Oil-containing seasoning and method for producing the same

Abstract

To provide an oil and fat-containing seasoning which is excellent in handleability and causes oil to float on a liquid surface obtained by diluting the seasoning, and a method for producing the same.SOLUTION: A miso seasoning 11 as an oil and fat containing seasoning is formed to a granular shape. The miso seasoning 11 contains oil and fat, soybean flour, and oxidized starch. A percentage content of the oil and fat is within a range of 9.0 mass% or more and 27.0 mass% or less. A total percentage content of the soybean flour and the oxidized starch is within a range of 14.0 mass% or more and 32.0 mass% or less, and when a mass of the oxidized starch is 1.0, a mass of the soybean is within a range of 0.1 or more and 3.4 or less. A percentage content of the water is 7.0 mass% at a maximum.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an oil-containing seasoning and a method for producing the same. [Background technology]

[0002] In oil-containing seasonings, various techniques are often used to prevent the oil from separating from other ingredients. For example, Patent Document 1 discloses a roux that contains an emulsifier and adjusts the amount of emulsifier used and the method of addition during the manufacturing process to suppress oil separation and disperse the oil throughout the seasoning, and this roux also contains soy flour. Furthermore, Patent Document 2 discloses a roux that contains cornstarch instead of starchy wheat flour to meet the demand for low calories, and also contains soy powder (soy flour). Soy flour is widely used not as an ingredient to contribute a specific desired flavor in a roux, such as the flavor of curry or stew, but to achieve the desired properties as a seasoning. For example, Patent Document 3 discloses a technique for preventing the solidification of powdered foods by mixing powdered foods with soy flour or adding soy flour to liquid foods and drying them.

[0003] Incidentally, miso ramen, for example, which has oil floating on the surface of the soup, has long been popular, and many popular restaurants serve miso ramen with a large amount of oil floating on top. To make a soup with a large amount of oil floating on top, miso and a large amount of oil are often placed separately in a serving bowl or cooking pot, and then diluted and dissolved with hot water or soup base. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-274983 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-110982 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-123001 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method of placing oils and fats and other seasoning ingredients, such as miso paste, separately in a container or pot lacks ease of handling during cooking. Furthermore, if oils and fats are mixed with other seasoning ingredients in advance, the oils and fats will separate from the other ingredients, causing the oil phase to float. When such a separated seasoning is scooped with a ladle or the like, the oil content will change, with a larger amount of oil being scooped initially and gradually decreasing. Furthermore, to prevent such changes, an operation such as stirring the seasoning each time it is scooped is required. In this regard, the technologies of Patent Documents 1 to 3 cannot improve cooking handleability while reliably floating the oils and fats on the liquid surface when diluted.

[0006] Therefore, an object of the present invention is to provide an oil-containing seasoning that is easy to handle and in which oil floats on the liquid surface when diluted, and a method for producing the same. [Means for solving the problem]

[0007] The oil-containing seasoning of the present invention is formed into granules. ,soy Flour and oxidized starch , oils and fats with a melting point of 33°C or higher, and specific seasoning ingredients with specific flavors The oil-containing seasoning has an oil content within the range of 9.0% by mass to 27.0% by mass, a total content of soy flour and oxidized starch within the range of 14.0% by mass to 32.0% by mass, the mass of soy flour is within the range of 0.1 to 3.4 when the mass of oxidized starch is taken as 1.0, and a water content of at most 7.0% by mass.

[0008] The specific seasoning ingredient is preferably at least one of miso, soy sauce, sesame, pork extract, tomato, and spices; It is preferred to have a fat phase formed from fats and oils.

[0010] The dextrin content is preferably 5.0% by mass or less.

[0011] It is preferable that the angle of repose θH when the temperature of the oil-containing seasoning as the object to be measured is set to 60°C is larger than the angle of repose θL when the temperature of the oil-containing seasoning is set to 25°C.

[0012] The oil-containing seasoning may be diluted with water or a soup base.

[0013] The method for producing an oil-containing seasoning of the present invention includes an oil-heating step, a water evaporation step, a mixing step, a cooling step, and a pulverization step. Melting point is 33°C or higher The oil is heated. In the moisture evaporation process, a moisture-containing raw material containing moisture is added to the heated oil and heated while stirring to evaporate the moisture. In the mixing process, soy flour and oxidized starch are mixed with the moisture-containing raw material and stirred. In the cooling process, cooling is performed after the mixing process. In the pulverization process, pulverization into granules is performed after the cooling process. When the specific seasoning material for a specific flavor is in a powder form, the specific seasoning material is mixed in a mixing step, and when it is in a liquid form containing water, the specific seasoning material is subjected to a water evaporation step. The oil and fat heating step is performed in an amount ranging from 9.0% to 27.0% by mass relative to the target mass of the oil-containing seasoning, and the total amount of soy flour and oxidized starch subjected to the mixing step is in the range of from 14.0% to 32.0% by mass. When the mass of oxidized starch is taken as 1.0, the soy flour is subjected to the mixing step in an amount ranging from 0.1 to 3.4 by mass. In the water evaporation step, water is evaporated until the water content is 7.0% by mass or less relative to the target mass of the oil-containing seasoning. [Effects of the Invention]

[0014] The oil-containing seasoning of the present invention has excellent handleability and, when diluted, the oil floats on the liquid surface. Furthermore, such an oil-containing seasoning can be obtained by the method for producing an oil-containing seasoning of the present invention. [Brief explanation of the drawings]

[0015] [Figure 1] Schematic diagram of miso seasoning. [Figure 2] FIG. 1 is an explanatory diagram of the mesh size of a sieve. [Figure 3] FIG. 1 is a cross-sectional schematic diagram of a miso seasoning. [Figure 4]FIG. 2 is an explanatory diagram of a method for measuring the angle of repose. [Figure 5] FIG. 1 is a flow chart of a method for producing a miso seasoning. DETAILED DESCRIPTION OF THE INVENTION

[0016] In FIG. 1, miso seasoning 11 is an example of an embodiment of an oil-and-fat-containing seasoning containing oils and fats 21 (see FIG. 5). Miso seasoning 11 contains miso as a specific seasoning ingredient for producing a specific flavor known as miso flavor, and is used, for example, in miso ramen soup. If the desired flavor is, for example, dandan noodle soup, the oil-and-fat-containing seasoning contains miso and sesame as the specific seasoning ingredients; if it is soy sauce ramen soup, it contains soy sauce as the specific seasoning ingredient; if it is tonkotsu ramen soup, it contains pork extract as the specific seasoning ingredient; if it is tomato soup, it contains tomato as the specific seasoning ingredient; and if it is curry, it contains spices as the specific seasoning ingredient. In this way, by changing the specific seasoning ingredient, the oil-and-fat-containing seasoning can be made into a specific flavor seasoning having a desired specific flavor. Note that the sesame used as the specific seasoning ingredient in the dandan noodle soup preferably contains at least one of sesame paste and ground sesame. The following description of the oil-containing seasoning will be given using miso seasoning 11 as an example, but unless otherwise specified, the same applies when miso is replaced with other specific seasoning ingredients.

[0017] The miso seasoning 11 is a solid, more specifically, granular (a collection of granules) seasoning that is diluted with water before consumption. The water used for dilution includes heated water, so-called hot water. A liquid soup base (a soup base material such as dashi stock) may be used instead of or in addition to water for dilution.

[0018] The dilution ratio may be determined appropriately depending on the consumer's preferences, the manner of consumption, and the like. As an example, when miso seasoning 11 is used in miso ramen soup, where the mass of miso seasoning 11 is VS and the mass of water is VW, the dilution ratio calculated by (VS + VW) / VS is preferably set within a range of 7 to 13, and more preferably within a range of 8 to 12; in this example, the dilution ratio is set to 10 and the miso seasoning is consumed. Because miso seasoning 11 is a solid, it is thus more concentrated than liquid seasonings. For example, in the case of liquid seasonings diluted to make miso ramen soup, the concentration (the reciprocal of the dilution ratio) is at most about 1 / 8 due to the water content, and the dilution ratio is usually limited to 8. However, the concentration of miso seasoning 11 in this example is as high as 1 / 10.

[0019] Another example of a dilution method is so-called mixed soba noodles, which are eaten by mixing them with noodles. In the case of mixed soba noodles, the dilution ratio can be freely set, for example, to 2. Another method of use is to dilute it with a small amount of water, spread it on rice balls, and bake them to make miso-flavored grilled rice balls. In this way, the dilution ratio of miso seasoning 11 can be freely set.

[0020] Instead of diluting the miso seasoning 11, it may be mixed with other liquid or solid seasonings before consumption. It can also be used without dilution by pouring it directly onto meat and frying or grilling it. Thus, the miso seasoning 11 can be diluted or not.

[0021] Each of the granular miso seasoning 11 is formed in a granular shape, and the granules are preferably irregular in shape with fine irregularities formed irregularly (randomly) on the surface, and in this example, they are also irregular in shape. The granular shape makes it easier to dispense and measure the desired amount compared to a liquid. For example, when a liquid seasoning is scooped up from a container containing the seasoning with a ladle or spoon and poured into a ramen bowl, the seasoning is likely to spill from the ladle or drip as liquid droplets. However, because miso seasoning 11 is granular, it is less likely to spill. Therefore, the desired amount can be reliably and quickly poured into the desired bowl or cooking vessel, resulting in excellent operability, i.e., ease of handling.

[0022] Because the particles are irregular in shape with fine irregularities on the surface, they tend to stick together, making them less likely to spill when scooped up with a ladle or other device, compared to, for example, spherical particles with a circular cross section (including perfect circles and ellipses). Therefore, even when using a ladle to increase the amount of miso seasoning to more than one level scoop, it can be transferred to a container in one go, making it easy to handle. Because miso seasoning 11 is irregular in shape with irregularities on the surface, it has a larger surface area than the spherical particles of the same volume. Therefore, when diluted, the contact area with the water used for dilution is larger, making it easier to dissolve. This simplifies and speeds up the dissolving process during dilution, and also makes it easier to handle in cooking.

[0023] The particle size of miso seasoning 11 is nonuniform, as shown in each "Experimental Example" in Table 1, and therefore the particle size of each particle varies. Table 1 shows the particle content in miso seasoning 11 determined by classification using a sieve. Note that Table 1 also shows a miso seasoning that is not an embodiment of the present invention as a "Reference Experiment." These data were obtained by passing the seasoning through sieves with openings of 4.00 mm, 2.80 mm, and 1.68 mm at a temperature of 25°C, and the proportion of each fraction was calculated as the content in the seasoning. In Table 1, "X mm or more" (X is a positive number) means particles that remain on a sieve with an opening of X mm, and "less than Y mm" (Y is a positive number) means particles that pass through a sieve with an opening of Y mm. The compositions of raw materials in Experimental Examples 1 to 3 and the Reference Experiment in Table 1 are the same as those in Examples 9, 12, and 15 and Comparative Example 11 described below.

[0024] As shown in FIG. 2, the sieve described above comprises a frame (not shown) having a plurality of first filaments F1 arranged generally parallel and at equal intervals and a plurality of second filaments F2 arranged perpendicular to the first filaments F1 and at equal intervals. The distance between the first filaments F1 and the distance between the second filaments F2 are equal, and the plurality of openings AP formed by the first filaments F1 and the second filaments F2 are squares of equal area. The openings are the distance between adjacent first filaments F1 and the distance between adjacent second filaments F2, i.e., the filament pitch, and are indicated by the symbol P in FIG. 2. Note that the sieve is not limited to this example. In other words, if there is a correlation between the size of particles classified using another sieve and the size of particles classified using the sieve of this example, the correspondence with the classification results using the sieve of this example can be identified, so such another sieve may also be used.

[0025] The size of miso seasoning 11 (see FIG. 1 ) is not particularly limited, but is larger than powder such as pepper. The proportion of particles passing through a 1.68 mm sieve in miso seasoning 11 is preferably in the range of 30% by mass to 100% by mass, more preferably in the range of 40% by mass to 100% by mass, and even more preferably in the range of 60% by mass to 100% by mass. When the proportion of particles passing through a 1.68 mm sieve is 40% by mass or more, small particles are less likely to accumulate at the bottom of the container than when the proportion is less than 40% by mass, allowing a constant volume of miso seasoning 11 to be dispensed from any position in the container. Furthermore, it is preferable that all particles pass through an 8 mm sieve. Compared to when miso seasoning 11 contains particles passing through an 8 mm sieve, miso seasoning 11 dissolves more quickly when diluted, making it easier to handle.

[0026] [Table 1]

[0027] The hardness of miso seasoning 11 is not particularly limited. In this example, miso seasoning 11 will crumble if multiple grains are pinched with fingertips and pressed with strong pressure, but it is hard enough that it will barely crumble even if, for example, 1000 to 3000 g is stored with gaps in a container such as a bag or can and transported. Therefore, miso seasoning 11 is distributed in grains of similar size regardless of the container or destination. As a result, for example, when multiple stores, such as a chain restaurant, offer dishes with the same flavor (including strength), the volume when taken out with a ladle or spoon of a certain capacity will be the same, making it easy to handle.

[0028] The miso seasoning 11 preferably has adhesive properties, and this example is also so. This adhesive property is sufficient to adhere powdered ingredients, such as pepper, that are smaller than the granular miso seasoning 11 to its surface, but the adhesive strength is not particularly limited. This adhesive property allows the miso seasoning 11 to retain powdered ingredients, such as pepper, that are not embedded within the granules in a state where they adhere to the surface of the granules, preventing the powdered ingredients from detaching from the granules. This prevents the powdered ingredients that have detached from the granules from accumulating and becoming unevenly distributed at the bottom of the container containing the miso seasoning 11. As a result, the flavor of the miso seasoning 11 remains consistent regardless of where the miso seasoning 11 is taken from within the container. In this specification, the powder that adheres to the surface with the above adhesive property refers to particles with a particle size of less than 1 mm. The miso seasoning 11 of this example contains powdered ingredients with particle sizes of approximately 0.3 mm to 1.2 mm, and also contains powders with particle sizes exceeding 1 mm. However, in this example, even powders with particle sizes exceeding 1 mm adhere to the miso seasoning 11, preventing detachment. Thus, the adhesiveness of the miso seasoning 11 allows it to adhere and retain powdered ingredients even when the particle size exceeds 1 mm. The particle size of the powder may be the nominal particle size or average particle size published by the manufacturer in a catalog or the like. Because the miso seasoning 11 has the above-described adhesiveness, the particles are less likely to spill when poured into a container using a ladle or the like. As described above, the adhesiveness of the miso seasoning 11 makes it easier to handle.

[0029] In addition to miso as a specific seasoning ingredient, miso seasoning 11 contains oils and fats 21, soybean flour 22, and oxidized starch 23 (see FIG. 5 for all of these). The miso seasoning 11 has an oil and fat phase 12 formed from the oil and fat 21. It is not necessary for all of the contained oil and fat 21 to constitute the oil and fat phase 12; a portion of the oil and fat 21 may be contained in a mixed phase 13 in which miso, soybean flour 22, and oxidized starch 23 are mixed. Since miso seasoning 11 contains oil and fat phase 12 that is phase-separated from mixed phase 13, it is preferable that, compared to a seasoning without oil and fat phase 12, oil and fat 21 floats more easily to the surface of the liquid when water is added for dilution. Furthermore, a portion of oil and fat phase 12 is present on the surface of the grains, and the majority of the aforementioned stickiness is due to this oil and fat phase 12 exposed on the surface. The individual components of miso seasoning 11 will be described later.

[0030] As shown in Fig. 3, miso seasoning 11 has a plurality of voids (air phases) 16 inside. As described above, miso seasoning 11 has an uneven surface and further has a plurality of voids 16 formed inside, so it dissolves more easily when diluted than miso seasoning without voids inside.

[0031] As shown in FIG. 4, miso seasoning 11 is dropped from a height H of 5 cm onto a fixed disk 31 with a diameter d1 of 8 cm at room temperature (25°C) and 26% humidity, forming a conical pile 32. The angle of repose θ formed between the slope of pile 32 and the top surface of the disk is determined as the angle of repose using the pouring method. The dropping is performed using a funnel 33, with the lower opening 33a of the funnel 33 positioned at a height H of 5 cm above disk 31. The funnel 33 used has a lower opening 33a with a diameter d2 of 2.5 cm. The angle θ can be determined using a protractor (not shown). For example, the angle θ can be determined by placing the protractor on the depth side of pile 32 in the drawing in FIG. 2. When the angle formed when miso seasoning 11 heated to 25°C is dropped (where 0°<θL<90°), and the angle formed when miso seasoning 11 heated to 60°C is dropped (where 0°<θL<90°), it is preferable that θL be larger than θL. By designing and forming miso seasoning 11 into particles that exhibit such angles θL and θH, excessive adhesion between the particles is suppressed at room temperature, improving handleability when transferring with a ladle or the like, and making it easy to dissolve when diluted. When diluting miso seasoning 11 for use in soup such as ramen, it is preferable for it to start melting at 60°C to improve handleability during cooking, so θH is determined for miso seasoning 11 heated to 60°C. The difference obtained by subtracting θL from θH is preferably at least 1°, more preferably at least 2°, and even more preferably at least 2.5°. In order to make θH larger than θL, both soy flour 22 and oxidized starch 23 may be contained, and the ratio of the mass of soy flour 22 to the mass of oxidized starch 23 may be at least 0.1. The difference between θH and θL may be adjusted, for example, by adjusting the content of fats and oils 21, or by adding a plurality of fats and oils 21 with different melting points and adjusting the blending ratio based on the melting points and melting point difference of the fats and oils 21. A θH of at least 45° indicates that the fats and oils 21 contained in miso seasoning 11 adjusted to 60°C will melt and become more viscous, and is therefore more preferable from the viewpoint of ease of solubility when diluted.

[0032] The method for determining θL and θH is not limited to the above. The angle of repose using the injection method can be measured using, for example, a commercially available angle of repose measuring instrument. Therefore, when determining the angle of repose using a method other than the method described above in this example, such as a commercially available angle of repose measuring instrument, it is advisable to determine the correlation between the angle of repose determined by the other method and θ determined by the method described above in this example. Then, based on this correlation, the θ in this example corresponding to the angle of repose determined by the other method can be determined, thereby determining the above θL and θH.

[0033] As described above, miso seasoning 11 contains fats and oils 21, soybean flour 22, and oxidized starch 23, with the fats and oils 21 content ranging from 9.0% by mass to 27.0% by mass. If the fats and oils 21 content is less than 9.0% by mass, the fats and oils floating on the surface of the diluted liquid are difficult to visually recognize. However, if the fats and oils 21 content is 9.0% by mass or more, the fats and oils 21 floating on the surface of the diluted liquid are visually recognized. If the fats and oils 21 content is 27.0% by mass or less, miso seasoning 11 is obtained in a granular form, and when diluted, it dissolves reliably, with fats and oils 21 floating on the surface. On the other hand, if the fats and oils 21 content exceeds 27.0% by mass, the fats and oils 21 do not form granular forms but form excessively large lumps, making it difficult to adjust the amount, for example, making it difficult to remove, transfer, or weigh the desired amount. The content of the oils and fats 21 is more preferably within the range of 10.0% by mass or more and 24.0% by mass or less.

[0034] The soy flour 22 and oxidized starch 23 are used to disperse oil and moisture throughout the grains of miso seasoning 11 during the manufacturing process. When only soy flour 22 is contained, the taste of soy flour 22 is perceived, and the higher the soy flour 22 content, the stronger the taste of soy flour 22 tends to be, inhibiting the taste of the specific seasoning ingredients. However, by containing soy flour 22 together with oxidized starch 23, the taste of soy flour 22 is suppressed and the rough texture of soy flour 22 is also suppressed. When only oxidized starch 23 is contained, of soy flour 22 and oxidized starch 23, the miso seasoning does not form granules but forms excessively large lumps, making it difficult to adjust the amount. For example, it may be difficult to transfer or measure the desired amount, or even if formed into granules, some of the granules may remain undissolved when diluted. Residual dissolution can cause the liquid obtained by dilution to be uneven, and can also cause a rough texture when eaten.

[0035] The total content of soy flour 22 and oxidized starch 23 in miso seasoning 11 is within the range of 14.0% by mass or more and 32.0% by mass or less, and this also applies when the specific seasoning ingredient is replaced with another ingredient. The total content of soy flour 22 and oxidized starch 23 is calculated by {(MS+MO) / MA}×100, where MA is the mass of miso seasoning 11, MS is the mass of soy flour 22, and MO is the mass of oxidized starch 23. In this example, the calculation is based on the masses of soy flour 22 and oxidized starch 23 used as raw materials in producing miso seasoning 11. In this regard, strictly speaking, soy flour 22 and oxidized starch 23 used as raw materials usually contain a small amount of moisture, but the above total content is calculated assuming that the moisture contained in the raw materials is 0 (zero). Since the total content of soybean flour 22 and oxidized starch 23 is 14.0% by mass or more, miso seasoning 11 is obtained in a granular form and dissolves reliably when diluted, with oil 21 floating on the surface. Furthermore, since the total content of soybean flour 22 and oxidized starch 23 is 32.0% by mass or less, the miso seasoning does not form large lumps and dissolves easily even when diluted.

[0036] When the specific seasoning ingredient is miso, that is, when the oil-containing seasoning is miso seasoning 11, the total content of soy flour 22 and oxidized starch 23 is more preferably 18.0% by mass or more and 31.0% by mass or less. When the specific seasoning ingredients of miso seasoning 11 are replaced with sesame and miso, for example, when the oil-containing seasoning is for dandan noodle soup, the total content of soy flour 22 and oxidized starch 23 is more preferably 17.0% by mass or more and 26.0% by mass or less.

[0037] In miso seasoning 11, when the mass of oxidized starch 23 is 1.0, the mass of soy flour 22 is within the range of 0.1 to 3.4, and this also applies when the specific seasoning ingredient is replaced with another ingredient. As with the total content of soy flour 22 and oxidized starch 23, the mass of soy flour 22 relative to the mass of oxidized starch 23 is calculated using the masses of soy flour 22 and oxidized starch 23 as raw materials during production, and the moisture contained in the raw materials is considered to be 0 (zero). When the mass of soy flour 22 is less than 0.1 relative to the mass of oxidized starch 23 of 1.0, the miso seasoning does not form granules but forms excessively large lumps, which can make it difficult to weigh, or even if it forms granules, some of the granules remain undissolved when diluted. When the ratio of the mass of the oxidized starch 23 to the mass of the soy flour 22 exceeds 3.4 parts by mass relative to 1.0 parts by mass of the oxidized starch 23, the mixture feels excessively moist, as if it contains too much water, and when scooped with a ladle or spoon, many particles adhere to the outer surface of the ladle or spoon, making it difficult to extract the desired amount. However, when the ratio of the mass of the oxidized starch 23 to the mass of the soy flour 22 is 3.4 parts by mass or less, the mixture does not feel excessively moist and is prevented from sticking to a ladle or the like. This makes it easy to extract the desired amount and improves handling. Furthermore, when the ratio of the mass of the oxidized starch 23 to the mass of the soy flour 22 is 3.4 parts by mass or less, the taste of the soy flour 22 itself is not felt, the flavor of the miso, which is a specific seasoning ingredient, is reliably felt, and a rough texture is suppressed.

[0038] In miso seasoning 11, the ratio of the mass of soybean flour 22 to 1.0 mass of oxidized starch 23 is more preferably within the range of 0.22 to 2.4, and even more preferably within the range of 0.22 to 1.44. When the specific seasoning ingredients of miso seasoning 11 are sesame and miso, for example, when the oil-containing seasoning is for dandan noodle soup, the ratio of the mass of soybean flour 22 to 1.0 mass of oxidized starch 23 is more preferably within the range of 0.86 to 3.2.

[0039] The miso seasoning 11 preferably has a water content (moisture content) of at most 7.0% by mass. By keeping the moisture content at 7.0% by mass or less, when the miso seasoning 11 is produced by the production method described below, the surface of the miso seasoning 11 does not exhibit excessive adhesive strength and is easy to handle. It is more preferable that the water content be kept at 6.5% by mass or less.

[0040] The fats and oils 21 are not particularly limited, and examples thereof include lard, chicken oil, beef tallow, butter, palm oil, rapeseed oil, soybean oil, and hardened oils whose melting points are increased by hydrogenating these fats and oils. The fats and oils 21 preferably have a melting point of 33°C or higher, more preferably 38°C or higher, and the upper limit of the melting point may be the upper limit of known fats and oils, and is not particularly limited. Lard may have a melting point in the range of 34°C to 43°C, or may be so-called hardened lard with a melting point exceeding 45°C.

[0041] The fats and oils 21 preferably contain fats and oils having a melting point higher than 45°C (hereinafter referred to as high-melting-point fats and oils), and examples of such high-melting-point fats include the aforementioned hardened lard. A part of the fats and oils 21 may be high-melting-point fats or oils, or the whole may be high-melting-point fats and oils. When at least a part of the fats and oils 21 is high-melting-point fats and oils, the granular shape is more reliably maintained.

[0042] The soy flour 22 is not particularly limited, and defatted soy flour, full-fat soy flour, or oil-added soy flour can be used. Defatted soy flour is preferably used as the soy flour 22. By using defatted soy flour, the adhesion of the grains is prevented from being affected by the oils and fats contained in the soybeans.

[0043] The oxidized starch 23 is not particularly limited. Various commercially available products with different moisture contents are available for the oxidized starch 23 used as a raw material, such as those with a moisture content of 5.0% by mass (such as the oxidized starch "Lactway 4" manufactured by Matsutani Chemical Industry Co., Ltd.) and those with a moisture content of 15.0% by mass (such as the oxidized starch "Stabilose S-10" manufactured by Matsutani Chemical Industry Co., Ltd.). From the viewpoint of more reliably forming the starch into granules by the manufacturing method described below, the lower the moisture content of the oxidized starch 23 used as a raw material, the more preferable it is, and a moisture content of 15.0% by mass or less is more preferable, and a moisture content of 12.0% by mass or less is even more preferable.

[0044] As for miso, solid miso, more preferably powdered miso (powdered miso), is preferred because it produces miso seasoning 11 with a richer miso flavor. By using powdered miso, miso seasoning 11 is obtained in which the miso is more finely dispersed in mixed phase 13. As a result, even small grains of powdered miso seasoning 11 have the same miso content as large grains. As a result, the miso can be uniformly prepared regardless of the part of the container from which it is taken out and how it is used for seasoning, resulting in better handling. Furthermore, using powdered miso as a raw material has the advantage in production that it is less likely to burn, particularly during water evaporation step 52, among the production steps of this example described below.

[0045] The miso seasoning 11 may contain dextrin. The dextrin content is preferably 5.0% by mass or less to ensure granular formation, and may be 0 (zero), i.e., non-containing. The dextrin content is more preferably 2.0% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.8% by mass or less.

[0046] Miso seasoning 11 may contain other ingredients. Examples of the other ingredients include vegetables, fruits, salt, sugars, meat extracts (such as pork extract and chicken extract), seafood extracts (such as dried bonito extract and kelp extract), powdered soy sauce (powdered soy sauce), protein hydrolyzates, yeast extract, thickening polysaccharides, umami seasonings (such as amino acids), spices (such as pepper), and flavorings. Examples of moisture-containing ingredients 41, described below, include vegetables, fruits, meat extracts (such as pork extract and chicken extract), and seafood extracts (such as dried bonito extract and kelp extract), while examples of other powdered ingredients 42, described below, include salt, sugars, powdered soy sauce (powdered soy sauce), protein hydrolyzates, yeast extract, thickening polysaccharides, umami seasonings (such as amino acids), spices (such as pepper), and flavorings.

[0047] The miso seasoning 11 can be produced by the following method, for example. As shown in Figure 5, the method for producing the miso seasoning 11 includes an oil heating step 51, a water evaporation step 52, a mixing step 53, a cooling step 56, and a grinding step 57.

[0048] In the fat / oil heating step 51, the fat / oil 21 is heated. Heating is preferably carried out until the fat / oil 21 exceeds its melting point and becomes liquid. When the mass of the miso seasoning 11 to be produced is taken as 100 mass %, the fat / oil 21 supplied to the fat / oil heating step 51 is 9.0 mass % to 27.0 mass %.

[0049] In the water evaporation step 52, the water-containing raw material 41 containing water is added to the heated oils and fats 21, and the oils and fats 21 and the water-containing raw material 41 are heated while being stirred to evaporate the water. The water evaporation step 52 is preferably carried out until the water content is 10.0% by mass or less, more preferably 7.0% by mass or less, and even more preferably 1.0% by mass or less. Because the water evaporation step 52 is carried out by heating as described above, even after the water evaporation step 52 is completed, i.e., even when the heating is stopped, the temperature of the mixture of the oils and fats and the water-containing raw material 41 does not drop rapidly, and the water continues to evaporate. Therefore, by carrying out the water evaporation step 52 by heating until the water content is 10.0% by mass or less, the water content in the miso seasoning 11 can be reliably reduced to 7.0% by mass or less. Furthermore, when soy flour 22 and oxidized starch 23 are mixed with a mixture of fats and oils 21 and moisture-containing raw materials 41 that have undergone moisture evaporation step 52 as described below, as in this example, the moisture content of miso seasoning 11 is reduced by the mass of soy flour 22 and oxidized starch 23. In this way, when solid components such as soy flour 22 and oxidized starch 23 are added after moisture evaporation step 52, the moisture evaporation step 52 is performed by heating until the moisture content is 10.0 mass% or less, thereby more reliably reducing the water content of miso seasoning 11 to 7.0 mass% or less. The remaining amount of moisture in the mixture of fats and oils 21 and moisture-containing raw materials 41 that have undergone moisture evaporation step 52 is determined by subjecting a sample to a constant weight drying method. The constant weight drying method is a method of calculating the moisture content of a sample at the time of sampling based on the mass of the sample and the mass of the sample that has reached a constant weight after drying for a specified time (5 hours in this example) in a thermostatic dryer set at a specified temperature (70°C under reduced pressure in this example). The moisture content is calculated using the formula (M1-M2) / M2, where M1 is the mass of the sample before drying and M2 is the mass of the dried sample.

[0050] In the mixing step 53, soy flour 22 and oxidized starch 23 are mixed with and stirred in the moisture-containing raw materials 41. When other powdery raw materials (other powdery raw materials) 42 different from soy flour 22 and oxidized starch 23 are to be contained in the miso seasoning 11, these powdery raw materials may also be mixed with and stirred in the moisture-containing raw materials 41 in this mixing step 53. When powdered miso is used as the miso, this powdered miso is also included in the other powdery raw materials 42. When liquid miso is used as the miso, it contains a lot of water, so it is preferable to subject the liquid miso to the moisture evaporation step 52. In this way, it is preferable that the specific seasoning ingredients are mixed in the mixing step 53 when they are in powder form, and are subject to the moisture evaporation step 52 when they are in liquid form containing water. When the mass of the miso seasoning 11 to be produced is 100% by mass, the total of the soy flour 22 and the oxidized starch 23 is within the range of 14.0% by mass or more and 32.0% by mass or less, and when the mass of the oxidized starch 23 is 1.0, the soy flour 22 and the oxidized starch 23 are mixed so that the mass of the soy flour 22 is within the range of 0.1 to 3.4% by mass. In the mixing step 53, the soy flour 22 and the oxidized starch 23 may be mixed with the mixture of the oils and fats 21 and the moisture-containing raw material 41 that has been subjected to the moisture evaporation step 52, or may be mixed with the moisture-containing raw material 41 to be subjected to the moisture evaporation step 52. The same applies to the other powdery raw materials 42.

[0051] In the mixing step 53, the soy flour 22 and the oxidized starch 23 may be added simultaneously to the moisture-containing raw material 41, or one may be added first and the other added second, followed by stirring. Alternatively, as shown in Fig. 5, the process may include a soy flour mixing step 53a in which the soy flour 22 is mixed and stirred, and an oxidized starch mixing step 53b in which the oxidized starch 23 is mixed and stirred. Either the soy flour mixing step 53a or the oxidized starch mixing step 53b may be performed first, but it is preferable that the soy flour mixing step 53a be performed first in order to prevent changes in the properties of the oxidized starch due to residual heat from the moisture evaporation step 52. Furthermore, it is preferable that the other powdery raw materials 42 are subjected to the soy flour mixing step 53a, like the soy flour 22.

[0052] The cooling step 56 is performed after the mixing step 53, and involves cooling the mixture of the oil and fat 21, the moisture-containing raw material 41, the soy flour 22, and the oxidized starch 23. The mixture solidifies upon cooling. In the block thus obtained, an oil and fat phase 12 and voids 16 are formed. In the crushing step 57, the block is crushed into granules after the cooling step 56, and thus the miso seasoning 11 is obtained.

[0053] A heating mixer commonly used in the production of seasonings can be used for the oil / fat heating step 51, the water evaporation step 52, and the mixing step 53. An example of a heating mixer is one that has a storage section (not shown) for storing raw materials and a stirring member (e.g., a stirring blade) that rotates within the storage section, stirring the raw materials by the rotation of the stirring member. If the storage section is provided with a temperature adjustment mechanism and the temperature of the material to be stirred within the storage section can be adjusted via the storage section, the cooling step 56 following the mixing step 53 may also be performed using the heating mixer. An example of the temperature adjustment mechanism is a heat exchange mechanism that includes a jacket covering the storage section and a temperature adjustment unit that heats and cools the storage section using this jacket. In the case of a heating mixer that does not have a cooling temperature adjustment function, the mixture that has undergone the mixing step 53 may be transferred to a container such as a tray after the mixing step 53, and then cooled by natural cooling (natural cooling) to perform the cooling step 56. In the grinding step 57, grinding may be performed using a grinder that is commonly used in the production of seasonings, and examples thereof include a hammer mill, jet mill, stamp mill, pin mill, power mill, colloid mill, cutter mill, etc. [Example]

[0054] [Example 1] to [Example 26] Oil-containing seasonings having the compositions shown in Tables 2 to 6 and Table 10 were produced by the above-mentioned production method based on the production flow of Figure 5, and designated as Examples 1 to 26. The oil-containing seasonings of Examples 1 to 25 are miso seasoning 11, and the oil-containing seasoning of Example 26 is for use in dandan noodle soup. The mass of soy flour relative to the mass of oxidized starch is shown in Table 1 in the column "Mass of soy flour / mass of oxidized starch."

[0055] The main raw materials in Tables 2 to 6 and Table 10 are as follows: Hardened lard; melting point is 46°C Lard; melting point is 38°C Chicken oil; melting point is 33°C Hardened palm oil; melting point 46°C Oxidized starch: "Lactway 4" oxidized starch manufactured by Matsutani Chemical Industry Co., Ltd., moisture content 5.0% by mass Soy flour: Milky S, manufactured by J-Oil Mills Co., Ltd.

[0056] Each oil-containing seasoning obtained was evaluated for (1) appearance, (2) ease of dissolving when diluted, and (3) the presence or absence of oil on the liquid surface when diluted. Appearance was observed visually, and handling was evaluated according to the following criteria. Ease of dissolving was evaluated as an additional reference evaluation that also contributes to handling when diluted for use. 95°C water was added to the oil-containing seasoning at a 10-fold dilution ratio, and evaluation was performed according to the following criteria. The presence or absence of oil was evaluated visually, with presence being considered a pass and absence being considered a fail. The evaluation results for appearance and ease of dissolving are shown in the tables. When the presence or absence of oil was evaluated, all were considered to be pass.

[0057] (1) Appearance ◎: The granules retain a suitable granular shape and are loosely packed. This makes it extremely easy to transfer the desired amount from one container to another, and the handling is very good. Pass. △: Maintains a moderate granular shape, has a slightly moister texture than ◎, and when transferred with a ladle, a small amount remains on the ladle, but this is within the acceptable range. Therefore, it is easy to transfer the desired amount from one container to another, and handling is good. Pass. ×: It contains lumps larger than the grains. Therefore, it is difficult to take out the desired amount from the container, making it difficult to transfer the desired amount and making it difficult to handle. It is unacceptable.

[0058] (2) Meltability (reference evaluation item) ◎: Dissolves easily with just a little stirring. Passed. △: It requires more mixing than ◎, but it dissolves. Passes. ×: Even after thorough mixing, some of the material remains undissolved. Failed.

[0059] Furthermore, θL and θH were determined for Examples 9, 12, and 15. θL was measured three times from the same sample, and the respective data were designated θL1 to θL3, with the average value of these θL1 to θL3 being designated θL. θH was also measured three times in the same manner, and the respective data were designated θH1 to θH3, with the average value of these θH1 to θH3 being designated θH. The results are shown in Tables 7 to 9.

[0060] [Table 2]

[0061] [Table 3]

[0062] [Table 4]

[0063] [Table 5]

[0064] [Table 6]

[0065] [Table 7]

[0066] [Table 8]

[0067] [Table 9]

[0068] [Table 10]

[0069] [Comparative Example 1] to [Comparative Example 13] Seasonings with different recipes from those in the Examples were produced as Comparative Examples 1 to 13. The recipes for each seasoning liquid are shown in Tables 2 to 5. Other conditions were the same as in Example 1.

[0070] The seasonings obtained in each comparative example were evaluated in the same manner as in Example 1. The results of appearance and ease of dissolution are shown in Tables 2 to 5. The presence or absence of fat was evaluated, and if residual fat remained even after dilution, sufficient oil floating was not obtained. Comparative Example 9 passed the ease of dissolution test and sufficient oil floating was confirmed, but the appearance evaluation result was unacceptable. Furthermore, for Comparative Example 11, θL and θH were determined in the same manner as in Examples 9, 12, and 15, and the results are shown in Tables 7 to 9. [Explanation of symbols]

[0071] 11 Miso seasoning 12 Fat phase 21 Oils and fats 22 Soy flour 23 Oxidized Starch 51 Oil and fat heating process 52 Water evaporation process 53 Mixing process 53a Soybean flour mixing process 53b Oxidized starch mixing process 56 Cooling process 57 Crushing process θ angle

Claims

1. It is formed into granules, The product contains soybean flour, oxidized starch, oils and fats having a melting point of 33°C or higher, and a specific seasoning ingredient having a specific flavor, The content of the oil and fat is in the range of 9.0% by mass or more and 27.0% by mass or less, The total content of the soybean flour and the oxidized starch is in the range of 14.0% by mass or more and 32.0% by mass or less, When the mass of the oxidized starch is 1.0, the mass of the soybean flour is in the range of 0.1 to 3.4, The oil-containing seasoning has a water content of at most 7.0% by mass.

2. An oil-containing seasoning as described in claim 1, wherein the specific seasoning ingredient is at least one of miso, soy sauce, sesame, pork extract, tomato, and spices.

3. The oil-and-fat-containing seasoning according to claim 1 or 2, which has an oil-and-fat phase formed from the oil or fat.

4. 4. The oil-and-fat-containing seasoning according to claim 1, wherein the dextrin content is 5.0% by mass or less.

5. The angle of repose θH when the temperature of the oil-containing seasoning to be measured is 60 ° C. is greater than the angle of repose θL when the temperature of the oil-containing seasoning is 25 ° C. The oil-containing seasoning according to any one of claims 1 to 4.

6. The oil-containing seasoning according to any one of claims 1 to 5, which is diluted with water or a soup base.

7. An oil / fat heating step of heating oil / fat having a melting point of 33°C or higher; A moisture evaporation process in which a moisture-containing raw material containing moisture is added to the heated oil and fat and heated while stirring to evaporate the moisture; a mixing step of mixing soy flour and oxidized starch with the moisture-containing raw material and stirring; a cooling step of cooling the mixture after the mixing step; a crushing step of crushing the material into granules after the cooling step; and When the specific seasoning material having a specific flavor is in a powder form, the specific seasoning material is mixed in the mixing step, and when the specific seasoning material is in a liquid form containing water, the specific seasoning material is subjected to the water evaporation step; With respect to the target mass of the oil-containing seasoning, the oil to be subjected to the oil-heating step is in the range of 9.0% by mass or more and 27.0% by mass or less, and the total of the soy flour and the oxidized starch to be subjected to the mixing step is in the range of 14.0% by mass or more and 32.0% by mass or less, The soy flour is subjected to the mixing step in a mass range of 0.1 to 3.4 when the mass of the oxidized starch is 1.0, The water evaporation step is a method for producing an oil-containing seasoning, in which water is evaporated until the water content is 7.0 mass % or less relative to the target mass of the oil-containing seasoning.

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