JP3635296B2 - Seasoning liquid and method for producing the same - Google Patents

Description

【００２６】
図２は、別の製造工程のフローチャートを示す。このフローチャートでは、だし汁と非加熱の圧搾液とを混合した後、混合液を加熱し、加熱後に濾過を行っている。このように、濾過以前に加熱工程を挿入することにより、酵素類が失活するため、それ以上の澱の発生がなくなる。従って、濾過によって透明度の良好な調味液とすることができる。
【００２７】
図３は、さらに別の製造工程のフローチャートである。このフローチャートでは、圧搾液を作製した後、圧搾液中にだし原料を投入し、圧搾液中でだし原料の抽出を行い、その後、濾過するものである。このようなフローチャートでは、圧搾液をだし抽出の抽出液として用いるため、だし汁を調製する必要がなくなる。従って、だし汁調整の工程が不要となり、製造工程を簡素化することができる。だしの抽出の際には、４０±１０℃、２時間以上の条件で行えば良いが、２〜１２時間の条件で行うことがより好ましく、この場合、酵素特にプロテアーゼやペプチダーゼ、グルタミナーゼ類の活性を殆ど低下することなく、効果的にだしの抽出ができ、６〜１２時間抽出することが最も抽出効率が良い。また、５０℃を超える温度まで加熱しても良く、この場合、酵素活性至適温度から失活直前の温度で時間をかける段階的加熱条件下でだし抽出を行うことがより好適であり、このような加熱を行うため、圧搾液に対する産膜酵母類や酵素の失活を同時に行うことができる。そして、その後、濾過して澱引きを行う。このため、品質が安定すると共に、経時的に二次澱を発生することがなくなる。
【００２８】
以上によって製造される調味液において、全体量に対する圧搾液の配合割合は特に限定されないが、圧搾液の酵素活性を生かす点で８％（Ｖ／Ｖ）以上配合することが好ましく、８〜３４％（Ｖ／Ｖ）に調整することがより好ましい。配合割合が８％（Ｖ／Ｖ）未満では、相対的にだし汁の配合量が多くなってコスト高となると共に、だし汁が有している風味が強くなりすぎる場合もあり、３４％（Ｖ／Ｖ）を越える場合には、圧搾液が有している醤油風味や色がやや強くなり、製品としての品質に影響する場合がある。なお、この配合割合は、調味液を実際に使用する際の割合である。従って、希釈して用いる形態として提供する場合には、その希釈率を加味した配合割合に調整されるものである。
【００２９】
図４は、調味液製造の具体的な形態のフローチャートを示す。削り節の加熱抽出１１と昆布の加熱抽出１２と大豆及び／又は麦の発酵１３とが並行して行われ、削り節及び昆布の抽出液は濾過工程１４，１５に移行する。一方、発酵処理１３の後においては、発酵液を圧搾する工程１６に移行する。
【００３０】
そして、濾過工程１４，１５からの抽出液及び圧搾工程１６からの圧搾液が混合工程１７で混合される。混合の際には、みりん、糖類、食塩等の添加物１８を添加する。この混合の後においては、混合液を濾過工程１９で濾過する。濾過工程１９を経た濾過液は加熱処理２０に移行するか、容器への充填工程２１に移行する。加熱処理２０に移行した場合には、濾過液を上述したと同様に８０℃前後で５〜７分加熱する。この加熱の後、容器に熱間充填する充填工程２２に移行し、容器内に密封される。
【００３１】
一方、容器充填工程２１（冷間充填）に移行した場合には、容器内に密封した状態で容器と共に加熱処理２３に移行する。従って、容器としては耐熱性を有した材料が用いられる。耐熱性容器であればどのような容器も使用可能であるが、耐熱性のプラスチックを袋状に形成した容器を用いることが好ましい。このような容器に充填した状態で加熱処理する場合には、その後に雑菌や埃等が混入することがないため、高い安全性を確保することができると共に、長期保存を行うことができる。また、無菌濾過などによる無菌処理２４及び無菌充填２５によって処理しても良い。
【００３２】
以下、本発明の調味料及びその製造方法について、実施例、比較例を示して具体的に説明するが、本発明が実施例に限定されるものではない。
【００３３】
【実施例】
［実施例１］
図４に示した製造工程に準じてだし汁、圧搾液を調製した。本実施例において、だし原料としては粉砕又は切削した鰹節の他、昆布を用いた。また、原料に大豆と麦とを等量使用し、発酵タンク内に麹及び塩水を加えて６〜８箇月発酵熟成させた諸味を濾布に入れ圧搾して得られた圧搾液をそのまま、加熱処理（火入れ）を加えずに使用した。具体的には、鰹節３０Ｋｇを８５〜８７℃の熱水２５０Ｌに投入し１０分間抽出を行い、次いでこれを濾別し抽出残渣を除去して２３０Ｌの鰹節だし汁を得た。別に、細切した昆布０．５Ｋｇを８５〜８７℃の熱水２５０Ｌに投入した後濾別し残渣を除去して２２０Ｌの昆布だし汁を得た。鰹節だし汁と昆布だし汁とを合わせた４５０Ｌのだし汁に、表２に示す成分組成にて非加熱の圧搾液、本みりん、砂糖、食塩、グルタミン酸ナトリウムなどを配合した混合液について、セライト（珪藻土）を濾材として濾過液を得た。続いて、押出口付き、２００ｍＬ容量のスタンディングパウチ容器に濾過液を分注充填した後、９５℃にて３分間加熱処理（加熱殺菌）を行いサンプルとした。本実施例によるサンプルは、麺類のつけ汁や天つゆ等として稀釈せずに使用可能な、所謂ストレートつゆとしての調味液に適する配合である。本実施例サンプル喫食時における圧搾液含量は１５（Ｖ／Ｖ）％、塩分は３．５（Ｗ／Ｖ）％となる。
【００３４】
［実施例２、３］
実施例１の場合と同様の製造方法により得た４５０Ｌのだし汁に、それぞれ表２に示す成分組成にて配合した混合液について、セライトを濾材として濾過し、各濾過液を得た。各濾過液について、実施例１と同様に容器に充填、加熱処理を実施して実施例２及び３のサンプルを製造した。実施例２サンプルは、麺類のつけ汁や天つゆ等として水で２倍に稀釈して喫食する所謂２倍稀釈つゆとして、又、実施例３のサンプルは、水で３倍に稀釈して喫食する所謂３倍希釈つゆとしての調味液に適した配合である。実施例２及び３のサンプル喫食時における圧搾液含量は１５（Ｖ／Ｖ）％、塩分は３．５（Ｗ／Ｖ）％となる。
【００３５】
【表２】

【００３６】
［実施例４、５］
実施例１の場合と同様の製造方法により得た４５０Ｌのだし汁に、それぞれ表３に示す成分組成にて配合した混合液について、セライトを濾材として濾過し、各濾過液を得た。各濾過液について、実施例１と同様に容器に充填、加熱処理を実施して実施例４及び５のサンプルを製造した。実施例４及び５のサンプルは、ストレートつゆとしての調味液に適する配合である。実施例４サンプルの喫食時における圧搾液含量は８（Ｖ／Ｖ）％、塩分は３．０（Ｗ／Ｖ）％となり、実施例５サンプルの喫食時における圧搾液含量は３４（Ｖ／Ｖ）％、塩分は５．５（Ｗ／Ｖ）％となる。
【００３７】
【表３】

【００３８】
［実施例６］
図４に示した製造工程に準じてだし汁、非加熱の圧搾液を調製した。ただし、本実施例では、だし原料として粉砕又は切削した鰹節を用いた。また、原料に大豆と麦とを等量使用し、発酵タンク内に麹及び塩水を加えて６〜８箇月発酵熟成させた諸味を濾布に入れ圧搾して得られた圧搾液をそのまま、加熱処理（火入れ）を加えずに使用した。具体的には、鰹節３０Ｋｇを８５〜８７℃の熱水２５０Ｌに投入し１０分間抽出を行い、次いでこれを濾別し抽出残渣を除去して２３０Ｌの鰹節だし汁を得た。このだし汁を用いて表４に示す成分組成にて非加熱の圧搾液、本みりん、砂糖、食塩、日本酒、グルタミン酸ナトリウムなどを配合した混合液について、セライト（珪藻土）を濾材として濾過液を得た。続いて、押出口付き、２００ｍＬ容量のスタンディングパウチ容器に濾過液を分注充填した後、９５℃にて３分間加熱処理（加熱殺菌）を行いサンプルとした。本実施例によるサンプルは、すき焼き用のたれとしての調味液に適する配合である。本実施例サンプル喫食時における圧搾液含量は３５（Ｖ／Ｖ）％、塩分は６．５（Ｗ／Ｖ）％となる。
【００３９】
［実施例７、８］
実施例６の場合と同様の製造方法により得た２３０Ｌのだし汁を用いて、それぞれ表４に示す成分組成にて配合した混合液について、セライトを濾材として濾過し、各濾過液を得た。各濾過液について、実施例６と同様に容器に充填、加熱処理を実施して実施例７及び８のサンプルを製造した。実施例７サンプルは、丼物のたれとして、又、実施例８のサンプルは、煮魚のたれとしての調味液に適した配合である。実施例７及び８のサンプル喫食時における圧搾液含量は共に３０（Ｖ／Ｖ）％、塩分はそれぞれ６．５（Ｗ／Ｖ）％及び８．０（Ｗ／Ｖ）％となる。
【００４０】
【表４】

【００４１】
［実施例９］
実施例１の諸味（圧搾液）の原料として、大豆と麦を等量使用する代りに麦のみを使用した以外は、実施例１の場合と全て同様に製造してサンプルとした。
【００４２】
［比較例１］
実施例１における非加熱の圧搾液に代えて、加熱処理を加えた火入れ醤油を用いた以外は、実施例１と同様の製造条件によりサンプルを製造した。この火入れ醤油製造における加熱処理としては、実施例１の場合と同一の原料、製造工程により得られた圧搾液について、８５℃にて２０分間加熱した後、冷却し、５日間の澱引き静置後にセライトを濾材として精密濾過を行った。本比較例サンプルは濃口醤油を使用した従来のストレートつゆに相当する。
【００４３】
［比較例２］
比較例１の加熱処理を加えた火入れ醤油に代えて、火入れ醤油を脱臭処理した脱臭火入れ醤油を用いた以外は、比較例１と同様の製造条件によりサンプルを製造した。この脱臭火入れ醤油製造における脱臭処理としては、比較例１と同一の調製法で得た火入れ醤油をナス型フラスコに入れ、ロータリーバキュームエバポレーター（東京理化機械株式会社製、ＴＹＰＥ Ｎ）を用い、４０℃で３０分間減圧状態（真空度：７０ｍｍＨｇ）に保持することによって行った。
【００４４】
［比較例３］
比較例１の加熱処理を加えた火入れ醤油に代えて、火入れ醤油を脱色処理した脱色火入れ醤油を用いた以外は、比較例１と同一の製造条件によりサンプルを製造した。この脱色処理としては、比較例１と同一の調製法で得た火入れ醤油について、吸着樹脂（味の素ファインテクノ株式会社製：ＨＳ）を充填したカラムに流すことによって行った（常温、ＳＶ１．０）。
【００４５】
［比較例４］
実施例２における非加熱の圧搾液に代えて、加熱処理を加えた火入れ醤油を用いた以外は、実施例２と同様の製造条件によりサンプルを製造した。圧搾液の加熱処理は、比較例１に示した加熱処理条件と同一条件にて行った。
【００４６】
［比較例５］
実施例２における非加熱の圧搾液に代えて、火入れ醤油を脱臭処理した脱臭火入れ醤油を用いた以外は、実施例２と同様の製造条件によりサンプルを製造した。火入れ醤油の脱臭処理は、比較例２に示した脱臭処理条件と同一条件にて行った。
【００４７】
［比較例６］
実施例２における非加熱の圧搾液に代えて、火入れ醤油を脱色処理した脱色火入れ醤油を用いた以外は、実施例２と同様の製造条件によりサンプルを製造した。火入れ醤油の脱色処理は、比較例３に示した脱色処理条件と同一条件にて行った。
【００４８】
［比較例７］
実施例３における非加熱の圧搾液に代えて、加熱処理を加えた火入れ醤油を用いた以外は、実施例３と同様の製造条件によりサンプルを製造した。圧搾液の加熱処理は、比較例１に示した加熱処理条件と同一条件にて行った。
【００４９】
［比較例８］
実施例３における非加熱の圧搾液に代えて、火入れ醤油を脱臭処理した脱臭火入れ醤油を用いた以外は、実施例３と同様の製造条件によりサンプルを製造した。火入れ醤油の脱臭処理は、比較例２に示した脱臭処理条件と同一条件にて行った。
【００５０】
［比較例９］
実施例３における非加熱の圧搾液に代えて、火入れ醤油を脱色処理した脱色火入れ醤油を用いた以外は、実施例３と同様の製造条件によりサンプルを製造した。火入れ醤油の脱色処理は、比較例３に示した脱色処理条件と同一条件にて行った。
【００５１】
［比較例１０］
実施例４における非加熱の圧搾液に代えて、加熱処理を加えた火入れ醤油を用いた以外は、実施例４と同様の製造条件によりサンプルを製造した。圧搾液の加熱処理は、比較例１に示した加熱処理条件と同一条件にて行った。
【００５２】
［比較例１１］
実施例４における非加熱の圧搾液に代えて、火入れ醤油を脱臭処理した脱臭火入れ醤油を用いた以外は、実施例４と同様の製造条件によりサンプルを製造した。火入れ醤油の脱臭処理は、比較例２に示した脱臭処理条件と同一条件にて行った。
【００５３】
［比較例１２］
実施例４における非加熱の圧搾液に代えて、火入れ醤油を脱色処理した脱色火入れ醤油を用いた以外は、実施例４と同様の製造条件によりサンプルを製造した。火入れ醤油の脱色処理は、比較例３に示した脱色処理条件と同一条件にて行った。
【００５４】
［比較例１３］
実施例１における非加熱の圧搾液に代えて、製品化された生揚げ醤油を用いた以外は、実施例１と同様の製造条件によりサンプルを製造した。
【００５５】
［試験例］
実施例１及び実施例９における圧搾液、比較例１３における生揚げ醤油について、ケルダール法により全窒素量の測定を行った。窒素・蛋白質換算係数（６．２５）を乗じて蛋白質量を算出した結果とともに表５に示す。また、実施例１及び実施例９、並びに比較例１〜３及び比較例１３の調味液各サンプルについて、同様に全窒素量の測定を行い、蛋白質量を算出した結果を表６に示した。
【００５６】
【表５】

【００５７】
【表６】

【００５８】
［官能評価検定］
実施例１及び比較例１〜３の各サンプルを一群として、１５名のパネリストにより、色、香り、味の３項目について官能評価を実施した。この評価結果から、各項目において４サンプル間に有意差が認められるか否かにつき、ＮｅｗｅｌｌとＭａｃＦａｒｌａｎｅの多重比較検定によって検定を行った。色に関する評価基準としては、順位１：とても薄い、順位２：薄い、順位３：ふつう、順位４：濃いとした。香り及び味の項目の評価基準としては、順位１：とても良い、順位２：良い、順位３：ふつう、順位４：やや劣るとした。官能評価の結果は、色、香り、味の項目毎にそれぞれの順位に評価したパネリスト人数、順位合計及び平均順位として表７〜表９にそれぞれ示した。本例における多重比較検定では、順位合計が１９以上の場合に、５％の危険率でサンプル間に有意差を認める。また、これらの検定結果から順位合計のみをまとめて表１０に示した。表中の数値は順位合計、ａ、ｂの記号は、同じ記号が付されたサンプル間において有意差を認めないことを示している。
【００５９】
【表７】

【００６０】
【表８】

【００６１】
【表９】

【００６２】
【表１０】

【００６３】
実施例２及び比較例４〜６の各サンプルを一群として、１５名のパネリストにより、色、香り、味の３項目について官能評価を実施した。評価基準、多重比較検定の方法等については、実施例１及び比較例１〜３の各サンプルを一群とした場合と同一であり、評価検定結果は順位合計のみをまとめて表１１に示した。以下、同様に実施例３及び比較例７〜９の各サンプルを一群とした場合の評価検定結果を表１２に示した。また、表１０〜表１２の検定結果をさらにまとめた総合評価結果を表１３に示した。
【００６４】
【表１１】

【００６５】
【表１２】

【００６６】
【表１３】

【００６７】
また、実施例１及び実施例９、並びに比較例１〜３及び比較例１３の各サンプルを一群とし、１５名のパネリストにより、調味液の味のうち「こく味」に特定して官能評価を実施した。この評価結果から、６サンプル間に有意差が認められるか否かにつき、ＮｅｗｅｌｌとＭａｃＦａｒｌａｎｅの多重比較検定によって検定を行った。こく味に関する評価基準としては、順位１：とても濃く感じられる、順位２：濃く感じられる、順位３：やや濃く感じられる、順位４：ふつう、順位５：やや薄く感じられる、順位６：薄く感じられるとした。官能評価の結果は、それぞれの順位に評価したパネリスト人数、順位合計及び平均順位として表１４に示した。本例における多重比較検定では、順位合計が３０以上の場合に、５％の危険率でサンプル間に有意差を認める。実施例１サンプルと実施例９サンプルとでは有意差が認められないが、実施例１及び９のサンプルと比較例１〜３及び１３のサンプルとは有意差が認められた。
【００６８】
【表１４】

【００６９】
【発明の効果】
以上説明したように、本発明の調味液によれば、発酵した諸味を圧搾して得た醤油様の圧搾液を用い、だし汁と混合するため、簡単に製造することができる。また、圧搾液を澱引きすることなく用いるため、製造工程が簡単となる。
【００７０】
また、圧搾液中にだし原料を投入してだしを抽出するため、だし汁を調製する必要がなく、簡単な工程とすることができる。
【００７１】
上記効果に加えて、発酵した諸味を搾ったそのままの圧搾液をだし汁と混合することにより、または諸味を搾ったそのままの圧搾液中でだし抽出することにより、調味液とすることができる。
【００７２】
さらに、品質が安定するため、長期保存に耐えるものとすることができる。
【００７３】
さらにまた、良好な風味を有する調味液とすることができる。
【００７４】
本発明の調味液の製造方法によれば、発酵した諸味を圧搾して得た圧搾液をだし汁とを混合し、濾過するだけで調味液を製造することができるため、簡単に製造することができ、しかも圧搾液に対する澱引きを行わないため、製造工程も簡単となる。
【００７５】
また、圧搾液中にだし原料を投入してだしを抽出するため、だし汁を調製する必要がなく、簡単な工程とすることができ、しかも、だしの抽出の際に加熱を行うため、圧搾液に対する酵素の失活を同時に行うことができ、安定した品質とすることができ、経時的に二次澱が発生することがなくなる。
【００７６】
上記効果を有するのに加えて、発酵した諸味を搾ったそのままの圧搾液をだし汁と混合、または圧搾液中でだし抽出ができるので、諸味中の旨味成分量や酵素類の活性を低下させることなく有効に利用できる。
【図面の簡単な説明】
【図１】本発明の一実施の形態の製造工程のフローチャートである。
【図２】別の製造工程のフローチャートである。
【図３】さらに別の製造工程のフローチャートである。
【図４】製造の具体的な形態のフローチャートである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning liquid used for seasoning various cooked products such as noodles, tempura and hot pot soup, and a method for producing the same.
[0002]
[Prior art]
Noodles, tempura, hot pot soy sauce, grilled meat, yakitori sauce or boiled fish, sukiyaki and salmon sauce, and dressings are prepared based on soy sauce. In other words, these soy sauce and sauce are extracted from brewed soy sauce such as thick mouth and light mouth and shavings such as bonito, but juice or kelp is extracted and mixed with soup, and sugars, mirin, salt, chemical seasoning, etc. are added. It is manufactured by this. In such a seasoning liquid, since the flavor and taste of soy sauce are strong, the amount of soup is increased, the soy sauce is deodorized, deodorized and used, and the soy sauce is treated with a reverse osmosis membrane. There exists what deodorizes soy sauce odor by isolate | separating a concentrate and a permeate, and mixing a concentrate and a permeate with the compounding quantity suitably (for example, refer patent document 1). Moreover, there exists what mixes molasses with soy sauces, such as freshly-fried soy sauce, and relieves the aroma of soy sauce (for example, refer patent document 2).
[0003]
[Patent Document 1]
JP-A-9-271351 (Pages 2 to 3, Tables 1 to 3)
[Patent Document 2]
JP 2000-333638 (pages 2 to 3, Table 1)
[0004]
[Problems to be solved by the invention]
However, even if soy sauce as in Patent Documents 1 and 2 is used, when increasing the amount of soup stock, a large amount of expensive stock is required. Since the number of extractions in hot water for obtaining increases, there is a problem that a long time is required for the production of the seasoning liquid.
Moreover, when deodorizing or deodorizing soy sauce as in Patent Document 1, not only specific equipment and specific materials are required, but also the seasoning liquid manufacturing process is complicated. , Have problems that require skill.
[0005]
The present invention has been made in consideration of such problems, without using soy sauce, without having to increase the amount of soup stock, making cumbersome deodorizing treatment and deodorizing treatment unnecessary, and manufacturing It aims at providing the seasoning liquid which can also simplify a process, and its manufacturing method.
[0006]
[Means for Solving the Problems]
  To achieve the above objective,According to the inventionThe seasoning liquid is extracted from the soup stock and squeezed with the soy sauce and fermented soybeans and / or wheat as the main ingredientsUnheated and in a state before starchingThe mixed liquid with the squeezed liquid is filtered. By fermenting soybeans and / or wheat, it is possible to obtain a taste similar to soy sauce. The pressed solution obtained by squeezing this fermented liquid 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 deodorizing or deodorizing treatment. There is no need to increase the blending amount. If soy is included, the color will be slightly darker, but if only wheat is the main ingredient, the pressed solution will be lighter in color, and depending on the wheat material, the nitrogen content will be higher, and umami ingredients such as proteins and amino acids Can be further reduced, so the amount of broth can be further reduced. ThisSince the soy sauce-like pressing liquid obtained by pressing the fermented moromi is mixed with this pressing liquid and soup stock, it can be easily produced. Moreover, since the pressing solution is used without stagnation, the manufacturing process is simplified, and the number of heating steps is small, so that the energy cost of manufacturing can be reduced.
[0007]
  BookinventionBy otherThe seasoning liquid of squeezed the moromi fermented with soybean and / or wheat as the main ingredientsUnheated and pre-starvedPressing liquidinside,Dashi raw materialInput and heat at 40 ± 10 ℃ for 2 hours or moreLiquid obtained by extractionButfiltrationHas beenIt is characterized by that.thisinventionSeasoning liquidIn addition, since the pressing liquid which squeezed fermentation moromi | savory using soybean and / or wheat as a main raw material is used, processing, such as deodorizing and deodorizing, becomes unnecessary, and it becomes unnecessary to increase the compounding quantity of soup stock.Also,Since the dashi raw material is introduced into the pressing liquid to extract the dashi, it is not necessary to prepare the dashi soup, and the process can be simplified.
[0008]
  Further, the other seasoning liquid according to the present invention is extracted from the dashi raw material, except that the mixed liquid of the juice and the pressing liquid obtained by pressing the fermented mash with only wheat as the main raw material is filtered. Features. And yet another seasoning liquid according to the present invention is obtained by filtering the liquid obtained by adding and extracting the dashi raw material into the compressed liquid obtained by pressing the fermented moromi using only wheat as the main raw material. It is characterized by that. In this seasoning liquid, it is preferable that the liquid obtained by adding the dashi raw material and heating and extracting at 40 ± 10 ° C. for 2 hours or more in the compressed liquid is filtered. It is preferable that the squeezed liquid be heated and before starching.
[0009]
  In the seasoning liquid as described above, it is preferable that the filtered filtrate is aseptically filtered and aseptically filled in a plastic bag-like container, and the container is a standing pouch container with an extrusion port. It is good to be.
[0010]
  And the non-heated and squeezed squeezed squeezed mash that has been fermented using soybean and / or wheat as the main raw material has a total nitrogen amount of 1.8 (W / V%) by the Kjeldahl method. It is preferable that it is the above, and it is good that the total amount of nitrogen by the Kjeldahl method is 3 (W / V%) or more in the pressing liquid obtained by pressing the moromi | flavor fermented only using wheat. In addition,The blending ratio of the pressing liquid is 8% (V / V) or more.Is preferred,By setting it as the mixture ratio of such a pressing liquid, the enzyme activity of a pressing liquid can be utilized more effectively and it can be set as the seasoning liquid in which favorable seasoning is possible.
[0011]
  To achieve the above objective,inventionbyThe seasoning liquid is produced by squeezing the soy sauce and fermented soy beans and / or wheat with the main ingredients.Unheated and in a state before starchingIt is characterized by comprising a mixing step of mixing the compressed liquid and a filtration step of filtering the mixed liquid obtained in this mixing step. Since the seasoning liquid can be produced simply by mixing the pressed liquid obtained by squeezing the fermented moromi with dashi soup and filtering it, it can be easily produced. Moreover, since the squeezing with respect to a pressing liquid is not performed, a manufacturing process is also simplified.
[0012]
  BookinventionBy otherThe method for producing the seasoning liquid is to squeeze fermented moromi with soybean and / or wheat as the main ingredients.Unheated and pre-starvedIn the squeeze,Dashi raw materialInput and heat at 40 ± 10 ℃ for 2 hours or moreIt is characterized by extracting and then filtering. Since the dashi raw material is introduced into the pressing liquid to extract the dashi, it is not necessary to prepare the dashi soup, and the process can be simplified.
[0013]
  Also bookinventionBy othersOf the seasoning liquidIs a mixing step of mixing the juice extracted from the dashi raw material and the squeezed liquid obtained by squeezing the miso fermented using only wheat as the main raw material, and the filtration step of filtering the mixed liquid obtained in this mixing step It is characterized by having. And still another method for producing a seasoning liquid according to the present invention is to extract and extract the dashi raw material into the pressing liquid obtained by pressing the fermented moromi using only wheat as the main raw material, followed by filtration. In this seasoning liquid production method, it is preferable to add dashi raw materials to the compressed liquid and heat extract at 40 ± 10 ° C. for 2 hours or more. In addition, in the method for producing these seasonings,The pressing liquid is a non-heated and pre-starch pressed liquid.Is preferred.Since the pressed liquid obtained by squeezing the fermented moromi can be mixed with the soup stock or extracted in the pressed liquid, it can be used effectively without reducing the amount of umami components in the moromi and the activities of enzymes.
[0014]
  In the method for producing the seasoning liquid as described above,The compressed liquid is preferably stored immediately after pressing or stored at 20 ° C. or less within one week, and the filtered filtrate is preferably sterile filtered and aseptically filled into a plastic bag-like container. Furthermore, it is preferable that the container is a standing pouch container with an extrusion port. Furthermore, the compressed liquid may have a total nitrogen amount of 1.8 (W / V%) or more by the Kjeldahl method. . It is preferable that the total amount of nitrogen by the Kjeldahl method is 3 (W / V%) or more in the pressing liquid obtained by pressing the moromi fermented using only wheat as the main raw material.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
FIG. 1 is a manufacturing flowchart showing an embodiment of the present invention. The seasoning liquid of the present invention is produced by filtering a mixed liquid of a squeezed liquid obtained by squeezing a soy and fermented moromi using soybean and / or wheat as the main raw material.
[0016]
As the soup stock, in addition to fish koji soup extracted using fish knot shavings, kelp soup extracted using kelp can be used. As the fish clauses used for the fish broth stock, bonito, bonito, bonito, bonito, bonito, etc. can be used. Moreover, you may mix and use these fish clauses. In the extraction using the fish knot, the fish knot is put into water or hot water. Moreover, in addition to the fish section, you may extract by using together and boiled fish. Kelp soup stock can be extracted by pouring dried stock kelp into water or hot water. During extraction, dashi kelp may be added to water or hot water together with shavings and dried sardines. In addition to the fish soup stock and kelp soup stock, fish extract, mushroom extract such as dried shiitake, and shellfish extract such as scallop may be mixed.
[0017]
The pressing solution is made by fermenting soybeans and / or wheat as the main raw material, and is produced by pressing the moromi. As wheat, wheat is good, but barley may be used, and wheat and barley may be mixed and used. In addition, soybeans and wheat may be materials subjected to processing such as degreasing, roasting, and granulating.
[0018]
Fermentation treatment is performed by cooking soybeans and / or wheat, mixing the kneaded soybeans and / or wheat with salt and koji, kneading them, and leaving them at room temperature for a predetermined period for fermentation. As the koji mold, fermented cells such as Aspergillus oryzae and Aspergillus soya can be used. Moromi is produced by this fermentation. The produced moromi is a soy sauce-like liquid similar to soy sauce, and the moromi is squeezed into a pressed liquid.
[0019]
Unlike the original soy sauce (fired soy sauce), the obtained soy sauce-like pressed liquid has characteristics that the soy sauce taste is not deeper than necessary and the aroma is not as strong as the soy sauce. On the other hand, raw fried soy sauce (raw soy sauce), which is included in the category of soy sauce and is not subjected to incineration, leaves the squeezed liquid for soybeans and wheat as the main ingredients, except for the oil that floats on the liquid, It is drawn (filtered) and is similar to the compressed solution of the present embodiment in that the soy sauce fragrance is not as strong as that of soy sauce. The raw fried soy sauce in such a state does not show any significant deterioration in quality even when stored at 20 ° C. or lower for about one week, but is easily oxidized, and when stored for a long period of time, secondary starch may be produced, And so on, causing quality degradation. For this reason, it may be filtered with an ultrafiltration membrane (UF membrane) or a microfiltration membrane (MF membrane), but it may contain umami components and enzymes such as hydrophobic components, polymer components, proteins and peptides. In addition to some of them, Neisseria gonorrhoeae and yeast are almost eliminated, so the product lacks a rich taste. Usually, it is sterilized and heated under conditions lower than the firing temperature, and commercialized or stored in a cold place as fried soy sauce.
[0020]
The squeezed liquid of this embodiment is used in the next step as in the integrated production in the raw state without leaving it for a long period of time after squeezing moromi without adding any starching or heat treatment for a short period of time. Unlike fresh fried soy sauce, umami components, enzymes that maintain activity, and koji mold remain without being removed at all. Therefore, the compressed liquid of the present embodiment is different from the compressed liquid itself, soy sauce flavor component of freshly fried soy sauce, even when soybean and wheat are the main raw materials, at the time of production as a seasoning liquid In terms of its taste and color, especially its richness, it is superior to the use of freshly fried soy sauce. In addition, when only wheat is used as the main ingredient of the compressed liquid of the present embodiment, even if it is heated (fired), it falls out of the category of soy sauce, so the composition of the ingredients is of course completely different from freshly fried soy sauce. Moreover, depending on the wheat material, the nitrogen content in the non-heated pressed liquid is 1.5 to 2 times higher than that of freshly fried soy sauce.
[0021]
This soy sauce-like pressed solution is mixed with the soup stock in an unheated (unheated) state or even if heated, at a temperature of less than 80 ° C. and for a heating of less than 20 minutes. Therefore, it is not necessary to heat at a temperature of 80 ° C. to 90 ° C. for 20 to 30 minutes as in the production of soy sauce. Moreover, when mixing with soup stock, the soy sauce-like compressed solution is used as it is without being filtered (starved). For this reason, the filtration after a heating becomes unnecessary like soy sauce manufacture.
[0022]
In mixing, mirin, sugar, salt, chemical seasoning, various extracts, and other additives are added to adjust the taste. As sugars, sucrose, maltose, and others can be used. As a chemical seasoning, sodium glutamate, glycine, sodium inosinate, sodium guanylate, sodium succinate, and other seasonings can be used. As various extracts, fish extract, mushroom extract such as dried shiitake mushrooms, shellfish extract such as scallops, and the like can be used. These additives may be mixed with the pressing liquid, mixed with the soup stock, or added to the mixed state of the pressing liquid and the soup stock. Furthermore, in addition to these additives, acidulants such as acetic acid and citric acid may be mixed.
[0023]
After mixing the above components, the mixture is filtered. By filtration of the mixed solution, starching is performed, and floating materials and precipitates are removed. Thereby, it becomes a seasoning liquid with favorable transparency. In addition, in order to obtain an effective salt-free soluble solid content, it is desirable that the fish clauses and boiled and dried be 1% or more. In such a seasoning liquid, since a soy sauce-like pressing liquid that does not have a strong taste and aroma is used, a large amount of soy sauce-like pressing liquid can be blended, and the blending amount of the soup stock can be relatively reduced. For this reason, the amount of expensive stock is reduced and can be provided at low cost. In addition, deodorizing treatment and deodorizing treatment as in the case of using soy sauce are not necessary, and heating (burning) is not performed as in the production of soy sauce. Decolorization processing is also unnecessary. As a result, the manufacturing process is simplified and skill is not required. In addition, since the heat treatment is not performed, the manufacturing process is further simplified. Furthermore, since starching is unnecessary, it is possible to consistently perform from fermentation to production of seasoning liquid.
[0024]
In this invention, it is also possible to heat-process with respect to the filtrate which filtered the soup stock and the soy sauce-like pressing liquid. This heat treatment is performed to inactivate most of the enzymes, and does not need to be performed at a high temperature for a long time as in the case of soy sauce production (heating), and even if heated, it is less than 80 ° C. It is only necessary to heat for less than 20 minutes at the longest. Table 1 shows the examination test results for the heat treatment conditions of the filtrate. In this test study example, the case of non-heating corresponding to Example 1 described later is used as a control, and the three items of color, aroma, and taste of the seasoning liquid made by changing the heating temperature and time are evaluated in five stages, The flavor evaluation which made the average score of 3 items the comprehensive evaluation was performed. Flavor evaluation criteria are 5 points for the color item: light, 4 points: slightly light, 3 points: normal, 2 points: slightly dark, 1 point: dark, 5 points: very good for the aroma and taste items 4 points: Good, 3 points: Normal, 2 points: Slightly inferior, 1 point: Inferior, and less than 3 points in the overall evaluation were regarded as unsatisfactory quality. Satisfactory taste quality is obtained from this test example when the heating temperature of the filtrate is 70 ° C., 75 ° C. for 20 minutes or less, and at 80 ° C. for 10 minutes or less, and when heated at 85 ° C. for 10 minutes, It was recognized that Therefore, the filtrate is not subjected to heat treatment in principle, but even if heat treatment is performed at a temperature of less than 80 ° C. for less than 20 minutes, the color concentration of the seasoning liquid does not become dark, and good quality is achieved. It can be. In addition, by performing this heat treatment, the quality is stabilized, so that it can be stored for a longer period of time.
[0025]
[Table 1]

[0026]
FIG. 2 shows a flowchart of another manufacturing process. In this flowchart, after the soup stock and the non-heated pressing liquid are mixed, the mixed liquid is heated and filtered after the heating. Thus, since the enzymes are deactivated by inserting a heating step before filtration, no further generation of starch occurs. Therefore, it can be set as a seasoning liquid with favorable transparency by filtration.
[0027]
FIG. 3 is a flowchart of still another manufacturing process. In this flowchart, after producing the pressing liquid, the raw material is put into the pressing liquid, the raw material is extracted in the pressing liquid, and then filtered. In such a flowchart, since the squeezed liquid is used as the extraction liquid for the extraction, it is not necessary to prepare the soup. Therefore, the dashi stock adjustment process is not required, and the manufacturing process can be simplified. The soup stock may be extracted at 40 ± 10 ° C. for 2 hours or more, but more preferably 2-12 hours. In this case, the activity of enzymes, particularly proteases, peptidases, and glutaminases. The extract can be extracted effectively with almost no reduction, and extraction for 6 to 12 hours is most effective. Further, it may be heated to a temperature exceeding 50 ° C. In this case, it is more preferable to carry out the extraction under stepwise heating conditions that take time from the optimal enzyme activity temperature to the temperature just before the deactivation. In order to perform such heating, inactivation of the film-forming yeasts and the enzyme with respect to the pressing solution can be performed simultaneously. And after that, it filters and performs starching. For this reason, quality is stabilized and secondary starch is not generated over time.
[0028]
In the seasoning liquid produced as described above, the blending ratio of the pressing liquid with respect to the total amount is not particularly limited, but it is preferably 8% (V / V) or more in view of utilizing the enzyme activity of the pressing liquid, and 8 to 34%. It is more preferable to adjust to (V / V). If the blending ratio is less than 8% (V / V), the amount of the soup stock is relatively increased and the cost increases, and the flavor of the soup stock may be too strong, and 34% (V / V If it exceeds V), the soy sauce flavor and color of the pressing solution will be slightly stronger, which may affect the quality of the product. This blending ratio is a ratio when the seasoning liquid is actually used. Therefore, when it provides as a form used diluted, it is adjusted to the mixture ratio which considered the dilution rate.
[0029]
FIG. 4 shows a flowchart of a specific form of seasoning liquid production. The heat extraction 11 of kelp, the heat extraction 12 of kelp, and the fermentation 13 of soybean and / or wheat are performed in parallel, and the extract of shavings and kelp moves to the filtration steps 14 and 15. On the other hand, after the fermentation process 13, the process proceeds to a process 16 for squeezing the fermentation broth.
[0030]
Then, the extraction liquid from the filtration steps 14 and 15 and the pressing liquid from the pressing step 16 are mixed in the mixing step 17. At the time of mixing, additives 18 such as mirin, sugar, and salt are added. After this mixing, the mixed solution is filtered in the filtering step 19. The filtrate which passed through the filtration process 19 transfers to the heat processing 20, or transfers to the filling process 21 to a container. When it transfers to the heat processing 20, it heats for 5 to 7 minutes at about 80 degreeC similarly to having mentioned above. After this heating, the process proceeds to a filling step 22 in which the container is hot-filled and sealed in the container.
[0031]
On the other hand, when it transfers to the container filling process 21 (cold filling), it transfers to the heat processing 23 with a container in the state sealed in the container. Therefore, a material having heat resistance is used as the container. Although any container can be used as long as it is a heat resistant container, it is preferable to use a container in which a heat resistant plastic is formed in a bag shape. In the case where the heat treatment is performed in such a state that the container is filled, since no germs or dust are mixed thereafter, high safety can be ensured and long-term storage can be performed. Moreover, you may process by the aseptic process 24 and the aseptic filling 25 by aseptic filtration etc.
[0032]
Hereinafter, although the seasoning of this invention and its manufacturing method are shown and demonstrated concretely, an Example and a comparative example are shown, this invention is not limited to an Example.
[0033]
【Example】
[Example 1]
Dashi stock and pressing liquid were prepared according to the manufacturing process shown in FIG. In this example, kelp was used as a dashi raw material in addition to crushed or cut bonito. In addition, using soybeans and wheat in equal amounts as raw materials, adding the koji and salt water in the fermentation tank and putting the moromi fermented and aged for 6 to 8 months in a filter cloth, the compressed solution obtained by pressing is heated as it is. Used without treatment (fire). Specifically, 30 kg of bonito koji was added to 250 L of hot water at 85 to 87 ° C. and extracted for 10 minutes. Then, this was filtered and the extraction residue was removed to obtain 230 L of bonito soup stock. Separately, 0.5 kg of shredded kelp was put into 250 L of hot water at 85 to 87 ° C., and then filtered to remove the residue to obtain 220 L of kelp soup stock. Celite (diatomaceous earth) is added to 450L of soup stock consisting of bonito soup stock and kelp stock soup with non-heated pressed liquid, main mirin, sugar, salt, sodium glutamate, etc. in the composition shown in Table 2. A filtrate was obtained as a filter medium. Subsequently, a 200 mL capacity standing pouch container with an extrusion port was dispensed and filled with the filtrate, followed by heat treatment (heat sterilization) at 95 ° C. for 3 minutes to prepare a sample. The sample according to this example is a composition suitable for a so-called straight soup seasoning that can be used as a soup for noodles or a soup. The pressing liquid content at the time of eating a sample of this example is 15 (V / V)%, and the salinity is 3.5 (W / V)%.
[0034]
[Examples 2 and 3]
About the liquid mixture which mix | blended with 450 L stock with the manufacturing method similar to the case of Example 1 by the component composition shown in Table 2, respectively, it filtered using cerite as a filter medium, and obtained each filtrate. About each filtrate, the sample of Example 2 and 3 was manufactured by filling a container like Example 1 and implementing heat processing. The sample of Example 2 is eaten by diluting twice with water as a soup of noodles or soup, and so on. The sample of Example 3 is eaten after diluting with water three times. It is a composition suitable for the seasoning liquid as so-called 3 times diluted soup. The compressed liquid content at the time of eating the samples of Examples 2 and 3 is 15 (V / V)%, and the salinity is 3.5 (W / V)%.
[0035]
[Table 2]

[0036]
[Examples 4 and 5]
About the liquid mixture which mix | blended with 450 L stock with the manufacturing method similar to the case of Example 1 with the component composition shown in Table 3, respectively, it filtered using cerite as a filter medium, and obtained each filtrate. About each filtrate, the sample of Example 4 and 5 was manufactured by filling a container like Example 1 and implementing heat processing. The samples of Examples 4 and 5 have a composition suitable for the seasoning liquid as straight soup. The pressure liquid content at the time of eating of the Example 4 sample is 8 (V / V)%, the salt content is 3.0 (W / V)%, and the pressure liquid content at the time of eating of the Example 5 sample is 34 (V / V). )% And the salinity is 5.5 (W / V)%.
[0037]
[Table 3]

[0038]
[Example 6]
Dashi soup and non-heated pressing liquid were prepared according to the manufacturing process shown in FIG. However, in this example, crushed or cut bonito was used as the raw material. In addition, using soybeans and wheat in equal amounts as raw materials, adding the koji and salt water in the fermentation tank and putting the moromi fermented and aged for 6 to 8 months in a filter cloth, the compressed solution obtained by pressing is heated as it is. Used without treatment (fire). Specifically, 30 kg of bonito koji was added to 250 L of hot water at 85 to 87 ° C. and extracted for 10 minutes. Then, this was filtered and the extraction residue was removed to obtain 230 L of bonito soup stock. Using this soup stock, a filtrate was obtained using celite (diatomaceous earth) as a filter medium for a mixture of non-heated pressing liquid, main mirin, sugar, salt, sake, sodium glutamate, etc. in the composition shown in Table 4. . Subsequently, a 200 mL capacity standing pouch container with an extrusion port was dispensed and filled with the filtrate, followed by heat treatment (heat sterilization) at 95 ° C. for 3 minutes to prepare a sample. The sample by a present Example is a mixing | blending suitable for the seasoning liquid as a sauce for sukiyaki. The pressing liquid content at the time of eating a sample of this example is 35 (V / V)%, and the salinity is 6.5 (W / V)%.
[0039]
[Examples 7 and 8]
Using 230 L of broth obtained by the same production method as in Example 6, the mixed liquids blended in the component compositions shown in Table 4 were filtered using Celite as a filter medium to obtain each filtrate. About each filtrate, the sample of Example 7 and 8 was manufactured by filling a container like Example 6 and implementing heat processing. The sample of Example 7 is a composition suitable for the seasoning liquid as the sauce of the sauce and the sample of Example 8 as the sauce of the boiled fish. The compressed liquid contents at the time of eating the samples of Examples 7 and 8 are both 30 (V / V)%, and the salt contents are 6.5 (W / V)% and 8.0 (W / V)%, respectively.
[0040]
[Table 4]

[0041]
[Example 9]
Samples were produced in the same manner as in Example 1 except that only wheat was used instead of using equal amounts of soybeans and wheat as raw materials for the moromi (pressed liquid) of Example 1.
[0042]
[Comparative Example 1]
A sample was produced under the same production conditions as in Example 1 except that heated soy sauce subjected to heat treatment was used instead of the non-heated compressed liquid in Example 1. As the heat treatment in this soy sauce production, the same raw material as in Example 1 and the compressed liquid obtained by the production process were heated at 85 ° C. for 20 minutes, then cooled and left still for 5 days. Later, microfiltration was performed using celite as a filter medium. This comparative example sample corresponds to a conventional straight soup using thick soy sauce.
[0043]
[Comparative Example 2]
A sample was produced under the same production conditions as in Comparative Example 1 except that deodorized fired soy sauce obtained by deodorizing fired soy sauce was used instead of the fired soy sauce subjected to the heat treatment of Comparative Example 1. 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 placed in an eggplant-shaped flask and a rotary vacuum evaporator (Tokyo Rika Machinery Co., Ltd., TYPE N) was used at 40 ° C. For 30 minutes while maintaining the reduced pressure (degree of vacuum: 70 mmHg).
[0044]
[Comparative Example 3]
A sample was produced under the same production conditions as in Comparative Example 1 except that a decolorized fired soy sauce obtained by decolorizing the fired soy sauce was used instead of the fired soy sauce subjected to the heat treatment of Comparative Example 1. This decolorization treatment was performed by pouring a 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, SV1.0). .
[0045]
[Comparative Example 4]
A sample was produced under the same production conditions as in Example 2 except that heated soy sauce subjected to heat treatment was used in place of the non-heated pressed liquid in Example 2. The heat treatment of the pressing solution was performed under the same conditions as the heat treatment conditions shown in Comparative Example 1.
[0046]
[Comparative Example 5]
A sample was produced under the same production conditions as in Example 2 except that deodorized fired soy sauce obtained by deodorizing fired soy sauce was used instead of the non-heated pressed liquid in Example 2. The deodorizing process of the fired soy sauce was performed under the same conditions as the deodorizing process conditions shown in Comparative Example 2.
[0047]
[Comparative Example 6]
A sample was produced under the same production conditions as in Example 2 except that decolorized fired soy sauce obtained by decolorizing fired soy sauce was used in place of the non-heated pressed liquid in Example 2. The decolorization treatment of the fired soy sauce was performed under the same conditions as the decolorization treatment conditions shown in Comparative Example 3.
[0048]
[Comparative Example 7]
A sample was produced under the same production conditions as in Example 3 except that heated soy sauce subjected to heat treatment was used in place of the non-heated pressed liquid in Example 3. The heat treatment of the pressing solution was performed under the same conditions as the heat treatment conditions shown in Comparative Example 1.
[0049]
[Comparative Example 8]
A sample was produced under the same production conditions as in Example 3 except that deodorized fired soy sauce obtained by deodorizing fired soy sauce was used instead of the non-heated pressed liquid in Example 3. The deodorizing process of the fired soy sauce was performed under the same conditions as the deodorizing process conditions shown in Comparative Example 2.
[0050]
[Comparative Example 9]
A sample was produced under the same production conditions as in Example 3 except that decolorized fired soy sauce obtained by decolorizing fired soy sauce was used in place of the non-heated pressed liquid in Example 3. The decolorization treatment of the fired soy sauce was performed under the same conditions as the decolorization treatment conditions shown in Comparative Example 3.
[0051]
[Comparative Example 10]
A sample was produced under the same production conditions as in Example 4 except that heated soy sauce subjected to heat treatment was used instead of the non-heated compressed liquid in Example 4. The heat treatment of the pressing solution was performed under the same conditions as the heat treatment conditions shown in Comparative Example 1.
[0052]
[Comparative Example 11]
A sample was produced under the same production conditions as in Example 4 except that deodorized fired soy sauce obtained by deodorizing fired soy sauce was used in place of the non-heated pressed liquid in Example 4. The deodorizing process of the fired soy sauce was performed under the same conditions as the deodorizing process conditions shown in Comparative Example 2.
[0053]
[Comparative Example 12]
A sample was produced under the same production conditions as in Example 4 except that decolorized fired soy sauce obtained by decolorizing fired soy sauce was used in place of the non-heated pressed liquid in Example 4. The decolorization treatment of the fired soy sauce was performed under the same conditions as the decolorization treatment conditions shown in Comparative Example 3.
[0054]
[Comparative Example 13]
A sample was produced under the same production conditions as in Example 1 except that commercialized fried soy sauce was used instead of the non-heated compressed liquid in Example 1.
[0055]
[Test example]
About the pressing liquid in Example 1 and Example 9, and the raw fried soy sauce in the comparative example 13, the total nitrogen amount was measured by the Kjeldahl method. Table 5 shows the results obtained by multiplying the nitrogen / protein conversion factor (6.25) and calculating the protein mass. In addition, Table 6 shows the results of measuring the total nitrogen amount and calculating the protein mass for each of the seasoning liquid samples of Example 1 and Example 9 and Comparative Examples 1 to 3 and Comparative Example 13.
[0056]
[Table 5]

[0057]
[Table 6]

[0058]
[Sensory evaluation test]
Each sample of Example 1 and Comparative Examples 1 to 3 was grouped, and sensory evaluation was performed on three items of color, aroma, and taste by 15 panelists. From this evaluation result, whether or not a significant difference was recognized between the four samples in each item was tested by a Newell and MacFarlane multiple comparison test. As the evaluation criteria regarding the color, it was assumed that rank 1: very light, rank 2: light, rank 3: normal, rank 4: dark. As the evaluation criteria for the aroma and taste items, it was assumed that rank 1: very good, rank 2: good, rank 3: normal, rank 4: slightly inferior. The sensory evaluation results are shown in Tables 7 to 9 as the number of panelists evaluated for each rank, the total rank, and the average rank for each item of color, aroma, and taste. In the multiple comparison test in this example, when the rank rank is 19 or more, a significant difference is recognized between samples with a risk rate of 5%. In addition, only the sum of ranks from these test results is summarized in Table 10. The numerical values in the table are sums of ranks, and the symbols a and b indicate that no significant difference is recognized between samples with the same symbol.
[0059]
[Table 7]

[0060]
[Table 8]

[0061]
[Table 9]

[0062]
[Table 10]

[0063]
Each sample of Example 2 and Comparative Examples 4 to 6 was taken as a group, and sensory evaluation was performed on three items of color, aroma, and taste by 15 panelists. The evaluation criteria, the method of multiple comparison test, and the like are the same as in the case where each sample of Example 1 and Comparative Examples 1 to 3 is grouped, and the evaluation test results are shown in Table 11 together with the rank total. Similarly, Table 12 shows the evaluation test results when the samples of Example 3 and Comparative Examples 7 to 9 are similarly grouped. Table 13 shows the comprehensive evaluation results further summarizing the test results of Tables 10 to 12.
[0064]
[Table 11]

[0065]
[Table 12]

[0066]
[Table 13]

[0067]
Moreover, each sample of Example 1 and Example 9, and Comparative Examples 1-3 and Comparative Example 13 is made into a group, and the panelist of 15 persons specifies "Kokumi" among the tastes of the seasoning liquid and performs sensory evaluation. Carried out. From this evaluation result, whether or not a significant difference was recognized between the six samples was tested by Newwell and MacFarlane multiple comparison test. The evaluation criteria for kokumi are as follows: Rank 1: Feels very dark, Rank 2: Feels dark, Rank 3: Feels slightly dark, Rank 4: Normal, Rank 5: Feels slightly faint, Rank 6: Feels faint It was. The results of the sensory evaluation are shown in Table 14 as the number of panelists evaluated for each rank, the rank total, and the average rank. In the multiple comparison test in this example, when the rank total is 30 or more, a significant difference is recognized between samples with a risk rate of 5%. No significant difference was observed between the sample of Example 1 and the sample of Example 9, but a significant difference was observed between the samples of Examples 1 and 9 and the samples of Comparative Examples 1 to 3 and 13.
[0068]
[Table 14]

[0069]
【The invention's effect】
  As explained above,BookinventionSeasoning liquidTherefore, since the soy sauce-like pressing liquid obtained by pressing the fermented moromi is mixed with the soup stock, it can be easily manufactured. Moreover, since a pressing liquid is used without starching, a manufacturing process becomes simple.
[0070]
  AlsoIn addition, since the dashi raw material is introduced into the compressed liquid to extract the dashi, it is not necessary to prepare the dashi soup, and the process can be simplified.
[0071]
    the aboveIn addition to the effect, it can be used as a seasoning liquid by mixing the raw compressed liquid squeezed fermented moromi with dashi soup, or by extracting and extracting the raw moromi in the compressed liquid.
[0072]
  furtherBecause the quality is stable, it can withstand long-term storage.
[0073]
  Furthermore,It can be set as the seasoning liquid which has a favorable flavor.
[0074]
  BookinventionOf the seasoning liquidAccording to the above, since the seasoning liquid can be produced simply by mixing the pressed liquid obtained by squeezing the fermented moromi with the soup stock and filtering it, it can be easily produced, and the starch is drawn against the compressed liquid. Since the process is not performed, the manufacturing process is simplified.
[0075]
  AlsoIn order to extract the soup stock by adding the stock material into the press liquid, it is not necessary to prepare the stock so that it can be a simple process, and since heating is performed during the stock extraction, Enzyme deactivation can be performed at the same time, stable quality can be achieved, and secondary starch does not occur over time.
[0076]
  the aboveIn addition to having an effect, it is possible to mix the squeezed squeezed fermented mash with broth or extract it in the squeezed soup, without reducing the amount of umami components in moromi and the activity of enzymes It can be used effectively.
[Brief description of the drawings]
FIG. 1 is a flowchart of a manufacturing process according to an embodiment 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 flowchart of a specific form of manufacture.

Claims (22)

However, the mixture of the juice extracted from the raw material and the non-heated and pre- squeezed squeezed mash that has been fermented with soybeans and / or wheat as the main raw material is filtered. Characteristic seasoning liquid. The soy sauce and / or wheat fermented moromi as a main ingredient is squeezed into a non-heated and pre-starved state of the squeezed solution , and then the soup stock is added and heated and extracted at 40 ± 10 ° C for 2 hours or longer. A seasoning liquid characterized in that the liquid obtained is filtered. However, a seasoning liquid characterized in that a mixed liquid of a soy sauce and a squeezed liquid obtained by squeezing miso fermented using only wheat as a main raw material is filtered. A seasoning liquid characterized by filtering a liquid obtained by adding and extracting dashi raw materials into a pressing liquid obtained by pressing moromi fermented using only wheat as a main raw material. The seasoning liquid according to claim 4, wherein a liquid obtained by adding a dashi raw material into the pressing liquid and heating and extracting at 40 ± 10 ° C. for 2 hours or more is filtered. The seasoning liquid according to any one of claims 3 to 5, wherein the pressing liquid is a non-heated pressing liquid in a state before starching. The seasoning liquid according to any one of claims 1 to 6, wherein the filtered filtrate is aseptically filtered and aseptically filled in a plastic bag-like container. The seasoning liquid according to claim 7, wherein the container is a standing pouch container with an extrusion port. The seasoning liquid according to any one of claims 1 to 8, wherein the compressed liquid has a total nitrogen amount of 1.8 (W / V%) or more according to the Kjeldahl method. The seasoning liquid according to any one of claims 3 to 8, wherein the compressed liquid has a total nitrogen amount of 3 (W / V%) or more by Kjeldahl method. The seasoning liquid according to any one of claims 1 to 10 , wherein a blending ratio of the compressed liquid is 8% (V / V) or more. However, in this mixing step, the soup is extracted from the raw material, but the soup is mixed with the non-heated and squeezed squeezed mash that has been fermented with soybeans and / or wheat as the main raw material. A method for producing a seasoning liquid, comprising: a filtration step of filtering the obtained mixed liquid. Soybean and / or wheat the moromi fermented to squeeze liquid unheated and at racking state before the remains compressed as the main raw material, heated extract was charged out material 40 ± 10 ° C. for 2 hours or more And then filtering the seasoned liquid. However, a mixing step of mixing the juice extracted from the raw material and the squeezed liquid obtained by squeezing the miso that was fermented using only wheat as the main raw material, and a filtration step of filtering the mixed liquid obtained in this mixing step A method for producing a seasoning liquid, comprising: A method for producing a seasoning liquid, characterized in that a dashi raw material is introduced and extracted in a pressing liquid obtained by pressing a moromi fermented using only wheat as a main raw material, followed by filtration. The method for producing a seasoning liquid according to claim 15, wherein a dashi raw material is added to the compressed liquid and the mixture is heated and extracted at 40 ± 10 ° C. for 2 hours or more. The method for producing a seasoning liquid according to any one of claims 14 to 16, wherein the pressing liquid is a non-heated pressing liquid before starching. The method for producing a seasoning liquid according to any one of claims 12 to 17, wherein the pressing liquid is stored immediately after pressing or at 20 ° C or less for 1 week or less. The method for producing a seasoning liquid according to any one of claims 12 to 18, wherein the filtered filtrate is aseptically filtered and aseptically filled in a plastic bag-like container. The said container is a standing pouch container with an extrusion port, The manufacturing method of the seasoning liquid of Claim 19 characterized by the above-mentioned. The total amount of nitrogen by the Kjeldahl method is 1.8 (W / V%) It is the above, The manufacturing method of the seasoning liquid in any one of Claim 12 thru | or 20 characterized by the above-mentioned. The method for producing a seasoning liquid according to any one of claims 14 to 20, wherein the compressed liquid has a total nitrogen amount of 3 (W / V%) or more by Kjeldahl method.

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