JP2004261079A - Liquid seasoning and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain new high-quality liquid seasoning which has reduced unpleasant smell such as fishy smell characteristic of fermented fish sauce and fermentation smell, more excellent flavor and taste of body than those of conventional fermented fish sauce, and to provide a method for producing the same. <P>SOLUTION: The liquid seasoning comprises fermented seasoning liquid obtained by fermenting one or more raw materials selected from the group consisting of grains, marine algae, vegetables and fruits, fermented fish sauce and liquor. For example, when a fermented seasoning liquid obtained by fermenting grains containing various cereals, fermented fish sauce and Shochu (Japanese distilled spirit) are used as mixing raw materials of the liquid seasoning, the liquid seasoning comprises preferably 20-45 wt.% of the fermented seasoning liquid, 20-45 wt.% of the fermented fish sauce and 15-35 wt.% of the Shochu (100 wt.% of the total). <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００４１】
表１から明らかなとおり、玄米を原料とする発酵調味液は、タンパク質や炭水化物等の栄養素を含むと共に、うまみ成分であるグルタミン酸をはじめ１５種類ものアミノ酸を含んでいる。
【００４２】
（雑穀を含む穀類を原料とした発酵調味液）
また、赤米、黒米、ハダカ麦、モチアワ、モチキビ、ヒエ、ハトムギを所要の配合比で混合した雑穀を含む穀類を、上記した玄米の場合と同様に処理して、雑穀を含む穀類を原料とする発酵調味液を得た。これを成分分析したところ、玄米を原料とする発酵調味液と同様、タンパク質や炭水化物等の栄養素を含むと共に、多数種のアミノ酸を含んでいた。
【００４３】
（目的とする液状調味料の製造）
玄米から得られた発酵調味液２０重量部と、雑穀を含む穀類から得られた発酵調味液２０重量部と、魚醤油（商品名「コクデールＡ」、ブレッシングフェバー株式会社製）４１重量部と、焼酎１９重量部を混合し、目的とする液状調味料を得た。なお、焼酎は、米焼酎・麦焼酎・酒粕焼酎の３種類をブレンドしたものを用いた。
【００４４】
（官能試験：香り）
以上のようにして得られた液状調味料を実施例１とし、魚醤油（商品名「コクデールＡ」、ブレッシングフェバー株式会社製）を比較例２とした。これらの香り（魚醤油臭さ）について、３０名のパネラーにより官能試験を行った。その結果を表２に示す。
【００４５】
【表２】

【００４６】
表２の結果から明らかなとおり、比較例１と比べ、実施例１に係る液状調味料は、魚醤油特有の生臭さや発酵臭などの不快な臭いを殆ど感じなかった。またそれと共に、甘い香りを感じた。
【００４７】
（官能試験：うまみ、コク味）
表３に示すように、実施例１及び比較例１に対し、液状調味料の配合原料である発酵調味液、焼酎をそれぞれ比較例２、比較例３とした。発酵調味液は、玄米を原料としたものと、雑穀を含む穀類を原料したものを１：１（重量比）の配合でブレンドしたものを用いた。
【００４８】
更に、同じく表３に示すように、液状調味料の配合原料である魚醤油、発酵調味液、焼酎の中から二種類選んでブレンドしたものを、それぞれ比較例４、比較例５、比較例６とした。配合割合は１：１（重量比）である。
【００４９】
【表３】

【００５０】
以上のようにして得られた実施例及び比較例に係る各調味液について、３０名のパネラーにより、官能試験を行った。試験方法は、寄せ鍋用として作った出し汁（昆布からとったもの）１００ミリリットルに対して、各比較例に係る調味液を５ミリリットル加え、そのうまみとコク味について評価を行った。なお、ブランクとして液状調味料を加えないものについても比較した。
その結果を表４〜表１０に示す。
【００５１】
【表４】

【００５２】
【表５】

【００５３】
【表６】

【００５４】
【表７】

【００５５】
【表８】

【００５６】
【表９】

【００５７】
【表１０】

【００５８】
表４〜表１０の結果から明らかなとおり、実施例１に係る調味料は、発酵調味液、魚醤油、焼酎の各単独物、あるいは中から二種類選んでブレンドしたもの に比べて、うまみ、コク味が格段に優れている。
【００５９】
具体的に言えば、本実施例に係る液状調味料は、魚醤油特有の生臭さや発酵臭などの不快な臭いが消失している一方で、柔らかな甘い香りがし、口に含んだときには、魚介類由来のうまみ成分だけではなく、穀類の熟成されたうまみとコク味が口の中全体に広がる非常にバランスがとれた調味料であった。
【００６０】
なお、本明細書で使用している用語と表現はあくまで説明上のものであって、限定的なものではなく、上記用語、表現と等価の用語、表現を除外するものではない。
【００６１】
【発明の効果】
（ａ）本発明によれば、発酵調味液と、魚醤油と、酒類を混合することにより、魚醤油特有の生臭さや発酵臭などの不快な臭いが低減され、しかも従来の魚醤油よりも優れたうまみとコク味を有する高品質の新規な液状調味料を得ることができる。
【００６２】
（ｂ）雑穀を含む穀類から得られた麹を発酵させて得た発酵調味液２０〜４５重量％と、魚醤油２０〜４５重量％と、焼酎１５〜３５重量％（合計１００重量％）を含むものは、魚醤油特有の生臭さや発酵臭などの不快な臭いが消失している一方で、柔らかな甘い香りがし、更に魚介類由来のうまみ成分だけではなく、穀類の熟成されたうまみとコク味が口の中全体に広がる非常にバランスがとれた液状調味料である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a liquid seasoning and a method for producing the same.
More specifically, the present invention relates to a novel high-quality liquid seasoning in which unpleasant odors such as fishy soy sauce-specific unpleasant odors and fermentation odors are reduced, and which have a better umami and richness than conventional fish soy sauce.
[0002]
[Prior art]
Fish soy sauce is a traditional umami seasoning using seafood. Fish soy sauce has a complex, deep and rich taste, and is used around the world, especially in Southeast Asia.
[0003]
[Problems to be solved by the invention]
However, fish soy sauce has a peculiar fishy odor and an unpleasant fermentation odor due to the propagation of microorganisms during ripening, and is hardly accepted by Japanese people.
[0004]
In addition, for example, when fish sauce is used alone as a seasoning for hot pot dishes, the umami ingredients are limited to those derived from seafood, tend to be unbalanced and tend to have an unbalanced taste, so-called mature umami and rich The taste was difficult to obtain.
[0005]
Therefore, the present inventor has conducted intensive studies to obtain a novel liquid seasoning in which unpleasant odors such as fishy soy sauce's peculiar fishy odor and fermentation odor are reduced, and which have a better taste and richness than conventional fish soy sauce. As a result, it has been found that mixing a soy sauce with a fermented seasoning liquid obtained by fermenting fish soy sauce, grains and the like is an extremely effective means for solving the above problems.
[0006]
(Object of the invention)
An object of the present invention is to reduce unpleasant odors such as fishy soy sauce's peculiar odor and fermentation odor, and to provide a novel high-quality liquid seasoning having a good taste and richness compared to conventional fish soy sauce and a method for producing the same. Is to provide.
[0007]
[Means for Solving the Problems]
Means of the present invention taken to achieve the above object are as follows.
In the first invention,
It is characterized by containing fermented seasoning liquid, fish soy sauce, and alcoholic beverages.
It is a liquid seasoning.
[0008]
In the second invention,
Cereals, seaweeds, vegetables, fermented seasoning liquid obtained by fermenting one or more ingredients selected from the group consisting of fruits, fish soy sauce, and alcoholic beverages,
It is a liquid seasoning.
[0009]
In the third invention,
Millet, cereals other than millet, or fermented seasoning liquid obtained by fermenting koji obtained from cereals including millet, fish soy sauce, and characterized by including alcoholic beverages,
It is a liquid seasoning.
[0010]
In the fourth invention,
Fermented seasoning liquid obtained by fermenting koji obtained from cereals including cereals, 20 to 45% by weight, fish soy sauce 20 to 45% by weight, and shochu 15 to 35% by weight (total 100% by weight). Features,
It is a liquid seasoning.
[0011]
In the fifth invention,
Grains including millet are brown rice, red rice, black rice, naked oats, mochiawa, mochi millet, barnyard grass, barley,
A liquid seasoning according to the third or fourth invention.
[0012]
In the sixth invention,
Cereals, seaweeds, vegetables, fermented one or two or more raw materials selected from the group consisting of fruits to make a fermented seasoning liquid, characterized by mixing the fermented seasoning liquid, fish sauce and liquor in random order. Do
This is a method for producing a liquid seasoning.
[0013]
The fermented seasoning liquid used in the present invention can be obtained by, for example, fermenting one or more raw materials selected from the group consisting of cereals, seaweeds, vegetables, and fruits.
[0014]
When cereals are used as a raw material of the fermented seasoning liquid, for example, it can be obtained by fermenting koji obtained from cereals, cereals other than cereals, or cereals including cereals.
[0015]
As used herein, the term “millet” refers to cereals (cereals) other than rice (including white rice, red rice, black rice, brown rice, etc.) and barley (including barley, wheat, naked rye, rye, oat, and wheat). I'm pointing.
[0016]
Millet grains include, for example, millet (including mochiwa etc.), millet (including mochi millet etc.), barley, barley, buckwheat, amaranthus, quinoa (also referred to as quinoa), corn, red beans (also including golden beans). Beans such as soybeans and sesame can be mentioned.
[0017]
In this specification, the term "seaweeds" generally refers to, for example, seaweed, kelp, hijiki, and mozuku, but is used as a broad concept including processed products such as laver.
[0018]
The term "vegetables" as used herein means a general term for herbaceous crops that are eaten raw or cooked, and specifically include, for example, garlic, carrot, burdock, cucumber, shiso, lotus root, celery, lettuce, cabbage And the like, but are not particularly limited thereto.
[0019]
As the `` fruits '' referred to in this specification, for example, apples, persimmons, bananas, pine apples, strawberries, grapes, mountain grapes, Unshu mandarins, akebi, matatabi, figs, wild strawberries, peaches, Yamapeach, plums, blueberries, Raspberry, navel, hassaku, summer tangerine, orange, Iyokan, kumquat, yuzu, kabos, pomelo, ponkan, lemon, lime, etc., are not particularly limited thereto.
[0020]
In this specification, the term "fish soy sauce" generally refers to a seasoning made into soybean oil using fish or seafood as a raw material.In addition to fish and seafood, chicken, pork, beef and other meats are used. It is used as a broad concept including those manufactured as a part of raw materials.
[0021]
Specific examples of fish and seafood as raw materials for fish soy sauce include, but are not limited to, sardines, saury, salmon, mackerel, bream, cod, yellowtail, tuna, bonito, mutsu, shrimp, and the like. Not done.
[0022]
In this specification, the term “alcohol” refers to a beverage containing alcohol, and examples thereof include shochu, awamori, sake, brandy, whiskey, and wine.
[0023]
For example, as a compounding raw material of the liquid seasoning according to the present invention, when a fermented seasoning liquid obtained by fermenting grains including millet cereals, fish soy sauce, and shochu are used, the fermented seasoning liquid is 20 to 45% by weight, fish soy sauce. Is preferably 20 to 45% by weight, and shochu is preferably 15 to 35% by weight (total 100% by weight).
[0024]
If the fermented seasoning liquid is less than 20% by weight, the umami and kokumi derived from cereals are undesirably weak, and if it exceeds 45% by weight, the cereal-derived flavors become too strong and unbalanced, resulting in a poor balance.
[0025]
If the amount of fish soy sauce is less than 20% by weight, the taste and richness of fish soy sauce are undesirably reduced, and if it exceeds 45% by weight, the taste derived from seafood becomes too strong and the balance becomes poor. It is not preferable because odor tends to remain.
[0026]
If the shochu content is less than 15% by weight, the umami and richness of the fermented seasoning liquid and the fish soy sauce will not easily permeate into the ingredients of cooking, and the fish soy sauce odor will remain easily. The flavor and richness of the seasoning liquid and fish soy sauce are weakened, resulting in a poor balance, and the sweet aroma of alcohol is unfavorably strong.
[0027]
In addition, the seasoning according to the present invention, in addition to the above components, spices, water, salt, liquid seasonings, edible oils and fats, acidulants, sugars, sweeteners, umami, paste, emulsifiers, natural flavors, natural A coloring agent or the like can be appropriately added.
[0028]
As spices, pepper, pepper, garlic, wasabi, sesame, mustard, nutmeg, mace, caraway, cardamom, allspice, coriander, clove, sage, thyme, basil, laurel, celery, shiso, cinnamon, ginger, onion, Examples include turmeric or a processed product thereof (eg, lard oil and oleoresin).
[0029]
Examples of the liquid seasoning include vinegar, soy sauce, mirin, mirin-like seasoning, citrus juice and the like.
[0030]
Edible oils and fats include salad oil, rapeseed oil, sesame oil and the like.
[0031]
Examples of the acidulant include those derived from citric acid, malic acid, and other natural materials.
[0032]
Sugars and sweeteners include sugars, maltose, and those derived from other natural materials.
[0033]
Examples of the flavoring agent include various broths, extracts, and those derived from other natural materials.
[0034]
Examples of the paste include those derived from agar and other natural materials.
[0035]
Emulsifiers include those derived from egg yolk and other natural materials.
[0036]
The liquid seasoning obtained by the present invention can be suitably used as various dishes such as soba, udon, hot pot, boiled dish, various noodles, sauce of yakiniku, dressing, and other seasonings for seasoning.
[0037]
BEST MODE FOR CARRYING OUT THE INVENTION
[0038]
【Example】
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
[0039]
[Example 1]
(Fermented seasoning liquid made from brown rice)
The washed brown rice was immersed in water and steamed. To this was added a required amount of salt (for example, about 8.5% by weight based on brown rice) and the mixture was cooled, followed by addition of koji mold to make koji. Water was added to the obtained koji and subjected to primary fermentation (saccharification fermentation). Next, natural yeast and lactic acid bacteria were added to perform secondary fermentation, and the solid content was filtered. The fermentation time was about 90 days including primary and secondary, and the fermentation temperature was kept at about 30 ° C. Finally, the obtained liquid was sterilized to obtain a fermented seasoning liquid.
Table 1 shows the results of the component analysis.
[0040]
[Table 1]

[0041]
As is clear from Table 1, the fermented seasoning liquid using brown rice as a raw material contains nutrients such as proteins and carbohydrates, and also contains 15 kinds of amino acids including glutamic acid which is a savory ingredient.
[0042]
(Fermented seasoning liquid made from cereals including millet)
In addition, red rice, black rice, naked barley, mochiawa, mochi millet, millet, barley, including cereals including mixed grains in the required mixing ratio, treated in the same manner as in the case of brown rice described above, cereal including cereals as raw materials A fermented seasoning solution was obtained. When this was subjected to component analysis, it contained nutrients such as proteins and carbohydrates, as well as many kinds of amino acids, like the fermented seasoning liquid using brown rice as a raw material.
[0043]
(Manufacture of the desired liquid seasoning)
20 parts by weight of a fermented seasoning liquid obtained from brown rice, 20 parts by weight of a fermented seasoning liquid obtained from grains including cereals, and 41 parts by weight of fish soy sauce (trade name “Kokudale A”, manufactured by Blessing Fever Co., Ltd.) And 19 parts by weight of shochu were mixed to obtain a desired liquid seasoning. The shochu used was a blend of three types of rice shochu, wheat shochu, and sake lees shochu.
[0044]
(Sensory test: fragrance)
The liquid seasoning obtained as described above was used as Example 1, and fish soy sauce (trade name “Kokudale A”, manufactured by Blessing Fiber Co., Ltd.) was used as Comparative Example 2. A sensory test was conducted on these scents (fish soy odor) by 30 panelists. Table 2 shows the results.
[0045]
[Table 2]

[0046]
As is clear from the results in Table 2, the liquid seasoning according to Example 1 hardly felt any unpleasant odors such as fishy soy sauce and fermentation odor compared to Comparative Example 1. Along with that, a sweet scent was felt.
[0047]
(Sensory test: umami, rich taste)
As shown in Table 3, the fermented seasoning liquid and the shochu, which are the ingredients of the liquid seasoning, were compared to Example 1 and Comparative Example 1, respectively. The fermented seasoning liquid used was a mixture of brown rice as a raw material and a raw material of cereals including millet in a blending ratio of 1: 1 (weight ratio).
[0048]
Further, as shown in Table 3, two types of blended ingredients were selected from fish soy sauce, fermented seasoning liquid, and shochu, which are the ingredients of the liquid seasonings, respectively, and Comparative Examples 4, 5 and 6, respectively. And The mixing ratio is 1: 1 (weight ratio).
[0049]
[Table 3]

[0050]
A sensory test was conducted on the seasonings obtained in the above manner according to Examples and Comparative Examples by 30 panelists. In the test method, 5 ml of the seasoning solution according to each comparative example was added to 100 ml of stock soup (taken from kelp) for use in a hot pot, and the umami and kokumi were evaluated. In addition, the thing which did not add a liquid seasoning as a blank was also compared.
The results are shown in Tables 4 to 10.
[0051]
[Table 4]

[0052]
[Table 5]

[0053]
[Table 6]

[0054]
[Table 7]

[0055]
[Table 8]

[0056]
[Table 9]

[0057]
[Table 10]

[0058]
As is clear from the results of Tables 4 to 10, the seasoning according to Example 1 was better in taste than fermented seasoning liquid, fish soy sauce, and shochu alone or blended by selecting two of them. The body taste is much better.
[0059]
Specifically, the liquid seasoning according to the present example, while unpleasant odors such as fishy soy sauce-specific unpleasant odor and fermentation odor have disappeared, have a soft sweet scent, and when included in the mouth, It was a very well-balanced seasoning that spread not only the seafood-derived umami ingredients, but also the aged umami of the cereals and the richness throughout the mouth.
[0060]
It should be noted that the terms and expressions used in this specification are for explanation only, are not restrictive, and do not exclude the terms and expressions equivalent to the above terms and expressions.
[0061]
【The invention's effect】
(A) According to the present invention, by mixing the fermented seasoning liquid, fish soy sauce, and liquor, unpleasant odors such as fish odor and fermentation odor peculiar to fish soy sauce are reduced, and are superior to conventional fish soy sauce. A high-quality new liquid seasoning having umami and richness can be obtained.
[0062]
(B) A fermented seasoning liquid obtained by fermenting koji obtained from grains including cereals, 20 to 45% by weight, fish soy sauce 20 to 45% by weight, and shochu 15 to 35% by weight (total 100% by weight). It contains unpleasant odors such as fishy soy sauce, unpleasant odors such as fermented odor, but it has a soft sweet scent, not only seafood-derived umami ingredients but also ripened umami cereals. It is a very well-balanced liquid seasoning in which the body taste spreads throughout the mouth.

Claims (6)

It is characterized by containing fermented seasoning liquid, fish soy sauce, and alcoholic beverages.
Liquid seasoning. Cereals, seaweeds, vegetables, fermented seasoning liquid obtained by fermenting one or more ingredients selected from the group consisting of fruits, fish soy sauce, and alcoholic beverages,
Liquid seasoning. Millet, cereals other than millet, or fermented seasoning liquid obtained by fermenting koji obtained from cereals including millet, fish soy sauce, and characterized by including alcoholic beverages,
Liquid seasoning. Fermented seasoning liquid obtained by fermenting koji obtained from cereals including cereals, 20 to 45% by weight, fish soy sauce 20 to 45% by weight, and shochu 15 to 35% by weight (total 100% by weight). Features,
Liquid seasoning. Grains including millet are brown rice, red rice, black rice, naked oats, mochiawa, mochi millet, barnyard grass, barley,
The liquid seasoning according to claim 3 or 4. Cereals, seaweeds, vegetables, fermented one or two or more raw materials selected from the group consisting of fruits to make a fermented seasoning liquid, characterized by mixing the fermented seasoning liquid, fish sauce and liquor in random order. Do
A method for producing a liquid seasoning.