Miso seasoning composition

Abstract

To provide a manufacturing method of a Miso seasoning composition having a roasted feeling and suppressing generation of a black or brown foreign substance.SOLUTION: A Miso seasoning composition containing Miso is manufactured by a manufacturing method having a fat attachment step 61, a Miso heating step 62, and a mixture step 63. In the fat attachment step 61, fat 67 is heated in a manufacturing device which includes an agitation mechanism and a heating mechanism, and the liquid fat 67 is attached to an internal wall of the manufacturing device, in a film-like manner. In the Miso heating step 62, a part of Miso 66 is put as a first Miso raw material part 66a into a container body of the manufacturing device in which the fat 67 is attached, and is heated while being agitated to be made into a fried Miso 77. In the mixture step 63, the remaining part after excluding the first Miso raw material part 66a from the Miso 66 is mixed with the fried Miso 77 as a second Miso raw material part 66b.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a miso seasoning composition. [Background technology]

[0002] Some miso ramen soups have a roasted flavor (a fragrant taste), as if the miso had been fried or grilled. To make miso ramen with this roasted flavor, typical ramen restaurants combine miso seasoning made from ingredients such as miso and vegetables heated over an open flame with a soup base such as pork bones in a bowl or other serving dish, and then dissolve the miso seasoning in the soup base to create the soup. Some restaurants then strain back fat through a coarse sieve and sprinkle it on the soup and noodles from the top of the bowl.

[0003] It would be easy to make such a roasted miso ramen soup by simply dissolving it in heated water, i.e., hot water. Patent Document 1, for example, describes a freeze-dried food using roasted miso, which is made by adding miso to preheated butter and mixing the ingredients. Patent Document 1 also mentions that if butter and miso are heated simultaneously, the miso will burn too much. Patent Document 2, for example, describes a freeze-dried food made by preheating vegetable oil and then adding miso. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-146796 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-054676 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when using either of the methods described in Patent Document 1 and Patent Document 2 to reproduce the roasted flavor of miso ramen soup available at restaurants, the miso ends up being burnt, which results in the resulting miso seasoning being contaminated with burnt miso, which is perceived as a black or brown foreign substance by those who cook with or eat the miso seasoning.

[0006] Therefore, an object of the present invention is to provide a miso seasoning composition that has a roasted flavor and suppresses the generation of black or brown foreign matter. [Means for solving the problem]

[0007] The miso seasoning composition of the present invention is a miso seasoning composition containing miso, The heater is housed in a container body arranged on the outer surface and can be switched on and off by using steam. Heat to 110°C When the temperature reaches 110°C, the heating is turned off. With back fat, Fat and oils different from back fat, The first miso, which is part of the above miso, The container body By back fat Between 70℃ and 100℃ Heat When the temperature reaches the range of 70°C to 100°C, the heating is turned off. and a second miso, which is the remainder of the miso after removing the first miso from the miso. When the mass of the miso is 100, the mass of the first miso is 50 or more and 70 or less Within the range It is a liquid seasoning used for diluting ramen soup. do.

[0008] When spread out on a flat plate, the black and brown foreign matter cannot be visually identified. It is preferable. [Effects of the Invention]

[0011] According to the present invention, the generation of black or brown foreign matter is suppressed. [Brief explanation of the drawings]

[0012] [Figure 1] 1A and 1B are explanatory diagrams of a miso seasoning production apparatus, in which (A) is a schematic cross-sectional view as seen from the front, and (B) is a schematic cross-sectional view as seen from the side. [Figure 2] FIG. 1 is a flow chart of a method for producing a miso seasoning. DETAILED DESCRIPTION OF THE INVENTION

[0013] A miso seasoning composition production apparatus (hereinafter simply referred to as "production apparatus") 10 shown in FIG. 1 is an example of an apparatus for producing a seasoning liquid 11. The seasoning liquid 11 is one embodiment of the present invention. The seasoning liquid 11 is a seasoning composition containing miso, and also contains other materials other than miso as ingredients. The seasoning liquid 11 is liquid in the range of 3°C or higher and room temperature (approximately 25°C) or lower, that is, it is in a state where it has a certain volume but does not have a certain shape. However, the temperature range indicating a liquid is not limited to the range of 3°C or higher and room temperature or lower, and may include, for example, temperatures lower than 3°C.

[0014] The liquid seasoning 11 may be diluted with water before consumption, or may be consumed without dilution. The water used to dilute the liquid seasoning 11 also includes so-called hot water, which is heated water. A liquid soup base (a soup base material such as dashi stock) may be used instead of or in addition to water. Whether or not the liquid seasoning 11 is diluted before consumption, and the dilution ratio, if any, may be appropriately determined depending on the consumer's preferences and the manner of consumption. For example, when used in ramen soup, where the volume of the liquid seasoning 11 is VS and the volume of the water is VW, the dilution ratio calculated by the dilution ratio VW / VS is preferably set within the range of 1 to 10, more preferably within the range of 4 to 9, and even more preferably within the range of 5 to 7. In this example, the dilution ratio is set to 6 before consumption. Other examples of the liquid seasoning 11 being diluted before consumption include miso soup and so-called mixed soba noodles, which are eaten with noodles. The dilution ratio can be freely set, for example, to 10 for miso soup and 1 for mixed soba noodles. An example of a form of eating the liquid seasoning 11 as a straight type without dilution is grilled rice balls. Grilled rice balls can be made by simply applying the liquid seasoning 11 to the rice balls and grilling them. Thus, the liquid seasoning 11 can be freely diluted or not, and the dilution ratio can be freely set.

[0015] [Raw materials] The ingredients of the seasoning liquid 11 are miso paste and oils and fats, but other materials may also be used as ingredients in addition to miso paste and oils and fats, and in this example, other materials are used in addition to miso paste and oils and fats. (1) Miso In this example, rice miso is used as the miso. However, the miso is not limited to this example, and at least one of barley miso and soybean miso can be used instead of or in addition to rice miso as long as it satisfies the following (a) or (b): (a) Steamed soybeans or soybeans and grains such as rice or wheat, to which rice, wheat, or other grains have been steamed and cultured with koji mold, or steamed soybeans and cultured with koji mold, or steamed soybeans and cultured with rice, wheat, or other grains, to which rice, wheat, or other grains have been steamed, mixed with salt, and then fermented and aged. (b) (a) above to which sugars (sugars such as sugars, molasses, etc.), flavoring ingredients (powder or extract concentrates of bonito flakes, dried fish, kelp, etc., fish sauce, protein hydrolysates, yeast extract, and other similar foods) have been added.

[0016] (2)Oils and fats In this example, lard and back fat are used in combination as the fats and oils. However, the fats and oils are not particularly limited as long as they are edible fats and oils, and may be fatty oils that are liquid at room temperature or fats that are solid at room temperature, or a combination of these may be used. Examples of edible fats and oils that can be used include vegetable fats and oils such as soybean oil, sesame oil, rapeseed oil, olive oil, rice oil, safflower oil, palm oil, coconut oil, corn oil, walnut oil, and salad oils made from these, lard, back fat, animal fats and oils such as tallow and chicken oil, and processed, extracted, etc. from these animal fats and oils.

[0017] (3) Vegetable ingredients Vegetable ingredients are preferably used as raw materials, and this example also uses vegetable ingredients. Vegetable ingredients are preferably processed vegetables, and more preferably in at least one of granular, fibrous, and paste forms. These vegetable ingredients ensure a roasted texture due to the viscosity and presence of impurities. Examples include vegetable pastes made by grinding vegetables into a smooth paste; grated vegetables in granular or fibrous (short fiber) form; chopped vegetables made by chopping vegetables into fine pieces; sauteed vegetables made by frying or other heat treatments on mechanically processed vegetables such as chopped vegetables; and dried powders made by mechanically processing vegetables such as grated vegetables. Thus, the processing method is not particularly limited, and the vegetable ingredients may coexist with the water contained in the vegetables before these treatments. The individual shapes of the granular vegetable ingredients do not have to be regular, such as spherical, and may be irregular.

[0018] As for the type of vegetable, it is preferable to use aromatic vegetables, and aromatic vegetables are used in this example. The aromatic vegetables are vegetables with a strong aroma, such as garlic, onion, ginger, and green onion.

[0019] (4) Other In addition to the miso, oils and fats, and vegetable ingredients described above, various food ingredients or food additives that can be used in foods, such as stocks and extracts of meat and seafood, sugars (white sugar, etc.), inorganic salts (table salt, etc.), thickeners (tamarind seed gum, xanthan gum, etc.), umami seasonings (yeast extract, etc.), acidulants, amino acids, nucleic acids, spices, seasonings other than umami, antioxidants, coloring agents, preservatives, fortifiers, emulsifiers, and herbs, may also be used as ingredients.

[0020] [Manufacturing equipment] The manufacturing apparatus 10 is an example of a heating container equipped with a heating mechanism 31 and a stirring mechanism 32, and is equipped with a container body 33 that contains ingredients such as miso. The manufacturing apparatus 10 is not limited to this example, and may be any commercially available heating container as long as it can heat the ingredients contained in the container body 33 while stirring them. An example of a commercially available product is the Leoneder KH from Kajiwara Co., Ltd.

[0021] 1, the container body 33 has a first wall panel 36 curved into a roughly semi-cylindrical shape, and a pair of second wall panels 37 provided at each end of the first wall panel 36 to form a storage space for ingredients such as miso. One upper end of the first wall panel 36 is formed as a protrusion 36a that protrudes outward, and by tilting the container body 33 toward the protrusion 36a, the contents can flow out more easily, making it easier to remove.

[0022] The heating mechanism 31 heats the contents contained in the container body 33 via the container body 33. The heating mechanism 31 includes a heater 41 disposed on the outer surface of the container body 33, and a temperature controller 42 that switches the heating of the heater 41 on and off and adjusts the temperature when the heating is on. The temperature controller 42 adjusts the temperature of the raw material contained in the container body 33 to a target temperature via the container body 33. The heater 41 is not particularly limited, and in this example, a heater that uses steam is used, and the steam pressure is set to full during heating.

[0023] The stirring mechanism 32 stirs the contents, such as raw materials, and includes a stirring unit 45, a motor 46, a drive controller 47, and the like. The stirring unit 45 has a stirring blade 51, a rotating shaft 52, and a support member 53. The rotating shaft 52 extends from one of a pair of second wall plates 37, which are vertically upright, to the other, and is disposed generally horizontally. The rotating shaft 52 is rotatable relative to the second wall plate 37, and the stirring blade 51 is fixed to the rotating shaft 52 by a rod-shaped support member 53. As a result, the stirring blade 51 rotates integrally with the rotating shaft 52 along the inner wall of the first wall plate 36 due to the motor 46. The drive controller 47 controls the motor 46 to switch the rotation of the stirring blade 51 on and off and adjust the rotation speed of the rotating blade.

[0024] The agitator blade 51 is formed in a rectangular plate shape, with its long side aligned along the direction from one of the pair of second wall panels 37 to the other. The longitudinally extending edge of the agitator blade 51 is arranged, for example, horizontally. This allows the agitator blade 51 to rotate along the inner wall of the first wall panel 36 and displace so as to scrape the contents from the inner surface of the first wall panel 36. The support member 53 is equipped with a length-adjustable extension mechanism (not shown), which allows the distance of the agitator blade 51 from the rotation shaft 52 to be adjusted. It is more preferable to adjust the distance of the agitator blade 51 from the rotation shaft 52 so that the agitator blade 51 rotates so as to displace between the inside of the contents and the space above the contents, as is done in this example. In this example, three agitator blades 51 are arranged along the longitudinal direction of the rotation shaft 52, but the number of agitator blades 51 is not limited to this example and may be one, two, four, or more.

[0025] When multiple agitating blades 51 are provided as in this example, it is preferable that the central angle θ between the agitating blades 51 around the rotation axis 52, i.e., the angle between the support members 53, be equal to each other. This ensures a uniform agitation effect on the contents, contributes to uniform temperature, and prevents uneven mixing and dispersion of the raw materials.

[0026] In FIG. 1, in order to avoid complication of the drawing, the temperature controller 42, the motor 46, and the drive controller 47 are only shown in FIG. 1(A).

[0027] The liquid seasoning 11 can be produced by the following steps: an oil and fat adhesion step 61 (see FIG. 2) in which oil is heated in the production apparatus 10 and a liquid oil and fat is adhered to the inner wall of the container body 33 of the production apparatus in the form of a film; a miso heating step 62 (see FIG. 2) in which a portion of the miso is placed as a first miso raw material portion into the container body 33 to which the oil and fat is adhered in the form of a film and heated while stirring to produce stir-fried miso; and a mixing step 63 (see FIG. 2) in which the remainder of the miso, excluding the first miso raw material portion, is mixed with the stir-fried miso as a second miso raw material portion. In this example in which the liquid seasoning 11 is produced using aromatic vegetables and other ingredients, the liquid seasoning 11 is produced through other steps in addition to the oil and fat adhesion step, miso heating step, and mixing step, as will be described below with reference to FIG. 2.

[0028] The oil and fat adhesion step 61 is intended to prevent the miso 66 from burning. In the oil and fat adhesion step 61, the oil and fat 67 is liquefied by heating in the container body 33, and the liquefied oil and fat 67 is adhered to the inner wall of the container body 33 in the form of a film. By forming an oil and fat film (hereinafter referred to as an oil and fat film) on the inner wall of the container body 33, the miso 66 to be added in a later step is less likely to adhere to the inner wall of the container body 33, and excessive heating of the miso 66 is suppressed. As a result, the miso 66 is less likely to burn, and the burnt miso 66 is prevented from being mixed into the liquid seasoning 11 as, for example, black or brown foreign matter.

[0029] Even if the inner wall of the container body 33 has areas where no oil or grease is attached, it is still effective to a certain extent in preventing the miso 66 from burning. For example, even if oil or grease is attached in a line on one part of the inner wall of the container body 33, if an oil or grease film is formed in many other areas, the miso 66 will not burn. However, the larger the area on the inner wall of the container body 33 where the oil or grease film is formed, the better. In this embodiment, for example, the area where the first miso raw material portion 66a (described later) is placed is defined as the oil or grease film formation area, and the oil or grease film is formed over approximately 40% of the area of ​​the container body 33.

[0030] The back fat 68 is effective in imparting a deep, rich flavor, known as koku (richness), to the liquid seasoning 11. When using back fat 68, the oil and fat application step 61 preferably includes two steps, a first step 71 and a second step 72, as is done in this example. The first step 71 is intended to prevent the back fat 68 from burning. In the first step 71, an oil other than the back fat 68 is heated in the container body 33 to liquefy it, and the oil is then applied to the inner wall of the container body 33 in the form of a film. The oil or fat that forms the oil and fat film in the first step 71 is not particularly limited, but preferred examples include lard, taro, and chicken oil. In this example, pure lard (hereinafter simply referred to as "lard") 73 is used. The lard 73 is preferably dissolved in a hot water bath before being placed in the container body 33. However, when dissolving the lard in a hot water bath, the lard 73 may be placed in the container body 33 with a portion remaining solid.

[0031] In the second step 72, the back fat 68 is placed in the container body 33 to which the lard 73 is attached, and heated while stirring. The back fat 68 is preferably placed in the container body 33 so that it rests on the oil film formed by the lard 73. In this example, an oil film of the lard 73 is formed in the first step 71, and by placing the back fat 68 so that it rests on the oil film, burning of the back fat 68 is further suppressed. In the second step 72, the back fat is preferably heated to 110°C. This enhances the sweetness of the seasoning liquid 11. The temperature reached by the heating in the second step 72 is preferably 110°C. The time for heating the back fat 68 to 110°C in the second step 72 is not particularly limited, and in this example, the time required to heat the back fat 68 to 110°C is 25 minutes. When the back fat 68 reaches 110°C, it is preferable to stop heating by the container body 33, and this is also done in this example. When using frozen back fat 68, it is preferable to thaw it before putting it into the container body 33.

[0032] The vegetable ingredients are used to impart a roasted vegetable flavor (fragrant taste) to the liquid seasoning 11, and it is more preferable that the vegetable ingredients are derived from aromatic vegetables, as in this example. When the vegetable ingredients are aromatic vegetables, the roasted vegetable flavor is imparted to the liquid seasoning 11. The vegetable ingredient addition step 75, in which the vegetable ingredients are placed in the container body 33, is preferably performed between the oil and fat attachment step 61 and the miso heating step 62. As a result, in the subsequent miso heating step 62, the vegetable ingredients are heated together with a portion of the miso 66, and the roasted vegetable flavor is imparted.

[0033] Although step 75 of adding vegetable ingredients is depicted as being performed once in Fig. 2, the vegetable ingredient adding step may be performed multiple times. In this example, a flavoring vegetable group A and a flavoring vegetable group B containing vegetable ingredients of different flavoring vegetables are prepared, and a vegetable ingredient adding step 75 of adding flavoring vegetable group A and a vegetable ingredient adding step 75 of adding flavoring vegetable group B are performed. In Fig. 2, the flavoring vegetable group A is given the reference symbol 76a, and the flavoring vegetable group B is given the reference symbol 76b. The flavoring vegetable group may be a mixture of vegetable ingredients of multiple types of flavoring vegetables, may be composed of vegetable ingredients of a single type of flavoring vegetable, or may be a mixture of flavoring vegetables and vegetable ingredients other than flavoring vegetables.

[0034] The aromatic vegetable groups A and B are, for example, one type of aromatic vegetable selected from grated garlic (hereinafter referred to as minced garlic), ginger, green onion, grated onion (hereinafter referred to as minced onion), etc., or a mixture of multiple types of aromatic vegetables.

[0035] The total amount of miso 66 is divided into two parts, one designated as a first miso raw material part 66a and the other designated as a second miso raw material part 66b. The first miso raw material part 66a is a part of the miso 66 and is supplied to the miso heating step 62. The second miso raw material part 66b is the remainder of the miso 66 after removing the first miso raw material part 66a, and is supplied to the mixing step 63 without being supplied to the miso heating step 62.

[0036] The miso heating step 62 is intended to impart a roasted miso flavor (a fragrant aroma) to the seasoning liquid 11. In the miso heating step 62, the first miso raw material portion 66a is stir-fried by heating together with the oil / fat 67 and the aromatic vegetable raw material groups A and B while stirring, to produce stir-fried miso 77. Stir-frying may also be performed in the miso heating step 62. In the miso heating step 62, the first miso raw material portion 66a is preferably heated to 70°C, thereby more reliably imparting a roasted miso flavor to the seasoning liquid 11. The temperature reached by the heating of the first miso raw material portion 66a in the miso heating step 62 (hereinafter referred to as the "attained temperature") is more preferably within the range of 70°C to 100°C, and even more preferably 90°C. When the target temperature is reached, it is preferable to stop heating. The miso heating step 62 is preferably carried out while stirring by rotating the stirring blade 51 at a speed of 10 to 20 rpm, preferably 15 rpm. A rotation speed of 10 rpm or more makes the miso less likely to burn compared to a speed less than 10 rpm, and a rotation speed of 20 rpm or less makes the miso less likely to splash at a high temperature compared to a speed greater than 20 rpm, making it safer.

[0037] When the mass of miso 66 is taken as 100, the quality of first miso raw material part 66a is preferably at most 90, which more reliably prevents the miso from burning and reduces the bitter and astringent taste, a mixture of bitterness and astringency, compared to when the mass of first miso raw material part 66a is greater than 90. The mass of first miso raw material part 66a relative to 100 mass of miso 66 is more preferably within the range of 30 to 80, even more preferably within the range of 40 to 70, and particularly preferably within the range of 50 to 60. By making the mass of first miso raw material part 66a 30 or more relative to 100 mass of miso 66, a roasted flavor is more reliably achieved compared to when the mass is less than 30.

[0038] The resulting stir-fried miso 77 may be mixed with the second miso raw material portion 66b in another device configured similarly to the manufacturing apparatus 10, but in this example, it is mixed with the second miso raw material portion 66b in the manufacturing apparatus 10. In the mixing step 63, the stir-fried miso 77 and the second miso raw material portion 66b are mixed. When adding the second miso raw material portion 66b to the container body 33, it is preferable to add it intermittently in multiple batches or continuously in small amounts over a certain period of time, rather than adding the entire amount at once. In this example, the second miso raw material portion 66b is dispersed in a mixer and then added all at once.

[0039] When ingredients other than the oil / fat 67, the miso 66, and the aromatic vegetables are used, an adding step 81 for adding these ingredients is preferably performed after the mixing step 63. The adding step 81 is preferably performed while heating is stopped. When tamarind seed gum is added, it is preferably added in a heated state after heating is started.

[0040] 2, adding step 81 is depicted as being performed once, but adding step 81 may be performed multiple times. In this example, adding step 81 is performed multiple times to add other raw material group 82 containing different raw materials. Note that the raw material group may be a mixture of multiple types of raw materials, or may be composed of a single raw material.

[0041] In this example, the ingredients used in the other ingredient group 82 are sodium glutamate, salt, white sugar, red pepper powder, yeast extract, tamarind seed gum, and water.

[0042] If the adding step 81 is included, it is preferable to have a miso mixture heating step 83 after the adding step 81, or if not included, after the mixing step 63. In the miso mixture heating step 83, heating of the mixture of the stir-fried miso 77 and the second miso raw material portion 66b is stopped after the temperature reaches 85°C in this example. [Example]

[0043] [Example 1] to [Example 7] Liquid seasonings 11, each having a different mass ratio M1 / M2 between the miso used as the first miso raw material and the miso used as the second miso raw material, were produced using the above-described method using a production apparatus 10, and were designated Examples 1 to 7. However, in the oil and fat application step 61, the first step 71 using an oil and fat other than back fat and the second step 72 using back fat were not performed, and back fat was used as the oil and fat, and an oil and fat film was formed using the back fat. In the recipe for each example, the temperature reached in the miso heating step 62 was 100°C, and the time required to reach the temperature was 5 minutes. Rice miso A (A1 and A2) in Table 1 and Tables 2 and 3 described below is unheated miso, characterized by a light color and a clean aroma and flavor. Note that, as is well known, "parts by mass" in Table 1 and other tables refers to a mass ratio (ratio).

[0044] The resulting liquid seasoning 11 was visually evaluated and evaluated for roasted texture and taste according to the following evaluation methods and criteria. The results are shown in Table 1. 1. Visual evaluation The resulting seasoning liquid 11 to 1000 cm 3 is collected as a sample, and this sample is spread thinly on a flat plate, Black too The presence or absence of brown foreign matter was visually confirmed and evaluated according to the following criteria. P (Pass): No foreign matter was found F (fail); foreign matter found

[0045] 2. Roasted flavor 10 ml (= 10 cm) of the obtained seasoning liquid 3 ) was sampled and 60 ml (= 60 cm 3 ), diluted with water at 98°C, eaten, and evaluated for the intensity of the roasted flavor (roasted flavor). The roasted flavor when using the sample of Comparative Example 1 described below was used as the "standard" for the evaluation. Note that when using the sample of Comparative Example 1, no roasted flavor was felt. The evaluation was carried out by three evaluators each according to the following criteria, and the average of the evaluation results of these three evaluators was calculated by rounding off to the nearest tenth. "1": Same as "standard" "2": Slight roasted taste "3": The roasted flavor was clearly felt. "4": Very strong roasted flavor

[0046] 3. Taste 11 to 10 cm of the resulting seasoning liquid 3 Sample 60 ml (= 60 cm 3 ), diluted with water at 98°C, eaten, and the taste was evaluated. The taste when the sample of Comparative Example 1 described below was used was used as the "standard" for the evaluation. The taste when the sample of Comparative Example 1 was used was monotonous. The evaluation was carried out by three evaluators according to the following criteria, and the average of the evaluation results of these three evaluators was calculated by rounding off to the nearest tenth. "1": Same monotonous flavor as "standard." Even if the roasted taste differs from that of Comparative Example 1, this evaluation result was used if the flavor was monotonous. "2": The flavor was slightly more pronounced than the "standard." "3": The flavor is clearly more pronounced than the "standard" and the sweetness of the vegetables, thickness, richness, and mellowness are well balanced. "4": The flavor is significantly more pronounced than the "standard" and the balance of the sweetness of the vegetables, thickness, richness, and mellowness is excellent.

[0047] [Table 1]

[0048] [Comparative Example 1] to [Comparative Example 2] All of the miso used was used as the second miso raw material portion 66b to produce a liquid seasoning, which was designated Comparative Example 1. That is, in Comparative Example 1, miso heating step 62 and mixing step 63 were not performed. Also, all of the miso used was used as the first miso raw material portion to produce a liquid seasoning, which was designated Comparative Example 2. That is, in Comparative Example 2, the mixing step 63 was not performed because there was no second miso raw material portion 66b. The other recipes and conditions were the same as those of Examples 1 to 7, as shown in Table 1.

[0049] The resulting seasoning liquid was visually evaluated using the same methods and criteria as in Examples 1 to 7. For Comparative Example 2, the roasted flavor and taste were evaluated using the same methods and criteria as in Examples 1 to 7. For Comparative Example 1, no roasted flavor was perceived and the taste was monotonous, which was used as the evaluation standard for the other Examples and Comparative Examples. The results are shown in Table 1.

[0050] [Example 8] to [Example 20] Examples 8 to 20 were prepared by setting the temperature of the first miso raw material portion 66a in the miso heating step 62 and the time required to reach that temperature as shown in Table 2. The recipe for each example is shown in Table 2. In Example 20, lard 73 was applied in the form of a film, and then back fat 68 was placed in the container body 33 and heated. That is, in Example 20, the first step 71 and the second step 72 were carried out. The oil and fat application step 61 in Examples 8 to 19 was the same as in Examples 1 to 7.

[0051] Visual evaluation, roasted texture, and taste were evaluated using the same methods and criteria as in Examples 1 to 7. The results are shown in Table 2.

[0052] The relationship between the taste evaluation and the color of the seasoning liquid was confirmed, and the results were as follows. Taste rating of "1": The color was light or burnt In the taste evaluation, if the color was "2", it was darker than the light color in the above "1" case, or lighter than the burnt color in the above "1" case. In the taste evaluation, a rating of "3" indicates that the color was slightly browner than the above rating of "2" or lighter than the burnt color of the above rating of "2." In the taste evaluation, a rating of "4" indicates that the color was more brown than a rating of "3" and was lighter than the burnt color of a rating of "3."

[0053] [Table 2]

[0054] Comparative Example 3 The oil 67 was placed in the container body 33, but the oil 67 was not formed into a film but was attached in a line to the inner wall of the container body 33, and the vegetable ingredient adding step 75 was carried out, which was Comparative Example 3. That is, in Comparative Example 3, no oil film was formed.

[0055] Visual evaluation, roasted texture, and taste were evaluated using the same methods and criteria as in Examples 1 to 7. The results are shown in Table 2.

[0056] [Example 21] to [Example 23] Examples 21 to 23 were produced by changing the recipe, including the type of miso. The recipes and conditions are shown in Table 3. The oil and fat adhesion step 61 in Examples 21 to 23 was the same as in Examples 1 to 7. Rice miso B (B1 and B2) shown in Table 3 is miso that has been subjected to a heat treatment, and is characterized by its deep red color and deep flavor.

[0057] Visual evaluation, roasted texture, and taste were evaluated using the same methods and criteria as in Examples 1 to 7. The results are shown in Table 3.

[0058] [Table 3] [Explanation of symbols]

[0059] 10 Manufacturing equipment 11 Seasoning liquid 31 Heating mechanism 32 Stirring mechanism 33 Container body 41 Heater 42 Temperature Controller 45 Mixing Unit 46 Motor 47 Drive Controller 51 Stirring blade 61 Oil adhesion process 62 Miso heating process 63 Mixing process 66 Miso 66a 1st Miso Raw Materials Department 66b Second Miso Raw Materials Department 67 Oils and fats 68 Back fat 71 1st process 72 2nd process 73 Lard 75 Vegetable ingredient addition process 76a Flavored vegetables group A 76b Flavored vegetables group B 77 Stir-fried miso 83 Miso mixture heating process

Claims

1. In a miso seasoning composition containing miso, The back fat is heated to 110 ° C. by a heater that can be switched on and off using steam, and is contained in a container body with the heater disposed on the outer surface, and when the temperature reaches 110 ° C., the heating is turned off. An oil or fat different from the back fat, A stir-fried miso obtained by heating a first miso, which is a part of the miso, in the container body with the back fat to a temperature in the range of 70°C to 100°C, and turning off the heating when the temperature reaches a temperature in the range of 70°C to 100°C; a second miso which is the remainder obtained by removing the first miso from the miso; Equipped with When the mass of the miso is 100, the mass of the first miso is in the range of 50 to 70, The miso seasoning composition is a liquid seasoning for dilution used in ramen soup.

2. A miso seasoning composition as described in claim 1, in which black and brown foreign matter cannot be visually confirmed when spread out on a flat plate.

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