JP4116482B2

JP4116482B2 - Seasoning liquid and method for producing the seasoning liquid

Info

Publication number: JP4116482B2
Application number: JP2003075810A
Authority: JP
Inventors: 謙一岸田; 俊哉沼澤; 富士男松本; 美幸星野
Original assignee: SHODA SHOYU CO., LTD.; Ajinomoto Co Inc
Current assignee: SHODA SHOYU CO., LTD.; Ajinomoto Co Inc
Priority date: 2003-03-19
Filing date: 2003-03-19
Publication date: 2008-07-09
Anticipated expiration: 2023-03-19
Also published as: JP2004283017A

Description

【０００１】
【発明の属する技術の分野】
本発明は、熟成感を有する調味液およびその製造方法に関する。
【０００２】
【従来の技術】
【特許文献１】
特開２００１−１４５４７０号公報
【特許文献２】
特開２００３−６１６０８号公報
一般的なそば屋で調理されているかえしは、醤油、砂糖、みりんなどの原料を調合後、１〜２週間程度冷暗所に保管熟成されてから使用されるのが一般的であり、実際にそばつゆに使用されるときには熟成感を有する調味液となることが知られている。このような熟成感を有する調味液を商業的に再現することはこれまで非常に困難であった。なお、特開２００１−１４５４７０号公報（特許文献１）に記載の方法は、醤油の香気が穏やかでまろやかな味を有する本格的なかえしを短時間に得る方法であるが、特殊な攪拌工程を経なければならない。また、特開２００３−６１６０８号公報（特許文献２）に記載の方法は、醤油の香りが穏やかで、まろやかな味を有する本格的なかえしを短時間でしかも大量に得、それを用いてダシの香りが引き立ち、まろやかな風味を有するつゆを得る方法であるが、空気にさらした状態で壁面上を伝わらせて流すことを行わなければならない。
【０００３】
すなわち、かえしの調理と同様の方法で熟成感を有する調味液を商業的な量で製造する場合、実際に１〜２週間程度冷暗所に保管熟成することは工業製品の製造時間としては長すぎる。また、保管に広大な場所を必要とするため実際的でない。そのため、かえしの工業的製法は、次のようなものであった。すなわち、後掲実施例にみるように、例えば、原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、１０分間で４０℃まで冷却すると言うものであった。
【０００４】
【発明が解決しようとする課題】
したがって、本発明の課題は、長時間かけて作成しなければならなかった熟成感を有する、そばつゆ用のかえしなどとして使用することのできる調味液を短時間に作成する方法を提供することにある。
【０００５】
【課題を解決するための手段】
前項記載の目的を達成するべく、本発明者らは鋭意研究の結果、醤油、みりん類および糖類を含有する調味原液（本発明に規定する温度及び時間の加熱処理をする前の醤油、みりん類および糖類の混合液も広義には調味液に包含されるが、本発明の目的とする調味液と区別するために、本明細書においてはこれを調味原液と称する）を調合した後、その加熱条件を厳密に制御する処理により、非常に短期間に熟成感を有する調味液が得られることを見いだし、このような知見に基いて本発明を完成させるに至った。
【０００６】
すなわち、本発明は、醤油、みりん類および糖類を含有する調味原液を、５０〜８０℃にて３０分〜４時間加熱することを特徴とする調味液の製造方法、このようにして製造された調味液を好ましくは、４０℃以下にて２日以上保管することを特徴とする熟成感のより強化された調味液の製造方法、およびこれらの製造方法で製造されたことを特徴とする調味液に関する。
【０００７】
この調味液は、例えばそばつゆ用のかえしに使用するのに好適である。
【０００８】
【発明の実施の形態】
以下、本発明について詳しく説明する。
【０００９】
本発明の調味液に使用する原料としては、これが例えばそばつゆ用のかえしに使用されるのであれば、醤油、みりん類および糖類など通常のそばつゆ用に用いられる原料を用いることができる。ここで、醤油としては、濃口醤油などを挙げることができ、みりん類としては、みりん、工業的に使用される発酵調味料、みりん風調味料などを挙げることができ、そして糖類としては、砂糖、ブドウ糖、果糖、異性化糖、澱粉糖化物、還元糖などを挙げることができ、特に限定されない。調味原液に食塩、グルタミン酸ナトリウム、水などを適宜適当量加えて食味を調整することのできることは言うまでもない。
【００１０】
これらの原料の使用割合には、目的の調味液の得られる限りは、特別の制限はないが、例えば、醤油１重量部に対し、みりん類０．１〜１重量部、そして糖類０．１〜１重量部とすることができる。
【００１１】
これらの原料を、例えば、蒸気釜など加熱可能な装置内で混合して調味原液とし、これをそのままその装置内で加熱処理する。すなわち、５０〜８０℃にて３０分〜４時間加熱する。加熱処理後は速やかに冷却することが好ましく、蒸気釜であれば、蒸気を冷却水に置換して冷却速度を速くする等の操作を行い、５０℃以下にまで冷却するのが好ましい。また、熱交換機を使用しての急速冷却することも可能である。
【００１２】
加熱温度は５０〜８０℃に制御する。５０℃未満では加熱時間を長くしても十分な熟成感が得られず、また８０℃を超えた温度で加熱すると短時間でも劣化が進行してしまう。また、加熱時間は、３０分〜４時間が好ましく、３０分未満では、加熱による効果が充分に出ず、原料を混合しただけの場合（調味原液）と比較してほとんど変化が見られず、一方、４時間より長くなると、焦げたような風味が出るなど好ましくない変化が発現する。
【００１３】
このような処理にて得られる本発明の調味液は、充分な熟成感を有しており、すぐにだし液と合わせてそばつゆとすることができるなど調味液として利用が可能である。
【００１４】
また、このようにして得られた調味液を４０℃以下にて２日間以上保管熟成すると、更に熟成感が強まり、より好ましい調味液が得られた。このときの保管は、先の調味液を製造した蒸気釜のままであっても、缶、アルミパウチ、液体用コンテナなど通気性の少ない容器に密閉した状態であっても可能であり、特別の制限はない。また、加熱および冷却の方法についても特別の制限はない。
【００１５】
【実施例】
以下、実施例を掲げて本発明を更に詳細に説明する。
【００１６】
実施例１
濃口醤油６５ｋｇ、みりん１０ｋｇ、還元糖１０ｋｇおよび砂糖１５ｋｇ（合計１００ｋｇ）の原料をを蒸気釜（容量１５０Ｌ）に投入後、蒸気量を調整しながら図１に示す条件で蒸気にて加熱した。加熱処理終了後は蒸気を冷却水に置換して１０分間で４０℃まで冷却し、本発明の調味液（かえし）を作成した。
【００１７】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、プレート式の熱交換機にて１０分間で４０℃まで冷却し、従来製法のかえしを作成した。
【００１８】
また、このようにして作成した従来製法のかえしを１５℃にて７日間保管したかえしを熟成品とした。
【００１９】
このようにして作成した本発明品、従来製法品およびその熟成品のかえしをそれぞれ使用してそばつゆを作成した。なお、そばつゆは、かえし２５重量部に対して５％濃度のかつおだし７５重量部を加えて作成した。
【００２０】
下記第１表に本発明品、従来製法品およびその熟成品を比較した結果を示す。なお、評価は訓練されたパネル２０名で実施し、熟成品を０点とした場合（比較対照品）の評点を±２点の５点法で評価した。
【００２１】
【表１】

【００２２】
本発明品は、従来製法品に比較すると、塩味が弱く、一方甘味が強い結果となるが、従来製法品の熟成品と比較すると塩味および甘味ともほぼ同等の強さであり、本発明品が７日間熟成した従来製法品の熟成品と同等の品質であることが分かる。すなわち、同品質の調味液を得るのに、従来製法では７日間も要するところ、本発明によれば１日も要しないのである。
【００２３】
実施例２
濃口醤油７０ｋｇ、みりんタイプ発酵調味料１０ｋｇ、果糖ブドウ糖液糖１０ｋｇおよび砂糖１０ｋｇ（合計１００ｋｇ）の原料を実施例１におけると同じ蒸気釜に投入後、蒸気量を調整しながら図２に示す条件で蒸気にて加熱した。加熱処理終了後はプレート式の熱交換機にて５分間で４０℃まで冷却し、本発明の調味液（かえし）を調製した。このかえしをタンクにて１日間、その後缶に封入して１日間常温にて保管し、熟成感がより強化された本発明品のかえしを作成した。
【００２４】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、プレート式の熱交換機にて１０分間で４０℃まで冷却し、従来製法のかえしを作成した。
【００２５】
また、このようにして作成した従来製法のかえしを１５℃にて１４日間保管したかえしを熟成品とした。
【００２６】
このようにして作成した本発明品、従来製法品およびその熟成品のかえしをそれぞれ使用してそばつゆを作成した。なお、そばつゆはかえし３０重量部に対して６％濃度のかつおだし７０重量部を加えて作成した。
【００２７】
下記第２表に本発明品、従来製法品およびその熟成品を比較した結果を示す。なお、評価は、実施例１におけると同じく、訓練されたパネル２０名で実施し、熟成品を０点とした場合（比較対照品）の評点を±２点の５点法で評価した。
【００２８】
【表２】

【００２９】
本発明品は、従来製法品に比較すると、醤油感、塩味が弱く一方甘味、だし感が強い結果となったが、従来製法品の熟成品と比較すると塩味、甘味、醤油感およびだし感ともほぼ同等の強さであり、２日間熟成したに過ぎない本発明品が１４日間熟成した従来製法品の熟成品と同等の品質であることが分かる。
【００３０】
実施例３
濃口醤油５０ｋｇ、みりん風調味料１６ｋｇ、澱粉糖化物５ｋｇ、砂糖８ｋｇ、食塩２ｋｇ、グルタミン酸ナトリウム１ｋｇおよび水１８ｋｇ（合計１００ｋｇ）の原料を実施例１におけると同じ蒸気釜に投入後、蒸気量を調整しながら図３に示す条件で蒸気にて加熱した。加熱処理終了後はチューブ式の熱交換機にて１５分間で４０℃まで冷却し、本発明の調味液（本発明品）を作成した。
【００３１】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、チューブ式の熱交換機にて１０分間で４０℃まで冷却し、従来製法の調味液（従来製法品）を作成した。
【００３２】
このようにして作成した本発明品および従来製法品を、それぞれ、串に刺して蒸した鶏肉につけて焼き、再び各調味液をつけて焼いて焼き鳥を作成した。
【００３３】
下記第３表に本発明品および従来製法品（比較対照品）を比較した結果を示す。なお、評価は、実施例１におけると同じく、訓練されたパネル２０名で実施し、従来品を０点とした場合の評点を±２点の５点法で評価した。
【００３４】
【表３】

【００３５】
本発明品は従来製法品に比較すると、醤油感、塩味が弱く、一方甘味が強い結果となり、より熟成感があると評価された。
【００３６】
【発明の効果】
本発明によれば、従来は長期間かけて作成しなければ得られなかった熟成感を有する調味液を極めて短時間に作成することができる。
【図面の簡単な説明】
【図１】実施例１の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（分）を示す。
【図２】実施例２の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（分）を示す。
【図３】実施例３の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（時間）を示す。[0001]
[Field of the Invention]
The present invention relates to a seasoning liquid having an aging feeling and a method for producing the same.
[0002]
[Prior art]
[Patent Document 1]
JP 2001-145470 A [Patent Document 2]
Japanese Laid-Open Patent Publication No. 2003-61608 A maple cooked in a general soba restaurant is generally used after being aged in a cool and dark place for about 1 to 2 weeks after blending ingredients such as soy sauce, sugar and mirin. It is known that when it is actually used for soba soup, it becomes a seasoning liquid having a ripening feeling. It has been very difficult to reproduce commercially a seasoning liquid having such a ripening feeling. In addition, although the method of Unexamined-Japanese-Patent No. 2001-145470 (patent document 1) is a method of obtaining the full-scale maple in which the flavor of soy sauce has a mild and mellow taste in a short time, a special stirring process is carried out. Have to go through. In addition, the method described in Japanese Patent Application Laid-Open No. 2003-61608 (Patent Document 2) obtains a large amount of full-scale maple with a mild soy sauce fragrance and a mellow taste in a short time. It is a method to obtain soup with a mellow flavor and a mild flavor, but it must be carried on the wall surface while being exposed to air.
[0003]
That is, when a seasoning liquid having a ripening feeling is produced in a commercial amount by the same method as that for cooking a maple, it is actually too long to store and ripen it in a cool and dark place for about 1 to 2 weeks as a production time of an industrial product. Moreover, since a vast place is required for storage, it is not practical. Therefore, the industrial method of maple was as follows. That is, as seen in the examples described later, for example, after the raw material is put into a steam kettle, the temperature is raised to 95 ° C. for 20 minutes with steam, held at that temperature for 10 minutes, and then cooled to 40 ° C. for 10 minutes. That was what I said.
[0004]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a method for preparing a seasoning liquid in a short time that can be used as a fried soba soup with a ripening feeling that had to be prepared over a long period of time. .
[0005]
[Means for Solving the Problems]
In order to achieve the object described in the preceding paragraph, as a result of intensive studies, the present inventors have studied soy sauce, mirins, and a saccharide-containing seasoning stock solution (soy sauce, mirins prior to heat treatment at the temperature and time specified in the present invention). And a mixture of sugars are also included in the seasoning liquid in a broad sense, but in order to distinguish from the target seasoning liquid of the present invention, in the present specification, this is referred to as a seasoning stock solution) and then heated. It has been found that a seasoning liquid having a ripening feeling can be obtained in a very short period of time by a process in which the conditions are strictly controlled, and the present invention has been completed based on such knowledge.
[0006]
That is, the present invention is a seasoning liquid manufacturing method characterized by heating a seasoning stock solution containing soy sauce, mirins, and sugars at 50 to 80 ° C. for 30 minutes to 4 hours, and thus manufactured. Preferably, the seasoning liquid is stored at 40 ° C. or lower for 2 days or more, and the seasoning liquid has a more enhanced ripening feeling, and the seasoning liquid is manufactured by these manufacturing methods. About.
[0007]
This seasoning liquid is suitable for use in, for example, a soba dipping sauce.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
[0009]
As a raw material used for the seasoning liquid of the present invention, if it is used for, for example, a soba soup meal, a raw material used for normal soba soup such as soy sauce, mirins and sugars can be used. Here, examples of soy sauce include thick soy sauce, examples of mirin include mirin, industrially used fermented seasonings, mirin-style seasonings, and sugars include sugar. , Glucose, fructose, isomerized sugar, starch saccharified product, reducing sugar and the like, and are not particularly limited. It goes without saying that the taste can be adjusted by adding appropriate amounts of salt, sodium glutamate, water, etc. to the seasoning stock solution.
[0010]
The ratio of these raw materials used is not particularly limited as long as the target seasoning liquid can be obtained. For example, 0.1 part by weight of mirins and 0.1 part of saccharides per 1 part by weight of soy sauce It can be made into 1 weight part.
[0011]
These raw materials are mixed, for example, in a heatable apparatus such as a steam kettle to make a seasoning stock solution, and this is directly heat-treated in the apparatus. That is, it heats at 50-80 degreeC for 30 minutes-4 hours. It is preferable to cool immediately after the heat treatment, and in the case of a steam kettle, it is preferable to cool to 50 ° C. or less by performing an operation such as replacing the steam with cooling water to increase the cooling rate. It is also possible to perform rapid cooling using a heat exchanger.
[0012]
The heating temperature is controlled at 50-80 ° C. If it is less than 50 ° C., a sufficient ripening sensation cannot be obtained even if the heating time is prolonged, and if it is heated at a temperature exceeding 80 ° C., the deterioration proceeds even in a short time. In addition, the heating time is preferably 30 minutes to 4 hours. When the heating time is less than 30 minutes, the effect of heating is not sufficiently exerted, and almost no change is seen as compared with the case where only the raw materials are mixed (seasoning stock solution), On the other hand, when the time is longer than 4 hours, undesirable changes such as a burnt flavor appear.
[0013]
The seasoning liquid of the present invention obtained by such a treatment has a sufficient ripening feeling, and can be used as a seasoning liquid, for example, can be immediately combined with the soup stock to make soba soup.
[0014]
Further, when the seasoning liquid thus obtained was stored and aged at 40 ° C. or lower for 2 days or more, the aging feeling was further enhanced, and a more preferable seasoning liquid was obtained. The storage at this time is possible even in the state where the previous seasoning liquid was produced as it is, or in a sealed state in a container with low air permeability such as a can, an aluminum pouch or a container for liquid. There is no limit. There are no particular restrictions on the heating and cooling methods.
[0015]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
[0016]
Example 1
Raw materials of 65 kg thick soy sauce, 10 kg mirin, 10 kg reducing sugar and 15 kg sugar (total 100 kg) were put into a steam kettle (capacity 150 L), and then heated with steam under the conditions shown in FIG. After completion of the heat treatment, the steam was replaced with cooling water and cooled to 40 ° C. in 10 minutes to prepare the seasoning liquid (maple) of the present invention.
[0017]
On the other hand, after putting the raw material into the steam kettle with the same composition, the temperature is raised to 95 ° C. for 20 minutes with steam, held at that temperature for 10 minutes, and then up to 40 ° C. for 10 minutes with a plate-type heat exchanger Cooled and made a maple of the conventional manufacturing method.
[0018]
Moreover, the maple of the conventional manufacturing method produced in this way was stored at 15 ° C. for 7 days to obtain an aged product.
[0019]
Buckwheat soup was prepared using the product of the present invention, the conventional product and the matured product prepared as described above. The soba soup was prepared by adding 75 parts by weight of 5% bonito to 25 parts by weight of maple.
[0020]
Table 1 below shows the results of comparing the product of the present invention, the conventional product and the mature product thereof. The evaluation was carried out by 20 trained panels, and the score when the aged product was set to 0 (comparative control product) was evaluated by a 5-point method of ± 2 points.
[0021]
[Table 1]

[0022]
The product of the present invention is weaker in saltiness and stronger in sweetness than the conventional product. However, the product of the present invention has almost the same strength in both saltiness and sweetness compared to the mature product of the conventional product. It turns out that it is the quality equivalent to the aged product of the conventional manufacturing method age | cure | ripened for 7 days. That is, in order to obtain a seasoning liquid of the same quality, 7 days is required in the conventional manufacturing method, but 1 day is not required according to the present invention.
[0023]
Example 2
The raw material of 70 kg of thick soy sauce, 10 kg of mirin type fermented seasoning, 10 kg of fructose glucose liquid sugar and 10 kg of sugar (total 100 kg) is put into the same steam kettle as in Example 1, and the conditions shown in FIG. Heated with steam. After completion of the heat treatment, the plate-type heat exchanger was cooled to 40 ° C. for 5 minutes to prepare a seasoning liquid (return) of the present invention. This maple was sealed in a tank for 1 day, then sealed in a can and stored at room temperature for 1 day to create a maple of the product of the present invention with a further enhanced aging feeling.
[0024]
On the other hand, after putting the raw material into the steam kettle with the same composition, the temperature is raised to 95 ° C. for 20 minutes with steam, held at that temperature for 10 minutes, and then up to 40 ° C. for 10 minutes with a plate-type heat exchanger Cooled and made a maple of the conventional manufacturing method.
[0025]
Further, the maple prepared in this manner and stored in the conventional manufacturing method at 15 ° C. for 14 days was used as an aged product.
[0026]
Buckwheat soup was prepared using the product of the present invention, the conventional product and the matured product prepared as described above. The soba soup was prepared by adding 70 parts by weight of bonito with 6% concentration to 30 parts by weight of the maple.
[0027]
Table 2 below shows the results of comparing the product of the present invention, the conventional product and the mature product thereof. As in Example 1, the evaluation was performed by 20 trained panels, and the score when the aged product was set to 0 (comparative control product) was evaluated by a 5-point method of ± 2 points.
[0028]
[Table 2]

[0029]
The product of the present invention had a soy sauce feeling and a weak salty taste while having a strong sweetness and dashi feeling compared to the conventional process product, but a salty taste, sweetness, soy sauce feeling and dashi sense compared to the aged product of the conventional process product. It can be seen that the product of the present invention, which has almost the same strength and only aged for 2 days, is of the same quality as the aged product of the conventional process product aged for 14 days.
[0030]
Example 3
After adding the raw materials of 50 kg thick soy sauce, 16 kg mirin-style seasoning, 5 kg starch saccharified, 8 kg sugar, 2 kg salt, 1 kg sodium glutamate and 1 kg water (total 100 kg) into the same steam kettle as in Example 1, the amount of steam was adjusted. While heating with steam under the conditions shown in FIG. After completion of the heat treatment, the tube-type heat exchanger was cooled to 40 ° C. over 15 minutes to prepare the seasoning liquid of the present invention (product of the present invention).
[0031]
On the other hand, after the raw materials are put into the steam kettle with the same composition, the temperature is raised to 95 ° C. with steam for 20 minutes, held at that temperature for 10 minutes, and then heated to 40 ° C. with a tube heat exchanger for 10 minutes. It cooled and created the seasoning liquid (conventional manufacturing method product) of the conventional manufacturing method.
[0032]
The products of the present invention and the conventional product thus prepared were baked by putting them on chicken meat that had been steamed by skewers, and baked with each seasoning liquid again to prepare yakitori.
[0033]
Table 3 below shows the results of comparison between the product of the present invention and the conventional process product (comparative control product). As in Example 1, the evaluation was carried out by 20 trained panels, and the score when the conventional product was set to 0 was evaluated by a 5-point method of ± 2 points.
[0034]
[Table 3]

[0035]
The product of the present invention was evaluated as having a sense of maturity as compared to the conventional product, resulting in a soy sauce feeling and a salty taste, while having a strong sweet taste.
[0036]
【The invention's effect】
According to the present invention, it is possible to prepare a seasoning liquid having a ripening feeling that could not be obtained unless it was made over a long period of time.
[Brief description of the drawings]
1 shows the heating conditions of Example 1. FIG. The vertical axis represents the heating temperature (° C.), and the horizontal axis represents the heating time (minutes).
2 shows the heating conditions of Example 2. FIG. The vertical axis represents the heating temperature (° C.), and the horizontal axis represents the heating time (minutes).
3 shows the heating conditions of Example 3. FIG. The vertical axis represents the heating temperature (° C.), and the horizontal axis represents the heating time (hours).

Claims

Soy sauce, seasoning raw solution containing mirin acids and sugars, after 30 minutes to 4 hours of heat treatment at 50 to 80 ° C., and wherein the cooling to a low temperature than the immediately 50 ° C. before the burnt smell is out A method for producing a seasoning liquid.

Seasoning stock solution containing soy sauce, mirins and saccharides is heat-treated at 50 to 80 ° C. for 30 minutes to 4 hours and then quickly cooled to a temperature lower than 40 ° C. before a burning odor is produced Liquid manufacturing method .

Soy sauce, seasoning raw solution containing mirin acids and sugars, after heating 30 minutes to 4 hours at 50 to 80 ° C., rapidly cooled from 50 ° C. to a low temperature before burnt odor comes out, further the same temperature region A method for producing a seasoning liquid, characterized by being stored and ripened for 2 days or longer.