JP6382003B2 - Powdered seasoning - Google Patents

Description

  The present invention relates to a granular seasoning useful for soup and the like.

  Seasonings such as sauce and soup are usually used in a liquid form, but it is desired to supply them in powder form or granule form from the viewpoint of diversification of diet and distribution. Examples of such powder or granule seasonings include soups, sauces, sauces, soups, powder seasonings for instant foods and the like.

  As a method for producing these powder or granular seasonings, a spray drying (spray drying) method, a freeze drying (vacuum freeze drying) method, a drum drying method, a vacuum drum drying method and the like are employed (Patent Documents 1 to 3). 4).

JP 58-5162 A JP 7-213250 A JP 2008-289418 A JP 2013-188189 A

Among the drying methods, the vacuum freeze-drying method is widely adopted because it does not include a heating step at a high temperature and has good flavor and good solubility.
However, in producing freeze-dried seasonings, liquid freeze-drying liquid liquid with a Brix higher than a certain value tends to generate bubbles, and as a result, bubbles are repelled in the process of vacuum freeze-drying, resulting in liquid scattering and reduced yield. In addition, it has been found that after drying, a part of the structure becomes candy-like and difficult to dissolve.
Therefore, the subject of this invention is providing the granular seasoning which has favorable flavor and can be manufactured stably.

  Therefore, as a result of studying the above-mentioned problems, the present inventor has found that a flavorful raw material is granulated after vacuum freeze-drying, while a high-taste raw material is granulated by non-freeze-drying means and mixed. Thus, the present inventors have found that a powdery seasoning having a good flavor can be stably obtained, thereby completing the present invention.

  That is, the present invention provides the following inventions [1] to [3].

[1] (A) Soy sauce, miso, liquid soup, citrus ingredients and flavoring ingredient-containing seasonings, which are one or more seasonings selected from meat and fish-derived extracts, are lyophilized after vacuum freeze-drying One or more seasonings selected from salt, sugar, glucose, amino acid-based seasonings and nucleic acid-based seasonings, which are granulated by means of the obtained granules and (B) crystallization or heating A powdery seasoning containing a seasoning with a strong taste.
[2] (A) A powder obtained by pulverizing a flavoring ingredient-containing seasoning after vacuum freeze-drying, and a powder obtained by grinding a flavoring ingredient-containing seasoning of Brix 25 or less after vacuum freeze-drying The granular seasoning according to [1], which is a body.
[3] The granular seasoning according to [1] or [2], which is a seasoning selected from hot pot soup and noodle soup.

  The granular seasoning of the present invention has a good flavor, is easily meltable, and can be manufactured with a stable shape and properties.

  The granular seasoning of the present invention was granulated by means of (A) a granule obtained by pulverizing a flavoring ingredient-containing seasoning after vacuum freeze-drying, and (B) crystallization or heating. Contains a flavoring seasoning. In particular, the flavoring ingredient-containing seasoning, which is one or more seasonings selected from soy sauce, miso, liquid dashi, citrus ingredients and meat and fish-derived extracts, contains only those obtained by vacuum freeze-drying It is preferable that

  (A) A flavoring ingredient-containing seasoning is a seasoning with a strong flavor. Examples thereof include citrus ingredients such as citron, kabosu, sudachi and lemon, soy sauce, miso, liquid soup, and extracts derived from meat and seafood. 1 type or 2 types or more selected are mentioned.

  (A) The flavoring ingredient-containing seasoning is pulverized after vacuum freeze-drying. In vacuum freeze-drying, the flavoring ingredient-containing seasoning is desirably a solution of Brix 25 or less, particularly Brix 19 or less. The equipment and manufacturing conditions used for vacuum freeze-drying are not particularly limited.

  The flavoring ingredient-containing seasoning after vacuum freeze-drying is a block shape in the shape of a container, which is pulverized if necessary. The pulverizing means is not particularly limited, and a pulverizing method using a mill, a mixer or the like can be employed. The pulverized powder may be made uniform by sieving it appropriately.

  (B) The seasoning with a strong taste uses what was granulated by the means accompanied by crystallization or a heating. A seasoning with a strong taste is usually the main ingredient for imparting a salty taste, sweet taste, umami, etc., and an amino acid seasoning such as salt, sugar, glucose, sodium glutamate, and a nucleic acid such as sodium guanylate or sodium inosinate. The 1 type (s) or 2 or more types chosen from a system seasoning are mentioned.

  As these seasonings having a strong taste, those seasoned by powdering means other than freeze-drying are used. The powdering means may be a powdering means that accompanies crystallization or heating because the flavor is hardly impaired by heating.

  Examples of the granulating means with heating include spray drying, drum drying, reduced pressure drying, and natural drying. Moreover, it can grind | pulverize as needed and the grinding | pulverization means includes the grinding | pulverization by a mill, a mixer, etc.

  The mass ratio (A / B) of the component (A) and the component (B) in the granular seasoning of the present invention varies depending on the use, but is preferably 0.1 to 10, and preferably 1.0 to 8.0. Is more preferable, and 1.0 to 5.0 is more preferable.

  In addition to the flavoring ingredient-containing seasonings and rich flavors listed above, the powdered granular seasoning of the present invention includes other ingredients such as artificial sweeteners, spices, mirin, vinegar and other seasoning ingredients, Excipients such as dextrin and starch can be appropriately added. The other raw materials can be mixed with (A) the flavoring ingredient-containing seasoning and vacuum lyophilized unless added to increase Brix to more than 25. However, vacuum lyophilization is not essential. Absent.

  Examples of the use of the granular seasoning of the present invention include noodle soup such as hot pot soup, udon soup and soba soup; sauces and sauces. Moreover, it can also be used as a seasoning such as stir-fried vegetables such as stir-fried vegetables, fried rice, and fried noodles.

  EXAMPLES Next, an Example is given and this invention is demonstrated still in detail.

Test Example 1: Examination of freeze-drying with Brix In producing a vacuum freeze-dried seasoning, the Brix value of the liquid seasoning at the start of vacuum freeze-drying was compared with the properties after drying.
First, the liquid seasoning which mixed the raw material with the mixture ratio (% (w / w)) shown in following Table 1 was prepared, respectively, and Brix of each liquid was measured. Thereafter, 30 mL of the prepared liquid seasoning was freeze-dried by a conventional method. The measured values are also shown in Table 1.

About the prepared vacuum freeze-dried seasoning of the block state, the property (appearance) was evaluated by the following 1-5 grades.
1 point: Very unfavorable properties such as the generation of extremely large bubbles, the appearance of the block is broken, and significant candy formation, etc. 3 points: There are not many bubbles and candy formation, generally favorable properties 5 points: Generation of bubbles And almost no candy-like appearance, very favorable properties

  The evaluation results are shown in Table 2 below.

From the above results, when a liquid seasoning having a Brix value greater than 25 was freeze-dried in vacuo, severe bubble formation and candy formation were caused, and a preferred freeze-dried seasoning could not be obtained. Further, the candy-like portion was remarkably low in water solubility and was not suitable for practical use (Reference Example 5).
On the other hand, when a liquid seasoning having a Brix value of 21 or more and 25 or less was vacuum freeze-dried, no bubble formation or candy-like formation was observed, and a seasoning with generally preferable properties was obtained (Reference Examples 3 and 4). .
When a liquid seasoning having a Brix value of less than 21 was freeze-dried, almost no bubbles were observed during vacuum freeze-drying, and a solid seasoning in a favorable form was obtained (Reference Examples 1 and 2).

  From these examinations, it has been found that it is difficult to obtain a solid seasoning by vacuum lyophilizing a liquid seasoning having a Brix value greater than 25 by a conventional method.

Example 1: Examination of the difference when the flavoring ingredient is freeze-dried / spray-dried Examination of the difference in the taste of the dried seasoning when the flavor-containing seasoning is freeze-dried and when it is spray-dried did.
First, a liquid seasoning containing a flavoring ingredient-containing seasoning is prepared by mixing raw materials at a blending ratio (% (w / w)) as shown in Table 3 below, and 30 mL of the prepared liquid seasoning is frozen. And vacuum lyophilized. The Brix of the liquid seasoning prepared in Example 1 was 19, and no freeze bubbles or candy-like formation was observed, and a freeze-dried seasoning with good properties was obtained.

  The flavor-containing seasoning containing freeze-dried powder was pulverized by a mill and passed through a strainer with a diameter of 5 mm to remove coarse particles.

  In this invention, 1.2g of salt was added with respect to 10g of flavoring ingredient containing seasonings grind | pulverized after the said vacuum freeze-drying. In the control, in addition to 1.2 g of sodium chloride, 2 g of powdered soy sauce obtained by ordinary spray drying was further added. In the present invention and the control, the nitrogen content and the salt value were adjusted to be equivalent.

10 g of the prepared powder seasoning was dissolved in 100 mL of warm water, and sensory evaluation was performed. In the evaluation, the following points were set for the items of soy sauce deterioration odor and heating odor.
1 point: Strongly felt the soy sauce deterioration odor / burnt odor 3 points: Soy sauce deterioration odor / burnt odor slightly 5 points: Soy sauce deterioration odor / burnt odor not felt

  The results are shown in Table 4 below.

  From the above results, when the flavoring ingredient-containing seasoning is vacuum freeze-dried and when it is spray-dried, the flavoring ingredient-containing seasoning is vacuum freeze-dried (the invention of the present application). However, when the seasoning containing a flavoring ingredient was spray-dried (contrast), it was strongly felt that the odor and burnt odor were not good. It was.

  Accordingly, (A) a granular material obtained by vacuum freeze-drying and pulverizing a flavoring ingredient-containing seasoning which is one or more seasonings selected from soy sauce, miso, liquid soup or citrus ingredients and ( B) A granular seasoning containing a seasoning having a strong taste, which is one or more seasonings selected from salt, sugar and sodium glutamate, which has been granulated by means of crystallization or heating. Thus, it has been clarified that it becomes a powdery seasoning with a good flavor without imparting an unnecessary burning odor or deteriorated odor to the flavoring ingredient-containing seasoning.

Example 2: Production Example A liquid seasoning containing miso, kelp dashi and koji dashi was prepared. The liquid seasoning was frozen and then vacuum lyophilized. Crude particles were removed by grinding with a mill and passing through a strainer with a diameter of 5 mm. Sodium chloride and sodium glutamate pulverized by crystallization or spray drying were added to the powder seasoning.
When the obtained granule seasoning was dissolved in warm water to make a hot pot soup, a good taste of miso was felt, and neither a burnt odor nor a deteriorated odor was felt.

Example 3: Production Example A liquid seasoning containing soy sauce, yuzu juice, chicken stock, and broth was prepared. The liquid seasoning was frozen and then vacuum lyophilized. Crude particles were removed by grinding with a mill and passing through a strainer with a diameter of 5 mm. Sodium chloride and sodium glutamate pulverized by crystallization or spray drying were added to the powder seasoning.
When the obtained powdered seasoning was dissolved in warm water to make a hot pot soy sauce, a good flavor of yuzu and soy sauce was felt, and neither a burnt odor nor a deteriorated odor was felt.

Claims (2)

(A) Soy sauce, miso, liquid soup, citrus ingredients and one or two or more kinds of seasonings selected from essences derived from meat and seafood are vacuum freeze-dried and then ground. One or more seasonings selected from salt, sugar, glucose, amino acid-based seasonings and nucleic acid-based seasonings, which are granulated by means of the obtained granules and (B) crystallization or heating A granular seasoning containing a seasoning with a strong taste. The granular seasoning according to claim 1, which is a seasoning selected from hot pot soup and noodle soup.