JP2007312746A - Method for producing salty taste seasoning, and salty taste seasoning - Google Patents
Method for producing salty taste seasoning, and salty taste seasoning Download PDFInfo
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- JP2007312746A JP2007312746A JP2006148928A JP2006148928A JP2007312746A JP 2007312746 A JP2007312746 A JP 2007312746A JP 2006148928 A JP2006148928 A JP 2006148928A JP 2006148928 A JP2006148928 A JP 2006148928A JP 2007312746 A JP2007312746 A JP 2007312746A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000019643 salty taste Nutrition 0.000 title abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 48
- 235000019583 umami taste Nutrition 0.000 claims description 35
- 239000002244 precipitate Substances 0.000 claims description 27
- 239000004615 ingredient Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000151 deposition Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 abstract description 22
- 235000019640 taste Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000007788 liquid Substances 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 230000014509 gene expression Effects 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
Description
本発明は、塩味調味料の製造方法及び塩味調味料に関する。
更に詳しくは、塩カドが残らず、魚醤油の旨味と塩味が融合したコクのある風味豊かな味わいを有する新規な塩味調味料及びその製造方法に関する。
The present invention relates to a method for producing a salty seasoning and a salty seasoning.
More specifically, the present invention relates to a novel salty seasoning having a rich flavor with a rich flavor in which the salty taste of fish soy sauce and salty taste are fused, and a method for producing the same.
食塩は料理に欠かせない調味料であり、近年においては様々な料理の味付けに使えるように、食塩に各種の旨味調味料を混ぜた粉末調味料が提案されている。例えば食塩にアミノ酸やコショウを混ぜたものは一般に多く使用されており、またハーブを塩に混ぜたハーブ塩なるものも商品化されている。 Salt is a seasoning indispensable for cooking. In recent years, powder seasonings have been proposed in which various umami seasonings are mixed with salt so that they can be used for seasoning various dishes. For example, a mixture of salt and amino acid or pepper is generally used, and a herb salt obtained by mixing herbs with salt is also commercialized.
ところで、魚介類を原料とした醤油様調味料である魚醤油は、アミノ酸を多く含み、濃厚でコクのある旨味を呈する。そして、近年、この魚醤油を旨味調味料として食塩に吸着させたものも提案されている（例えば特許文献１及び２参照）。 By the way, fish soy sauce, which is a soy sauce-like seasoning made from seafood, is rich in amino acids and exhibits a rich and rich umami. And in recent years, what has made this fish soy sauce adsorb | suck to salt as an umami seasoning is also proposed (for example, refer patent documents 1 and 2).
特許文献１には、魚醤油を塩に混ぜて乾燥させた塩味調味料が提案されている。また特許文献２には、塩に魚醤油と昆布粉末を混合し、加熱しながら乾燥させた焼き塩タイプの昆布塩が提案されている。
しかしながら、上記した各特許文献に記載のものは、単に魚醤油を塩に混ぜて乾燥させたものであるため、魚醤油の旨味は塩の表面側にあって、内部まで複合的に混ざり合ったものではない。 However, those described in each of the above-mentioned patent documents are simply mixed with fish soy sauce and dried, so the umami of fish soy sauce is on the surface side of the salt and mixed in a complex manner up to the inside. It is not a thing.
そして、それらを実際に作って食してみたところ、初めに魚醤油の旨味は感じるものの、その後に食塩の塩カド（舌にビリッとくる塩辛さ）が強く残り、全体として魚醤油の旨味を十分に感じることができなかった。 And when I actually made and ate them, I first felt the taste of fish soy sauce, but after that, salted salted salt (spicy salty on the tongue) remained strongly, and the whole taste of fish soy sauce was enough I couldn't feel it.
また、実際の調理に使った際の味を確かめるため、焼きうどんの調味料として、茹でうどんに上記塩味調味料を混ぜて炒め、それを食してみたところ、やはり上記した塩カドを強く感じると共に、魚醤油の旨味が薄く、物足りなさを感じるものであった。 In addition, in order to confirm the taste when actually used for cooking, as a seasoning of baked udon, mixed with the above-mentioned salty seasoning in boiled udon and fried, I tried to eat it, but also felt the above-mentioned salted kad strongly, The taste of fish soy sauce was thin and it felt unsatisfactory.
（本発明の目的）
そこで本発明の目的は、塩カドが残らず、魚醤油の旨味と塩味が融合したコクのある風味豊かな味わいを有する新規な塩味調味料及びその製造方法を提供することにある。
(Object of the present invention)
Accordingly, an object of the present invention is to provide a novel salty seasoning having a rich and rich flavor in which salt and salt are not left and the umami and salty taste of fish soy sauce are fused, and a method for producing the same.
上記目的を達成するために本発明が講じた手段は次のとおりである。
本発明は、魚醤油から塩味成分及び旨味成分を含む析出物を析出させる工程を含み、該析出物を原料として製造する、塩味調味料の製造方法である。
Means taken by the present invention to achieve the above object are as follows.
This invention is the manufacturing method of the salty seasoning which includes the process of depositing the deposit containing a salty component and an umami component from fish soy sauce, and manufacturing this deposit as a raw material.
本発明は、魚醤油を減圧下で加熱濃縮した後、冷却することにより、魚醤油から塩味成分及び旨味成分を含む析出物を析出させる工程を含み、該析出物を原料として製造する、塩味調味料の製造方法である。 The present invention includes a step of precipitating a precipitate containing a salty component and an umami component from fish soy sauce by cooling and concentrating the fish soy sauce under reduced pressure, and producing the precipitate as a raw material. It is a manufacturing method of a material.
本発明は、魚醤油を減圧下で加熱濃縮した後、冷却することにより、魚醤油から塩味成分及び旨味成分を含むペースト状の析出物を析出させる工程と、上記ペースト状の析出物を乾燥させる工程と、乾燥させた析出物を粉砕、破砕、すり潰しまたは細かく切断することで、粉末状または／及び粒状にする工程と、を含んでいる、塩味調味料の製造方法である。 The present invention comprises a step of depositing a paste-like precipitate containing a salty component and an umami component from fish soy sauce by cooling and concentrating fish soy sauce under reduced pressure, and drying the paste-like precipitate. A method for producing a salty seasoning comprising a step and a step of pulverizing, crushing, grinding or finely cutting a dried precipitate to form a powder or / and a granule.
本発明は、魚醤油から析出させた塩味成分及び旨味成分を含んでいる、塩味調味料である。 The present invention is a salty seasoning containing a salty ingredient and an umami ingredient precipitated from fish soy sauce.
本発明は、魚醤油から塩味成分及び旨味成分を含む析出物を析出させ、該析出物を乾燥させたものである、塩味調味料である。 This invention is a salty seasoning which deposits the deposit containing a salty component and an umami component from fish soy sauce, and dried this deposit.
本発明は、魚醤油を減圧下で加熱濃縮した後、冷却することにより、魚醤油から塩味成分及び旨味成分を含むペースト状の析出物を析出させ、この析出物を乾燥後に粉末状または／及び粒状にしたものである、塩味調味料である。 In the present invention, fish soy sauce is heated and concentrated under reduced pressure, and then cooled to precipitate a paste-like precipitate containing a salty component and an umami component from fish soy sauce. It is a salty seasoning that is granulated.
本発明によれば、魚醤油より析出させた塩味成分及び旨味成分を含む析出物から製造するので、単に食塩の表面に魚醤油を吸着させたものと相違して、塩カドが残らず、魚醤油の魚醤油の旨味と塩味が融合したコクのある風味豊かな味わいの新規な塩味調味料を得ることができる。 According to the present invention, since it is produced from a precipitate containing salty components and umami components precipitated from fish soy sauce, unlike the case where fish soy sauce is simply adsorbed on the surface of salt, no salt cadmium remains and fish It is possible to obtain a new salty seasoning with a rich flavor and a rich flavor that combines the flavor and saltiness of fish soy sauce.
本発明は、塩味成分及び旨味成分を含む析出物を魚醤油から析出させる工程を含んでおり、この析出物を原料として塩味調味料を製造する。このように、本発明によれば、魚醤油より析出させた塩味成分及び旨味成分を含む析出物から製造するので、単に食塩の表面に魚醤油を吸着させたものと相違して、塩カドが残らず、魚醤油の塩味と旨味が融合したコクのある風味豊かな味わいの新規な塩味調味料を得ることができる。 This invention includes the process of depositing the deposit containing a salty component and an umami component from fish soy sauce, and salty seasoning is manufactured from this deposit as a raw material. Thus, according to the present invention, since it is produced from a precipitate containing a salty component and an umami component precipitated from fish soy sauce, unlike the case where fish soy sauce is simply adsorbed on the surface of salt, It is possible to obtain a new salty seasoning that is rich in flavor and has a rich flavor that fuses the salty taste and umami of fish soy sauce.
この理由は必ずしも明らかではないが、次のような理由によるものと考えられる。なお、実際の理由が仮にそうでない場合も、本発明の技術的効果が否定されるものではない。 The reason for this is not necessarily clear, but is thought to be due to the following reason. Even if the actual reason is not so, the technical effect of the present invention is not denied.
即ち、本発明では、魚醤油から塩味成分及び旨味成分を含む析出物を析出させることにより、塩味成分と旨味成分をバラバラではなく、複合的に混ざり合った状態で一体化させることができ、その結果、旨味成分が塩辛さを中和して塩カドを抑え、更に塩味成分が旨味成分をきわだたせて、全体として魚醤油の塩味と旨味が融合したコクのある風味豊かな味わいを引き出したものと考えられる。
更に、得られた塩味調味料に含まれる塩味は、別途加えた食塩の塩味ではなく、当初から魚醤油に含まれた塩味であって、魚醤油の旨味との相性が良いため、塩カドが残らずまろやかな味になっているものと思われる。
That is, in the present invention, by depositing a precipitate containing a salty component and an umami component from fish soy sauce, the salty component and the umami component can be integrated in a state of being mixed and mixed apart, As a result, the umami ingredient neutralizes saltiness and suppresses salt cadence, and the salty ingredient brings out the umami ingredient, and as a whole, it brings out a rich and flavorful taste that fuses the salty taste and umami of fish soy sauce It is considered a thing.
Furthermore, the salty taste contained in the obtained salty seasoning is not the salty taste of salt added separately, but the salty taste contained in fish soy sauce from the beginning, and is compatible with the taste of fish soy sauce. It seems that it has a mellow taste.
また魚醤油の旨味成分であるタンパク質やアミノ酸は熱に弱いため、上記した塩味成分及び旨味成分を含む析出物は、魚醤油を減圧下で加熱濃縮した後、冷却する（冷やす）ことによって得るようにすることが好ましい。つまり、減圧して沸点を下げることにより、高い温度まで加熱しなくても濃縮が可能となり、これによってタンパク質やアミノ酸の変性や劣化を防いで旨味が損なわれることを防止できる。 Moreover, since the protein and amino acid which are the umami components of fish soy sauce are vulnerable to heat, the precipitate containing the salty and umami components described above is obtained by cooling (cooling) the fish soy sauce after heating and concentration under reduced pressure. It is preferable to make it. In other words, by lowering the boiling point by reducing the pressure, it is possible to concentrate without heating to a high temperature, thereby preventing denaturation and deterioration of proteins and amino acids and preventing the taste from being lost.
この加熱濃縮工程は、例えば４００〜６００mmHgの減圧下、５０〜６０℃で行うことができる。 This heating and concentration step can be performed at 50 to 60 ° C. under reduced pressure of 400 to 600 mmHg, for example.
得られた析出物がペースト状（粘稠状）である場合は、乾燥工程後に、乾燥させた析出物を粉砕、破砕、すり潰しまたは細かく切断することで、粉末状または／及び粒状の塩味調味料を得ることができる。なお、粉末状または／及び粒状にしたものに、水を加えて混同し、造粒機にかけることで造粒（顆粒）タイプの塩味調味料を製造することもできる。また得られたペースト状の析出物を乾燥せずに、液状調味料として例えば液状の濃縮スープの原料として使用することもできる。 When the obtained precipitate is in the form of a paste (viscous), the dried precipitate is pulverized, crushed, ground or finely cut after the drying step, so that it is a powdery or / and granular salty seasoning. Can be obtained. In addition, a granulated (granule) type salty seasoning can also be produced by adding water to a powdered or / and granulated product and mixing them with a granulator. Further, the obtained paste-like precipitate can be used as a liquid seasoning, for example, as a raw material for liquid concentrated soup without drying.
上記した製造方法によって得られた塩味調味料は、各種料理の味付けに使用することができ、例えば塩焼きうどんや塩ラーメンの味付けとして使用することにより、コクのあるまろやかな塩味とすることができる。
また、おにぎりを握るときに使用すれば、まろやかな塩味と旨味を有するおにぎりが得られる。更に、おにぎりの表面にまぶして焼けば、焼き魚のような香ばしい香りと旨味が引き立った焼きおにぎりが得られる。
更に、粉末状または／及び粒状の塩味調味料を胡麻の表面に結着させることにより、まろやかな塩味と旨味の際立った胡麻塩を得ることができる。
The salty seasoning obtained by the above-described production method can be used for seasoning various dishes. For example, by using it as a seasoning of salt-baked udon or salted ramen, it can have a rich salty taste.
Moreover, if used when grasping a rice ball, a rice ball having a mild salty taste and umami can be obtained. Furthermore, if it is sprinkled on the surface of a rice ball, a grilled rice ball with a fragrant aroma and umami like a grilled fish can be obtained.
Furthermore, a sesame salt with a mellow salty taste and umami taste can be obtained by binding a powdery or / and granular salty seasoning to the surface of the sesame.
以下、本発明を実施例により説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these.
(1) 真空濃縮装置を用いて、Brixが３１の魚醤油１１００ｋｇをBrix４４になるまで濃縮し、濃縮液３２０ｋｇを得た。この濃縮工程は、約４５０mmHgの減圧下、約５０℃の液温で行った。 (1) Using a vacuum concentrator, 1100 kg of fish soy sauce with Brix of 31 was concentrated until it became Brix44, to obtain 320 kg of concentrated liquid. This concentration step was performed at a liquid temperature of about 50 ° C. under a reduced pressure of about 450 mmHg.
なお、真空濃縮装置は、サムソン社製のスプレー式真空濃縮装置を用いた。この濃縮装置は、加熱した液体をスプレーさせながら真空引きして低温で蒸発、濃縮させるものである。またBrixは糖度計により、測定を行った。Brixは、溶液中に溶解している可溶性固形分の割合を、溶液の屈折率を基に表したものである。 The vacuum concentrator used was a spray type vacuum concentrator manufactured by Samsung. This concentrating device is a device that evaporates and concentrates at a low temperature by drawing a vacuum while spraying a heated liquid. Brix was measured with a saccharimeter. Brix represents the proportion of soluble solids dissolved in a solution based on the refractive index of the solution.
(2) 上記した減圧下における加熱濃縮で得た濃縮液３２０ｋｇを静置して冷ますことにより、塩味成分及び旨味成分を含むペースト状の析出物を析出させた。 (2) By leaving 320 kg of the concentrated liquid obtained by heating and concentration under reduced pressure as described above and allowing it to cool, a paste-like precipitate containing a salty component and an umami component was deposited.
(3) 上記析出物をろ布を用いて濾過し、ペースト状（粘稠状）の析出物１２０ｋｇを得た。得られたペースト状の析出物は、乳白色を呈し、魚醤油特有の香気を有するものであった。 (3) The precipitate was filtered using a filter cloth to obtain 120 kg of a paste-like (viscous) precipitate. The obtained paste-like precipitate was milky white and had a flavor unique to fish soy sauce.
(4) その後、濾過して得られた固形分をニーダーを用いて約７０℃で３時間撹拌、混合し、濃縮した。 (4) Thereafter, the solid content obtained by filtration was stirred, mixed and concentrated at about 70 ° C. for 3 hours using a kneader.
(5) 更に棚式乾燥機（乾燥温度７０℃）で一晩乾燥して、薄褐色を呈する乾燥した塊を得た。これを粉砕機（ピンミル）で粉砕後、篩（シフター）にかけ、粒度を調整し、目的とする塩味調味料を得た。 (5) Further, it was dried overnight with a shelf-type dryer (drying temperature: 70 ° C.) to obtain a dry lump having a light brown color. This was pulverized with a pulverizer (pin mill) and then passed through a sieve (shifter) to adjust the particle size to obtain the desired salty seasoning.
（塩味調味料の栄養成分）
得られた塩味調味料の栄養成分分析を行った。その結果を下記表１に示す。
(Nutrition of salty seasoning)
The nutritional component analysis of the obtained salty seasoning was performed. The results are shown in Table 1 below.
表１に示す食塩相当量及びたんぱく質の結果から、得られた塩味調味料は塩味成分及び旨味成分を含んでいることが明らかである。また、たんぱく質の値が１００ｇ当たり９．８ｇと高く、旨味が強いことが分かる。更に、たんぱく質の値から算出した全窒素分は１．５７％であり、これは醤油品質表示基準で定められた特級醤油（濃口）の全窒素分１．５０％以上に相当するものであり、このことからも得られた塩味調味料が多くの旨味成分を含んでいることが分かる。 From the results of the salt equivalent amount and the protein shown in Table 1, it is clear that the obtained salty seasoning contains a salty component and an umami component. Moreover, the value of protein is as high as 9.8g per 100g, and it turns out that umami is strong. Furthermore, the total nitrogen content calculated from the protein value is 1.57%, which corresponds to a total nitrogen content of 1.50% or more of special-grade soy sauce (concentrate) defined by soy sauce quality labeling standards, This also shows that the obtained salty seasoning contains many umami components.
そして、得られた塩味調味料を直接食してみたところ、塩カドが残らず、更に魚醤油の旨味と塩味が口の中で同時に広がるような、旨味と塩味とが融合したコクのある風味豊かな味わいを呈するものであった。 And when I tried eating the obtained salty seasoning directly, the salty cadence was not left, and the flavor and saltiness of fish soy sauce spreads in my mouth at the same time, rich in flavor and rich flavor It had a good taste.
また焼きうどんの調味料として、茹でうどんに上記塩味調味料を混ぜて炒め、それを食してみたところ、こくのある魚醤油の旨味とまろやかな塩味がし、食塩の塩カドも残らなかった。 As a seasoning for baked udon, boiled udon was mixed with the above-mentioned salty seasoning and fried, and when it was eaten, the taste of mellow fish soy sauce and mellow salty taste were not left, and salted salt was not left.
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。 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)
塩味調味料の製造方法。 Including a step of depositing a precipitate containing a salty ingredient and an umami ingredient from fish soy sauce, and producing the precipitate as a raw material,
A method for producing a salty seasoning.
塩味調味料の製造方法。 After heating and concentrating fish soy sauce under reduced pressure, it includes a step of precipitating a precipitate containing a salty ingredient and an umami ingredient from fish soy sauce, and producing the precipitate as a raw material,
A method for producing a salty seasoning.
上記ペースト状の析出物を乾燥させる工程と、
乾燥させた析出物を粉砕、破砕、すり潰しまたは細かく切断することで、粉末状または／及び粒状にする工程と、
を含んでいる、
塩味調味料の製造方法。 After concentrating the fish soy sauce under reduced pressure and cooling, a step of precipitating a paste-like precipitate containing salty components and umami components from the fish soy sauce;
Drying the paste-like precipitate,
Crushing, crushing, crushing, or finely cutting the dried precipitate to form powder or / and granules;
Including,
A method for producing a salty seasoning.
塩味調味料。 Contains salty and umami ingredients deposited from fish soy sauce,
Salty seasoning.
塩味調味料。 A precipitate containing a salty component and an umami component is deposited from fish soy sauce, and the precipitate is dried.
Salty seasoning.
塩味調味料。 The fish soy sauce is heated and concentrated under reduced pressure, and then cooled to precipitate a paste-like precipitate containing salty and umami components from the fish soy sauce, which is dried and then powdered or / and granulated Is,
Salty seasoning.
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| JP2012187007A (en) * | 2011-03-08 | 2012-10-04 | Yamasa Shoyu Co Ltd | Seasoning derived from soy sauce |
| WO2015111742A1 (en) * | 2014-01-27 | 2015-07-30 | 味の素株式会社 | Taste-modifying material |
| JP6325166B1 (en) * | 2017-12-27 | 2018-05-16 | 株式会社フンドーダイ五葉 | Method for producing low salt, low alcohol soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012187007A (en) * | 2011-03-08 | 2012-10-04 | Yamasa Shoyu Co Ltd | Seasoning derived from soy sauce |
| WO2015111742A1 (en) * | 2014-01-27 | 2015-07-30 | 味の素株式会社 | Taste-modifying material |
| JPWO2015111742A1 (en) * | 2014-01-27 | 2017-03-23 | 味の素株式会社 | Taste modifying material |
| JP6325166B1 (en) * | 2017-12-27 | 2018-05-16 | 株式会社フンドーダイ五葉 | Method for producing low salt, low alcohol soy sauce |
| JP2019115304A (en) * | 2017-12-27 | 2019-07-18 | 株式会社フンドーダイ五葉 | Production method of low-salt low-alcohol soy sauce |
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