JP2022149150A - Paste seasoning and method for producing the same - Google Patents

Abstract

To provide a paste seasoning that has a fruity aroma and moderately dissolved fruit.SOLUTION: The object is solved by a paste seasoning or the like that contains fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm. Further, the fruit can be at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato, and the paste seasoning can be a yeast fermented product of a mixture of soy sauce moromi juice and fruit.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a novel paste seasoning with excellent aroma and a method for producing the same.

In recent years, food and drink with a gorgeous fragrance such as a fruity fragrance are preferred. For example, there is known a method of obtaining soy sauce having a fruity aroma by pickling fruits in soy sauce.

On the other hand, chutneys (paste seasonings) using fruits such as mango are also known. In general, chutney using fruit is produced by grinding the fruit together with the spices without heating or by boiling the fruit together with the spices.
For example, Patent Literature 1 describes a paste seasoning (persimmon chutney) using persimmon.

JP-A-2002-165571

However, in the method of pickling fruits in soy sauce, the soy sauce and fruits are naturally separated from each other, resulting in poor applicability and adhesion to foodstuffs. Moreover, the strength of the fruity aroma is not sufficient.
In addition, although the conventional fruit-based chutney and the persimmon chutney described in Patent Document 1 have a fruit-derived flavor and aroma, they are not sufficient in terms of the strength of the fruity aroma or the strength of the salty taste and umami. do not have. Moreover, when the raw material is ground without being heated, the texture is not sufficient.

Therefore, an object of the present invention is to provide a paste seasoning in which fruits are appropriately dissolved while having a fruity aroma.

In order to solve the above problems, the present inventors have reviewed the ingredients and manufacturing method of soy sauce, and have diligently studied the aroma components, which are said to have more than 300 kinds. Trial and error were repeated in order to obtain a seasoning dissolved in Then, finally, by subjecting a mixture of the yeast fermented product of the soy sauce moromi juice and the fruit to the yeast fermentation treatment, a novel paste seasoning having a fruity aroma and moderately dissolved fruit was successfully obtained. .

The present invention is an invention that has been completed based on such successful examples and findings.

Thus, according to one aspect of the invention, there is provided:
[1] A paste seasoning containing fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm.
[2] The paste seasoning according to [1], wherein the fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato.
[3] The paste seasoning according to [1] or [2], wherein the paste seasoning is a yeast fermented product of a mixture of soy sauce moromi juice and fruit.
[4] The paste seasoning according to [3], wherein the soy sauce moromi juice is a yeast fermentation product of soy sauce moromi juice.
[5] A step of subjecting soy sauce moromi obtained by mixing soy sauce koji and salt water to solid-liquid separation and sterilization to obtain soy sauce moromi juice;
a step of subjecting the soy sauce moromi juice to a yeast fermentation treatment with soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi juice;
a step of subjecting a mixture of the yeast fermented product of the soy sauce moromi juice and fruits to yeast fermentation treatment to obtain a paste seasoning containing fruits and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm; A method for producing a paste seasoning, comprising:

According to the paste seasoning that is one aspect of the present invention, it is possible to provide a seasoning that has a sweet fruity aroma and moderately dissolved fruits.
In addition, when the paste seasoning, which is one aspect of the present invention, is a yeast fermented product of a mixture of soy sauce moromi liquid juice and fruit, since the soy sauce raw material is used, salty taste and umami are imparted. High versatility as a seasoning can be obtained.

According to the method for producing a paste seasoning that is one aspect of the present invention, it is possible to easily produce a seasoning that has a sweet fruity aroma and in which fruits are appropriately dissolved.
Moreover, according to the method for producing a paste seasoning, which is one aspect of the present invention, it is obtained by yeast fermentation using soy sauce moromi juice without continuously producing from the preparation of raw materials as in the conventional method for producing soy sauce. It can be easily obtained not only from seasoning manufacturers but also at home.

It is an actual photograph image which shows the state of the sample seasoning prepared in the Example on the 1st day, the 1st week, the 2nd week, the 3rd week, and the 4th week.

Hereinafter, the details of the paste seasoning that is one aspect of the present invention will be described. Various aspects can be taken.

A paste seasoning of one aspect of the present invention contains fruit and has a γ-nonalactone content of 0.04 ppm to 2.5 ppm.

The paste seasoning of one embodiment of the present invention contains fruit and contains a predetermined amount of γ-nonalactone, so that the paste seasoning has a fruity aroma and moderately dissolved fruit. It can serve for flavoring seasonings.

Each term used herein has the meaning commonly used by those skilled in the art, unless otherwise specified, and should not be construed as having an unduly restrictive meaning.

The term "content" as used herein is synonymous with concentration, and means the ratio (eg, ppm) of the amount (eg, mass) of an ingredient to the total amount (eg, volume) of the seasoning.
The term "paste" as used herein means that almost no solids such as fruit remain, and even if it remains, it is in a soft state, and has a moderate viscosity that can be applied to foodstuffs. And it has a property of fluidity.
The term "fruit" has a commonly known meaning, specifically an edible herbaceous plant, including herbaceous and woody plants cultivated for two years or longer, the fruits of which are edible. It refers to a fruit tree that In the present invention, herbaceous plants whose seedlings are planted and harvested within one year, and vegetables whose fruits are edible (for example, tomatoes) are also included.
The term "ppm" is a unit according to its commonly known meaning, specifically 1 ppm is 1 mg/L (w/v).
The term "fruity odor" as used herein means a fruity sweet odor that is felt only through the nose without eating or drinking.
The term "fruity taste" as used herein means a fruity sweet or sour taste felt in the oral cavity when eating or drinking.
The term "umami" means what are known as basic tastes along with sweet, sour, salty and bitter as they are commonly known. Umami is, for example, a taste that spreads on the tongue, a taste that envelops the entire tongue, a taste that lasts and affects the aftertaste, unlike sour or salty tastes, and a viscous but moisturizing saliva secretion. It can be at least any flavor, such as a stimulating flavor.
The terms "fermentation" and "aging" are not strictly distinguished in this specification, and they may be collectively referred to as fermentation.
The term "and/or" means any one, or any or all combinations of two or more of the associated listed items.

The paste seasoning of one embodiment of the present invention is in a state having appropriate viscosity and fluidity that can be applied to foodstuffs, etc., and may contain fruit-derived, soy-sauce-derived and/or other solids. However, it is in a soft state.

The fruit is not particularly limited as long as it is edible, but at least one selected from the group consisting of mango, apricot, pineapple, orange and tomato from the viewpoint of obtaining paste properties and harmony with sweet fruity aroma. A single fruit is preferred. These fruits may be contained singly or in combination of two or more.

The content of the fruit is not particularly limited, and can be appropriately set according to the desired flavor and aroma. , preferably 20% by mass to 70% by mass, more preferably 25% by mass to 60% by mass, and still more preferably 25% by mass to 50% by mass.

The content of γ-nonalactone is 0.04 ppm to 2.5 ppm, more preferably 0.5 ppm to 2.0 ppm from the viewpoint of producing a sweeter fruity scent, and 1.0 ppm to 1.5 ppm. It is even more preferable to have If the content of γ-nonalactone exceeds 2.5 ppm, the coconut-like scent becomes stronger, and the scent differs from the fruity fruity scent, which is not preferable.

If the content of γ-nonalactone in the paste seasoning is less than the predetermined amount, the amount can be adjusted to the predetermined amount by adding γ-nonalactone to the paste seasoning. The γ-nonalactone is not particularly limited as long as it contains γ-nonalactone which can be measured by the method described in Examples below.

The content of γ-nonalactone in the paste seasoning can be measured by the method described in Examples below. Therefore, the content of γ-nonalactone is a value obtained by measuring by the method described in Examples below.

The paste seasoning of one aspect of the present invention is not particularly limited as long as it contains fruit and has a γ-nonalactone content of 0.04 ppm to 2.5 ppm. It is preferably a yeast fermentate. Here, the yeast fermented mixture of soy sauce moromi juice and fruit refers to a mixture of soy sauce moromi juice and fruit fermented and matured with soy sauce yeast or wild yeast. Further, the soy sauce moromi juice is more preferably a yeast fermented product of soy sauce moromi juice, that is, fermented and matured with soy sauce yeast or the like. When the paste seasoning, which is one aspect of the present invention, is a yeast fermented product of a mixture of soy sauce moromi liquid juice and fruit, it has a fruity aroma and uses a soy sauce raw material. Since it imparts a salty and umami taste to the ingredients, it is highly versatile as a seasoning. In addition, when the paste seasoning that is one aspect of the present invention is a yeast fermented product of a mixture of soy sauce moromi juice and fruit, even if additives such as thickeners and gelling agents are not added , Since the fruit is moderately dissolved in a paste form, it has a higher commercial value as a seasoning.

The salt concentration of the paste seasoning of one embodiment of the present invention is not particularly limited, but is preferably, for example, 7.0% (w/v) to 15.0% (w/v), more preferably 9.0% (w/v) to 15.0% (w/v). 0% (w/v) to 10.0% (w/v). The salt concentration can be measured by a known potentiometric titration method. In addition, although the glutamic acid concentration is not particularly limited, it is preferably 0.5% (w/v) or more, more preferably 0.7% (w/v) to 1.0% (w/v). is. Glutamic acid concentration can be measured by a known enzyme electrode method.

A method for producing a paste seasoning according to one embodiment of the present invention is described in detail below.

A method for producing a paste seasoning according to one aspect of the present invention includes the following steps:
A step of obtaining soy sauce moromi by subjecting soy sauce koji and salt water to a mixing treatment;
A step of obtaining a soy sauce moromi juice by subjecting the obtained soy sauce moromi to a solid-liquid separation treatment and a sterilization treatment;
A step of subjecting the obtained soy sauce moromi juice to yeast fermentation treatment with soy sauce yeast to obtain a yeast fermented product of soy sauce moromi juice;
A mixture of the obtained fermented soy sauce moromi juice with yeast and fruits is subjected to yeast fermentation treatment to obtain a paste seasoning containing fruits and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm. process of obtaining.
In the above-described manufacturing method, unlike the normal soy sauce manufacturing method, the soy sauce moromi after lactic acid fermentation is not continuously subjected to yeast fermentation, but the soy sauce moromi is added to the insoluble solid portion ( soy sauce moromi concentrate) and the liquid portion (soy sauce moromi juice), and then subjecting the soy sauce moromi juice to yeast fermentation. Therefore, in the method, a step of obtaining soy sauce moromi, a step of obtaining soy sauce moromi juice, a step of performing yeast fermentation of soy sauce moromi juice, and yeast fermentation using a mixture of yeast fermented product of soy sauce moromi juice and fruits are performed. at least the step of performing. The paste seasoning thus obtained may be a paste seasoning containing fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm.

The process of obtaining the soy sauce moromi is not particularly limited as long as it is a process up to obtaining the soy sauce moromi among the commonly known soy sauce production methods. In the case of this brewing method, soy sauce is made by inoculating and culturing a koji starter containing koji mold into a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as wheat that has been gelatinized by heating. Soy sauce malt is obtained, then the obtained soy sauce malt is put into salt water, lactic acid fermentation and aging are performed to obtain soy sauce moromi, and then the obtained soy sauce moromi is subjected to yeast fermentation and aging to obtain aged moromi. Then, the obtained aged moromi is subjected to compression treatment and filtration treatment to obtain unrefined soy sauce, and then the obtained unrefined soy sauce is pasteurized.

As one aspect of the process for obtaining soy sauce moromi, for example, a soy sauce raw material, which is a mixture of steamed denatured soybeans and roasted and crushed barley, is inoculated with seed koji, and the mixture is heated at 20 to 40° C. for about 2 to 4 days. Soy sauce koji is obtained by through-air koji making, then the soy sauce koji is added to a salt solution with a salt concentration of 20 to 30% (w/v), and optionally soy sauce lactic acid bacteria are added, and the mixture is heated at 15 to 40°C. A process of obtaining soy sauce moromi by lactic acid fermentation and maturing for 10 to 200 days, preferably 15 to 40 days, with appropriate stirring.

Soy sauce raw materials are not particularly limited, but include, for example, soybeans such as whole soybeans and defatted soybeans, wheat, barley, naked barley, and wheat such as hatomugi, wheat gluten, rice, and corn.

The koji starter is not particularly limited as long as it is a koji mold that is commonly used in the production of soy sauce. mentioned. The soy sauce lactic acid bacterium is not particularly limited as long as it is a soy sauce lactic acid bacterium that is commonly used in the production of soy sauce, and examples thereof include salt-tolerant lactic acid bacteria such as Tetragenococcus halophilus .

In the process of obtaining soy sauce moromi, if the amount of starchy raw materials such as wheat and rice among the soy sauce raw materials is small, the content of reducing sugars will be small, and it will not be possible to obtain soy sauce moromi that can properly carry out yeast fermentation. 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 a soy sauce moromi with a high content of reducing sugars can be obtained. However, this is not the case when reducing sugar components such as glucose, fructose and maltose are added to the soy sauce moromi to obtain a soy sauce moromi with a high reducing sugar content.

In the step of obtaining soy sauce moromi juice, insoluble solids are removed from soy sauce moromi (fermented soy sauce) containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat to obtain soy sauce moromi juice. The method for obtaining soy sauce moromi juice by removing insoluble solids from soy sauce moromi is not particularly limited. Examples include compression treatment and filtration treatment, and more specific examples include compression filtration treatment using a press machine using a filter cloth, and membrane filtration treatment using various permeable membranes such as UF membranes and MF membranes. At this time, if a large amount of soy sauce lactic acid bacteria remains in the juice of the soy sauce moromi, yeast fermentation may not be properly performed. Therefore, when obtaining the soy sauce moromi juice, it is preferable to adopt a method that can remove most of the soy sauce lactic acid bacteria together with the insoluble solids. The content of lactic acid bacteria ⁱⁿ the juice of soy sauce ^moromi is not particularly limited. More preferably, it is 1.0×10 ⁶ cells/ml or less.

In the process of obtaining a yeast fermented product of soy sauce moromi juice, the soy sauce moromi juice is subjected to the conditions according to the type of soy sauce yeast and the number of bacteria, using soy sauce yeast used when producing soy sauce as is commonly known. Perform conventional yeast fermentation by The soy sauce yeast is not particularly limited as long as it is a yeast that is usually used in the production of soy sauce . , and salt-tolerant yeasts such as C. versatilis .

The period of yeast fermentation is not particularly limited, but for example, when Zygosaccharomyces rouxii is used as soy sauce yeast, it is 15 to 30 ° C. for about 3 to 28 days, preferably about 5 to 14 days, more preferably about 7 days. be. Furthermore, the yeast fermentation period is preferably a period during which the amount of ethanol produced after adding the fruit is maximized in the next step of obtaining the paste seasoning. That is, the period of yeast fermentation before fruit addition is preferably a period during which the yeast activity is high and the amount of ethanol produced is less than 1.0%.

In the process of obtaining the paste seasoning, the yeast fermented product of soy sauce moromi juice and a mixture of fruits are yeast-fermented and aged. In this step, the yeast fermented product of the soy sauce moromi juice and the fruit are fermented and aged by the action of yeast in the yeast fermented product of the soy sauce moromi juice to produce γ-nonalactone. That is, in this process, γ-nonalactone is not produced in the absence of yeast. Fruits such as mango, apricot, pineapple, orange and tomato do not inherently contain γ-nonalactone.
Also, in this process, the yeast fermented product of the soy sauce moromi juice and the fruit are fermented and aged by the action of the enzymes of the koji mold and the yeast in the yeast fermented product of the soy sauce moromi juice, so that the pulp of the fruit is , it becomes soft, dissolves moderately in the soy sauce moromi juice, and becomes a paste. On the other hand, in this step, when soy sauce moromi containing insoluble solids derived from soy sauce raw materials such as soybean and wheat is used instead of soy sauce moromi juice, the desired paste state may not be obtained.

The fruit is not particularly limited as long as it is an edible fruit, but it should be at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato from the viewpoint of having a more fruit-like sweet scent. is preferred. These fruits can be used singly or in combination of two or more. Moreover, it is preferable that the fruit is a dried fruit. The method for drying the fruit is not particularly limited as long as it is a commonly known method. Also, commercially available dried fruits can be used.

The yeast fermentation and maturation period is not particularly limited as long as it is a period during which γ-nonalactone is produced in the fermentation broth, more preferably a period during which the content of γ-nonalactone is 0.04 ppm to 2.5 ppm. , 15 to 30° C. for about 14 to 60 days, preferably about 21 to 35 days, more preferably about 28 days.

The mixing ratio of the yeast fermented product of the soy sauce moromi juice and the fruit is preferably 30:70 to 80:20 in mass ratio.

In the process of obtaining a paste seasoning, for example, the soy sauce moromi liquid juice and dried fruits are put into a soy sauce bottle that is suitable for yeast fermentation and the fermented liquid can be used immediately after yeast fermentation, and the mixture is heated at room temperature for a week. It can be easily carried out by, for example, stirring the mixture about once for yeast fermentation.

In the process of obtaining the paste seasoning, the soy sauce moromi juice from which the insoluble solids have been removed in advance is used, so the product obtained after fermentation and aging has a low solids content, and the paste seasoning itself is used. be able to. In addition, for the purpose of removing yeast and residues in the paste seasoning, the paste seasoning is subjected to the post-process of yeast fermentation used in the normal soy sauce manufacturing method, such as pressing, filtering, and heating. may

The paste seasoning of one embodiment of the present invention contains fruit, and the content of γ-nonalactone may be 0.04 ppm to 2.5 ppm. can contain Other ingredients are not particularly limited, but are, for example, seasoning ingredients and foodstuffs, specifically vegetable ingredients (radish, carrot, onion, garlic, etc.), yeast extract, meat extract (chicken extract, pork extract, beef extract, etc.). , fish extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili pepper, pepper, basil, oregano, etc.), chemical seasonings (sodium glutamate, sodium inosinate, etc.), flavors, etc. One of these can be used alone or in combination of two or more. The content of other components can be appropriately set as long as the problems of the present invention can be solved.

The paste seasoning of one embodiment of the present invention can be a container-packed paste seasoning packed in a container and sealed. The container is not particularly limited. Examples include packaging containers such as plastic containers, bottles, and cans. The packaged paste seasoning can be distributed and marketed independently.

The paste seasoning of one aspect of the present invention can be used in the same manner as ordinary paste seasonings. That is, the paste seasoning of one embodiment of the present invention contains, alone or in addition to the above-described vegetable components, yeast extract, meat extract, fruit juice, spices, chemical seasonings and flavors, dashi stock, acidulants, amino acids, nucleic acids, Mixing or combining other seasoning ingredients such as organic acids, protein hydrolysates, sugars, sake, mirin, alcohol, thickeners, emulsifiers, inorganic salts, etc., and using them for cooking and processing various foodstuffs. can be done. For example, the paste seasoning of one embodiment of the present invention can be used in various dishes such as Japanese food, Western food, Chinese food, and ethnic food. , meatballs, boiled in Chikuzen, teriyaki, curry, stew, hayashi, aemono, fresh spring rolls, etc., but not limited to these. In particular, the paste seasoning of one embodiment of the present invention has excellent applicability and adhesion to foodstuffs from the viewpoint of paste properties. It is suitable for cooking or processing with a paste seasoning, or for dipping (dipping) the food itself in the paste seasoning.

The present invention will be described in more detail below 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. Method for measuring γ-nonalactone]
The contents of γ-nonalactone in the paste seasoning and 2-octanone used as an internal standard substance were measured by GC-MS for the extract liquid obtained by the following extraction treatment using ethyl acetate.

<Extraction treatment using ethyl acetate>
1.0 mL of ethyl acetate was added to 5.0 g of a sample to which 2.0 g of salt and 100 μL of 2-octanone solution (20 ppm) were added, and the mixture was vigorously stirred for 5 minutes, and then the organic solvent layer was extracted. This operation was repeated three 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)
Measurement mode: SCAN
Column: DB-WAX (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Inlet temperature: 250°C
Temperature conditions: Hold at 40°C (3 minutes) → Temperature rise up to 250°C at 6°C/min → Hold for 15 minutes Carrier gas: High-purity helium, constant pressure mode 229 kPa
Scan mass range: 30 m/z to 250 m/z
Ionization method: EI

The peak area of γ-nonalactone and the peak area of the internal standard substance in the paste seasoning were measured by GC-MS as described above. Peak areas were determined using the following m/z for γ-nonalactone and 2-octanone as an internal standard substance.
γ-nonalactone: m/z 85
2-octanone: m/z 58

[2. Preparation of paste seasoning]
2-1. Preparation of paste seasoning 1-1 A mixture of steamed soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with seed koji of Aspergillus sojae and incubated for 43 hours by a conventional method. Soy sauce koji was obtained by making koji.

100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of salt water (salt concentration 24% (w/v)), and further added with soy sauce lactic acid bacteria ( Tetragenococcus halophilus ). Lactic acid fermentation was carried out according to a conventional method for 20 days with stirring. After completion of lactic acid fermentation, the soy sauce moromi was subjected to solid-liquid separation, filtered through diatomaceous earth, and heated at 73° C. for 3 minutes to obtain a soy sauce moromi juice.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added to the obtained soy sauce moromi juice, and yeast fermentation was carried out at 25° C. for 7 days without stirring to obtain a yeast-fermented soy sauce moromi juice. To 68 parts by mass of this yeast fermented product, 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) is added, stirred at 25 ° C. for 28 days, about 10 times a week, yeast fermentation and aging are performed, and paste seasoning is performed. I got the fee 1-1.

2-2. Preparation of paste seasoning 2-1 In the same manner as in the preparation of paste seasoning 1-1, soy sauce moromi juice is obtained. 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to the mixture, stirred at 25° C. for 28 days about 10 times a week, and aged to obtain a paste seasoning 2-1.

2-3. Preparation of paste seasoning 3-1 In the same manner as in the preparation of paste seasoning 1-1, soy sauce moromi juice is obtained. was added, and the mixture was stirred at 25° C. for 28 days, about 10 times a week, and yeast fermentation and maturation were performed using only wild yeast to obtain a paste seasoning 3-1.

2-4. Preparation of paste seasoning 4-1 Add 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) to 68 parts by mass of dark soy sauce "Koiikuchi Shoyu" (manufactured by Kikkoman Co., Ltd.) and mix at 25 ° C. for 28 days, once a week. The mixture was stirred about 10 times and aged to obtain a paste seasoning 4-1.

2-5. Preparation of paste seasoning 5-1 In the preparation of paste seasoning 4-1, paste seasoning 5 was prepared in the same manner, except that raw soy sauce “Shiboritate raw soy sauce” (manufactured by Kikkoman) was used instead of dark soy sauce. -1 was obtained.

2-6. Preparation of paste seasoning 6-1 Add 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) to 68 parts by mass of saline solution with a salt concentration of 15% by mass, and stir at 25 ° C. for 28 days, about 10 times a week. Then, it was aged to obtain a paste seasoning 6-1.

[3. Measurement results of γ-nonalactone content, salinity concentration and glutamic acid concentration]
The content of γ-nonalactone was measured for the paste seasonings 1-1 to 6-1 according to the measurement method in 1 above. In addition, for the paste seasonings 1-1 to 6-1, the salt concentration was measured by the potentiometric titration method, and the glutamic acid concentration was measured by the enzymatic electrode method. Table 1 shows the results.

As the results in Table 1 show, γ-nonalactone was detected in paste seasonings 1-1 and 3-1. Regarding these paste seasonings 1-1 and 3-1, it is considered that γ-nonalactone was produced with the action of yeast fermentation during the fermentation and aging after the addition of dried mango. On the other hand, in paste seasoning 2-1, the heating of the soy sauce moromi broth killed the yeast, presumably preventing the yeast from fermenting and producing no γ-nonalactone.
In addition, it was found that the paste seasonings 1-1 and 3-1, in which γ-nonalactone was detected, gave a sweet and fruity aroma in addition to a sufficient salty and umami taste.

[4. Evaluation of aroma and taste improving effect of externally added γ-nonalactone]
4-1. Evaluation of the Aroma-Enhancing Effect of Externally Added γ-Nonalactone Improvement (Provision) of “Sweet Fruity Aroma” by Adding γ-Nonalactone to Paste Seasoning 2-1 Not Containing γ-Nonalactone The effect was confirmed based on sensory evaluation.

Paste seasoning 2-1 contains γ-nonalactone at final concentrations of 0.10 ppm, 0.25 ppm, 0.50 ppm, 1.00 ppm, 1.50 ppm, 2.00 ppm, 2.50 ppm and 3.00 ppm, respectively. were added to prepare paste seasonings 2-2 to 2-9.

In the sensory evaluation, 10 panelists with discriminating ability evaluated the “sweet fruity scent” felt only by the nose without eating or drinking, using the paste seasoning 2-1 as a control and evaluating it in 5 stages according to the following criteria. Mean values and standard errors were calculated. Table 2 shows the results.
1: Fairly weak 2: Weak 3: Neutral 4: Strong 5: Fairly strong

As shown in Table 2, by adding γ-nonalactone with a final concentration of 0.10 ppm or more and 3.00 ppm or less to paste seasoning 2-1 containing no γ-nonalactone, " It was found that a "sweet fruity scent" was imparted.

4-2. Evaluation of Taste-Enhancing Effect of Externally Added γ-Nonalactone Improvement (impartment) of “fruity taste” by adding γ-nonalactone to paste seasoning 2-1 containing no γ-nonalactone The effect was confirmed based on sensory evaluation.

In the sensory evaluation, 10 panelists with discriminating ability evaluated the “fruity taste” felt in the oral cavity when eating and drinking in 5 stages according to the following criteria using paste seasoning 2-1 as a control, and the average value. and standard errors were calculated. Table 3 shows the results.
1: Fairly weak 2: Weak 3: Neutral 4: Strong 5: Fairly strong

As shown in Table 3, by adding γ-nonalactone with a final concentration of 0.10 ppm or more and 2.50 ppm or less to paste seasoning 2-1 containing no γ-nonalactone, "fruity taste was found to be given.
Further, according to the results in Tables 2 and 3, by adding γ-nonalactone to a final concentration of 0.10 ppm or more and 2.50 ppm or less to paste seasoning 2-1 containing no γ-nonalactone, , a “sweet fruity aroma” and a “fruity taste” were imparted.

[5. Evaluation of the effect of improving aroma by mixing paste seasoning]
To the paste seasoning 1-1 containing γ-nonalactone, the addition of the paste seasoning 2-1 containing no γ-nonalactone has the effect of improving (imparting) the “sweet fruity aroma”. It was confirmed based on sensory evaluation.

Paste seasonings 1-2 to 1-4 were prepared by adding paste seasoning 2-1 to paste seasoning 1-1 at the mixing ratio shown in Table 4 below.

In the sensory evaluation, 10 panelists with discriminating ability evaluated the “sweet fruity scent” felt only by the nose without eating and drinking, using the paste seasoning 1-1 as a control and evaluating it in 5 stages according to the following criteria. Mean values and standard errors were calculated. Table 4 shows the results.
1: Fairly weak 2: Weak 3: Neutral 4: Strong 5: Fairly strong

As shown in Table 4, when the paste seasoning 1-1 containing γ-nonalact and the paste seasoning 2-1 not containing γ-nonalactone were mixed, the paste had a mixing ratio of 50:50. Seasoning 1-2 and paste seasoning 1-3 with a mixing ratio of 25:75 were found to have a "sweet fruity aroma" comparable to paste seasoning 1-1. More specifically, the content of γ-nonalactone in the paste seasoning 1-2 with a mixing ratio of 50:50 was 0.275 ppm, and the content of γ-nonalactone in the case of the paste seasoning 1-1 alone. Although the concentration was reduced to about 1/2 compared to 0.55 ppm, the degree of “sweet fruity aroma” was equivalent to that of paste seasoning 1-1 alone. Similarly, in paste seasoning 1-3 with a mixing ratio of 25:75, the content of γ-nonalactone was 0.138 ppm, and the content of γ-nonalactone in the case of paste seasoning 1-1 alone was Although the concentration was reduced to about 1/4 compared to 0.55 ppm, the degree of "sweet fruity aroma" was comparable to that of paste seasoning 1-1 alone.

[6. Evaluation of fragrance and hardness of mango paste]
In the preparation of paste seasonings 1-1 to 6-1 in 2-1 to 2-6 above, each preparation was prepared in the same manner until the addition of dried mango, and each preparation was added to 68 parts by mass. , 32 parts by mass of dried mango were added and allowed to stand for 4 weeks to prepare sample seasonings 1 to 6. Sample seasonings 1-6 were each stirred 10 times once a week. Sample seasonings 1 to 6 were evaluated for "sweet fruity aroma" and "hardness" on a scale of 5 according to the following criteria. Table 5 shows the results for "sweet fruity aroma" and Table 6 shows the results for "hardness". In addition, photographic images of the state of each sample seasoning on the first day, the first week, the second week, the third week and the fourth week are shown in FIG.
[Sweet and pleasant scent]
1: Very unfavorable 2: Unfavorable 3: Normal 4: Favorable 5: Very favorable [hardness]
1: Not crushed even when pressed lightly, pulp remains with corners 2: Collapsed when pressed lightly, pulp remains with corners 3: Collapsed when pressed lightly, pulp has rounded corners 4: No corners even without pressing, The pulp is crushed 5: There are no corners even if it is not pressed, and the pulp is pasty

As shown in Table 5, it was found that sample seasoning 1 imparted a "sweet fruity aroma" from the first week. Regarding sample seasoning 1, it is believed that γ-nonalactone was produced by the action of the yeast in the yeast fermented product when the yeast fermented product of the soy sauce moromi juice was mixed with the dried mango. . In addition, it was found that sample seasoning 3 imparted a “sweet fruity aroma” after the third week. Although no yeast was added to sample seasoning 3, it is believed that this was due to the production of γ-nonalactone by the action of wild yeast. The γ-nonalactone concentration of sample seasoning 3 (4th week) was 0.04 ppm. From this, it was found that by adding 0.04 ppm or more of γ-nonalactone, the seasoning can be imparted with a “sweet fruity aroma”.

As shown in Table 6 and Fig. 1, it was found that the dried mango pulp became softer after the second week with sample seasoning 1. Regarding sample seasoning 1, it is thought that the pulp of the dried mango was softened by the action of the enzymes of the koji mold and the yeast in the yeast fermented product by mixing the yeast fermented product of the soy sauce moromi juice with the dried mango. be done. In addition, with sample seasoning 3, it was found that the dried mango pulp softened after the second week. For sample seasoning 3, no yeast was added, but it is believed that the action of koji mold enzymes and wild yeast softened the dried mango pulp.

[7. Measurement results of γ-nonalactone content of fruits other than mango]
7-1. Preparation of paste seasonings 7 to 10 The above 2-1. Paste seasonings 7-1 to 10-1 were prepared in the same manner as paste seasoning 1-1.

The content of γ-nonalactone was measured for the paste seasonings 7-1 to 10-1 according to the measurement method in 1 above. Table 7 shows the results.

As shown in Table 7, it was found that γ-nonalactone was detected by using dried apricots, dried pineapples, dried oranges, and tomato paste in addition to dried mangoes. These paste seasonings 7-1 to 10-1 had a "sweet fruity aroma".

Since the paste seasoning of one embodiment of the present invention has a fruity aroma, it can be used as a novel seasoning for imparting a fruity aroma to various foods and drinks and other seasonings. In addition, since it is in the form of a paste in which the fruit is appropriately dissolved, it has excellent applicability and adhesion to foodstuffs, so it is useful as a novel seasoning that gives a more reliable fruity aroma. In particular, when the paste seasoning of one embodiment of the present invention is a yeast fermented product of a mixture of soy sauce moromi liquid juice and fruit, since the soy sauce raw material is used, in addition to the fruity aroma, salty taste and umami taste can be obtained. and is useful as a seasoning with high versatility.

Claims (5)

A paste seasoning containing fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm. The paste seasoning according to claim 1, wherein said fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato. The paste seasoning according to claim 1 or 2, wherein the paste seasoning is a yeast fermented product of a mixture of soy sauce moromi juice and fruit. The paste seasoning according to claim 3, wherein the soy sauce moromi juice is a yeast fermentation product of soy sauce moromi juice. a step of subjecting soy sauce moromi obtained by subjecting soy sauce koji and salt water to mixing treatment to solid-liquid separation treatment and sterilization treatment to obtain soy sauce moromi juice;
a step of subjecting the soy sauce moromi juice to a yeast fermentation treatment with soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi juice;
a step of subjecting a mixture of the yeast fermented product of the soy sauce moromi juice and fruits to yeast fermentation treatment to obtain a paste seasoning containing fruits and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm; A method for producing a paste seasoning, comprising:

Images