JP6489531B2 - Powder processing method and powder seasoning - Google Patents
Powder processing method and powder seasoning Download PDFInfo
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- JP6489531B2 JP6489531B2 JP2016214668A JP2016214668A JP6489531B2 JP 6489531 B2 JP6489531 B2 JP 6489531B2 JP 2016214668 A JP2016214668 A JP 2016214668A JP 2016214668 A JP2016214668 A JP 2016214668A JP 6489531 B2 JP6489531 B2 JP 6489531B2
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- powder
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- soy sauce
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- 239000000843 powder Substances 0.000 title claims description 50
- 238000000034 method Methods 0.000 title claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 13
- 238000009700 powder processing Methods 0.000 title claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 235000013555 soy sauce Nutrition 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000919 ceramic Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 235000019733 Fish meal Nutrition 0.000 claims description 3
- 239000004467 fishmeal Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 235000011869 dried fruits Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 description 10
- 241000251468 Actinopterygii Species 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Description
本発明は、もろみ粕（果物粕）を使用して、醤油もろみ粉末（果物粉末）調味料を製造する粉末加工方法及び粉末調味料に関するものである。 The present invention relates to a powder processing method and a powder seasoning for producing a soy sauce mash powder (fruit powder) seasoning using mash mash (fruit candy).
従来の技術としては、魚醤油に、少なくとも醤油麹由来の酵素と醤油粕とを含む醤油成分を添加し、所定期間の反応熟成ののち火入れを行い、その後に濾過して濾液を得ることを特徴とする、発酵調味料の製造方法及び上記濾液を乾燥して粉末状に形成するものがある。（特許文献１参照） As a conventional technique, a soy sauce component containing at least an enzyme derived from soy sauce cake and soy sauce cake is added to fish soy sauce, subjected to reaction aging for a predetermined period, and then filtered to obtain a filtrate. The method for producing a fermented seasoning and the above filtrate are dried to form a powder. (See Patent Document 1)
また、別の従来技術としては、粉末醤油及び／又は粉末醤油諸味と乳化食品とを混合してなる調味料がある。（特許文献２参照） Further, as another conventional technique, there is a seasoning formed by mixing powdered soy sauce and / or powdered soy sauce moromi and emulsified food. (See Patent Document 2)
上記前者においては、魚醤油に酵素と醤油粕を加えて濾過した濾液を粉末状にしたもので、本発明のような醤油粕のみを使用したものではなく、自ずと異なるものである。 In the former, the filtrate obtained by adding an enzyme and soy sauce cake to fish soy sauce and powdered is powdered, and not the soy sauce cake used in the present invention alone, and is naturally different.
上記後者においては、バターに粉末醤油を混合したものであり、本発明とは本質的に異なるものである。
また、果物粕の粉末においては、従来技術はないものである。The latter is a mixture of butter and powdered soy sauce, which is essentially different from the present invention.
In addition, there is no prior art in fruit koji powder.
本発明は、このような従来の構成が有していた問題を解決しようとするもので、もろみ粕（果物粕）を有効利用し、簡単・確実に粉末を製造できると共に、新しい調味料として使用できる粉末加工方法及び粉末調味料を提供することを目的とする。 The present invention is intended to solve the problems of such a conventional configuration, and can effectively use moromi koji (fruit koji) to easily and reliably produce a powder and to be used as a new seasoning. An object of the present invention is to provide a powder processing method and a powder seasoning.
本発明は上記目的を達成するため、醤油製造工程（飲料製造工程）において、圧搾後に出るもろみ粕（果物粕）を乾燥させる乾燥工程と、乾燥したもろみ粕（果物粕）を粉末にする粉末工程とからなること。前記もろみ粕（果物粕）が板状であること。乾燥工程で使用する乾燥機は温風乾燥機で、８０℃〜１５０℃の範囲内で乾燥すべく、板状のメッシュ棚を複数段設けてあること。粉末工程においては、内部に複数のセラミックボールを入れたコンクリートミキサーで粉末にすること。粉末工程において、別の食品粉を加えてなること。前記食品粉が魚粉・野菜粉・果実粉・肉粉であることを特徴とする。 In order to achieve the above object, the present invention provides a drying process for drying moromi koji (fruit koji) that comes out after pressing in a soy sauce manufacturing process (beverage manufacturing process), and a powder process for powdering the dried moromi koji (fruit koji). It consists of. The moromi mash (fruit candy) is plate-shaped. The dryer used in the drying process is a hot air dryer, and a plurality of plate-shaped mesh shelves are provided to dry within a range of 80 ° C to 150 ° C. In the powder process, powder with a concrete mixer with multiple ceramic balls inside. In the powder process, add another food powder. The food powder is fish powder, vegetable powder, fruit powder, or meat powder.
１）、醤油製造工程（飲料製造工程）で出るもろみ粕（果物粕）を乾燥し、粉末にするこ とにより醤油もろみの栄養（各果物の栄養）をそのまま料理等にかけて食べること ができると共に、菓子等の材料としても使用できる。
２）、もろみ粕（果物粕）は、今までは肥料や飼料等に使用されており、原材料として安 価で引き取ることにより、コストを大幅に安くできる。
３）、乾燥工程において、もろみ粕（果物粕）が板状に形成されてあるため、温風乾燥機 にて効率よく乾燥できる。
４）、粉末工程において、コンクリートミキサー内にセラミックボールを入れ、その中に 乾燥した板状のもろみ粕（果物粕）を投入するのみで粉末ができ、素人でも簡単に でき、セラミックボールから放射される遠赤外線作用により美味に粉末化できる。
５）、粉末工程において、別の食品粉（魚粉・野菜粉・果実粉・肉粉）を加えることによ り、新しいタイプの調味料や食品材料ができる。1) Drying the moromi mash (fruit mash) from the soy sauce manufacturing process (beverage manufacturing process) and turning it into a powder allows you to eat the soy mash mash nutrition (nutrition of each fruit) as it is in the dish, etc. It can also be used as a confectionery material.
2) Moromi koji (fruit koji) has been used for fertilizers and feeds until now, and it can be greatly reduced in cost by taking it as a raw material.
3) In the drying process, the moromi mash (fruit candy) is formed in a plate shape, so it can be efficiently dried with a warm air dryer.
4) In the powder process, a ceramic ball is put in a concrete mixer, and a dry plate-shaped mash (fruit candy) is simply put into it. It can be powdered deliciously by the action of far infrared rays.
5) In the powder process, new types of seasonings and food materials can be made by adding other food powders (fish meal, vegetable powder, fruit powder, meat meal).
まず、粉末加工方法について説明する。
醤油製造工程（飲料製造工程）において圧搾後に出るもろみ粕（果物粕）（板状のもの）を乾燥機に入れて乾燥する乾燥工程と、乾燥したもろみ粕（果実粕）を粉末機（例えば、コンクリートミキサー）に入れ、粉末にする粉末工程とからなるものである。First, the powder processing method will be described.
In the soy sauce manufacturing process (beverage manufacturing process), the moromi mash (fruit candy) (plate-shaped) that comes out after pressing is put into a dryer and dried, and the dried mash mash (fruit candy) is a powder machine (for example, A concrete mixer), and a powder process.
上記もろみ粕（果物粕）は、厚みが３ｍｍ〜１０ｍｍ位が望ましく、大きさはＡ４位が適当である。
上記乾燥機は、特に限定するものではないが、例えば温風乾燥機で８０℃〜１５０℃の温風を送り、板状のメッシュ棚を複数段設けてある。
上記粉末機は、例えばコンクリートミキサーとし、内部に複数個（数個から数十個位）のセラミックボール（数ｃｍ〜１０ｃｍ位）を入れたものを使用し、上記もろみ粕（果物粕）を投入して回転させることにより、セラミックボールから放射される遠赤外線作用にて、短時間に美味しくもろみ粕（果物粕）を粉末にできる。
なお、セラミックボールの代わりに略球状の石玉を使用するのも一考です。
この時、必要に応じて食品粉である魚粉・野菜粉・果実粉・肉粉等を入れて混合し、新しいタイプの調味料や食品材料を作ることができる。The moromi koji (fruit koji) preferably has a thickness of about 3 mm to 10 mm, and a size of A4 is appropriate.
Although the said dryer is not specifically limited, For example, warm air of 80 to 150 degreeC is sent with a warm air dryer, and the plate-shaped mesh shelf is provided in multiple steps.
The above-mentioned powder machine is, for example, a concrete mixer, which uses a ceramic ball (several centimeters to several tens of pieces) ceramic balls (several centimeters to about 10 centimeters) inside, and the above mash mash (fruit cocoon) By rotating it, the far-infrared action radiated from the ceramic ball can be used to turn the mash (fruit koji) into a powder in a short time.
It is also a good idea to use a roughly spherical stone ball instead of a ceramic ball.
At this time, if necessary, fish powder, vegetable powder, fruit powder, meat powder, etc., which are food powders, can be mixed and mixed to make new types of seasonings and food materials.
上記粉末加工方法により加工されたものを粉末調味料とする。
例えば、パスタ・スパゲティ・サラダ・ご飯・スープ・肉料理・魚料理等の隠し味としてふりかけ（練り込む）て使用することができると共に、菓子の材料としても使用できるものである。What was processed by the said powder processing method is used as a powder seasoning.
For example, it can be used by sprinkling (kneading) it as a hidden taste of pasta, spaghetti, salad, rice, soup, meat dishes, fish dishes, etc., and can also be used as a confectionery material.
粉末調味料において、多種多様な料理の隠し味や菓子の材料としても使用できるため用途も広く、特に料理業界（菓子業界）に貢献できるものである。
また、今まで廃棄されたり、肥料や飼料等に使用されていたもろみ粕（果物粕）を有効利用できる。In powder seasonings, it can be used as a hidden ingredient in a wide variety of dishes and as a material for confectionery, so it can be used for a wide range of applications and can contribute particularly to the cooking industry (confectionery industry).
Also, moromi mash (fruit mash) that has been discarded or used for fertilizer, feed, etc. can be used effectively.
Claims (6)
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| JP2016214668A JP6489531B2 (en) | 2016-10-14 | 2016-10-14 | Powder processing method and powder seasoning |
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| JP6489531B2 true JP6489531B2 (en) | 2019-03-27 |
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| JPH0614848B2 (en) * | 1987-11-30 | 1994-03-02 | キッコーマン株式会社 | New powder seasoning |
| JP2668183B2 (en) * | 1992-11-25 | 1997-10-27 | ヤマサ醤油株式会社 | Method for producing dry deodorized soy sauce cake |
| JP2011000053A (en) * | 2009-06-18 | 2011-01-06 | Yukio Tsunoda | Method for producing ecological miso (fermented soybean paste) |
| JP2014003921A (en) * | 2012-06-22 | 2014-01-16 | Mitsukan Group Honsha:Kk | Flavor enhancing composition for soy sauce-containing food and drink products |
| JP2014119142A (en) * | 2012-12-13 | 2014-06-30 | Sanwa Norin Kk | Food drying device |
| JP5751526B1 (en) * | 2014-01-17 | 2015-07-22 | 広島県 | Dried food material and method for producing the same |
| JP6934643B2 (en) * | 2014-08-08 | 2021-09-15 | 株式会社ベジア | Room temperature drying device for food |
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