Molded seasonings and food products

Abstract

To provide a hydrous seasoning molded product having flexibility and excellent in blocking inhibition performance, and to provide a food.SOLUTION: A hydrous seasoning molded product containing water has a composition containing at least a seasoning liquid, agar, and insoluble dietary fiber, or a composition containing a seasoning liquid, agar, processed starch, and water-soluble dextrin. An amount of insoluble dietary fiber in a dry solid is 2.0-37 mass%, or an amount of processed starch in the dry solid is 5.6-32 mass%, and an amount of water-soluble dextrin is 0.9-11 mass%.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a hydrous seasoning molded body formed by using a liquid seasoning, and to a food product using this seasoning molded body. [Background technology]

[0002] Conventionally, sheet-shaped molded bodies containing seasonings such as soy sauce and salt have been proposed. Patent Document 1 discloses a soy sauce film consisting of a soy sauce layer and a pullulan layer. This soy sauce film is produced by sprinkling powdered soy sauce on a wet pullulan film or applying soy sauce paste to a dried pullulan film and then pressing with a heated roll. Patent Document 2 discloses a seasoning sheet in which a release layer such as paper or a plastic sheet is laminated on a seasoning layer containing seasoning ingredients such as soy sauce and water-soluble excipients such as pullulan. These sheet-shaped molded bodies are intended to be dissolved in water or soup, so water-soluble raw materials are mainly used.

[0003] On the other hand, seasoning molded bodies have also been proposed that are intended to be eaten as is without being dissolved in water etc. For example, Patent Document 3 discloses a portable or storable sheet food that contains a gelling agent, dietary fiber, and seasoning and has a moisture content of 30 to 50%. The present inventor has also proposed a seasoning molded body that contains a liquid seasoning, agar, and either one or both of starches and thickening polysaccharides, and that has the original flavor of the liquid seasoning, is easy to handle, and can be eaten as is by setting the moisture content, salt content, agar, amount of starches, and amount of thickening polysaccharides within specific ranges (see Patent Document 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 60-19478 [Patent Document 2] JP 2013-66433 A [Patent Document 3] Japanese Patent Application Publication No. 63-279755 [Patent Document 4] Patent No. 6434194 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the seasoning sheets described in Patent Documents 1 and 2 are used by dissolving in water, and are not hydrous seasoning molded bodies using liquid seasonings. On the other hand, Patent Documents 3 and 4 are hydrous seasoning molded bodies that contain moisture, but there is a problem that the molded bodies tend to stick together when stacked and stored. Methods for preventing sticking (blocking) include, for example, covering the surface of the molded body with a powder raw material such as sugar or a sheet containing a water-insoluble component, but this method makes the manufacturing process complicated and there are concerns about the effect on the texture and flavor of the obtained edible molded body.

[0006] Therefore, an object of the present invention is to provide a hydrous seasoning molded product and food product which are flexible and have excellent blocking (binding) suppressing properties. [Means for solving the problem]

[0007] The seasoning molded product according to the present invention is a water-absorbent molded product that contains at least a liquid seasoning, agar, and insoluble dietary fiber, has a moisture content of 2.7 to 22% by mass, and the amount of the insoluble dietary fiber in the dry solid content is 2.0 to 37% by mass. and does not contain water-soluble dextrin. Another seasoning molded product according to the present invention is a water-absorbent molded product containing a liquid seasoning, agar, insoluble dietary fiber, and water-soluble dextrin, the moisture content being 2.7 to 22% by mass, and the amount of the insoluble dietary fiber in the dry solid content being 2.0 to 37% by mass, The total amount of the insoluble dietary fiber and the water-soluble dextrin is 2.6 to 40% by mass based on the total mass of the dry solid content. do. As the insoluble dietary fiber, for example, soybean pulp can be used. The molded seasoning product of the present invention may further contain a modified starch. As the modified starch, for example, phosphate cross-linked starch can be used.

[0008] The food product according to the present invention uses the molded seasoning product described above. Effect of the Invention

[0009] According to the present invention, in a hydrous seasoning molded body containing a liquid seasoning, it is possible to improve the blocking suppression performance while maintaining flexibility. [Brief description of the drawings]

[0010] [Figure 1] 1A and 1B are diagrams showing schematic examples of the shape of the molded seasoning body of the present embodiment. [Diagram 2] 3 is a flowchart showing the process for producing a seasoning molded body of the present embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that the present invention is not limited to the following preferred embodiments.

[0012] (First embodiment) First, a seasoning molded body according to a first embodiment of the present invention will be described. The seasoning molded body of this embodiment is a water-absorbent molded body formed using a liquid seasoning, and contains at least the liquid seasoning, agar, and insoluble dietary fiber, and may further contain water-soluble dextrin or processed starch.

[0013] The moisture content of the molded seasoning body of this embodiment is, for example, 2.7 to 22.0% by mass, and the amount of insoluble dietary fiber is 2.0 to 37% by mass based on the total mass of the dry solid content. When water-soluble dextrin is blended, the total amount of the insoluble dietary fiber and the water-soluble dextrin is preferably 2.6 to 40% by mass based on the total mass of the dry solid content.

[0014] [Liquid seasoning] The liquid seasoning is a main component of the seasoning molded body of this embodiment, and various liquid seasonings can be used, such as soy sauce, fermented wheat seasoning liquid, amino acid liquid, mirin, liquid soup stock, various soups, ponzu, sauces such as Worcestershire sauce and medium-thick sauce, Chinese seasonings such as ketchup and oyster sauce, and fish sauce. These liquid seasonings may be used alone or in combination of two or more. In addition, powdered or granular seasonings may be added to the liquid seasoning within a range that does not impair the effects of the present invention.

[0015] Among various liquid seasonings, soy sauce and dashi are particularly preferred for the seasoning molded body of this embodiment. In this embodiment, when simply described as "soy sauce" or "dashi", it refers to liquid soy sauce and liquid dashi, and the same applies in the following description unless otherwise specified. The type of soy sauce is not particularly limited as long as it is made from grain raw materials, and it can be either raw soy sauce or pasteurized soy sauce, for example, tamari soy sauce, dark soy sauce, light soy sauce, white soy sauce, re-brewed soy sauce, and reduced-salt soy sauce, and two or more types of soy sauce can be used in combination.

[0016] The dashi is not particularly limited, and for example, dashi extracted from crushed or shaved dried fish such as dried bonito, dried bonito flakes, dried tuna, dried mackerel, dried sardines, or crushed dried sardines, mackerel, horse mackerel, shrimp, etc., using hot water, an organic solvent such as ethanol, or a mixed solvent such as hot water and ethanol is preferably used, and dashi obtained by extraction with hot water is particularly preferred. The amount of hot water used to extract the dashi can be appropriately set, but in the case of dried fish, for example, the mass ratio of dried fish:hot water is preferably 1:1 to 100, and more preferably, the mass ratio of dried fish:hot water is 1:1 to 40. By extracting with the amount of hot water within this range, a thick dashi can be obtained. In addition, dashi can be extracted from seaweed such as kelp and wakame, or from mushrooms such as shiitake, as necessary, and a combination of multiple types of dashi can also be used.

[0017] The method for producing soy sauce used in the formation of the seasoning of this embodiment is not particularly limited, and soy sauce produced by, for example, the traditional brewing method, the new brewing method, the amino acid liquid mixing method, and the enzyme treatment liquid mixing method can be used. Also, the raw material for soy sauce may contain something other than grains. Examples of raw materials other than grains include salt, sugars, alcohol, shochu, sake, fermented rice seasoning, brewed vinegar, mirin, mirin-like seasoning, thickening stabilizers, acidulants, amino acids, nucleic acids, organic acids, inorganic salts, sweeteners, colorants, preservatives, manufacturing agents, shelf life improvers, and pH adjusters, which are described in the "Japanese Agricultural Standards for Soy Sauce" (Ministry of Agriculture, Forestry and Fisheries Notification No. 1218).

[0018] [Agar] Agar is a polysaccharide extracted from red algae such as Agar-agar and Gracilaria, and is a component for maintaining the shape of the seasoning molded body of this embodiment. It is possible to form a molded body using proteins such as soy protein, but the flavor of the protein may change the flavor of the soy sauce or make it difficult to melt in the mouth. In contrast, agar does not affect the flavor of the seasoning, and when eaten while maintaining the shape of the molded body, it melts in the mouth and is crisp. The type of agar used in the seasoning molded body of this embodiment is not particularly limited, and various forms such as powder, flake, solid, rod, and thread can be used.

[0019] [Insoluble dietary fiber] Addition of insoluble dietary fiber can suppress adhesion (blocking) between molded products and improve releasability from release paper or release film. However, if the amount of insoluble dietary fiber in the seasoning molded product is less than 2.0% by mass based on the total mass of dry solids, the releasability decreases and the blocking suppression effect is not sufficiently obtained. On the other hand, if the amount of insoluble dietary fiber in the seasoning molded product exceeds 37% by mass based on the total mass of dry solids, the flexibility decreases. Therefore, the amount of insoluble dietary fiber in the seasoning molded product of this embodiment is set to 2.0 to 37% by mass based on the total mass of dry solids.

[0020] The insoluble dietary fiber to be blended into the seasoning molded product of this embodiment is not particularly limited, and examples that can be used include beans such as soybeans and kidney beans, grains such as wheat bran and their husks, types such as coffee seeds, vegetables such as ginger and radish, fruits such as apples and oranges, cellulose, hemicellulose, and lignin contained in nuts, chitin and chitosan contained in crustaceans such as crabs, insoluble pectin contained in apples, cocoa, and peanuts, and glucan contained in mushrooms such as shiitake and enoki mushrooms.

[0021] Among these insoluble dietary fibers, soybean pulp is particularly preferred because it can enhance the releasability of the seasoning molded body without impairing the flavor of the seasoning. When using soybean pulp, it is preferable to use soybean pulp having fine particles in order to eliminate roughness and improve the texture when the seasoning molded body is formed. Specifically, soybean pulp having a particle size (median size) of 500 μm or less, more preferably 200 μm or less, and even more preferably 100 μm or less, measured by particle size analysis-laser diffraction / scattering method (ISO13320, ISO9276, JISZ8825:2013) using a laser diffraction particle size distribution measuring device is preferred.

[0022] [Water-soluble dextrin] Water-soluble dextrin has the effect of softening the molded seasoning body and suppressing the flavor derived from insoluble dietary fiber, and is added as necessary. However, the total amount of water-soluble dextrin and insoluble dietary fiber contained in the molded seasoning body is not more than 100% by weight of the total dry solid content. 2.6 If the amount is less than 100% by mass, the above-mentioned effects may not be sufficiently obtained. Furthermore, if the total amount of water-soluble dextrin and insoluble dietary fiber exceeds 40% by mass based on the total mass of the dry solids, the flexibility decreases. Therefore, when water-soluble dextrin is added, it is preferable that the total amount of water-soluble dextrin and insoluble dietary fiber contained in the molded seasoning product is more than 100% by mass based on the total mass of the dry solids. 2.6 The content should be about 40% by weight.

[0023] The water-soluble dextrin used in the molded seasoning body of this embodiment is one approved for addition to food and can impart fluidity and viscosity to the seasoning composition to such an extent that the molded seasoning body can be molded into a predetermined shape. For example, powdered candy, maltodextrin, dextrin, etc., which are made from corn starch, tapioca starch, or potato starch as a raw material and have been depolymerized by a chemical or enzymatic method, can be used.

[0024] [Processed starch] The processed starch is added as necessary to enhance the effects of inhibiting blocking and improving peelability. The processed starch to be blended in the seasoning molded product of the present embodiment is not particularly limited, and phosphate cross-linked starch, adipic acid cross-linked starch, acetylated starch, acetate starch, hydroxypropyl starch, sodium starch octenyl succinate, oxidized starch, resistant starch, etc. can be used, but from the viewpoint of viscosity stability of the seasoning composition, phosphate cross-linked starch, which has the property of being unlikely to become a highly viscous paste, is preferred.

[0025] [Other ingredients] In addition to the above-mentioned components, salt for adjusting the salt content and water for adjusting the moisture content may be added to the seasoning molded body of this embodiment, within the range that does not affect the effects of the present invention. In addition, seasonings other than liquids, such as sugars, spices, acidulants, and powdered extracts, and condiments such as sesame, wasabi, shiitake mushrooms, dried bonito flakes, seaweed, kelp, pickled plum, and dried squid may also be added. However, when adding condiments, it is preferable to use those in the form of small pieces or powder. Furthermore, the seasoning molded body of this embodiment may contain auxiliary materials and additives used in various seasoning compositions such as soups, sauces, and dressings.

[0026] The seasoning molded body of this embodiment may contain fats and oils such as sesame oil and olive oil, for example in an emulsified state. This allows a seasoning molded body having a flavor specific to fats and oils to be obtained. The fats and oils may be added directly to the seasoning to be emulsified, or may be added together with an emulsifier. Furthermore, coloring agents, natural pigments, etc. may be added to the seasoning molded body of this embodiment for coloring.

[0027] [Moisture content: 2.7~22% by mass] The moisture contained in the seasoning molded body includes water derived from raw materials such as soy sauce, water added for adjustment during production, etc. If the moisture content of the seasoning molded body is less than 2.7% by mass, the flexibility may be lost or the texture may become poor depending on the blending composition. On the other hand, if the moisture content exceeds 22% by mass, the liquid component may easily seep out or blocking may occur depending on the blending composition. Therefore, in the seasoning molded body of this embodiment, the moisture content is preferably 2.7 to 22% by mass, more preferably 2.9 to 17.3% by mass. This makes it possible to obtain good flexibility while suppressing blocking regardless of the blending composition.

[0028] The moisture content of the seasoning molded body can be adjusted by changing the amount of water added or the drying conditions during production. The moisture content of the seasoning molded body can be measured by a normal pressure heating and drying method, a reduced pressure heating and drying method, a Karl Fischer method, or the like.

[0029] [Salt content: 23% or less of the total dry solids] Examples of salt contained in the seasoning molded body include salt contained in liquid seasonings such as soy sauce and dashi, as well as salt added for adjustment during production. The amount of salt in the seasoning molded body affects the flavor and flexibility. For example, when the liquid seasoning is soy sauce, dashi, or both, the drying time during production is long and the saltiness becomes too strong, impairing the flavor, so it is preferable that the salt content in the dry solid content is 23 mass% or less. The salt content of the seasoning molded body can be adjusted by changing the type of liquid seasoning or adding additional salt, and can be measured by potentiometric titration, Mohr's method, etc.

[0030] [Shape / Thickness] 1A and 1B are diagrams showing typical examples of the shape of the seasoning molded body of this embodiment. Examples of the shape of the seasoning molded body of this embodiment include, but are not limited to, a sheet shape such as seasoning molded body 1 shown in Fig. 1A and a cup shape such as seasoning molded body 2 shown in Fig. 1B, and the like. The shape can be appropriately selected depending on the application and purpose. The thickness of the seasoning molded body is also not particularly limited, but is preferably 5 mm or less from the viewpoint of ease of production.

[0031] [Manufacturing method] Next, a method for producing the seasoning molded body of this embodiment will be described. Fig. 2 is a flow chart showing the steps for producing the seasoning molded body of this embodiment. As shown in Fig. 2, when producing the seasoning molded body of this embodiment, first, agar and insoluble dietary fiber are added to a liquid seasoning, and water-soluble dextrin, processed starch, water, salt, etc. are added as necessary, and each component is heated and dissolved to prepare a seasoning composition (step S1).

[0032] Next, the seasoning composition prepared in step S1 is poured into a mold or applied onto a release film, and dried using a forced-air dryer or the like to obtain a seasoning molded body of a predetermined shape (step S2). The molding and drying method in step S2 is not limited to the method using a mold or release film, and can be appropriately selected depending on the state of the seasoning composition and the shape of the molded body, etc. For example, a method in which the seasoning composition is rolled with a roll while drying, or a method in which the seasoning composition is applied onto a belt and dried can also be applied.

[0033] The mold and release film used in step S2 may be removed immediately after drying, or may be stored as is. Since the seasoning molded product of this embodiment is less likely to cause blocking, it can be removed from the mold and release film and stored by stacking multiple sheets.

[0034] [How to use] The seasoning molded body of the present embodiment can be used not only to be placed on food as a seasoning, or to be sandwiched between or between food, but also to be wrapped around food like nori seaweed, to wrap food like rice paper, or to put food in place of a container. The seasoning molded body of the present embodiment can also be used after being cut, cut into various shapes, or deformed.

[0035] The seasoning molded body of this embodiment can be used for various foods for which liquid seasonings are currently used, such as rice balls, sushi, bread, sandwiches, hamburgers, canapes, noodles, salads, spring rolls, and toppings for simmered, fried, and deep-fried foods. In addition, by adjusting the salt content and adding soup stock or seasonings, the seasoning molded body can be eaten alone, for example, as a snack to go with alcohol. Furthermore, the seasoning molded body of this embodiment can be used for seasoning during cooking, like conventional liquid seasonings.

[0036] As described above in detail, the seasoning molded product of the present embodiment contains a specific amount of insoluble dietary fiber in addition to agar, and therefore can maintain flexibility while preventing the seasoning molded products from adhering to each other. As a result, a liquid seasoning-containing seasoning molded product can be realized that is flexible and has excellent blocking (adhesion) suppression performance while maintaining the original flavor of the liquid seasoning.

[0037] Furthermore, the seasoning molded body of this embodiment is not only less likely to leak liquid components, but also contains a certain amount of water, so it is less likely to absorb moisture and has excellent shape retention. Furthermore, the seasoning molded body of this embodiment is flexible, so it is easy to process, and can be used not only as a seasoning, but also for various purposes such as a flavored container that can be eaten as is, or a decoration used when plating food. In addition, the seasoning molded body of this embodiment is not sticky, so it is less likely to stick to teeth or the oral cavity, and has an excellent texture and is easy to bite into and melt in the mouth, making it suitable for eating as is.

[0038] Second embodiment Next, a seasoning molded body according to a second embodiment of the present invention will be described. The seasoning molded body of this embodiment is a water-absorbent molded body formed using a liquid seasoning, and contains the liquid seasoning, agar, processed starch, and water-soluble dextrin. The moisture content of the seasoning molded body of this embodiment is, for example, 2.7 to 22% by mass, the amount of the processed starch is 5.6 to 32% by mass based on the total mass of the dry solid content, and the amount of the water-soluble dextrin is 0.9 to 11% by mass based on the total mass of the dry solid content.

[0039] The seasoning molded body of this embodiment is similar to the first embodiment described above, except that processed starch and water-soluble dextrin are added instead of insoluble dietary fiber, so a description of the common configuration will be omitted.

[0040] [Modified starch / water-soluble dextrin] Adding processed starch together with water-soluble dextrin can suppress adhesion (blocking) between molded products and improve releasability from release paper or release film. However, if the amount of processed starch in the seasoning molded product is less than 5.6% by mass based on the total mass of dry solids or the amount of water-soluble dextrin is less than 0.90% by mass based on the total mass of dry solids, the releasability decreases, and sufficient releasability from the film and blocking suppression effect cannot be obtained.

[0041] On the other hand, when the amount of processed starch in the seasoning molded product exceeds 32% by mass based on the total mass of the dry solids, or when the amount of water-soluble dextrin exceeds 11% by mass based on the total mass of the dry solids, the flexibility decreases. Therefore, in the seasoning molded product of this embodiment, the amount of processed starch is set to 5.6 to 32% by mass based on the total mass of the dry solids, and the amount of water-soluble dextrin is set to 0.9 to 11% by mass based on the total mass of the dry solids.

[0042] The processed starch to be blended in the seasoning molded body of this embodiment is not particularly limited, and examples thereof include phosphate cross-linked starch, adipic acid cross-linked starch, acetylated starch, starch acetate, hydroxypropyl starch, starch sodium octenylsuccinate, oxidized starch, and resistant starch. From the viewpoint of the viscosity stability of the seasoning composition, however, phosphate cross-linked starch is preferred, as it does not easily become a thick, pasty substance.

[0043] The seasoning molded body of this embodiment contains a specific amount of processed starch and water-soluble dextrin in addition to agar, and therefore the seasoning molded bodies can be made less likely to stick to each other while maintaining their flexibility. As a result, a liquid seasoning-containing seasoning molded body can be realized that is flexible and has excellent blocking (sticking) suppression performance while maintaining the original flavor of the liquid seasoning. Note that the configuration and effects of the seasoning molded body of this embodiment other than those described above are the same as those of the first embodiment described above. EXAMPLES

[0044] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0045] (First Example) In the first example, molded seasoning products of the above-mentioned first embodiment and molded seasoning products of a comparative example outside the scope of the present invention were produced, and their flexibility and blocking suppression effect were evaluated.

[0046] <Preparation of Seasoning Composition> In this example, first, agar (Kalicorican, manufactured by Ina Food Industry Co., Ltd.), insoluble dietary fiber (Okara Powder, manufactured by Kikkoman Soy Foods Corporation), water-soluble dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.), etc. were added to dashi soy sauce having the ingredient composition shown in Table 1 below to prepare seasoning compositions having the compositions shown in Tables 2 to 4 below.

[0047] [Table 1]

[0048] [Table 2]

[0049] [Table 3]

[0050] [Table 4]

[0051] <Sample preparation> Next, a sheet-like seasoning molded body containing a liquid seasoning was produced by the following method using the seasoning compositions shown in Tables 2 to 4. First, agar, insoluble dietary fiber, water-soluble dextrin, etc. were added to the liquid seasoning (soy sauce) with water added as necessary, and the mixture was stirred.The container was then placed in a hot water bath and stirred while heating until the liquid temperature reached 85°C, dissolving the ingredients.

[0052] The container was then removed from the hot water bath, and the seasoning composition thus prepared was applied to a thickness of 400 to 500 μm on the release film, which was then dried at 80° C. for about 20 minutes using a forced-air dryer, after which the release film was peeled off to obtain a sheet-like seasoning molded product.

[0053] <Evaluation> The molded seasoning bodies of the Examples and Comparative Examples prepared by the above-mentioned method were evaluated for "flexibility" and "peelability (blocking suppression effect)."

[0054] (1) Proportion of each component in dry solids The proportions of agar, insoluble dietary fiber, water-soluble dextrin, and salt contained in the dry solids were calculated from the blending amounts of each raw material shown in Tables 1 to 4. Specifically, the dry masses of agar, insoluble dietary fiber, and water-soluble dextrin used in the preparation of each sheet-like molding in the Examples and Comparative Examples were calculated, and then divided by the separately calculated dry solids amount including other components (liquid seasonings, etc.). The salt content was calculated by calculating the salt content of soy sauce, salt, and other seasonings, and then divided by the separately calculated dry solids amount including other components (agar, starches, thickening polysaccharides, etc.).

[0055] (2) Moisture content A sample of about 1 to 2 g was cut out from each sheet-like molded product of the Examples and Comparative Examples, and heated at 60° C. under reduced pressure for 3 hours to measure the mass change before and after heating. The mass change was then taken as the moisture content to calculate the moisture content of each sheet-like molded product.

[0056] (3)Flexibility Flexibility was evaluated by cutting a sample 3 cm long and 1 cm wide from each sheet-like molded product of the Examples and Comparative Examples, and folding the sample by holding both ends with hands. Specifically, a sample that could be folded into a V shape was rated as ○ (good), a sample that could be folded into a U shape but broke when folded into a V shape (as if creating a crease) was rated as △ (passable), and a sample that could not be folded and broke was rated × (bad).

[0057] (4) Peelability To evaluate the peelability, two sheets of each of the sheet-like seasoning molded products of the Examples and Comparative Examples from which the release film had been peeled off were placed one on top of the other in an aluminum bag, which was then sealed and stored for 10 days in an incubator whose internal temperature was set and maintained at 45° C. After 10 days had passed, the seasoning molded products were removed from the bag, and a tensile peel test was performed at a speed of 1 mm / sec using a creep meter (RHEONER RE33005C) manufactured by Yamaden Co., Ltd., with one end of one seasoning molded product sandwiched between the upper side and the other end of the seasoning molded product sandwiched between the lower side of a plunger for a tensile peel test, and the maximum load was measured.

[0058] As a result, samples were rated as follows: ○ (good) for cases where the release film could be easily peeled off at the preparation stage and the maximum load of the tensile test was 0 N; △ (passable) for cases where the release film could be easily peeled off at the preparation stage and the maximum load of the tensile test was greater than 0 and less than 0.98 N; × (unacceptable) for cases where the release film could not be peeled off at the preparation stage (test not possible), the maximum load of the tensile test exceeded 0.98 N, or the sheet tore during the tensile test.

[0059] (5) Overall evaluation The overall evaluation was as follows: those that scored ○ for both flexibility and peelability were rated as ◎ (excellent); those that scored ○ and △ were rated ○ (good); those that scored △ for both were △ were △ (passable); and those that scored × for either or both were × (unacceptable).

[0060] The above results are summarized in Tables 5 to 7 below.

[0061] [Table 5]

[0062] [Table 6]

[0063] [Table 7]

[0064] As shown in Table 5 above, sample No. A-1 had poor flexibility and releasability because the amount of insoluble dietary fiber in the dry solids was less than 2.0% by mass. On the other hand, sample No. A-10 had good releasability but poor flexibility because the amount of insoluble dietary fiber in the dry solids exceeded 37% by mass. Sample No. A-9 also had good releasability but poor flexibility because the total amount of insoluble dietary fiber and water-soluble dextrin in the dry solids exceeded 40% by mass. In contrast, samples No. A-2 to A-8, B-1 to B-10, and C-1 to C-6 produced within the scope of the present invention had good flexibility and releasability.

[0065] (Second Example) In the second example, the above-mentioned seasoning molded product of the second embodiment and a comparative example of seasoning molded product outside the scope of the present invention were produced, and their flexibility and releasability (blocking suppression effect) were evaluated.

[0066] Specifically, agar (Kalicorican, manufactured by Ina Food Industry Co., Ltd.), processed starch (Pine Bake CC, tapioca-derived phosphate cross-linked starch, manufactured by Matsutani Chemical Industry Co., Ltd.), water-soluble dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.), etc. were added to the dashi soy sauce having the composition shown in Table 1 above to prepare seasoning compositions having the compositions shown in Tables 8 and 9 below. Evaluation samples were then prepared using the same method and conditions as in the first example described above.

[0067] [Table 8]

[0068] [Table 9]

[0069] The samples prepared by the above-mentioned method were evaluated by the same method and conditions as in Example 1. The results are shown in Tables 10 and 11 below.

[0070] [Table 10]

[0071] [Table 11]

[0072] As shown in Table 10, the samples No. D-1 and D-2 had poor releasability because the amount of processed starch in the dry solids was less than 5.6% by mass and the amount of water-soluble dextrin was also less than 0.9% by mass. As shown in Tables 10 and 11, the sample No. D-13, in which the amount of processed starch in the dry solids was less than 5.6% by mass and the amount of water-soluble dextrin exceeded 10.5% by mass, and the amount of water-soluble dextrin was within the range of the present invention, but the amount of processed starch was less than 5.6% by mass per total mass of the dry solids, also had poor releasability. Furthermore, the samples No. D-9 and E-1, in which only processed starch was added without adding water-soluble dextrin, had poor releasability of the release film.

[0073] On the other hand, sample No. D-8 had a modified starch content of more than 32% by mass in the dry solid content, and therefore had reduced flexibility and poor releasability. Samples No. E-4 and D-10, in which the modified starch content was within the range of the present invention but the water-soluble dextrin content exceeded 11% by mass based on the total dry solid content, had good flexibility but poor releasability.

[0074] In contrast, samples Nos. D-3 to D-7, D-11, D-12, D-14, E-2, E-3, E-6, and E-7 produced within the scope of the present invention were good in both flexibility and peelability. From the above results, it was confirmed that the present invention can realize a seasoning molded product that is flexible and has excellent blocking (adhesion) suppression performance. [Explanation of symbols]

[0075] 1, 2 Seasoning molded body

Claims

1. A water-absorbent molded body containing water, Liquid seasonings, Agar and Insoluble dietary fiber and Contains at least The moisture content is 2.7 to 22% by mass, The amount of the insoluble dietary fiber in the dry solid content is 2.0 to 37% by mass, A seasoning molded product that does not contain water-soluble dextrin.

2. A hydrous molded body containing water, Liquid seasonings, Agar and Insoluble dietary fiber and Water-soluble dextrin Contains The moisture content is 2.7 to 22% by mass, The amount of the insoluble dietary fiber in the dry solid content is 2.0 to 37% by mass, The total amount of the insoluble dietary fiber and the water-soluble dextrin is 2.6 to 40 mass% based on the total mass of the dry solid content.

3. 3. The molded seasoning product according to claim 1, wherein the insoluble dietary fiber is soybean pulp.

4. The molded seasoning product according to any one of claims 1 to 3, further comprising a processed starch.

5. The molded seasoning product according to claim 4, wherein the processed starch is a phosphate cross-linked starch.

6. A food product using the molded seasoning product according to any one of claims 1 to 5.

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