JP2002142715A - Soy sauce or soy saucelike fermented seasoning having improved taste flavor and food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food capable of readily imparting a thick taste and a rich taste to a soy sauce or a soy saucelike seasoning and suppressing an unfavorable odor emitted during cooking. SOLUTION: This soy sauce or soy saucelike seasoning is obtained by adding histidine in 0.3-5.0 weight ratio, lactic acid in 0.5-10.0 weight ratio, potassium in 0.1-2.0 weight ratio, inosinic acid in 0.1-2.0 weight ratio and glutamic acid in 0.005-1.0 weight ratio based on 100 of the weight of the soy sauce or soy saucelike seasoning thereto. The resultant soy sauce is used to carry out cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for imparting "Atsumi" and "Kokumi", enhanced soy sauce or a soy sauce-like fermented seasoning, and a good presentation after cooking, characterized by using them. The present invention relates to a method for producing a food having a flavor.

[0002]

2. Description of the Related Art Soy sauce has a unique "umami"
It is a seasoning material used in various dishes for the purpose of imparting “mellowness” and “unique flavor”.

On the other hand, foods such as "Atsumi" and "Kokumi"
As a method for imparting water, there is known a method of adding HVP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract, animal meat extract or seafood extract, and these techniques are used in the food industry. It's being used. However, when this technology is added to a seasoning such as soy sauce, the production of foods having a good flavor after HVP cooking, the unique flavor of HAP or extract are also imparted, and as a result, the flavor and flavor inherent to soy sauce can be obtained. There is a disadvantage that the taste is masked.

[0004] In addition, a method of adding glutathione to food (Japanese Patent Publication No. 63-13661), a method of adding a methionine methylsulfonium salt (Japanese Patent Application Laid-Open No. 60-9644), and a method of adding alliin (JP 6
0-91958) report that food can be imparted with “Kokumi”. However, each of the "kokumi" imparting components used in these methods has a disadvantage of being expensive.

[0005] In addition, soy sauce is used for imparting a unique flavor to various dishes, but unfavorable odors such as "oxidized odor" and "deteriorated odor" when cooked for a long time, such as stewed dishes. There is a problem that odor is developed. Further, there is a problem that the same "oxidized odor" and "deteriorated odor" as described above are exhibited even when keeping the temperature for a long time after preparing the soup and sauce.

[0006]

Under the background of the prior art described in the preceding paragraph, the present invention relates to soy sauce or a soy sauce-like fermented seasoning,
Without impairing the original flavor, to provide a new taste improvement method for imparting `` Atsumi '' and `` Kokumi '', and using soy sauce or soy sauce-like fermented seasoning with improved taste, An object of the present invention is to provide a method for producing a food having good flavor during cooking.

[0007]

Means for Solving the Problems The present inventor has made various efforts to solve the above problems, and as a result, the weight of histidine was 0.3 to 5 with respect to the weight of soy sauce or soy sauce-like fermented seasoning as 100. 0.0, lactic acid 0.5 to 10.0, potassium 0.1 to 2.0, inosinic acid 0.1 to 2.0, and glutamic acid in a weight ratio of 0.005 to 1.0. By adding "atsumi" and "kokumi" to soy sauce or a soy sauce-like fermented seasoning without impairing the flavor of the soy sauce or the soy sauce-like fermented seasoning itself, foods with a good flavor after heating and cooking Have been found, and the present invention has been completed based on such findings.

The terms "atsumi" and "kokumi" as used in the present invention express the extension and depth of the aftertaste. Such a taste cannot be reproduced by a seasoning material such as amino acids such as sodium glutamate and nucleic acid-related compounds such as sodium inosinate and sodium guanylate.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION As the soy sauce to be used in the present invention, any of concentrated soy sauce, light soy sauce, tamari soy sauce, and white soy sauce can be used. It is also possible to use the above-mentioned various soy sauces in powder form, that is, powdered soy sauce. The soy sauce-like fermented seasoning of the present invention refers to a seasoning obtained by fermenting and decomposing wheat protein, corn protein, fish meat protein or animal meat protein using koji mold, yeast, lactic acid bacteria, enzyme preparations and the like. means.

Histidine used in the present invention can be added by using a histidine base, histidine hydrochloride or histidine inosinate.
Lactic acid can be added using sodium lactate, calcium lactate (anhydrous), calcium lactate pentahydrate, and the like, and lactic acid itself. Potassium can be added using potassium chloride, anhydrous and hydrated potassium monohydrogen phosphate, anhydrous and hydrated potassium dihydrogen phosphate, potassium hydroxide or potassium glutamate, or the like. It is. Inosinic acid can be added using sodium inosinate, potassium inosinate, calcium inosinate, histidine inosinate, or the like. Glutamic acid can be added using salts of glutamic acid such as sodium glutamate, potassium glutamate, calcium glutamate, or glutamic acid.

The present invention relates to soy sauce or a soy sauce-like fermented seasoning, wherein histidine is 0.3
~ 5.0, lactic acid 0.5 ~ 10.0, potassium 0.1
-2.0, inosinic acid 0.1-2.0, and glutamic acid 0.005-1.0 by weight ratio, and can be carried out by the above method. It is possible to add and enhance “atsumi” and “kokumi” to the seasonings.

[0012] The soy sauce or soy sauce-like fermented seasoning to which "Atsumi" and "Kokumi" are obtained in this manner is prepared from a soy sauce, sukiyaki sauce, soba soup, udon soup,
By using it as a seasoning for Japanese foods such as odentsuyu, each food can be used for "Atsumi" and "Kokumi"
Can be provided. In addition, the soy sauce or soy sauce-like fermented seasoning with "Atsumi" and "Kokumi" obtained as described above can be used in Japanese dishes such as soup, chawanmushi, egg fried, katsudon, tendon, and boiled dishes. By using it, it is possible to impart "Atsumi" and "Kokumi" to each food. In addition, the soy sauce or soy sauce-like fermented seasoning to which "Atsumi" and "Koku" obtained as described above are added is used for Chinese food such as ramen soup, Chinese rice bowl, mapo tofu, and dumpling sauce. By doing
"Atsumi" and "Kokumi" can be given to each food. In addition, the soy sauce or soy sauce-like fermented seasoning provided with "Atsumi" and "Kokumi" as described above is a natural soup, for example, added to undiluted soup such as bonito, chicken, fish and shellfish, konbu, beef, shiitake mushroom, etc. By doing so, it is also possible to impart "atsumi" and "kokumi" to these and to enhance the taste function thereof. Also, as mentioned above,
Processed and alternative products of the above-mentioned natural stocks and natural materials such as bonito and kelp, especially added to HVP, HAP and yeast extracts which can be used relatively inexpensively as a mixture of amino acids, or to low-quality inexpensive meat or seafood extracts Even when added, also when added to or used in combination with basic soup stock or conventional flavor seasonings, the whole taste is summarized,
"Atsumi" and "Kokumi" are imparted or enhanced, and the taste is enhanced. These can be improved to high quality.

Further, when the soy sauce or seasoning for soy sauce of the present invention is used for foods which are heated for a long time, such as boiled dishes, the expression of "oxidized odor" and "deteriorated odor" derived from soy sauce or food materials is suppressed. It is possible to Furthermore, when the various foods obtained by the method of the preceding paragraph are continuously or intermittently heated or kept warm, the occurrence of "oxidized odor" and "deteriorated odor" derived from soy sauce or food materials is suppressed. It is also possible. The heating conditions at this time vary depending on the purpose of the heating and the properties and quality of the intended food. However, when the heating is performed for the purpose, it is desirable to perform the heating at 80 ° C. to 100 ° C. for about 5 minutes to 300 minutes. Further, when heating for the purpose of sterilization, 5 to 80 ℃ ~ 100 ℃
It is desirable to perform the heating at 100 ° C. to 120 ° C. for about 0.1 to 30 minutes for 60 minutes. When heating is performed for the purpose of keeping the temperature, it is desirable to perform the heating at 75 ° C. to 100 ° C. for about 30 minutes to 300 minutes.

The concentration of histidine, lactic acid, inosinic acid, potassium and glutamic acid for imparting "atsumi" and "kokumi" depends on the food and drink, seasoning, etc. to which the histidine, lactic acid, inosinic acid, potassium and glutamic acid are added. Although the range of the optimal amount is different, those skilled in the art can very easily determine an appropriate amount by a simple preliminary trial.

Hereinafter, the present invention will be described with reference to examples.
It should be noted that the technical scope of the present invention is not limited by these examples.

[0016]

Example 1 1.6 g of histidine hydrochloride and sodium lactate (50%, food additive) per 100 g of commercially available concentrated soy sauce
Was added, 5.3 g of potassium chloride, 0.86 g of potassium chloride, 0.91 g of sodium inosinate (manufactured by Ajinomoto Co.) and 0.05 g of sodium glutamate to obtain a soy sauce having an improved taste according to the present invention. 10.9 of the obtained soy sauce
% Solution (wt%, warm aqueous solution) was prepared and subjected to taste evaluation. At this time, 10% (% by weight) of the soy sauce without addition was prepared and used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 1 shows the results. As shown in the table, it was found that the sample of the present invention had significantly stronger "kokumi", "aftertaste", and "complexity" than the control group, and had a preferable taste.

[0017]

[Table 1]

[0018]

EXAMPLE 2 1.0 g of histidine hydrochloride and 2.8 of sodium lactate (50%) were added to 100 g of commercially available thin soy sauce.
g, potassium chloride 0.48 g, sodium inosinate
0.5 g of sodium glutamate (manufactured by Ajinomoto Co.).
By adding 1 g, soy sauce with improved taste of the present invention was obtained. 10.5% solution of the obtained soy sauce (% by weight,
Hot aqueous solution) and prepared for taste evaluation. At this time, 10% (% by weight) of the soy sauce without addition was prepared and used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 2 shows the results. As shown in the table, it is recognized that the sample of the present invention has significantly stronger "kokumi", "aftertaste" and "complexity" than the control group, and also has a preferable taste. Was.

[0019]

[Table 2]

[0020]

Example 3 100 g of commercially available tamari soy sauce, 3.2 g of histidine hydrochloride, 10.6 g of sodium lactate (50%), 1.3 g of potassium chloride, 1.5 g of sodium inosinate (manufactured by Ajinomoto Co.), glutamic acid By adding 0.2 g of sodium, a soy sauce with improved taste according to the present invention was obtained. A 11.7% solution (wt%, hot aqueous solution) of the obtained soy sauce was prepared and provided for taste evaluation. At this time,
10% (% by weight) of soy sauce without additives was prepared and used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 3 shows the results. As shown in the table, it was confirmed that the sample of the present invention had significantly stronger "kokumi", "aftertaste" and "complexity" than the control group, and also had a favorable taste. Was.

[0021]

[Table 3]

[0022]

Example 4 100 g of commercially available white soy sauce, 0.8 g of histidine hydrochloride, 2.7 g of sodium lactate (50%), 0.48 g of potassium chloride, and sodium inosinate (manufactured by Ajinomoto Co.)
Was added and 0.1 g of sodium glutamate was added to obtain a soy sauce having an improved taste according to the present invention.
A 10.5% solution (wt%, hot aqueous solution) of the obtained soy sauce was prepared and provided for taste evaluation. At this time, 10% (% by weight) of the soy sauce without addition was prepared and used as a control.
Taste panel 2 for these two types of solutions by the two-point comparison method
Sensory evaluation was performed by 0 persons. Table 4 shows the results. As shown in the table, it is recognized that the sample of the present invention has significantly stronger "kokumi", "aftertaste" and "complexity" than the control group, and also has a preferable taste. Was.

[0023]

[Table 4]

[0024]

Example 5 To 490 g of the concentrated soy sauce of the present invention obtained in Example 1 was mixed with 170 g of sugar, 20 g of mirin, 38 g of salt, and aseptic-filled bonito dashi seasoning ("Honzuri Ichidashi" bonito, Ajinomoto) 120g and water (tap water) 162
g were mixed to obtain Mentsuyu (three-fold concentrated type). The resulting soup was diluted three times with water and evaluated for taste. At this time, noodle soup prepared according to the above-mentioned formulation using no added soy sauce was used as a control. The mix of Mentsuyu, a control, is made with thick soy sauce 45
0 g, sugar 170 g, mirin 20 g, salt 38 g, and aseptic-filled bonito dashi seasoning (“Honzuri Ichidashi” bonito, manufactured by Ajinomoto Co.) 120 g and water (tap water) 202 g.
Taste panel 2 for these two types of solutions by the two-point comparison method
Sensory evaluation was performed by 0 persons. Table 5 shows the results. As shown in the table, the noodle soup of the present invention has significantly stronger "kokumi", "aftertaste" and "complexity" than the control noodle soup, and has a favorable taste. Was.

[0025]

[Table 5]

[0026]

Example 6 The two types of noodle soup obtained in Example 5 were diluted three times with water, and then diluted 85 times.
The temperature was kept at 3 ° C. for 3 hours. About the soup after warming,
Sensory evaluation was conducted by 20 taste panels using the two-point comparison method. Table 6 shows the results. As shown in the table, the sample of the present invention has significantly more preferable "smell" and "flavor" as compared with the control group, and "kokumi", "aftertaste" and "complexity" are stronger, and , "Oxidation-deteriorating odor" and "browning odor" were weak, and it was shown to have an overall favorable flavor.

[0027]

[Table 6]

[0028]

EXAMPLE 7 3 g of light soy sauce of the present invention obtained in Example 2 was mixed with 3 g of sugar, 2 g of mirin, and salt 7
g, 100 g of aseptic filled bonito dashi seasoning ("Honzuri Ichidashi" bonito, manufactured by Ajinomoto Co.) and 863.5 g of warm water were mixed to obtain udon soup. The taste of the udon soup thus obtained was evaluated. At this time, udon soup prepared according to the above-mentioned composition using no added soy sauce was used as a control. Udon soup of contrast is light soy sauce 3
0.0g, sugar 3g, mirin 2g, salt 7g, aseptic filled bonito dashi seasoning ("Honzuri Ichidashi" bonito, Ajinomoto Co.) 1
00 g and 865 g of warm water were obtained by mixing. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 7 shows the results. As shown in the table, the udon soup of the present invention has significantly stronger "kokumi", "aftertaste" and "complexity" than the control udon soup, and has a preferable taste. Admitted.

[0029]

[Table 7]

[0030]

Example 8 The two types of udon soup obtained in Example 7 were kept at 85 ° C. for 3 hours. The udon soup after the heat retention was subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. Table 8 shows the results. As shown in the table, the udon soup of the present invention, compared to the control udon soup, significantly "scent", "flavor" is preferable,
"Kokumi", "aftertaste" and "complexity" are strong,
"Oxidation degradation smell" was weak, indicating that it had a favorable flavor. From these results, it was suggested that by implementing the present invention, it is possible to produce a food in which undesirable odors such as "oxidatively degraded odor" and "browning odor", which are presumed to be derived from soy sauce, are suppressed.

[0031]

[Table 8]

[0032]

Example 9 For 21 g of the thin soy sauce of the present invention obtained in Example 2, 6 g of mirin, 3 g of salt, 60 g of aseptically filled bonito dashi seasoning ("Honzuri Ichidashi" bonito), water ( Tap water)
540 g and the melted egg 200 g were mixed and subjected to a steaming step according to a conventional method to obtain chawanmushi. Taste evaluation was performed on the thus-obtained chawanmushi. In addition, the chawanmushi obtained using the thin soy sauce without addition was used as a control.
The chawanmushi of the control is thin soy sauce 20g, mirin 6g, salt 3g, aseptically filled bonito dashi seasoning ("Honzuri Ichidashi" bonito)
Using 60 g, 541 g of water (tap water) and 200 g of melted eggs, it was prepared in the same manner as described above. For these two types of samples, sensory evaluation was carried out by 20 taste panels by a two-point comparison method. Table 9 shows the results. As shown in the table, the chawanmushi of the present invention has significantly better "scent" and "flavour" as compared to the control group, and "kokumi", "aftertaste" and "complexity". , And had a favorable overall flavor.

[0033]

[Table 9]

[0034]

Example 10 To 206.5 g of the concentrated soy sauce of the present invention obtained in Example 1, 37.5 g of mirin, 43.1 g of sodium chloride, 3.8 g of sugar, 0.75 g of white pepper powder, ginger 1.5 g of powder, 2.25 g of garlic powder (for spices, manufactured by Ama Spice Co., Ltd.), 15 g of commercially available chicken extract powder (manufactured by Niken Food Co., Ltd.),
50 g of lard and 3000 g of warm water were mixed to obtain a ramen soup. The taste of the ramen soup thus obtained was evaluated. At this time, a ramen soup prepared using no added soy sauce was used as a control. In addition,
The control ramen soup was 190 g of commercially available concentrated soy sauce, 37.5 g of mirin, 43.1 g of sodium chloride, and 3.8 sugar.
g, white pepper powder 0.75 g, ginger powder 1.5 g, garlic powder 2.25 g (for spices, manufactured by Ama Spice Co., Ltd.), commercial chicken extract powder
(Manufactured by Niken Food) 15 g, lard 50 g, hot water 301
Prepared using 6.5 g. For these two types of soups, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 10 shows the results. As shown in the table, it was found that the soup of the present invention had significantly stronger "kokumi", "aftertaste" and "complexity" than the control group, and also had a favorable taste. Was.

[0035]

[Table 10]

[0036]

Example 11 To 31.5 g of the thin soy sauce of the present invention obtained in Example 2, 3 g of sugar, 3 g of mirin, and 2 parts of salt were added.
g and 1000 g of water were mixed to obtain oden soup. Using the thus obtained oden soup and commercial oden soup, oden was prepared according to a conventional method (heating at 95 ° C., 1 hour). The taste of the thus obtained oden was evaluated. At this time, oden prepared using no added soy sauce was used as a control. Control oden soup is 30.0 g of thin soy sauce, 3 g of sugar, 3 g of mirin, and 2 salt
g and 1001.5 g of water. For these two types of samples, sensory evaluation was carried out by 20 taste panels by a two-point comparison method. Table 11 shows the results. As shown in the table, the sample of the present invention had significantly stronger “kokumi”, “aftertaste” and “complexity” as compared with the control group, and had a significantly higher “oxidation” than the control group. The deterioration odor and the browning odor were weak, and it was recognized that the taste had an overall favorable taste.

[0037]

[Table 11]

[0038]

Example 12 To 31.5 g of the thin soy sauce of the present invention obtained in Example 2, 3 g of sugar, 3 g of mirin, and 2 parts of salt
g and 998.5 g of water were mixed to obtain oden soup.
Using the thus obtained oden soup and commercially available oden (produced by Kibunsha), oden was prepared according to a conventional method (95 ° C. heating, 1 hour). The taste of the thus obtained oden was evaluated. At this time, a control was made using aseptic filled bonito dashi seasoning (“Honzuri Ichibandashi” bonito) and oden prepared with no added soy sauce. In addition, the composition of the oden soup used as a control is 30 g of thin soy sauce,
Sugar 3g, Mirin 3g, Aseptically filled bonito dashi seasoning 100
g and 900 g of water. For these two types of samples, sensory evaluation was carried out by 20 taste panels by a two-point comparison method. Table 12 shows the results. As shown in the table, the oden obtained using the soy sauce of the present invention has a weaker `` oxidative deterioration odor '' and `` browning odor '' than those obtained using the bonito dashi seasoning, and Also, the "fishy odor" when the broth was boiled was weak, and had an overall good taste and flavor. From these results, it was suggested that by implementing the present invention, it is possible to produce a food in which undesirable odors such as "oxidatively degraded odor" and "browning odor", which are presumed to be derived from soy sauce, are suppressed.

[0039]

[Table 12]

[0040]

Example 13: Commercial thick soy sauce (manufactured by Kikkoman) 10
15 g of histidine hydrochloride, 21 g of sodium lactate (50%, food additive) and 10 g of potassium chloride
g, 2.4 g of sodium inosinate (manufactured by Ajinomoto Co.), 1.0 g of sodium glutamate and 400 g of dextrin (Sandek # 100; manufactured by Sanmatsu Chemical Co., Ltd.), and mixed, followed by heat sterilization (120 ° C., 60 seconds). Thereafter, drying was performed using a spray drier to obtain powdered soy sauce having an improved taste according to the present invention. A 10% solution of the obtained powdered soy sauce was prepared in warm water and used for taste evaluation. In this case, a control was prepared by preparing a 10% solution of powdered soy sauce similarly prepared using no added soy sauce and dextrin. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 13 shows the results. As shown in the table, the sample of the present invention has significantly stronger "kokumi", "aftertaste" and "complexity" as compared with the control group, and also has "oxidative deterioration odor" and "browning odor". Is weak,
It was shown to have a favorable flavor.

[0041]

[Table 13]

[0042]

* As shown above, the weight of soy sauce or soy sauce-like fermented seasoning is set to 100, histidine is 0.3 to 5.0, lactic acid is 0.5 to 10.0,
Potassium is 0.1 to 2.0, and inosinic acid is 0.1 to 2.
0, by adding glutamic acid at a ratio of 0.005 to 1.0, soy sauce or a soy sauce-like fermented seasoning is imparted with "atsumi" and "kokumi", and cooked using the present invention. By doing so, it was possible to provide a food in which undesirable odors such as “deterioration odor” were suppressed.

Claims (3)

[Claims] 1. The weight of soy sauce or soy sauce-like fermented seasoning is 1
Histidine is 0.3 to 5.0, and lactic acid is 0.1.
5-10.0, potassium 0.1-2.0, inosinic acid 0.1-2.0, glutamic acid 0.005-1.0
A soy sauce or soy sauce-like fermented seasoning having an improved flavor, characterized by being blended at a weight ratio of: 2. A food containing the soy sauce and / or the soy sauce-like fermented seasoning of claim 1. 3. Use of the soy sauce and / or the soy sauce-like fermented seasoning of claim 1 for heating at 75 to 120 ° C. for 0.1 to 300 minutes to produce a food having a good flavor. Method.