Freeze-dried salt koji and salt-containing seasonings

Abstract

To provide granular freeze-dried salt koji having a crispy texture and the flavor of salt koji itself and a freeze-dried salt koji-containing seasoning. [Solution] Salt koji is freeze-dried by blending dietary fiber with salt koji, and then crushing the resulting salt koji so that granular particles with an opening size of 840 μm to 8 mm are contained at 10% by mass or more, to obtain granular freeze-dried salt koji with a crispy texture. By adding powdered or granular seasoning ingredients to this granular freeze-dried salt koji or mixing it with edible oil, a salt koji-containing seasoning that retains the texture and deliciousness of the freeze-dried salt koji can be produced.

Description

[Technical field]

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

[0002] Shio koji is a cloudy, thick, porridge-like seasoning 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 seasoning characterized by a complex flavor with a good balance of umami, sweetness, and saltiness, and is used by applying a thin layer to the entire surface of ingredients before cooking, or by rubbing ingredients together or soaking them in it. In addition to the sweetness and umami of the shio koji itself, the enzymes contained in it break down the ingredients, bringing out their unique flavors.

[0003] Since salt koji is a fluid seasoning with a high water content and its shelf life can decrease if the salt concentration is reduced, Patent Document 1 describes powdered salt koji produced by drying and pulverizing salt koji. Commercially available powdered salt koji is used for pre-treatment of food ingredients, such as sprinkling it all over meat, just like fluid salt koji. On the other hand, in addition to powdered soy sauce and granulated soy sauce, freeze-dried soy sauce, which is produced by mixing soy sauce and soy sauce moromi with excipients and freeze-drying them (Patent Documents 2 and 3), is known as a seasoning with a crunchy texture when made into a solid form of liquid soy sauce. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-106598 A [Patent Document 2] JP 2013-17424 A [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 used as a pretreatment seasoning for food materials, which can be sprinkled on food materials not only before cooking but also after cooking, allowing the taste and texture to 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 salt koji with a crispy texture can be obtained by blending dietary fiber with salt koji and then crushing the resulting salt 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 following (1) to ( 3 ) or ( 4 ), ( 5 ) The present invention relates to a salt koji-containing seasoning described in the above. (1) Contains 10% or more by mass of granular matter with an opening size of 840 μm or more and 8 mm or less In the measurement of breaking strength using a creep meter, the value B calculated under the following conditions is 10% or more for n=188. Freeze-dried salt koji. 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 us assume that. b)N 2 -N 1 、N 3 -N 2 、···、N n -N n-1 Calculate the difference and let A be the number when each value becomes negative. c) A / (n-1) x 100 = B (%) (2) Granular material with an opening size of 350 μm or more and 840 μm or less In the breaking strength measurement using a creep meter, the value B calculated under the following conditions is 10% or more for n=188. Freeze-dried salt koji. 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 us assume that. b)N 2 -N 1 、N 3 -N 2 、···、N n -N n-1 Calculate the difference and let A be the number when each value becomes negative. c) A / (n-1) x 100 = B (%) . ( 3 ) The freeze-dried salt koji according to (1) or (2) above, which contains dietary fiber. ( 4 ) A powdered and / or granular salt-koji-containing seasoning comprising the freeze-dried salt-koji described in (1) or (2) above and a seasoning ingredient. ( 5 ) A salt-koji-containing seasoning comprising the freeze-dried salt-koji described in (1) or (2) above and edible oil. Effect 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 delicious taste and flavor of salt koji. Although powdered salt koji can be sprinkled on the surface of ingredients to give a consistent taste, the freeze-dried salt koji of the present invention contains a large amount of granules, so when sprinkled on the surface of ingredients, a strong taste can be felt in places. In addition, the breaking strength of the granules is adjusted so that they can be appropriately chewed in the mouth, and the granules have a moderately crunchy feel when eaten, which enhances the flavor and umami taste. The granular freeze-dried salt koji of the present invention has a crispy texture and the flavor of salt koji, and can be sprinkled on various dishes or eaten as is. Furthermore, when mixed with edible oil, the freeze-dried salt koji can suppress moisture absorption and aggregation, and a salt koji-containing seasoning can be obtained in which the texture and deliciousness of the freeze-dried salt koji can be maintained for a long period of time. [Brief description of the drawings]

[0009] [Figure 1] The figure 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 PREFERRED EMBODIMENTS

[0010] The present invention relates to granular freeze-dried salt koji, which is obtained by freeze-drying salt koji (salt koji), and which has a crispy texture and the flavor of salt koji itself. In the present invention, "%" means "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 in the production of Shio-Koji can be one produced by a normal rice koji production method or one that is 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 for making rice koji is not particularly limited, and the seed koji is also not particularly limited as long as it is one used in normal koji making. For example, Aspergillus oryzae, Aspergillus sojae, and other Aspergillus species are included. A preferred koji mold is one that has a high production capacity for starch and protein digestive 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 for about 7 to 14 days at about 25° C. By mixing once a day during fermentation, the fermentation becomes uniform and a salty koji with good flavor can be obtained. Shio-koji can be easily made at home. For example, rice koji and about 30-40% of its mass of salt are placed in a container, and water is added so that the rice koji is completely submerged, and it is left to mature and ferment at room temperature. By stirring once a day during the maturation process, it will be completed in about one week to ten days. Once completed, it can be stored in the refrigerator for several months. An even simpler method for making salt koji is to ferment it at about 55-60°C for about 6-12 hours using a yogurt maker or the like.

[0013] The salt koji used in the present invention can be any type, including commercially available and home-made, but it is preferable to select a raw material salt koji that has a salt content of about 40% by mass or less after freeze-drying. If the salt content after freeze-drying is too high, it is difficult to obtain a granular product 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, it is likely to foam during freeze-drying and to 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, it is likely to foam during freeze-drying and the original flavor and umami of the salted koji may be weakened. Dietary fiber according to the present invention means carbohydrates that are not digested or are poorly digested by human digestive enzymes. The dietary fiber may be any of water-soluble dietary fiber, insoluble dietary fiber, or a combination thereof, as a raw material for freeze-dried salt koji, in addition to dietary fiber derived from salt koji. Examples of water-soluble dietary fiber include indigestible dextrin, pectin, guar gum, guar gum decomposition product, agarose, glucomannan, polydextrose, alginic acid and its salt, 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 salted 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, gelatins, etc. The use of an excipient imparts viscosity to the salted koji mixture before freeze-drying, making it easier to fill the mixture into a freeze-drying container. When viscous dietary fiber is used, freeze-drying can be performed without using an excipient or with a small amount of an excipient. In addition, the excipient can reduce the dietary fiber content, but if a large amount of excipient is used, the flavor of the granular freeze-dried salted koji is reduced. Therefore, the content of the excipient after freeze-drying is preferably 25% by mass or less. In addition, if there is a risk that the excipient will be decomposed by the enzymes (proteases, amylases, etc.) contained in the salted koji, the enzymes in the salted koji are inactivated in advance by heating or the like before adding the excipient.

[0016] The freeze-dried salted koji of the present invention may 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 makes it possible to obtain freeze-dried salted koji having a flavor appropriate for the intended use.

[0017] The manufacturing method of freeze-dried shio-koji is similar to the usual freeze-drying method, in which the mixture of ingredients is rapidly frozen at about -40°C, and then the pressure is reduced to sublimate the water in a vacuum state, causing it to dry. The freeze-dried salted koji of the present invention is produced by mixing salted koji and dietary fiber to form a mixture, and freeze-drying the mixture. For example, salted koji and dietary fiber, or excipients as necessary, 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 and production conditions used for freeze-drying. A freeze-dried product is obtained by freeze-drying the mixture until the moisture content is, for example, about 5% by mass or less.

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

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

[0020] The crushed freeze-dried salt koji is placed on a mesh sieve with an opening size of 350 μm, 840 μm, or 1.7 mm, and vibrated to classify the particles according to particle size into those that pass through each sieve and those that do not pass through and remain on the sieve. The freeze-dried salt koji of the present invention, which has 10% by mass of openings of 840 μm to 8 mm, has a particle size distribution of, for example, 30.7% by mass (hereinafter, mass% is omitted), 19.5, 10.8, 39.0, or 22.5, 13.2, 8.2, and 56.2 for 350 μm pass, 350 μm on 840 μm pass, 840 μm on 1.7 mm pass, and 1.7 mm on. 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 obtained by this classification, which is made up of granular material with mesh sizes of 350 μm to 840 μm, is fine and slightly rough, but has no variation in particle size, so has a crunchy texture overall and can be used as is as a substitute for crunchy salt.

[0022] The granular freeze-dried salt koji of the present invention preferably has a breaking strength of 10% or more when measured by 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 us assume that. b) N2-N1, N3-N2, . . ., N n -N n-1 Calculate the difference and let A be the number when each value becomes negative. c) A / (n-1) x 100 = B (%) For all n plots obtained by applying the load, calculate the difference from the previous plot value (the difference between the nth value and the n-1th value). 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 has a crispy texture.

[0023] When measuring breaking strength using a creep meter, for example, freeze-dried Shiokoji is poured into a 20 ml container and set in the creep meter. A circular plunger with a diameter of 12 mm is used to push 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 the jagged downward portion of the waveform shown in the lower part of Figure 1, and if the number of times that no load is applied since the previous measurement point is 1 / 10 or more, the crispy texture is felt.

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

[0025] The liquid salt-koji-containing seasoning of the present invention is obtained by adding the granular freeze-dried salt-koji of the present invention to edible oil, and further adding various ingredients and seasoning ingredients as necessary. 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. Even if the freeze-dried salt-koji is mixed with the edible oil, the crispy texture of the freeze-dried salt-koji can be maintained. If the granular freeze-dried salt-koji is 40% by mass or more relative to the salt-koji-containing seasoning, the fluidity of the seasoning is deteriorated, so that it may be difficult to uniformly mix the granular freeze-dried salt-koji with the ingredients and various seasoning ingredients shown 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 their processed products, dried fruits and their processed products, 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, mirin, sake, wine, ethanol and other alcoholic beverage seasonings, and citrus juices such as yuzu and kabosu, but are not limited thereto, 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, and salad oils made from these vegetable oils. In addition, flavor oils in which flavor components and colorants contained in spices and aromatic vegetables have been transferred to vegetable oils can also be used. In addition, only one of these edible oils can be selected, or a mixture of two or more of these can be used.

[0028] Furthermore, the liquid salt-koji-containing seasoning of the present invention may contain water, and the water content is preferably 5% by mass or less. In the salt-koji-containing seasoning to which no water is added, the freeze-dried salt-koji has a relatively heavy, crunchy texture, and when water is added to the salt-koji-containing seasoning, the freeze-dried salt-koji absorbs water and appears to be slightly dissolved. By adding water in this way, the properties of the freeze-dried salt-koji can be changed, and the texture can be changed.

[0029] In addition, the granular freeze-dried salt koji of the present invention can be used as a substitute for salt as it is, and when sprinkled on meat instead of salt, the freeze-dried salt koji has a crispy texture when biting into it and a strong salty taste can be felt only in that part, so that the taste is not unsatisfactory and salt intake can be reduced. The salt concentration of the freeze-dried salt koji obtained in the embodiment 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 the above-mentioned seasoning ingredients in powder or granular form, for example, fried garlic, fried onion, pepper, dried mixed herbs, etc., 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. The salt concentration of commercially available seasoning salts is wide, ranging from 30 to 88%, but the seasoning seasoning containing the freeze-dried salt-koji of the present invention has a salt concentration of up to 30%, depending on the blend, so a salt reduction effect can be expected. EXAMPLES

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

[0032] [Making salt koji] 300g of dried rice koji (Masuyamaiso Co., Ltd.), 90g of salt, and 450g of water were mixed, covered with plastic wrap to prevent evaporation, and fermented in a water bath for 9.5 hours while adjusting the product temperature to around 58°C. The enzymes in the finished salt koji were inactivated at a temperature of 80°C to prevent the breakdown of the starch, which is the raw material described below.

[0033] [Preparation of freeze-dried salt koji] 305g of the above salt koji, 24g of salt, 1.95g of dietary fiber (Fibersol 2: resistant dextrin, Matsutani Chemical Industry Co., Ltd.), and 30.5g of potato starch (Kawamitsu Bussan Co., Ltd.) were mixed, heated, and completely homogenized, and then packed into a plastic tray. It was completely frozen at -40°C, the atmosphere was reduced to 0.1 Torr, and then the shelf was heated to a level where the contents would not dissolve, and then it was thoroughly dried by freeze-drying. The thoroughly dried freeze-dried salt koji was roughly crushed using a metal tool and passed through a mesh with an opening of 8 mm. The whole was then classified through a mesh of 5.66 mm, 3.66 mm, 1.7 mm, 840 μm, and 350 μm. 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 (with more than one year of training) on ​​a three-point scale. The evaluation criteria were as follows: 3 points for a crispy texture, 2 points for a slightly crispy texture, and 1 point for a texture that was not crispy. 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 to the level in a stainless steel container with a diameter of about 40 mm and a height of about 15 mm, and the sample was pressed down to 50% (7.5 mm) of the sample thickness with a circular plunger with a diameter of 12 mm 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), 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] The particle size distribution, sensory evaluation, and B value measured by a creep meter for test plots 1 to 22 are shown in Table 1. [Table 1]

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

[0038] A crispy texture was observed in the 840μm on 1.7mm pass (test area 5) and a crispy texture was not observed in the 350μm pass (test area 3), and sensory evaluation was performed on the 840μm on 1.7mm pass at 5% (test area 9), 10% (test area 10), 12.5% ​​(test area 11), 20% (test area 12), 30% (test area 13), and 40% (test area 14). At 5% (test area 9), no crispiness was felt, at 10% (test area 10), a slightly crispy texture was felt, and at 12.5% ​​or more (test areas 11 to 14), a crispy texture was felt. From the above, in order to obtain freeze-dried salt koji with a crispy texture, it is necessary to contain 10% or more of 840μm on grains.

[0039] In addition, one of the test plots, 1.7mm on 3.66mm pass (test plot 6), 3.66mm on 5.66mm pass (test plot 7), and 5.66mm on 8mm pass (test plot 8), which had a crispy texture, was mixed with the 350μm pass product (test plot 3), which did not have a crispy texture, to prepare test plots 15 to 18, in which the 1.7mm on 3.66mm pass was 5% (test plot 15), 10% (test plot 16), 20% (test plot 17), and 30% (test plot 18). Similarly, test plots 19 to 22 were prepared, in which the 3.66mm on 5.66mm pass was 5% (test plot 19), 10% (test plot 20), and the 5.66mm on 8mm pass was 5% (test plot 21), 10% (test plot 22), and the sensory evaluation of test plots 15 to 22 was performed. 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, in order to obtain freeze-dried shio-koji with a crispy texture, it is necessary to contain 10% or more of 840 μm grains.

[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 more. Based on the above, freeze-dried shio-koji with a crispy texture needs to have a B value of 10% or more, as determined by the physical properties described above. The salt concentration of the freeze-dried salt koji obtained in the example was 30%. If this is sprinkled on meat instead of salt, the freeze-dried salt koji has a crispy texture when biting into it and only that part has a strong salty taste, so the taste is not unsatisfying and salt intake can be reduced.

[0041] [Seasonings containing salted koji] Sterilized 110ml bottles were filled with 25, 30, and 35% freeze-dried salt koji from test plot 5 or test plot 6, respectively, and the remainder was filled with salad oil. The bottles were then covered to create six salt koji-containing seasonings. These were stored in a dark place. The seasonings were taken out on the 0th day and 6 months after storage, and a sensory evaluation was performed. As a result, it was confirmed that no moisture absorption or aggregation had occurred in any of the test plots after 6 months, and the texture and taste of the freeze-dried salt 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 same meat in the same way as salt alone. When biting into the freeze-dried salt koji, a crunchy texture was achieved and only that part had a strong salty taste, 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 an opening size of 840 μm or more and 8 mm or less, and in a breaking strength measurement using a creep meter, the value B calculated under the following conditions is 10% or more for n = 188. a) The load applied when pushing the plunger at a constant speed from 0 to 50% strain rate is measured over time at n points, and each load is designated as N n . b) Calculate the differences N 2 −N 1 , N 3 −N 2 , . . . , N n −N n-1 , and define A as the number when each value becomes negative. c) A / (n-1)×100=B(%)

2. Freeze-dried salt koji consisting of granular material with an opening size of 350 μm or more and 840 μm or less, and in a breaking strength measurement using a creep meter, the value B calculated under the following conditions is 10% or more for n = 188. a) The load applied when pushing the plunger at a constant speed from 0 to 50% strain rate is measured over time at n points, and each load is designated as N n . b) Calculate the differences N 2 −N 1 , N 3 −N 2 , . . . , N n −N n-1 , and define A as the number when each value becomes negative. c) A / (n-1)×100=B(%).

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

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

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

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