JP7341753B2 - Soy sauce seasoning or soy sauce seasoning-containing composition and method for enhancing soy sauce taste thereof - Google Patents

Description

The present invention relates to a soy sauce taste enhancer. The present invention also relates to a soy sauce seasoning or a soy sauce seasoning-containing composition containing a soy sauce taste enhancer. Furthermore, the present invention relates to a method for producing a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste, and a method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition.

Traditional Japanese soy sauce is made by inoculating a mixture of steamed soybeans and roasted wheat with Aspergillus oryzae to make soy sauce malt, which is mixed with highly concentrated salt water to create moromi, and then fermented over a long period of several months to a year. Produced by ripening. The complex taste and flavor (soy sauce feel, soy sauce-likeness) found in soy sauce are obtained through this long brewing period. In recent years, consumer preferences have been changing towards low-sodium products due to health-consciousness, such as reducing the amount of soy sauce used when cooking and eating, and using low-salt soy sauce with reduced sodium chloride content. There is.

However, with regard to low-salt soy sauce, it has been pointed out that the reduction in sodium chloride disrupts the balance of taste and reduces the soy sauce-like quality, and several methods have been proposed to solve this problem (for example, Patent Documents 1- (See 5th grade). In addition, several methods have been proposed for improving the taste of soy sauce by adding body and thickness to it, regardless of whether salt is reduced or not (see Patent Documents 6 to 8, etc.).

On the other hand, sweeteners have conventionally been widely used to impart sweetness to foods, drinks, medicines, etc., and to adjust the taste of these products themselves. In particular, with the recent increase in health consciousness, non-calorie, low-calorie, or low-cariogenic high-intensity sweeteners have become widely used. High-intensity sweeteners include synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, neotame, and advantame, and natural sweeteners such as stevia extract, Lacanca extract, and thaumatin.

However, it has not been known so far that these synthetic sweeteners, as well as natural sweeteners such as L. chinensis extract and thaumatin, have the effect of enhancing the soy sauce-likeness (soy sauce feel) of soy sauce. Regarding stevia extract, Patent Document 1 discloses that stevia extract is used in a low-salt soy sauce-like seasoning that contains ammonium chloride as a salty taste substitute and contains ammonium ions at a concentration of 0.2 to 4% (w/v). Although it has been stated that sweeteners are useful in suppressing the off-taste of ammonium ions and imparting a salty taste enhancement and a rich taste, the effect of this stevia sweetener is limited to a certain amount of ammonium ion in soy sauce. It is assumed that ions exist.

Japanese Patent Application Publication No. 2011-115142 Japanese Patent Application Publication No. 2014-132842 JP 2016-59339 Publication Patent No. 5836466 Japanese Patent Application Publication No. 2017-143767 Japanese Patent Application Publication No. 2002-142715 Patent No. 5920959 JP2016-59382A

An object of the present invention is to provide a technique for enhancing the soy sauce taste of a soy sauce seasoning or a food and drink composition containing a soy sauce seasoning using a component conventionally used as a high-intensity sweetener. . More specifically, first, the present invention aims to provide a soy sauce taste enhancer. A second object of the present invention is to provide a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste. Thirdly, a method for producing a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste, in other words, a method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition is provided. The purpose is to

In order to solve the above problems, the present inventors have conducted intensive research and found that at least one high-intensity sweetener selected from the group consisting of Lakanka extract and Stevia extract exhibits a sweet taste. It has been found that the soy sauce seasoning or the composition containing the soy sauce seasoning exhibits an effect of enhancing the soy sauce taste, regardless of whether or not the soy sauce seasoning is used. Among them, regarding Stevia extract and Lacanca extract, the blending ratio of rebaudioside A, which is the main sweet component of Stevia extract, and mogroside V, which is the main sweet component of Lacanca extract, is the same as rebaudioside. A: It has been found that the effect of enhancing the soy sauce taste of a soy sauce seasoning or a composition containing a soy sauce seasoning can be significantly enhanced by using the mogroside V in combination at a ratio of 50:50 to 99:1 (mass ratio). . Based on these findings, the present inventors have proposed that one type or a combination of two or more of the above-mentioned high-intensity sweeteners can be added as a soy sauce taste enhancer to a soy sauce seasoning or a composition containing the same. The present invention was completed by confirming that a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced texture could be obtained.

The present invention was completed through further research based on this knowledge, and includes the following embodiments.
(I) Soy sauce taste enhancer
(I-1) A soy sauce taste enhancer containing at least one member selected from the group consisting of Lacanthora extract and Stevia extract.
(I-2) Rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1, particularly preferably is a soy sauce taste enhancer contained in a ratio of 70:30 to 98:2.
(I-3) A soy sauce taste enhancer containing a stevia extract containing 90% by mass or more of rebaudioside A, and a Lacanca extract containing mogroside V, the rebaudioside in the soy sauce taste enhancer The blending ratio (mass ratio) of A and mogroside V is rebaudioside A: mogroside V = 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1. The soy sauce taste enhancer according to (I-1) or (I-2), which is characterized in that:
(I-4) (I-1) to (I-3) used in a range in which the total amount of rebaudioside A and mogroside V is 1 ppm or more with respect to the soy sauce seasoning or the soy sauce seasoning-containing composition. The soy sauce taste enhancer described in any one of .

(II) Soy sauce seasoning or soy sauce seasoning-containing composition with enhanced soy sauce taste, and method for producing the same ( II-1) Soy sauce taste enhancement according to any one of (I-1) to (I-4) A soy sauce seasoning or a soy sauce seasoning-containing composition.
(II-2) The soy sauce seasoning or soy sauce seasoning-containing composition described in (II-1), wherein the total content of rebaudioside A and mogroside V is 1 ppm or more.
(II-3) A soy sauce seasoning with enhanced soy sauce taste, which comprises a step of blending at least one member selected from the group consisting of a Lakanka extract and a stevia extract into a soy sauce seasoning or a soy sauce seasoning-containing composition. Or a method for producing a composition containing a soy sauce seasoning.
(II-4) Rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1. 1. A method for producing a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste, the method comprising blending the soy sauce seasoning or a soy sauce seasoning-containing composition into such a soy sauce seasoning or a soy sauce seasoning-containing composition.
(II-5) Stevia extract containing 90% by weight or more of rebaudioside A and Lacanca extract containing mogroside V are mixed at a blending ratio of rebaudioside A and mogroside V of rebaudioside A: Contains soy sauce seasoning or soy sauce seasoning so that mogroside V = 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1 (mass ratio) The manufacturing method described in (II-3) or (II-4), which has a step of blending into a composition.
(II-6) A step of blending at least one of Lakanka extract and Stevia extract into a soy sauce seasoning or a soy sauce seasoning-containing composition in such a range that the total amount of rebaudioside A and mogroside V is 1 ppm or more. The manufacturing method according to any one of (II-3) to (II-5).

(III) Method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition (III-1) A soy sauce seasoning or a soy sauce seasoning containing at least one selected from the group consisting of Lakanka extract and Stevia extract A method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition, the method comprising incorporating the soy sauce seasoning into a composition.
(III-2) Rebaudioside A and mogroside V at a blending ratio (mass ratio) of 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99. 1. A method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition, the method comprising blending the soy sauce seasoning or a soy sauce seasoning-containing composition into the soy sauce seasoning or the soy sauce seasoning-containing composition.
(III-3) A Stevia extract containing 90% by weight or more of Rebaudioside A and a Lacanca extract containing Mogroside V are prepared so that the blending ratio (mass ratio) of Rebaudioside A and Mogroside V is Soy sauce seasoning or soy sauce seasoning-containing composition such that dioside A: mogroside V = 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1. 1. A method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition.
(III-4) Blending at least one of Lakanka extract and Stevia extract into a soy sauce seasoning or a soy sauce seasoning-containing composition in such a range that the total amount of rebaudioside A and mogroside V is 1 ppm or more; ( The method for enhancing soy sauce taste according to any one of III-1) to (III-3).

The soy sauce sensitizer of the present invention can enhance the soy sauce taste of soy sauce seasonings or food and beverage compositions containing soy sauce seasonings. In other words, the soy sauce sensitizer of the present invention exerts a soy sauce taste enhancing effect on the soy sauce seasoning itself or on food and drink compositions containing the soy sauce seasoning, and the soy sauce seasoning or Food and beverage compositions containing soy sauce seasoning can be prepared.

(I) Soy sauce taste enhancer The soy sauce taste enhancer of the present invention (hereinafter referred to as "the present soy sauce taste enhancer") contains at least one selected from the group consisting of Lakanka extract and Stevia extract. It is characterized by

(Lakanka extract)
Siraitia grosvenorii (scientific name: Siraitia grosvenorii ) is a climbing perennial plant of the Cucurbitaceae genus that is native to China. The extract targeted by the present invention is an extract containing mogroside V that is extracted from the fruit of Luo Han Guo, preferably fresh fruit of Luo Han Guo, using water or an organic solvent such as ethanol, regardless of the production area. It is. Mogroside V is a triterpene-based glycoside contained in the Mogroside extract, and is also a sweet component known to have about 300 times the sweetness of sugar.

The content of mogroside V in the Mogroside extract used in the present soy sauce taste enhancer is not particularly limited as long as it achieves the effects of the present invention. In other words, in the present soy sauce taste enhancer, mogroside V can be used in a purified state from the Mogroside extract, or triterpene glycosides other than Mogroside V contained in the Mogroside extract (mogrol, mogroside, It can also be used in a mixed state with mogroside IE ₁ , mogroside IA ₁ , mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, cymenoside, 11-oxomogoroside, 5α,6α-epoxymogroside). In the present invention, the term "Lakanka extract" includes both of these meanings. The content of mogroside V in the Mogroside extract is preferably 10% by mass or more based on the total content. The content is more preferably 20% by mass or more, further preferably 30% by mass or more, even more preferably 40% by mass or more, particularly preferably 50% by mass or more. This is because when the content of components other than mogroside V in the Mogroside extract increases, the influence of the components on the taste quality of the present soy sauce taste enhancer tends to be non-negligible.

Such an extract can be prepared by extracting it from the fruit of Luo Hanguo and further purifying it if necessary, but it can be conveniently obtained commercially. For example, commercially available extracts such as "FD Luo Han Guo Concentrated Extract Powder" (contains 7% or 15% by mass of mogroside V), "Sunnature (registered trademark) M30" (contains 30% by mass of mogroside V), Examples include "Sunnature M50" (product containing 50% by mass of mogroside V) [both manufactured by San-Eigen FFI Co., Ltd.]; and high-purity Lacanca extract (manufactured by Saraya Co., Ltd.). can.

(stevia extract)
Stevia Rebaudiana Bertoni (abbreviated as "stevia" in the present invention) is a plant belonging to the genus Stevia of the family Asteraceae, which is native to Paraguay in South America. The stevia extract targeted by the present invention is an extract containing rebaudioside A extracted from the leaves or stems of stevia using water or an organic solvent such as ethanol, regardless of its origin. be. Rebaudioside A is a steviol glycoside contained in Stevia extract, and is also a sweet component known to have 300 to 450 times the sweetness of sugar.

The rebaudioside A content of the stevia extract used in the present soy sauce taste enhancer is not particularly limited as long as it achieves the effects of the present invention. In other words, in the present soy sauce taste enhancer, rebaudioside A can be used in a purified state from the stevia extract, or steviol compounds other than rebaudioside A contained in the stevia extract can be used. In a state mixed with glycosides (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.) You can also use In the present invention, the term "stevia extract" includes both of these meanings. The content of rebaudioside A in the Stevia extract is preferably 90% by mass or more of the total content. More preferably, it is 95% by mass or more. When the content of components other than rebaudioside A in the stevia extract increases beyond 5% by mass, especially 10% by mass, the influence of the components on the taste quality of the soy sauce taste enhancer cannot be ignored and tends to increase. Because there is. Note that the stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose are transferred to the above-mentioned stevia extract using α-glucosyltransferase or the like. Rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like. Preferably, it is an enzyme-free stevia extract, and preferably enzyme-free stevia extract rebaudioside A.

Such a stevia extract can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying it if necessary, but it can be easily obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industries, Ltd.). These products are products (stevia extract) containing rebaudioside A in a proportion of 90% by mass or more.

(Genuine soy sauce taste enhancer)
The present soy sauce taste enhancer may contain at least one kind selected from the group consisting of the above-mentioned Lakanka extract and Stevia extract, and may contain only one kind or two. It may contain a combination of more than one species. In addition, the proportion of the Lakanka extract and/or the Stevia extract contained in the present soy sauce taste enhancer is 100% by mass in accordance with the usage mode of adding and blending it to a soy sauce seasoning or a soy sauce seasoning-containing composition. The limit can be set as appropriate.

As an example of a combination of two or more types, a combination preferably including at least a stevia extract and a stevia extract can be exemplified. In this case, it is more preferable to cite a combination in which the content ratio of rebaudioside A and mogroside V contained in the present soy sauce taste enhancer is 50:50 to 99:1 in terms of mass ratio (hereinafter the same). I can do it. The preferred blending ratio of rebaudioside A and mogroside V is 60:40 to 99:1, more preferably 70:30 to 99:1. The stevia extract and the Lacanthula extract used in combination are as described above. Preferably, the Mogroside V content is 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more, and the Stevia extract preferably contains Rebaudioside A. The content is 90% by mass or more, preferably 95% by mass or more. In this way, the combined use of Stevia extract and Lacanca extract reduces the taste characteristics unique to Stevia extract (bitterness, aftertaste, lack of richness, sweetness) that can occur when Stevia extract is used alone. It is possible to obtain a composition that has a soy sauce taste-enhancing effect while suppressing the effect of slow oxidation.

The present soy sauce taste enhancer is used to enhance the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition. It can be in any form, including solid forms such as powders, granules, tablets, and capsules, and semi-solid or liquid forms such as syrups, emulsions, liquids, and gels. can. In addition to the form of one drug, it may also be in the form of two drugs (for example, a combination of a preparation containing an extract of La Cucina and a preparation containing an extract of Stevia).

The present soy sauce taste enhancer may be used depending on the form of at least one member selected from the group consisting of Lakanka extract and Stevia extract, as long as it does not impede the effects of the present invention. In addition, carriers (bases) and additives that can be incorporated into foods and drinks can also be appropriately incorporated. Examples of such carriers and additives include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides; dextrins, cellulose, gum arabic, and starches (cornstarch, etc.), to the extent that they do not affect the effects of the present soy sauce taste enhancer. ); and solvents such as water. In addition, sugars such as lactose, glucose, fructose, sugar, high-fructose corn syrup; sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, reduced palatinose, as long as they do not affect the effects of this soy sauce taste enhancer. This does not exclude the addition of sugar alcohols such as. Furthermore, fragrances, pigments, preservatives, etc. commonly used in food and drink products may be added within a range that does not affect the effects of the soy sauce taste enhancer.

The total content of mogroside V and rebaudioside A in this soy sauce taste enhancer (including cases where at least one of mogroside V and rebaudioside A is not included; the same applies hereinafter) is as follows: The amount can be set as appropriate from a range of 0.005 to 100% by mass depending on the manner in which the soy sauce taste enhancer is used, its taste and quality, and the presence or absence of other components. As mentioned above, the sweetness of mogroside V is 300 times that of sugar, and the sweetness of rebaudioside A is 300 to 450 times that of sugar, and rebaudioside with a blending ratio of 50:50 to 99:1. Since the sweetness of the mixture of A and Mogroside V is 300 to 450 times that of sugar, it is appropriately set, for example, taking into account the sweetness of the soy sauce seasoning or soy sauce seasoning-containing composition to which the present soy sauce taste enhancer is applied. be able to. For example, when the present soy sauce taste enhancer is added to a soy sauce seasoning or a soy sauce seasoning-containing composition for the purpose of enhancing the soy sauce taste and imparting sweetness, the final soy sauce seasoning or soy sauce seasoning-containing composition The amount of mogroside V contained in the product can be adjusted as appropriate within a range of 0.002% by mass or more, and the amount of rebaudioside A contained in the product can be adjusted within a range of 0.002% by mass or more. In addition, when the present soy sauce taste enhancer is a mixture of Lakanka extract and Stevia extract with a blending ratio of Rebaudioside A and Mogroside V of 50:50 to 99:1, It can be blended into the final soy sauce seasoning or soy sauce seasoning-containing composition so that the total amount is 0.002% by mass or more of the whole.

In the present invention, "soy sauce taste" refers to the unique flavor (taste and aroma) of each soy sauce, which is usually felt in the oral cavity when a food or drink containing soy sauce is put in the mouth or swallowed. It refers to a characteristic that is perceived as a combination of the taste through the sense of taste and the aroma through the sense of smell that is felt from the back of the throat into the nasal cavity, and can also be referred to as ``soy sauce flavor'', ``soy sauce-likeness'', ``soy sauce taste'', etc. . In addition, in the present invention, "soy sauce taste enhancement" refers to the actual soy sauce blended in the soy sauce seasoning-containing composition by adding a third component (genuine soy sauce taste enhancer) to the soy sauce seasoning-containing composition. It is a feeling that makes you feel that the amount of the product is greater than the amount of the product (enhanced sensation). These effects (feelings) can usually be evaluated by a sensory test conducted by a trained expert panel. Specifically, when a soy sauce taste enhancer (including a candidate substance) is added to a target soy sauce seasoning-containing composition, the soy sauce taste improves compared to the soy sauce taste of the soy sauce seasoning-containing composition before addition. If it is felt that the soy sauce taste enhancer (candidate) is enhanced as described above, it can be determined that the soy sauce taste enhancer (candidate) corresponds to the soy sauce taste enhancer of the present invention.

(II) Soy sauce seasoning or soy sauce seasoning-containing composition The soy sauce seasoning or soy sauce seasoning-containing composition of the present invention is a soy sauce seasoning or soy sauce seasoning-containing composition containing the present soy sauce taste enhancer described above. . The soy sauce seasoning or soy sauce seasoning-containing composition of the present invention can be prepared by adding the aforementioned soy sauce taste enhancer to the target soy sauce seasoning or soy sauce seasoning-containing composition. Hereinafter, the soy sauce seasoning to which the present soy sauce taste enhancer is blended is abbreviated as the "seasoning material," and the soy sauce seasoning-containing composition to which the present soy sauce flavor enhancer is blended is abbreviated as the "seasoning material-containing composition." However, when both are collectively referred to as "target composition". In addition, the soy sauce seasoning containing the soy sauce taste enhancer will be referred to as the "present seasoning", and the soy sauce seasoning-containing composition containing the present soy sauce taste enhancer will be referred to as the "present seasoning composition", and both will be collectively referred to as the "present seasoning composition". In this case, they are collectively referred to as the "composition of the present invention".

The "soy sauce seasoning" targeted by the present invention as a seasoning includes soy sauce and soy sauce-like seasonings. Here, soy sauce means "soy sauce" specified in the Japanese Agricultural Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 2596, December 3, 2015), including Koikuchi soy sauce, Usukuchi soy sauce, Tamari soy sauce, and Saishikomi soy sauce. , and shiro soy sauce are all included regardless of whether they are special grade, high grade, or standard. In addition, soy sauce-like seasoning refers to a soy sauce processed seasoning used for the same purpose as the above-mentioned "soy sauce", and has a salt concentration lower than that of the above-specified "soy sauce", for example, a soy sauce with a salt concentration of 10%. (w/v) or less. The salt concentration of regular soy sauce varies depending on the type of soy sauce and is not limited, but it is stipulated in ``17 Seasonings and Spices'' of the 2015 Japanese Standard Table of Food Composition (7th edition). In addition to soy sauce or low-salt soy sauce, the soy sauce-like seasonings include extracts of seafood and seaweed, plant extracts of vegetables and fruits, soup stock, fruit and vegetable juices, sugars, alcoholic beverages, fermented seasonings, Auxiliary raw materials such as acidulants, minerals, salty taste substitutes (for example, potassium chloride, etc.), salty taste enhancers (for example, amino acids such as arginine), or flavoring agents may be included. Such soy sauce-like seasonings include soups such as noodle soup, pot soup, dashi soup, tempura soup, and oden soup; sauces such as yakiniku sauce, yakitori sauce, sukiyaki sauce, and natto sauce; seasonings such as dressings, etc. Examples include: soup stock for donburi such as tempura bowls and cutlet bowls; seasonings for boiled dishes: seasonings for Japanese sweets such as mitarashi sauce; and seasonings for pre-cooking seasonings such as seasoning for fried chicken. can. Note that the salt concentration contained in the seasonings (soy sauce, soy sauce-like seasonings) targeted by the present invention is not particularly limited, but is within the range of 1.0 to 20.0% (w/v). I can give an example. Further, the "seasoning-containing composition" targeted by the present invention as a seasoning-containing composition is a food or drink (or a seasoned food or drink) containing the soy sauce seasoning (soy sauce, soy sauce-like seasoning). It is good if there is one, and there are no particular restrictions. Preferably, it is a food or drink in which the flavor of soy sauce (soy sauce feel) is an element constituting the flavor (taste or aroma) of the food or drink, including, but not limited to, side dishes such as simmered dishes; Isobe-yaki, rice crackers, rice crackers, etc. Examples include sweets such as snacks and light meals.

The present soy sauce taste enhancer to be blended into such target compositions (seasonings and seasoning-containing compositions) is as explained in (I), but when the target composition is soy sauce, it may be blended therein. The stevia extract containing rebaudioside A is preferably 90% by mass or more, preferably 95% by mass or more. Moreover, in this case, it is preferable that the present soy sauce taste enhancer is not a stevia extract alone, but a combination of a stevia extract and at least a staghorn extract. The embodiment of the combination of the Stevia extract and the Lacanca extract is as explained in (I) above.

The shape of the soy sauce seasoning of the present invention prepared by blending the present soy sauce taste enhancer with the seasoning (soy sauce, soy sauce-like seasoning) is not particularly limited, and even if it is liquid, it may be foamy (foamy). It can also be in the form of a powder or granules dried by freeze-drying, spray-drying, or the like.

The blending ratio of the present soy sauce taste enhancer containing at least one selected from the group consisting of the above-mentioned Lakanka extract and Stevia extract to the target composition is determined by the present invention, which is prepared by blending these. The composition is not particularly limited as long as it exhibits the effects of the present invention. Although it differs depending on what is added to the target composition, for example, when preparing the composition of the present invention by blending Lakhanka extract or/and Stevia extract into the target composition, Lakhanka extract or/and Stevia extract The substances are preferably blended into the composition of the present invention in such a proportion that their final concentration is 1 ppm or more in total. Preferably it is 3 ppm or more, more preferably 5 ppm or more. Moreover, the upper limit is 200 ppm or less, preferably 100 ppm or less, and more preferably 50 ppm or less. Specifically, depending on the type of target composition, the total concentration of rebaudioside A and mogroside V is in the range of 1 to 200 ppm, for example, 1 to 100 ppm, preferably 1 to 50 ppm, or more. It can also be blended so that it is preferably in the range of 3 to 20 ppm. In addition, when blending the Lakanka extract and the Stevia extract, it is preferable to adjust the blending ratio of Rebaudioside A and Mogroside V to 50:50 to 99:1, as described above. Incidentally, the Lakanka extract and/or the Stevia extract can be added at any stage of the manufacturing process of the composition of the present invention.

The composition of the present invention prepared in this way contains the present soy sauce taste enhancer containing at least one selected from the group consisting of Lakanka extract and Stevia extract in a soy sauce seasoning or a soy sauce seasoning-containing composition. By containing these, the soy sauce flavor is enhanced compared to a soy sauce seasoning or a soy sauce seasoning-containing composition that does not contain any of these.

Whether or not the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition is enhanced is determined by the flavor (soy sauce taste) of a soy sauce seasoning or a soy sauce seasoning-containing composition (test composition) containing a soy sauce taste enhancer. ) with the flavor (soy sauce taste) of a soy sauce seasoning or a soy sauce seasoning-containing composition (comparison composition) having the same composition as the test composition except that the present soy sauce taste enhancer is not blended. can do. In this evaluation, if the soy sauce taste of the test composition is higher than that of the comparative composition, it can be determined that the soy sauce taste of the test composition is enhanced by the addition of the soy sauce taste enhancer. . Although not limited, specifically, evaluation can be performed according to the description of Examples described below. By adding this soy sauce taste enhancer, the soy sauce taste of the soy sauce seasoning or soy sauce seasoning-containing composition is enhanced. A composition of the present invention having a soy sauce taste can be prepared.

As described above, by using the present invention, the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition can be enhanced without increasing the amount of soy sauce blended or improving the quality. That is, by the production method of the present invention, it is possible to easily and inexpensively produce a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste. In addition, if the amount of soy sauce is small, the taste tends to be weak (unreliable, lacking body feel), but by using the present invention, the thin and monotonous taste can be compensated for by enhancing the soy sauce taste. The unique flavor of soy sauce can be enhanced.

(III) Method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition The method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition of the present invention is a method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition. This can be carried out by adding at least one member selected from the group consisting of the above-mentioned Lakanka extract and Stevia extract to the seasoning (or the seasoning-containing composition). The La Cangca extract and the Stevia extract are as described in (I) and (II) above, including their blending ratio in the target composition, and the above descriptions can be incorporated herein. Further, the target composition is also as explained in (I) above, and the above description can be incorporated herein.

Regarding the subject composition, whether or not the soy sauce taste is enhanced by blending it with a La Cangca extract or/and a stevia extract (Cangca la Cucina extract, etc.) is determined by whether or not the soy sauce flavor is enhanced by adding a Cucumber Cucumber extract or/and a Stevia extract (Canthum Cucumber extract, etc.) to the target composition. The flavor (soy sauce taste) of the soy sauce seasoning-containing composition (test composition) was compared to the soy sauce seasoning or soy sauce seasoning-containing composition (comparison The evaluation can be made by comparing the flavor (soy sauce taste) of the composition. In this evaluation, if the test composition has an increased soy sauce taste compared to the comparison composition, it can be determined that the test composition has an enhanced soy sauce taste due to the addition of La Cangca extract, etc. . Although not limited, specifically, evaluation can be performed according to the description of Examples described below. The soy sauce taste of the soy sauce seasoning or the soy sauce seasoning-containing composition is enhanced by the blending of the soy sauce seasoning or the soy sauce seasoning-containing composition, resulting in a soy sauce that is similar to the soy sauce seasoning or the soy sauce seasoning-containing composition that contains more soy sauce than the actual amount. Compositions of the present invention can be prepared that have a pleasant feel.

As described above, by using the method of the present invention, the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition can be enhanced without increasing the amount of soy sauce blended or improving the quality. That is, by the method of the present invention, it is possible to easily and inexpensively prepare a soy sauce seasoning or a soy sauce seasoning-containing composition with enhanced soy sauce taste. In addition, if the amount of soy sauce is small, the taste tends to be weak (unreliable, lacking body feel), but by using the present invention, the thin and monotonous taste can be compensated for by enhancing the soy sauce taste. The unique flavor of soy sauce can be enhanced.

In this specification, the terms "comprise" and "contain" include the meanings of "consisting essentially of" and "consisting of."

The content of the present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited thereto. In the following, unless otherwise specified, experiments are conducted under atmospheric pressure and room temperature conditions. Further, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

The raw materials used in the following experimental examples are as follows.
(1) Lakanka extract:
Sunnature M50 (dry powder product, manufactured by San-Ei Gen FFI Co., Ltd.). After extracting the raw fruit (undried fruit) of Luo Hanguo with water, the water extract collected by filtration was decolorized and concentrated, and then spray-dried to form a dry powder containing 50% mogroside V. A high-intensity sweetener that is approximately 300 times sweeter than sucrose.

(2) Stevia extract:
Rebaudio J-100 (dry powder product, manufactured by Morita Chemical Industry Co., Ltd.). A high-intensity sweetener that contains 95% or more of rebaudioside A and is about 300 times sweeter than sucrose.

(3) Mixture of Stevia extract and Lacanca extract:
Rebaudio J-100 (manufactured by Morita Chemical Industry Co., Ltd.) as a stevia extract and Sunnature M50 (manufactured by San-Ei Gen FFI Co., Ltd.) as a stevia extract were used at a ratio of 95:5 (mass ratio). Mixed composition. It is about 300 times sweeter than sucrose.

(4) Sucralose: Manufactured by San-Ei Gen FFI Co., Ltd. (5) Aspartame: Manufactured by Ajinomoto Co., Inc. (6) Soy sauce: Kikkoman special selection whole soybean soy sauce (salt equivalent amount calculated from Na content: 2.5 g/15 mL).

Experimental Example 1 Evaluation of soy sauce taste enhancing effect of soy sauce taste enhancer (Part 1)
(1) Evaluation method A panel of three people (the same applies to the following experimental examples) who are engaged in sensory evaluation of the taste quality of foods and beverages, have been trained, and have passed an in-house test, were used to evaluate various candidate soy sauce taste enhancers (test enhancers). The soy sauce taste of soy sauce-containing foods and drinks containing the following agents was evaluated. For comparison, the soy sauce taste of soy sauce-containing foods and drinks containing the high-sensitivity sweeteners sucralose or aspartame instead of the candidate soy sauce taste enhancer was evaluated in the same manner. Here, the soy sauce taste refers to the unique flavor of soy sauce that is felt in the oral cavity and nasal cavity when a soy sauce-containing food or drink is taken into the mouth.

(Soy sauce-containing food and drink I)
Soy sauce 10.0
Soy sauce taste enhancer or high intensity sweetener (see below) See Table 1
water remainder
Total 100.00%

Specifically, as a soy sauce-containing food and drink serving as an evaluation standard, a soy sauce-containing food and drink in which neither a soy sauce taste enhancer nor a high-intensity sweetener was added in the formulation of the soy sauce-containing food and drink I was designated as a "control food." ; A soy sauce-containing food and drink in which the amount of soy sauce was increased by 1.05 times (soy sauce content 10.5%) and neither a soy sauce taste enhancer nor a high-intensity sweetener was added was used as a "positive control food and drink," The evaluation scores of these soy sauce tastes were set as "0 point" and "2 point", respectively.

Various soy sauce-containing drinks and drinks to which soy sauce taste enhancers 1 to 3 (Examples 1 to 3) and high intensity sweeteners 1 to 2 (Comparative Examples 1 to 2) were added, respectively, according to the evaluation scores given below by three panelists. The soy sauce taste of I was evaluated, and the average value of the evaluation scores of the three panelists was determined. Note that the soy sauce taste of these soy sauce-containing foods and drinks I was evaluated after adjusting the product temperature to about 25° C. (the same applies to the following experimental examples).

[Evaluation score of soy sauce taste]
3 points: Stronger soy sauce taste than the positive control food/drink (strong soy sauce taste enhancing effect)
2 points: Almost the same soy sauce taste as the positive control food/drink (soy sauce taste enhancement effect)
1 point: Stronger soy sauce flavor than the control food/drink, but weaker than the positive control food/drink (somewhat soy sauce taste enhancement effect)
0 points: Soy sauce taste similar to that of the control food (no soy sauce taste enhancement effect)

(2) Evaluation Results Table 1 shows the evaluation scores of the three panelists and their average values for Test Food I. In the table, "sweetness magnification" means the degree of sweetness converted to the sweetness of sucrose. By adjusting the amount added, the sweetness level of the final food and drink is adjusted to be equivalent to 0.15% sucrose. Note that an amount equivalent to 0.15% sucrose is an amount that does not exhibit sweetness.

From the results shown in Table 1, it was confirmed that the soy sauce taste of a composition containing soy sauce was significantly enhanced by adding and blending a soy sauce extract and a stevia extract in an amount that does not give a sweet taste. Examples 1 and 2). Furthermore, it was confirmed that the effect of enhancing the soy sauce taste was significantly enhanced by the combined use of the Lakanka extract and the Stevia extract (Example 3). On the other hand, neither sucralose nor aspartame, which are high-intensity sweeteners like Lacanca extract and Stevia extract, had any effect of enhancing the soy sauce taste in soy sauce-containing foods and drinks (Comparative Examples 1 and 2).

Experimental Example 2 Evaluation of soy sauce taste enhancing effect of soy sauce taste enhancer (Part 2)
From the results of Experimental Example 1, it was found that the mixture of La Cangca extract and Stevia extract had a high soy sauce taste enhancing effect. Soy sauce taste enhancers (Examples 3 to 7) were prepared and tested in the same manner as in Experimental Example 1 to evaluate the soy sauce taste enhancing effect of each soy sauce taste enhancer on a soy sauce-containing composition.

(1) Preparation of test samples (soy sauce taste enhancers 1 to 5) Using Stevia extract and Lacanca extract, the blending ratio (mass ratio) of Rebaudioside A and Mogroside V was adjusted to the ratio shown in Table 2. Five types of soy sauce taste enhancers 1 to 5 (Examples 4, 3, and 5 to 7) were prepared. The blending ratio of rebaudioside A and mogroside V listed in Table 2 means the blending ratio (mass ratio) of each component when the total amount of rebaudioside A and mogroside V is 100 parts.

(2) Evaluation method Similarly to Experimental Example 1, using three panelists, soy sauce of soy sauce-containing food and drink II prepared by blending soy sauce taste enhancers 1 to 5 (Examples 4, 3, 5 to 7) The feeling was evaluated.

(Soy sauce-containing food and drink II)
Soy sauce 10.00
Soy sauce taste enhancer 1-5 See Table 3
water remainder
Total 100.00%

Specifically, in the formulation of the soy sauce-containing food and drink II, a soy sauce-containing food and drink that does not contain the soy sauce taste enhancer is the "control food"; the amount of soy sauce added is increased by 1.05 times, and the soy sauce taste enhancer is A soy sauce-containing food/drink containing neither of the following was used as a "positive control food/drink", and three panelists were asked to evaluate the soy sauce taste of soy sauce-containing food/drink II according to the same evaluation score (standard) as in Experimental Example 1.

(3) Evaluation Results Table 3 shows the evaluation scores of the three panelists and their average values for soy sauce-containing food and drink II. In the table, "sweetness magnification" means the degree of sweetness converted to the sweetness of sucrose. By adjusting the amount added, the sweetness level of the final food and drink is adjusted to be equivalent to 0.15% sucrose.

From the results shown in Table 3, it was found that by adding compositions containing rebaudioside A and mogroside V in various proportions (soy sauce taste enhancers 1 to 5) to soy sauce-containing foods and drinks, It was confirmed that the soy sauce flavor of foods could be significantly enhanced. Specifically, rebaudioside A and mogroside V are mixed in a ratio (mass ratio) of 50:50 to 99:1, preferably 60:40 to 99:1, more preferably 70:30 to 99:1. It was confirmed that when used together, it exerts a soy sauce taste enhancing effect on foods and drinks containing soy sauce. Furthermore, when soy sauce or a soy sauce-containing composition was refrigerated and the temperature was adjusted to 10°C, a similar evaluation was performed, and no significant difference was observed from the above evaluation score evaluated at 25°C.

Experimental Example 3 Evaluation of soy sauce taste enhancing effect of soy sauce taste enhancer (Part 3)
(1) Evaluation method Using three panelists, soy sauce-containing foods and drinks containing the soy sauce taste enhancer 2 (Example 3) at various concentrations (0.0001 to 0.02% by mass: see Table 4) The soy sauce taste of Mono III was evaluated.

Specifically, as the soy sauce-containing food and drink serving as the evaluation standard, for each of the above soy sauce-containing food and drink III, the soy sauce-containing food and drink that does not contain a soy sauce taste enhancer is called "control food III"; for each of the above soy sauce-containing food and drink III A soy sauce-containing food or drink containing 1.05 times the amount of each soy sauce and containing no soy sauce taste enhancer was designated as "Positive Control Food III", and the soy sauce taste evaluation scores of these were given as "0" and "0", respectively. 2 points.” Three panelists were asked to evaluate the soy sauce taste of the soy sauce-containing food and drink III (Table 4) for evaluation test to which various concentrations of soy sauce taste enhancers were added, according to the same evaluation scores as in Experimental Example 1. The average value of the scores was calculated.

(2) Evaluation results The results are shown in Table 4.

From the results shown in Table 4, it was found that soy sauce-containing foods and drinks can be blended with soy sauce taste enhancer 2 (Example 3) at a ratio of at least 1 ppm or more, preferably 1 to 100 ppm, more preferably 1 to 50 ppm. It was confirmed that the soy sauce taste of the composition was enhanced. In addition, since the sweetness threshold of soy sauce taste enhancer 2 (Example 3) is 0.002% (20 ppm), the soy sauce taste enhancing effect exhibited by the soy sauce taste enhancer of the present invention is independent of the presence or absence of sweetness. It is thought that. In other words, the soy sauce taste enhancer of the present invention can significantly enhance the soy sauce taste of the soy sauce taste component even in an amount that does not exhibit sweetness.

Experimental Example 4 Preparation and evaluation of soy sauce seasoning (mitarashi sauce) containing a soy sauce taste enhancer (1) Preparation method According to the formulations in Table 5 below, a positive control soy sauce seasoning, a control soy sauce seasoning, and a soy sauce seasoning of the present invention were prepared. A mitarashi sauce was prepared.

(a) While stirring water and component 3, add component 4 and disperse.
(b) Stir and dissolve while heating at 80°C for 10 minutes.
(c) Add ingredients 1, 2 and 5 to it and heat to 93°C.
(d) Fill a container with the prepared soy sauce seasoning (mitarashi sauce) and cool.

(2) Evaluation Three panel members evaluated the soy sauce taste of the prepared real soy sauce seasoning (mitarashi sauce) based on the same method and criteria as in Experimental Example 1. As a result, all three panelists gave an evaluation score of 3 for the soy sauce taste of this soy sauce seasoning, and found that by incorporating the soy sauce taste enhancer of the present invention, the soy sauce taste was better than that of the positive control soy sauce seasoning containing a large amount of dark soy sauce. It was confirmed that the

Experimental Example 5 Preparation and evaluation of soy sauce seasoning (grilled meat sauce) containing soy sauce taste enhancer (1) Preparation method According to the formulations in Table 6 below, positive control soy sauce seasoning, control soy sauce seasoning, and soy sauce of the present invention were prepared. I prepared seasonings (sauce for grilled meat).

(a) A powder mixture of components 2 and 19 is added to water and component 1, and dissolved with stirring at 80° C. for 10 minutes.
(b) Add components 3 to 18 and dissolve them, then add component 20 and correct the total amount with water.
(c) Fill a container with the prepared soy sauce seasoning (grilled meat sauce) and heat sterilize it at 85°C for 30 minutes.

(2) Evaluation Three panel members evaluated the soy sauce taste of the prepared real soy sauce seasoning (grilled meat sauce) based on the same method and criteria as in Experimental Example 1. As a result, the average evaluation score of the three panelists was 1.3, and by incorporating the soy sauce taste enhancer of the present invention, the control soy sauce seasoning, although weaker than the positive control soy sauce seasoning containing a large amount of dark soy sauce, was obtained. It was confirmed that the soy sauce taste was enhanced.

Experimental Example 6 Preparation and evaluation of a soy sauce seasoning containing a soy sauce taste enhancer and a food (arare) containing the same (1) Preparation method A positive control soy sauce seasoning, a control soy sauce seasoning, and a soy sauce seasoning were prepared according to the formulations in Table 7 below. An inventive soy sauce seasoning (grilled meat sauce) was prepared. Next, this was mixed with unglazed arare to prepare seasoned arare.

(a) Components 1 to 6 are mixed and dissolved in water, the total amount is adjusted with water, and this is used as a soy sauce seasoning.
(b) Add 15 g of the above soy sauce seasoning to 100 g of unglazed gravy.
(c) Bake this at 100°C for 20 minutes.
(d) Turn over and bake for another 20 minutes.
(e) Add 15 g of seasoning liquid to this again.
(f) Repeat steps (c) and (d) above to prepare seasoned hail.

(2) Evaluation Three panelists evaluated the soy sauce taste of the prepared hail based on the same method and criteria as in Experimental Example 1. As a result, the average evaluation score of the three panelists was 2.7, and by using the soy sauce seasoning containing the soy sauce taste enhancer of the present invention, the positive control soy sauce seasoning containing a large amount of dark soy sauce was used. It was confirmed that the soy sauce flavor was enhanced to a level equal to or greater than that of hail.

Experimental Example 7 Preparation of a soy sauce seasoning (beef bowl sauce) containing a soy sauce taste enhancer and its evaluation (1) Preparation method According to the formulation in Table 8 below, a control soy sauce seasoning and a soy sauce seasoning of the present invention (beef bowl sauce) were prepared. (base) was prepared.

(a) Add components 3 to 5, 14 and 15 to water and heat at 85°C for 10 minutes.
(b) Add all remaining raw materials to this and stir and dissolve.

From the soy sauce taste of the present soy sauce seasoning and the control soy sauce seasoning (beef bowl base), it was confirmed that the soy sauce taste was enhanced by blending the soy sauce taste enhancer of the present invention. It was also confirmed that by adding a soy sauce taste enhancer, it is possible to enhance the salty taste while imparting richness and body. In addition, this soy sauce seasoning has a 53% reduction in carbohydrates compared to the control soy sauce seasoning.

Experimental Example 8 Preparation of food (hijiki) containing soy sauce seasoning containing soy sauce taste enhancer and its evaluation ( 1) Preparation method According to the formulation in Table 9 below, positive control soy sauce seasoning containing food (positive control food) and this product were prepared. A soy sauce seasoning-containing food (this food) (hijiki) of the invention was prepared.

(a) Wash component 1 with water, soak in water for 20 to 30 minutes, rehydrate, and drain.
(b) Cut components 3 and 4 into strips.
(c) Put ingredient 6 in a pot, heat, and fry ingredients 1 to 4 for 1 minute.
(d) Add ingredients 5 and 7 to 10 to this, cover with a lid, and simmer over medium heat for 5 minutes.
(e) Add ingredient 7 to this and simmer over low heat until it weighs 120g.

From the soy sauce taste of this food and the positive control food (hijiki), it was confirmed that the soy sauce taste was enhanced by blending the soy sauce taste enhancer of the present invention.

Claims (2)

Soy sauce seasoning or soy sauce seasoning containing rebaudioside A and mogroside V in a mass ratio of 70:30 to 99:1, with a total concentration of rebaudioside A and mogroside V of 1 to 50 ppm. composition containing ingredients . Rebaudioside A and mogroside are blended into a soy sauce seasoning or a soy sauce seasoning-containing composition at a mass ratio of 70:30 to 99:1 and at a ratio such that the total concentration of both is 1 to 50 ppm. A method for enhancing the soy sauce taste of a soy sauce seasoning or a soy sauce seasoning-containing composition, characterized by: