JP2018061499A - Method for processing powder and powdery seasoning - Google Patents

Abstract

[Problem] To provide a powder processing method and a powder seasoning that can be used as a new seasoning, as well as making a powder easily and reliably using moromi koji or fruit koji. [Solution] A powder processing method comprising: a drying step of drying moromi mash or fruit koji obtained after pressing in a soy sauce manufacturing process or a beverage manufacturing process; The powder processing method using the hot air dryer in which a plurality of plate-like mesh shelves are provided to be dried within a range of 80 ° C. to 150 ° C. in the process, and concrete in which a plurality of ceramic balls are put in the powder process The powder processing method for making powder with a mixer, the powder processing method for making a powder obtained by adding food powder consisting of at least one of fish powder, vegetable powder, fruit powder and meat powder in the powder process, and processing with the powder processing method Powdered seasoning. [Selection figure] None

Description

  The present invention relates to a powder processing method and a powder seasoning for producing a soy sauce mash powder (fruit powder) seasoning using mash mash (fruit candy).

  As a conventional technique, a soy sauce component containing at least an enzyme derived from soy sauce cake and soy sauce cake is added to fish soy sauce, subjected to reaction aging for a predetermined period, and then filtered to obtain a filtrate. The method for producing a fermented seasoning and the above filtrate are dried to form a powder. (See Patent Document 1)

  Further, as another conventional technique, there is a seasoning formed by mixing powdered soy sauce and / or powdered soy sauce moromi and emulsified food. (See Patent Document 2)

  JP 2002-176951 A   JP 2000-157201 A

  In the former, the filtrate obtained by adding an enzyme and soy sauce cake to fish soy sauce and powdered is powdered, and not the soy sauce cake used in the present invention alone, and is naturally different.

The latter is a mixture of butter and powdered soy sauce, which is essentially different from the present invention.
In addition, there is no prior art in fruit koji powder.

  The present invention is intended to solve the problems of such a conventional configuration, and can effectively use moromi koji (fruit koji) to easily and reliably produce a powder and to be used as a new seasoning. An object of the present invention is to provide a powder processing method and a powder seasoning.

  In order to achieve the above object, the present invention provides a drying process for drying moromi koji (fruit koji) that comes out after pressing in a soy sauce manufacturing process (beverage manufacturing process), and a powder process for powdering the dried moromi koji (fruit koji). It consists of. The moromi mash (fruit candy) is plate-shaped. The dryer used in the drying process is a hot air dryer, and a plurality of plate-shaped mesh shelves are provided to dry within a range of 80 ° C to 150 ° C. In the powder process, powder with a concrete mixer with multiple ceramic balls inside. In the powder process, add another food powder. The food powder is fish powder, vegetable powder, fruit powder, or meat powder.

1) Drying the moromi mash (fruit mash) from the soy sauce manufacturing process (beverage manufacturing process) and turning it into a powder allows you to eat the soy mash mash nutrition (nutrition of each fruit) as it is in the dish, etc. It can also be used as a confectionery material.
2) Moromi koji (fruit koji) has been used for fertilizers and feeds until now, and it can be greatly reduced in cost by taking it as a raw material.
3) In the drying process, the moromi mash (fruit candy) is formed in a plate shape, so it can be efficiently dried with a warm air dryer.
4) In the powder process, a ceramic ball is put in a concrete mixer, and a dry plate-shaped mash (fruit candy) is simply put into it. It can be powdered deliciously by the action of far infrared rays.
5) In the powder process, new types of seasonings and food materials can be made by adding other food powders (fish meal, vegetable powder, fruit powder, meat meal).

First, the powder processing method will be described.
In the soy sauce manufacturing process (beverage manufacturing process), the moromi mash (fruit candy) (plate-shaped) that comes out after pressing is put into a dryer and dried, and the dried mash mash (fruit candy) is a powder machine (for example, A concrete mixer), and a powder process.

The moromi koji (fruit koji) preferably has a thickness of about 3 mm to 10 mm, and a size of A4 is appropriate.
Although the said dryer is not specifically limited, For example, warm air of 80 to 150 degreeC is sent with a warm air dryer, and the plate-shaped mesh shelf is provided in multiple steps.
The above-mentioned powder machine is, for example, a concrete mixer, which uses a ceramic ball (several centimeters to several tens of pieces) ceramic balls (several centimeters to about 10 centimeters) inside, and the above mash mash (fruit cocoon) By rotating it, the far-infrared action radiated from the ceramic ball can be used to turn the mash (fruit koji) into a powder in a short time.
It is also a good idea to use a roughly spherical stone ball instead of a ceramic ball.
At this time, if necessary, fish powder, vegetable powder, fruit powder, meat powder, etc., which are food powders, can be mixed and mixed to make new types of seasonings and food materials.

What was processed by the said powder processing method is used as a powder seasoning.
For example, it can be used by sprinkling (kneading) it as a hidden taste of pasta, spaghetti, salad, rice, soup, meat dishes, fish dishes, etc., and can also be used as a confectionery material.

Industrial applicability

In powder seasonings, it can be used as a hidden ingredient in a wide variety of dishes and as a material for confectionery, so it can be used for a wide range of applications and can contribute particularly to the cooking industry (confectionery industry).
Also, moromi mash (fruit mash) that has been discarded or used for fertilizer, feed, etc. can be used effectively.

Claims (7)

  In the soy sauce manufacturing process or the beverage manufacturing process, the powder processing method is characterized by comprising a drying process for drying the moromi mash or fruit koji produced after pressing and a powder process for making the dried mash koji or fruit koji powder. .   The powder processing method according to claim 1, wherein the moromi koji or fruit koji is plate-shaped.   The dryer used in the drying step is a hot air dryer, and a plurality of plate-shaped mesh shelves are provided for drying within a range of 80 ° C to 150 ° C. Powder processing method.   The powder processing method according to claim 1, 2 or 3, wherein in the powdering step, the powder is made with a concrete mixer having a plurality of ceramic balls inside.   5. The powder processing method according to claim 1, wherein another food powder is added in the powder process.   6. The powder processing method according to claim 5, wherein the food powder is at least one of fish powder, vegetable powder, fruit powder, and meat powder.   Powder seasoning processed by the powder processing method.