JP6208467B2 - Seasoning production method - Google Patents

Description

  The present invention relates to a method for producing a seasoning.

Bean plate soy is a seasoning made by soaking germinated broad beans and chili with salt, fermenting and aging. The unique aroma and taste that can be said to be “miso with umami and spiciness” is an indispensable taste in Sichuan cuisine, and is widely used in Chinese-style stir-fried foods such as mapo tofu and kaisen meat.
On the other hand, soy sauce is widely used in Japan and is sold for home use. Soy sauce is used for stir-fried foods and sweets at home, but due to its spiciness and mischievous physical properties, it is mainly used only for Chinese cuisine. For this reason, in general Japanese households, the frequency of use is not high, and the situation is that they cannot be used up.
Originally, soy sauce has not only its pungent taste, but also a rich rich taste.
Therefore, if it is possible to adjust the spiciness that is not good for the Japanese and the physical properties that are not easy to use, it is not only a Chinese food that is also spicy in Japan, but as a widely used seasoning, It is considered possible to achieve expansion and improvement in usage frequency.

  Patent Document 1 describes a method for producing soy represented by bean plate soy. Patent Document 2 describes a method for producing a soy sauce seasoning that suppresses the excessive hotness of soy sauce.

Japanese Patent No. 4760252 JP 2007-6765 A

  However, Patent Document 1 only describes a method for producing soy represented by bean plate soy, and no attempt has been made to improve the use frequency of bean plate soy. Further, Patent Document 2 is a seasoning of “bean plate soy sauce” mainly made from koji, miso or chili, and does not achieve improvement in the frequency of use of bean plate soy.

  The present invention has been made in view of the above circumstances, and is a seasoning mainly made from bean plate soy sauce. It is an object of the present invention to provide a method for producing seasonings with various usage modes by having physical properties that are in the shape of rice and ingredients and in harmony with taste.

The present invention is a method for producing a seasoning by emulsifying soy sauce and edible fats and oils with an emulsifier having an HLB of 12 to 16, and the edible fats and oils are 50 to 100 parts by weight with respect to 100 parts by weight of the soy sauce. It is a manufacturing method of the seasoning characterized by making it mix | blend and making the said emulsifier mix | blend 0.6-1.5 mass parts with respect to 100 mass parts of soy sauce .
In the present invention, it is preferable that at least one saccharide selected from the group consisting of starch, dextrin and cellulose is further added.
Furthermore, in the present invention, it is preferable to add a sweetener.

ADVANTAGE OF THE INVENTION According to this invention, it is a seasoning which uses bean plate soy as a main raw material, Comprising: Hotness is suppressed, Since there is a rich taste, the manufacturing method of a seasoning with favorable taste can be provided.
Further, according to the present invention, the physical properties can be improved by having an appropriate viscosity and emulsification degree, and a seasoning production method that can be used for various purposes can be provided.
The seasoning produced by the seasoning production method of the present invention has reduced spiciness without impairing the richness, so it can be used for various dishes other than Chinese dishes, especially when sweeteners are added. It is preferable to eat as it is.
Further, in the present invention, by adding a sweetener, the spiciness is suppressed and a seasoning that is easy to eat is obtained. Further, by combining with the above physical property improvement, it is possible to obtain a soy sauce seasoning having an appropriate taste and an appropriate physical property.

  The method for producing a seasoning according to the present invention is a method for producing a seasoning by emulsifying soy sauce and edible fats and oils with an emulsifier having an HLB of 12 to 16, wherein the edible fats and oils are added to 100 parts by weight of soy sauce. On the other hand, 50-100 mass parts is mix | blended.

  The bean plate soy used in the present invention is not particularly limited as long as it is a bean plate soy generally used for food. Bean plate soy is a fermented seasoning made by adding fermented soybeans or chili to the main ingredients, and adding rice bran or wheat straw to ferment, but the ingredients are not particularly limited, but other than broad beans and chili, rice, soybean oil, sesame oil, What added the salt etc. to the raw material may be used.

In general, bean plate soy has a different balance of umami and hotness depending on the raw material and fermentation period. The red bean plate soy with a fermentation period of several months to one year tends to have a strong spiciness although it has a rich taste. On the other hand, high-grade soy sauce (so-called black soy sauce) that has been fermented and matured for several years tends to have a rich taste without being too hot.
The bean plate soy used in the present invention is not limited by the raw material or the fermentation period, but it is preferable to use the black bean plate soy.

The edible oil / fat used in the present invention is not particularly limited as long as it is an oil / fat usually used in foods, and may be any of vegetable oil / animal oil / fat and processed oil / fat thereof. Moreover, what is necessary is just fats and oils which become liquid at the time of heating, liquid oils and fats may be sufficient, and solid fats and oils which are solid at normal temperature may be heat-melted.
Examples of vegetable oils include rapeseed oil typified by canola oil, soybean oil, sesame oil, coconut oil, corn oil, olive oil, cottonseed oil, safflower oil, rice oil, sunflower oil, and nut oil typified by peanut. The vegetable oil may be an oil obtained from only one kind of plant material, or may be an oil obtained by mixing oils obtained from two or more kinds of plant materials. The vegetable oil may have been subjected to separation and purification treatment, deoxidation treatment, decolorization treatment and the like in advance. Examples of such vegetable oils include white squeezed oil that has been subjected to treatments such as deoxidation and decolorization, and salad oil obtained by subjecting white squeezed oil to a wax removal treatment.
Animal fats and oils include beef tallow and lard.
Examples of the processed fats and oils include shortening, butter, margarine and the like.
Edible fats and oils may be used alone or in combination of two or more.
Especially, as edible oil and fat in this invention, canola oil or salad oil is preferable.

In the seasoning manufacturing method of the present invention, 50 to 100 parts by mass of edible oil / fat is blended with respect to 100 parts by mass of soy sauce.
In this invention, it is preferable to mix | blend 50-90 mass parts of edible fats and oils with respect to 100 mass parts of bean plate soy, It is more preferable to make 60-85 mass parts, It is especially preferable to mix | blend 70-80 mass parts.

  By making the amount of edible oils and fats within the range above the lower limit, it is possible to reduce the hotness of the bean plate soy and make the taste and mouthfeel mellow. Moreover, by making the compounding quantity of edible fats or less into said upper limit or less, isolation | separation of oil content can be suppressed and it can be set as a product with a stable emulsification state. Moreover, since oil content is moderated moderately, even if it eats as it is, it can make a taste and mouthfeel favorable.

In the present invention, an emulsifier usually used in foods and having an HLB of 12 to 16 is used.
Examples of the emulsifier include glycerin fatty acid ester, polyglyceric acid ester, sucrose fatty acid ester, and enzyme-treated lecithin. Of these, sucrose fatty acid esters that are easily available are preferred.

By using an emulsifier with an HLB in the above range, miso-shaped bean plate soy and edible fats and oils can be emulsified and stably mixed. Moreover, it can prevent that a bean plate soy and edible fats and oils isolate | separate.
According to the present invention, it is possible to prevent separation of bean plate soy and edible fats and oils, thereby reducing the load on the process.
In the present invention, the load on the process means that the soy sauce content in the process and the pump liquid in the transfer pipe generated by the separation of the added food oil and fat, the non-uniform filling that occurs along with it, the product physical properties Liquid dripping at the time of filling due to improperness.
Since the present invention emulsifies the bean paste soy sauce and edible fats and oils, it is possible to prevent poor pumping and the like, reduce the load on the production line, and suppress poor filling caused thereby.

Although the compounding quantity of an emulsifier is not specifically limited, 0.4-1.8 mass parts is preferable with respect to 100 mass parts of bean plate soy, 0.6-1.5 mass parts is more preferable, 0 .7 to 1.2 parts by mass is particularly preferable.
By having such physical properties, it is usually a miso-like mischievous physical property (having a viscosity that does not sag when scooped with a flat spatula), and is not easily compatible with rice or noodles. However, it is easy to stretch, can be made into paste-like physical properties, and can be used as a seasoning that can be adapted to rice and noodles and eat and feel its taste with ingredients.

In the present invention, it is preferable that at least one saccharide selected from the group consisting of starch, dextrin and cellulose is further added.
By blending at least one saccharide selected from the group consisting of starch, dextrin and cellulose, the viscosity can be adjusted and dripping etc. can be prevented at the time of manufacture, so filling etc. is easy can do. In the manufacturing process, the load on the manufacturing line can be reduced.

  In the present invention, the blending amount of at least one saccharide selected from the group consisting of starch, dextrin and cellulose is not particularly limited, but is 50 to 100 parts by mass with respect to 100 parts by mass of bean plate soy. be able to.

On the other hand, in the present invention, it has been found that, by adding a sweetener to bean plate soy, the hotness becomes moderately mild and the taste is improved.
The sweetener is not particularly limited as long as it has an appropriate sweetness. However, in the present invention, it is preferable to add sucrose from its honest sweetness. Examples of sucrose include granulated sugar, salmon sugar, sucrose, and the like.
By blending sucrose, when the seasoning of the present invention is directly applied to noodles such as cooked rice and udon, the sweet and spicy taste can be obtained.

  Although the compounding quantity of sucrose is not specifically limited, 50-100 mass parts can be mix | blended with respect to 100 mass parts of bean plate soy.

In the present invention, in addition to the above raw materials, auxiliary raw materials may be blended.
For example, vegetables such as green onions, sesame seeds, ginger, garlic, dried shrimps, ingredients such as dried sardines, salt, soup, seasonings such as spices; starches; vegetable proteins; thickeners, swelling And additives such as additives, quality improvers and antioxidants.

  In the present invention, as a method of blending at least one saccharide selected from the group consisting of bean sauce, edible oil and fat, emulsifier, starch, dextrin and cellulose, there is no particular limitation, A method of blending as it is, a method of blending these raw materials sequentially, and the like can be mentioned.

The seasoning that can be obtained by the production method of the present invention moderately suppresses the spiciness peculiar to bean plate soy and has a rich taste, so that it is used as a seasoning used in Chinese dishes such as mapo tofu and kaisen meat It can be used not only for Japanese and Western dishes.
As an aspect which eats as it is, the aspect eaten by directly attaching or applying to cooked rice, bread, udon, ramen, gyoza, natto, tofu, oden, grilled meat, vegetables, etc. is mentioned.
As a use aspect as a seasoning, it can be used for Japanese food such as kinpira, pasta and the like.
Among the seasonings obtained by the production method of the present invention, especially when sucrose with a strong sweetness is blended, it is sweet and has a good taste, and among these, the method of eating directly over cooked rice is preferred. .

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. In the following examples, Example 1 and Example 5 are referred to as Reference Example 1 and Reference Example 5, respectively.

[Examples 1 to 5]
The ingredients shown in Table 1 were mixed in the amounts shown in the table to produce seasonings.
In the following table, auxiliary materials are vegetables, garlic paste, raw ginger, etc.
In the following table, sugar ester (P-1570) was purchased from Mitsubishi Chemical Foods. The HLB of sugar ester (P-1570) is 15.
In the following table, sugar used was sugar.

About the seasoning of Examples 1-5, evaluation on a process and evaluation of a product were performed. The results are shown in Table 2.
In Table 2,
◎ indicates that the process is not burdened and is good.
○ can be applied to the process without problems, almost good,
X indicates that the load is high in the process and a problem occurs and is defective.

  As shown in the results of Examples 1 to 5, the seasoning prepared by mixing edible fats and emulsifiers with bean plate soy was able to suppress separation of the oil, to be a stable product, and had a good taste.

[Examples 6 to 11]
The ingredients shown in Table 3 were mixed in the amounts shown in the table to produce seasonings.
In the following table, auxiliary materials are vegetables, garlic paste, raw ginger, etc.
In the following table, sugar ester (P-1570) was purchased from Mitsubishi Chemical Foods. The HLB of sugar ester (P-1570) is 15.
In the following table, sugar used was sugar.

About the seasonings of Examples 6-11, evaluation in the process, evaluation of a product, and evaluation at the time of applying to rice were performed. The results are shown in Table 4.
In Table 4,
◎ in the evaluation on the process is very good because the process is not burdened and dripping does not occur when filling the bottle.
○ indicates that the process can be carried out without any problem and is almost satisfactory, but dripping occurs when the bottle is filled, and it cannot be filled well.
◎ in the evaluation of physical properties and taste of the product is very good,
○ is good,
△ is the level of the reference,
X indicates failure.

  From the results of Examples 6 to 11, the viscosity can be adjusted by adding at least one saccharide selected from the group consisting of starch, dextrin and cellulose, and filling and the like can be facilitated. It was.

[Example 12]
A seasoning was produced in the same manner as in Example 11 except that 12 parts by mass of canola oil and 3 parts by mass of sesame oil were blended.
As a result, it was possible to obtain a stable product that was able to suppress the separation of oil and was rich and delicious.

[Example 13]
A seasoning was produced in the same manner as in Example 11 except that granulated sugar was used as the sugar.
As a result, separation of oil was suppressed, and a rich, sweet and delicious and stable product could be obtained.

[Comparative Examples 1-3]
The ingredients shown in Table 5 were mixed in the blending amounts shown in the table to produce seasonings.
In the following table, auxiliary materials are vegetables, garlic paste, raw ginger, etc.
In the following table, sugar used was sugar.

About the seasoning of Comparative Examples 1-3, the evaluation at the time of applying to the evaluation on a process, evaluation of a product, and rice was performed. The results are shown in Table 6.
In Table 6,
Δ in the process evaluation indicates a defect or inability to manufacture.
In the evaluation of the product, “Good” indicates good and “Drinkable” indicates slightly poor.

  From the results of Comparative Examples 1 and 2, when no edible oil or fat was blended, there was no richness and the flavor was poor.

[Reference Examples 1 to 6]
The ingredients shown in Table 7 were mixed in the blending amounts shown in the table to produce seasonings.
In the following table, auxiliary materials are vegetables, garlic paste, raw ginger, etc.
In the following table, sugar used was sugar.

About the seasoning of Reference Examples 1-6, the evaluation at the time of applying to the evaluation on a process, evaluation of a product, and rice was performed. The results are shown in Table 8.
In Table 8,
◎ in the evaluation on the process is good,
○ is a little good,
X shows a defect.

  From the results of Reference Examples 1 to 6, it was found that when the amount of the edible oil / fat is too large, the balance of the seasoning is poor, and when the amount is too small, the mouthfeel and the like are poor.

Claims (3)

It is a method for producing a seasoning by emulsifying soy sauce and edible fats and oils with an emulsifier having an HLB of 12 to 16, wherein 50 to 100 parts by weight of edible fats and oils are blended with respect to 100 parts by weight of soy sauce , The said emulsifier is made to mix | blend 0.6-1.5 mass parts with respect to 100 mass parts of bean plate soy , The manufacturing method of the seasoning characterized by the above-mentioned .   Furthermore, the manufacturing method of the seasoning of Claim 1 which mix | blends at least 1 or more types of saccharide selected from the group which consists of starch, dextrin, and a cellulose.   Furthermore, the manufacturing method of the seasoning of Claim 1 or 2 which mixes a sweetener.