Powdered soy sauce and method for producing the same

Abstract

The present invention relates to a powdered soy sauce containing at least any one of pea powder and soybean powder. In addition, the present invention relates to a method for producing a powdered soy sauce, which includes a step of adding at least any one of pea powder and soybean powder to liquid soy sauce and then performing a drying and powdering treatment on the liquid soy sauce.

Description

Technical Field

[0001] The present invention relates to powdered soy sauce, and particularly to powdered soy sauce having excellent anti-consolidation properties and a method for producing the same. Background Art

[0002] Soy sauce has mainly been used in a liquid form in the past. However, in recent years, various types of powdered soy sauce have been developed and sold on the market. As uses of powdered soy sauce, it has been used for soup bases of instant noodles and the like in the past, but now it is expanding to fields such as powdered seasonings, frozen foods, or processed meats. Commercially available powdered soy sauce is mainly produced by subjecting liquid soy sauce to drying and powdering treatments such as spray drying.

[0003] There is a serious problem that powdered soy sauce adheres and consolidates due to use under high humidity or long-term storage. As a reason therefor, it is considered that, among the components in powdered soy sauce, there are a large amount of components that easily absorb moisture, such as table salt, sugar, and amino acids, or moisture is generated due to the progress of the Maillard reaction between sugar and amino acids in powdered soy sauce.

[0004] To solve the above problems, for example, means such as adding a high-molecular-weight carbohydrate such as maltodextrin to increase the glass transition temperature (Tg) of the powder and reduce hygroscopicity are employed (see Non-Patent Documents 1 to 3). In addition, a method is also known in which an anti-hygroscopic consolidation agent such as low-molecular-weight potassium alginate, gelatin, dextrin, or corn starch is added to soy sauce and then powdered (for example, see Patent Documents 1 to 5).

[0005] On the other hand, a method is known in which fibers of wheat and corn are added and mixed to a powdered spice composition having high water absorbency, such as a seasoned food containing table salt or onion, to prevent consolidation caused by moisture absorption (see Patent Document 6).

[0006] Prior Art Documents

[0007] Patent Documents

[0008] Patent Document 1: Japanese Patent Application Laid-Open No. 2011-244711

[0009] Patent Document 2: Japanese Patent Publication No. 46-28839

[0010] Patent Document 3: Japanese Patent No. 2767679

[0011] Patent Document 4: Japanese Patent No. 3441219

[0012] Patent Document 5: Japanese Patent Application Laid-Open No. 2001-037440

[0013] Patent Document 6: Japanese Patent Application Laid-Open No. 5-84048

[0014] Non - patent literature

[0015] Non - patent literature 1: Sablani, S.S., Shrestha, A.K, Bhandari, B.R. (2008). Journal of food Engineering, 87, 416 - 421.

[0016] Non - patent literature 2: Cai, Y.Z., Corke, H. (2000). Journal of Food Science, 65, 1248 - 1252.

[0017] Non - patent literature 3: Ersus, S., Yurdagel, U. (2007). Journal of Food Engineering, 80, 805 - 812. Summary of the invention

[0018] Problems to be solved by the invention

[0019] However, due to its non - crystalline nature, the maltodextrin described in Non - patent literatures 1 - 3 has the problem that its hygroscopicity and adhesiveness become high when exposed to an environment with high relative humidity, which is insufficient for improving the anti - caking property of powdered soy sauce.

[0020] In addition, regarding the powdered soy sauce described in Patent literatures 1 - 5 manufactured by adding low - molecular - weight potassium alginate, gelatin, dextrin, or corn starch to soy sauce, the anti - caking property cannot be sufficiently improved either.

[0021] On the other hand, in the method described in Patent literature 6 for preventing caking by adding cereal fibers to a highly hygroscopic powdered salt - containing composition, there is no description of powdered soy sauce, and it is a technology for preventing the caking of powdered spice compositions.

[0022] Therefore, an object of the present invention is to provide a powdered soy sauce with sufficient anti - caking property and a method for manufacturing the same.

[0023] Method for solving the problem

[0024] The inventor of the present invention conducted in - depth research repeatedly to solve the above problems and found that by making the powdered soy sauce contain at least any one of pea powder and soybean powder, a powdered soy sauce with sufficient anti - caking property can be obtained, and the present invention was completed based on this insight.

[0025] That is, the present invention is as follows.

[0026] [1] A powdered soy sauce containing at least any one of pea powder and soybean powder.

[0027] [2] The powdered soy sauce according to [1] above, wherein, relative to the above powdered soy sauce, it contains 8% by mass or more of pea flour based on the solid components.

[0028] [3] The powdered soy sauce according to [1] or [2] above, wherein, relative to the above powdered soy sauce, it contains 8% by mass or more of soybean flour based on the solid components.

[0029] [4] The powdered soy sauce according to any one of [1] to [3] above, which is obtained by drying and pulverizing a liquid soy sauce in which at least any one of pea flour and soybean flour is added.

[0030] [5] The powdered soy sauce according to any one of [1] to [4] above, wherein the average value of the aspect ratio of the particles of the above powdered soy sauce is 0.85 or more.

[0031] [6] The powdered soy sauce according to any one of [1] to [5] above, wherein the pea flour or soybean flour and the soy sauce components are integrated to form particles.

[0032] [7] The powdered soy sauce according to any one of [1] to [6] above, which is obtained by adding at least any one of pea flour and soybean flour to a liquid soy sauce and then performing a drying and pulverizing treatment on the above liquid soy sauce.

[0033] [8] A method for manufacturing a powdered soy sauce, which includes a step of adding at least any one of pea flour and soybean flour to a liquid soy sauce and then performing a drying and pulverizing treatment on the above liquid soy sauce.

[0034] [9] The method for manufacturing a powdered soy sauce according to [8] above, wherein the above pea flour or soybean flour contains 45% by mass or more of dietary fiber.

[0035]

[10] The method for manufacturing a powdered soy sauce according to [8] or [9] above, wherein the water absorption rate of the above pea flour is 500% or less.

[0036]

[11] The method for manufacturing a powdered soy sauce according to [8] or [9] above, wherein the water absorption rate of the above soybean flour is 600% or less.

[0037] Advantages of the Invention

[0038] According to the present invention, it is possible to provide a powdered soy sauce having sufficient anti-caking property and a method for manufacturing the same. Brief Description of the Drawings

[0039] Figure 1 It is a graph showing the caking strength of the powdered soy sauce evaluated in Experimental Example 1.

[0040] Figure 2 It is a graph showing the consolidation strength of the powdered soy sauce evaluated in Experimental Example 2-1.

[0041] Figure 3 It is a graph showing the consolidation strength of the powdered soy sauce evaluated in Experimental Example 2-2.

[0042] Figure 4 It is a graph showing the consolidation strength of the powdered soy sauce evaluated in Experimental Example 3.

[0043] Figure 5 It is a graph showing the consolidation strength of the powdered soy sauce evaluated in Experimental Example 4.

[0044] Figure 6 (a) is a micrograph of the powdered soy sauce obtained by adding pea fiber first in Experimental Example 4. Additionally, Figure 6 (b) is a micrograph of the powdered soy sauce obtained by adding pea fiber later in Experimental Example 4.

[0045] Figure 7 (a) is a micrograph of the powdered soy sauce obtained by adding soybean fiber first in Experimental Example 4. Additionally, Figure 7 (b) is a micrograph of the powdered soy sauce obtained by adding soybean fiber later in Experimental Example 4. Detailed Description of the Invention

[0046] Hereinafter, the configuration and preferred embodiments of the present invention will be described in more detail.

[0047] It should be noted that in this specification, "A to B" representing a range means "A or more and B or less". Additionally, in this specification, "weight" and "mass", as well as "weight %" and "mass %" are treated as synonyms respectively.

[0048] <Powdered Soy Sauce>

[0049] The powdered soy sauce according to one embodiment of the present invention contains at least any one of pea powder and soybean powder. This is based on the finding that the powdered soy sauce of this embodiment exhibits significantly good consolidation resistance by containing pea powder and soybean powder.

[0050] The reason why the consolidation resistance of the powdered soy sauce of this embodiment becomes good by containing pea powder and soybean powder is not yet clear, but it is speculated that pea powder and soybean powder, due to their strong heat or enzyme decomposition, strongly exert the effect as a shaping agent, or the dietary fiber contained in pea powder and soybean powder can adsorb a large amount of water that promotes consolidation.

[0051] It should be noted that the present invention is not limited to the powdered soy sauce having the above mechanism of action.

[0052] (Pea Powder)

[0053] Pea flour is obtained, for example, by drying and pulverizing peas. Among them, from the viewpoint of the high content of dietary fiber described later, it is preferably obtained by drying and pulverizing pea husks or pea cotyledons.

[0054] The methods for drying and pulverizing peas are not particularly limited, and conventionally well-known methods can be arbitrarily adopted. For example, the drying of peas can be carried out using a general commercially available grain dryer. In addition, examples of the pulverization of peas include a method of pulverizing them into powder using a commercially available large-scale pulverizer. As the large-scale pulverizer, for example, an air tag mill (manufactured by MicroPowtec), a Nano-jetmizer (manufactured by Aishin Nano Technologies), etc. can be used.

[0055] Pea flour preferably contains dietary fiber derived from peas. The dietary fiber derived from peas is roughly divided into two forms, namely, dietary fiber from pea husks and dietary fiber from pea cotyledons. The dietary fiber from pea husks contains water-insoluble polysaccharides centered on cellulose, and the dietary fiber from pea cotyledons contains polysaccharides such as hemicellulose and pectin in addition to cellulose.

[0056] Pea flour preferably contains 45% by mass or more of dietary fiber, and more preferably contains 55% by mass or more of dietary fiber. By making the content of dietary fiber within the above range, a better anti-caking effect can be obtained. The upper limit of the content of dietary fiber is not particularly limited, for example, it is 90% by mass or less.

[0057] It should be noted that pea flour with a high content of dietary fiber as described above is also called "pea fiber". In addition, pea fiber is different from the dietary fiber itself contained in pea flour.

[0058] In addition to dietary fiber, pea flour may also contain moisture, ash, protein, lipid, carbohydrate, salt, and other components.

[0059] The moisture content in pea flour is, for example, 0 to 15% by mass.

[0060] The ash in pea flour is, for example, 0 to 5% by mass. Ash refers to the amount of residue after ashing the food at high temperature to remove organic matter and moisture, and examples include minerals such as potassium, sodium, and iron.

[0061] The protein in pea flour is, for example, 0 to 25% by mass.

[0062] The lipid in pea flour is, for example, 0 to 5% by mass.

[0063] The carbohydrates (excluding dietary fiber) in pea flour are, for example, 5 to 70% by mass. Examples of the carbohydrates (excluding dietary fiber) include starch, sucrose, and the like.

[0064] The salt content in pea flour is, for example, 0 to 1% by mass.

[0065] The range of the water absorption rate of pea flour is not particularly limited, preferably 500% or less, more preferably 400% or less, and further preferably 370% or less. By making the water absorption rate of pea flour within the above range, a better anti-consolidation effect can be obtained.

[0066] It should be noted that the water absorption rate of pea flour can be obtained by the following measurement method.

[0067] First, add 50 g of water to 5 g of pea flour, filter the pea flour impregnated with water with filter paper to remove the water, and measure the weight of the pea flour after removing the water (the weight of the pea flour after water absorption) (weight 1).

[0068] Next, in an atmosphere adjusted to a temperature of 15 to 20°C and a relative humidity of 40 to 60%, store the above-mentioned pea flour after removing the water for 48 hours to dry the pea flour, and measure the weight of the dried pea flour (weight 2).

[0069] Subtract weight 2 from the above weight 1 (weight 1 - weight 2) to obtain the weight of the evaporated water (weight 3). Then, calculate the water absorption rate using the following formula.

[0070] Water absorption rate (%) = { (weight of pea flour after water absorption (g) - weight of dried pea flour (g)) / weight of dried pea flour (g)} × 100

[0071] = { (weight 1 - weight 2) / weight 2} × 100

[0072] = (weight 3 / weight 2) × 100

[0073] Commercially available pea flour can be used, and examples include Pea Fiber manufactured by AGFeeding Sp.zo.o. and Swelite(R)F manufactured by COSUCRA.

[0074] Relative to the powdered soy sauce of the present embodiment, the pea flour preferably contains 6% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, further preferably 12% by mass or more, further preferably 16% by mass or more, further preferably 20% by mass or more, and particularly preferably 22% by mass or more based on the solid components. By making the powdered soy sauce of the present embodiment contain 6% by mass or more of pea flour based on the solid components, a better anti-caking effect can be obtained.

[0075] In addition, relative to the powdered soy sauce of the present embodiment, the pea flour preferably contains 70% by mass or less, more preferably 66% by mass or less, further preferably 40% by mass or less, further preferably 30% by mass or less, and particularly preferably 25% by mass or less based on the solid components. By making the powdered soy sauce of the present embodiment contain 70% by mass or less of pea flour based on the solid components, a good anti-caking effect can be obtained without impairing the flavor of the soy sauce.

[0076] In addition, relative to the powdered soy sauce of the present embodiment, the pea flour preferably contains 6 - 70% by mass, more preferably 8 - 66% by mass, further preferably 10 - 40% by mass, and particularly preferably 20 - 30% by mass based on the solid components.

[0077] There is no particular limitation on the pea flour. For example, pea flour with 80% by mass of the particles distributed in the range of 20 - 59 μm and a median particle size of 30 - 40 μm can be used.

[0078] In addition, for the powdered soy sauce of the present embodiment, as described later, it is speculated that the pea flour contained in the powdered soy sauce combines with the soy sauce components to form the particles of the powdered soy sauce. Therefore, the moisture absorption of the powdered soy sauce is suppressed, and the anti-caking property of the powdered soy sauce is significantly improved. Therefore, the aspect ratio of the particles of the powdered soy sauce containing the pea flour of the present embodiment is preferably high. As the average value of this aspect ratio, it is preferably 0.85 or more, more preferably 0.90 or more, and further preferably 0.95 or more. In addition, for example, it is 1.0 or less.

[0079] The aspect ratio of the particles of the powdered soy sauce containing pea flour refers to the short-axis diameter (width) / long-axis diameter (length) of the particles, and can be measured by the method described in the examples below.

[0080] (Soybean flour)

[0081] Soybean powder can be obtained, for example, by drying and pulverizing soybeans. The methods of drying and pulverizing are not particularly limited, and any conventionally known method can be arbitrarily adopted. For example, the drying of soybeans can be carried out using a general commercially available grain dryer. In addition, examples of the pulverization of soybeans include a method of pulverizing using a commercially available large-scale pulverizer. For example, as a large-scale commercial pulverizer, an air tag mill (manufactured by MicroPowtec), a Nano-jetmizer (manufactured by Aishin Nano Technologies), etc. can be used.

[0082] The soybean powder preferably contains dietary fiber derived from the soybean powder. As dietary fiber derived from soybeans, for example, hemicellulose can be cited in addition to cellulose.

[0083] The soybean powder preferably contains 45% by mass or more of dietary fiber, more preferably 50% by mass or more of dietary fiber, and further preferably 75% by mass or more of dietary fiber. By making the content of dietary fiber within the above range, a better anti-consolidation effect can be obtained.

[0084] It should be noted that the soybean powder with a large content of dietary fiber as described above is also called "soybean fiber". In addition, soybean fiber is different from the dietary fiber itself contained in the soybean powder.

[0085] In addition to dietary fiber, the soybean powder may also contain moisture, ash, protein, lipid, carbohydrate, salt, and other components.

[0086] The moisture content in the soybean powder is, for example, 0 to 15% by mass.

[0087] The ash in the soybean powder is, for example, 0 to 6% by mass. Examples of the ash include potassium, phosphorus, calcium, etc.

[0088] The protein in the soybean powder is, for example, 0 to 40% by mass.

[0089] The lipid in the soybean powder is, for example, 0 to 30% by mass.

[0090] The carbohydrate (excluding dietary fiber) in the soybean powder is, for example, 0 to 60% by mass. Examples of the carbohydrate (excluding dietary fiber) include starch, sucrose, etc.

[0091] The salt in the soybean powder is, for example, 0 to 1% by mass.

[0092] The water absorption rate of the soybean powder is not particularly limited, and it is preferably 600% or less, more preferably 550% or less, and further preferably 500% or less. By making the water absorption rate of the soybean powder within the above range, a better anti-consolidation effect can be obtained.

[0093] It should be noted that the water absorption rate of soy flour can be measured by the same method as the water absorption rate of the above-mentioned pea flour.

[0094] Commercially available soy flour can be used, and examples include soy fiber manufactured by Nippon Garlic Co., Ltd. and soy fiber manufactured by Nutra food INGREDIENTS Co., Ltd.

[0095] Relative to the powdered soy sauce of the present embodiment, the soy flour preferably contains 6% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, further preferably 16% by mass or more, further preferably 20% by mass or more, and particularly preferably 22% by mass or more in terms of solid content. By making the powdered soy sauce of the present embodiment contain 6% by mass or more of soy flour in terms of solid content, a better anti-caking effect can be obtained.

[0096] In addition, relative to the powdered soy sauce of the present embodiment, the soy flour preferably contains 70% by mass or less, more preferably 66% by mass or less, further preferably 40% by weight or less, and particularly preferably 30% by mass or less in terms of solid content. By making the powdered soy sauce of the present embodiment contain 70% by mass or less of soy flour in terms of solid content, a good anti-caking effect can be obtained without impairing the flavor of the soy sauce.

[0097] In addition, relative to the powdered soy sauce of the present embodiment, the soy flour preferably contains 6 - 70% by mass, more preferably 8 - 66% by mass, and further preferably 22 - 30% by mass in terms of solid content.

[0098] There is no particular limitation on the soy flour. For example, soy flour with 80% by mass of particles distributed in the range of 24 - 65 μm and a median particle size of 35 - 45 μm can be used.

[0099] For the powdered soy sauce of the present embodiment, as described later, it is speculated that the soy flour contained in the powdered soy sauce combines with the soy sauce components to form the particles of the powdered soy sauce. Therefore, the moisture absorption of the powdered soy sauce is suppressed, and the anti-caking property of the powdered soy sauce is significantly improved. Therefore, the aspect ratio of the particles of the powdered soy sauce containing the soy flour of the present embodiment is preferably high. As the average value of this aspect ratio, it is preferably 0.85 or more, more preferably 0.90 or more, and further preferably 0.92 or more. In addition, for example, it is 1.0 or less.

[0100] The aspect ratio of the particles of the powdered soy sauce containing soy flour refers to the short-axis diameter (width) / long-axis diameter (length) of the particles, and can be measured by the method described in the examples below.

[0101] From the viewpoint of improving anti-caking property, the powdered soy sauce of the present embodiment may contain either pea flour or soybean flour, or a mixture thereof, preferably containing either one alone, and more preferably containing only pea flour.

[0102] Furthermore, from the viewpoint of improving anti-caking property, the powdered soy sauce of the present embodiment more preferably does not contain excipients other than pea flour and soybean flour.

[0103] <Manufacturing method of powdered soy sauce>

[0104] The manufacturing method of the powdered soy sauce according to an embodiment of the present invention includes a step of adding at least one of pea flour and soybean flour to liquid soy sauce and then performing a drying and powdering treatment.

[0105] This is based on the discovery that, by adding at least one of pea flour and soybean flour to liquid soy sauce and then performing a drying and powdering treatment, the anti-caking property of the powdered soy sauce is significantly improved compared to the case where the above-mentioned pea flour and soybean flour are added after the drying and powdering treatment.

[0106] The reason for the above is not clear yet, but it is considered that the pea flour and soybean flour contained in the powdered soy sauce are integrated with the soy sauce components to form particles of the powdered soy sauce. That is, it is speculated that the hardly hygroscopic dietary fiber contained in the pea flour and soybean flour is integrated with the soy sauce components to form particles of the powdered soy sauce, thereby suppressing the hygroscopicity of the powdered soy sauce.

[0107] It should be noted that the present invention is not limited to the manufacturing method of the powdered soy sauce having the above mechanism of action.

[0108] There is no particular limitation on the liquid soy sauce, and examples thereof include thick soy sauce, low-salt soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, and white soy sauce. In addition, examples include soy sauce during manufacturing, raw soy sauce, and pressed soy sauce.

[0109] As is well known, liquid soy sauce is manufactured by mixing steamed soybeans and roasted and crushed wheat as protein-containing raw materials, inoculating Aspergillus oryzae for soy sauce in them, culturing to prepare soy sauce koji, adding an appropriate amount of brine thereto to prepare moromi, fermenting and aging it for a certain period to prepare ripened moromi, and finally performing pressing, filtration, heat sterilization (heating), and clarification.

[0110] In addition, as a method for manufacturing low-salt soy sauce, for example, there can be mentioned: a method using a low-concentration brine that can avoid the limit of spoilage; a method of combining an alcohol in the brewing water to prevent spoilage and using a lower-concentration brine; a method of desalting soy sauce with a salt concentration of 15 to 18% by mass obtained by a normal method by electrodialysis or membrane treatment to manufacture low-salt soy sauce; a method of replacing a part of the salt in soy sauce with potassium chloride (KCl) (Japanese Patent Publication No. 38-6582, Japanese Unexamined Patent Application Publication No. 56-68372, Japanese Unexamined Patent Application Publication No. 2006-87328); and a manufacturing method in which the contents of the aroma components and taste components in soy sauce are within a specific range (International Publication No. 2011 / 034049).

[0111] The dry powdering treatment can be carried out, for example, by methods commonly used in the art such as spray drying, drum drying, freeze drying, etc. Among them, spray drying is preferred.

[0112] As the device used in spray drying, for example, there can be mentioned: a pressure nozzle type spray dryer, a two-fluid nozzle type spray dryer, a rotary disc (disc atomizer) type spray dryer, a spray drying / granulating combined dryer, etc. The conditions for spray drying are the same as those for the spray drying of normal liquid soy sauce and are appropriately determined. Specifically, for example, in a nozzle-type actual machine, it is preferably powdered under the conditions of an inlet temperature of 150 to 230°C, an outlet temperature of 85 to 130°C, and a feed rate of 500 to 2000 liters per hour.

[0113] In the method for manufacturing powdered soy sauce of the present embodiment, except for the step of performing dry powdering treatment, each step (for example, the step of preparing soy sauce koji (koji making), the step of preparing soy sauce mash (mixing soy sauce koji and brine), the fermentation / aging step of soy sauce mash, the pressing step, etc.) and conditions in the method for manufacturing normal soy sauce can be followed.

[0114] The anti-caking property of the powdered soy sauce of the present embodiment can be evaluated by the caking strength. Here, the caking strength refers to the strength of the powder that is an index of the ease of caking of the powdered soy sauce, and can be expressed by the breaking load (breaking strength) measured under specific conditions using a rheometer (creep meter) after performing a specified moisture absorption treatment. The lower the value of the caking strength, the more difficult it is for the powder to cake during storage, which means the better the anti-caking property.

[0115] Specifically, the powder soy sauce of the present embodiment, after moisture absorption treatment (stored in an atmosphere adjusted to a temperature of 30 °C and a relative humidity of 80% for 3 hours), preferably has a breaking strength (maximum load) measured using a rheometer under the conditions of a measurement speed of 1 mm / second and a strain rate of 50% with a cylindrical plunger having a diameter of 1 mm of 200 g / mm 2 More preferably, it is 120 g / mm or less hereinafter. 2 Further preferably, it is 50 g / mm or less hereinafter. 2 And so on.

[0116] Examples

[0117] Hereinafter, the present invention will be described in more detail by way of examples. It should be noted that the present invention is not limited to these examples.

[0118] <Experimental Example 1>

[0119] In this experimental example, powder soy sauce was prepared using various excipients, and the anti-consolidation property was evaluated. The types of excipients used in this experimental example are shown in Table 1.

[0120] [Table 1]

[0121] Table 1

[0122] Excipient Product Name Manufacturer Pea Fiber Pea Fiber AG Feeding Sp.z o.o. Wheat Fiber VITACEL WF600 Rettenmaier Japan Corn Fiber Resistant Starch LOHAStyle Bubble star Soy Fiber Soy Fiber Japan Garlic Powdered Cellulose KC Flock W-400 Nippon Paper Modified Starch Sutabirozu K Matsutani Chemical Industry Dextrin Sandec#70 Sanwa Starch Industry

[0123] It should be noted that the pea fiber (pea powder) used had a dietary fiber content of 65% by mass, a water absorption rate of 347.5%, 80% by mass of the particles were distributed in the range of 20 - 59 μm, and the median particle size was 36 μm.

[0124] In addition, the soy fiber (soybean powder) used had a dietary fiber content of 79% by mass, a water absorption rate of 539%, 80% by mass of the particles were distributed in the range of 24 - 65 μm, and the median particle size was 40 μm.

[0125] It should be noted that the above water absorption rate refers to the water absorption rate obtained by the above measurement method.

[0126] (1) Preparation of powder soy sauce (Test Examples 1 - 7)

[0127] A prescribed amount of the excipients shown in Table 2 below was added to liquid soy sauce (tamari soy sauce, salt concentration 16% (w / v)), and it was heated to 85 °C and dissolved and suspended while stirring.

[0128] Next, each solution was spray-dried using a MOBILE MINOR type spray dryer (TM-2000 Model-A; manufactured by NIRO JAPAN Co., Ltd.) under the conditions of an inlet temperature of 150 - 160 °C and an outlet temperature of 90 - 95 °C to obtain powdered soy sauce.

[0129] [Table 2]

[0130] Table 2

[0131]

[0132] It should be noted that the addition amount (g) of the excipient shown in Table 2 is the weight of the dry solid component. The solid component amount and moisture amount after subjecting 2 g of each excipient to vacuum drying at 60 °C for 3 hours are shown in Table 3 below.

[0133] [Table 3]

[0134] Table 3

[0135] Excipient Solid Component Content Moisture Content Total Pea Fiber (g) 94.4 5.6 100 Wheat Fiber (g) 94.3 5.7 100 Corn Fiber (g) 89.4 10.6 100 Soy Fiber (g) 90.0 10.0 100 Powdered Cellulose (g) 96.6 3.4 100 Modified Starch (g) 87.0 13.0 100 Dextrin (g) 95.0 5.0 100

[0136] (2) Evaluation of anti-caking property

[0137] [Caking strength]

[0138] As one of the evaluation methods for anti-caking property, it was carried out by measuring the caking strength (breaking strength) after the moisture absorption and curing test of the powdered soy sauce. Specifically, first, each powdered soy sauce (Test Example 1 - Test Example 7) obtained in the above (1) was coated on a petri dish (diameter 35 mm, depth 10 mm), and the surface was leveled by scraping with a spatula to prepare a test sample for evaluation. It was stored in an atmosphere adjusted to a temperature of 30 °C and a relative humidity of 80% for 3 hours to conduct the moisture absorption and curing test. For the test sample after the moisture absorption and curing test, using a rheometer (RHEONER II CREEP METER RE2-33005; manufactured by Yamaden Co., Ltd.), the breaking strength (maximum breaking load: g / mm 2 ) was measured under the conditions of a load cell of 2 kgf, a cylindrical plunger with a contact surface diameter of 1 mm, a measurement speed of 1 mm / second, and a measurement strain rate of 50%. The average value of 15 samples (5 points / 1 petri dish × 3 petri dishes) was calculated. The results are shown in Figure 1 .

[0139] In addition, the evaluation of the caking strength was carried out according to the following criteria. The results are shown in Table 4.

[0140] ◎: 50 g / mm 2 Below

[0141] 〇: Greater than 50 g / mm2 And 120g / mm 2 the following

[0142] △: greater than 120g / mm 2 And 200g / mm 2 the following

[0143] ×: greater than 200g / mm 2

[0144] [Observation of surface and internal conditions]

[0145] Another method for evaluating anti-caking properties is to have a person with expertise in powdered soy sauce production and development visually observe the surface and internal conditions of the test samples. It should be noted that this evaluation involves reviewing each evaluation beforehand to achieve an averaged evaluation.

[0146] The above evaluation was performed according to the following indicators: △ or above was considered as pass.

[0147] The results are shown in Table 4.

[0148] <Surface condition>

[0149] ◎: Dry (approximately the same as before the moisture absorption curing test)

[0150] ○: Slight moisture absorption was observed, but the product turned into powder when touched.

[0151] △: absorbs moisture, moisturizes

[0152] ×: Absorbs water and becomes paste

[0153] Internal status

[0154] ◎: Dry (approximately the same as before the moisture absorption curing test)

[0155] ○: Not dry, slightly moist, and has poor fluidity

[0156] △: It feels moist and looks powdery, but has poor fluidity

[0157] ×: Absorbs water and becomes paste

[0158] [Table 4]

[0159] Table 4

[0160]

[0161] According to the above results, better anti-caking properties can be obtained by adding pea flour and soybean flour to the excipients.

[0162] <Experimental Example 2>

[0163] In this experimental example, for the pea flour with the best anti-caking property among the excipients used in the above Experimental Example 1, the content of pea flour most suitable for obtaining anti-caking property was investigated.

[0164] In Experimental Example 2-1, the anti-caking property was investigated when all or part of the dextrin used as an excipient in Test Example 7 was replaced with pea fiber.

[0165] In Experimental Example 2-2, only pea fiber was used as an excipient, and the difference in anti-caking property caused by the content of pea fiber was investigated.

[0166] [Experimental Example 2-1]

[0167] (1) Preparation of powdered soy sauce (Test Examples 8 to 11, Test Example 1, Test Example 7)

[0168] To liquid soy sauce (tamari soy sauce, salt concentration 16% (w / v)), a specified amount of the excipient shown in Table 5 below (a mixture or single substance of pea fiber and dextrin) was added, and it was heated to 85°C and dissolved and suspended while stirring.

[0169] Next, each solution was spray-dried using a MOBILE MINOR type spray dryer (TM-2000 Model-A; manufactured by NIRO JAPAN) under the conditions of an inlet temperature of 150 - 160°C and an outlet temperature of 90 - 95°C to obtain powdered soy sauce.

[0170] It should be noted that the addition amount (g) of the excipient shown in Table 5 is the weight of the dry solid component. In addition, Test Example 1 and Test Example 7 used the same samples as in the above Experimental Example 1.

[0171] [Table 5]

[0172] Table 5

[0173]

[0174] (2) Evaluation of anti-caking property

[0175] The results obtained by evaluating the anti-caking property in the same manner as in Experimental Example 1 are shown in Table 6 below. In addition, the results of the consolidation strength are also shown in Figure 2 .

[0176] [Table 6]

[0177] Table 6

[0178]

[0179] From the above results, it can be seen that if the content of pea powder in the powdered soy sauce is 6% by mass or more based on the solid components, good anti-caking properties can be obtained; if it is 16% by mass or more, better anti-caking properties can be obtained; and if it is 20% by mass or more, even better anti-caking properties can be obtained.

[0180] [Experimental Example 2-2]

[0181] (1) Preparation of powdered soy sauce (Test Examples 12 to 18, Test Example 1)

[0182] Pea fiber was added to liquid soy sauce (koikuchi soy sauce, salt concentration 16% (w / v)) in the amounts shown in Table 7 below, heated to 85°C, and dissolved and suspended while stirring. Then, each solution was spray-dried using a MOBILE MINOR type spray dryer (TM-2000 Model-A; manufactured by NIRO JAPAN) under the conditions of an inlet temperature of 150 to 160°C and an outlet temperature of 90 to 95°C to obtain powdered soy sauce (Test Examples 12 to 18, Test Example 1).

[0183] It should be noted that the added amount (g) of pea fiber shown in Table 7 is the weight of the dry solid components. In addition, Test Example 1 used the same sample as Experimental Example 1 above.

[0184] [Table 7]

[0185] Table 7

[0186]

[0187] (2) Evaluation of anti-caking properties

[0188] The results obtained by evaluating the anti-caking properties in the same manner as in Experimental Example 1 are shown in Table 8 below. In addition, the results of the caking strength are also shown in Figure 3 .

[0189] (3) Evaluation of flavor

[0190] The test samples were tasted by the person in charge who was involved in the development of the subordinate powdered soy sauce and had professional knowledge, and the presence or absence of soy sauce flavor was evaluated according to the following criteria. It should be noted that △ or above was considered qualified.

[0191] 〇: There is soy sauce flavor

[0192] △: The soy sauce flavor is weak but can be felt

[0193] ×: There is no soy sauce flavor

[0194] [Table 8]

[0195] Table 8

[0196]

[0197] From the above results, it can be seen that when only pea starch is used as the excipient, good anti-caking property can be obtained by making the content of pea starch in the powdered soy sauce 6% by mass or more based on the solid content. In addition, when it exceeds 70% by mass, the flavor of the soy sauce becomes weak.

[0198] <Experimental Example 3>

[0199] In this experimental example, for the soybean powder with good anti-caking property among the excipients used in the above Experimental Example 1, the content most suitable for obtaining anti-caking property was investigated.

[0200] (1) Preparation of powdered soy sauce (Test Examples 19 to 22, Test Example 4, Test Example 18)

[0201] Soybean fiber was added to liquid soy sauce (tamari soy sauce, salt concentration 16% (w / v)) in the compounding amounts shown in Table 9 below, heated to 85°C, and dissolved and suspended while stirring. Then, each solution was spray-dried using a MOBILE MINOR type spray dryer (TM-2000 Model-A; manufactured by NIRO JAPAN) under the conditions of an inlet temperature of 150 to 160°C and an outlet temperature of 90 to 95°C to obtain powdered soy sauce (Test Examples 19 to 22, Test Example 4, Test Example 18).

[0202] It should be noted that the addition amount (g) of the soybean fiber shown in Table 9 is the weight of the dry solid component. In addition, Test Example 4 used the sample of the above Experimental Example 1, and Test Example 18 used the sample of the above Experimental Example 2-2.

[0203] [Table 9]

[0204] Table 9

[0205]

[0206] (2) Evaluation of anti-caking property

[0207] The results obtained by evaluating the anti-caking property in the same manner as in Experimental Example 1 are shown in Table 10 below. In addition, the results of the consolidation strength are also shown in Figure 4 in.

[0208] (3) Evaluation of flavor

[0209] The test samples were tasted by the person in charge who is engaged in the manufacturing and development of powdered soy sauce and has professional knowledge, and the presence or absence of soy sauce flavor was evaluated according to the following criteria. It should be noted that △ or more was set as qualified.

[0210] 〇: With soy sauce flavor

[0211] △: Weak soy sauce flavor, but can be felt

[0212] ×: Without soy sauce flavor

[0213] [Table 10]

[0214] Table 10

[0215]

[0216] According to the above results, when only soybean powder is used as the excipient, good anti-caking property can be obtained by making the content of soybean powder in the powdered soy sauce 6% by mass or more based on the solid content. In addition, when it exceeds 70% by mass, the flavor of the soy sauce becomes weak.

[0217] <Experimental Example 4>

[0218] In this experimental example, when the liquid soy sauce contains pea powder and soybean powder, the pea powder and soybean powder are added before the powdering of the liquid soy sauce (hereinafter, also referred to as pre-addition) or after the powdering (hereinafter, also referred to as post-addition), thereby investigating whether there are differences in the anti-caking property of the powdered soy sauce and the aspect ratio of the particles of the powdered soy sauce.

[0219] In Experimental Example 4-1, by pre-adding or post-adding pea powder and soybean powder, it was investigated whether there were differences in the anti-caking property of the powdered soy sauce.

[0220] In Experimental Example 4-2, by pre-adding or post-adding pea powder and soybean powder, it was investigated whether there were differences in the aspect ratio of the particles of the powdered soy sauce.

[0221] <Experimental Example 4-1>

[0222] (1) Preparation of powdered soy sauce (Test Examples 1, 4, 7, Test Examples 23, 24, 25)

[0223] As examples of the powdered soy sauce obtained by pre-adding pea fiber, soybean powder or dextrin, the powdered soy sauces of Test Example 1, Test Example 4 or Test Example 7 were used respectively.

[0224] In addition, as an example of the powdered soy sauce obtained by adding pea fiber later, the powdered soy sauce of Test Example 23 prepared as described below was used. That is, liquid soy sauce (dark soy sauce, salt concentration 16% (w / v)) was heated to 85°C and spray-dried (spray drying) using a MOBILEMINOR type spray dryer (TM-2000 Model-A; manufactured by NIRO JAPAN) under the conditions of an inlet temperature of 150-160°C and an outlet temperature of 90-95°C to obtain powdered soy sauce. Pea fiber was added to this powdered soy sauce to prepare the powdered soy sauce of Test Example 23 (refer to Table 11).

[0225] Similarly, soy fiber or dextrin was added later to the powdered soy sauce manufactured by the above method to prepare the powdered soy sauces of Test Example 24 and Test Example 25 (refer to Table 11).

[0226] It should be noted that the added amounts (g) of pea fiber, soy fiber, or dextrin shown in Table 11 are the weights of the dry solid components.

[0227] [Table 11]

[0228] Table 11

[0229]

[0230] (2) Evaluation of anti-caking property

[0231] The results obtained by evaluating the anti-caking property in the same manner as in Experimental Example 1 are shown in Table 12 below. In addition, the results of the caking strength are also shown Figure 5 in.

[0232] [Table 12]

[0233] Table 12

[0234]

[0235] From the above results, it can be seen that when pea powder or soy powder is added before the powderization of liquid soy sauce, the effect on improving the anti-caking property is higher than when added after the powderization.

[0236] <Experimental Example 4-2>

[0237] (1) Preparation of powdered soy sauce containing pea powder (Test Example 1, Test Example 23)

[0238] As an example of the powdered soy sauce obtained by adding pea fiber first, the powdered soy sauce of Test Example 1 above was used. As an example of the powdered soy sauce obtained by adding pea fiber later, the powdered soy sauce of Test Example 23 above was used (refer to Table 11).

[0239] (2) Preparation of powdered soy sauce containing a powder containing soybean powder (Test Example 4, Test Example 24)

[0240] As an example of the powdered soy sauce obtained by adding soybean fiber first, the powdered soy sauce of Test Example 4 above was used. As an example of the powdered soy sauce obtained by adding soybean fiber later, the powdered soy sauce of Test Example 24 above was used (refer to Table 11).

[0241] (3) Preparation of powdered soy sauce containing dextrin (Test Example 7, Test Example 25)

[0242] As an example of the powdered soy sauce obtained by adding soybean fiber first, the powdered soy sauce of Test Example 7 above was used. As an example of the powdered soy sauce obtained by adding dextrin as an excipient later, the powdered soy sauce of Test Example 25 above was used (refer to Table 11).

[0243] (4) Aspect ratio

[0244] Fifty particles were randomly selected from the photos taken by observing each powdered soy sauce under a microscope. For the 50 selected particles, the minor axis diameter (width) and major axis diameter (length) of the particle were measured using a vernier caliper, and the aspect ratio of the particles of the powdered soy sauce was calculated. Then, the average of their aspect ratios was obtained and used as the aspect ratio of the particles of the powdered soy sauce. The results are shown in Table 13.

[0245] It should be noted that, for reference, the aspect ratios of the particles of the powdered soy sauce prepared in the same way without adding an excipient are also shown in Table 13.

[0246] In addition, Figure 6 (a) is a micrograph of the powdered soy sauce obtained by adding pea fiber first, Figure 6 (b) is a micrograph of the powdered soy sauce obtained by adding pea fiber later.

[0247] In addition, Figure 7 (a) is a micrograph of the powdered soy sauce obtained by adding soybean fiber first, Figure 7 (b) is a micrograph of the powdered soy sauce obtained by adding soybean fiber later.

[0248] [Table 13]

[0249] Table 13

[0250]

[0251] As described above, the aspect ratio of the powdered soy sauce obtained by adding pea fiber or soybean fiber first is 0.85 or more. It is speculated that this is because, as Figure 6 (a), Figure 7As shown in (a), the pea flour, soybean flour, and soy sauce components contained in the powdered soy sauce are integrated to form particles.

[0252] On the other hand, the particles of the powdered soy sauce obtained by adding pea fiber or soybean fiber later are not spherical but amorphous, so the aspect ratio cannot be measured. This is because the aspect ratio is the short-axis diameter (width) / long-axis diameter (length). Amorphous particles have different sizes on one axis, so the long-axis diameter and short-axis diameter cannot be determined, and as a result, the aspect ratio cannot be measured. It is speculated that this is because, as Figure 6 (b), Figure 7 As shown in (b), the pea flour, soybean flour, and soy sauce components contained in the powdered soy sauce do not integrate to form particles.

[0253] When considering the results of Experimental Example 4-1 and Experimental Example 4-2, it is suggested that by making the aspect ratio of the particles of the powdered soy sauce containing pea flour and soybean flour 0.85 or more, the anti-consolidation property of the powdered soy sauce is high.

[0254] As described above, various embodiments have been described with reference to the drawings, but it goes without saying that the present invention is not limited to these examples. It is obvious to those skilled in the art that various modification examples or correction examples can be conceived within the scope described in the claims, and it can be understood that these also belong to the technical scope of the present invention. In addition, the constituent elements in the above embodiments can be arbitrarily combined without departing from the gist of the invention.

[0255] It should be noted that this application is based on the Japanese patent application (Japanese Patent Application No. 2021-065487) filed on April 7, 2021, and its content is incorporated herein by reference.

Claims

1. A powdered soy sauce containing at least any one of pea flour and soybean flour, wherein the soybean flour contains 45% by mass or more of dietary fiber, and the pea flour contains 45% by mass or more of dietary fiber. When the powdered soy sauce contains pea flour, relative to the powdered soy sauce, it contains 8% by mass or more and 70% by mass or less of pea flour in terms of solid components. When the powdered soy sauce contains soybean flour, relative to the powdered soy sauce, it contains 8% by mass or more and 70% by mass or less of soybean flour in terms of solid components.

2. The powdered soy sauce according to claim 1, which is obtained by drying and pulverizing a liquid soy sauce to which at least any one of pea flour and soybean flour has been added.

3. The powdered soy sauce according to claim 1, wherein, The average aspect ratio of the particles of the powdered soy sauce is 0.85 or more.

4. The powder soy sauce according to claim 1, wherein The pea flour or soybean flour is integrated with the soy sauce components to form particles.

5. The powdered soy sauce according to any one of claims 1 to 4, which is obtained by adding at least any one of pea flour and soybean flour to a liquid soy sauce and then subjecting the liquid soy sauce to a drying and pulverizing treatment.

6. A method for producing a powdered soy sauce, which includes a step of adding at least any one of pea flour and soybean flour to a liquid soy sauce and then subjecting the liquid soy sauce to a drying and pulverizing treatment, wherein the soybean flour contains 45% by mass or more of dietary fiber, and the pea flour contains 45% by mass or more of dietary fiber. When the powdered soy sauce contains pea flour, relative to the powdered soy sauce, it contains 8% by mass or more and 70% by mass or less of pea flour in terms of solid components. When the powdered soy sauce contains soybean flour, relative to the powdered soy sauce, it contains 8% by mass or more and 70% by mass or less of soybean flour in terms of solid components.

7. The manufacturing method of the powdered soy sauce according to claim 6, wherein, The water absorption rate of the pea flour is 500% or less.

8. The manufacturing method of the powdered soy sauce according to claim 6, wherein, The water absorption rate of the soybean flour is 600% or less.

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