JP2007228946A - Method for producing thick seasoning liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide seasoning liquid remarkably decreased in strong soy sauce flavor which conventional refermented soy sauce has and heterogeneous soy sauce flavor which thick soy sauce does not have, and having thick taste, high extract component, and strong deliciousness. <P>SOLUTION: A method for producing the thick seasoning liquid comprises making malt by using a mixed raw material which is obtained by mixing 100-60 wt.% of a raw material comprising 25-100% of gluten at dry matter reduced mass and 75-0% of wheat with 0-40 wt.% of soybeans, fermenting the malt thus obtained together with water, adding soy sauce yeast to the product followed by brewing, and compressing the product to obtain first seasoning liquid. Furthermore, the method comprises mixing malt obtained in the same way with the seasoning liquid, enzymically hydrolyzing the product with malt at 10-30°C for 1-3 month(s) without adding soy sauce yeast, and compressing and burning the product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a concentrated seasoning liquid, particularly a soy sauce flavor reduced, and a rich and strong umami seasoning, and more specifically, koji using a mixed raw material containing at least gluten, and the resulting koji is salted. Prepared with water, brewed by adding soy sauce yeast, squeezed to obtain a primary seasoning liquid, and in this seasoning liquid, the koji obtained in the same manner was added and enzymatically decomposed with koji without adding soy sauce yeast. Then, it is related with the manufacturing method of the thick seasoning liquid obtained by pressing and performing a burning.

  In recent years, soy sauce with a rich and high-class feeling different from conventional soy sauce is desired also in the field of soy sauce, which is one of seasonings, due to diversification and upgrading of dietary habits. Typical soy sauce production methods include the main brewing method, the new brewing method, and the amino acid mixing method. Among them, the soy sauce produced by this brewing method is regarded as the best in quality. The soy sauce produced by this brewing method has different types of ingredients and brewing methods, depending on the raw material and brewing method, soy sauce, light soy sauce, tamari soy sauce, white soy sauce, and re-feeding. ) There are soy sauce, etc., which are properly used according to their characteristics. For example, re-prepared soy sauce is rich and has a strong soy sauce flavor and is regarded as a high-grade soy sauce. It is used for soy sauce for salmon, yakiniku and yakitori, and sashimi sauce. Such recharged soy sauce has a rich and strong soy sauce flavor, and has a different soy sauce flavor not found in thick soy sauce. Depending on the purpose and application, these soy sauce flavors are often not desired.

  Various manufacturing methods have been proposed to improve the disadvantages of such re-soy soy sauce. For example, a method for producing a thick soy sauce that is fermented and matured with soy sauce cake using soy sauce that is separated from the moromi at the initial stage of the preparation (see, for example, Patent Document 1), soy sauce cake is added to the soy sauce, and yeast is added to the obtained taste. In the method of producing re-soy soy sauce to be fermented and matured, the temperature of the moromi product is maintained at 15 to 23 ° C. from the time of preparation until the end of the fermentation and maturation. Using a yeast that has the ability to produce and accumulate 2% by volume or more, a method for producing re-prepared soy sauce with a clean and fragrant flavor (see, for example, Patent Document 2), soy sauce cake with salt water, and fermentation There is known a method for producing concentrated soy sauce by adding soy sauce and soy sauce cake at an appropriate time for aging and further aging (for example, see Patent Document 3). These were all aimed at improving the soy sauce flavor and did not reduce the soy sauce flavor itself. Moreover, all the nitrogen content which is the parameter | index of the flavor component of the obtained recharged soy sauce is less than 2.5%, and is substantially the same as the conventionally known recharged soy sauce.

  Further, as a concentrated soy sauce having a high nitrogen concentration or the like, the oligosaccharide and organic acid contained in the raw defatted soybean are extracted with water or hydrous alcohol, the residue is protein-denatured by heating, mixed with a carbohydrate raw material, Saccharide obtained by inoculating a koji mold into a mixture and making a koji, adding a salt solution to the soy sauce in which the soy sauce is fermented and fermented soy sauce (for example, see Patent Document 4), and extracting soybeans with water or warm water A method for producing concentrated brewed soy sauce in which salt solution prepared by using the contained liquid as part or all of the feed water is added to the soy sauce cake obtained by a conventional method and fermented with moromi (see, for example, Patent Document 5) ) And soy sauce cake mixed with soy sauce, fermented and matured to produce a concentrated soy sauce, the soy sauce cake and the soy sauce are made using “rice soy sauce cake” and “rice soy sauce” respectively. Soy sauce production method (for example, Known see Patent Document 6). However, these methods of producing soy sauce have disadvantages such as an increase in the number of processing steps because a new processing step not required in the conventional soy sauce manufacturing method is required in the processing method of the raw material used. Even if the total nitrogen content of the concentrated soy sauce is high, it is only 2.7%, and the soy sauce flavor has not been reduced.

  Furthermore, as a method of using gluten as a part of the raw material, steam is directly added to the raw material consisting of 25 to 100% dry gluten and 75 to 0% wheat to adjust the water content within the range of 12 to 18%. Manufacture of a seasoning liquid with excellent aroma, richness and taste, using a mixed raw material containing 90 to 70% of the molded material and 10 to 30% of soybeans, and then smelting and brewing according to conventional methods. When mixing the soy sauce cake, gluten, and saline to make moromi, the soy sauce cake and saline are first mixed, and the mash is enzymatically decomposed to decompose the mash. A method for producing a seasoning solution that easily obtains a seasoning solution containing high nitrogen, in which the active gluten is added, mixed and dispersed in this decomposed product after reducing the viscosity, (for example, see Patent Document 8), or dry matter conversion 25-100% gluten by weight and Koji is made using 100 to 60% of raw material consisting of 75 to 0% wheat and 0 to 40% of soybeans, and then the obtained koji is charged with 7 to 24% saline. A method for producing a light-colored seasoning liquid to be brewed (see, for example, Patent Document 9) is known. However, even with these methods, a soy sauce flavor was reduced, and it was not possible to obtain a concentrated seasoning liquid having a strong taste and a strong umami taste with a total nitrogen content of 4% or more and a Brix of 45 or more.

Japanese Patent Laid-Open No. 58-9668 JP 2001-61437 A JP 2005-245433 A JP-A-5-123132 JP-A-7-31411 Japanese Patent Laid-Open No. 10-179083 JP-A-8-116918 JP-A-11-89537 JP 2000-50836 A

  In recent years, as one of the needs required for natural seasonings, it is possible to give taste and richness to foods without impairing the original taste and aroma of the raw materials. The problem of the present invention is to eliminate the disadvantages of the above-mentioned conventional seasoning liquid and its production method, to reduce the normal soy sauce flavor, there is no extraneous soy sauce flavor unique to re-filled soy sauce, and the taste is rich and the extract content is The object is to provide a seasoning liquid that is high and strong in flavor. Even if a seasoning liquid using wheat gluten, for example, a seasoning liquid obtained by the production method described in Patent Document 7 or 9, is applied to the conventional production method of re-soy sauce, the taste is rich and the extract content is high. A strong seasoning liquid is obtained, but soy sauce flavor is generated.

  In order to solve the above-mentioned problems, the present inventors have made the selection of soy sauce raw materials and added saline and yeast to the koji without complicating the same process as the conventional re-feed soy sauce manufacturing process. As a result of extensive research such as the brewing period, post-brewing firing, enzymatic decomposition conditions by rice bran in the latter half of the process and the necessity of yeast addition, a mixed raw material containing wheat and soybeans as a raw material for soy sauce was used. Then, add the yeast to the primary seasoning liquid obtained by squeezing, and then adding the yeast. Without lysing at 10-30 ° C. for 1 to 3 months with koji, and by burning, soy sauce flavor is reduced, and the flavor is rich, the extract content is high, and a strong umami seasoning liquid is obtained. As a result, the present invention has been completed.

  That is, the present invention is [1] koji making using a mixed raw material in which 100 to 60% of a raw material consisting of 25 to 100% of gluten and 75 to 0% of wheat and 0 to 40% of soybeans are blended in terms of dry matter. Then, the koji obtained was charged with salt water, brewed by adding soy sauce yeast, and then pressed to obtain a primary seasoning liquid. In this seasoning liquid, gluten 25 to 100% and wheat 75 to 0% in terms of dry matter A koji obtained by koji making using a mixed raw material containing 100% to 60% of a raw material and 0 to 40% of soybeans is mixed, and 1 to 10 to 30 ° C. without adding soy sauce yeast. The present invention relates to a method for producing a concentrated seasoning liquid characterized in that it is subjected to enzymatic digestion for 3 months and then squeezed and fired.

  The present invention also provides [2] the method for producing a concentrated seasoning liquid according to (1) above, wherein Brix of the concentrated seasoning liquid is 45 or more, and [3] the total nitrogen content of the concentrated seasoning liquid is 4.0% or more. The method for producing a concentrated seasoning liquid according to (1) or (2) above, or [4] brewing for obtaining a primary seasoning liquid at 10 to 30 ° C. for 2 to 5 months, It relates to a concentrated seasoning liquid obtained by the method for producing a concentrated seasoning liquid according to any one of 3) and [5] the method for producing a concentrated seasoning liquid according to any one of (1) to (4) above.

  According to the present invention, a strong soy sauce flavored by conventional recharged soy sauce and a different soy sauce flavor not found in concentrated soy sauce are remarkably reduced, and the seasoning liquid having a strong taste, high extract content, and strong umami is generally used. It can be manufactured in a short period of time compared to traditional recharged soy sauce. The concentrated seasoning liquid of the present invention can be added to noodle soup, various sauces, boiled foods, etc. to give a rich umami taste, and can give elongation and depth to the taste and umami taste derived from the material. Furthermore, the concentrated seasoning liquid of the present invention reduces the raw odor by blending the proper amount into seafood processing liquid such as fish egg processing liquid and sashimi soy sauce, and also added in small amounts as a curry, stew, oden soup and various side dishes. By doing so, it is suitable for raising the umami taste and imparting richness and aging to these foods.

  As a manufacturing method of the concentrated seasoning liquid of this invention, the mixed raw material which mix | blended 100-60% of raw materials which consist of gluten 25-100% and wheat 75-0% by dry matter conversion mass, and 0-40% of soybeans is used. After brewing, adding the soy sauce yeast and brewing with soy sauce yeast, squeezed to obtain a primary seasoning liquid, and in this seasoning liquid, gluten 25 to 100% in terms of dry matter and wheat The koji obtained by koji making using the mixed raw material in which 100 to 60% of the raw material consisting of 75 to 0% and 0 to 40% of soybeans are mixed is mixed, and 10 to 30 without adding soy sauce yeast. It is not particularly limited as long as it is a production method in which the enzyme is decomposed by koji at 1 ° C. for 1 to 3 months and then pressed and fired. In these inventions, the above-mentioned primary seasoning liquid and koji are mixed. For 1 to 3 months at 10-30 ° C without adding soy sauce yeast It has a characteristic that is enzymatic degradation by. The concentrated seasoning liquid of the present invention is not particularly limited as long as it is a concentrated seasoning liquid obtained by the above-described production method.

  The concentrated seasoning liquid in the present invention preferably has a Brix of 45 or more, and more preferably a Brix of 50 or more. When the Brix is 45 or more, the quality (deliciousness, sweetness, and richness) of the finished product becomes excellent. Further, the total nitrogen content is preferably 4.0% or more, and the total nitrogen content is more preferably 4.5% or more. When the total nitrogen content is 4.0% or more, the product quality is excellent as in the case of the aforementioned Brix. In addition, Brix means what displayed the amount [g] of soluble solid substance per 100g of solutions as Brix (Brix degree).

  Examples of the gluten used in the present invention include wheat gluten and corn gluten, and wheat gluten is particularly preferable. Since the water-containing state (wet gluten) is easily deteriorated, it can be frozen or dry gluten obtained by drying while reducing denaturation, and dry gluten is particularly preferred. Examples of dried gluten include vital gluten powder and dried gluten.

  The koji used in the koji making process of the present invention is not particularly limited as long as it is used in the production of this type of seasoning liquid or soy sauce. For example, Aspergillus oryzae or Aspergillus soya (Aspergillus sojae) etc. can be illustrated suitably. Ironmaking may be performed by a conventional method.

In the present invention, the wheat used as a starchy raw material may be wheat grain or wheat flour. These gluten or gluten and wheat are preferably heat-treated to sufficiently denature the protein, and as a method of such heat denaturation, the water content is in the range of 12 to 18% by adding steam directly without adding water. After adjusting to the inside and molding once with a pellet mill, etc., a method of treating for 2 minutes or more in a high-pressure steam can with a gauge pressure of 1.0 kg / cm ² or more, or using gluten alone or a mixture of gluten and wheat as an extruder A method of extruding at a temperature of 110 ° C. or higher can be suitably exemplified.

  The heat-treated gluten is completely inactivated, no stickiness is produced, and heat denaturation of the protein is sufficient, and this is pulverized as appropriate and added to a water content of 35 to 50%. Thus, even if it is used for ironmaking, there is no problem in workability. Rather, swellability of gluten is excellent, so that it is excellent in sedimentation and is very suitable for ventilated ironmaking. Further, when mixed with heat-treated soybeans, the same excellent koji making effect is exhibited. In addition, the soot obtained in this manner has higher protease activity and glutaminase activity as the gluten usage rate increases.

  In the present invention, soybeans used as a protein raw material include, for example, defatted soybeans, whole soybeans, cracked soybeans, etc., which are hydrolyzed or soaked in water and then steamed, or are used together with the gluten and wheat. It is preferable that the protein is sufficiently denatured by extrusion molding or the like at a temperature of 110 ° C. or higher with a ruler.

  In the present invention, the mixing ratio of gluten and wheat is 25 to 100%, preferably 50 to 70%, and 75 to 0%, preferably 50 to 50% of gluten in terms of dry matter in the total use amount of both. In order to achieve the object of the present invention, it is important to set the blending ratio of soybeans to 0 to 40% in all used raw materials. Here, regarding the blending of gluten and wheat, only gluten may be used and wheat may not be used. However, when wheat is used, it is necessary that the wheat is 75% or less and gluten is 25% or more. If the gluten content is less than 25%, the umami tends to be insufficient, and the object of the present invention cannot be achieved.

  Next, when blending soybeans, it is necessary to make it 40% or less in all the raw materials used. Incidentally, when there are more soybeans than 40%, generation | occurrence | production of soy sauce fragrance cannot fully be reduced, it becomes a thing with inferior fragrance, and cannot achieve the object of the present invention.

  Moreover, in this invention, using the said mixed raw material, the koji obtained by koji making by a conventional method is prepared with the salt solution with a density | concentration of 7-24%, soy sauce yeast is added, and it is 2-5 at 10-30 degreeC. After brewing for a month, preferably 2-3 months at 10 ° C, or 1 month at 10 ° C and then 1-2 months at 20-25 ° C, a primary seasoning liquid is obtained by pressing. When the salt concentration is less than 7%, there is a possibility that spoilage may occur due to the growth of various bacteria, and when it exceeds 24%, there is a risk that the resulting seasoning liquid has insufficient umami. Moreover, it is preferable to set it as 1.35 times 1.65 times the mixed raw material mass as the preparation capacity of the said salt solution. In the production of the primary seasoning liquid, it is preferable to perform heating once after pressing. By performing this firing, the yeast in the primary seasoning liquid is killed, so that alcohol fermentation does not occur in the subsequent enzymatic decomposition process with koji, and soy sauce flavor is reduced. The heating is carried out at 80 to 90 ° C. for 30 to 60 minutes, then held at 60 to 70 ° C. for 60 to 120 minutes and then allowed to cool naturally, or after treatment at 110 to 120 ° C. for several seconds with a plate heater or the like, 60 It is possible to employ a method of naturally cooling after holding at ˜70 ° C. for 60 minutes to 120 minutes.

  The soy sauce yeast used for the preparation of the primary seasoning liquid is not particularly limited as long as it is a yeast used for the production of ordinary soy sauce, and preferably exemplified by yeasts such as Zygosaccharomyces rouxii. it can. Moreover, when preparing a primary seasoning liquid, for example, lactic acid bacteria for soy sauce such as Pediococcus halophilus can be added as necessary.

  Next, the koji obtained by the above-mentioned method is mixed with this primary seasoning liquid. At this time, the mixing amount of the primary seasoning liquid is preferably 1.2 to 2.5 times the mass of the koji. When the mixing amount of the primary seasoning liquid is within this range, the compressibility is excellent and the yield of the seasoning liquid is remarkably improved, and the obtained seasoning liquid does not feel the soy sauce flavor, and the sourness is suppressed and becomes excellent. This mixture of primary seasoning liquid and koji is 10 to 30 ° C. for 1 to 3 months, preferably 10 ° C. for 2 to 3 months, then 30 ° C. for 1 month, or 10 ° C. for 1 month and then 20 ° C. And then enzymatically decompose with sputum for 1 month at 25 ° C for 1 month. Enzymatic degradation by enzymes such as protease contained in this koji decomposes gluten-containing proteins in this mixture, increasing the content of water-soluble peptides and amino acids (such as glutamic acid) contained in the resulting seasoning liquid To do. In addition, it is important not to add soy sauce yeast during hydrolysis with koji. When soy sauce yeast is added, alcoholic fermentation occurs and soy sauce flavor is generated, so that the object of the present invention cannot be achieved.

  Hereinafter, although a reference example and an example explain the present invention more concretely, the technical scope of the present invention is not limited to these illustrations.

[Reference Example 1]
Steam was added directly to a mixture of 840 g of vital gluten powder and 560 g of wheat flour, and after molding into a cylindrical shape with a water content of 15% and a pellet mill with a diameter of 4 mm, the gauge pressure was 1.5 kg / cm ² . After steaming with saturated steam for 4 minutes, this was pulverized to obtain a pulverized product. On the other hand, 690 ml of water was added to 600 g of defatted soybean and treated with saturated steam having a gauge pressure of 1.0 kg / cm ² for 30 minutes to obtain steamed soybean. After 420 ml of water was added to the pulverized product, steamed soybeans were mixed, and after adjusting the water content to 46%, the mixture was inoculated with Aspergillus oryzae as seed seeds, and then the temperature was 22 to 35 ° C. And slag was obtained for 40 hours. The koji obtained in this manner was charged together with 3000 ml of 22.0% strength saline, and brewing was carried out by adding commercially available soy sauce yeast 1.5 months after charging. The brewing conditions at that time were 10 ° C for 1 month, 20 ° C for 1 month, and 25 ° C for 1 month. After brewing, it was squeezed and heated at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes to obtain a seasoning liquid.

[Example 1]
2000 ml of the seasoning liquid (primary seasoning liquid) obtained in Reference Example 1 and 1000 g of koji obtained in the same manner as in Reference Example 1 were mixed and mixed at 10 ° C. for 1 month and then at 20 ° C. for 1 month and further at 25 ° C. Then, the mixture was enzymatically decomposed with koji for 1 month and squeezed, followed by heating at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes to obtain a concentrated seasoning liquid. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Example 2]
After mixing 1400 ml of the seasoning liquid (primary seasoning liquid) obtained in Reference Example 1 and 1000 g of koji obtained in the same manner as in Reference Example 1, the mixture was enzymatically decomposed with koji at 30 ° C. for 1 month, and then pressed. A thick seasoning liquid was obtained by heating at 65 ° C. for 30 minutes and then at 65 ° C. for 90 minutes. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Example 3]
After mixing 2300 ml of the seasoning liquid (primary seasoning liquid) obtained in Reference Example 1 and 1000 g of koji obtained in the same manner as in Reference Example 1, the mixture was enzymatically decomposed with koji at 30 ° C. for 1 month, and then pressed. A thick seasoning liquid was obtained by heating at 65 ° C. for 30 minutes and then at 65 ° C. for 90 minutes. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Example 4]
A primary seasoning liquid was obtained in the same manner as in Reference Example 1 except that after brewing and squeezing in Reference Example 1 and no burning treatment was performed. 2000 ml of this primary seasoning liquid and 1000 g of the koji obtained in the same manner as in Reference Example 1 were mixed, enzymatically decomposed by koji for 1 month at 10 ° C., then for 1 month at 20 ° C. and further for 1 month at 25 ° C. Then, a thick seasoning liquid was obtained by performing heating at 85 ° C for 30 minutes and then at 65 ° C for 90 minutes. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Example 5]
In Reference Example 1, a steamed and pulverized product was obtained in the same manner as in Reference Example 1 except that 1200 g of vital gluten powder and 800 g of wheat flour were used. Water was added to this pulverized product to adjust the water content to 46%, and after inoculation with seed pods, koji was obtained at 22-35 ° C. for 40 hours to obtain cocoons. The koji obtained in this manner was charged together with 3000 ml of 22.0% strength saline, and brewing was carried out by adding commercially available soy sauce yeast 1.5 months after charging. The brewing conditions at that time were 10 ° C for 1 month, 20 ° C for 1 month, and 25 ° C for 1 month. After brewing, the mixture was squeezed and heated at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes to obtain a primary seasoning liquid.
1000 g of koji obtained in the same manner as described above was mixed with 2000 ml of the obtained primary seasoning liquid, enzymatically decomposed with koji at 30 ° C. for 1 month, pressed, then at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes. A thick seasoning liquid was obtained by performing the above heating. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Comparative Example 1]
2000 ml of the seasoning liquid (primary seasoning liquid) obtained in Reference Example 1 and 1000 g of koji obtained in the same manner as in Reference Example 1 were mixed and mixed at 10 ° C for 1 month, then at 20 ° C for 1 month and at 25 ° C. Enzymatic decomposition was performed with a koji for 4 months, followed by pressing, and a seasoning liquid was obtained by performing heating at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes. In addition, soy sauce yeast was not added during the enzymatic decomposition.

[Comparative Example 2]
2000 ml of the seasoning liquid (primary seasoning liquid) obtained in Reference Example 1 and 1000 g of koji obtained in the same manner as in Reference Example 1 were charged, and brewing was performed by adding commercially available soy sauce yeast 1.5 months after the charging. The brewing conditions at that time were the same as those for the primary seasoning liquid, and were set at 10 ° C. for 1 month, then at 20 ° C. for 1 month, and further at 25 ° C. for 1 month. After the brewing, the seasoning liquid was obtained by pressing and heating at 85 ° C. for 30 minutes and then at 65 ° C. for 90 minutes.

[Test example]
The evaluation test about the thick seasoning liquid obtained by the manufacturing method of this invention was done as follows.
Brix and total nitrogen content (%) of each seasoning liquid obtained in Examples 1 to 5, Reference Example 1 and Comparative Examples 1 and 2 were measured. Moreover, about the fragrance of the seasoning liquid of Examples 1-5 and Comparative Examples 1-2, and taste, sensory evaluation was performed by the 10 panelists on the evaluation criteria shown below. Furthermore, Brix and total nitrogen content (%) were similarly measured for commercially available soy sauce and commercially available soy sauce, and sensory evaluation of aroma and taste was performed. These results are shown in Table 1.

Evaluation criteria were evaluated in five stages as follows.
Scent 5: Soy sauce flavor is less than the seasoning liquid of Reference Example 1.
4: Soy sauce flavor is slightly less than the seasoning liquid of Reference Example 1.
3: Soy sauce flavor is felt to the same extent as the seasoning liquid of Reference Example 1.
2: Soy sauce flavor is slightly stronger than the seasoning liquid of Reference Example 1.
1: Soy sauce flavor is stronger than the seasoning liquid of Reference Example 1.
Taste 5: Umami is stronger than the seasoning liquid of Reference Example 1.
4: Umami is slightly stronger than the seasoning liquid of Reference Example 1.
3: Umami is felt to the same extent as the seasoning liquid of Reference Example 1.
2: Umami is slightly weaker than the seasoning liquid of Reference Example 1.
1: Umami is weaker than the seasoning liquid of Reference Example 1.

  As is apparent from the results shown in Table 1, when the Brix and the total nitrogen content (%) are observed, the analytical values of the concentrated seasonings obtained in Examples 1 to 5 of the present invention are Brix 45 or more and the total nitrogen content. (%) 4.1 or higher, which is higher than the seasoning liquid of Reference Example 1, and is significantly higher than the commercially available concentrated soy sauce and re-prepared soy sauce. Enzymatic degradation) and Comparative Example 2 (what was brewed by adding soy sauce yeast in place of enzymatic degradation by koji). Next, regarding the aroma and taste, the concentrated seasonings of Examples 1 to 5 of the present invention had less soy sauce flavor and stronger umami than the seasoning of Reference Example 1. Compared with Comparative Examples 1 and 2, the taste was similar, but the reduction in soy sauce flavor was significant. On the other hand, compared with the seasoning liquid of Reference Example 1, commercially available concentrated soy sauce and re-prepared soy sauce were evaluated as having a strong soy sauce flavor and weak umami. Moreover, in the seasoning liquid of Examples 1-5, there is no extraneous soy sauce flavor which is not in the thick soy sauce which a recharged soy sauce has, and also the sourness is reduced compared with the seasoning liquid of the reference example 1, a thick soy sauce, and a recharged soy sauce. It was. Thus, it was found that the concentrated seasoning liquid according to the present invention is a concentrated seasoning liquid having a strong umami taste, that is, maintaining a preferable umami taste and having reduced soy sauce flavor.

It is the schematic explaining the manufacturing method of the conventional recharged soy sauce. It is the schematic explaining the manufacturing method of the rich seasoning liquid of this invention.

Claims (5)

Using a mixed raw material containing 100% to 60% of a raw material consisting of 25% to 100% of gluten and 75% to 0% of wheat in terms of dry matter and 0 to 40% of soybeans, the resulting koji is salted. Then, after brewing by adding soy sauce yeast, squeezed to obtain a primary seasoning liquid, and in this seasoning liquid, 100% to 60% of a raw material consisting of gluten 25 to 100% and wheat 75 to 0% in terms of dry matter And koji obtained by kneading using a mixed raw material containing soybeans and 0 to 40%, and enzymatically degrading with koji for 1 to 3 months at 10 to 30 ° C. without adding soy sauce yeast After that, a method for producing a concentrated seasoning liquid, which is squeezed and fired. The manufacturing method of the concentrated seasoning liquid of Claim 1 whose Brix of a concentrated seasoning liquid is 45 or more. The manufacturing method of the concentrated seasoning liquid of Claim 1 or 2 whose total nitrogen content of a concentrated seasoning liquid is 4.0% or more. The manufacturing method of the concentrated seasoning liquid in any one of Claims 1-3 whose brewing for obtaining a primary seasoning liquid is 2 to 5 months at 10-30 degreeC. The concentrated seasoning liquid obtained by the manufacturing method of the concentrated seasoning liquid in any one of Claims 1-4.