JP5634747B2 - Manufacturing method of seasoning for noodle soup - Google Patents

Description

  The present invention relates to a method for producing a seasoning for noodle soup that gives the noodle soup a sense of unity and aging.

Traditionally, noodle soup is produced using soy sauce and soup stock as main ingredients. At a long-established soba restaurant, after adding mirin, sugar, etc. to soy sauce, a sense of unity and maturity that combines “kaeshi” and “dashi-jiru”, which is stored in a cool and dark place for several days to several weeks. I use noodle soup.
However, commercially available liquid noodle soup has low production efficiency and is difficult in quality control to use “kaeshi”, which is a long-established soba shop in the manufacturing process.
Also, in the case of solid noodle soup attached to instant noodles etc., for example, it is produced by mixing and forming powdery raw materials such as powdered soy sauce, powdered mirin, sugar, powdered bonito, powdered extract, It is difficult to use a “kaeshi” that takes a neglect process in the process.
Therefore, many commercially produced liquid noodle soups or solid noodle soups that are commercially available cannot be used with the “kaeshi” process, which has a lack of sense of unity and aging. Have the problem of being.

  On the other hand, the following techniques are known as conventional techniques for obtaining the same effects as using noodle soup having a sense of unity and aging, and “kaeshi” using a neglecting process. A method for producing a liquid seasoning characterized by adding a sulfur-containing compound to a seasoning liquid containing soy sauce and / or dashi (see Patent Document 1), a seasoning stock solution containing soy sauce, mirins and sugars, A method for producing a seasoning liquid characterized by heating at 50 to 80 ° C. for 30 minutes to 4 hours (see Patent Document 2), and at least 3-methyl-butanal in a base liquid consisting of soy sauce and saccharides before heating At least 1 selected from alcohol, mirin, chemical seasonings, spices, various soups, edible oil, vinegar, grated vegetables, fruits, etc. A method for producing a seasoning (see Patent Document 3), which is characterized by adding and mixing seeds and then reheating as necessary to fill and seal the container, is disclosed. However, the above-described technique causes problems such as complicated and time-consuming manufacturing processes for noodle soup. Therefore, there is a demand for a seasoning for noodle soup that can easily provide a sense of unity and aging by simply adding to the noodle soup a sense of unity and aging that is insufficient in an industrial production method.

JP-A-7-313097 JP 2004-283017 A JP 2004-229623 A

  An object of the present invention is to provide a method for producing a seasoning for noodle soup, which can be easily added to the noodle soup by adding it to the noodle soup.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have developed a seasoning for noodle soup heated with an aqueous solution containing soy sauce, edible extract, sugars, lactic acid and fish knots. Found to solve.
That is, the present invention includes a method for producing a seasoning for noodle soup, characterized by comprising a step of heating an aqueous solution containing soy sauce, edible extract, sugar, lactic acid and fish knot at a temperature of 100 to 130 ° C. A seasoning for noodle soup produced by the production method.

  By adding the seasoning for noodle soup obtained by the production method of the present invention to the noodle soup, it is possible to obtain noodle soup with a sense of unity and aging (mellowness, richness).

  The soy sauce used in the present invention is not particularly limited as long as it is a soy sauce produced according to a normal soy sauce brewing method, and examples thereof include thick soy sauce, light soy sauce, white soy sauce, tame soy sauce, re-soy soy sauce, and the like. Either the above-mentioned soy sauce raw soy sauce or fire soy sauce may be used.

  The edible extract used in the present invention may be any edible extract as long as it contains an amino acid, such as a seafood extract, a meat extract such as pork or chicken, a yeast extract, a protein hydrolyzate, and the like. In particular, a seafood extract is preferred from the viewpoint of flavor.

  Examples of the seafood extract include fish extracts obtained from salmon, bonito, salmon, bonito, salmon, bonito, salmon, boiled and dried salmon, shellfish extracts obtained from scallops, oysters, swordfish, clams, shrimp, Examples include extracts obtained from crustacean extracts obtained from crabs and the like, and cocoon extracts and cocoon extracts obtained from cocoons and cocoons are particularly preferred.

  The method for producing the edible extract is not particularly limited, and may be any method as long as it is produced by a known method. For example, a water extraction method, a hot water extraction method, a hot water extraction method, an acid decomposition method, an enzyme decomposition method, Either may be sufficient. The type of enzyme used for the enzymatic degradation is not particularly limited, but for example, a proteolytic enzyme such as a protease may be used. In the case of yeast extract, a proteolytic enzyme may be combined with a cell wall degrading enzyme such as glucanase or mannanase.

  The saccharides used in the present invention may be those used in ordinary soy sauce, and examples thereof include glucose, fructose, maltose, sucrose, and corn syrup. The saccharides used in the present invention include main mirin containing saccharides, mirin-like seasonings and the like. In the present invention, these saccharides may be used alone or as a mixture of two or more thereof.

  Examples of lactic acid used in the present invention include artificially synthesized lactic acid, lactic acid produced by fermentation, and salts thereof. Examples of the lactic acid salt include sodium salt, potassium salt, calcium salt and the like.

  Examples of the fish buns used in the present invention include bonito, soda bun, bonito, bonito, bonito, bonito, sword bonito, boiled dried fish, and by-products produced in the production process of these fish buns. . These fish clauses can be used as one kind or a mixture of two or more kinds. There is no particular limitation on the shape of the fish buns, but the fish buns are preferably crushed into powder.

The manufacturing method of the seasoning for noodle soup of this invention is achieved by including the following processes 1. Moreover, it is also one of the embodiments of the present invention to add step 2 and step 3 following the following step 1.

[Step 1: Heating Step] A step of heating an aqueous solution containing soy sauce, edible extract, saccharides, lactic acid and fish knot at a temperature of 100 to 130 ° C. to obtain a heated reaction solution (a liquid noodle soup seasoning). .
[Step 2: Drying step] The step of drying the heated reaction solution obtained in step 1 to obtain a dried product (solid seasoning for noodle soup).
[Step 3: Grinding step] A step of finely crushing the dried product (solid noodle soup seasoning) obtained in step 2 to obtain a dry powder (powdered noodle soup seasoning) as a powder.

[Step 1: Heating step]
As addition amount of the soy sauce in the aqueous solution in the process 1, about 1-30 mass% is preferable, and about 5-10 mass% is more preferable. As addition amount of an edible extract, about 10-70 mass% is preferable, and about 30-50 mass% is more preferable. As addition amount of saccharides, about 10-50 mass% is preferable, and about 20-30 mass% is more preferable. As addition amount of lactic acid, about 1-20 mass% is preferable, and about 5-10 mass% is more preferable. The added amount of fish clauses is preferably about 5 to 40% by mass, more preferably about 15 to 25% by mass. Within the above range, it is preferable because a seasoning for noodle soup that can give the noodle soup a sense of unity and aging is obtained.

  As long as the effect of the present invention is not affected, amino acids, nucleic acids, organic acids (citric acid, acetic acid, etc.), fermented seasonings (alcohol, vinegar, etc.) can be added.

  The heating temperature of the aqueous solution containing the raw materials is 100 to 130 ° C, more preferably about 110 to 120 ° C. The heating time varies depending on the heating temperature, but is about 30 to 120 minutes, preferably about 30 to 60 minutes. When the heating temperature is low or the heating time is short, the reaction conditions are weak, and a seasoning for noodle soup that gives the noodle soup a sense of unity and aging cannot be obtained. Moreover, since a burning odor is provided when heating temperature is high or heating time is long, it is unpreferable.

  In step 1, a method of heating the above-described aqueous solution containing raw materials while stirring under pressure is preferable, and a known pressure-type heating stirrer can be used.

  The liquid seasoning for noodle soup obtained by heating can be further processed using a known grinder if desired.

[Step 2: Drying step]
By drying the heated reaction solution, a solid seasoning for noodle soup can be obtained. However, the heated reaction solution has excipients, water, amino acids, nucleic acids, organics within the range that does not affect the effects of the present invention. Acids (lactic acid, citric acid, acetic acid, succinic acid, etc.), fermented seasonings (alcohol, vinegar, etc.) and the like can be added.

  Examples of the excipient include sugars and starches. Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, corn syrup and the like. Examples of the starch include corn starch, potato starch, wheat starch, tapioca starch, and modified starch (such as esterified starch, etherified starch, crosslinked starch, oxidized starch, acid-treated starch, and wet-heat-treated starch). These can be used as one kind or a mixture of two or more kinds, and preferably dextrin. The amount of the excipient added is preferably about 20 to 40 parts by mass with respect to 100 parts by mass of the heated reaction solution. Within the above range, the drying efficiency is improved, which is preferable.

As a means for performing drying, a known means may be used. For example, any means such as a normal pressure drum drying method, a vacuum drum drying method, a spray drying method, and a vacuum freeze drying method may be used.
From the viewpoints of cost, productivity, flavor and the like, the vacuum drum drying method is preferable. In the vacuum drum drying method, the material to be dried is attached to the surface of the drum heated and rotated by a heat medium such as steam under reduced pressure, and the material to be dried is rapidly evaporated while the drum rotates once. A method of drying. The dried product dried on the drum surface can be easily scraped off the drum surface with a scraper knife or the like. When this vacuum drum drying method is used, it is necessary to depressurize the dried portion, but the degree of vacuum may be about 10 to 50 Torr, preferably about 10 to 30 Torr, more preferably about 10 to 20 Torr. The drum surface temperature is at most 100 ° C. or less, preferably about 50 to 100 ° C., more preferably about 60 to 90 ° C. Within the above range, the material to be dried can be sufficiently dried without scorching.
Although the drying time in the said vacuum drum drying method is not specifically limited, Short-time drying of several seconds-several minutes is preferable. The drying time is preferably about 1 minute or less, more preferably about 45 seconds or less, and even more preferably about 6 to 30 seconds. If it is the said time range, quality, such as a flavor and a color tone, does not change easily. For this reason, although the rotation speed of a vacuum drum is not specifically limited, Usually, about 0.5-15 rpm, Preferably it is about 2-10 rpm.
The vacuum drum drying method can be carried out, for example, by using a vacuum drum dryer (rotary heat drum type evaporation drying apparatus with a vacuum chamber) or the like.

[Step 3: Grinding step]
The dried product obtained in step 2 can be used as it is as a seasoning for noodle soup, but if desired, a crushing step can be taken. Known means can be used as means for finely crushing the solid noodle soup seasoning obtained in step 2 into a powder form. For example, it can be finely pulverized into a powder form using a pulverizer or a mortar. By adopting a powder shape, uniform mixing with the raw material of powdered noodle soup or granular noodle soup can be performed easily. The obtained powder (condiment for powdered noodle soup) has, for example, about 3.5 to 100 mesh (screen opening about 5,600 to 150 μm), preferably about 20 to 100 mesh (screen opening about 850). It is preferable that it is a size sieved using a sieve of ~ 150 μm).

  By adding the obtained seasoning for noodle soup to the noodle soup, it is possible to obtain noodle soup with a sense of unity and aging. The noodle soup seasoning is used for liquid noodle soup that does not use “kaeshi” and / or solid noodle soup.

  As the noodle soup, there are no particular limitations and known raw materials can be used. For example, soy sauce, mirin, saccharides (sugar, lactose, etc.), alcoholic beverages, flavor raw materials (boiled bonito, bonito, niboshi, kelp, etc.) Noodle soup containing chemical seasonings, extracts (fish bun extract, seafood extract, yeast extract, etc.), protein hydrolyzate, salt and the like.

  Production methods such as liquid noodle soup and solid noodle soup can be produced by known methods. Examples of the form of the solid noodle soup include a lump shape, a scale shape, a granule shape, and a powder shape. For the solid noodle soup, it is preferable to use a powdery noodle soup seasoning.

  The blending amount of the noodle soup seasoning into the noodle soup varies depending on the form of the noodle soup seasoning, but is about 0.1 to 1.0% by mass, preferably 0.1 to 0.1% with respect to the noodle soup at the time of eating. 0.3% by mass.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

<Preparation of powdered noodle soup seasoning>
(1) Raw material soy sauce (trade name: Specially selected soy soy sauce; manufactured by Kikkoman)
Edible extract (Brand name: Strawberry extract F; made by Mulhachi Muramatsu)
Glucose (trade name: anhydrous glucose TDA-C; Takeda Kirin Foods Co., Ltd.)
Sucrose (trade name: Granulated sugar MGF; manufactured by Dainippon Meiji Sugar Co., Ltd.)
Lactic acid (Product name: Fermented lactic acid; Shinshinsha)
Bamboo shoot powder (Akamoto bonito crushed with freeze crusher and passed 16 mesh)
Dextrin (trade name: Sandeck # 70; manufactured by Sanwa Starch Kogyo Co., Ltd.)

(2) Blending of powdered noodle soup seasoning Table 1 shows the blending composition for producing powdered noodle soup seasoning using the above raw materials.

(3) Preparation of powdery noodle soup seasoning [Example 1]
5 times the amount of each raw material other than the dextrin shown in Table 1 is placed in a stainless steel 2 L pressure reaction kettle with a stirrer (Made by Kato Stainless Science Co., Ltd.) and mixed for 10 minutes. A heating reaction was performed at 120 ° C. for 30 minutes. After the heating reaction, the liquid temperature was cooled to 30 ° C., dextrin was added and mixed, and then using a vacuum drum dryer (model: VD-0303; manufactured by Katsuragi Industry Co., Ltd.), the drum surface temperature was 90 ° C. and the rotation speed was 3 Dry at 5 rpm. The obtained dried product was pulverized with an ultracentrifugal crusher (model: ZM100; manufactured by Mitamura Riken Kogyo Co., Ltd.), sieved with 60 mesh (JIS standard), and seasoned for powdered noodle soup (Example Product 1) ) 500 g (water content 4%) was obtained.

[Example 2]
In the production method of Example 1, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation was performed except that the reaction was performed at a solution temperature of 100 ° C. for 30 minutes, and powdered noodle soup Seasoning (Example product 2) 500 g (water content 4%) was obtained.

[Example 3]
In the production method of Example 1, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation was performed except that heating was performed while adding steam and a solution reaction was performed at a solution temperature of 130 ° C. for 30 minutes. This was performed to obtain 500 g (water content 4%) of a seasoning for powdered noodle soup (Example Product 3).

[Example 4]
In the same manner as in Example 1, 500 g (water content 4%) of powdery noodle soup seasoning (Example Product 4) was obtained using the raw materials shown in Table 1.

[Comparative Examples 1-5]
In the same manner as in Example 1, powdery noodle soup seasonings (comparative examples 1 to 5) were obtained using the raw materials shown in Table 1. The mass of the powdery noodle soup seasoning obtained was 500 g, 400 g, 400 g, 500 g, and 450 g (each water content was 4%) in order from Comparative Example Product 1.

[Comparative Example 6]
In the production method of Example 1, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation was performed except that the reaction was performed at a solution temperature of 90 ° C. for 30 minutes. Seasoning (comparative product 6) 500 g (water content 4%) was obtained.

[Comparative Example 7]
In the production method of Example 1, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation is performed except heating while adding steam and heating at a solution temperature of 140 ° C. for 30 minutes. Thus, 500 g (water content 4%) of a seasoning for powdered noodle soup (Comparative Product 7) was obtained.

<Evaluation of seasoning for powdered noodle soup>
Using the obtained powdery noodle soup seasonings (Example products 1-4, Comparative products 1-7), powder noodle soup was prepared and evaluated.

[Preparation of powdered noodle soup]
(1) Powdered noodle soup raw material powder soy sauce (trade name: powder soy sauce R; manufactured by Kikkoman Corporation)
Sucrose (trade name: Granulated sugar GFH; manufactured by Yuasa Funashok)
Fructose (Brand name: Pure fructose S; made by Ishin Shinko)
Salt (trade name: Salt; manufactured by Kanto Salt Industry Co., Ltd.)
Bamboo shoot powder (Akamoto bonito crushed with freeze crusher and passed 16 mesh)
Yeast extract powder (trade name: alomild; manufactured by Kojinsha)
Bonito extract powder (Brand name: Bonito extract powder 5001; manufactured by Riken Vitamin Co., Ltd.)
Kelp extract powder (trade name: kelp extract powder B; manufactured by Riken Vitamin Co., Ltd.)
Seasoning for powdered noodle soup (Example products 1-4, Comparative products 1-7)

(2) Preparation method of powdered noodle soup 16.2 g of powdered soy sauce, 29 g of sucrose, 5 g of fructose, 29 g of salt, 1 g of bonito powder, 8 g of yeast extract powder, 7 g of bonito extract powder, 0.2 g of kelp extract powder, 4.6 g of noodle soup seasonings (Examples 1 to 4 and Comparative Examples 1 to 7) were mixed to prepare powdered noodle soup (Prototypes 1 to 11). The mixing was performed by putting each raw material in a plastic bag and mixing for 2 minutes.

(3) Evaluation method Each 4 g of the obtained powdered noodle soup (prototypes 1 to 11) was put in a 200 ml beaker, 100 g of hot water was added to dissolve the powdered noodle soup and the noodle soup (test areas 1 to 11) Obtained. The obtained noodle soup (test groups 1 to 11) was subjected to sensory evaluation on the sense of unity and aging (mellowness and richness) of noodle soup with 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the evaluation scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 3.

Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

結果より実施例品を用いて作製した粉末状麺つゆ（試作品１〜４）を湯に溶いた麺つゆは、一体感の評価は平均値２．５以上、熟成感（まろやかさ）の評価は平均値２．５以上、熟成感（濃厚感）の評価は１．５以上であった。一方、比較例品を用いて作製した粉末状麺つゆ（試作品５〜１１）を湯に溶いた麺つゆは、一体感の評価は、平均値２．５未満、熟成感（まろやかさ）の評価は１．５未満、熟成感（濃厚感）の評価は概ね１．５未満であった。

From the results, the noodle soup prepared by dissolving the powdered noodle soup (prototypes 1 to 4) prepared in the example product in hot water has an average evaluation of 2.5 or more, and an evaluation of aging (mellowness). The average value was 2.5 or more, and the evaluation of aging (thickness) was 1.5 or more. On the other hand, the noodle soup prepared by using the comparative example product in the powdered noodle soup (prototypes 5 to 11) in hot water has an average evaluation of less than 2.5 and an aging feeling (mellowness). The evaluation was less than 1.5, and the evaluation of aging feeling (rich feeling) was generally less than 1.5.

<Preparation of liquid noodle soup seasoning>
[Example 5]
Soy sauce (trade name: Specially selected round soybean soy sauce; manufactured by Kikkoman), edible extract (trade name: strawberry extract F; manufactured by Maruhachi Muramatsu Co.), 400 g, glucose (trade name: anhydrous glucose TDA-C; manufactured by Takeda Kirin Foods Co., Ltd.) 260 g of lactic acid (trade name: fermented lactic acid; manufactured by Shinshinsha), 190 g of bonito powder (obtained by pulverizing the koji aramoto section with a freeze pulverizer and passing through 16 mesh), a stainless steel 2 L pressure reactor with a stirrer (Kato) (Stainless Science Co., Ltd.) and mixing for 10 minutes, heating was performed while adding steam to carry out a heating reaction at a solution temperature of 120 ° C. for 30 minutes. After the heating reaction, a mass colloider was passed to obtain 1 kg of liquid seasoning for noodle soup (Example Product 5) (water content 30%).

[Comparative Example 8]
In the production method of Example 5, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation was performed except that the reaction was performed at a solution temperature of 90 ° C. for 30 minutes. 1 kg of seasoning (comparative product 8) (water content 30%) was obtained.

[Comparative Example 9]
In the production method of Example 5, instead of heating while adding steam and heating at a solution temperature of 120 ° C., the same operation was performed except that heating was performed while adding steam and a heating reaction was performed at a solution temperature of 140 ° C. for 30 minutes. 1 kg (water content 30%) of liquid noodle soup seasoning (comparative product 9) was obtained.

<Evaluation of seasoning for liquid noodle soup>
To 200 g of noodle soup prepared by the following method, 0.2 g of each of the obtained liquid noodle soup seasonings (Example product 5, Comparative example products 8 and 9) was added to prepare noodle soup (test areas 12 to 14). Obtained. Sensory evaluation of the sense of unity and aging (mellowness, richness) of the noodle soup obtained was carried out by 10 panelists according to the evaluation criteria shown in <Evaluation of Seasoning for Powdered Noodle Soup>. The results were obtained as average values of the evaluation points of 10 persons, and were symbolized according to the criteria described in <Evaluation of powdered noodle soup seasonings>. The results are shown in Table 4. Table 4 also shows the evaluation of noodle soup (test section 15) to which no liquid noodle soup seasoning is added.

[Making noodle soup]
170 g of soy sauce (trade name: round soybean soy sauce; manufactured by Kikkoman Co., Ltd.), 20 g of sucrose (trade name: granulated sugar GFH; manufactured by Yuasafunashoku Co., Ltd.), and 10 g of mirin (trade name: Hon Mirin for processing business N: manufactured by Takara Shuzo Co., Ltd.) In addition to a stainless steel pan, the mixture was heated with stirring. After boiling, the mixture was boiled with low heat and cooled to room temperature to obtain 200 g of bake. Separately, 54 g of bonito pulverized product was added to 900 g of hot water and heated. After boiling, the mixture was heated to low heat for 5 minutes.
However, 200 g of soup and 800 g of soup were added and boiled to obtain 1 kg of noodle soup.

結果より実施例品を用いて作製した麺つゆ（試験区１２）は、一体感、熟成感（まろやかさ、濃厚感）の評価は、平均値２．５以上で非常によい評価であった。一方、比較例品を用いて作製し麺つゆ（試験区１３、１４）および液状の麺つゆ用調味料を添加しない麺つゆ（試験区１５）は、いずれかの評価項目も平均値１．５未満で悪い評価であった。

From the results, the noodle soup (test group 12) produced using the example product was evaluated very well with an average value of 2.5 or more in terms of the sense of unity and aging (mellowness and richness). On the other hand, for the noodle soup prepared using the comparative product (test sections 13 and 14) and the noodle soup without the liquid noodle soup seasoning (test section 15), both evaluation items had an average value of 1.5. It was bad evaluation with less than.

Claims (2)

An aqueous solution containing 5-10% by mass of soy sauce, 30-50% by mass of seafood extract, 20-30% by mass of sugar, 5-10% by mass of lactic acid and 15-25% by mass of fish clauses at a temperature of 100-130 ° C. The manufacturing method of the seasoning for noodle soup characterized by including the process to heat. A method for producing a seasoning for noodle soup, wherein the heating time of the aqueous solution containing the raw material according to claim 1 is 30 to 60 minutes.