JP6484176B2 - Method for producing solid seasoning - Google Patents

Description

The present invention relates to a method for producing a solidified product and a solidified seasoning.

  Conventionally, as a solidified seasoning, for example, soy sauce that has been solidified by adding gelatin to soy sauce, which is a liquid seasoning, has been provided. The soy sauce is heated, but gelatin is dissolved in the juice, soy sauce is added, egg white is foamed with a whisk and mixed into a meringue shape, poured into a predetermined mold, cooled in a refrigerator, etc. Manufactured by carving.

  If you put the soy sauce on a dish such as sashimi, you can prevent accidents such as dripping soy sauce and soiling your clothes. Since it melts in the mouth, there is an advantage that the mouth feel and texture are good.

  In addition to the foam soy sauce, there is provided a foamable seasoning that is not solidified but contains a liquid seasoning, a foaming agent that dissolves in the liquid seasoning, and a kiraya extract (patent) Reference 1).

  Furthermore, it is gelled with processed starches and is slimy despite being essentially a jelly-like starch. It does not easily disintegrate even when external force is applied, and is measured with a rheometer. Foods such as desserts having a new texture characterized by having a physical property that does not have a yield value when the product is used (Patent Document 2).

JP2012-223186A JP 2006-42727 A

  However, conventional foam soy sauce solidified with gelatin requires heating to dissolve gelatin in broth, and there is a problem that it takes extra time, cost and time for heating. Since it is more expensive than starch, there is also a problem that the production cost of foam soy increases.

  Further, in the technique described in Patent Document 1, since a meringue-like seasoning is produced using a foaming agent such as gelatin, the problem due to heating and the use of gelatin are the same as in the conventional foam soy sauce. There was a problem of manufacturing cost.

  Moreover, in the technique of patent document 2, although manufactured starch is used in order to manufacture jelly-like foodstuffs, it is necessary to gelatinize starch by heating to 85 degreeC or more in the manufacturing process. For this reason, there is a problem in that the labor, time and cost for heating are excessive, as in the production of the soy sauce using gelatin.

  On the other hand, various processed starches have processed starches that dissolve in cold water without heating, but such processed starches are manufactured for the purpose of suppressing gelatinization and maintaining gelatinization. Therefore, there has been a problem that it is incompatible with the production of solidified seasonings such as soy sauce that would like to promote gelation as quickly as possible.

Therefore, the present invention provides a method for producing a solidified seasoning that can be gelled as soon as possible after gelatinization and can reduce the production cost, and has a good melt and mouthfeel. It was an issue.

In order to solve the above problems, the present invention is configured as follows. That is, the method for producing a solidified seasoning according to claim 1 according to the present invention comprises a liquid seasoning such as soy sauce, a soup stock of 10 ° C. or higher and 25 ° C. or lower , a pea bean pregelatinized starch, Adding xanthan gum and locust bean gum, wheat fiber, and egg white as sugars , stirring without heating , foaming into meringue, and putting the liquid seasoning in the shape of the meringue into a predetermined mold And a step of making it into a feature.

According to the solidified product according to the present invention, the cost of producing the solidified product can be reduced by using inexpensive processed starch instead of gelatin to solidify liquid seasonings such as soy sauce.

In addition, by including peas pregelatinized starch as the processed starch, there is no need to heat for gelatinization and gelation, and it can be gelled as quickly as possible, which is efficient In addition, solidified seasonings such as foam soy sauce can be produced. The pea bean pregelatinized starch can be gelatinized even in cold water and can be quickly gelled, and is therefore optimal for the production of a solidified seasoning.

In addition, because it contains a thickening polysaccharide, the shape of the solidified seasoning can be stably maintained, and when the solidified seasoning is put in the mouth, it can be formed to melt in the mouth. , Mouth melting and texture can be improved. In addition, the thickening polysaccharide also has an effect of assisting solidification with processed starch such as the pea-bean pregelatinized starch.

Furthermore, according to the manufacturing method of the solidified seasoning of Claim 1, it is not necessary to provide the process of heating in order to gelatinize peas pregelatinized starch, and it can gelatinize also in cold water, And since it can be made to gelatinize as quickly as possible, manufacturing cost can be reduced and solidified seasonings, such as foam soy sauce, can be manufactured efficiently. Moreover, since the heating is not required, the flavor of the liquid seasoning such as soy sauce does not fly, so that the original flavor of the liquid seasoning can be enjoyed.

  Hereinafter, the solidified seasoning will be specifically described as the solidified product according to the present invention.

  The solidified seasoning refers to, for example, a seasoning obtained by processing a liquid seasoning such as soy sauce into foam soy sauce. The liquid seasoning includes soy sauce, ponzu, wasabi extract or mayonnaise, rice vinegar, miso, tonkatsu Sauce, Worcester sauce, dressing, chicken extract, or other liquid seasonings such as salt, miso, powdered sugar, mustard, tubed wasabi, dashi sauce dissolved in water or broth. In addition, dashi soup and soy sauce may be used instead of other soups such as udon soup and ramen soup. In addition, the said liquid seasoning shall also contain other powder seasonings, such as powder soy sauce or powder miso which powdered liquid seasonings, such as soy sauce.

  In addition, as the processed starch, it is particularly preferable to use a pea bean starch that is gelatinized even in cold water and gelled as soon as possible. When the pea bean pregelatinized starch is used, there is no need for heating to gelatinize, the production cost can be reduced, and solidified seasonings such as foam soy sauce can be efficiently produced. In addition to pea starch, the processed starch can also be used to produce solid seasonings such as soy sauce using wheat pregelatinized starch, rice pregelatinized starch, or tapioca pregelatinized starch.

  Furthermore, thickening polysaccharides are used to assist in the gelation of liquid seasonings with processed starch such as peas pregelatinized starch, such as locust bean gum and tamarind gum extracted from legumes. Alternatively, xanthan gum or curdlan produced by microorganisms can be used.

  When the polysaccharide thickener is contained, the solid maintenance of the solidified seasoning can be stabilized, and when it is put in the mouth, the effect of being able to improve the texture and texture that melts in the mouth. Can be obtained. In addition, in order to assist gelatinization of liquid seasonings like thickening polysaccharides, wheat fiber or carrageenan may be included.

  Next, the manufacturing method of the said solidified seasoning, here, the manufacturing method of foam soy sauce is demonstrated concretely.

  First, add soy sauce to the cold but juice and mix well. Here, pea bean pregelatinized starch, thickening polysaccharide, and egg white are mixed and stirred, and foamed into a meringue shape. Here, pea bean pregelatinized starch dissolves even in cold water of 25 ° C. or less. It should be noted that gelatin requires heating at least 25 ° C. and is more expensive than pea bean pregelatinized starch. Therefore, the production cost can be reduced by using pea bean pregelatinized starch. Here, the cold butter juice includes those obtained by dissolving powdered soup in clean water, and the egg white includes egg white powder.

  Here, as for each content of this solidified seasoning, peas pregelatinized starch is 5.0-40.0 mass%, and xanthan gum and locust bean gum are 0.01-0.5 as a thickening polysaccharide. Wheat fiber is 0.5 to 5.0% by mass as an aid for gelation, and the rest contains liquid seasonings such as cold soup and soy sauce, and egg white.

  Next, these are put into a predetermined mold and gelled in a refrigerator or the like. When the pea bean pregelatinized starch is included in the solidified seasoning, the pea bean pregelatinized starch does not suppress gelation, so the solidified condiment can be gelled in about 30 minutes as quickly as possible. it can. Moreover, the said solidified seasoning can also be gelatinized at normal temperature, without putting in a refrigerator and cooling.

  Finally, the solidified seasoning in the mold can be taken out and cut into a predetermined size to produce the solidified seasoning.

  Solidified seasonings produced in this way can be eaten on dishes such as sashimi and sushi, and can also be used for meals in mobile transportation such as in-flight meals and ekiben. It can also be used as a seasoning used in meals for care for the elderly or the physically handicapped. Since the soy sauce is solidified, it does not scatter or stain clothes, it tastes like soy sauce, and the thickened polysaccharides keep the solidified seasoning structure stable and solid. It can be melted in the mouth, so that the mouth feel and texture are good.

  Next, the foam soy sauce X produced by the production method according to the present invention and the foam soy sauce Y produced by the conventional production method are compared below.

  The production method of foam soy sauce X according to the present invention is as follows. First, 80.0 g of pea-bean pregelatinized starch, 0.5 g of xanthan gum and locust bean gum and 8.0 g of wheat fiber, and 76.0 g of powdered soup, 76.0 g of powdered soy sauce and 45.0 g of egg white powder The powder is added to 714.0 g of water at 10 ° C. or higher. Then, after dispersing and dissolving this, it is sufficiently whipped using a whisk to form a meringue shape, poured into a mold and cooled in a refrigerator for 60 minutes. Finally, the gelled soy sauce X is cut into a dice or the like.

  On the other hand, the manufacturing method of the conventional foam soy sauce Y is as follows. First, 50.0 g of powdered gelatin is dispersed and dissolved in 400 ml of soup stock, heated to a temperature of 70 ° C. or higher to make it liquid, and then 500 ml of soy sauce is gradually added. Then, 50.0 g of egg white powder is added, it is sufficiently whipped using a whisk to form a meringue shape, poured into a mold and cooled in a refrigerator for 60 minutes. Finally, the gelled soy sauce Y is cut into a dice and used.

  Comparing the foam soy sauce X and the foam soy sauce Y, with regard to the workability of the manufacturing process, in the foam soy sauce X, it is sufficient to use hot water of 10 ° C. or higher to dissolve the pea bean pregelatinized starch and the like. On the other hand, in the foam soy sauce Y, it is necessary to heat at a temperature of 70 ° C. or higher in order to dissolve the powdered gelatin. Moreover, in the manufacturing process of foam soy sauce Y, since soy sauce must be gradually added, the work process becomes inefficient. Therefore, the foam soy sauce X produced by the method for producing foam soy sauce of the present invention is remarkably superior to the conventional foam soy sauce Y in workability.

  In terms of solubility, peas pregelatinized starch, which is a raw material for foam soy sauce X, can be dissolved if it is water at 10 ° C. or higher, whereas powder gelatin, which is a raw material for foam soy sauce Y, is dissolved. However, it is necessary to heat at a temperature of 70 ° C. or higher. Therefore, the peas pregelatinized starch of the foam soy sauce X is remarkably superior to the conventional foam soy sauce Y in solubility.

  Moreover, about foaming property, since the egg white powder is used for both foam soy sauce X and foam soy sauce Y, there is no difference in superiority or inferiority.

  As for shape retention, powdered gelatin contained in foam soy sauce Y also has a certain shape retention, but foam soy sauce X has a thickening polysaccharide that assists in gelation in addition to pea bean pregelatinized starch. Since Xanthan gum and locust bean gum and wheat fiber are also contained, foam soy sauce X is superior to foam soy sauce Y in shape retention.

  Moreover, since gelatin is more expensive than processed starch containing peas pregelatinized starch, the production of conventional foam soy sauce Y is more expensive than foam soy sauce X. Moreover, since heating is unnecessary for manufacture of bubble soy sauce X, a utility bill is unnecessary. Therefore, the bubble soy sauce X is superior to the conventional bubble soy sauce Y in terms of economy.

  In addition, regarding the mouthfeel, the foam soy sauce X according to the present invention contains xanthan gum and locust bean gum as thickening polysaccharides. Feel better. On the other hand, foam soy sauce Y is inferior to foam soy sauce X in a mouthfeel texture, although it has a texture due to meringue. Therefore, the foam soy sauce X is superior to the conventional foam soy sauce Y in texture.

  Furthermore, with regard to the flavor and aroma, the conventional soy sauce Y has a flavor of soy sauce that is heated by heating, so when using the soy sauce Y for cooking such as sashimi, the soy sauce flavor cannot be enjoyed. . On the other hand, since the bubble soy sauce X is not heated in the manufacturing process, the flavor of the soy sauce remains. Therefore, the foam soy sauce X is superior to the conventional foam soy sauce Y in flavor and the like.

  Thus, the foamed soy sauce X of the solidified seasoning according to the present invention is compared with the conventional soy sauce Y in each aspect of workability, solubility, shape retention, economy, texture, flavor and the like. It is a solidified seasoning that is more than enough.

  Next, solidified seasonings of other examples will be described. The solidified seasoning of the example is foam soy sauce, 85.0 g of pea bean pregelatinized starch, 0.6 g of xanthan gum and locust bean gum and 8.0 g of wheat fiber, and 400.0 g of soy sauce, 300.0 g of soup stock and 50.0 g of egg white powder are added to 155.8 g of fresh water at 10 ° C. or higher, and an appropriate amount of soy sauce flavor is also added, followed by sufficient dissolution. Then, this is whipped to form a meringue shape, and then poured into a mold and cooled and hardened in a refrigerator for 60 minutes. Finally, this is cut into a suitable size such as a dice and used as foam soy sauce. In the solidified seasoning of the said Example, the flavor of soy sauce etc. can be further enjoyed by adding appropriate amount of soy sauce flavor.

  As another example, the solidified seasoning is 90.0 g of pea bean pregelatinized starch, 0.6 g of xanthan gum and locust bean gum, 8.0 g of wheat fiber, and 65.0 g of soup stock, In addition to 65.0 g of powdered soy sauce and 40.0 g of egg white powder, a mixed powder of 50.0 g of powdered ponzu is dispersed and dissolved in 680.8 g of fresh water at 10 ° C. or higher, and fully whipped to form a meringue shape. Cool for 60 minutes. Then, this is cut into a suitable size such as a dice shape and used as foam soy sauce. In the solidified seasoning of the example, by adding an appropriate amount of powdered ponzu, it is possible to enjoy ponzu-flavored foam soy sauce.

  In addition, in the production of solidified seasonings, in addition to the above-mentioned foam soy sauce and ponzu, liquid seasonings such as dressings, soups, jelly, etc. or powder seasonings processed from liquid seasonings are used. In addition, by appropriately changing the content ratio of the contents in the production method, solidified seasonings suitable for various liquid seasoning materials can be produced, and according to the preferences of manufacturers and users You can enjoy making solid seasonings.

  Moreover, the solidified material according to the present invention is not limited to the solidified seasoning of the above-described Examples. In addition, it is also possible to produce Western confectionery such as foam jelly, foam pudding, mousse style, and Bavaroa style. As a method for producing foam jelly, pea bean pregelatinized starch, xanthan gum and locust bean gum are added to liquid and egg white powder which can be a source of confectionery such as juice, soft drink, tea, coffee and milk, respectively. Disperse and dissolve, fully whipped to form meringue, then cool in refrigerator. Then, this is cut into an appropriate size such as a dice and used as a foam jelly. In addition, the said drink includes what melt | dissolved the powder of drinks, such as fruit juice, a soft drink, tea, coffee, and milk, with water.

  According to the said foam jelly, since it is not necessary to heat in a manufacturing process, the original flavor which fruit juice etc. have can be tasted, without losing flavors, such as fruit juice. Similarly, confectionery other than foam jelly, such as foam pudding, mousse-style, and bavaroa-style confectionery, can be produced using pea-bean starch before heating.

  Thus, even the above-mentioned confectionery can be produced using pea bean pregelatinized starch and can be produced without heating, so that the original flavor of confectionery and other ingredients is not impaired, and it is safe and easy. It is possible to produce a confectionery having a taste different from that of a normal confectionery with a refreshing taste.

The solidified product according to the present invention can be used as long as it is a meringue-like solidified product.

Claims (1)

The liquid seasoning soy sauce, and 10 ° C. or higher 25 ° C. or less broth, and pea α-starch, xanthan gum and locust bean gum, wheat fiber, the egg white was added as a thickening polysaccharide, heated it and stirred without a step of the bubbled meringue method solidification seasoning which comprises a step of gel placed in a predetermined mold a liquid seasoning to the meringue.