JP5389367B2 - Soy sauce moromi-containing liquid seasoning and method for producing the same - Google Patents

Description

  The present invention contains soy sauce mash paste and fats and oils, and the fats and oils are uniformly dispersed and mixed to mask the unique fermented and matured flavor of soy sauce mash and is mild, creamy and has a good taste. And a soy sauce mash-containing liquid seasoning that does not separate oils even after long-term storage.

  Conventionally, a soy sauce mash from which ripened soy sauce mash is filtered with a commercially available pulper finisher, and wheat husk and soybean husk contained in the mash are removed (hereinafter referred to as soy sauce mash paste) is known ( For example, see Patent Documents 1 to 8).

  In addition, soy sauce mash paste is used as the main ingredient, and soy sauce, miso, sweetener, spice, edible oil, meat extract, chemical seasoning, thickener, etc. are added as auxiliary ingredients to this, and soy sauce mash-containing liquid seasoning It is also known to obtain (see, for example, Patent Document 2).

However, according to the study by the present inventors, it has been found that a soy sauce mash-containing liquid seasoning in which fat and oil are uniformly dispersed and mixed cannot be obtained by simply mixing soy sauce mash paste and fat. did. The soy sauce mash-containing liquid seasoning in which fats and oils are not uniformly dispersed and mixed has a strong fermented and matured flavor unique to soy sauce mash and does not have a good flavor. On the other hand, when fats and oils are emulsified by using an emulsifier or the like, there is a problem because it becomes a cloudy seasoning.
JP 2001-54373 A Japanese Patent Laid-Open No. 3-143373 Japanese Examined Patent Publication No. 57-59746 JP-A-5-115259 Japanese Patent No. 3471635 Japanese Patent Laid-Open No. 11-32718 JP 58-149656 A JP-A-48-82095

  The present invention contains soy sauce mash paste and fats and oils, and the fats and oils are uniformly dispersed and mixed to mask the unique fermented and matured flavor of soy sauce mash and is mild, creamy and has a good taste. An object of the present invention is to obtain a soy sauce mash-containing liquid seasoning that does not separate oil even after long-term storage.

  As a result of intensive studies to solve the above problems, the present inventors have mixed soy sauce moromi paste 20-60% (v / v) and fats 5-50% (v / v), When homogenized by milder treatment or homogenization treatment and the viscosity is adjusted to 0.15 to 2.5 Pa · s, the fats and oils are uniformly dispersed and mixed into fine droplets, and the fats and oils in the liquid seasoning containing soy sauce mash is homogenized. It has been found that a soy sauce mash-containing liquid seasoning can be obtained which maintains the droplet dispersion stably for a long period of time and does not separate oils and fats even after long-term storage. This invention is completed based on these knowledge, Comprising: The soy sauce mash containing liquid seasoning shown below and its manufacturing method.

(1) Soy sauce contains moromi paste 20% to 60% and (v / v) 5 to 50% fat and (v / v), Ri oil fat greens were uniformly dispersed and mixed in fine droplets, viscosity 0.15 A soy sauce mash-containing liquid seasoning of 2.5 Pa · s .
(2) Containing soy sauce moromi paste 25 to 40 % (v / v) and fats 15 to 25 % (v / v), the fats and oils are uniformly dispersed and mixed in fine droplets, and the viscosity is 0. A soy sauce mash-containing liquid seasoning of 15 to 2.5 Pa · s.
(3) Mixing and homogenizing 20-60% (v / v) soy sauce moromi paste and 5-50% (v / v) fats and oils The manufacturing method of the liquid seasoning containing soy sauce moromi.
(4) The method for producing a soy sauce mash-containing liquid seasoning as described in (3) above, wherein the homogenization is milder treatment or homogenization treatment.

  According to the present invention, containing soy sauce mash paste and fats and oils, and the fats and oils are uniformly dispersed and mixed into fine droplets, the soy sauce mash's unique fermented and aged flavor is masked, mild and creamy and good A soy sauce mash-containing liquid seasoning that has taste and does not separate oils even after long-term storage can be easily obtained.

  As the soy sauce moromi used in the present invention, any soy sauce moromi obtained by a usual soy sauce brewing method may be used, but concentrated soy sauce moromi and light mouth soy mash are particularly preferable.

  In order to improve the feel of the tongue, it is necessary to remove the seed coat derived from soybean and wheat with a mesh having an opening of 0.5 mm or less using a mesh after being atomized or ground by a mixer or a pulper finisher. is there. It is preferable to use a mesh having a size of 0.3 mm because a soy mash cake having a very smooth texture and a very high fluidity can be obtained.

The amount of soy sauce moromi paste added is preferably 20% (v / v) or more, more preferably 20 to 60% (v / v), and most preferably 25 to 40% (v / v).
When the addition amount is less than 20% (v / v), the mild and creamy taste that is obtained when soy sauce mash is mixed with fats and oils becomes poor, and fine oil dispersion of fats and oils is dispersed over a long period of time. A soy sauce mash-containing liquid seasoning that does not separate oils even after long-term storage can be obtained. On the other hand, if it exceeds 60% (v / v), the flavor of soy sauce moromi, which is unique to fermentation and aging, is not masked.

  In the present invention, the oil and fat is uniformly dispersed and mixed in the fine droplets means that 20 ml of a well-mixed sample is collected in a petri dish having a diameter of 8.7 cm and a height of 1.5 cm, and the petri dish is placed on a white drawing paper. This means that no oil droplets larger than 2 mm in diameter can be found on the surface of the sample after 10 minutes.

  The fats and oils used in the present invention may be any edible fats and oils, for example, vegetable oils such as coconut oil, sesame oil, rapeseed oil, soybean oil, palm oil, essential oil, chili oil, or animal nature such as butter. Fats and oils can be mentioned.

  The addition amount of fats and oils is preferably 5 to 50% (v / v), more preferably 10 to 30% (v / v), and most preferably 15 to 25% (v / v). If the added amount is less than 5% (v / v), the unique fermented and mature flavor of soy sauce moromi cannot be masked. On the other hand, if the addition amount exceeds 50%, the seasoning becomes emulsified and cloudy.

The homogenization of the present invention is preferably a milder process or a homogenization process.
The operating conditions are required to be a stirring condition sufficient for the oil and fat added to the soy sauce mash-containing liquid seasoning to be uniformly dispersed and mixed in the fine droplets.For example, in the case of milder processing by a small tester, Using Ebara Milder MDN303-A (Ebara Seisakusho Co., Ltd.), milder processing is performed at a rotational speed of 12,000 rpm. In the case of the homogenization treatment, a Polytron homogenizer (manufactured by KINEMATICA) is used, an attached multi-blade structure generator shaft is attached, and 1,000 ml of a soy sauce mash-containing liquid seasoning is 1 at 5,000 rpm. Homogenize for a minute.

  In the present invention, this homogenization process is extremely important, and fine mist dispersion of fats and oils cannot be sufficiently performed in a simple stirring process such as a conventional stirring apparatus using a stirring blade. The fine droplet dispersion state cannot be stably maintained over a long period of time. And the soy sauce mash containing liquid seasoning which does not isolate | separate fats and oils even if preserve | saved for a long term cannot be obtained.

  In the present invention, it is also important to adjust the viscosity of the soy sauce mash-containing liquid seasoning to 0.15 to 2.5 Pa · s. When the viscosity is less than 0.15 Pa · s, the dispersion of fine droplets of fats and oils is sufficiently achieved. It cannot be performed, and the dispersion state of the fine droplets cannot be stably maintained over a long period of time. In addition, a soy sauce mash-containing liquid seasoning with a good flavor masking the unique fermented and mature flavor of soy sauce moromi is not obtained. On the other hand, when the viscosity is higher than 2.5 Pa · s, there is a problem that it is difficult to adjust to ingredients when used as a seasoning for noodles, salads, and meat.

  The viscosity in the present invention means that a 300 ml sample adjusted to a product temperature of 20 ° C. is placed in a glass beaker having an inner diameter of 78 mm, a height of 103 mm, and a capacity of 300 ml. It means a value measured by burying the lower end at a depth of about 6 cm from the surface and rotating at 30 rpm and 2 minutes after the start of rotation. When the viscosity is 0.9 Pa · s or more under these conditions, a number 3 rotor is used, the lower end of the rotor is buried at a depth of about 6 cm from the surface, the rotation speed is 30 rpm, and the rotation start is 2 It means the value measured after minutes.

The soy sauce mash-containing liquid seasoning of the present invention can use the following as an auxiliary material in addition to the above-mentioned soy sauce mash paste and fats and oils.
Soy sauces: thick soy sauce, light soy sauce, white soy sauce, tame soy sauce Miso: rice miso, barley miso, bean miso, kanayamadera miso sugar: sugar, fructose, glucose, isomerized sugar, syrup Onions extracts: chicken extract, pork extract, bonito extract, kelp extract Chemical seasoning: sodium glutamate, sodium inosinate, sodium succinate Thickener: starch, guar gum, xanthan gum These are one or a combination of two or more Used.

  Hereinafter, the present invention will be described more specifically with reference to examples.

(Preparation of soy sauce moromi paste)
Saline was added to and mixed with matured soy sauce mash obtained by the usual soy sauce brewing method, and the mixture was atomized and removed with a pulper finisher having an aperture of 0.3 mm to obtain a soy sauce mash paste.

(Manufacture of soy sauce moromi-containing liquid seasoning using milder)
As shown in the blending of the following soy sauce mash-containing liquid seasoning, soy sauce mash paste and fat and other auxiliary ingredients were blended to obtain 1,000 ml of soy sauce mash-containing liquid seasoning. Next, this soy sauce mash-containing liquid seasoning was put into Ebara Milder MDN303-A (manufactured by Ebara Seisakusho Co., Ltd.) and subjected to milder treatment at 12,000 rpm. By this milder treatment, a fat and oil-containing liquid seasoning having a viscosity of 0.5 Pa · s was obtained in which the fats and oils were uniformly dispersed and mixed in fine droplets and the fats and oils were not separated even after long-term storage.

(Combination of liquid seasoning containing soy sauce moromi)
300ml soy sauce moromi paste
Miso 50ml
Isomerized sugar 100g
100g of salt
10 ml of vinegar
20g garlic
1g chili
Kelp extract 5ml
20g sodium glutamate
Corn oil 200ml
Xanthan gum 1g
Water remaining Total 1,000ml

(Manufacture of soy sauce moromi-containing liquid seasoning using a homogenizer)
In the same formulation as Example 1, soy sauce mash paste and fat and other auxiliary materials were blended to obtain 1,000 ml of soy sauce mash-containing liquid seasoning. Next, the attached multi-blade generator shaft is attached to a Polytron homogenizer (manufactured by KINEMATICA), and a 1,000 ml soy sauce mash-containing liquid seasoning is subjected to a homogenization treatment at a rotation speed of 5,000 rpm for 1 minute. It was. By homogenization treatment, oil and fat were uniformly dispersed and mixed into fine droplets, and a liquid seasoning containing soy sauce mash with a viscosity of 0.55 Pa · s, which did not separate oil even after long-term storage, was obtained.

(Comparative example)
(Manufacture of soy sauce moromi-containing liquid seasoning using a stirring blade)
For comparison, in the production of the soy sauce mash-containing liquid seasoning of Example 1 or 2, three-one motor HEIDON600 (Shinto Chemical Co., Ltd.) equipped with a turbine-type general-purpose stirring blade having a blade diameter of 40 mm instead of performing milder processing or homogenization processing. The soy sauce mash-containing liquid seasoning was stirred for 10 minutes at a rotational speed of 250 rpm to obtain a soy sauce mash-containing liquid seasoning of Comparative Example.

(Effectiveness confirmation test: observation of oil separation)
400 ml of the soy sauce mash-containing liquid seasoning obtained in Examples 1 and 2 and Comparative Example was placed in a 500 ml capacity plastic bottle, and allowed to stand at room temperature of 20 ° C. for 48 hours, and separation of fats and oils was observed. As a result, in the comparative example, in 24 hours after the start of standing, the oil and fat separated into a 5 mm thick layer on the surface of the seasoning liquid. However, the soy sauce mash-containing liquid seasoning of Examples 1 and 2 did not separate the fats and oils even after 48 hours.
The results are shown in Table 1.

(Effectiveness confirmation test: observation of dispersed state of fats and oils)
Also, 400 ml of the soy sauce mash-containing liquid seasoning obtained in Examples 1 and 2 and Comparative Example above was placed in a 500 ml capacity plastic bottle, and after tumbling three times by hand, 20 ml was collected, and the diameter was 8. The petri dish was placed in a petri dish having a height of 7 cm and a height of 1.5 cm. The petri dish was placed on a white drawing paper and observed with the naked eye from above, and the sample surface after 10 minutes was observed.
As a result, in the comparative example, a large number of oils larger than 2 mm in diameter were observed, and flat island-shaped oil droplets in which the oil droplets adhered to each other were observed. However, in Examples 1 and 2, no oil droplets larger than 2 mm in diameter were found on the sample surface, and the fats and oils were uniformly dispersed and mixed in the fine droplets.

From the above results, in the production of soy sauce mash-containing liquid seasoning, in normal stirring using a stirring blade, the fats and oils are not uniformly dispersed, and the fats and oils are liberated to form a fat layer. Recognize.
On the other hand, according to the present invention that performs milder treatment and homogenization treatment, by uniformly dispersing and mixing fats and oils into fine droplets, the unique fermented and matured flavor of soy sauce mash is masked, and it is mild and creamy. It was found that a soy sauce mash-containing liquid seasoning that has a taste and does not separate oils even after long-term storage can be obtained.

Claims (4)

Soy sauce contains moromi paste 20% to 60% and (v / v) 5~50% fat and (v / v), Ri oil fat greens were uniformly dispersed and mixed in the fine droplets, the viscosity 0.15~2.5Pa -Liquid seasoning containing soy sauce mash which is s . It contains soy sauce moromi paste 25 to 40 % (v / v) and fats 15 to 25 % (v / v), and the fats and oils are uniformly dispersed and mixed into fine droplets with a viscosity of 0.15 to 2 A soy sauce mash-containing liquid seasoning of 5 Pa · s.   Soy sauce moromi paste with 20-60% (v / v) soy sauce moromi paste mixed with 5-50% (v / v) fats and oils, homogenized, and uniformly dispersed and mixed in fine droplets Production method of liquid seasonings.   The method for producing a soy sauce mash-containing liquid seasoning according to claim 3, wherein the homogenization is milder treatment or homogenization treatment.