JP2017143767A - Soy sauce-like seasoning liquid for salt-containing food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a salt-free or low-salt soy sauce-like seasoning for enhancing palatable taste, richness, or flavor of salt-containing food and drink.SOLUTION: A soy sauce-like seasoning liquid for salt-containing food and drink has a salt concentration of less than 4%(w/v), and an isoamyl alcohol concentration of 20 ppm(w/v) or more, a 2-phenyl ethanol concentration of 6 ppm(w/v) or more, an isobutyl alcohol concentration of 9 ppm(w/v) or more, and a HEMF concentration of 10 ppm(w/v) or more, per total nitrogen concentration of 1.0%(w/v).SELECTED DRAWING: None

Description

  The present invention relates to a soy sauce-like seasoning solution for salt-containing foods and drinks.

  Patent Document 1 reports a salt-free or low-salt soy sauce-like seasoning liquid that contains a specific aroma component such as isoamyl alcohol at a constant concentration and is not contaminated by harmful microorganisms during production and has an excellent flavor.

Japanese Patent No. 5836466

  An object of the present invention is to provide a novel use of a salt-free or low-salt soy sauce-like seasoning solution described in Patent Document 1.

  As a result of intensive studies to solve the above problems, the present inventors unexpectedly added salt-free or low-salt soy sauce-like seasonings described in Patent Document 1 to salt-containing foods and drinks. It discovered that the deliciousness, richness, or flavor of food-drinks could be strengthened, and completed this invention based on this knowledge.

  That is, the present invention has a salt concentration of less than 4% (w / v), and an isoamyl alcohol concentration of 20 ppm (w / v) or more per total nitrogen concentration of 1.0% (w / v). Provided is a soy sauce-like seasoning liquid for salt-containing foods and drinks having a concentration of 6 ppm (w / v) or higher, an isobutyl alcohol concentration of 9 ppm (w / v) or higher, and a HEMF concentration of 10 ppm (w / v) or higher.

  The soy sauce-like seasoning liquid of the present invention has a salt concentration and each concentration of isoamyl alcohol, 2-phenylethanol, isobutyl alcohol, and HEMF per total nitrogen concentration within the above range, so the umami, richness or flavor of the salt-containing food or drink Can be strengthened.

  In the soy sauce-like seasoning of the present invention, the sodium ion concentration may be 50 ppm (w / v) or less. Thereby, the umami | taste, richness, or flavor of salt containing food / beverage products can be strengthened, without almost increasing the salt content in food / beverage products.

  In the soy sauce-like seasoning of the present invention, the salt content in the salt-containing food or drink may be less than 20% (w / w). Thereby, the umami | taste, richness, or flavor of salt containing food / beverage products can further be reinforced.

  The soy sauce-like seasoning liquid of the present invention may be used for a soy sauce-containing food or drink. Thereby, the umami | taste, richness, or flavor of soy sauce containing food-drinks can be further strengthened.

  The present invention also provides a salt concentration of less than 4% (w / v), an isoamyl alcohol concentration of 20 ppm (w / v) or more, and a 2-phenylethanol concentration per 1.0% (w / v) of the total nitrogen concentration. Provides a salt-containing food or drink containing a soy sauce-like seasoning liquid having a concentration of 6 ppm (w / v) or more, an isobutyl alcohol concentration of 9 ppm (w / v) or more, and a HEMF concentration of 10 ppm (w / v) or more.

  The present invention also provides a salt concentration of less than 4% (w / v), an isoamyl alcohol concentration of 20 ppm (w / v) or more, and a 2-phenylethanol concentration per 1.0% (w / v) of the total nitrogen concentration. Adding a soy sauce-like seasoning liquid having a concentration of 6 ppm (w / v) or more, an isobutyl alcohol concentration of 9 ppm (w / v) or more, and a HEMF concentration of 10 ppm (w / v) or more to a salt-containing food or drink, Provided is a method for enhancing the taste, richness or flavor of a salt-containing food or drink.

  ADVANTAGE OF THE INVENTION According to this invention, the soy sauce-like seasoning liquid which can reinforce the deliciousness, richness, or flavor of salt containing food / beverage products and the salt containing food / beverage products containing it can be provided. Moreover, according to this invention, the method of enhancing the umami | flavor, richness, or flavor of salt containing food / beverage products can be provided.

It is a figure which shows the result of the sensory evaluation of the ramen soup of Example 2. In addition, * means the evaluation item by which the significant difference was recognized by the significance level of 5%. It is a figure which shows the result of the sensory evaluation of Happo dashi of Example 4.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  The term “soy sauce” in the present specification means “soy sauce” as defined in Japanese Agricultural and Forestry Standard (May 28, 2015, Ministry of Agriculture, Forestry and Fisheries Notification No. 1387).

  The “soy sauce-like seasoning liquid” in the present embodiment refers to a liquid seasoning liquid used in the same application as “soy sauce” defined in the Japanese Agricultural Standards, and includes a concept including soy sauce, processed soy sauce, and fermented seasoning liquid. is there. If used in the same application as “soy sauce”, the raw material derived from soy sauce cake (eg, soybeans and wheat) may not be used in the soy sauce-like seasoning liquid.

[1. (Soy sauce-like seasoning liquid)

  The soy sauce-like seasoning liquid according to this embodiment has a salt concentration of less than 4% (w / v). In the soy sauce-like seasoning according to this embodiment, the lower limit of the salt concentration is not particularly limited, and may be 0% (w / v) (no salt).

  The salt concentration can be measured, for example, by a known method such as potentiometric titration method or Mole method.

  The soy sauce-like seasoning liquid according to this embodiment has an isoamyl alcohol concentration of 20 ppm (w / v) or more and a 2-phenylethanol concentration of 6 ppm (w / v) or more per total nitrogen concentration of 1.0% (w / v). , Isobutyl alcohol concentration is 9 ppm (w / v) or more, and HEMF (4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone) concentration is 10 ppm (w / v) ) That's it. Isoamyl alcohol, 2-phenylethanol, isobutyl alcohol and HEMF are aromatic components that improve the flavor of soy sauce. The soy sauce-like seasoning liquid according to the present embodiment can enhance the umami, richness or flavor of the salt-containing food or drink by containing a certain concentration or more of these aromatic components.

  The concentration of isoamyl alcohol, 2-phenylethanol, isobutyl alcohol, and HEMF is measured by, for example, gas chromatography / mass spectrometry (GC / MS), gas chromatography / hydrogen flame ionization detection (GC / FID), or the like. be able to.

  The soy sauce-like seasoning liquid according to this embodiment may have a sodium ion concentration of 50 ppm (w / v) or less. Thereby, the umami | taste, richness, or flavor of salt containing food / beverage products can be strengthened, without almost increasing the salt content in food / beverage products.

  The sodium ion concentration can be measured by a known method such as atomic absorption analysis or ICP emission analysis.

  The soy sauce-like seasoning liquid according to this embodiment may contain alcohol. The alcohol concentration of the soy sauce-like seasoning liquid according to the present embodiment is not particularly limited as long as it is within the range in which the effect of the present invention is exhibited. However, from the viewpoint of more prominently achieving the effect of the present invention, for example, 8% (w / V), preferably 2% (w / v) or more and 7% (w / v) or less.

  The alcohol concentration can be measured, for example, by gas chromatography.

(Method for producing soy sauce-like seasoning)
The soy sauce-like seasoning liquid according to the present embodiment is a method described in Patent Document 1, more specifically, heat-sterilized moromi before solid-liquid separation with a salt concentration of less than 4% (w / v), and a harmful microorganism It can manufacture by performing yeast fermentation with the container which can suppress mixing of and squeezing the moromi after yeast fermentation. Therefore, as one embodiment of the present invention, the mash before solid-liquid separation having a salt concentration of less than 4% (w / v) is heat sterilized, and yeast fermentation is performed in a container capable of suppressing the contamination of harmful microorganisms. The soy sauce-like seasoning liquid obtained by squeezing the moromi of the soy sauce-like seasoning has a component analysis value of a salt concentration of less than 4% (w / v) and a total nitrogen concentration of 1.0% ( per w / v), the isoamyl alcohol concentration is 20 ppm (w / v) or more, the 2-phenylethanol concentration is 6 ppm (w / v) or more, the isobutyl alcohol concentration is 9 ppm (w / v) or more, and the HEMF concentration is 10 ppm ( A soy sauce-like seasoning solution for salt-containing food and drink, which is greater than or equal to w / v), is provided.

  The moromi with a salt concentration of less than 4% (w / v) can be prepared by mixing water or a salt solution in the koji and thermally decomposing the resulting mixture.

  The method for thermal decomposition of soot is not particularly limited, but it is usually subjected to thermal decomposition at 25 to 57 ° C. for 0 to 48 hours. Preferably, hot water or saline at 70 to 80 ° C. is mixed with the koji, and the moromi temperature is maintained at 50 to 57 ° C., and the mixture is stirred intermittently or continuously in the tank for 15 to 30 hours for thermal decomposition. To do.

  The water or the salt solution used at the time of the thermal decomposition is sufficient if the soot is sufficiently immersed, and in general, it is preferably 1 to 4 times the volume of the soot weight (v / w). Moreover, you may add the edible acid, enzyme agent, and activated carbon which are mentioned later for the improvement of antibacterial property, decomposition | disassembly efficiency, and flavor improvement at the time of a thermal decomposition. Furthermore, in order to suppress foaming during yeast fermentation, an emulsion type silicone antifoaming agent may be added to a final concentration of 0.01 to 0.5% (w / v).

  At the time of thermal decomposition, an enzyme agent may be added so that the final concentration is 0.001 to 1% (w / v) in order to promote decomposition. Examples of the enzyme agent include protease (endoprotease, exoprotease), cellulase, pectinase and the like.

  The method of heat sterilization of moromi is not particularly limited. UHT, HTST, retort, pressurized tank, steam injection, steam infusion, autoclave, plate heater, surface scraper type, Joule type heat exchange, tubular type sterilization, etc. Any of the methods may be used, but a pressurized tank or a tubular sterilizer is preferably used. For example, moromi can be sterilized by putting it in a pressurized tank and heating it with uniform stirring. Optimum conditions vary depending on the sterilization method to be selected. For example, it is preferably 2 minutes to 180 minutes at 80 ° C., 5 seconds to 15 minutes at 121 ° C., and 1 second to 30 seconds at 130 ° C.

  The prepared moromi may be adjusted for pH in order to improve anti-bacterial properties and adjust the taste. The pH after the adjustment is desirably 3.0 to 7.0, preferably 4.0 to 5.5, from the viewpoints of antifungal properties and yeast fermentability. The timing of pH adjustment may be any of the time of thermal decomposition, before heat sterilization of moromi and after heat sterilization of moromi. Examples of the edible acid as the pH adjuster include lactic acid, acetic acid, malic acid, citric acid, gluconic acid, adipic acid and the like, and lactic acid is preferred from the viewpoint of flavor.

  In order to smoothly carry out yeast fermentation to moromi, saccharides may be added in an amount of 0 to 20% (w / v). For example, saccharides that can be assimilated by yeast, such as glucose, fructose, sucrose, maltose, mannose, glycerol, etc. can be used. In addition, when a pentose such as ribose or xylose is used, HEMF, which is an aroma component, can be increased even without salt or low salt. These can be used alone or in combination. In addition, food materials containing these sugars, such as sugar, glucose fructose liquid sugar, fructose glucose liquid sugar, trivalent sugar, molasses, etc. may be used.

  Moreover, you may add an enzyme agent so that final concentration may be 0.001-1% (w / v) for yeast decomposition | disassembly acceleration | stimulation and the improvement of pressability before yeast fermentation. Examples of the enzyme agent include protease (endoprotease, exoprotease), cellulase, pectinase and the like.

  Moreover, in order to remove a bitter taste and improve a flavor before yeast fermentation, you may add activated carbon to moromi. The activated carbon is preferably a powder, and more preferably one having an average particle diameter of 10 to 100 μm. The addition amount of the activated carbon is preferably 0.1 to 5% (w / w) with respect to the moromi material. The type of the activated carbon can be appropriately selected depending on the application, and for example, bitterness removal, malodor removal, taste adjustment, color adjustment, or a combination of activated carbons having these functions can be used.

The yeast to be used is not particularly limited, and examples thereof include yeasts such as Saccharomyces cerevisiae, Zygosaccharomyces rouxii, and Kluyveromyces yeast. In the present embodiment, since the moromi is salt-free or low-salt, wine yeast, brewer's yeast, shochu yeast, etc. having low salt tolerance can be used in addition to these. The addition concentration of yeast is preferably 1 × 10 ⁵ or more, preferably 1 × 10 ⁶ to 1 × 10 ⁷ gram per moromi.

  The moromi is put in a container that can prevent the contamination of harmful microorganisms and fermented with yeast. Here, the container that can prevent the introduction of harmful microorganisms may be any container that has a structure that can block the inside of the container and the outside air. Experimentally, a sterilized wide-mouth bottle made of polypropylene or a glass media bottle is used. Industrially, a jar fermenter having a function of supplying sterilized air into the container, a pressurized fermentation tank, or the like can be used. For sterilization of air, a filter that can collect 99.97% or more of dust of 0.3 μm or more, such as a HEPA filter, can be used.

  Yeast fermentation is usually performed at 15 to 45 ° C, preferably 20 to 30 ° C. Yeast fermentation is usually performed for 1 to 90 days, preferably 3 to 28 days.

[2. Salt-containing foods and drinks including soy sauce-like seasonings for salt-containing foods and drinks)

  The soy sauce-like seasoning liquid according to the present embodiment is for salt-containing foods and drinks, and can be used by blending with any salt-containing food and drinks. For example, it can be used as a raw material for salt-containing foods and beverages exemplified below, and can also be used for cooking boiled foods, grilled foods, fried foods, and the like.

  In the present specification, the “salt-containing food and drink” is not particularly limited as long as it is a food and drink containing salt. Examples of “salt-containing foods and drinks” include meat seasonings (eg sauce), noodle seasonings (ramen soup, noodle soup (soba soup, somen soup etc.)), Japanese-style soup (Happo soup etc.), Western-style soup (Consomme soup, glass cup, etc.), dressing, vinegar (three cups vinegar, etc.), soy sauce, miso, sauce, mayonnaise, cereals (noodle, bread, etc.), seafood (dried fish, tuna, salted fish, boiled fish, egg paste, etc.), Examples include meat (ham, wiener, etc.), seaweed (nori, hijiki, etc.), fermented food (cheese, butter, pickles, etc.), confectionery (rice cracker, potato chips, etc.), and the like. In addition, the food / beverage products cooked using the salt containing food / beverage products containing the soy sauce-like seasoning liquid which concerns on this embodiment are also contained in "a salt containing food / beverage products".

  In recent years, the relationship between excessive intake of salt, hypertension, kidney disease and the like has been pointed out, and there is an increasing demand for low chloride (low sodium) in foods and drinks. However, simply reducing the salt content in food and drink has problems that the taste becomes unsatisfactory and the balance of the taste is lost.

  As a salty taste substitute substance (substance that itself exhibits a salty taste) used instead of salt due to low salinization of foods and drinks, potassium chloride, ammonium chloride, and the like are known (for example, JP-A-2006-141223) reference). In addition to the above-described salty taste substitute substances, basic amino acids such as arginine are known as salty taste enhancing substances (substances that themselves do not exhibit salty taste but have an effect of enhancing salty taste) (for example, (See Kai 2002-345430).

  However, the salty taste substitute has a problem that it has an unpleasant taste peculiar to bitterness. Further, when the salty taste enhancing substance is used alone, it is difficult to obtain a sufficient salty taste enhancing effect, and there is a problem that it is difficult to balance the taste even when used in combination with the salty taste substitute substance.

  According to the present invention, it is a soy sauce-like seasoning solution without the drawbacks of these salty taste substitutes or salty taste enhancing substances, with little or no increase in salt content in salt-containing foods and drinks. Can also provide a soy sauce-like seasoning solution that enhances the umami, richness and flavor of the salt-containing food and drink.

  In the present embodiment, when the salt-containing food or drink is a meat seasoning, the soy sauce-like seasoning liquid according to the present embodiment is for meat without increasing the salt content or reducing the salt content. While enhancing the flavor, richness, and flavor of the seasoning and the meat cooked using the meat seasoning (hereinafter also referred to as cooked meat), it is possible to mask the livestock meat odor of the cooked meat.

  In this embodiment, when the salt-containing food and drink is a noodle seasoning, the soy sauce-like seasoning liquid according to this embodiment enhances the umami, richness, and flavor of the noodle seasoning without increasing the salt content. In addition, a soy sauce feeling and a soup stock can be imparted to the seasoning for noodles. When the seasoning for noodles contains meat extracts (for example, ramen soup etc.), the meat odor of the seasoning for noodles can be masked.

  When the soy sauce-like seasoning liquid according to the present embodiment is used for Japanese-style soup, the umami, richness, and flavor (flavor such as bonito and kelp) of Japanese-style soup are increased without increasing the salt content, and the scent of dashi Can be strengthened.

  When the soy sauce-like seasoning liquid according to this embodiment is used for Western-style soup, the taste, richness, and flavor (vegetable taste of vegetables) of Western-style soup can be enhanced without increasing the salt content.

  When the soy sauce-like seasoning liquid according to the present embodiment is used for dressing, the umami, richness and flavor of the dressing can be enhanced and the soy sauce and sourness can be imparted to the dressing without increasing the salt content.

  When the soy sauce-like seasoning liquid according to this embodiment is used for vinegar, the vinegar can be reduced while enhancing the umami, richness and flavor of the vinegar without increasing the salt content.

  In the salt-containing food and drink according to the present embodiment, the salt content is not particularly limited as long as the effect of the present invention is exerted, but from the viewpoint of further enhancing the taste, richness or flavor of the salt-containing food or drink, For example, it is preferable that the upper limit of salt content in salt-containing food and drink is less than 20% (w / w). Moreover, from the viewpoint of further enhancing the umami, richness or flavor of the salt-containing food or drink, for example, the lower limit of the salt content in the salt-containing food or drink is preferably 0.1% (w / w) or more. More preferably, it is 5% (w / w) or more.

  The salt-containing food or drink according to the present embodiment may be a soy sauce-containing food or drink. Thereby, the umami | taste, richness, or flavor of soy sauce containing food-drinks can be further strengthened.

  In the present specification, the “soy sauce-containing food and drink” is not particularly limited as long as it is a food and drink containing soy sauce. Examples of “soy sauce-containing foods and drinks” include meat seasonings (eg, sauces), noodle seasonings (eg, ramen soup, noodle soup (soba soup, somen soup)), dressings, vinegar (three cups vinegar, etc.), soy sauce, etc. Can be mentioned. The “soy sauce-containing food and drink” includes foods and drinks (boiled food, grilled food, fried food, etc.) cooked using the soy sauce-containing food and drink containing the soy sauce-like seasoning liquid according to this embodiment.

  The content of the soy sauce-like seasoning liquid in the salt-containing food and drink according to the present embodiment is different depending on the flavor of the salt-containing food and drink itself, the use of the salt-containing food and drink, the expected effect, etc. For example, the amount is preferably 0.01 to 300 parts by mass, more preferably 0.1 to 50 parts by mass, and still more preferably 1 to 10 parts by mass with respect to 100 parts by mass of the salt-containing food or drink. .

  The salt-containing food / beverage products according to this embodiment may contain other components (additives) as long as the effects of the present invention are not impaired. Examples of other components include amino acids, yeast extracts, nucleic acids, organic acids, protein hydrolysates, sugars, sugar beet sugar, vegetable extracts, meat extracts, fish sauces, liquors, mirin, thickeners, emulsifiers, inorganic Salts and the like can be used. These components can be used individually by 1 type or in combination of 2 or more types.

[3. Method for enhancing the umami, richness or flavor of salt-containing foods and drinks]
The soy sauce-like seasoning according to the present embodiment has an effect of enhancing the umami, richness or flavor of the salt-containing food or drink. Therefore, as one embodiment of the present invention, the salt concentration is less than 4% (w / v), and the isoamyl alcohol concentration is 20 ppm (w / v) or more per 1.0% (w / v) of the total nitrogen concentration. Add soy sauce-like seasoning liquid with a 2-phenylethanol concentration of 6 ppm (w / v) or higher, an isobutyl alcohol concentration of 9 ppm (w / v) or higher, and a HEMF concentration of 10 ppm (w / v) or higher to salt-containing foods and drinks A method for enhancing the umami, richness or flavor of a salt-containing food or drink is provided.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Production Example 1: Production of soy sauce-like seasoning liquid]
A soy sauce cake was prepared with a blending ratio of 50% (w / w) of defatted soybeans and 50% (w / w) of roasted cracked wheat. The defatted soybean used was 130% (w / w) watered and steamed. This raw material was inoculated with Aspergillus sojae seed cake and koji for 42 hours by a conventional method to obtain a soy sauce cake. Decomposition with a heat insulating jacket in which 140 parts by weight of hot water heated to 70 ° C. is mixed with 100 parts by weight of soy sauce cake, and the pH is adjusted to 4.8 with lactic acid, and a stirring blade is arranged on the rotating shaft. Stirring was continuously performed at 100 rpm in the tank, and thermal decomposition was performed at 55 ° C. for 24 hours to obtain moromi.

The moromi was sterilized at 121 ° C. for 5 minutes with a jar fermenter, and sterilized 50% (w / v) glucose was added to a final concentration (% (w / v)) shown in Table 1. Next, yeast (Zygosaccharomyces rouxii) obtained by culturing in advance was added to 1 × 10 ⁷ pieces / g moromi, and a commercially available enzyme agent (endoprotease, exoprotease) was added at a final concentration of 0.1% (w / W), and yeast fermentation was performed for 14 days at a product temperature of 25 ° C.

  The soy sauce-like seasoning liquid was obtained by squeezing the moromi after yeast fermentation, burning, and orally-drawing. Table 1 shows the results of component analysis of the soy sauce-like seasoning liquid obtained.

  The salt concentration was determined by the Mohr method. The alcohol concentration and the total nitrogen concentration were determined by the methods described in the Japan Soy Sauce Research Institute edited soy sauce test method (issued on March 1, 1985).

  Furthermore, each concentration of isoamyl alcohol, 2-phenylethanol, isobutyl alcohol and HEMF was determined according to J. Org. Agric. Food Chem. Vol. The quantitative analysis method described in 39,934,1991 was carried out. More specifically, an analysis by gas chromatography (Agilent Technologies 6890N) was performed, and various aroma component contents were determined by a calibration curve method using a standard substance.

[Example 1. Production of meat seasonings and evaluation of cooked products using meat seasonings)
Mixing the soy sauce-like seasoning liquid obtained in Production Example 1 and commercially available low-salt soy sauce (Kikkoman Corporation, salt concentration: 8% (w / v)) at a volume ratio of 1: 1 to prepare a seasoning for meat did. The salt content of the meat seasoning obtained above is 4% (w / w).

  Using the same amount of the above-mentioned commercially available low salt soy sauce or the above-mentioned meat seasoning, cooked ginger (pork) and beef bowl (beef), respectively, and the cooked product obtained using the meat seasoning Then, sensory evaluation was performed by using a panel of nine persons having discriminating ability on the basis of a cooked product obtained using commercially available low-salt soy sauce. From the viewpoint of salty taste, umami, meat sweetness, richness, ginger flavor, and soy sauce feeling for ginger grill, for gyudon, from the viewpoint of salty taste, umami taste, sweetness of meat, richness, livestock odor, and soy sauce feeling The test was carried out in five stages (◎: very strong, ○: strong, Δ: the same,-: weak,-: very weak). The results are shown in Table 2. In Table 2, the evaluation most frequently selected by the panel of nine people is described, and when the same evaluation occurs, the evaluation closer to the average is described. In addition, the content of the soy sauce-like seasoning liquid in the obtained ginger grill is 5% (w / w), and the content of the soy sauce-like seasoning liquid in beef bowl is 3.3% (w / w). is there.

  The ginger-grilled cooked product using the meat seasoning of Example 1 has a sweetness and flavor of the meat despite the reduced salt content compared to the cooked product using commercial low-salt soy sauce. Improved, the softness of the meat was felt, and the flavor of ginger was good.

  The cooked beef bowl using the meat seasoning of Example 1 has a reduced salt content compared to a cooked dish using commercially available low-salt soy sauce, although the salt content is reduced. The flavor and milk feeling were improved, the softness of the meat was felt, and the livestock odor of beef was masked.

[Example 2. Production and evaluation of noodle seasonings (ramen soup)
(Preparation of ramen soup)
950 mL of water, 15 mL of commercially available soy sauce (Kikkoman), 2 g of salt, 12 g of chicken garage (granule), 0.1 g of leek extract, 4 g of salad oil, 1 teaspoon of ginger (tube), and 1 teaspoon of garlic (tube), After boiling over medium heat, the mixture was heated to a slightly low heat for 3 minutes to prepare ramen soup (Comparative Example 2, salt content: 0.9% (w / w)).

  The soy sauce-like seasoning liquid obtained in Production Example 1 was added to the ramen soup obtained above (Comparative Example 2) so that the final concentration was 1.5% (v / v), and the salt content was 0.9%. A ramen soup (Example 2) containing a soy sauce-like seasoning liquid was prepared by adjusting to (w / w).

(Evaluation of ramen soup)
Sensory evaluation was performed about the ramen soup of Example 2 and Comparative Example 2. The sensory evaluation is based on a panel of 10 people having identification ability, with the ramen soup of Comparative Example 2 as a reference (4 points), from the viewpoint of salty taste, umami taste, sweet taste, sour taste, bitter taste, livestock meat odor, soy sauce feeling and palatability, The average value was calculated in 7 steps (7: very strong, 6: strong, 5: slightly strong, 4: the same, 3: slightly weak, 2: weak, 1: very weak). The results are shown in FIG.

  The ramen soup of Example 2 containing a soy sauce-like seasoning solution was significantly improved in umami, soy sauce feeling and palatability as compared with the ramen soup of Comparative Example 2. In addition, the ramen soup of Example 2 was masked with livestock odor, increased in taste thickness and good in flavor as compared with the ramen soup of Comparative Example 2.

[Example 3. Production and evaluation of vinegar (three cups of vinegar)
(Preparation of three cups of vinegar)
30 ml of commercial grain vinegar (Mizkan Co., Ltd.), 30 ml of commercial Mirin (Kikkoman Co., Ltd.), and 15 mL of commercial low salt soy sauce (Kikkoman Co., Ltd.) are mixed, and three cups of vinegar with a salt content of 1.6% (w / w) ( Comparative Example 3) was prepared.

  30 mL of commercial cereal vinegar (Mizkan Co., Ltd.), 30 mL of commercial Mirin (Kikkoman Co., Ltd.), 7.5 mL of commercial soy sauce (Kikkoman Co., Ltd.), and 7.5 mL of the soy sauce-like seasoning liquid obtained in Production Example 1 were mixed. Three cup vinegar (Example 3) having a salt content of 1.6% (w / w) was prepared.

(Evaluation of three cups of vinegar)
The three cup vinegars of Example 3 and Comparative Example 3 were subjected to sensory evaluation. The sensory evaluation is performed in five stages (◎ from the viewpoint of salty taste, umami, richness (thickness of taste), sourness, vinegared cadmium, and soy sauce feeling, based on the three cups of vinegar of Comparative Example 3 by a panel of nine persons having discrimination ability. : Very strong, ○: strong, Δ: same,-: weak,-: very weak). The results are shown in Table 3. In Table 3, evaluations most frequently selected by nine panels were listed, and when evaluations with the same number occurred, evaluations closer to the average were listed.

  The three cups of vinegar of Example 3 containing the soy sauce-like seasoning liquid had improved umami and richness (taste thickness) compared to the three cups of vinegar of Comparative Example 3. In addition, the three cup vinegar of Example 3 was milder than the three cup vinegar of Comparative Example 3 with reduced vinegar cadmium.

[Example 4. Production and evaluation of Happo Dashi)
(Preparation of Happo Dashi)
30 ml of commercially available soy sauce (produced by Kikkoman), 30 ml of commercially available Mirin (produced by Kikkoman) and 360 ml of bonito stock are mixed to prepare Happo Dashi (comparative example 4) having a salt content of 1.1% (w / w). did.

  The soy sauce-like seasoning liquid obtained in Production Example 1 was added to the obtained Happo Dashi (Comparative Example 4) so that the final concentration was 1.0% (v / v), and the salt content was 1.1%. Happo Dashi (Example 4) containing a soy sauce-like seasoning liquid was prepared by adjusting to (w / w).

(Evaluation of Happo Dashi)
Sensory evaluation was performed on the Happo soup of Example 4 and Comparative Example 4. The sensory evaluation was performed in 7 stages from the viewpoints of saltiness, umami, sweetness, sourness, richness, dashi, and palatability by using a panel of 10 persons having discrimination ability as the standard (4 points) of Happo Dashi of Comparative Example 4. (7: very strong, 6: strong, 5: slightly strong, 4: the same, 3: slightly weak, 2: weak, 1: very weak), and the average value was calculated. The results are shown in FIG.

  Compared with the Happo Dashi of Comparative Example 4, the Happo Dashi of Example 4 containing the soy sauce-like seasoning improved umami, richness, dashi, and palatability, and the overall taste was raised.

Claims (6)

  The salt concentration is less than 4% (w / v), the isoamyl alcohol concentration is 20 ppm (w / v) or more, and the 2-phenylethanol concentration is 6 ppm (w / v) per 1.0% (w / v) total nitrogen concentration. v) A soy sauce-like seasoning solution for salt-containing foods and drinks having an isobutyl alcohol concentration of 9 ppm (w / v) or more and a HEMF concentration of 10 ppm (w / v) or more.   The soy sauce-like seasoning liquid according to claim 1, wherein the sodium ion concentration is 50 ppm (w / v) or less.   The soy sauce-like seasoning liquid according to claim 1 or 2, wherein the salt content in the salt-containing food or drink is less than 20% (w / w).   The soy sauce-like seasoning liquid according to any one of claims 1 to 3, which is used for a soy sauce-containing food or drink.   Salt-containing food / beverage products containing the soy sauce-like seasoning liquid as described in any one of Claims 1-4.   The salt concentration is less than 4% (w / v), the isoamyl alcohol concentration is 20 ppm (w / v) or more, and the 2-phenylethanol concentration is 6 ppm (w / v) per 1.0% (w / v) total nitrogen concentration. v) Above, the addition of a soy sauce-like seasoning liquid having an isobutyl alcohol concentration of 9 ppm (w / v) or more and a HEMF concentration of 10 ppm (w / v) or more to the salt-containing food or drink A method of enhancing umami, richness or flavor.

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