JP2015128387A - soy sauce-like seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soy sauce-like seasoning producible in a short time, and showing a taste similar to a soy sauce, while special technology and facility are not required.SOLUTION: A soy sauce-like seasoning contains following components (a)-(e), and does not contain a soy sauce: (a) a protein hydrolysate, (b) two or more kinds of amino acids selected from a group comprising glutamic acid, glycine, alanine and asparagic acid, (c) an organic acid selected from a group comprising lactic acid, succinic acid and citric acid, (d) salt and (e) a saccharide.

Description

  The present invention relates to a soy sauce-like liquid seasoning exhibiting the same taste as soy sauce.

  Soy sauce is made by adding straw and soybeans, the main ingredients of which are made into salt water, followed by fermentation and aging for a long time. However, the production of soy sauce requires a long fermentation period and takes a long time to manufacture, which requires special know-how and equipment for microbial management, and produces products with the desired taste and component values. There are various problems such as difficulty.

  On the other hand, a seasoning having a taste similar to soy sauce is known in the past, although the raw materials and the production method are different from soy sauce. For example, inoculated seed meal into a colorless soy sauce (Patent Document 1) obtained by adding a vacuum distilled liquid of brewed soy sauce, salt, amino acids and other water and other flavoring agents as needed, or a protein raw material and a starch raw material. Seasoning (patent document 2) obtained by performing koji making and subjecting the resulting proteinaceous koji to hydrolysis, fermented seasoning manufactured using millet and rice instead of soybeans (patent documents 3, 4) ), Seasonings (Patent Documents 5 and 6) obtained by fermenting tomatoes with lactic acid bacteria, yeast, and the like.

  However, with regard to conventional soy sauce-like seasonings, for example, salt, amino acids and other seasonings in which water and other flavoring agents are added and mixed as necessary (Patent Document 1), the complex tastes found in original soy sauce are not It could not be reproduced at all and could not be used as a substitute for soy sauce. In addition, the seasonings (Patent Documents 2 to 6) obtained by brewing raw materials different from soybeans still require various fermentation and ripening processes, and various techniques and facilities such as microbial management are required. However, it could not be said that it could be easily manufactured.

  On the other hand, it is also known that a raw material containing proteins derived from various animals and plants is enzymatically decomposed and used as a seasoning. Although the enzyme degradation product can be produced in a short period of time, it does not reproduce the complex taste of concentrated soy sauce alone, but is used by mixing with existing soy sauce (Patent Document 7). .

JP 1-23108 JP 2003-289826 A JP-A-8-196232 JP2013-59298A JP2012-187096 JP2013-132221A JP2011-62167A

  As described above, a seasoning having a taste similar to that of conventional soy sauce requires a long brewing period of several months or more, such as requiring time and special techniques for production, or mixing of seasoning ingredients. Although it can be produced in a short period of time by enzymatic decomposition or the like, it has not been able to reproduce the taste of soy sauce in taste.

  Therefore, the present invention is to obtain a soy sauce-like seasoning that can be produced in a short time and exhibits the same taste as that of soy sauce, although no special technique or equipment is required for production.

  In the process of studying the above problems, the inventor mixed salt, sugar, alcohol, and sodium glutamate, and created a soy sauce-like seasoning to reproduce the taste of soy sauce. However, as shown in the examples, it has been newly found that it is impossible to reproduce the complex taste found in soy sauce only by mixing the usual seasoning ingredients as described above.

  Therefore, as a result of further detailed investigations, the inventors have produced the following ingredients (a) to (e) and a soy sauce-like seasoning containing no soy sauce in a short time without special equipment and technology. The present invention has been completed by finding that it is possible and has a taste that is sufficiently equivalent to the complex taste of soy sauce.

(A) protein hydrolyzate,
(B) at least two amino acids selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid,
(C) an organic acid selected from the group consisting of lactic acid, succinic acid and citric acid,
(D) salt,
(E) Sugars.

  Since the soy sauce-like seasoning of the present invention can be produced without going through a fermentation process, it can be easily produced for a short period of time and without any special technology / equipment. In addition, since it has a taste as deep as soy sauce, it has extremely excellent properties as a seasoning.

FIG. 1 shows the results of sensory evaluation when various protein hydrolysates were added to soy sauce-like seasonings. FIG. 2 shows the results of sensory evaluation when various amino acids were added to the soy sauce-like seasoning. FIG. 3 shows the results of sensory evaluation when various organic acids were added to the soy sauce-like seasoning.

  The “soy sauce-like seasoning” in the present invention refers to a seasoning that reproduces a soy sauce-like taste by mixing various seasoning ingredients in water without using soy sauce as a raw material.

The soy sauce-like seasoning of the present invention does not contain soy sauce and contains the following components (a) to (e).
(A) protein hydrolyzate,
(B) at least two amino acids selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid,
(C) an organic acid selected from the group consisting of lactic acid, succinic acid and citric acid,
(D) salt,
(E) Sugars.

  The soy sauce-like seasoning of the present invention contains a protein hydrolyzate. A protein hydrolyzate means a seasoning ingredient produced by degrading proteins derived from various raw materials with enzymes, acids, or the like. Among them, it is preferable to use an animal-derived protein hydrolyzate, and examples of the raw material include fish and shellfish such as sardine, mackerel, skipjack, and tuna, and livestock meat such as beef, pork, and chicken.

  Moreover, it is preferable that content of the protein hydrolyzate in the soy sauce-like seasoning of this invention is 0.1-8% (w / v), Furthermore, 0.5-1.5% (w / v) Is particularly preferred.

  The soy sauce-like seasoning of the present invention contains at least two amino acids selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid. Two or more arbitrary amino acid combinations can be selected, but a combination of at least two amino acids selected from the group consisting of glycine, alanine, and aspartic acid and glutamic acid is preferable. Each amino acid may be added in the form of a salt that can be used as a food, and sodium salt, potassium salt, and the like can be used as the type of salt. The content of each amino acid is preferably 0.1 to 3% (w / v).

  The soy sauce-like seasoning of the present invention contains an organic acid selected from the group consisting of lactic acid, succinic acid, and citric acid. In addition, each organic acid may be added in the form of a salt that can be used as food, and sodium salt, potassium salt, and the like can be used as the type of salt. The organic acid content is preferably 0.05 to 3% (w / v).

  Furthermore, the soy sauce-like seasoning of the present invention contains salt and saccharides in order to reproduce the soy sauce-like taste. As the saccharide, sugar, glucose, fructose, fructose glucose liquid sugar and the like can be used. In addition of salt and sugar, for example, the content ratio can be set with reference to each principal component analysis value of concentrated soy sauce. As the component analysis value of Noguchi Soy Sauce, for example, the description of “Science and Technology of Shinzo Soy Sauce” (Japan Brewing Association) may be referred to. Specifically, for example, sodium chloride 8 to 19%, sugars 3 to 5%, (all w / v) may be added.

  Moreover, when determining the content rate of each component in a soy sauce-like seasoning, as long as it has a soy sauce-like taste, it is not necessary to refer to the component analysis value of concentrated soy sauce as it is. For example, the amount of ingredients is adjusted according to the purpose, such as making salt-reduced soy sauce-like seasonings by setting salt content less than concentrated soy sauce and adding a salty taste enhancer such as potassium chloride. Is possible.

  In addition, the soy sauce-like seasoning of the present invention includes sweeteners such as licorice, stevia and aspartame, nucleic acid seasonings such as IMP, GMP and sodium inosinate, grain vinegar, Brewed vinegar such as fruit vinegar, amino acid solution, mirin, amazake can also be added.

  Moreover, the seasoning of this invention can also add color adjustment components, such as a caramel. The color of the seasoning can be adjusted to less than the standard color of soy sauce, for example, based on the provisions in Japanese Agricultural Standards for Deep Soy Sauce (JAS). Although it is thought that adjusting to a color close to soy sauce is useful in order to give a soy sauce-like sensation, the degree of coloring may be appropriately changed according to the application.

  Furthermore, the soy sauce-like seasoning of the present invention can contain alcohols such as ethanol, sake, distilled spirits, thickeners such as starch, dextrin, xanthan gum, preservatives such as sodium benzoate and vitamins. is there. Moreover, you may add the flavor of soy sauce style by adding various fragrance | flavors, soy sauce distillate, etc.

  The soy sauce-like seasoning produced in this way can be used as a seasoning as an alternative to soy sauce, and can be used as a raw material for noodle soup, sauce, soup, sauce, dressing, various dishes such as boiled, grilled, and stir-fried It can also be used for manufacturing processed foods. In particular, the soy sauce-like seasoning of the present invention has a low aroma and does not become too strong soy sauce, so it is suitable for use in cooking such as noodle soup and boiled soup.

Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
(Example 1) Addition of protein hydrolyzate and sensory evaluation result (1-1) Blending of seasoning Fructose glucose liquid sugar, salt, sodium glutamate, glycine, alanine, lactic acid, ethanol, caramel are mixed in water, soy sauce The seasoning liquid used as the base of a like seasoning was prepared. However, the base seasoning liquid cannot be used as a substitute for soy sauce because the soy sauce-like richness, taste thickness and complexity cannot be obtained. Then, based on the said base seasoning liquid, in order to provide the taste like more soy sauce, it examined in detail about each component.

  First, four types of protein hydrolyzate (fish-derived protein hydrolyzate A, B, livestock meat-derived protein hydrolyzate, yeast-derived protein hydrolyzate) with respect to the base seasoning liquid so that the total nitrogen amount is the same. The added soy sauce seasonings were prepared as test products 1-2 to 5, respectively. In addition, as a control, no protein hydrolyzate was added to the test product 1-1, and the total nitrogen concentration of all test products was made uniform by adjusting the amount of sodium glutamate added. Table 1 shows the amount of each component.

(1-2) Sensory evaluation Sensory evaluation was performed about the obtained liquid seasoning. In addition, all the following sensory evaluations were performed in the following way.
[Sensory evaluation method]
Sensory evaluation of umami, kokumi growth, and taste preference was performed using a line scale method by 15 to 18 trained panelists. Moreover, the evaluation of the flavor like soy sauce was made according to the following criteria as a score. The evaluation results are hereinafter referred to as “soy sauce-likeness”, and those having a soy sauce-likeness rating of 2.80 or more on average have sufficient taste particularly like soy sauce.
-Evaluation criteria of “soy sauce quality” 1 point (not acceptable as a substitute for soy sauce) to 5 points (acceptable as a substitute for soy sauce).

  The results of the sensory evaluation are shown in FIG. As can be seen from the results in FIG. 1, with no addition (test product 1-1), although the umami was felt strongly, the richness and complexity of soy sauce were not felt. In addition, among various protein hydrolysates added, yeast-derived protein hydrolyzate (yeast extract) commonly used for imparting umami (yield extract 1-5), umami, elongation of taste, The richness was highly appreciated, but the soy sauce-like evaluation was similar to that without the protein hydrolyzate, and soy sauce-likeness was not improved at all.

  On the other hand, in the product added with the protein-derived hydrolyzate (test samples 1-2 to 4), the balance of the whole taste is good compared to the additive-free and yeast-added protein hydrolyzate. The richness, depth, and complexity of the soy sauce were felt, and the soy sauce-like score was highly evaluated. From these, for example, the addition of umami alone by the addition of yeast extract, etc., does not lead to an improvement in soy sauce quality, and the addition of animal-derived protein hydrolyzate may contribute significantly to the flavor of soy sauce. It was.

(Example 2) Addition of amino acids and sensory evaluation results Based on the seasoning liquid described in Example 1, the total amount of nitrogen in each of one or two of glycine, alanine and aspartic acid in the blending amounts shown in Table 2 Was made uniform so as to be test products 2-1 to 7, and sensory evaluation was performed in the same manner as in (Example 1-2). When two kinds of amino acids were added, the respective nitrogen ratios were adjusted to 1: 1.

  From the results shown in Table 2 and FIG. 2, the control (test product 2-1) to which no amino acid was added was very weak in soy sauce. Moreover, the taste of soy sauce is weak only by adding one kind of amino acid (test product 2-2-4), and high evaluation was obtained in the taste of soy sauce when two kinds of amino acids were added (test product 2-5). 7).

(Example 3) Addition of organic acid and sensory evaluation results As shown in Table 3, the amount of the organic acid (lactic acid, acetic acid, succinic acid, citric acid) in the soy sauce seasoning liquid is one or two. Each kind was added and contained, and it was set as test products 3-1 to 7, and sensory evaluation was performed in the same manner. The results are shown in Table 3 and FIG.

  From the results shown in Table 3 and FIG. 3, the control (test product 3-1) to which any organic acid was not added was very weak in soy sauce. Moreover, when only acetic acid was added, the sourness was remarkably enhanced, but the soy sauce-like score was low (test product 3-3). In contrast, other test products containing lactic acid, succinic acid, and citric acid have a high soy sauce-like score, and contain at least one organic acid selected from the group consisting of lactic acid, succinic acid, and citric acid. (Test products 3-2 and 4 to 7).

From Examples 1 to 3 above, (a) containing a protein hydrolyzate derived from moving substances, (b) containing two or more amino acids in addition to sodium glutamate, (c) from lactic acid, succinic acid, and citric acid By satisfying the three conditions of containing at least one organic acid selected from the group consisting of the above, a seasoning having a taste similar to that of conventional soy sauce can be obtained even though it does not contain soy sauce. It was considered.

Claims (7)

A soy sauce-like seasoning containing the following components (a) to (e) and not containing soy sauce.
(A) protein hydrolyzate,
(B) two or more amino acids selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid,
(C) an organic acid selected from the group consisting of lactic acid, acetic acid, succinic acid,
(D) salt,
(E) Sugars. The soy sauce-like seasoning according to claim 1, wherein the protein hydrolyzate is not derived from yeast. The soy sauce-like seasoning according to claim 1, wherein the protein hydrolyzate is derived from livestock meat or a seafood raw material. The soy sauce-like seasoning according to claim 1, wherein the amino acid is a combination of two or more amino acids selected from the group consisting of glycine, alanine and aspartic acid and glutamic acid. Furthermore, the soy sauce-like seasoning of Claim 1 containing alcohol. The soy sauce-like seasoning according to claim 1, further comprising a soy sauce distillate. The protein hydrolyzate content is 0.5 to 1.5% (w / v), the amino acid content is 0.1 to 3% (w / v), and the organic acid content is 0.05. Soy sauce-like seasoning according to claim 1, wherein the content is ˜1% (w / v), the salt content is 11-17% (w / v), and the saccharide content is 3-5% (w / v). Fee.

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