Freeze-dried shio-koji and shio-koji-containing seasoning

Abstract

To provide granular freeze-dried Shio-koji with a light, crisp texture and the distinctive taste of Shio-koji and to provide a Shio-koji-containing seasoning.SOLUTION: Granular freeze-dried Shio-koji with a light, crisp texture is obtained by blending dietary fiber into Shio-koji and freeze-drying the mixture, and pulverizing it so that 10 mass% more of the resulting granules have an opening size between 840 μm and 8 mm. Furthermore, by adding powdered or granular seasoning components to the granular freeze-dried Shio-koji, or by mixing it with edible oil, a shio-koji-containing seasoning that utilizes the original texture and deliciousness of the freeze-dried Shio-koji, can be produced.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to freeze-dried salted koji and a seasoning containing freeze-dried salted koji.

[0002] Shio koji is a cloudy, thick, porridge-like condiment made by mixing rice koji, salt, and water and saccharifying the rice koji with the enzymes contained in the rice koji. It is a versatile condiment characterized by a complex flavor with a good balance of umami, sweetness, and saltiness. It can be applied thinly to the entire surface of ingredients before cooking, or rubbed into or soaked in. In addition to the sweetness and umami of the shio koji itself, the enzymes contained in it break down ingredients, bringing out their unique flavors.

[0003] Since shio koji is a fluid seasoning with a high water content, reducing the salt concentration can reduce its shelf life, so Patent Document 1 describes powdered shio koji, which is produced by drying and pulverizing shio koji. Commercially available powdered shio koji, like fluid shio koji, is used for pre-treating food ingredients, such as sprinkling it all over meat. On the other hand, in addition to powdered soy sauce and granular soy sauce, freeze-dried soy sauce (Patent Documents 2 and 3), which is produced by mixing soy sauce and soy sauce moromi with excipients and freeze-drying the mixture, is known as a seasoning with a crispy texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-106598 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-17424 [Patent Document 3] Patent No. 5864580 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide granular freeze-dried salt koji, which is used as a pre-treatment seasoning for food materials, and can be sprinkled on food materials not only before cooking but also after cooking, so that the taste and texture can be enjoyed. Another object of the present invention is to provide a salt koji-containing seasoning that retains the flavor and texture of granular freeze-dried salt koji. [Means for solving the problem]

[0006] The inventors discovered that granular freeze-dried salted koji with a crispy texture can be obtained by blending dietary fiber with salted koji and then crushing the freeze-dried salted koji so that it contains a certain proportion or more of granular particles within a specified size range, and thus completed the present invention.

[0007] The present invention relates to the freeze-dried salted koji described in the following (1) to (4), or the salted koji-containing seasoning described in (5) or (6). (1) Freeze-dried salt koji containing 10% by mass or more of granular matter with a mesh size of 840 μm or more and 8 mm or less. (2) Freeze-dried salt koji consisting of granular material with a mesh size of 350 μm or more and 840 μm or less. (3) The freeze-dried salt koji according to (1) or (2) above, in which, in a breaking strength measurement using a creep meter, the value B calculated under the following conditions is 10% or more. a) The load applied when pushing the plunger at a constant speed from 0 to 50% strain is measured at n points over time, and each load is N n Let's say. b) N2-N1, N3-N2, . . ., N n -N n-1 Calculate the difference and let A be the number for which each value is negative. c) A / (n-1)×100=B(%) (4) The freeze-dried salt koji described in (1) or (2) above, which contains dietary fiber. (5) A powdered and / or granular salt koji-containing seasoning containing the freeze-dried salt koji described in (1) or (2) above and a seasoning ingredient. (6) A salt koji-containing seasoning containing the freeze-dried salt koji described in (1) or (2) above and edible oil. [Effects of the Invention]

[0008] The granular freeze-dried salt koji of the present invention provides a salt koji seasoning that can be sprinkled directly on cooked ingredients to give them a crispy texture and the enjoyable umami and flavor of salt koji. While powdered salt koji sprinkled on the surface of ingredients produces a consistent flavor, the freeze-dried salt koji of the present invention contains many granules, so when sprinkled on the surface of ingredients, a strong flavor can be felt in places. Furthermore, the breaking strength of the granules is adjusted so that they can be chewed appropriately in the mouth, and the granules have a moderately crispy texture when eaten, which enhances the flavor and umami taste. The granular freeze-dried salted koji of the present invention has a crispy texture and the flavor of salted koji, and can be sprinkled on various dishes or eaten as is. Furthermore, when mixed with edible oil, the freeze-dried salted koji can be prevented from absorbing moisture and agglomerating, resulting in a salted koji-containing seasoning that retains the texture and flavor of the freeze-dried salted koji for a long period of time. [Brief explanation of the drawings]

[0009] [Figure 1] The graph shows an example of the change in load over time in breaking strength measurements using a creep meter for the granular freeze-dried salt koji of the comparative example (test area 9) and the example (test area 11). The vertical axis is load (gf) and the horizontal axis is load measurement point n. (a) Comparative example, (b) Example. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention relates to granular freeze-dried salted koji, which is obtained by freeze-drying salted koji (shiokoji) and has a crispy texture and the flavor of salted koji itself. In the present invention, "%" means "% by mass" even if the unit is not specified, and "to" between numerical values ​​means a value that includes the numerical values ​​before and after it, and means a value that is equal to or greater than the preceding numerical value and equal to or less than the following numerical value.

[0011] Shio koji is produced by fermenting and maturing a mixture of rice koji, salt, and water while stirring appropriately. The rice koji used to make shio koji can be made using a conventional rice koji manufacturing method or commercially available. For example, seed koji is sprinkled on steamed rice and cultured at 25-40°C for 2-4 days to allow the koji mold to grow. The rice used to produce rice koji is not particularly limited, and the seed koji is also not particularly limited as long as it is one that is commonly used in koji production. Examples include Aspergillus species such as Aspergillus oryzae and Aspergillus sojae. Preferred koji molds are those that have a high ability to produce starch and protein-digesting enzymes.

[0012] Shio koji is produced, for example, by adding and mixing 20 to 50 parts by mass of salt per 100 parts by mass of rice koji, adding and mixing 100 to 200 parts by mass of water or hot water, and fermenting the mixture preferably for about 7 to 14 days at about 25° C. Mixing once a day during fermentation ensures uniform fermentation and produces shio koji with a good flavor. Shio koji can be easily made at home. For example, rice koji and about 30-40% by weight of salt are placed in a container, and water is added so that the rice koji is completely submerged. The mixture is then left to mature and ferment at room temperature. By stirring the mixture about once a day during the maturation process, it will be ready in about a week to 10 days. Once completed, it can be stored in the refrigerator for several months. An even simpler method for making shio koji is to ferment it at about 55-60°C for about 6-12 hours using a yogurt maker or similar.

[0013] The salt koji used in the present invention can be any commercially available or home-made product, but it is preferable to select a raw material salt koji that will have a salt content of about 40% by mass or less after freeze-drying. If the salt content after freeze-drying is too high, it will be difficult to obtain granules with a crispy texture.

[0014] The dietary fiber content of the freeze-dried salted koji of the present invention is preferably 1 to 10% by mass. If the dietary fiber content is low, the freeze-dried salted koji is likely to foam during freeze-drying and become powdery when crushed after freeze-drying, making it difficult to obtain freeze-dried salted koji with a crispy texture. If the dietary fiber content is too high, the freeze-drying process is likely to foam, and the inherent flavor and umami of the salted koji may be weakened. Dietary fiber in the present invention means carbohydrates that are not digested or are difficult to digest by human digestive enzymes. The dietary fiber may be derived from salt koji, or may be any of water-soluble dietary fiber, insoluble dietary fiber, or a combination thereof, as a raw material for freeze-dried salt koji. Examples of water-soluble dietary fiber include indigestible dextrin, pectin, guar gum, guar gum hydrolyzate, agarose, glucomannan, polydextrose, alginic acid and its salts, β-glucan, inulin, carrageenan, fucoidan, and derivatives thereof. Examples of insoluble dietary fiber include insoluble glucomannan, chitin, chitosan, cellulose, hemicellulose, lignin, agar, etc.

[0015] The freeze-dried shio koji of the present invention may contain an excipient. Examples of excipients that can be used include, but are not limited to, various starches, dextrins, and gelatins. The use of an excipient imparts viscosity to the shio koji mixture before freeze-drying, making it easier to fill into a freeze-drying container. When viscous dietary fiber is used, freeze-drying can be performed without or with a small amount of an excipient. While an excipient can reduce the dietary fiber content, using a large amount of excipient reduces the flavor of the granular freeze-dried shio koji. Therefore, it is preferable to keep the content of excipients after freeze-drying to 25% by mass or less. If there is a risk that the excipient will be decomposed by enzymes (proteases, amylases, etc.) contained in the shio koji, the enzymes in the shio koji should be inactivated by heating or other methods before adding the excipient.

[0016] The freeze-dried salted koji of the present invention may also be a freeze-dried mixture of salted koji, dietary fiber, excipients, and seasonings such as sugar, salt, vinegar, miso, monosodium glutamate, monosodium inosinate, etc. This allows for the production of freeze-dried salted koji with a flavor suited to the intended use.

[0017] The method for producing freeze-dried shio koji is similar to the conventional method of freeze-drying a mixture of ingredients. Freeze-drying is also called freeze-drying, and involves rapidly freezing the mixture at around -40°C, then reducing the pressure and sublimating the water in a vacuum to dry it. The freeze-dried shio koji of the present invention is produced by mixing shio koji and dietary fiber to form a mixture, and then freeze-drying the mixture. For example, the shio koji and dietary fiber, or optionally an excipient, are placed in a container and mixed uniformly. If necessary, the above-mentioned seasonings may be added and mixed. The mixed mixture is heated if necessary, and then freeze-dried. There are no limitations on the equipment used for freeze-drying or the production conditions. A freeze-dried product can be obtained by freeze-drying the mixture until the water content is, for example, about 5% by mass or less.

[0018] The freeze-dried salted koji thus produced is crushed to produce granular freeze-dried salted koji containing a certain amount of granular particles of a specified size. To enjoy the crispy texture of the granular freeze-dried salted koji, the particle size of the granular freeze-dried salted koji is preferably 840 μm to 8 mm, and the granular freeze-dried salted koji is crushed so that it contains 10% by mass or more of particles of this particle size, or the granular freeze-dried salted koji is crushed and then classified and mixed. If the particle size of the freeze-dried salted koji is larger than 8 mm, the particles may be too large and the texture may be poor, while if the particle size is less than 840 μm, the texture may be too fine and rough. A general crusher can be used.

[0019] The granular material obtained by crushing is placed on a mesh sieve with openings of 840 μm or 8 mm and vibrated. Freeze-dried shio koji that passes through an 8 mm opening sieve is referred to as "8 mm or less" or "8 mm pass," while freeze-dried shio koji that does not pass through an 8 mm opening sieve and remains on the sieve is referred to as "8 mm or more" or "8 mm on." The same applies to other openings. Openings of 840 μm or more and 8 mm or less are synonymous with 840 μm on 8 mm pass.

[0020] The crushed freeze-dried salted koji is placed on mesh sieves with openings of 350 μm, 840 μm, and 1.7 mm, respectively, and vibrated to separate particles by particle size into those that pass through each sieve and those that do not pass through. The freeze-dried salted koji of the present invention, in which 10% by mass of the particles are 840 μm or larger and 8 mm or smaller, has a particle size distribution of, for example, 350 μm pass, 350 μm on 840 μm pass, 840 μm on 1.7 mm pass, and 1.7 mm on, of 30.7% by mass (hereinafter, "% by mass" is omitted), 19.5, 10.8, 39.0, or 22.5, 13.2, 8.2, 56.2, for example. On the other hand, commercially available salt koji powder has a particle size distribution of, for example, 96.6, 3.4, 0.0, 0.0 or 90.5, 4.4, 3.5, 1.6 (see Table 1).

[0021] Furthermore, the freeze-dried salt koji, which is made up of granular material with openings of 350 μm to 840 μm obtained by this classification, is fine and slightly rough, but has no variation in particle size, so it has a crispy texture overall and can be used as a crispy substitute for salt.

[0022] The granular freeze-dried salt koji of the present invention preferably has a breaking strength of 10% or more when measured using a creep meter under the following conditions: a) The load applied when pushing the plunger at a constant speed from 0 to 50% strain is measured at n points over time, and each load is N n Let's say. b) N2-N1, N3-N2, . . ., N n -N n-1Calculate the difference and let A be the number for which each value is negative. c) A / (n-1)×100=B(%) For all n plots obtained by applying a load, the difference from the previous plot value (the difference between the nth value and the (n-1)th value) is calculated. The number of negative difference values ​​ / total number of values ​​x 100 = percentage (%) of negative difference. It was found that if this value B is 10% or more, the product will have a crispy texture.

[0023] To measure breaking strength using a creep meter, for example, a 20 ml container is filled with freeze-dried shio koji leveled off and set in the creep meter. A circular plunger with a diameter of 12 mm is used to press the container down to 50% of its thickness (7.5 mm) at a rate of 60 mm / min, and the load is measured every 0.04 seconds. An example of the measurement results is shown in Figure 1. Number B is the percentage of times that the jagged waveform shown in the lower part of Figure 1 has a downward slope. If the number of times that no load is applied since the previous measurement point is 1 / 10 or more, the crispness is felt.

[0024] The granular freeze-dried shio koji of the present invention obtained in this way is a granular product in which the umami components contained in shio koji are attached to dietary fiber and excipients. Its moisture content is 5% by mass or less, giving it a crispy texture and making it convenient for long-term storage and transport. This freeze-dried shio koji retains the original flavor and umami of shio koji and can be used as a salt substitute. It can be eaten as is or used as a seasoning in various dishes. Furthermore, the granular freeze-dried shio koji can be mixed with edible oil to produce a liquid shio koji-containing seasoning.

[0025] The liquid salt-koji-containing seasoning of the present invention is prepared by adding the granular freeze-dried salt-koji of the present invention to edible oil, and further adding various ingredients and seasoning components as needed. The granular freeze-dried salt-koji contained in the salt-koji-containing seasoning of the present invention is preferably 1 to 35% by mass, more preferably 5 to 30% by mass. The crispy texture of the freeze-dried salt-koji can be maintained even when the freeze-dried salt-koji is mixed with edible oil. If the granular freeze-dried salt-koji is 40% by mass or more of the salt-koji-containing seasoning, the fluidity of the seasoning will be poor, which may make it difficult to uniformly mix the granular freeze-dried salt-koji with the ingredients and various seasoning components described below during production.

[0026] The ingredients are not particularly limited as long as they make the salt-koji-containing seasoning feel crispier, and examples thereof include nuts, dried vegetables and processed products thereof, dried fruits and processed products thereof, beans, etc. Seasoning ingredients include sugars such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat, seafood, vegetable, or fruit extracts and seasonings, alcoholic seasonings such as mirin, sake, wine, and ethanol, and citrus juices such as yuzu and kabosu, but are not limited to these, and various seasoning ingredients can be blended depending on the salt-koji-containing seasoning.

[0027] The edible oil used in the present invention is an edible oil that is liquid at room temperature. Examples of edible oils that can be used include vegetable oils such as rice oil, cottonseed oil, corn germ oil, safflower oil, sunflower oil, sesame oil, peanut oil, soybean oil, and rapeseed oil, as well as salad oils made from these vegetable oils. Flavored oils obtained by transferring flavor components and pigments contained in spices and aromatic vegetables to vegetable oils can also be used. Only one of these edible oils can be selected, or a mixture of two or more of them can be used.

[0028] Furthermore, the liquid salt-koji-containing seasoning of the present invention may contain water, preferably 5% by mass or less. When no water is added to the salt-koji-containing seasoning, the freeze-dried salt-koji has a crunchy and relatively heavy texture. When water is added to the salt-koji-containing seasoning, the freeze-dried salt-koji absorbs the water and appears to dissolve slightly. Adding water in this way changes the properties of the freeze-dried salt-koji, thereby changing its texture.

[0029] Furthermore, the granular freeze-dried salted koji of the present invention can be used as a salt substitute as it is, and when sprinkled on meat instead of salt, the freeze-dried salted koji has a crispy texture when biting into it and a strong salty taste can be felt only in that part, so the taste is not unsatisfying and as a result, salt can be reduced. The salt concentration of the freeze-dried salted koji obtained in the examples is about 30%.

[0030] The powdered and / or granular salt-koji-containing seasoning of the present invention contains freeze-dried salt-koji and seasoning ingredients. The seasoning ingredients include powdered or granular types of the seasoning ingredients described above, such as fried garlic, fried onion, pepper, and dried mixed herbs, and are mixed to produce a powdered and / or granular freeze-dried salt-koji-containing seasoning (seasoning seasoning, etc.). In this case, the content of freeze-dried salt-koji is not particularly specified. While commercially available seasoning salts have a wide range of salt concentrations, from 30 to 88%, seasonings containing the freeze-dried salt-koji of the present invention have a salt concentration of up to 30%, depending on the blend, and are therefore expected to have a salt-reducing effect. [Example]

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "%" simply means "% by mass."

[0032] [Making salt koji] 300g of dried rice koji (Masuya Miso Co., Ltd.), 90g of salt, and 450g of water were mixed, covered with plastic wrap to prevent evaporation, and fermented in a water bath at a temperature of approximately 58°C for 9.5 hours. The enzymes in the finished salt koji were inactivated at a temperature of 80°C to prevent the breakdown of the starch, an ingredient described below.

[0033] [Preparation of freeze-dried salt koji] 305 g of the above salt koji, 24 g of salt, 1.95 g of dietary fiber (Fibersol 2: indigestible dextrin, Matsutani Chemical Industry Co., Ltd.), and 30.5 g of potato starch (Kawahitsu Bussan Co., Ltd.) were mixed and heated to a homogenous state, then packed into a plastic tray. The mixture was completely frozen at -40°C, the atmosphere was reduced to 0.1 Torr, and the contents were heated on a shelf to a temperature sufficient to prevent dissolution, followed by freeze-drying for thorough drying. The thoroughly dried freeze-dried salt koji was coarsely crushed using a metal tool and passed through an 8 mm mesh. The mixture was then classified using 5.66 mm, 3.66 mm, 1.7 mm, 840 μm, and 350 μm meshes. Using the classified test plots 3 to 8 and the classified and then mixed test plots 9 to 14, sensory evaluations and measurements of physical properties using a creep meter were carried out. Furthermore, any one of the test plots 6 to 9 was mixed with the test plot 3 to prepare test plots 15 to 22.

[0034] [Sensory evaluation] The crispiness of each of the test plots 3 to 22 (homemade products) and test plots 1 and 2 (commercial products) was evaluated by three analytical panelists (trained for more than one year) on a three-point scale. The evaluation criteria were as follows: a good crispy texture was given a score of 3, a slightly crispy texture was given a score of 2, and no crispiness was given a score of 1. The results of the evaluation were consistent across all three panelists.

[0035] [Measurement of physical properties using a creep meter] The creep meter used was a RHEONER II CREEP METER RE2-33005 (Yamadensha). Each test section was filled level into a stainless steel container with a diameter of approximately 40 mm and a height of approximately 15 mm, and the sample was pressed down to 50% (7.5 mm) of the thickness with a 12 mm diameter circular plunger at a speed of 60 mm / min. The load during pressing was measured every 0.04 seconds over time, and 188 measurement points were obtained. Each load was N n (n=1 to 188), and N2-N1, N3-N2,..., N n+1― N n , , N 188― N 187 The number of negative values ​​(A) was calculated and applied to the following formula. A / (188-1)×100=B(%)

[0036] Table 1 shows the particle size distribution, sensory evaluation, and B value measured by a creep meter for test plots 1 to 22. [Table 1]

[0037] [result] Test plots 1 to 3 and test plots 9, 15, 19, and 21 are comparative examples, while test plots 4 to 8, test plots 10 to 14, 16 to 18, 20, and 22 are working examples. The commercially available "Shio Koji Powder" (Natural Life Co., Ltd.) (Test plot 1) had no crispness at all. The commercially available "Shio Koji Powder" (Marukome Co., Ltd.) (Test plot 2) also had a powdery texture without any crispness. The 350 μm pass product (Test plot 3) also had no crispness at all, but the 350 μm and 840 μm pass product (Test plot 4) had a slight crispness, and the 840 μm and 1.7 mm pass product (Test plot 5) had a crispness. All of the larger test plots 6 to 8 had a crispness.

[0038] The crispy 840 μm on 1.7 mm particle size (Test Group 5) was mixed with the non-crispy 350 μm particle size (Test Group 3). Sensory evaluations were conducted on samples containing 5% (Test Group 9), 10% (Test Group 10), 12.5% ​​(Test Group 11), 20% (Test Group 12), 30% (Test Group 13), and 40% (Test Group 14) of 840 μm on 1.7 mm particle size. The 5% (Test Group 9) sample lacked crispness, the 10% (Test Group 10) sample had a slightly crispy texture, and the 12.5% ​​or higher (Test Groups 11-14) samples had a crispy texture. Based on these results, freeze-dried shio koji with a crispy texture requires a minimum of 10% 840 μm particle size.

[0039] In addition, one of the test plots (test plot 6), 3.66mm on 5.66mm on 8mm on 1.7mm (test plot 6), 3.66mm on 5.66mm on 5.66mm on 8mm on 1.7mm (test plot 7), and 5.66mm on 8mm on 1.7mm (test plot 8) was mixed with the 350μm on 1.7mm (test plot 3), and test plots 15-18 were prepared with 5% (test plot 15), 10% (test plot 16), 20% (test plot 17), and 30% (test plot 18) of 1.7mm on 3.66mm on 1.7mm (test plot 15), 10% (test plot 16), 20% (test plot 17), and 30% (test plot 18). Similarly, test plots 19-22 were prepared with 5% (test plot 19), 10% (test plot 20) of 3.66mm on 5.66mm on 5.66mm on 8mm on 5.6 ... In all cases, 5% (test plots 15, 19, 21) did not produce a crispy texture, while 10% (test plots 16, 20, 22) and 20% and 30% (test plots 17, 18) produced a crispy texture. From the above, it can be seen that in order to obtain freeze-dried shio koji with a crispy texture, it is necessary for the content to be 10% or more of particles of 840 μm on.

[0040] Furthermore, when the physical properties of each test group were measured using the method described above, a crispy texture was felt when the B value was 10% or higher. Based on the above, freeze-dried shio koji with a crispy texture needs to have a B value of 10% or higher, as determined by the physical properties described above. The freeze-dried salted koji obtained in this example had a salt concentration of 30%. When sprinkled on meat instead of salt, the freeze-dried salted koji provides a crispy texture when biting into meat, and a strong salty taste can be felt only in that area, resulting in a satisfying taste and reduced salt intake.

[0041] [Seasonings containing salted koji] Sterilized 110ml bottles were filled with 25, 30, and 35% freeze-dried shio koji from test plots 5 and 6, respectively, with salad oil added to the remaining space, and the bottles were then capped to create six shio koji-containing seasonings. These were then stored in a dark place. After 0 days and 6 months of storage, the seasonings were removed and subjected to a sensory evaluation. The results confirmed that no moisture absorption or aggregation had occurred in any of the test plots after 6 months, and that the texture and flavor of the freeze-dried shio koji were the same as before storage.

[0042] [Powdered and / or granular salt-containing seasonings] A mixture of 85% freeze-dried salt koji, 5% fried garlic, 5% fried onion, 4% dried mixed herbs, and 1% pepper was created and sprinkled on the meat in the same way as salt alone. When biting into the freeze-dried salt koji, a crispy texture was achieved and a strong salty taste could be felt in that area, allowing the meat to be eaten without feeling unsatisfied with the flavor.

Claims

1. Freeze-dried salt koji containing 10% by mass or more of granular material with a mesh size of 840 μm or more and 8 mm or less.

2. The freeze-dried salt koji is made of granular material with an opening size of 350 μm or more and 840 μm or less.

3. The freeze-dried salt koji according to claim 1 or 2, wherein in a breaking strength measurement using a creep meter, the value B calculated under the following conditions is 10% or more. a) The load applied when pushing the plunger at a constant speed from 0 to 50% strain is measured at n points over time, and each load is N ｎ Let's say. b) N 2 -N １ , N 3 -N ２ , ..., N ｎ -N ｎ-1 The difference between these values ​​is calculated, and the number of negative values ​​is defined as A. c) A / (n-1)×100=B(%)

4. The freeze-dried salt koji according to claim 1 or 2, which contains dietary fiber.

5. A powdered and / or granular salt-koji-containing seasoning containing the freeze-dried salt-koji according to claim 1 or 2 and a seasoning ingredient.

6. A salt koji-containing seasoning comprising the freeze-dried salt koji according to claim 1 or 2 and edible oil.

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