JP7032883B2 - Manufacturing method of liquid seasoning - Google Patents

Description

The present invention relates to a liquid seasoning, particularly a method for producing a liquid seasoning containing miso, which is a soup base for a concentrated hot pot used for hot pot cooking and is filled in a small portion-type container.

Seasonings for hot pots that contribute to the simplification of hot pot cooking at home are widely supported. Such seasonings are distributed and sold in various properties such as powder, solid, paste, liquid straight type, and liquid high-concentration type, and the container thereof is also appropriately selected according to the properties.

In recent years, seasonings enclosed in small-sized containers have been gaining popularity due to the tendency toward individual eating and concerns about maintaining quality after opening. For example, the applicant of the present application provides the liquid high-concentration type seasoning for hot pot described in Non-Patent Document 1. When a small amount of high-concentration type liquid seasoning is enclosed in such a small container, if the seasoning remains attached to the inner surface of the container, the amount of the seasoning has a great influence on the shade of the finished dish. In addition, if residual adhesion occurs, it is necessary for the user to thoroughly clean the container even when the container is discarded, which is troublesome for the user. When miso is contained in the raw material, it has a high viscosity as a physical characteristic, and when it is filled in a small container and sold, the rest of the container has been a problem.

Regarding the rest of the miso container, for example, in Patent Document 1, the first ingredient spread so as to cover the inner bottom of the freeze-resistant container and the seasoning miso filled in the upper layer of the first ingredient are different. There has been proposed an instant frozen miso soup in a container in which the second ingredient placed in the freezing-resistant container is frozen and stored in each freezing-resistant container. This is to prevent the viscous miso from coming into direct contact with the inner surface of the container, and cannot be applied to seasonings that do not have a buffer corresponding to the ingredients.

Further, by blending a certain amount of oil, the slipperiness of the container surface can be improved to some extent, but depending on the water content, separation is likely to occur even if kneading is performed, and it becomes difficult to uniformly fill the small container. In Patent Document 2, as a method of mixing and homogenizing the paste-like solid portion and the oil portion and then filling the mixture with one liquid, the paste-like solid portion and the oil portion are mixed and uniformly charged at a temperature of 50 ° C. to 80 ° C. A filling method for filling a packaging pack after the paste is made is disclosed. However, even with such a method, the residue of the container after filling is not sufficiently solved, and the seasoning causes separation during storage, which is not suitable in terms of quality.

Further, when a raw material containing miso is mixed in a seasoning enclosed in a small container, uniform dispersion thereof becomes an issue. In Patent Document 3, a miso and a seasoning liquid are mixed to obtain a miso-containing liquid seasoning. In the production, first, miso is dissolved in a part of a seasoning liquid containing soy sauce in the presence of sugar to prepare a liquid having a viscosity of 1000 to 10000 cp (25 ° C), and then the liquid remains in the obtained liquid. Disclosed is a method for producing a miso-containing liquid seasoning, which comprises adding and stirring the seasoning liquid to produce a liquid seasoning having a viscosity of 100 to 1500 cp (25 ° C.). However, no solution has been presented for the problem of the remaining container after enclosing the container in the high-concentration type liquid seasoning.

Japanese Unexamined Patent Publication No. 8-333467 Japanese Unexamined Patent Publication No. 2016-182071 Japanese Patent No. 28994969

"EBARA Foods Industry Co., Ltd. Website" [Searched on July 21, 2017] <URL: https://www.ebarafoods.com/products/petit/nabe/>

That is, according to the present invention, in a molded container that cannot be squeezed out like a pouch, when a seasoning that uses a lot of highly viscous raw materials such as miso is filled, it is difficult to pour it out at the time of opening, and the seasoning liquid remains on the inner wall surface of the container. The purpose is to solve the problems that occur.

Therefore, as a result of diligent studies on a method for producing a miso-containing seasoning, which is a seasoning for a high-concentration pot containing miso and is hard to leave in the container, sugars are unexpectedly specified. It has been found that the degree of adhesion to the container is remarkably improved by blending under the conditions of the above, and it becomes difficult for the container to remain.

That is, the present invention has the following configurations.
(1) A method for producing a high-concentration liquid seasoning in a container containing at least a plurality of raw materials including miso, in which miso, sugar and edible oil are contained before the step of heating and mixing each raw material. A method for producing a high-concentration liquid seasoning in a container, which comprises a step of performing a stirring process.
(2) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein (a) miso, sugar, and edible oil are used. A method for producing a high-concentration liquid seasoning in a container, which comprises a step of producing a kneaded mixture and (b) a step of adding other raw materials and then heating and mixing.
(3) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein the kneading means is an oblique axis kneader. It is characterized by having (a) a step of putting edible oil into the mixing tank, (b) a step of putting miso and saccharides and kneading them, and (c) a step of putting other raw materials and then heating and mixing them. , A method for manufacturing high-concentration liquid seasonings in containers.
(4) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein the kneading means is a horizontal axis kneader. The height in a container is characterized by having (a) a step of kneading miso and sugar, (b) a step of kneading edible oil after that, and (c) a step of adding other raw materials and then heating and mixing. Manufacturing method of concentrated liquid seasoning.

(5) Under the condition that the solid raw material containing miso (excluding sugars) is contained in an amount of 55% by weight or more, the mixing ratio of the water and the cooking oil is the weight ratio of water: cooking oil = 43: 2 to 32. : 13. The method for producing a high-concentration liquid seasoning in a container according to any one of (1) to (4), which comprises 13.
(6) The description according to any one of (1) to (5), wherein the blending ratio of the saccharide is 1/12 or more in terms of the weight ratio to the total amount of the miso, saccharide, and cooking oil. How to make high-concentration liquid seasoning in a container.
(7) The saccharide is one or a combination of one or more selected from white sugar, powdered brown sugar, sanon tou, glucose, oligosaccharide, and liquid sugar, (1) to (6). The method for producing a high-concentration seasoning in a container according to any one of 1.
(8) The method for producing a high-concentration liquid seasoning in a container according to any one of (1) to (7), wherein the high-concentration liquid seasoning is enclosed in a small portion-shaped container.

According to the method for producing a high-concentration liquid seasoning in a container according to the present invention, it is possible to provide a seasoning containing miso that does not easily remain in the container even if the liquid seasoning contains miso and has high viscosity. ..

In the present invention, "heating and mixing" refers to heating and stirring and mixing under the conditions normally used when blending a plurality of raw materials. Although the conditions differ depending on the blended raw materials and the like, it means a mixing step performed at about 60 ° C. to 90 ° C. for a predetermined time (for example, 30 minutes) while appropriately stirring to prevent scorching and the like. The heating temperature and heating time can be appropriately set according to the properties of the desired seasoning. As a "mixing tank equipped with a kneading means", a kneader equipped with a stirrer can be used, and an oblique axis kneader (for example, cooking mixer OAM [manufactured by Kajiwara Co., Ltd.]) or a horizontal axis kneader (for example, N-type sun kneader [stock]) can be used. Company Yaesu]) can be adopted.

The "miso" in the present invention is not particularly limited, but is white miso, red miso, mixed miso, rice miso (fermented and aged soybean and rice), wheat miso (soybean and barley or). Examples include fermented and aged Hadaka wheat), soybean miso (fermented and aged soybean paste), and mixed miso (a mixture of rice miso, wheat miso, and soybean miso). A preferred example is rice miso or white miso. Specifically, for example, "M White A (Special) [manufactured by Marukome Co., Ltd.]" can be mentioned.

The "sugar" in the present invention includes oligosaccharides in addition to monosaccharides and disaccharides. It may be solid or powdery and water-soluble, or it may be liquid sugar. For solid or powdered saccharides, those having a small crystal size are preferable in order to obtain desired properties by kneading with miso, and specifically, white sugar, powdered brown sugar, and sanon tou. In addition, it is preferable to use glucose (hydrous crystalline glucose), oligosaccharide, or a mixture thereof. Even if the crystals are large, the particle size becomes smaller in the process of kneading, and the effect of smoothing the properties of miso can be obtained, but it takes time for kneading to blend with miso. By smoothing the properties of miso, it becomes easy to smoothly separate from the inner wall surface of the container even when it is taken out from the state of being filled in the container. When solid or powdery saccharides are used, the average particle size thereof is preferably 0.6 mm or less, more preferably 0.2 mm or less.

The "edible oil" in the present invention includes animal fats and oils such as beef fat, milk fat and pork fat, soybean oil, rapeseed oil, olive oil, rice oil, corn oil, beni flower oil, sesame oil, palm oil, castor oil, avocado oil and coconut oil. , Almond oil, walnut oil, shaving oil, and vegetable oils and fats such as their salad oils can be exemplified. These may be oils refined for food use, but vegetable oils and fats are preferable, and salad oil is more preferable. It is also possible to use a plurality of these in a mixed manner.

As the "solid raw material" in the present invention, in addition to miso, spice powders such as salt, doubanjiang, garlic, and Japanese pepper, and solids such as monosodium glutamate, nucleic acid-based seasonings, and sesame crushed products are assumed. In addition to the raw materials described above, liquid raw materials such as soy sauce, vinegar, and cooking liquor can be appropriately blended in the concentrated liquid seasoning according to the present invention. Water is also included in "other raw materials".

In addition, in the high-concentration liquid seasoning that improves the problem of the remaining container, the condition that 55% by weight of the solid raw material containing miso is contained (however, the saccharides contained therein are not included in the weight ratio). ), The weight ratio of water to cooking oil is preferably in the range of 43: 2 to 32:13. If the ratio of water to cooking oil is higher than this, the problem of container residue will not be fully solved. On the contrary, if the ratio of water to cooking oil is smaller than this, even if kneading is performed, the water is separated and uniform filling into the container is hindered. In addition, as the amount of cooking oil increases with respect to the whole, miso cannot embrace the cooking oil, and proper physical properties cannot be realized.

In addition, in order to realize a high-concentration liquid seasoning that improves the problem of remaining in the container, the mixing ratio of sugar in the process of first kneading miso and cooking oil is the weight of the total amount of miso, sugar, and cooking oil. It is desirable that the ratio is 1/12 or more. If the blending ratio of sugar is less than this, the miso and cooking oil are not sufficiently uniformed, and the desired physical properties cannot be obtained.

As a manufacturing procedure, if miso and cooking oil are kneaded, water is added, and then sugars are added, the sugars become "lumps". On the other hand, if miso and sugar are kneaded first, the miso becomes soft, and both sugar and miso are less likely to become "lumps". Miso can be loosened by adding edible oil, but by adding saccharides in the process of first kneading miso and edible oil, the homogenization of miso and edible oil is promoted, and smooth physical characteristics can be obtained.

When the kneader is a horizontal axis kneader, the stirring blade rotates in the vertical direction, so that the stirring force is large, and sufficient dispersion can be achieved even if miso and sugar are kneaded first without adding cooking oil. On the other hand, the oblique axis kneader is suitable for mixing relatively fluid liquids, and by adding cooking oil in advance, the fluidity of the mixture is increased and smooth mixing is possible, and the agitated substance adheres to the inner wall of the kneader. Can be prevented.

Examples of the present invention are shown below. However, the present invention is not limited to the scope disclosed in the following examples.

[Verification example 1: Manufacturing process]
First, we confirmed the differences in the following compounding ingredients and their ratios, and the ease of kneading depending on the compounding procedure. In order to simulate a mixing tank equipped with kneading means, the mixed raw materials were put into a bowl and manually stirred with a stirring rod to check the resistance of stirring and visually check the kneading condition.
<Compounding ingredients>
(1) Miso (Marukome Co., Ltd. "M White A (Special)")
(2) White sugar (3) Soybean salad oil

(Test Example 1) 55 parts of miso was stirred in a bowl with a stirring rod. With miso alone, smoothness could not be obtained with the miso particles remaining as they were.

(Test Example 2) 11 parts of fine white sugar was added to 44 parts of miso, and the mixture was stirred in the same manner. Miso spread smoothly as compared with Test Example 1.

(Test Example 3) 11 parts of soybean salad oil was added to 44 parts of miso, and the mixture was stirred in the same manner. With only miso and soybean salad oil, the miso particles remained as they were, and they were not homogenized.

From each of the above test examples, even if only miso was mixed, it was viscous, difficult to mix, smooth physical characteristics could not be obtained, and the composition was not uniform. By replacing a part of the miso with white sugar, the resistance was low, it became easy to mix, smooth physical properties were obtained, and the composition became uniform. On the other hand, simply adding soybean salad oil instead of white sugar did not have the effect of smoothing miso like white sugar.

Therefore, next, 11 parts of soybean salad oil was added to 44 parts of miso, and then the following predetermined amount of white sugar was added and stirred to confirm the difference in physical properties obtained.
(Test Example 4) 11 parts of soybean salad oil was added to 44 parts of miso, and then 1 part of white sugar was added and stirred.

(Test Example 5) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 5 parts.

(Test Example 6) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 6 parts.

(Test Example 7) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 7 parts.

(Test Example 8) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 8 parts.

(Test Example 9) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 11 parts.

(Test Example 10) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 22 parts.
The results of summarizing the above are shown in Table 1.

［混合しやすさ］
◎：味噌が極めて滑らかに伸び、容易に均一に混合することができた。
〇：味噌が滑らかに伸び、比較的容易に均一に混合することができた。
×：味噌の粒子がそのまま残ってしまい、均一に混合することができなかった。

[Easy to mix]
⊚: Miso spread extremely smoothly and could be easily and uniformly mixed.
〇: Miso spread smoothly and could be mixed relatively easily and uniformly.
X: Miso particles remained as they were, and could not be mixed uniformly.

In the presence of miso and soybean salad oil, improvement in ease of mixing was observed when 5 or more parts of white sugar was added to a total amount of 60 parts. When 7 parts or more of white sugar was added to a total amount of 62 parts, further improvement in ease of mixing was observed.

[Verification example 2: Ratio of water and cooking oil]
Next, we verified the ease of filling the container and the ease of pouring from the filled container depending on the blending amount of water and cooking oil.
(Test Example 11) Evaluation of uniformity and handling quality when filling a potion container by heating and mixing miso: water: cooking oil at a ratio of 55:44: 1 in a high-concentration liquid seasoning, and potion. After pouring the contents from the container at once, the ease of taking out the contents was evaluated by shaking it 5 times in a row. The materials of each test example were evaluated by a panel of 5 people with 3 potions each.

(Test Example 12) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:43: 2.

(Test Example 13) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55: 42: 3.

(Test Example 14) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:40: 5.

(Test Example 15) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:34:11.

(Test Example 16) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:32:13.

(Test Example 17) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:31:14.
The results of summarizing the above are shown in Table 2.

［出しやすさ］
◎：容器を傾け、振るだけでするりと容易に出すことができる
○：容器を傾け、振るだけで出すことができるが容器内にやや残存する
×：容器を傾け、振っても十分に出すことができない
［充填時の均一性］
◎：分離は生じず均一に充填することができた
○：分離はほぼ生じず概ね均一に充填することができた
×：分離が生じ均一に充填することができなかった

[Easy to put out]
◎: Can be easily taken out by simply tilting and shaking the container ○: Can be taken out by simply tilting and shaking the container, but remains slightly in the container ×: Can be sufficiently taken out even if the container is tilted and shaken Not possible [Uniformity during filling]
⊚: Separation did not occur and filling was possible uniformly. ○: Separation did not occur and filling was possible almost uniformly. ×: Separation occurred and filling was not possible uniformly.

When the ratio of miso: water: cooking oil was 55:43: 2 or more, the quality of the filled seasoning was appropriate in terms of ease of delivery. When the ratio of miso: water: edible oil was 55: 42: 3 or more, a seasoning having a physical characteristic that the filling was easier to put out was obtained. On the other hand, regarding the uniformity of the filling stage, a seasoning of acceptable quality was obtained when the ratio of miso: water: cooking oil was 55:32:13 or less than that. When the ratio of miso: water: cooking oil was 55:34:11 or less than that, a seasoning with more preferable uniformity was obtained.

[Verification Example 3: Example of replacement with other sugars and solid raw materials]
Next, as raw materials to be kneaded before heating and mixing, it was verified whether powdered raw materials other than white sugar or liquid sugar had the effect of making miso uniform and smooth. Miso: powdered raw material or liquid sugar = 44: 11 was put into a bowl, and the mixture was manually stirred with a stirring rod to check the resistance of stirring and visually check the kneading condition.
(Test Example 18) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with powdered brown sugar.

(Test Example 19) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with sanon tou.

(Test Example 20) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with isomerized sugar (liquid sugar).

(Test Example 21) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with an oligosaccharide (powder).

(Test Example 22) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with glucose (hydrous crystalline glucose).

(Test Example 23) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with medium disaccharide.

(Test Example 24) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with sodium L-glutamate (abbreviated as “MSG”).

(Test Example 25) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with salt.
The results of summarizing the above are shown in Table 3.

上白糖の他、粉末黒糖や三温糖でも味噌を均一化し、表面がつややかで滑らかにすることが分かった。同じ糖類である中双糖では、粒子が大きく溶けにくいため、味噌の状態を滑らかにすることは難しいことがわかった。ただし、練り込んでいくうちに味噌のつや感は出てきた。塩やＭＳＧは、味噌の均一化や滑らかさに寄与せず、逆に固くなった。

It was found that miso was made uniform with powdered brown sugar and sanon tou in addition to white sugar, and the surface was glossy and smooth. It was found that it is difficult to smooth the state of miso with medium disaccharide, which is the same sugar, because the particles are large and difficult to dissolve. However, as I kneaded it, the glossiness of the miso came out. Salt and MSG did not contribute to the homogenization and smoothness of miso, but on the contrary, they became hard.

[Verification example 4: Example of blending other solids]
In the above-mentioned verification, the ease of taking out from the container with only miso, sugar, cooking oil, and water was verified, whereas in this verification, the ease of taking out from the container in the environment where other raw materials exist, And the state of adhesion to the wall surface after the contents were taken out was verified. In each of the test examples from Test Example 26 to Test Example 31, each raw material was blended at the ratio shown in Table 4. However, white sugar, miso, and cooking oil were first kneaded to form a mixture, and then other raw materials were added and heated and mixed.

［出しやすさ］
◎：容器を傾け、振るだけでするりと容易に出すことができる
○：容器を傾け、振るだけで出すことができるが容器内にやや残存する
×：容器を傾け、振っても十分に出すことができない

[Easy to put out]
◎: Can be easily taken out by simply tilting and shaking the container ○: Can be taken out by simply tilting and shaking the container, but remains slightly in the container ×: Can be sufficiently taken out even if the container is tilted and shaken Can not

By mixing the white sugar, it was possible to obtain ease of removal from the container while suppressing the amount of oil to be added. In Verification Example 3, salt and MSG were found to have an action of hardening miso, but no action was observed when mixed with white sugar, and the white sugar made the miso smooth.

Claims (8)

In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
In a mixing tank equipped with an oblique axis kneader as a kneading means , edible oil is added, then saccharides and the miso are added, the saccharides, the miso and the edible oil are kneaded , and then water is contained. A method for producing a liquid seasoning, which comprises adding other raw materials and heating and mixing them . In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The liquid seasoning contains at least one of water, salt and monosodium glutamate, the miso, sugars, and cooking oil.
The edible oil is put into a mixing tank provided with an oblique axis kneader as a kneading means, the saccharide and the miso are put into the mixing tank, the saccharide, the miso and the edible oil are kneaded , and then at least one of the above. A method for producing a liquid seasoning , which comprises blending one of them with a mixture of the miso, the saccharide, and the edible oil and heating and mixing the mixture . In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The miso and sugar are put into a mixing tank equipped with a horizontal axis kneader as a kneading means and kneaded, then cooking oil is put and kneaded, and further, other raw materials including water are put and heated and mixed. A method for producing a liquid seasoning. In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The liquid seasoning contains at least one of water, salt and monosodium glutamate, the miso, sugars, and cooking oil.
The miso and the saccharide are put into a mixing tank provided with a horizontal axis kneader as a kneading means and kneaded, then the edible oil is put and kneaded, and at least one of the above is mixed with the miso, the saccharide and the edible oil. A method for producing a liquid seasoning , which comprises blending with a mixture with and heating and mixing . The method for producing a liquid seasoning according to any one of claims 1 to 4, wherein the saccharide is in the form of powder. The method for producing a liquid seasoning according to claim 5, wherein the saccharide is in the form of a powder having an average particle size of 0.6 mm or less. The method for producing a liquid seasoning according to any one of claims 1 to 6, wherein the container is a molded container. The method for producing a liquid seasoning according to any one of claims 1 to 7, wherein the liquid seasoning is a concentrated liquid seasoning.