JP7486962B2 - Method for producing miso seasoning composition - Google Patents

Description

The present invention relates to a method for producing a miso seasoning composition.

Some miso ramen soups have a roasted flavor (a fragrant taste) as if the miso had been fried or grilled. In general ramen shops, miso ramen with this roasted flavor is made by combining miso seasoning made from ingredients such as miso heated over an open flame and vegetables with a soup base such as pork bones in a bowl or other eating container, and dissolving the miso seasoning in the soup base to make the soup. Some shops then strain the back fat through a coarse sieve and sprinkle it on the soup and noodles from the top of the bowl.

It would be easy if this kind of roasted miso ramen soup could be made simply by dissolving it in heated water, i.e., hot water. As a food product using roasted miso, for example, Patent Document 1 describes a freeze-dried food product that is made by adding miso to pre-heated butter and mixing it with heat. Patent Document 1 also describes that if butter and miso are heated at the same time, the miso will burn too much. Also, Patent Document 2 describes a freeze-dried food product made by pre-heating vegetable oil and then adding miso.

JP 2015-146796 A JP 2016-054676 A

However, when trying to recreate the roasted flavor of miso ramen soup that can be enjoyed at a restaurant using either of the methods described in Patent Document 1 and Patent Document 2, the miso ends up getting burnt. As a result, the resulting miso seasoning contains burnt miso, which is perceived as a black or brown foreign object by those who cook with or eat the miso seasoning.

Therefore, the present invention aims to provide a method for producing a miso seasoning composition that has a roasted flavor and suppresses the generation of black or brown foreign matter.

The method for producing the miso seasoning composition of the present invention includes an oil and fat attachment step, a miso heating step, and a mixing step. The miso seasoning composition contains miso, and the oil and fat attachment step involves heating the oil and fat in a heating container equipped with a stirring mechanism and a heating mechanism, and attaching the liquid oil and fat in a film-like form to the inner wall of the heating container. The miso heating step involves putting a part of the miso as a first miso raw material part into the heating container to which the oil and fat are attached, and heating it while stirring to produce fried miso. The mixing step involves mixing the remainder of the miso, excluding the first miso raw material part, with the fried miso as a second miso raw material part. The oil and fat attachment step involves a first step of heating an oil and fat different from the back fat in the heating container to attach it in a film-like form, and a second step of putting the back fat into the heating container to which the oil and fat are attached, and heating it while stirring.

The fat or oil attached to the heating vessel in the first step is preferably lard. In the second step, the back fat is preferably heated to 110° C. It is preferable to further include a miso mixture heating step of heating the mixture of the stir-fried miso and the second miso raw material portion.

The method for producing a miso seasoning composition of the present invention includes an oil and fat attachment step, a miso heating step, a mixing step, and a miso mixture heating step. The miso seasoning composition contains miso, and in the oil and fat attachment step, the oil and fat is heated in a heating container equipped with a stirring mechanism and a heating mechanism, and the liquid oil and fat is attached in a film form to the inner wall of the heating container. In the miso heating step, a part of the miso is placed as a first miso raw material part in the heating container to which the oil and fat are attached, and heated while stirring to produce stir-fried miso. In the mixing step, the remainder of the miso excluding the first miso raw material part is mixed with the stir-fried miso as a second miso raw material part. In the miso mixture heating step, a mixture of the stir-fried miso and the second miso raw material part is heated.

It is preferable to have a vegetable ingredient addition process in which vegetable ingredients are placed in a heating container between the oil and fat application process and the miso heating process. The vegetable ingredients are preferably aromatic vegetables. The vegetable ingredients are preferably at least one of granular, fibrous, and paste-like.

In the miso heating step, it is preferable to heat the first miso raw material portion to raise the temperature to 70°C.

When the mass of miso is 100, it is preferable that the quality of the first miso raw material portion subjected to the miso heating process is at most 90.

The heating container preferably includes a container body that contains the fats and oils and the first miso raw material portion, the stirring mechanism has a stirring blade that is disposed within the container body and rotates, and the miso heating process preferably involves stirring the mixture by displacing the stirring blade between the space above the mixture of the fats and oils and the first miso raw material portion and the interior of the mixture as the stirring blade rotates.

In the mixing step, the second miso raw material portion is preferably added to the stir-fried miso in the heating container and mixed in the heating container.

The present invention suppresses the occurrence of black or brown foreign matter.

1A and 1B are explanatory diagrams of a miso seasoning production apparatus, in which (A) is a schematic cross-sectional view as seen from the front, and (B) is a schematic cross-sectional view as seen from the side. FIG. 1 is a flow chart of a method for producing miso seasoning.

The miso seasoning composition manufacturing apparatus (hereinafter simply referred to as the "manufacturing apparatus") 10 shown in FIG. 1 is an example of an apparatus for manufacturing a seasoning liquid 11. The seasoning liquid 11 is one embodiment of the present invention. The seasoning liquid 11 is a seasoning composition containing miso, and also contains other materials other than miso as ingredients. The seasoning liquid 11 is liquid in the range of 3°C or higher and room temperature (approximately 25°C) or lower, that is, it has a certain volume but does not have a certain shape. However, the temperature range indicating a liquid is not limited to the range of 3°C or higher and room temperature or lower, and may include temperatures lower than 3°C, for example.

The seasoning liquid 11 may be diluted with water before consumption, or may be consumed without dilution. The water used to dilute the seasoning liquid 11 includes so-called hot water, which is heated water. Instead of or in addition to water, a liquid soup base (a soup base material such as dashi stock) may be used. Whether or not to dilute the seasoning liquid 11 before consumption, and the dilution ratio when diluting the seasoning liquid 11 may be appropriately determined according to the taste of the person who consumes the seasoning liquid 11, the manner of consumption, etc. As an example, when used in ramen soup, when the volume of the seasoning liquid 11 is VS and the volume of the water is VW, the dilution ratio calculated by the dilution ratio VW/VS is preferably set to a range of 1 to 10, more preferably 4 to 9, and even more preferably 5 to 7. In this example, the dilution ratio is set to 6 before consumption. Other examples of the manner of dilution include miso soup and so-called mixed noodles, which are eaten by mixing the seasoning liquid 11 with noodles. The dilution ratio can be freely set, for example, to 10 for miso soup and 1 for mixed soba noodles. In addition, one example of a form of eating the so-called straight type without dilution is when it is used for grilled rice balls. In the case of grilled rice balls, the seasoning liquid 11 is applied to the rice balls and then grilled. In this way, the seasoning liquid 11 can be freely set with or without dilution, and the dilution ratio.

[material]
The ingredients of seasoning liquid 11 are miso and oils and fats, but other materials may be used as ingredients in addition to miso and oils and fats, and in this example, other materials are used in addition to miso and oils and fats.
(1) Miso In this example, rice miso is used as the miso. However, the miso is not limited to this example, and as long as it satisfies the following (a) or (b), at least one of barley miso and soybean miso may be used instead of or in addition to rice miso.
(a) Soybeans or soybeans and grains such as rice, wheat, etc., which have been steamed, to which rice, wheat, etc., which have been cultured with koji mold, or soybeans and soybeans and soybeans with steamed rice, wheat, etc., which have been cultured with koji mold, or soybeans and soybeans with steamed rice, wheat, etc., which have been added, mixed with salt, and then fermented and aged.
(b) (a) above to which sugars (sugar, molasses, and other sugars), flavoring ingredients (powder or extract concentrates of dried bonito flakes, dried fish, kelp, etc., fish sauce, protein hydrolysates, yeast extract, and other similar foods) have been added.

(2) Fats and oils In this example, lard and back fat are used in combination as fats and oils. However, the fats and oils are not particularly limited as long as they are edible fats and oils, and may be fatty oils that are liquid at room temperature or fats that are solid at room temperature, or these may be used in combination. Examples of edible fats and oils that can be used include vegetable fats and oils such as soybean oil, sesame oil, rapeseed oil, olive oil, rice oil, safflower oil, palm oil, coconut oil, corn oil, walnut oil, and salad oils thereof, lard, back fat, animal fats and oils such as tallow and chicken oil, or processed or extracted animal fats and oils thereof.

(3) Vegetable raw materials It is preferable to use vegetable raw materials as raw materials, and in this example, vegetable raw materials are used. As the vegetable raw materials, vegetable processed products obtained by processing vegetables are preferable, and at least one of granular, fibrous, and paste-like is more preferable. By using the vegetable raw materials in these forms, the roasted feeling caused by heating is more reliably expressed due to the viscosity and the presence of impurities. For example, vegetable paste obtained by grinding vegetables into a smooth paste, granular or fibrous (short fiber) grated vegetables, chopped vegetables obtained by chopping vegetables into fine pieces, vegetables that have been ground into fine particles, sauteed vegetables obtained by subjecting mechanically processed vegetables such as chopped vegetables to heat processing such as frying, and powder (powder) obtained by drying mechanically processed vegetables such as grated vegetables. Thus, the processing treatment to be applied is not particularly limited, and the vegetable raw materials may coexist with water that was contained in the vegetables before these treatments. The individual shapes of the granular vegetable raw materials do not have to be regular shapes such as spherical shapes, and may be irregular.

As for the type of vegetables, it is preferable to use aromatic vegetables, and aromatic vegetables are used in this example. Aromatic vegetables are vegetables that have a strong aroma, and examples of such vegetables include garlic, onion, ginger, and green onion.

(4) Others In addition to the above-mentioned miso, oils and fats, and vegetable ingredients, various food ingredients or food additives that can be used in foods, such as stocks and extracts of meat and seafood, sugars (white sugar, etc.), inorganic salts (table salt, etc.), thickeners (tamarind seed gum, xanthan gum, etc.), umami seasonings (yeast extract, etc.), acidulants, amino acids, nucleic acids, spices, seasonings other than umami, antioxidants, coloring agents, preservatives, strengthening agents, emulsifiers, herbs, etc., may be used as ingredients.

[Manufacturing equipment]
The manufacturing apparatus 10 is an example of a heating container equipped with a heating mechanism 31 and a stirring mechanism 32, and is equipped with a container body 33 that contains ingredients such as miso. The manufacturing apparatus 10 is not limited to this example, and may be any commercially available heating container that can heat ingredients contained in the container body 33 while stirring them. An example of a commercially available product is the Leoneder KH from Kajiwara Co., Ltd.

As shown in FIG. 1, the container body 33 has a first wall plate 36 curved into a roughly semi-cylindrical shape, and a pair of second wall plates 37 provided at each end of the first wall plate 36 to form a storage space for ingredients such as miso. One upper end of the first wall plate 36 is formed as a protrusion 36a that protrudes outward, and tilting the container body 33 toward the protrusion 36a makes it easier for the contents to flow out and be removed.

The heating mechanism 31 is for heating the contents contained in the container body 33 via the container body 33. The heating mechanism 31 includes a heater 41 disposed on the outer surface of the container body 33, and a temperature controller 42 for switching the heating of the heater 41 on and off and adjusting the temperature when the heating is on. The temperature controller 42 adjusts the temperature of the raw materials contained in the container body 33 to the desired temperature via the container body 33. The heater 41 is not particularly limited, and in this example, a heater using steam is used, and the steam pressure is set to full during heating.

The stirring mechanism 32 is for stirring the contents such as raw materials, and includes a stirring unit 45, a motor 46, a drive controller 47, etc. The stirring unit 45 has a stirring blade 51, a rotating shaft 52, and a support member 53. The rotating shaft 52 extends from one of a pair of second wall plates 37 that are in a vertically upright position to the other, and is arranged approximately horizontally. The rotating shaft 52 is rotatably provided with respect to the second wall plate 37, and the stirring blade 51 is fixed to the rotating shaft 52 by a rod-shaped support member 53. As a result, the stirring blade 51 rotates along the inner wall of the first wall plate 36 together with the rotating shaft 52 by the motor 46. The drive controller 47 controls the motor 46 to switch the rotation of the stirring blade 51 on and off and adjust the rotation speed of the rotating blade.

The stirring blade 51 is formed in a rectangular plate shape, and the long side is arranged along the direction from one side of the pair of second wall plates 37 to the other side. The stirring blade 51 is arranged so that the edge extending in the longitudinal direction is, for example, horizontal. As a result, the stirring blade 51 rotates in a position along the inner wall of the first wall plate 36, and displaces so as to scrape the contents from the inner surface of the first wall plate 36. The support member 53 is equipped with an extension mechanism (not shown) that can adjust the length, and this makes it possible to adjust the distance of the stirring blade 51 from the rotating shaft 52. It is more preferable to rotate the stirring blade 51 so as to displace between the inside of the contained contents and the space above the contained contents by adjusting the distance of the stirring blade 51 from the rotating shaft 52, and this is also done in this example. In this example, three stirring blades 51 are provided along the longitudinal direction of the rotating shaft 52, but the number of stirring blades 51 is not limited to this example and may be one, two, or four or more.

When multiple agitator blades 51 are provided as in this example, it is preferable that the central angle θ between the agitator blades 51 around the rotation shaft 52, i.e., the angle between the support members 53, be equal to each other. This ensures that the agitator blades 51 have an equal agitation effect on the contents, contributes to uniform temperature, and prevents uneven mixing and dispersion of the raw materials.

In addition, in order to avoid complicating the drawing, the temperature controller 42, motor 46, and drive controller 47 are only shown in FIG. 1(A).

The liquid seasoning 11 can be produced by the steps of heating the oil and fat in the production device 10, adhering the liquid oil and fat in a film-like manner to the inner wall of the container body 33 of the production device in an oil and fat attachment step 61 (see FIG. 2), adding a part of the miso as a first miso raw material part to the container body 33 to which the oil and fat are attached in a film-like manner, and heating it while stirring to produce fried miso in a miso heating step 62 (see FIG. 2), and mixing the remaining part of the miso excluding the first miso raw material part as a second miso raw material part and mixing it with the fried miso in a mixing step 63 (see FIG. 2). In this example of producing the liquid seasoning 11 using aromatic vegetables and other raw materials, in addition to the oil and fat attachment step, the miso heating step, and the mixing step, the liquid seasoning 11 is produced through other steps, which will be described below with reference to FIG. 2.

The oil and fat attachment process 61 is intended to prevent the miso 66 from burning. In the oil and fat attachment process 61, the oil and fat 67 is liquefied by heating the container body 33, and the liquid oil and fat 67 is attached in the form of a film to the inner wall of the container body 33. By forming an oil and fat film (hereinafter referred to as an oil and fat film) on the inner wall of the container body 33, the miso 66 added in a later process is less likely to adhere to the inner wall of the container body 33, and excessive heating of the miso 66 is suppressed. As a result, the miso 66 is less likely to burn, and the burnt miso 66 is prevented from being mixed into the seasoning liquid 11 as, for example, black or brown foreign matter.

Even if the inner wall of the container body 33 has areas where no grease is attached, it is effective in preventing the miso 66 from burning to a certain extent. For example, even if grease is attached in a line on one part of the inner wall of the container body 33, if an grease film is formed in many other areas, the miso 66 will not burn. However, the larger the area of the inner wall of the container body 33 where the grease film is formed, the better. In this embodiment, for example, the area where the first miso ingredient part 66a described below is placed, from the bottom of the container body 33 to about 1/2 the depth, is set as the grease film formation area, and the grease film is formed on approximately 40% of the area of the container body 33.

The back fat 68 is effective in giving the seasoning liquid 11 a deep, rich flavor, known as koku (richness). When using back fat 68, it is preferable that the oil-adhering step 61 has two steps, a first step 71 and a second step 72, and this is also the case in this example. The first step 71 is for preventing the back fat 68 from burning. In the first step 71, an oil other than the back fat 68 is heated in the container body 33 to make it liquid, and the oil is adhered to the inner wall of the container body 33 in the form of a film. The oil that forms the oil film in the first step 71 is not particularly limited, but preferred examples include lard, taro, chicken oil, etc., and in this example, pure lard (hereinafter simply referred to as "lard") 73 is used. It is preferable that the lard 73 is dissolved in a hot water bath before being placed in the container body 33. However, when dissolving in a hot water bath, the lard 73 may be placed in the container body 33 with a part of it remaining solid.

In the second step 72, the back fat 68 is placed in the container body 33 to which the lard 73 is attached, and heated while stirring. The back fat 68 is preferably placed in the container body 33 so that it is placed on the oil film formed by the lard 73. In this example, the oil film of the lard 73 is formed in the first step 71, and the back fat 68 is placed on the oil film to further suppress the back fat 68 from burning. In the second step 72, it is preferable to heat the back fat so that it reaches 110°C. This improves the sweetness of the seasoning liquid 11. The temperature that the back fat 68 reaches by heating in the second step 72 is preferably 110°C. The time for heating the back fat 68 to 110°C in the second step 72 is not particularly limited, and in this example, the time required to heat the back fat 68 to 110°C is 25 minutes. When the back fat 68 reaches 110°C, it is preferable to stop heating by the container body 33, and this is also stopped in this example. If frozen back fat 68 is used, it is preferable to thaw it before placing it in the container body 33.

The vegetable ingredients are intended to impart a roasted vegetable flavor (fragrant taste) to the seasoning liquid 11, and it is more preferable that the vegetable ingredients are derived from aromatic vegetables as in this example. By using aromatic vegetables as the vegetable ingredients, the seasoning liquid 11 is imparted with a roasted vegetable flavor. The vegetable ingredient addition process 75, in which the vegetable ingredients are put into the container body 33, is preferably performed between the oil and fat attachment process 61 and the miso heating process 62. As a result, in the subsequent miso heating process 62, the vegetable ingredients are heated together with a portion of the miso 66, resulting in a roasted vegetable flavor.

2, the vegetable raw material adding step 75 is depicted as one time, but the vegetable raw material adding step may be performed multiple times. In this example, aromatic vegetable group A and aromatic vegetable group B containing different aromatic vegetable vegetable raw materials are prepared, and a vegetable raw material adding step 75 of adding aromatic vegetable group A and a vegetable raw material adding step 75 of adding aromatic vegetable group B are performed. In FIG. 2, aromatic vegetable group A is given the reference symbol 76a, and aromatic vegetable group B is given the reference symbol 76b. The aromatic vegetable group may be a mixture of vegetable raw materials of multiple types of aromatic vegetables, may be composed of vegetable raw materials of one type of aromatic vegetable, or may be a mixture of aromatic vegetables and vegetable raw materials other than aromatic vegetables.

The aromatic vegetable groups A and B are, for example, one type of aromatic vegetable selected from grated garlic (hereinafter referred to as minced garlic), ginger, green onion, grated onion (hereinafter referred to as minced onion), etc., or a mixture of multiple types of aromatic vegetables.

The total amount of miso 66 is divided into two, one of which is the first miso raw material portion 66a and the other of which is the second miso raw material portion 66b. The first miso raw material portion 66a is a part of the miso 66, and is subjected to the miso heating process 62. The second miso raw material portion 66b is the remainder of the miso 66 after removing the first miso raw material portion 66a, and is not subjected to the miso heating process 62 but is subjected to the mixing process 63.

The miso heating process 62 is for expressing a roasted taste (fragrant taste) of miso in the seasoning liquid 11. In the miso heating process 62, the first miso raw material portion 66a is fried by heating while stirring together with the oil 67 and the aromatic vegetable raw material groups A and B, to produce fried miso 77. In the miso heating process 62, fried and grilled food may be used. In the miso heating process 62, it is preferable to heat the first miso raw material portion 66a to 70°C, so that the seasoning liquid 11 more reliably expresses a roasted taste of miso. In the miso heating process 62, the temperature reached by the heating of the first miso raw material portion 66a (hereinafter referred to as the reached temperature) is more preferably in the range of 70°C to 100°C, and even more preferably 90°C. When the desired temperature is reached, it is preferable to stop heating. The miso heating step 62 is preferably performed while stirring by rotating the stirring blade 51 at a rotation speed of 10 rpm to 20 rpm, and preferably at 15 rpm. A rotation speed of 10 rpm or more makes the miso less likely to burn compared to a speed of less than 10 rpm, and a rotation speed of 20 rpm or less makes the miso less likely to splash at a high temperature, making it safer, compared to a speed exceeding 20 rpm.

When the mass of miso 66 is 100, the quality of the first miso raw material part 66a is preferably at most 90, which makes it more unlikely for the miso to burn and suppresses the bitterness, a so-called astringency, compared to when the mass of the first miso raw material part 66a is greater than 90. The mass of the first miso raw material part 66a relative to the mass of miso 66 (100) is more preferably in the range of 30 to 80, even more preferably in the range of 40 to 70, and particularly preferably in the range of 50 to 60. By making the mass of the first miso raw material part 66a 30 or more relative to the mass of miso 66 (100), a roasted taste is more reliably produced compared to when it is less than 30.

The resulting stir-fried miso 77 may be mixed with the second miso raw material portion 66b in another device configured similarly to the manufacturing apparatus 10, but in this example, it is mixed with the second miso raw material portion 66b in the manufacturing apparatus 10. In the mixing step 63, the stir-fried miso 77 and the second miso raw material portion 66b are mixed. When putting the second miso raw material portion 66b into the container body 33, it is preferable to add it intermittently in multiple batches, or continuously in small amounts over a certain period of time, rather than adding the entire amount at once. In this example, the second miso raw material portion 66b is dispersed in a mixer and added all at once.

When ingredients other than the fats and oils 67, the miso paste 66, and the aromatic vegetables are used, it is preferable to have an adding step 81 for adding those ingredients after the mixing step 63. It is preferable to perform the adding step 81 with heating stopped. When tamarind seed gum is added, it is preferable to add it in a heated state after starting heating.

In FIG. 2, the addition step 81 is depicted as being performed once, but the addition step 81 may be performed multiple times. In this example, the addition step 81 is performed multiple times to add other raw materials 82 containing different raw materials. Note that the raw material group may be a mixture of multiple types of raw materials, or may be composed of a single raw material.

In this example, the ingredients used in other ingredient group 82 are sodium glutamate, salt, refined sugar, red pepper powder, yeast extract, tamarind seed gum, and water.

If the adding step 81 is included, it is preferable to have a miso mixture heating step 83 in which the mixture of the stir-fried miso 77 and the second miso raw material portion 66b is heated after the adding step 81, or if the adding step 81 is not included, it is preferable to have a miso mixture heating step 83 in which the mixture of the stir-fried miso 77 and the second miso raw material portion 66b is heated after the mixing step 63. In this example, in the miso mixture heating step 83, heating is stopped after the temperature reaches 85°C.

[Example 1] to [Example 7]
The liquid seasoning 11, in which the mass ratio M1/M2 of the miso used as the first miso raw material and the miso used as the second miso raw material are different from each other, was produced by the above method using the production apparatus 10, and was set as Examples 1 to 7. However, in the oil and fat attachment step 61, the first step 71 using an oil and fat different from back fat and the second step 72 using back fat were not performed, and back fat was used as the oil and fat, and an oil and fat film was formed with back fat. The recipe of each example and the temperature reached in the miso heating step 62 were 100°C, and the time until the temperature was reached was 5 minutes. The rice miso A (A1 and A2) in Table 1 and Tables 2 and 3 described later is a miso that has not been heated, and is characterized by a light color and a refreshing aroma and flavor. In Table 1 and other tables, "parts by mass" means a mass ratio (ratio), as is well known.

The obtained seasoning liquid 11 was visually evaluated and evaluated for roasted feeling and taste according to the following evaluation methods and criteria. The results are shown in Table 1.
1. Visual Evaluation A sample of 1000 ^cm3 was taken from the obtained seasoning liquid 11, and this sample was spread thinly on a flat plate to visually check for the presence or absence of black or brown foreign matter, and evaluated according to the following criteria.
P (Pass): No foreign matter was found F (Fail): Foreign matter was found

2. Roasted taste 10 ml (=10 cm ³ ) of the seasoning liquid 11 obtained was sampled, diluted with 60 ml (=60 cm ³ ) of water at 98° C., and consumed to evaluate the intensity of roasted taste (fragrant taste). The roasted taste obtained when the sample of Comparative Example 1 described below was used was used as the "standard" for the evaluation. It should be noted that no roasted taste was felt when the sample of Comparative Example 1 was used. The evaluation was performed by three evaluators according to the following criteria, and the average of the evaluation results of these three evaluators was rounded off to the nearest tenth.
"1": The taste was the same as the "standard" taste. "2": The roasted taste was slightly felt. "3": The roasted taste was clearly felt. "4": The roasted taste was very strong.

3. Taste ¹⁰ cm3 of the obtained seasoning liquid 11 was sampled, diluted with 60 ml (=60 ^cm3 ) of water at 98°C, eaten, and the taste was evaluated. The taste when the sample of Comparative Example 1 described below was used was taken as the "standard" for the evaluation. The taste when the sample of Comparative Example 1 was used was monotonous. The evaluation was performed by three evaluators according to the following criteria, and the average of the evaluation results of these three evaluators was rounded off to the nearest tenth.
"1": Same monotonous flavor as the "standard." Even if the roasted feeling was different from that of Comparative Example 1, this evaluation result was given if the flavor was monotonous. "2": The flavor was slightly less distinct than the "standard."
"3": The flavor is more pronounced than the "standard," and the sweetness, richness, fullness, and mellowness of the vegetables are well balanced. "4": The flavor is more pronounced than the "standard," and the sweetness, richness, fullness, and mellowness of the vegetables are very well balanced.

[Comparative Example 1] to [Comparative Example 2]
All of the miso used was used as the second miso raw material portion 66b to produce a seasoning liquid, which was designated Comparative Example 1. That is, in Comparative Example 1, the miso heating step 62 and the mixing step 63 were not performed. Also, all of the miso used was used as the first miso raw material portion to produce a seasoning liquid, which was designated Comparative Example 2. That is, in Comparative Example 2, the mixing step 63 was not performed because there was no second miso raw material portion 66b. The other recipes and conditions were the same as those of Examples 1 to 7, as shown in Table 1.

The resulting seasoning liquid was visually evaluated using the same methods and criteria as in Examples 1 to 7. For Comparative Example 2, the roasted flavor and taste were evaluated using the same methods and criteria as in Examples 1 to 7. For Comparative Example 1, no roasted flavor was felt and the flavor was monotonous, which was used as the evaluation standard for the other Examples and Comparative Examples. The results are shown in Table 1.

[Example 8] to [Example 20]
Examples 8 to 20 were prepared by setting the temperature of the first miso raw material portion 66a in the miso heating step 62 and the time required to reach that temperature as shown in Table 2. The recipe for each example is shown in Table 2. In Example 20, lard 73 was applied in the form of a film, and then back fat 68 was poured into the container body 33 and heated. That is, in Example 20, the first step 71 and the second step 72 were carried out. The oil and fat application step 61 in Examples 8 to 19 was the same as in Examples 1 to 7.

Visual evaluation, roasted texture, and taste were evaluated using the same methods and standards as in Examples 1 to 7. The results are shown in Table 2.

Furthermore, when the relationship between the taste evaluation and the color of the seasoning liquid was examined, the results were as follows.
In the taste evaluation, the rating was "1": the color was light or burnt. In the taste evaluation, the rating was "2": the color was darker than the light color of the above rating "1", or lighter than the burnt color of the above rating "1". In the taste evaluation, the rating was "3": the color was slightly browner than the above rating "2", or lighter than the burnt color of the above rating "2".
In the taste evaluation, a rating of "4" was given; the color was more brown than a rating of "3" and was lighter than the burnt color of a rating of "3."

[Comparative Example 3]
The oil 67 was put into the container body 33, but the oil 67 was not formed into a film, but was attached in lines to the inner wall of the container body 33, and the vegetable raw material adding step 75 was carried out, which was Comparative Example 3. That is, in Comparative Example 3, an oil film was not formed.

Visual evaluation, roasted texture, and taste were evaluated using the same methods and standards as in Examples 1 to 7. The results are shown in Table 2.

[Example 21] to [Example 23]
Examples 21 to 23 were produced by changing the recipe, including the type of miso. The recipes and conditions are shown in Table 3. The oil and fat adhesion step 61 in Examples 21 to 23 was the same as in Examples 1 to 7. Rice miso B (B1 and B2) shown in Table 3 is miso that has been subjected to a heat treatment, and is characterized by its deep red color and deep flavor.

Visual evaluation, roasted texture, and taste were evaluated using the same methods and standards as in Examples 1 to 7. The results are shown in Table 3.

REFERENCE SIGNS LIST 10 Manufacturing device 11 Seasoning liquid 31 Heating mechanism 32 Stirring mechanism 33 Container body 41 Heater 42 Temperature controller 45 Stirring unit 46 Motor 47 Drive controller 51 Stirring blade 61 Oil and fat attachment process 62 Miso heating process 63 Mixing process 66 Miso 66a First miso raw material section 66b Second miso raw material section 67 Oil and fat 68 Back fat 71 First process 72 Second process 73 Lard 75 Vegetable raw material addition process 76a Aromatic vegetable group A
76b Aromatic vegetables group B
77 Stir-fried miso 83 Miso mixture heating process

Claims (12)

In a method for producing a miso seasoning composition containing miso,
A fat-and-oil adhesion process in which fats and oils are heated in a heating container having a stirring mechanism and a heating mechanism, and liquid fats and oils are adhered in a film form to an inner wall of the heating container;
A miso heating process in which a part of the miso is placed as a first miso raw material part in the heating container to which the oil and fat are attached, and the first miso is heated while being stirred to obtain stir-fried miso;
A mixing step of mixing the remaining part of the miso, excluding the first miso raw material part, with the stir-fried miso as a second miso raw material part;
having
The oil and fat adhesion step includes:
A first step of heating a fat other than back fat in the heating container and attaching it in a film form;
A second step of adding back fat to the heating container to which the oil and fat are attached and heating the back fat while stirring;
A method for producing a miso seasoning composition comprising the steps of: 2. The method for producing a miso seasoning composition according to claim 1, wherein the oil or fat adhered to the heating container in the first step is lard. 3. The method for producing a miso seasoning composition according to claim 1 or 2 , wherein the second step comprises heating the back fat to a temperature of 110°C. 4. The method for producing a miso seasoning composition according to claim 1, further comprising a miso mixture heating step of heating the mixture of the stir-fried miso and the second miso raw material part . In a method for producing a miso seasoning composition containing miso,
A fat-and-oil adhesion process in which fats and oils are heated in a heating container having a stirring mechanism and a heating mechanism, and liquid fats and oils are adhered in a film form to an inner wall of the heating container;
A miso heating process in which a part of the miso is placed as a first miso raw material part in the heating container to which the oil and fat are attached, and the first miso is heated while being stirred to obtain stir-fried miso;
A mixing step of mixing the remaining part of the miso, excluding the first miso raw material part, with the stir-fried miso as a second miso raw material part;
a miso mixture heating step of heating a mixture of the stir-fried miso and the second miso raw material part ;
A method for producing a miso seasoning composition comprising the steps of: 6. The method for producing a miso seasoning composition according to claim 1, further comprising a step of adding vegetable ingredients by placing vegetable ingredients in the heating container between the oil and fat application step and the miso heating step. The method for producing a miso seasoning composition according to claim 6, wherein the vegetable raw material is a flavor vegetable. 8. The method for producing a miso seasoning composition according to claim 6 or 7 , wherein the vegetable raw material is in at least one of a granular, fibrous, and paste form. 9. The method for producing a miso seasoning composition according to claim 1, wherein the miso heating step heats the first miso raw material portion to a temperature of 70°C. 10. The method for producing a miso seasoning composition according to claim 1, wherein the quality of the first miso raw material portion subjected to the miso heating step is at most 90% when the mass of the miso is 100%. The heating container includes a container body that accommodates the oil and the first miso raw material portion,
the stirring mechanism has a stirring blade that is disposed in the container body and rotates,
11. A method for producing a miso seasoning composition according to any one of claims 1 to 10, wherein the miso heating process stirs the mixture by displacing the stirring blade between the space above the mixture of the oil and the first miso raw material portion and the inside of the mixture as the stirring blade rotates. 12. The method for producing a miso seasoning composition according to claim 1, wherein the mixing step includes adding the second miso raw material part to the stir-fried miso in the heating container and mixing them in the heating container.

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