JP3088481U - Seasoning liquid container - Google Patents

Abstract

(57) [abstract] (with correction) [Problem] It is possible to simplify the manufacturing process without using soy sauce, without increasing the amount of dashi soup, eliminating the need for troublesome deodorizing and deodorizing treatments. Provided is a container containing a seasoning liquid filled with a seasoning liquid. SOLUTION: This is a seasoning liquid container provided with a main body 41 made of a gas barrier material and filled with a seasoning liquid and formed so as to be sealable and openable, wherein the seasoning liquid is extracted from a stock material such as a shaving node, kelp or the like. However, a mixture of soup and a squeezed liquid obtained by squeezing moromi, which is fermented using soybeans and / or wheat as a main raw material, is filtered.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a seasoning liquid-filled container filled with a seasoning liquid used for seasoning various kinds of cooked products such as noodles, tempura and soup of hot pot.

[0002]

[Prior art]

 Noodles, tempura, pot soup and grilled meat, yakitori sauce or boiled fish, sukiyaki and rice bowl sauce, and dressings are adjusted based on soy sauce. In other words, these soy sauces are made by mixing dark and thin brewed soy sauce, shavings such as bonito, and extracting juice or kelp and mixing the juice with sugar, mirin, salt, chemical seasoning, etc. It is manufactured by adding Since the flavor and flavor of soy sauce is so strong in such a seasoning liquid, the amount of dashi soup is increased, soy sauce is deodorized, deodorized, and then filled into a container that can be sealed and opened. are doing.

[0003] Japanese Patent Application Laid-Open No. 9-27351 discloses that soy sauce is treated with a reverse osmosis membrane, separated into a concentrated solution and a permeated solution, and then the concentrated solution and the permeated solution are mixed in an appropriate blending amount to obtain a soy sauce odor. It is described that deodorization is performed. JP-A-2000-333638 describes that molasses is mixed with soy sauce to reduce the aroma of the soy sauce.

[0004]

[Problems to be solved by the invention]

 However, when the amount of broth is increased, a large amount of expensive broth is required, so that not only does the seasoning liquid soar, but the number of extractions in hot water to obtain broth increases. Therefore, there is a problem that it takes a long time to produce the seasoning liquid. In addition, when deodorizing or deodorizing soy sauce, not only special equipment and specific materials are required, but also the seasoning liquid production process becomes complicated, so skill is required. There is a problem.

The present invention has been made in consideration of such problems, and does not require an increase in the amount of broth, eliminates the need for troublesome deodorization and deodorization, and simplifies the manufacturing process. It is an object of the present invention to provide a seasoning liquid-containing container filled with a seasoning liquid capable of performing the following.

[0006]

[Means for Solving the Problems]

 In order to achieve the above object, the seasoning liquid container according to the first aspect of the present invention is a seasoning liquid container including a main body made of a gas barrier material and filled with the seasoning liquid, and formed so as to be sealable and openable. The seasoning liquid is characterized by being filtered from a mixture of a juice extracted from a dashi raw material and a squeezed liquid obtained by squeezing moromi, which is fermented with soybean and / or wheat as a main raw material. . The seasoning liquid filled in the container can have a taste similar to soy sauce by fermenting soybeans and / or barley. The squeezed liquor obtained by pressing the fermented liquor has a milder taste and aroma than commercially available soy sauce, and can be used as a raw material for the seasoning liquid without any treatment such as deodorization or deodorization. Need not be increased. In the seasoning liquid to be filled in the container according to the invention of claim 1, a soy sauce-like pressed liquid obtained by pressing such fermented moromi is used, and the pressed liquid and the soup stock are mixed. Can be manufactured. In addition, since the squeezed liquid is used without dripping, the manufacturing process is simple. In addition, the sealed state is maintained until the container is filled and opened, and in order to maintain good quality stably for a long time, when opening and eating, the seasoning liquid manufactured using soy sauce and filled in the container Excellent quality in color, fragrance and taste compared to.

[0007] The seasoning liquid container according to the second aspect of the present invention is a seasoning liquid container having a main body made of a gas barrier material and filled with the seasoning liquid, and formed so as to be sealable and openable. However, it is characterized in that a liquid obtained by extracting soup stock is filtered in a pressed liquid obtained by pressing moromi fermented using soybean and / or wheat as a main raw material. Also in the invention of claim 2, since the seasoning liquid to be filled in the container is a pressed liquid obtained by squeezing fermented moromi using soybean and / or barley as a main raw material, treatment such as deodorization and deodorization becomes unnecessary. In addition, there is no need to increase the amount of broth. In particular, in the invention of claim 2, since the soup stock is introduced into the squeezed liquid to extract the soup, it is not necessary to prepare the soup stock, and the process can be a simple process. In addition, the seasoning liquid filled in the container is kept sealed until it is opened, and in order to maintain good quality stably for a long period of time, it is manufactured using soy sauce when opening and eating. It has excellent color, aroma and taste compared to the seasoning liquid filled in.

According to a third aspect of the present invention, there is provided the seasoning liquid-containing container according to the first or second aspect, further comprising: an opening having a hole communicating between the inside and the outside of the main body; and a cap for closing the opening. Equipped; characterized in that the main body is made of laminated resin sheets and has flexibility. According to the invention of claim 3, when the cap is removed from the opening and opened, the seasoning liquid having the same excellent quality as that of claim 1 or 2 can be eaten, and the container body is required to be flexible. An amount of the seasoning liquid can be extruded and used, and then the opening can be closed again with a cap, so that the quality of the seasoning liquid remaining in the main body can be prevented from deteriorating.

According to a fourth aspect of the present invention, there is provided the seasoning liquid container according to the third aspect, wherein the tubular opening has one end protruding a predetermined length from the main body and the other end protruding from the main body. The bag-shaped main body is formed so as to be located substantially in the center of the inside; the one end of the opening port protrudes. It is characterized as being self-supporting. According to the invention of claim 4, similarly to the invention of claim 3, the quality of the seasoning liquid remaining in the main body can be prevented from deteriorating, and the main body can be bent even when the remaining amount of the seasoning liquid in the main body decreases. And maintain an independent state.

[0010]

[Embodiment of the invention]

 FIG. 1 is a production flowchart as one embodiment showing a production process of a seasoning liquid filled in a seasoning liquid-containing container of the present invention. The seasoning liquid in the present embodiment is produced by filtering a mixed liquid of a soup extracted from a stock material and a squeezed liquid obtained by squeezing a moromi fermented from soybeans and / or wheat as a main raw material. You.

[0011] As the soup stock, in addition to the fish soup stock extracted using the shaved knot, the seaweed soup and the like extracted using kelp can be used. As the knots used in the knot soup, katsuobushi, mackerel, tuna, sardine, ajibushi, and others can be used. Also, these fish segments may be used in combination. Extraction of these fish knots using shaved knots is performed by adding the shaved knots to water or hot water. In addition to the fish knots, the dried fish may be used in combination for extraction. Kombu soup can be extracted by putting the dried soup into water or hot water. At the time of extraction, kelp may be added to water or hot water together with shavings, dried and dried. An extract of mushrooms, such as dried shiitake mushrooms, or an extract of shellfish, such as scallops, may be mixed in addition to the above knot soup and kelp soup.

[0012] The compressed liquid is made into moromi by fermenting soybean and / or wheat as a main raw material, and is produced by squeezing the moromi. Wheat is preferably wheat, but barley may be used, or wheat and barley may be mixed and used.

The fermentation treatment is carried out by steaming soybeans and / or barley, mixing and kneading the steamed soybeans and / or barley with salt and koji mold, and allowing them to stand at room temperature for a predetermined period to ferment and mature. As the koji mold, fermented cells such as Aspergillus oryzae and Aspergillus soya can be used. This fermentation produces moromi. The generated moromi is a soy sauce-like liquid similar to soy sauce, and the moromi is squeezed into a squeezed liquid.

[0014] The soy sauce-like compressed liquid obtained has a characteristic that, unlike the original soy sauce, the soy sauce taste is not excessively thick and the aroma is not as strong as that of soy sauce. The soy sauce-like pressed liquid is mixed with the soup stock in an unheated (unheated) state, or even when heated, at a temperature of less than 80 ° C. for less than 20 minutes. Therefore, it is not necessary to heat at a temperature of 80 ° C. to 85 ° C. for 20 to 30 minutes as in the case of soy sauce production. When mixed with soup stock, the soy sauce-like squeezed liquid is used as it is without filtering (dripping). This eliminates the need for filtration after heating as in the case of soy sauce production.

At the time of mixing, taste is adjusted by adding mirin, sugars, salt, chemical seasonings, various extracts, and other additives. As saccharides, sucrose, maltose, and others can be used. As the chemical seasoning, sodium glutamate, glycine, sodium inosinate, sodium guanylate, sodium succinate and other seasonings can be used. These additives may be mixed with the squeezed liquid, mixed with the broth, or added to the mixed state of the squeezed liquid and the broth. Further, in addition to these additives, acidulants such as acetic acid and citric acid may be mixed.

After mixing the above components, the mixture is filtered. Filtration of the mixture results in leaching, removing suspended materials and sediments. Thereby, a seasoning liquid having good transparency is obtained. In addition, in order to obtain an effective salt-free soluble solid content, it is desirable that the knots and boiled fish are 1% or more. In such a seasoning liquid, since a soy sauce-like compressed liquid having no strong taste and aroma is used, a large amount of the soy sauce-like compressed liquid can be blended, and the blending amount of the broth can be relatively reduced. For this reason, the amount of expensive broth can be reduced and the broth can be provided at low cost. In addition, deodorizing treatment and deodorizing treatment as in the case of using soy sauce are not required, and since the heating (burning) is not performed unlike in soy sauce production, the color of the squeezed liquid does not become dark, For this reason, decolorization processing is not required. This simplifies the manufacturing process and eliminates the need for skill. In addition, since no heat treatment is performed, the manufacturing process is further simplified. Furthermore, since de-slewing is not required, the entire process from fermentation to seasoning liquid production can be performed.

In the present invention, it is possible to heat-treat the filtrate obtained by filtering the broth and the soy sauce-like compressed liquid. This heat treatment is performed to deactivate most of the enzymes, and does not need to be performed at a high temperature and for a long time, unlike heating (burning) in the production of soy sauce. Heating for less than 20 minutes at most. Table 1 shows the results of an examination test on the heat treatment conditions for the filtrate. In this test example, a non-heated case corresponding to Example 1 described later was used as a control, and the three items of color, aroma, and taste of the seasoning liquid prototyped by changing the heating temperature and time were evaluated on a five-point scale. Flavor evaluation was performed using the average score of the items as a comprehensive evaluation. Flavor evaluation criteria: 5 points for the color item: 4 points: slightly light, 3 points: normal, 2 points: slightly dark, 1 point: dark, 5 points for the fragrance and taste items: very good 4 points: good; 3 points: normal; 2 points: slightly poor; 1 point: poor. From this test example, satisfactory taste quality is obtained when the heating temperature of the filtrate is 70 ° C or less at 75 ° C for 20 minutes or less, and at 80 ° C for 10 minutes or less, and when the temperature is 85 ° C for 10 minutes, the taste is unsatisfactory. The quality was recognized. Therefore, it is a principle that the filtrate is not subjected to heat treatment. However, even if the heat treatment is performed at a temperature of less than 80 ° C. for less than 20 minutes, the color density of the seasoning liquid does not increase, and a good Quality can be. In addition, by performing this heat treatment, the quality is stabilized, so that it is possible to store the material for a longer period of time.

[0018]

[Table 1]

FIG. 2 shows a flowchart of another manufacturing process. In this flowchart, after mixing the stock and the unheated squeezed liquid, the mixed liquid is heated, and filtration is performed after heating. As described above, by inserting the heating step before the filtration, the koji mold and the salt-resistant yeast are killed, and the enzyme is inactivated. Therefore, a seasoning liquid having good transparency can be obtained by filtration.

FIG. 3 is a flowchart of still another manufacturing process. In this flow chart, after the squeezed liquid is prepared, the stock material is put into the squeezed liquid, the stock material is extracted in the squeezed liquid, and then filtered. In such a flow chart, since the squeezed liquid is used as the extraction liquid for the dashi extraction, it is not necessary to prepare the dashi. Therefore, the step of adjusting soup becomes unnecessary, and the manufacturing process can be simplified. In addition, when the soup is extracted, heating is performed, so that the enzyme can be deactivated in the squeezed liquid at the same time. After that, filtration is performed for de-staking. For this reason, the quality is stabilized, and no sediment is generated over time.

As the seasoning liquid produced as described above, the mixing ratio of the squeezed liquid to the whole amount is adjusted to 8 to 34% (W / V). If the blending ratio is less than 8% (W / V), the amount of the broth is relatively large and the cost is high, and the flavor of the broth is too strong, resulting in 34% (W / V). If the amount exceeds the limit, the soy sauce flavor and color of the squeezed liquid will be too strong, affecting the quality of the product. In addition, this mixing ratio is a ratio when the seasoning liquid is actually used. Therefore, when provided as a diluted form, the blending ratio is adjusted to take into account the dilution ratio.

The container for filling the seasoning liquid produced by the above-described production method has a container body made of a gas barrier material and capable of filling a predetermined amount of the seasoning liquid, and is formed so as to be able to be sealed and opened. Any container may be used as long as it is a container. That is, as the gas barrier material, for example, metals such as glass, steel and aluminum, resins such as polypropylene and polyethylene terephthalate, papers which have been subjected to non-air-permeable processing such as resin coating, or composite materials of these materials are used. Any material that does not have any can be used. Also, the shape and form of the container body may be any shape and form, such as a bottle shape, a can shape, and a bag shape, as long as it can be formed as a container so that it can be sealed and opened. A container having a tubular opening having a hole communicating between the inside and the outside of the main body, and a cap for closing the opening, and having a bag-like shape formed of a resin sheet in which the main body is laminated and having flexibility. (A pouch container with an opening) is more preferable. The seasoning liquid filled in the container is easily oxidized by oxygen in the air, and when mixed with bacteria, it easily proliferates because it contains an appropriate amount of a nutrient source of fungi. In the case of a pouch container equipped with a spout, the seasoning liquid is extruded from the flexible main body to the required amount with almost no air entering the main body, and then the cap is closed again. It is possible to prevent deterioration of the quality of the seasoning liquid remaining inside the main body.

Further, a self-standing container (standing pouch container) as shown in FIG. 4 is more preferable. The container in FIG. 4 includes a tubular opening 42 having a hole communicating between the inside and the outside of the main body 41, and a cap 43 for closing the opening 42. Further, the main body 41 is formed in a bag shape by the laminated resin sheets and has flexibility, which is similar to the above-described pouch container with an opening. The tubular opening 42 has one end thereof such that a protruding end 42a protrudes from the main body 41 by a predetermined length, and the other end 42b is located substantially at the center inside the main body 41. It is molded into. The bag-shaped main body 41 is formed such that the lower body 41b side facing the upper body 41a side, from which one end 42a of the opening 42 protrudes, expands by the weight of the seasoning liquid and forms a bottom 41c to be self-supporting. Have been. In the standing pouch container having the shape and form as shown in FIG. 4, the quality of the seasoning liquid remaining inside the main body is prevented from deteriorating as in the case of the above-described pouch container. Further, since the other end 42b of the tubular opening 42 is formed so as to extend from the upper portion 41a of the main body 41 to a position substantially in the center of the main body 41, the seasoning liquid in the main body 41 is formed. Even when the remaining amount becomes small, the main body does not bend and can be maintained in an independent state, and when using the seasoning liquid, it is easy to grasp the protruding end 42a of the opening opening. Since it can be grasped by a finger, opening and closing of the opening by the cap 43 is easy.

FIG. 5 shows a flowchart of a specific embodiment of a process for producing a seasoning liquid to be filled as a seasoning liquid-containing container. The heat extraction 11 of the shavings, the heat extraction 12 of the kelp and the fermentation 13 of soybeans and wheat are carried out in parallel. On the other hand, after the fermentation treatment 13, the process proceeds to the step 16 of squeezing the fermented liquid.

Then, the extracted liquid from the filtration steps 14 and 15 and the compressed liquid from the compression step 16 are mixed in the mixing step 17. At the time of mixing, additives 18 such as mirin, sugars, and salt are added. After this mixing, the mixture is filtered in a filtration step 19. The filtrate passed through the filtration step 19 proceeds to the heat treatment 20 or to the container filling step 21. When the process proceeds to the heat treatment 20, the filtrate is heated at about 80 ° C. for 5 to 7 minutes as described above. After this heating, the process proceeds to a filling step 22 of hot filling the container, and the container is sealed inside.

On the other hand, when the process proceeds to the container filling step 21 (cold filling), the process proceeds to the heat treatment 23 together with the container in a state of being sealed in the container. Therefore, in this case, a material having heat resistance is used for the container. Any heat-resistant container can be used, but it is preferable to use a container formed of heat-resistant plastic in a bag shape. In the case where the heat treatment is performed in a state filled in such a container, since no germs or dust are mixed therein after that, high safety can be ensured and long-term storage can be performed. Alternatively, the treatment may be performed by aseptic treatment 24 by aseptic filtration or the like and container filling (aseptic filling) 25.

Hereinafter, the seasoning-containing container of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to the Examples.

[0028]

Example [Example 1] A broth and a squeezed liquid were prepared according to the production process shown in FIG. In this example, kelp was used as a stock material in addition to crushed or cut bonito. In addition, soybeans and wheat are used in equal amounts in raw materials, koji and salt water are added in a fermentation tank, and moromi fermented and ripened for 6 to 8 months is put in a filter cloth and pressed, and the pressed liquid obtained as it is is used as it is. Used without heat treatment (burning). Specifically, 30 kg of dried bonito was put into 250 liters of hot water at 85 to 87 ° C. and extracted for 10 minutes. Then, this was separated by filtration and the extraction residue was removed to obtain 230 liters of dried bonito broth. Separately, 0.5 Kg of the shredded kelp was poured into 250 L of hot water at 85 to 87 ° C., then filtered and the residue was removed to obtain 220 L of kelp stock. A mixture of bonito dried soup stock and kelp soup stock, 450 L of soup stock combined with non-heated squeezed liquid, honmirin, sugar, salt, sodium glutamate, etc. with the composition shown in Table 2, was mixed with celite (diatomaceous earth). ) Was used as a filter medium to obtain a filtrate. Subsequently, the filtrate was dispensed and filled into a standing pouch container having a 200 mL capacity extrusion opening (opening opening) in the form shown in FIG. 4, and then subjected to heat treatment (heat sterilization) at 95 ° C. for 3 minutes to prepare a sample. And The sample according to the present embodiment has a composition suitable for a seasoning liquid as a so-called straight soup, which can be used without diluting as a noodle soup or a soup. At the time of eating the sample of this example, the content of the squeezed liquid was 15 (V / V)% and the salt content was 3.5 (W / V)%.

[Examples 2 and 3] A mixture prepared by mixing the components having the composition shown in Table 2 with 450 L of broth obtained by the same production method as in Example 1 was filtered using Celite as a filter material. Each filtrate was obtained. Each of the filtrates was filled in a container and subjected to a heat treatment in the same manner as in Example 1 to produce samples of Examples 2 and 3. The sample of Example 2 is a so-called double-diluted soup which is diluted twice with water as a soup or a noodle soup, and the sample of Example 3 is diluted with water three times. This is a formulation suitable for a seasoning liquid as a so-called three-fold diluted soup. The squeezed liquid content at the time of eating the samples of Examples 2 and 3 is 15 (V / V)%, and the salt content is 3.5 (W / V)%.

[0030]

[Table 2]

[Examples 4 and 5] A mixture prepared by mixing the components having the composition shown in Table 3 with 450 L of broth obtained by the same production method as in Example 1 was filtered using Celite as a filter material. Each filtrate was obtained. Each of the filtrates was filled in a container and subjected to a heat treatment in the same manner as in Example 1 to produce samples of Examples 4 and 5. The samples of Examples 4 and 5 have a formulation suitable for a seasoning liquid as a straight soup. The squeezed liquid content of the sample of Example 4 at the time of eating was 8 (V / V)% and the salt content was 3.0 (W / V)%, and the squeezed liquid content of the sample of Example 5 at the time of eating was 34 (V / V). )%, And the salt content is 5.5 (W / V)%.

[0032]

[Table 3]

Example 6 A broth and a non-heated pressed liquid were prepared according to the production process shown in FIG. However, in this example, ground or cut bonito was used as a stock material. In addition, soybeans and wheat are used in equal amounts in raw materials, koji and salt water are added in a fermentation tank, and moromi fermented and ripened for 6 to 8 months is put in a filter cloth and pressed, and the pressed liquid obtained as it is is used as it is. Used without heat treatment (burning). Specifically, 30 kg of dried bonito was put into 250 liters of hot water at 85 to 87 ° C. and extracted for 10 minutes. Then, this was separated by filtration and the extraction residue was removed to obtain 230 liters of dried bonito broth. Using this broth as a component, as shown in Table 4, a non-heated compressed liquid, a mixed liquid containing hon-mirin, sugar, salt, sake, sodium glutamate, etc., was used to obtain a filtrate using celite (diatomaceous earth) as a filter medium. Was. Subsequently, the filtrate was dispensed and filled into a standing pouch container having a 200 mL capacity extrusion opening (opening opening) in the form shown in FIG. 4, and then subjected to heat treatment (heat sterilization) at 95 ° C. for 3 minutes to prepare a sample. And The sample according to this example has a composition suitable for a seasoning liquid as a sauce for sukiyaki. The content of the squeezed liquid at the time of eating the sample of this example is 35 (V / V)%, and the salt content is 6.5 (W / V)%.

[Examples 7 and 8] Using 230 L of broth obtained by the same manufacturing method as in Example 6, and using a mixture prepared by mixing the components having the component compositions shown in Table 4, celite was used as a filter medium. To obtain each filtrate. Each of the filtrates was filled in a container and subjected to a heat treatment in the same manner as in Example 6 to produce samples of Examples 7 and 8. The sample of Example 7 is a mixture suitable for a sauce of a bowl, and the sample of Example 8 is a composition suitable for a seasoning solution for a sauce of a boiled fish. The squeezed liquid content at the time of eating the samples of Examples 7 and 8 is 30 (V / V)%, and the salt content is 6.5 (W / V)% and 8.0 (W / V)%, respectively.

[0035]

[Table 4]

Comparative Example 1 A sample was manufactured under the same manufacturing conditions as in Example 1 except that a heated soy sauce to which heat treatment had been applied was used instead of the unheated compressed liquid in Example 1. As the heat treatment in the production of soy sauce, the same raw material as in Example 1 and the squeezed liquid obtained by the production process were heated at 85 ° C. for 20 minutes, cooled, and allowed to settle for 5 days. After that, microfiltration was performed using Celite as a filter medium. This comparative example sample corresponds to a conventional straight soup using thick soy sauce.

[Comparative Example 2] A sample was produced under the same manufacturing conditions as in Comparative Example 1 except that a deodorized fired soy sauce obtained by deodorizing a burned soy sauce was used in place of the heat-treated soy sauce subjected to the heat treatment of the comparative example 1. Built. As the deodorizing treatment in the production of the deodorized fired soy sauce, the fired soy sauce obtained by the same preparation method as in Comparative Example 1 was put into an eggplant-shaped flask, and a rotary vacuum evaporator (manufactured by Tokyo Rika Kikai Co., Ltd., TYPEN) was used. C. for 30 minutes at a reduced pressure (vacuum: 70 mmHg).

Comparative Example 3 A sample was produced under the same manufacturing conditions as in Comparative Example 1 except that a decolorized fired soy sauce obtained by decolorizing a heated soy sauce was used instead of the heat-treated soy sauce of the heat treatment of Comparative Example 1. Built. The decolorizing treatment in the production of deodorized fired soy sauce was carried out by flowing the fired soy sauce obtained by the same preparation method as in Comparative Example 1 through a column filled with an adsorption resin (manufactured by Ajinomoto Fine Techno Co., Ltd .: HS) (normal temperature). , SV 1.0).

Comparative Example 4 A sample was manufactured under the same manufacturing conditions as in Example 2 except that a heated soy sauce to which heat treatment had been applied was used instead of the unheated compressed liquid in Example 2. The heat treatment of the squeezed liquid was performed under the same heat treatment conditions as shown in Comparative Example 1.

Comparative Example 5 A sample was manufactured under the same manufacturing conditions as in Example 2 except that a deodorized fired soy sauce obtained by deodorizing fired soy sauce was used instead of the unheated compressed liquid in the example 2. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 2.

Comparative Example 6 A sample was manufactured under the same manufacturing conditions as in Example 2 except that a decolorized fired soy sauce obtained by decolorizing heated soy sauce was used instead of the unheated squeezed liquid in Example 2. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 3.

Comparative Example 7 A sample was manufactured under the same manufacturing conditions as in Example 3 except that a heated soy sauce to which heat treatment had been applied was used instead of the unheated compressed liquid in Example 3. The heat treatment of the squeezed liquid was performed under the same heat treatment conditions as shown in Comparative Example 1.

Comparative Example 8 A sample was produced under the same production conditions as in Example 3 except that a deodorized fired soy sauce obtained by deodorizing a burned soy sauce was used instead of the unheated compressed liquid in the Example 3. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 2.

Comparative Example 9 A sample was produced under the same production conditions as in Example 3 except that a decolorized fired soy sauce obtained by decolorizing a heated soy sauce was used instead of the unheated squeezed liquid in the Example 3. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 3.

Comparative Example 10 A sample was produced under the same production conditions as in Example 4 except that a heated soy sauce to which heat treatment had been applied was used instead of the unheated squeezed liquid in Example 4. The heat treatment of the squeezed liquid was performed under the same heat treatment conditions as shown in Comparative Example 1.

[Comparative Example 11] A sample was manufactured under the same manufacturing conditions as in Example 4, except that a deodorized fired soy sauce obtained by deodorizing fired soy sauce was used instead of the unheated compressed liquid in the example 4. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 2.

Comparative Example 12 A sample was manufactured under the same manufacturing conditions as in Example 4, except that a decolorized fired soy sauce obtained by decolorizing a heated soy sauce was used instead of the unheated squeezed liquid in Example 4. . The deodorizing treatment of the heated soy sauce was performed under the same conditions as the deodorizing treatment conditions shown in Comparative Example 3.

[Sensory Evaluation Test] The samples of Example 1 and Comparative Examples 1 to 3 were taken as a group, and sensory evaluation was performed on three items of color, fragrance, and taste by 15 panelists. From this evaluation result, whether or not a significant difference was observed among the four samples in each item was tested by Newell's and MacFarlane's multiple comparison test. The evaluation criteria for color were as follows: rank 1: very light, rank 2: light, rank 3: normal, rank 4: dark. The evaluation criteria for the fragrance and taste items were as follows: rank 1: very good, rank 2: good, rank 3: normal, rank 4: slightly poor. The results of the sensory evaluation are shown in Tables 5 to 7 as the number of panelists evaluated in each rank, the total rank, and the average rank for each item of color, fragrance, and taste. In the multiple comparison test in this example, when the rank total is 19 or more, a significant difference between the samples is recognized at a risk rate of 5%. Table 8 summarizes only the rank sum from the test results. The numerical values in the table indicate the rank sum, and the symbols a and b indicate that there is no significant difference between the samples with the same symbol.

[0049]

[Table 5]

[Table 6]

[Table 7]

[Table 8]

As a group, each sample of Example 2 and Comparative Examples 4 to 6 was subjected to a sensory evaluation for three items of color, fragrance, and taste by 15 panelists. The evaluation criteria, the method of the multiple comparison test, and the like were the same as in the case where each sample of Example 1 and Comparative Examples 1 to 3 was taken as one group. Hereinafter, Table 10 shows the results of the evaluation test in the case where each sample of Example 3 and Comparative Examples 7 to 9 was used as one group. Table 11 shows the comprehensive evaluation results further summarizing the test results of Tables 8 to 10.

[0051]

[Table 9]

[Table 10]

[Table 11]

[0052]

[Effect of the invention]

 According to the invention of claim 1, the seasoning liquid to be filled in the container is a soy sauce-like pressed liquid obtained by pressing fermented moromi, and is mixed with the broth so that it can be easily manufactured. In addition, since the squeezed liquid is used without dripping, the manufacturing process is simplified. When the container is opened and eaten, the quality that is superior in color, aroma and taste is maintained compared to the seasoning liquid produced using soy sauce and filled in the container.

According to the second aspect of the present invention, the stock is extracted by adding the stock material to the squeezed liquid, so that it is not necessary to prepare the stock and a simple process can be performed. Moreover, when the container is opened and eaten, the superior quality in color, aroma and taste is maintained as it is when compared to the seasoning liquid produced using soy sauce and filled in the container.

According to the invention of claim 3, in addition to the effects of the invention of claims 1 and 2, the required amount of seasoning liquid can be extruded and used with almost no air because the container body is flexible. After that, the opening can be closed again by the cap, so that the quality of the seasoning liquid remaining in the main body can be prevented from deteriorating.

According to the invention of claim 4, in addition to the effect of the invention of claim 3, the opening and closing of the opening is easy, and even if the remaining amount of the seasoning liquid inside the main body becomes small, the main body can be opened. It can be maintained independently without bending, and it is easy to grasp the protruding end of the opening when using the seasoning liquid later.

[Brief description of the drawings]

FIG. 1 is a flowchart of a manufacturing process of one embodiment of a seasoning liquid filled in a container of the present invention.

FIG. 2 is a flowchart of another manufacturing process.

FIG. 3 is a flowchart of still another manufacturing process.

FIG. 4 is a perspective view showing one embodiment of the seasoning liquid-containing container of the present invention.

FIG. 5 is a flowchart of a specific embodiment of manufacturing the seasoning liquid-containing container of the present invention.

[Explanation of symbols]

 41 Main body 41a Main body upper part 41b Main body lower part 41c Bottom part 42 Unsealing opening 42a Projecting end part 42b End part on the other side 43 Cap

Claims (4)

[Utility model registration claims] 1. A container containing a seasoning liquid which is formed of a gas barrier material and is filled with a seasoning liquid, and which is formed in a sealable and openable manner, wherein the seasoning liquid is extracted from a dashi raw material, and A container with a seasoning liquid, characterized in that a mixed liquid with a squeezed liquid obtained by squeezing moromi fermented using soybean and / or wheat as a main raw material is filtered. 2. A container containing a seasoning liquid which is formed of a gas barrier material and is filled with a seasoning liquid, and is formed so as to be sealable and openable, wherein the seasoning liquid is mainly composed of soybean and / or wheat. A container containing a seasoning liquid, characterized in that a liquid obtained by extracting a soup stock is filtered in a squeezed liquid obtained by squeezing fermented moromi. 3. A device comprising: a tubular opening having a hole communicating between the inside and the outside of the main body; and a cap for closing the opening, wherein the main body is formed in a bag shape by a laminated resin sheet. 3. The device according to claim 1, wherein the device has flexibility.
A container containing a seasoning liquid according to item 1. 4. The tubular opening is formed such that one end thereof protrudes from the main body by a predetermined length and the other end thereof is located substantially at the center of the inside of the main body. The main body of the opening is formed such that the lower side of the main body opposite to the upper side of the main body from which one end of the opening port protrudes expands by its own weight of the seasoning liquid to form a bottom portion and is self-supporting. Item 4. A container containing a seasoning liquid according to Item 3.