JP2017023018A - Method of manufacturing seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning for adding flavor or taste that is developed in a stewing or boiling down process, and a manufacturing method therefor and foods containing the seasoning.SOLUTION: There is provided a method of manufacturing a seasoning including a process of heating fermentation seasoning, saccharides and vegetable essence at a heating temperature of 55°C to 100°C for a heating time of 30 minutes to 5 hours and a process of feeding gas including oxygen.SELECTED DRAWING: None

Description

  The present invention relates to a seasoning that imparts flavor and taste expressed in a stew and simmering process that is difficult to implement industrially, a method for producing the same, and a food containing the seasoning.

For example, in the case of general Japanese cuisine, boiled foods that are boiled with seasoned food use soy sauce, sake, mirin, sugar and miso, salt, ginger juice, and oil as seasonings. Depending on other materials, such as cooking in thin broth using soup stock or thin soy sauce, or cooking using soy sauce with sugar or thick soy sauce, soaking the material with a rich taste There are a wide range of methods. In addition to such traditional seasonings, seasonings and methods for imparting material flavors such as vegetables and meat to foods and beverages and improving the flavor have been reported (Patent Documents 1 to 6).
However, there is no known seasoning that simply gives a cooking feeling such as a simmering feeling or simmering feeling as when a simmered dish is made using a drop lid.

JP 2010-68726 JP 2010-207112 JP Japanese Patent Laid-Open No. 10-191924 WO 2009/123298 JP 2008-193967 A JP 2003-25540 A

  The objective of this invention is providing the foodstuff containing the seasoning which provides the flavor and taste which are expressed by a stew or boiling process to food, its manufacturing method, and this seasoning.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that flavors and presentations that are expressed in stew and simmering processes by heating specific fermentation seasonings, sugars, and vegetable extracts under specific conditions. The present inventors have found that a seasoning having a taste can be provided, and have completed the present invention by further research.

That is, the present invention is as follows.
[1] Seasoning including a step of heating a fermented seasoning, a saccharide, and a vegetable extract at a heating temperature of 55 ° C. to 100 ° C. and a heating time of 30 minutes to 5 hours, and a step of supplying a gas containing oxygen Manufacturing method.
[2] The manufacturing method according to [1], wherein the heating step and the air supply step are performed simultaneously.
[3] The production method according to [1] or [2], wherein the saccharide is at least one selected from the group consisting of glucose, maltose, and fructose.
[4] In the step of supplying a gas containing oxygen, the oxygen supply condition is any one of [1] to [3] in which the supply amount of air is 1 to 10 L / min. The production method according to claim 1.
[5] Including a heat-treated product of a mixture of fermented seasoning, sugar and vegetable extract, pH is 3-7, chloride amount is 3-15% by weight, total nitrogen amount is 0.1-5% by weight, sugar concentration is A seasoning for imparting simmering feeling and / or simmering feeling, characterized in that 10 to 50% by weight and the amount of vegetable extract is 1 to 50% by weight.

ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which provided cooking feelings, such as a feeling of stew and a boiled feeling difficult to implement industrially, can be manufactured easily in a short time.
Moreover, since it is not necessary to boil for a long time in order to give this cooking feeling only by adding the seasoning of this invention to food, it can suppress that boiled food boils down and can manufacture the food excellent in the external appearance. it can.

  The present invention includes a step of heating a fermented seasoning, a saccharide, and a vegetable extract at a heating temperature of 55 ° C. to 100 ° C. and a heating time of 30 minutes to 5 hours, and a step of supplying a gas containing oxygen. The present invention relates to a seasoning manufacturing method.

  In the present invention, the “fermented seasoning” is a liquid seasoning obtained by fermenting and decomposing plant protein, or a solid seasoning obtained by dehydrating and drying it, and functions as an amino acid source in the present invention.

  Plant protein includes protein contained in grains such as soybeans, wheat, rice, corn, and mung beans, and vegetables, but seed proteins such as wheat protein, soybean protein, and corn protein are included. Preferably, wheat gluten and defatted soybean are preferred.

Fermentation is not particularly limited as long as it is a method capable of decomposing the above protein, and fermentation by koji is mentioned. The koji may be a liquid koji obtained by aerobically cultivating koji mold in a liquid medium, or a solid koji that is obtained by inoculating koji mold on the surface of the raw material after processing such as steaming the raw material such as soybean. . Aspergillus oryzae include Aspergillus oryzae, Aspergillus soya, Aspergillus niger and the like, and Aspergillus oryzae is particularly preferable.
A preferable “fermented seasoning” in the present invention includes a fermented and decomposed seasoning obtained by fermenting and decomposing plant proteins such as wheat gluten and defatted soybeans with straw. Fermented and decomposed seasonings are less preferred because they are less likely to have a different flavor or taste, and have a particularly strong potency for imparting a simmering feeling or simmering feeling.
As an example of a preferred method for producing a fermented and decomposed seasoning liquid, a solid koji is prepared using defatted soybeans as a main raw material and koji molds, and in the step of producing a seasoning liquid, the koji obtained by koji making is added to a koji weight of 1.8. A flavourant is mixed with a salt solution having a salt concentration of 13 to 17% by weight of 3 times (by weight) to form moromi, and then the moromi is hydrolyzed at 32 to 40 ° C for 7 to 19 days. Law.
Commercially available fermentation decomposition seasoning liquids include “Koji Base” manufactured by Ajinomoto Co., Ltd., “Fermented Umami Seasoning” manufactured by Kikkoman Co., Ltd., “Brewed Seasoning NS-2” manufactured by Nisshin Flour Milling Co., Ltd. Seasoning NS-3 "and the like.

  In the present invention, the “saccharide” is not particularly limited as long as it can be used for food. Examples of the saccharide include sucrose, glucose, maltose, fructose and the like. Among these, use of glucose, maltose, or fructose is preferable because the simmering feeling and simmering feeling of the boiled food becomes stronger, and maltose and / or fructose is more preferable.

  The ratio of the saccharide used is not particularly limited as long as the desired seasoning can be obtained. For example, the saccharide is usually 0.03 part by weight or more, preferably 0 with respect to 1 part by weight (dry weight) of the fermented seasoning. .15 parts by weight or more, more preferably 0.3 parts by weight or more, and usually 30 parts by weight or less, preferably 15 parts by weight or less, more preferably 6 parts by weight or less.

  In the present invention, the “vegetable extract” is derived from vegetables and mushrooms, and is a powder of dried products of vegetables and mushrooms themselves or extracts of vegetables and mushrooms. The vegetable extract may be an extract extracted from vegetables or mushrooms by a method known per se, or a commercially available product.

Vegetables include carrots, burdock, daikon, turnip, potatoes, root vegetables such as onion, garlic, lotus root, leaf vegetables such as cabbage, celery, chopsticks, pineapple, cucumbers, fruit vegetables such as tomatoes, peppers, green beans and sesame. Etc. Of these, carrot, burdock and onion are preferable, and carrot is more preferable.
Mushrooms include oyster mushrooms such as shiitake mushrooms and oyster mushrooms, mushrooms such as shimeji mushrooms, matsutake mushrooms, enokitake mushrooms, mushrooms such as mushrooms and agaricus mushrooms, mushrooms such as mushrooms such as ganoderma mushrooms, and mushrooms such as mushrooms such as mushrooms. It is done. Of these, mushrooms from the oyster mushroom family or agar mushroom family are preferred, shiitake mushrooms and mushrooms are more preferred, and shiitake mushrooms are even more preferred.

  The extraction method is not particularly limited. For example, the extract may be a method of pulverizing the raw material and then heating as necessary, extracting with water or an organic solvent and solid-liquid separation, or boiled raw material obtained by boiling the raw material with acid or A method of concentrating after decomposing with an enzyme is known. Furthermore, if necessary, purification may be performed using a centrifuge, a filtration device, an electrodialyzer, or the like. In addition, concentration treatment such as concentration by heating, concentration under reduced pressure, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration can be appropriately performed.

  The use ratio of the vegetable extract is not particularly limited as long as the target seasoning can be obtained. For example, for 1 part by weight (dry weight) of the fermented seasoning, the vegetable extract is converted to dry weight, Usually 0.06 parts by weight or more, preferably 0.3 parts by weight or more, more preferably 0.5 parts by weight or more, usually 30 parts by weight or less, preferably 15 parts by weight or less, more preferably 6 parts by weight. It can be as follows.

  As a process for heating the fermented seasoning, sugar and vegetable extract, the heating method is not limited as long as the fermented seasoning, sugar and vegetable extract can be heated after mixing. Moreover, even if it heats after mixing all the fermented seasonings, saccharides, and vegetable extracts, even if it heats the fermented seasonings previously and adds and heats saccharides and vegetable extracts by a time lag, the order is not specifically limited. . Moreover, when using the raw material of a powder, it is good to use it as a solution.

  The heating temperature is usually 55 ° C. or higher, preferably 60 ° C. or higher, more preferably 70 ° C. or higher, more preferably 80 ° C. or higher, particularly preferably 90 ° C. or higher, and most preferably 95 ° C. or higher. A seasoning capable of imparting a preferable simmering feeling or simmering feeling to the food is obtained. Moreover, it is 100 degrees C or less normally.

  When the heating time is usually 30 minutes or longer, preferably 1 hour or longer, more preferably 2 hours or longer, a good boiled feeling or boiled feeling can be obtained. Moreover, if it is normally 5 hours or less, Preferably it is 4 hours or less, More preferably, it is 3 hours or less, The seasoning which can give a favorable simmering feeling and simmering feeling to food with few bitter tastes etc. is obtained.

The pH at the time of heating the seasoning of this invention is pH3 or more normally, Preferably it is pH4 or more. Further, the pH is usually 7 or less, preferably 6 or less. If it is pH of this range, the seasoning which can provide a feeling of simmering and a feeling of simmering to a foodstuff will be obtained.
The method for adjusting the pH is not particularly limited, and can be adjusted using a conventional pH adjusting agent. The pH adjuster is not particularly limited as long as it is an adjuster used in foods, but hydrochloric acid, phosphoric acid, citric acid, formic acid, acetic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia and the like are preferable from the viewpoint of flowability.

  In the present invention, in the step of mixing and heating the fermented seasoning, sugar and vegetable extract, other components may be added and heated. Examples of the “other components” include soy sauce, livestock meat extract, seafood extract, yeast extract, amino acid, and salt.

In the present invention, it is preferable to include a “step of supplying a gas containing oxygen”. The “gas containing oxygen” may be oxygen alone or a mixed gas with other gases. From the viewpoint of easy handling, it is preferable to use air.
“The process of supplying oxygen-containing gas” means, for example, supplying the above-mentioned fermented seasoning or the like to a temperature-controllable apparatus such as a cooking pot, and then supplying oxygen or other gas to these raw materials. Means. Examples of supplying gas include a method of blowing gas directly into a mixed liquid using an air hose or the like, and a method of blowing gas into a head space in a sealed container. Further, the gas may be taken in by stirring. For example, the gas may be taken in by stirring vigorously with a homogenizer, a homomixer, a disperser mixer, etc., and embracing the gas in the seasoning liquid.
Regarding oxygen supply, the oxygen supply condition is that the supply amount of air as 1 kg of seasoning is usually 0.01 L / min or more and 4 L / min or less, 0.05 L / min or more and 2 L / min or less. Preferably, it is 0.05 L / min or more and 1 L / min or less. In this case, calculation is performed assuming that 21% of oxygen is contained in the air.
For example, the oxygen supply conditions can be adjusted by appropriately setting the aeration amount, the aeration method, the number of agitation, the amount of reaction solution, the pressure, the shape of the reaction vessel and the agitation blade, and the like.
When the air supply amount is lower than the above range, a seasoning that can impart a sufficient simmering feeling or simmering feeling to the food cannot be obtained. Moreover, when higher than the said range, since an unusual flavor generate | occur | produces because oxidation accelerates | stimulates too much, it is not preferable.

  In the present invention, the step of supplying the gas containing oxygen may be performed at the same time as the heating step, or may be performed at a time difference, that is, before or after heating, or may be performed intermittently. It is preferable that the step and the step of supplying a gas containing oxygen be performed simultaneously for at least 30 minutes or more, and it is more preferable to perform the same time simultaneously with heating because a stew feeling and a boiled feeling are imparted.

  In the present invention, in addition to the above steps, a step of adding alcohol for bacteriostatic purposes may be included. The alcohol addition step is preferably performed after the heating step in order to obtain a desired effect. The alcohol concentration of the seasoning of the present invention is preferably 5 to 15% v / v from the viewpoint of functionality and storage stability.

  Further, the present invention may further include a decoloring step and a deodorizing step using a method of contact treatment with a resin such as activated carbon and ion exchange, alumina, etc., a method of steam distillation or membrane treatment, and the like.

The seasoning obtained by the production method of the present invention (hereinafter sometimes abbreviated as “the seasoning of the present invention”) can be used as a seasoning for imparting a cooking feeling such as a stew feeling or a boiled feeling. Specifically, it can be used as a natural seasoning or a flavor seasoning. “Natural seasoning” means amino acid umami seasoning; nucleic acid umami seasoning; protein hydrolyzate; livestock poultry, fish, vegetables, yeast-derived extract; browning reaction of amino acids and sugar (aminocarbonyl) Reaction or Maillard reaction). The “flavor seasoning” is a seasoning obtained by adding sugars, salt, etc. to a natural seasoning, and is used for imparting flavor, flavor and taste of a flavor raw material to foods and drinks.
A feeling of stew means a soft stewed flavor that has a balanced taste, with no extra bitterness, egg taste, etc., and a sense of simmering is the lasting taste that remains even after the seasoning liquid and ingredients. It means feeling.

The seasoning of the present invention usually has a pH of 3 to 7, and the components are 3 to 15% by weight of chloride (measured by potentiometric titration method) and 0.1 to 5% by weight of total nitrogen (measured by Kjeldahl method). The sugar concentration is 10 to 50% by weight (measured by HPLC method) and the amount of vegetable extract is 1 to 50% by weight, preferably pH 4 to 6, and the ingredients are 5 to 10% by weight of chloride and 0% of total nitrogen. 0.1 to 3% by weight, sugar concentration 20 to 50% by weight and vegetable extract amount 5 to 50% by weight.
That is, it includes a heat-treated product of a mixture of a fermented seasoning, a sugar and a vegetable extract, has a pH of 3-7, a chloride content of 3-15% by weight, a total nitrogen content of 0.1-5% by weight, and a sugar concentration of 10 A seasoning for imparting a simmering feeling and simmering feeling characterized by 50% by weight and a vegetable extract amount of 1 to 50% by weight is also included in the present invention.

The seasoning of the present invention may further contain a food material usually used in the seasoning field. When the seasoning is liquid, examples of the food material include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
Examples of food ingredients to be added to powdered and granular solid seasonings include, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, amino acids, salt, solid fat, silicon dioxide, And a mixture thereof, yeast cells, various powder extracts and the like.

  The seasoning of the present invention may be used as it is or may further contain other components. Examples of other components include alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing compounds, sulfur-containing compounds and the like that are commonly used as food fragrances.

  When using the seasoning of the present invention for food, it is added directly, diluted with water or solvent, and mixed with the seasoning composition in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as when stewed meat.

  Moreover, there is no limitation in particular in the form of the seasoning of this invention, For example, it can utilize with forms, such as a dry powder, a paste, and a solution.

  This invention provides the foodstuff characterized by adding the seasoning of this invention so that the density | concentration at the time of eating may be 0.01 to 80 weight% normally. The food is preferably a food provided with a simmering feeling and / or a simmering feeling. The amount of the seasoning of the present invention added to the food is preferably 0.05% by weight or more and 20% by weight or less, more preferably 0.1% by weight or more and 5% by weight or less, and further preferably 0.3 to 2% by weight. % Is preferred. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.

  The food to which the seasoning of the present invention is added is not particularly limited, but food and drink using livestock extract, seafood extract, particularly chicken extract, beef extract, pork extract, salmon extract, soup, sauce, soup, fermented food Can reproduce the feeling of stew and simmer. Specifically, meat potatoes, Japanese-style boiled dishes such as Chikuzen boiled and pork belly radish, Western-style boiled dishes such as curry and stew, grilled meat sauce, beef bowl sauce, and noodle soup are preferred.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the implementation scope of this invention is not limited at all by these examples.

Example 1
Comparison of effects due to differences in amino acid sources (materials and methods)

<Reaction conditions>
The materials listed in Table 1 were weighed and mixed according to the amounts described, and heated while supplying oxygen by stirring at 95 ° C. for 2 hours. In the table, Koji base (fermented seasoning; manufactured by Ajinomoto Co., Inc.), deep-mouth taste liquid (amino acid solution; manufactured by Ajinomoto Co., Inc.) and shiitake extract (manufactured by Imuraya Seasoning Co., Ltd.) were used.
<Evaluation method>
(1) Put the ingredients and seasoning of the amount shown in Table 2 into the pouch.
(2) Add the seasonings of Table 1 to 3% w / w.
(3) Heat at 100 ° C. for 10 minutes.

  As shown in Table 3, the overall evaluation of “taste persistence” and “soft boiled flavor” was evaluated in 10 stages. Sensory evaluation was performed by five food development workers, with the addition of the seasoning as a control. Table 4 shows the average of sensory evaluations of five people.

  It was confirmed that the amino acid source uses a fermented seasoning (“Koji base”) rather than an amino acid solution or soy sauce to enhance a soft stewed flavor and a long-lasting taste.

(Example 2)
Comparison of effects due to differences in sugars

<Reaction conditions>
The materials shown in Table 5 were weighed and mixed according to the stated amounts, and heated while supplying oxygen by stirring at 95 ° C. for 2 hours.
<Evaluation method>
(1) Put the ingredients and seasoning of the amount shown in Table 2 into the pouch.
(2) Add the seasonings of Table 5 to 3% w / w.
(3) Heat at 100 ° C. for 10 minutes.

  As shown in Table 3, the overall evaluation of “taste persistence” and “soft boiled flavor” was evaluated in 10 stages. Sensory evaluation was performed by five food development workers with the addition of the seasoning as a control. Table 6 shows the average of sensory evaluations of five people.

  In particular, it was confirmed that the use of maltose and fructose enhances the soft boiled flavor and the sustainability of taste.

(Example 3)
Comparison of effects due to differences in vegetable extracts

<Reaction conditions>
The materials shown in Table 7 were weighed and mixed according to the stated amounts, and heated while supplying oxygen by stirring at 95 ° C. for 2 hours. As vegetable extracts, carrot extract (manufactured by Nikken Foods Co., Ltd.), onion extract (manufactured by Nikken Foods Co., Ltd.) and shiitake extract (manufactured by Imuraya Seasoning Co., Ltd.), mushroom extract (manufactured by Nikken Foods Co., Ltd.), burdock Extract (Imuraya Seasoning Co., Ltd.) was used.
<Evaluation method>
(1) Put the ingredients and seasoning of the amount shown in Table 2 into the pouch.
(2) Add the seasonings shown in Table 7 to 3% w / w.
(3) Heat at 100 ° C. for 10 minutes.

  As shown in Table 3, the overall evaluation of “taste persistence” and “soft boiled flavor” was evaluated in 10 stages. Sensory evaluation was performed by five food development workers with the addition of no vegetable extract as a control. Table 8 shows the average of sensory evaluations of five people.

  It was confirmed that the use of the vegetable extract enhances the soft boiled flavor and the persistence of taste.

Example 4
Comparison of effects due to differences in heating temperature and heating time

<Reaction conditions>
The materials listed in Table 9 were weighed and mixed according to the stated amounts, and heated under the conditions shown in Table 10 while supplying oxygen by stirring.

<Evaluation method>
(1) Put the ingredients and seasoning of the amount shown in Table 2 into the pouch.
(2) Add the seasoning of Table 9 to 3% w / w.
(3) Heat at 100 ° C. for 10 minutes.

  As shown in Table 3, the overall evaluation of “taste persistence” and “soft boiled flavor” was evaluated in 10 stages. Sensory evaluation was performed by five food development workers with the addition of the seasoning as a control. Table 11 shows the average of sensory evaluations of five people.

  It has been confirmed that by heating at 55 ° C. or more for 2 hours or more, a soft boiled flavor and a sustained feeling of taste can be enhanced.

(Example 5)
Comparison of oxygen supply conditions

<Reaction conditions>
The raw materials in Table 12 were mixed and heated while supplying oxygen by supplying air from the lower part of the liquid under conditions of 0 to 0.8 L / min per kg of seasoning, with a heating time of 90 ° C. and a heating time of 2 hours.

<Evaluation method>
(1) Put the ingredients and seasoning of the amount shown in Table 2 into the pouch.
(2) Add the seasonings of Table 12 to 3% w / w.
(3) Heat at 100 ° C. for 10 minutes.

  As shown in Table 3, the overall evaluation of “taste persistence” and “soft boiled flavor” was evaluated in 10 stages. Sensory evaluation was performed by five food development workers with the air supply amount set to zero. Table 13 shows the average of five persons' sensory evaluation.

It was confirmed that the oxygenation during the heating reaction enhances the soft boiled flavor and the sustainability of the taste.
The characteristics of the seasoning obtained when the air supply rate is 0.1 L / min are as follows.
・ Vegetable extract blend ratio 15%
・ PH (Glass electrode method) 4.7
・ Chloride (potentiometric titration method) 6.5%
・ Total nitrogen (Kjeldahl method) 0.72%
・ Sugar concentration (HPLC method) 35%

  ADVANTAGE OF THE INVENTION According to this invention, the foodstuff containing the seasoning which provides the flavor and taste which are expressed to a foodstuff in a stew or simmering process, its manufacturing method, and this seasoning can be provided.

Claims (5)

  Production of a seasoning comprising a step of heating a fermented seasoning, sugar and vegetable extract at a heating temperature of 55 ° C. to 100 ° C., a heating time of 30 minutes to 5 hours, and a step of supplying a gas containing oxygen Method.   The manufacturing method according to claim 1, wherein the heating step and the supplying step are performed simultaneously.   The production method according to claim 1 or 2, wherein the saccharide is at least one selected from the group consisting of glucose, maltose and fructose.   The oxygen supply condition in the step of supplying a gas containing oxygen is an air supply amount of 0.01 L / min or more and 4 L / min or less as air per kg of seasoning. Manufacturing method.   Includes a heat-treated product of a fermented seasoning, a mixture of sugars and vegetable extracts, pH 3-7, chloride content 3-15% by weight, total nitrogen content 0.1-5% by weight, sugar concentration 10-50 A seasoning for imparting a simmering feeling and / or simmering feeling, characterized in that the weight% and the amount of vegetable extract are 1 to 50% by weight.