JP2020043846A - Acid taste soup and liquid seasoning - Google Patents

Abstract

To provide an acid taste soup that achieves salt reduction by using vinegar as a base instead of soy sauce.SOLUTION: An acid taste soup is produced that contains, per 100 g, stock liquid of 79 g-87 g, vinegar of 10 g-14 g, starch syrup of 2 g-4 g, sodium chloride of 1 g-2 g, soy sauce of 1g or less.

Description

  The present invention relates to a sour soup and a liquid seasoning which are reduced in salt by using vinegar as a main component instead of soy sauce and used as a soup for noodle soup.

  A common soup is soy sauce soup, which is prepared by adding soup to bonito and kelp soup, and adding mirin and seasonings to taste. Also, soy sauce flavored soup has been provided as a homemade / business soup prepared and concentrated in advance.

JP 2006-191907

Japanese Food Standard Ingredients Table 2015 Edition (Seventh Edition) Food Number: 17029 Food Group Name / Food Name: Seasonings and Spices / (Dashi) / Mentsuyu / Straight Food Number: 17030 Food Group Name / Food Name: Seasonings and Spices / (dashi) / Mentsuyu / 3 times rich

  As described in Non-Patent Document 1, noodle soup made based on soy sauce has a salt concentration of about 3.3% by weight. In addition, the salt content of the salted soup of Patent Document 1 is a little less than 2% by weight, and there is a problem in terms of salt reduction required from the market.

  Mentsuyu, which is made from soy sauce, has a sugar concentration of about 8.7% by weight, and does not meet the market for calorie reduction.

In addition, mentsuyu uses a lot of soy sauce and has a uniform soy sauce taste, and the taste of the soup could not be given any characteristic or change. In addition, the basic taste of soy sauce is salty, and the difference between soy sauce soup and soy sauce soup was small.
An object of the present invention is to solve such a problem.

  After examining the current situation, we have found that adding 10% to 14% brewed vinegar and 1% to 2% salt to bonito and kelp soup can solve the problem by seasoning with sugar. Completed the invention.

  According to the present invention, the characteristics of the taste of sour soup are very refreshing compared to conventional mentsuyu, so that the flavor of the noodle itself is not impaired, and the original aroma of udon / soba can be enjoyed. A new menu can be provided, and in addition to existing customers at udon and soba stores, it will contribute to attracting new customers.

  In addition, sour soup can be used in the same way as conventional noodle soup and does not require equipment upgrades, so it can be introduced at low cost in udon and soba shops.

  The sour soup of the present invention is a flavoring liquid that is added to noodles as a flavoring liquid for noodles or is eaten over noodles, and good taste when eaten together with the noodles is essential. So, instead of soy sauce, brewed vinegar without salt was selected as the axis of taste, and trial production was repeated to match the noodles.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Reference Examples.

The materials used are as follows.
・ Brewed vinegar Mizkan Co., Ltd. “Brewed vinegar”
・ Katsuodashi RIKEN Vitamin Co., Ltd. “Material strength bonito” 4g dissolved in 500ml hot water at 98 ℃ and cooled ・ Konbashi RIKEN Vitamin Co., Ltd. Tatamono Mizuame Songton Co., Ltd. "Mort sugar mizuame"
・ Salt salt Hakata salt industry Co., Ltd.
・ Chili pepper SB Foods Co., Ltd. “S & B Ichimi chili”

  50 g of bonito dashi, 50 g of komuda dashi, 2 g of starch syrup, 2 g of salt, but using juice and vinegar, and changing the ratio of vinegar, trial production of vinegar at 10% and 11% shows a sour taste but lacks richness. At 12%, the sour taste was strong and lacked in richness, and at 9%, the sourness was neither light nor rich.

  Lack of richness and lack of bonito aroma, so it was made with 55g of bonito stock, 45g of kombudashi, 10g of vinegar, and 2g of salt. However, using a juice and water syrup, a prototype was made while changing the ratio of water syrup. However, at 3%, the acidity was unsatisfactory but rich, and at 4%, the acidity was weak but rich, and at 5%, the sweetness was strong.

  Although it was rich, but it had a weak acidity, it was made with 55g of bonito stock, 45g of kombudashi, 4g of starch syrup, and 2g of salt. However, a trial production was performed using juice and vinegar while changing the ratio of vinegar. There was some but not enough sourness, 11% was rich but unsatisfactory, 12% was sour and 13% was too sour.

  If you try to clarify the taste, the sourness will be too strong or you will need to add salt, so make it in the ratio of 55 g of dashi stock, 45 g of kombu dashi, 11 g of vinegar, 4 g of starch syrup, 2 g of salt, and add pepper to the juice. As a result of trial production, the taste was tight with 0.1 g of pepper, and the acidity was clear and rich with 0.2 g, and the taste was satisfactory. At 0.3 g, the spiciness was too strong.

  As a result of repeating these trial productions, a rough blending ratio was determined, and a sensory evaluation was performed to objectively evaluate the noodle soup.

The test subjects were given a taste after changing the proportion of the seasoning to be changed,
Delicious ◎
Can eat ○
Not delicious △
I can't eat ×
The taste was evaluated in four stages.

Reference Example 1

  A sample made with 55 g of bonito dashi, 45 g of komuda dashi, 4 g of starch syrup, 2 g of salt, and 0.2 g of chili pepper was prepared using juice and vinegar. ◎ appeared at 10%.

Reference example 2

  A sample made with 55 g of bonito dashi, 45 g of konbashi dashi, 12 g of vinegar, 2 g of salt, and 0.2 g of chili pepper but using juice and syrup was subjected to a sensory evaluation by concentration of syrup, 4% to 3.5%. At%, ◎ appeared and at 3%, ○ appeared.

Reference Example 3

  A sample made with 55 g of bonito dashi, 45 g of konbuda dashi, 12 g of vinegar, 4 g of syrup, and 0.2 g of ichimi pepper, but using juice and salt was subjected to a sensory evaluation according to the concentration of salt. At times, ◎ appeared, and at 2% to 1%, ○ appeared.

  The results of the sensory evaluation are as shown in [Table 1].

  As a result of the sensory evaluation, it was found that when the concentration of vinegar was 10% to 14%, the taste as noodle soup was improved. Moreover, it was also shown that the taste deteriorated when the concentration of the syrup exceeded 3% to 4% and the concentration of the salt exceeded 1% to 2%.

  Since the used syrup contains 85 g of sugar per 100 g, an appropriate amount of sugar corresponds to a sugar content of 2% to 4%.

  When soy sauce was added to this sour soup, the taste was significantly impaired if more than 1 g of soy sauce was added per 100 g. Even at a ratio of 1 g or less, the flavor of soy sauce is strong and the taste of soup changes, so it is desirable not to add soy sauce if possible.

  In addition, wasabi and yuzu rind could be used in place of chili pepper.

  In wasabi, bonito dashi 55g, konbudashi 45g, vinegar 12g, starch syrup 4g, salt 2g, wasabi taste good when blended in a ratio of 0.3g wasabi, and in yuzu, bonito dashi 55g, konbudashi 45g, vinegar 12g, The taste was good when 4 g of water syrup, 2 g of salt and 0.5 g of citron peel were mixed.

The materials of wasabi and citron used are as follows.
・ Yasuoi SB Foods Co., Ltd. “S & B Master Nippon's book wasabi”
・ Yuzu SBS Foods Co., Ltd. “S & B Fragrant Yuzu”

  The sour soup thus prepared had a salt concentration of 1.65% by weight and a sugar concentration of 3.22% by weight, and was described in the "Mentsuyu / Straight" described in "Japan Food Standard Ingredients Table 2015 Edition (Seventh Edition)". ”And“ Mentsuyu / Tri-concentration ”diluted according to the usage method, the salt content and saccharide concentration in weight ratio are almost halved, achieving a significant reduction in salt and calories compared to conventional soy sauce flavor soup. I have.

  In addition, sour soup has achieved a reduction in salt content of more than 10% compared to salty soup.

  Since sour soup uses vinegar instead of soy sauce, it can create a menu that uses local specialties such as citrus fruits, knots, seasonings and spices without disturbing the added flavor.

  Furthermore, it is in line with the current salt-consciousness and health-consciousness, and has an appetite-enhancing effect by sourness, so that it is possible to expect a wide acquisition of new customers.

  The characteristic of sour soup taste is very refreshing compared to conventional noodle soup, so you can enjoy the original scent of udon and soba without losing the flavor of the noodle itself, and offer a completely new menu This will contribute to attracting new customers in addition to existing customers at udon and soba restaurants.

  Sour soup can be used in the same way as conventional noodle soups and does not require equipment upgrades, so it can be introduced at low cost in udon and soba shops.

Claims (5)

  In sour soup used for noodles, etc., added vinegar and salt to katsuobushi or kelp and added vinegar and salt to sugar, sour soup used for noodle soup, etc. contains 10 g to 14 g of brewed vinegar and 1 g to 2 g of salt per 100 g. Characterized sour soup.   2. The sour soup according to claim 1, wherein 0 g to 1 g of soy sauce is blended per 100 g.   The sour soup according to claim 1 or 2, wherein 2 to 4 g of sugar is blended per 100 g.   4. The sour soup according to claim 1, wherein a spice is blended.   A liquid seasoning, wherein the sour soup according to any one of claims 1 to 4 is concentrated.