JPH0461627B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new seasoning material, especially soy sauce in the form of a film or sheet.

Soy sauce is a representative traditional seasoning brewed from soybeans and wheat, and has been an essential part of the Japanese diet since the Muromachi period. It has become an international seasoning known as ``.

By the way, most of the soy sauce that has been used in the past has been in liquid form, and some powdered forms have been used in the past for military purposes, and in recent years have been used as a powder sauce for ramen noodles, etc., but drying technology has improved dramatically. Even with the recent advances, the flavor is not as good as the liquid version. This is presumably due to the fact that important aroma components of soy sauce, such as 4-ethylguaiacol, are volatilized during drying, as well as various flavor components deteriorating during processing and storage. Therefore, even today, the main uses of soy sauce are pouring soy sauce on food, dipping food in soy sauce, or diluting soy sauce with water or hot water to make seasoning sauces, soups, and soups. Most of the seasonings are seasonings, and all of them are based on the premise that the seasonings are in liquid form.

In the present invention, we have doubts about the current state that existing soy sauce is in liquid form, and as a result of various studies on new forms of soy sauce to replace the known powder, we first came up with the idea of converting it into a film. In other words, if soy sauce is made into a film, the amount used can be measured in terms of area, which is not only extremely convenient in practice, but also because the surface area of the film per unit amount is much smaller than that of powder. It is presumed that the preservability will be significantly improved compared to powdered soy sauce.

Based on the above concept, the inventor tested a number of edible film-forming materials and found that pullulan had the best results among the existing materials. In other words, pullulan is an edible, water-soluble polysaccharide that not only has the property of forming a colorless and transparent film, but also, according to the inventor's knowledge, has excellent film-forming properties even when coexisting with a large amount of soy sauce. Since it has the property of not being lost, it is useful to some extent for the purpose of the invention. However, in the process of further research,
Pullulan film containing soy sauce is extremely hygroscopic, and even a slight excess of water during manufacturing will cause it to become wet, and conversely, even a slight lack of water will cause it to lose flexibility and become hygroscopic.
It has been discovered that when the product dries, it has the disadvantage of becoming inflexible and crunchy. These drawbacks not only pose a major obstacle in terms of manufacturing control and quality control, but also mean that only impractical products with low soy sauce content can be obtained.

Therefore, the inventor conducted further research to improve the above-mentioned drawbacks of pullulan film containing soy sauce, and found that instead of mixing soy sauce into the pullulan solution for film formation,
A method was devised in which powdered soy sauce or soy sauce paste is sprayed or applied and then pressurized using a heated roll. In the soy sauce film produced by this new method, the soy sauce component is not dispersed in the film base, so the flexibility that is a feature of pullulan film remains as it is. A practical product having a high concentration of soy sauce components per area) can be obtained.

In practice, the above manufacturing objectives are achieved by any of the following means.

A method in which pullulan film (thickness 5 to 50 μm) is moistened, powdered soy sauce is applied to one or both sides of the film, and then the film is pressed with a heated roll.

A method in which a paste-like soy sauce obtained by adding pullulan or any other edible polymer substance to soy sauce is applied to one or both sides of a pullulan film, and then dried.

The film-shaped soy sauce products produced by each of the above methods are flexible and have excellent strength.
Moreover, surprisingly, in addition to the significantly improved hygroscopicity, the flavor was also very good. Although the reason for these unexpected effects cannot be clarified at present, it is presumed that pullulan's effect of entrapping the aroma components is a major factor, at least in terms of aroma retention.

The film according to the present invention can have several types of configurations as desired.

A soy sauce layer exists on one side of the pullulan film.

A type of soy sauce layer that exists on both sides of the pullulan film.

A soy sauce layer is sandwiched between two pullulan films in the shape of a sandwich.

The soy sauce layer on both sides of the core pullulan film is sandwiched between two more pullulan films in the shape of a sandwich.

In addition, in the pullulan film having the above soy sauce layer, powdered soy sauce or paste soy sauce is mixed with powdered miso, bonito flakes powder, sprinkling powder or Asakusa seaweed powder, green seaweed powder, sesame powder, cod roe powder, perilla powder, umeboshi powder or egg. By adding a sprinkling material such as a powder, an extremely delicious film-like seasoned food can be obtained. Below, an example of manufacturing the soy sauce film of the present invention will be shown, but of course this is just an example,
It is not intended to prescribe or limit the connotation or extension of the spirit of the invention.

Production Example 1 Using the apparatus shown in Fig. 1, a pullulan film (thickness: 20μ) 1 wound into a roll is passed through a guide roller 2 to a pair of Teflon-lined heating rolls 5,
5', the film is moistened by spraying water or a 0.1 to 0.5% pullulan aqueous solution using a sprayer (humidifier) 3, and then 100 meshes of powdered soy sauce 10 is applied to the film using a quantitative sprayer 4. After sprinkling the same amount to 5 times the amount, heat and pressurize between the rolls 5/5' at a temperature of 120 to 200℃ and a roll pressure of 2 to 10 kg.Finally, the inside of the cooling device 6 is heated. After passing through and cooling with cold air (humidity: 40-80% R/H), the obtained product 7 was wound up into a roll by a winding roll 8 via a guide roller 2'. The pullulan film produced in this way has a thickness of 30~
It was a 100 μm thick (thickness naturally varied depending on the amount of soy sauce powder sprinkled), dark-flavored, crepe-like yellow-brown to brown film with good flexibility and tear strength. In this example, the relative humidity of the cold air in the cooling device 6 is adjusted in order to adjust the moisture content of the product at the same time as drying.

Production Example 2 Using the apparatus shown in Fig. 2, a pullulan film 1 with a thickness of 10 μm is run vertically and sprayed with water or 5 to 60% as necessary using a pair of sprayers 3 and 3'.
Humidification is carried out by applying or spraying hydrous alcohol containing water, and then a pair of quantitative application rolls 9, 9'
After applying powdered soy sauce 10 to both sides of the film 1, it was heated and pressurized between a pair of Teflon-coated heating rolls 5 and 5' under the same conditions as in the previous example, and then, in the same manner as in the previous example. By cooling,
A soy sauce film with a thickness of 20-120μ was obtained. This film also had the same strong soy sauce flavor as the previous example, as well as excellent flexibility and tear strength.

Production Example 3 Using the apparatus shown in Fig. 3, a paste-like soy sauce 10' (8:2 (weight ratio) to regular soy sauce) was coated on one side of a 20μ thick pullulan film 1 with a roll coater 11 to a constant thickness. After applying a solution of dextrin (dissolved dextrin at a ratio of The product was then passed through the cooling device 6 to form a product. The soy sauce film thus obtained was a soy sauce film with a thickness of 30 to 80μ, excellent in flavor, and had good mechanical properties.

Examples of the use of the new soy sauce films obtained in the previous examples are shown below, but these are also mere examples.
It should be understood that this only suggests a small portion of the range of possible applications.

Usage Example 1 When the layered hot water film obtained in Production Example 1 was placed on top of "nigiri sushi" and tasted, it tasted as good as the control sushi eaten with conventional soy sauce sauce.

Usage Example 2 When the soy sauce film obtained in Production Example 2 was dissolved in approximately the same amount of water, it became a soy sauce-like liquid product that was similar to ordinary soy sauce. Furthermore, when this soy sauce-like liquid was used as a sauce for tempura with grated radish,
Its flavor was similar to that of the control soy sauce sauce.

Usage Example 3 When a soy sauce-flavored soup was prototyped using the soy sauce film obtained in Production Example 3, the flavor was completely indistinguishable from that of a control soup seasoned with regular soy sauce. .

As described above, the present invention provides a technology for turning soy sauce, which has hitherto been mostly liquid (partially powder), into a film, and has features such as light weight, easy measurement, and good storage stability. Moreover, its flavor is incomparably better than that of conventional powdered soy sauce, and together with its wide range of applications, it contributes greatly to the national diet.

[Brief explanation of the drawing]

1 to 3 are separate process diagrams showing the manufacturing process of the invention product. The meanings of the symbols in each figure are as follows: 1: Pullulan film, 2, 2': Guide roller, 3, 3': Sprayer, 4: Quantitative sprayer, 5,
5': Pressure (heating) roll, 6: Cooling device, 7:
Invention product (soy sauce film), 8: Winding roll, 9,
9': Quantitative application roll, 10: Powdered soy sauce, 1
0': Paste soy sauce, 11: Roll coater,
12: Warm air dryer.

Claims (1)

[Claims] 1. A soy sauce film comprising a soy sauce layer and a pullulan layer. 2. The film according to claim 1, wherein the soy sauce layer is sandwiched between pullulan layers on both sides like a sandwich. 3. The film according to claim 1 or 2, wherein the soy sauce layer is a dried paste consisting of powdered soy sauce or a mixture of ordinary soy sauce and an edible polymeric substance. 4 Sprinkle powdered soy sauce on a wet pullulan film or apply a soy sauce paste consisting of ordinary soy sauce and an edible polymer substance on a dry pullulan film, and then pressurize and integrate with a heated roll. A method for producing a soy sauce film characterized by the following.