JPH04304861A - Raw material for seasoning - Google Patents
Raw material for seasoningInfo
- Publication number
- JPH04304861A JPH04304861A JP3089444A JP8944491A JPH04304861A JP H04304861 A JPH04304861 A JP H04304861A JP 3089444 A JP3089444 A JP 3089444A JP 8944491 A JP8944491 A JP 8944491A JP H04304861 A JPH04304861 A JP H04304861A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- raw material
- seasoning
- sauce cake
- lees
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 title claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 244000294411 Mirabilis expansa Species 0.000 abstract description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000013536 miso Nutrition 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は新規な調味料原料に係る
ものである。[Industrial Field of Application] The present invention relates to a new seasoning raw material.
【０００２】0002
【従来の技術及び課題】醤油製造の際に副産物として得
られる醤油粕は、多量の食塩を含有し、また特有の臭い
もあるところから、蛋白質、繊維等の有効成分を含有す
るにもかかわらずその用途が限られ飼料等に利用されて
いるに過ぎない。[Prior Art and Problems] Soy sauce lees obtained as a by-product during soy sauce production contains a large amount of salt and has a unique odor, even though it contains active ingredients such as protein and fiber. Its uses are limited and it is only used as feed.
【０００３】このような事から醤油粕の有効利用の試み
もいろいろとなされており、例えば特開昭４８−８２０
９５、５５−７０７４号等にその例を見ることができる
が、これらはいずれも漬物用調味液である。[0003] For this reason, various attempts have been made to effectively utilize soy sauce lees.
Examples can be found in No. 95, No. 55-7074, and all of these are seasoning liquids for pickles.
【０００４】0004
【課題を解決するための手段】本発明者等は醤油粕の有
効利用の観点から種々検討したところ、醤油粕を１００
μｍ以下に微粉化することにより、各種調味液等の原料
として利用できることを見い出し、本発明を完成した。[Means for Solving the Problems] The present inventors conducted various studies from the viewpoint of effective utilization of soy sauce lees, and found that soy sauce lees can be
The present invention was completed based on the discovery that by pulverizing the powder to micrometers or less, it can be used as a raw material for various seasoning liquids.
【０００５】すなわち本発明は醤油粕を１００μｍ以下
に微粉化して成る調味料原料である。以下本発明を具体
的に説明する。本発明において用いられる醤油粕は醤油
もろみを圧搾する際に副産物として得られる通常の醤油
粕であり、これをそのままあるいは乾燥、脱臭等の前処
理を施した後粉砕する。粉砕機は分級機を備えた衝撃式
粉砕機を好適に用いることができ、これにより１００μ
ｍ以下に微粉化する。That is, the present invention is a seasoning raw material made by pulverizing soy sauce lees to 100 μm or less. The present invention will be specifically explained below. The soy sauce lees used in the present invention is a normal soy sauce lees obtained as a by-product when pressing soy sauce mash, and is pulverized as it is or after pretreatment such as drying and deodorization. As the crusher, an impact type crusher equipped with a classifier can be suitably used.
Micronize to less than m.
【０００６】１００μｍ以上であると、例えば液体調味
料に用いた場合分散性が悪く沈殿が生じ、またざらつき
があって食感が悪くなる。こうして１００μｍ以下に微
粉化した醤油粕は各種調味料の原料として利用できる。[0006] When the diameter is 100 μm or more, for example, when used in a liquid seasoning, the dispersibility is poor and precipitation occurs, and the texture is also rough due to poor texture. The soy sauce lees thus pulverized to 100 μm or less can be used as a raw material for various seasonings.
【０００７】[0007]
【実施例】実施例１
天然醸造濃口醤油製造の際に得られた醤油粕（水分２８
％）を乾式衝撃式微粉砕分級機（プリマ・クラシファイ
ア・ミル ＬＭ−１８，米国プラスター社製）で粉砕
し、以下の粒度分布の微粉化醤油粕を得た。[Example] Example 1 Soy sauce lees obtained during the production of naturally brewed dark soy sauce (moisture 28
%) was pulverized using a dry impact type pulverizing classifier (Prima Classifier Mill LM-18, manufactured by Plaster, Inc., USA) to obtain pulverized soy sauce lees having the following particle size distribution.
【０００８】この醤油粕を原料として用い以下の調味料
を製造した。
１．焼き鳥のたれ
醤油 １０Ｌ微粉
化醤油粕 １５Ｋｇネギエキス
４Ｋｇチキンエキス
２Ｋｇ発酵調味料
２２Ｌ酒石酸 ０．
２Ｋｇコハク酸 ０．１Ｋｇカ
ラメル １０ｇ水
２０ＬThe following seasonings were produced using this soy sauce lees as a raw material. 1. Yakitori sauce soy sauce 10L micronized soy sauce lees 15Kg green onion extract
4Kg chicken extract
2Kg fermented seasoning
22L tartaric acid 0.
2Kg succinic acid 0.1Kg caramel 10g water
20L
【０００９】
これらをよく混合し、９０〜９５°Ｃで加熱殺菌し製品
とした。対照として上記配合中の微粉化醤油粕を、遠心
粉砕機で粉砕した醤油粕粉末（平均粒度１５０μｍ）に
変えた以外は上記と同様に処理して焼き鳥のたれを得た
。両者を各々１００ｍｌシリンダーに入れ４８時間室温
に放置したところ、本発明製品は沈殿が全く見られなか
ったが、対照は １２ｍｌの沈殿が見られた。[0009]
These were thoroughly mixed and sterilized by heating at 90 to 95°C to obtain a product. As a control, a yakitori sauce was obtained in the same manner as described above, except that the pulverized soy sauce lees in the above formulation was replaced with soy sauce lees powder (average particle size: 150 μm) pulverized using a centrifugal pulverizer. When both were placed in a 100 ml cylinder and left at room temperature for 48 hours, no precipitate was observed in the product of the present invention, but 12 ml of precipitate was observed in the control.
【００１０】またこれを焼き鳥のたれとして使用し、食
感について官能テストしたところ、対照はざらつきが感
じられ評価の低いものであった。[0010] When this was used as a sauce for yakitori and subjected to a sensory test for texture, the control was found to have a rough texture and received a low evaluation.
【００１１】２．魚肉珍味
冷凍すり身１７００ｇに食塩１０ｇ、微粉化醤油粕２０
０ｇを添加、らい潰しこれに三温糖、ガーリックパウダ
ー、ホワイトペッパー、スモークオイル、及びみりんを
適量加え、更に水４００ｍｌを加えて混練したのち成型
し６５°Ｃで２４時間乾燥して製品とした。この製品は
ビーフジャーキー様の風味を有する珍味食品であった。2. Frozen minced fish delicacy 1700g, salt 10g, pulverized soy sauce lees 20g
0g was added, crushed, and an appropriate amount of brown sugar, garlic powder, white pepper, smoked oil, and mirin was added, and 400ml of water was added and kneaded, then molded and dried at 65°C for 24 hours to make a product. . This product was a delicacy food with a beef jerky-like flavor.
【００１２】３．開き魚用調味液
微粉化醤油粕５Ｋｇ、醤油おり５Ｌ，みりん２Ｌ、唐辛
子エキス１０ｍｌ，水３Ｌこれらをよく混合し調味液と
した。この調味液に３枚におろしたイワシを３０分間漬
け込み、水切りしたのち５５〜６０°Ｃで風乾して味付
イワシ開きを得た。3. Seasoning liquid for open fish 5 kg of pulverized soy sauce lees, 5 L of soy sauce, 2 L of mirin, 10 ml of chili pepper extract, and 3 L of water were thoroughly mixed to prepare a seasoning liquid. Three pieces of grated sardines were soaked in this seasoning solution for 30 minutes, drained, and then air-dried at 55 to 60°C to obtain seasoned sardines.
【００１３】４．味噌
蒸した大豆３００ｇに米麹１８０ｇ、微粉化醤油粕６０
ｇ及び食塩１５０ｇを混合し、常法通り発酵、熟成させ
て味噌を得た。4. 300g of miso-steamed soybeans, 180g of rice malt, 60g of pulverized soy sauce lees
g and 150 g of common salt were mixed, fermented and aged in a conventional manner to obtain miso.
Claims (1)
成る調味料原料[Claim 1] Seasoning raw material made by pulverizing soy sauce lees to 100 μm or less
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3089444A JPH04304861A (en) | 1991-03-29 | 1991-03-29 | Raw material for seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3089444A JPH04304861A (en) | 1991-03-29 | 1991-03-29 | Raw material for seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04304861A true JPH04304861A (en) | 1992-10-28 |
Family
ID=13970856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3089444A Pending JPH04304861A (en) | 1991-03-29 | 1991-03-29 | Raw material for seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04304861A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301781A (en) * | 2007-06-08 | 2008-12-18 | Nard Inst Ltd | Process for producing processed foods using soy sauce cake |
| JP2011152125A (en) * | 2009-12-28 | 2011-08-11 | Kao Corp | Liquid seasoning |
| WO2017141986A1 (en) * | 2016-02-16 | 2017-08-24 | 味の素株式会社 | Composition having rich-taste imparting function |
-
1991
- 1991-03-29 JP JP3089444A patent/JPH04304861A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301781A (en) * | 2007-06-08 | 2008-12-18 | Nard Inst Ltd | Process for producing processed foods using soy sauce cake |
| JP2011152125A (en) * | 2009-12-28 | 2011-08-11 | Kao Corp | Liquid seasoning |
| WO2017141986A1 (en) * | 2016-02-16 | 2017-08-24 | 味の素株式会社 | Composition having rich-taste imparting function |
| JPWO2017141986A1 (en) * | 2016-02-16 | 2018-12-06 | 味の素株式会社 | Composition having kokumi imparting function |
| JP2022010350A (en) * | 2016-02-16 | 2022-01-14 | 味の素株式会社 | A composition having a richness-imparting function |
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