JP2007319129A - Soymilk fermented substance-containing seasoning liquid - Google Patents
Soymilk fermented substance-containing seasoning liquid Download PDFInfo
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Abstract
Description
本発明は、醤油を用いるにもかかわらず醤油由来の色調を抑制し、明るい色調を有する豆乳発酵物含有調味液に関する。 The present invention relates to a soymilk fermented product-containing seasoning liquid that suppresses the color tone derived from soy sauce and has a bright color tone despite the use of soy sauce.
近年、醤油を含有する豆乳含有ドレッシングが販売されているが、該豆乳含有ドレッシングは茶色ないし茶褐色を呈しているために、使用後において食品や料理の色合いが全体に黒ずんでしまい、料理素材の色合いを明るい色調に保って、見た目を美しい状態に保つことができない欠点を有する。 In recent years, soymilk-containing dressings containing soy sauce have been sold, but since the soymilk-containing dressings are brown or brownish, the color of food and food becomes dark overall after use, and the color of the cooking material Is kept in a bright color tone and cannot be kept beautiful in appearance.
本発明は、醤油を含有しているにもかかわらず醤油由来の色調を抑制し、明るい色調を有し、食品に対し及び調理に際し添加された場合に、その食品又は食品素材の色調を損なうことが非常に少なく、適度な塩味とこく味を有する豆乳発酵物含有調味液を得ることを課題とする。 The present invention suppresses the color tone derived from soy sauce despite containing soy sauce, has a bright color tone, and when added to food and during cooking, impairs the color tone of the food or food material Is a soymilk fermented product-containing seasoning liquid that has a very small amount of salty and rich taste.
本発明者らは、鋭意検討を重ねた結果、窒素濃度０．４％（ｗ／ｖ）以上かつ色沢がＪＡＳ４０番以上である淡色醤油、粘度が６．０Ｐａ・ｓ以上の豆乳発酵物、及び澱粉を用いて、明るい色調を有する豆乳発酵物含有調味液を調製するときは本発明の課題を解決することができることを知り、この知見に基いて本発明を完成した。 As a result of intensive studies, the inventors of the present invention have obtained a light-colored soy sauce having a nitrogen concentration of 0.4% (w / v) or more and a color of JAS 40 or more, a fermented soymilk having a viscosity of 6.0 Pa · s or more, It was found that the problem of the present invention can be solved when preparing a soymilk fermented product-containing seasoning liquid having a bright color tone using starch and starch, and the present invention was completed based on this finding.
すなわち本発明は、以下に関する。
（１）窒素濃度０．４％（ｗ／ｖ）以上かつ色沢がＪＡＳ４０番以上である淡色醤油を含有する水性調味液、粘度が６．０Ｐａ・ｓ以上の豆乳発酵物、及び澱粉を均一に混和し、加熱してなる豆乳発酵物含有調味液。
（２）窒素濃度０．４％（ｗ／ｖ）以上かつ色沢がＪＡＳ４０番以上である淡色醤油を、豆乳発酵物含有調味液に対して１０〜３５％（ｖ／ｖ）含有する上記（１）に記載の豆乳発酵物含有調味液。
（３）Ｌ値が５５．０以上、ａ値が３．０以下、ｂ値が１７．０以下の色調を有する上記（１）又は（２）に記載の豆乳発酵物含有調味液。
That is, the present invention relates to the following.
(1) Nitrogen concentration 0.4% (w / v) or more and an aqueous seasoning liquid containing light-colored soy sauce whose color is JAS 40 or more, fermented soymilk with a viscosity of 6.0 Pa · s or more, and starch A soymilk fermented product-containing seasoning liquid mixed with and heated.
(2) The above-mentioned, containing 10 to 35% (v / v) of light-colored soy sauce having a nitrogen concentration of 0.4% (w / v) or more and a color of JAS 40 or more with respect to the soymilk fermented product-containing seasoning liquid ( The soymilk fermented product-containing seasoning liquid according to 1).
(3) The soymilk fermented product-containing seasoning liquid according to the above (1) or (2) having a color tone having an L value of 55.0 or more, an a value of 3.0 or less, and a b value of 17.0 or less.
本発明によれば、醤油を含有しているにもかかわらず醤油由来の色調を抑制し、明るい色調を有する豆乳発酵物含有調味液を容易に得ることができる。 According to the present invention, it is possible to easily obtain a soymilk fermented product-containing seasoning liquid having a bright color tone by suppressing the color tone derived from soy sauce despite containing soy sauce.
以下、本発明の実施の形態について詳細に説明する。
（豆乳）
粘度が６．０Ｐａ・ｓ以上の豆乳発酵物を得るために使用する豆乳は、任意の豆乳が使用できるが、３％（ｗ／ｗ）以上、特に４〜１６％（ｗ／ｗ）の大豆固形分、及びシュークロス、マルトース、スタキオース又はラフィノースから選択される1種以上の糖を３％（ｗ／ｗ）以上、特に５〜１５％（ｗ／ｗ）含有する豆乳が好ましい。
Hereinafter, embodiments of the present invention will be described in detail.
(Soy milk)
As the soymilk used for obtaining a fermented soymilk having a viscosity of 6.0 Pa · s or more, any soymilk can be used, but 3% (w / w) or more, especially 4 to 16% (w / w) soybeans Soy milk containing 3% (w / w) or more, particularly 5 to 15% (w / w) of one or more sugars selected from solids and shoecloth, maltose, stachyose or raffinose is preferred.
（乳酸菌）
粘度が６．０Ｐａ・ｓ以上の豆乳発酵物は、豆乳に乳酸菌を添加して乳酸発酵することにより得られるが、ここに用いられる乳酸菌としては、発酵によって多糖等粘性に寄与し得る物質を多く生産できる菌種が好ましい。そのような乳酸菌としては、例えば、Leuconostoc mesenteroides、Leuconostoc paramesenteroides、Leuconostoc pseudomesenteroides、Leuconostoc citreum、Leuconostoc dextranicumなどが挙げられる。より具体的には、例えばLeuconostoc pseudomesenteroides (ATCC12291株)、Leuconostoc citreum (NRIC1579株)、Leuconostoc paramesenteroides (NISL7218株)が挙げられる。なお、上記菌種名に関し、NRICとは東京農業大学応用生物科学部菌株保存室が保存する菌株を意味し、NISLとは、財団法人野田産業科学研究所が保存する菌株を意味する。
これらの乳酸菌は、豆乳の発酵工程において多糖を生産し、粘度６．０Ｐａ・ｓ以上の滑らかなクリーム状の物性を有する豆乳発酵物を安定的に製造することができるので好ましい。
(Lactic acid bacteria)
A soymilk fermented product having a viscosity of 6.0 Pa · s or more can be obtained by adding lactic acid bacteria to soymilk and performing lactic acid fermentation. As lactic acid bacteria used here, there are many substances that can contribute to the viscosity of polysaccharides by fermentation. Species that can be produced are preferred. Examples of such lactic acid bacteria include Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Leuconostoc dextranicum, and the like. More specifically, for example, Leuconostoc pseudomesenteroides (ATCC12291 strain), Leuconostoc citreum (NRIC1579 strain), Leuconostoc paramesenteroides (NISL7218 strain). In addition, regarding the above bacterial species names, NRIC means a strain preserved by the Tokyo University of Agriculture, Department of Applied Biological Sciences, and the NISL means a strain preserved by the Noda Institute of Industrial Science.
These lactic acid bacteria are preferable because they produce polysaccharides in the soymilk fermentation process and can stably produce fermented soymilk having a smooth creamy physical property with a viscosity of 6.0 Pa · s or more.
（乳酸発酵）
豆乳の発酵には公知の方法を用いればよく、例えば、豆乳に糖類を添加し、そこに前述の乳酸菌を加えて発酵させ、豆乳の粘性を高めるために好適な培養時間と培養条件、例えば３０〜３５℃で４時間以上発酵を行わせ、適宜発酵物の粘度を測定しながら発酵させる方法が挙げられる。このようにして豆乳の粘度が６．０Ｐａ・ｓ以上、特に６．０〜２０．０Ｐａ・ｓの豆乳発酵物が得られる。
(Lactic acid fermentation)
A well-known method may be used for fermentation of soy milk. For example, saccharides are added to soy milk, and the above-mentioned lactic acid bacteria are added thereto for fermentation to increase the viscosity of the soy milk. For example, 30 There is a method in which fermentation is performed at ˜35 ° C. for 4 hours or more, and fermentation is performed while appropriately measuring the viscosity of the fermented product. In this manner, a soymilk fermented product having a soymilk viscosity of 6.0 Pa · s or higher, particularly 6.0 to 20.0 Pa · s is obtained.
（粘度が６．０Ｐａ・ｓ以上である豆乳発酵物）
本発明において粘度が６．０Ｐａ・ｓ以上である豆乳発酵物を使用することが好ましい。すなわち、粘度が６．０Ｐａ・ｓ未満の豆乳発酵物を使用するときは、該豆乳発酵物と水性調味液とを混合した場合に、ｐＨ４．５以下の低ｐＨ条件下となると調味液が凝固、凝集を起こしやすくなる。これに対し粘度が６．０Ｐａ・ｓ以上である豆乳発酵物を使用するときは、ｐＨ４．５以下の低ｐＨ条件下となる場合でも調味液が凝固、凝集しなくなり均質安定性に優れた豆乳発酵物含有調味液が得られるので好ましい。
(Fermented soymilk with a viscosity of 6.0 Pa · s or more)
In the present invention, it is preferable to use a fermented soymilk having a viscosity of 6.0 Pa · s or more. That is, when using a soymilk fermented product having a viscosity of less than 6.0 Pa · s, when the soymilk fermented product and the aqueous seasoning liquid are mixed, the seasoning liquid is solidified under low pH conditions of pH 4.5 or less. , Easily agglomerate. On the other hand, when using a fermented soymilk having a viscosity of 6.0 Pa · s or higher, the soymilk has excellent homogeneity stability because the seasoning liquid does not coagulate and aggregate even under low pH conditions of 4.5 or lower. Since a fermented product containing seasoning liquid is obtained, it is preferable.
（水性調味液）
次に本発明で使用する、窒素濃度０．４％（ｗ／ｖ）以上かつ色沢がＪＡＳ４０番以上である淡色醤油としては、醤油を活性炭、脱色樹脂、限外濾過膜、逆浸透膜などを用いて処理して色調を淡色にした醤油、あるいは通常の白醤油の製造法により調製された白醤油、あるいはペントーザンの少ない澱粉質原料（精白大麦）、あるいはペントーザン（フスマ分）の少ない加工小麦を原料として製造した淡色醤油などが挙げられる。
(Aqueous seasoning liquid)
Next, as a light colored soy sauce having a nitrogen concentration of 0.4% (w / v) or more and JAS No. 40 or more used in the present invention, the soy sauce is activated carbon, decoloring resin, ultrafiltration membrane, reverse osmosis membrane, etc. Soy sauce that has been treated with a soy sauce, or light soy sauce, white soy sauce prepared by the usual white soy sauce manufacturing method, starchy raw material with less pentosene (refined barley), or processed wheat with less pentosene (husma) And light colored soy sauce made from the raw material.
この醤油の窒素濃度が０．４％（ｗ／ｖ）未満であるときは、風味、特に旨味に富んだ製品が得られないので好ましくない。
また、色沢がＪＡＳ４０番未満である醤油の使用では、醤油由来の色調を抑制し、明るい色調を有する豆乳発酵物含有調味液を容易に得ることができないので好ましくない。
When the soy sauce has a nitrogen concentration of less than 0.4% (w / v), a product rich in flavor, particularly umami, cannot be obtained.
In addition, the use of soy sauce having a color of less than JAS 40 is not preferable because it suppresses the color tone derived from soy sauce and does not easily provide a soymilk fermented product-containing seasoning liquid having a bright color tone.
本発明では、前記淡色醤油を含有する水性調味液を使用するが、該水性調味液は、任意の水性の調味液を意味し、上記醤油以外に食酢、リンゴ酢、ワインビネガー等の各種の酢；味醂、みりん風調味料等の甘味調味料；ワインや日本酒等の酒類；清澄なだし汁やアミノ酸液等の旨味液等の１種又は２種以上が挙げられる。 In the present invention, an aqueous seasoning liquid containing the light soy sauce is used. The aqueous seasoning liquid means any aqueous seasoning liquid, and in addition to the above-mentioned soy sauce, various vinegars such as vinegar, apple vinegar, and wine vinegar. Sweet taste seasonings such as miso and mirin-style seasonings; liquors such as wine and sake; and one or more kinds of umami liquids such as clear soup stock and amino acid liquid.
これらの水性調味液を使用し、トマト、にんじん、タマネギ、にんにく、ゴマ等の野菜の加工処理物（ピューレ、ペースト、練状物、細断粒状物、磨砕物、粉末など）；リンゴ、ゆず、オレンジ、モモ、イチゴ、パイナップル、ミカン、ブドウ等の果実、果汁の加工処理物（同上）；しょうが、にんにく、唐辛子、豆板醤、ナツメグ、セージ、タイム、シナモン等の香辛料の処理物（同上）；グルタミン酸ナトリウム、コハク酸ナトリウム、核酸系調味料等の化学調味料などの調味基材を適宜混和して本発明の豆乳発酵物含有調味液が得られる。これらは、淡色若しくは脱色された原料を選択することが好ましく、濃色原料にあっては、その使用量を制限して淡色の水性調味液を調製することが好ましい。 Processed products of vegetables such as tomato, carrot, onion, garlic, sesame (pure, paste, kneaded product, shredded granule, ground product, powder, etc.) using these aqueous seasonings; apple, yuzu, Processed fruits, fruit juices such as oranges, peaches, strawberries, pineapples, mandarin oranges, grapes (same as above); processed products of spices such as ginger, garlic, chili, bean sauce, nutmeg, sage, thyme, cinnamon (same as above); The soymilk fermented product-containing seasoning liquid of the present invention can be obtained by appropriately mixing seasoning base materials such as sodium glutamate, sodium succinate, and chemical seasonings such as nucleic acid seasonings. For these, it is preferable to select a light-colored or decolored raw material, and in the case of a dark-colored raw material, it is preferable to prepare a light-colored aqueous seasoning liquid by limiting the amount of use.
（粘度が６．０Ｐａ・ｓ以上の豆乳発酵物、水性調味液及び澱粉の配合）
本発明において粘度が６．０Ｐａ・ｓ以上である豆乳発酵物を１０〜３５％（ｗ／ｗ）使用することは重要である。
添加量が１０％未満であるときは、均質化（又は乳化）がうまく行かず、乳化力が不足してｐＨ４．５以下で良好な乳化状態（均質状態）が得られない。また、反対に豆乳発酵物の配合量が３５％より多い場合、その他の調味基材との配合バランスにより、水性調味液の風味成分が希薄なものとなるので好ましくない。
(Viscosity of 6.0 Pa · s or higher fermented soybean milk, aqueous seasoning liquid and starch)
In the present invention, it is important to use 10 to 35% (w / w) of a soymilk fermented product having a viscosity of 6.0 Pa · s or more.
When the addition amount is less than 10%, homogenization (or emulsification) does not proceed well, and the emulsification power is insufficient, and a good emulsification state (homogeneous state) cannot be obtained at pH 4.5 or less. On the other hand, when the blended amount of the fermented soymilk is more than 35%, the flavor component of the aqueous seasoning liquid becomes diluted due to the blending balance with other seasoning base materials, which is not preferable.
これに対し１０〜３５％（ｗ／ｗ）使用するときは、簡単な攪拌機により均一に乳化し、豆乳発酵物含有調味液が得られる。すなわち、ドレッシングなどとして嗜好性を満たし得る低ｐＨ条件にありながらも、特殊な水溶性ヘミセルロースなどを添加することなく、低ｐＨ条件下でも凝固、凝集が起こりにくい豆乳発酵物含有調味液を得ることが可能となる。
また、澱粉の使用割合は０．３〜１．０％（ｗ／ｗ）が好ましい。この範囲のときは、０．６〜３．０Ｐａ・ｓの豆乳発酵物含有調味液を容易に得ることが可能となるので好ましい。澱粉としては、天然澱粉及び化工澱粉が挙げられる。天然澱粉としては、馬鈴薯澱粉、甘薯澱粉、タピオカ澱粉、及び葛澱粉などの地下澱粉、並びにとうもろこし澱粉、小麦澱粉、及び米澱粉などの地上澱粉が挙げられる。化工澱粉としては、酸処理澱粉、酸化澱粉などの可溶性澱粉、デキストリンなどの分解澱粉、並びに置換澱粉、架橋澱粉、及び置換架橋澱粉などの澱粉誘導体が挙げられる。いずれの澱粉も使用することができるが、豆乳発酵物含有調味液の分離を良好に防止できるため、好ましくは架橋澱粉が望ましい。
以下、実験例及び実施例により、本発明をさらに具体的に説明する。ただし、本発明の技術的範囲は、それらの例により、何ら限定されるものではない。
On the other hand, when using 10 to 35% (w / w), it is uniformly emulsified with a simple stirrer to obtain a fermented soybean-containing seasoning liquid. That is, to obtain a soymilk fermented product-containing seasoning liquid that does not easily coagulate and aggregate even under low pH conditions without adding special water-soluble hemicellulose, etc., even under low pH conditions that can satisfy palatability as a dressing etc. Is possible.
Moreover, the use ratio of starch is preferably 0.3 to 1.0% (w / w). In this range, a soymilk fermented product-containing seasoning liquid of 0.6 to 3.0 Pa · s can be easily obtained, which is preferable. Examples of the starch include natural starch and modified starch. Examples of natural starch include underground starches such as potato starch, sweet potato starch, tapioca starch, and kuzu starch, and ground starches such as corn starch, wheat starch, and rice starch. Examples of the modified starch include soluble starch such as acid-treated starch and oxidized starch, decomposed starch such as dextrin, and starch derivatives such as substituted starch, crosslinked starch, and substituted crosslinked starch. Any starch can be used, but preferably a cross-linked starch is desirable because it can satisfactorily prevent separation of the fermented soybean-containing seasoning liquid.
Hereinafter, the present invention will be described more specifically with reference to experimental examples and examples. However, the technical scope of the present invention is not limited by these examples.
（実験例１）
淡色醤油の調製
通常の火入濃口醤油（色沢；ＪＡＳ１２番、窒素濃度１．７２％（ｗ／ｖ））を特許第２８６６７６５号公報記載の図１に示す装置（逆浸透膜ユニット；ＮＴＲ−７４５０、日東電気工業社製、Ｓ−４型、濾過面積７．０ｍ２）で濾過処理した。濾過液を熱交換機により３５℃に保持し、循環ポンプ（運転条件３０．０ｋｇ／ｃｍ２・Ｇ、２０Ｌ／分の割合で循環）を用いて、２．５時間かけて濃縮度が２．０倍になった時点で本操作を終了させ、色沢；ＪＡＳ４０番、窒素濃度１．３０％（ｗ／ｖ）の淡色醤油０．５ｋＬを得た。
(Experimental example 1)
Preparation of light-colored soy sauce Normal fire-filled soy sauce (Irozawa; JAS No. 12, nitrogen concentration 1.72% (w / v)) shown in FIG. 1 of Japanese Patent No. 2866765 (reverse osmosis membrane unit; NTR- 7450, manufactured by Nitto Denki Kogyo Co., Ltd., S-4 type, filtration area 7.0 m 2 ). The filtrate is kept at 35 ° C. by a heat exchanger, and the concentration is 2.0 over 2.5 hours using a circulation pump (circulating conditions 30.0 kg / cm 2 · G, 20 L / min). This operation was terminated at the time of doubling, and 0.5 liters of pale soy sauce with Aizawa; JAS No. 40 and nitrogen concentration of 1.30% (w / v) was obtained.
（実験例２）
１．粘度６．１５Ｐａ・ｓの豆乳発酵物の調製
（１）豆乳の調製
大豆固形分１４％の無調製豆乳に対して、フィルターろ過済みの２０％のシュークロス溶液を等量加えることで、終濃度において１０％シュークロスを含有する大豆固形分７％の豆乳を調製した。調製した上記豆乳を滅菌済みのカップ等の容器に充填した。
（２）乳酸菌の調製
乳酸菌（Leuconostoc paramesenteroides NISL7218株）を乳酸菌用調製培地（１．０％大豆ペプトン、０．５％酵母エキス、１．０％グルコース、０．５％酢酸ナトリウム）にて３０℃、２０時間培養した。培養液１０ｍＬを遠心分離（３，０００ｇ×５ｍｉｎ）して、菌体を回収した。
（３）発酵
上記（２）の回収菌体を、調製した豆乳に全量添加し、３０℃、２４時間恒温状態にて発酵を行い、豆乳発酵物を得た。
(Experimental example 2)
1. Preparation of fermented soybean milk with a viscosity of 6.15 Pa · s (1) Preparation of soy milk By adding an equal amount of 20% shoecloth solution that has been filtered and filtered to unprepared soy milk with a soy solid content of 14%, the final concentration is obtained. Soymilk containing 7% soybean solids containing 10% shoecloth. The prepared soymilk was filled in a container such as a sterilized cup.
(2) Preparation of Lactic Acid Bacteria Lactic acid bacteria (Leuconostoc paramesenteroides NISL7218 strain) at 30 ° C. in a lactic acid bacteria preparation medium (1.0% soybean peptone, 0.5% yeast extract, 1.0% glucose, 0.5% sodium acetate) And cultured for 20 hours. 10 mL of the culture solution was centrifuged (3,000 g × 5 min), and the cells were collected.
(3) Fermentation The whole amount of the recovered bacterial cells of (2) above was added to the prepared soymilk, and fermentation was performed at 30 ° C. for 24 hours in a constant temperature state to obtain a fermented soymilk product.
２．豆乳発酵物の評価
粘度
上記により得られた豆乳発酵物の粘度を、Ｂ型粘度計（分析条件：Ｎｏ．３ローター、２５℃、１２〜６０回転）を用いて測定した。Leuconostoc paramesenteroides NISL7218株を用いて発酵させた場合は、６．１５Ｐａ・ｓという高い粘度の豆乳発酵物が得られることが判明した。
2. Evaluation of Soymilk Fermented Product Viscosity The viscosity of the soymilk fermented product obtained above was measured using a B-type viscometer (analysis condition: No. 3 rotor, 25 ° C., 12 to 60 rotations). It was found that when fermented using Leuconostoc paramesenteroides NISL7218 strain, a fermented soymilk with a high viscosity of 6.15 Pa · s can be obtained.
（本発明１）
豆乳発酵物を含有し、淡色醤油を添加した調味液の調製
実験例２で得られた粘度６．１５Ｐａ・ｓの豆乳発酵物を用いて、表１に示す配合割合で各原材料を機械的に均一に攪拌混合し、９５℃で２分間加熱して明るい色調の豆乳発酵物含有均調味液（本発明１）を得た。
(Invention 1)
Preparation of Seasoning Liquid Containing Soymilk Fermented Product and Adding Light Soy Sauce Using the soymilk fermented product having a viscosity of 6.15 Pa · s obtained in Experimental Example 2, each raw material is mechanically mixed at the blending ratio shown in Table 1. The mixture was stirred and mixed uniformly and heated at 95 ° C. for 2 minutes to obtain a light-colored soymilk fermented product-containing seasoning liquid (present invention 1).
（比較例１）
豆乳発酵物を含有し、食塩水を添加した調味液の調製
また、比較のため上記本発明１の方法において、実験例１で得られた「色沢；ＪＡＳ４０番、窒素１．３０％（ｗ／ｖ）」を用いる代わりに食塩水を用いる以外は全く同様にして、明るい色調の豆乳発酵物含有調味液（比較例１）を得た。
実施例１の調味液を比較例１の調味液と、色調について比較したところ殆ど見分けがつかないものであった。すなわち、本発明の調味液は醤油を用いているにもかかわらず、醤油を用いないものと見分けがつかないほどの非常に明るい色調のものであることが判明した。また、官能評価においても適度な塩味とこく味を有し、全体的な味なバランスが良好な豆乳発酵物含有調味液であった。
(Comparative Example 1)
Preparation of seasoning liquid containing fermented soymilk and added with saline solution In addition, in the method of the present invention 1 for comparison, “Irozawa; JAS No. 40, nitrogen 1.30% (w / V) ”was used in exactly the same manner except that saline was used, and a fermented soybean milk-containing seasoning liquid (Comparative Example 1) was obtained.
When the seasoning liquid of Example 1 was compared with the seasoning liquid of Comparative Example 1 in terms of color tone, it was almost indistinguishable. That is, it has been found that the seasoning liquid of the present invention has a very bright color tone that is indistinguishable from that without soy sauce, despite the use of soy sauce. In addition, it was a soymilk fermented product-containing seasoning liquid having an appropriate salty taste and richness in sensory evaluation, and having a good overall taste balance.
（比較例２）
豆乳発酵物を含有し、火入濃口醤油を添加した調味液の調製
比較のため、上記本発明１の方法において、実験例１で得られた「色沢；ＪＡＳ４０番、窒素１．３０％（ｗ／ｖ）」を用いる代わりに、「火入濃口醤油（色沢；ＪＡＳ１２番、窒素１．７２％（ｗ／ｖ））」を用いる以外は全く同様にして、豆乳発酵物含有調味液（比較例２）を得た。この豆乳発酵物含有調味液は淡茶色を呈しており、見た目に美しいものではなかった。
表２に比較例１、本発明１及び比較例２についての色調の比較データを示す。また、比較例１、本発明１及び比較例２の調味料の一定量を分取し、その色調を観察し、写真撮影した。結果を図１に示す。本発明１では、Ｌ値が５５．０以上６０．０以下、ａ値が１．７以上３．０以下、ｂ値が１５．０以上１７．０以下となり、比較例２と比較して、非常に色調の明るい調味液が得られることがわかった。
(Comparative Example 2)
Preparation of seasoning liquid containing fermented soymilk and adding fire-filled soy sauce For comparison, in the method of the present invention 1 described above, “Irozawa; JAS No. 40, nitrogen 1.30% ( w / v) ”is used in the same manner as in the above, except that“ Irochi Noguchi Soy Sauce (Irozawa; JAS No. 12, 1.72% (w / v) Nitrogen) ”is used. Comparative Example 2) was obtained. This soymilk fermented product-containing seasoning liquid had a light brown color and was not visually beautiful.
Table 2 shows color comparison data for Comparative Example 1, Invention 1 and Comparative Example 2. Further, a certain amount of the seasonings of Comparative Example 1, Invention 1 and Comparative Example 2 were collected, their color tones were observed, and photographs were taken. The results are shown in FIG. In the present invention 1, the L value is 55.0 or more and 60.0 or less, the a value is 1.7 or more and 3.0 or less, and the b value is 15.0 or more and 17.0 or less, compared with Comparative Example 2, It turned out that the seasoning liquid of a very light color tone is obtained.
上記比較例１、本発明１、及び比較例２の結果から、本発明により、醤油を用いるにもかかわらず醤油由来の茶色ないし茶褐色以外の明るい色調を有する豆乳発酵物含有調味液が得られた。 From the results of Comparative Example 1, Invention 1 and Comparative Example 2, a soymilk fermented product-containing seasoning liquid having a bright color other than brown or brown derived from soy sauce was obtained according to the present invention, despite the use of soy sauce. .
（比較例３）
豆乳発酵物を含有し、うす口醤油を添加した調味液の調製
比較のため、上記本発明１の方法において、実験例１で得られた「色沢；ＪＡＳ４０番、窒素１．３０％（ｗ／ｖ）」を用いる代わりに、通常のうす口醤油を用いる以外は全く同様にして、豆乳発酵物含有調味液（比較例３）を得た。この豆乳発酵物含有調味液は本発明１と同様に明るい色調のものであったが、官能評価においては、塩味が強く、こく味が失われ、全体の味のバランスを失っていた。
(Comparative Example 3)
Preparation of seasoning liquid containing fermented soymilk and adding soy sauce soy sauce For comparison, in the method of the present invention 1 described above, “Irozawa; JAS No. 40, nitrogen 1.30% (w / Instead of using v) ", a soymilk fermented product-containing seasoning liquid (Comparative Example 3) was obtained in exactly the same manner except that ordinary light mouth soy sauce was used. This soymilk fermented product-containing seasoning liquid had a bright color tone similar to that of the present invention 1. However, in sensory evaluation, the salty taste was strong, the kokumi was lost, and the balance of the overall taste was lost.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008054540A (en) * | 2006-08-30 | 2008-03-13 | Kikkoman Corp | Mayonnaise-like seasoning free from purified oil and fat and egg yolk |
| JP2014161289A (en) * | 2013-02-26 | 2014-09-08 | Makiya Foods Inc | Manufacturing method of spicy seasoning liquid, and manufacturing method of spicy seasoning paste |
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| JPH03201944A (en) * | 1989-03-07 | 1991-09-03 | Unilever Nv | Fermented soybean milk and production thereof |
| JPH05176718A (en) * | 1991-12-27 | 1993-07-20 | Kiichiro Sarui | Production of low-salt, low-calorie food base and flavoring matter |
| JPH09275932A (en) * | 1996-04-16 | 1997-10-28 | Kikkoman Corp | Light-colored reduced salt-soy sauce |
| JP2001029038A (en) * | 1999-07-21 | 2001-02-06 | Fuji Oil Co Ltd | Dressings and their production |
| JP2001231484A (en) * | 2001-01-29 | 2001-08-28 | Yamasa Shoyu Co Ltd | Thickened food and method for producing the same |
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| JPH03201944A (en) * | 1989-03-07 | 1991-09-03 | Unilever Nv | Fermented soybean milk and production thereof |
| JPH05176718A (en) * | 1991-12-27 | 1993-07-20 | Kiichiro Sarui | Production of low-salt, low-calorie food base and flavoring matter |
| JPH09275932A (en) * | 1996-04-16 | 1997-10-28 | Kikkoman Corp | Light-colored reduced salt-soy sauce |
| JP2001029038A (en) * | 1999-07-21 | 2001-02-06 | Fuji Oil Co Ltd | Dressings and their production |
| JP2001231484A (en) * | 2001-01-29 | 2001-08-28 | Yamasa Shoyu Co Ltd | Thickened food and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2008054540A (en) * | 2006-08-30 | 2008-03-13 | Kikkoman Corp | Mayonnaise-like seasoning free from purified oil and fat and egg yolk |
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| JP2014161289A (en) * | 2013-02-26 | 2014-09-08 | Makiya Foods Inc | Manufacturing method of spicy seasoning liquid, and manufacturing method of spicy seasoning paste |
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