1 to obtain about 850 g of roasted powdered soy sauce was obtained.

<Sensory test 1>
A sensory test was performed on the 30% aqueous solution of powdered soy sauce obtained in Example 1, Comparative Examples 1 and 2 and the control example.
The sensory test was performed by using 10 trained panels having discriminating ability, using the roasted powdered soy sauce of the control example as a control, comparing the case where there was a large difference with this, 1 if there was a difference, and 1 if there was no difference. It was set as 0, and when it was excellent, it evaluated as +, and when it was inferior, it evaluated as-. .
The results are shown in Table 1.

  From the results shown in Table 1, the present invention product of Example 1 obtained by mixing roasted rice flour (heat-treated rice flour), excipients and sugars with soy sauce and then drum-driing, pulverizing and sizing the rice flour of the control example Compared with drum dried without addition, drum dried by mixing raw rice flour of Comparative Example 1, and roasted fragrance compared to the mixture of roasted rice flour after drum drying without adding rice flour of Comparative Example 2 Was found to be strongly preferred.

[Example 2]
The wheat flour was roasted at a product temperature of 120 ° C. for 30 minutes with a small boiled stirrer (manufactured by Kajiwara Co., Ltd.), and then passed through a sieve having an aperture of 0.5 mm to prepare roasted flour.
After mixing 45 g of glucose and 200 g of dextrin (DE value 9, Matsutani Chemical Co., Ltd.) and 1,000 g of the above roasted wheat flour into 1,000 ml of a commercially available fermented umami seasoning (enzymatic decomposition seasoning solution of plant protein; manufactured by Kikkoman) This blend was drum-dried at a drum surface temperature of 140 ° C. and powdered by a mill to obtain about 950 g of roasted powder seasoning.

[Comparative Example 3]
After mixing 45 g of glucose, 200 g of dextrin (DE value 9, made by Matsutani Chemical Co., Ltd.) and 350 g of raw wheat flour (unheated wheat flour) into 1,000 ml of commercially available fermented umami seasoning (Kikkoman Co., Ltd.) The product was drum-dried and ground in the same manner as in Example 2 to obtain about 950 g of a powder seasoning.

[Comparative Example 4]
Glucose 45 g and dextrin (DE value 9, Matsutani Chemical Co., Ltd.) 200 g were mixed into 1,000 ml of commercially available fermented umami seasoning (Kikkoman Co., Ltd.), and this mixture was drum dried and ground in the same manner as in Example 2. Thereafter, 350 g of roasted wheat flour prepared in the same manner as in Example 2 was mixed to obtain about 950 g of powder seasoning.

<Sensory test 2>
A sensory test was performed on the 30% aqueous solution of the powder seasoning obtained in Example 2 and Comparative Examples 3 and 4, respectively.
The sensory test evaluated the strength (5 good, 1 weak) and preference (5 good, 1 bad) of roasted incense by a five-step evaluation by 10 trained panels having discrimination ability.
The results are shown in Table 2.

From the results of Table 2, it was found that the product of the present invention of Example 2 had a strong roast fragrance as compared with Comparative Examples 3 and 4.

Claims (4)

Powdered cereal obtained by roasting at 150 to 230 ° C. for 3 minutes to 6 hours , excipients, and sugars are mixed with the seasoning, and then these blends are drum dried and pulverized. Roasted powder seasoning.   The said mixture consists of 5-50 mass parts of said powdered grains, 10-50 mass parts of said excipient | filler, and 1-5 mass parts of said saccharides with respect to 100 mass parts of said seasonings. Roasted powder seasoning. The roasted powder seasoning according to claim 1 or 2 , wherein the seasoning is one or a mixture of two or more of soy sauce, miso, and protein hydrolyzed seasoning liquid. The roasted powder seasoning according to any one of claims 1 to 3 , wherein the powdered cereal is one or a mixture of two or more of rice, wheat, soybeans and corn.