WO2013021708A1

WO2013021708A1 - Freeze-dried soy sauce and soy sauce-containing seasoning

Info

Publication number: WO2013021708A1
Application number: PCT/JP2012/063362
Authority: WO
Inventors: 朋子水谷; 美恵子佐藤
Original assignee: キッコーマン株式会社
Priority date: 2011-08-05
Filing date: 2012-05-24
Publication date: 2013-02-14
Also published as: JP5864580B2; JPWO2013021708A1

Abstract

A mixture, which contains a soy sauce mash, a soy sauce and a filler, is freeze-dried. The freeze-dried soy sauce thus obtained has the deliciousness and spicy aroma inherent to the soy sauce with not too strong but mild sweetness and taste of the soy sauce mash and controlled bitterness of the soy sauce. A soy sauce-containing seasoning, which contains the aforesaid freeze-dried soy sauce and an edible oil and has a crisp texture of the freeze-dried soy sauce and the spicy aroma of the soy sauce, can be sprinkled on various dishes or taken as such so as to enjoy the texture and good taste of the freeze-dried soy sauce.

Description

Freeze-dried soy sauce and seasoning containing soy sauce

The present invention relates to freeze-dried soy sauce and soy sauce-containing seasonings.

Powdered soy sauce mixed with soy sauce, powdered by spray drying or freeze drying, or powdered soy sauce moromi mixed with excipients as needed for soy sauce moromi, powdered by spray drying or freeze drying Is known (see Patent Document 1).

When producing powdered soy sauce by freeze-drying, it is difficult to freeze-dry because the salt concentration is high and the soy sauce component easily absorbs moisture. Therefore, the processing suitability is improved by increasing the amount of excipient or increasing the amount of water added. However, if the amount of the excipient is large, the flavor of the soy sauce is diminished and the flavor is impaired. Although it is possible to freeze-dry by adding water to soy sauce and lowering the concentration, it becomes sticky and unpleasant texture, and the time required for freeze-drying increases and productivity is increased. Remarkably worse.

On the other hand, it is possible to freeze-dry soy sauce moromi to make powder soy moromi, but it has a strong sweetness and umami taste, resulting in a flavor apart from the original soy sauce.

In addition, a seasoning that simply mixes powdered soy sauce and powdered moromi soy sauce, as described above, has a solid texture of powdered soy sauce plus the flavor of powdered soy sauce moromi that is far from the original flavor of soy sauce. It is not a freeze-dried soy sauce that has the original flavor and flavor of soy sauce.

JP 2000-157201 A

In view of such circumstances, an object of the present invention is to provide freeze-dried soy sauce with improved soy sauce flavor. Furthermore, an object of the present invention is to provide a novel soy sauce-containing seasoning utilizing the flavor and texture of freeze-dried soy sauce.

A first aspect of the present invention that solves the above-described problems is freeze-dried soy sauce, which is obtained by freeze-drying a mixture containing soy sauce moromi, soy sauce, and excipients.

In such a first aspect, by using soy sauce moromi having a shaping action, solid freeze-dried soy sauce can be obtained reliably even if the amount of excipient added is reduced. Moreover, since the addition amount of an excipient | filler can be reduced, the fall of the flavor by using an excipient | filler in large quantities can be suppressed. Furthermore, since the umami and flavor of soy sauce moromi itself are added, freeze-dried soy sauce with improved flavor and flavor of soy sauce can be obtained as compared with the case of using only excipients.

According to a second aspect of the present invention, in the freeze-dried soy sauce described in the first aspect, the salt content is 32% by mass to 44% by mass, and the dietary fiber content is 1% by mass to 4%. It is in freeze-dried soy sauce characterized by being 4% by mass or less.

In such a second aspect, by using such a blend, it is possible to obtain a freeze-dried soy sauce in which the sweetness and umami of soy sauce moromi are not too strong, the bitterness of soy sauce is suppressed, and the original umami and aroma of soy sauce are enhanced. it can.

A third aspect of the present invention is a soy sauce-containing seasoning comprising the freeze-dried soy sauce and the edible oil described in the first or second aspect.

In this third aspect, it has the crispy texture of freeze-dried soy sauce and the flavor of soy sauce, and can be used for various dishes or eaten as it is, enjoying the texture and taste of freeze-dried soy sauce A soy sauce-containing seasoning is provided.

According to the present invention, freeze-dried soy sauce with improved soy sauce flavor is provided. Furthermore, according to the present invention, a novel soy sauce-containing seasoning utilizing the flavor and texture of freeze-dried soy sauce is provided.

It is the graph which plotted the dietary fiber and salt content of the freeze-dried soy sauce which concerns on each Example and a comparative example, and evaluation of texture and taste. It is the graph which plotted each soy sauce containing seasoning by making the vertical axis | shaft the water | moisture content with respect to the whole, and a horizontal axis | shaft with the freeze-dried soy sauce with respect to the whole.

<Embodiment 1>
The freeze-dried soy sauce according to the present invention is a freeze-dried mixture containing soy sauce moromi, soy sauce, and excipients. The freeze-dried soy sauce according to the present invention can give the flavor and aroma of soy sauce to various dishes.

The soy sauce that is the raw material of the present invention is not particularly limited, but for example, depending on its use, a thick soy sauce, a light soy sauce, a white soy sauce, a tan soy sauce, a re-prepared soy sauce, or a reduced salt type, a thin salt type, or the like is used. be able to.

The soy sauce moromi, which is a raw material according to the present invention, is a moromi produced at the time of soy sauce brewing, and includes wheat hulls (brass components) and soybean hulls derived from soy sauce ingredients. The soy sauce moromi is not particularly limited, and various moromi for liquid soy sauce described above can be used.

The excipient that is a raw material of the present invention is not particularly limited, and for example, various starches, dextrins, gelatins, gum arabic, and the like can be used.

The freeze-dried soy sauce according to the present invention is obtained by mixing a predetermined amount of each of the above-mentioned raw materials into a mixture and freeze-drying the mixture. Here, the insoluble component of soy sauce moromi has a shaping action similar to the excipient. That is, when the mixture is freeze-dried, freeze-dried soy sauce that is kept in a solid state as a whole is obtained by the shaping action of the insoluble components of the excipient and soy sauce moromi.

The freeze-dried soy sauce according to the present invention includes not only excipients but also soy sauce moromi in order to freeze-dry the soy sauce. By using soy sauce moromi having such a shaping action, solid freeze-dried soy sauce can be reliably obtained even if the amount of excipient added is reduced. Moreover, since the addition amount of an excipient | filler can be reduced, the fall of the flavor by using an excipient | filler in large quantities can be suppressed. Furthermore, since the umami and flavor of soy sauce moromi itself are added, freeze-dried soy sauce with improved flavor and flavor of soy sauce can be obtained as compared with the case of using only excipients.

Here, the content of salt contained in the freeze-dried soy sauce according to the present invention is 32% by mass or more and 44% by mass or less, and the content of dietary fiber contained in the freeze-dried soy sauce according to the present invention is 1% by mass or more. It is preferable that it is 4.4 mass% or less. The dietary fiber referred to here is derived from soy sauce moromi.

By including the above-mentioned amount of salt and dietary fiber in freeze-dried soy sauce, it is possible to obtain freeze-dried soy sauce that has a crispy texture and emphasizes the original taste and flavor of soy sauce.

If the salt content in freeze-dried soy sauce is less than 32% by mass, the original taste and flavor of soy sauce may be weakened. If the salt content exceeds 44% by mass, a crispy texture cannot be obtained, and it may be difficult to process freeze-dried soy sauce. Furthermore, when the dietary fiber contained in freeze-dried soy sauce is less than 1% by mass (including zero, that is, when the soy sauce moromi is not used), the taste of freeze-dried soy sauce becomes monotonous and the depth of the taste is lacking. There is a fear.

Moreover, the contents of soy sauce and soy sauce moromi are not particularly limited. For example, among the total mass of soy sauce and soy sauce moromi, it is preferable that the soy sauce be 5 mass% to 80 mass% and the soy sauce moromi is 20 mass% to 95 mass%. By setting it as such content, the freeze-dried soy sauce which has the crunchy texture and the soy sauce original umami | savory taste and aroma was conspicuous can be obtained.

Furthermore, although content of the excipient | filler with respect to the total mass of soy sauce and soy sauce moromi is not specifically limited, It is preferable to set it as 10 to 20 mass% in an outer part. Thereby, the freeze-dried soy sauce kept solid can be obtained more reliably.

凍結 Freeze-drying is a so-called freeze-drying manufacturing method, and follows the conventional method. For example, freeze-dried soy sauce is obtained by rapidly freezing the mixture at about minus 40 ° C., further sublimating it, sublimating moisture in a vacuum state, and drying. By using the freeze-dried manufacturing method, a dried freeze-dried soy sauce can be obtained without impairing the umami components of the soy sauce contained in the mixture. Incidentally, when the water is evaporated by heating by a spray drying method or the like, the flavor of the soy sauce is impaired by the heating.

The freeze-dried soy sauce according to the present invention is a solid seasoning in which soy sauce and umami components contained in soy sauce moromi are attached to excipients and insoluble components of soy mash (eg dietary fiber). The moisture contained in the freeze-dried soy sauce is 5% by mass or less and has a crisp texture. Such freeze-dried soy sauce has the original umami and flavor of soy sauce, and is a seasoning that has been processed for long-term storage and transportation, and can be used as it is or as a seasoning for various dishes. . The freeze-dried soy sauce may be pulverized into a predetermined particle size according to the purpose of use.

The freeze-dried soy sauce according to the present invention is a mixture obtained by mixing seasonings such as sugar, salt, vinegar, miso, sodium glutamate and sodium inosinate, as necessary, in addition to soy sauce moromi, soy sauce and excipients. May be freeze-dried. Thereby, the freeze-dried soy sauce which has the flavor according to the use of freeze-dried soy sauce can be obtained.

Hereinafter, the method for producing freeze-dried soy sauce according to the present invention will be described.

The freeze-dried soy sauce of the present invention is produced by mixing soy sauce moromi, soy sauce, and excipients into a mixture, and freeze-drying the mixture.

For example, put soy sauce moromi, soy sauce and excipients in a container and mix evenly. If necessary, the above-mentioned seasoning may be added and mixed. Of course, it is not limited to such a mixing procedure. For example, each raw material may be put in a container and mixed each time. Alternatively, all raw materials may be placed in a container and mixed together.

The mixture thus produced is heated as necessary and then freeze-dried. There are no limitations on the equipment and manufacturing conditions used for freeze-drying. The freeze-dried soy sauce according to the present invention is produced by freeze-drying until the water content of the mixture reaches, for example, about 5% by mass or less. After that, if necessary, it can be crushed to a predetermined size or used as a raw material for other seasonings or foods.

According to such a method for producing freeze-dried soy sauce, it is possible to produce freeze-dried soy sauce that has a crispy texture and emphasizes the original taste and flavor of the soy sauce.

In addition, when freeze-drying the freeze-dried soy sauce mixture according to the present invention, moisture may be added. By adding water, the salinity of the mixture decreases, and freezing of the mixture can be promoted. The amount of water to be added is not particularly limited, but is preferably 10% by mass or more and 200% by mass or less with respect to the mixture. By including such an amount of moisture in the mixture, the mixture can be frozen without significantly increasing the time required for the entire freeze-drying process.

<Embodiment 2>
A soy sauce-containing seasoning using freeze-dried soy sauce according to Embodiment 1 will be described. The soy sauce-containing seasoning according to the present invention is obtained by adding the freeze-dried soy sauce according to the present invention to edible oil and further adding various ingredients and seasonings as necessary. The soy sauce-containing seasoning according to the present invention has the crispy texture of freeze-dried soy sauce and the flavor of soy sauce, which can be used for various dishes or eaten as it is, and the texture and meaning of freeze-dried soy sauce You can enjoy it.

From the viewpoint of enjoying the texture of freeze-dried soy sauce contained in the soy sauce-containing seasoning, the particle size of freeze-dried soy sauce is preferably, for example, from 1 mm to 10 mm. By setting it as such a particle size, it can be set as the freeze-dried soy sauce of the crispy texture. In addition, when the particle size of freeze-dried soy sauce is larger than 10 mm, the grain may be too large and the texture may not be good, and when it is less than 1 mm, the texture may be rough.

Moreover, the freeze-dried soy sauce contained in the soy sauce-containing seasoning of the present invention is 1.1% by mass or more and less than 30% by mass, preferably 5% by mass or more and 25% by mass or less. If it is 1.1 mass% or more and less than 30 mass% with respect to a soy sauce containing seasoning, even if freeze-dried soy sauce is mixed with edible oil, the crunchy texture of freeze-dried soy sauce can be maintained. Moreover, if it is 5 mass% or more and 25 mass% or less with respect to a soy sauce containing seasoning, even if freeze-dried soy sauce is mixed with cooking oil, the crunchy texture of freeze-dried soy sauce can be maintained more reliably. . In addition, when freeze-dried soy sauce is 30 mass% or more with respect to a soy sauce containing seasoning, there exists a possibility that freeze-dried soy sauce may become paste form with bad fluidity | liquidity.

The edible oil used in the present invention is an edible fat that is liquid at room temperature and edible. Examples of edible oils include vegetable oils such as rice oil, cottonseed oil, corn germ oil, safflower oil, sunflower oil, sesame oil, peanut oil, soybean oil, rapeseed oil, and salad oils of these vegetable oils. Moreover, the flavor oil which transferred the flavor component, pigment | dyes, etc. which are contained in a spice and a flavor vegetable to vegetable fats and oils can also be used. In addition, only one of these edible oils can be selected, or a mixture of two or more of these can be used.

Furthermore, the soy sauce-containing seasoning of the present invention may contain moisture. Specifically, the moisture contained in the soy sauce-containing seasoning is preferably 3% by mass or less. Moisture here refers to the amount of water contained in the whole soy sauce-containing seasoning. When freeze-dried soy sauce contains moisture, the moisture is included. That is, the total amount of water contained in freeze-dried soy sauce and separately added water is 3% by mass or less based on the total amount of the soy sauce-containing seasoning.

The soy sauce-containing seasoning without adding water has a relatively heavy texture with freeze-dried soy sauce.

On the other hand, when water is added to the soy sauce-containing seasoning, freeze-dried soy sauce absorbs the water and slightly dissolves. By adding moisture in this way, the properties of freeze-dried soy sauce can be changed and the texture can be changed.

Specifically, a soy sauce-containing seasoning to which water of 0.1% by mass or more and 3% by mass or less is added has a freeze-dried soy sauce slightly soft and has a relatively light texture. In addition, the soy sauce-containing seasoning to which more than 3% by mass of water has been added may cause the solid soy sauce to bind and become a paste or lumps, which may impair the crispy texture.

Moreover, water in the soy sauce-containing seasoning may be added as it is, but by adding liquid soy sauce, the moisture may be the above-mentioned predetermined amount. In this case, the moisture contained in the soy sauce has the above-described effects, and a soy sauce-containing seasoning in which the flavor of the soy sauce is increased is provided.

The soy sauce-containing seasoning of the present invention may be ones to which various ingredients and seasonings are added. Ingredients include foods such as sesame, fried garlic, fried onion, vegetable soy protein, and spices such as ginger, dried vegetables that have dried onions, tomatoes, and the like. Seasonings include sugar, salt, vinegar, miso, powdered soy sauce, fish soy, protein hydrolyzate, yeast extract, seafood extract and other natural seasonings, glutamic acid soda, inosinate and other chemical seasonings, chicken and Examples include solid bouillon such as beef and pork, spices such as pepper and chili, bay leaf and curry powder.

In addition, when adding such ingredients and seasonings, the total moisture of the moisture contained in these ingredients and seasonings and the moisture added separately is 3 mass with respect to the whole soy sauce-containing seasoning. % Or less.

The above-described edible oil, freeze-dried soy sauce, and moisture, ingredients, and seasonings as necessary are mixed with the soy sauce-containing seasoning according to the present invention. When the soy sauce-containing seasoning is left in the container, freeze-dried soy sauce and ingredients are precipitated. Such a soy sauce-containing seasoning can be stirred and mixed with edible oil, freeze-dried soy sauce, etc., can be eaten as it is, or can be eaten over rice or various dishes.

The soy sauce-containing seasoning of the present invention is produced by mixing freeze-dried soy sauce with edible oil.

For example, edible oil and freeze-dried soy sauce are put in a container and mixed to such an extent that the freeze-dried soy sauce grains are not destroyed, and the edible oil is blended with freeze-dried soy sauce. If necessary, the above-mentioned amounts of moisture, ingredients and seasonings are added and mixed. Of course, the mixing method is not limited to such an order. Moisture, ingredients, and seasonings such as edible oil and freeze-dried soy sauce may be placed in a container in any order and mixed each time. Further, all raw materials may be mixed together.

According to such a method for producing a soy sauce-containing seasoning, freeze-dried soy sauce does not become a paste in edible oil, and a new soy sauce-containing seasoning that maintains the crunchy texture of freeze-dried soy sauce is produced. can do.

Hereinafter, the present invention will be described more specifically with reference to examples.

[Examples and Comparative Examples]
As raw materials for freeze-dried soy sauce according to the present invention, thick soy sauce and soy sauce moromi were used. Furthermore, commercially available potato starch was used as an excipient that is a raw material of freeze-dried soy sauce according to the present invention. The thick soy sauce and soy sauce moromi are all manufactured by Kikkoman Corporation. Hereinafter, in all Examples and Comparative Examples, these thick soy sauce, soy sauce moromi, and potato starch were used.

In a container, thick soy sauce, soy sauce moromi and potato starch were added and mixed to produce a mixture. The ratio of each raw material is as shown in Table 1. In addition, when soy sauce moromi or dark soy sauce is “0”, it means that soy sauce moromi or dark soy sauce is not used.

Each Example and Comparative Example related to Series 1 is obtained by changing the amount of soy sauce moromi and concentrated soy sauce without using starch. In each Example / Comparative Example relating to Series 2, 10 g of starch was used, and the amounts of soy sauce moromi and thick soy sauce were changed. Each Example and Comparative Example according to Series 3 uses 20 g of starch and changes the amount of soy sauce moromi and concentrated soy sauce. In each Example / Comparative Example relating to Series 4, the blending amounts of soy sauce moromi and concentrated soy sauce are made constant, and the blending amount of starch is changed. Each Example which concerns on the series 5 changes the compounding quantity of soy sauce moromi, thick soy sauce, and starch.

[Test Example 1]
A mixture having the formulation shown in Table 1 was freeze-dried. Specifically, by using RLE-103 manufactured by Kyowa Vacuum Technology Co., Ltd., the mixture is allowed to stand for 24 hours in an atmosphere reduced to −40 ° C. and 0.1 Torr for 24 hours to sublimate moisture and freeze-dried freeze-dried soy sauce Manufactured.

The content of dietary fiber and salt contained in freeze-dried soy sauce according to each example and comparative example was calculated. The results are shown in Table 2.

“Total solid content”, “dietary fiber” and “salt content” shown in Table 2 are the solid weight, the dietary fiber weight, and the salt weight of freeze-dried soy sauce according to each of the examples and comparative examples, respectively. Represents. The “total solid content” was calculated by adding together the solid contents of soy sauce moromi, thick soy sauce and starch used for freeze drying. The solid content of each raw material was measured by evaporating water to dryness. “Dietary fiber” and “salt” were calculated based on the results of the nutritional component analysis of each raw material. “Dietary fiber in FD soy sauce” is the content [mass%] of dietary fiber contained in freeze-dried soy sauce, that is, the ratio of dietary fiber to the total solid content. Similarly, “salt content in FD soy sauce” as an item in Table 2 is the content [% by mass] of the salt content in freeze-dried soy sauce, that is, the ratio of the salt content to the total solid content.

The properties, texture, and taste of the freeze-dried soy sauce according to each of the examples and comparative examples were evaluated. The results are shown in Table 3.

As shown in Table 3, for Series 1, Example 1-1 maintained the structure as freeze-dried soy sauce and had a good taste. In Comparative Example 1-1, although the structure as freeze-dried soy sauce was maintained, it was far from the taste of soy sauce. In Comparative Examples 1-2 to 1-4, the texture was fluffy and sticky and was not good.

With respect to Series 2, freeze-dried soy sauce with a crispy texture and the original flavor of soy sauce was obtained for all of Examples 2-2 to 2-5. Example 2-1 was a crispy freeze-dried soy sauce, although it was powdery and tasted as moromi. In Comparative Example 2-1, the structure as freeze-dried soy sauce was maintained, but it was far from the taste of soy sauce. In Comparative Example 2-2, the texture was brittle and the salty freeze-dried soy sauce.

As for Series 3, all of Comparative Examples 3-1 to 3-6 had a fragile texture and weak soy sauce.

For Series 4, any of Examples 4-1 to 4-5 had a crispy texture and a soy sauce flavor. In Comparative Example 4-1, the soy sauce had a weak flavor.

As for Series 5, any of Examples 5-1 to 5-4 had a crispy texture and a soy sauce flavor.

FIG. 1 shows a graph plotting the dietary fiber and salt content of freeze-dried soy sauce according to each of the examples and comparative examples, and the texture and taste evaluation.

As shown in the figure, if the content of salt contained in freeze-dried soy sauce is 32 mass% or more and 44 mass% or less, and the content of dietary fiber is 1 mass% or more and 4.4 mass% or less ( Each of Examples 1-1, Examples 2-1 to 2-5, Examples 4-1 to 4-5, and Examples 5-1 to 5-4) in Table 3 has a structure as freeze-dried soy sauce. A freeze-dried soy sauce that retains and has the original flavor of soy sauce can be obtained.

[Test Example 2]
Hereinafter, the soy sauce-containing seasoning using the freeze-dried soy sauce according to the present invention will be specifically described.

Rapeseed salad oil (manufactured by Borso Oil & Fat Co., Ltd .; edible oils used in all examples and comparative examples are manufactured by the same company) was used as the edible oil which is a raw material of the present invention.

As raw materials for freeze-dried soy sauce, dark soy sauce, soy sauce moromi (both manufactured by Kikkoman Foods Co., Ltd., hereinafter, soy sauce and soy sauce moromi used in all examples and comparative examples are manufactured by the same company), and commercially available as excipients Of starch was used. Soy sauce moromi was 50% by mass, and thick soy sauce was 50% by mass. Starch was 10% by mass with respect to soy sauce moromi and soy sauce. Freeze-dried soy sauce was produced by freeze-drying the mixture of these raw materials at minus 40 ° C. under a reduced pressure of 0.1 Torr.

The freeze-dried soy sauce produced in this way was pulverized to a predetermined particle size. Then, freeze-dried soy sauce was placed on a mesh-like sieve having openings of 1 mm, 1.8 mm, 3.36 mm, 5 mm, 7 mm, and 10 mm, respectively, and the sieves passed through each sieve or passed through each sieve. Classified into what was left above. Freeze-dried soy sauce that has passed through a 1-mm aperture sieve is expressed as “1 mm pass”, and freeze-dried soy sauce that has not passed through a 1-mm aperture sieve and remains on the sieve is expressed as “1 mm on”. The same applies to other openings.

The freeze-dried soy sauce was classified for each particle size depending on whether each sieve was turned on or passed. For example, it was classified as 1 mm on and 1.8 mm pass. In this case, freeze-dried soy sauce has a particle size of 1 mm to 1.8 mm. Hereinafter, freeze-dried soy sauce classified by particle size is expressed as “1 mm on to 1.8 mm pass”. Each freeze-dried soy sauce thus classified was mixed with cooking oil to produce a soy sauce-containing seasoning. In this test example, no moisture was added. In addition, since the moisture contained in freeze-dried soy sauce itself is slight, the influence of the moisture can be ignored.

Table 4 exemplifies the blending ratio of freeze-dried soy sauce (abbreviated as “FD soy sauce” in the table) and edible oil.

Table 4 shows the properties and texture of a soy sauce-containing seasoning produced by mixing freeze-dried soy sauce of each particle size with cooking oil. “O” indicates that the freeze-dried soy sauce added to the edible oil has a fluidity that can be dispersed in the fat and oil, and a crisp texture is maintained.

“7 mm on to 10 mm pass”, “5 mm on to 7 mm pass”, “3.36 mm on to 5 mm pass”, “1.8 mm on to 3.36 mm pass”, “1 mm on to 1.8 mm pass” In soy sauce-containing seasonings using 5% to 25% by weight of dry soy sauce, all of them are “O”, that is, freeze-dried soy sauce has fluidity that can be dispersed in fats and oils, and has a crispy texture. had.

Moreover, with any particle size, the soy sauce-containing seasoning ("A" in the table) using 30% by mass or more of freeze-dried soy sauce is fluid enough to soak and disperse the fats and oils in freeze-dried soy sauce. Was not obtained.

When the content of freeze-dried soy sauce contained in the soy sauce-containing seasoning is 30% by mass or more, fluidity is lost, and it is understood that the content of freeze-dried soy sauce should be less than 30% by mass. As a minimum, what is necessary is just to contain at least 1.1 mass% of freeze-dried soy sauce. It is clear that even if 1.1% by mass of freeze-dried soy sauce increases the content of freeze-dried soy sauce, the fluidity tends to be lost. At least from the examples shown in Table 1, it was found that by using freeze-dried soy sauce of 5% by mass or more and 25% by mass or less, fluidity that can be dispersed in fats and oils and a crunchy texture can be obtained.

In addition, freeze-dried soy sauce ("B" in the table) having a particle size of "1 mm pass" and not less than 5% by mass and not more than 25% by mass is too fine and has a rough texture. The freeze-dried soy sauce ("C" in the table) that is 5% by mass or more and 25% by mass or less was not preferable texture because the grains were too large. From this, the particle size of freeze-dried soy sauce is preferably “1 mm on” or more and “10 mm pass” or less, that is, 1 mm or more and 10 mm or less.

[Test Example 3]
A soy sauce-containing seasoning was produced by mixing freeze dried soy sauce of “3.36 mm on to 5 mm pass” used in Test Example 2, edible oil, and moisture. The blending ratio is as shown in Table 5.

“1, 5, 10, 20, 30” on the horizontal axis represents the mass% of freeze-dried soy sauce of “3.36 mm on to 5 mm pass” contained in the soy sauce-containing seasoning, and is a numerical value described in each cell. Represents mass% of water contained in the soy sauce-containing seasoning. For example, in the first series, the soy sauce-containing seasoning using 1% by mass of freeze-dried soy sauce contains 0.50364% by mass of water. This is a mixture of edible oil 98.5% by mass, freeze-dried soy sauce 1% by mass, and water 0.5% by mass. Since the moisture contained in freeze-dried soy sauce was 0.364% by mass, the moisture contained in 1% by mass was 0.00364% by mass. Since 0.5 mass% of water was added separately to this, the moisture in the soy sauce-containing seasoning is 0.50364 mass%.

The freeze-dried soy sauce itself contained 0.364% by mass of water. The soy sauce-containing seasoning (9th series) having a moisture content of 0.00364% by mass in Table 5 is prepared by adding 99% by mass of edible oil and 1% by mass of freeze-dried soy sauce. The ninth series is a mixture of edible oil and freeze-dried soy sauce, and no water is added. Although the moisture in the soy sauce-containing seasoning differs depending on the amount of freeze-dried soy sauce, all of the ninth series had a crunchy and firm texture.

FIG. 2 is a graph in which each soy sauce-containing seasoning shown in Table 5 is plotted as moisture on the whole on the vertical axis and freeze-dried soy sauce on the horizontal axis.

As shown in the figure, when 5 to 20% by mass of freeze-dried soy sauce is used, the soy sauce-containing seasoning with a moisture content of 3% by mass or less (at least 2.1% by mass or less) (range of rectangular lines in the figure) Inside), the freeze-dried soy sauce added to the edible oil did not become lumpy or paste-like, and the freeze-dried soy sauce melted slightly and had a relatively light and crispy texture.

In addition, when 5 to 20% by mass of freeze-dried soy sauce was used, the soy sauce-containing seasoning having a moisture content of more than 3% by mass was not good in texture because the freeze-dried soy sauce became lumpy or pasty. In addition, when freeze-dried soy sauce was used in an amount of 30% by mass or more, even when the amount of water was adjusted, the freeze-dried soy sauce was in a state where the fats and oils were infiltrated, resulting in no fluidity.

On the other hand, when freeze-dried soy sauce is used in an amount of 1% by mass (less than 1.1% by mass), even if the water content is 3% by mass or less, the amount of freeze-dried soy sauce is small, so that sufficient texture cannot be obtained, and preferable soy sauce content The seasoning could not be obtained.

However, in other words, it is considered that if the amount of freeze-dried soy sauce is sufficient, that is, if the freeze-dried soy sauce is 1.1% by mass or more, a sufficient texture can be obtained.

Further, if the moisture content is 3% by mass or less, the freeze-dried soy sauce will not be lumpy or pasty when the freeze-dried soy sauce is 5% by mass. It is understood that a soy sauce-containing seasoning that is less than or equal to mass% does not become lumps or pastes.

From these facts, if the freeze-dried soy sauce is 1.1% by weight or more and less than 30% by weight, by setting the moisture to 3% by weight or less, it will not become a lumpy or paste-like texture and will have a sufficiently crunchy texture It is understood that a soy sauce-containing seasoning can be obtained.

As described above, when freeze-dried soy sauce is used in an amount of 1.1% by weight or more and less than 30% by weight, the freeze-dried soy sauce is slightly melted and slightly sticky by making the water content 3% by weight or less. A soy sauce-containing seasoning having a texture with a slightly increased mass feeling while having a texture can be obtained.

Claims

Freeze-dried soy sauce characterized by freeze-drying a mixture containing soy sauce moromi, soy sauce and excipients.
In the freeze-dried soy sauce according to claim 1,
The salt content is 32% by mass or more and 44% by mass or less,
The content of dietary fiber is 1% by mass or more and 4.4% by mass or less.
A soy sauce-containing seasoning comprising the freeze-dried soy sauce according to claim 1 or 2 and an edible oil.