JP2004187561A - Noodle soup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodle soup where soup feeling is kept more alive than that of conventional soup comprising soy sauce. <P>SOLUTION: The noodle soup comprises broth and Kaeshi (a kind of seasoning), and contains acetic acid at ≤50 mg/nitrogen(g). The Kaeshi is prepared by using soy sauce obtained by fermenting malt under the salt concentration of ≤5 wt.% in the presence of bacteriocin enabling bacteriostasis of Gram-positive bacteria. The soy sauce has isobutyl alcohol concentration of ≤0.1 mg/nitrogen(g), normal buthyl alcohol concentration of 0.25mg/nitrogen(g), and also isoamyl alcohol concentration of 0.5mg/nitrogen(g). <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００４０】
その結果、だし感は▲１▼＞▲４▼＞▲３▼＞▲５▼＝▲２▼の順に強く感じられることがわかった。即ち、酢酸を含有しない麺つゆのだし感が明らかに最も優れていることが示された。
【００４１】
【実施例２】
（１）実施例１で得た酢酸低含有醤油の香気成分の分析
実施例１で得た酢酸低含有醤油、及び脱臭醤油について、ガスクロマトグラフィーにより香気成分を調べた。脱臭醤油に含まれており、酢酸低含有醤油には含まれていない香気成分を調べたところ、酢酸とフルフリルアルコールがこれに該当することがわかった。
【００４２】
（２）酢酸とフルフリルアルコールのアディッションテスト
そこで、酢酸とフルフリルアルコールが麺つゆのだし感に与える影響を調べた。
醤油、鰹節（荒本節、枯れ節）、砂糖、みりん、食塩、Ｌ−グルタミン酸一ナトリウム塩（ＭＳＧ）、及び乳酸を主成分とする麺つゆの配合において、醤油区分を以下の醤油類で置き換えた。
▲１▼：実施例１で作製した酢酸低含有醤油
▲２▼：▲１▼に酢酸を濃口醤油と同等になるように添加したもの
▲３▼：▲１▼にフルフリルアルコールを濃口醤油と同等になるように添加したもの
▲４▼：▲１▼に酢酸とフルフリルアルコールを濃口醤油と同等になるように添加したもの
【００４３】
得られた麺つゆについて、実施例１と同様にして官能評価を行った。結果を表２に示した。
【００４４】
【表２】

【００４５】
その結果、だし感は▲１▼＝▲３▼＞▲２▼＝▲４▼となり、酢酸は麺つゆのだし感に影響を与えるが、フルフリルアルコールは麺つゆのだし感に影響を与えないことが示された。
【００４６】
【実施例３】麺つゆ中の好適な酢酸濃度の決定
（１）実施例１で同様にして、酢酸低含有醤油（酢酸濃度４００ｐｐｍ）を用いて麺つゆを調製した。この酢酸低含有醤油に、種々の濃度の酢酸（５００ｐｐｍ、１０００ｐｐｍ、１５００ｐｐｍ）を添加し、実施例１と同様にして官能評価を行い、だし感が感じられなくなる濃度を決定した。コントロールとして、上記麺つゆに濃口醤油と同等の酢酸（２０００ｐｐｍ）を添加したものを用い、上記５種類の麺つゆについて専門味覚パネル（ｎ＝６）による評価を行い、だし風味が強いものから順位をつけ、順位法により総合評点をつけた。即ち、１位５点、２位４点、３位３点、４位２点、５位１点とし、６名のパネルの点数合計を総合評点とした。結果を表３に示す。
【００４７】
【表３】

【００４８】
その結果、▲１▼及び▲２▼は有意水準１％以下で優位差が見られ、▲３▼も有意水準５％以下で優位差が見られた。
この結果から、醤油中の酢酸濃度が１４００ｐｐｍ、好ましくは９００ｐｐｍ、より好ましくは４００ｐｐｍのときに、麺つゆのだし感が強く感じられることが示された。尚、１４００ｐｐｍ、９００ｐｐｍ、及び４００ｐｐｍは、上記のようにして調製した麺つゆ中の窒素に対する量としては、それぞれ酢酸濃度が５２ｍｇ／ｇ・窒素、４５ｍｇ／ｇ・窒素、及び４０ｍｇ／ｇ・窒素に相当する。
【００４９】
【発明の効果】
本発明により、従来の醤油を用いた麺つゆに比べて、だし感が生かされた麺つゆが提供される。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to noodle soups such as soba soup, somen soup, cold wheat soup, and udon soup. More specifically, the present invention relates to noodle soups that can make use of the original flavor of the material.
[0002]
[Prior art]
Noodle soups such as soba noodle soup and soup soup are usually prepared from dashi and kareshi. Usually, dashi is prepared by hot-water extraction of bonito, mackerel, kelp, shiitake mushroom, etc., and kaeshi is prepared by mixing and dissolving soy sauce, mirin and sugar. The noodle soup thus prepared is widely used in ordinary households as a handy processed food.
[0003]
By the way, a processed food seasoned with a seasoning with a strong scent kills the flavor inherent in the material and cannot utilize the flavor inherent in the material. Therefore, for the purpose of making the most of the noodle soup stock, soy sauce used for returning has been studied. Patent Literature 1 reports that isobutyl alcohol, normal butyl alcohol, and isoamyl alcohol contained in soy sauce inhibit the feeling of noodle soup, and deodorized soy sauce obtained by removing these three components from soy sauce is used as a bark. It is described that the noodle soup prepared in this manner can make use of the dashi feeling. Further, Patent Document 2 discloses that components in soy sauce that are not preferable for noodle soup include 1,4-diethylbenzene, ethyl lactate, furfural, 2,5-dihydro-2,5-dimethoxyfuran, and dihydro-5-methyl-2. (3H) -furanone, isovaleric acid, 3-methylthio-1-propanol, 2-acetylpyrrole, 4-hydroxy-2-ethyl-5-methyl-3 (2H) -furanone have been reported.
[0004]
However, with the recent rise of gourmet food, processed foods that make full use of the original flavor of the material have come to be desired. As for the noodle soup that has been used easily at home, a noodle soup that makes use of the flavor of the material, that is, a noodle soup with a stronger dashi is desired. By the way, various studies have been made on the quality of soy sauce, which is a traditional seasoning from ancient times in Japan, and many flavor components affecting the quality of soy sauce have been reported. However, components that are favorable for the quality of soy sauce are not always favorable for the quality of noodle soup, so that knowledge of the quality evaluation of soy sauce cannot be applied to noodle soup.
[0005]
By the way, according to Non-Patent Document 1, it has been reported that acetic acid contained in soy sauce has a negative effect on the quality of soy sauce. However, there is no known effect of acetic acid on dashi in noodle soup.
[0006]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 5-115261 [Patent Document 2]
JP-A-5-207863 [Non-Patent Document 1]
Encyclopedia of brewing and fermented foods (Asakura Shoten, 73, 84 pages, first edition of 2002)
[0007]
[Problems to be solved by the invention]
The present invention, under the above-mentioned circumstances, in order to provide consumers with a more preferable noodle soup, clarify the components that affect the noodle soup stocking, and provide a noodle soup that takes advantage of the soup stock. That is the task.
[0008]
[Means for Solving the Problems]
The present inventors have started studying the above problem by predicting a component that inhibits the dashi feeling of noodle soup. The soup of noodle soup refers to the scent produced by mixing the original aroma of soup with the aroma component of soy sauce. Then, the present inventors have found that not only isobutyl alcohol, normal butyl alcohol, and isoamyl alcohol, but also acetic acid has a positive effect on the feeling of dashi, and obtain a desirable noodle soup by using soy sauce with reduced acetic acid. Succeeded.
[0009]
First, the present inventors investigated the flavor components contained in soy sauce. According to the brewed and fermented food encyclopedia (for example, Appendix Brewed Products and Components, page 84), it is reported that isobutyl alcohol, normal butyl alcohol, and isoamyl alcohol have a good effect on the quality of soy sauce. On the other hand, according to the above-mentioned JP-A-5-115261, it has been reported that these three components have a negative effect on the quality of noodle soup. Therefore, in addition to the reported flavor components in soy sauce, it was decided to examine whether there was any component that would affect the feeling of noodle soup. Then, as a result of various studies, acetic acid was reached.
[0010]
According to the encyclopedia, it is reported that acetic acid contained in soy sauce has a negative effect on the quality of soy sauce (p. 73). However, acetic acid in soy sauce is an essential component produced by the metabolism of citric acid contained in the raw material by the salt-tolerant lactic acid bacterium Pediococcus halophilus. Also, acetic acid is a component that cannot be removed even by drying because it forms acetate. Therefore, it was difficult to prepare soy sauce containing no acetic acid, and it was difficult to produce noodle soup with a reduced acetic acid content. Therefore, the soy sauce from which acetic acid was removed was not known, and its influence on the feeling of noodle soup was not known.
[0011]
Under the above circumstances, the present inventors first started studying to manufacture soy sauce with reduced acetic acid content. Soy sauce is usually added with salt during the manufacturing process to avoid microbial contamination. Therefore, the salt-tolerant bacteria as described above grow, and acetic acid is generated. On the other hand, the present inventors use a bacteriocin capable of bacteriostatically gram-positive bacteria such as Pediococcus halophilus and the contaminating bacteria as a means for obtaining soy sauce having a reduced acetic acid content, instead of a salt. I thought. The inventors succeeded in obtaining soy sauce with reduced acetic acid, and completed the present invention.
[0012]
That is, the present invention
(1) A noodle soup comprising dashi and kabushi, having an acetic acid content of 50 mg / g · nitrogen or less.
(2) The noodle soup of (1), wherein the acetic acid concentration is 40 mg / g · nitrogen or less.
(3) The barb has an isobutyl alcohol concentration of 0.1 mg / g · nitrogen or less, a normal butyl alcohol concentration of 0.25 mg / g · nitrogen or less, and an isoamyl alcohol concentration of 0.5 mg / g · nitrogen or less. The noodle soup of (1) or (2) prepared using soy sauce.
(4) The return is prepared using soy sauce obtained by fermenting koji in the presence of bacteriocin capable of bacteriostatic Gram-positive bacteria and at a salt concentration of 5% by weight or less. The noodle soup according to any one of (1) to (3).
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
The noodle soup of the present invention comprises dashi and kashika and has an acetic acid content of 50 mg / g · nitrogen or less.
[0014]
The noodle soup of the present invention has an acetic acid content of 50 mg / g · nitrogen or less, preferably 45 mg / g · nitrogen or less, more preferably 40 mg / g · nitrogen or less.
The acetic acid content in the noodle soup can be measured, for example, with an organic acid analyzer.
[0015]
In the present invention, "dashi" can be a dashi usually used for foods such as noodle soup. Raw materials for soup stock include bonito (arabushi and katsubushi), soda katsuobushi (arabushi and katsubushi), sababushi (arabushi and katsubushi), tuna and kurumi, kunifu, kombu and shiitake mushrooms. And one or more of these are used. When preparing a stock from these raw materials, the raw materials are pulverized or cut, and the raw materials are extracted with water, alcohol, or another solvent. When extracting with water, extraction is preferably performed at 85 ° C. to 100 ° C., although there is no particular limitation. The soup also includes a form in which a pulverized knot is suspended in the extract or water.
[0016]
The "kaeshi" is mainly composed of soy sauce (if the acetic acid content is equal to or less than a predetermined value, any of rich, thin, white soy sauce, tamari soy sauce, etc.), mirin and sugar can be used. In the present invention, soy sauce is not particularly limited as long as acetic acid is reduced, and is not limited to one produced by brewing, and may be a mixture of components contained in soy sauce. Also, a soy sauce obtained by removing acetic acid from concentrated soy sauce by various chromatography and replenishing necessary components (hereinafter, referred to as “reconstituted soy sauce”) can be used. In addition, a seasoning liquid obtained by hydrolyzing a vegetable protein material such as soybean by fermentation, even if it is not classified into the traditional soy sauce category, is included in the soy sauce referred to in the present invention.
[0017]
Soy sauce with reduced acetic acid can be produced, for example, by fermenting koji in the presence of bacteriocin capable of bacteriostatic Gram-positive bacteria and at a salt concentration of 5% by weight or less. Such bacteriocins include nisin, more specifically, nisin Z and nisin A. Nisin Z can be produced, for example, using Lactobacillus lactis that produces it. Alternatively, commercially available nisin Z (for example, Aum Dairy Co., Ltd.) may be used.
[0018]
In the production of soy sauce, usually, a step of ingesting seed koji into plant protein raw materials such as soybeans to prepare koji (koji making step), and adding a salt solution to the koji that has been made into koji to prepare moromi, (A fermentation step or a hydrolysis step). In a preferred embodiment of the present invention, water is used instead of the saline solution, and the bacteriocin is added in both the koji making and fermentation steps. The amount of bacteriocin to be added is not particularly limited as long as it is capable of causing gram-positive bacteria to be bacteriostatic. In the case of using nisin Z, in the koji-making process, usually 100 to 120,000 IU / g raw material, preferably Is 100,000 to 100,000 IU / g raw material. In the fermentation step, usually 100 to 120,000 IU / g raw material, preferably 10,000 to 100,000 IU / g raw material is added. The water or koji may contain a small amount of salt of 5% by weight or less.
[0019]
The koji making step is usually performed by allowing the mixture to stand at 22 to 40 ° C, preferably 28 to 35 ° C, for 24 to 72 hours, preferably 38 to 60 hours. Care (mixing) may be performed 18 to 28 hours after the start of the koji making.
[0020]
In the fermentation step, it is desirable that water is added in an amount of usually 1.5 to 5 times, preferably 2 to 4 times the weight of the koji.
The fermentation step is usually performed at 15 to 45 ° C, preferably 30 to 37 ° C, for 40 to 144 hours, preferably 48 to 96 hours. The pH of the moromi is preferably adjusted to 4 to 10, more preferably 5 to 7.
[0021]
In the fermentation step, it is better to reduce the oxygen concentration in the head space of moromi as much as possible. For example, it is desirable to adjust it to less than 10%, preferably 5% or less. By adjusting the oxygen concentration to this range, the growth of aerobic contaminants can be suppressed. The oxygen concentration can be adjusted by, for example, replacing the head space of the tank containing the moromi with nitrogen gas and sealing the tank.
[0022]
By producing soy sauce as described above, the growth or proliferation of salt-tolerant contaminants and contaminants can be prevented.
After the completion of the fermentation step, the same treatment as that of ordinary soy sauce can be performed. For example, after the fermented moromi is filtered to remove solids, it is sterilized at 60C to 120C. Alternatively, the moromi may be sterilized and then filtered. The obtained soy sauce may be added with an amount suitable for the preparation of noodle soup, for example, the same level of salt as ordinary soy sauce. Further, the salt can be added at any stage after the fermentation step is completed.
[0023]
The soy sauce obtained as described above preferably has an amino acid release rate of 80% or more. The isobutyl alcohol concentration is 0.1 mg / g / nitrogen or less, the normal butyl alcohol concentration is 0.25 mg / g / nitrogen or less, and the isoamyl alcohol concentration is 0.5 mg / g / nitrogen or less, preferably, the isobutyl alcohol concentration. Is desirably 0.06 mg / g · nitrogen or less, normal butyl alcohol concentration is 0.05 mg / g · nitrogen or less, and isoamyl alcohol concentration is 0.3 mg / g · nitrogen or less.
[0024]
The soy sauce obtained as described above is appropriately mixed with mirin, sugar and the like to prepare a return. The noodle soup of the present invention can be obtained by mixing the return with the broth. Each blending amount can be appropriately set. For example, dashi and barb are mixed at a ratio of 2: 1 to 4: 1.
[0025]
Further, the noodle soup of the present invention, in addition to the above components, sake, L-glutamate, 5-ribonucleotide salt, succinic acid, lactic acid, other organic acid salts other than acetic acid, yeast extract, protein hydrolyzate, Additives such as salt, potassium chloride, amino acids, amino acid salts, alcohols and sugars, bacteriostatic agents such as glycine and polylysine, and antioxidants such as tocopherol and rosemary extract may be appropriately added.
[0026]
Further, the noodle soup produced as described above may be a product that is concentrated and commercialized and diluted with water at the time of use. Further, it may be dried to obtain a powder.
The noodle soup of the present invention can be used as a soup for noodles such as soba, somen, cold wheat and udon, as a soup other than noodles such as tempura, and as a seasoning for cooking.
[0027]
【Example】
The present invention will be more specifically described by the following examples. The present invention is not limited by this embodiment.
[0028]
Example 1 Soy sauce containing low acetic acid and noodle soup using the same (1) Preparation of high-concentration nisin Z solution An N10 solution containing nisin Z (Aum Dairy, 7,000 IU / ml) was subjected to CP according to a conventional method. After using a scale UF module (SAP-3013: molecular weight cut-off 4000 Da) to concentrate 480 L of the N-10 solution to 25 L and then concentrating the BP scale UF module (SAP-1013: molecular weight cut-off 4000 Da) to 15 L By freeze-drying, nisin Z powder having an antibacterial activity of 2.6 million IU / g was prepared. This powder was dissolved in water to obtain a 200,000 IU / ml Nisin Z solution.
[0029]
Nisin Z activity was determined by quantification by HPLC and by bioassay (Appl. Microbiol. Biotechnol. (1996) 45: 36-40 A. Ishizaki et al.).
[0030]
(2) Preparation of Low Acetic Acid Soy Sauce Soy sauce with a reduced acetic acid content was prepared as follows. 180 ml of Nisin Z solution (200,000 IU / ml) adjusted to pH 6.3 was added to 360 g of puffed defatted soybean (manufactured by Ajinomoto Co., Inc., Protein TY). After mixing 0.36 g of No. 1), koji making was carried out at 30 to 32 ° C. for 48 hours according to a conventional method. The koji was mixed after 18 and 25 hours, similar to the conventional method of making soy sauce koji.
[0031]
500 g of the obtained koji was added to 2 L of a nisin Z solution (200,000 IU / ml) adjusted to pH 6.3, and was put into a pressure-resistant bottle capable of shutting off outside air from the container via a pinch cock. After injecting nitrogen gas in an amount 5 times the volume of the headspace into the headspace of the container, the pinch cock was closed to seal the inside of the container, and hydrolysis (fermentation) was performed in an incubator at 35 ° C for 96 hours.
[0032]
The hydrolyzed mixture was squeezed to prepare a hydrolyzed liquid, and then salt was added to the liquid and treated at 80 ° C. for 30 minutes. After overnight incubation at 4 ° C, solids were removed by filtration. 20 g of activated carbon (activated carbon BA: manufactured by Ajinomoto Fine Techno Co.) was added to 2 L of the obtained clear liquid, and the mixture was incubated at 50 ° C. for 30 minutes with constant stirring. Finally, the solution was filtered to obtain a final product, a seasoning liquid.
[0033]
For the seasoning liquid obtained by the above operation, analysis of nitrogen by the Kjeldahl method, concentration of various organic acids by an organic acid analyzer (7000 series, manufactured by Hitachi, column: GELPACK GL-C610H-S, post label <BTB> method) The measurement and the measurement of the salt concentration by potentiometric titration were performed. As a result, nitrogen was 1.52 g / dl, salt concentration was 17.4 g / dl, and acetic acid content was 40 mg / dl (400 ppm).
[0034]
(3) Preparation of soy sauce reduced in isobutyl alcohol, normal butyl alcohol and isoamyl alcohol Deodorized soy sauce reduced in isobutyl alcohol, normal butyl alcohol and isoamyl alcohol was prepared according to the method described in JP-A-5-115261. That is, 4 L of a commercially available concentrated soy sauce is placed in a cylindrical container having a diameter of 11.5 cm and a height of 50 cm, and air is supplied from a low portion through a nozzle of a pipe having a large number of fine holes at a rate of 1.7 L / min. For 20 hours.
[0035]
The deodorized soy sauce thus prepared was analyzed for nitrogen by the Kjeldahl method, measurement of various organic acid concentrations by an organic acid analyzer method, measurement of salt concentration by potentiometric titration, and gas chromatography (Hewlett Packard 5973 Mass Selective Detector, 5890 Series II Gas II). The fragrance component was measured using a Chromatograph column: CP-WAX,). As a result, nitrogen was 1.78 g / dl, acetic acid content was 240 mg / dl, salt concentration was 17.5 g / dl, isobutyl alcohol concentration was 0.1 mg / g · nitrogen or less, and normal butyl alcohol concentration was 0.1 mg / g. The concentration was 25 mg / g · nitrogen or less, and the isoamyl alcohol concentration was 0.5 mg / g · nitrogen or less.
[0036]
(4) Evaluation with noodle soup A noodle soup was prepared using the seasoning liquid prepared as described above, and the dashi feeling was examined.
[0037]
In the combination of soy sauce, dried bonito (Aramoto section, dead section), sugar, mirin, salt, monosodium L-glutamate (MSG), and noodle soup containing lactic acid as a main component, the soy sauce category was replaced with the following soy sauces .
{Circle around (1)}: Soy sauce containing low acetic acid prepared in (2) <2>: concentrated soy sauce <3>: Deodorized soy sauce prepared in (3) <4>: <1>, isobutyl alcohol (iba), normal butyl alcohol (Nba), a product obtained by adding isoamyl alcohol (iaa) so as to be equivalent to concentrated soy sauce (5): A product obtained by adding acetic acid to (4) so as to be equivalent to concentrated soy sauce [0038]
The dashi feeling was evaluated using the noodle soup using the soy sauce of the above (1) to (5). The five types of noodle soup were evaluated by a special taste panel (n = 6), and the items having strong flavor were ranked, and the overall score was given by the ranking method. That is, the first place was 5 points, the second place was 4 points, the third place was 3 points, the fourth place was 2 points, and the fifth place was 1 point, and the total score of the six panelists was used as the overall score. The results are shown in Table 1.
[0039]
[Table 1]

[0040]
As a result, it was found that the dashi was strongly felt in the order of (1)>(4)>(3)> (5) = (2). That is, it was shown that the feeling of noodle soup without acetic acid was clearly the most excellent.
[0041]
Embodiment 2
(1) Analysis of aroma components of low-acetic acid soy sauce obtained in Example 1 Aroma components of the low-acetic acid soy sauce obtained in Example 1 and deodorized soy sauce were examined by gas chromatography. Examination of aroma components contained in deodorized soy sauce and not contained in low-acetic acid soy sauce revealed that acetic acid and furfuryl alcohol corresponded to this.
[0042]
(2) Addition test of acetic acid and furfuryl alcohol Then, the influence of acetic acid and furfuryl alcohol on the feeling of noodle soup was examined.
In the combination of soy sauce, dried bonito (Aramoto section, dead section), sugar, mirin, salt, monosodium L-glutamate (MSG), and noodle soup containing lactic acid as a main component, the soy sauce category was replaced with the following soy sauces .
{Circle around (1)}: Soy sauce containing low acetic acid prepared in Example 1 [2]: Addition of acetic acid to [1] so as to be equivalent to concentrated soy sauce [3]: Furfuryl alcohol to concentrated soy sauce in [1] [4]: Acetic acid and furfuryl alcohol added to [1] so as to be equivalent to concentrated soy sauce [4]
The resulting noodle soup was subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 2.
[0044]
[Table 2]

[0045]
As a result, the dashi feeling becomes (1) = (3)> (2) = (4), and acetic acid affects the feeling of noodle soup, but furfuryl alcohol does not affect the feeling of noodle soup. It was shown.
[0046]
Example 3 Determination of Suitable Acetic Acid Concentration in Noodle Soup (1) In the same manner as in Example 1, noodle soup was prepared using soy sauce containing low acetic acid (acetic acid concentration: 400 ppm). Various concentrations of acetic acid (500 ppm, 1000 ppm, 1500 ppm) were added to this low acetic acid soy sauce, and the sensory evaluation was carried out in the same manner as in Example 1 to determine the concentration at which no damp feeling was felt. As a control, the above-mentioned noodle soup to which acetic acid (2000 ppm) equivalent to concentrated soy sauce was added was used, and the above-mentioned five types of noodle soup were evaluated by a special taste panel (n = 6). And the overall score was given by the ranking method. That is, the first place was 5 points, the second place was 4 points, the third place was 3 points, the fourth place was 2 points, and the 5th place was 1 point, and the total score of the six panelists was used as the overall score. Table 3 shows the results.
[0047]
[Table 3]

[0048]
As a result, in (1) and (2), a significant difference was seen at a significance level of 1% or less, and in (3), a significant difference was seen at a significance level of 5% or less.
The results showed that when the acetic acid concentration in the soy sauce was 1400 ppm, preferably 900 ppm, and more preferably 400 ppm, the noodle soup feeling was strongly felt. In addition, 1400 ppm, 900 ppm, and 400 ppm are acetic acid concentrations of 52 mg / g · nitrogen, 45 mg / g · nitrogen, and 40 mg / g · nitrogen, respectively, with respect to the nitrogen in the noodle soup prepared as described above. Equivalent to.
[0049]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the noodle soup which utilized the dashi feeling compared with the noodle soup using the conventional soy sauce is provided.

Claims (4)

A noodle soup comprising dashi and bark and having an acetic acid content of 50 mg / g / nitrogen or less. 2. The noodle soup according to claim 1, wherein the acetic acid concentration is 40 mg / g · nitrogen or less. The bark uses soy sauce having an isobutyl alcohol concentration of 0.1 mg / g / nitrogen or less, a normal butyl alcohol concentration of 0.25 mg / g / nitrogen or less, and an isoamyl alcohol concentration of 0.5 mg / g / nitrogen or less. The noodle soup according to claim 1 or 2, which is prepared by the following method. The said bark is prepared using soy sauce obtained by fermenting koji in the presence of bacteriocin capable of bacteriostatic Gram-positive bacteria and at a salt concentration of 5% by weight or less. The noodle soup according to any one of 1 to 3.