JP6437727B2 - Manufacturing method of granular soy sauce seasoning - Google Patents

Description

The present invention relates to a method for producing a granular soy sauce seasoning, more particularly to a method for producing a novel granular soy sauce seasoning which can be easily flavored simply dusted on the existing cooking.

  With the diversification of Japanese people's lifestyle and preferences in recent years, various novel products have been developed in the food field. This trend is no exception in the field of traditional food that has been inherited since ancient times, and it is applied to foods and foods that have not changed so far in new forms or applied to new applications. It's not unusual to be in the spotlight again.

  Under such a tendency, the present inventor started development of a new form and use of soy sauce, which is a traditional seasoning in Japan. Specifically, soy sauce, which has been mainly liquid so far, is granulated to maintain the original flavor of soy sauce while maintaining a crunchy texture and crunch that cannot be obtained with liquid soy sauce. We aimed to develop a new seasoning that can be tasted.

  In addition, since such an attempt is not a literature known invention, and the applicant does not know a known document describing such an attempt, there is no prior art document information to be described.

  However, when soy sauce is granulated, there has been a problem that the granules adhere to each other due to moisture absorption over time. When the granules adhere to each other due to moisture absorption, not only the texture and texture which are the original purpose are lost, but also the ease of handling and convenience, which are the advantages of the granules when compared with powder, are lost.

  The present invention has been made to solve such a problem, and while making use of the advantage of being a granule, the original flavor of soy sauce can be increased and sticking of granules due to moisture absorption can be suppressed. The purpose is to provide a new soy sauce seasoning.

The present inventor is able to suppress sticking due to moisture absorption when lyophilized by adding dextrin, edible oil and fat, and xanthan gum to soy sauce as a raw material, and then pulverizing this. I found out.
The present invention has been made on the basis of such knowledge, and is characterized by being configured as follows.

That is, in the present invention, a mixture of soy sauce, dextrin, edible oil and fat, and xanthan gum is freeze-dried, and then pulverized using a pulverizer equipped with a screen having an opening of 2 to 8 mm. A method for producing a granular soy sauce seasoning, wherein the proportion of lipid in the granular soy sauce seasoning is in the range of 3.0 to 25.0 wt%, and the granular soy sauce seasoning It is the manufacturing method of the granular soy sauce seasoning characterized by the ratio of the xanthan gum in a raw material being in the range of 0.1 to 5.0 weight%.

  According to the present invention, sticking between granules due to moisture absorption can be suppressed, so that a crunchy texture that cannot be obtained with liquid soy sauce or powdered soy sauce can be obtained. Moreover, since it is rich in the original flavor of soy sauce than liquid soy sauce and is granular, it is easier to handle and more convenient than powdered soy sauce.

  Hereinafter, embodiments of the present invention will be described.

The granular soy sauce seasoning according to the present invention comprises (1) soy sauce, (2) edible oil and fat, (3) xanthan gum, and (4) dextrin, which is freeze-dried and then opened. It is obtained by pulverizing into granules using a pulverizer equipped with a screen having a range of 2 to 8 mm.

(1) Soy sauce (raw material soy sauce)
There is no restriction | limiting in particular in the soy sauce used as a raw material in this invention, Various things, such as a thick soy sauce, a pale soy sauce, a low salt soy sauce, a reservoir soy sauce, a white soy sauce, can be used. In terms of flavor, those made mainly from soybeans are preferred. In addition, when a concentrated product is used, it is preferable to use a non-concentrated product as much as possible because the amount of solids becomes too large and there is a risk of causing trouble when performing the lyophilization process described later. .

(2) Edible fats and oils The edible fats and oils used in the present invention can be widely used as long as they are edible, regardless of whether they are animal fats or vegetable oils. Examples of animal fats include pork fat and beef tallow. Examples of vegetable oils include palm oil, olive oil, corn oil, sunflower oil, rice oil, soybean oil, rapeseed oil, salad oil, sesame oil, sesame oil, cottonseed oil, safflower oil, linseed oil, peanut oil, almond oil, etc. can do. These may be used alone, or a plurality of them may be mixed and used.

  Furthermore, as edible fats and oils, not only those refined to 100% lipids, but also those containing things other than lipids (fat components) such as butter may be used.

In the present invention, the lipid fraction of the solid component contained in the granular soy sauce seasoning as a final product area by the near of 3.0 to 25.0 wt%. The ratio of the lipid is more preferably in the range of 3.5 to 23.0% by weight, and still more preferably in the range of 4.0 to 20.0% by weight.
Such lipids are not necessarily limited to those derived from the edible fats and oils, and may be derived from other raw materials described in (4) below.

(3) In the xanthan gum present invention, furthermore, to use xanthan gum.

The blending ratio of xanthan gum to the granular soy sauce seasoning of the present invention is in the range of 0.1 to 5.0% by weight, more preferably in the range of 0.2 to 3.0% by weight .

Although the mechanism of action of xanthan gum in the present invention is not clear, it is presumed that xanthan gum has an effect of uniformly dispersing fat and oil components in the raw material soy sauce.
In particular, when xanthan gum is used, the necessary viscosity can be imparted in a relatively small amount, so that the ratio of the solid content does not increase excessively, and there is no possibility of hindering the lyophilization process described later.

(4) Dextrin
In the present invention, dextrin is further added. However, it is not preferable to use dextrin instead of the raw material (3). When the raw material of the above (3) is replaced with dextrin, the solid content increases excessively when the fat and oil components are uniformly dispersed in the raw material soy sauce, and there is a possibility that trouble may occur when performing the freeze-drying process described later. This is because the influence of dextrin appears on the taste and the flavor of soy sauce is impaired.

(5) Other raw materials
In the present invention, in addition to the above raw materials (1) to (4), other food materials or food raw materials can be used. For example, from the viewpoint of flavor, any one that increases the added value as a seasoning can be used as appropriate. In particular, those used as additives in common soy sauce, such as umami seasonings such as sodium glutamate and nucleic acid seasonings, sweeteners, caramel, etc., spices, garlic, ginger, green onions, sesame Flavor ingredients such as, other ingredients, dashi, soup, soup, bouillon, etc. may be added.

In the present invention, the raw materials (1) to (4) are uniformly mixed and dissolved to prepare a liquid seasoning base. At that time, it is preferable to stir and mix while heating. Moreover, it is preferable to add water to these raw materials. When not adding water, the ratio of solid content becomes too high, and there is a possibility that troubles may occur when performing the freeze-drying process described later.
When using other raw materials described in the above (5) , they may be added at this stage, or may be combined with the seasoning base in a tray before preliminary freezing described later.

  The liquid seasoning base thus obtained is filled in a tray, cooled to about −40 ° C. and pre-frozen. Then, freeze-drying is performed under reduced pressure by a conventional method. Thereby, a block-like freeze-dried product is obtained.

Next, this block-like freeze-dried product is pulverized with a pulverizer or the like to form granules. The size of the granule is not particularly limited, but when pulverized using a pulverizer having a screen with an opening of about 2 to 8 mm, it does not become a powder and a moderately sized granule is obtained. You can enjoy a crunchy texture when put in. The opening of the screen of the pulverizer is preferably 2 to 7 mm, and more preferably 3 to 5 mm.

  The granular soy sauce seasoning obtained through the above manufacturing process does not cause caking due to moisture absorption even when left for a long time, and it does not give a sticky texture, so it is suitable for cooking instead of liquid soy sauce. It can be easily flavored just by sprinkling it. Moreover, the crunchy texture and the crunch which cannot be obtained with a liquid thing or a powder thing can be obtained.

  In particular, since the granular soy sauce seasoning of the present invention is dried by freeze-drying treatment, there is no deterioration in flavor due to heat compared to hot air drying, vacuum belt drying, and drum dry drying, and soy sauce more than liquid soy sauce A seasoning rich in the original flavor can be obtained. In addition, since it is granulated by freeze-drying and pulverizing, it does not become a powder with a small particle size as in the case of spray-drying, and an appropriate size is obtained. You can taste the feeling.

  Furthermore, since the granular soy sauce seasoning of the present invention can be easily sprinkled on salads, rice, rice balls, etc. as seasoning and sprinkles, not only can it be used for existing applications as a substitute for liquid soy sauce, It can also be used for new applications different from liquid ones (for example, pasta, toast, ice cream topping, etc.).

  In this way, the granular soy sauce seasoning of the present invention is stronger in the original flavor of soy sauce than liquid soy sauce, and since it is granular, it can enjoy a crunchy texture, and moreover than a powdered one Has the advantage of being easy to handle and highly convenient.

  In addition, the granular soy sauce seasoning of the present invention can enjoy a texture in the mouth because of the granules, but this does not necessarily mean that the granular form must be maintained at the stage of eating. Absent. Of course, if necessary, the granular soy sauce seasoning of the present invention may be dissolved in a liquid and used in a liquid state.

  Examples of the present invention will be described below. However, the present invention is not limited to the following examples.

<< 1 >> Specimens 1-9
<< 1-1 >> Preparation of Specimens 1-9 Concentrated soy sauce, palm oil (lipid 100%), dextrin, xanthan gum, and water were each mixed in the amounts described in Specimens 1-9 of Table 1 and heated. While stirring, the mixture was dissolved to prepare a liquid seasoning base. This was filled in a tray and frozen at −40 ° C. in a freezer. Subsequently, it was freeze-dried under reduced pressure by a conventional method to obtain a block-like freeze-dried product. This was pulverized by a pulverizer equipped with a screen having an opening of 3.36 mm to obtain a granular soy sauce seasoning. 5 g each was taken out from this granular soy sauce seasoning, and each was made into the test bodies 1-9.

  In Table 1, “Ratio of lipid in soy sauce seasoning (granule)” indicates the ratio of lipid (solid content) contained in each soy sauce seasoning in the granular state, and “Soy sauce seasoning ( "Ratio of xanthan gum in granule)" indicates the ratio of xanthan gum contained in each soy sauce seasoning in the granular state.

  Next, in order to observe the presence or absence of caking due to moisture absorption, the specimens 1 to 9 thus obtained were left in an environment with a relative humidity of 75% and 22 ° C., and the state of the specimens was changed every time a fixed time passed. Observed and evaluated for the presence and degree of consolidation. Table 2 shows the evaluation criteria.

<< 1-2 >> Evaluation of Specimens 1-9 Specimen 1 that does not use palm oil and xanthan gum, Specimen 2 that uses palm oil but does not use xanthan gum, and palm oil In all of the test bodies 3 that used only xanthan gum without using, solidification due to moisture absorption was observed after 24 hours.
On the other hand, about the test bodies 4-9 which contain both both, even if 24 hours passed, if it shakes lightly, it will become smooth and the caking by moisture absorption was hardly recognized.
However, the test bodies 8 and 9 having a high palm oil content had a problem that the screen was easily clogged during pulverization.

<< 2 >> Specimens 10 to 15
<< 2-1 >> Preparation of Specimens 10 to 15 In the above Specimens 1 to 9, palm oil was used as an edible fat, but a similar test was performed using butter instead. The composition of the test bodies 10 to 15 is shown in Table 3. The manufacturing method and procedure of the test bodies 10-15 are the same as those of the test bodies 1-9. In addition, the ratio of the lipid (solid content) contained in the butter used for this test was 83% by weight.

<< 2-2 >> Evaluation of Specimens 10-15 As shown in Table 3, even when butter was used instead of palm oil, caking due to moisture absorption was not observed after 24 hours.
However, the test body 15 having a large content of butter has a problem that it easily clogs the screen during pulverization.

  From the above, it can be seen that even when butter is used as the edible fat, the same result as that obtained when palm oil is used can be obtained.

Claims (1)

Granules obtained by freeze-drying a mixture of soy sauce, dextrin, edible oil and fat, and xanthan gum, and then pulverizing them into granules by using a pulverizer equipped with a screen having an opening of 2 to 8 mm. A method for producing a soy sauce seasoning,
The ratio of the lipid in the granular soy sauce seasoning is in the range of 3.0 to 25.0% by weight, and the ratio of xanthan gum in the granular soy sauce seasoning is 0.1 to 5.0% by weight. The manufacturing method of the granular soy sauce seasoning characterized by being in the range.