JP2004024022A - Liquid seasoning and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning usable as quite a new type soy sauce, having no problem of allergy and no bean smell or the like. <P>SOLUTION: The liquid seasoning comprises yeast extract, bamboo-grass concentrated extract, salinity and moisture. The seasoning does not contain any vegetable materials such as wheat and/or soybean which possibly turn to allergen, and thereby is usable as quite a new type soy sauce without having bean smell and causing allergy problems. The liquid seasoning is broadly usable as sauce, soup, stock or dipping sauce, and usable in various fields such as ordinary home, business use, hospital, or food processing, as a new type epoch-making seasoning. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a liquid seasoning that can be used as a completely new type of soy sauce and a method for producing the same. More specifically, it is a liquid seasoning consisting of yeast extract, bamboo concentrate extract, salt and water, and does not use ingredients that can be allergens such as wheat and soybeans, and is used as a completely new type of soy sauce without bean odor etc. The present invention relates to a liquid seasoning which can be prepared and a method for producing the same.
[0002]
[Prior art]
Soy sauce is a traditional Japanese fermented seasoning that is produced by heat-treating plant materials such as soybeans and wheat, growing koji mold on this, and then fermenting and aging in saline. Soy sauce is an indispensable seasoning not only for Japanese style but also for Chinese and Western style cooking because of its umami and unique aroma.
However, since soy sauce is manufactured from plant materials that can be allergens such as soybeans and wheat, it is also noted as a seasoning that causes food allergy. In addition, soy sauce is also a seasoning whose bean odor derived from its raw material is a problem.
[0003]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a liquid seasoning which can be used as a completely new type of soy sauce which does not cause food allergy and has no problem of bean odor, and a method for producing the same.
[0004]
[Means for Solving the Problems]
The present inventor has conducted intensive studies to achieve the above object, and as a result, a product obtained by heating a mixture of yeast extract, bamboo concentrated extract, salt and water has the same taste as soy sauce, and has a bean odor and the like. The present invention has been found that it can be used as a completely new type of soy sauce which has no odor and therefore has no problems such as development of food allergy and odor.
That is, the present invention is a liquid seasoning comprising a yeast extract, a bamboo concentrated extract, salt and water.
Furthermore, the present invention is a method for producing a liquid seasoning comprising heating and mixing a mixture of a yeast extract, a bamboo concentrated extract, salt and water.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
The yeast extract, which is one of the components of the liquid seasoning of the present invention, may be any yeast extract as long as it is currently used as one of the natural seasonings or as a base thereof. Can be. For example, it is possible to use those obtained from a collected yeast such as brewer's yeast, a cultured yeast such as baker's yeast, and the like by a normal method such as hot water extraction or a production method by autolysis. The yeast extract may be in a paste form or a powder form, but is preferably a paste form in terms of price, taste, smell and the like. The yeast extract usually contains a salt content of about 12 to 20% by weight, and in the present invention, a yeast extract containing a salt content can be used. In the present invention, the yeast extract is preferably, for example, a paste-like yeast extract that has been deodorized. The deodorizing treatment is usually performed by adding 10 to 30% by weight, preferably 15 to 20% by weight of water to the yeast extract, at a temperature of 85 to 92 ° C, preferably at a temperature of 89 to 92 ° C. Is preferably carried out by subjecting to a heat treatment until is evaporated, and repeating this heat treatment once or twice. In the heat treatment, it is preferable that the salt concentration and the sugar content (Brix value) of the yeast extract are measured and adjusted so that these values do not finally change. A yeast extract deodorized and further sterilized by such a heat treatment is obtained, and by using this, a liquid seasoning that can be finally used as a flavorful soy sauce is obtained.
[0006]
The concentrated bamboo extract, which is another component of the liquid seasoning of the present invention, is a concentrated extract obtained from bamboo grass such as nine-leaf bamboo grass (Kumai bamboo grass) and Chishima bamboo grass by an ordinary method. For example, bamboo sticks and leaves are shredded and washed, and then portions extracted with an organic solvent such as ethyl alcohol, cold water, hot water, etc. are removed, and the remaining portion has a water content of 30 to 60% by weight. After that, the mixture is subjected to heat treatment under high pressure with high-temperature steam, and the resulting processed product is extracted with water, whereby a concentrated bamboo extract can be obtained. Other than these, those obtained by a method such as a normal solvent extraction method, a steam distillation method, and a supercritical extraction method may be used. Due to the timing restrictions on the harvest of bamboo, which is the raw material, harvesting of bamboo is intensively conducted at an appropriate time for bamboo harvesting, and the collected bamboo is dried and preserved for a long period of time to preserve the quality. It is desirable to provide for the production of a concentrated extract.
The concentrated bamboo extract thus obtained can be said to be a sugar solution containing xylo-oligosaccharide as a main component. The obtained bamboo concentrated extract usually does not contain salt, and the salt concentration is 0% by weight. As described above, by removing the portion extracted with an organic solvent, cold water, hot water, or the like, before the pressure and heat treatment with high-temperature steam, the reaction of converting xylan contained in bamboo grass to furfural is suppressed. And a bamboo concentrated extract containing xylo-oligosaccharide as a main component is preferably obtained. The obtained bamboo concentrate is preferably subjected to repeated filtration as necessary, and is preferably concentrated and adjusted so that the sugar content (Brix value) thereof is about 45 or more.
As the other component, salt, which is usually used for food, can be used as it is. Any type of salt may be used, such as reduced salt type salt or salt obtained by adding sodium glutamate to a salt to some extent. As drinking water, ordinary drinking water can be used as it is.
[0007]
In the liquid seasoning of the present invention, it is preferable that the final salt content is usually 5 to 20% by weight based on the total weight of the liquid seasoning. Further, by adjusting the salt concentration in the liquid seasoning, it is possible to adjust the low salt seasoning and the like. For the yeast extract and bamboo concentrate extract, the amount of the yeast extract is 10 to 60% by weight, particularly the amount of 30 to 40% by weight, and the amount of the bamboo concentrate extract is 0.1 to 0.1% by weight of the total weight of the liquid seasoning. A liquid seasoning obtained by blending an amount of 1.0% by weight, particularly an amount of 0.1 to 0.5% by weight, is preferred. As described above, since the yeast extract usually contains a salt, the amount of the yeast extract including the salt is adjusted to 10 to 60% by weight, particularly 30 to 40% by weight. It is desirable to finally adjust the salt concentration so that the final salt concentration of the liquid seasoning is 5 to 25% by weight as described above. In the liquid seasoning of the present invention, components other than the yeast extract, bamboo concentrated extract and salt are water. The amount is naturally obvious from the amounts of the yeast extract, bamboo concentrated extract and salt content described above.
By changing the amount of the yeast extract and bamboo concentrated extract in the liquid seasoning of the present invention, it is possible to adjust the seasoning to a light mouth, a dark mouth or the like. The sugar content (Brix value) of the liquid seasoning is usually 10 or more, particularly preferably 15 or more.
[0008]
The liquid seasoning of the present invention can be produced by heating and mixing a mixture of yeast extract, bamboo concentrated extract, salt and water. The order of mixing the yeast extract, bamboo concentrate extract, salt and water may be arbitrary, but in particular, add the appropriate amount of salt to the yeast extract heated and deodorized by adding water as described above, and then add the appropriate amount of water. Finally, an appropriate amount of bamboo concentrate extract is added to obtain a mixture, and if necessary, the amounts of the yeast extract and bamboo concentrate are adjusted to the above-described amounts, and then the mixture is heated. preferable. The mixture is mixed well by heating at a temperature of usually 80 to 90 ° C., preferably 82 to 85 ° C. for 20 to 30 minutes, preferably 15 to 20 minutes. During or after the heat treatment, the amounts of the yeast extract and bamboo concentrated extract may be adjusted as necessary. Further, as described above, the salt content may be adjusted so that the final salt concentration of the obtained liquid seasoning is 5 to 25% by weight. Also, the sugar content (Brix value) can be adjusted. After the heat treatment, the product is cooled, filled in an appropriate packaging container or the like, and sterilized to obtain a product. Sterilization by heating at a temperature of 85 to 92 ° C. is preferably employed.
To the liquid seasoning of the present invention, if necessary, stabilizers, flavors, coloring agents, edible oils, various gums, acidulants, molasses, emulsifiers and the like which are usually added to seasonings may be added. .
[0009]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
Example 1
Production of the liquid seasoning of the present invention (1) Production of Kumai bamboo concentrate extract Kumai bamboo concentrate extract, which is a sugar solution containing xylo-oligosaccharide as a main component, was produced from Kumai bamboo extract by the following method.
Using 1,000 g of a mixture obtained by chopping rods and leaves of Kumai bamboo from 1 cm to 3 cm as a raw material, first, a portion extracted with warm water is removed, and the remaining moisture content is increased from 30 to 60% by weight. The pressure was adjusted and heat-treated with high-temperature steam at 180 ° C. in a high-pressure steamer. Water extraction was performed from 700 g of the treated product to obtain 500 g of a sugar solution containing xylo-oligosaccharide as a main component as the water extract. The obtained sugar solution was filtered three times and the Brix value was adjusted to a concentration of 45. Thus, 80 g of Kumai bamboo concentrated extract having a Brix value of 50 and a salt concentration of 0% by weight was obtained.
(2) Heat treatment for deodorization of yeast extract Since yeast extract has a peculiar yeast smell, heat treatment for deodorization was performed by the following method.
By adding 800 g of 20% by weight of water to 4,000 g of a beer yeast extract having a salt concentration of 17.5% by weight as a raw material paste, 4,800 g of a yeast extract solution was obtained. This yeast extract solution was heated and steamed at a temperature of 85 to 92 ° C. for 70 minutes. At this time, accurately measure the salt concentration and Brix value of the yeast extract before adding water, and adjust the salt concentration and Brix value after heating and steaming the concentrated yeast extract solution to return to the values before the addition of water. did. The salt concentration was checked once every 15 to 20 minutes. That is, the salt concentration of the yeast extract before water addition was 17.5% by weight, and the salt concentration after heating and cooking became 17% by weight, so that the salt concentration was adjusted to 17.5% by weight. The Brix value was 47 before water addition and 46 after heating and steaming, and was adjusted to 47 by adding sugar. At the time of heating steaming, an open kettle was used to quickly release the heated steam to the outside of the kettle.
As a result, 4,060 g of a yeast extract deodorized and further sterilized was obtained.
[0010]
(3) Yeast extract, Kumai bamboo concentrated extract, liquid by mixing and heating salt and water
Preparation of seasoning 4,000 g of yeast extract having a salt concentration of 17.5% by weight obtained in the above (2) and having a salt concentration of 17.5% by weight (40% by weight based on the total amount of the finally obtained mixture). 50 g of the concentrated extract of Kumai bamboo with a salt concentration of 0% obtained in 1) (0.5% by weight based on the whole mixture finally obtained), 800 g of common salt (8% by weight based on the whole mixture finally obtained) And 5,150 g of water (51.5% by weight based on the whole mixture finally obtained) to obtain a mixture having a total weight of 10,000 g and a salt concentration of 15% by weight.
The mixture was then heated to completely dissolve the salts. In this step, a lid was placed on the container so as not to be concentrated, and heat treatment was performed at 85 ° C. for 20 minutes. Next, after cooling to 25 ° C., the salt concentration was confirmed to obtain a product having a salt content of 15% by weight (the liquid seasoning of the present invention). The Brix value was 23. Since no preservative was used in this product, the product was filled in a bottle, heated at 90 ° C. for 15 minutes, and then sterilized to obtain a final product.
(4) Sensory test of liquid seasoning When the seasoning of the present invention obtained in the above (3) was used for pasta and meat dishes, there was no bean smell which is a drawback of conventional soy sauce. The taste was maintained, and there was no off-flavor even at the time of heating.
When it was used for ramen soup, it had a rich taste and umami that was not found in soy sauce ramen. In addition, when used for stewing char siu, the smell of meat was greatly reduced, and even people who did not eat pork could eat it.
When used in many Japanese dishes, conventional seasonings were able to be eaten deliciously in one-third or unused.
Also, when the seasonings of the present invention were used as ordinary soy sauce without explaining the seasonings of the present invention, they agreed that the soy sauce was delicious.
[0011]
【The invention's effect】
As described in detail above, the liquid seasoning of the present invention consisting of yeast extract, bamboo concentrate extract, salt and water does not use plant materials that can be allergens such as wheat and soybeans, so the problem of allergy onset is not solved. Can be used as a completely new type of soy sauce without bean odor. Further, the liquid seasoning of the present invention can be widely used for sauces such as Worcester sauce and ketchup, soups such as ramen soup, soups such as noodle soup, sauces such as grilled meat sauce, and the like. In addition, it is a revolutionary seasoning that can be used in a wide range of fields, such as general household dining tables, various business uses, hospitals, and food processing. Furthermore, beer yeast and bamboo, which are the raw materials, have many excellent properties, so that the liquid seasoning of the present invention is also excellent in health.

Claims (7)

Liquid seasoning consisting of yeast extract, bamboo concentrate extract, salt and water. The liquid seasoning according to claim 1, which is used as soy sauce. The liquid seasoning according to claim 1 or 2, which contains 5 to 20% by weight of a salt based on the total weight of the liquid seasoning. 4. A composition obtained by blending yeast extract in an amount of 10 to 60% by weight and bamboo concentrated extract in an amount of 0.1 to 1.0% by weight based on the total weight of the liquid seasoning. Any of the liquid seasonings. The liquid seasoning according to any one of claims 1 to 4, wherein the yeast extract is a yeast extract obtained by adding water to the yeast extract, heating and deodorizing the yeast extract. A method for producing a liquid seasoning comprising heating and mixing a mixture of yeast extract, bamboo concentrated extract, salt and water. The method for producing a liquid seasoning according to claim 6, wherein after adding water to the yeast extract and heating to remove the odor, salt is added, water is added, and then the bamboo concentrate extract is added, and the resulting mixture is heated and mixed.