JP2021035351A - Liquid concentrate for seasoning, chip for seasoning fermentation index, seasoning manufacturing kit, seasoning manufacturing method, seasoning and concentrated seasoning - Google Patents

Abstract

To provide a series of members usable for obtaining seasoning having rich flavor and high palatability that are difficult to feel from conventional soy sauce, by which it is easy to carry out yeast fermentation even in a household and to provide a seasoning manufacturing method.SOLUTION: The above problem can be solved by a kit for manufacturing seasoning and a method for manufacturing seasoning using the kit. The kit includes: a liquid concentrate for seasoning in which a content of reducing sugar is 4.5 wt.% or more, a content of ethanol is 1.5 wt.% or less and chromaticity is No. 15 or above; a chip that is already subjected to compression processing and has a volume of 20 cm3 or less; a ferment-containing liquid whose bacterium number is 1.0×103 pieces/ml or more; and a container for yeast fermentation.SELECTED DRAWING: Figure 1

Description

The present invention relates to a stock solution for seasonings that is useful as a stock solution for seasonings such as soy sauce and soy sauce-like seasonings. The present invention relates to a piece of wood that serves as an index for carrying out yeast fermentation in the production of seasonings. The present invention relates to a kit and a production method for easily producing a seasoning. The present invention relates to a seasoning having an excellent aroma. The present invention relates to a rich seasoning having an umami taste and an excellent aroma.

In the case of this brewing method, soy sauce is made by inoculating and culturing seed koji containing aspergillus into a mixture of protein raw materials such as heat-modified soy sauce and starchy raw materials such as wheat gelatinized by heating. Then, the obtained soy sauce koji was charged into a salt solution and lactic acid fermented and aged to obtain soy sauce flavors, and then the obtained soy sauce flavors were yeast fermented and aged to obtain aged flavors. It is produced by subjecting the obtained aged various flavors to a pressing treatment or a filtering treatment to obtain raw soy sauce, and then burning the obtained raw soy sauce.

In the conventional method for producing soy sauce described above, the process is continuously carried out until the aged moromi is obtained from the soy sauce koji. That is, yeast fermentation or the like is performed by adding yeast to the soy sauce moromi mash obtained from soy sauce koji by lactic acid fermentation or the like.

When obtaining raw soy sauce from aged moromi mash, it is common to simultaneously squeeze and filter by using a press machine using a filter cloth. For example, the mashed mash (raw soy sauce) obtained by filtering the mashed mash with a nylon filter cloth is treated with an ultrafiltration membrane having a molecular weight cut off of 100,000 or less, and a flavor substance is added to the obtained permeate. A seasoning liquid with enhanced flavor is known (see Patent Document 1).

In addition, yeast fermentation is incorporated as a part of the above-mentioned conventional method for producing soy sauce. Yeast fermentation is carried out by adding yeast to the fermentation stock solution and leaving it for several weeks to several months.

Here, if the yeast fermentation period is short and the yeast fermentation is not sufficiently performed, there is a problem that alcohol is not sufficiently produced and a fragrant yeast fermented product cannot be obtained. On the other hand, if the yeast fermentation period is too long, problems such as an increase in alcohol content and an excessive aroma will occur. Therefore, in order to obtain a yeast fermented product with high palatability, appropriate fermentation management is required.

Traditional fermentation management has been carried out mainly through the analysis of various components in fermented products. Therefore, in order to analyze the components in the fermented product, analytical equipment and the skills of the analyst are required.

On the other hand, in the fermentation control in sake brewing, fermentation control by measuring the Baume degree using a Baume hydrometer having a simple structure and usage is adopted (see, for example, Patent Document 2).

In recent years, foods and drinks with gorgeous scents such as fruity scents have been preferred. The soy sauce has a soy sauce-like flavor by containing 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone (homofuraneol; HEMF) and the like. It lacks the gorgeousness of the scent.

On the other hand, soy sauce, which claims to have a fruity scent, has already been manufactured and sold. However, such soy sauce is produced by mixing fruits and wine, and its flavor is completely different from that of soy sauce. For example, Patent Document 3 describes that a soy sauce-like seasoning having a fruity scent can be obtained by externally adding methyl fatty acid ethyl such as ethyl-2-methylbutanoate to soy sauce.

On the other hand, the amino acids in soy sauce include glutamic acid, glycine, lysine, alanine, aspartic acid, etc., and among them, glutamic acid is abundantly contained. Amino acids such as glutamic acid are nitrogen compounds that bring umami to soy sauce. Therefore, the content of nitrogen compounds, that is, the total nitrogen content, is used as an index for the umami of soy sauce.

Most of the amino acids in soy sauce are produced by the action of the enzymes of Jiuqu (proteases, peptidases, glutaminase, etc.) in the proteins contained in the raw materials soybeans and wheat.

Re-prepared soy sauce has an increased total nitrogen content of soy sauce. The re-prepared soy sauce is produced by using raw soy sauce as the brewing water, adding soy sauce koji to the raw soy sauce, carrying out the koji making process, and then fermenting and aging with yeast. Re-prepared soy sauce has a relatively high total nitrogen content.

However, in the production of re-prepared soy sauce, by using raw soy sauce instead of salt solution in the koji making process, the growth of yeast in soy sauce mash is poor and the alcohol fermentation of soy sauce mash becomes slow. The obtained re-prepared soy sauce has a different flavor from ordinary soy sauce such as dark soy sauce, and affects the taste of consumers.

In order to solve the problem of re-prepared soy sauce, various methods for producing rich soy sauce having abundant total nitrogen content and a flavor similar to that of ordinary soy sauce have been studied.

For example, Patent Document 4 describes a method for producing concentrated soy sauce, which comprises preparing soy sauce koji together with a saline solution, adding soy sauce and soy sauce koji during the fermentation aging process and after the completion of lactic acid fermentation, and further aging. Is described.

Further, Patent Document 5 describes a method in which a soy sauce mash obtained by squeezing various flavors of soy sauce at the initial stage of preparation is used as preparation water, soy sauce koji is added and mixed, and then fermented and aged by a conventional method.

Japanese Unexamined Patent Publication No. 2-39868 JP-A-2002-191348 Japanese Unexamined Patent Publication No. 2016-140321 Japanese Patent No. 4222487 Special Fair 1-20 Gazette

As described above, it is difficult to enjoy soy sauce brewing at home because the conventional soy sauce brewing has a multi-step manufacturing process and requires a large amount of equipment, raw materials, and microorganisms. There are several known soy sauce brewing kits that allow you to easily enjoy soy sauce brewing at home, but all of them contain soy sauce koji. It is still difficult to obtain soy sauce with high taste at home using such a soy sauce brewing kit, and there is a problem that waste such as residue of soy sauce moromi is generated, so soy sauce brewing at home is common. It's not something like that.

In addition, the lactic acid fermented product obtained by subjecting soy sauce koji to lactic acid fermentation, etc. can be used as a seasoning because it contains the fermented component of "moromi" specified in the "soy sauce quality labeling standard" notified by the Ministry of Agriculture, Forestry and Fisheries. .. However, there is a problem that the lactic acid fermented product itself is difficult to use as a seasoning due to insoluble solids and the like.

Regarding yeast fermentation, in the brewing of sake with a high alcohol content, the Baume degree fluctuates greatly before and after the yeast fermentation, so the fermentation can be appropriately managed using the Baume degree as an index. However, in the brewing of soy sauce having a low alcohol content, it is difficult to control the fermentation using the Baume degree as an index because the fluctuation of the Baume degree before and after yeast fermentation is small.

Further, in soy sauce brewing, a simple fermentation management method such as fermentation management based on Baume scale has not been known so far. In particular, when a seasoning stock solution is used for yeast fermentation at home to obtain a seasoning as a yeast fermented product, it has been known that it can be an index of fermentation management for obtaining a seasoning with a stable flavor. Not.

Therefore, the present invention presents a seasoning stock solution and an index for fermentation management that can be used to easily carry out yeast fermentation to obtain a highly palatable seasoning with a rich aroma, as is possible at home, and these. It is the first problem to be solved by the invention to provide a set of members including the above and a method for producing a seasoning.

On the other hand, a masking component such as 2-ethyl-6-methylpyrazine in soy sauce attenuates the fruity aroma of methyl fatty acid ethyl in the soy sauce-like seasoning described in Patent Document 3, and the soy sauce has a stable and fruity aroma. There is a problem that it is difficult to obtain.

Therefore, the second object of the present invention is to provide a seasoning having a fruity scent, which has the original flavor of soy sauce but is hardly felt by conventional soy sauce.

Further, the method described in Patent Document 4 is a method in which soy sauce koji and soy sauce are added during fermentation or aging with yeast in a normal method for producing soy sauce, and further aging with yeast is carried out. According to the method described in Patent Document 4, a concentrated soy sauce having a total nitrogen content of 2 wt% or more can be obtained.

However, the method described in Patent Document 4 is a method of using a large amount of soy sauce produced by a usual method for producing soy sauce, and is very economical. Furthermore, according to the examples described in Patent Document 4, the aroma of the invention product is not so improved as compared with the re-prepared soy sauce which is used as a control product. Therefore, the concentrated soy sauce obtained by the method described in Patent Document 4 is likely to have a poor original flavor of soy sauce.

Regarding the method described in Patent Document 5, according to the investigation by the present inventors, when re-preparation is performed using the liquid juice obtained by pressing the soy sauce mash as the brewing water, yeast fermentation occurs during the re-preparation. Since it occurs immediately and alcohol is produced, the produced aroma is adsorbed by the oil in the soy sauce moromi, and there is no significant improvement in the aroma compared to ordinary concentrated soy sauce.

Therefore, the third object of the present invention is to provide a liquid seasoning which is rich in total nitrogen content but excellent in the original flavor of soy sauce and a method for producing the same.

The present inventors have accumulated diligent research in order to solve the above-mentioned first problem, and conducted trial and error on a lactic acid fermented product suitable for yeast fermentation and a yeast fermentation base solution suitable for yeast fermentation. Repeated. Finally, the undiluted solution for seasoning, in which the insoluble solid content is removed from the lactic acid fermented product and the content of reducing sugar and ethanol is adjusted to a predetermined amount, can easily carry out the yeast fermentation in the subsequent stage. I found that. The yeast fermented liquor obtained by yeast-fermenting the undiluted solution for seasoning can be used as a seasoning by itself without squeezing, so that it can be used as a seasoning even during fermentation, and further squeezed cake. There was no waste such as. That is, by using the above-mentioned undiluted solution for seasonings, it is possible to easily obtain seasonings with high palatability even at home.

Even more surprisingly, by reducing the fat content of the above-mentioned stock solution for seasonings, we succeeded in obtaining the seasonings obtained by yeast fermentation and subsequent steps as having a more favorable aroma. did. The undiluted solution for seasonings has an excellent flavor as a seasoning because it contains a fermented mash component by itself or by mixing with other seasonings.

In addition, the present inventors repeated trial and error on what is an index of fermentation control as to whether or not appropriate yeast fermentation is performed. Finally, a piece of wood produced by the compression processing technology of wood and further formed to have a specific volume is put into a stock solution for seasoning and fermented with yeast, and the sedimentation and floating of the piece of wood are confirmed. We have found that yeast fermentation can be easily controlled. This can be achieved by the fact that the seasoning stock solution is a liquid. Moreover, surprisingly, the seasoning obtained by fermentation control in this way was stable and rich in aroma.

Even more surprisingly, depending on the type of wood in the piece of wood, the resulting seasoning was imparted with a favorable aroma derived from the piece of wood. In this way, in order to easily carry out yeast fermentation, we succeeded in creating a piece of wood with a specific volume to which compression processing technology was applied as an index of fermentation management to obtain a seasoning with abundant aroma. ..

Furthermore, it was found that by irradiating light from the bottom surface of the pedestal on which the yeast fermentation container is placed, it is possible to improve the aesthetics of the soy sauce brewing kit as a whole while facilitating the observation of wood pieces used for fermentation control. It was.

Then, in order to easily produce a highly palatable seasoning having a rich aroma at home, the present inventors have the above-mentioned undiluted solution for seasoning and the above-mentioned wood piece, and the above-mentioned undiluted solution for seasoning, the above-mentioned wood piece, and yeast. And succeeded in creating a kit that includes a set of parts such as a container to put these.

On the other hand, in order to solve the second problem, the present inventors have reviewed the components of soy sauce, the manufacturing method, etc., and have diligently examined the aroma components, which are said to have more than 1,000 kinds, and have excellent fruitiness. Trial and error was repeated to obtain soy sauce and soy sauce-like seasonings with a strong scent. Finally, the soy sauce mash is contained in the conventional soy sauce by external addition or by solid-liquid separation of the soy sauce mash after the completion of lactic acid fermentation and further yeast fermentation using the soy sauce mash obtained by subjecting it to film treatment. We have succeeded in obtaining a seasoning containing a predetermined amount of a fatty acid ester of any one of ethyl decanoate and ethyl octanoate which has not been fermented. And the seasoning obtained was, surprisingly, a seasoning with an exceptionally good fruity scent.

Even more surprisingly, the seasoning obtained had a reduced content of 2-ethyl-6-methylpyrazine as compared to conventional soy sauce. Nevertheless, the obtained seasoning has a HEMF content equal to or higher than that of the conventional soy sauce, and has a fruity scent while having the original flavor of soy sauce. It was an excellent seasoning.

The present inventors have accumulated diligent research in order to solve the above-mentioned third problem, and repeated trial and error in order to obtain a liquid seasoning which is rich in total nitrogen content but has an excellent original flavor of soy sauce. It was. For example, the present inventors faced a problem that it is difficult to further increase the total nitrogen content in obtaining the above-mentioned fruity-smelling soy sauce and soy sauce-like seasoning.

In order to solve this problem, when the amount of water to be charged was reduced or the ratio of soybean raw materials was increased, it became difficult to separate the soy sauce moromi into solid and liquid, the quality of the soy sauce koji deteriorated, and the aroma deteriorated. Further, when the raw soy sauce obtained by pressing the yeast fermented product obtained by subjecting the soy sauce moromi juice to yeast fermentation was used as the charging water, the yeast fermentation was inhibited by the alcohol derived from the raw soy sauce as in the case of the re-prepared soy sauce. , The flavor has deteriorated.

After obtaining such trial and error, the present inventors finally removed the solid content and microorganisms from the soy sauce flavors obtained by mixing soy sauce koji and salt solution and performing lactic acid fermentation, and the first soy sauce flavors. A second soy sauce flavor juice was obtained by removing solids from the second soy sauce flavor obtained by mixing the first soy sauce flavor juice and the soy sauce koji and salt, and then the second soy sauce flavor juice was obtained. By subjecting the soy sauce miscellaneous juice to yeast fermentation with soy sauce yeast, we succeeded in obtaining rich soy sauce and rich soy sauce seasoning that are rich in total nitrogen and have excellent soy sauce original flavor.

Moreover, surprisingly, the concentrated soy sauce and the concentrated soy sauce seasoning thus obtained are 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3, which imparts the original flavor of soy sauce. The content of (2H) -furanone (homofuraneol; HEMF) was large, and the flavor was very excellent. In particular, the concentrated soy sauce and the concentrated soy sauce seasoning obtained by the above method contained ethyl decanoate and ethyl octanoate and had a fruity scent.

Then, the present inventors have succeeded in creating a rich soy sauce and a rich soy sauce seasoning, which are rich in total nitrogen content and excellent in the original flavor of soy sauce, and a method for producing these.

The present invention has been completed based on the above-mentioned successful examples and findings.

Therefore, according to each aspect of the invention, the following are provided:
[1] A stock solution for seasonings having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less.
[2] The stock solution for seasonings according to [1], wherein the stock solution for seasonings has a linoleic acid content of 0.03 wt% or less.
[3] The undiluted solution for seasoning according to any one of [1] to [2], wherein the undiluted solution for seasoning is a soy sauce mash.
[4] The undiluted solution for a seasoning according to any one of [1] to [3], wherein the seasoning is soy sauce or a soy sauce-like seasoning.
[5] A method for producing a seasoning, which comprises a step of obtaining the seasoning by subjecting the stock solution for the seasoning according to any one of [1] to [4] to yeast fermentation.
[6] A piece of wood that has been compressed and has a volume of ^{less than 20 cm 3.}
[7] The wood piece according to [6], wherein the wood piece settles in the seasoning stock solution before yeast fermentation and rises near the liquid surface in the seasoning stock solution after yeast fermentation.
[8] The piece of wood according to any one of [6] to [7], wherein the compression process is a compression process in which the density is 1.1 times or more that before the compression process.
[9] The item according to any one of [6] to [7], wherein the compression processing is a compression processing in which the density is 1.25 to 2.5 times that before the compression processing. A piece of wood.
[10] The piece of wood according to any one of [6] to [9], which is characterized by being boiled in a shorter time.
[11] The piece of wood is a piece of wood derived from a tree of a plant selected from the group consisting of taxodiaceae, cupressaceae, roses, beech and ulmaceae [6]. A piece of wood according to any one of [10].
[12] A step of obtaining a seasoning by putting the wood piece according to any one of [6] to [11] into a stock solution for seasoning and fermenting it with yeast, and using the floating of the wood piece as an index. How to make seasonings, including.
[13] The method for producing a seasoning according to [12], wherein the undiluted solution for the seasoning is a soy sauce mash.
[14] The method for producing a seasoning according to any one of [12] to [13], wherein the seasoning is soy sauce or a soy sauce-like seasoning.
[15] A stock solution for seasonings having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more.
A piece of wood that has been compressed and has a volume of ^{less than 20 cm 3}
Yeast-containing substances added so that the final concentration is 1.0 × 10 ^{3 cells / ml or more, and}
A kit for producing seasonings, including a container for yeast fermentation.
[16] A pedestal on which a container for yeast fermentation is placed and
A hole provided through the pedestal so as to generate scattered light by irradiating light from the bottom surface of the yeast fermentation container placed on the pedestal.
The kit according to [15], further comprising a container stand including a light source accommodating portion capable of accommodating a light source for irradiating the bottom surface of the yeast fermentation container from the pore portion.
[17] The kit according to any one of [15] to [16], wherein the yeast-containing substance is a seasoning obtained by yeast fermentation.
[18] The kit according to any one of [15] to [17], wherein the stock solution for seasonings is a soy sauce mash.
[19] The kit according to any one of [15] to [18], wherein the seasoning is soy sauce or a soy sauce-like seasoning.
[20] A stock solution for seasonings having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more.
A yeast-containing solution added so that the number of bacteria is 1.0 × 10 ^{3 cells / ml or more with respect to the seasoning stock solution, and}
A yeast fermentation container to which a piece of wood that has been compressed and has a volume of ^{less than 20 cm 3} is added is subjected to yeast fermentation, and the seasoning is used with the floating of the piece of wood in the container as an index. A method for producing a seasoning, which comprises a step of obtaining.
[21] The production method according to [20], wherein the yeast-containing substance is a seasoning obtained by yeast fermentation.
[22] The production method according to any one of [20] to [21], wherein the stock solution for seasonings is a soy sauce mash.
[23] The production method according to any one of [20] to [22], wherein the seasoning is soy sauce or a soy sauce-like seasoning.
[24] A soy sauce or soy sauce-like seasoning having an ethyl octanoate and / or ethyl decanoate content of any of the following (1) to (3).
(1) The content of ethyl octanoate is 10 ppb to 20,000 ppb (2) The content of ethyl decanoate is 10 ppb to 5,000 ppb (3) The content of ethyl octanoate is 5 ppb to 10,000 ppb [25] The soy sauce or soy sauce-like seasoning has a content of 2-ethyl-6-methylpyrazine of less than 10 ppb, [24]. The soy sauce or soy sauce-like seasoning described in.
[26] The soy sauce or soy sauce-like seasoning according to any one of [24] to [25], wherein the soy sauce or soy sauce-like seasoning has a HEMF content of 20 ppm or more.
[27] The soy sauce or soy sauce seasoning according to [24], wherein the total nitrogen content is 1.8 wt% or more, the HEMF content is 60 ppm or more, and the content is rich.
[28] The soy sauce or soy sauce seasoning according to [27], wherein the HEMF is not an externally added HEMF.
[29] The soy sauce or soy sauce seasoning contains a yeast fermented product of soy sauce flavor juice, and the soy sauce flavor juice before yeast fermentation has a total nitrogen content of 1.8 wt% or more and is reduced. The concentrated soy sauce or concentrated soy sauce seasoning according to any one of [27] to [28], wherein the sugar content is 5.0 wt% or more.
[30] A step of obtaining a first soy sauce mash juice by subjecting the first soy sauce mash obtained by mixing soy sauce koji and saline solution to a solid-liquid separation treatment and a sterilization treatment.
A step of obtaining a second soy sauce mash by subjecting the first soy sauce mash, soy sauce jiuqu, and salt to a mixing process.
A step of subjecting the second soy sauce mash to a solid-liquid separation treatment, a solid-liquid separation treatment, and a sterilization treatment to obtain a second soy sauce mash, and subjecting the second soy sauce mash to yeast fermentation with soy sauce yeast. A step of obtaining a concentrated soy sauce or a concentrated soy sauce seasoning having a total nitrogen content of 1.8 wt% or more and a HEMF content of 60 ppm or more is included.
A method for producing rich soy sauce or rich soy sauce seasoning.
[31] A step of obtaining soy sauce mash juice by subjecting soy sauce mash obtained by mixing soy sauce koji and saline solution to solid-liquid separation treatment and sterilization treatment.
The step of adjusting the soy sauce mash juice so that the total nitrogen content is 2.0 wt% or more and the content of reduced sugar is 5.0 wt% or more to obtain the adjusted soy sauce mash juice, and the adjusted soy sauce mash juice. By subjecting to yeast fermentation with soy sauce yeast, a step of obtaining a concentrated soy sauce or a concentrated soy sauce seasoning having a total nitrogen content of 1.8 wt% or more and a HEMF content of 60 ppm or more is included.
A method for producing rich soy sauce or rich soy sauce seasoning.

According to the stock solution for seasonings and the production method, which is one aspect of the present invention, yeast fermentation can be easily carried out, so that seasonings can be easily produced not only by seasoning manufacturers but also at home. ..

According to a piece of wood, which is one aspect of the present invention, yeast fermentation can be easily carried out in order to obtain a seasoning with a rich aroma, so that the seasoning can be easily carried out not only by the seasoning manufacturer but also at home. Can be made. Further, according to the piece of wood, which is one aspect of the present invention, yeast fermentation can be easily controlled, so that seasonings such as soy sauce and soy sauce-like seasonings can be easily produced at home. Moreover, surprisingly, the seasoning obtained by fermentation in this way was stable and rich in aroma.

According to the kit and the production method according to one aspect of the present invention, yeast fermentation can be easily carried out, so that the seasoning can be easily performed not only by the seasoning manufacturer but also at home without producing extra waste. You can make a fee.

According to the soy sauce and the soy sauce-like seasoning which is one aspect of the present invention, it is possible to provide a seasoning which has the original flavor of soy sauce but has an excellent fruity scent which is hardly felt by the conventional soy sauce. .. Moreover, the soy sauce and the soy sauce-like seasoning, which is one aspect of the present invention, can be obtained by yeast fermentation using soy sauce moromi juice without continuously producing the soy sauce and the soy sauce-like seasoning from the preparation of the raw materials as in the conventional method for producing soy sauce. Since it is a mash, it can be easily obtained not only by seasoning manufacturers but also at home.

According to the concentrated soy sauce and the concentrated soy sauce seasoning, which is one aspect of the present invention, it is possible to provide a liquid seasoning which is rich in total nitrogen and which is exceptionally excellent in the original flavor of soy sauce. Moreover, the concentrated soy sauce and the concentrated soy sauce seasoning, which is one aspect of the present invention, can contain HEMF having a higher concentration than general commercially available soy sauce.

Further, since the concentrated soy sauce and the concentrated soy sauce seasoning, which is one aspect of the present invention, can be obtained by subjecting the juice of various soy sauce flavors to yeast fermentation, a fruity scent is imparted in addition to the original flavor of soy sauce. Can be assumed to have been. As described above, the concentrated soy sauce and the concentrated soy sauce seasoning, which is one aspect of the present invention, can be produced by yeast fermentation using soy sauce moromi juice, even if they are not continuously produced from the preparation of raw materials as in the conventional method for producing soy sauce. Since it can be obtained, it can be easily obtained not only by the seasoning manufacturer but also at home.

According to the method for producing concentrated soy sauce and concentrated soy sauce seasoning, which is one aspect of the present invention, a liquid seasoning that is rich in total nitrogen, is exceptionally excellent in the original flavor of soy sauce, and has a fruity scent. Can be manufactured.

FIG. 1 is a diagram showing the results of testing the effect on yeast fermentation when the content of reducing sugar in the stock solution for seasoning is changed, as described in Examples described later. FIG. 2 is a diagram showing the results of testing the effect on yeast fermentation when the content of ethanol in the stock solution for seasoning is changed, as described in Examples described later. FIG. 3A is a photograph of a spherical piece of wood of one aspect of the present invention having a hole in the center. FIG. 3B is a photograph of a piece of wood of one aspect of the present invention shaped by cutting the corners of a piece of wood in a rectangular parallelepiped. FIG. 4 is a photograph of a piece of wood according to the present invention sandwiched between chopsticks and placed in a container. In FIG. 5, a container containing a piece of wood according to one aspect of the present invention and a stock solution for seasoning is subjected to yeast fermentation, whereby gas (foam) is generated, and the piece of wood according to one aspect of the present invention floats near the liquid surface. This is a picture of how it was done. FIG. 6 is a diagram showing a specific aspect of the kit of one aspect of the present invention. FIG. 7 is a diagram for explaining a specific aspect of the manufacturing method of one aspect of the present invention. FIG. 8A is a diagram showing a preferred aspect of the container base. FIG. 8B is a diagram showing a preferred mode of use of the container base. FIG. 9 is a diagram showing the results of sensory evaluation when the amount of various esters added to raw soy sauce is changed, as described in Examples described later. FIG. 10 is a diagram showing the results of sensory evaluation of liquid seasonings 4-1 to 4-2 and commercially available soy sauces 1 and 2 as described in Examples described later. FIG. 11 is a diagram showing the results of sensory evaluation when the contents of various esters added to the liquid seasoning 4-2 are changed, as described in Examples described later. FIG. 12 is a diagram showing the results of sensory evaluation when the amount of 2-ethyl-6-methylpyrazine added to the liquid seasoning 4-1 was changed, as described in Examples described later. ..

Hereinafter, undiluted solution for seasoning, wood chips, kit, soy sauce and soy sauce-like seasoning (hereinafter collectively referred to as liquid seasoning), a method for producing them, and concentrated soy sauce and concentrated soy sauce seasoning (hereinafter, collectively referred to as liquid seasoning), which is one aspect of the present invention. Hereinafter, the details of the liquid concentrated seasonings) and the method for producing them will be described, but the technical scope of the present invention is not limited to the matters of this item, and the present invention aims at the purpose. Various aspects can be taken as long as they are achieved.

Unless otherwise specified, each term in the present specification is used in the meaning commonly used by those skilled in the art and should not be construed as having an unreasonably limited meaning.

The term "content" is synonymous with concentration and means the ratio (eg, wt%) of the amount (eg, mass) of the component to the total amount (eg, mass) of the seasoning stock solution or seasoning. ..
The term "ppm" is a unit as is commonly known, and specifically, 1 ppm is 1 mg / L (w / v).
The term "ppb" is a unit as it is commonly known, and specifically, 1 ppb is 1 μg / L (w / v).
The term "original flavor of soy sauce" means the scent of raw soy sauce produced by the usual main brewing method using soybeans and wheat as raw materials, which can be passed through the mouth to the nose when eating and drinking.
The term "simple yeast fermentation" means yeast fermentation that can be carried out, for example, at home without the use of large-scale production equipment.
The terms "fermentation" and "aging" are not strictly distinguished and may be collectively referred to as fermentation.
The number in the "color number" means the number of the "standard color of soy sauce" described in the "Japanese Agricultural Standard of Soy Sauce" notified by the Ministry of Agriculture, Forestry and Fisheries.
The term "fruity aroma" as used herein means a white wine-like sweet aroma made from grapes that is felt only by the nose without eating or drinking. The term "scent" simply means at least one of a scent that is felt only by the nose without eating and drinking or a scent that can be passed through the mouth to the nose when eating and drinking.
The term "umami" means what is known as the basic taste, along with the commonly known sweetness, sourness, saltiness and bitterness. Umami is, for example, a taste that spreads over the tongue and wraps around the entire tongue, a taste that is persistent and affects the aftertaste unlike sourness and saltiness, and a viscous yet moisturizing saliva secretion. It can be at least one taste, such as a facilitating taste.
The term "rich" refers to umami and / or compared to commercially available raw soy sauce, for example, raw soy sauce having a total nitrogen content of less than 1.8 wt% and / or a HEMF content of less than 50 ppm. It means that the original flavor of soy sauce is excellent.
The term "and / or" means any one, or any combination of two or more, or all combinations of a plurality of related items listed.

1. 1. Undiluted solution for seasoning according to one aspect of the present invention The undiluted solution for seasoning according to one aspect of the present invention can be easily fermented with yeast by adjusting the content of reducing sugar and the content of ethanol to predetermined amounts. Can be used for use. As a result, if the stock solution for seasoning according to one aspect of the present invention is used, a seasoning as a yeast fermented product having stable quality can be obtained.

The undiluted solution for seasoning according to one aspect of the present invention is a liquid substance used to obtain a seasoning. The seasoning is not particularly limited as long as it is used for the purpose of adjusting the taste when processing the ingredients, and for example, soy sauce, soy sauce-like seasoning, cooking liquor, mirin, salted koji, mentsuyu, nabetsuyu, and dashi. Examples thereof include soy sauce, dressing, and sauce, but soy sauce and soy sauce-like seasonings are preferable.

Soy sauce (also called soy sauce or soy sauce) is not particularly limited as long as it is used as a seasoning as is usually known. Examples include those described in "Standards", and specifically, there are dark soy sauce, light soy sauce, white soy sauce, tame soy sauce, and re-prepared soy sauce. Other examples include raw soy sauce, dashi soy sauce, shining soy sauce, raw fried soy sauce, fast-brewed soy sauce, amino acid mixed soy sauce, low-salt soy sauce, and low-salt soy sauce. The soy sauce may be one of the above-mentioned ones alone or a combination of two or more.

The soy sauce-like seasoning is a seasoning used for the same purpose as "soy sauce" specified in the Japanese Agricultural Standards, and is a concept including soy sauce, processed soy sauce products, and fermented seasonings. If it is used for the same purpose as "soy sauce", the raw material derived from soy sauce koji (for example, soybean or wheat) may not be used in the soy sauce-like seasoning.

The undiluted solution for seasoning is not particularly limited as long as it is a liquid substance used to obtain seasoning, but for example, soy sauce, soy sauce-like seasoning, cooking liquor, mirin, salted koji, mentsuyu, nabetsuyu, dashitsuyu, dressing. , Liquid substances used for producing sauce and the like, and are preferably undiluted solutions for soy sauce and undiluted solutions for soy sauce-like seasonings. However, it does not prevent the undiluted solution for seasoning from being used as a seasoning by itself.

The content of reducing sugar in the stock solution for seasonings is an amount capable of yeast fermentation, specifically 4.5 wt% or more, and a sufficient amount of ethanol is provided by providing a long fermentation period. From the viewpoint of being able to ferment, it is preferably 5 wt% or more, more preferably 6 wt% or more, and even more preferably 7 wt% or more. The upper limit of the content of reducing sugar in the stock solution for seasoning is not particularly limited, but is, for example, an amount that does not inhibit yeast fermentation, and is approximately 30 wt% or less. Reducing sugar means directly reducing sugar in the "Japanese Agricultural Standards for Soy Sauce" notified by the Ministry of Agriculture, Forestry and Fisheries.

When the content of the reducing sugar in the seasoning stock solution is less than 4.5 wt%, the reducing sugar component can be added to the seasoning stock solution to adjust the content to 4.5 wt%. The reducing sugar component added at this time is not particularly limited as long as it can be directly measured as a reducing sugar by the method described in Examples described later, and examples thereof include glucose, fructose, and maltose, among which glucose is used. preferable.

The content of ethanol in the stock solution for seasonings is an amount capable of yeast fermentation, specifically 1.5 wt% or less, and 1.0 wt% or less from the viewpoint of more stable yeast fermentation. It is preferably 0.5 wt% or less, and more preferably 0.5 wt% or less. The lower limit of the ethanol content in the stock solution for seasonings is not particularly limited, and may be less than the lower limit of detection, that is, substantially 0 wt%. Further, ethanol may be added to the stock solution for seasonings as long as the content is as described above, and examples of ethanol that can be used at that time include food alcohols used in foods and alcohols containing ethanol. There is no particular limitation.

The content of linoleic acid in the seasoning stock solution is not particularly limited, but is, for example, less than 0.15 wt%, from the viewpoint of making the seasoning aroma obtained by subjecting the seasoning stock solution to yeast fermentation preferable. It is preferably 0.10 wt% or less, more preferably 0.05 wt% or less, further preferably 0.03 wt% or less, and even more preferably 0.01 wt% or less. The lower limit of the content of linoleic acid in the stock solution for seasonings is not particularly limited, and may be less than the lower limit of detection, that is, substantially 0 wt%.

The contents of reducing sugar, ethanol and linoleic acid in the stock solution for seasoning can be measured by the method described in Examples described later. Therefore, the above-mentioned contents of reducing sugar, ethanol and linoleic acid are values obtained by measuring by the method described in Examples described later.

The undiluted solution for seasoning is placed in a yeast fermentation container together with, for example, wood chips and yeast-containing substances, and is used for yeast fermentation. In the yeast fermentation at that time, since the yeast fermentation is controlled by using the floating of the wood piece as an index, it is preferable that the stock solution for seasoning has a color number such that the contained wood piece can be visually recognized. The color number of the undiluted solution for seasoning is, for example, 15 or more, preferably 20 or more, more preferably 30 or more, and further preferably 35 or more. For example, when the wood piece is ^{a Sugi wood piece having a volume of 1 cm 3} and the color number of the undiluted solution for seasoning is 15 or more, the contained Sugi wood piece can be visually recognized through a transparent container.

The method for producing the undiluted solution for seasoning is not particularly limited as long as it is a method for obtaining the undiluted solution for seasoning in which the content of reducing sugar, the content of ethanol and the like are a predetermined amount. For example, when the undiluted solution for seasoning is the undiluted solution for soy sauce or the undiluted solution for soy sauce-like seasoning, the undiluted solution for seasoning is produced by a method for producing soy sauce including a process before the yeast fermentation step, that is, a method for producing various soy sauce flavors. can do. A specific example of the undiluted solution for seasoning according to one aspect of the present invention is a soy sauce mash obtained by the method for producing soy sauce of the present brewing method, which can be a raw material for aged moromi.

The method for producing soy sauce moromi is not particularly limited as long as it is a method that includes a step of obtaining soy sauce moromi among the methods for producing soy sauce as is usually known. As one aspect of the method for producing various soy sauce flavors, for example, the soy sauce raw material, which is a mixture of steamed and modified soy sauce and roasted and crushed wheat, is inoculated with seed koji at 20 to 40 ° C. for about 2 to 4 days. Ventilation koji is used to obtain soy sauce koji, then soy sauce koji is added to a salt solution having a salt concentration of 20 to 30 wt%, and soy sauce lactic acid bacteria are optionally added, and the mixture is appropriately stirred at 20 to 40 ° C. 10 Examples thereof include a method including a step of obtaining various flavors of soy sauce by lactic acid fermentation and aging for up to 200 days.

The soy sauce raw material is not particularly limited, and examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, bare barley, barley such as adlay, wheat gluten, rice, and corn.

The seed koji is not particularly limited as long as it is aspergillus oryzae that is usually used in the production of soy sauce, and examples thereof include Aspergillus oryzae and A. sojae . Soy sauce lactic acid bacteria is not particularly limited as long as it usually soy sauce lactic acid bacteria to be used in the production of soy sauce, for example, such salt-resistant lactic acid bacteria, such as Tetragenococcus-Harofirusu (Tetragenococcus halophilus) and the like.

In the method for producing soy sauce mash, if the amount of starchy raw material such as wheat or rice is small among the soy sauce raw materials, it may not be possible to obtain soy sauce mash having a predetermined amount of reducing sugar. Therefore, among the soy sauce raw materials, the amount of starchy raw materials such as wheat and rice is preferably such that the soy sauce moromi mash having a predetermined amount of reducing sugar can be obtained. However, this does not apply when the soy sauce mash having a predetermined amount of reducing sugar is obtained by adding the reducing sugar component to the soy sauce mash.

The soy sauce mash obtained by the usual method for producing soy sauce mash contains insoluble solids derived from soy sauce raw materials such as soybeans and wheat. Therefore, the juice obtained by removing the insoluble solid content from the soy sauce moromi mash can be the undiluted solution for seasonings according to one aspect of the present invention. By using such a soy sauce mash, yeast fermentation can be easily carried out to obtain soy sauce or a soy sauce-like seasoning. However, the stock solution for seasoning may contain an insoluble solid content as long as the amount does not prevent the sedimentation and floating of the wood piece.

The method for obtaining the soy sauce flavored juice by removing the insoluble solids from the soy sauce flavors is not particularly limited, but examples thereof include commonly known solid-liquid separation methods, which are usually used in soy sauce production methods. Examples thereof include squeezing treatment and filtration treatment, and more specifically, squeezing filtration treatment using a press machine using a filter cloth and membrane filtration treatment using various permeable membranes such as MF membrane and UF membrane. At this time, if a large amount of soy sauce lactic acid bacteria remains in the soy sauce mash, yeast fermentation may not be performed properly. Therefore, when obtaining the soy sauce mash, it is preferable to adopt a method capable of removing most of the soy sauce lactic acid bacteria together with the insoluble solid content. The content of lactic acid bacteria in the soy sauce flavored juice is not particularly limited ^{, but is preferably 1.0 × 10 8} cells / ml or less, and more preferably 1.0 × 10 ⁷ cells / ml or less. More preferably, it is 1.0 × 10 ⁶ pieces / ml or less. Therefore, the undiluted solution for seasonings according to one aspect of the present invention is preferably a soy sauce mash from which insoluble solids and microorganisms have been removed.

The seasoning obtained by yeast-fermenting the soy sauce mash has a soy sauce-like aroma and flavor. In particular, when the content of ethanol in the soy sauce mash is a predetermined amount, 4-hydroxy-2 (or5) -ethyl-5 (or2) -methyl-3 (2H) -furanone (homofurane) is produced by yeast fermentation. All; HEMF) can be produced in an amount that produces a soy sauce-like aroma and flavor. Therefore, the undiluted solution for seasoning according to one aspect of the present invention is preferably an undiluted solution for seasoning produced in an amount that HEMF produces a soy sauce-like aroma and flavor by subjecting to yeast fermentation. The amount of HEMF that produces a soy sauce-like aroma and flavor is, for example, 15 ppm (0.0015 wt%) or more, preferably 20 ppm or more, and more preferably 30 ppm or more. The content of HEMF can be measured by the method described in Examples described later. The upper limit of the content of HEMF may be set according to the desired soy sauce-like aroma and flavor, and is not particularly limited.

The yeast fermentation of soy sauce flavored juice is not particularly limited as long as it is yeast fermentation using soy sauce yeast when producing soy sauce as is usually known. For example, the type of soy sauce yeast can be used using soy sauce yeast. Examples include conventional yeast fermentation under conditions according to the number of bacteria. Soy sauce yeast is not particularly limited as long as yeast used in the production of normal soy sauce, for example, Gigot Saccharomyces rouxii (Zygosaccharomyces rouxii), Gigot Saccharomyces, Bayley (Z.bailii), Candida Etokerushi (Candida etchellsii) , Salt-tolerant yeasts such as Candida versatilis (C. versatilis) and the like.

The yeast fermentation may be carried out by a conventional method depending on the type of yeast, the number of bacteria, etc., and is not particularly limited, but is, for example, a period until the amount of ethanol produced reaches the maximum amount. .. More specifically, when Zygosaccharomyces rouxii is used as the soy sauce yeast, it is at room temperature, preferably 15 to 30 ° C., for about 7 to 45 days.

The stock solution for seasonings according to one aspect of the present invention may contain a predetermined amount of reducing sugar, ethanol, etc., and further contains various other components as long as it does not interfere with solving the problem of the present invention. Can be done. Other ingredients are not particularly limited, but are, for example, seasoning ingredients and ingredients, specifically vegetable ingredients (radish, carrot, onion, potato, garlic, etc.), meat (beef, pork, chicken, etc.), fish. , Yeast extract, meat extract (chicken extract, pork extract, beef extract, fish meat extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili, pepper, basil, oregano, etc.), chemical seasonings (sodium glutamate, inosinic acid, etc.) Soda, etc.), flavors, etc., and one of these can be used alone or in combination of two or more. The contents of other components can be appropriately set as long as the problems of the present invention can be solved.
When the soy sauce mash or seasoning stock solution obtained above is subjected to decolorization treatment using an adsorbent resin, free fatty acids and amino acids are adsorbed. Therefore, the soy sauce mash or seasoning stock solution is adsorbed. Is not preferably subjected to a decolorization treatment using an adsorption resin.

The undiluted solution for seasonings according to one aspect of the present invention can be a container-packed undiluted solution packed in a container and sealed. The container is not particularly limited, but for example, a single-layer or laminated film bag made of metal such as aluminum, paper, plastic such as PET or PTP, glass, etc., a retort pouch, a vacuum pack, an aluminum container, etc. Examples thereof include packaging containers such as plastic containers, bottles, and cans. Of these, laminate films, glass bottles, and plastic containers, which have a proven track record as packaging containers for food, are preferable. The stock solution for seasonings according to one aspect of the present invention is preferably sterilized by pressurization and / or heating in order to avoid deterioration over time.

It is preferable that the whole amount of the stock solution for seasonings according to one aspect of the present invention is subjected to yeast fermentation. For example, from the container containing the undiluted solution for seasoning according to one aspect of the present invention, the undiluted solution for seasoning and soy sauce according to one aspect of the present invention are placed in a soy sauce bottle suitable for yeast fermentation and which can be used immediately after yeast fermentation. For example, yeast is added and allowed to stand at room temperature for yeast fermentation.

As a non-limiting specific embodiment of the stock solution for seasoning of one aspect of the present invention, for example, the content of reducing sugar and the content of ethanol are as follows (1-1) and (2-1), respectively. Examples include undiluted solutions for seasonings:
(1-1) Reducing sugar content: 4.5 to 30 wt%
(2-1) Ethanol content: 0-1.5 wt%

As a non-limiting specific embodiment of the stock solution for seasoning of one aspect of the present invention, for example, the content of reducing sugar, the content of ethanol and the content of linoleic acid are as follows (1-2) and (2-), respectively. Examples thereof include undiluted solutions for seasonings as described in 2) and (3-2):
(1-2) Reducing sugar content: 4.5 to 30 wt%
(2-2) Ethanol content: 0 to 1.5 wt%
(3-2) Linoleic acid content: 0 to 0.10 wt%

As a non-limiting specific embodiment of the stock solution for seasoning of one aspect of the present invention, for example, the content of reducing sugar, the content of ethanol and the content of linoleic acid are as follows (1-3) and (2-), respectively. Examples include undiluted solutions for seasonings as described in 3) and (3-3):
(1-3) Reducing sugar content: 6 to 30 wt%
(2-3) Ethanol content: 0 to 1.0 wt%
(3-3) Linoleic acid content: 0 to 0.03 wt%

The undiluted solution for seasoning according to one aspect of the present invention is used to obtain a seasoning by subjecting it to yeast fermentation, but it is expected that the taste can be adjusted by the components in the undiluted solution for seasoning. It may be used as a seasoning itself.

The production method (1) of one aspect of the present invention is a method for producing a seasoning, which comprises at least a step of obtaining a seasoning by subjecting the undiluted solution for seasoning of one aspect of the present invention to yeast fermentation. In the production method (1) of one aspect of the present invention, the undiluted solution for seasoning of one aspect of the present invention is subjected to yeast fermentation, and then yeast fermentation used in a usual method for producing soy sauce such as pressing, filtering, and burning. The latter step may be carried out. The seasoning obtained by the production method (1) of one aspect of the present invention may be filled in a container such as a bottle to be a container-packed seasoning.

The seasoning obtained by the production method (1) of one aspect of the present invention can be used alone or in addition to the above-mentioned vegetable components, meats, fishes, yeast extracts, meat extracts, fruit juices, spices, chemical seasonings, and flavors. However, other seasoning ingredients such as acidulants, amino acids, nucleic acids, organic acids, protein hydrolysates, sugars, sake, mirin, alcohol, thickeners, emulsifiers, and inorganic salts can be mixed to cook various ingredients. It can be used in processing methods, for example, it can be used in various dishes such as Japanese food, Western food, Chinese food, specifically fried food, grilled meat, udon, soba, ramen, hamburger, meatball, Chikuzen boiled , But not limited to, such as teriyaki, curry, stew, and hayashi.

2. A piece of wood according to an aspect of the present invention A piece of wood according to an aspect of the present invention is characterized by being compression-processed and having a specific volume. Although the technical scope of the present invention is not bound by any theory or speculation, the wood piece of one aspect of the present invention is made of compressed wood, so that the wood structure is broken and the inside of the structure is broken. There is a possibility that the wood can be settled in the liquid even though it is wood, because the gas of the wood is easily released and the liquid is easily entered, and the specific gravity is further increased. Further, when a gas (foam) comes into contact with a piece of wood of one aspect of the present invention that has settled in a liquid, gas-liquid exchange occurs inside the tissue of the piece of wood, and the gas is taken in to increase the buoyancy and float. .. Furthermore, it is considered that one of the factors for the emergence of wood fragments is that alcohol is produced as the yeast fermentation progresses and the density of the stock solution for seasoning decreases. However, at this time, if the volume (mass) is large, the floating of the wood piece is hindered, so that the wood piece of one aspect of the present invention has a volume sufficient to float when gas is taken in. On the other hand, many pieces of wood derived from uncompressed natural wood do not settle in liquid due to their low specific gravity. Even if it is settled, it is fermented in any case because it keeps the state of settling without taking in gas because it is difficult for gas to adhere to the wood pieces and it is difficult for air to be taken into the tissue. It cannot be said that it is suitable as an index of.

The piece of wood of one aspect of the present invention is used as an index when producing a seasoning. That is, the wood piece of one aspect of the present invention is preferably a piece of wood that settles in the stock solution for seasoning before yeast fermentation and rises near the liquid surface in the stock solution for seasoning after yeast fermentation. More specifically, when the wood piece of one aspect of the present invention was put into the stock solution for seasoning and fermented with yeast, the wood piece initially sunk in the stock solution for seasoning was generated as the yeast fermentation proceeded. It takes in carbon dioxide and eventually rises near the liquid surface. It can be confirmed that the generation of carbon dioxide is accompanied by the production of alcohol, whereby yeast fermentation is appropriately performed and a fragrant seasoning can be obtained from the stock solution for seasoning. Actually, as described in Examples described later, it can be determined whether or not a fragrant seasoning can be obtained depending on the presence or absence of floating of wood chips subjected to yeast fermentation. Therefore, if the wood piece of one aspect of the present invention is used as an index, yeast fermentation can be easily and appropriately managed, and a seasoning having a stable and rich aroma and high palatability can be produced. As described above, the wood piece of one aspect of the present invention can be said to be a wood piece for fermentation index or a wood piece for yeast fermentation index.

The degree of compression processing is not particularly limited as long as the wood pieces of one aspect of the present invention can settle in the stock solution for seasoning, and examples thereof include compression processing in which the density of wood pieces is increased. It is preferable to perform compression processing in which the density of the wood piece is 1.1 times or more, more preferably 1.25 times or more, still more preferably 1.4 times or more as compared with that before the compression processing. Further, from the viewpoint of leaving a certain workability on the cut surface, the density of the wood piece is preferably 2.5 times or less as compared with that before the compression processing. Here, "compression processing in which the density of wood pieces is 1.4 times or more that before compression processing" means, for example, when the density of natural wood before compression processing is 0.400 g / cm ^3. Means compression processing so as to be 0.560 g / cm ^{3 or more.}

The compression processing of wood for obtaining a piece of wood according to one aspect of the present invention can be carried out, for example, by the method described in Japanese Patent Application Laid-Open No. 2017-19177. Specifically, the bark is peeled from the cut wood having the outer peripheral surface of the raw wood and the cut surface substantially parallel to the axial direction of the raw wood, and then the peeled cut wood is peeled at 60 ° C. to 150 ° C. for about 30 minutes. Then, the softened cut wood is steamed and softened with a compression ratio of 10% to 70%, and a pressing force is applied while heating from the outer peripheral surface side, and then the compressed cut wood is fixed in a compressed shape. By cooling, it is possible to obtain compressed wood in which the cut wood is compressed. The compression rate of 70% means that the cut wood having a thickness of 10 cm is compressed to a thickness of 3 cm. Further, by processing at a compression rate of 70%, the volume becomes 30%.

A piece of wood according to one aspect of the present invention can be obtained by molding the above-mentioned compressed wood. The volume of the wood piece according to one aspect of the present invention is such that the wood piece settled in the stock solution for seasoning is floated after being subjected to yeast fermentation, and specifically, it is ^{less than 20 cm 3} and preferably 15 cm ³ or less. It is more preferably 10 cm ³ or less. The lower limit of the volume of the wood piece according to one aspect of the present invention is not particularly limited, and for example, the volume is such that the wood piece in the stock solution for seasoning can be visually recognized, and specifically, it is about ^{8.0 mm 3.}

The density of the wood pieces according to one aspect of the present invention is not particularly limited as long as the wood pieces settle in the stock solution for seasoning, but is, for example, 0.6 g / cm ³ or more, preferably 0.7 g / cm. It is cm ³ or more, more preferably 0.75 g / cm ³ or more. The upper limit of the density of the wood piece according to one aspect of the present invention is not particularly limited, and is, for example, a density obtained by compressing the wood before compression processing at a compression rate of 60%. Even if the same type of wood is compressed at the same compressibility, the density may vary depending on the number of grains and the like.

The mass of the wood piece according to one aspect of the present invention is not particularly limited because it is determined by the volume and density of the wood piece, but is, for example, about 0.01 to 20 g, preferably 0.5 to 15 g, and more preferably. It is 5 to 10 g.

The piece of wood of one aspect of the present invention may be further processed in addition to the compression process. It is preferable that the wood piece of one aspect of the present invention is one in which the gas inside is removed when it is put into the stock solution for seasoning. The method for removing the gas inside from the piece of wood according to one aspect of the present invention is not particularly limited, and examples thereof include a method of adopting a commonly known degassing means using heating, depressurization, ultrasonic waves, or the like. A method of boiling in a time of about several minutes to 10 minutes is preferable. At this time, if the boiling time is long, the wood pieces are denatured, which is not preferable.

The piece of wood of one aspect of the present invention is preferably cut into a rectangular parallelepiped and shaped by cutting the corners. Further, the wood piece of one aspect of the present invention may be provided with a hole penetrating through the center. The wood piece of one aspect of the present invention is relatively floated because it becomes easier to take in gas during yeast fermentation by performing processing to increase the surface area such as cutting the corners or providing a hole penetrating the center. It will be easier.

The piece of wood according to one aspect of the present invention is not particularly limited as long as it is obtained from a tree that is usually used for wood processing, but includes, for example, a group consisting of taxodiaceae plants, rose family plants, beech family plants, and cypress family plants. It is preferably derived from the tree of the selected plant, more preferably from sugi, cypress, cherry, kusunoki, zelkova, red oak and white oak, and even more preferably from sugi, hinoki and cherry.

The shape of the piece of wood according to one aspect of the present invention can be appropriately set according to the shape of the container for containing the stock solution for seasoning to be used, the spout, the amount of the stock solution for seasoning, and the like, and is not particularly limited. Examples include a rectangular parallelepiped, a cube, a sphere, and an irregular shape having irregularities.

As a non-limiting specific embodiment of the wood piece of one aspect of the present invention, for example, a wood piece having the following characteristics (1-1) to (1-4) can be mentioned:
(1-1) Volume (cm ³ ): 0.008-18
(1-2) Degree of compression processing: Compression processing so that the density is 1.25 to 2.5 times that before compression processing (1-3) Density (g / cm ³ ): 0. 500-1.000
(1-4) Shape: Rectangular parallelepiped, cube or sphere

As a non-limiting specific embodiment of the wood piece of one aspect of the present invention, for example, a wood piece having the following characteristics (2-1) to (2-4) can be mentioned:
(2-1) Volume (cm ³ ): 1 to 10
(2-2) Degree of compression processing: Compression processing so that the density is 1.4 to 2.0 times higher than that before compression processing (2-3) Density (g / cm ³ ): 0. 700 to 0.900
(2-4) Shape: Rectangular parallelepiped or sphere

As a specific example of the wood piece of one aspect of the present invention, a wood piece having a hole in the center in FIG. 3A and a wood piece obtained by cutting wood into a rectangular parallelepiped are illustrated in FIG. 3B. Further, FIG. 4 shows a state in which a piece of wood of one aspect of the present invention sandwiched between chopsticks is placed in a container containing a stock solution for seasoning. In FIG. 5, a container containing a piece of wood according to one aspect of the present invention and a stock solution for seasoning is subjected to yeast fermentation, whereby gas (foam) is generated, and the piece of wood according to one aspect of the present invention moves to the vicinity of the liquid surface. Shows how it emerged.

The production method (2) according to one aspect of the present invention is a method for producing a seasoning using a piece of wood according to one aspect of the present invention. Specifically, in the production method (2) of one aspect of the present invention, the wood piece of one aspect of the present invention is put into a stock solution for seasoning and fermented with yeast, and the floating of the wood piece is used as an index. It includes at least the step of obtaining the seasoning.

3. 3. Kit of one aspect of the present invention The kit of one aspect of the present invention comprises undiluted solution for seasoning which is a base solution of seasoning, a piece of wood which is an index of yeast fermentation, and a yeast-containing substance for yeast fermentation. It includes at least a container for yeast fermentation for charging and fermenting yeast.

[3-1. Undiluted solution for seasoning]
The undiluted solution for seasoning is a liquid substance used to obtain a seasoning. A specific example of the seasoning stock solution included in the kit of one aspect of the present invention is the seasoning stock solution of one aspect of the present invention. However, the stock solution for seasoning contained in the kit of one aspect of the present invention is put in a yeast fermentation container together with a piece of wood and a yeast-containing substance, and is used for controlling yeast fermentation using the floating of the piece of wood as an index. Therefore, the color number of the undiluted solution for seasoning is 15 or more.

[3-2. Wood chip]
The piece of wood is characterized by being compressed and having a specific volume. A specific example of the piece of wood included in the kit of one aspect of the present invention is the piece of wood of one aspect of the present invention.

[3-3. Yeast content]
The yeast-containing substance contains yeast itself or yeast, and specifically, is a yeast-containing substance added so that the ^{final concentration is 1.0 × 10 3 cells / ml or more.} "The final concentration is added so that the number of bacteria is 1.0 x 10 ³ cells / ml or more" means 1 per volume (1 ml) of the yeast fermentation member containing the yeast-containing substance and the stock solution for seasoning. .0 × 10 It means that it is added so as to be ^{3 or more.}

The yeast is not particularly limited as long as it can be used for fermentation of ordinary yeast, and examples thereof include soy sauce yeast usually used in the production of soy sauce, and specific examples thereof include Zygosaccharomyces rouxii . Gigot Saccharomyces, Bayley (Z.bailli), Candida Etokerushi (Candida etchellsii), and the like salt-tolerant yeast, such as Candida Vel scan Tirith (C.versatilis).

The yeast-containing substance may be a dry cell or a wet cell of yeast, a solid substance containing yeast, a liquid substance in which yeast is dissolved in a solution, or the like. The method for obtaining a solid product of yeast-containing material is not particularly limited, and for example, tablets and granules are obtained by using only dried yeast cells or a mixture of dried yeast cells and other components such as excipients. , A method including formulation into a powder or the like. The method for obtaining a liquid yeast-containing substance is not particularly limited, and for example, a method including dissolving dried yeast cells or wet cells in a solution such as physiological saline that does not affect the survival rate of yeast. Obtained by such as.

The yeast-containing material may be a seasoning obtained by yeast fermentation and further in which yeast is not killed. Such a seasoning can be used as, for example, "seed soy sauce" when the seasoning is soy sauce.

The number of yeast bacteria in the yeast-containing material ^{is not particularly limited as long as the number of bacteria is added so that the final concentration is 1.0 × 10 3} cells / ml or more. For example, the yeast-containing material is liquid. In the case of a product, the ^{number of bacteria is more than 1.0 × 10 3} cells / ml, preferably 5.0 × 10 ³ cells / ml or more, and more preferably 1.0 × 10 ⁴ cells / ml. The above is more preferably 5.0 × 10 ⁴ pieces / ml or more.

The final concentration of yeast cells by adding the yeast-containing substance ^{is not particularly limited as long as it is 1.0 × 10 3} cells / ml or more, but for example, the number of bacteria is larger than ^{1.0 × 10 3 cells / ml.} It is preferably 5.0 × 10 ³ pieces / ml or more, more preferably 1.0 × 10 ⁴ pieces / ml or more, and further preferably 1.0 × 10 ⁵ pieces / ml to 1.0. × 10 ^{It is about 6} pieces / ml.

[3-4. Yeast fermentation container]
The yeast fermentation container is not particularly limited as long as it can contain at least a stock solution for seasoning, a piece of wood and a yeast-containing substance for yeast fermentation, and can distinguish the sedimentation and floating of the piece of wood. The yeast fermentation container preferably has a sufficient height, width and depth with respect to the diameter of the piece of wood, and is transparent or clear so that the piece of wood can be visually recognized. Specific embodiments of the yeast fermentation container include, but are not limited to, soy sauce bottles (desktop bottles) as are usually known.

The yeast fermentation container preferably has a lid. Further, it is preferable that there are two types of lids, a first lid for yeast fermentation and a second lid provided with an injection hole for pouring the seasoning in the container after the yeast fermentation is completed. That is, it is preferable that the yeast fermentation container is provided with two types of lids during or after yeast fermentation.

The first lid for yeast fermentation has a hole having a diameter of 2 to 5 mm, preferably about 3 mm in diameter, penetrating around the center in order to prevent an excessive supply of oxygen while supplying oxygen from the outside into the container. It is preferable to have. The second lid with the pouring hole can be the equivalent of a lid attached to a regular soy sauce bottle.

[3-5. Container stand]
The kit of one aspect of the present invention preferably includes a container base on which a container for yeast fermentation is placed. The container base is not particularly limited as long as it includes a pedestal portion on which a yeast fermentation container can be placed.

As a preferred embodiment of the container pedestal, for example, in addition to the pedestal portion, the pedestal portion is provided so as to irradiate light from the bottom surface of the yeast fermentation container placed on the pedestal portion to generate scattered light. Examples thereof include a container stand provided with a hole portion and a light source accommodating portion capable of accommodating a light source for irradiating the bottom surface of the yeast fermentation container from the hole portion. When such a container stand is used, by irradiating light from the bottom surface of the yeast fermentation container, scattered light is generated in the liquid inside the container, and the entire container glows mysteriously and brilliantly. It is possible to use the yeast fermentation container in the above as a part of the interior. Further, by irradiating light from the bottom surface of the pedestal portion on which the yeast fermentation container is placed, the visibility of the wood chips used for fermentation control can be improved. A preferred embodiment of such a container stand includes, but is not limited to, a container stand capable of accommodating a light source in a lower portion as illustrated in FIGS. 8A and 8B.

[3-6. Manufacturing method of seasoning]
The production method (3) of one aspect of the present invention is a method of producing a seasoning using the kit of one aspect of the present invention. That is, in the production method (3) of one aspect of the present invention, yeast to which a stock solution for seasoning, which is a base solution of seasoning, a yeast-containing substance for yeast fermentation, and a piece of wood, which is an index of yeast fermentation, is added. It includes at least a step of obtaining a seasoning by subjecting the fermentation container to yeast fermentation and using the floating of a piece of wood in the container as an index.

The order in which the seasoning stock solution, wood pieces and yeast-containing substances are added to the yeast fermentation container is not particularly limited, but after the seasoning stock solution is added to the yeast fermentation container, the yeast-containing material is added to the container, and the wood pieces are further added. It is preferably added to the solution.

It is preferable that the yeast fermentation container to which the seasoning stock solution, the yeast-containing material and the wood pieces are added is subjected to yeast fermentation in a state of being covered with the above-mentioned first lid for yeast fermentation.

When soy sauce is produced by the production method (3) of one aspect of the present invention using soy sauce various flavors as the undiluted solution for seasonings and seed soy sauce as the yeast-containing substance, it is different from the usual soy sauce production method. Since yeast fermentation is carried out using only liquid, yeast fermentation can be easily carried out in a state where the container is allowed to stand without stirring or aerating the inside of the container.

Moreover, since the undiluted solution for seasonings is a soy sauce mash with most or all of the insoluble solids removed in advance, what is obtained after yeast fermentation is a yeast fermented solution with a low solid content, which itself is a liquid. It can be used as a seasoning (soy sauce). In addition, since it is not necessary to squeeze in the usual soy sauce production method, it is possible to avoid producing dirt and waste, and it can be used at any time during fermentation, and seasonings due to differences in the fermentation process. You can enjoy the change of.

Unlike ordinary soy sauce moromi mash with a high solid content, by using a liquid stock solution for seasonings, it is possible to easily confirm the manufacturing process of seasonings using the floating of wood chips as an index.

The soy sauce obtained has a fresh, fruity scent that cannot be brewed by ordinary manufacturing methods, and is rich in taste, with a mellow scent like wine. Therefore, it is preferable to use the yeast fermented liquid as it is for cooking or cooking without burning.

Further, for example, when a stock solution for seasoning, which is a soy sauce mash, is used, the color number is about 40, which is light brown. When this is used in the production method (3) of one aspect of the present invention, yeast fermentation is performed. After 7 to 35 days, the color number becomes about 18 and it becomes dark brown. Then, as the color number changes, what was initially unscented becomes fruity.

The fruity scented seasoning obtained by the production method (3) of one aspect of the present invention is, for example, a seasoning having an ethyl octanoate content of 10 ppb to 20,000 ppb; an ethyl decanoate content of 10 ppb. A seasoning having an ethyl octanoate content of ~ 5,000 ppb; a seasoning having an ethyl octanoate content of 5 ppb to 10,000 ppb and an ethyl decanoate content of 5 ppb to 2,000 ppb.

Specific examples of the seasoning having a fruity scent obtained by the production method (3) of one aspect of the present invention have an ethyl octanoate content of 5 ppb to 1,000 ppb and an ethyl decanoate content of 5 ppb to. Seasonings having a content of 2-ethyl-6-methylpyrazine: 0 ppb to less than 10 ppb and a HEMF content of 20 ppm to 200 ppm, which is 1,000 ppb, but are not limited thereto.

In the manufacturing methods (1) to (3) of one aspect of the present invention, various steps and operations can be added to the first stage or the second stage of the above-mentioned steps or during the steps as long as the problems of the present invention can be solved. ..

[3-7. Specific aspects of the kit and manufacturing method]
As a specific example of the kit of one aspect of the present invention, the kit 1 shown in FIG. 6 can be mentioned. The kit 1 includes a first seasoning stock solution-containing container 11 containing a seasoning stock solution and a second seasoning stock solution-containing container 12; a piece of wood 21 as an index of yeast fermentation; a seed soy sauce 31 containing yeast; First yeast fermentation container 41 and second yeast fermentation container 42 for containing these and yeast fermentation; first lid 51 for covering the yeast fermentation container during yeast fermentation; after yeast fermentation It includes a second lid 52 for covering the yeast fermentation container; and a first container stand for placing the yeast fermentation container. A specific example of the production method (3) of one aspect of the present invention is a method for producing a seasoning using the kit 1. Hereinafter, a method for producing a seasoning using the kit 1 will be described with reference to FIG. 7.

The seasoning stock solution in the first seasoning stock solution-containing container 11 is poured into the first yeast fermentation container 41 (see (a) of FIG. 7). At this time, the second yeast fermentation container 42 may be used instead of the first yeast fermentation container 41. Next, the seed soy sauce 31 and the wood piece 21 are sequentially placed in the first yeast fermentation container 41 into which the undiluted solution for seasoning is poured (see (b) and (c) of FIGS. 7). Next, the first yeast fermentation container 41 containing the seasoning stock solution, the seed soy sauce 31 and the wood piece 21 was placed on the first container stand 61 with the lid covered with the first lid, and allowed to stand at room temperature. By doing so, yeast is fermented. About one week after the yeast fermentation, it is confirmed that the yeast fermentation is properly performed and the seasoning is produced by using the floating of the wood piece 21 as an index (see (d) of FIG. 7). Yeast fermentation is carried out for about 1 to 4 weeks, and when the seasoning in the container is used during that period, the first lid 51 is replaced with the second lid 52 and the seasoning is poured out.

The undiluted solution for seasoning in the first yeast fermentation container 41 gradually increases in depth from a pale color to a madder color as the yeast fermentation progresses. Therefore, the first yeast fermentation container 41 is placed on the second container base 62 as illustrated in FIG. 8A, and the light source accommodating provided in the lower part of the second container base 62 as illustrated in FIG. 8B. By inserting a portable information terminal with a light source (smartphone) or the like into the unit and illuminating the entire container from the bottom surface of the first yeast fermentation container 41 with the light source, the undiluted solution for seasoning has a small amount of insoluble solids. , The whole container shines in an aesthetic madder color. Moreover, since the madder color changes daily according to the progress of yeast fermentation, the first yeast fermentation container 41 during yeast fermentation can be used as a part of the interior.

The seasoning stock solution contained in the first seasoning stock solution-containing container 11 and the second seasoning stock solution-containing container 12 may be the same or different. For example, the first seasoning stock solution-containing container 11 contains a seasoning stock solution produced using Hokkaido soybeans as a raw material, and the second seasoning stock solution-containing container 12 uses Niigata soybeans as a raw material. By containing the undiluted solution for seasoning produced in Hokkaido, two kinds of seasonings having different flavors can be finally obtained.

4. Liquid seasoning according to one aspect of the present invention The liquid seasoning according to one aspect of the present invention has a predetermined amount of ethyl octanoate, ethyl decanoate or ethyl octanoate and ethyl decanoate. , Soy sauce or soy sauce-like seasoning. Specifically, the liquid seasoning (1-1) of the first aspect of the present invention is a soy sauce or a soy sauce-like seasoning having a predetermined amount of ethyl octanoate. The liquid seasoning (1-2) of the second aspect of the present invention is a soy sauce or soy sauce-like seasoning in which the content of ethyl decanoate is a predetermined amount. The liquid seasoning (1-3) according to the third aspect of the present invention is a soy sauce or soy sauce-like seasoning in which the contents of ethyl octanoate and ethyl decanoate are predetermined amounts, respectively.

The liquid seasoning according to one aspect of the present invention has the original flavor of soy sauce, but has a predetermined amount of ethyl octanoate, ethyl decanoate, or ethyl octanoate and ethyl decanoate. As a result, it can be used as a soy sauce having a fruity scent superior to that of conventional soy sauce and as a soy sauce-like seasoning for adjusting the taste of foods and drinks. As a result, by using the liquid seasoning of one aspect of the present invention, a seasoning or a food or drink having a flavor of soy sauce and a fruity aroma can be obtained.

The liquid seasoning according to one aspect of the present invention is either soy sauce or a soy sauce-like seasoning, and is not particularly limited as long as it is used for the purpose of adjusting the taste when processing foodstuffs.

The content of ethyl octanoate in the liquid seasoning according to the first aspect of the present invention is such that the liquid seasoning has a fruity scent. Specifically, the content of ethyl octanoate in the liquid seasoning (1-1) of the first aspect of the present invention is 10 ppb to 20,000 ppb, and 20 ppb to 15, from the viewpoint of having a more fruity scent. It is preferably 000 ppb, more preferably 50 ppb to 10,000 ppb. However, if the content of ethyl octanoate is more than 20,000 ppb, the fragrance is too strong and an unpleasant scent like petroleum is produced, and the scent of the entire liquid seasoning becomes unpleasant. The upper limit of the ethyl content is preferably less than 20,000 ppb, i.e. less than 20,000 ppb. The content of ethyl octanoate in the liquid seasoning (1-3) according to the third aspect of the present invention is 5 ppb to 10,000 ppb, and may be 10 ppb to 5,000 ppb from the viewpoint of having a more fruity scent. It is preferably 15 ppb to 1,000 ppb, more preferably.

When the content of ethyl octanoate in the liquid seasoning is less than the above-mentioned predetermined amount, ethyl octanoate or ethyl octanoate-containing material can be added to the liquid seasoning to adjust the content to a predetermined amount. The ethyl octanoate-containing material is not particularly limited as long as it can be measured as ethyl octanoate by the method described in Examples described later.

The content of ethyl decanoate in the liquid seasoning according to the first aspect of the present invention is such that the liquid seasoning has a fruity scent. Specifically, the content of ethyl decanoate in the liquid seasoning (1-2) according to the second aspect of the present invention is 10 ppb to 5,000 ppb, and 20 ppb to 2, from the viewpoint of having a more fruity scent. It is preferably 000 ppb, more preferably 50 ppb to 1,000 ppb. However, if the content of ethyl decanoate is more than 5,000 ppb, the scent is too strong and an unpleasant scent like petroleum is produced, and the scent of the entire liquid seasoning becomes unpleasant. The upper limit of the ethyl content is preferably less than 5,000 ppb, i.e. less than 5,000 ppb. The content of ethyl decanoate in the liquid seasoning (1-3) according to the third aspect of the present invention is 5 ppb or more, preferably 10 ppb to 2,000 ppb from the viewpoint of giving a more fruity scent, preferably 20 ppb. It is more preferably ~ 1,500 ppb, and even more preferably 30 ppb ~ 1,000 ppb.

When the content of ethyl decanoate in the liquid seasoning is less than the above-mentioned predetermined amount, ethyl decanoate or an ethyl decanoate-containing substance can be added to the liquid seasoning to adjust the content to a predetermined amount. The ethyl decanoate-containing material is not particularly limited as long as it can be measured as ethyl decanoate by the method described in Examples described later.

The liquid seasoning has a fruity scent that is hardly felt in conventional soy sauce because the content of ethyl octanoate and / or ethyl decanoate is the above-mentioned amount. On the other hand, the fruity aroma of ethyl octanoate and / or ethyl decanoate can be masked by the 2-ethyl-6-methylpyrazine inherently contained in conventional soy sauce. Therefore, the content of 2-ethyl-6-methylpyrazine in the liquid seasoning is, for example, an amount such that the fruity aroma of ethyl octanoate and / or ethyl decanoate is not suppressed, and is preferably 50 ppb. It is less than or equal to, more preferably 20 ppb or less, further preferably 10 ppb or less, and even more preferably 5 ppb or less. The lower limit of the content of 2-ethyl-6-methylpyrazine in the liquid seasoning is not particularly limited, and may be less than the lower limit of detection, that is, substantially 0 ppb.

The liquid seasoning has a fruity scent, but by containing a soy sauce component, it is characterized by having the original flavor of soy sauce by HEMF or the like. Therefore, the content of HEMF in the liquid seasoning is preferably 20 ppm or more, more preferably 30 ppm or more, and further preferably 40 ppm or more. The upper limit of the content of HEMF may be appropriately set according to the desired original flavor of soy sauce, and is typically about 200 ppm.

The contents of ethyl octanoate, ethyl decanoate, 2-ethyl-6-methylpyrazine and HEMF in the liquid seasoning can be measured by the method described in Examples described later. Therefore, the above-mentioned contents of ethyl octanoate, ethyl decanoate, 2-ethyl-6-methylpyrazine and HEMF are values obtained by measuring by the method described in Examples described later. The peak area of 2-ethyl-6-methylpyrazine and HEMF can be determined by using the following m / z.
2-Ethyl-6-methylpyrazine: m / z 121
HEMF: m / z 142

The method for producing a liquid seasoning according to one aspect of the present invention is not particularly limited as long as it is a method for obtaining a liquid seasoning having a predetermined amount of ethyl octanoate and / or ethyl decanoate.

The liquid seasoning according to one aspect of the present invention can be produced, for example, by mixing commercially available soy sauce with ethyl octanoate and / or ethyl decanoate.

The method for producing the liquid seasoning is not particularly limited as long as the liquid seasoning can be obtained in which the content of ethyl octanoate, the content of ethyl decanoate and the like are predetermined amounts. The liquid seasoning is, for example, a solid-liquid separation of soy sauce mash obtained after lactic fermentation by a normal soy sauce production method, and further treating the liquid portion with a UF film to obtain soy sauce mash juice, and then the soy sauce. It can be produced by a method including subjecting the moromi broth to fermentation with soy sauce yeast. In this method, unlike the usual method for producing soy sauce, the soy sauce flavors after lactic acid fermentation are not continuously subjected to yeast fermentation, but the soy sauce flavors are subjected to an insoluble solid portion (soy sauce flavor concentrate) before being subjected to yeast fermentation. And the liquid part (soy sauce flavor juice), and then yeast fermentation is performed on the soy sauce flavor juice. Therefore, the method includes at least a step of obtaining soy sauce mash, a step of obtaining soy sauce mash juice, and a step of carrying out yeast fermentation. The liquid seasoning thus obtained is, for example, (i) a liquid seasoning having an ethyl octanoate content of 10 ppb to 20,000 ppb, and (ii) a liquid seasoning having an ethyl decanoate content of 10 ppb to 5,000 ppb. It can be a liquid seasoning or a liquid seasoning having an ethyl octanoate content of 5 ppb to 10,000 ppb and an ethyl decanoate content of 5 ppb to 2,000 ppb.

The step of obtaining the soy sauce mash is not particularly limited as long as it is a step of obtaining the soy sauce mash among the commonly known methods for producing soy sauce. In the case of this brewing method, soy sauce is made by inoculating and culturing seed koji containing aspergillus into a mixture of protein raw materials such as heat-modified soy sauce and starchy raw materials such as wheat gelatinized by heating. Soy sauce koji is obtained, and then the obtained soy sauce koji is charged in salt solution and lactic acid fermented and aged to obtain soy sauce flavors, and then the obtained soy sauce flavors are yeast fermented and aged to obtain aged flavors. Then, the obtained aged various flavors are subjected to squeezing treatment or filtration treatment to obtain raw soy sauce, and then the obtained raw soy sauce is produced by burning.

One aspect of the process of obtaining soy sauce flavors is, for example, inoculating soy sauce raw material, which is a mixture of steam-modified soybeans or steam-modified soybeans or roasted and crushed wheat, with seed koji at 20 to 40 ° C. The soy sauce koji is obtained by ventilating the koji in about 2 to 4 days, and then the soy sauce koji is added to the salt solution prepared by adding salt to the water so that the salt concentration becomes 20 to 30% (w / v). Further, a step of obtaining various flavors of soy sauce by lactic acid fermentation and aging for 10 to 200 days, preferably 15 to 40 days while appropriately stirring at 15 to 40 ° C., which is optionally added with soy sauce lactic acid bacteria, and the like can be mentioned.

The soy sauce raw material is not particularly limited, and examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, bare barley, barley such as adlay, wheat gluten, rice, and corn.

The seed koji is not particularly limited as long as it is aspergillus oryzae that is usually used in the production of soy sauce, and examples thereof include Aspergillus oryzae and A. sojae . Soy sauce lactic acid bacteria is not particularly limited as long as it usually soy sauce lactic acid bacteria to be used in the production of soy sauce, for example, such salt-resistant lactic acid bacteria, such as Tetragenococcus-Harofirusu (Tetragenococcus halophilus) and the like.

In the process of obtaining soy sauce mash, if the amount of starchy raw materials such as wheat and rice is small among the soy sauce raw materials, the content of reducing sugars is low, and soy sauce mash that can appropriately carry out yeast fermentation cannot be obtained. there is a possibility. Therefore, among the soy sauce raw materials, the amount of starchy raw materials such as wheat and rice is preferably such that the soy sauce moromi mash having a high content of reducing sugars can be obtained. However, this does not apply when a soy sauce flavor having a high content of reducing sugar is obtained by adding a reducing sugar component such as glucose, fructose, maltose, sugar, or mirin to the soy sauce flavor. That is, the soy sauce koji contains adjusted soy sauce koji prepared by adding a reducing sugar component after obtaining soy sauce koji with a high total nitrogen content by inoculating seed koji into protein raw materials such as soybeans. Is done.

In the process of obtaining soy sauce mash juice, a solid-liquid separation treatment for removing insoluble solids from soy sauce mash (lactic acid fermented product) containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat and / or a sterilization treatment for removing microorganisms is performed. Obtain soy sauce moromi juice. The method for obtaining the soy sauce various flavors juice from the soy sauce flavors is not particularly limited, and examples thereof include commonly known solid-liquid separation methods and sterilization methods. And filtration treatment, more specifically, press filtration treatment using a press machine using a filter cloth, membrane filtration treatment using a filter material such as diafiltration soil or various permeable membranes such as UF membrane and MF membrane, microorganisms. There is a heating process that raises the temperature until it is killed. At this time, if a large amount of soy sauce lactic acid bacteria remains in the soy sauce mash, yeast fermentation may not be performed properly. Therefore, when obtaining the soy sauce moromi broth, it is preferable to adopt a method capable of removing most of the soy sauce lactic acid bacteria together with the insoluble solid content. The content of lactic acid bacteria in the soy sauce flavored juice is not particularly limited ^{, but is preferably 1.0 × 10 8} cells / ml or less, and more preferably 1.0 × 10 ⁷ cells / ml or less. More preferably, it is 1.0 × 10 ⁶ pieces / ml or less.

In the process of performing yeast fermentation, the soy sauce yeast used for producing soy sauce as is usually known is used for soy sauce miso soup, and it is a conventional method depending on the conditions according to the type of soy sauce yeast and the number of bacteria. Perform yeast fermentation. Soy sauce yeast is not particularly limited as long as yeast used in the production of normal soy sauce, for example, Gigot Saccharomyces rouxii (Zygosaccharomyces rouxii), Gigot Saccharomyces, Bayley (Z.bailli), Candida Etokerushi (Candida etchellsii) , Salt-tolerant yeasts such as Candida versatilis (C. versatilis) and the like.

The period of yeast fermentation is not particularly limited as long as the content of ethyl octanoate, ethyl decanoate, etc. in the fermentation broth reaches a predetermined amount. For example, when Zygosaccharomyces rouxii is used as the soy sauce yeast, 15 to 15 At 30 ° C., it is about 10 to 100 days, preferably about 14 to 60 days, and more preferably about 45 days. Further, the yeast fermentation period is preferably a period in which the amount of ethanol produced is maximized.

The step of performing yeast fermentation is, for example, suitable for yeast fermentation, and the soy sauce miscellaneous juice and soy sauce yeast are placed in a soy sauce bottle in which the fermentation broth can be used immediately after the yeast fermentation, and the mixture is allowed to stand at room temperature. It can be easily carried out by fermenting yeast.

In the process of performing yeast fermentation, soy sauce mash juice from which insoluble solids have been removed is used. Therefore, what is obtained after yeast fermentation is a yeast fermented liquid having a low solid content, which itself is used as a liquid seasoning. May be good. Further, for the purpose of removing yeast and residues in the yeast fermentation broth, the yeast fermentation broth is used in the latter stage of yeast fermentation used in ordinary soy sauce production methods such as pressing, filtering, burning and squeezing. The liquid portion obtained by subjecting to the treatment of the above may be used as a liquid seasoning.

The liquid seasoning according to one aspect of the present invention may contain a predetermined amount of ethyl octanoate, ethyl decanoate, etc., and contains various other components as long as it does not interfere with solving the problems of the present invention. be able to. Other ingredients are not particularly limited, but are, for example, seasoning ingredients and ingredients, specifically vegetable ingredients (radish, carrot, onion, potato, garlic, etc.), meat (beef, pork, chicken, etc.), fish. , Yeast extract, meat extract (chicken extract, pork extract, beef extract, fish meat extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili, pepper, basil, oregano, etc.), chemical seasonings (sodium glutamate, inosinic acid, etc.) Soda, etc.), flavors, etc., and one of these can be used alone or in combination of two or more. The contents of other components can be appropriately set as long as the problems of the present invention can be solved.

The liquid seasoning of one aspect of the present invention can be a packaged liquid seasoning that is packed and sealed in a container, that is, a containerized soy sauce or a containerized soy sauce-like seasoning. The container is not particularly limited, but for example, a one-layer or laminated film bag made of metal such as aluminum, paper, plastic such as PET or PTP, glass, etc., a retort pouch, a vacuum pack, an aluminum container, etc. Examples include packaging containers such as plastic containers, bottles and cans. The containerized soy sauce and the containerized soy sauce-like seasoning can be put on the market independently in the distribution.

The liquid seasoning of one aspect of the present invention can be used in the same manner as a normal liquid seasoning. That is, the liquid seasoning according to one aspect of the present invention can be used alone or in addition to the above-mentioned vegetable components, meats, fish, yeast extract, meat extract, fruit juice, spices, chemical seasonings, and flavors, as well as soup stock, acidulant, and so on. Cooking and processing of various ingredients by mixing or combining other seasoning ingredients such as amino acids, nucleic acids, organic acids, protein hydrolysates, sugars, liquor, mirin, alcohol, thickeners, emulsifiers, and inorganic salts. Can be used in law. For example, the liquid seasoning of one aspect of the present invention can be used in various dishes such as Japanese food, Western food, Chinese food, and specifically, fried food, grilled meat, udon, soba, ramen, hamburger, and meatball. , Chikuzen boiled, meatballs, teriyaki, curry, stew, hayashi, etc., but not limited to these.

As a non-limiting specific embodiment of the liquid seasoning of one aspect of the present invention, for example, a liquid seasoning having an ethyl octanoate content as shown in (1-1) below can be mentioned:
(1-1) Ethyl Octanoate Content: 20 ppb to 10,000 ppb

As a non-limiting specific embodiment of the liquid seasoning of one aspect of the present invention, for example, a liquid seasoning having an ethyl decanoate content as shown below (2-1) can be mentioned:
(2-1) Ethyl decanoate content: 20 ppb to 2,000 ppb

As a non-limiting specific embodiment of the liquid seasoning of one aspect of the present invention, for example, the content of ethyl octanoate and the content of ethyl decanoate are as follows (1-2) and (2-2), respectively. Liquid seasonings that are:
(1-2) Ethyl octanoate content: 5 ppb to 1,000 ppb
(2-2) Ethyl decanoate content: 5 ppb to 1,000 ppb

As a non-limiting specific embodiment of the liquid seasoning of one aspect of the present invention, for example, the content of ethyl octanoate, the content of ethyl decanoate and the content of 2-ethyl-6-methylpyrazine are as follows (for example). Examples include liquid seasonings as described in 1-3), (2-3) and (3-3):
(1-3) Ethyl octanoate content: 5 ppb to 1,000 ppb
(2-3) Ethyl decanoate content: 5 ppb to 1,000 ppb
(3-3) Content of 2-ethyl-6-methylpyrazine: 0 ppb to less than 10 ppb

Non-limiting specific embodiments of the liquid seasoning of one aspect of the present invention include, for example, the content of ethyl octanoate, the content of ethyl decanoate, the content of 2-ethyl-6-methylpyrazine and the content of HEMF. Examples include liquid seasonings whose amounts are as follows (1-4), (2-4), (3-4) and (4-4), respectively:
(1-4) Ethyl Octanoate Content: 5 ppb to 1,000 ppb
(2-4) Ethyl decanoate content: 5 ppb to 1,000 ppb
(3-4) Content of 2-ethyl-6-methylpyrazine: 0 ppb to less than 10 ppb (4-4) Content of HEMF: 20 ppm to 200 ppm

5. Liquid-rich seasoning according to one aspect of the present invention Among the liquid seasonings according to one aspect of the present invention, a concentrated one is called a liquid-rich seasoning. That is, the liquid concentrated seasoning according to one aspect of the present invention contains total nitrogen and 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone (homofuraneol; HEMF). ) Is adjusted to a predetermined amount, so that it has an umami taste but is exceptionally excellent in the original flavor of soy sauce. Therefore, the liquid concentrated seasoning of one aspect of the present invention can be used as a concentrated soy sauce and a concentrated soy sauce seasoning for adjusting the taste of food and drink.

The liquid concentrated seasoning according to one aspect of the present invention is either a concentrated soy sauce or a concentrated soy sauce seasoning, and is not particularly limited as long as it is used for the purpose of adjusting the taste when processing a food material.

The amount of total nitrogen content in the liquid concentrated seasoning is such that the liquid concentrated seasoning has a more umami taste than commercially available raw soy sauce. Specifically, the total nitrogen content of the liquid concentrated seasoning is 1.8 wt% or more, preferably 1.9 wt% or more, and 2.0 wt% or more from the viewpoint of more umami. Is more preferable. The upper limit of the total nitrogen content may be appropriately set according to the desired original flavor of soy sauce, and is not particularly limited, but is typically about 4 wt%.

The content of HEMF in the liquid rich seasoning is such that the liquid rich seasoning can feel the original flavor of soy sauce more than the commercially available raw soy sauce. Specifically, the content of HEMF in the liquid concentrated seasoning is 60 ppm or more, and from the viewpoint that the original flavor of soy sauce can be felt, it is preferably 70 ppm or more, more preferably 80 ppm or more. It is more preferably 90 ppm or more. The upper limit of the content of HEMF may be appropriately set according to the desired original flavor of soy sauce, and is not particularly limited, but is typically about 200 ppm.

The HEMF in the liquid concentrated seasoning is not externally added to the soy sauce produced by the main brewing method, but is preferably HEMF produced in the process of producing the soy sauce by the main brewing method. That is, it is preferable that the HEMF in the liquid concentrated seasoning is not added as a refined product, HEMF, or a HEMF-containing substance.

The liquid concentrated seasoning according to one aspect of the present invention is not particularly limited as long as the total nitrogen content and the amount of HEMF are the above-mentioned amounts, but for example, it can affect the taste and aroma of the liquid concentrated seasoning. From the viewpoint, it is preferable that the amount of reducing sugar, ethyl decanoate, ethyl octanoate, 2-ethyl-6-methylpyrazine and the like is a predetermined amount.

The content of reducing sugar in the liquid rich seasoning is preferably more than 3.0 wt%, which is the amount of reducing sugar in commercially available raw soy sauce, and the liquid rich seasoning is mellow and rich in sweetness. From the viewpoint that it can be made, it is more preferably 4.0 wt% or more, further preferably 6.0 wt% or more, further preferably 7.0 wt% or more, and 8.0 wt% or more. It is especially preferable to have. The upper limit of the content of the reducing sugar is not particularly limited, but is typically about 20 wt% in consideration of the sweetness and energy of the liquid concentrated seasoning.

The content of ethyl decanoate in the liquid concentrated seasoning is preferably such that the liquid concentrated seasoning has a fruity scent, and is 10 ppb to 2,000 ppb from the viewpoint of having a more fruity scent. Is more preferable, and 50 ppb to 1,000 ppb is further preferable. However, when the content of ethyl decanoate is more than 5,000 ppb, the scent is too strong and an unpleasant scent like petroleum tends to be produced, and the scent of the entire liquid concentrated seasoning tends to be unpleasant.

The content of ethyl octanoate in the liquid concentrated seasoning is preferably such that the liquid concentrated seasoning has a fruity scent, and is 10 ppb to 10,000 ppb from the viewpoint of having a more fruity scent. Is more preferable, and 50 ppb to 10,000 ppb is further preferable. However, when the content of ethyl octanoate is more than 20,000 ppb, the scent is too strong and an unpleasant scent like petroleum tends to be produced, and the scent of the entire liquid concentrated seasoning tends to be unpleasant.

When the liquid concentrated seasoning contains both ethyl decanoate and ethyl octanoate, the lower limit of each can be made lower. In this case, the contents of ethyl decanoate and ethyl octanoate in the liquid concentrated seasoning are preferably 5 ppb to 2,000 ppb and 5 ppb to 10,000 ppb, respectively, from the viewpoint of having a more fruity scent, respectively. It is preferably 20 ppb to 1,500 ppb and 10 ppb to 5,000 ppb, and more preferably 30 ppb to 1,000 ppb and 15 ppb to 1,000 ppb.

The liquid concentrated seasoning containing ethyl decanoate and ethyl octanoate in the respective preferable ranges has a preferable fruity scent and does not give an unpleasant odor. Therefore, as a specific embodiment of the liquid concentrated seasoning, a liquid concentrated seasoning having an ethyl decanoate content of 2,000 ppb and an ethyl octanoate content of 10,000 ppb can be mentioned.

The liquid concentrated seasoning is almost felt in the conventional soy sauce because it contains ethyl decanoate and / or ethyl octanoate, and particularly because the content of ethyl decanoate and / or ethyl octanoate is the above-mentioned amount. No, it has a fruity scent. On the other hand, the fruity aroma of ethyl decanoate and / or ethyl octanoate can be masked by the 2-ethyl-6-methylpyrazine inherently contained in conventional soy sauce. Therefore, the content of 2-ethyl-6-methylpyrazine in the liquid concentrated seasoning is, for example, an amount that does not suppress the fruity aroma of ethyl decanoate and / or ethyl octanoate, and is preferable. It is 50 ppb or less, more preferably 20 ppb or less, still more preferably less than 10 ppb, and even more preferably 5 ppb or less. The lower limit of the content of 2-ethyl-6-methylpyrazine in the liquid concentrated seasoning is not particularly limited, and may be less than the lower limit of detection, that is, substantially 0 ppb.

The total nitrogen content, HEMF, reducing sugar, ethyl decanoate, ethyl octanoate and 2-ethyl-6-methylpyrazine content in the liquid concentrated seasoning can be measured by the method described in Examples described later. Therefore, the total nitrogen content, HEMF, reducing sugar, ethyl decanoate, ethyl octanoate and 2-ethyl-6-methylpyrazine content described above are values obtained by measuring by the method described in Examples described later. is there.

The method for producing a liquid-rich seasoning is a method for obtaining a liquid-rich seasoning that can solve the problems of the present invention, specifically, a liquid-rich seasoning in which the total nitrogen content and the HEMF content are predetermined amounts, preferably. Is a liquid concentrate in which the total nitrogen content and HEMF content are predetermined amounts, and the content of reducing sugar, ethyl decanoate, ethyl octanoate and / or 2-ethyl-6-methylpyrazine is a predetermined amount. The method is not particularly limited as long as the seasoning can be obtained.

Another aspect of the present invention is a method for producing a liquid concentrated seasoning, that is, a method for producing a concentrated soy sauce and a concentrated soy sauce seasoning. The liquid-rich seasoning of one aspect of the present invention can be produced by the method for producing a liquid-rich seasoning of one aspect of the present invention. The method for producing a liquid concentrated seasoning according to one aspect of the present invention can be roughly divided into two according to the steps involved.

In the method for producing a liquid concentrated seasoning according to the first aspect of the present invention, the first soy sauce flavors obtained by mixing soy sauce koji and salt solution are subjected to solid-liquid separation treatment and sterilization treatment. The step of obtaining the first soy sauce miscellaneous juice, the step of obtaining the second soy sauce miscellaneous taste by subjecting the first soy sauce miscellaneous juice, the soy sauce koji and salt to a mixing treatment, and the second soy sauce miscellaneous taste being solid-liquid separated or solid-liquid By subjecting the second soy sauce flavor juice to the separation treatment and the sterilization treatment to obtain the second soy sauce flavor juice and the second soy sauce flavor juice to be fermented with soy sauce yeast, the total nitrogen content and the HEMF content can be adjusted to a predetermined amount. It includes at least the step of obtaining a certain concentrated soy sauce or concentrated soy sauce seasoning.

In the method for producing a liquid concentrated seasoning according to the first aspect of the present invention, unlike the method for producing ordinary soy sauce, the first soy sauce flavors after lactic acid fermentation are not continuously subjected to yeast fermentation, but yeast fermentation. The soy sauce flavor is divided into an insoluble solid portion (first soy sauce flavor concentrate) and a liquid portion (first soy sauce flavor juice) so that microorganisms can be removed, and then the first soy sauce flavor juice is prepared. The second soy sauce flavor obtained by promoting the action of soy sauce koji by using it as preparation water is divided into an insoluble solid portion (second soy sauce flavor concentrate) and a liquid portion (second soy sauce flavor juice). Includes performing yeast fermentation on the soy sauce flavor juice of 2. Therefore, in the method, a step of obtaining the first soy sauce mash from the first soy sauce mash, a step of obtaining the second soy sauce mash, a step of obtaining the second soy sauce mash, and a step of performing yeast fermentation. And at least include. The liquid-rich seasoning thus obtained can be, for example, a liquid-rich seasoning having a total nitrogen content of 1.8 wt% or more and a HEMF content of 60 ppm or more. In the present specification, for convenience, a step of obtaining the first soy sauce mash, which is a pre-stage of the step of obtaining the first soy sauce mash from the first soy sauce mash, will also be described. The method of the first aspect of the present invention may or may not include the step of obtaining the first soy sauce moromi mash.

The first step of obtaining the soy sauce mash is not particularly limited as long as it is a step of obtaining the soy sauce mash among the commonly known methods for producing soy sauce. In the case of this brewing method, soy sauce is made by inoculating and culturing seed koji containing aspergillus into a mixture of protein raw materials such as heat-modified soy sauce and starchy raw materials such as wheat gelatinized by heating. Soy sauce koji is obtained, and then the obtained soy sauce koji is charged in salt solution and lactic acid fermented and aged to obtain soy sauce flavors, and then the obtained soy sauce flavors are yeast fermented and aged to obtain aged flavors. Then, the obtained aged various flavors are subjected to squeezing treatment or filtration treatment to obtain raw soy sauce, and then the obtained raw soy sauce is produced by burning.

As one aspect of the first step of obtaining various soy sauce flavors, for example, the soy sauce raw material, which is a mixture of steam-modified soy sauce or steam-modified soy sauce or roasted barley, is inoculated with seed koji and 20 to 40. Soy sauce koji is obtained by ventilating koji at ℃ for about 2 to 4 days, and then soy sauce koji is prepared by adding salt to water so that the salt concentration becomes 20 to 30% (w / v). A step of obtaining various flavors of soy sauce by adding soy sauce lactic acid bacteria to water and subjecting it to a mixing treatment under the conditions of 10 to 200 days, preferably 15 to 40 days while appropriately stirring at 15 to 40 ° C. And so on. In this mixed treatment, the action of soy sauce koji and the lactic acid fermentation of soy sauce lactic acid bacteria can occur. In the mixing treatment in the first step of obtaining the soy sauce moromi mash, it is preferable to add soy sauce lactic acid bacteria.

The soy sauce raw material is not particularly limited, and examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, bare barley, barley such as adlay, wheat gluten, rice, and corn.

The aspergillus is not particularly limited as long as it is usually used in the production of soy sauce, and examples thereof include Aspergillus oryzae and A. sojae . Soy sauce lactic acid bacteria is not particularly limited as long as it usually soy sauce lactic acid bacteria to be used in the production of soy sauce, for example, such salt-resistant lactic acid bacteria, such as Tetragenococcus-Harofirusu (Tetragenococcus halophilus) and the like.

In the first step of obtaining soy sauce mash, if the amount of starchy raw materials such as wheat and rice is small among the soy sauce raw materials, the content of reducing sugars is low, and soy sauce mash that can appropriately carry out yeast fermentation is obtained. You may not be able to. Therefore, among the soy sauce raw materials, the amount of starchy raw materials such as wheat and rice is preferably such that the soy sauce moromi mash having a high content of reducing sugars can be obtained. However, this does not apply when a soy sauce flavor having a high content of reducing sugar is obtained by adding a reducing sugar component such as glucose, fructose, maltose, sugar, or mirin to the soy sauce flavor. That is, the soy sauce koji contains adjusted soy sauce koji prepared by adding a reducing sugar component after obtaining soy sauce koji with a high total nitrogen content by inoculating seed koji into protein raw materials such as soybeans. Is done.

In the step of obtaining the first soy sauce mash juice, the first is a solid-liquid separation treatment for removing the insoluble solids from the first soy sauce mash containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat, and a sterilization treatment for removing microorganisms. Obtain 1 soy sauce moromi juice. The solid-liquid separation treatment for removing the insoluble solid content from the first soy sauce flavor is not particularly limited, and examples thereof include commonly known solid-liquid separation methods, which are usually used in soy sauce production methods. Examples thereof include squeezing treatment and filtration treatment, and more specifically, squeezing filtration treatment using a press machine using a filter cloth and membrane filtration treatment using various permeable membranes such as UF membrane and MF membrane. In the solid-liquid separation treatment, one of the above-mentioned treatments and methods may be used alone or in combination of two or more.

The sterilization treatment for removing microorganisms from the first soy sauce flavor is not particularly limited, but specifically, the filtration treatment using a filter material such as diatomaceous earth used for removing microorganisms or various permeable membranes such as UF membranes. Examples include heating treatment that raises the temperature until the microorganisms are killed. For the sterilization treatment, one of the above-mentioned treatments and methods may be used alone or in combination of two or more. The sterilization treatment may be a treatment for excluding microorganisms from the system and killing the microorganisms in the system without removing the microorganisms from the system. The main microorganism to be eliminated by the sterilization treatment is yeast, but is not limited to this.

If a filtration treatment using a membrane that does not allow microorganisms to permeate during solid-liquid separation is used, the solid-liquid separation treatment and the sterilization treatment can be combined. Therefore, the solid-liquid separation treatment and the sterilization treatment in the step of obtaining the first soy sauce moromi juice may be carried out as individual treatments or as one integrated treatment. Further, the order of the solid-liquid separation treatment and the sterilization treatment is not limited, and either of them may be performed first, but it is preferable that the liquid portion obtained after the solid-liquid separation treatment is subjected to the sterilization treatment.

The amount of microorganisms in the first soy sauce mash is not particularly limited as long as it does not cause yeast fermentation in the subsequent step of obtaining the second soy sauce mash. For example, yeast in the first soy sauce mash is used. The number of yeast ^{is preferably 1.0 × 10 3} pieces / ml or less, more preferably 1.0 × 10 ² pieces / ml or less, and 1.0 × 10 ¹ piece / ml or less. More preferred.

In the step of obtaining the first soy sauce mash, it is preferable to remove the oil from the first soy sauce mash in addition to the insoluble solids and microorganisms. For example, insoluble solids, microorganisms and oils can be removed from the first soy sauce mash by subjecting the squeezed liquid obtained by squeezing the first soy sauce mash to the filtration treatment using diatomaceous earth once or more than once. ..

The step of obtaining the second soy sauce mash is carried out in the same manner as the step of obtaining the first soy sauce mash except that the first soy sauce mash juice is used instead of water as the water to be charged. However, it is preferable not to add soy sauce lactic acid bacteria in the second step of obtaining the soy sauce moromi mash.

The step of obtaining the second soy sauce mash juice is carried out in the same manner as the step of obtaining the first soy sauce mash juice. However, in the step of obtaining the second soy sauce mash, the second soy sauce mash may be subjected to the solid-liquid separation treatment and does not necessarily have to be sterilized, but the second soy sauce mash is subjected to the solid-liquid separation treatment. And it is preferable to be subjected to a sterilization treatment. Since the liquid concentrated seasoning obtained by performing the yeast fermentation in the latter stage may exhibit an unpleasant odor such as natto odor, the second soy sauce mash juice contains isobutyric acid of 20 ppm or less and isovaleric acid. It is preferable that the content of is 20 ppm or less, or the content of isobutyric acid and isovaleric acid is 20 ppm or less, respectively.

The step of performing yeast fermentation is to use the soy sauce yeast used in the production of soy sauce as is usually known for the second soy sauce miso soup, depending on the conditions according to the type of soy sauce yeast and the number of bacteria. Perform conventional yeast fermentation. Soy sauce yeast is not particularly limited as long as yeast used in the production of normal soy sauce, for example, Gigot Saccharomyces rouxii (Zygosaccharomyces rouxii), Gigot Saccharomyces, Bayley (Z.bailli), Candida Etokerushi (Candida etchellsii) , Salt-tolerant yeasts such as Candida versatilis (C. versatilis) and the like.

The yeast fermentation period is a period during which HEMF is produced in a sufficient amount in the fermentation broth, preferably the content of HEMF is a predetermined amount, and a period during which ethyl decanoate and ethyl octanoate are produced, more preferably HEMF, The period during which the content of ethyl decanoate and ethyl octate is a predetermined amount, more preferably the content of HEMF is 60 ppm or more, the content of ethyl decanoate is 10 ppb or more, and the content of ethyl octate is contained. The period is not particularly limited as long as the amount is 10 ppb or more, but for example, when Zygosaccharomyces rouxii is used as the soy sauce yeast, it is about 10 to 100 days, preferably about 14 to 60 days at 15 to 30 ° C. Further, the yeast fermentation period is preferably a period in which the amount of ethanol produced is maximized.

The step of performing yeast fermentation is, for example, suitable for yeast fermentation, and the second soy sauce miscellaneous juice and soy sauce yeast are placed in a soy sauce bottle in which the fermentation broth can be used immediately after the yeast fermentation, and the temperature at room temperature. It can be easily carried out by allowing it to stand in the oven and fermenting it with yeast.

In the step of performing yeast fermentation, since the second soy sauce moromi juice from which the insoluble solids have been removed in advance is used, what is obtained after yeast fermentation is a yeast fermented liquid having a low solid content, which itself is a liquid. It may be used as a rich seasoning. Further, for the purpose of removing yeast and residues in the yeast fermentation broth, the yeast fermentation broth is used in the latter stage of yeast fermentation used in ordinary soy sauce production methods such as pressing, filtering, burning and squeezing. The liquid portion obtained by subjecting to the treatment of the above may be used as a liquid concentrated seasoning.

The method of the second aspect of the present invention is a step of obtaining soy sauce various flavors juice by subjecting the soy sauce flavors obtained by subjecting soy sauce koji and salt solution to a solid-liquid separation treatment and a sterilization treatment, the soy sauce. By adjusting the total nitrogen content and the content of the reduced sugar to a predetermined amount to obtain the adjusted soy sauce flavor juice, and by subjecting the adjusted soy sauce flavor juice to yeast fermentation with soy sauce yeast. At least a step of obtaining a concentrated soy sauce or a concentrated soy sauce seasoning in which the total nitrogen content and the content of HEMF are predetermined amounts is included.

The method of the second aspect of the present invention includes at least a step of obtaining soy sauce mash juice, a step of obtaining adjusted soy sauce mash juice, and a step of carrying out yeast fermentation. The liquid-rich seasoning thus obtained can be, for example, a liquid-rich seasoning having a total nitrogen content of 1.8 wt% or more and a HEMF content of 60 ppm or more.

In the method of the second aspect of the present invention, the step of obtaining the soy sauce mash juice can be carried out in the same manner as the step of obtaining the first soy sauce mash juice from the first soy sauce mash in the method of the first aspect of the present invention. The soy sauce mash in the process of obtaining the soy sauce mash juice may be tamari soy sauce. The tamari soy sauce is preferably tamari soy sauce having an isobutyric acid content of 20 ppm or less, an isobutyric acid content of 20 ppm or less, or an isobutyric acid and isovaleric acid content of 20 ppm or less, respectively.

In the step of obtaining the adjusted soy sauce mash juice, the total nitrogen content and the content of the reducing sugar are predetermined amounts, for example, 1.8 wt% or more and 4.0 wt% or more, preferably 1.8 wt%, respectively. The adjustment is made so as to be 5.0 wt% or more, more preferably 2.0 wt% or more and 5.0 wt% or more, and further preferably 2.2 wt% or more and 7.0 wt% or more, respectively. The upper limits of the total nitrogen content and the content of reducing sugar are not particularly limited, but are typically about 4 wt% and about 20 wt%, respectively. However, when the total nitrogen content and the content of reducing sugar in the soy sauce mash juice are the above-mentioned amounts, the step of obtaining the adjusted soy sauce mash juice can be omitted. The liquid concentrated seasoning according to one aspect of the present invention is obtained by subjecting soy sauce mash juice having the above-mentioned total nitrogen content and reduced sugar content to yeast fermentation, that is, a fermented product of soy sauce mash juice. It is preferably contained or is a fermented product of soy sauce moromi broth.

For example, if soy sauce koji produced using a large amount of protein raw materials such as soybeans is used, soy sauce moromi juice having a high total nitrogen content can be obtained, and soy sauce koji produced using a large amount of starchy raw materials such as wheat and rice can be used. For example, soy sauce moromi broth with a high content of reduced sugar can be obtained. Therefore, in order to set the total nitrogen content and the content of reducing sugar to a predetermined amount, the reducing sugar component may be added to the soy sauce miscellaneous juice having a high total nitrogen content according to a conventional method, and the content of reducing sugar is increased. For a large amount of soy sauce miso soup, the total nitrogen component may be added according to a conventional method. Further, both the reducing sugar component and the total nitrogen component may be added to the soy sauce moromi juice. The total nitrogen component is not particularly limited as long as it is usually contained as the total nitrogen content of soy sauce, but for example, it is preferably an umami component such as an amino acid such as glutamic acid or soybean peptide or a peptide.

In the method of the second aspect of the present invention, in the step of carrying out the yeast fermentation, the yeast fermentation in the method of the first aspect of the present invention is carried out by using the adjusted soy sauce mash juice instead of the second soy sauce mash juice. Can be carried out in the same manner as the step of carrying out.

The liquid concentrated seasoning according to one aspect of the present invention may contain a predetermined amount of total nitrogen and HEMF, and may contain various other components as long as it does not interfere with solving the problem of the present invention. it can. Other ingredients are not particularly limited, but are, for example, seasoning ingredients and ingredients, specifically vegetable ingredients (radish, carrot, onion, potato, garlic, etc.), meat (beef, pork, chicken, etc.), fish. , Yeast extract, meat extract (chicken extract, pork extract, beef extract, fish meat extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili, pepper, basil, oregano, etc.), chemical seasonings (sodium glutamate, inosinic acid, etc.) Soda, etc.), flavors, etc., and one of these can be used alone or in combination of two or more. The contents of other components can be appropriately set as long as the problems of the present invention can be solved.

The liquid-rich seasoning of one aspect of the present invention can be a container-packed liquid-rich seasoning that is packed and sealed in a container, that is, a container-packed thick soy sauce or a container-packed thick soy sauce-like seasoning. The container is not particularly limited, but for example, a one-layer or laminated film bag made of metal such as aluminum, paper, plastic such as PET or PTP, glass, etc., a retort pouch, a vacuum pack, an aluminum container, etc. Examples include packaging containers such as plastic containers, bottles and cans. The packaged concentrated soy sauce and the packaged concentrated soy sauce-like seasoning can be put on the market independently by themselves.

The liquid concentrated seasoning of one aspect of the present invention can be used in the same manner as a normal liquid seasoning. That is, the liquid concentrated seasoning according to one aspect of the present invention can be used alone or in addition to the above-mentioned vegetable components, meats, fishes, yeast extracts, meat extracts, fruit juices, spices, chemical seasonings, and flavors. , Amino acids, nucleic acids, organic acids, protein hydrolyzates, sugars, liquor, mirin, alcohol, thickeners, emulsifiers, inorganic salts and other seasoning ingredients mixed or combined to cook various foodstuffs. It can be used for processing methods. For example, the liquid concentrated seasoning according to one aspect of the present invention can be used in various dishes such as Japanese food, Western food, and Chinese food, and specifically, fried food, grilled meat, udon, soba, ramen, hamburger, and meat. It can be used for balls, boiled Chikuzen, teriyaki, curry, stew, hayashi, etc., but is not limited to these.

A non-limiting specific embodiment of the liquid-rich seasoning of one aspect of the present invention includes, for example, a liquid-rich seasoning having the following total nitrogen content and HEMF content:
Total nitrogen content: 1.8 wt% -4 wt%
HEMF content: 60ppm-200ppm

A non-limiting specific embodiment of the liquid-rich seasoning of one aspect of the present invention includes, for example, a liquid-rich seasoning having the following total nitrogen content and HEMF content:
Total nitrogen content: 2.0 wt% -4 wt%
HEMF content: 80ppm-200ppm

As a non-limiting specific embodiment of the liquid-rich seasoning of one aspect of the present invention, for example, a liquid-rich seasoning having the following total nitrogen content, HEMF and reducing sugar content can be mentioned:
Total nitrogen content: 1.9 wt% -4 wt%
HEMF content: 80ppm-200ppm
Reducing sugar: 7.0 wt% to 20 wt%

As a non-limiting specific embodiment of the liquid concentrated seasoning of one aspect of the present invention, for example, a liquid concentrated seasoning having the following contents of total nitrogen content, HEMF, reducing sugar and ethyl decanoate can be mentioned. :
Total nitrogen content: 1.9 wt% -4 wt%
HEMF content: 80ppm-200ppm
Reducing sugar: 7.0 wt% to 20 wt%
Ethyl decanoate: 10 ppb to 2,000 ppb

As a non-limiting specific embodiment of the liquid concentrated seasoning of one aspect of the present invention, for example, a liquid concentrated seasoning having the following contents of total nitrogen content, HEMF, reducing sugar and ethyl octanoate can be mentioned. :
Total nitrogen content: 1.9 wt% -4 wt%
HEMF content: 80ppm-200ppm
Reducing sugar: 7.0 wt% to 20 wt%
Ethyl octanoate: 10 ppb to 10,000 ppb

As a non-limiting specific embodiment of the liquid-rich seasoning of one aspect of the present invention, for example, the liquid-rich seasoning having the following contents of total nitrogen content, HEMF, reducing sugar, ethyl decanoate and ethyl octanoate is as follows. Fees can be mentioned:
Total nitrogen content: 1.9 wt% -4 wt%
HEMF content: 80ppm-200ppm
Reducing sugar: 7.0 wt% to 20 wt%
Ethyl decanoate: 5 ppb to 2,000 ppb
Ethyl octanoate: 5 ppb to 10,000 ppb

As a non-limiting specific embodiment of the liquid concentrated seasoning of one aspect of the present invention, for example, the content of total nitrogen content, HEMF, reducing sugar, ethyl decanoate, ethyl octanoate and 2-ethyl-6-methylpyrazine. Examples of liquid concentrated seasonings are:
Total nitrogen content: 1.9 wt% -4 wt%
HEMF content: 80ppm-200ppm
Reducing sugar: 7.0 wt% to 20 wt%
Ethyl decanoate: 5 ppb to 2,000 ppb
Ethyl octanoate: 5 ppb to 10,000 ppb
Content of 2-ethyl-6-methylpyrazine: less than 10 ppb

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. ..

[1. Various methods]
1-1. Method for measuring reducing sugars The content of reducing sugars in the undiluted solution for seasonings and liquid seasonings was measured as the content of direct reducing sugars by the method described in the document "Japanese Agricultural Standards for Soy Sauce" (Notified by the Ministry of Agriculture, Forestry and Fisheries). ..

1-2. Method for Measuring Ethanol The ethanol content in the stock solution for seasoning and the liquid seasoning was measured by GC-FID under the following conditions according to a conventional method.

<GC-FID analysis conditions>
Measuring device: GC-2014AF (manufactured by Shimadzu Corporation)
Column: porapack q (80-100 mesh) (manufactured by GL Sciences)
Injection port temperature: 230 ° C
Temperature condition: 155 ° C (7 min) maintenance Carrier gas: Nitrogen Column flow rate: 20 mL / min
Detector temperature: 250 ° C

1-3. Measurement method of HEMF The content of HEMF and 2-octanone used as an internal standard substance in the undiluted solution for seasoning and the liquid seasoning is determined by GC-MS for the extract obtained by subjecting it to the extraction process using ethyl acetate. It was measured according to the following conditions.

To 5.0 g of the sample, 2.0 g of salt and 100 μL of 2-octanone solution (20 ppm) were added. Subsequently, 1 mL of ethyl acetate was added, and the mixture was vigorously stirred for 5 minutes, and then the organic solvent layer was extracted. This operation was repeated 3 times, and the obtained organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 500 μL to obtain an aroma concentrate. The obtained aroma concentrate was analyzed by GC-MS under the following conditions.

<GC-MS conditions>
Measuring device: 7890B-5977 MSD (manufactured by Agilent Technologies)
Column: DB-WAX (length 60 m, caliber 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Injection port temperature: 250 ° C
Temperature condition: 40 ° C (3min) maintenance → 6 ° C / min temperature rise to 250 ° C → 15min maintenance Carrier: High-purity helium, constant pressure mode 229kPa
Scan mass range: m / z 30.0 to 250.0
Ionization method: EI
For HEMF and 2-octanone, which is an internal standard substance, the peak area was determined using the following m / z.
HEMF: m / z 142
2-Octanone: m / z58

1-4. Method for measuring linoleic acid The content of linoleic acid and heptadecanoic acid used as an internal standard in undiluted and liquid seasonings is a solution obtained by methyl esterifying fatty acids using a fatty acid methylation kit (manufactured by Nacalai Tesque). Was measured by GC-MS according to the following conditions.

<GC-MS conditions>
Measuring device: 7890B-5977 MSD (manufactured by Agilent Technologies)
Column: DB-WAX (length 60 m, caliber 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Injection port temperature: 250 ° C
Temperature condition: 40 ° C (3min) maintenance → 6 ° C / min temperature rise to 250 ° C → 15min maintenance Carrier: High-purity helium, constant pressure mode 229kPa
Scan mass range: m / z 30.0 to 500.0
Ionization method: EI
For the methyl esterified linoleic acid and the internal standard substance heptadecane acid, the peak area was determined using the following m / z.
Methyl linoleate: m / z 294
Methyl heptadecane: m / z 284

1-5. Sensory evaluation method Sensory evaluation is performed by 11 panels with discriminating ability, with 5 grades (1: fairly weak, 2) for the three items of "fruity scent", "oil odor" and "oxidized odor" for liquid seasonings. : Weak, 3: Neither, 4: Strong, 5: Quite strong), and the average value was calculated.

[2. Evaluation of the effect of reducing sugar in the stock solution for seasonings on yeast fermentation]

2-1. Preparation of undiluted solutions 1 to 4 for seasonings Steamed soybeans were inoculated with Aspergillus sojae seed koji and koji was made for 43 hours by a conventional method to obtain soy sauce koji.

100 parts by mass of the obtained soy sauce koji was added to 120 parts by mass of saline solution (salt concentration 23.5%), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) was added, and the mixture was added at 25 ° C. with appropriate stirring for 120 days. After lactic acid fermentation and aging, the soy sauce was subjected to squeezing treatment and filtration treatment to obtain various flavors of soy sauce.

The reducing sugar content of the obtained soy sauce mash was measured and found to be about 1.2 wt%. By adding glucose according to this measurement result, the content of reducing sugar is adjusted to be 4 wt%, 5 wt%, 6 wt% and 7.0 wt%, respectively, and undiluted solutions 1 to 4 for seasonings are obtained. It was. The contents of reducing sugar and ethanol in the seasoning stock solution 4 were measured and found to be 6.6 wt% and 0.04 wt%, respectively.

2-2. Yeast fermentation of stock solutions 1 to 4 for seasonings Zygosaccharomyces rouxii was inoculated into stock solutions 1 to 4 for seasonings, and yeast fermentation was carried out at 20 to 25 ° C. for 45 days without stirring.

2-3. Evaluation of Effect of Reducing Sugar on Yeast Fermentation As described in 2-2 above, liquid seasonings 1 to 4 were obtained by subjecting the seasoning stock solutions 1 to 4 to yeast fermentation. During yeast fermentation of liquid seasonings 1 to 4, the ethanol concentration in liquid seasonings 1 to 4 was measured 10, 16, 24, 31, 37 and 45 days after yeast inoculation. The results are shown in Table 1 and FIG.

As shown in Table 1 and FIG. 1, when the stock solutions 3 and 4 for seasonings having a reducing sugar concentration of 6 wt% or more were used, ethanol fermentation by yeast proceeded well and reached 1.9 wt% on the 37th day. It was confirmed that it would be reached. On the other hand, the stock solution 1 for seasoning having a reducing sugar concentration of 4 wt% produced a certain amount of ethanol, but the production rate was slow, and the maximum ethanol concentration was less than 1.5 wt%.

Low ethanol concentrations in seasonings reduce microbial resistance and increase the likelihood of contamination. Inoculation Indeed, dispensed liquid seasoning 3 and 4 are ethanol concentration in sterile tubes with silicone plugs at least 1.5% by 3 ml, the Zygosaccharomyces rouxii is Sanmaku yeast ¹⁰ 4 cfu / mL Then, even if the cells were allowed to stand at 30 ° C. for 5 days under aerobic conditions, no thin film was formed on the liquid surface or the tube wall, and no abnormality was observed in the appearance. Therefore, it was confirmed that the concentration of reducing sugar in the stock solution for seasonings is preferably 6 wt% or more.

Further, when the liquid seasonings 1 to 4 were sensory evaluated, the liquid seasonings 2, 3 and 4 having a reducing sugar concentration of 5 wt% or more were compared with the liquid seasoning 1 having a reducing sugar concentration of 4 wt%. , The scent like soy sauce was strongly felt. Usually, it is known that the ethanol concentration of soy sauce moromi after yeast fermentation exceeds 1.5%. From this, it is considered that the liquid seasoning 1 did not sufficiently ferment yeast as compared with the liquid seasonings 2, 3 and 4, and did not give a sufficient soy sauce-like aroma.

Therefore, it was found that the stock solution for seasonings having a reducing sugar concentration of 5 wt% or more can produce ethanol by adding yeast, and the liquid seasoning obtained by yeast fermentation has a soy sauce-like scent.

[3. Evaluation of the effect of ethanol in the stock solution for seasonings on yeast fermentation]
3-1. Preparation of undiluted solution for seasoning 5-7 Add ethanol to undiluted solution 4 for seasoning so that the content of ethanol becomes 1.0 wt%, 2.0 wt% and 3.0 wt%, respectively. 5-7 were prepared.

3-2. Yeast fermentation of stock solutions 5 to 7 for seasonings Yeast fermentation was carried out in the same manner as in 2-2 above using stock solutions 5 to 7 for seasonings.

3-3. Evaluation of Effect of Ethanol on Yeast Fermentation As described in 3-2 above, liquid seasonings 5 to 7 were obtained by subjecting the seasoning stock solutions 5 to 7 to yeast fermentation. During yeast fermentation of liquid seasonings 5-7, the ethanol concentration in liquid seasonings 5-7 was measured 10, 16, 24, 31, 37 and 45 days after yeast inoculation. The results are shown in Table 2 and FIG. Table 2 and FIG. 2 also show the results of using the seasoning stock solution 4.

As shown in Table 2 and FIG. 2, when the stock solutions 6 and 7 for seasoning having an initial ethanol concentration of 2.0 wt% or more were used, ethanol fermentation by yeast did not proceed and the ethanol concentration did not increase. On the other hand, it was confirmed that the ethanol concentration increased satisfactorily when the stock solutions 4 and 5 for seasoning, which had an initial ethanol concentration of 1 wt% or less, were used.

[4. Evaluation of the effect of soy sauce aroma on the undiluted solution for seasonings]
It is known that some of the aroma components that form a soy sauce-like aroma are produced during yeast fermentation. HEMF, which is one of the compounds produced by yeast fermentation, is known as a characteristic component of this brewed soy sauce (for example, non-patent document "Science and Technology of New Supplementary Soy Sauce", edited by Tatsurokuro Tochikura, January 30, 2012. See Nissin Supplement, p.286, etc.). Further, according to Japanese Patent Application Laid-Open No. 2014-233292, when the HEMF in soy sauce is less than 15 ppm, the characteristic aroma of soy sauce tends to be reduced.

Therefore, in order for the liquid seasoning obtained by fermenting the undiluted solution for seasoning with yeast to have a soy sauce-like aroma and flavor, it is preferable that the liquid seasoning after yeast fermentation contains 15 ppm or more of HEMF.

Therefore, as described in 2-2 and 3-2 above, the HEMF concentration was measured for the liquid seasonings 4 to 7 obtained by subjecting the seasoning stock solutions 4 to 7 to yeast fermentation. The results are shown in Table 3.

As shown in Table 3, the concentration of HEMF in the liquid seasonings 4 and 5 obtained by yeast fermentation of the seasoning stock solutions 4 and 5 having an ethanol concentration of 1.0 wt% or less is 15 ppm or more. confirmed. On the other hand, in the liquid seasonings 6 and 7 obtained by yeast-fermenting the stock solutions 6 and 7 for seasonings having an ethanol concentration of 2.0 wt% or more, the production of HEMF is remarkably small, and the aroma and flavor typical of soy sauce. It was confirmed that it does not have.

Therefore, it was found that if a stock solution for seasoning having an ethanol concentration of 1.0 wt% or less is used, a liquid seasoning having a soy sauce-like aroma and flavor can be obtained by yeast fermentation.

[5. Evaluation of the effect of linoleic acid in the stock solution for seasonings on yeast fermentation]
5-1. Preparation of undiluted solution for seasoning 8 to 12 Aspergillus sojae seed koji is inoculated into an equal amount of steamed soybeans and crushed roasted wheat, and koji is made for 43 hours by a conventional method to obtain soy sauce koji. It was.

100 parts by mass of the obtained soy sauce koji was added to 98 parts by mass of salt solution (salt concentration 26%), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) was added, and the mixture was added at 15 to 25 ° C. with appropriate stirring for 50 days. After lactic acid fermentation was carried out according to a conventional method, lactic acid fermentation broth was recovered by solid-liquid separation and diatomaceous soil filtration, and this was used as a seasoning stock solution 8. The content of linoleic acid in the obtained stock solution for seasoning 8 was measured using a fatty acid methylation kit (manufactured by Nacalai Co., Ltd.) and GC-MS as described in 1-4 above.

The soy sauce oil content (addition concentration) is added to the seasoning stock solution 8 so as to be 0.06 wt%, 0.31 wt%, 0.61 wt% and 3.07 wt%, respectively, and the seasoning stock solution 9 is added. ~ 12 were prepared. In addition, the content of linoleic acid in the seasoning stock solutions 9 to 12 was measured.

Zygosaccharomyces rouxii was inoculated into stock solutions 8 to 12 for seasonings, and yeast fermentation was carried out at 25 to 30 ° C. for 45 days without stirring. Liquid seasonings 8-12 were obtained by yeast fermentation.

5-2. Measurement Results of Linoleic Acid Content of Seasoning Stock Solutions 8-12 Table 4 shows the linoleic acid concentration in the seasoning stock solutions 8-12.

5-3. Sensory evaluation results of liquid seasonings 8 to 12 Table 5 shows the sensory evaluation results of liquid seasonings 8 to 12 obtained by yeast fermentation of undiluted solutions 8 to 12 for seasonings having different linoleic acid contents. In addition, "*" indicates that there was a significant difference at a risk rate of 5% as compared with the liquid seasoning 8.

Based on the linoleic acid measurement results and sensory evaluation results shown in Tables 4 and 5, the seasoning stock solution 8 containing no linoleic acid and the seasoning stock solution 9 having a linoleic acid content of 0.03 wt% or less are fermented with yeast. It was found that the liquid seasonings 8 and 9 obtained in the above method had a significantly higher fruity aroma than the liquid seasonings 10 to 12 containing 0.15 wt% or more of linoleic acid.

Further, the liquid seasoning 8 obtained by yeast-fermenting the undiluted solution 8 for seasoning containing no linoleic acid is more oily than the liquid seasonings 9 to 12 containing 0.03 wt% or more of linoleic acid. It was found that the odor and the oxidative odor were significantly reduced. That is, when a stock solution for seasonings that does not contain oil (linoleic acid) is used, not only the odor of oil and the oxidative odor are reduced by yeast fermentation, but also a liquid seasoning that exhibits a very fruity scent can be obtained. I understood.

[6. Sensory evaluation of seasonings obtained by yeast fermentation of lactic acid fermentation juice]
6-1. Was prepared steaming liquid seasoning 13-14 soybeans and roasted wheat is Wari砕a (whole soybean or defatted soybean) 6 were mixed in a ratio of 4, it was inoculated with seed koji of Aspergillus sojae, by a conventional method The soy sauce koji was obtained by making the koji for 43 hours.

100 parts by mass of the obtained soy sauce koji is charged in 94 parts by mass of salt solution (salt concentration 24% (w / v)), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) is added, and the mixture is appropriately stirred at 15 to 25 ° C. After 20 days of lactic acid fermentation according to a conventional method, salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added, and fermentation and aging were carried out for 100 days with appropriate stirring. The obtained aged moromi mash was separated into solid and liquid, and the obtained supernatant was treated with a disposable membrane filter (pore size 0.45 μm) (manufactured by ADVANTEC) to obtain raw soy sauce. The raw soy sauce made from whole soybeans was used as the liquid seasoning 13, and the raw soy sauce made from defatted soybeans was used as the liquid seasoning 14.

6-2. Was prepared steaming liquid seasoning 15-16 soybeans and roasted wheat is Wari砕a (whole soybean or defatted soybean) 6 were mixed in a ratio of 4, it was inoculated with seed koji of Aspergillus sojae, by a conventional method The soy sauce koji was obtained by making the koji for 43 hours.

100 parts by mass of the obtained soy sauce koji is charged in 94 parts by mass of saline solution (salt concentration 24% (w / v)), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) is added, and the mixture is appropriately stirred at 15 to 25 ° C. Lactic acid fermentation was carried out according to a conventional method for 20 days. After the lactic acid fermentation was completed, the soy sauce mash was separated into solid and liquid, and the liquid portion was further treated with a UF membrane to obtain a lactic acid fermentation broth.

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained lactic acid fermentation broth, fermented at 25 ° C. for 28 days without stirring, and then centrifuged at 3,000 rpm for 15 minutes, and raw soy sauce was recovered as a supernatant. .. The raw soy sauce made from whole soybeans was used as the liquid seasoning 15, and the raw soy sauce made from defatted soybeans was used as the liquid seasoning 16.

6-3. Sensory evaluation results The sensory evaluation was performed on the liquid seasonings 13 to 16 by the method described in 1-5 above, except that the panel was set to 5 people and the evaluation item was "fruity fragrance".

Table 6 shows the results of the sensory evaluation of the liquid seasoning 13 and the liquid seasoning 15 made from whole soybeans. In addition, "**" indicates that there was a significant difference at a risk rate of 1% as compared with the liquid seasoning 13.

Table 7 shows the results of sensory evaluation of the liquid seasoning 14 and the liquid seasoning 16 made from defatted soybeans. In addition, "***" indicates that there was a significant difference in the risk rate of 0.1% or less as compared with the liquid seasoning 14.

As shown in Tables 6 and 7, the liquid seasonings 15 to 16 obtained by yeast fermentation of the lactic acid fermented juice are fruity as compared with the liquid seasonings 13 to 14 obtained by the conventional method for producing raw soy sauce. It was found that the fragrance was remarkably high.

Therefore, by using the undiluted solution for seasoning, which is one aspect of the present invention, a liquid seasoning can be obtained without any special step after yeast fermentation, and the obtained liquid seasoning has a very preferable and fruity scent. It is a liquid seasoning having. From this, by using the undiluted solution for seasoning, which is one aspect of the present invention, it is possible to easily obtain a seasoning with high palatability even at home.

[1. Evaluation of sedimentation and levitation of wood chips]
1-1: Evaluation of sedimentation of wood pieces in seasoning stock solution (1) Method of manufacturing seasoning stock solution In a mixture of steamed whole soybeans and crushed roasted wheat at a ratio of 6: 4. , Aspergillus sojae seed koji was inoculated, and the koji was made by a conventional method for 43 hours to obtain soy sauce koji.

100 parts by mass of the obtained soy sauce koji was charged in 116 parts by mass of saline solution (salt concentration 25% (w / v)), and further added with soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) at 15 to 25 ° C. as appropriate. Lactic acid fermentation was carried out according to a conventional method for 20 days with stirring. The soy sauce mash after the lactic acid fermentation was separated into solid and liquid, and the juice was treated with a UF membrane to obtain a stock solution for seasonings having a specific gravity (g / ml) of 1.207.

(2) Method for obtaining compressed wood pieces According to the method described in Japanese Patent Application Laid-Open No. 2017-19177, 50% compressed wood of cedar, 40% compressed wood of hinoki, and 30% compressed wood. I got the compressed wood of Sakura from Hida Sangyo Co., Ltd.

(3) Evaluation Method Each compressed wood ^{was cut into a rectangular parallelepiped of 1 cm 3} to prepare Sugi wood pieces 4 to 6 and Hinoki wood pieces 4 to 6, respectively. On the other hand, Sugi wood pieces 1 to 3 and Hinoki wood pieces 1 to 3 were produced by cutting ^{uncompressed natural wood into a rectangular parallelepiped of 1 cm 3.}

The piece of wood was placed in 800 ml of water in a 2000 ml stainless steel cup and boiled for 10 minutes. Further, the piece of wood after boiling was taken out, put into a 150 ml stock solution for seasoning in a 150 ml tabletop bottle, and allowed to stand for 1 day.

The sedimentation property of the wood chips was evaluated by visually confirming the presence or absence of sedimentation in water after boiling the wood chips and the presence or absence of sedimentation within 1 day after the wood chips were put into the stock solution for seasoning. If the piece of wood had settled so as to remain on the bottom surface of the container, it was evaluated as "○", and if it did not settle, it was evaluated as "x".

(4) Evaluation results Table 8 shows the evaluation results.

As shown in Table 8, it was found that the compressed wood chips of Sugi, Hinoki and Sakura settle in the water after boiling and in the stock solution for seasoning. Sedimentation was also confirmed in the cherry wood piece 6 whose density of the wood piece was about 1.4 times that before the compression process.

In addition, the wood of camphor tree, zelkova, red oak, and white oak, which has the same or higher density as the compressed wood of 50% compressed cedar but is not compressed, is used as a 1 cm ³ square body. A camphor tree piece 1, a zelkova wood piece 1, a red oak wood piece 1, and a white oak wood piece 1 were produced by cutting so as to become. Further, by cutting 50% compressed Sugi wood and 40% compressed cypress wood into 1 cm ³ rectangular parallelepipeds, Sugi wood pieces 7 and Hinoki wood pieces 7 are produced, respectively. did. For these pieces of wood, the sedimentation property of the pieces of wood was evaluated in the same manner as described above. The results are shown in Table 9.

As shown in Table 9, in addition to the Sugi and Hinoki wood chips obtained from the compressed compressed wood, the uncompressed red and white wood chips are also undiluted in water after boiling and for seasoning. It was found to settle inside.

1-2: Evaluation of buoyancy of wood chips in yeast fermentation (1)
(1) Evaluation method Zygosaccharomyces rouxii was added to the undiluted solution for seasoning in which 7 pieces of Sugi wood, 7 pieces of Hinoki wood, 4 pieces of Sakura wood, 1 piece of red wood and 1 piece of white wood were settled, and 1.0 × 10 ⁵ pieces / ml. Yeast fermentation was carried out at room temperature for 30 days without stirring. If each piece of wood had risen to near the liquid level by yeast fermentation, it was evaluated as "○", and if it did not rise, it was evaluated as "x".

(2) Evaluation results Table 10 shows the evaluation results.

As shown in Table 10, it was confirmed that the sugi wood pieces, the cypress wood pieces and the cherry wood pieces obtained from the compressed wood that had been compressed were levitated through yeast fermentation.

From the above results, it was found that a piece of wood made from compressed wood that has been compressed is settled in a stock solution for seasoning by being subjected to a short boiling treatment, and further floated through yeast fermentation. It was also found that boiling for a long time is not preferable because the pieces of wood are deformed.

1-3: Evaluation of buoyancy of wood chips in yeast fermentation (2)
(1) Evaluation method 50% compressed Sugi wood, 40% Japanese cypress compressed wood, and 30% compressed Sakura compressed wood are 1 cm ³ , 5 cm ³ , 10 cm, respectively. Sugi wood pieces 8 to 11, cypress wood pieces 8 to 11 and cherry wood pieces 7 to 10 were obtained by cutting into ³ and 20 cm ^{3 square bodies.} Sugi wood pieces 8-11, cypress wood pieces 8-11 and cherry wood pieces 7-10 were placed in 800 ml of water in a 2000 ml stainless steel cup and boiled for 10 minutes.

After boiling, Sugi wood pieces 8-11, Hinoki wood pieces 8-11 and Sakura wood pieces 7-10 are put into 400 ml of undiluted solution for seasoning in 400 ml of Duranbin, respectively, and Sugi wood pieces 8-11 and Hinoki wood pieces 8 are added. It was confirmed that ~ 11 and the cherry wood pieces 7 to 10 were settled. Next, Zygosaccharomyces rouxii is added to a seasoning stock solution containing Sugi wood pieces, Hinoki wood pieces and Sakura wood pieces so as to be 1.0 × 10 ⁵ pieces / ml, and yeast fermentation is carried out at room temperature for 30 days without stirring. As a result, a liquid seasoning was obtained. It was evaluated whether or not Sugi wood pieces 8-11, Hinoki wood pieces 8-11 and Sakura wood pieces 7-10 emerged during the yeast fermentation period. That is, at the end of yeast fermentation, if the sugi wood chips, cypress wood chips, and cherry wood chips had floated to near the liquid level, they were evaluated as "○", and if they did not, they were evaluated as "x".

(2) Evaluation results Table 11 shows the evaluation results.

As shown in Table 11, it was confirmed that the settled wood pieces floated when the volume of the wood pieces was ^{less than 20 cm 3.}

[2. Evaluation of seasoning scent based on the buoyancy of wood chips]
(1) Test Method In the same manner as in 1 above, compressed wood of Sugi that had been compressed by 50% ^{was cut into a rectangular parallelepiped of 1 cm 3} to prepare Sugi wood pieces 12 to 15 shown in Table 12.

Sugi wood pieces 12 to 15 were placed in 800 ml of water in a 2000 ml stainless steel cup and boiled for 10 minutes. Further, each piece of wood after boiling was taken out, put into 150 ml of the stock solution for seasoning prepared in Example 1 in a 150 ml tabletop bottle, and allowed to stand for 1 day to settle.

Zygosaccharomyces rouxii was added to the stock solution for seasoning in which wood pieces were precipitated so as to be 1.0 × 10 ⁵ pieces / ml, and yeast fermentation was carried out at 4 ° C, 15 ° C, 20 ° C and 30 ° C without stirring. went. After 1 day, 7 days, 14 days, 21 days and 28 days after the start of yeast fermentation, if the sugi wood pieces had risen to near the liquid level, they were evaluated as "○", and if they did not, they were evaluated as "x". .. In addition, the seasoning at that time was evaluated based on whether or not it had a "fruity scent" or not. The "fruity scent" was defined as the sweet scent of white wine made from grapes, which can be felt only with the nose without eating.

(2) Evaluation results Table 13 shows the evaluation results.

As shown in Table 13, the seasonings in which it was confirmed that the pieces of wood floated had a "fruity scent". From this, it was found that a piece of wood using compressed wood is useful as an index of fermentation management for obtaining a seasoning having a rich aroma and a high palatability.

[3. Evaluation of the effect of wood chips on the flavor of seasonings]
(1) Test method Zygosaccharomyces rouxii was added to the stock solution for seasoning prepared as described in Example 1, and yeast fermentation was carried out at room temperature for 30 days to obtain a seasoning.

Each piece of wood was prepared by cutting uncompressed wood of uncompressed Sugi, Hinoki, Sakura, Camphor tree, Zelkova, Red oak, and White oak into ^{a rectangular parallelepiped of 1 cm 3.} In addition, each piece of wood was prepared by similarly cutting 50% compressed sugi wood, 40% cypress compressed wood, and 30% compressed cherry wood. .. Each piece of wood was placed in 800 ml of water in a 2000 ml stainless steel cup and boiled for 10 minutes.

Three pieces of each piece of wood after boiling were put into 200 ml of seasoning in a 300 ml plastic cup, and allowed to stand at room temperature for one week to prepare evaluation samples 1 to 7. Evaluation samples 1 to 7 were subjected to sensory evaluation by 6 panelists. In the sensory evaluation, "whether the scent of the piece of wood itself matches the seasoning and is appetizing" was evaluated on a scale of 1 to 5, and the average score and standard error were calculated. The criteria for scoring were (1: very bad, 2: slightly bad, 3: neither, 4: slightly good, 5: very good).

(2) Evaluation results Table 14 shows the results of the sensory evaluation.

As shown in Table 14, it was found that the Sugi wood chips and the Sakura wood chips are compatible with the seasoning. For zelkova, red oak and white oak, the aroma derived from wood chips tended to have a positive effect on the seasoning.

In addition, when the same evaluation was performed on the wood pieces obtained from the compressed wood of compressed sugi, cypress and cherry, the fragrance was added and the compatibility with the seasoning was given as compared with the uncompressed wood of the same type. Turned out to be better.

[1. Evaluation of the effect of the color number of the seasoning on the observation of wood chips, which is an index for fermentation]
1-1. Preparation of liquid seasonings 8 to 12 Commercially available soy sauce "Kyushu Sashimi Amakuchi" (manufactured by Kikkoman Co., Ltd.) with color numbers 5 (liquid seasoning 8), 10 (liquid seasoning 9), 15 (liquid seasoning 10) ), No. 20 (liquid seasoning 11) and No. 30 (liquid seasoning 12), and adjusted by diluting with water.

1-2: Evaluation of visibility of wood pieces Pour 150 ml of liquid seasoning 8 to 12 into a 150 ml tabletop bottle (manufactured by Daiichi Glass Co., Ltd.), and add 3 pieces of Sugi wood pieces 1 having ^{a volume of 1 cm 3 as described in 5-1 above.} The pieces were settled. For the settled pieces of wood, visually observe the container containing the seasoning from a certain viewpoint, and if all the pieces of wood can be seen, "○", if one or two pieces of wood can be seen, "△", and the pieces of wood can be seen. If not, it was evaluated as "x".

The evaluation results are shown in Table 15.

As shown in Table 15, it was found that at least a part of the wood piece can be visually recognized when the color number of the seasoning is 10 or more, and the wood piece can be easily confirmed when the color number of the seasoning is 15 or more.

[2. Evaluation of the effect of yeast addition on yeast fermentation]
2-1. Preparation of liquid seasonings 13 to 16 Zygosaccharomyces rouxii was added to the seasoning stock solution 8 prepared as described in 5-1 above, and the number of yeast bacteria after addition was 1.0 × 10 ¹ (= 10) cells / ml. (Liquid seasoning 13), 1.0 × 10 ² (= 100) pieces / ml (liquid seasoning 14) and 1.0 × 10 ³ (= 1,000) pieces / ml (liquid seasoning 15) Was added. The liquid seasoning 16 was used as the liquid seasoning 16.

2-2: Evaluation of yeast fermentation Liquid seasonings 13 to 16 were fermented with yeast at 25 ° C. for 14 days without stirring. The concentration of ethanol was measured as an index of yeast fermentation.

Table 16 shows the results of measuring the ethanol concentration in the liquid seasoning 0, 7, 14, 21 and 28 days after the addition of yeast.

As shown in Table 16, the ethanol concentration was hardly changed in the liquid seasonings 13, 14 and 16 in which the amount of yeast added was 0 to 1.0 × 10 ^{2 pieces / ml.} On the other hand, in the liquid seasoning 15 in which the amount of yeast added was 1.0 × 10 ³ pieces / ml, the ethanol concentration increased with time. Therefore, it was found that yeast fermentation started up rapidly by adding 1.0 × 10 ^{3 pieces / ml or more of yeast.}

When fermented without stirring, the number of yeasts in the liquid seasoning at the end of fermentation is usually ^{about 5.0 × 10 6} cells / ml. Therefore, by adding the liquid seasoning that has been fermented with yeast in an amount of 1/1000 or more of the stock solution for seasoning, the number of yeasts in the stock solution for seasoning is ^{about 5.0 × 10 3} pieces / ml. Therefore, it can be seen that appropriate yeast fermentation can be carried out.

[3. Sensory evaluation of seasonings obtained by yeast fermentation according to temperature conditions]
A mixture of steamed whole soybeans and crushed roasted wheat at a ratio of 6: 4 was inoculated with Aspergillus sojae seed koji, and koji was made by a conventional method for 43 hours to obtain soy sauce koji.

100 parts by mass of the obtained soy sauce koji was charged in 116 parts by mass of saline solution (salt concentration 25% (w / v)), and further added with soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) at 15 to 25 ° C. as appropriate. Lactic acid fermentation was carried out according to a conventional method for 20 days with stirring. The soy sauce mash after the lactic acid fermentation was separated into solid and liquid, and the juice was treated with a UF membrane to obtain a seasoning stock solution 9 having a specific gravity (g / ml) of 1.207.

Zygosaccharomyces rouxii was added to the seasoning stock solution 9 so as to be 1.0 × 10 ⁵ pieces / ml, and yeast fermentation was carried out at 4 ° C., 15 ° C., 20 ° C. and 30 ° C., respectively, without stirring, and the liquid was obtained. Seasonings 17 to 20 were prepared. The liquid seasonings 17 to 20 1 day, 7 days, 14 days, 21 days, and 28 days after the start of yeast fermentation were evaluated by confirming the presence or absence of a "fruity scent". The results are shown in Table 17.

As shown in Table 17, yeast fermentation tests were carried out at various fermentation temperatures assuming yeast fermentation at home, but in the temperature range of 15 to 30 ° C, although there was a difference in fermentation period, it was stable and sensual. It was found that a preferable seasoning can be obtained.

Furthermore, the seasoning in which it was confirmed that a piece of wood emerged had a "fruity scent". From this, it was found that a piece of wood using compressed wood is useful as an index of fermentation management for obtaining a seasoning having a rich aroma and a high palatability.

[1. Various methods]
1-1. Method for measuring ethyl esters When measuring the content of ethyl esters in liquid seasonings and cyclohexanol used as an internal standard substance, the aroma components were separated and concentrated by the dynamic headspace method, and then the sample was taken as GC. -Submitted to analysis by MS.

<Extraction conditions by the dynamic headspace method>
Collecting agent: Tenax TA (manufactured by GESTEL)
Volatile component extractor: MPS2-DHS (manufactured by GERSTEL)
Preliminary heating: 30 ° C, 10 min
Collection capacity: 650 mL
Collection rate: 100 mL / min
Collection temperature: 30 ° C
Dry purge capacity: 500 mL
Dry purge rate: 50 mL / min
Dry purge temperature: 40 ° C

<GC-MS conditions>
Measuring device: 7890A-5975MSD (manufactured by Agilent Technologies)
Injection port: Heat attachment / detachment unit (manufactured by GESTEL)
Column: DB-WAX LTM (length 30 m, caliber 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Heat desorption conditions: 30 ° C (0.5 sec) retention → 720 ° C / min temperature rise to 280 ° C → 5 min retention Temperature conditions: 40 ° C (3 min) retention → 5 ° C / min temperature rise to 160 ° C → 25 ° C up to 240 ° C / Min temperature rise → 6 min holding carrier: High-purity helium, constant pressure mode 392.34 kPa
Scan mass range: m / z 28.7-185.0
Ionization method: EI

As described above, the peak area of ethyl esters and the peak area of internal standard substances in the liquid seasoning were measured by GC-MS. The peak area was determined for ethyl esters and cyclohexanol, which is an internal standard substance, using the following m / z.
Ethyl octanoate: m / z 88
Ethyl decanoate: m / z88
Cyclohexanol: m / z82

Method for measuring 1-2.2-ethyl-6-methylpyrazine and HEMF The content of 2-ethyl-6-methylpyrazine, HEMF and 2-octanone used as an internal standard in the liquid seasoning is ethyl acetate. The extract obtained by subjecting to the extraction treatment used was measured by GC-MS according to the following conditions.

To 5.0 g of the sample, 2.0 g of salt and 100 μL of 2-octanone solution (20 ppm) were added. Subsequently, 1 mL of ethyl acetate was added, and the mixture was vigorously stirred for 5 minutes, and then the organic solvent layer was extracted. This operation was repeated 3 times, and the obtained organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 500 μL to obtain an aroma concentrate.

<GC-MS conditions>
Measuring device: 7890B-5977 MSD (manufactured by Agilent Technologies)
Column: DB-WAX (length 60 m, caliber 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Injection port temperature: 250 ° C
Temperature condition: 40 ° C (3min) maintenance → 6 ° C / min temperature rise to 250 ° C → 15min maintenance Carrier: High-purity helium, constant pressure mode 229kPa
Scan mass range: m / z 30.0 to 250.0
Ionization method: EI
For 2-ethyl-6-methylpyrazine, HEMF and 2-octanone, which is an internal standard substance, the peak area was determined using the following m / z.
2-Ethyl-6-methylpyrazine: m / z 121
HEMF: m / z 142
2-Octanone: m / z58

[2. Evaluation of the aroma-enhancing effect of externally added ethyl octanoate and ethyl decanoate (1)]
2-1. Effect of single addition The effect of improving (imparting) the "white wine-like fruity aroma" by adding either ethyl octanoate or ethyl decanoate alone to commercially available soy sauce was confirmed based on sensory evaluation. ..

Liquid seasoning 1-1 to 1- by adding ethyl octanoate to commercially available raw soy sauce (“freshly squeezed raw soy sauce”; manufactured by Kikkoman) so that the final concentrations are 5, 10, 20 and 50 ppb, respectively. 4 was prepared. Similarly, liquid seasonings 2-1 to 2-4 were prepared by adding ethyl decanoate to raw soy sauce so that the final concentrations were 5, 10, 20 and 50 ppb, respectively.

The sensory evaluation was performed by 6 panelists with discriminating ability, with 1 point of commercially available raw soy sauce (without adding ethyl octanoate and ethyl decanoate) for "white wine-like fruity scent". The intensity was evaluated on a 5-point scale, and the average value and standard error were calculated.

The sensory evaluation results of the liquid seasonings 1-1 to 1-4 and the liquid seasonings 2-1 to 2-4 are shown in Table 18 and FIG. In addition, "**" in FIG. 9 and Table 18 was significantly different from the control raw soy sauce at a risk rate of 1%, and "*" was significantly different from the control raw soy sauce at a risk rate of 5%. Show that.

As shown in Table 18 and FIG. 9, it was found that the "white wine-like fruity aroma" was improved in a concentration-dependent manner by adding either ethyl octanoate or ethyl decanoate alone to the raw soy sauce. ..

2-2. Effect of mixed addition The effect of improving (imparting) the "white wine-like fruity aroma" by adding ethyl octanoate and ethyl decanoate to commercially available soy sauce was confirmed based on sensory evaluation.

Liquid seasonings 3-1 to 3-4 were prepared by adding ethyl octanoate and ethyl decanoate to commercially available raw soy sauce so as to have final concentrations of 5, 10 and 20 ppb, respectively. Further, in the same manner as in 2-1 above, the prepared liquid seasoning was subjected to a sensory evaluation.

The sensory evaluation results of the liquid seasonings 3-1 to 3-4 are shown in Table 19. “**” in Table 19 indicates that there was a significant difference at a risk rate of 1% as compared with the control raw soy sauce.

As shown in Table 19, it was found that the "white wine-like fruity aroma" was improved in a concentration-dependent manner by adding ethyl octanoate and ethyl decanoate to raw soy sauce in a mixed manner.

2-3. Summary As shown in Table 19 and FIG. 9, if it is 10 ppb or more, by adding either ethyl octanoate or ethyl decanoate alone, the sample (raw soy sauce) to which it is not added is compared with the sample (raw soy sauce). It was recognized that the "white wine-like fruity aroma" was improved.

It was also found that by adding a mixture of 5 ppb or more of ethyl octanoate and 5 ppb or more of ethyl decanoate, the "white wine-like fruity aroma" was significantly improved as compared with the sample without addition. Was done.

Therefore, by adding these to soy sauce that does not originally contain ethyl octanoate and / or ethyl decanoate, even at a low concentration of ppb level, a "white wine-like fruity scent" that is not found in the original soy sauce. It became clear that can be granted.

[3. Evaluation of the aroma-enhancing effect of liquid seasonings containing ethyl octanoate and ethyl decanoate]
3-1. Preparation of liquid seasoning A mixture of steamed soybeans and crushed roasted wheat at a ratio of 6: 4 is inoculated with Aspergillus sojae seed koji, and koji is made for 43 hours by a conventional method to obtain soy sauce koji. It was.

100 parts by mass of the obtained soy sauce koji was charged in 94 parts by mass of saline solution (salt concentration 24% (w / v)), and further added with soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) at 15 to 25 ° C. as appropriate. Lactic acid fermentation was carried out according to a conventional method for 20 days with stirring. After the lactic acid fermentation was completed, the soy sauce mash was separated into solid and liquid, and the juice was treated with a UF membrane to obtain a permeate (lactic acid fermentation juice).

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained lactic acid fermentation broth, and yeast fermentation was carried out at 25 ° C. for 28 days without stirring. The obtained yeast fermented product was centrifuged at 3,000 rpm for 15 minutes, and the liquid seasoning 4-1 was recovered as a supernatant. The obtained liquid seasoning 4-1 was treated with a disposable membrane filter (pore size 0.45 μm) (manufactured by ADVANTEC) to obtain a liquid seasoning 4-2 in which ethyl octanoate and ethyl decanoate were reduced.

In addition, commercially available raw soy sauce ("freshly squeezed raw soy sauce"; manufactured by Kikkoman) (hereinafter referred to as "commercial soy sauce 1") and commercially available dark soy sauce ("Kikkoman Koikuchi soy sauce"; manufactured by Kikkoman) (hereinafter, commercially available soy sauce 2) Also, ethyl octanoate and ethyl decanoate were measured and sensory evaluated.

3-2. Measurement Results of Ethyl Octanoate and Ethyl Decanoate As described in 1-1 above, the content of ethyl octanoate and ethyl decanoate was determined with respect to the liquid seasonings 4-1 to 4-2 and the commercially available soy sauce 1-2. Measurements were made using dynamic headspace-GC-MS by standard addition method. The results are shown in Table 20. From the results of GC-MS, no change was observed between these samples in terms of the content of other main aroma components of soy sauce.

3-3. Results of sensory evaluation In the sensory evaluation, a panel of 6 people with discriminating ability used "white wine-like fruity aroma" as an evaluation item for liquid seasonings 4-1 to 4-2 and commercially available soy sauce 1-2. Evaluation was performed in stages (1: no scent, 2: fairly weak, 3: weak, 4: strong, 5: fairly strong), and the average value and standard error were calculated.

The results of the sensory evaluation are shown in Table 21 and FIG. In addition, "**" in Table 21 and FIG. 10 indicates that there was a significant difference at a risk rate of 1% with the liquid seasoning 4 as a control.

3-4. Summary As shown in Table 20, Table 21 and FIG. 10, the liquid seasoning 4-1 containing ethyl octanoate and ethyl decanoate at least 5 ppb, respectively, is compared with the liquid seasoning 4-2, the commercially available soy sauce 1 and the commercially available soy sauce 2. Then, it was confirmed that the intensity of "white wine-like fruity scent" was remarkably high.

[4. Evaluation of the aroma-enhancing effect of externally added ethyl octanoate and ethyl decanoate (2)]
4-1. Effect of single addition For liquid seasoning 4-2, the effect of improving (imparting) the "white wine-like fruity aroma" by adding either ethyl octanoate or ethyl decanoate alone is based on sensory evaluation. confirmed.

Liquid seasonings 5-1 to 5-4 were prepared by adding ethyl octanoate to the liquid seasoning 4-2 so that the final concentrations were 5, 10, 20 and 50 ppb, respectively. Similarly, liquid seasonings 6-1 to 6-4 were prepared by adding ethyl decanoate to the liquid seasoning 4-2 so that the final concentrations were 5, 10, 20 and 50 ppb, respectively. The sensory evaluation was carried out in the same manner as in 2-1 above.

The sensory evaluation results of the liquid seasonings 5-1 to 5-4 and the liquid seasonings 6-1 to 6-4 are shown in Table 22 and FIG. In addition, "*" in Table 22 and FIG. 11 indicates that there was a significant difference at a risk rate of 5% as compared with the control liquid seasoning 4-2.

As shown in Table 22 and FIG. 11, by adding either ethyl octanoate or ethyl decanoate alone to the liquid seasoning 4-2, as in the case of raw soy sauce, “white wine-like” was added in a concentration-dependent manner. It was found that the "fruity scent" was improved.

4-2. Effect of mixed addition Regarding the liquid seasoning 4-2, the effect of improving (imparting) the "white wine-like fruity aroma" by adding ethyl octanoate and ethyl decanoate in a mixed manner was confirmed based on sensory evaluation. ..

Liquid seasonings 7-1 to 7-4 were prepared by adding ethyl octanoate and ethyl decanoate to the liquid seasoning 4-2 so that the final concentrations were 5, 10 and 20, respectively. Further, in the same manner as in 2-1 above, the prepared liquid seasoning was subjected to a sensory evaluation.

Table 23 shows the sensory evaluation results of the liquid seasonings 7-1 to 7-4. “*” In Table 6 indicates that there was a significant difference at a risk rate of 5% as compared with the control liquid seasoning 4-2.

As shown in Table 23, it was found that the "white wine-like fruity aroma" was improved in a concentration-dependent manner by adding ethyl octanoate and ethyl decanoate to the liquid seasoning 4-2 in a mixed manner.

4-3. Summary As shown in Table 22, Table 23 and FIG. 11, by adding either ethyl octanoate or ethyl decanoate at any concentration of 10 ppb or more, the sample not added (liquid seasoning 4- Compared with 2), it was confirmed that the "white wine-like fruity aroma" was improved.

Further, it was found that by adding ethyl octanoate and ethyl decanoate in a mixture of 5 ppb or more, the "white wine-like fruity aroma" was remarkably improved as compared with the sample to which it was not added.

Therefore, by adding these to the liquid seasoning that does not contain ethyl octanoate and / or ethyl decanoate that was originally contained, even at a low concentration of ppb level, "white" that is not found in the original liquid seasoning. It has become clear that it can give a "wine-like fruity scent".

[5. Evaluation of the aroma-enhancing effect of externally added ethyl octanoate and ethyl decanoate (3)]
5-1. Preparation of liquid seasonings 8-1 to 8-4 and liquid seasonings 9-1 to 9-4 With respect to the liquid seasonings 4-1 described in 3-1 above, the final concentrations of 10,000 and 20, respectively, Liquid seasonings 8-1 to 8-4 were prepared by adding ethyl octanoate to 000, 50,000 and 100,000 ppb. Further, by adding ethyl decanoate to the liquid seasoning 4-1 so that the final concentrations are 1,000, 2,000, 5,000 and 10,000 ppm, respectively, the liquid seasoning 9-1 to 4-1 9-4 was prepared.

5-2. Sensory evaluation method The sensory evaluation was performed by a panel of 6 people with discriminating ability, regarding liquid seasonings 8-1 to 8-4 and liquid seasonings 9-1 to 9-4, "white wine-like fruity aroma". "Petroleum-like unpleasant odor" and "overall preferable aroma" were evaluated on a five-point scale as evaluation items, and the average value and standard error were calculated. The "petroleum-like unpleasant odor" and the "overall favorable aroma" were evaluated on the following five scales.
"Oil-like unpleasant odor"
1: No scent 2: Very weak 3: Weak 4: Strong 5: Very strong "Overall favorable scent"
1: Very unfavorable 2: Unfavorable 3: Normal 4: Preferred 5: Very preferred

5-3. Sensory evaluation results Table 24 shows the sensory evaluation results of the liquid seasonings 8-1 to 8-4, and Table 25 shows the sensory evaluation results of the liquid seasonings 9-1 to 9-4. Compared with the liquid seasonings with the lowest addition concentration in Tables 24 and 25 (liquid seasoning 8-1 and liquid seasoning 9-1), "**" and "*" are 1% and 5 respectively. It shows that there was a significant difference in the risk rate of%.

As shown in Table 24, the liquid seasoning containing 20,000 ppb or more of ethyl octanoate has a higher intensity of "white wine-like fruity aroma" in a concentration-dependent manner than the liquid seasoning containing 10,000 ppb. It was found that the concentration was lowered and the intensity of "petroleum-like unpleasant odor" was increased. Furthermore, it was confirmed that the "white wine-like fruity scent" was almost eliminated and the "petroleum-like unpleasant odor" became very strong in the liquid seasoning containing 50,000 ppb or more of ethyl octanoate. It was also found that the aroma was not preferable with the liquid seasoning containing 20,000 ppb or more of ethyl octanoate.

From the above results, it is desirable that the content of ethyl octanoate in the liquid seasoning is 20,000 ppb or less, and further, when it is 10,000 ppb or less, there is no unpleasant odor and a very preferable fruity scent is obtained. Became clear.

As shown in Table 25, the liquid seasoning containing 5,000 ppb of ethyl decanoate has a lower intensity of "white wine-like fruity aroma" in a concentration-dependent manner than the liquid seasoning containing 1,000 ppb. It was found that the intensity of "petroleum-like unpleasant odor" increased. Furthermore, it was confirmed that the liquid seasoning containing 10,000 ppb of ethyl decanoate almost eliminated the "white wine-like fruity scent" and the "petroleum-like unpleasant odor" became very strong. It was also found that a liquid seasoning containing 5,000 ppb or more of ethyl decanoate had an unfavorable aroma.

From the above results, it was clarified that when the content of ethyl decanoate in the liquid seasoning is 2,000 ppb or less, a very preferable fruity scent is obtained without an unpleasant odor.

[Evaluation of fruity scent masking effect by 6.2-ethyl-6-methylpyrazine]
Measurement Results of 6-1.2-Ethyl-6-Methylpyrazine By the method described in 1-2 above, the liquid seasoning 4-1 to 4-2 and commercially available soy sauce 1-2 described in 3-1 above The content of 2-ethyl-6-methylpyrazine was analyzed by the standard addition method using an ethyl acetate extract using GC-MS. The results are shown in Table 26.

6-2. Results of sensory evaluation The effect of adding 2-ethyl-6-methylpyrazine to suppress the fruity aroma of white wine was confirmed based on the sensory evaluation.

Liquid seasonings 8-1 to 8-4 were prepared so that 2-ethyl-6-methylpyrazine was added to the liquid seasoning 4-1 at final concentrations of 5, 10, 20 and 50 ppb, respectively. The sensory evaluation was conducted by a panel of 6 people with discriminating ability, with "white wine-like fruity aroma" as the evaluation item and the strength when the liquid seasoning 4-2 with a small ethyl ester content was set as 1 point. Was evaluated on a 5-point scale, and the average value and standard error were calculated.

The results of the sensory evaluation are shown in Table 27 and FIG. “**” in Table 27 and FIG. 12 indicates that there was a significant difference at a risk rate of 1% with the liquid seasoning 4-2 as a control.

6-3. Summary As shown in Tables 26 to 27, 2-ethyl-6methylpyrazine is added in an amount of 10 ppb or more for the liquid seasoning 4-1 containing ethyl octanoate and ethyl decanoate at 18.7 ppb and 40.3 ppb, respectively. As a result, it was confirmed that the "white wine-like fruity aroma" was reduced.

[7. HEMF content]
For the liquid seasoning 4-1 and the commercially available soy sauce 1-2 according to the above 3-1 by the method described in the above 1-2, the HEMF content was added to the GC by the standard addition method. -Analyzed using MS. The results are shown in Table 28.

As shown in Table 28, since the liquid seasoning 4-1 contains HEMF equal to or higher than that of commercially available soy sauce, it has a fruity taste like white wine, but has the original flavor of soy sauce like soy sauce. It turned out to be a fee.

[8. Evaluation of total amount of ethyl octanoate and ethyl decanoate]
Ethyl octanoate and ethyl decanoate were added to the liquid seasoning 4-1 at the final concentrations so as to have the values shown in Table 29 to prepare liquid seasonings 10-1 to 10-7.

In the sensory evaluation, a panel of 6 people with discriminating ability gave "white wine-like fruity scent", "petroleum-like unpleasant odor" and "favorability" for liquid seasonings 10-1 to 10-7. There are 5 evaluation items (1: no scent (very unfavorable), 2: fairly weak (unfavorable), 3: weak (normal), 4: strong (favorable), 5: fairly strong (very preferable) ), And the average value was calculated.

The sensory evaluation results of the liquid seasonings 10-1 to 10-7 are shown in Table 30. In the table, "**" indicates that there was a significant difference at a risk rate of 1% and "*" at a risk rate of 5% as compared with the liquid seasoning (10-1) having the lowest addition concentration.

As shown in Table 30, liquid seasonings 10-2 to 10-4 were equivalent to 10-1 in all of fruity aroma, unpleasant odor, and preference. Therefore, a liquid seasoning having an ethyl octanoate content of 10,000 ppb or less and an ethyl decanoate content of 2,000 ppb or less is in terms of fruity aroma, unpleasant odor, and preference. Was also excellent.

[1. Various methods]
1-1. Method for measuring total nitrogen content The nitrogen content in the liquid seasoning is the total nitrogen content, and the combustion method described in the document "Japanese Agricultural Standards for Shoyu" (Notified by the Ministry of Agriculture, Forestry and Fisheries) "Dumatherm" (Gerhardt). It was measured by the combustion method using (manufactured by Japan).

[2. Production method and evaluation of liquid seasonings containing high HEMF]
2-1. And roasted wheat and soybeans and Wari砕prepared how cooking liquid seasoning 6: To the mixture was mixed in a ratio of 4 were inoculated with seed koji of Aspergillus sojae (Aspergillus sojae), by a conventional method 43 hours koji Then I got soy sauce koji.

100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of saline solution (salt concentration 24% (w / v)), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) was added, and the mixture was added at 15 to 25 ° C. according to a conventional method. Then, the soy sauce moromi was produced by treating with appropriate stirring for 20 days. The obtained soy sauce mash (first soy sauce mash) is squeezed to separate into solid and liquid, and the obtained mash is subjected to two filtration treatments with diatomaceous earth and then heated until it reaches 80 ° C. The first soy sauce moromi broth was obtained.

100 parts by mass of the soy sauce koji obtained as described above is added to 166 parts by mass of salt-added soy sauce mash (salt concentration 19% (w / v)) prepared by adding salt to the first soy sauce mash. The soy sauce moromi was produced by treating the prepared product at 15 to 25 ° C. for 20 days with appropriate stirring according to a conventional method. The obtained soy sauce mash (second soy sauce mash) was squeezed for solid-liquid separation, and the obtained mash was further subjected to filtration treatment with diatomaceous earth twice to obtain a second soy sauce mash.

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained second soy sauce mash juice so as to be 1.0 × 10 ⁶ pieces / ml, and yeast fermentation was carried out at 20 ° C. for 14 days without stirring. .. The obtained yeast fermented product was centrifuged at 3,000 rpm for 15 minutes, and the liquid seasoning 1 was recovered as a supernatant.

Further, a liquid seasoning 2 was obtained in the same manner as the liquid seasoning 1 except that yeast fermentation was performed using the first soy sauce mash juice.

2-2. Various measurement results Liquid seasoning 1, liquid seasoning 2, commercially available raw soy sauce "freshly squeezed raw soy sauce" (manufactured by Kikkoman) and commercially available re-prepared soy sauce "two-stage aged raw soy sauce" (manufactured by Kikkoman) , HEMF, ethyl octanoate, ethyl decanoate, reduced sugar and total nitrogen content were measured, and the scents of each were evaluated by feeling them only with the nose without eating or drinking. The results are shown in Table 31.

As shown in Table 31, the liquid seasoning 1 has a high content of total nitrogen and reducing sugars, so that it has a umami taste but is mellow and rich, and is fruity due to ethyl octanoate, ethyl decanoate and a high concentration of HEMF. And it had a heavy sweet scent.

[3. Evaluation of total nitrogen content and reducing sugar content in soy sauce moromi juice]
3-1. Method of manufacturing liquid seasoning Jiuqu obtained by processing soybean raw material into miso balls, which is used in the production of tamari soy sauce, which uses a large amount of soybean raw material, using only defatted soybeans that have been heat-modified by swelling treatment. Soy sauce koji with less microbial contamination was produced by using general soy sauce koji).

100 parts by mass of the obtained soy sauce koji is charged in 94 parts by mass of saline solution (salt concentration 24% (w / v)) and managed in a hygienic airtight container to suppress the growth of film-forming yeast and soy sauce. I got various tastes. The soy sauce mashes in which the contents of isobutyric acid and isovaleric acid thus obtained were suppressed to 20 ppm or less were separated into solid and liquid by pressing, and the obtained pressed liquid was further subjected to filtration treatment with diatomaceous earth twice. Soy sauce moromi juice was obtained.

By diluting the obtained soy sauce mash (total nitrogen content 2.6 wt%) with water, diluted soy sauce mash juice having a total nitrogen content (TN) of 2.0 wt% and 1.8 wt%, respectively, was obtained. Further, for each of the soy sauce mash juice and the diluted soy sauce mash juice, glucose + xylose (1: xylose) (1:) was used as a sugar source so that the content of reducing sugar (RS) was 2.0 wt%, 5.0 wt% and 8.0 wt%, respectively. 1) was added to obtain a TN / RS-adjusted soy sauce moromi broth.

Further, sugar, rice flour and mirin are used as sugar sources instead of glucose + xylose (1: 1), and the total nitrogen content is 2.0 wt% and the content of reducing sugar is 5.0 wt%. A TN / RS-adjusted soy sauce moromi broth was obtained.

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained TN / RS-adjusted soy sauce mash juice so as to be 1.0 × 10 ⁶ pieces / ml, and yeast fermentation was carried out at 20 ° C. for 14 days without stirring. It was. The obtained yeast fermented product was centrifuged at 3,000 rpm for 15 minutes to obtain liquid seasonings 3 to 14 as a supernatant.

3-2. Various measurement results The contents of HEMF, ethyl octanoate and ethyl decanoate were measured for liquid seasonings 3 to 15. The results are shown in Table 32.

As shown in Table 32, soy sauce having a total nitrogen content of 2.0 wt% or more and a reducing sugar content of 5.0 wt% or more based on the HEMF content of the liquid seasonings 3 to 15. It was found that by using moromi juice, a liquid seasoning having a fruity and heavy sweet scent can be obtained by ethyl octanoate, ethyl decanoate and high concentration HEMF.

Further, from the contents of HEMF of the liquid seasoning 7 and the liquid seasonings 12 to 14, there was no significant change in the content of HEMF regardless of the sugar source added to the soy sauce mash juice.

[4. Evaluation of re-prepared soy sauce moromi fermented with yeast with soy sauce moromi]
4-1. And roasted wheat and soybeans and Wari砕prepared how cooking liquid seasoning 6: To the mixture was mixed in a ratio of 4 were inoculated with seed koji of Aspergillus sojae (Aspergillus sojae), by a conventional method 43 hours koji Then I got soy sauce koji.

100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of saline solution (salt concentration 24% (w / v)), and soy sauce lactic acid bacteria ( Tetragenococcus halofilus ) was added, and the mixture was added at 15 to 25 ° C. according to a conventional method. Then, the soy sauce moromi was produced by treating with appropriate stirring for 20 days. The obtained soy sauce mash (first soy sauce mash) was squeezed and solid-liquid separated to obtain a squeezed liquid.

100 parts by mass of the soy sauce koji obtained as described above was charged into a 166 parts by mass salt-added pressed solution (salt concentration 19% (w / v)) prepared by adding salt to the pressed solution. By treating at 15 to 30 ° C. according to a conventional method for 2 months with appropriate stirring, recharged mash having an alcohol concentration of 3% was produced. The obtained recharged mash was squeezed for solid-liquid separation, and the obtained mash was further subjected to filtration treatment with diatomaceous earth twice to obtain a recharged mash juice.

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained re-prepared mash juice so as to have a concentration of 1.0 × 10 ⁶ pieces / ml, and yeast fermentation was carried out at 20 ° C. for 14 days without stirring. The obtained yeast fermented product was centrifuged at 3,000 rpm for 15 minutes, and the liquid seasoning 16 was recovered as a supernatant.

4-2. Various Measurement Results The contents of HEMF, ethyl octanoate, ethyl decanoate, reducing sugar and total nitrogen content of the liquid seasoning 16 were measured. The results are shown in Table 33.

As shown in Table 33, the liquid seasoning 16 had a low content of HEMF, ethyl octanoate and ethyl decanoate. This is because when the unsterilized pressed liquid is used as the water for preparation, yeast fermentation occurs, and as a result, ethyl decanoate is transferred to the oil content in the soy sauce mash, and the pressed liquid contains a significant amount of alcohol. It is considered that this is because the growth of yeast is inhibited and ethyl decanoate is not produced. HEMF is considered to be produced by yeast fermentation in moromi.

[5. Evaluation of liquid seasonings manufactured using re-prepared soy sauce as soy sauce moromi juice]
5-1. Method for Producing Liquid Seasoning A commercially available re-prepared soy sauce "two-stage aged raw soy sauce" (manufactured by Kikkoman Co., Ltd.) was subjected to filtration treatment with diatomaceous earth twice to obtain a re-prepared soy sauce juice.

Salt-tolerant yeast (Zygosaccharomyces rouxii ) was added to the obtained re-prepared soy sauce juice so as to have a concentration of 1.0 × 10 ⁶ pieces / ml, and yeast fermentation was carried out at 20 ° C. for 14 days without stirring. The obtained yeast fermented product was centrifuged at 3,000 rpm for 15 minutes, and the liquid seasoning 17 was recovered as a supernatant.

5-2. Various Measurement Results The contents of HEMF, ethyl octanoate, ethyl decanoate, reducing sugar and total nitrogen content of the liquid seasoning 17 were measured. The results are shown in Table 34.

As shown in Table 34, the liquid seasoning 17 had a low content of HEMF, ethyl octanoate and ethyl decanoate. It is considered that this is because the re-prepared soy sauce contains 3.0% or more of alcohol, which inhibits the growth of yeast and does not produce ethyl octanoate and ethyl decanoate. HEMF did not increase above the amount of recharged soy sauce brought in.

The undiluted solution and manufacturing method for seasonings according to one aspect of the present invention, the wood pieces and manufacturing method according to one aspect of the present invention, and the kit and manufacturing method according to one aspect of the present invention provide highly palatable seasonings with abundant aroma. Therefore, since yeast fermentation can be easily carried out, it can be easily used not only by a seasoning manufacturer but also at home to obtain a seasoning.

The soy sauce and soy sauce-like seasoning of one aspect of the present invention can be used to impart a fruity aroma like white wine in addition to the original flavor of soy sauce by providing it to various seasonings and foods and drinks. You can expect it.

The rich soy sauce and the rich soy sauce-like seasoning of one aspect of the present invention impart exceptionally excellent umami and the original flavor of soy sauce, as well as a fruity aroma like white wine, by being used in various seasonings and foods and drinks. It can be expected to be used for this purpose.

1 Kit of one aspect of the present invention 11 First seasoning stock solution-containing container 12 Second seasoning stock solution-containing container 21 Wood pieces 31 kinds of soy sauce 41 First yeast fermentation container 42 Second yeast fermentation container 51 1st lid 52 2nd lid 61 1st container stand 62 2nd container stand 71 Portable information terminal with light source

[Cross-reference of related applications]
This application is filed in Japanese Patent Application No. 2017-208410 filed on October 27, 2017, Japanese Patent Application No. 2017-208411 filed on October 27, 2017, and Japanese Patent Application No. 2017-208412 filed on October 27, 2017. No., Japanese Patent Application No. 2017-208413 filed on October 27, 2017 and Japanese Patent Application No. 2018-12279 filed on June 12, 2018, all of which are incorporated herein by reference. Will be done.

Claims (9)

A seasoning stock solution having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more.
A piece of wood that has been compressed and has a volume of ^{less than 20 cm 3}
Yeast-containing substances added so that the final concentration is 1.0 × 10 ^{3 cells / ml or more, and}
A kit for producing seasonings, including a container for yeast fermentation. The pedestal on which the yeast fermentation container is placed and
A hole provided through the pedestal so as to generate scattered light by irradiating light from the bottom surface of the yeast fermentation container placed on the pedestal.
The kit according to claim 1, further comprising a container stand including a light source accommodating portion capable of accommodating a light source for irradiating the bottom surface of the yeast fermentation container from the pore portion. The kit according to any one of claims 1 to 2, wherein the yeast-containing substance is a seasoning obtained by yeast fermentation. The kit according to any one of claims 1 to 3, wherein the undiluted solution for seasoning is a soy sauce mash. The kit according to any one of claims 1 to 4, wherein the seasoning is soy sauce or a soy sauce-like seasoning. A seasoning stock solution having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more.
A yeast-containing solution added so that the number of bacteria is 1.0 × 10 ^{3 cells / ml or more with respect to the seasoning stock solution, and}
A yeast fermentation container to which a piece of wood that has been compressed and has a volume of ^{less than 20 cm 3} is added is subjected to yeast fermentation, and the seasoning is used with the floating of the piece of wood in the container as an index. A method for producing a seasoning, which comprises a step of obtaining. The production method according to claim 6, wherein the yeast-containing substance is a seasoning obtained by yeast fermentation. The production method according to any one of claims 6 to 7, wherein the undiluted solution for seasoning is a soy sauce mash. The production method according to any one of claims 6 to 8, wherein the seasoning is soy sauce or a soy sauce-like seasoning.

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