SOY SAUCE CONTAINING SEASONING AND PRODUCTION METHOD THEREOF

• Main Authors: TAKADA YUKO, OKABE HIROMI, MIZUTANI TOMOKO, SATO MIEKO
• Format: Patent
• Language: English; Japanese
• Published: 12.11.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a soy sauce containing seasoning which is produced by freezing drying and is suppressed in formation of lumps in cooking and its production method.SOLUTION: A soy sauce containing seasoning is produced by blending oxidized starch, a liquid soy sauce and a raw material seasoning together, blending the raw material seasoning with dextrin and freezing-drying the resultant blend at a temperature of 20-70°C and a pressure of 1-107 Pa. The production method is also provided. The soy sauce containing seasoning contains 38-52 mass% of the oxidized starch. Alternatively, the soy sauce containing seasoning contains 15 mass% or more of oxidized starch and 37 mass% or less of dextrin. 【課題】フリーズドライ製法により製造され、加熱調理時のダマの形成を抑制した醤油含有調味料及びその製造方法の提供。【解決手段】酸化澱粉及び液状醤油を含む原料調味料と、さらに該原料調味料にデキストリンを配合し、温度が２０〜７０℃、圧力が１〜１０７Ｐａで凍結乾燥して得られる醤油含有調味料及びその製造方法。前記醤油含有調味料において、酸化澱粉が３８〜５２質量％であり、酸化澱粉の割合が１５質量％以上で、デキストリンの割合が３７質量％以下である醤油含有調味料。【選択図】なし