JP2012050400A - Method for producing cheese without passing the same through fermentation and maturing process - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing cheese, free from the need of a fermentation and maturing process, producible in a short time, and even without passing it through the processes, producing cheese which has flavor and palate feeling similar to those of cheese passing through a fermentation and maturing process.SOLUTION: This method for producing the cheese is free from passing it through a fermentation and maturing process. The method includes adding vinegar or a sour agent to milk followed by mixing, removing whey from the mixture to obtain solid, adding an emulsifier, salt, sodium bicarbonate, and yeast essence to the solid followed by heating to emulsify, and cooling and coagulating the emulsified product.

Description

  The present invention is a method for producing cheese without undergoing fermentation and ripening processes.

  Natural cheese is made by adding lactic acid bacteria to milk and lactic acid fermenting, then adding an enzyme called rennet as a coagulant to produce a solid (curd), and removing the excess water and whey from the solid. Or an aged product. Process cheese is obtained by heating and melting one kind or several kinds of natural cheese, mixing and solidifying, stopping fermentation by heating and dissolving, and suitable for long-term storage. Process cheese has components that are produced in the fermentation and ripening process, for example, aroma components and umami components, and thus has a delicious taste unique to cheese.

  Cottage cheese is known as a kind of natural cheese. Cottage cheese is made by adding vinegar or lemon to milk and coagulating it. It is also called non-aged cheese because it has not undergone fermentation and aging processes. Since cottage cheese has not undergone fermentation and ripening processes, its taste is light and has a slight acidity and a refreshing flavor.

  The following Patent Document 1 describes a cheese flavor and / or milkiness enhancer containing a powder seasoning and a yeast extract having a meat-like flavor that is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powdered state. (Claim 1). A powder seasoning having a meat flavor is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powder state at a temperature of 70 to 180 degrees for 10 to 180 minutes (Claim 5). A cheese flavor and / or milkiness enhancer is added during the production of cheese (claim 6).

JP 2009-261385 A

  In order to make processed cheese, a lot of equipment is required for fermentation and ripening processes, which increase the production time. Therefore, the present invention can produce a cheese that can be produced in a short time without requiring fermentation and ripening processes, and that has the same flavor and texture as cheese produced through the fermentation and ripening processes. It aims to provide a method.

  The present invention provides a method for producing cheese that does not undergo fermentation and ripening steps. The method includes adding vinegar or acidulant to milk and mixing, removing whey from the mixture to obtain a solid (curd), adding emulsifier, salt, baking soda and yeast extract to the solid and heating. And emulsifying, and cooling and solidifying the emulsion.

  In the cheese manufacturing method of the present invention, a vinegar or a sour agent is added to milk to obtain a solid content, and therefore a fermentation step is unnecessary. Moreover, in the manufacturing method of the cheese of this invention, it is not necessary to age | cure solid content. Therefore, equipment for fermentation and aging processes is unnecessary, and the management cost of these equipment is also unnecessary. Also, less work space is required. Furthermore, it is possible to shorten the time required for cheese manufacture.

  In addition, in the cheese production method of the present invention, since the yeast extract is added during emulsification, the cheese produced by the method has the same flavor as the cheese produced through the fermentation and ripening steps. .

1. Production of Solids In an embodiment of the present invention, vinegar or acidulant is added to and mixed with milk, and solids are obtained by removing whey from the resulting mixture.
The milk can be, for example, any one of milk, buffalo milk, goat milk, and sheep milk, or a mixture thereof. Preferably the milk is milk.
The milk may be either ultra-high temperature instant pasteurized milk or pasteurized milk. Ultra-high temperature instant sterilized milk refers to milk sterilized at 120 to 130 ° C. for 2 to 3 seconds, for example. Pasteurized milk refers to milk sterilized at a lower temperature than ultra-high temperature instant sterilization. Pasteurized milk refers to milk that has been sterilized at 75 ° C. for 15 seconds, or pasteurized at 62 to 65 ° C. for 30 minutes. One or more types of milk may be used as the milk. Preferably, the milk is pasteurized milk. This is because ultra-high-temperature instant-sterilized milk is more difficult to separate when it is coagulated by adding vinegar or acidulant than pasteurized milk, and it takes time.
The vinegar may be, for example, brewed vinegar or synthetic vinegar, or one of seasonings using vinegar or a mixture thereof. The brewed vinegar and the synthetic vinegar are, for example, vinegars described in the classification according to the vinegar quality display standards of the Japanese Agricultural Standards (JAS). The brewed vinegar includes, for example, cereal vinegar (eg, rice vinegar, rice black vinegar, barley black vinegar, cereal vinegar), fruit vinegar (eg, fruit vinegar that is not apple vinegar, grape vinegar, apple vinegar or grape vinegar), and Contains one or a mixture of brewed vinegar that is neither grain vinegar nor fruit vinegar. Synthetic vinegar is prepared by diluting glacial acetic acid or acetic acid with water and adjusting the taste with sugars, acidulants, umami seasonings, and the like. Seasonings using vinegar are, for example, sushi vinegar, sweet vinegar, three cups vinegar, Tosa vinegar and plum vinegar. One or more vinegars may be used as the vinegar. The vinegar can be preferably diluted with water. Although the dilution rate of vinegar with water depends on the acetic acid concentration of vinegar, any dilution concentration can be used as long as the solid content can be obtained from milk.
The acidulant may be, for example, one of naturally-occurring acidulants and acidulants designated as food additives or mixtures thereof. Naturally-occurring acidulants are lemon juice and ume fruit juice, for example. Examples of acidulants designated as food additives are lactic acid, acetic acid or citric acid, or sodium salts thereof. As the acidulant, one or more acidulants may be used.

When adding vinegar or acidulant to milk and mixing, it is preferable that the vinegar or acidulant is mixed with milk several times, for example, 4 to 5 times. The vinegar or acidulant is preferably mixed slowly and with stirring into the milk.
At this time, the milk is preferably heated to 48 to 52 ° C. A mixture produced by adding vinegar or acidulant to milk tends to harden and settle in the temperature range.
The mixture produced by adding vinegar or acidulant to milk contains solids and whey. The solids can be collected, for example, by decanting the supernatant (which is whey) of the mixture or by removing the whey using, for example, cheesecloth. The solids can be obtained by the above method in an amount of about 110 to 150 g, and on average about 120 to 140 g milk.

The mixing ratio of vinegar to milk may vary depending on the acetic acid concentration of vinegar. The said mixing ratio should just be a density | concentration which can isolate | separate milk into solid content and whey.
The mixing ratio of the sour agent to the milk may be any concentration that allows the milk to be separated into solids and whey.
The vinegar or sour agent can be added, for example, in such an amount and concentration that the pH of the whey is 5.1 to 5.4. For example, a mixture of 65 to 75 parts by volume of vinegar (acetic acid concentration of about 4 to 4.5%) and 65 to 75 parts by volume of water is added to 1000 parts by volume of milk.

2. Production of Emulsion In the embodiment of the present invention, the emulsion is obtained by adding the yeast extract to the solid content and further adding the yeast extract and heating. Moreover, you may further add soy sauce and / or yellow dye to solid content arbitrarily. Moreover, when pasteurized milk is used as milk, skim milk may be further added to the solid content. In order to achieve a preferred emulsification, these materials can be added after the solid content has been cooled to preferably 40 ° C. or lower, more preferably 35 ° C. or lower.

  The yeast extract may be a mixture of one or more types of yeast extract for bread making, for example. The yeast extract may also be natural yeast. As the yeast extract, a yeast extract with a high nucleic acid content is particularly preferable from the viewpoint of taste. The nucleic acid-rich yeast extract contains, for example, 10% by weight or more of ribonucleic acid per cell weight. The nucleic acid-rich yeast extract is, for example, Alomiled (trademark), and the 5'-nucleotide content in the aromoid is about 36%. Yeast extract has a savory taste when its amount is high, while it has a light taste when its amount is low. Therefore, it can be appropriately increased or decreased depending on the type of yeast extract and the desired taste. For example, the amount of yeast extract added is 0.3 to 0.9% by weight, preferably 0.4 to 0.8% by weight, and particularly preferably 0.4 to 0.7% by weight based on the weight of the solid content. %, For example, 0.5 to 0.6% by weight.

  An emulsifier will not be specifically limited if it is an emulsifier used when manufacturing process cheese. Examples of emulsifiers include lecithin, saponin, sodium caseinate, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, phosphoric acid salt, polymetaphosphoric acid salt such as hexametaphosphoric acid salt, polyphosphoric acid salt And one or a mixture of alkali metal salts of gluconic acid. The amount of the emulsifier added is not particularly limited as long as the emulsion becomes uniform. The amount of the emulsifier added is, for example, 2.0 to 3.5% by weight, preferably 2.4 to 3.0% by weight, and particularly preferably 2.6 to 3.0% by weight, based on the weight of the solid content. For example, it is 2.7 to 2.9% by weight.

  The salt is not particularly limited as long as it is an edible salt. The amount of sodium chloride is 1.0 to 1.5% by weight, preferably 1.1 to 1.4% by weight, and particularly preferably 1.2 to 1.4% by weight, based on the weight of the solids, for example 1.3 to 1.4% by weight. Increasing the amount of sodium chloride is not preferable because the final product has a strong salty taste.

  Baking soda is used for pH adjustment. Baking soda can give the final product moderate hardness, viscosity, moisture and acidity. The amount of sodium bicarbonate added can be adjusted, for example, so that the pH of the emulsion is about 5.8 to 5.9, for example. The amount of sodium bicarbonate added is, for example, 0.3 to 1.0% by weight, preferably 0.5 to 1.0% by weight, and particularly preferably 0.7 to 0.9% by weight based on the weight of the solid content. %, For example 0.8% by weight.

  Skimmed milk is obtained by removing almost all the water from milk excluding milk fat and making it into a powder form. By skim milk, moderate hardness, viscosity, moisture, acidity and flavor can be imparted to the final product cheese, and further, a flavor derived from skim milk can be imparted. Skim milk may be added especially when the milk is pasteurized milk. The amount of skim milk added may vary depending on whether the milk is ultra high temperature instant pasteurized milk or pasteurized milk. If the milk is ultra high temperature flash pasteurized milk, skim milk may not be added. When the milk is ultra-high temperature instant pasteurized milk, the amount of skim milk added is more than 0 to 1% by weight, preferably more than 0 to 0.8% by weight, particularly preferably more than 0 to 0%, based on the weight of the solid content. .5% by weight. When the milk is pasteurized milk, the amount of skim milk added is 5 to 15% by weight, preferably 8 to 15% by weight, particularly preferably 10 to 15% by weight, based on the weight of the solid content, for example 12 ~ 13 wt%.

  The type of soy sauce is not particularly limited. Soy sauce, together with yeast extract, can give the cheese, which is the final product, the same taste as cheese produced through fermentation and ripening processes. However, in order to obtain the cheese of the present invention, the yeast extract may be added without adding soy sauce. The amount of soy sauce added is 0.7 to 1.4% by weight, preferably 0.8 to 1.3% by weight, and particularly preferably 0.9 to 1.3% by weight, based on the weight of the solid content. For example, 1.2 to 1.3% by weight. Increasing the amount of soy sauce is not preferable because the soy sauce taste is too strong in the final product.

  The kind of yellow is not particularly limited as long as it is edible yellow. The yellow color includes, for example, one or a mixture of safflower yellow, safflower, yellow, and gardenia. Benibara yellow is particularly preferable. Moreover, when it does not need to be a general cheese color, it is possible to use the pigment of other colors arbitrarily. The addition amount of yellow is not particularly limited as long as the color of the cheese as the final product is close to the color of the existing processed cheese. Further, the amount of yellowish pigment added can be appropriately increased or decreased depending on the color intensity of the raw material of yellowish pigment.

  In the production method of the present invention, sweeteners such as sucrose, sorbitol and aspartame, stabilizers such as xanthan gum, locust bean gum, pectin and carrageenan, pH adjusters such as lactic acid, and flavors are optionally added to the solids. May be.

A microwave oven can be used for heating. In the case of emulsification using a microwave oven, there is a temperature difference between the upper and lower sides of the inside of the microwave oven, and while looking inside the vessel, take out the vessel from the microwave oven 4-5 times and stir to avoid spilling. It is better to keep the temperature at (80 ° C.).
In addition, a double pot (jacket type) heater can be used for heating. Directly blowing steam into the mixture is not preferable because a partial moisture difference tends to occur in the emulsion and the viscosity tends to be uneven.
The heating is, for example, 65 to 85 ° C, preferably 80 to 85 ° C, more preferably 83 to 85 ° C. From the viewpoint of storage, it is effective at 65 to 85 ° C. From the viewpoint of emulsification, 83 to 85 ° C is preferable. By keeping the emulsion at the above temperature, the emulsion can be sterilized simultaneously with complete emulsification.

3. Solidification of Emulsion The emulsion is placed in a mold while keeping the emulsion at a high temperature of 80 ° C., and is solidified at ambient temperature or under refrigerated conditions (about 4 to 10 ° C.). The solidified product is the final product, cheese. Formability is good because it can be put in a mold at high temperature. In addition, the final product has good storage stability because it can be put in a mold at high temperature.

  The final product moisture is preferably about 42-46% by weight, more preferably about 45% by weight.

  The taste of the final product had the same taste and texture (viscosity, elasticity, body feeling) as processed cheese that had undergone fermentation and ripening processes. The reason why the final product has the same taste as cheese produced through fermentation and ripening processes is mainly due to the addition of yeast extract. The reason why the final product has the same taste as cheese manufactured through fermentation and ripening processes is due to emulsification with yeast extract, emulsifier, salt and sodium bicarbonate, This is thought to be due to the decomposition and bonding (gelatinization) of proteins and fats.

  The final product can be stored for about 6 months under refrigerated conditions (about 4-10 ° C.).

(Manufacture of cheese using ultra-high temperature instant sterilized milk)
1,000 ml of ultra-high temperature instant pasteurized milk (Megmilk Milk, Nippon Milk Community Co., Ltd.) was heated to 50 ° C. with a hot water bath. A mixture of 65 ml of vinegar (Mitsukan Co., Ltd.) and 65 ml of water was gradually put into the mixture 4-5 times, and gently mixed with a spatula. The pH at that time was about 5.1 to 5.4. As a result, discrete solids were produced. The reason for the disaggregation is considered to be that in ultra-high temperature instant pasteurized milk, the protein in the milk is proteolyzed due to the high temperature. Furthermore, it heated to 65 degreeC.
Next, the mixture of the said solid substance and whey was received in the gauze, whey was removed, and the solid substance was obtained. The solid content on the gauze was soaked in water in a bowl and lightly squeezed by hand to cool to about 30 ° C.
The cooled solid was taken out of the water and squeezed with both hands until the water stopped flowing. The obtained solid content was 125 g.
This solid was crushed (about 1 to 3 cm square), loosened by hand, and placed in a wide-mouth bottle (500 ml capacity) (about one-third of the wide-mouth bottle capacity).
In a wide-mouthed bottle, emulsifiers (JohaSE (BK Gurini Japan Co., Ltd.) 2.0 g, Joha C (BK Gurini Japan Co., Ltd.) 1.6 g), 1.7 g of sodium chloride, yeast extract (Alomild (trademark), Kojin Co., Ltd.) 0.7 g, sodium bicarbonate 1.0 g, soy sauce 1.6 ml, and Benibara Yellow Dye (Saflower Yellow Conch, Hodogaya Chemical Co., Ltd.) 0.12 g were further added.
A wrap was put on the wide-mouthed bottle, and the contents were heated and melted in a household microwave oven (output 550 W). At this time, the wide-mouth bottle was taken out from time to time so that the contents would not spill from the wide-mouth bottle, and stirred with chopsticks. This operation was repeated 3 to 4 times.
It was confirmed that the contents were completely emulsified. The contents at that time were about 80 ° C. Moreover, pH of the said content was about 5.8-5.9. Subsequently, the contents were put in a wrapped container and covered with wrap from above. I held the top of the lap with my hand and let out the air. Thereafter, the container was refrigerated in a refrigerator at about 5 ° C.
It was cooled for about 5 hours to obtain about 130 to 140 g of cheese (hereinafter referred to as the cheese of Example 1). The resulting cheese color was similar to the general cheese color. Moreover, the water | moisture content was about 45 weight%.
The time required for producing the cheese of Example 1 was about 7 hours.

(Sensory test)
The cheese of Example 1 was cut to a thickness of about 3 mm. In addition, a commercially available process cheese (Snow Brand Process Cheese 100 Type, Snow Brand Milk Industry Co., Ltd.) (length 45 mm, width 100 mm, thickness 20 mm) was used as a control, and similarly cut to a thickness of about 3 mm.
Five panelists were prepared, and the taste and texture of the cheese of Example 1 and commercially available processed cheese were compared. At that time, the test was performed with a symbol so that either the cheese of Example 1 or the commercially available processed cheese was not specified.
As a result, all the panelists evaluated that the cheese of Example 1 had the same taste and texture as a commercially available process cheese (Snow Brand Process Cheese 100 type, Snow Brand Milk Products Co., Ltd.).

(Preservation test)
The cheese of Example 1 was stored in the refrigerator for 6 months. Six months later, the sensory test showed that the quality was maintained.

(Production of cheese using pasteurized milk)
1,000 ml of pasteurized milk (Takashi Dairy Co., Ltd.) was heated to 50 ° C. with a hot water bath. A mixture of 70 ml of vinegar (Mitsukan Co., Ltd.) and 70 ml of water was gradually put into the mixture 4-5 times, and gently mixed with a spatula. The pH at that time is about 5.1 to 5.4. As a result, a dumpling-like solid was produced. Furthermore, it heated to 65 degreeC.
Next, the mixture of the solid and whey was applied to a sieve and the whey was removed to obtain a solid. The solid matter on the top was soaked in water in the bowl and lightly squeezed by hand to cool to about 30 ° C.
The cooled solid was taken out of the water and squeezed with both hands until the water stopped flowing. The obtained solid content was 137 g.
This solid was crushed (about 1 to 3 cm square), loosened by hand, and placed in a wide-mouth bottle (500 ml capacity) (about one-third of the wide-mouth bottle capacity).
In a wide-mouthed bottle, 17.3 g of skim milk (Morinaga Milk Industry Co., Ltd.), emulsifier (2.1 g of JohaSE (BK Gurini Japan Co., Ltd.), 1.7 g of Joha C (BK Gurini Japan Co., Ltd.)), salt 1. 8 g, yeast extract (Alo-Mild (trademark), Kojin Co., Ltd.) 0.8 g, baking soda 1.1 g, soy sauce 1.7 ml, and Benibara Yellow (Saflower Yellow Conk, Hodogaya Chemical Co., Ltd.) 0.14 g Was further added.
A wrap was put on the wide-mouthed bottle, and the contents were heated and melted in a household microwave oven (output 550 W). At this time, the wide-mouth bottle was taken out from time to time so that the contents would not spill from the wide-mouth bottle, and stirred with chopsticks. This operation was repeated 3 to 4 times.
It was confirmed that the contents were completely emulsified. The contents at that time were about 80 ° C. Moreover, pH of the said content was about 5.8-5.9. Subsequently, the contents were put in a wrapped container and covered with wrap from above. I held the top of the lap with my hand and let out the air. Thereafter, the container was refrigerated in a refrigerator at about 5 ° C.
It was cooled for about 5 hours to obtain about 140 to 150 g of cheese (hereinafter referred to as the cheese of Example 2). The resulting cheese color was similar to the general cheese color. Moreover, the water | moisture content was about 45 weight%.
The time required for producing the cheese of Example 2 was about 7 hours.

(Sensory test)
About the cheese of Example 2, the sensory test was done by the same test method as Example 1. As a result, all panelists evaluated that the cheese of Example 2 had the same taste and texture as commercially available processed cheese.

(Preservation test)
The cheese of Example 2 was stored in the refrigerator for 6 months. Six months later, when the sensory test was performed by the same test method as in Example 1, it was shown that the quality was maintained.

  Cheese was produced according to the description of Example 2, except that no soy sauce was added to the solid content. As a result, all the panelists evaluated that the cheese produced in Example 3 had the same taste and texture as commercially available processed cheese. However, two panelists evaluated that the cheese produced in Example 3 was somewhat inferior in taste compared to the cheese produced in Example 2.

(Comparative Example 1)
A cheese was obtained in the same manner as in Example 1 except that the yeast extract was not added. The obtained cheese is inferior in terms of taste and texture compared to commercially available process cheese (Snow Brand Process Cheese 100 type, Snow Brand Milk Products Co., Ltd.), and even taste and taste compared to the cheese obtained in Example 1 It was inferior in terms of texture.

(Comparative Example 2)
A cheese was obtained in the same manner as in Example 2 except that the yeast extract was not added. The obtained cheese is inferior in terms of taste and texture compared to commercially available process cheese (Snow Brand Process Cheese 100 type, Snow Brand Milk Products Co., Ltd.), and even in comparison with the cheese obtained in Example 2, It was inferior in terms of texture.

(Comparative Example 3)
In Example 2, instead of yeast extract 0.8 g, 0.7 g of sodium glutamate (Ajinomoto (trademark)), 3 g of miso, 3 ml of soy sauce, 3 g of salt, or 1.5 g of soup stock was produced to produce cheese. did. The cheese manufactured using each of the above materials in place of the yeast extract did not reproduce the same taste and texture as the cheese manufactured through the fermentation and aging processes. Further, when sodium glutamate was added in an amount larger than the above amount, the umami was excessive, and on the other hand, when it was added in less amount, it was monotonous and insufficient in depth. Further, when the amount of miso was added more than the above amount, the salty taste and musty odor were strong, while when the amount was less than that, soybean taste was obtained. Moreover, when soy sauce was added more than the above-mentioned amount, the salty taste was too strong, while when it was added less than that, the soy taste appeared and was monotonous. Moreover, when salt was added more than the said amount, it was salty and there was no umami, and when added less than that, umami was insufficient and it was monotonous. Moreover, when the amount of the dashi stock was added more than the above amount, it had a taste and taste, whereas when it was added less, the taste was monotonous.
On the other hand, as shown in Examples 1 and 2, by using a yeast extract (Allomid (trademark)), the same taste and texture as cheese produced through fermentation and aging processes were reproduced.

(Comparative Example 4)
The process until obtaining the solid content is the same as in Example 1. Without cooling the solid content, skim milk, emulsifier, baking soda, yeast extract, salt, soy sauce, and Benibara yellow (addition amount is the same as in Example 1) were added. As a result, what was added became foolish, and baking soda blew bubbles and spilled from the wide-mouthed bottle. This causes poor emulsification.
On the other hand, as shown in Examples 1 and 2, by adding the solid content in water and cooling to 30 ° C., the added material was not confused and further emulsification did not occur.

(Reference Example 1)
1,000 ml of pasteurized milk (Takashi Dairy Co., Ltd.) was heated to 50 ° C. with a hot water bath. A mixture of 70 ml of vinegar (Mitsukan Co., Ltd.) and 70 ml of water was put into it at once. As a result, the solid content was not uniform.
On the other hand, as shown in Examples 1 and 2, the hardness of the solid content became uniform by adding the mixture in several portions while stirring.

(Reference Example 2)
1,000 ml of pasteurized milk (Takashi Dairy Co., Ltd.) was heated to 50 ° C. with a hot water bath. A mixture of 70 ml of vinegar (Mitsukan Co., Ltd.) and 70 ml of water was gradually put into it in 4-5 times, and stirred vigorously (about several revolutions per second). As a result, the solid matter was not dispersed.
On the other hand, as shown in Examples 1 and 2, dumpling-like solid matter was generated by gently stirring (about 0.5 rotation per second).

(Reference Example 3)
When the skim milk was not added to the solid content produced in Example 2, the water content was mushy and spread like a spread.
On the other hand, in Example 2, the predetermined hardness was secured using skim milk.

Claims (7)

  Add vinegar or acidulant to milk and mix, remove whey from the mixture to obtain a solid, add emulsifier, salt, baking soda and yeast extract to the solid, heat and emulsify, and The manufacturing method of the cheese which does not pass through a fermentation and ripening process including cooling and solidifying an emulsion.   The method of Claim 1 which adds an emulsifier, salt, baking soda, and a yeast extract after cooling the said solid content to 40 degrees C or less.   The method of Claim 1 or 2 which adds 0.3 to 0.9 weight% yeast extract with respect to the weight of solid content.   The method according to any one of claims 1 to 3, wherein the milk is milk.   The method according to claim 4, wherein the milk is pasteurized milk, and the method further comprises adding skim milk to the solid content and heating.   The method according to any one of claims 1 to 5, wherein the yeast extract is a high nucleic acid yeast extract.   The method as described in any one of Claims 1-6 including adding further soy sauce to the said solid content, and heating.