JP7032883B2 - Manufacturing method of liquid seasoning - Google Patents
Manufacturing method of liquid seasoning Download PDFInfo
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- JP7032883B2 JP7032883B2 JP2017151294A JP2017151294A JP7032883B2 JP 7032883 B2 JP7032883 B2 JP 7032883B2 JP 2017151294 A JP2017151294 A JP 2017151294A JP 2017151294 A JP2017151294 A JP 2017151294A JP 7032883 B2 JP7032883 B2 JP 7032883B2
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本発明は、液状調味料、とりわけ鍋料理に利用される濃縮鍋用スープの素であって、ポーションタイプの小容器に充填される、味噌を含有した液状調味料の製造方法に関する。 The present invention relates to a liquid seasoning, particularly a method for producing a liquid seasoning containing miso, which is a soup base for a concentrated hot pot used for hot pot cooking and is filled in a small portion-type container.
家庭における鍋料理の簡便化に資する鍋用調味料が広く支持されている。そうした調味料には粉末状、固形状、ペースト状、液状ストレートタイプ、液状高濃度タイプなど種々の性状で流通し販売されており、その容器も性状に応じて適宜選択されている。 Seasonings for hot pots that contribute to the simplification of hot pot cooking at home are widely supported. Such seasonings are distributed and sold in various properties such as powder, solid, paste, liquid straight type, and liquid high-concentration type, and the container thereof is also appropriately selected according to the properties.
また近年は個食化の傾向、また開封後の品質保持への懸念から使い切りを念頭に置いた小さいサイズの容器に封入した調味料が支持を集めている。例えば本願出願人は非特許文献1に記載の液状高濃度タイプの鍋用調味料の提供を行っている。こうした小容器に少量の高濃度タイプの液状調味料が封入されている場合、仮に調味料が容器内面に付着残存した場合、その分量によっては出来上がる料理の味の濃淡への影響が大きい。また付着残存が生じると、容器廃棄時にも容器を念入りに洗浄する必要がありユーザーにとって手間である。原材料に味噌が含まれる場合、その物性的特徴として粘性が高く、小容器に充填して販売する場合に容器残りは課題となっていた。 In recent years, seasonings enclosed in small-sized containers have been gaining popularity due to the tendency toward individual eating and concerns about maintaining quality after opening. For example, the applicant of the present application provides the liquid high-concentration type seasoning for hot pot described in Non-Patent Document 1. When a small amount of high-concentration type liquid seasoning is enclosed in such a small container, if the seasoning remains attached to the inner surface of the container, the amount of the seasoning has a great influence on the shade of the finished dish. In addition, if residual adhesion occurs, it is necessary for the user to thoroughly clean the container even when the container is discarded, which is troublesome for the user. When miso is contained in the raw material, it has a high viscosity as a physical characteristic, and when it is filled in a small container and sold, the rest of the container has been a problem.
味噌の容器残りに関して、例えば特許文献1では、耐冷凍性容器の内底部を覆うように敷き詰められた第1の具材と、この第1の具材の上層に充填された調味味噌と、別の耐冷凍性容器に盛り付けた第2の具材とが、それぞれの耐冷凍性容器内に凍結収納されてなる容器入り即席冷凍味噌汁が提案されている。これは粘性を有する味噌が直接容器内面に接触しないようにしたものであり、具材に相当するバッファを有しない調味料においては適用することができない。 Regarding the rest of the miso container, for example, in Patent Document 1, the first ingredient spread so as to cover the inner bottom of the freeze-resistant container and the seasoning miso filled in the upper layer of the first ingredient are different. There has been proposed an instant frozen miso soup in a container in which the second ingredient placed in the freezing-resistant container is frozen and stored in each freezing-resistant container. This is to prevent the viscous miso from coming into direct contact with the inner surface of the container, and cannot be applied to seasonings that do not have a buffer corresponding to the ingredients.
また一定量の油分を配合することによってある程度容器表面の滑りを良くすることができるが、水分含量によっては混練を行っても分離が生じやすく、小容器に均一に充填することが難しくなる。特許文献2ではペースト状の固形部分とオイル部分とを混合して均一化してから一液充填する方法として、50℃~80℃の温度下においてペースト状の固形部分とオイル部分を混合し、均一化した後に包装パックに充填する充填方法が開示されている。しかしこうした方法によってもなお、充填後の容器残りは十分に解決されず、また調味料が保存中に分離を生じ品質的に適切でない。 Further, by blending a certain amount of oil, the slipperiness of the container surface can be improved to some extent, but depending on the water content, separation is likely to occur even if kneading is performed, and it becomes difficult to uniformly fill the small container. In Patent Document 2, as a method of mixing and homogenizing the paste-like solid portion and the oil portion and then filling the mixture with one liquid, the paste-like solid portion and the oil portion are mixed and uniformly charged at a temperature of 50 ° C. to 80 ° C. A filling method for filling a packaging pack after the paste is made is disclosed. However, even with such a method, the residue of the container after filling is not sufficiently solved, and the seasoning causes separation during storage, which is not suitable in terms of quality.
また、小容器に封入される調味料において味噌を含む原料を混合する際にはその均一分散が課題となるところ、特許文献3には味噌と調味液体とを混合して味噌含有液状調味料を製造するにあたり、先ず糖類の存在下で味噌を醤油を含有する調味液体の一部に溶解して粘度が1000~10000cp(25℃)の液状物を調製し、次いで、得られた液状物に残りの調味液体を加えて攪拌し粘度が100~1500cp(25℃)の液状調味料を製造することを特徴とする味噌含有液状調味料の製造方法が開示されている。しかし高濃度タイプの液状調味料における容器封入後の容器残りという課題に対する解決策は提示されていない。 Further, when a raw material containing miso is mixed in a seasoning enclosed in a small container, uniform dispersion thereof becomes an issue. In Patent Document 3, a miso and a seasoning liquid are mixed to obtain a miso-containing liquid seasoning. In the production, first, miso is dissolved in a part of a seasoning liquid containing soy sauce in the presence of sugar to prepare a liquid having a viscosity of 1000 to 10000 cp (25 ° C), and then the liquid remains in the obtained liquid. Disclosed is a method for producing a miso-containing liquid seasoning, which comprises adding and stirring the seasoning liquid to produce a liquid seasoning having a viscosity of 100 to 1500 cp (25 ° C.). However, no solution has been presented for the problem of the remaining container after enclosing the container in the high-concentration type liquid seasoning.
すなわち本発明は、パウチのように絞り出すことができない成型容器において、味噌のように粘度の高い原料を多く使用する調味料を充填する場合、開封時に注ぎ出し辛く、容器内壁面に調味液が残ってしまう課題を解決することを目的とする。 That is, according to the present invention, in a molded container that cannot be squeezed out like a pouch, when a seasoning that uses a lot of highly viscous raw materials such as miso is filled, it is difficult to pour it out at the time of opening, and the seasoning liquid remains on the inner wall surface of the container. The purpose is to solve the problems that occur.
そこで本発明者らは、味噌を含有する、小容器に封入した高濃度鍋用調味料であって容器残りがしにくい味噌含有調味料の製造方法について鋭意検討した結果、図らずも糖類を所定の条件で配合することにより容器への付着度合いが著しく改善し、容器残りしにくくなることを知見するに至った。 Therefore, as a result of diligent studies on a method for producing a miso-containing seasoning, which is a seasoning for a high-concentration pot containing miso and is hard to leave in the container, sugars are unexpectedly specified. It has been found that the degree of adhesion to the container is remarkably improved by blending under the conditions of the above, and it becomes difficult for the container to remain.
すなわち本発明は、以下に示す構成を有する。
(1)少なくとも味噌を含む複数原料が配合された容器入り高濃度液状調味料の製造方法であって、各原料を加熱混合する工程の前に、味噌と糖類と食用油とを含んだ状態で攪拌処理を行う工程を有することを特徴とする容器入り高濃度液状調味料の製造方法。
(2)混練手段を具備した混合槽で製造する、味噌・糖類・食用油・水を少なくとも配合した容器入り高濃度液状調味料の製造方法であって、(a)味噌、糖類、食用油を練り込んだ混合物を製造する工程、(b)その後他の原料を投入し加熱混合する工程、を有することを特徴とする、容器入り高濃度液状調味料の製造方法。
(3)混練手段を具備した混合槽で製造する、味噌・糖類・食用油・水を少なくとも配合した容器入り高濃度液状調味料の製造方法であって、前記混練手段は斜軸ニーダーであり、(a)食用油を前記混合槽に投入する工程、(b)味噌と糖類とを投入し練り込む工程、(c)その後他の原料を投入し加熱混合する工程、を有することを特徴とする、容器入り高濃度液状調味料の製造方法。
(4)混練手段を具備した混合槽で製造する、味噌・糖類・食用油・水を少なくとも配合した容器入り高濃度液状調味料の製造方法であって、前記混練手段は横軸ニーダーであり、(a)味噌と糖類とを練り込む工程、(b)その後食用油を練り込む工程、(c)更にその後他の原料を投入し加熱混合する工程、を有することを特徴とする、容器入り高濃度液状調味料の製造方法。
That is, the present invention has the following configurations.
(1) A method for producing a high-concentration liquid seasoning in a container containing at least a plurality of raw materials including miso, in which miso, sugar and edible oil are contained before the step of heating and mixing each raw material. A method for producing a high-concentration liquid seasoning in a container, which comprises a step of performing a stirring process.
(2) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein (a) miso, sugar, and edible oil are used. A method for producing a high-concentration liquid seasoning in a container, which comprises a step of producing a kneaded mixture and (b) a step of adding other raw materials and then heating and mixing.
(3) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein the kneading means is an oblique axis kneader. It is characterized by having (a) a step of putting edible oil into the mixing tank, (b) a step of putting miso and saccharides and kneading them, and (c) a step of putting other raw materials and then heating and mixing them. , A method for manufacturing high-concentration liquid seasonings in containers.
(4) A method for producing a high-concentration liquid seasoning in a container containing at least miso, sugar, edible oil, and water, which is produced in a mixing tank equipped with a kneading means, wherein the kneading means is a horizontal axis kneader. The height in a container is characterized by having (a) a step of kneading miso and sugar, (b) a step of kneading edible oil after that, and (c) a step of adding other raw materials and then heating and mixing. Manufacturing method of concentrated liquid seasoning.
(5)味噌を含む固形原料(但し糖類を除く)が55重量%以上含まれている条件下において、前記水及び前記食用油の配合割合が重量比で水:食用油=43:2~32:13であることを特徴とする、(1)ないし(4)のいずれか1に記載の容器入り高濃度液状調味料の製造方法。
(6)前記糖類の配合割合が、前記味噌・糖類・食用油の合計量との重量比で1/12以上であることを特徴とする、(1)から(5)のいずれか1に記載の容器入り高濃度液状調味料の製造方法。
(7)前記糖類が上白糖・粉末黒糖・三温糖・ぶどう糖・オリゴ糖・液糖から選択される一種又は複数種を併用したものであることを特徴とする、(1)から(6)のいずれか1に記載の容器入り高濃度状調味料の製造方法。
(8)前記高濃度液状調味料がポーション状の小容器に封入されることを特徴とする、(1)から(7)のいずれか1に記載の容器入り高濃度液状調味料の製造方法。
(5) Under the condition that the solid raw material containing miso (excluding sugars) is contained in an amount of 55% by weight or more, the mixing ratio of the water and the cooking oil is the weight ratio of water: cooking oil = 43: 2 to 32. : 13. The method for producing a high-concentration liquid seasoning in a container according to any one of (1) to (4), which comprises 13.
(6) The description according to any one of (1) to (5), wherein the blending ratio of the saccharide is 1/12 or more in terms of the weight ratio to the total amount of the miso, saccharide, and cooking oil. How to make high-concentration liquid seasoning in a container.
(7) The saccharide is one or a combination of one or more selected from white sugar, powdered brown sugar, sanon tou, glucose, oligosaccharide, and liquid sugar, (1) to (6). The method for producing a high-concentration seasoning in a container according to any one of 1.
(8) The method for producing a high-concentration liquid seasoning in a container according to any one of (1) to (7), wherein the high-concentration liquid seasoning is enclosed in a small portion-shaped container.
本発明にかかる容器入り高濃度液状調味料の製造方法によれば、味噌を配合し粘性が高い液状調味料であっても、容器残りがしにくい味噌含有調味料を提供することが可能となる。 According to the method for producing a high-concentration liquid seasoning in a container according to the present invention, it is possible to provide a seasoning containing miso that does not easily remain in the container even if the liquid seasoning contains miso and has high viscosity. ..
なお、本発明において、「加熱混合」とは複数の原料を配合する際に常法としておこなう条件での加熱及び攪拌混合をいう。配合原料などにより条件は異なるが、概ね60℃~90℃で所定時間(例えば30分)、焦げ付き等を防止するべく適度に攪拌しながら行う混合工程を意味する。所望する調味料の性状により加熱温度及び加熱時間は適宜設定可能である。「混練手段を具備した混合槽」としては、撹拌機付きのニーダーを用いることができ、斜軸ニーダー(例えばクッキングミキサーOAM[株式会社カジワラ製])や横軸ニーダー(例えばN型サンニーダー[株式会社ヤエス製])を採用することができる。 In the present invention, "heating and mixing" refers to heating and stirring and mixing under the conditions normally used when blending a plurality of raw materials. Although the conditions differ depending on the blended raw materials and the like, it means a mixing step performed at about 60 ° C. to 90 ° C. for a predetermined time (for example, 30 minutes) while appropriately stirring to prevent scorching and the like. The heating temperature and heating time can be appropriately set according to the properties of the desired seasoning. As a "mixing tank equipped with a kneading means", a kneader equipped with a stirrer can be used, and an oblique axis kneader (for example, cooking mixer OAM [manufactured by Kajiwara Co., Ltd.]) or a horizontal axis kneader (for example, N-type sun kneader [stock]) can be used. Company Yaesu]) can be adopted.
また本発明における「味噌」としては、特に限定されるものではないが、白味噌、赤味噌、合わせ味噌、米味噌(大豆と米を発酵・熟成させたもの)、麦味噌(大豆と大麦またははだか麦を発酵・熟成させたもの)、豆味噌(大豆を発酵・熟成させたもの)、調合味噌(米味噌、麦味噌、豆味噌の各味噌を混合したもの)等が挙げられる。好ましい例は、米味噌、又は白味噌である。具体的には、例えば「M白A(特)[マルコメ株式会社製]」を挙げることができる。 The "miso" in the present invention is not particularly limited, but is white miso, red miso, mixed miso, rice miso (fermented and aged soybean and rice), wheat miso (soybean and barley or). Examples include fermented and aged Hadaka wheat), soybean miso (fermented and aged soybean paste), and mixed miso (a mixture of rice miso, wheat miso, and soybean miso). A preferred example is rice miso or white miso. Specifically, for example, "M White A (Special) [manufactured by Marukome Co., Ltd.]" can be mentioned.
本発明における「糖類」には、単糖類及び二糖類に加え、オリゴ糖も含まれる。固形状ないし粉末状のものであって水溶解性のあるもののほか、液糖であってもよい。なお固形状ないし粉末状の糖類にあっては、味噌との混練によって所望の性状を得るためには、結晶の大きさが小さいものが好ましく、具体的には上白糖・粉末黒糖・三温糖のほか、ぶどう糖(含水結晶ぶどう糖)やオリゴ糖、或いはこれらを混合したものを採用することが好ましい。結晶の大きいものであっても混練の過程においてその粒径は小さくなり、味噌の性状を滑らかにするという効果は得られるが味噌と馴染むのに混練の時間を要するためである。味噌の性状が滑らかになることにより、容器に充填された状態から取り出す際にもスムーズに容器内壁面から離脱しやすくなる。固形状ないし粉末状の糖類を用いる場合、その平均粒径としては0.6mm以下が好ましく0.2mm以下がより好ましい。 The "sugar" in the present invention includes oligosaccharides in addition to monosaccharides and disaccharides. It may be solid or powdery and water-soluble, or it may be liquid sugar. For solid or powdered saccharides, those having a small crystal size are preferable in order to obtain desired properties by kneading with miso, and specifically, white sugar, powdered brown sugar, and sanon tou. In addition, it is preferable to use glucose (hydrous crystalline glucose), oligosaccharide, or a mixture thereof. Even if the crystals are large, the particle size becomes smaller in the process of kneading, and the effect of smoothing the properties of miso can be obtained, but it takes time for kneading to blend with miso. By smoothing the properties of miso, it becomes easy to smoothly separate from the inner wall surface of the container even when it is taken out from the state of being filled in the container. When solid or powdery saccharides are used, the average particle size thereof is preferably 0.6 mm or less, more preferably 0.2 mm or less.
本発明における「食用油」としては、牛脂、乳脂、豚脂等の動物油脂、大豆油、菜種油、オリーブオイル、米油、コーン油、べに花油、ごま油、パーム油、ひまし油、アボカド油、ココナッツ油、アーモンド油、クルミ油、はしばみ油、及びそれらのサラダ油等の植物油脂、を例示することができる。これらは、食品用として精製した油であればよいが、植物油脂が好ましく、特にサラダ油を用いることがより好ましい。これらは、複数混合して使用することも可能である。 The "edible oil" in the present invention includes animal fats and oils such as beef fat, milk fat and pork fat, soybean oil, rapeseed oil, olive oil, rice oil, corn oil, beni flower oil, sesame oil, palm oil, castor oil, avocado oil and coconut oil. , Almond oil, walnut oil, shaving oil, and vegetable oils and fats such as their salad oils can be exemplified. These may be oils refined for food use, but vegetable oils and fats are preferable, and salad oil is more preferable. It is also possible to use a plurality of these in a mixed manner.
本発明における「固形原料」としては、味噌のほか、食塩、豆板醤、ガーリック、山椒等の香辛料粉末やグルタミン酸ナトリウム、核酸系調味料、胡麻粉砕物などの固形物が想定される。本発明に係る濃縮液状調味料には、既述の原材料のほかに醤油、酢、料理酒などの液状原料も適宜配合可能である。なお、「他の原料」には水も含まれる。 As the "solid raw material" in the present invention, in addition to miso, spice powders such as salt, doubanjiang, garlic, and Japanese pepper, and solids such as monosodium glutamate, nucleic acid-based seasonings, and sesame crushed products are assumed. In addition to the raw materials described above, liquid raw materials such as soy sauce, vinegar, and cooking liquor can be appropriately blended in the concentrated liquid seasoning according to the present invention. Water is also included in "other raw materials".
なお、容器残りの不具合が改善される高濃度液状調味料にあっては、味噌を含む固形原料が55重量%含まれている条件下(但し配合されている糖類は当該重量比率には算入しない)において、水と食用油の重量比率43:2から32:13の範囲内であることが望ましい。これよりも水の食用油に対する割合が多いと容器残りの問題が十分に解決されない。また逆にこれよりも水の食用油に対する割合が少ないと混練をおこなっても分離してしまい容器への均一充填が妨げられる。また全体に対する食用油の量が多くなることでかえって味噌が食用油を抱き込むことができず、やはり適切な物性が実現されない。 In addition, in the high-concentration liquid seasoning that improves the problem of the remaining container, the condition that 55% by weight of the solid raw material containing miso is contained (however, the saccharides contained therein are not included in the weight ratio). ), The weight ratio of water to cooking oil is preferably in the range of 43: 2 to 32:13. If the ratio of water to cooking oil is higher than this, the problem of container residue will not be fully solved. On the contrary, if the ratio of water to cooking oil is smaller than this, even if kneading is performed, the water is separated and uniform filling into the container is hindered. In addition, as the amount of cooking oil increases with respect to the whole, miso cannot embrace the cooking oil, and proper physical properties cannot be realized.
また、容器残りの不具合が改善される高濃度液状調味料を実現するにあたっては、味噌と食用油を最初に練り込む工程での砂糖の配合割合を味噌・糖類・食用油の合計量との重量比で1/12以上とすることが望ましい。これより砂糖の配合割合が少ないと、味噌と食用油が十分に均一化せず、所望の物性を得ることができない。 In addition, in order to realize a high-concentration liquid seasoning that improves the problem of remaining in the container, the mixing ratio of sugar in the process of first kneading miso and cooking oil is the weight of the total amount of miso, sugar, and cooking oil. It is desirable that the ratio is 1/12 or more. If the blending ratio of sugar is less than this, the miso and cooking oil are not sufficiently uniformed, and the desired physical properties cannot be obtained.
製造の手順として、味噌と食用油を練り込み、水を加えてから糖類を加えると糖類が「ダマ」になってしまう。一方味噌と糖類を先に練り込むと味噌が軟らかくなり、糖類も味噌も「ダマ」になりにくい。食用油を配合することで味噌を緩めることができるが、味噌と食用油を最初に練り込む工程で糖類を配合することで味噌と食用油の均一化が促され、滑らかな物性が得られる。 As a manufacturing procedure, if miso and cooking oil are kneaded, water is added, and then sugars are added, the sugars become "lumps". On the other hand, if miso and sugar are kneaded first, the miso becomes soft, and both sugar and miso are less likely to become "lumps". Miso can be loosened by adding edible oil, but by adding saccharides in the process of first kneading miso and edible oil, the homogenization of miso and edible oil is promoted, and smooth physical characteristics can be obtained.
なお、ニーダーが横軸ニーダーの場合攪拌羽根は上下方向に回転することから攪拌力は大きく、食用油を加えないで先に味噌と糖類を練り込んでも十分な分散ができる。一方斜軸ニーダーは相対的に流動性のある液体の混合に適しており、予め食用油を投入することで被混合物の流動性が高まりスムーズな混合ができるとともにニーダー内壁への被攪拌物の付着を防止することができる。 When the kneader is a horizontal axis kneader, the stirring blade rotates in the vertical direction, so that the stirring force is large, and sufficient dispersion can be achieved even if miso and sugar are kneaded first without adding cooking oil. On the other hand, the oblique axis kneader is suitable for mixing relatively fluid liquids, and by adding cooking oil in advance, the fluidity of the mixture is increased and smooth mixing is possible, and the agitated substance adheres to the inner wall of the kneader. Can be prevented.
以下に、本発明の実施例を示す。但し、本発明は以下の実施例に開示された範囲に限定されるものではない。 Examples of the present invention are shown below. However, the present invention is not limited to the scope disclosed in the following examples.
[検証例1:製造工程]
まず以下の配合原料とその割合、及び配合手順による練り込みやすさの違いを確認した。なお混練手段を具備した混合槽を疑似的に再現するべく、ボウルに配合原料を投入し攪拌棒で手動による攪拌を行い、攪拌の抵抗具合を確認するとともに練り込みの具合を目視確認した。
<配合原料>
(1)味噌(マルコメ株式会社「M白A(特)」)
(2)上白糖
(3)大豆サラダ油
[Verification example 1: Manufacturing process]
First, we confirmed the differences in the following compounding ingredients and their ratios, and the ease of kneading depending on the compounding procedure. In order to simulate a mixing tank equipped with kneading means, the mixed raw materials were put into a bowl and manually stirred with a stirring rod to check the resistance of stirring and visually check the kneading condition.
<Compounding ingredients>
(1) Miso (Marukome Co., Ltd. "M White A (Special)")
(2) White sugar (3) Soybean salad oil
(試験例1)味噌55部をボウル内で攪拌棒にて攪拌を行った。味噌のみでは、味噌の粒子がそのまま残る状態で、滑らかさが得られなかった。 (Test Example 1) 55 parts of miso was stirred in a bowl with a stirring rod. With miso alone, smoothness could not be obtained with the miso particles remaining as they were.
(試験例2)味噌44部に対し上白糖11部を添加し、同様に攪拌を行った。試験例1に比して味噌が滑らかに伸びた。 (Test Example 2) 11 parts of fine white sugar was added to 44 parts of miso, and the mixture was stirred in the same manner. Miso spread smoothly as compared with Test Example 1.
(試験例3)味噌44部に対し大豆サラダ油11部を添加し、同様に攪拌を行った。味噌と大豆サラダ油のみでは味噌の粒子がそのまま残ってしまい、均一化しなかった。 (Test Example 3) 11 parts of soybean salad oil was added to 44 parts of miso, and the mixture was stirred in the same manner. With only miso and soybean salad oil, the miso particles remained as they were, and they were not homogenized.
上記各試験例から、味噌のみを混ぜようとしても粘度があり、混ぜにくく、滑らかな物性を得ることができず組成物が均一にならなかった。味噌の一部を上白糖に置き換えることにより抵抗が少なく、混ぜやすくなり、滑らかな物性が得られ組成物が均一になった。一方上白糖に変えて大豆サラダ油を加えるだけでは、上白糖のように味噌を滑らかにする効果は得られなかった。 From each of the above test examples, even if only miso was mixed, it was viscous, difficult to mix, smooth physical characteristics could not be obtained, and the composition was not uniform. By replacing a part of the miso with white sugar, the resistance was low, it became easy to mix, smooth physical properties were obtained, and the composition became uniform. On the other hand, simply adding soybean salad oil instead of white sugar did not have the effect of smoothing miso like white sugar.
そこで次に、味噌44部に対し大豆サラダ油11部を添加し、その後に上白糖を以下の所定量加えて攪拌することでの得られる物性の違いを確認した。
(試験例4)味噌44部に対し大豆サラダ油11部を添加し、その後に上白糖を1部添加して攪拌を行った。
Therefore, next, 11 parts of soybean salad oil was added to 44 parts of miso, and then the following predetermined amount of white sugar was added and stirred to confirm the difference in physical properties obtained.
(Test Example 4) 11 parts of soybean salad oil was added to 44 parts of miso, and then 1 part of white sugar was added and stirred.
(試験例5)上白糖の添加分量を5部とした以外は試験例4と同様に処理した。 (Test Example 5) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 5 parts.
(試験例6)上白糖の添加分量を6部とした以外は試験例4と同様に処理した。 (Test Example 6) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 6 parts.
(試験例7)上白糖の添加分量を7部とした以外は試験例4と同様に処理した。 (Test Example 7) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 7 parts.
(試験例8)上白糖の添加分量を8部とした以外は試験例4と同様に処理した。 (Test Example 8) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 8 parts.
(試験例9)上白糖の添加分量を11部とした以外は試験例4と同様に処理した。 (Test Example 9) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 11 parts.
(試験例10)上白糖の添加分量を22部とした以外は試験例4と同様に処理した。
上記をまとめた結果を表1に示す。
(Test Example 10) The treatment was carried out in the same manner as in Test Example 4 except that the amount of fine white sugar added was 22 parts.
The results of summarizing the above are shown in Table 1.
◎:味噌が極めて滑らかに伸び、容易に均一に混合することができた。
〇:味噌が滑らかに伸び、比較的容易に均一に混合することができた。
×:味噌の粒子がそのまま残ってしまい、均一に混合することができなかった。
⊚: Miso spread extremely smoothly and could be easily and uniformly mixed.
〇: Miso spread smoothly and could be mixed relatively easily and uniformly.
X: Miso particles remained as they were, and could not be mixed uniformly.
味噌と大豆サラダ油とが存在する状況下にあっては、合計量60部に対して上白糖を5部以上添加したとき、混合しやすさの改善が見られた。合計量62部に対して上白糖を7部以上添加したとき、一層混合しやすさの改善が見られた。 In the presence of miso and soybean salad oil, improvement in ease of mixing was observed when 5 or more parts of white sugar was added to a total amount of 60 parts. When 7 parts or more of white sugar was added to a total amount of 62 parts, further improvement in ease of mixing was observed.
[検証例2:水・食用油の比率]
次に、水と食用油の配合量による容器への充填のしやすさ及び充填された容器からの注ぎやすさについて検証を行った。
(試験例11)高濃度液状調味料における味噌:水:食用油の比率を55:44:1で加熱混合を行い、ポーション容器に充填を行う際の均一性及びハンドリングの良否の評価、及びポーション容器から中身を一気に注いだ後、5回振り続けて中身を出した際の出しやすさの評価を行った。各試験例の資料を3ポーションずつ5名のパネルが評価を行った。
[Verification example 2: Ratio of water and cooking oil]
Next, we verified the ease of filling the container and the ease of pouring from the filled container depending on the blending amount of water and cooking oil.
(Test Example 11) Evaluation of uniformity and handling quality when filling a potion container by heating and mixing miso: water: cooking oil at a ratio of 55:44: 1 in a high-concentration liquid seasoning, and potion. After pouring the contents from the container at once, the ease of taking out the contents was evaluated by shaking it 5 times in a row. The materials of each test example were evaluated by a panel of 5 people with 3 potions each.
(試験例12)味噌:水:食用油の比率が55:43:2であるほかは試験例11と同様に処理した。 (Test Example 12) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:43: 2.
(試験例13)味噌:水:食用油の比率が55:42:3であるほかは試験例11と同様に処理した。 (Test Example 13) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55: 42: 3.
(試験例14)味噌:水:食用油の比率が55:40:5であるほかは試験例11と同様に処理した。 (Test Example 14) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:40: 5.
(試験例15)味噌:水:食用油の比率が55:34:11であるほかは試験例11と同様に処理した。 (Test Example 15) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:34:11.
(試験例16)味噌:水:食用油の比率が55:32:13であるほかは試験例11と同様に処理した。 (Test Example 16) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:32:13.
(試験例17)味噌:水:食用油の比率が55:31:14であるほかは試験例11と同様に処理した。
上記をまとめた結果を表2に示す。
(Test Example 17) The treatment was carried out in the same manner as in Test Example 11 except that the ratio of miso: water: cooking oil was 55:31:14.
The results of summarizing the above are shown in Table 2.
◎:容器を傾け、振るだけでするりと容易に出すことができる
○:容器を傾け、振るだけで出すことができるが容器内にやや残存する
×:容器を傾け、振っても十分に出すことができない
[充填時の均一性]
◎:分離は生じず均一に充填することができた
○:分離はほぼ生じず概ね均一に充填することができた
×:分離が生じ均一に充填することができなかった
◎: Can be easily taken out by simply tilting and shaking the container ○: Can be taken out by simply tilting and shaking the container, but remains slightly in the container ×: Can be sufficiently taken out even if the container is tilted and shaken Not possible [Uniformity during filling]
⊚: Separation did not occur and filling was possible uniformly. ○: Separation did not occur and filling was possible almost uniformly. ×: Separation occurred and filling was not possible uniformly.
味噌:水:食用油の比率が55:43:2かそれ以上に食用油が多い状態においては、充填した調味料の出しやすさに関しては適正な品質が得られた。味噌:水:食用油の比率が55:42:3かそれ以上に食用油が多い状態において、充填物がより出しやすい物性の調味料が得られた。一方充填段階の均一性に関しては、味噌:水:食用油の比率が55:32:13か食用油がそれ以下の場合に許容できる品質の調味料が得られた。味噌:水:食用油の比率が55:34:11か食用油がそれ以下の場合により好ましい均一性が保持された調味料が得られた。 When the ratio of miso: water: cooking oil was 55:43: 2 or more, the quality of the filled seasoning was appropriate in terms of ease of delivery. When the ratio of miso: water: edible oil was 55: 42: 3 or more, a seasoning having a physical characteristic that the filling was easier to put out was obtained. On the other hand, regarding the uniformity of the filling stage, a seasoning of acceptable quality was obtained when the ratio of miso: water: cooking oil was 55:32:13 or less than that. When the ratio of miso: water: cooking oil was 55:34:11 or less than that, a seasoning with more preferable uniformity was obtained.
[検証例3:他の糖類、及び固形原料に置換した場合の例]
次に、加熱混合前に練り込む原料として上白糖以外の粉末状原料または液糖にも味噌を均一化して滑らかにする効果を発現するものは無いかについて検証を行った。味噌:粉末状原料または液糖=44:11をボウルに投入し、攪拌棒で手動による攪拌を行い、攪拌の抵抗具合を確認するとともに練り込みの具合を目視確認した。
(試験例18)試験例2における上白糖を粉末黒糖に置換したほかは試験例2と同様に処理した。
[Verification Example 3: Example of replacement with other sugars and solid raw materials]
Next, as raw materials to be kneaded before heating and mixing, it was verified whether powdered raw materials other than white sugar or liquid sugar had the effect of making miso uniform and smooth. Miso: powdered raw material or liquid sugar = 44: 11 was put into a bowl, and the mixture was manually stirred with a stirring rod to check the resistance of stirring and visually check the kneading condition.
(Test Example 18) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with powdered brown sugar.
(試験例19)試験例2における上白糖を三温糖に置換したほかは試験例2と同様に処理した。 (Test Example 19) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with sanon tou.
(試験例20)試験例2における上白糖を異性化糖(液糖)に置換したほかは試験例2と同様に処理した。 (Test Example 20) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with isomerized sugar (liquid sugar).
(試験例21)試験例2における上白糖をオリゴ糖(粉末)に置換したほかは試験例2と同様に処理した。 (Test Example 21) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with an oligosaccharide (powder).
(試験例22)試験例2における上白糖をぶどう糖(含水結晶ぶどう糖)に置換したほかは試験例2と同様に処理した。 (Test Example 22) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with glucose (hydrous crystalline glucose).
(試験例23)試験例2における上白糖を中双糖に置換したほかは試験例2と同様に処理した。 (Test Example 23) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with medium disaccharide.
(試験例24)試験例2における上白糖をL-グルタミン酸ナトリウム(「MSG」と略記する)に置換したほかは試験例2と同様に処理した。 (Test Example 24) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with sodium L-glutamate (abbreviated as “MSG”).
(試験例25)試験例2における上白糖を食塩に置換したほかは試験例2と同様に処理した。
上記をまとめた結果を表3に示す。
(Test Example 25) The treatment was carried out in the same manner as in Test Example 2 except that the white sugar in Test Example 2 was replaced with salt.
The results of summarizing the above are shown in Table 3.
[検証例4:他の固形物も配合した例]
既述の検証においては味噌、砂糖、食用油、水のみでの容器からの出しやすさについて検証をしたのに対し、本検証では他の原料が存在する環境下における容器からの出しやすさ、及び内容物を出した後の壁面への付着の様子について検証を行った。試験例26から試験例31の各試験例において、表4に記載の割合にて各原料の配合を行った。ただし上白糖、味噌、食用油について先に練り込みを行って混合物を形成し、その後その他の原料を投入して加熱混合した。
[Verification example 4: Example of blending other solids]
In the above-mentioned verification, the ease of taking out from the container with only miso, sugar, cooking oil, and water was verified, whereas in this verification, the ease of taking out from the container in the environment where other raw materials exist, And the state of adhesion to the wall surface after the contents were taken out was verified. In each of the test examples from Test Example 26 to Test Example 31, each raw material was blended at the ratio shown in Table 4. However, white sugar, miso, and cooking oil were first kneaded to form a mixture, and then other raw materials were added and heated and mixed.
◎:容器を傾け、振るだけでするりと容易に出すことができる
○:容器を傾け、振るだけで出すことができるが容器内にやや残存する
×:容器を傾け、振っても十分に出すことができない
◎: Can be easily taken out by simply tilting and shaking the container ○: Can be taken out by simply tilting and shaking the container, but remains slightly in the container ×: Can be sufficiently taken out even if the container is tilted and shaken Can not
上白糖を混合することで、添加する油の量を抑制しつつ容器からの出しやすさを得ることができた。検証例3において塩やMSGは味噌を固くする作用が認められたものの、上白糖と共に混合した場合にはその作用は見られず、上白糖により味噌が滑らかなものとなった。
By mixing the white sugar, it was possible to obtain ease of removal from the container while suppressing the amount of oil to be added. In Verification Example 3, salt and MSG were found to have an action of hardening miso, but no action was observed when mixed with white sugar, and the white sugar made the miso smooth.
Claims (8)
斜軸ニーダーを混練手段として具備した混合槽に、食用油を投入した後に糖類と前記味噌とを投入して、前記糖類と前記味噌と前記食用油とを混練した後、水を含む他の原料を投入し加熱混合することを特徴とする液状調味料の製造方法。 In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
In a mixing tank equipped with an oblique axis kneader as a kneading means , edible oil is added, then saccharides and the miso are added, the saccharides, the miso and the edible oil are kneaded , and then water is contained. A method for producing a liquid seasoning, which comprises adding other raw materials and heating and mixing them .
液状調味料は、水と食塩とグルタミン酸ナトリウムとの少なくともいずれかひとつと、前記味噌と、糖類と、食用油とを含有し、
斜軸ニーダーを混練手段として具備した混合槽に、前記食用油を投入した後に前記糖類と前記味噌とを投入して、前記糖類と前記味噌と前記食用油とを混練した後、前記少なくともいずれかひとつを前記味噌と前記糖類と前記食用油との混合物に配合して加熱混合することを特徴とする液状調味料の製造方法。 In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The liquid seasoning contains at least one of water, salt and monosodium glutamate, the miso, sugars, and cooking oil.
The edible oil is put into a mixing tank provided with an oblique axis kneader as a kneading means, the saccharide and the miso are put into the mixing tank, the saccharide, the miso and the edible oil are kneaded , and then at least one of the above. A method for producing a liquid seasoning , which comprises blending one of them with a mixture of the miso, the saccharide, and the edible oil and heating and mixing the mixture .
横軸ニーダーを混練手段として具備した混合槽に、前記味噌と糖類とを投入し混練した後、食用油を投入し混練し、更に、水を含む他の原料を投入し加熱混合することを特徴とする液状調味料の製造方法。 In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The miso and sugar are put into a mixing tank equipped with a horizontal axis kneader as a kneading means and kneaded, then cooking oil is put and kneaded, and further, other raw materials including water are put and heated and mixed. A method for producing a liquid seasoning.
液状調味料は、水と食塩とグルタミン酸ナトリウムとの少なくともいずれかひとつと、前記味噌と、糖類と、食用油とを含有し、
横軸ニーダーを混練手段として具備した混合槽に、前記味噌と前記糖類とを投入し混練した後、前記食用油を投入し混練し、前記少なくともいずれかひとつを前記味噌と前記糖類と前記食用油との混合物に配合して加熱混合することを特徴とする液状調味料の製造方法。 In the method of manufacturing a liquid seasoning containing miso and enclosed in a potion-like container,
The liquid seasoning contains at least one of water, salt and monosodium glutamate, the miso, sugars, and cooking oil.
The miso and the saccharide are put into a mixing tank provided with a horizontal axis kneader as a kneading means and kneaded, then the edible oil is put and kneaded, and at least one of the above is mixed with the miso, the saccharide and the edible oil. A method for producing a liquid seasoning , which comprises blending with a mixture with and heating and mixing .
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