JP6674832B2 - 粉末醤油、調味料組成物、及び粉末醤油の製造方法 - Google Patents
粉末醤油、調味料組成物、及び粉末醤油の製造方法 Download PDFInfo
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- JP6674832B2 JP6674832B2 JP2016082868A JP2016082868A JP6674832B2 JP 6674832 B2 JP6674832 B2 JP 6674832B2 JP 2016082868 A JP2016082868 A JP 2016082868A JP 2016082868 A JP2016082868 A JP 2016082868A JP 6674832 B2 JP6674832 B2 JP 6674832B2
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- soy sauce
- powdered soy
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- powdered
- emulsifier
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Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Description
50質量%以上が65メッシュ(開口210μm)にオンする粒度とすることがより好ましい。このような粒度に調整することにより、サクサクとした食感があり、より良好となる。また、密充填嵩比重が0.3〜0.8g/cm3であることが好ましく、0.3〜0.7g/cm3であることが更により好ましい。このような密充填嵩比重の範囲のテクスチャーであると、カリカリとした食感でいて、なお且つ、口どけも良好となり、食感がより良好となる。
(粉末醤油の製造)
下記表1に示す配合で、粉末醤油を製造した。なお、醤油は「PこいくちしょうゆS」(商品名、キッコーマン株式会社製)、乳化剤は「リョートーポリグリエステルO−50−D」(商品名、三菱化学フーズ株式会社製)(乳化剤原料名:ポリグリセリン脂肪酸エステル)、加工でん粉は「ネオビスC−6」(商品名、日本食品化工株式会社製)(でん粉種類:リン酸架橋でん粉(もち種とうもろこし由来))、デキストリンは「パインデックス#1」(商品名、松谷化学工業株式会社製)を使用した。
試料1(対照)に対する評価の増減について、以下の評価項目に関し、下記評価基準にて7段階で評価を行い、パネル10名の評価の合計ポイントを集計して総合評価を決定した。
(1)旨味の強さ
(2)コクの強さ
(3)まろやかさの強さ
(4)油の酸化臭の強さ
+3 かなり強い
+2 強い
+1 やや強い
0 同程度
−1 やや弱い
−2 弱い
−3 かなり弱い
「旨味」が4以上かつ、「油の酸化臭の強さ」が3以下のものに「○」
「旨味」が2〜3かつ、「油の酸化臭の強さ」が4〜5のものに「△」
「旨味」が4以上かつ、「油の酸化臭の強さ」が4〜5のものに「△」
「旨味」が2〜3かつ、「油の酸化臭の強さ」が3以下のものに「△」
「旨味」が1以下もしくは、「油の酸化臭の強さ」が6以上のものに「×」
官能評価の結果を表2に示す。
試験例1の試料5における加工でん粉を、「フードスターチW」(商品名、松谷化学工業株式会社製)(でん粉種類:アセチル化でん粉(もち種とうもろこし由来))、「フードスターチT−1」(商品名、松谷化学工業株式会社製)(でん粉種類:リン酸架橋でん粉(タピオカ由来))、「ダリア」(商品名、松谷化学工業株式会社製)(でん粉種類:リン酸架橋でん粉(とうもろこし由来))、又は「マツノリンA」(商品名、松谷化学工業株式会社製)(でん粉種類:α化でん粉(もち種とうもろこし由来))に変えた以外は、試験例1の試料5と同様にして、それぞれの加工でん粉ないし食品でん粉(α化でん粉)を使用した試料9〜試料12の粉末醤油を製造し、官能評価を行った。官能評価は試験例1と同様にして行った。
試験例1の試料5における乳化剤を、「リョートーシュガーエステルS−770」(商品名、三菱化学フーズ株式会社製)(乳化剤原料名:ショ糖脂肪酸エステル)、又は「SLP−ホワイト」(商品名、辻製油株式会社製)(乳化剤原料名:レシチン)に変えた以外は、試験例1の試料5と同様にして、それぞれの乳化剤を使用した試料13〜試料14の粉末醤油を製造し、官能評価を行った。官能評価は試験例1と同様にして行った。
試験例1の試料5と同じ原料配合で、粉末醤油を製造した。
(1)風味・食感
(2)油脂含量
(3)嵩比重
(4)粒度
Claims (7)
- 粉末醤油であって、油脂の含量が1質量%以下であり、ポリグリセリン脂肪酸エステルを0.025〜1質量%含有し、かつ、もち種とうもろこし由来リン酸架橋でん粉を含有することを特徴とする該粉末醤油。
- 全体の30質量%以上が65メッシュ(開口210μm)にオンする粒度である請求項1記載の粉末醤油。
- 掛け用、付け用、及び/又はトッピング用に用いられる請求項1又は2記載の粉末醤油。
- 請求項1又は2記載の粉末醤油と、他の調味用素材の1種又は2種以上とを含む調味料組成物。
- 醤油と、ポリグリセリン脂肪酸エステルと、もち種とうもろこし由来リン酸架橋でん粉とを含有する原料液を減圧乾燥し、油脂の含量が1質量%以下であり、前記ポリグリセリン脂肪酸エステルを0.025〜1質量%含有する乾燥物を得る工程を含むことを特徴とする粉末醤油の製造方法。
- 更に、前記乾燥物を粉砕して、全体の30質量%以上が65メッシュ(開口210μm)にオンする粒度とする工程を含む、請求項5記載の粉末醤油の製造方法。
- 前記減圧乾燥を、真空ベルト乾燥機により行なう、請求項5又は6記載の粉末醤油の製造方法。
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