JP2011229470A - Packaged citrus flavored soy sauce containing liquid seasoning - Google Patents
Packaged citrus flavored soy sauce containing liquid seasoning Download PDFInfo
- Publication number
- JP2011229470A JP2011229470A JP2010103503A JP2010103503A JP2011229470A JP 2011229470 A JP2011229470 A JP 2011229470A JP 2010103503 A JP2010103503 A JP 2010103503A JP 2010103503 A JP2010103503 A JP 2010103503A JP 2011229470 A JP2011229470 A JP 2011229470A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- citrus
- liquid seasoning
- present
- containing liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、容器詰柑橘風味しょうゆ含有液体調味料に関する。 The present invention relates to a container-filled citrus-flavored soy sauce-containing liquid seasoning.
食塩(塩化ナトリウム)の過剰摂取は、高血圧、心臓疾患などの循環器系疾患を招き易いことから、食塩含量の高い食品、特にしょうゆやしょうゆ加工品などのしょうゆ含有液体調味料の摂取量を控え、食塩含量の低い製品を使用するという意識が高まりつつある。
ところが、食塩含量の低い減塩しょうゆなどを実際に使用すると、塩味が不足して物足りないために、更に継ぎ足してしまったり、また、通常のしょうゆに戻ってしまったりする場合がある。
そこで、食塩の一部を塩化カリウムで代替し、塩化カリウム由来の異味をマスキングすることで、食塩含量が低いにも拘わらず、適度な塩味を呈する技術が提案されている(特許文献1)。更に、オルニチンやグリシンエチルエステル等の塩味増強物質を添加する技術が知られている(非特許文献1、2)。
Since excessive intake of sodium chloride (sodium chloride) is likely to cause cardiovascular diseases such as high blood pressure and heart disease, refrain from intake of high-salt foods, especially soy sauce-containing liquid seasonings such as soy sauce and processed soy sauce. There is a growing awareness of using products with low salt content.
However, when salt-reduced soy sauce with a low salt content is actually used, the salty taste is insufficient, so that it may be unsatisfactory and may be further added or returned to normal soy sauce.
Thus, a technique has been proposed in which a portion of the salt is replaced with potassium chloride, and masking the off-flavor derived from potassium chloride, thereby providing a moderate salty taste even though the salt content is low (Patent Document 1). Furthermore, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).
また、つゆやポン酢しょうゆなどのしょうゆ含有液体調味料は、しょうゆを主原料とし、副原料として魚節類や柑橘類などを用いて製造されている。
柑橘類を配合する柑橘風味しょうゆ含有液体調味料の工業的生産においては、柑橘類の配合を少なくすると、しょうゆ感が強すぎることにより酸味や柑橘類特有の香り立ちが損なわれたり、保存性が低下したりする。一方、柑橘類の配合を多くすると、酸味が強すぎたりムレ臭が生じ、しょうゆの風味が損なわれてしまったりする。そこで、これら不快臭をマスキングする技術が開示されている(特許文献2)。この他、フラボノイドを添加する技術が提案されている(特許文献3)。
In addition, soy sauce-containing liquid seasonings such as soy sauce and ponzu soy sauce are manufactured using soy sauce as a main ingredient and fish clauses, citrus fruits and the like as auxiliary ingredients.
In the industrial production of citrus-flavored soy sauce-containing liquid seasonings that contain citrus fruits, if the amount of citrus fruits is reduced, the soy sauce sensation is too strong, so the acidity and citrus-specific fragrance may be impaired, and the shelf life may be reduced. To do. On the other hand, if the amount of citrus is increased, the sourness is too strong or the scented odor is produced, and the flavor of soy sauce is impaired. Therefore, a technique for masking these unpleasant odors is disclosed (Patent Document 2). In addition, a technique for adding a flavonoid has been proposed (Patent Document 3).
ところで、食品の風味を調整する素材として各種アミノ酸についての知見がある。例えば、アスパラギン酸には、塩味増強作用、昆布風味向上作用、酸性調味料中の破砕野菜の色調・風味安定化作用などが知られている(特許文献4〜8)。また、プロリンは、ほのかな甘味・苦味を呈することが公知である(非特許文献3)。 By the way, there is knowledge about various amino acids as a material for adjusting the flavor of food. For example, aspartic acid is known to have a salty taste enhancing action, a kelp flavor improving action, and a color tone / flavor stabilizing action of crushed vegetables in an acidic seasoning (Patent Documents 4 to 8). In addition, it is known that proline exhibits a faint sweetness and bitterness (Non-patent Document 3).
柑橘風味しょうゆ含有液体調味料においては、前述のように柑橘類の配合量による風味の調整が難しい一方で、柑橘感としょうゆ感のあるバランスの良い味が求められている。特に、低食塩含量では前記味のバランスと味の厚みを持たせることが難しく、これらを両立することは困難であるという課題がある。
本発明者は、以上のような風味を主とする課題がある中で、柑橘風味しょうゆ含有液体調味料の食塩含量を低減させた場合に生ずる風味上の課題について検討してきた。
In the citrus-flavored soy sauce-containing liquid seasoning, while it is difficult to adjust the flavor depending on the amount of citrus as described above, a well-balanced taste with a citrus and soy sauce feeling is required. In particular, with a low salt content, it is difficult to provide the balance of taste and thickness of the taste, and there is a problem that it is difficult to achieve both.
The present inventor has examined the flavor problems that occur when the salt content of the citrus-flavored soy sauce-containing liquid seasoning is reduced, while the above-mentioned problems are mainly present.
本発明は、低食塩含量であるにも関わらず、柑橘感としょうゆ感に優れ、風味バランス良好な容器詰柑橘風味しょうゆ含有液体調味料を提供することを課題とする。 An object of the present invention is to provide a container-filled citrus flavored soy sauce-containing liquid seasoning that is excellent in citrus and soy sauce despite having a low salt content and has a good flavor balance.
本発明者は、柑橘風味しょうゆ含有液体調味料の食塩含量を一定量以下に低減させ、その代替としてアスパラギン酸を含有させると柑橘風味しょうゆ含有液体調味料の特徴である柑橘感が増強されるが、風味上しょうゆ感が弱くなりコクや味の厚みが低下するという課題を見出した。当該課題の解決手段について検討した結果、ナトリウムとアスパラギン酸に加えてプロリンを特定量含有することにより、低食塩含量であるにも関わらず、柑橘感としょうゆ感に優れ、風味バランス良好な容器詰柑橘風味しょうゆ含有液体調味料が得られることを見出した。更に今回の検討で、アスパラギン酸を一定量含有する柑橘風味しょうゆ含有液体調味料を煮物等の調理時に使用すると、長時間具材を煮込んだ際の煮崩れを抑制するといった調理性向上への寄与も見出した。 The inventor reduces the salt content of the citrus-flavored soy sauce-containing liquid seasoning to a certain amount or less, and, as an alternative, contains aspartic acid, the citrus sensation characteristic of the citrus-flavored soy sauce-containing liquid seasoning is enhanced. The problem was that the soy sauce taste was weakened on the flavor and the richness and thickness of the taste decreased. As a result of investigating the means to solve this problem, by containing a specific amount of proline in addition to sodium and aspartic acid, it is excellent in citrus and soy sauce and has a good flavor balance despite its low salt content. It has been found that a citrus-flavored soy sauce-containing liquid seasoning can be obtained. Furthermore, in this study, the use of a citrus-flavored soy sauce-containing liquid seasoning containing a certain amount of aspartic acid during cooking of boiled foods, etc. contributes to improved cooking properties, such as suppressing the boiling down when ingredients are boiled for a long time. I also found.
すなわち、本発明は、次の(A)、(B)及び(C):
(A)ナトリウム 1.2〜3.4質量%
(B)アスパラギン酸 0.16〜0.9質量%
(C)プロリン 0.09〜0.3質量%
を含有する容器詰柑橘風味しょうゆ含有液体調味料を提供するものである。
That is, the present invention provides the following (A), (B) and (C):
(A) Sodium 1.2-3.4% by mass
(B) Aspartic acid 0.16-0.9 mass%
(C) Proline 0.09-0.3 mass%
The container-packed citrus-flavored soy sauce-containing liquid seasoning is provided.
本発明によれば、低食塩含量であるにも関わらず、柑橘風味しょうゆ含有液体調味料の特徴である柑橘感と、コク、厚みのあるしょうゆ感を両立した風味良好な容器詰柑橘風味しょうゆ含有液体調味料を簡便に得ることができる。 According to the present invention, a container-filled citrus flavored soy sauce containing both a citrus feeling and a rich and thick soy sauce characteristic of a citrus flavored soy sauce-containing liquid seasoning despite having a low salt content A liquid seasoning can be obtained easily.
本発明においては、容器詰柑橘風味しょうゆ含有液体調味料(以下、単に「本発明の液体調味料」とも記載する)とは、しょうゆ、だししょうゆ等の、しょうゆを含有する液体状の調味料であって柑橘風味を有するものをいう。本発明の液体調味料は、「しょうゆ」に調味料、酸味料、香料、だし、エキス類等を添加した、「しょうゆ」と同様の用途で用いられる液体調味料を含む。すなわち、本発明の液体調味料は、しょうゆ、しょうゆ加工品、つゆ、たれ、又はポン酢しょうゆのことで、好ましくはしょうゆ加工品、つゆ、たれ、又はポン酢しょうゆ、特にしょうゆ加工品、ポン酢しょうゆであるのが好ましい。なお、前記ポン酢しょうゆは通常既に柑橘風味が付与されたものをいうので本発明の液体調味料に該当するが、それ以外のものは別途柑橘風味を付与したものが本発明の液体調味料に該当する。 In the present invention, a container-filled citrus-flavored soy sauce-containing liquid seasoning (hereinafter also simply referred to as “the liquid seasoning of the present invention”) is a liquid seasoning containing soy sauce, such as soy sauce and dashi soy sauce. It has a citrus flavor. The liquid seasoning of the present invention includes a liquid seasoning used in the same application as “soy sauce” in which seasonings, sour seasonings, fragrances, dashi, extracts and the like are added to “soy sauce”. That is, the liquid seasoning of the present invention is soy sauce, processed soy sauce, soy sauce, sauce or ponzu soy sauce, preferably soy sauce processed product, soy sauce, sauce or ponzu soy sauce, especially soy sauce processed product, ponzu soy sauce Is preferred. In addition, the ponzu soy sauce usually corresponds to the liquid seasoning of the present invention because it already has a citrus flavor, but other than that the citrus flavor is separately applied to the liquid seasoning of the present invention. To do.
本発明の液体調味料のしょうゆ含量は1%以上であるのが好ましく、好ましくは3〜70%、より好ましくは5〜50%、更に5〜40%、殊更5〜30%含有するものをいう。 The soy sauce content of the liquid seasoning of the present invention is preferably 1% or more, preferably 3 to 70%, more preferably 5 to 50%, further 5 to 40%, especially 5 to 30%. .
本発明において、しょうゆとは、しょうゆ品質表示基準(平成16年9月13日農林水産省告示第1704号)の定義による液体調味料のことである。 In the present invention, soy sauce is a liquid seasoning according to the definition of soy sauce quality labeling standard (Ministry of Agriculture, Forestry and Fisheries No. 1704, September 13, 2004).
本発明において、しょうゆ加工品とは、しょうゆを原料とした液体調味料のうち、主原料であるしょうゆに、補助的に調味料、酸味料、香料、果汁、風味原料、だし等が配合されたものである。例えば、だししょうゆ、昆布しょうゆ、土佐しょうゆ、かつおしょうゆ、ポン酢しょうゆ、ステーキしょうゆ、かきしょうゆ、しそしょうゆ、にんにくしょうゆ、わさびしょうゆ等が挙げられる。 In the present invention, the soy sauce processed product is a liquid seasoning made from soy sauce, soy sauce, which is the main ingredient, is supplemented with seasoning, acidulant, flavor, fruit juice, flavoring material, dashi, etc. Is. For example, dashi soy sauce, kelp soy sauce, tosa soy sauce, bonito soy sauce, ponzu soy sauce, steak soy sauce, kaki soy sauce, shiso soy sauce, garlic soy sauce, wasabi soy sauce and the like.
本発明の液体調味料は、例えば、しょうゆに柑橘類の絞り汁(果汁)、エキス又はフレーバーを加えて、又はこれに更に酢、糖類、だし、その他の調味料を加えることにより調製することができる。本発明の液体調味料は、直接又は希釈して、鍋物や餃子のつけだれ、サラダや焼き魚のかけだれなどに用いることができる。 The liquid seasoning of the present invention can be prepared, for example, by adding citrus juice (fruit juice), extract or flavor to soy sauce, or further adding vinegar, sugar, dashi, and other seasonings to this. . The liquid seasoning of the present invention can be directly or diluted and used for sauces for pots, dumplings, salads or grilled fish.
本発明の液体調味料は、原料として使用するしょうゆとしては、濃口しょうゆ、淡口しょうゆ、たまりしょうゆ、低塩しょうゆ、減塩しょうゆ等を用いることができる。 As the soy sauce used as a raw material for the liquid seasoning of the present invention, dark soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, low salt soy sauce and the like can be used.
本発明の液体調味料においては、(A)ナトリウム、(B)アスパラギン酸及び(C)プロリンを特定量含有する。 The liquid seasoning of the present invention contains (A) sodium, (B) aspartic acid and (C) proline in specific amounts.
本発明の液体調味料中の(A)ナトリウム(以下、Naとも記載する)の含有量は1.2〜3.4質量%(以下、単に「%」で示す)であるが、好ましくは1.9〜3.2%、更に2〜3.1%であるのが、塩味発現、ナトリウムの過剰摂取抑制、風味バランス、柑橘感の発現、コク・厚みのあるしょうゆ感の発現、保存性、工業的生産性の点で好ましい。 The content of (A) sodium (hereinafter also referred to as Na) in the liquid seasoning of the present invention is 1.2 to 3.4% by mass (hereinafter simply indicated as “%”), preferably 1 .9 to 3.2%, further 2 to 3.1% are salty expression, suppression of excessive intake of sodium, flavor balance, expression of citrus, expression of rich and thick soy sauce, storage stability, It is preferable in terms of industrial productivity.
本発明において、ナトリウムは、食品成分表示上の「ナトリウム」又は「Na」を指し、調味料中に塩の形態で配合されているものをいう(以下に記載するナトリウム以外のアルカリ金属又はアルカリ土類金属についても同様である)。 In the present invention, sodium refers to “sodium” or “Na” on the food ingredient label, and is included in the seasoning in the form of a salt (an alkali metal or alkaline earth other than sodium described below). The same applies to similar metals).
本発明において、ナトリウムとして、無機ナトリウム塩、有機酸ナトリウム塩、アミノ酸ナトリウム塩、核酸ナトリウム塩等を用いることができる。具体的には、塩化ナトリウム、グルタミン酸ナトリウム、アスパラギン酸ナトリウム、グルコン酸ナトリウム、コハク酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、これらの2種以上の混合物が挙げられる。塩化ナトリウムとして食塩を使用するのが、コストの点で好ましい。 In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.
食塩として、様々なものが市販されているが、乾燥物基準で塩化ナトリウム100質量部(以下、単に「部」で示す)に対して、塩化マグネシウムを0.01〜2部、塩化カルシウムを0.01〜2部、塩化カリウムを0.01〜2部含有するものが、風味、工業的生産性の点で好ましい。 Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.
本発明において、ナトリウム(Na)の含有量は原子吸光光度計により測定することができる。 In the present invention, the content of sodium (Na) can be measured by an atomic absorption photometer.
本発明の液体調味料中の(B)アスパラギン酸(以下、Aspとも記載する)の含有量は0.16〜0.9%であるが、好ましくは0.4〜0.85%、より好ましくは0.6〜0.83%であるのが、ポン酢風味、柑橘感向上、コク・厚みのあるしょうゆ感発現、風味バランス、煮物等の煮崩れ防止効果の点で好ましい。 The content of (B) aspartic acid (hereinafter also referred to as Asp) in the liquid seasoning of the present invention is 0.16 to 0.9%, preferably 0.4 to 0.85%, more preferably Is preferably from 0.6 to 0.83% in terms of ponzu flavor, improved citrus feeling, expression of rich and thick soy sauce, flavor balance, and the effect of preventing boiled food such as boiled food.
本発明におけるアスパラギン酸(Asp)は遊離のアスパラギン酸をいい、ペプチド体を含まない。アスパラギン酸の液体調味料中の含有量は、しょうゆ由来のものと、しょうゆ以外に新たに添加した原料由来のものとの合計量をいう。すなわち、しょうゆ以外に新たに添加した原料とは、調味料の原料として用いられる日本酒、ワイン等の酒、味醂(本みりん、みりん風調味料、塩みりん等)等の醸造調味料(しょうゆを除く)の他、植物エキス、動物エキス、酵母エキス等のエキス、蛋白加水分解物等の調味料、柑橘果汁又はアミノ酸そのもの等をいう。なお、アスパラギン酸の含有量は、アミノ酸分析装置を用いて測定することができる(「しょうゆ試験法」、(財)日本醤油研究所編集、(株)醤協通信社販売、昭和60年)。アミノ酸として添加するアスパラギン酸としては、D−アスパラギン酸、L−アスパラギン酸、アスパラギン酸ナトリウムを使用することができるが、L−アスパラギン酸が好ましい。なお、アスパラギン酸ナトリウムを用いた場合、ナトリウムは成分(A)、アスパラギン酸は成分(B)として、本発明を構成するものとする。 Aspartic acid (Asp) in the present invention refers to free aspartic acid and does not include peptide forms. The content of aspartic acid in the liquid seasoning refers to the total amount of the soy sauce-derived and the newly added raw material other than soy sauce. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, citrus juice or amino acids themselves. In addition, content of aspartic acid can be measured using an amino acid analyzer (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo News Agency, 1985). As aspartic acid to be added as an amino acid, D-aspartic acid, L-aspartic acid, and sodium aspartate can be used, and L-aspartic acid is preferred. When sodium aspartate is used, the present invention is constituted by using sodium as component (A) and aspartic acid as component (B).
本発明の液体調味料中の(C)プロリン(以下、Proとも記載する)の含有量は0.09〜0.3%であるが、好ましくは0.14〜0.28%、特に0.2〜0.25%であるのが、酸味及び柑橘感、コク・厚みのあるしょうゆ感付与、風味バランス、煮物等の煮崩れ防止効果の点で好ましい。 The content of (C) proline (hereinafter also referred to as Pro) in the liquid seasoning of the present invention is 0.09 to 0.3%, preferably 0.14 to 0.28%, particularly preferably 0.8. The content of 2 to 0.25% is preferable in terms of the sourness and citrus sensation, the provision of rich and thick soy sauce, the balance of flavor, and the effect of preventing boiling of the boiled food.
本発明におけるプロリン(Pro)は遊離のプロリンをいい、ペプチド体を含まない。液体調味料中のプロリン(Pro)の含有量は、しょうゆ由来のプロリン量と、しょうゆ以外に新たに添加した原料由来のプロリン量との合計量をいう。すなわち、しょうゆ以外に新たに添加した原料とは、調味料の原料として用いられる日本酒、ワイン等の酒、味醂(本みりん、みりん風調味料、塩みりん等)等の醸造調味料(しょうゆを除く)の他、植物エキス、動物エキス、酵母エキス等のエキス、蛋白加水分解物等の調味料、柑橘果汁又はアミノ酸そのもの等をいう。なお、プロリンの含有量は、前述のアミノ酸分析装置を用いて測定することができる。アミノ酸として添加するプロリンとしては、L−プロリン、D−プロリン、DL−プロリンを使用することができるが、L−プロリンが好ましい。 Proline (Pro) in the present invention refers to free proline and does not include peptide forms. The proline (Pro) content in the liquid seasoning refers to the total amount of proline derived from soy sauce and the amount of proline derived from the raw material newly added in addition to soy sauce. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, citrus juice or amino acids themselves. The proline content can be measured using the above-mentioned amino acid analyzer. L-proline, D-proline, and DL-proline can be used as the proline added as an amino acid, but L-proline is preferred.
本発明の液体調味料において、遊離の酸性アミノ酸含量が4%未満であるのが好ましく、更に3.7%未満であるのが風味バランスの点で好ましい。本発明において、酸性アミノ酸とは、アスパラギン酸、グルタミン酸およびそれらの塩のことである。グルタミン酸含有量は0.7〜3.5%であるのが好ましく、更に0.8〜3.2%、特に1〜3%であるのが好ましい。 In the liquid seasoning of the present invention, the free acidic amino acid content is preferably less than 4%, and more preferably less than 3.7% from the viewpoint of flavor balance. In the present invention, acidic amino acids are aspartic acid, glutamic acid, and salts thereof. The glutamic acid content is preferably 0.7 to 3.5%, more preferably 0.8 to 3.2%, and particularly preferably 1 to 3%.
本発明の液体調味料において、成分(A)、(B)、(C)が所定量含まれるとき、成分(B)と成分(C)との質量比(Asp/Pro)は、1.1〜9.5であるのが好ましく、更に1.5〜7、特に1.9〜5、殊更2〜2.5であるのが、柑橘感向上、しょうゆ感発現、風味バランス、煮物等の煮崩れ防止効果の点で好ましい。 In the liquid seasoning of the present invention, when the components (A), (B), and (C) are contained in a predetermined amount, the mass ratio (Asp / Pro) of the component (B) to the component (C) is 1.1. ~ 9.5, more preferably 1.5-7, especially 1.9-5, especially 2-2.5 is improved citrus feeling, expression of soy sauce, flavor balance, boiled simmered food, etc. It is preferable in terms of the effect of preventing collapse.
本発明の液体調味料において、成分(A)、(B)、(C)が所定量含まれるとき、成分(B)と(C)の和と、成分(A)との質量比((Asp+Pro)/Na)は、0.1〜0.6であるのが好ましく、更に0.13〜0.55、特に0.2〜0.5、殊更0.3〜0.35であるのが、塩味発現、ナトリウムの過剰摂取抑制、柑橘感向上、しょうゆ感発現、風味バランス、煮物等の煮崩れ防止効果、保存性、工業的生産性の点で好ましい。 In the liquid seasoning of the present invention, when the components (A), (B), and (C) are contained in a predetermined amount, the mass ratio of the sum of the components (B) and (C) and the component (A) ((Asp + Pro ) / Na) is preferably 0.1 to 0.6, more preferably 0.13 to 0.55, in particular 0.2 to 0.5, and even more preferably 0.3 to 0.35. It is preferable in terms of saltiness expression, suppression of excessive intake of sodium, improvement of citrus feeling, expression of soy sauce feeling, flavor balance, boiled food prevention effect, storage stability, and industrial productivity.
本発明において、液体調味料中に柑橘風味を付与するものとして(D)柑橘類抽出物を固形分換算量として0.001〜4%含有するのが好ましく、より好ましくは0.01〜3%、更に0.02〜2%、特に0.05〜1.5%、殊更0.1〜1%含有するのが、柑橘感発現、塩味、風味バランスの点で好ましい。抽出物とは、果汁、エキス、フレーバーから選ばれる1種又は2種以上の混合物をいう。 In this invention, it is preferable to contain 0.001 to 4% of (D) citrus extract as solid content conversion amount as what gives a citrus flavor in a liquid seasoning, More preferably, 0.01 to 3%, Further, 0.02 to 2%, particularly 0.05 to 1.5%, particularly 0.1 to 1% is preferable in terms of expression of citrus, salty taste, and flavor balance. The extract refers to one or a mixture of two or more selected from fruit juices, extracts, and flavors.
本発明の態様において、柑橘類抽出物に使用する柑橘類としては、ゆず、すだち、かぼす、レモン、ライム、だいだい、ゆこう、みかん、オレンジ、グレープフルーツ、カラマンシー、シークワーサー等が例示され、特にライム、レモン、ゆず、すだち、かぼす等の甘味の少ないものが好ましい。柑橘類果汁の場合は、果汁が100%の天然果汁、果汁含有率45〜99%の果汁飲料、果汁含有率10〜45%の清涼飲料、天然果汁を濃縮した濃縮果汁のいずれも使用し得るが、なかでも天然果汁、濃縮果汁が好ましい。これらの柑橘果汁は1種または2種以上を適宜選択して使用することができる。 In the embodiment of the present invention, examples of the citrus fruits used in the citrus extract include yuzu, sudachi, kabosu, lemon, lime, daidai, yuko, mandarin orange, orange, grapefruit, caramancy, seeker, etc., particularly lime, lemon, Those having low sweetness, such as Yuzu, Sudachi, and Kabosu are preferred. In the case of citrus fruit juice, any of 100% natural fruit juice, a fruit juice drink with a fruit content of 45 to 99%, a soft drink with a fruit juice content of 10 to 45%, and a concentrated fruit juice with concentrated natural fruit juice can be used. Of these, natural fruit juice and concentrated fruit juice are preferred. These citrus juices can be used by appropriately selecting one kind or two or more kinds.
柑橘類エキスとは、柑橘類果実・果皮を熱水もしくはアルコールまたは両者の混合液を用いて抽出した液状の抽出液のことであり、本発明においては、ゆずエキス、すだちエキス、かぼすエキス、レモンエキスが好ましい。 Citrus extract is a liquid extract obtained by extracting citrus fruit / pepper with hot water or alcohol or a mixture of both. In the present invention, citron extract, sudachi extract, pumpkin extract, lemon extract are preferable.
柑橘フレーバーは、柑橘類を水蒸気蒸留、水抽出、溶媒抽出、超臨界抽出等することにより得ることができる。また、その他の香料として使用可能な物質を適宜選択して組み合わせて用いても良い。本発明においては、ゆずフレーバー、すだちフレーバー、かぼすフレーバー、レモンフレーバーが好ましい。 Citrus flavor can be obtained by subjecting citrus fruits to steam distillation, water extraction, solvent extraction, supercritical extraction, and the like. Moreover, you may use combining the substance which can be used as another fragrance | flavor suitably. In the present invention, Yuzu flavor, Sudachi flavor, Kabosu flavor, and lemon flavor are preferred.
本発明において、液体調味料中に(E)糖類を5〜25%含有するのが好ましく、より好ましくは6〜22%、更に7〜20%、特に8〜19%、殊更9〜17%であるのが、保存性、だし感発現、柑橘果汁感発現、コク・厚みのあるしょうゆ感発現、塩味、風味バランスの点で好ましい。糖類としては、グルコース、ガラクトース、アラビノース、フルクトース、シュークロース、マルトース、液糖、転化糖、水飴、澱粉、デキストリン等のほか、エリスリトール、グリセロール、ソルビトール、トレハロース、還元水あめ等の糖アルコールも含むものである。糖類としては、グルコース、フルクトース、シュークロース、これらの2種以上の混合物が好ましい。本発明において、エリスリトールの含有量は3%未満であるのが好ましく、更に0〜2%、特に0.01〜1%であるのが、プロリンの効果発現、甘味、風味バランスの点で好ましい。 In the present invention, the liquid seasoning preferably contains 5 to 25% of (E) saccharide, more preferably 6 to 22%, further 7 to 20%, particularly 8 to 19%, especially 9 to 17%. It is preferable in terms of storage, expression of dashi feeling, expression of citrus fruit juice, expression of rich and thick soy sauce, salty taste, and flavor balance. Examples of the saccharide include glucose, galactose, arabinose, fructose, sucrose, maltose, liquid sugar, invert sugar, starch syrup, starch, dextrin, and sugar alcohols such as erythritol, glycerol, sorbitol, trehalose, and reduced syrup. As the saccharide, glucose, fructose, sucrose, and a mixture of two or more of these are preferable. In the present invention, the content of erythritol is preferably less than 3%, more preferably 0 to 2%, and particularly preferably 0.01 to 1% in terms of proline effect expression, sweetness, and flavor balance.
本発明において、糖類の含有量は、液体クロマトグラフィー(HPLC)を使用して、測定することができる(「しょうゆ試験法」、(財)日本醤油研究所編集、(株)醤協通信社販売、昭和60年)。 In the present invention, the saccharide content can be measured by using liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Sokyo Association Inc.). , 1985).
本発明の液体調味料は、コハク酸、イノシン酸及びグアニル酸から選ばれる1種又は2種以上の(F)うま味調味料を0.01〜2%含有するのが、コク・厚みのあるしょうゆ感付与、風味バランスの点で好ましい。うま味調味料は、更に0.01〜1.5%、特に0.01〜1.2%であるのが好ましい。 The liquid seasoning of the present invention contains 0.01-2% of one or more (F) umami seasonings selected from succinic acid, inosinic acid and guanylic acid. It is preferable in terms of imparting feeling and flavor balance. The umami seasoning is preferably 0.01 to 1.5%, more preferably 0.01 to 1.2%.
本発明の液体調味料において、成分(F)としてコハク酸を用いる場合は、コハク酸塩を使用するのが好ましい。例えば、コハク酸二ナトリウムを使用する場合、ナトリウムの部分は成分(A)として、コハク酸の部分は成分(F)として、本発明を構成するものとする。 In the liquid seasoning of the present invention, when succinic acid is used as the component (F), it is preferable to use a succinate. For example, when disodium succinate is used, the sodium portion is used as the component (A), and the succinic acid portion is used as the component (F).
本発明の液体調味料において、成分(F)としてイノシン酸、グアニル酸といった核酸系調味料を用いる場合は、イノシン酸ナトリウムやグアニル酸ナトリウムといった塩を使用するのが好ましい。例えば、イノシン酸ナトリウム(5’−イノシンモノリン酸二ナトリウム)を使用する場合、ナトリウムの部分は成分(A)として、イノシン酸の部分は成分(F)として、本発明を構成するものとする。 In the liquid seasoning of the present invention, when a nucleic acid seasoning such as inosinic acid or guanylic acid is used as the component (F), a salt such as sodium inosinate or sodium guanylate is preferably used. For example, when sodium inosinate (5'-inosin monophosphate disodium) is used, the sodium portion is used as component (A) and the inosinic acid portion is used as component (F) to constitute the present invention.
本発明の液体調味料は、(A)ナトリウム100部に対して、(F)うま味調味料を20〜250部含有するのが好ましく、より好ましくは22〜150部、更に24〜100部、特に26〜70部、殊更28〜50部含有するのが、コク・厚みのあるしょうゆ感付与、風味バランスの点で好ましい。 The liquid seasoning of the present invention preferably contains 20 to 250 parts of (F) umami seasoning with respect to 100 parts of (A) sodium, more preferably 22 to 150 parts, even more preferably 24 to 100 parts, The content of 26 to 70 parts, particularly 28 to 50 parts, is preferable in terms of imparting a rich and thick soy sauce feeling and flavor balance.
本発明の液体調味料は、(G)カリウムを含有してもよい。この場合のカリウム(以下、Kとも記載する)の含有量は0.8%未満であるのが好ましく、より好ましくは0.01〜0.7%、更に0.02〜0.6%、特に0.03〜0.5%、殊更0.04〜0.4%であることが、苦味や刺激味といったカリウム由来の異味を生じない点から好ましい。 The liquid seasoning of the present invention may contain (G) potassium. In this case, the content of potassium (hereinafter also referred to as K) is preferably less than 0.8%, more preferably 0.01 to 0.7%, even more preferably 0.02 to 0.6%, particularly 0.03 to 0.5%, especially 0.04 to 0.4% is preferable from the viewpoint of not producing a taste derived from potassium such as bitterness and pungent taste.
本発明の液体調味料のpHは、2以上7未満の酸性であるのが好ましく、より好ましくは2.5〜6、更に3〜5.5、特に3.5〜5、殊更3.6〜4.9であることが、塩味、カリウム由来の異味抑制、だし感、柑橘感、しょうゆ感、保存性、風味バランスの点から好ましい。酸味料等を添加することより、pHを所望の範囲に調製することができる。 The pH of the liquid seasoning of the present invention is preferably 2 or more and less than 7, more preferably 2.5 to 6, further 3 to 5.5, particularly 3.5 to 5, and particularly 3.6 to 6. It is preferably 4.9 from the viewpoints of salty taste, potassium-derived taste suppression, dashi feeling, citrus feeling, soy sauce feeling, storage stability, and flavor balance. By adding a sour agent or the like, the pH can be adjusted to a desired range.
本発明において、酸味料としては、乳酸、酢酸、コハク酸、リンゴ酸、クエン酸、酒石酸、リン酸、フィチン酸等を使用することができる。中でも乳酸、リンゴ酸、クエン酸、リン酸、フィチン酸が好ましく、特に乳酸が好ましい。乳酸の含有量は0〜2%が好ましく、更に0.01〜1%、特に0.02〜0.5%、殊更0.04〜0.1%であるのが好ましい。また、リンゴ酸、クエン酸、リン酸、フィチン酸の含有量は0〜0.2%が好ましく、0.02〜0.1%が特に好ましい。工業的には、食酢や柑橘果汁を使用し、pHを所定の範囲とするのが、風味、生産効率、コストの点で好ましい。食酢としては、米酢等の穀物酢、リンゴ酢、ブドウ酢等の果実酢、醸造酢の他、合成酢などを使用することができる。 In the present invention, as the sour agent, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, phosphoric acid, phytic acid, and the like can be used. Of these, lactic acid, malic acid, citric acid, phosphoric acid, and phytic acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, more preferably 0.01 to 1%, particularly 0.02 to 0.5%, and particularly preferably 0.04 to 0.1%. The content of malic acid, citric acid, phosphoric acid and phytic acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Industrially, it is preferable in terms of flavor, production efficiency, and cost to use vinegar or citrus juice and to set the pH within a predetermined range. As edible vinegar, grain vinegar such as rice vinegar, apple vinegar, fruit vinegar such as grape vinegar, brewed vinegar, synthetic vinegar and the like can be used.
本発明の液体調味料は、柑橘風味のしょうゆに成分(A)、(B)及び(C)が所定量となるよう配合し、攪拌、混合、溶解した調味液を容器に充填することにより、製造することができる。必要に応じて、(D)柑橘類抽出物、(E)糖類、(F)うま味調味料の他、酸味料、無機塩、酸、賦形剤、香辛料、調味料、抗酸化剤、着色料、保存料、強化剤、乳化剤、ハーブ、野菜等の食品に使用可能な原料や、水を配合してもよい。 The liquid seasoning of the present invention is blended so that the components (A), (B) and (C) are in a predetermined amount in the citrus flavored soy sauce, and the container is filled with the stirred, mixed and dissolved seasoning liquid, Can be manufactured. As needed, (D) citrus extracts, (E) sugars, (F) umami seasonings, sour seasonings, inorganic salts, acids, excipients, spices, seasonings, antioxidants, colorants, You may mix | blend the raw material which can be used for foodstuffs, such as a preservative, a fortifier, an emulsifier, herb, and vegetables, and water.
また、塩分(ナトリウム含量)を低下させた減塩しょうゆや低塩しょうゆを原料として使用し、本発明の液体調味料とする場合は、生しょうゆを電気透析、又は塩析/希釈により食塩含量の低下した生しょうゆ(減塩生しょうゆ、低塩生しょうゆ)を調製し、火入れ工程後、成分(A)、(B)及び(C)などを混合する方法、又は火入れ工程後のしょうゆを電気透析、又は塩析/希釈により食塩含量の低下したしょうゆ(減塩しょうゆ、低塩しょうゆ)を調製し、成分(A)、(B)及び(C)などを混合する方法等により製造することができる。 In addition, when using low-salt soy sauce or low-salt soy sauce with reduced salt content (sodium content) as the raw material and making the liquid seasoning of the present invention, the raw soy sauce is electrodialyzed or the salt content is reduced by salting out / dilution. Prepare reduced soy sauce (low-salt soy sauce, low-salt soy sauce) and mix the ingredients (A), (B) and (C) after the firing process, or electrodialyze the soy sauce after the firing process, or It can be produced by a method of preparing soy sauce with reduced salt content by salting out / dilution (reduced salt soy sauce, low salt soy sauce) and mixing components (A), (B) and (C).
本発明の液体調味料は、加熱処理を施して製造するのが好ましい。調味液を容器に充填後、加熱処理を行ったり、調味液を予めプレート式熱交換器などで加熱処理した後に、容器に充填して製造することができる。加熱温度は60℃以上であることが好ましく、より好ましくは60〜130℃、更に60〜120℃、特に60〜100℃、殊更60〜95℃で加熱することが、風味、安定性、色等の点から好ましい。加熱時間は、加熱温度により異なるが、60℃の場合は10秒〜120分、更に30秒〜60分、特に1分〜30分、殊更2分〜20分であることが、風味、安定性、色等の点から好ましい。80℃の場合は、2秒〜60分、更に5秒〜30分、特に10秒〜10分、殊更30秒〜5分であるのが、風味、安定性、色等の点から好ましい。90℃の場合は、1秒〜30分、更に2秒〜10分、特に5秒〜5分、殊更10秒〜2分であるのが、風味、安定性、色等の点から好ましい。また、加熱温度と加熱時間を組合せて、60〜70℃で10分以上加熱した後、80℃で1分以上加熱する方法でもよい。 The liquid seasoning of the present invention is preferably produced by heat treatment. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container. The heating temperature is preferably 60 ° C. or more, more preferably 60 to 130 ° C., further 60 to 120 ° C., particularly 60 to 100 ° C., particularly 60 to 95 ° C., and the flavor, stability, color, etc. From the point of view, it is preferable. Although the heating time varies depending on the heating temperature, it is 10 seconds to 120 minutes at 60 ° C., 30 seconds to 60 minutes, particularly 1 minute to 30 minutes, especially 2 minutes to 20 minutes. From the viewpoint of color, etc. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.
本発明の液体調味料は、柑橘風味しょうゆ含有液体調味料を容器に充填したものである。本発明に使用される容器の容量は5mL〜20Lであるのが好ましく、次に好ましくは10mL〜5L、より好ましくは50mL〜2L、更に100mL〜1L、特に200mL〜800mL、殊更300〜600mLであるのが、安定性、使い勝手の点で好ましい。本発明に使用される容器は、一般の液体調味料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、紙容器、合成樹脂製の袋、ガラス瓶などの通常の形態で提供することができる。紙容器としては、紙基材とバリア性層(アルミニウム等の金属箔、エチレン−ビニルアルコール共重合体、塩化ビニリデン系重合体など)とヒートシール性樹脂層とを含む積層材を製函したものなどが挙げられる。 The liquid seasoning of the present invention is obtained by filling a container with a citrus-flavored soy sauce-containing liquid seasoning. The volume of the container used in the present invention is preferably 5 mL to 20 L, then preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, especially 200 mL to 800 mL, especially 300 to 600 mL. Is preferable in terms of stability and usability. The container used in the present invention is a normal container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container, a synthetic resin bag, a glass bottle, etc. Can be offered at. As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.
更に、本発明において使用する容器は、その酸素透過指数が0.8(cm3/day・m2)以下であることがより好ましい。本発明でいう「酸素透過指数」とは、JIS法(K 7126 B法)により求められる「酸素透過度」(単位:cm3/day・bottle)を容器の表面積で除して、その材料1m2当たりに換算した値をいう。酸素透過度は、具体的にはMOCON社製装置を用いて、試験片(容器)の一方に酸素を供給し、もう一方に等圧で窒素キャリアーガスを流し、透過した酸素を酸素検知器を用いて測定された値(測定条件:20℃、相対湿度60%)のことである。本発明に用いる容器の酸素透過指数は、好ましくは0〜0.6、より好ましくは0〜0.4、更に0.01〜0.2、特に0.02〜0.15、殊更0.05〜0.12であるのが、保存性、風味維持の点から好ましい。 Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm 3 / day · m 2 ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm 3 / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is a value (measurement condition: 20 ° C., relative humidity 60%) measured by using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of storage stability and flavor maintenance.
本発明の液体調味料を、容器から出して食品の製造・加工・調理に使用することで、柑橘感と、コク・厚みのあるしょうゆ感のバランスが良好な低食塩含量の食品とすることができる。従って、本発明は、風味改善方法、食品の加工・調理方法、食品の製造方法としても有用である。 The liquid seasoning of the present invention is taken out of the container and used for the production, processing and cooking of foods to make a food with a low salt content that has a good balance between citrus and rich and thick soy sauce. it can. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.
本発明の液体調味料は、各種食品の喫食時に使用することができる。本発明の液体調味料を用いることで、低食塩含量であるにも関わらず、希釈時においても柑橘感と、コク・厚みのあるしょうゆ感に優れ、風味バランスが良好となることから、塩分量が少ない食事の設計が可能となる。 The liquid seasoning of this invention can be used at the time of eating various foodstuffs. By using the liquid seasoning of the present invention, despite the low salt content, it is excellent in citrus feeling and rich and thick soy sauce even at the time of dilution, and the flavor balance becomes good. Less meal design.
本発明の液体調味料を使用した食品としては、喫食時に食塩が含まれるものであれば特に制限はないが、例えば、サラダ、刺身、お浸し、冷奴、湯豆腐、鍋物、煮物、揚げ物、焼き物、蒸し物、酢の物等の調理食品が挙げられる。すなわち、本発明の液体調味料の食品への用途(使用方法)としては、これらの食品に本発明の液体調味料をかける用途、本発明の液体調味料に浸ける用途、本発明の液体調味料と食材を用いて調理する用途、本発明の液体調味料を用いて加工食品を製造する用途などが例示される。 The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, but, for example, salad, sashimi, soaked, cold fish, boiled tofu, hot pot, boiled food, fried food, grilled food, Examples include cooked foods such as steamed foods and vinegared foods. That is, as the use (use method) of the liquid seasoning of the present invention for foods, the use of applying the liquid seasoning of the present invention to these foods, the use of soaking in the liquid seasoning of the present invention, the liquid seasoning of the present invention And the use of cooking using foodstuffs, the use of manufacturing processed foods using the liquid seasoning of the present invention, and the like.
本発明の液体調味料の、食品中の含有量は0.01〜50%であるのが好ましく、更に0.05〜20%、特に0.1〜10%、殊更0.5〜5%であるのが風味バランス、ナトリウムや食塩摂取量の点で好ましい。 The content of the liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, particularly 0.1 to 10%, and particularly 0.5 to 5%. It is preferable in terms of flavor balance, sodium and salt intake.
(Na及びKの分析方法)
Na及びKの含有量は、原子吸光光度計(偏光ゼーマン原子吸光光度計 日立 Z−6100)を用いて測定した。
(Na and K analysis method)
The contents of Na and K were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).
(1)実施例1〜13及び比較例1〜6
表1及び2に示す配合で、しょうゆ(特選丸大豆しょうゆ、キッコーマン(株))、上白糖(三井製糖)、りんご酢((株)ミツカン)、塩化ナトリウム(和光純薬工業)、塩化カリウム(和光純薬工業(株))、レモン果汁、グルタミン酸ナトリウム(MSG)(和光純薬工業(株))、L-アスパラギン酸(和光純薬工業(株))、L−プロリン(和光純薬工業(株))、浄水を混合してポン酢しょうゆを調製した。これを容量500mlのガラス製容器に450mL入れた後、閉栓した。次いで、湯浴にて80℃3分間加熱処理後、氷水により30℃に冷却処理して容器詰柑橘風味しょうゆ含有液体調味料(実施例1〜13、比較例1〜6)を製造した。
(1) Examples 1 to 13 and Comparative Examples 1 to 6
In the composition shown in Tables 1 and 2, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar Co., Ltd.), apple vinegar (Mitsukan Co., Ltd.), sodium chloride (Wako Pure Chemical Industries), potassium chloride ( Wako Pure Chemical Industries, Ltd.), lemon juice, sodium glutamate (MSG) (Wako Pure Chemical Industries, Ltd.), L-aspartic acid (Wako Pure Chemical Industries, Ltd.), L-proline (Wako Pure Chemical Industries, Ltd.) Ponzu soy sauce was prepared by mixing purified water). 450 mL of this was put into a glass container having a capacity of 500 ml and then closed. Subsequently, after heat-processing at 80 degreeC for 3 minute (s) in a hot water bath, it cooled at 30 degreeC with ice water, and the container-packed citrus flavor soy sauce containing liquid seasoning (Examples 1-13, Comparative Examples 1-6) was manufactured.
前記各液体調味料中の成分分析を前述の方法に従って行った。その結果を表1及び2に示す。また、これら舐めた時の風味(柑橘感、しょうゆ感)について、下記評価基準にて、官能評価を行った。その結果を表1及び2に示す。
ここで、「柑橘感」とは柑橘類由来の香り、酸味、甘味をいい、柑橘の香り、酸味、甘味が最も強い実施例8を評価5とした。また、柑橘の香り、酸味、甘味が最も弱い比較例1を評価1とした。以上を基に、他の実施例及び比較例を相対評価した。
「しょうゆ感」とは、喫食時の中味から後味に口に広がるしょうゆのコク、厚みをいい、コク、厚みのあるしょうゆ感が最も強い実施例8を評価5とした。コク、厚みのあるしょうゆ感が最も弱い比較例4を評価1とした。以上を基に、他の実施例及び比較例を相対評価した。
The component analysis in each said liquid seasoning was performed according to the above-mentioned method. The results are shown in Tables 1 and 2. Moreover, sensory evaluation was performed on the following evaluation criteria about the flavor (citrus feeling, soy sauce feeling) when licked. The results are shown in Tables 1 and 2.
Here, “citrus sensation” refers to citrus-derived fragrance, acidity, and sweetness, and Example 8 having the strongest citrus fragrance, acidity, and sweetness was rated 5. Moreover, the comparative example 1 with the weakest citrus fragrance, acidity, and sweetness was evaluated as 1. Based on the above, other Examples and Comparative Examples were relatively evaluated.
“Soy sauce” refers to the richness and thickness of soy sauce that spreads from the middle to the aftertaste at the time of eating. Comparative Example 4 having the weakest and thick soy sauce was rated as 1. Based on the above, other Examples and Comparative Examples were relatively evaluated.
また本官能評価においては、柑橘感、しょうゆ感の2つの観点については5段階で評価した。ここで、全5段階で評価する項目の場合については、評価点数5、4、3、2及び1については下記基準に基づいて評価した。以降の官能評価における「全5段階評価」の評価方法においても同じである。以上の方法に従い、専門パネル5名により評価を行い、それらの平均値を四捨五入して評価値とした。 Moreover, in this sensory evaluation, two viewpoints of citrus feeling and soy sauce feeling were evaluated in five stages. Here, about the case of the item evaluated in all five steps, about the evaluation score 5, 4, 3, 2, and 1, it evaluated based on the following reference | standard. The same applies to the evaluation method of “all five-level evaluation” in the subsequent sensory evaluation. According to the above method, evaluation was performed by five specialist panels, and the average value was rounded off to obtain the evaluation value.
<柑橘感>
5:非常に強い
4:強い
3:やや強い
2:弱い
1:非常に弱い
<Citrus feeling>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak
<しょうゆ感>
5:非常に強い
4:強い
3:やや強い
2:弱い
1:非常に弱い。
<Soy sauce>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak
表1及び2に示すように、成分(A)、(B)、(C)がいずれも特定範囲内の柑橘風味しょうゆ含有液体調味料は、柑橘感をしっかりと強調しつつ、コク・味の厚みのあるしょうゆ感を有し、良好な風味となった。これに対し、成分(A)、(B)、(C)のいずれか一つ以上が、特定範囲外の柑橘風味しょうゆ含有液体調味料は、柑橘感としょうゆ感が両立されず、良好な風味ではなかった。 As shown in Tables 1 and 2, citrus-flavored soy sauce-containing liquid seasonings in which the components (A), (B), and (C) are all within a specific range, It had a thick soy sauce and a good flavor. In contrast, citrus-flavored soy sauce-containing liquid seasoning in which any one or more of components (A), (B), and (C) is outside the specified range does not have both citrus and soy sauce, and has a good flavor. It wasn't.
(2)実施例14〜19及び比較例7〜11(煮物)
表3に示す配合で、しょうゆ(特選丸大豆しょうゆ、キッコーマン(株))、上白糖(三井製糖)、りんご酢((株)ミツカン)、塩化ナトリウム(和光純薬工業)、塩化カリウム(和光純薬工業(株))、レモン果汁、グルタミン酸ナトリウム(MSG)(和光純薬工業(株))、L-アスパラギン酸(和光純薬工業(株))、L−プロリン(和光純薬工業(株))、浄水を混合して各柑橘風味しょうゆ含有調味料を調製した。これを容量500mlのガラス製容器に450mL入れた後、閉栓した。次いで、湯浴にて80℃3分間加熱処理した後、氷水により30℃に冷却処理して、容器詰柑橘風味しょうゆ含有液体調味料(実施例14〜19及び比較例7〜11)を製造した。
次いで、これらの柑橘風味しょうゆ含有液体調味料を使用し、煮物(肉じゃが)の調理評価を行った。鳥モモ肉125gと一口大に刻んだ野菜(たまねぎ97g、じゃがいも80g、にんじん55g)に柑橘風味しょうゆ含有調味料54g、砂糖4g、水200gを加え、30分間煮て(沸騰するまで都市ガス流量4.5L/分、沸騰したら落し蓋をして都市ガス流量1.5L/分にて加熱)、肉じゃがを調製した。
このようにして得られた調理品の風味、外観(煮崩れ、具材の光沢)及び食感について、官能評価を行った。風味については前記の評価基準、外観及び食感については下記評価基準にて行った。その結果を表3に示す。
外観のうち、煮崩れ防止については、煮崩れの激しい比較例7を評価1、具材の形状がしっかりと保持している実施例17を評価5、その中間である実施例16を評価3として、各サンプルの評価を行った。また、具材の光沢については、具材表面に光沢がなくざらつきのある比較例7を評価1、具材表面に光沢があり滑らかな実施例17を評価5、その中間である実施例16を評価3として、各サンプルの評価を行った。ここで、「具材の光沢」とは、具材の表面に確認できる、照りやつやをいう。
食感については、煮物として硬すぎたり、煮崩れして柔らかすぎるものの評価は悪く、評価1とした(比較例10)。程よく具材表層のしっかりした歯ざわりを有し、煮崩れがなく、火が通ることによる具材内部の柔らかな歯ざわりから成る食感を有するものの評価は良好で、評価5とした(実施例17)。以上を基に、他のサンプルの評価を行った。ここで、「食感」とは、食した時の具材表層の歯ざわりと火の通り加減による具材内部の歯ざわりからなる具材を食したときの歯ざわりをいう。
柑橘感、しょうゆ感については、実施例17を評価5、比較例7を評価1とした。
(2) Examples 14 to 19 and Comparative Examples 7 to 11 (boiled food)
In the composition shown in Table 3, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar Co., Ltd.), apple vinegar (Mitsukan Co., Ltd.), sodium chloride (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries) Yaku Kogyo Co., Ltd.), lemon juice, sodium glutamate (MSG) (Wako Pure Chemical Industries, Ltd.), L-aspartic acid (Wako Pure Chemical Industries, Ltd.), L-proline (Wako Pure Chemical Industries, Ltd.) ), Purified water was mixed to prepare each citrus flavored soy sauce-containing seasoning. 450 mL of this was put into a glass container having a capacity of 500 ml and then closed. Subsequently, after heat-processing at 80 degreeC for 3 minute (s) in a hot water bath, it cooled at 30 degreeC with ice water, and manufactured the container-packed citrus flavor soy sauce containing liquid seasoning (Examples 14-19 and Comparative Examples 7-11). .
Next, using these citrus-flavored soy sauce-containing liquid seasonings, cooking evaluation of the boiled food (meat potato) was performed. Add citrus flavored soy sauce-containing seasoning 54g, sugar 4g, water 200g to 125g bird leg meat and chopped vegetables (97g onion, 80g potato, 55g carrot), boil for 30 minutes (city gas flow rate 4 until boiling) When boiling, drop the lid and heat it at a city gas flow rate of 1.5 L / min) to prepare meat potatoes.
The sensory evaluation was performed on the flavor, appearance (cooking, gloss of ingredients) and texture of the cooked product thus obtained. For the flavor, the above evaluation criteria, and for the appearance and texture, the following evaluation criteria were used. The results are shown in Table 3.
Among the external appearances, with respect to prevention of boiling, as Comparative Example 7 with severe boiling was evaluated as 1, Evaluation Example 17 in which the shape of the ingredients was firmly held was evaluated as Evaluation 5, and Example 16 which was in between was evaluated as Evaluation 3. Each sample was evaluated. Further, regarding the gloss of the ingredients, Comparative Example 7 in which the ingredient surface is not glossy and rough is evaluated 1, Comparative Example 17 in which the ingredient surface is glossy and smooth is evaluated 5, and Example 16 which is intermediate between them As evaluation 3, each sample was evaluated. Here, “gloss of ingredients” means shining or gloss that can be confirmed on the surface of the ingredients.
As for the texture, the evaluation of the food that was too hard as a boiled food or too soft after being boiled was bad, and was evaluated as 1 (Comparative Example 10). Appropriately, it was evaluated as 5 with a firm texture on the surface layer of the ingredients, no crumbling, and a texture consisting of a soft texture inside the ingredients due to fire (Example) 17). Based on the above, other samples were evaluated. Here, the “texture” refers to the texture when eating a material consisting of the texture of the surface layer of the material when eaten and the texture inside the material due to heating.
Regarding the citrus feeling and soy sauce feeling, Example 17 was evaluated as 5 and Comparative Example 7 was evaluated as 1.
<煮崩れ防止>
5:非常に強い
4:強い
3:やや強い
2:弱い
1:非常に弱い
<Prevention of boiling>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak
<具材の光沢>
5:非常に強い
4:強い
3:やや強い
2:弱い
1:非常に弱い
<具材の食感>
5:非常に良い
4:良い
3:やや良い
2:悪い
1:非常に悪い
<Gloss of ingredients>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak <Food texture>
5: Very good 4: Good 3: Somewhat good 2: Bad 1: Very bad
表3に示したように、成分(B)アスパラギン酸が規定量より少ない場合(比較例7〜9、11)、具材表面の組織は加熱によりもろくなり、具材のカドは丸くなり、具材表面はざらついて、光沢が弱かった。また、成分(B)が規定量より多い場合(比較例10)では、目視において具材の煮崩れ感がなく、照りのある光沢は感じられたが、試食すると具材が固く、食感が悪かった。
これに対して成分(B)が特定範囲の場合(実施例14〜19)では、加熱後も具材の煮崩れが改善された。また目視において具材の組織表面に滑らかで照りやつやのある光沢が感じられた。試食による食感評価では、加熱による具材内部の火の通りと具材表面が煮崩れのないしっかりとした食感を有していた。
このようにアスパラギン酸を特定量含有した柑橘風味しょうゆ含有液体調味料を加熱調理に使用すると、煮崩れが抑制され、照りやつやのある光沢が付与された。更に、他の調味料等で希釈されているにもかかわらず、良好な柑橘感としょうゆ感を有していた。
As shown in Table 3, when the amount of component (B) aspartic acid is less than the specified amount (Comparative Examples 7 to 9 and 11), the texture of the ingredients surface becomes brittle by heating, the ingredients are rounded, The surface of the material was rough and gloss was weak. In addition, when the component (B) is more than the specified amount (Comparative Example 10), the ingredients did not feel boiled and shining gloss was felt, but when tasted, the ingredients were hard and textured. It was bad.
On the other hand, when the component (B) is in a specific range (Examples 14 to 19), the cooking of the ingredients was improved after heating. In addition, the surface of the texture of the ingredients was visually smooth and glossy with a shimmer or gloss. In the texture evaluation by the tasting, the fire inside the ingredients and the ingredients surface by heating had a firm texture with no boiling.
Thus, when the citrus-flavored soy sauce-containing liquid seasoning containing a specific amount of aspartic acid was used for cooking, boil-down was suppressed and gloss with gloss and gloss was imparted. Furthermore, despite having been diluted with other seasonings and the like, it had good citrus and soy sauce.
Claims (5)
(A)ナトリウム 1.2〜3.4質量%
(B)アスパラギン酸 0.16〜0.9質量%
(C)プロリン 0.09〜0.3質量%
を含有する容器詰柑橘風味しょうゆ含有液体調味料。 The following (A), (B) and (C),
(A) Sodium 1.2-3.4% by mass
(B) Aspartic acid 0.16-0.9 mass%
(C) Proline 0.09-0.3 mass%
Container-filled citrus flavored soy sauce-containing liquid seasoning.
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WO2014119535A1 (en) * | 2013-02-04 | 2014-08-07 | 味の素株式会社 | Body taste imparter |
JP2014147366A (en) * | 2013-02-04 | 2014-08-21 | Yamasa Shoyu Co Ltd | Low-salt ponzu soy sauce |
JP2016158532A (en) * | 2015-02-27 | 2016-09-05 | 日清食品ホールディングス株式会社 | Saltiness enhancer and saltiness enhancement method |
CN115944068A (en) * | 2023-01-11 | 2023-04-11 | 广州工程技术职业学院 | Mellow and delicious braised juice and preparation method thereof |
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WO2014119535A1 (en) * | 2013-02-04 | 2014-08-07 | 味の素株式会社 | Body taste imparter |
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JP2016158532A (en) * | 2015-02-27 | 2016-09-05 | 日清食品ホールディングス株式会社 | Saltiness enhancer and saltiness enhancement method |
CN115944068A (en) * | 2023-01-11 | 2023-04-11 | 广州工程技术职业学院 | Mellow and delicious braised juice and preparation method thereof |
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