JP2016059339A - Soy sauce-like seasoning and taste improver for soy sauce - Google Patents
Soy sauce-like seasoning and taste improver for soy sauce Download PDFInfo
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- JP2016059339A JP2016059339A JP2014190540A JP2014190540A JP2016059339A JP 2016059339 A JP2016059339 A JP 2016059339A JP 2014190540 A JP2014190540 A JP 2014190540A JP 2014190540 A JP2014190540 A JP 2014190540A JP 2016059339 A JP2016059339 A JP 2016059339A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 77
- 235000019640 taste Nutrition 0.000 title claims abstract description 74
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 67
- GAEKPEKOJKCEMS-UHFFFAOYSA-N gamma-valerolactone Chemical compound CC1CCC(=O)O1 GAEKPEKOJKCEMS-UHFFFAOYSA-N 0.000 claims abstract description 65
- QGLBZNZGBLRJGS-UHFFFAOYSA-N Dihydro-3-methyl-2(3H)-furanone Chemical compound CC1CCOC1=O QGLBZNZGBLRJGS-UHFFFAOYSA-N 0.000 claims abstract description 51
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 38
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 37
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims abstract description 21
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940043353 maltol Drugs 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims description 24
- 239000004480 active ingredient Substances 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 7
- 238000011156 evaluation Methods 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 20
- 235000019583 umami taste Nutrition 0.000 description 18
- 235000019606 astringent taste Nutrition 0.000 description 15
- 238000007792 addition Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 9
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 description 3
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
本発明は、呈味が向上した醤油様調味料及び醤油の呈味を改善することができる呈味改善剤に関する。 The present invention relates to a soy sauce-like seasoning with improved taste and a taste improver that can improve the taste of soy sauce.
近年、食塩の摂取量を減らして生活習慣病を予防したいという消費者の要望がある。これに対し、食塩の含有量を減じた様々な減塩醤油が開発され、市販されている。しかし、そのような減塩醤油は、味のバランスが崩れるなど、呈味の点で不十分となる場合がある。 In recent years, there has been a consumer demand for reducing salt intake and preventing lifestyle-related diseases. In contrast, various low-salt soy sauces with reduced salt content have been developed and are commercially available. However, such low-salt soy sauce may be insufficient in terms of taste, for example, the balance of taste may be lost.
このような問題を解決するために、醤油の好ましい風味を付与することができる香味改善剤が提案されている（例えば、特許文献１参照）。具体的には、特許文献１に係る香味改善剤は、デルタラクトンを有効成分とするものであり、醤油に添加することで発酵感や熟成感を付与し、醤油の香味を改善することができる。 In order to solve such a problem, a flavor improving agent capable of imparting a preferable flavor of soy sauce has been proposed (see, for example, Patent Document 1). Specifically, the flavor improving agent according to Patent Document 1 contains delta lactone as an active ingredient, and when added to soy sauce, imparts a feeling of fermentation and aging, and can improve the flavor of soy sauce. .
しかしながら、上記香味改善剤では醤油の呈味の向上が十分ではなく、より一層、呈味を向上させることができる呈味改善剤、又は呈味が向上した減塩醤油が求められている。なお、減塩醤油に限らず、通常の醤油や、醤油を含む調味料である醤油様調味料についても同様に呈味の向上が求められている。 However, the flavor improving agent described above is not sufficient in improving the taste of soy sauce, and there is a need for a taste improving agent that can further improve the taste, or a reduced salt soy sauce with improved taste. In addition, not only low salt soy sauce but the improvement of taste is similarly requested | required also about normal soy sauce and the soy sauce-like seasoning which is a seasoning containing soy sauce.
本発明は、このような事情に鑑み、呈味が向上した醤油様調味料及び呈味を向上させることができる醤油の呈味改善剤を提供することを目的とする。 In view of such circumstances, an object of the present invention is to provide a soy sauce-like seasoning with improved taste and a soy sauce taste improver that can improve taste.
本発明者は、α−メチル−γ−ブチロラクトンを特定量含むことで醤油様調味料、特に減塩醤油の旨味、好ましいコクや厚みを増強させる作用を有することを見出し、本発明に至った。 The present inventor has found that the inclusion of a specific amount of α-methyl-γ-butyrolactone has an effect of enhancing the umami, preferable richness and thickness of soy sauce-like seasonings, particularly reduced-salt soy sauce.
上記目的を達成するための第１の態様は、α−メチル−γ−ブチロラクトンを１μｇ／ｍＬ以上１００μｇ／ｍＬ以下含むことを特徴とする醤油様調味料にある。 The 1st aspect for achieving the said objective exists in the soy sauce-like seasoning characterized by including (alpha) -methyl-gamma-butyrolactone 1 microgram / mL or more and 100 microgram / mL or less.
かかる第１の態様では、旨味が増強し、好ましいコクや厚みが増し、醤油特有の不快なえぐみ、酸味、渋みが改善した醤油様調味料を得ることができる。 In the first embodiment, a soy sauce-like seasoning with enhanced umami, increased richness and thickness, and improved unpleasant puffiness, sourness and astringency unique to soy sauce can be obtained.
本発明の第２の態様は、第１の態様に記載する醤油様調味料において、γ−バレロラクトンを含むことを特徴とする醤油様調味料にある。 The 2nd aspect of this invention exists in the soy sauce-like seasoning characterized by including (gamma) -valerolactone in the soy sauce-like seasoning described in the 1st aspect.
かかる第２の態様では、より一層、呈味が向上した醤油様調味料を得ることができる。 In the second aspect, a soy sauce-like seasoning with improved taste can be obtained.
本発明の第３の態様は、第１又は第２の態様に記載する醤油様調味料において、ＨＤＭＦ、マルトール及びカプロン酸からなる群より選ばれる少なくとも１種を含むことを特徴とする醤油様調味料にある。 According to a third aspect of the present invention, in the soy sauce-like seasoning described in the first or second aspect, the soy sauce-like seasoning includes at least one selected from the group consisting of HDMF, maltol and caproic acid. It is in charge.
かかる第３の態様では、より一層、呈味が向上した醤油様調味料を得ることができる。 In the third aspect, a soy sauce-like seasoning with improved taste can be obtained.
本発明の第４の態様は、第１〜第３の何れか一つの態様に記載する醤油様調味料において、塩分濃度は、４％以上１６％以下であることを特徴とする醤油様調味料にある。 A fourth aspect of the present invention is the soy sauce-like seasoning described in any one of the first to third aspects, wherein the salt concentration is 4% or more and 16% or less. It is in.
かかる第４の態様では、旨味が増強し、好ましいコクや厚みが向上した醤油様調味料を得ることができる。 In the fourth aspect, a soy sauce-like seasoning with enhanced umami and improved richness and thickness can be obtained.
本発明の第５の態様は、第１〜第３の何れか一つの態様に記載する醤油様調味料において、塩分濃度は、４％以上８％以下であることを特徴とする醤油様調味料にある。 A fifth aspect of the present invention is the soy sauce-like seasoning described in any one of the first to third aspects, wherein the salt concentration is 4% or more and 8% or less. It is in.
かかる第５の態様では、食塩の含有量が低減されながらも、旨味が増強し、好ましいコクや厚みが向上した醤油様調味料を得ることができる。 In the fifth aspect, a soy sauce-like seasoning with enhanced umami and improved richness and thickness can be obtained while the salt content is reduced.
本発明の第６の態様は、α−メチル−γ−ブチロラクトンを有効成分として含むことを特徴とする醤油の呈味改善剤にある。 A sixth aspect of the present invention is a soy sauce taste improver characterized by containing α-methyl-γ-butyrolactone as an active ingredient.
かかる第６の態様では、醤油の呈味を向上させることができる。 In the sixth aspect, the taste of soy sauce can be improved.
本発明によれば、呈味が向上した醤油様調味料及び呈味を向上させることができる醤油の呈味改善剤が提供される。 According to the present invention, a soy sauce-like seasoning with improved taste and a soy sauce taste improving agent capable of improving taste are provided.
本発明は、α−メチル−γ−ブチロラクトンを１μｇ／ｍＬ以上１００μｇ／ｍＬ以下含むことを特徴とする醤油様調味料である。本発明の醤油様調味料中のα−メチル−γ−ブチロラクトンは、通常の醤油様調味料中には十分な量が含まれていないため、醸造・発酵によって増やす、又は／及び、別に添加することで、上記範囲の含有量となっている。添加するα−メチル−γ−ブチロラクトンは、工業的には、食品添加物様の素材を使用できる。 The present invention is a soy sauce-like seasoning containing 1 μg / mL or more and 100 μg / mL or less of α-methyl-γ-butyrolactone. The α-methyl-γ-butyrolactone in the soy sauce-like seasoning of the present invention is not contained in a sufficient amount in a normal soy sauce-like seasoning, so it is increased by brewing / fermentation and / or added separately. Thus, the content is in the above range. As the α-methyl-γ-butyrolactone to be added, a food additive-like material can be used industrially.
醤油様調味料とは、日本農林規格に定める「しょうゆ」と同様の用途で用いられる液体の調味料をいう。また、醤油様調味料としては、いわゆる減塩醤油を含む。減塩醤油は、食塩の含有量が通常のしょうゆの濃度以下である醤油をいう。さらに、醤油様調味料には、果汁・野菜汁、エキス類、だし類、糖類、調味料、酒類、発酵調味料、酸味料、香料等の副原料が混合されていてもよい。 The soy sauce-like seasoning is a liquid seasoning used for the same purpose as “soy sauce” defined in the Japanese Agricultural Standards. The soy sauce-like seasoning includes so-called reduced salt soy sauce. Reduced salt soy sauce refers to soy sauce in which the salt content is less than the normal soy sauce concentration. Further, the soy sauce-like seasoning may be mixed with auxiliary materials such as fruit juice / vegetable juice, extracts, dashi, sugars, seasonings, alcoholic beverages, fermented seasonings, sour seasonings, and flavorings.
本発明の醤油様調味料は、食塩を１．０〜１６．０質量％の範囲で含むが、食塩の過剰摂取を防ぐためには、２．０〜１４．０質量％が好ましく、４．０〜１２．０質量％がより好ましく、４．０〜８．０質量％が特に好ましい。 The soy sauce-like seasoning of the present invention contains salt in the range of 1.0 to 16.0% by mass, but in order to prevent excessive intake of salt, 2.0 to 14.0% by mass is preferable and 4.0. -12.0 mass% is more preferable, and 4.0-8.0 mass% is especially preferable.
α−メチル−γ−ブチロラクトンは、３−メチルジヒドロ−２（３Ｈ）−フラノンとも呼ばれる化合物である。α−メチル−γ−ブチロラクトンは、醤油様調味料に特定量含まれることで、醤油様調味料の旨味、好ましいコクや厚みを増強させる作用を奏する。α−メチル−γ−ブチロラクトンの含有量については後述する。 α-Methyl-γ-butyrolactone is a compound also called 3-methyldihydro-2 (3H) -furanone. When α-methyl-γ-butyrolactone is contained in a specific amount in the soy sauce-like seasoning, it has an effect of enhancing the umami, preferable richness and thickness of the soy sauce-like seasoning. The content of α-methyl-γ-butyrolactone will be described later.
本発明によれば、α−メチル−γ−ブチロラクトンを含むことで、旨味、好ましいコクや厚みを増強され、呈味が向上した醤油様調味料を得ることができる。特に、醤油様調味料として、食塩の含有量が通常の醤油よりも少ない減塩醤油を用いた場合であっても、α−メチル−γ−ブチロラクトンにより、食塩の含有量を低減しながらも、味のバランスに優れ、十分な呈味を有する醤油様調味料（減塩醤油）を得ることができる。 According to the present invention, by containing α-methyl-γ-butyrolactone, it is possible to obtain a soy sauce-like seasoning with enhanced umami, preferable richness and thickness, and improved taste. In particular, as a soy sauce-like seasoning, even when using low-salt soy sauce with less salt content than normal soy sauce, while reducing the salt content with α-methyl-γ-butyrolactone, A soy sauce-like seasoning (reduced salt soy sauce) having an excellent taste balance and sufficient taste can be obtained.
また、本発明の醤油様調味料は、γ−バレロラクトンを含んでいてもよい。γ−バレロラクトンは、５−メチルジヒドロ−２（３Ｈ）−フラノンとも呼ばれ、香料などに用いられる公知の化合物であり、醤油調味料の呈味を向上させる作用を有する。α−メチル−γ−ブチロラクトンと合わせてγ−バレロラクトンが用いられることで、醤油様調味料の呈味をより一層向上させることができる。 Moreover, the soy sauce-like seasoning of the present invention may contain γ-valerolactone. γ-Valerolactone is also known as 5-methyldihydro-2 (3H) -furanone and is a known compound used for flavors and the like, and has an effect of improving the taste of soy sauce seasoning. By using γ-valerolactone together with α-methyl-γ-butyrolactone, the taste of the soy sauce-like seasoning can be further improved.
さらに、本発明の醤油様調味料は、ＨＤＭＦ、マルトール及びカプロン酸からなる群より選ばれる少なくとも１種を含んでいてもよい。ＨＤＭＦは、４−ヒドロキシ−２，５−ジメチル−３（Ｈ）−フラノンの略称であり、フラネオールとも呼ばれる。マルトールは、３−ヒドロキシ−２−メチル−４Ｈ−ピラン−４−ワンとも呼ばれる。カプロン酸は、ヘキサン酸とも呼ばれる。 Furthermore, the soy sauce-like seasoning of the present invention may contain at least one selected from the group consisting of HDMF, maltol and caproic acid. HDMF is an abbreviation for 4-hydroxy-2,5-dimethyl-3 (H) -furanone and is also called furaneol. Maltol is also called 3-hydroxy-2-methyl-4H-pyran-4-one. Caproic acid is also called hexanoic acid.
本発明の醤油様調味料は、上述したα−メチル−γ−ブチロラクトン又は／及びγ−バレロラクトンを含み、これとともにＨＤＭＦ、マルトール及びカプロン酸からなる群より選ばれる少なくとも１種を含むことで、醤油様調味料の呈味がより一層向上する。特に、好ましくない酸味、渋み、えぐみが抑えられ、味のバランスが向上した醤油様調味料を得ることができる。 The soy sauce-like seasoning of the present invention contains the above-mentioned α-methyl-γ-butyrolactone or / and γ-valerolactone, together with at least one selected from the group consisting of HDMF, maltol and caproic acid, The taste of the soy sauce-like seasoning is further improved. In particular, it is possible to obtain a soy sauce-like seasoning in which unfavorable acidity, astringency and sashimi are suppressed and the balance of taste is improved.
また、本発明は、α−メチル−γ−ブチロラクトンを有効成分とする醤油の呈味改善剤である。ここでいう醤油は、日本農林規格に定める「しょうゆ」及び減塩醤油をいう。本発明の醤油の呈味改善剤によれば、α−メチル−γ−ブチロラクトンの作用により、醤油の旨味、好ましいコクや厚みを増強し、呈味を向上することができる。特に、食塩の含有量を低減した減塩醤油を、味のバランスに優れ、十分な呈味を有するものとすることができる。 In addition, the present invention is a soy sauce taste improver comprising α-methyl-γ-butyrolactone as an active ingredient. The soy sauce here refers to “soy sauce” and low-salt soy sauce defined in the Japanese Agricultural Standards. According to the soy sauce taste improving agent of the present invention, the taste, preferable richness and thickness of soy sauce can be enhanced by the action of α-methyl-γ-butyrolactone, and the taste can be improved. In particular, a low-salt soy sauce with a reduced salt content can be excellent in taste balance and have a sufficient taste.
ここで、α−メチル−γ−ブチロラクトンの含有量は、１μｇ／ｍＬ以上１００μｇ／ｍＬ以下であることが好ましい。このような含有量とすることで、醤油様調味料の旨味を増強し、好ましいコクや厚みを増強し、不快なえぐみ、酸味、渋みを改善して、呈味が改善した醤油様調味料を得ることができる。 Here, the content of α-methyl-γ-butyrolactone is preferably 1 μg / mL or more and 100 μg / mL or less. By using such a content, the soy sauce-like seasoning is enhanced by enhancing the umami of the soy sauce-like seasoning, enhancing the richness and thickness, improving the unpleasant taste, sourness, and astringency. Can be obtained.
さらに、α―メチル−γ―ブチロラクトンの含有量は、１０μｇ／ｍＬ以上２０μｇ／ｍＬ以下であることが、より一層好ましい。このような含有量とすることで、醤油様調味料の旨味を増強し、好ましいコクや厚みを増強し、不快なえぐみ、酸味、渋みを改善して、呈味が改善した醤油様調味料を得ることができ、かつ、異味を感得させないことができる。 Furthermore, the content of α-methyl-γ-butyrolactone is more preferably 10 μg / mL or more and 20 μg / mL or less. By using such a content, the soy sauce-like seasoning is enhanced by enhancing the umami of the soy sauce-like seasoning, enhancing the richness and thickness, improving the unpleasant taste, sourness, and astringency. Can be obtained, and a nasty taste can be prevented.
以下、実施例を示して本発明をより具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
［実施例１〜５］
市販のα−メチル−γ−ブチロラクトンを測り取り、１ｍｇ／ｍＬになるように醤油様調味料の一例である減塩醤油（キッコーマン社製）で調整した。これを元液Ａとする。元液Ａに含まれるα−メチル−γ−ブチロラクトンの濃度が１μｇ／ｍＬ、２μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるように減塩醤油で希釈して、実施例１〜実施例５を作製した。
[Examples 1 to 5]
Commercially available α-methyl-γ-butyrolactone was measured and adjusted with reduced salt soy sauce (manufactured by Kikkoman Corporation) as an example of soy sauce-like seasoning so as to be 1 mg / mL. This is designated as original solution A. Example 1 was diluted with low-salt soy sauce so that the concentration of α-methyl-γ-butyrolactone contained in the original solution A was 1 μg / mL, 2 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL. -Example 5 was made.
［実施例６〜１０］
γ―バレロラクトン（東京化成工業株式会社製）を測り取り、１ｍｇ／ｍＬになるように減塩醤油で調整した。これを元液Ｂとする。元液Ｂに含まれるγ―バレロラクトンの濃度が３μｇ／ｍＬ、４μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるように減塩醤油で希釈して、実施例６〜実施例１０を作製した。
[Examples 6 to 10]
γ-Valerolactone (manufactured by Tokyo Chemical Industry Co., Ltd.) was measured and adjusted with reduced salt soy sauce to 1 mg / mL. This is designated as original solution B. Examples 6 to Examples were diluted with reduced salt soy sauce so that the concentration of γ-valerolactone contained in the original solution B was 3 μg / mL, 4 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL. 10 was produced.
［比較例１１〜１２］
γ―ブチロラクトン（東京化成工業株式会社製）を測り取り、１ｍｇ／ｍＬになるように減塩醤油で調整した。これを元液Ｃとする。元液Ｃに含まれるγ―ブチロラクトンの濃度が１０μｇ／ｍＬ、１００μｇ／ｍＬとなるように減塩醤油で希釈して、比較例１１〜比較例１２を作製した。
[Comparative Examples 11-12]
γ-Butyrolactone (manufactured by Tokyo Chemical Industry Co., Ltd.) was measured and adjusted with reduced salt soy sauce to 1 mg / mL. This is designated as original solution C. Comparative Examples 11 to 12 were prepared by diluting with reduced salt soy so that the concentration of γ-butyrolactone contained in the original solution C was 10 μg / mL and 100 μg / mL.
［実施例１３〜１７］
元液Ａ、元液Ｂを用いて、α−メチル−γ−ブチロラクトンの濃度が、１μｇ／ｍＬ、 ２μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬかつγ―バレロラクトンの濃度が３μｇ／ｍＬ、４μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるように実施例１３〜実施例１７を作製した。
[Examples 13 to 17]
Using the original solution A and the original solution B, the concentrations of α-methyl-γ-butyrolactone were 1 μg / mL, 2 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL and the concentration of γ-valerolactone was 3 μg. Examples 13 to 17 were prepared so as to be / mL, 4 μg / mL, 10 μg / mL, 20 μg / mL, and 100 μg / mL.
［試験例１］
実施例１〜１０、１３〜１７及び比較例１１〜１２について、官能評価を実施した。官能評価では、しょうゆの旨味が強くなったかを示す「旨味増強」、旨味だけでは表現できない好ましいコクや厚みを示す「好ましいコクや厚み」、添加成分による不快な違和感の程度を示す「異味」、特に減塩醤油で課題である醤油特有の不快なえぐみ、酸味、渋みが改善されたかを示す「醤油特有の不快なえぐみ、酸味、渋みの改善」、全体的に味が調和して良好なしょうゆになっているかを示す「味のバランス」を評価した。
[Test Example 1]
Sensory evaluation was implemented about Examples 1-10, 13-17, and Comparative Examples 11-12. In the sensory evaluation, `` enhancement enhancement '' indicating whether the umami of soy sauce has become stronger, `` preferably richness and thickness '' indicating a preferable richness and thickness that cannot be expressed only by umami, `` unpleasant taste '' indicating the degree of unpleasant discomfort due to the added components, "Improved soy sauce-specific unpleasant sashimi, sourness and astringency", which indicates whether the soy sauce-specific unpleasant sashimi, sourness, and astringency, which is a problem with reduced-salt soy sauce, have been improved. We evaluated the “taste balance”, which shows how it is soy sauce.
評価方法は、なにも添加しなかった減塩醤油をコントロールとして、「旨味増強」、「好ましいコクや厚み」、「異味」、「醤油特有の不快なえぐみ、酸味、渋みの改善」を
×：コントロールと比べて弱いまたは変わらない。
△：コントロールと比べてやや強い。
○：コントロールと比べて強い。
◎：コントロールと比べて非常に強い。
という採点で、評価者４人で官能評価を行った。
The evaluation method is to use low-salt soy sauce that has not been added as a control, and “enhanced umami”, “preferably rich and thick”, “unpleasant taste”, and “improvement of unpleasant sourness, sourness and astringency unique to soy sauce” X: Weak or unchanged compared to the control.
Δ: Slightly stronger than the control.
○: Stronger than control.
A: Very strong compared to the control.
With the scoring, a sensory evaluation was performed by four evaluators.
また、「味のバランス」は
×：コントロールと比べて悪いまたは変わらない。
△：コントロールと比べてやや良い。
○：コントロールと比べて良い。
◎：コントロールと比べて非常に良い。
という採点で、評価者４人で官能評価を行った。
In addition, “taste balance” is poor or unchanged compared to x: control.
Δ: Slightly better than the control.
○: Compared with control.
A: Very good compared to the control.
With the scoring, a sensory evaluation was performed by four evaluators.
各実施例、比較例の官能評価の結果を表１に示す。 The results of sensory evaluation of each example and comparative example are shown in Table 1.
表１の実施例１〜実施例５に示したように、α―メチル−γ―ブチロラクトンを添加した減塩醤油は、「旨味」や「好ましいコクや厚み」が強くなり、「醤油特有の不快なえぐみ、酸味、渋みの改善」がされた。また、味のバランスもコンロトールに比較して良くなった。特に、実施例４に示すように、２０μｇ／ｍＬの濃度がすべての項目について最も評価は良かった。しかし、実施例５に示すように、１００μｇ／ｍＬと高濃度の場合、「旨味」や「好ましいコクや厚み」はコントロールに比較して高くなったが、「異味」が感じられてしまった。 As shown in Examples 1 to 5 of Table 1, the low-salt soy sauce to which α-methyl-γ-butyrolactone is added has a strong “umami” and “preferably rich and thick”, and “soy sauce-specific unpleasantness” "Improved nagumi, sourness and astringency" were made. In addition, the balance of taste is also better than that of the control. In particular, as shown in Example 4, the evaluation of 20 μg / mL was the best for all items. However, as shown in Example 5, in the case of a high concentration of 100 μg / mL, “umami” and “preferred body and thickness” were higher than those of the control, but “unpleasant taste” was felt.
同様に、実施例６〜実施例１０に示すように、γ―バレロラクトンも同じように各評価項目についてコントロールに比較してより良い評価であった。特に、実施例９に示すように、２０μｇ／ｍＬの濃度がすべての項目について最も評価は良かった。ただし、実施例１０に示すように、１００μｇ／ｍＬと高濃度の場合、「異味」を除いた評価項目はコントロールに比較して高くなったが、「異味」が感じられてしまった。 Similarly, as shown in Examples 6 to 10, γ-valerolactone was similarly evaluated better than the control for each evaluation item. In particular, as shown in Example 9, a concentration of 20 μg / mL was the best evaluated for all items. However, as shown in Example 10, when the concentration was as high as 100 μg / mL, the evaluation items excluding “taste” were higher than those of the control, but “taste” was felt.
一方、比較例１１〜比較例１２に示すように、呈味改善として知られているγ―ブチロラクトンでは、評価項目を向上するような効果は確認できなかった。 On the other hand, as shown in Comparative Examples 11 to 12, γ-butyrolactone, which is known as taste improvement, could not confirm the effect of improving the evaluation items.
実施例１３〜実施例１７に示すように、α―メチル−γ―ブチロラクトンとγ―バレロラクトンを組み合わせた場合も、同様に評価項目それぞれ良い結果となった。特に、実施例１６に示すように、２０μｇ／ｍＬの濃度がすべての項目について最も評価は良かった。ただし、実施例１７に示すように、各１００μｇ／ｍＬの高濃度の添加では、異味が感じられた。 As shown in Examples 13 to 17, when α-methyl-γ-butyrolactone and γ-valerolactone were combined, each evaluation item had a good result. In particular, as shown in Example 16, a concentration of 20 μg / mL was the best for all items. However, as shown in Example 17, an unpleasant taste was felt with the addition of a high concentration of 100 μg / mL.
以上の試験例１（実施例１〜実施例５）によれば、減塩醤油（醤油様調味料）にα―メチル−γ―ブチロラクトンを添加した醤油様調味料は、コントロールに比較して「旨味増強」、「好ましいコクや厚み」、「醤油特有の不快なえぐみ、酸味、渋みの改善」に関して向上することが分かった。また、γ−ブチロラクトンを添加した比較例１１〜１２では、呈味改善効果が認められないことから、α―メチル−γ―ブチロラクトンが呈味を改善させる有効な成分であることが確認された。このように、食塩の濃度を低減した減塩醤油から、呈味が向上した醤油様調味料を得ることができる。 According to the above Test Example 1 (Examples 1 to 5), the soy sauce-like seasoning obtained by adding α-methyl-γ-butyrolactone to the low-salt soy sauce (soy sauce-like seasoning) is “ It was found that the “enhancement of umami”, “preferably richness and thickness”, and “improvement of unpleasant taste, sourness and astringency unique to soy sauce” were improved. Further, in Comparative Examples 11 to 12 in which γ-butyrolactone was added, since the taste improving effect was not recognized, it was confirmed that α-methyl-γ-butyrolactone was an effective component for improving the taste. Thus, a soy sauce-like seasoning with improved taste can be obtained from the reduced salt soy sauce with reduced salt concentration.
ここで、α―メチル−γ―ブチロラクトンの含有量は、１μｇ／ｍＬ以上１００μｇ／ｍＬ以下であることが好ましい（実施例１〜実施例５）。このような含有量とすることで、評価項目「旨味増強」、「好ましいコクや厚み」、「醤油特有の不快なえぐみ、酸味、渋みの改善」に関して向上させることができる。 Here, the content of α-methyl-γ-butyrolactone is preferably 1 μg / mL or more and 100 μg / mL or less (Examples 1 to 5). By setting it as such content, it can be improved regarding evaluation items “enhancement of umami”, “preferable richness and thickness”, and “improvement of unpleasant puffiness, sourness and astringency peculiar to soy sauce”.
また、α―メチル−γ―ブチロラクトンの含有量は、１０μｇ／ｍＬ以上２０μｇ／ｍＬ以下であることが、より一層好ましい（実施例３〜実施例４）。このような含有量とすることで、評価項目「旨味増強」、「好ましいコクや厚み」、「醤油特有の不快なえぐみ、酸味、渋みの改善」に関してコントロールと比べて強く、又は非常に強く向上させることができ、かつ、「異味」をコントロールと比べて弱い、又は変わらない程度とすることができる。 Further, the content of α-methyl-γ-butyrolactone is more preferably 10 μg / mL or more and 20 μg / mL or less (Examples 3 to 4). By setting the content as described above, the evaluation items “enhancement enhancement”, “preferably richness and thickness”, and “improvement of unpleasant taste, sourness and astringency peculiar to soy sauce” are stronger or very stronger than the control. It can be improved and the “taste” can be weak or unchanged compared to the control.
さらに、α―メチル−γ―ブチロラクトンとγ―バレロラクトンを組み合わせた場合については、α―メチル−γ―ブチロラクトンの含有量は、１μｇ／ｍＬ以上１００μｇ／ｍＬ以下であり、かつ、γ−バレロラクトンの含有量は、３μｇ／ｍＬ以上１００μｇ／ｍＬ以下であることが好ましい（実施例１３〜実施例１７）。このような含有量とすることで、評価項目「旨味増強」、「好ましいコクや厚み」、「醤油特有の不快なえぐみ、酸味、渋みの改善」に関して向上させることができる。 Further, when α-methyl-γ-butyrolactone and γ-valerolactone are combined, the content of α-methyl-γ-butyrolactone is 1 μg / mL or more and 100 μg / mL or less, and γ-valerolactone is used. The content of is preferably 3 μg / mL or more and 100 μg / mL or less (Example 13 to Example 17). By setting it as such content, it can be improved regarding evaluation items “enhancement of umami”, “preferable richness and thickness”, and “improvement of unpleasant puffiness, sourness and astringency peculiar to soy sauce”.
また、α―メチル−γ―ブチロラクトンの含有量は、１０μｇ／ｍＬ以上２０μｇ／ｍＬ以下であり、かつ、γ−バレロラクトンの含有量は、１０μｇ／ｍＬ以上２０μｇ／ｍＬ以下であることが好ましい（実施例１５〜実施例１６）。このような含有量とすることで、このような含有量とすることで、評価項目「旨味増強」、「好ましいコクや厚み」、「醤油特有の不快なえぐみ、酸味、渋みの改善」に関してコントロールと比べて強く、又は非常に強く向上させることができ、かつ、「異味」をコントロールと比べて弱い、又は変わらない程度とすることができる。 The content of α-methyl-γ-butyrolactone is preferably 10 μg / mL or more and 20 μg / mL or less, and the content of γ-valerolactone is preferably 10 μg / mL or more and 20 μg / mL or less ( Examples 15 to 16). By making such a content, by making such a content, regarding the evaluation items `` enhancement of umami '', `` preferable richness and thickness '', `` improvement of unpleasant taste, sourness, astringency unique to soy sauce '' It can be improved strongly or very strongly compared to the control, and the “taste” can be made weak or unchanged compared to the control.
［実施例１８〜２０、比較例２１、実施例２２］
α−メチル−γ−ブチロラクトンとγ―バレロラクトンの添加濃度をそれぞれ１０μｇ／ｍＬに調整した減塩醤油に、ＨＤＭＦ、マルトール、カプロン酸（東京化成工業株式会社製）がそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬの添加濃度になるように実施例１８〜実施例２０を作製した。また、α−メチル−γ−ブチロラクトンとγ−バレロラクトンの添加濃度をそれぞれ１０μｇ／ｍＬに調整した減塩醤油にＨＥＭＦ（４−ヒドロキシ−２−エチル−５−メチル−３（Ｈ）−フラノン）を３０μｇ／ｍＬ添加した比較例２１を作製した。さらに、ＨＤＭＦ、マルトール、カプロン酸をそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬの濃度ですべて添加した実施例２２を作製した。
[Examples 18 to 20, Comparative Example 21, Example 22]
HDMF, maltol, and caproic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) were 30 μg / mL and 100 μg / mL, respectively, in low-salt soy sauce in which the addition concentrations of α-methyl-γ-butyrolactone and γ-valerolactone were adjusted to 10 μg / mL. Examples 18 to 20 were prepared so as to have an addition concentration of 10 mL / mL. Further, HEMF (4-hydroxy-2-ethyl-5-methyl-3 (H) -furanone) was added to low-salt soy sauce in which the addition concentrations of α-methyl-γ-butyrolactone and γ-valerolactone were adjusted to 10 μg / mL, respectively. Comparative Example 21 with 30 μg / mL added was prepared. Furthermore, Example 22 was prepared by adding HDMF, maltol, and caproic acid at concentrations of 30 μg / mL, 100 μg / mL, and 10 μg / mL, respectively.
［実施例２３〜２５、比較例２６、実施例２７、比較例２８〜３１］
同様に、α−メチル−γ−ブチロラクトンとγ―バレロラクトンの添加濃度をそれぞれ１００μｇ／ｍＬに調整した減塩醤油に、ＨＤＭＦ、マルトール、カプロン酸（東京化成工業株式会社製）がそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬの添加濃度になるように実施例２３〜実施例２５を作製した。また、α−メチル−γ−ブチロラクトンとγ−バレロラクトンの添加濃度をそれぞれ１００μｇ／ｍＬに調整した減塩醤油にＨＥＭＦを３０μｇ／ｍＬ添加した比較例２６を作製した。さらに、ＨＤＭＦ、マルトール、カプロン酸をそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬの濃度ですべて添加した実施例２７を作製した。さらに比較のために、α−メチル−γ−ブチロラクトンとγ−バレロラクトンを添加しないで、ＨＤＭＦ、マルトール、カプロン酸をそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬの濃度でそれぞれ、またはすべて添加した比較例２８〜３１を作製した。
[Examples 23 to 25, Comparative Example 26, Example 27, Comparative Examples 28 to 31]
Similarly, HDMF, maltol, and caproic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) were each 30 μg / mL in low-salt soy sauce in which the addition concentrations of α-methyl-γ-butyrolactone and γ-valerolactone were adjusted to 100 μg / mL, respectively. Example 23 to Example 25 were prepared so as to have an addition concentration of 100 μg / mL and 10 μg / mL. In addition, Comparative Example 26 was prepared in which HEMF was added at 30 μg / mL to low-salt soy sauce in which the addition concentrations of α-methyl-γ-butyrolactone and γ-valerolactone were adjusted to 100 μg / mL, respectively. Furthermore, Example 27 was prepared by adding HDMF, maltol, and caproic acid at concentrations of 30 μg / mL, 100 μg / mL, and 10 μg / mL, respectively. For further comparison, without addition of α-methyl-γ-butyrolactone and γ-valerolactone, HDMF, maltol, and caproic acid were added at 30 μg / mL, 100 μg / mL, and 10 μg / mL, respectively, or all, respectively. Comparative Examples 28 to 31 were produced.
［試験例２］
試験例１と同様に、実施例１８〜２０、比較例２１、実施例２２および、実施例２３〜２５、比較例２６、実施例２７、比較例２８〜３１について官能評価を実施した。なにも添加しなかった減塩醤油をコントロールとして、「旨味増強」、「好ましいコクや厚み」、「異味」、「醤油特有の不快なえぐみ、酸味、渋みの改善」、「味のバランス」を◎、○、△、×で評価した。これらの評価は試験例１と同様である。各実施例、比較例の官能評価の結果を表２に示す。
[Test Example 2]
In the same manner as in Test Example 1, sensory evaluation was performed on Examples 18 to 20, Comparative Example 21, Example 22, and Examples 23 to 25, Comparative Example 26, Example 27, and Comparative Examples 28 to 31. Controlled with low-salt soy sauce that was not added at all, "enhanced umami", "preferably rich and thick", "unpleasant taste", "improvement of unpleasant sourness, sourness and astringency unique to soy sauce", "balance of taste" Was evaluated with で, ○, △, and ×. These evaluations are the same as in Test Example 1. Table 2 shows the results of sensory evaluation of each example and comparative example.
表２の実施例１８〜実施例２０に示すように、α−メチル−γ−ブチロラクトンとγ―バレロラクトンの添加濃度をそれぞれ１０μｇ／ｍＬに調整した減塩醤油に、ＨＤＭＦ、マルトール、カプロン酸をそれぞれ３０μｇ／ｍＬ、１００μｇ／ｍＬ、１０μｇ／ｍＬ添加すると、添加していない実施例１５に比べて、「旨味増強」や「好ましいコクや厚み」がより良くなるという結果が得られた。 As shown in Example 18 to Example 20 of Table 2, HDMF, maltol, and caproic acid were added to low-salt soy sauce in which the addition concentrations of α-methyl-γ-butyrolactone and γ-valerolactone were adjusted to 10 μg / mL, respectively. When 30 μg / mL, 100 μg / mL, and 10 μg / mL were added to each other, the results showed that “enhanced taste enhancement” and “preferred body and thickness” were improved as compared with Example 15 in which addition was not made.
さらに、実施例２２に示すように、ＨＤＭＦ、マルトール、カプロン酸３種類すべて添加すると、「異味」以外すべて◎となり、最もよくなった。 Furthermore, as shown in Example 22, when all three types of HDMF, maltol, and caproic acid were added, all of them except for “unpleasant taste” became ◎, which was the best.
一方、比較例２１は、ＨＥＭＦが添加されているが、さらなる呈味の改善効果は確認できず、実施例１５と比較例２１で違いはなかった。 On the other hand, in Comparative Example 21, HEMF was added, but a further taste improvement effect could not be confirmed, and there was no difference between Example 15 and Comparative Example 21.
同様に、実施例２３〜実施例２５に示すように、減塩醤油に、α−メチル−γ−ブチロラクトンとγ―バレロラクトンの添加濃度をそれぞれ１００μｇ／ｍＬに添加した醤油様調味料は、「異味」が強くなっている。しかし、ＨＤＭＦ、マルトール、カプロン酸がそれぞれ添加されることで、「異味」を抑制できることが分かった。すなわち、実施例１７では「異味」は「○」であるのに対し、実施例２３〜実施例２５は「異味」は「△」であった。 Similarly, as shown in Examples 23 to 25, a soy sauce-like seasoning obtained by adding α-methyl-γ-butyrolactone and γ-valerolactone at a concentration of 100 μg / mL to low-salt soy sauce, The “taste” is getting stronger. However, it has been found that the addition of HDMF, maltol, and caproic acid can suppress “taste”. That is, in Example 17, the “disgusting taste” was “◯”, whereas in Examples 23 to 25, the “disgusting taste” was “Δ”.
また、実施例２７に示すように、ＨＤＭＦ等の３種類を添加すると、「異味」は何も添加していないコントロールと比較して同等となり、感じられなかった。さらに、３種類の添加では、「旨味増強」「好ましいコクや厚み」が良くなり、「醤油特有の不快なえぐみ、酸味、渋みの改善」がより改善できた。また「味のバランス」もよくなった。 Moreover, as shown in Example 27, when 3 types such as HDMF were added, the “disgusting taste” was equivalent to the control to which nothing was added and was not felt. Furthermore, with the three types of additions, “enhancement enhancement” and “preferably richness and thickness” were improved, and “improvement of unpleasant sashimi, sourness and astringency unique to soy sauce” could be further improved. The “taste balance” also improved.
一方、比較例２８から比較例３１に示すようにα−メチル−γ―ブチロラクトン又は／及びγ―バレロラクトンを加えない場合、ＨＤＭＦ、マルトール及びカプロン酸を加えても、α−メチル−γ―ブチロラクトン又は／及びγ―バレロラクトンを加えた実施例２７に対して効果はなく、「異味」が「△」であった。 On the other hand, when α-methyl-γ-butyrolactone or / and γ-valerolactone is not added as shown in Comparative Example 28 to Comparative Example 31, α-methyl-γ-butyrolactone can be added even if HDMF, maltol and caproic acid are added. Or / and there was no effect on Example 27 to which γ-valerolactone was added, and “taste” was “Δ”.
以上の試験例２によれば、α−メチル−γ―ブチロラクトン又は／及びγ―バレロラクトンに加えて、ＨＤＭＦ、マルトール及びカプロン酸からなる群より選ばれる少なくとも１種を含むことで、より一層、呈味が向上した醤油様調味料を得られることが分かった。 According to Test Example 2 above, in addition to α-methyl-γ-butyrolactone or / and γ-valerolactone, by containing at least one selected from the group consisting of HDMF, maltol and caproic acid, It was found that a soy sauce-like seasoning with improved taste could be obtained.
［実施例３２〜実施例４６］
α−メチル−γ−ブチロラクトンを測り取り、１ｍｇ／ｍＬになるように、醤油様調味料の一例である、こいくち醤油（キッコーマン社製）で調整した。これを元液Ｄとする。元液Ｄに含まれるα−メチル−γ―ブチロラクトンの濃度が１μｇ／ｍＬ、２μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるようにこいくち醤油で希釈して、実施例３２〜３６を作製した。
[Examples 32 to 46]
α-Methyl-γ-butyrolactone was measured and adjusted with Koikuchi soy sauce (manufactured by Kikkoman Corporation), which is an example of a soy sauce-like seasoning, to 1 mg / mL. This is designated as original solution D. Example 32 was diluted with soy sauce so that the concentration of α-methyl-γ-butyrolactone contained in the original solution D was 1 μg / mL, 2 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL. ~ 36 were made.
γ―バレロラクトンを測り取り、１ｍｇ／ｍＬになるようにこいくち醤油で調整した。これを元液Ｅとする。元液Ｅに含まれるγ―バレロラクトンの濃度が３μｇ／ｍＬ、４μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるようにこいくち醤油で希釈して、実施例３７〜４１を作製した。 γ-Valerolactone was measured and adjusted with soy sauce so as to be 1 mg / mL. This is referred to as an original solution E. Examples 37 to 41 were diluted with Koikuchi soy sauce so that the concentration of γ-valerolactone contained in the original solution E was 3 μg / mL, 4 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL. Produced.
さらに、元液Ｄ及び元液Ｅを用いて、α−メチル−γ−ブチロラクトンの濃度が、１μｇ／ｍＬ、２μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬかつγ―バレロラクトンの濃度が３μｇ／ｍＬ、４μｇ／ｍＬ、１０μｇ／ｍＬ、２０μｇ／ｍＬ、１００μｇ／ｍＬとなるように実施例４２〜実施例４６を作製した。 Furthermore, using the original solution D and the original solution E, the concentrations of α-methyl-γ-butyrolactone were 1 μg / mL, 2 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL and the concentration of γ-valerolactone. Example 42-Example 46 were produced so that might become 3 microgram / mL, 4 microgram / mL, 10 microgram / mL, 20 microgram / mL, and 100 microgram / mL.
［試験例３］
実施例３２〜実施例４６について、官能評価を実施した。官能評価は、評価項目が「旨味増強」、「好ましいコクや厚み」、「異味」の３つであり、コントロールとして何も添加していないこいくち醤油としたこと以外は、試験例１と同様である。
[Test Example 3]
Sensory evaluation was performed on Example 32 to Example 46. The sensory evaluation is the same as in Test Example 1 except that there are three evaluation items of “enhanced taste enhancement”, “preferred richness and thickness”, and “unpleasant taste”, and Koikuchi soy sauce with nothing added as a control. It is.
表３に示すように、α−メチル−γ−ブチロラクトン、γ―バレロラクトンそれぞれ、または両方の添加において、減塩醤油の時と同様、各項目が良好であると確認された。また、１００μｇ／ｍＬと高濃度で添加すると「異味」が感じられてしまう。α−メチル−γ−ブチロラクトン、γ―バレロラクトンどちらの成分ともに２０μｇ／ｍＬの添加が最もよかった。 As shown in Table 3, each item was confirmed to be good in the addition of α-methyl-γ-butyrolactone, γ-valerolactone, or both, as in the case of low-salt soy sauce. Moreover, if it is added at a high concentration of 100 μg / mL, “unpleasant taste” will be felt. The addition of 20 μg / mL was the best for both α-methyl-γ-butyrolactone and γ-valerolactone.
以上の試験例３によれば、醤油様調味料として、減塩醤油を用いた場合のみならず、通常のこいくち醤油を用いた場合であっても、α−メチル−γ−ブチロラクトン又は／及びγ―バレロラクトンを用いることで呈味が改善された醤油様調味料が得られることが分かった。 According to Test Example 3 above, as a soy sauce-like seasoning, not only when using low-salt soy sauce, but also when using ordinary soy sauce, α-methyl-γ-butyrolactone or / and It was found that a soy sauce-like seasoning with improved taste was obtained by using γ-valerolactone.
［α−メチル−γ−ブチロラクトン、γ―バレロラクトン、カプロン酸、ＨＤＭＦ、マルトールの分析方法］
常法により製造した醤油１ｍＬに、０．３ｇのＮａＣlを加えて、さらに１００μＬの酢酸エチルを加えて抽出した。回収した酢酸エチル、ＧＣ−ＭＳに供した。α−メチル−γ−ブチロラクトン、γ―バレロラクトン、カプロン酸、ＨＤＭＦ、マルトールの定量値は、各々の標準物質を蒸留水に適当な濃度添加して、しょうゆと同様の抽出方法で前処理し、ＧＣ−ＭＳに供して検量線を作成し、定量した。
[Analysis method of α-methyl-γ-butyrolactone, γ-valerolactone, caproic acid, HDMF, maltol]
To 1 mL of soy sauce produced by a conventional method, 0.3 g of NaCl was added, and further 100 μL of ethyl acetate was added for extraction. The collected ethyl acetate was subjected to GC-MS. Quantitative values of α-methyl-γ-butyrolactone, γ-valerolactone, caproic acid, HDMF, and maltol were pretreated by the same extraction method as soy sauce by adding each standard substance to an appropriate concentration in distilled water, A calibration curve was prepared by GC-MS and quantified.
[ＧＣ−ＭＳ条件]
ＧＣ／ＭＳ：島津製作所社製 ＧＣ−ＭＳ ＱＰ２０１０ Ｕｌｔｒａ
カラム：ジーエルサイエンス社製 ＩｎｅｒｔＣａｐ Ｐｕｒｅ ＷＡＸ
(３０ｍ×０．２５ｍｍ 内径０．２５μｍ)
温度条件：３５℃で２分間保持、８℃／分で２５０℃まで昇温後１５分一定
キャリアガス：ヘリウム
[GC-MS conditions]
GC / MS: Shimadzu Corporation GC-MS QP2010 Ultra
Column: InertCap Pure WAX manufactured by GL Sciences Inc.
(30m × 0.25mm ID 0.25μm)
Temperature condition: held at 35 ° C. for 2 minutes, heated up to 250 ° C. at 8 ° C./min and constant for 15 minutes Carrier gas: helium
表４に、定量結果を示す。常法により製造した醤油においては、α−メチル−γ−ブチロラクトンは０．５μｇ／ｍＬ含まれており、多くても約０．８μｇ／ｍＬであることが分かった。 Table 4 shows the quantitative results. It was found that the soy sauce produced by a conventional method contained 0.5 μg / mL of α-methyl-γ-butyrolactone and about 0.8 μg / mL at most.
Claims (6)
γ−バレロラクトンを含む
ことを特徴とする醤油様調味料。 In the soy sauce-like seasoning according to claim 1,
A soy sauce-like seasoning comprising γ-valerolactone.
ＨＤＭＦ、マルトール及びカプロン酸からなる群より選ばれる少なくとも１種を含む
ことを特徴とする醤油様調味料。 In the soy sauce-like seasoning according to claim 1 or claim 2,
A soy sauce-like seasoning comprising at least one selected from the group consisting of HDMF, maltol and caproic acid.
塩分濃度は、４％以上１６％以下である
ことを特徴とする醤油様調味料。 In the soy sauce-like seasoning according to any one of claims 1 to 3,
A soy sauce-like seasoning characterized by a salt concentration of 4% or more and 16% or less.
塩分濃度は、４％以上８％以下である
ことを特徴とする醤油様調味料。 In the soy sauce-like seasoning according to any one of claims 1 to 3,
A soy sauce-like seasoning characterized by a salt concentration of 4% or more and 8% or less.
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| CN109310131A (en) * | 2016-05-31 | 2019-02-05 | 龟甲万株式会社 | Seasoning containing nucleic acid fermentation and its manufacturing method |
| WO2022176979A1 (en) * | 2021-02-19 | 2022-08-25 | キッコーマン株式会社 | Soy sauce and soy sauce-like seasoning having excellent aroma, and method for inhibiting heating degradation odor, packaged composition having inhibited heating degradation odor, and composition for inhibiting heating degradation odor |
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|---|---|---|---|---|
| CN109310131A (en) * | 2016-05-31 | 2019-02-05 | 龟甲万株式会社 | Seasoning containing nucleic acid fermentation and its manufacturing method |
| KR101897400B1 (en) * | 2017-03-27 | 2018-09-11 | 고려대학교 세종산학협력단 | Composition for inhibiting the activity of tyrosine decarboxylase and Method of manufacturing fermented foods using the same |
| WO2022176979A1 (en) * | 2021-02-19 | 2022-08-25 | キッコーマン株式会社 | Soy sauce and soy sauce-like seasoning having excellent aroma, and method for inhibiting heating degradation odor, packaged composition having inhibited heating degradation odor, and composition for inhibiting heating degradation odor |
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