JP5871272B2 - Method for producing containerized soy sauce-containing taste composition - Google Patents
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Description
本発明は、包装容器への充填性、作業性を損なうことなく、固体状醤油、乾燥具材、粉末調味料と食用油とを原料として、水分含量が５質量％以下の、容器詰め醤油含有呈味組成物を得る方法に関する。 The present invention contains a container-filled soy sauce having a water content of 5% by mass or less, using a solid soy sauce, a drying ingredient, a powder seasoning and an edible oil as raw materials without impairing the filling property and workability of the packaging container. The present invention relates to a method for obtaining a taste composition.
従来、食用油に固体状醤油、乾燥具材、粉末調味料を混和させた、水分含量が５質量％以下のオイルベースたれ（フリーズドライしょうゆミックス、キッコーマン社製）が知られている。 Conventionally, an oil-based sauce (freeze-dried soy sauce mix, manufactured by Kikkoman Co., Ltd.) in which solid soy sauce, a drying ingredient, and a powder seasoning are mixed with edible oil is known.
このオイルベースたれは、様々な料理、例えば、サラダ、ゆで野菜、ごはん、豆腐、餃子、パスタ、炒めものなどに、のせて、かけて、あえて、好適に用いられ、またそのまま食べたりすることもでき、フリーズドライ醤油の食感や旨さを楽しむことができる特徴を有する。 This oil-based sauce can be used on various dishes such as salads, boiled vegetables, rice, tofu, dumplings, pasta, fried foods, etc. It has the feature that it can enjoy the texture and taste of freeze-dried soy sauce.
しかし、食用油に固体状醤油、乾燥具材、粉末調味料を混ぜるときは、該食用油中において該原料の沈降・浮上が顕著であるため、固体状醤油、乾燥具材、粉末調味料と食用油とを同一容器に充填して容器詰めするためには、（１）３種類の原料と食用油とを計量混和した後、高速で攪拌、同時に充填する方法及び（２）３種類の原料の均質混和物と食用油とをそれぞれ調製し、包装容器内にいずれか一方を先に定量充填後、後から他方を定量充填する方法が一般的であった。 However, when solid soy sauce, drying ingredients, and powder seasonings are mixed with edible oil, the soy sauce, drying ingredients, powder seasonings In order to fill edible oil with the same container and pack it in a container, (1) a method in which three kinds of raw materials and edible oil are weighed and mixed, and then stirred at a high speed and simultaneously filled; and (2) three kinds of raw materials In general, a homogenous mixture and an edible oil were prepared, one of which was quantitatively filled in a packaging container first, and then the other was quantitatively filled later.
しかし、（１）の方法は、作業性は良いが、撹拌で固体状醤油の形状がくずれ、商品価値を損なう欠点があり、（２）の方法は充填性が悪い欠点を有する。すなわち、固体状醤油、乾燥具材、粉末調味料は、それぞれ大きさ、形状、嵩比重及び性状が大きく異なるため、それらの均質混和物を調製しても、それをホッパー（原料保持タンク）に投入し充填ノズルを介して包装容器内に定量供給（充填）する操作を行うと、運転時間の経過と共に、ホッパー内で各原料が少しずつ流動して不規則的に浮沈し、均質混和物の組成が次第に変化し、初発と最終とで変化する欠点を有する。この欠点を解消するため、３種類の原料をそれぞれ少量ずつ計量して均質混和物を得、これに食用油を混ぜる方法が行われているが、その作業は、煩雑で、作業性が悪い欠点を有する。
一方、バターなどの乳化食品に、粉末醤油の芳醇な香味を付与した和風のスプレッドや和風の味付け用調味料（特許文献１参照）が提案されているが、粉末醤油は元来、歯触り（食感）というものがなく、粉末醤油の食感を味わうことはできない。
However, the method (1) has good workability, but the shape of solid soy sauce is broken by stirring and has the disadvantage of impairing commercial value, and the method (2) has the disadvantage of poor filling properties. That is, solid soy sauce, drying ingredients, and powder seasonings differ greatly in size, shape, bulk specific gravity, and properties, so even if they are prepared in a homogeneous mixture, they can be used in a hopper (raw material holding tank). When an operation is performed to supply a fixed amount (filling) into the packaging container through the filling nozzle, each raw material flows little by little in the hopper as the operation time elapses. The composition changes gradually and has the disadvantage of changing from the first to the last. In order to eliminate this defect, there is a method in which three kinds of raw materials are weighed in small amounts to obtain a homogeneous mixture, and edible oil is mixed therewith, but the work is complicated and the workability is poor. Have
On the other hand, Japanese-style spreads and seasonings for Japanese seasoning (see Patent Document 1) in which a rich flavor of powdered soy sauce is added to emulsified foods such as butter have been proposed. There is no “texture” and you cannot taste the texture of powdered soy sauce.
本発明は、上記欠点を解決し、包装容器への充填性とその作業性が良く、かつ商品価値を損なうことなく、包装容器内へ固体状醤油、乾燥具材、粉末調味料と、食用油とを特定の組成比で充填することを目的とする。 The present invention solves the above-mentioned drawbacks, fillability into the packaging container and its workability is good, and without sacrificing commercial value, solid soy sauce, drying ingredients, powder seasoning, and edible oil in the packaging container In a specific composition ratio.
上記課題を解決する本発明の第１の態様は、固体状醤油、乾燥具材、粉末調味料と原料表面被覆用食用油とを均一に混和し、該食用油を介してそれぞれが絡み合い且つ該食用油が分離しない呈味組成物を調製し、これに調味用食用油を添加して、該呈味組成物の外周面に透明な食用油層を形成し、水分含量が５質量％以下の醤油含有呈味組成物を得ることを特徴とする。 The first aspect of the present invention that solves the above problems is to uniformly mix solid soy sauce, drying ingredients, powder seasoning and edible oil for raw material surface coating, and each entangled through the edible oil and A taste composition in which edible oil is not separated is prepared, and seasoning edible oil is added thereto to form a transparent edible oil layer on the outer peripheral surface of the taste composition, soy sauce having a water content of 5% by mass or less A contained taste composition is obtained.
かかる第１の態様では、包装容器への充填性とその作業性が良く、かつ商品価値を損なうことなく、包装容器内へ固体状醤油、乾燥具材、粉末調味料と、食用油とを特定の組成比で充填することができる。また固体状醤油と乾燥具材がもつサクサクとした食感と、醤油の香ばしさと醤油以外の乾燥具材がもつ風味を味わうことができる。 In such a first aspect, the filling property and workability of the packaging container are good, and the solid soy sauce, the drying ingredient, the powder seasoning, and the edible oil are specified in the packaging container without impairing the commercial value. The composition ratio can be filled. You can also enjoy the crispy texture of solid soy sauce and drying ingredients, and the flavor of soy sauce and the flavor of drying ingredients other than soy sauce.
本発明の第２の態様は、第１の態様に記載する容器詰め醤油含有呈味組成物の製造法において、原料表面被覆用食用油を介してそれぞれが絡み合い且つ該食用油が分離しない呈味組成物が、横軸Ｘを「原料表面被覆用食用油／（固体状醤油＋乾燥具材＋粉末調味料）（質量％）」とし、縦軸Ｙを「粉末調味料／（固体状醤油＋乾燥具材＋粉末調味料）（質量％）」とした場合に、（Ｘ，Ｙ）が、図１の枠内で示される範囲となるように、固体状醤油、乾燥具材、粉末調味料及び原料表面被覆用食用油を均一に混和したものであることを特徴とする。 According to a second aspect of the present invention, in the method for producing a container-filled soy sauce-containing taste composition described in the first aspect, each taste is entangled via the raw material surface coating edible oil and the edible oil is not separated. In the composition, the horizontal axis X is “edible oil for raw material surface coating / (solid soy sauce + drying ingredient + powder seasoning) (mass%)”, and the vertical axis Y is “powder seasoning / (solid soy sauce + In the case of “drying ingredient + powder seasoning) (mass%)”, solid soy sauce, drying ingredient, powder seasoning so that (X, Y) is in the range shown in the frame of FIG. And an edible oil for coating the surface of the raw material.
かかる第２の態様では、原料表面被覆用食用油を介して、固体状醤油、乾燥具材及び粉末調味料が絡み合い且つ該食用油が分離しない呈味組成物を確実に得ることができる。
その結果、醤油含有呈味組成物を包装容器詰めする際、該固体状醤油、乾燥具材、粉末調味料と食用油とをそれぞれ少しずつ計量、混和する煩雑な手作業を廃止することが可能となり、簡単な手段で原料組成が常に一定な、容器詰め醤油含有呈味組成物を確実に得ることができる。
In the second aspect, a taste composition in which the solid soy sauce, the drying ingredient, and the powder seasoning are intertwined and the edible oil does not separate can be reliably obtained through the raw material surface coating edible oil.
As a result, when filling a soy sauce-containing flavor composition into a packaging container, it is possible to eliminate the cumbersome manual work of measuring and mixing the solid soy sauce, drying ingredients, powder seasoning and cooking oil little by little. Thus, a container-filled soy sauce-containing taste composition with a constant raw material composition can be reliably obtained by simple means.
上記第１及び第２の態様によれば、包装容器への充填性とその作業性が良く、かつ商品価値を損なうことなく、包装容器内へ固体状醤油、乾燥具材、粉末調味料の組成が常に一定な原料集合体と食用油とを充填し、水分含量が全体として５質量％以下の容器詰め醤油含有呈味組成物を得ることができる。 According to the first and second aspects, the composition of the solid soy sauce, the drying material, and the powder seasoning is put into the packaging container without impairing the commercial value and the filling property to the packaging container and its workability are good. However, it is possible to obtain a container-filled soy sauce-containing taste composition having a moisture content of 5% by mass or less as a whole by filling a constant raw material aggregate and edible oil.
先ず、本発明で用いられる固体状醤油は、粒径１ｍｍ以上１０ｍｍ以下であることが好ましい。このような固体状醤油を用いることで、よりサクサクとした食感にすることができる。なお、固体状醤油の粒径が１０ｍｍより大きいと粒が大きすぎて食感が悪くなるおそれがあり、反対に０．２ｍｍ以上１ｍｍ未満であると、ざらざらとした食感となるおそれがある。なお、０．２ｍｍ未満であると、食感が感じられなくなる。 First, the solid soy sauce used in the present invention preferably has a particle size of 1 mm or more and 10 mm or less. By using such a solid soy sauce, a more crisp texture can be obtained. In addition, when the particle size of solid soy sauce is larger than 10 mm, the grain may be too large and the texture may be deteriorated. Conversely, when the particle size is 0.2 mm or more and less than 1 mm, the texture may be rough. In addition, if it is less than 0.2 mm, the texture is not felt.
本発明で用いられる固体状醤油は、容器詰め醤油含有呈味組成物の全体に対し１．１質量％以上３０質量％未満、好ましくは５質量％以上２５質量％以下が好ましい。 The solid soy sauce used in 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, based on the whole of the containerized soy sauce-containing taste composition.
この使用量によれば、固体状醤油がもつサクサクとした食感が維持され、醤油の香ばしさを有する醤油含有呈味組成物が提供される。 According to this use amount, the crunchy texture of solid soy sauce is maintained, and a soy sauce-containing taste composition having the flavor of soy sauce is provided.
本発明で用いられる固体状醤油とは、原料醤油に賦形剤等を混和し、これをフリーズドライ法（凍結乾燥法）、ドラムドライ法、減圧乾燥等により固体状にした後、シート状、フレーク状、チップ状、塊状又は顆粒状に整形、整粒、適当な大きさにカット又は砕く等して得られた醤油を言う。このうち、フリーズドライにより得られた醤油が食感ばかりでなく風味も良好であるので好ましい。 The solid soy sauce used in the present invention is a mixture of raw materials soy sauce with excipients, etc., and this is made into a solid state by freeze drying method (freeze drying method), drum drying method, reduced pressure drying, etc. It refers to soy sauce obtained by shaping, sizing, cutting or crushing to a suitable size, such as flakes, chips, lumps or granules. Of these, soy sauce obtained by freeze drying is preferable because it has not only a texture but also a good flavor.
固体状醤油の原料醤油としては、通常の醤油単独でもよいが、これに醤油諸味を混和したものがより好ましい。
醤油諸味が賦形剤の機能を発揮するので、賦形剤の比率を低減することができ、賦形剤を多量に使用することによる風味の低下が抑えられるので好ましい。
As a raw material soy sauce of solid soy sauce, normal soy sauce alone may be used, but it is more preferable to mix soy sauce moromi.
Since soy sauce moromi exhibits the function of an excipient, the ratio of the excipient can be reduced, and a decrease in flavor due to the use of a large amount of the excipient can be suppressed, which is preferable.
通常の醤油としては、特に限定されないが、例えば、その用途に応じ、濃口醤油、淡口醤油、白醤油、溜醤油、再仕込醤油、それらの減塩タイプ、うす塩タイプの醤油を用いることができる。 Although it does not specifically limit as normal soy sauce, For example, according to the use, dark soy sauce, light mouth soy sauce, white soy sauce, boiled soy sauce, re-prepared soy sauce, those salt reduction types, light salt type soy sauce can be used .
醤油諸味は、通常の醤油の製造法に従って得られる醤油の熟成諸味、又はこの諸味を磨砕するか、又は磨砕後さらに適当な目開きの篩、或いはパルパー・フィニッシャー等を使用して、大豆や小麦由来の不溶性固形分（例えば小麦外皮）等を濾去して得られたものが好ましい。 The soy sauce moromi is a soy sauce ripening taste obtained according to the usual soy sauce production method, or this mash is ground, or after grinding, an appropriate sieve, or a pulper finisher, etc. And those obtained by filtering off insoluble solids derived from wheat and wheat (for example, wheat hulls) and the like.
前記固体状醤油の原料醤油は、食塩、グルタミン酸ナトリウム等のアミノ酸系調味料、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系調味料、みりん、清酒、ワイン等の酒類、香辛料等を含んでいてもよい。
上記調味料、酒類、香辛料等を含めることで、より風味豊かな醤油含有呈味組成物が提供される。
The raw material soy sauce of the solid soy sauce may contain salt, amino acid-based seasonings such as sodium glutamate, nucleic acid-based seasonings such as sodium inosinate and sodium guanylate, liquors such as mirin, sake and wine, spices, etc. Good.
By including the seasoning, alcoholic beverages, spices and the like, a more flavorful soy sauce-containing taste composition is provided.
固体状醤油の製造に際し、添加される賦形剤は、特に限定されないが、例えば各種澱粉、デキストリン、ゼラチン、アラビアガム等を用いることができる。 In the production of the solid soy sauce, the excipient added is not particularly limited, and various starches, dextrins, gelatins, gum arabic and the like can be used, for example.
固体状醤油としては、上記の製造法により得られるものの他に、醤油と賦形剤と油脂とを混和し、減圧乾燥して顆粒化した顆粒醤油を用いることもできる（特許文献１参照）。 As solid soy sauce, in addition to those obtained by the above production method, granulated soy sauce obtained by mixing soy sauce, excipients and fats and drying them under reduced pressure and granulating them can be used (see Patent Document 1).
乾燥具材としては、乾燥した胡麻、ナッツ、フライドガーリック、フライドオニオン、パン粉、粒状植物性たん白、生姜等の薬味、玉ねぎ、トマト等を乾燥させた乾燥野菜、ゆず、レモン、梅などを乾燥させた乾燥果実及び削り節からなる群より選ばれる少なくとも一種が挙げられる。
この乾燥具材は、乾燥具材の食感（歯ごたえ）が感じられる粒径１ｍｍ以上２０ｍｍ以下であることが好ましい。
Dry ingredients such as dried sesame seeds, nuts, fried garlic, fried onion, bread crumbs, granular vegetable protein, ginger and other dried vegetables, onions, dried tomatoes, dried vegetables, citrons, lemons, plums, etc. And at least one selected from the group consisting of dried fruits and shavings.
The drying tool preferably has a particle size of 1 mm or more and 20 mm or less at which the texture of the drying tool can be felt.
粉末調味料としては、粉末状の、醤油、魚醤、砂糖、グラニュー糖、食塩、味噌、蛋白加水分解物、酵母エキス、魚介エキス等の天然調味料、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム等の化学調味料、アミノ酸、チキン、ビーフ、ポーク等の粉末ブイヨン、胡椒、唐辛子、ベイリーフ及びカレー粉等の香辛料、トマト、たまねぎ、ねぎ等を乾燥粉末化した粉末野菜、ゆず、レモン、梅などを乾燥粉末化させた粉末果実及び節粉からなる群より選ばれる少なくとも一種が挙げられる。
この粉末調味料は、食する際に撹拌したとき、均一に分散できる粒径１ｍｍ未満であるものが好ましい。
Powdered seasonings include powdered soy sauce, fish sauce, sugar, granulated sugar, salt, miso, protein hydrolysate, yeast extract, seafood extract, and other natural seasonings, sodium glutamate, sodium inosinate, sodium guanylate Chemical seasonings such as amino acids, chicken, beef, pork and other powdered bouillon, spices such as pepper, chili, bay leaf and curry powder, tomato, onion, green onion powdered vegetables, yuzu, lemon, plum, etc. And at least one selected from the group consisting of powdered fruits obtained by dry-powdering and powdered knots.
The powder seasoning preferably has a particle diameter of less than 1 mm that can be uniformly dispersed when stirred during eating.
本発明で用いられる食用油は、常温下で液状であり食用可能な油脂である。
食用油としては、大豆油、落花生油、菜種油等の植物油脂や、これらの植物油脂のサラダ油を用いることができる。
The edible oil used in the present invention is an edible fat that is liquid at room temperature and edible.
As the edible oil, vegetable oils such as soybean oil, peanut oil, rapeseed oil, and salad oils of these vegetable oils can be used.
また、食用油として、他に香辛料や香味野菜に含まれる香味成分や色素類等を植物油脂に移行させた香味油を用いることができる。
また、これら植物油脂、サラダ油及び香味油のうちの二種以上を混合したものを用いることもできる。
Moreover, the flavor oil which transferred the flavor component, pigment | dyes, etc. which are contained in a spice and a flavor vegetable to vegetable oil can be used as edible oil.
Moreover, what mixed 2 or more types of these vegetable fats and oils, salad oil, and flavor oil can also be used.
本発明を実施するには、先ず固体状醤油、乾燥具材、粉末調味料と原料表面被覆用食用油とを均一に混和し、該食用油を介してそれぞれが絡み合い且つ油が分離しない呈味組成物を調製する。ここで、原料表面被覆用食用油とは、固体状醤油、乾燥具材、粉末調味料がそれぞれ絡み合い且つ食用油が分離しない呈味組成物を得るために用いられる食用油のことをいう。 In order to carry out the present invention, first, solid soy sauce, drying ingredients, powder seasoning and edible oil for surface coating of raw materials are uniformly mixed, and each taste is entangled through the edible oil and the taste does not separate. A composition is prepared. Here, the edible oil for raw material surface coating means an edible oil used to obtain a taste composition in which solid soy sauce, a drying ingredient, and a powder seasoning are entangled and the edible oil does not separate.
このことは極めて重要であって、原料表面被覆用食用油が原料が絡み合い且つ油が分離しない量より少なすぎるときは固体状醤油、乾燥具材、粉末調味料及び該食用油を均一に混和しても、相互に原料が絡み合わず分離する欠点を有する。 This is extremely important. When the edible oil for coating the surface of the raw material is too less than the amount that the raw material is entangled and the oil does not separate, the solid soy sauce, the drying ingredient, the powder seasoning and the edible oil are mixed uniformly. However, there is a drawback that the raw materials are not entangled with each other and separated.
反対に、原料表面被覆用食用油が、原料が絡み合い且つ油が分離しない量より多すぎるときは固体状醤油、乾燥具材、粉末調味料及び該食用油を均一に混和すると、食用油中で、各原料が不均一に流動し、沈降又は浮上により均一組成物とすることができない。 On the contrary, when the edible oil for coating the surface of the raw material is too much than the amount where the raw material is entangled and the oil is not separated, the solid soy sauce, the drying ingredients, the powder seasoning and the edible oil are mixed uniformly in the edible oil. Each raw material flows non-uniformly and cannot be made into a uniform composition by sedimentation or levitation.
これに対し、固体状醤油、乾燥具材、粉末調味料と原料表面被覆用食用油とを均一に混和し、該食用油を介してそれぞれが絡み合い且つ油が分離しない呈味組成物とするときは、該食用油を介して各原料が相互に密着するので、該呈味組成物中での各原料の流動を防止し、沈降又は浮上を完全に停止することができる。なお、均一に混和するにあたっては、固体状醤油は、非常に壊れ易く（脆く）、形状が損なわれ易いので、原料の形状を損なわないようにゆっくりと均一に撹拌することが好ましい。 On the other hand, when solid soy sauce, drying ingredients, powder seasoning and edible oil for raw material surface coating are uniformly mixed, and the edible oil is entangled with each other and the flavor composition does not separate the oil. Since each raw material adheres to each other through the edible oil, it is possible to prevent the flow of each raw material in the taste composition and completely stop the sedimentation or floating. In addition, when mixing uniformly, solid soy sauce is very fragile (brittle) and easily loses its shape. Therefore, it is preferable to stir slowly and uniformly so as not to impair the shape of the raw material.
そして、固体状醤油、乾燥具材、粉末調味料と原料表面被覆用食用油とを均一に混和し、該食用油を介してそれぞれが絡み合い且つ油が分離しない呈味組成物を調製するに当り、横軸Ｘを「原料被覆用食用油／（固体状醤油＋乾燥具材＋粉末調味料）（質量％）」とし、縦軸Ｙを「粉末調味料／（固体状醤油＋乾燥具材＋粉末調味料）（質量％）」とした場合に、（Ｘ，Ｙ）が、（６．３，５．０）、（９．４，２５．０）、（１２．５，５０）、（１８．８、８７．５）、（２５．０，９５．０）、（３７．５，９５．０）、（３７．５，１２．５）、（４３．８，５．０）で示される枠内で、前記４つの原料を混和することが好ましい。この条件を採用するときは、原料表面被覆用食用油を介して各原料が相互に絡み合うので、該呈味組成物中での各原料が流動し、沈降又は浮上することを完全に防止することができる。 In preparing a flavoring composition in which solid soy sauce, drying ingredients, powder seasoning and edible oil for raw material surface coating are uniformly mixed and entangled with each other through the edible oil and the oil does not separate. The horizontal axis X is “edible oil for raw material coating / (solid soy sauce + drying ingredients + powder seasoning) (mass%)”, and the vertical axis Y is “powder seasoning / (solid soy sauce + drying ingredients + drying ingredient + (X, Y) is (6.3, 5.0), (9.4, 25.0), (12.5, 50), ( 18.8, 87.5), (25.0, 95.0), (37.5, 95.0), (37.5, 12.5), (43.8, 5.0) It is preferable to mix the four raw materials within the frame. When adopting this condition, since each raw material is entangled with each other through the raw material surface coating edible oil, it is completely prevented that each raw material in the taste composition flows and settles or floats. Can do.
次いで、この呈味組成物に調味用食用油を添加して、該呈味組成物の外周面に透明な食用油の層を形成し、水分含量が５質量％以下の醤油含有呈味組成物を得る。ここで、調味用食用油とは、該呈味組成物の外周面に透明な食用油の層を形成させるために用いられる食用油のことをいう。 Next, a seasoning edible oil is added to the taste composition to form a transparent edible oil layer on the outer peripheral surface of the taste composition, and the soy sauce-containing taste composition having a water content of 5% by mass or less. Get. Here, the seasoning edible oil means an edible oil used for forming a transparent edible oil layer on the outer peripheral surface of the taste composition.
醤油含有呈味組成物の水分は、５質量％以下が好ましく、３質量％以下がより好ましい。ここでいう水分は、固形状醤油、乾燥具材、粉末調味料及び食用油等の原料由来の水分を含む。すなわち、原料由来の水分と、必要により添加する水分とを合計した水分が、醤油含有呈味組成物の全体に対して５質量％以下とする。このように水分を５質量％以下とすると、それぞれの原料が容器詰め後に吸水膨潤又は軟化しないので、それぞれの原料が原形を保持し、サクサクとした食感を維持することができ、また、食用油が濁ることなく、具材の存在感を楽しめるという特徴を有する。 The water content of the soy sauce-containing taste composition is preferably 5% by mass or less, and more preferably 3% by mass or less. The moisture here includes moisture derived from raw materials such as solid soy sauce, drying ingredients, powder seasonings, and cooking oil. That is, the total amount of water derived from the raw material and water added if necessary is 5% by mass or less based on the total amount of the soy sauce-containing taste composition. When the water content is 5% by mass or less as described above, each raw material does not swell or soften due to water absorption after being packed in a container, so that each raw material can retain its original shape and maintain a crisp texture. It has the feature that you can enjoy the presence of ingredients without the oil becoming cloudy.
醤油含有呈味組成物の水分が５質量％を超えると、固体状醤油が吸水膨潤又は軟化し（溶融して）、ペースト状やダマになり、サクサクとした食感が損なわれるおそれがある。また、溶融溶出した成分により食用油の透明性が次第に損なわれるおそれがあるので好ましくない。 If the moisture content of the soy sauce-containing taste composition exceeds 5% by mass, the solid soy sauce swells or softens (melts) due to water absorption and becomes a paste or lumps, which may impair the crispy texture. In addition, the melted and eluted components are not preferable because the transparency of the edible oil may be gradually impaired.
醤油含有呈味組成物の全体に対する上記原料の好ましい配合比（質量％）を以下に示す。なお、各原料の配合割合は、全体として１００％となるように調製する。
（配合比）
固体状醤油 １．１％以上３０％未満
乾燥具材 ２．５％以上７０％未満
粉末調味料 ３％以上７５％未満
食用油 ２％以上８０％未満
The preferable compounding ratio (mass%) of the said raw material with respect to the whole soy sauce containing taste composition is shown below. In addition, it prepares so that the mixture ratio of each raw material may become 100% as a whole.
(Mixing ratio)
Solid soy sauce 1.1% to less than 30% Drying ingredients 2.5% to less than 70% Powder seasoning 3% to less than 75% Edible oil 2% to less than 80%
以下実施例を示して本発明をより具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
（フリーズドライ醤油の製造）
食用油として菜種サラダ油を、また固体状醤油としてフリーズドライ醤油を用いた。
(Production of freeze-dried soy sauce)
Rapeseed salad oil was used as the cooking oil, and freeze-dried soy sauce was used as the solid soy sauce.
フリーズドライ醤油の原料として、通常の濃口醤油の醸造法により得られた濃口醤油、醤油諸味、賦形剤として市販の澱粉を用いた。
濃口醤油は５０質量％、醤油諸味は５０質量％とした。澱粉は醤油及び醤油諸味の合計量に対して１０質量％とした。これらの原料を混和したものを、マイナス４０℃、０．１Ｔｏｒｒ減圧下で凍結乾燥させることによりフリーズドライ醤油を製造した。
As a raw material for freeze-dried soy sauce, concentrated soy sauce obtained by a conventional brewing method of thick soy sauce, soy sauce moromi, and commercially available starch were used as excipients.
Concentrated soy sauce was 50% by mass and soy sauce moromi was 50% by mass. Starch was 10 mass% with respect to the total amount of soy sauce and soy sauce moromi. Freeze-dried soy sauce was produced by freeze-drying the mixture of these raw materials under minus 40 ° C. and 0.1 Torr reduced pressure.
このように製造したフリーズドライ醤油を、所定の粒径に粉砕した。
そして、目開きがそれぞれ３．３６ｍｍ及び５ｍｍである網状の篩にフリーズドライ醤油を載せて振動させ、５ｍｍの篩を通過するが３．３６ｍｍの篩は通過せずに篩の上に残ったものに分級した。こうして、３．３６ｍｍオン〜５ｍｍパス（３．３６ｍｍ以上５ｍｍ未満）のフリーズドライ醤油を得た。
The freeze-dried soy sauce produced in this way was pulverized to a predetermined particle size.
Then, freeze-dried soy sauce is placed on a mesh screen with mesh openings of 3.36 mm and 5 mm, respectively, vibrates, passes through a 5 mm screen, but does not pass through a 3.36 mm screen, but remains on the screen. Classified. In this way, freeze-dried soy sauce of 3.36 mm on to 5 mm pass (3.36 mm or more and less than 5 mm) was obtained.
（原料表面被覆用食用油を介して原料同士が絡み合い且つ該食用油が分離しない呈味組成物の調製）
表１に記載の如き、区分Ａの固体状醤油（フリーズドライ醤油の製造で調製した３．３６ｍｍ以上５ｍｍ未満のフリーズドライ醤油）と、区分Ｂの乾燥具材（表１参照）と、区分Ｃの粉末調味料（表１参照）と、区分Ｄ−１の食用油（原料表面被覆用）（表１参照）とを、それぞれ原料の形状を損なわないようにゆっくりと均一に撹拌して、呈味組成物を得た。
(Preparation of a taste composition in which raw materials are entangled with each other via the raw material surface coating edible oil and the edible oil does not separate)
As shown in Table 1, Category A solid soy sauce (freeze-dried soy sauce of 3.36 mm or more and less than 5 mm prepared in the production of freeze-dried soy sauce), Category B drying ingredients (see Table 1), and Category C The powdered seasoning (see Table 1) and the cooking oil of Category D-1 (for raw material surface coating) (see Table 1) were stirred slowly and uniformly without damaging the shape of the raw materials. A taste composition was obtained.
この組成物は、肉眼で観察したところ、原料被覆用食用油を介してそれぞれが絡み合った組成物であることが確認できた。
また、該組成物を目開き０．８５ｍｍの金網に載せふるったところ、金網の下に粉の分離がないことを確認した。また、油の分離滴下がないことも確認した。
この呈味組成物は、その３ｋｇをステンレス製半球体容器に入れ、２４時間１５℃の冷蔵庫に保管しても、流動性はないため、入れたままの状態を保持していることが確認された。すなわち、呈味組成物は、組成が均一に保持されることが確認された。
When this composition was observed with the naked eye, it was confirmed that the compositions were intertwined with each other via the raw material coating edible oil.
Further, when the composition was placed on a wire mesh having an aperture of 0.85 mm and screened, it was confirmed that there was no powder separation under the wire mesh. It was also confirmed that there was no oil separation and dripping.
It was confirmed that 3 kg of this taste composition was kept in a state of being put in a stainless hemisphere container and kept in a refrigerator at 24C for 24 hours because it was not fluid. It was. That is, it was confirmed that the taste composition was kept uniform in composition.
次いで、この組成物４４ｇを計量採取し、包装容器（胴径５８ｍｍ、高さ７８ｍｍ、容量１４０ｍｌの円筒状ガラス容器）に充填し、次いで、区分Ｄ−２の菜種サラダ油（調味用）６６ｇを静かに充填して、混和することなくそのままとし、呈味組成物の外周面に透明油層を形成し、容器詰め醤油含有呈味組成物を得た。
なお、この醤油含有呈味組成物５０ｇを目開き０．８５ｍｍの金網にのせ、食用油を分離した後、残渣を磨砕し、減圧乾燥減量法（６０℃、３時間）を用いて、残渣の水分含量を測定した。その結果、該醤油含有呈味組成物の水分含量は０．８％であった。
Next, 44 g of this composition was weighed and filled into a packaging container (cylindrical glass container having a barrel diameter of 58 mm, a height of 78 mm, and a capacity of 140 ml), and then 66 g of rapeseed salad oil (for seasoning) in Category D-2 was gently removed. The mixture was left as it was without mixing, and a transparent oil layer was formed on the outer peripheral surface of the taste composition to obtain a container-filled soy sauce-containing taste composition.
In addition, after putting 50 g of this soy sauce-containing taste composition on a 0.85 mm wire mesh and separating the edible oil, the residue is ground and the residue is reduced using a reduced pressure drying loss method (60 ° C., 3 hours). The water content of was measured. As a result, the moisture content of the soy sauce-containing taste composition was 0.8%.
この醤油含有呈味組成物を室内に置き、三ヶ月間保存し、肉眼で観察した結果、容器底部に固形醤油及び乾燥具材の均一分散集合体が、そしてその周りに透明な食用油層が形成され、その食用油は浮遊性固形物が殆どなく無色透明であることが確認された。
この醤油含有呈味組成物は、容器を開封後清潔なスプーンでよく混ぜ、具材と共に適量掬って食したところ、フリーズドライ醤油がもつサクサクとした食感を維持しつつ、醤油の香ばしさと旨味を有する嗜好食品として好適なものであった。
As a result of placing this soy sauce-containing taste composition indoors and storing it for three months and observing with the naked eye, a uniformly dispersed aggregate of solid soy sauce and drying ingredients is formed at the bottom of the container, and a transparent edible oil layer is formed around it. The edible oil was confirmed to be colorless and transparent with almost no floating solids.
This soy sauce-containing taste composition was mixed well with a clean spoon after opening the container, smashed with ingredients and eaten, and while maintaining the crunchy texture of freeze-dried soy sauce, the flavor and taste of soy sauce It was suitable as a favorite food having
（本発明の醤油含有呈味組成物の製造法において、固体状醤油、乾燥具材、粉末調味料と原料表面被覆用食用油とを均一に混和し、該食用油を介してそれぞれが絡み合い且つ油が分離しない呈味組成物の成立条件の検討）
表２に記載の配合割合にて、区分Ａの固体状醤油と区分Ｂの乾燥具材とを混和し、次いで表２記載の配合割合にて、さらに区分Ｃの粉末調味料を混和した。次いで、該混和物３２重量部にＤ−１区分の菜種サラダ油を０〜１６質量部を混和し、表３記載の如き呈味組成物を得た。
次いで前記呈味組成物のそれぞれ原料の接合状態を観察し、また該呈味組成物を目開き０．８５ｍｍの金網で篩ったときの粉の分離の有無を測定した。同金網の上に該呈味組成物を載せ、５分間放置後、油の滴下の有無を測定した。
結果を表３に示す。
(In the method for producing a soy sauce-containing taste composition of the present invention, solid soy sauce, drying ingredients, powder seasoning and edible oil for raw material surface coating are mixed uniformly, and each entangled through the edible oil and (Consideration of formation condition of taste composition in which oil does not separate)
At the blending ratio shown in Table 2, the solid soy sauce of Category A and the drying tool material of Category B were mixed, and then the powder seasoning of Category C was further blended at the blending ratio shown in Table 2. Subsequently, 0-16 mass parts of rapeseed salad oil of D-1 classification was mixed with 32 weight part of this mixture, and the taste composition as shown in Table 3 was obtained.
Subsequently, the joining state of each raw material of the said taste composition was observed, and the presence or absence of the separation of the powder was measured when the taste composition was sieved with a 0.85 mm mesh wire mesh. The taste composition was placed on the wire mesh and allowed to stand for 5 minutes, and then the presence or absence of oil dripping was measured.
The results are shown in Table 3.
表３の結果を基に、呈味組成物を構成する成分が互いに絡み合い、且つ原料表面被覆用食用油が分離しない条件を求めたところ、横軸Ｘを「Ｄ−１原料表面被覆用食用油／（Ａ固体状醤油＋Ｂ乾燥具材＋Ｃ粉末調味料）（質量％）」とし、縦軸Ｙを「Ｃ粉末調味料／（Ａ固体状醤油＋Ｂ乾燥具材＋Ｃ粉末調味料）（質量％）」とした場合に、（Ｘ，Ｙ）が、（６．３，５．０）、（９．４，２５．０）、（１２．５，５０）、（１８．８、８７．５）、（２５．０，９５．０）、（３７．５，９５．０）、（３７．５，１２．５）、（４３．８，５．０）で示される枠内であることが判明した。 Based on the results of Table 3, when the conditions that the ingredients constituting the taste composition are entangled with each other and the edible oil for raw material surface coating is not separated, the horizontal axis X is “D-1 edible oil for raw material surface coating”. / (A solid soy sauce + B drying ingredients + C powder seasoning) (mass%) ", the vertical axis Y is" C powder seasonings / (A solid soy sauce + B drying ingredients + C powder seasoning) (mass%) " (X, Y) is (6.3, 5.0), (9.4, 25.0), (12.5, 50), (18.8, 87.5) , (25.0, 95.0), (37.5, 95.0), (37.5, 12.5), (43.8, 5.0) did.
（本発明で得られる醤油含有呈味組成物の水分含量の影響について検討）
本発明で得られる醤油含有呈味組成物の水分含量と、食感との関係について比較検討した。
その結果を表４に示す。
(Examine the influence of the moisture content of the soy sauce-containing taste composition obtained in the present invention)
The relationship between the moisture content of the soy sauce-containing taste composition obtained in the present invention and the texture was compared.
The results are shown in Table 4.
表４の比較例１及び２の結果から、水分含量が５質量％を超えると、固体状醤油及び乾燥具材が吸水膨潤又は軟化し（溶融して）、サクサクとした食感が損なわれることが判る。
これに対し、試験例１〜３の結果から、水分を５質量％以下とすると、それぞれの原料が容器詰め後に吸水膨潤又は軟化しないので、それぞれの原料が原形を保持し、サクサクとした食感を維持することができ、透明な食用油を介して原料を目視できることが判る。
From the results of Comparative Examples 1 and 2 in Table 4, when the water content exceeds 5% by mass, the solid soy sauce and the drying material are swollen or softened (melted) by water, and the crispy texture is impaired. I understand.
On the other hand, from the results of Test Examples 1 to 3, when the water content is 5% by mass or less, each raw material does not swell or soften after being packed, so that each raw material retains its original shape and has a crispy texture. It can be seen that the raw material can be visually observed through a transparent edible oil.
実施例１の容器詰め醤油含有呈味組成物の製造法において、表５に記載の如き原料を用いる以外は、全く同様にして、容器詰め醤油含有呈味組成物を得た。表５の配合により得られた呈味組成物は、肉眼で観察したところ、原料被覆用食用油を介してそれぞれが絡み合った均一な組成物であることが確認できた。また、この醤油含有呈味組成物は、それぞれの原料が原形を保持し、サクサクとした食感が感じられるとともに、透明な食用油を介して原料が目視でき、その水分含量は２．４％であった。 In the manufacturing method of the container-packed soy sauce-containing flavor composition of Example 1, a container-packed soy sauce-containing flavor composition was obtained in exactly the same manner except that the raw materials shown in Table 5 were used. When the taste composition obtained by mixing | blending of Table 5 was observed with the naked eye, it has confirmed that each was intertwined via the cooking oil for raw material coating | covering. In addition, the soy sauce-containing taste composition has an original shape of each raw material, a crispy texture is felt, and the raw material can be visually observed through a transparent cooking oil, and its moisture content is 2.4%. Met.
実施例１の容器詰め醤油含有呈味組成物の製造法において、表６に記載の如き原料を用いる以外は、全く同様にして、容器詰め醤油含有呈味組成物を得た。表６の配合により得られた呈味組成物は、肉眼で観察したところ、原料被覆用食用油を介してそれぞれが絡み合った均一な組成物であることが確認できた。また、この醤油含有呈味組成物は、それぞれの原料が原形を保持し、サクサクとした食感が感じられるとともに、透明な食用油を介して原料が目視でき、その水分含量は１．８％であった。 In the manufacturing method of the container-packed soy sauce-containing flavor composition of Example 1, a container-packed soy sauce-containing flavor composition was obtained in exactly the same manner except that the raw materials shown in Table 6 were used. When the taste composition obtained by mixing | blending of Table 6 was observed with the naked eye, it has confirmed that each was intertwined via the cooking oil for raw material coating | covering, and it was a uniform composition. In addition, this soy sauce-containing taste composition has a raw texture of each raw material, a crispy texture is felt, and the raw material can be visually observed through a transparent cooking oil, and its moisture content is 1.8%. Met.
Claims (2)
The taste composition in which the edible oils are entangled with each other through the raw material surface coating edible oil and the edible oil does not separate is indicated by the horizontal axis X as “raw material surface coating edible oil / (solid soy sauce + drying ingredients + powder seasoning)” (Mass%) ”and the vertical axis Y is“ powder seasoning / (solid soy sauce + drying ingredient + powder seasoning) (mass%) ”, (X, Y) is (6.3 ) , 5.0), (9.4, 25.0), (12.5, 50), (18.8, 87.5), (25.0, 95.0), (37.5, 95 .0), (37.5, 12.5), and (43.8, 5.0) solid soy sauce and dried so as to be within the range indicated by the frame in which the points shown in FIG. The method for producing a packaged soy sauce-containing flavor composition according to claim 1, wherein the ingredients, the powder seasoning and the edible oil for coating the raw material surface are uniformly mixed.
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