JP2005102704A - Liquid condiment and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a high quality liquid condiment decreased in unpleasant smell specific to fish sauces, such as fishy smell and fermented smell, and having deliciousness and flavor superior to those of conventional fish sauces. <P>SOLUTION: The liquid condiment comprises a fermented condiment liquid, a fish sauce and a spirits, wherein the fermented condiment liquid is obtained by fermenting one or more raw materials selected from a group consisting of grains, seaweeds, vegetables and fruits. When a fermented condiment liquid obtained by fermenting grains including cereals, a fish sauce and Shochu are used as compounding materials, preferably the liquid condiment is 20-45 wt.%, fish sauce is 20-45 wt.% and Shochu is 15-35 wt.% (100 wt.% by the gross). <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

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 that has an unpleasant odor such as a raw odor and a fermentation odor peculiar to fish soy sauce, and has a better umami taste and richness than conventional fish soy sauce.

  Fish soy sauce is a traditional umami seasoning that uses seafood. Fish soy sauce has a complex and deep rich taste and is used around the world, especially in Southeast Asia.

  However, fish soy sauce has a unique raw odor of seafood and an unpleasant fermentation odor due to the growth of microorganisms during ripening, etc., and it is difficult for Japanese people to accept and is not widely used on a daily basis.

  For example, when using fish soy sauce alone as a seasoning for hot pot dishes, the umami component is limited to components derived from seafood and tends to be unbalanced and unbalanced, so-called aged umami and richness. The taste was difficult to obtain.

  Therefore, the present inventor has eagerly researched to obtain a novel liquid seasoning that has a less unpleasant smell such as a raw odor and a fermentation odor peculiar to fish soy sauce, and has a better umami and rich taste than conventional fish soy sauce. As a result, it was found that mixing soy sauce, fermented seasoning liquid obtained by fermenting cereals and the like and liquor is an extremely effective means for solving the above-mentioned problems.

(Object of invention)
An object of the present invention is to reduce the unpleasant smell such as the raw odor and fermentation odor peculiar to fish soy sauce, and to provide a high-quality novel liquid seasoning having a better umami and rich taste than conventional fish soy sauce and a method for producing the same Is to provide.

The means of the present invention taken to achieve the above object are as follows.
In the first invention,
It contains fermented seasoning liquid, fish soy sauce, and alcoholic beverages.
It is a liquid seasoning.

In the second invention,
A fermented seasoning liquid obtained by fermenting one or more raw materials selected from the group consisting of cereals, seaweeds, vegetables and fruits, fish soy sauce, and alcoholic beverages,
It is a liquid seasoning.

In the third invention,
Including a fermented seasoning liquid obtained by fermenting cereals obtained from millet grains, grains other than millet grains, or grains containing millet grains, fish sauce, and alcoholic beverages,
It is a liquid seasoning.

In the fourth invention,
It contains 20-45% by weight of fermented seasoning liquid obtained by fermenting koji obtained from cereals including cereals, 20-45% by weight of fish soy sauce, and 15-35% by weight of shochu (total 100% by weight). Features
It is a liquid seasoning.

In the fifth invention,
Cereals including miscellaneous cereals are brown rice, red rice, black rice, hadaka oats, motiawa, mochi, millet, pearl barley,
It is the liquid seasoning which concerns on 3rd or 4th invention.

In the sixth invention,
One or more raw materials selected from the group consisting of cereals, seaweeds, vegetables and fruits are fermented to form a fermented seasoning liquid, and the fermented seasoning liquid, fish soy sauce and liquor are mixed in any order. To
It is a manufacturing method of a liquid seasoning.

  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.

  When using cereals as a raw material for the fermented seasoning liquid, it can be obtained, for example, by fermenting cereals obtained from cereals including cereals, cereals other than cereals, or cereals containing cereals.

  In this specification, the term “Miscellaneous grains” refers to grains (cereal grains) other than rice (including white rice, red rice, black rice, brown rice, etc.) and wheat (including barley, wheat, hadakamugi, rye, oat, and glutinous rice). Nominating.

  As cereals, for example, millet (including mochiawa), millet (including mochi), millet, pearl barley, buckwheat, amaranth, quinoa (also called quinoa), corn, red beans (including Kintoki red beans), Examples include beans such as soybeans and sesame.

  In this specification, the term “seaweed” generally refers to, for example, seaweed, kelp, hijiki, mozuku, etc., but is used as a broad concept including processed products such as seaweed.

  As used herein, the term “vegetables” means a generic term for herbaceous crops that are eaten raw or cooked. Specifically, for example, garlic, carrot, burdock, cucumber, perilla, lotus root, celery, lettuce, cabbage. However, it is not particularly limited to these.

  Examples of the “fruits” in the present specification include apples, persimmons, bananas, pineapples, strawberries, grapes, mountain grapes, mandarin oranges, akebi, matatabi, figs, wild strawberries, peaches, wild peaches, plums, blueberries, Raspberries, navels, hassaku, summer oranges, oranges, Iyokan, kankan, yuzu, kabosu, pomelo, ponkan, lemon, lime and the like can be mentioned, but are not particularly limited thereto.

  In this specification, the term “fish soy sauce” generally refers to a seasoning made of fish and seafood as a soy oily ingredient, but in addition to fish and seafood, meat such as chicken, pork and beef is used. It is used as a broad concept including those manufactured as part of the raw material.

  Examples of fish and seafood that are specific raw materials for fish sauce include sardines, saury, salmon, salmon, salmon, salmon, yellowtail, tuna, salmon, mud, shrimp, etc. Not.

  In the present specification, the term “alcohol” refers to a beverage containing alcohol, and examples thereof include shochu, awamori, sake, brandy, whiskey, wine and the like.

  For example, when using a fermented seasoning liquid obtained by fermenting cereals containing miscellaneous grains, fish soy sauce, and shochu as a blending raw material of the liquid seasoning according to the present invention, 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).

  If the fermented seasoning liquid is less than 20% by weight, it is not preferable because the umami taste and richness derived from cereals are diminished, and if it exceeds 45% by weight, the taste derived from cereals becomes too strong and the balance becomes unfavorable.

  If the amount of fish soy sauce is less than 20% by weight, the taste and taste derived from fish soy sauce will be unfavorable, and if it exceeds 45% by weight, the taste derived from seafood will become too strong, resulting in a poor balance. This is not preferable because the odor tends to remain.

  If the shochu is less than 15% by weight, the flavor and richness of the fermented seasoning liquid and fish soy sauce will not be soaked in the ingredients of the dish, and the fish soy sauce odor will likely remain. This is not preferable because the flavor and richness of the seasoning liquid and fish soy sauce become thin and the taste becomes poor and the sweet aroma of alcohol becomes strong.

  The seasonings according to the present invention include, in addition to the above-mentioned components, spices, water, salt, liquid seasonings, edible fats and oils, acidulants, sugars, sweeteners, flavours, pastes, emulsifiers, natural flavors, natural flavors. Coloring agents and the like can be added as appropriate.

  Spices include pepper, pepper, garlic, wasabi, sesame, mustard, nutmeg, mace, caraway, cardamom, allspice, coriander, clove, sage, thyme, basil, laurel, celery, shiso, cinnamon, ginger, onion, Examples thereof include turmeric and processed products thereof (such as lar oil and oleoresin).

  Examples of the liquid seasoning include vinegar, soy sauce, mirin, mirin-style seasoning, citrus fruit juice, and the like.

  Examples of edible oils and fats include salad oil, rapeseed oil and sesame oil.

  Examples of the acidulant include citric acid, malic acid, and other natural materials.

  Examples of sugars and sweeteners include sugar, maltose, and other natural materials.

  Examples of the flavoring agent include various soup stocks, extracts, and other natural materials.

  Examples of the paste include agar and other natural materials.

  Examples of the emulsifier include egg yolk and those derived from other natural materials.

  The liquid seasoning obtained in the present invention can be suitably used as various dishes such as buckwheat, udon, hot pot, boiled food, various tsukemen sauce, grilled meat sauce, dressing, and other seasonings.

(A) According to the present invention, by mixing the fermented seasoning liquid, fish soy sauce, and alcoholic beverages, unpleasant odors such as the fishy soy peculiar smell and fermentation odor are reduced, and it is superior to conventional fish soy sauce. A high-quality novel liquid seasoning having a savory and rich taste can be obtained.

(B) Fermented seasoning liquid 20-45 wt% obtained by fermenting koji obtained from cereals including millet, fish soy sauce 20-45 wt%, and shochu 15-35 wt% (total 100 wt%) Contained in the savory umami of cereals, not only the seafood-derived umami ingredients, but also the soft and sweet scents, while the unpleasant odors such as fish soy sauce and unpleasant odors such as fermentation odors have disappeared A very balanced liquid seasoning that spreads throughout the mouth.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these.

[Example 1]
(Fermented seasoning liquid made from brown rice)
The washed brown rice was dipped in water and steamed. A required amount (for example, about 8.5% by weight of brown rice) of sodium chloride was added to this and cooled, and then koji molds were added to make a koji. Water was added to the obtained koji to perform primary fermentation (saccharification and fermentation). Subsequently, natural yeast and lactic acid bacteria were added for secondary fermentation, and then the solid content was filtered. The fermentation time was about 90 days including the primary and secondary, and the fermentation temperature was kept at about 30 degrees. Finally, the obtained liquid was sterilized to obtain a fermented seasoning liquid.
The component analysis results are shown in Table 1.

  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 contains 15 kinds of amino acids including glutamic acid, which is an umami component.

(Fermented seasoning liquid made from grains including miscellaneous grains)
In addition, cereals containing mixed cereals mixed with red rice, black rice, hadaka oats, mochiawa, mochi millet, barnyard millet, pearl barley in the required mixing ratio are treated in the same manner as in the case of the above-described brown rice, and cereals containing cereals are used as raw materials. A fermented seasoning liquid was obtained. As a result of component analysis, it contained nutrients such as proteins and carbohydrates as well as many kinds of amino acids, as in the fermented seasoning liquid made from brown rice.

(Manufacture of target liquid seasonings)
20 parts by weight of a fermented seasoning liquid obtained from brown rice, 20 parts by weight of a fermented seasoning liquid obtained from cereals containing miscellaneous grains, and 41 parts by weight of fish soy sauce (trade name “Cockdale A”, manufactured by Blessing Faber Co., Ltd.) Then, 19 parts by weight of shochu was mixed to obtain the intended liquid seasoning. In addition, the shochu used what blended three types, rice shochu, wheat shochu, and sake lees shochu.

(Sensory test: fragrance)
The liquid seasoning obtained as described above was used as Example 1, and fish soy sauce (trade name “Cockdale A”, manufactured by Blessing Faber Co., Ltd.) was used as Comparative Example 2. About these fragrances (fish soy smell), the sensory test was done by 30 panelists. The results are shown in Table 2.

  As is clear from the results in Table 2, as compared with Comparative Example 1, the liquid seasoning according to Example 1 hardly felt unpleasant odors such as a raw odor and a fermentation odor peculiar to fish soy sauce. Along with that, I felt a sweet scent.

(Sensory test: umami, rich taste)
As shown in Table 3, with respect to Example 1 and Comparative Example 1, the fermented seasoning liquid and shochu, which are blended raw materials for the liquid seasoning, were used as Comparative Example 2 and Comparative Example 3, respectively. As a fermented seasoning liquid, a blend of 1: 1 (weight ratio) of a raw material made of brown rice and a raw material made of grains containing miscellaneous grains was used.

  Furthermore, as also shown in Table 3, two types of blended ingredients selected from fish soy sauce, fermented seasoning liquid, and shochu, which are blended raw materials for liquid seasonings, were Comparative Example 4, Comparative Example 5 and Comparative Example 6, respectively. It was. The blending ratio is 1: 1 (weight ratio).

About each seasoning liquid which concerns on the Example and comparative example which were obtained as mentioned above, the sensory test was done by 30 panelists. In the test method, 5 ml of the seasoning liquid according to each comparative example was added to 100 ml of the soup stock (taken from kelp) made for the soup pan, and the umami and rich taste were evaluated. In addition, the thing which does not add a liquid seasoning as a blank was also compared.
The results are shown in Tables 4-10.

  As is clear from the results in Tables 4 to 10, the seasoning according to Example 1 is more umami than the fermented seasoning liquid, fish soy sauce, shochu, or a blend of two selected from the above. The richness is much better.

  Specifically, when the liquid seasoning according to the present embodiment has disappeared unpleasant odors such as the raw odor and fermentation odor peculiar to fish soy sauce, it has a soft sweet scent and is contained in the mouth. It was not only a seafood-derived umami component, but also a well-balanced seasoning that spreads the umami and aroma of cereals throughout the mouth.

  Note that the terms and expressions used in this specification are merely explanatory and are not restrictive, and do not exclude terms and expressions equivalent to the above terms and expressions.

Claims (6)

It contains fermented seasoning liquid, fish soy sauce, and alcoholic beverages.
Liquid seasoning. A fermented seasoning liquid obtained by fermenting one or more raw materials selected from the group consisting of cereals, seaweeds, vegetables and fruits, fish soy sauce, and alcoholic beverages,
Liquid seasoning. Including a fermented seasoning liquid obtained by fermenting cereals obtained from millet grains, grains other than millet grains, or grains containing millet grains, fish sauce, and alcoholic beverages,
Liquid seasoning. It contains 20-45% by weight of fermented seasoning liquid obtained by fermenting koji obtained from cereals including miscellaneous grains, 20-45% by weight of fish soy sauce, and 15-35% by weight of shochu (total 100% by weight). Features
Liquid seasoning. Cereals including miscellaneous cereals are brown rice, red rice, black rice, hadaka oats, motiawa, mochi, millet, pearl barley,
The liquid seasoning of Claim 3 or 4. One or more raw materials selected from the group consisting of cereals, seaweeds, vegetables and fruits are fermented to form a fermented seasoning liquid, and the fermented seasoning liquid, fish soy sauce and liquor are mixed in any order. To
Manufacturing method of liquid seasoning.