JPH01141568A - Novel powder seasoning - Google Patents
Novel powder seasoningInfo
- Publication number
- JPH01141568A JPH01141568A JP62299848A JP29984887A JPH01141568A JP H01141568 A JPH01141568 A JP H01141568A JP 62299848 A JP62299848 A JP 62299848A JP 29984887 A JP29984887 A JP 29984887A JP H01141568 A JPH01141568 A JP H01141568A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- drying
- seasoning
- powder seasoning
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 58
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 13
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 8
- 230000014759 maintenance of location Effects 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000294411 Mirabilis expansa Species 0.000 abstract description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract description 2
- 235000013536 miso Nutrition 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000020429 malt syrup Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 24
- 235000019634 flavors Nutrition 0.000 description 23
- 235000014347 soups Nutrition 0.000 description 10
- 238000009928 pasteurization Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、醤油を火入した際に副生ずる醤油火入型を原
料とした新粉末調味料、特に味噌様の香りと頗る濃厚な
旨味を有し、加水復元生が良好で且つ保香安定性が高い
新粉末調味料に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a new powdered seasoning made from soy sauce pasteurized mold, which is produced as a by-product when soy sauce is pasteurized, and which has a particularly miso-like aroma and pronounced rich flavor, The present invention relates to a new powder seasoning with good flavor retention and high flavor retention stability.
近年食生活の向上及び多種多様化に伴い、粉末調味料の
需要が伸びており、とりわけ食品の香味のベースとなる
粉末醤油の消費が伸びている。In recent years, with the improvement and diversification of dietary habits, the demand for powdered seasonings has increased, and in particular, the consumption of powdered soy sauce, which is the base of food flavor, has increased.
しかし、粉末醤油は原料となる醤油の香味を出来るだけ
残存させる方向で粉末化させているため、当然のことで
はあるが醤油独特の香味が強い。従って、加工食品によ
っては、そこに醤油様又は醤油由来の香味を望まない場
合があるが、従来の粉末醤油は香味が強いものが多く、
その用途に制約を受ける欠点を有していた。However, powdered soy sauce is made into a powder to retain as much of the flavor of the soy sauce as a raw material, so naturally it has a strong soy sauce-specific flavor. Therefore, depending on the processed food, you may not want a soy sauce-like or soy sauce-derived flavor, but conventional powdered soy sauce often has a strong flavor.
It had a drawback that limited its use.
また、粉末醤油は、一般に加水復元時に泡が立ち易く、
またその泡が仲々消えにくい性質を有する欠点を有し、
また製造後時日の経過とともに次第に芳醇な香りが消失
し、反対に好ましくない焦臭が目立つようになる欠点を
有する。In addition, powdered soy sauce generally tends to foam when reconstituted with water.
It also has the disadvantage that the bubbles are difficult to disappear,
It also has the disadvantage that the rich aroma gradually disappears over time after manufacture, and on the contrary, an unpleasant burnt odor becomes noticeable.
そこで、本発明者等はこのような事情に鑑み、上記の如
き欠点のない粉末調味料を開発すべく鋭意研究を重ねた
結果、醤油を火入した際に副生する醤油火入紙にデキス
トリン及びゼラチン等の賦形剤を混和したものを、乾固
物とした後粉砕するか又は噴霧乾燥することによって、
味噌様の香りと、頗る濃厚な旨味を有し、加水復元時に
泡立が少なく取扱いが便利で、しかも保香安定性が非常
に良い、全く新Ｉ−いタイプの粉末調味料が得られるこ
とを知った。また、更に研究を重ねた結果、醤油火入紙
は、濁度の低いもの（約１５０ ｐｐｍ）から高いもの
く約５０００ ｐｐｍ）迄いろいろあるが、特に濁度１
５０〜１５００ ｐｐｍの醤油火入型を原料として用い
たときは、上記の特徴の外に、加水復元時に混濁が殆ん
どなく澄明で赤味が強く、しかも香味が非常に優れた粉
末調味料が得られることを知った。In view of these circumstances, the inventors of the present invention have conducted intensive research to develop a powdered seasoning that does not have the drawbacks mentioned above. As a result, the present inventors have added dextrin to soy sauce paste paper, which is a by-product when soy sauce is fired. By mixing the mixture with excipients such as gelatin and drying it and then crushing it or spray drying it,
To obtain a completely new type of powdered seasoning that has a miso-like aroma and a distinctly rich flavor, is easy to handle with little foaming when reconstituted with water, and has very good flavor retention stability. I learned. In addition, as a result of further research, we found that there are various types of soy sauce hiirishi, ranging from low turbidity (approximately 150 ppm) to high turbidity (approximately 5000 ppm), but those with turbidity of 1.
When 50 to 1500 ppm soy sauce pasteurized type is used as a raw material, in addition to the above-mentioned characteristics, the powdered seasoning has almost no turbidity when reconstituted with water, is clear, has a strong red color, and has an excellent flavor. I learned that I can get it.
本発明は、こわらの知見に基いて完成Ｉ−だものであっ
て、醤油火入型に賦形剤を混和したものを乾固物とＩ−
たのち粉砕するか又は噴霧乾燥してなる新粉末調味料で
あり、また濁度が１５０〜１５００ ｐｐｍの醤油火入
紙に賦形剤を混和したものを、乾固物としたのち粉砕す
るか又は噴霧乾燥してなる新粉末調味料である。The present invention has been completed based on Kowara's knowledge, and is made by mixing excipients into soy sauce pasteurized molds.
It is a new powder seasoning that is made by grinding or spray-drying, and it is made by mixing excipients with soy sauce paper with a turbidity of 150 to 1,500 ppm, and then drying it and then grinding it. Or it is a new powder seasoning made by spray drying.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
醤油諸味を圧搾して得られた生醤油は、透明であるが、
８０°Ｃ付近で行なわれる火入殺菌工程を経ると、主と
して醤油原料あるいは麹菌酵素等に由来する不溶性蛋白
、難溶性アミノ酸、有機酸あるいは混濁性バクテリア等
で構成される析出物（混濁物という）が生じ、これは次
第に凝集し、やがて火入タンクの底部に沈澱する。Raw soy sauce obtained by pressing soy sauce moromi is transparent, but
After passing through the pasteurization process, which is carried out at around 80°C, precipitates (referred to as turbid substances) mainly consist of insoluble proteins derived from soy sauce raw materials or koji mold enzymes, poorly soluble amino acids, organic acids, or turbid bacteria. , which gradually aggregates and eventually settles at the bottom of the firing tank.
本発明における醤油火入紙とは、上記火入殺菌した醤油
を、数日〜約１週間静置、おり引し、火入タンクの底部
より分離した濁度が１５０〜５０００ ｐｐｍの混濁性
の沈澱物又はその濃縮物を意味するもので、醤油分が多
量に含有されているため旨味は有するものの色調が暗黒
色で苦味を有し、塩味が強く甘味、酸味が不足気味で、
且つ香気も良くないので、そのまま商品として食品分野
に利用することは殆どなかったものである。In the present invention, the soy sauce pasteurization paper is a turbid paper with a turbidity of 150 to 5000 ppm separated from the bottom of a pasteurization tank by leaving the soy sauce that has been pasteurized and sterilized as described above for several days to about one week and straining it. It refers to sediment or its concentrate, and it contains a large amount of soy sauce, so although it has a good taste, it is dark black in color and has a bitter taste.It has a strong salty taste and lacks sweetness and acidity.
Moreover, it does not have a good aroma, so it was rarely used as a commercial product in the food field.
本発明における醤油火入紙としては、濃口醤油火入■、
淡口醤油火入■、溜醤油火入■、白醤油火入紙、減塩醤
油火入型及び再製醤油火入型の１種又は２種以上が挙げ
られる。In the present invention, the soy sauce paste paper includes koikuchi soy sauce paste ■,
Examples include one or more of the following types: Usukuchi soy sauce-fired type (■), Tame soy sauce-fired type (2), white soy sauce-fired paper, reduced-salt soy sauce-fired type, and remanufactured soy sauce-fired type.
尚、必要により醤油火入紙に砂糖、グルコース等の甘味
料類、グルタミン酸ソーダ、その他のアミノ酸類、クエ
ン酸、酒石酸等の有機酸類、イノシン酸ソーダ、グアニ
ル酸ソーダ等の５°−ヌクレオチド類、食塩、香辛料類
、動物性又は植物性物質の抽出物或いは分解液等を適宜
加えても良（翫。In addition, if necessary, sweeteners such as sugar and glucose, sodium glutamate, other amino acids, organic acids such as citric acid and tartaric acid, 5°-nucleotides such as sodium inosinate and sodium guanylate, etc. Salt, spices, extracts or decomposition liquids of animal or vegetable substances, etc. may be added as appropriate.
次に、醤油火入紙に混和する賦形剤としては、デキスト
リン、水飴、ブドウ糖、果糖、ガラクトース、麦芽糖、
庶糖、澱粉、多糖類、ゼラチン及びガム類等の１種又は
２種以上が挙げられる。Next, the excipients to be mixed into the soy sauce paste include dextrin, starch syrup, glucose, fructose, galactose, maltose,
Examples include one or more of sucrose, starch, polysaccharides, gelatin, and gums.
醤油火入紙に対して１０〜５０重量％賦形剤を添加する
と、醤油火入型特有の苦味及び刺激的な塩味が軽減され
、香味が非常に優れた粉末調味料が得られる。When 10 to 50% by weight of excipients are added to the soy sauce paste, the bitterness and pungent salty taste peculiar to the soy sauce paste is reduced, and a powdered seasoning with excellent flavor can be obtained.
次に、醤油火入紙に賦形剤を混和したものを乾固し、粉
砕する方法としては、従来公知の手段をそのまま採用す
ることができ、例えば、該混和物をドラムドライヤー等
の表面にフィルム状に伸ばし、次いで加熱乾燥し、掻き
取った後、粉砕する方法、凍結乾燥後粉砕（粉末化）す
る方法、及び減圧（又は真空）乾燥後粉砕する方法等が
挙げられる。Next, as a method of drying and pulverizing the soy sauce-fired paper mixed with excipients, conventionally known means can be used as is; for example, the mixture is placed on the surface of a drum dryer, etc. Examples include a method of stretching it into a film, then drying it by heating, scraping it off, and then pulverizing it, a method of freeze-drying it and then pulverizing it (powderization), and a method of drying it under reduced pressure (or vacuum) and then pulverizing it.
また噴霧乾燥も、従来公知の手段をそのまま採用するこ
とができ、例えば、圧力式ノズルを用いるか、回転円盤
アトマイザ−を用いて高温気流中に噴霧し、乾燥粉末化
する方法等が挙←げられる。そして、後者の具体的な方
法として、モービル・マイナー型噴霧乾燥機が挙げられ
るが、その噴霧乾燥条件は、熱風温度１４０〜１７２°
Ｃ１排風温度９５〜１１８°Ｃ、スプレードライ（ＳＤ
）流量２０”−３０ｋｇ／時、アトマイザ回転数３００
０＝１５００Ｏｒｐｍが好ましい。Also, for spray drying, conventionally known means can be used as is. For example, methods include using a pressure nozzle or using a rotating disk atomizer to spray into a high-temperature air stream and dry powder. It will be done. A concrete example of the latter method is a Mobil Minor type spray dryer, and the spray drying conditions are such that the hot air temperature is 140 to 172 degrees.
C1 exhaust air temperature 95-118°C, spray drying (SD
)Flow rate 20”-30kg/hour, atomizer rotation speed 300
0=1500 rpm is preferred.
この様にして、本発明によれば、醤油を火入１７た際に
副生ずる醤油火入壁を原料として、味噌様の香りと頗る
濃厚な香味を有し、加水復元性が良好で且つ保香安定性
が高い新粉末調味料が得られる。In this way, according to the present invention, a soy sauce paste that is produced as a by-product when soy sauce is fired is used as a raw material, and has a rich flavor similar to that of miso, has good rehydration properties, and has good storage stability. A new powder seasoning with high aroma stability can be obtained.
そｌ−で、特に濁度が１５０〜１５００ｐｐｍの醤油火
入壁を原料として用いたときは、更に加水復元時に混濁
の殆んど生じない澄明な赤味の強い、そして風味の優れ
た調味液となる新粉末調味料が得られる。In particular, when soy sauce hiiriba with a turbidity of 150 to 1500 ppm is used as a raw material, a clear seasoning liquid with a strong reddish tinge and an excellent flavor is produced with almost no turbidity during reconstitution with water. A new powder seasoning is obtained.
本発明により得られる粉末調味料は、加水復元すると、
原料の醤油火入壁の有する苦味、焦臭が無い。そして、
若干の味噌風香気とコクのある強い旨味を有する。従っ
て、カマボコ、チクワ、・・ム、ソーセージ、各種佃煮
、珍味等の水産加工食品、ソース、ドレッシング、各種
タレ、ケチャツプ等の調味料、洋風スープ、中華スープ
、和風スープ等の各種スープ類、奈良漬、みそ漬、福神
漬、醤油諸味漬等の漬物用調味料（調味床）、インスタ
ントラーメン、粉末スープ等のインスタント食品の粉末
調味料、粉末フリカケ等として好適に使用する、二とが
できる。When the powder seasoning obtained by the present invention is reconstituted with water,
It does not have the bitter taste and burnt odor of the raw soy sauce cracker. and,
It has a slight miso-like aroma and a rich, strong flavor. Therefore, seafood processed foods such as kamaboko, chikuwa, mu, sausage, various tsukudani, delicacies, sauces, dressings, various sauces, seasonings such as ketchup, various soups such as Western-style soup, Chinese soup, Japanese-style soup, Nara It can be suitably used as a seasoning for pickles (seasoning bed) such as pickled vegetables, miso-zuke, Fukujin-zuke, and soy sauce moromi-zuke, a powdered seasoning for instant foods such as instant ramen and powdered soup, and powdered furikake.
また、本発明で得られる新粉末調味料は以下に示す如く
、従来の粉末醤油に比べて新しい特徴を備えている。Furthermore, the new powder seasoning obtained by the present invention has new characteristics compared to conventional powdered soy sauce, as shown below.
備考（１）濁度の測定は、試料をＵＴ−１１型コロナ濁
度計（コロナ電気株式会社製）により測定した［日本醤
油研究所編集、醤協通信社発行、［しょうゆ試験法Ｊ
、Ｐ３４〜３５参照］。Notes (1) Turbidity was measured using a UT-11 Corona Turbidity Meter (manufactured by Corona Electric Co., Ltd.) [edited by Japan Soy Sauce Research Institute, published by Sokyo Tsushinsha, [Soy Sauce Test Method J]
, see pages 34-35].
（２）加水復元性は、試料ｉｏｙを１００ｍ１ビーカー
に採り、１５ゴを注水したのち、ガラス棒で適度に撹拌
し、３０分経過後の観察結果。(2) Restorability with water was determined by taking the sample ioy in a 100ml beaker, pouring 15 grams of water into it, stirring it moderately with a glass rod, and observing the results after 30 minutes had elapsed.
（３）保香安定性は、試料をガラス壜に入れ密封した後
、室温下で６ケ月経過後の状態０
以下、実施例を示して本発明を具体的に説明する。(3) Fragrance retention stability is 0 after 6 months have elapsed at room temperature after the sample is placed in a glass bottle and sealed.The present invention will be specifically explained below with reference to Examples.
実施例１
通常の濃口生醤油を火入して数日間静置した場合に生ず
る混濁物等を沈降させ、その上澄の醤油部分を採取した
残りの濁度の高し・沈澱部分を分離し、第２表に示す如
き成分分析値を有する濃口醤油火入型を得た。Example 1 The turbidity that occurs when regular dark raw soy sauce is fired and left to stand for several days is settled, and the supernatant soy sauce portion is collected.The remaining highly turbid and precipitated portions are separated. A pasteurized type of dark soy sauce having the component analysis values shown in Table 2 was obtained.
第 ２ 表
（濃口醤油火入型分析値）
次いで、この濃口醤油火入型１．７１ （固形分３６％
）に食塩０．６ ｋｇを加え、更に賦形剤としてデキス
トリン４．４ｋｇ＜同９５％）を混和し、８０°Ｃに加
熱溶解し、室温に冷却してから、モービル・マイナー型
噴霧乾燥機を用いて噴霧乾燥を行った。Table 2 (Analysis values for Koikuchi soy sauce pasteurization type)
) was added with 0.6 kg of table salt, and further mixed with 4.4 kg of dextrin <95%) as an excipient, heated and dissolved at 80°C, cooled to room temperature, and then dried in a Mobil Minor type spray dryer. Spray drying was performed using
乾燥条件は熱風温度１６８〜１７２°Ｃ１排風温度１０
０〜１０３°Ｃ１スプレードライ（ＳＤ）流量２５ｋｇ
１時、アトマイザ回転数Ｉ Ｘ １０ ’ｒ、ｐ。Drying conditions are hot air temperature 168-172°C, exhaust air temperature 10
0~103°C1 Spray dry (SD) flow rate 25kg
1 o'clock, atomizer rotation speed I x 10'r, p.
ｍｌ、濃度４４．２％で行った。ml, concentration 44.2%.
このようンこして、第３表記載の如き成分分析値を有す
る新粉末調味料を得た。In this way, a new powder seasoning having the component analysis values shown in Table 3 was obtained.
この新粉末調味料は、若干の味噌様の香りと頗る濃厚な
旨味を有し、加水復元性が良好で、且つ保香安定性も高
いものであった。また加水復元したものは、澄明で赤味
が強く、液体調味料として優れたものであった。This new powder seasoning had a slight miso-like aroma and a pronounced rich flavor, had good reconstitution properties with water, and had high flavor retention stability. The reconstituted product with water was clear and had a strong reddish color, making it excellent as a liquid seasoning.
第 ３ 表
（新粉末調味料の成分分析値）
実施例２
上記実施例１において得られた濃口醤油火入ケを細長い
円筒状の容器に入れ、５５°Ｃの温度に保持しつつ、該
容器の底部付近より微細な気泡を噴出させて、凝集ζを
徐々に浮上させ、該容器の上部に見掛密度の高いペース
ト状の循を集積させたのち、これを分離して下記第４表
記載の如きペースト状の濃口醤油火入型を得た。Table 3 (component analysis values of new powder seasoning) Example 2 The koikuchi soy sauce hiirake obtained in Example 1 above was placed in a long and narrow cylindrical container, and the container was heated while being maintained at a temperature of 55°C. Fine air bubbles are ejected from near the bottom of the container to gradually float the aggregated ζ to accumulate a paste-like mass with a high apparent density at the top of the container, which is then separated to form the mixture shown in Table 4 below. A paste-like koikuchi soy sauce pasteurization mold was obtained.
第 ４ 表
（ペースト状の濃口醤油火入型分析値）次いで、この濃
口醤油火入ｘ １６．８β（固形分３６．８％）に食塩
０．９ ｋＦＩを加え、更にデキストリン４，７ＪＣ９
（同９５％）を混和し、８０″Ｃに加熱溶解し、室温に
冷却してから、モービル・マイｆ −型噴霧乾燥機を用
いて噴霧乾燥を行った。Table 4 (Analysis values of paste-like koikuchi soy sauce pasteurization type) Next, 0.9 kFI of salt was added to this koikuchi soy sauce pasteurization x 16.8β (solid content 36.8%), and dextrin 4,7JC9 was added.
(95%), heated to 80''C, dissolved, cooled to room temperature, and then spray-dried using a Mobile My F-type spray dryer.
乾燥条件は、熱風温度１７１〜１７２°Ｃ１排風温度１
０４°Ｃ１アトマイザ−回転数ｌＸ１０４ｒ。The drying conditions are: hot air temperature 171-172°C, exhaust air temperature 1
04°C1 atomizer - rotation speed lX104r.
ｐ、ｍ５ＳＤ流量２５ｋｇ１時、濃度４６．２％で行っ
た。p, m5 SD flow rate was 25 kg, 1 hour, and concentration was 46.2%.
このようにして、第５表記載の如き成分分析値を有し、
若干の味噌様の香りと頗る濃厚な旨味を有し、加水復元
性が良好で且つ保香安定性の高い新粉末調味料が得られ
た。In this way, it has component analysis values as listed in Table 5,
A new powder seasoning having a slightly miso-like aroma and a pronounced rich flavor, good reconstitution properties with water, and high flavor retention stability was obtained.
第 ５ 表
（新粉末調味料の成分分析値）
使用例１
実施例１で得られた新粉末調味料に、第６表記載の如き
割合で調味基材を添加し、即席「吸物の素」を調製した
。Table 5 (component analysis values of new powder seasoning) Usage example 1 Seasoning base materials were added to the new powder seasoning obtained in Example 1 in the proportions shown in Table 6, and an instant "suimono base" was prepared. was prepared.
第 ６ 表
（即席「吸物の素」配合比）
（％）
この即席「吸物の素Ｊ３．５．ｐに、乾燥ねぎ１ｙを加
え、更に熱湯１６０＋＋＋／を加えて吸物を調製したＯ
この吸物は、かすかに味噌様の香気を有し、旨味は頗る
濃厚で味は「ぐせ」がなく、嗜好的に好ましい吸物であ
った。Table 6 (Blending ratio of instant ``suimono base'') (%) To this instant ``suimono base J3.5.p'', add 1y of dried green onions and further add 160+++/point of boiling water to prepare soup. The soup had a faint miso-like aroma, a very rich umami flavor, and no ``sticky'' taste, making it a pleasing soup.
これに対し、比較のため上記「新粉末調味料」の代わり
に「粉末醤油」を用いる以外は全く同様に調製した吸物
は、わずかに醤油様の香りを有し、旨味は濃厚であるが
、醤油特有の味を強く有する吸物であった。On the other hand, for comparison, a soup prepared in exactly the same way except that "powdered soy sauce" was used instead of the "new powdered seasoning" had a slightly soy sauce-like aroma and a rich flavor, but The soup had a strong soy sauce flavor.
以上の結果から、本発明の新粉末調味料は、醤油の香り
と味を期待しない種々の加工食品、調味料等の呈味剤又
は香味改善剤として広く使用できる利点を有することが
判る。From the above results, it can be seen that the new powder seasoning of the present invention has the advantage that it can be widely used as a flavoring agent or flavor improver for various processed foods and seasonings that do not have the aroma and taste of soy sauce.
特許出願人 キッコーマン株式会社Patent applicant: Kikkoman Corporation
Claims (5)
したのち粉砕するか又は噴霧乾燥してなる新粉末調味料
。(1) A new powder seasoning made by mixing excipients with heated soy sauce ■, drying it, and then pulverizing or spray-drying it.
、溜醤油火入■、白醤油火入■、減塩醤油火入■及び再
製醤油火入■からなる群より選ばれる少なくとも１つで
ある特許請求の範囲第１項記載の新粉末調味料。(2) Soy sauce paste ■, dark soy sauce paste ■, light soy sauce paste ■
The new powder seasoning according to claim 1, which is at least one selected from the group consisting of , tamed soy sauce hiiri (■), white soy sauce hiiri (■), reduced-salt soy sauce hiiri (■), and remanufactured soy sauce hiiri (■).
、ガラクトース、麦芽糖、庶糖、澱粉、多糖類、ゼラチ
ン及びガム類からなる群より選ばれる少なくとも１つで
ある特許請求の範囲第１項記載の新粉末調味料。(3) The excipient is at least one selected from the group consisting of dextrin, starch syrup, glucose, fructose, galactose, maltose, sucrose, starch, polysaccharide, gelatin, and gums. New powdered seasoning.
混和する特許請求の範囲第１項記載の新粉末調味料。(4) The new powder seasoning according to claim 1, in which 10 to 50% by weight of excipients are mixed with the soy sauce paste (■).
形剤を混和したものを、乾固物としたのち粉砕するか又
は噴霧乾燥してなる新粉末調味料。(5) A new powder seasoning made by mixing excipients with hot soy sauce (1) having a turbidity of 150 to 1,500 ppm, drying it, and then pulverizing or spray-drying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62299848A JPH0614848B2 (en) | 1987-11-30 | 1987-11-30 | New powder seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62299848A JPH0614848B2 (en) | 1987-11-30 | 1987-11-30 | New powder seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01141568A true JPH01141568A (en) | 1989-06-02 |
| JPH0614848B2 JPH0614848B2 (en) | 1994-03-02 |
Family
ID=17877669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62299848A Expired - Lifetime JPH0614848B2 (en) | 1987-11-30 | 1987-11-30 | New powder seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0614848B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0746970A (en) * | 1991-07-10 | 1995-02-21 | Nankai Shoji Kk | Production of powder of cuttlefish ink and production of foods, cakes and drinks using the same powder |
| JP2017046672A (en) * | 2015-09-04 | 2017-03-09 | キッコーマン株式会社 | Sauce and method for producing the same |
| JP2018061499A (en) * | 2016-10-14 | 2018-04-19 | 智子 寺本 | Method for processing powder and powdery seasoning |
-
1987
- 1987-11-30 JP JP62299848A patent/JPH0614848B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0746970A (en) * | 1991-07-10 | 1995-02-21 | Nankai Shoji Kk | Production of powder of cuttlefish ink and production of foods, cakes and drinks using the same powder |
| JP2017046672A (en) * | 2015-09-04 | 2017-03-09 | キッコーマン株式会社 | Sauce and method for producing the same |
| JP2018061499A (en) * | 2016-10-14 | 2018-04-19 | 智子 寺本 | Method for processing powder and powdery seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0614848B2 (en) | 1994-03-02 |
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