JP6526420B2 - Soy sauce-containing seasoning and method for producing the same - Google Patents

Description

  The present invention relates to a soy sauce-containing seasoning containing a soy sauce component and a method for producing the same.

  In recent years, with the diversification of eating habits, consumption of powdered soy sauce and granular soy sauce obtained by pulverizing and granulating soy sauce, which is often used as a basis of food flavor, is increasing. Such powdered soy sauce or the like is produced by dissolving an excipient in soy sauce and drying it by a spray drying method or a freeze drying method (see Patent Documents 1 and 2). Powdered soy sauce and the like are widely used as fish and meat processed foods, soups, seasonings such as sauces and sauces, and powder seasonings of instant foods such as instant noodles and powdered soups. In particular, powdered soy sauce by spray drying is used as a raw material for processing such as instant soup.

  In the production of powdered soy sauce, excipients are generally used to increase the processability of powdered soy sauce. For example, in the spray dry method, dextrin and the like are used. However, spray-dried powdered soy sauce is difficult to use for cooking because it has a small particle size and is easy to powder and easy to be hygroscopically consolidated. In addition, dextrin also has the disadvantage of being easy to absorb moisture.

  On the other hand, powdered soy sauce by freeze-drying can be made larger in particle size than powdered soy sauce by spray-drying, and powdering is less likely to occur, so it can be shaped to be easy to use for cooking. In the freeze-drying method, starch is used as an excipient. Starch not only has a shaping effect, but also has an action to suppress expansion at the time of lyophilization, so that powdered soy sauce can be favorably produced.

  However, when starch is used as an excipient, it is difficult to use for cooking because re-gelatinization of starch occurs at the time of cooking and a lump is formed. Although dextrin can be used as an excipient, in this case there is a disadvantage that the finished powder soy sauce has a high hygroscopicity and is easily clumped due to moisture in the air, etc. It was difficult.

Japanese Patent Application Laid-Open No. 58-005162 JP 07-213250 A

  An object of the present invention is to provide a soy sauce-containing seasoning which is manufactured by freeze-drying method and suppresses the formation of lumps at the time of cooking, in view of such circumstances.

  A first aspect of the present invention for solving the above problems is a soy sauce-containing seasoning formed by freeze-drying a raw material seasoning containing oxidized starch and liquid soy sauce.

  In the first aspect, a soy sauce-containing seasoning which can be suitably produced by freeze-drying and which suppresses the formation of lumps upon cooking is provided.

  A second aspect of the present invention resides in the soy sauce-containing seasoning characterized in that in the soy sauce-containing seasoning described in the first aspect, the ratio of the oxidized starch is 38% by mass to 52% by mass.

  In the second aspect, it is possible to more reliably suppress the formation of lumps during cooking.

  According to a third aspect of the present invention, in the soy sauce-containing seasoning described in the first aspect, the dextrin is included, the proportion of the oxidized starch is 15% by mass or more, and the proportion of the dextrin is 37% by mass or less A soy sauce-containing seasoning characterized in that

  In the third aspect, it is possible to obtain a soy sauce-containing seasoning having a hygroscopic caking resistance even if it contains dextrin.

  According to a fourth aspect of the present invention, in the soy sauce-containing seasoning described in the third aspect, the ratio of the oxidized starch is 24% by mass or more, and the ratio of the dextrin is 28% by mass or less It is in the soy sauce-containing seasoning to be characterized.

  In the fourth aspect, it is possible to obtain a soy sauce-containing seasoning having even higher moisture absorption and caking resistance even when containing dextrin.

  A fifth aspect of the present invention is the soy sauce-containing seasoning according to the third or fourth aspect, wherein a proportion of the salt content is 11% by mass or less.

  In the fifth aspect, expansion of the raw material seasoning can be suppressed before and after the lyophilization process, and the work of taking out from the lyophilization apparatus can be easily performed, which is suitable for production.

  According to a sixth aspect of the present invention, in the soy sauce-containing seasoning described in the first aspect, the proportion of the oxidized starch is 38% by mass to 69% by mass, and the proportion of salt content is 9% by mass or less There is a soy sauce-containing seasoning characterized by a certain characteristic.

  In the sixth aspect, expansion of the raw material seasoning can be more reliably suppressed before and after the lyophilization process, and the work of taking out from the lyophilization apparatus can be easily performed, which is suitable for production.

  A seventh aspect of the present invention is a method for producing a soy sauce-containing seasoning comprising freeze-drying a raw material seasoning containing oxidized starch and liquid soy sauce to produce a soy sauce-containing seasoning, wherein the solid content of the soy sauce-containing seasoning is Raw material seasoning is blended so that the proportion of salt content is 11% by mass or less, and the raw material seasoning is freeze-dried at a temperature of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. It is in the manufacturing method of the seasoning.

  According to the seventh aspect, it is possible to provide a soy sauce-containing seasoning capable of suppressing formation of raw materials during cooking, and suppressing swelling of the raw material seasoning before and after the lyophilization step. Thus, the freeze-dried soy sauce-containing seasoning can be smoothly removed from the freeze-drying apparatus without being caught in the apparatus.

  An eighth aspect of the present invention is the method for producing soy sauce-containing seasoning according to the seventh aspect, wherein the raw material seasoning contains dextrin, and the ratio of the oxidized starch to the solid content of the soy sauce-containing seasoning is 32. A raw material seasoning is blended so that the ratio of the dextrin to the solid content of the soy sauce-containing seasoning is not less than 36% by mass, and the method for producing the soy sauce-containing seasoning is characterized.

  In the eighth aspect, the freeze-dried soy sauce-containing seasoning can be more reliably removed from the lyophilizer.

  The soy sauce-containing seasoning of the present invention is formed by freeze-drying a raw material seasoning containing oxidized starch and liquid soy sauce, and is ground into powder or granules. As described above, by forming the raw material seasoning containing oxidized starch as an excipient by freeze-drying, a soy sauce-containing seasoning can be obtained which can suppress the formation of lumps during cooking.

  Since conventional powdered soy sauce and granular soy sauce contain edible starch, modified starch and the like as an excipient, there is a problem that heating and heating will result in gelatinization with water that has come out of the foodstuff, resulting in formation of lumps. Moreover, although powdered soy sauce which does not contain an excipient can also be produced, there is a problem that this also forms a lump with the water which came out of the foodstuff by heating and heating. In the present invention, the formation of lumps can be suppressed by the above-described configuration. It is considered that this is because in the present invention, oxidized starch as an excipient does not absorb moisture and gelatinize when heated. In other words, the soy sauce-containing seasoning of the present invention is one in which the lumps at the time of cooking are suppressed by containing oxidized starch which is not gelatinized by heating. The soy sauce-containing seasoning of the present invention can be suitably used as a seasoning at the time of cooking because it suppresses lumps at the time of cooking.

  In addition, oxidized starch also has an effect of securing the viscosity of the raw material seasoning at the time of manufacture by the freeze-drying method. Thereby, when stirring a raw material seasoning, precipitation of solid content can be suppressed, solid content can be disperse | distributed uniformly, and the crack accompanying expansion and expansion at the time of freezing can be prevented. Thereby, the flavor of the soy sauce-containing seasoning obtained from the raw material seasoning can be stabilized.

  The liquid soy sauce refers to those before being added to anything other than liquid soy sauce such as soup stock, other seasonings and fruit juice, and is not particularly limited as long as it is a normal liquid soy sauce marketed. . As the liquid soy sauce, for example, concentrated soy sauce, light mouth soy sauce, white soy sauce, distilled soy sauce, re-charged soy sauce, or their reduced salt type, low salt type, or fresh soy sauce can be used.

  Oxidized starch is obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite. Examples of the oxidized starch include Stabilose K (manufactured by Matsutani Chemical Industry Co., Ltd.), SS Soluble Starch (manufactured by Tokai Dextrin Co., Ltd.), and the like.

  The content of oxidized starch is preferably 38% by mass or more and 52% by mass or less. By setting it as such content, the soy sauce containing seasoning which has the umami taste derived from soy sauce, and which generation | occurrence | production of the lump at the time of cooking was suppressed is obtained. The content of the oxidized starch referred to herein is the content of the oxidized starch contained as the solid content of the powdered or granular soy sauce-containing seasoning, and not the content of the oxidized starch in the raw material seasoning.

  In addition, the soy sauce-containing seasoning according to the present invention may contain edible starch, modified starch other than oxidized starch, dextrin, gelatin, gum arabic and the like as an excipient other than oxidized starch.

  Examples of edible starches include starches of rice, starches of wheat, starches of cereals, and the like. Further, as the modified starch, various cross-linked starches, starch acetates, hydroxypropyl starches, sodium starch octenylsuccinate, phosphorylated starch and the like can be mentioned.

  When an excipient other than oxidized starch is included, the proportion of oxidized starch is preferably 15% by mass or more, and the excipient other than oxidized starch is preferably 37% by mass or less. Furthermore, the proportion of oxidized starch is 24% by mass or more, and it is even more preferable to set the proportion to 28% by mass or less of excipients other than oxidized starch. By blending such an excipient, it is possible to suppress the formation of lumps at the time of cooking and to be excellent in the hygroscopic caking resistance at the time of normal temperature storage.

  For example, dextrin may be included as an excipient to provide cost reduction and a feeling of volume increase. In this case, by including dextrin in the composition as described above, it is possible to obtain a soy sauce-containing seasoning excellent in suppression of lumps and resistance to hygroscopic caking at the time of heating and also suitable for cost and increased feeling.

  If the proportion of oxidized starch is less than 15% by mass and the proportion of excipients other than oxidized starch is more than 37% by mass, the formation of lumps during cooking is suppressed, but hygroscopic solidification occurs. It is not possible to maintain powder or granules.

  Raw material seasonings include vinegar, salt, miso, chemical seasonings such as monosodium glutamate and sodium inosinate, mirin, sake, wines and other liquors, chicken and beef, solid broth such as pork, pepper, pepper, bay leaf, curry It may contain seasonings such as spices such as powder.

  The soy sauce-containing seasoning according to the present invention is a mixture of liquid soy sauce, an excipient containing starch oxide, and other additives which are added as needed to make a raw material seasoning, and the raw material seasoning is lyophilized (freeze dried) ) Is formed.

  Specifically, for example, a liquid soy sauce, an excipient containing oxidized starch, and an additive to be added as needed are placed in a container and uniformly mixed to obtain a raw material seasoning. The mixing procedure is not particularly limited. For example, each raw material may be sequentially put in a container and mixed each time, or all the raw materials may be put together in a container and mixed. Also, heat appropriately to dissolve the excipient. At this time, water may be added. By adding water, the salt concentration of the raw material seasoning decreases, and freezing of the raw material seasoning can be promoted. The water content to be added is preferably 50 parts by mass or more and 300 parts by mass or less with respect to 100 parts by mass of the total amount of liquid soy sauce and excipients. By including such a proportion of water in the raw material seasoning, it is possible to freeze the raw material seasoning without increasing the time required for the entire freeze-drying treatment.

  Then, the obtained raw material seasoning is freeze-dried. The equipment and production conditions used for lyophilization are not particularly limited. For example, lyophilization is carried out using a known lyophilizer with a temperature of the raw material seasoning of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. The soy sauce-containing seasoning (freeze-dried soy sauce) according to the present invention is produced by freeze-drying until the water content of the mixture is, for example, about 5% by mass or less. After that, if necessary, it may be crushed to a predetermined size.

  Moreover, it is preferable to adjust the salt concentration of a raw material seasoning so that the salt content contained in soy sauce containing seasoning may be 11 mass% or less with respect to solid content. Such salt concentration can be achieved, for example, by adjusting the amount of soy sauce, the amount of water to be added during lyophilization, or adding salt separately.

  In general, the lyophilizer sets and freezes the containerized raw material seasoning inside. At this time, when the raw material seasoning expands, a part of the raw material seasoning expanded to the outside of the container may be caught in the apparatus and difficult to take out.

  However, by using the soy sauce-containing seasoning of the present invention as the raw material seasoning with the above-mentioned salt amount, the swelling of the raw material seasoning can be suppressed before and after the freeze-drying step, and the operation of taking out from the freeze-drying apparatus is performed. It is easy and suitable for manufacturing.

  In addition, when dextrin is not included in soy sauce-containing seasonings and oxidized starch is included, the raw material seasoning is performed so that oxidized starch is 38% by mass or more and 69% by mass or less and solid content is 9% by mass or less. It is preferable to adjust the content of oxidized starch and salt in the feed. Thus, the soy sauce-containing seasoning of the present invention can more reliably suppress the expansion of the raw material seasoning before and after the lyophilization process, and can be easily taken out from the lyophilization apparatus, which is suitable for production. .

  Hereinafter, the present invention will be described more specifically by showing examples. The present invention is not limited to the following examples.

Example A1
40 parts by mass of starch oxide (Stavirose K; manufactured by Matsutani Chemical Industry Co., Ltd.) and 32 parts by mass of dextrin (DE 7-9; manufactured by Sanwa Starch Co., Ltd.) relative to 100 parts by mass of concentrated soy sauce (manufactured by Kikkoman Foods Co. 21 parts by mass of sodium chloride and 200 parts by mass of water were added and mixed to obtain a raw material seasoning.

  The raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain a soy sauce-containing seasoning of Example A1.

(Comparative Example A1)
A soy sauce-containing seasoning of Comparative Example A1 was obtained in the same manner as in Example A1 except that 0 parts by mass of oxidized starch and 40 parts by mass of potato starch were blended in the raw material seasoning.

(Comparative Example A2)
A soy sauce-containing seasoning of Comparative Example A2 was obtained in the same manner as Comparative Example A1 except that 40 parts by mass of hydroxypropylated phosphoric acid crosslinked starch (torecomex AET-1) was used instead of 40 parts by mass of potato starch.

(Comparative example A3)
The soy sauce-containing seasoning of Comparative Example A3 in the same manner as Comparative Example A2 except that 40 parts by mass of hydroxypropylated phosphoric acid crosslinked starch (Torecomex AET-4) was used instead of 40 parts by mass of starch according to Comparative Example A2. I got

(Comparative Example A4)
A soy sauce-containing seasoning of Comparative Example A4 was obtained in the same manner as Comparative Example A1 except that 40 parts by mass of acetyl adipic acid crosslinked starch (C Startex 06205) was used instead of 40 parts by mass of potato starch.

(Comparative Example A5)
A soy sauce-containing seasoning of Comparative Example A5 was obtained in the same manner as Comparative Example A1 except that 40 parts by mass of hydroxypropyl starch (textola) was used instead of 40 parts by mass of potato starch.

  The mixing | blending of the raw material seasoning of each Example and a comparative example is shown in Table 1, and the ratio of each raw material in the solid content of the soy sauce containing seasoning which concerns on each Example and a comparative example in Table 2 is shown. The salt content in powdered soy sauce was formulated to be 30 ± 2% by mass.

(Test Example 1)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was cooked to prepare a fried cabbage. In the same manner, stir-fry was prepared even if it was fried with 100 g of bean sprouts. The presence or absence of clams on the surfaces of the obtained stir-fried cabbage and sprouts was observed. The results of Test Example 1 are shown in Table 3.

  In Table 3, ○ indicates that no lumps are formed, × indicates that a lump is formed, × indicates that a relatively large lump is formed, and Δ indicates that the mark melts with the passage of time. Indicates that was formed.

  In Comparative Example A1 to Comparative Example A5, a lump was formed without sufficiently dissolving soy sauce. As for Comparative Example A5, although the lump melted over time, the lump was formed. On the other hand, the soy sauce-containing seasoning of Example A1 did not form lumps.

  According to the test example 1 as described above, it was found that the inclusion of oxidized starch as an excipient provides a soy sauce-containing seasoning in which no lumps are formed.

(Example B1 to Example B4, Comparative Example B1 to Comparative Example B4)
To 100 parts by mass of concentrated soy sauce (manufactured by Kikkoman Foods Co., Ltd.), the oxidized starch (Stavirose K; made by Matsutani Chemical Industry Co., Ltd.), sodium chloride and water listed in Table 4 are added, mixed and mixed to obtain raw material seasoning I got The salt content of the freeze-dried soy sauce was 42 mass% for Example B1, and 30 ± 2 mass% for Examples B2 to B4 and Comparative Examples B1 to B4.

  The raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples B1 to B4 and Comparative Examples B1 to B4. The mixing | blending of the raw material seasoning of each Example and a comparative example is shown in Table 4, and the ratio of each raw material in the solid content of the soy sauce containing seasoning which concerns on each Example and a comparative example in Table 5 is shown.

(Test Example 2)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was cooked to prepare a fried cabbage. In the same manner, stir-fry was prepared even if it was fried with 100 g of bean sprouts. The presence or absence of clams on the surfaces of the obtained stir-fried cabbage and sprouts was observed. And I actually ate and evaluated the taste. The results of Test Example 2 are shown in Table 6.

  The ○ for the cooking test in Table 6 indicates that no dams are formed, and the x indicates that dams are formed. O for evaluation of taste indicates that the taste was good, and x indicates that it was not good. In the comprehensive evaluation, ○ indicates that both the cooking test and the taste evaluation were good, and x indicates that at least one was defective.

  In Comparative Examples B1 and B2, although the taste was good, a lump was formed without sufficiently dissolving soy sauce. In Comparative Examples B3 to B4, although no lumps were formed, the soy sauce component was small, so there was no soy sauce feeling and was salty. On the other hand, in Examples B1 to B4, no dams were formed, and the taste was good.

  According to such Test Example 2, if the content of oxidized starch in the solid content of the powdered or granular soy sauce-containing seasoning is 38% by mass or more and 52% by mass or less, formation of dams is suppressed. And it turned out that the taste is also good.

(Example C1 to Example C5, Comparative Example C1 to Comparative Example C2)
The oxidized starch, dextrin, sodium chloride and water described in Table 7 were added to 100 parts by mass of concentrated soy sauce (manufactured by Kikkoman Foods Co., Ltd.) and mixed to obtain a raw material seasoning. The salt content of freeze-dried soy sauce was 30 ± 2% by mass.

  The raw material seasoning was freeze-dried at -30 ° C to -40 ° C under reduced pressure to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples C1 to C5 and Comparative Examples C1 to C2. The mixing | blending of the raw material seasoning of each Example and a comparative example is shown in Table 7, and the ratio of each raw material in the solid content of the soy sauce containing seasoning which concerns on each Example and a comparative example in Table 8 is shown.

(Test Example 3)
5 g of the soy sauce-containing seasoning of each Example and Comparative Example was added, and 100 g of cabbage was cooked to prepare a fried cabbage. In the same manner, stir-fry was prepared even if it was fried with 100 g of bean sprouts. The presence or absence of clams on the surfaces of the obtained stir-fried cabbage and sprouts was observed. Furthermore, a moisture absorption test was performed.

  In the moisture absorption test, ones of Examples C1 to C5 and Comparative Examples C1 to C2 passed through a 28 mesh screen and those which do not pass 42 mesh were sorted to arrange particles, 1 g was collected in a weighing bottle, 30 ° C., RH 52 It was left for 24 hours or 48 hours in a% environment. It was visually confirmed whether it was powdery after standing for 24 hours or powdery after standing for 48 hours. The results of Test Example 3 are shown in Table 9.

  A circle relating to the cooking test of Table 9 indicates that no lumps are formed. The ○ for the moisture absorption test indicates that it has a powdery property, △ indicates that although it has solidified, it has easily returned to powder if broken, and × indicates that it has solidified.

  Comparative Example C1 to Comparative Example C2 were firmly solidified after being left for 48 hours, and did not maintain the powder properties. Example C4 to Example C5 solidified after being left for 24 hours, but immediately returned to powdery state. Examples C1 to C3 remained powdery after standing for 24 hours and after standing for 48 hours.

  According to such Test Example 3, if it is after standing for 24 hours, the oxidized starch content in solid content of soy sauce-containing seasoning is 15% by mass or more, and if dextrin is 37% by mass or less, powder properties It was found that it could be recovered to powder form immediately if solidified. In addition, it was found that the oxidized starch in the solid content of the soy sauce-containing seasoning is 24% by mass or more, and if the dextrin is 28% by mass or less, the powdery form is maintained even after standing for 48 hours.

  Dextrin has no hygroscopic resistance and has the action of absorbing moisture to solidify, but as shown in Test Example 3, it has hygroscopic caking resistance by setting the upper limit of dextrin in the solid content of soy sauce-containing seasoning It was found that a soy sauce-containing seasoning was obtained. That is, as shown in Examples C1 to C5, the oxidized starch in the solid content of the soy sauce-containing seasoning is 15% by mass or more, and the dextrin is 37% by mass or less. Or it turned out that it can obtain the soy sauce containing seasoning which is consolidated but returns to powdery state immediately.

  Furthermore, as shown in Examples C1 to C3, the oxidized starch in the solid content of the soy sauce-containing seasoning is 24% by mass or more, and the dextrin is 28% by mass or less. It has been found that it is possible to obtain soy sauce-containing seasonings that can be maintained.

(Example D1 to Example D8, Example E1 to E4, Example F1, Comparative Examples F2 to F3)
Oxidized starch, dextrin, fats and oils, and water were added to reduced salt soy sauce (manufactured by Kikkoman Foods Co., Ltd.), and mixed to obtain a raw material seasoning. The raw material seasoning was dried at 20 ° C. to 70 ° C. and 13.3 Pa to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples D1 to D8.

  A raw material seasoning was obtained using the same material as in Examples D1 to D8 except for concentrated soy sauce (manufactured by Kikkoman Foods Co., Ltd.) and the other materials instead of low-salt soy sauce. In the same manner as in Examples D1 to D8, soy sauce-containing seasonings of Examples E1 to E4, Example F1, and Comparative Examples F2 to F3 were obtained.

  The mixing | blending of the raw material seasoning of each Example is shown in Table 10, and the ratio of each raw material in the solid content of the soy sauce containing seasoning which concerns on Table 11 in each Example is shown. About the salt of Table 10, it is a ratio contained in the whole raw material seasoning. In the present embodiment, the proportions of the salts are adjusted by appropriately adjusting the amounts of low-salt soy sauce and water, but the proportions may be adjusted by separately adding salts.

（試験例４）
各実施例の原料調味料を凍結乾燥する前後において膨らみが生じるかを観察した。また、各実施例に係る醤油含有調味料の固形分に対する塩分の割合を計算した。試験例４の結果を表１２に示す。

(Test Example 4)
Before and after freeze-drying, the raw material seasonings of each example were observed for swelling to occur. Moreover, the ratio of the salt with respect to solid content of the soy sauce containing seasoning which concerns on each Example was calculated. The results of Test Example 4 are shown in Table 12.

  “◎” in Table 12 represents that the raw material seasoning after freeze-drying, ie, the soy sauce-containing seasoning before crushing was not swollen, as compared to the raw material seasoning before freeze-drying. "○" indicates that the whole is not swollen but there is a partially swollen part. "△" slightly swells but is slight. "X" is a bulging state.

  Examples D1 to D3 and E2 to E3 are ◎, Examples D4 to D5 and F1 are ○, and Example E1 is △, and in the lyophilization step, no swelling was observed or was almost negligible. Examples D6 to D8, Example E4, and Comparative Examples F2 to F3 were x, and in the lyophilization step, swelling occurred to such an extent that the workability was slightly affected.

  According to such Test Example 4, if the salt content in the solid content of the soy sauce-containing seasoning is 11% by mass or less, the swelling of the raw material seasoning is suppressed in the lyophilization process, and the one suitable for production It turned out that it was. In any of the examples, the proportion of oxidized starch in the solid content is 15% by mass or more and the proportion of dextrin is 37% by mass or less, or the proportion of oxidized starch is 24% by mass or more and the proportion of dextrin is Since the content is 28% by mass or less, as shown in Test Example 3, the powdery form can be maintained. Therefore, each example in Test Example 4 is a soy sauce-containing seasoning which is excellent in processing suitability and capable of maintaining a powdery state and suppressing expansion in the lyophilization process.

  Moreover, in the lyophilization process, since it can process at high temperature and pressure rather than a general lyophilization process, it can dry in a short time.

Example G1 to Example G2
Oxidized starch, fats and oils, and water were added to low-salt soy sauce (manufactured by Kikkoman Foods Co., Ltd.), and mixed to obtain a raw material seasoning. The raw material seasoning was dried at 20 ° C. to 70 ° C. and 13.3 Pa to obtain freeze-dried soy sauce. The obtained freeze-dried soy sauce was pulverized to a particle size of about 1.6 mm (10 mesh pass) to obtain soy sauce-containing seasonings of Examples G1 to G2.

  The mixing | blending of the raw material seasoning of each Example is shown in Table 13, and the ratio of each raw material in the solid content of the soy sauce containing seasoning which concerns on Table 14 in each Example is shown. About the salt of Table 13, it is a ratio contained in the raw material seasoning whole.

Test Example 5
Before and after freeze-drying, the raw material seasonings of each example were observed for swelling to occur. Moreover, the ratio of the salt with respect to solid content of the soy sauce containing seasoning which concerns on each Example was calculated. The results of Test Example 5 are shown in Table 15. “◎” “○” “×” in Table 15 has the same meaning as in Test Example 4.

  Examples G1 to G2 were ◎, with no or nearly negligible swelling in the lyophilization process.

  According to such Test Example 5, if the content of oxidized starch in the solid content of soy sauce-containing seasoning is 69% by mass or less and the content of salt content is 9% by mass or less, raw material seasoning in the freeze-drying step It has been found that it is suitable for production, with less swelling.

  As shown in Test Example 4, the processability tends to be higher as the salt content in the solid content is smaller. In each example of Test Example 1, the content of oxidized starch in the solid content is 38% by mass to 52% by mass, and the salt content is 17% by mass. Based on these, the expansion of the raw material seasoning can be suppressed in the lyophilization process if the content of the oxidized starch in solid content is 38% to 52% by mass and the salt content is 9% by mass or less less than 17% by mass. It is thought that it will be.

  Therefore, according to Test Examples 1, 4 and 5, if the content of oxidized starch in the solid content of soy sauce-containing seasoning is 38% by mass to 69% by mass, and the content of salt is 9% by mass or less In the lyophilization process, the swelling of the raw material seasoning was suppressed, and it was found to be suitable for production.

Claims (3)

A soy sauce-containing seasoning formed by freeze-drying a raw material seasoning containing oxidized starch and dextrin and liquid soy sauce,
The ratio of the oxidized starch is 32.0 % by mass or more and 40.5 % or less,
Ratio of the dextrin state, and are more 28.7 wt% 36.3 wt% or less,
The proportion of salt in the soy sauce-containing seasoning is Ru der less 11 wt%,
Soy sauce-containing seasoning. The method for producing a soy sauce-containing seasoning according to claim 1, wherein the soy sauce-containing seasoning is produced by freeze-drying a raw material seasoning containing oxidized starch and dextrin and liquid soy sauce.
The raw material seasoning is blended so that the ratio of salt content to solid content of soy sauce-containing seasoning is 11% by mass or less, and the raw material seasoning is lyophilized at a temperature of 20 ° C. to 70 ° C. and a pressure of 1 Pa to 107 Pa. A method for producing a soy sauce-containing seasoning characterized by In the method for producing soy sauce-containing seasoning according to claim 2 ,
The raw material seasoning is blended such that the ratio of the oxidized starch to the solid content of the soy sauce-containing seasoning is 32 mass% or more, and the ratio of the dextrin to the solid content of the soy sauce-containing seasoning is 36 mass% or less. A method for producing soy sauce-containing seasonings.