JPH0614848B2 - New powder seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a new powder seasoning made from soy sauce fire by-product, which is a by-product when soy sauce is fired, and in particular, has a miso-like aroma and a rich umami, and is a rehydrated product. The present invention relates to a new powdery seasoning having good stability and high aroma retention stability.

With the recent improvement in eating habits and diversification, the demand for powdered seasonings is increasing, and in particular, the consumption of powdered soy sauce, which is the base of the flavor of foods, is increasing.

However, since the powdered soy sauce is pulverized in such a way that the flavor of the raw material soy sauce is retained as much as possible, the flavor unique to soy sauce is naturally strong. Therefore, depending on the processed food, there is a case where a soy sauce-like flavor or a soy sauce-derived flavor is not desired, but many conventional powdered soy sauces have a strong flavor,
It had the drawback of being restricted in its application.

Also, powdered soy sauce generally tends to foam when rehydrated,
In addition, it has the drawback that its bubbles are hard to disappear,
Further, there is a drawback that a mellow fragrance gradually disappears with the lapse of time after production, and on the contrary, an undesired burnt odor becomes noticeable.

Therefore, in view of such circumstances, the inventors of the present invention have conducted extensive studies to develop a powder seasoning without the above-mentioned drawbacks, and as a result, when soy sauce is burned, soy sauce burned into the dextrin and dextrin and A mixture of excipients such as gelatin is made into a dry solid and then pulverized or spray-dried,
We found that a completely new type of powdered seasoning with a miso-like scent and a strong rich taste, little foaming when reconstituted with water, easy to handle, and very good aroma retention stability was obtained. . Moreover, as a result of further research, there are various types of soy sauce fire with low turbidity (about 150 ppm) to high turbidity (about 5000 ppm).
When using 500 ppm soy sauce fire as a raw material,
In addition to the above characteristics, it was found that a powdered seasoning with little turbidity upon reconstitution with water, being clear, having a strong reddish color, and having a very excellent flavor was obtained.

The present invention has been completed based on these findings, and is a new powder seasoning obtained by pulverizing or spray-drying a mixture obtained by mixing excipients in soy sauce firing to a dry solid. Further, it is a new powdered seasoning obtained by mixing a mixture of an excipient and a soy sauce flame with a turbidity of 150 to 1500 ppm into a dry solid, and then pulverizing or spray drying.

The present invention will be described in detail below.

Raw soy sauce obtained by pressing soy sauce moromi is transparent,
After undergoing a heat sterilization process performed at around 80 ° C, insoluble proteins mainly derived from soy sauce raw materials or koji mold enzymes,
Precipitates composed of sparingly soluble amino acids, organic acids or turbid bacteria (referred to as turbidity) are produced, which gradually agglomerate and eventually settle at the bottom of the fire tank.

The soy sauce burning in the present invention means the turbidity precipitate having the turbidity of 150 to 5000 ppm separated from the bottom of the burning tank by soaking the above-mentioned sterilized soy sauce for several days to about 1 week. Or its concentrate, which has a large amount of soy sauce and has an umami taste, but has a dark black and bitter taste, has a strong saltiness, has a sweet taste, lacks sourness, and does not have a good aroma. Therefore, it was rarely used as a product in the food field as it was.

As the soy sauce fire insert in the present invention, concentrated soy sauce fire insert,
Examples include one or more of light mouth soy sauce, hot soy sauce, white soy sauce, reduced salt soy sauce, and re-made soy sauce.

If necessary, in addition to soy sauce, add sweeteners such as sugar and glucose, sodium glutamate, other amino acids, organic acids such as citric acid and tartaric acid, 5'-nucleotides such as sodium inosinate and sodium guanylate, and salt. , Spices, extracts of animal or plant substances, decomposition solutions, etc. may be added as appropriate.

Next, as excipients to be mixed with soy sauce fire, dextrin, starch syrup, glucose, fructose, galactose, maltose,
One or more of sucrose, starch, polysaccharides, gelatin, gums and the like can be mentioned.

When 10 to 50% by weight of an excipient is added to the soy sauce burn, the bitterness and irritating saltiness peculiar to the soy sauce burn are reduced, and a powder seasoning having an extremely excellent flavor is obtained.

Next, as a method for drying and solidifying a mixture of an excipient in a soy sauce fire mixture and pulverizing, a conventionally known means can be employed as it is. For example, the mixture can be filmed on a surface of a drum dryer or the like. Examples of the method include a method of stretching the material into a shape, then heat-drying, scraping and crushing, a method of freeze-drying and crushing (powdering), a method of drying under reduced pressure (or vacuum) and crushing.

Further, for spray drying, conventionally known means can be adopted as they are, and examples thereof include a method of spraying into a high-temperature air stream using a pressure nozzle or a rotary disk atomizer to dry powder. And as the latter concrete method, there is a mobile minor type spray dryer, and the spray drying conditions are hot air temperature 140 to 172 ° C,
Exhaust air temperature 95 to 118 ° C, spray dry (SD) flow rate 20 to 30 kg / hour, atomizer speed 3000 to 150
00 rpm is preferred.

In this way, according to the present invention, using soy sauce ignited by-produced when soy sauce is ignited as a raw material, it has a miso-like scent and a rich rich flavor, and has good hydrolyzability and aroma retention. A new powder seasoning with high stability can be obtained.

And, especially when using soy sauce fired with a turbidity of 150 to 1500 ppm as a raw material, a new powder that becomes a seasoning liquid with a clear, strong reddish color and almost no turbidity during reconstitution with water. The seasoning is obtained.

The powdered seasoning obtained by the present invention, when reconstituted with water,
There is no bitterness or burnt odor of the raw material soy sauce. And
It has a slight miso-like aroma and a strong umami. Therefore, Kamaboko, chikuwa, ham, sausage, various boiled tsukudani,
Seafood products such as delicacies, sauces, dressings, various sauces, seasonings such as ketchup, western-style soup, Chinese soup,
Suitable as various soups such as Japanese-style soup, seasonings for pickles (seasoning floor) such as Nara pickles, miso pickles, Fukugami pickles, soy sauce moromi pickles, instant ramen, powdered seasonings for instant foods such as powdered soups, powdered furikake, etc. Can be used.

Further, the new powder seasoning obtained by the present invention has new features as compared with the conventional powder soy sauce as described below.

Remark (1) The turbidity was measured by measuring the sample with a UT-11 type corona turbidimeter (Corona Electric Co., Ltd.) [edited by Japan Soy Sauce Research Institute, published by Shokyo News Agency, "Soy sauce test method",
P34-35].

(2) The water-restoring property was obtained by taking 10 g of a sample in a 100 ml beaker, injecting 15 ml of the sample, and then appropriately stirring with a glass rod, and observing after 30 minutes.

(3) Aroma retention stability is a state after 6 months have passed at room temperature after putting a sample in a glass bottle and sealing it.

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

Example 1 Ordinary concentrated raw soy sauce was ignited and allowed to stand for several days to cause turbidity or the like to settle, and the supernatant soy sauce portion was collected to separate the remaining highly turbid precipitate portion. 2 Soy sauce fired ingredients having the component analysis values as shown in Table 2 were obtained.

Next, add 0.6 kg of salt to this thick mouth soy sauce fire mixture 17 (solid content 36%), and further dextrin 4.4 kg as an excipient.
(95% of the same) were mixed, heated and dissolved at 80 ° C., cooled to room temperature, and then spray-dried using a mobile minor type spray dryer.

Drying conditions are hot air temperature of 168 to 172 ° C and exhaust air temperature of 100.
-10 ℃, spray dry (SD) flow rate 25kg / hour,
The atomizer rotation speed was 1 × 10 ⁴ rpm and the concentration was 44.2%.

In this way, a new powder seasoning having a component analysis value as shown in Table 3 was obtained.

The new powdered seasoning had a slight miso-like scent and a strong and deep taste, was excellent in water-restoring property, and was highly stable in aroma retention. Further, the rehydrated product was clear and had a strong reddish color and was excellent as a liquid seasoning.

Example 2 The thick mouth soy sauce fire charge obtained in the above Example 1 was placed in an elongated cylindrical container, and while maintaining the temperature at 55 ° C., fine bubbles were ejected from near the bottom of the container to gradually agglomerate. Then, a paste-like paste having a high apparent density was accumulated on the upper part of the container, and this was separated to obtain a paste-like thick soy sauce fire mixture as shown in Table 4 below.

Next, 0.9 kg of salt was added to 16.8% of this rich soy sauce fire (solid content 36.8), and further 4.7 kg of dextrin (95%).
, Dissolve by heating to 80 ° C., cool to room temperature,
Spray drying was performed using a mobile minor type spray dryer.

Drying conditions are hot air temperature of 171 to 172 ° C. and exhaust air temperature of 10
It was carried out at 4 ° C., atomizer rotation speed 1 × 10 ⁴ rpm, SD flow rate 25 kg / hour, and concentration 46.2%.

In this way, having the component analysis values as shown in Table 5,
A new powdered seasoning having a slight miso-like scent and a remarkably rich umami, good hydrolyzability and high aroma retention stability was obtained.

Use Example 1 A seasoning base material was added to the new powder seasoning obtained in Example 1 in a ratio as shown in Table 6 to prepare an instant “absorbent ingredient”.

To 3.5 g of this instant "absorbent", add 1 g of dried green onions,
Further, 160 ml of boiling water was added to prepare an absorbing material.

This soy sauce had a faint miso-like odor, was extremely rich in umami, and had no "habit" in taste, and was a tastely preferred soy sauce.

On the other hand, for comparison, the soy sauce prepared in exactly the same manner except that "powder soy sauce" was used in place of the "new powder seasoning" had a slightly soy sauce-like fragrance, and although the umami had a strong taste, It was a soup with a strong taste peculiar to soy sauce.

From the above results, it is understood that the new powder seasoning of the present invention has an advantage that it can be widely used as a flavor enhancer or a flavor enhancer for various processed foods, seasonings and the like that do not expect the aroma and taste of soy sauce.

Claims (5)

[Claims] 1. A new powder seasoning obtained by making a mixture of soy sauce and an excipient mixed with an excipient into a dry solid and then pulverizing or spray drying. 2. The soy sauce fire insert is at least one selected from the group consisting of a dark soy sauce insert, a light soy sauce insert, a soy sauce insert, a white soy sauce insert, a reduced salt soy sauce insert and a re-made soy sauce insert. The new powder seasoning according to claim 1. 3. The excipient is at least one selected from the group consisting of dextrin, starch syrup, glucose, fructose, galactose, maltose, sucrose, starch, polysaccharides, gelatin and gums. New powder seasoning as described in the item. 4. The new powder seasoning according to claim 1, wherein 10 to 50% by weight of an excipient is mixed with soy sauce. 5. A new powder seasoning which is obtained by mixing an excipient in a soy sauce fire mixture having a turbidity of 150 to 1500 ppm to obtain a dry solid and then pulverizing or spray drying.