JP5877716B2 - Soy sauce-containing seasoning - Google Patents

Description

  The present invention relates to a soy sauce-containing seasoning.

  In recent years, with the diversification of eating habits, consumption of powdered and granulated soy sauce, which is a powdered and granulated soy sauce often used as a food flavor base, is increasing. Such powdered soy sauce is produced by dissolving an excipient in soy sauce and drying it by a spray drying method or a freeze drying method (see Patent Document 1).

  Powdered soy sauce and the like are widely used as, for example, seafood or processed meat foods, soups, seasonings such as sauces and sauces, and powder seasonings of instant foods such as instant ramen and powder soup. In addition, Japanese-style spreads and seasonings for Japanese-style seasoning having a rich flavor of powdered soy sauce have been proposed for emulsified foods such as butter (see Patent Document 2).

JP 58-005162 A JP 2000-157201 A

  As described above, solid soy sauce such as powdered soy sauce is used in accordance with various foods and seasoning forms, and further, a food based on solid soy sauce other than the form as described above. And seasonings are desired.

  Then, an object of this invention is to provide the novel soy sauce containing seasoning using solid soy sauce in view of such a situation.

1st aspect of this invention which solves the said subject contains cooking oil, solid soy sauce, and the granular vegetable protein prescribed | regulated to the Japanese Agricultural Standard (JAS) of vegetable protein, The said granular plant The soy sauce-containing seasoning is characterized in that the protein content is 2% by mass or more and the total amount of the solid soy sauce and the granular vegetable protein is 34% by mass or less.

  In such a first aspect, while maintaining the crunchy texture of solid soy sauce, it has the flavor of soy sauce and contains granular vegetable protein, so a more crunchy texture is maintained. A novel soy sauce-containing seasoning is provided.

  According to a second aspect of the present invention, in the soy sauce-containing seasoning described in the first aspect, the solid soy sauce is 1% by mass or more and 30% by mass or less.

  In this 2nd aspect, the soy sauce containing seasoning which has a function as a soy sauce containing seasoning and has the texture which was more crisp more reliably is provided.

  The 3rd aspect of this invention exists in the soy sauce containing seasoning characterized by the water | moisture content being 5 mass% or less in the soy sauce containing seasoning described in the 1st or 2nd aspect.

  In this 3rd aspect, the soy sauce containing seasoning which has a more crisp texture by water | moisture content is provided. Moreover, since granular vegetable protein is contained, even if water content is increased, the crispy texture is maintained.

  A fourth aspect of the present invention is the soy sauce-containing seasoning described in any one of the first to third aspects, wherein the solid soy sauce has a particle size of 1 mm to 10 mm. It is in seasoning.

  In the fourth aspect, a soy sauce-containing seasoning that is of a size suitable for eating and has a crisp texture is provided.

A fifth aspect of the present invention, the soy sauce-containing seasoning described in the first to fourth any one of embodiments, the solid soy sauce, soy sauce-containing seasoning, which is a freeze dry sauce It is in.

  In the fifth aspect, a soy sauce-containing seasoning with good taste that suppresses a decrease in flavor due to the excipient is provided.

  According to the present invention, a novel soy sauce-containing seasoning using solid soy sauce is provided.

It is the graph which plotted the soy sauce containing seasoning which concerns on the reference test example 2. FIG. It is the graph which plotted the soy sauce containing seasoning which concerns on the test example 1. FIG. It is the graph which plotted the soy sauce containing seasoning which concerns on the test example 2. FIG.

  The soy sauce-containing seasoning according to the present invention includes edible oil and solid soy sauce in an amount of 1% by mass to 30% by mass, preferably 5% by mass to 25% by mass. By using such a blend, the crunchy texture of solid soy sauce is maintained, and a novel soy sauce-containing seasoning having the flavor of soy sauce is provided. The soy sauce-containing seasoning according to the present invention has the crispy texture of solid soy sauce and the flavor of soy sauce, and can be used for various dishes or eaten as it is. You can enjoy it.

  The soy sauce-containing seasoning according to the present invention contains edible oil and solid soy sauce as raw materials.

  The edible oil used in the present invention is an edible fat that is liquid at room temperature and edible. Examples of edible oils include vegetable oils such as rice oil, cottonseed oil, corn germ oil, safflower oil, sunflower oil, sesame oil, peanut oil, soybean oil, rapeseed oil, and salad oils of these vegetable oils. Moreover, the flavor oil which transferred the flavor component, pigment | dyes, etc. which are contained in a spice and a flavor vegetable to vegetable fats and oils can also be used. In addition, only one of these edible oils can be selected, or a mixture of two or more of these can be used.

  The solid soy sauce used in the present invention refers to granular soy sauce obtained by mixing excipients or the like with soy sauce and spray drying or freeze drying the soy sauce.

  As the solid soy sauce, it is preferable to use freeze-dried soy sauce produced by freeze-drying (freeze-drying) a mixture of raw material soy sauce and excipients. Here, the raw material soy sauce includes liquid soy sauce.

  In particular, as the raw material soy sauce, it is more preferable to use one containing liquid soy sauce and soy sauce moromi. This is because soy sauce moromi exhibits the function of an excipient, so that the ratio of the excipient can be reduced and a decrease in flavor due to the use of a large amount of the excipient can be suppressed.

  The liquid soy sauce used for the raw material soy sauce is not particularly limited. For example, depending on its use, concentrated soy sauce, light soy sauce, white soy sauce, tame soy sauce, re-sour soy sauce, or their reduced salt type, thin salt type Can be used.

  The soy sauce moromi used in the raw material soy sauce is the moromi produced during soy sauce brewing. The soy sauce moromi is not particularly limited, and various moromi for liquid soy sauce described above can be used.

  In addition, the raw material soy sauce may contain amino acid-based seasonings such as sodium chloride and sodium glutamate, nucleic acid-based seasonings such as sodium inosinate and sodium guanylate, alcoholic beverages such as mirin, sake and wine, and spices. By containing these seasonings, alcoholic beverages, spices and the like as necessary, a more flavorful soy sauce-containing seasoning is provided.

  Although the excipient | filler used as a raw material of solid soy sauce is not specifically limited, For example, various starch, dextrin, gelatin, gum arabic etc. can be used.

  Moreover, as another solid soy sauce, for example, soy sauce, excipients and fats and oils can be mixed, and granulated soy sauce granulated by drying under reduced pressure can be used (see Patent Document 1).

  The granular vegetable protein used by this invention is prescribed | regulated by the Japanese agricultural and forestry standard (JAS), for example. That is, the vegetable protein prescribed in JAS is a protein content obtained by processing seeds for oil extraction such as soybeans or their defatted products or powders of grains such as wheat (hereinafter referred to as “main raw materials”). Is given a function such as gel-forming property, emulsifying property or texture by physical action such as heating, pressurization, etc., and is formed into a powder, paste, granule or fiber. The protein content derived from the raw material (the value when converted to an anhydride, hereinafter referred to as “plant protein content”) exceeds 50%. Among these vegetable proteins, granular vegetable proteins are those formed into a granular shape or flake shape and have a meat-like structure. In addition, the particle size of the granular vegetable protein is specified to be 10% or less by weight when passing through a test sieve having an opening of 355 μm as defined in JISZ8801-1.

  In this invention, there exists an effect that the more crispy texture can be hold | maintained by containing such a granular vegetable protein. In addition, the granular vegetable protein can prevent the deterioration of the texture due to moisture absorption, that is, the reduction of the crispy feeling.

  Thus, when a granular vegetable protein is used together with solid soy sauce, solid soy sauce can be contained in an amount of 1% by mass to 30% by mass with respect to the soy sauce-containing seasoning, preferably 5% by mass to 25%. It is below mass%. If it is 1 mass% or more and 30 mass% or less with respect to a soy sauce containing seasoning, even if it mixes solid soy sauce with cooking oil, it has a function as a soy sauce containing seasoning, and the texture which made the solid soy sauce crunchy Can be maintained. Moreover, if it is 5 mass% or more and 25 mass% or less with respect to a soy sauce containing seasoning, even if it mixes solid soy sauce with cooking oil, it has the function as a soy sauce containing seasoning, and it was set as the solid soy sauce crunchy. The texture can be maintained more reliably. In addition, when solid soy sauce exceeds 30 mass% with respect to a soy sauce containing seasoning, even if it contains granular vegetable protein, there is a possibility that there may be too much solid soy sauce, fluidity | liquidity may worsen, and it may become a paste form. is there.

  The content of the granular vegetable protein is 2% by mass or more with respect to the soy sauce-containing seasoning, and by increasing the content of the solid soy sauce, the crispy texture of the solid soy sauce is maintained. Can do. In addition, in order to obtain such an effect, it is sufficient to use 4% by mass of granular vegetable protein in the case of 30% by mass of solid soy sauce. On the other hand, when the content of the solid soy sauce is small, the content of the granular vegetable protein may be increased. In this case, the crispy texture is maintained, but the solid soy sauce and the granular vegetable protein are maintained. Those whose total amount does not exceed 34% by mass are preferred. In addition, when this range is exceeded, there is too much solid content and it becomes difficult to mix uniformly as a whole, and it does not have a function as a soy sauce containing seasoning.

  As will be described later, it has been found that the same effect cannot be obtained even if powdered vegetable protein is used instead of granular vegetable protein. In addition, as described above, the granular vegetable protein is not limited as long as it falls within Japanese agricultural and forestry standards. However, in order to maintain a good texture, the particle size is 1 mm or more and 10 mm or less as in the case of solid soy sauce. It is preferable that

  The moisture contained in the solid soy sauce as a raw material is at least 5% by mass or less, preferably 2% by mass or less. By setting the water content to 5% by mass or less, the crispy texture of the solid soy sauce itself can be maintained.

  Moreover, it is preferable that the particle size of solid soy sauce is 1 mm or more and 10 mm or less. By using solid soy sauce with such a particle size, a more crisp texture can be achieved. If the particle size of the solid soy sauce is larger than 10 mm, the grain may be too large and the texture may not be good, and if it is less than 1 mm, the texture may be rough.

  It is preferable that the water | moisture content of the soy sauce containing seasoning which concerns on this invention is 5 mass% or less. Moisture here refers to the amount of water contained in the whole soy sauce-containing seasoning. When water is contained in solid soy sauce or granular vegetable protein, the water is included. That is, the total amount of water contained in solid soy sauce and granular vegetable protein and separately added water is 5% by mass or less based on the total amount of the soy sauce-containing seasoning.

  In the soy sauce-containing seasoning to which no water is added, the solid soy sauce has a crunchy and firm texture. In addition, solid soy sauce and other powder seasonings are simply dispersed in the edible oil, and the taste is not concentrated.

  On the other hand, when moisture is added to the soy sauce-containing seasoning, the solid soy sauce absorbs moisture and is slightly dissolved. By adding moisture in this way, the properties of the solid soy sauce can be changed, the texture can be changed slightly softly, and a sense of unity of taste can be produced.

  Specifically, the soy sauce-containing seasoning to which water of 0.1% by mass or more and 5% by mass or less is added has a solid soy sauce that is slightly soft and has a crunchy and relatively light texture. If the water content exceeds 5% by mass, the solid soy sauce binds and becomes pasty or lumpy, which may impair the crispy texture.

  Moreover, although the water in a soy sauce containing seasoning may add water as it is, you may make it become the predetermined amount mentioned above by adding liquid soy sauce. In this case, the moisture contained in the soy sauce has the above-described effects, and a soy sauce-containing seasoning in which the flavor of the soy sauce is increased is provided.

  The soy sauce-containing seasoning of the present invention may be those to which various ingredients and seasonings are added. Ingredients include foods such as sesame, fried garlic, fried onion, vegetable soy protein, and spices such as ginger, dried vegetables that have dried onions, tomatoes, and the like. Seasonings include sugar, salt, vinegar, miso, powdered soy sauce, fish soy, protein hydrolyzate, yeast extract, seafood extract and other natural seasonings, glutamic acid soda, inosinate and other chemical seasonings, chicken and Examples include solid bouillon such as beef and pork, spices such as pepper and chili, bay leaf and curry powder.

  In addition, when adding such ingredients and seasonings, the total moisture of the moisture contained in these ingredients and seasonings and the moisture added separately is 5 mass with respect to the whole soy sauce-containing seasoning % Or less.

  The soy sauce-containing seasoning according to the present invention is obtained by mixing the above-described edible oil, solid soy sauce, and, if necessary, moisture, ingredients, and seasonings. The soy sauce-containing seasoning is in a state in which solid soy sauce and ingredients are precipitated in a state where it is left standing in the container. Such a soy sauce-containing seasoning can be mixed and mixed with edible oil, solid soy sauce, etc., can be eaten as it is, or can be eaten over rice or various dishes.

  The soy sauce-containing seasoning of the present invention is produced by mixing solid soy sauce such as freeze-dried soy sauce and granular soy sauce with edible oil.

  For example, edible oil and freeze-dried soy sauce are put in a container and mixed to such an extent that the freeze-dried soy sauce grains are not destroyed, and the edible oil is blended with freeze-dried soy sauce. If necessary, the above-mentioned amounts of moisture, ingredients and seasonings are added and mixed. Of course, the mixing method is not limited to such an order. Moisture, ingredients, and seasonings such as edible oil and freeze-dried soy sauce may be placed in a container in any order and mixed, or all raw materials may be mixed together.

  According to such a method for producing a soy sauce-containing seasoning, a solid soy sauce such as freeze-dried soy sauce does not become a paste in edible oil, and a new soy sauce that maintains the crunchy texture of solid soy sauce Containing seasonings can be produced.

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

[Reference Test Example 1]
Rapeseed salad oil (manufactured by Borso Oil & Fat Co., Ltd .; the edible oils used in all the reference examples and reference comparative examples are manufactured by the same company) was used as the edible oil that is the raw material of the present invention. Moreover, freeze-dried soy sauce was used as the solid soy sauce.

  As raw materials for freeze-dried soy sauce, soy sauce, soy sauce moromi (both manufactured by Kikkoman Foods Co., Ltd., hereinafter, soy sauce and soy sauce moromi used in all reference examples and reference comparative examples are manufactured by the same company), excipient A commercially available starch was used. Soy sauce moromi was 50% by mass, and thick soy sauce was 50% by mass. Starch was 10% by mass with respect to soy sauce moromi and soy sauce. Freeze-dried soy sauce was produced by freeze-drying the mixture of these raw materials at minus 40 ° C. under a reduced pressure of 0.1 Torr.

  The freeze-dried soy sauce produced in this manner was pulverized to a predetermined particle size. Then, freeze-dried soy sauce was placed on a mesh-like sieve having openings of 1 mm, 1.8 mm, 3.36 mm, 5 mm, 7 mm, and 10 mm, respectively, and the sieves passed through each sieve or passed through each sieve. Classified into what was left above. Freeze-dried soy sauce that has passed through a 1-mm aperture sieve is expressed as “1 mm pass”, and freeze-dried soy sauce that has not passed through a 1-mm aperture sieve and remains on the sieve is expressed as “1 mm on”. The same applies to other openings.

  Freeze-dried soy sauce was classified for each particle size depending on whether each sieve was turned on or passed. For example, it was classified as 1 mm on and 1.8 mm pass. In this case, freeze-dried soy sauce has a particle size of 1 mm to 1.8 mm. Hereinafter, freeze-dried soy sauce classified according to particle size is expressed as “1 mm on to 1.8 mm pass”. Each freeze-dried soy sauce thus classified was mixed with cooking oil to produce a soy sauce-containing seasoning as a reference example (hereinafter referred to as a reference soy sauce-containing seasoning). In this test example, no moisture was added. In addition, since the moisture contained in freeze-dried soy sauce itself is slight, the influence of the moisture can be ignored.

  Table 1 illustrates the blending ratio of freeze-dried soy sauce (abbreviated as “FD soy sauce” in the table) and edible oil.

  Table 1 shows the properties and texture of reference soy sauce-containing seasonings prepared by mixing freeze-dried soy sauce of various particle sizes with cooking oil. “O” indicates that the freeze-dried soy sauce added to the edible oil has a fluidity that can be dispersed in the fat and oil, and a crisp texture is maintained.

  “7 mm on to 10 mm pass”, “5 mm on to 7 mm pass”, “3.36 mm on to 5 mm pass”, “1.8 mm on to 3.36 mm pass”, “1 mm on to 1.8 mm pass” In soy sauce-containing seasonings using 5% to 25% by weight of dry soy sauce, all of them are “O”, that is, freeze-dried soy sauce has fluidity that can be dispersed in fats and oils, and has a crispy texture. had.

  Moreover, in any particle size, the reference soy sauce-containing seasoning ("A" in the table) using 30% by mass or more of freeze-dried soy sauce has a flow that allows fats and oils to soak and disperse in freeze-dried soy sauce. Sex was not obtained.

  When the content of freeze-dried soy sauce contained in the reference soy sauce-containing seasoning is 30% by mass or more, fluidity is lost, and it is understood that the content of freeze-dried soy sauce should be less than 30% by mass. As a minimum, what is necessary is just to contain at least 1.1 mass% of freeze-dried soy sauce. It is clear that even if 1.1% by mass of freeze-dried soy sauce increases the content of freeze-dried soy sauce, the fluidity tends to be lost. At least from the examples shown in Table 1, it was found that by using freeze-dried soy sauce of 5% by mass or more and 25% by mass or less, fluidity that can be dispersed in fats and oils and a crunchy texture can be obtained.

  In addition, freeze-dried soy sauce having a particle size of “1 mm pass” (“B” in the table) is too fine and has a rough texture, and freeze-dried soy sauce having a particle size of “10 mm on” (in the table) “C”) was not a preferable texture because the grains were too large. From this, the particle size of freeze-dried soy sauce is preferably “1 mm on” or more and “10 mm pass” or less, that is, 1 mm or more and 10 mm or less.

[Reference Test Example 2]
A "3.36 mm on to 5 mm pass" freeze-dried soy sauce used in Reference Test Example 1, edible oil, and moisture were mixed to produce a reference soy sauce-containing seasoning. The blending ratio is as shown in Table 2.

  “1, 5, 10, 20, 30” on the horizontal axis represents the mass% of freeze-dried soy sauce of “3.36 mm on to 5 mm pass” contained in the reference soy sauce-containing seasoning, and is described in each cell. The numerical value represents the mass% of moisture contained in the reference soy sauce-containing seasoning. For example, in the first series, the reference soy sauce-containing seasoning using 1% by mass of freeze-dried soy sauce contains 0.50364% by mass of water. This is a mixture of edible oil 98.5% by mass, freeze-dried soy sauce 1% by mass, and water 0.5% by mass. Since the moisture contained in freeze-dried soy sauce was 0.364% by mass, the moisture contained in 1% by mass was 0.00364% by mass. Since 0.5 mass% of water was added separately to this, the moisture in the reference soy sauce-containing seasoning is 0.50364 mass%.

  The freeze-dried soy sauce itself contained 0.364% by mass of water. The soy sauce-containing seasoning (9th series) having a moisture content of 0.00364% by mass in Table 2 was prepared by adding 99% by mass of edible oil and 1% by mass of freeze-dried soy sauce. The ninth series is a mixture of edible oil and freeze-dried soy sauce, and no water is added. Although the moisture content in the reference soy sauce-containing seasoning differs depending on the amount of freeze-dried soy sauce, all of the ninth series had a crunchy and firm texture.

  The graph which plotted each reference soy sauce containing seasoning shown in Table 2 as the water | moisture content with respect to the whole on a vertical axis | shaft and the freeze-dried soy sauce with respect to the whole on a horizontal axis | shaft is shown in FIG.

  As shown in the figure, when 5 to 20% by mass of freeze-dried soy sauce is used, a reference soy sauce-containing seasoning with a moisture content of 3% by mass or less (at least 2.1% by mass or less) (the rectangular line in the figure) Within the range), the freeze-dried soy sauce added to the edible oil did not become lumps or pastes, and the freeze-dried soy sauce slightly melted to have a relatively light crispy texture.

  In addition, when 5-20 mass% of freeze-dried soy sauce was used, the freeze-dried soy sauce used as a soy sauce-containing seasoning with a water content of more than 3 mass% was lumpy or pasty, and the texture was not good. In addition, when freeze-dried soy sauce was used in an amount of 30% by mass or more, even when the amount of water was adjusted, the freeze-dried soy sauce was in a state where the fats and oils were infiltrated, resulting in no fluidity.

  On the other hand, when 1% by mass of freeze-dried soy sauce was used, even if the water content was 3% by mass or less, the amount of freeze-dried soy sauce was so small that a sufficient texture could not be obtained, and a preferred reference soy sauce-containing seasoning could not be obtained. .

  However, in other words, if the amount of freeze-dried soy sauce is sufficient, that is, if the freeze-dried soy sauce is 1.1% by mass or more, it is considered that a sufficient texture can be obtained.

  Further, if the moisture content is 3% by mass or less, the freeze-dried soy sauce will not be lumpy or pasty when the freeze-dried soy sauce is 5% by mass. It is understood that a soy sauce-containing seasoning that is less than or equal to mass% does not become lumps or pastes.

  From these facts, if the freeze-dried soy sauce is 1.1% by weight or more and less than 30% by weight, by setting the moisture to 3% by weight or less, it will not become a lumpy or paste-like texture and will have a sufficiently crunchy texture It is understood that a reference soy sauce-containing seasoning can be obtained.

  As described above, when freeze-dried soy sauce is used in an amount of 1.1% by weight or more and less than 30% by weight, the freeze-dried soy sauce is slightly melted and slightly sticky by making the water content 3% by weight or less. It is possible to obtain a reference soy sauce-containing seasoning having a texture that is slightly increased in mass while having a texture.

[Test Example 1]
Freeze-dried soy sauce of “3.36 mm on to 5 mm pass” used in Reference Test Example 1, edible oil, and granular soy protein as a granular vegetable protein (trade name: New Comitex A400; Nisshin Oillio Group Co., Ltd.) A soy sauce-containing seasoning was produced by mixing with water. The blending ratio is as shown in Table 3. The soy sauce-containing seasoning shown in Table 3 contains 2% by mass of granular soybean protein.

  “1, 5, 10, 20, 30” on the horizontal axis represents mass% of freeze-dried soy sauce of “3.36 mm on to 5 mm pass” contained in the soy sauce-containing seasoning, and is a numerical value described in each cell. Represents mass% of water contained in the soy sauce-containing seasoning.

  The graph which plotted each soy sauce containing seasoning shown in Table 3 as the water | moisture content with respect to the whole on a vertical axis | shaft and the freeze-dried soy sauce with respect to the whole on a horizontal axis | shaft is shown in FIG. In FIG. 2, ● indicates a crunchy and good texture, ▲ indicates a crunchy texture, and × indicates a dull or paste-like texture.

  As shown in the figure, when 2% by mass of granular soybean protein is contained, 1 to 30% by mass of freeze-dried soy sauce is used, and the water content is less than 1 to 4% by mass (at least 1 to 3% by mass). The soy sauce-containing seasoning (within the rectangular line in the figure) is relatively light because the freeze-dried soy sauce added to the cooking oil does not become lumps or pastes, and the freeze-dried soy sauce melts slightly It became a crispy texture.

  That is, when 2% by mass of granular soybean protein was contained, 30% by mass of freeze-dried soy sauce and even a soy sauce-containing seasoning having a moisture content of 3% by mass had a crispy texture. I found out that it would be a thing. In addition, when 2% by mass of granular soybean protein is contained, even if the freeze-dried soy sauce is 1% by mass and the water content is 3% by mass, it has a crispy texture. I understood it.

[Test Example 2]
Freeze-dried soy sauce of “3.36 mm on to 5 mm pass” used in Reference Test Example 1, edible oil, and granular soy protein as a granular vegetable protein (trade name: New Comitex A400; Nisshin Oillio Group Co., Ltd.) A soy sauce-containing seasoning was produced by mixing with water. The blending ratio is as shown in Table 4. In addition, the soy sauce containing seasoning shown in Table 4 contains 4 mass% of granular soybean proteins.

  “1, 5, 10, 20, 30” on the horizontal axis represents mass% of freeze-dried soy sauce of “3.36 mm on to 5 mm pass” contained in the soy sauce-containing seasoning, and is a numerical value described in each cell. Represents mass% of water contained in the soy sauce-containing seasoning.

  The graph which plotted each soy sauce containing seasoning shown in Table 4 as the water | moisture content with respect to the whole on a vertical axis | shaft and the freeze-dried soy sauce with respect to the whole on a horizontal axis | shaft is shown in FIG. In FIG. 3, ● indicates a crispy and good texture, ▲ indicates a crispy texture, and × indicates a dama or paste.

  As shown in the figure, when 4% by mass of granular soybean protein is contained, 1 to 30% by mass of freeze-dried soy sauce is used, and the water content is less than 1 to 5% by mass (at least 1 to 4% by mass). The soy sauce-containing seasoning (within the rectangular line in the figure) is relatively light because the freeze-dried soy sauce added to the cooking oil does not become lumps or pastes, and the freeze-dried soy sauce melts slightly It became a crispy texture. Moreover, when 20 to 30% by mass of freeze-dried soy sauce is used, the freeze-dried soy sauce added to the edible oil does not become lumps or pastes even in the soy sauce-containing seasoning with a moisture content of 5% by mass, The freeze-dried soy sauce melted slightly and had a relatively light crispy texture.

  That is, when 4% by mass of granular soybean protein is contained, 20-30% by mass of freeze-dried soy sauce is used, and even if it is a soy sauce-containing seasoning with a moisture content of 5% by mass, the crispy texture is obtained. It turned out to be what it had. In addition, when 4% by weight of granular soybean protein is contained, even if the freeze-dried soy sauce is 1% by weight and the water content is 4% by weight, it should have a crispy texture. I understood.

[Comparative test example]
Instead of the granular soybean protein used in Test Example 1, powdered soybean protein (trade name: Solby 1500; manufactured by Nisshin Oilio Group Co., Ltd.) or powdered wheat protein (trade name: GPA wheat gluten) The soy sauce-containing seasoning used was produced. The blending ratio is as shown in Table 5.

  As a result, 30% by mass of freeze-dried soy sauce, 2% by mass or 4% by mass of powdered soybean protein or powdered wheat protein, and any of Comparative Examples 1 to 4 having a moisture content of 3 to 4% by mass However, a crispy texture was not obtained, and the effect of blending vegetable protein was not obtained. Thereby, it turned out that the vegetable protein cannot show the effect of this invention in a powder form, but there exists the effect of this invention by using a granular vegetable protein.

Claims (5)

Including edible oil, solid soy sauce and granular vegetable protein defined in Japanese Agricultural Standards (JAS) of vegetable protein, the granular vegetable protein is 2% by mass or more, and the solid state A soy sauce-containing seasoning characterized in that the total amount of soy sauce and the granular vegetable protein is 34% by mass or less. In the soy sauce-containing seasoning according to claim 1,
The said solid soy sauce is 1 mass% or more and 30 mass% or less. The soy sauce containing seasoning characterized by the above-mentioned. In the soy sauce-containing seasoning according to claim 1 or claim 2,
A soy sauce-containing seasoning characterized by having a water content of 5% by mass or less. In the soy sauce-containing seasoning according to any one of claims 1 to 3,
A particle size of the solid soy sauce is 1 mm or more and 10 mm or less. In the soy sauce-containing seasoning according to any one of claims 1 to 4,
The solid soy sauce, soy sauce-containing seasoning, which is a freeze dry sauce.

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