WO2018105604A1 - Assaisonnement moulé, aliment et procédé de fabrication d'assaisonnement moulé - Google Patents

Assaisonnement moulé, aliment et procédé de fabrication d'assaisonnement moulé Download PDF

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Publication number
WO2018105604A1
WO2018105604A1 PCT/JP2017/043623 JP2017043623W WO2018105604A1 WO 2018105604 A1 WO2018105604 A1 WO 2018105604A1 JP 2017043623 W JP2017043623 W JP 2017043623W WO 2018105604 A1 WO2018105604 A1 WO 2018105604A1
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Prior art keywords
seasoning
mass
molded
molded body
liquid
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PCT/JP2017/043623
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English (en)
Japanese (ja)
Inventor
雅裕 勝川
岡部　弘美
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キッコーマン株式会社
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Priority to JP2018525489A priority Critical patent/JP6434194B2/ja
Publication of WO2018105604A1 publication Critical patent/WO2018105604A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Definitions

  • the present invention relates to an edible seasoning molded product containing a liquid seasoning, a food using the seasoning molded product, and a method for producing the seasoning molded product.
  • Patent Document 1 discloses a soy sauce film composed of a soy sauce layer and a pullulan layer. This soy sauce film is manufactured by a method in which powdered soy sauce is sprinkled on a wet pullulan film or a soy sauce paste is applied to a dried pullulan film and then pressed with a heated roll.
  • Patent Document 2 discloses a seasoning sheet in which a release layer such as paper or a plastic sheet is laminated on a seasoning layer containing a seasoning component such as soy sauce and a water-soluble excipient such as pullulan. Yes.
  • Patent Document 3 water-soluble organic polymer compounds such as starch, polysaccharides and proteins are added to sodium chloride and other seasonings, kneaded with water, and then dried to form a film.
  • a seasoning molded body is disclosed.
  • Patent Document 4 discloses a seasoning sheet obtained by adding a food binder such as protein to a powder seasoning such as chili and pepper and kneading and drying it into a sheet shape. Yes.
  • the conventional seasoning molded body is premised on being dissolved in water or soup, it is easy to absorb moisture and is not suitable for applications such as wrapping or wrapping around food. Moreover, when the seasoning molded body manufactured by the conventional method mix
  • the present invention provides a seasoning molded body that has the original flavor of a liquid seasoning, is excellent in handleability, and can be eaten as it is, a food, and a method for producing the seasoning molded body. Objective.
  • the seasoning molded body according to the present invention contains a liquid seasoning, agar, and one or both of starches and thickening polysaccharides, and has a moisture content of 1.6 to 48.8% by mass.
  • the total amount of the agar, the starches and the thickening polysaccharide is 7.4 to 62.0% by mass with respect to the total mass of the dry solid content.
  • the liquid seasoning may be soy sauce. In that case, the total amount of nitrogen in the dry solid is, for example, 1.5 to 5.3% by mass.
  • the seasoning molded body of the present invention can be a sheet-shaped molded body having a thickness of 5 mm or less, for example.
  • the seasoning molded body of the present invention has a breaking strain ratio of 3.1% or more measured by using a cylindrical plunger having a diameter of 1 mm with a creep meter, for example, with an indentation distance of 15 mm.
  • the food according to the present invention uses the aforementioned seasoning molded product.
  • the method for producing a seasoning molded article according to the present invention is [I] Liquid seasoning: 100 parts by mass of water: 0 to 2440 parts by mass, agar: 1 to 25.4 parts by mass, starches: 1 to 24 parts by mass, and thickening polysaccharide: 1 to A step of blending any one or both of 30 parts by mass to prepare a seasoning composition; [Ii] The seasoning composition is molded into a predetermined shape or dried while being molded, and has a moisture content of 1.6 to 48.8% by mass, and a salt content of 15 per total mass of the dry solid content.
  • a step of obtaining a seasoning molded body having a total amount of 7.4 to 62.0% by mass of the agar, the starches and the thickening polysaccharide In the method for producing a seasoning molded body, soy sauce may be used as the liquid seasoning, and a seasoning molded body having a total nitrogen amount in a dry solid content of 1.5 to 5.3% by mass may be obtained.
  • soy sauce simply refers to liquid soy sauce, and the same applies to the following description unless otherwise specified.
  • a and B are figures which show typically the example of the shape of the seasoning molding of the embodiment of the present invention. It is a flowchart which shows the manufacturing process of the seasoning molded object of embodiment of this invention.
  • the seasoning molded product of this embodiment is an edible molded product containing a liquid seasoning, and contains at least a liquid seasoning, agar, starches and / or thickening polysaccharides.
  • the seasoning molded product of the present embodiment has a moisture content of 1.6 to 48.8% by mass, a salt content of 15 to 45% by mass based on the total mass of the dry solid, and the agar,
  • the total amount of starches and the thickening polysaccharide is 7.4 to 62.0% by mass.
  • soy sauce can be used as a liquid seasoning.
  • the total nitrogen amount in the dry solid content is 1.5 to 5.3% by mass.
  • the liquid seasoning is a main component of the seasoning molded product of the present embodiment, for example, soy sauce, fermented wheat seasoning liquid, amino acid liquid, mirin, liquid dashi, various soy sauces, ponzes, Worcester sauce, medium concentration sauce, etc.
  • Various liquid seasonings such as Chinese seasonings such as sauces, ketchup and oyster sauce, and fish sauce can be used. These liquid seasonings may be used alone or in combination of two or more.
  • a powdery or granular seasoning may be added to the liquid seasoning as long as the effects of the present invention are not impaired.
  • the seasoning molded product of the present embodiment is particularly preferably soy sauce among various liquid seasonings.
  • the type of soy sauce is not particularly limited as long as it is a cereal raw material, and may be either raw soy sauce or hot soy sauce, such as tame soy sauce, dark soy sauce, light soy sauce, white soy sauce, re-prepared soy sauce and reduced salt soy sauce. Two or more soy sauces may be used in combination.
  • the method for producing the soy sauce used for the seasoning molding of the present embodiment is not particularly limited, for example, those produced by the main brewing method, the new brewing method, the amino acid liquid mixing method, the enzyme treatment liquid mixing method, etc. Can be used. Moreover, things other than cereals may be contained in the raw material of soy sauce. Examples of raw materials other than cereals include salt, sugar, alcohol, shochu, sake, rice fermented seasoning, brewed vinegar, mirin, as described in the “Japanese Agricultural Standards for Soy Sauce” (Ministry of Agriculture, Forestry and Fisheries Notification No. 1218).
  • Examples include mirin-like seasonings, thickening stabilizers, acidulants, amino acids, nucleic acids, organic acids, inorganic salts, sweeteners, colorants, preservatives, preparation agents, shelf life improvers, and pH adjusters.
  • Agar is a polysaccharide that is extracted from red algae such as prickly pear and crabs, and is a component for maintaining the shape of the seasoning molded product of the present embodiment.
  • the flavor of soy sauce changes with the flavor of protein, or a mouth melt
  • agar does not affect the flavor of soy sauce and has good melting and crispness when eaten while maintaining the shape of the molded body.
  • the kind of agar used for the seasoning molded product of the present embodiment is not particularly limited, and various forms such as powder, flake, solid, rod, and thread can be used.
  • Starch When starches are added, the soaking of liquid components such as soy sauce can be suppressed as compared with the case of forming with only agar.
  • Starch used for the seasoning molded product of the present embodiment is not particularly limited, and for example, cereal starch, potato starch, legume starch, wild grass starch, stem stalk starch and the like can be used, natural starch However, modified starch may be used, and two or more kinds may be used in combination.
  • acetylated phosphoric acid cross-linked starch of potato acetylated adipic acid cross-linked starch of waxy corn, hydroxypropylated phosphoric acid cross-linked starch of potato or tapioca, etc. may be used from the viewpoint of suppressing bleeding. preferable.
  • the thickening polysaccharide also has an effect of suppressing the soaking of liquid components such as soy sauce, and is added in place of or with the starches described above.
  • the thickening polysaccharide used in the seasoning molded product of the present embodiment may be any that is approved for addition to food, such as guar gum, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, pectin, pullulan, Soy polysaccharides, gum arabic, welan gum and the like can be used, and two or more kinds may be used in combination.
  • salt for adjusting the salt content and water for adjusting the water content may be added to the seasoning molded body of the present embodiment within a range that does not affect the effects of the present invention.
  • seasonings other than liquids such as sugars, spices, acidulants and powder extracts, and spices such as sesame seeds, wasabi, shiitake mushrooms, bonito, seaweed, kelp, umeboshi, and plums can also be added.
  • seasoning molded body of the present embodiment may contain auxiliary materials and additives used in various seasoning compositions such as soups, sauces and dressings.
  • fats and oils such as sesame oil and olive oil may be included in an emulsified state, for example.
  • the seasoning molded object which has a flavor peculiar to fat is obtained.
  • fats and oils may be added and emulsified directly to a seasoning, you may add together with an emulsifier.
  • a coloring agent, a natural pigment, or the like may be added to the seasoning molded body of the present embodiment for coloring.
  • the moisture content of the seasoning molded product can be adjusted by changing the amount of water added and the drying conditions during production.
  • the moisture content of the seasoning molded body can be measured by a normal pressure heat drying method, a reduced pressure heat drying method, a Karl Fischer method, or the like.
  • salt content 15 to 45% of the total mass of dry solids
  • examples of the salt content contained in the seasoning molded body include salt added for adjustment during production, in addition to salt contained in liquid seasonings such as soy sauce.
  • the amount of salt in the seasoning molded product affects the flavor and flexibility. Specifically, when the amount of salt in the dry solid is less than 15% by mass, the salty taste becomes weak and the original flavor of the seasoning cannot be obtained.
  • the amount of salt in the seasoning molded body of this embodiment is 15 to 45% by mass based on the total mass of the dry solid.
  • the salt content of the seasoning molded product can be adjusted by changing the type of the liquid seasoning or adding sodium chloride separately, and can be measured by potentiometric titration method or Mole method.
  • Total amount of agar, starches and thickening polysaccharide 7.4 to 62.0% of the total mass of dry solids
  • agar, starch, and thickening polysaccharide are components that maintain the shape of the seasoning molded body and prevent the liquid component from oozing out, but the total amount (total amount) of these components is the dry solid content. If it is less than 7.4% by mass of the total mass, moldability may be deteriorated, and a molded article having a desired shape may not be obtained.
  • the total amount of agar, starch and thickening polysaccharide exceeds 62.0% by mass of the total mass of the dry solid, the original flavor of the liquid seasoning becomes weak and the flexibility of the molded article is reduced. Therefore, the total amount of agar, starches and thickening polysaccharide is 7.4 to 62.0% by mass based on the total mass of the dry solid.
  • Total nitrogen content 1.5 to 5.3% of the total mass of dry solids
  • Nitrogen in the dry solid is mainly derived from soy sauce, and the amount can be adjusted by changing the blending amount of soy sauce. That is, when soy sauce is used for the liquid seasoning, the total nitrogen amount in the seasoning molded product is an indicator of the soy sauce content.
  • the total nitrogen amount in the dry solid content is less than 1.5% by mass, the original flavor of the soy sauce becomes weak, and when it exceeds 5.3% by mass, Strengthening may impair the original flavor of soy sauce. Therefore, the total nitrogen amount is 1.5 to 5.3% by mass with respect to the total mass of the dry solid content.
  • the total amount of nitrogen in the seasoning molded body can be determined by calculation from, for example, the amount of soy sauce, but can also be directly measured by the Kjeldahl method, the combustion method, or the like.
  • the total nitrogen content of the seasoning molded body is higher in the amount of protein source than in general soy sauce in soy sauce containing bonito and other ingredients.
  • the range of the total amount of nitrogen described above is a value obtained by subtracting a value derived from a protein source when soy sauce to which a protein source is not added is used.
  • FIG. 1A and 1B are diagrams schematically showing a shape example of a seasoning molded body of the present embodiment.
  • Examples of the shape of the seasoning molded body of the present embodiment include a sheet shape like the seasoning molded body 1 shown in FIG. 1A and a cup shape like the seasoning molded body 2 shown in FIG. 1B. It is not limited to these, and can be appropriately selected according to the use and purpose.
  • the thickness of the seasoning molded body is not particularly limited, but is preferably 5 mm or less from the viewpoint of ease of production.
  • the seasoning molded body of the present embodiment preferably has a breaking strain ratio of 3.1% or more measured by a creep distance of 15 mm using a cylindrical plunger having a diameter of 1 mm by a creep meter, more preferably 8. 5% or more.
  • the “breaking strain rate” is a value indicating the flexibility of the seasoning molded product, and the distance from when the plunger contacts the sample to be measured until the sample breaks is A (mm), When the pushing distance is B (mm), it is calculated from the following formula 1.
  • the indentation distance B is 15 mm regardless of the sample thickness.
  • FIG. 2 is a flowchart showing the manufacturing process of the seasoning molded body of the present embodiment.
  • a raw material is first mix
  • the seasoning composition is formed into a predetermined shape using a mold or the like and dried (step S2).
  • Step S1 Preparation of seasoning composition>
  • water 0 to 2440 parts by mass
  • agar 1 to 25.4 parts by mass
  • starches 1 to 24 parts by mass
  • Viscous polysaccharides Mix one or both of 1 to 30 parts by mass to obtain a seasoning composition.
  • the amount of water exceeds 2440 parts by mass with respect to 100 parts by mass of liquid seasoning, it takes a long time to dry.
  • the amount of agar is less than 1 part by weight, the strength decreases and the shape cannot be maintained, and if it exceeds 25.4 parts by weight, The moldability is lowered and it becomes difficult to form into various shapes, and the flexibility is lowered and the texture is also deteriorated.
  • Liquid seasoning If the blending amount of starch is less than 1 part by mass with respect to 100 parts by mass, the effect of suppressing the seepage of the liquid component is reduced, and if it exceeds 24 parts by mass, the original flavor of the liquid seasoning becomes weaker, and the flexibility of the molded body decreases. Similarly, when the blending amount of the thickening polysaccharide is less than 1 part by mass with respect to 100 parts by mass of the liquid seasoning, the oozing-out suppression effect of the liquid component is reduced, and when it exceeds 30 parts by mass, The original flavor of the liquid seasoning is weakened and the flexibility of the molded product is lowered.
  • the liquid seasoning used here may be pasty or jelly-like, and when agar, starches and thickening polysaccharides are added to the liquid seasoning itself, add it separately from the liquid seasoning. What is necessary is just to adjust suitably the quantity of agar, starch, and thickening polysaccharide.
  • Step S2 Molding / Drying>
  • the seasoning composition prepared in Step S1 is dried after being molded into a predetermined shape or while being molded, and has a moisture content of 1.6 to 48.8% by mass.
  • a seasoning molded body having a salt content of 15 to 45% by mass and a total amount of agar, starches and thickening polysaccharides of 7.4 to 62.0% by mass is obtained.
  • the liquid seasoning is soy sauce
  • a seasoning molded body having a total nitrogen amount in the dry solid content of 1.5 to 5.3% by mass is obtained.
  • the molding and drying method in step S2 is not particularly limited, and can be appropriately selected according to the state of the seasoning composition, the shape of the molded body, and the like. For example, a method in which the seasoning composition is poured into a mold and dried for a predetermined time, a method in which the seasoning composition is dried with a roll while being dried, a method in which the seasoning composition is applied onto a belt and dried can be applied.
  • seasoning molded body of this embodiment is not only placed on the ingredients as seasoning, sandwiched between ingredients, or sandwiched ingredients, but also wrapped around ingredients like nori or wrapped around ingredients like rice paper Or you can put ingredients in place of the container. Moreover, you may use the seasoning molded object of this embodiment cut
  • the seasoning molded product of the present embodiment uses, for example, rice balls, sushi, bread, sandwiches, hamburgers, canapes, noodles, salads, spring rolls, toppings for boiled foods, fried foods and fried foods, as well as liquid seasonings. It can be used for various foods. In addition, if the amount of salt is adjusted or soup stock or condiment is added, for example, it can be eaten alone as a seasoning molded body as a knob for sake. Furthermore, the seasoning molded body of this embodiment can also be used for seasoning during cooking, as with conventional liquid seasonings.
  • the seasoning molded product of this embodiment uses a combination of agar, starches and / or thickening polysaccharides, moisture content, salt content in dry solids, and agar. Since the total amount of starches and thickening polysaccharides is in a specific range, it is possible to suppress oozing of liquid components despite containing liquid seasonings such as soy sauce. As a result, it is possible to realize a liquid seasoning-containing seasoning molded product that is excellent in handleability and can be eaten as it is while maintaining the original flavor of the liquid seasoning.
  • the seasoning molded body of the present embodiment is not only difficult to leak liquid components, but also contains a certain amount of moisture, so it is difficult to absorb moisture and has excellent shape retention.
  • the seasoning molded body of the present embodiment is flexible and easy to process, it is not only used as a seasoning but also as a seasoning container that can be eaten as it is, and a variety of decorations used when serving dishes. Can be used for applications.
  • the seasoning molded product of the present embodiment has no stickiness, it is difficult to adhere to the teeth and oral cavity, and also has an excellent texture and good crispness and melting of the mouth. It is suitable for doing.
  • the present invention proposes a new form of seasoning that has not existed in the past, and the seasoning molded product according to the present invention is expected to be applied to various foods in the future.
  • a sheet-like seasoning molded body containing a liquid seasoning was prepared by using the seasoning compositions having the formulations shown in Tables 1 to 4 below. , “Flavor”, “flexibility”, and “soaking of liquid components” were evaluated.
  • the “ultra-desalted soy sauce” shown in Table 1 above is obtained by subjecting commercially available soy sauce (produced by Kikkoman Foods Co., Ltd.) to a salt content of 4% or less.
  • soy sauce is Kikkoman reduced salt soy sauce made by Kikkoman Foods Co., Ltd.
  • Nokochi Soy Sauce shown in Table 3 is Kikkoman P Koikuchi soy sauce made by Kikkoman Foods.
  • “Taste liquid” shown in Table 4 is an amino acid liquid manufactured by Ajinomoto Co., Inc., and “wheat fermentation seasoning” is fermented umami seasoning F manufactured by Kikkoman Foods Co., Ltd.
  • “potato A” of the starches shown in Tables 1 to 4 above is a granulated raw starch of potato
  • “potato B” is a potato starch obtained by crosslinking hydroxypropylated phosphate
  • “potato C” is an acetylated potato starch.
  • Cross-linked phosphoric acid “Tapioca A” is a tapioca starch hydroxypropylated phosphoric acid cross-linked
  • “Tapioca B” is a tapioca starch cross-linked with acetylated phosphoric acid
  • “Waxy Corn A” is waxy corn starch Acetylated adipic acid crosslinked.
  • Flavor The original flavor of liquid seasonings is based on a sensory test conducted by two specialist panels (training period: 10-39 years), and fragrance, umami, salty taste, and comments on the taste of the panel when consumed. evaluated. Specifically, for “scent”, “umami”, and “salty”, about 1 g of each of the sheet-like molded bodies of Examples and Comparative Examples was eaten, and judged to be close to the liquid seasoning used by both of them. ⁇ (good), one (one) judged to be close to the liquid seasoning, ⁇ (possible), and two were judged to be far from the liquid seasoning, ⁇ (impossible). In addition, in the “comment on taste”, those that were strong in the taste did not have the original flavor of the liquid seasoning, and therefore were evaluated as x (impossible) in the overall evaluation.
  • Moisture content A sample of about 1 to 2 g was cut out from each sheet-like molded body of Examples and Comparative Examples, and the sample was heated under reduced pressure at 60 ° C. for 3 hours to change the mass before and after heating. The amount was measured. And the moisture content of each sheet-like molded object was computed by making this mass change amount into a moisture content.
  • Salt content in dry solid content was calculated from the blending amount of each raw material shown in Tables 1 to 4. Specifically, the amount of salt contained in the soy sauce, salt, and other seasonings used in the preparation of each sheet-shaped molded product of Examples and Comparative Examples was determined by calculation, and other components (agar, It was obtained by dividing by the dry solid content including starches, thickening polysaccharides, etc.).
  • Total amount of agar / starch / thickening polysaccharide in dry solid content The total amount of agar / starch / thickening polysaccharide in dry solid content is calculated from the blending amount of each raw material shown in Tables 1-4. did. Specifically, the dry masses of agar, starches and thickening polysaccharides used in the preparation of the sheet-like molded products of Examples and Comparative Examples were calculated, and other components (liquid seasonings calculated separately) were calculated. Divided by the amount of dry solids including salt and the like.
  • Total nitrogen content in dry solid content was calculated from the blending amount of each raw material shown in Tables 1 to 4. Specifically, the amount of nitrogen contained in the liquid seasoning used in the production of each sheet-shaped molded body of Examples and Comparative Examples was determined by calculation, and other components (agar, starch, thickening separately calculated) were calculated. It was determined by dividing by the amount of dry solids including polysaccharides, salts, etc.).
  • the compacts 101 to 121 were evaluated in the same manner as in the first example.
  • the results of Formulation Composition I are shown in Table 11 below, and the results of Formulation Composition II are shown in Table 12 below.
  • the moisture content is less than the scope of the present invention.
  • the compacts 101, 102, and 112 were not flexible and could not be bent.
  • the moisture content exceeds the range of the present invention.
  • soaking of soy sauce was confirmed from the entire surface.
  • No. which is an embodiment of the present invention.
  • the molded products of 103 to 110 and 113 to 120 were flexible and hardly oozed out of liquid components.
  • Breaking strain rate The breaking strain rate was measured using a creep meter (RE2-33005, manufactured by Yamaden Co., Ltd.), a 2 kgf (19.62N) load cell (manufactured by Yamaden Co., Ltd.), and a cylindrical plunger with a diameter of 1 mm. It was performed using. Specifically, the sheet-like molded object to be measured is sandwiched between plunger guides having an outer diameter of 48 mm and a hole diameter of 10 mm and placed on a creep meter, and the plunger push-in distance (set value) is set to 15 mm. The plunger was pushed in at a speed of 1 mm / second, and the distance until the molded body broke was measured. Using the measurement results, the breaking strain rate of each molded body was calculated by analysis software (breaking strength analysis BAS-3305W ver. 1.2 ( ⁇ )).
  • Tables 14 and 15 also show the evaluation results of flexibility performed by the same method as in the first example for reference.
  • the molded article having a breaking strain ratio of 3.1% or more had good flexibility.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

L'invention concerne : un assaisonnement moulé qui possède l'arôme d'origine d'un assaisonnement liquide, qui est facile à manipuler et qui peut être pris en tant que tel ; un aliment ; un procédé de fabrication de l'assaisonnement moulé. L'assaisonnement moulé (1 ou 2), qui contient un assaisonnement liquide tel que de la sauce de soja, est obtenu par le mélange de l'assaisonnement liquide au moins avec de l'agar-agar, un amidon et/ou un épaississant polysaccharide, la teneur en eau étant ajustée de 1,6 à 48,8 % en masse ; la teneur en sel étant ajustée de 15 à 45 % en masse par rapport à la masse totale des matières solides séchées ; la quantité totale de l'agar, de l'amidon et de l'épaississant polysaccharide étant ajustée de 7,4 à 62,0 % en masse.
PCT/JP2017/043623 2016-12-05 2017-12-05 Assaisonnement moulé, aliment et procédé de fabrication d'assaisonnement moulé WO2018105604A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6019478A (ja) * 1983-07-11 1985-01-31 Osaka Kagaku Gokin Kk 醤油フイルム及びその製造法
JPH09504700A (ja) * 1993-11-08 1997-05-13 クウエスト・インターナシヨナル・ベー・ベー ゲル化バイオポリマーの懸濁液
JP2007195518A (ja) * 2006-01-30 2007-08-09 Bioenvelop Agro Inc 調味料シート及びその製造方法
JP2013066433A (ja) * 2011-09-22 2013-04-18 Keiwa Inc 調味料シート及び調味料シートの製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6019478A (ja) * 1983-07-11 1985-01-31 Osaka Kagaku Gokin Kk 醤油フイルム及びその製造法
JPH09504700A (ja) * 1993-11-08 1997-05-13 クウエスト・インターナシヨナル・ベー・ベー ゲル化バイオポリマーの懸濁液
JP2007195518A (ja) * 2006-01-30 2007-08-09 Bioenvelop Agro Inc 調味料シート及びその製造方法
JP2013066433A (ja) * 2011-09-22 2013-04-18 Keiwa Inc 調味料シート及び調味料シートの製造方法

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