JP4366657B2 - Maple manufacturing method - Google Patents

Description

  The present invention is a full-fledged maple used in soups such as buckwheat noodles and udon soup, soups such as soup, tsutsuyu, boiled soup, bowls, kabayaki sauce, yakitori sauce, etc. It relates to the manufacturing method.

  The soy sauce, sugar, mirin, etc. are mixed (also referred to as “return”), but they all have strong characteristics (flavor), so when used directly in soup, etc. Become. For this reason, in order to blend the flavors with long-established soba shops, udon shops, eel shops, etc., the maple can be heated and cooled (book fried) or unheated (raw fried) and put in containers such as turtles. It is put into a cool and dark place and aged for several days to several weeks. The full-fledged maple obtained through this Nekashi process has a mild flavor of soy sauce and a mild taste without bitterness.

There are various problems in performing the work of neglect on an industrial scale.
The improvement of the flavor of the maple in the Nekashi process can be evaluated by an index of reduction of salt cadmium (also described as “salt corner” or “salt angle”), vinegar cadmium and the like. However, since these indexes are subjective, the evaluation of the maple must be reliant on the craftsmanship. Therefore, there is a problem in managing quality industrially. If there is a method for quantitatively evaluating the degree of ripening of the maple, it is expected that the industrial production of the maple will be facilitated.

  In addition, when manufacturing a maple on an industrial scale, the period to be neglected for reasons such as work efficiency is usually limited to a few days, and it is difficult to neglect for a long time as it is done in a long-established soba restaurant. is there. Obtaining a savory maple in a short period, preferably several hours, is a very important issue in industry.

Although various methods are disclosed as a method of manufacturing a maple suitable for industrial mass production, none of them solves the above problems. For example, a method of placing in an open container so that the contact area between the maple and air is 10 cm ² / L or more and leaving it for 3 days or more (Patent Document 1), putting the book back into the container and leaving it for 14 days or more. Method (Patent Document 2), a method of putting a maple in an open container and stirring for 5 to 70 hours at a required power of stirring of 0.08 to 1.00 horsepower / m ³ (Patent Document 3), keeping the maple at 5 to 70 ° C There is a method (Patent Document 4) of flowing on the wall surface for 3 to 50 hours while exposed to air. Moreover, there exists a method (patent document 5) which blows nitrogen gas or air in soy sauces as a method of obtaining soy sauce for soy sauce with mild flavor. However, the methods of Patent Documents 1 and 2 require three days or more, and are not suitable for production in a short time. Although the method of Patent Document 3 shortens the processing time from 5 to 70 hours, it is still not efficient. The methods of Patent Documents 4 and 5 require facilities such as a tank that circulates the maple and space, facilities for feeding nitrogen gas, air, and the like, and require excessive equipment investment and cannot be said to be suitable for industrial production. . Further, Patent Document 6 discloses a complex seasoning suitable for industrial production with a salty caddy and a mature feeling, which is formulated with a freeze-concentrated kelp extract produced under specific conditions. However, the technique of this document does not contribute to the improvement of the industrial production of ordinary maple that does not contain such a blend.

JP-A-4-104771 JP 2003-144083 A Japanese Patent No. 3516893 JP 2003-61608 A Japanese Patent No. 2862719 Japanese Patent No. 3531715

  The present invention is to provide a method for easily producing a full-fledged maple having a mild and mild taste based on an index that can quantitatively evaluate the degree of ripening of the maple. Objective.

  Another object of the present invention is to provide a method capable of producing a full-scale maple in a short time.

  As a result of diligent research, the inventors of the present invention have an absorbance at a wavelength of 420 nm of a maple obtained from a mixture of soy sauces added with mirin, sweet saccharide, etc. within a range of 10 to 50% as compared to immediately after preparation of the raw material. Based on this finding, we know that by adjusting to increase, we can obtain a maple with a mellow taste comparable to that obtained by holding it in a turtle for several days to several weeks. The present invention has been completed.

The present invention includes the following inventions.
(1) When the absorbance (at a wavelength of 420 nm) immediately after obtaining a mixture by adding mirin, sweet sugar, etc. to soy sauce is 1, the absorbance (at a wavelength of 420 nm) of the mixture is 1.1 to 1.5. A method of manufacturing a maple, characterized by adjusting the following.
(2) The method for producing a maple according to (1), wherein the mixture is stirred at a temperature of 70 to 90 ° C for 0.5 to 3 hours at a stirring speed of 60 to 600 rpm.
(3) When the absorbance (at a wavelength of 420 nm) immediately after obtaining a mixture by adding mirin, sweet saccharide, etc. to soy sauce is 1, the absorbance (at a wavelength of 420 nm) is 1.1 to 1.5. Kaede.
(4) Soy sauce containing the maple and dashi juice according to (3).

  According to the present invention, a full-scale maple having a mild flavor of soy sauce and a mellow taste can be easily produced.

According to the present invention, it is possible to manufacture a full-scale maple in a short time.
The present invention also provides a full-scale maple suitable for industrial production.
According to the present invention, soy sauce having a mild flavor of dashi is also provided.

  The present invention provides a mixture obtained by adding mirin, sweet saccharides, etc. to soy sauce, and processing the mixture to produce a maple. The absorbance immediately after obtaining the mixture (at a wavelength of 420 nm) (hereinafter referred to as “O”). .. D. (420 nm) ”) is 1, the O.D. D. The present invention relates to a method for manufacturing a maple, characterized in that (420 nm) is adjusted to 1.1 to 1.5. In the present specification, the range of increase in absorbance is sometimes expressed by the expression “increase rate”, which is the O.D. D. (420 nm), the increase in O.V. immediately after mixing the mixture obtained by adding mirin, sweet saccharide, etc. to soy sauce. D. This is expressed as a percentage with respect to (420 nm). Therefore, the above description “adjust the OD (420 nm) of the mixture to 1.1 to 1.5” means that the OD (420 nm) of the mixture is the OD immediately after mixing. The adjustment rate is adjusted so that the increase rate is 10 to 50% with reference to (420 nm). If the rate of increase is less than 10%, the maple is not preferable because it has a strong salt caddy. Moreover, when the increase rate exceeds 50%, bitterness is added to the maple, which is not preferable. The method of the present invention is an O.D. that is easy to track and control. D. This is a method of optimally controlling the flavor of the maple by adjusting the increase rate of (420 nm) to a predetermined range. O. D. Since (420 nm) can be easily measured using a normal absorptiometer, it can be said that the method of the present invention is very simple and suitable for industrial production.

  Maple O. D. When the increase rate of (420 nm) is in the range of 10 to 50%, the soy sauce has a mild flavor, and the mechanism that makes a full-fledged mellow taste is not necessarily clear. That is, the maple O.D. D. When the increase rate of (420 nm) is less than 10%, salt cadmium can be sufficiently removed because the amount of melanoidin produced by the chemical reaction between soy sauce-derived amino acids and mirin and sugar derived from fermented seasonings is small. On the other hand, if it exceeds 50%, it may be explained that the amount of melanoidin produced becomes excessive and bitterness appears. In addition, it is generally known that salt cadmium can be removed by heating the maple, and this was thought to be caused by the melanoidin produced. However, there has been no technology for controlling the ripening of the maple by controlling the amount of melanoidin. This is because the details of the chemical structure of melanoidin have not been clarified (Food Discoloration Chemistry, Publisher: Mitsunobu Technox 291-383), and the amount of melanoidin cannot be quantified.

  In the method of the present invention, the O.I. D. (420 nm) of O.I. D. It is important to adjust the “increase rate” for (420 nm) within a predetermined range. O. of maple to be manufactured. D. The “absolute value” of (420 nm) is not a problem. For example, when producing a maple using a pooled soy sauce, re-prepared soy sauce, etc., O.D. D. Although (420 nm) becomes large, the flavor of the maple is not settled as it is, and a salty caddy is felt. Again, O.D. D. By processing so that the increase rate of (420 nm) is 10% or more and 50% or less, a coherent and mellow taste is obtained.

  Maple O. D. The method of adjusting the increase rate of (420 nm) within the range of 10 to 50% is not particularly limited, and examples thereof include a method of maintaining the temperature of the maple liquid at a high temperature, a method of stirring the maple, and a method of blowing air into the maple. It is done. In order to perform the adjustment process in a short time, a method of keeping the temperature of the maple liquid at a high temperature and stirring it in an open container is suitable.

The shape of the open container may be any shape as long as the upper part of the container is open, and examples thereof include a cylindrical shape and a rectangular shape. A shape in which the contact area with the air per 1 L of the barb is 5 cm ² or more is preferable. There are no particular types of materials. A structure in which a fan or the like is installed in the container to forcibly ventilate the air is also possible. As long as such a structure is provided, the opening of the container may be small.

  The liquid temperature of the maple is arbitrary, but is preferably 90 ° C. or lower, more preferably 70 to 90 ° C. When the liquid temperature falls below 70 ° C., O. D. It may take time for the increase rate of (420 nm) to be 10% or more, and when it is 90 ° C. or more, there is a risk that the burr will bump.

  Stirring is optional, but O. D. (420 nm) In order to increase the increase rate to 10% or more, it is desirable to stir. For example, a stainless steel with a diameter of 10 cm and a height of 15 cm using a stirrer (Mazela Z-2100 type) and a stirring blade (with four 3 cm × 1.5 cm blades) manufactured by Tokyo Riken Kikai Co., Ltd. When stirring 1 kg of return in a beaker, it is desirable to stir at 60 rpm or higher. There is no particular upper limit to the stirring speed, but if the stirring speed is too high, the O. D. Since (420 nm) increases rapidly, it may be difficult to adjust the increase rate to 50% or less. Therefore, when stirring is performed using the above-described stirrer, stirring blade and beaker, it is desirable to stir at a speed of 600 rpm or less.

  The treatment time is also arbitrary, but it is preferable to keep the treatment time to 3 hours or less in order to efficiently obtain a flyback on an industrial scale. When the stirring temperature and stirring speed are set within the above ranges, the processing time is the desired O.D. D. Achieving an increase rate of (420 nm) usually requires a reaction time of 0.5 hours or more, typically more than 0.5 hours, more typically 1.0 hours or more.

  The soy sauce used in the present invention may be either raw soy sauce or fired soy sauce, for example, normal soy sauce such as dark soy sauce, light soy sauce, white soy sauce, recharged soy sauce, tame soy sauce, ultrafiltration, microfiltration etc. of these soy sauces And soy sauce that has been subjected to the membrane treatment, those that have been desalted by electrodialysis, and those that have been decolorized. Furthermore, a soy sauce type fermented seasoning and the like can be mentioned. These 1 type or 2 types or more can be used in combination. Among them, particularly soy sauce made from dark soy sauce is preferably used.

  In the production of maple, at least one of mirin and sweet saccharide, preferably both, is added to the soy sauce.

  Mirin may be used for ordinary soy sauce and sauces. Not only mirin, but also reconstituted, mirin-style seasonings, alcoholic sweet-containing seasonings, mirin-type fermented seasonings and salt-containing fermented seasonings, etc. Can be used.

  Sweet saccharides and the like may be those used for ordinary soy sauce and sauces. For example, sugar, maltose, fructose, isomerized liquid sugar, glucose, starch syrup, dextrin, starch and the like can be used as sweet saccharides. The sweet saccharides and the like in the present invention include sugar alcohols such as sorbitol, maltitol and xylitol, and sweeteners such as glycyrrhizin, stevioside and aspartame, which are also preferably used. These sweet saccharides and the like are used alone or in combination of two or more.

  In the production of maple, if necessary, flavourant seasonings such as salt, protein hydrolyzate, yeast extract, amino acid seasonings such as glycine, alanine and sodium glutamate, nucleic acids such as sodium inosinate and sodium guanylate An organic acid seasoning such as a seasoning, sodium succinate, sodium citrate, sodium acetate may be added.

  The present invention also relates to soups obtained using the above-mentioned maple. The soy sauce of the present invention can be produced according to the usual method for producing soy sauce. Specifically, it is obtained by adding dashi juice to the maple of the present invention, and further adding other seasonings as necessary. Here, dashi soup can be used for ordinary soups, such as bonito, souda, bonito, bonito, bonito, bonito, etc. Boiled and dried salmon, seaweeds such as kelp, mushrooms such as shiitake mushrooms, shrimp, seafood such as salmon, and livestock such as cows, pigs and chickens are extracted with hot water or alcohol. Ordinary dashi stocks obtained in this manner can be used, and one or more of these can be used. In addition, salt and protein hydrolysates, umami seasonings such as yeast extract, amino acid seasonings such as glycine, alanine and sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, succinic acid Organic acid seasonings such as sodium, sodium citrate, and sodium acetate, sweet sugars such as sugar, sugar alcohols such as sorbitol, and glycyrrhizin, stevioside, aspartame, etc. may be used as other sweeteners. Then, the mixture of the barley and dashi juice of the present invention, and other seasonings as necessary, is sterilized by heating, if necessary, for example, at 90 ° C. for about 10 minutes, at a temperature of 90 ° C., etc. The soup of the invention can be obtained.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

Maple making method
By contrast, 85 parts by weight of concentrated soy sauce (fired), 5 parts by weight of mirin, and 10 parts by weight of sugar were mixed to obtain 1 kg of a raw material mixture. Next, it was put into a stainless steel beaker having a diameter of 10 cm and a height of 15 cm, and stored in an open system at 25 ° C. for 14 days.

Experimental example 1
1 kg of raw material mixture was obtained by mixing 85 parts by weight of soy sauce (fired), 5 parts by weight of mirin, and 10 parts by weight of sugar. Next, it was put into a stainless steel beaker having a diameter of 10 cm and a height of 15 cm, and stored in an open system for 0.5 to 3 hours while stirring at a rotational speed of 550 rpm while keeping the liquid temperature at 70 ° C. The stirrer used was a Magella Z-2100 model manufactured by Tokyo Riken Kikai Co., Ltd., and the stirring blade used was one with four 3 cm × 1.5 cm blades.

Experimental example 2
Example 1 “Remaining 0.5 to 3 hours in an open system while stirring at a rotational speed of 550 rpm while maintaining the liquid temperature at 70 ° C.” “Rotating at 60 rpm while maintaining the liquid temperature at 80 ° C.” A barb of the present invention was obtained in the same manner as in Example 1 except that it was changed to “store in an open system for 1 to 3 hours while stirring by number”.

Experimental example 3
Example 1 “Remaining 0.5 to 3 hours in an open system while stirring at a rotational speed of 550 rpm while maintaining the liquid temperature at 70 ° C.” “Rotating at 300 rpm while maintaining the liquid temperature at 80 ° C.” A barb of the present invention was obtained in the same manner as in Example 1 except that the content was changed to "store in an open system for 0.5 to 3 hours with stirring by number".

Experimental Example 4
Example 1 “Holding the solution at 70 ° C. while stirring at a rotational speed of 550 rpm for 0.5 to 3 hours in an open system” “Rotating at 550 rpm while keeping the liquid temperature at 80 ° C. A barb of the present invention was obtained in the same manner as in Example 1 except that the content was changed to "store in an open system for 0.5 to 3 hours with stirring by number".

Experimental Example 5
Example 1 “Remaining 0.5 to 3 hours in an open system while stirring at a rotational speed of 550 rpm while maintaining the liquid temperature at 70 ° C.” “Rotating at 60 rpm while maintaining the liquid temperature at 90 ° C.” A barb of the present invention was obtained in the same manner as in Example 1 except that the content was changed to "store in an open system for 0.5 to 3 hours with stirring by number".

Comparative Example 1
Example 1 "Remaining 0.5 to 3 hours in an open system with stirring at 550 rpm while maintaining the liquid temperature at 70 ° C""Rotating at 550 rpm while maintaining the liquid temperature at 25 ° C" A barb was obtained in the same manner as in Example 1 except that the content was changed to “store in an open system for 0.5 to 12 hours while stirring by number”.

Comparative Example 2
Example 1 “Remaining 0.5 to 3 hours in an open system while stirring at a rotational speed of 550 rpm while maintaining the liquid temperature at 70 ° C.” “Rotating at 60 rpm while maintaining the liquid temperature at 70 ° C.” A barb was obtained in the same manner as in Example 1 except that it was changed to “store in an open system for 1 to 6 hours while stirring by number”.

Comparative Example 3
Experiment 1 “Retained for 0.5 to 3 hours in an open system while stirring at a rotational speed of 550 rpm while maintaining the liquid temperature at 70 ° C.” “Rotating at 0 rpm while maintaining the liquid temperature at 75 ° C.” A barb was obtained in the same manner as in Example 1 except that the procedure was changed to “store for 1 to 6 hours in an open system while stirring by number (ie, without stirring)”.

  Next, since the amount of water evaporation fluctuates depending on the processing conditions, the amount of water evaporated is analyzed for the purpose of correcting this difference by analyzing the salinity of the maple obtained in Control, Experimental Examples 1 to 5 and Comparative Examples 1 to 3. Was adjusted with water to adjust the maple with a salt content of 12.1%, and then O. D. (420 nm) and taste assessment was performed. O. D. (420 nm) used Hitachi U-2000 type spectrophotometer. O. D. (420 nm) increase rate is O.I. immediately after mixing soy sauce, mirin and sugar. D. (420 nm) as a reference, the O.D. D. The increase rate of (420 nm) was expressed in percent. For example, O.I. D. (420 nm) is 17.6, and O. D. When (420 nm) is 20.7, O.D. D. The increase rate of (420 nm) is 18%. A sensory test was conducted on the taste of maple by 20 panelists. The evaluation method is +2 if the salt cadence (salt cadence is not felt) is comparable to that of the control maple (storage period 14 days), +1 if you feel a little salt caddy, if you feel salt cadence 0. Moreover, even when there was no salty caddy and when there was a bitter taste such as bitterness, it was set to 0. Evaluation was made with an average value of the evaluations of 20 panelists. If it was 1.5 or more, it was evaluated as ◯, if it was 0.5 or more and less than 1.5, it was Δ, and if it was less than 0.5, it was rated as x. In addition, in order to accurately perform sensory evaluation of salt-cad, which is a delicate taste of maple, the present inventors are always a control before performing sensory evaluation of the maple obtained in Experimental Examples 1 to 5 which are evaluation targets. The salted caddy (14 days storage period) of the control was confirmed by performing sensory evaluation in advance, and then the mouth was rinsed with water and then sensory evaluation was performed.

  From Experimental Examples 1 to 5, the maple O.D. D. The (420 nm) increase rate needs to be 10% or more. However, O. D. If the increase rate of (420 nm) exceeds 50%, the bitterness of the maple is unfavorable. Therefore, O.D. D. When the increase rate (420 nm) is adjusted within the range of 10% or more and 50% or less, it can be said that a good flavor is obtained.

  When the liquid temperature is low as in Comparative Examples 1 to 3, when stirring is not performed, or when gentle stirring is performed, O.D. D. In order for the increase rate of (420 nm) to be 10% or more, stirring exceeding 3 hours is required.

  Further, since the maple has a high alcohol concentration, there is a risk that the maple bumps suddenly when the liquid temperature is 90 ° C. or higher.

  Therefore, it is desirable to maintain the liquid temperature at 70 to 90 ° C. and agitation to 60 rpm or more in order to obtain a finely colored maple in a short time.

Evaluation with Tsukemen Tsuyu Soup obtained in Experimental Example 4 of Example 1 D. Tsukemen soup was prepared using five types of maple with different (420 nm) increase rates, and the flavor was evaluated. The tsukemen soup used for the evaluation was prepared by mixing 800 g of 6% hot water extract of koji rough koji. For comparison, soup was prepared in the same procedure using the maple obtained in Comparative Example 1 with a treatment time of 1 hour. The taste was evaluated by a sensory test with 20 panelists. The evaluation method was compared with Comparative Example 1, and was +2 if it was delicious compared to Comparative Example 1, +1 if it was slightly delicious, and 0 if it felt the same. Evaluation was made with an average value of the evaluations of 20 panelists. If it was 1.5 or more, it was evaluated as ◯, if it was 0.5 or more and less than 1.5, it was Δ, and if it was less than 0.5, it was rated as x. In addition, in order to accurately evaluate the flavor of tsukemen soup, the present inventors always evaluate tsukemen soup that is the object of evaluation (tsukemen soup using the maple obtained in Experimental Example 4 of Example 1). The taste of the control tsukemen soup (tsukemen soup using the maple of Comparative Example 1 (treatment time 1 hour)) was checked in advance by sensory evaluation each time, and then the mouth was rinsed with water. Evaluation was performed.

Evaluation with kake noodle soup O.D. obtained in Experimental Example 4 of Example 1 D. Kake noodle soup was prepared using five types of maple with different (420 nm) increase rates, and the flavor was evaluated. The kake noodle soup used for the evaluation was prepared by mixing 900 g of 2% hot water extract of koji rough koji with 100 g. For comparison, soup was prepared in the same procedure using the maple obtained in Comparative Example 1 with a treatment time of 1 hour. The taste was evaluated by a sensory test with 20 panelists. The evaluation method was compared with Comparative Example 1, and was +2 if it was delicious compared to Comparative Example 1, +1 if it was slightly delicious, and 0 if it felt the same. Evaluation was made with an average value of the evaluations of 20 panelists. If it was 1.5 or more, it was evaluated as ◯, if it was 0.5 or more and less than 1.5, it was Δ, and if it was less than 0.5, it was rated as x. In order to accurately evaluate the flavor of kake noodle soup, the present inventors always evaluate kake noodle soup (kake noodle soup using the maple obtained in Experimental Example 4 of Example 1). Before cooking, check the flavor of kake noodle soup as a control (kake noodle soup using the maple of Comparative Example 1 (processing time 1 hour)) in advance, and then check the taste with water. After rinsing, sensory evaluation was performed.

  From Examples 2 and 3, O.D. D. (420 nm) It was found that the soy sauce produced using a maple with an increase rate in the range of 10% or more and 50% or less suppresses salt cadmium and makes the dashi feel strong and delicious. In particular, it was found that the effect appears greatly in tsukeyu.

Evaluation 2
Experimental example 1
Tsukemen soup was prepared using the maple obtained from the experiment example 4 of Example 1 with a treatment time of 2 hours and the rough koji, and its flavor was evaluated. The tsukemen soup used for the evaluation was prepared by mixing 800 g of 6% hot water extract of koji rough koji. For comparison, soy sauce was prepared in the same procedure using the maple obtained in Comparative Example 1 with a treatment time of 1 hour.

  The taste was evaluated by a sensory test with 20 panelists. The evaluation method was compared with Comparative Example 1, and was +3 if it was very delicious compared to Comparative Example 1, +2 if it was delicious, +1 if it was slightly delicious, and 0 if it felt the same. Evaluation is based on an average value of evaluations of 20 panelists. If it is 2.5 points or more, ◎, if it is 1.5 or more and less than 2.5, ○, if it is 0.5 or more and less than 1.5, Δ, 0. If it was less than 5, it was set as x. In order to accurately evaluate the flavor of the tsukemen soup, the present inventors controlled the tsukemen soup that was the object of evaluation (tsukemen soup using the maple obtained in Experimental Example 4 of Example 1). The taste of the tsukemen soup (tsukemen soup using the maple of Comparative Example 1 (processing time 1 hour)) is checked in advance by sensory evaluation each time, and then the mouth is rinsed with water, and then the sensory evaluation is performed. Carried out.

Experimental example 2
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that the “boiled and dried knot” in Experimental Example 1 was replaced with “boiled and dried knot”, and the flavor was evaluated in the same manner.

Experimental example 3
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that “Tsubaki Ara-bushi” in Experimental Example 1 was replaced with “Soda Ara-bushi”, and the flavor was evaluated in the same manner.

Experimental Example 4
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that “Karabushi” in Experimental Example 1 was replaced with “Kusuna Souda”, and the flavor was evaluated in the same manner.

Experimental Example 5
Tsukemen soup was obtained in the same manner as in Experimental Example 1 except that “Rough rough knot” in Experimental Example 1 was replaced with “Rough rough knot”, and the flavor was evaluated in the same manner.

Experimental Example 6
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that the “boiled rough knot” in Experimental Example 1 was replaced with “Urume Koji”, and the flavor was evaluated in the same manner.

Experimental Example 7
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that “Muro-Kara” was replaced with “Muro-Kara”, and the flavor was evaluated in the same manner.

Experimental Example 8
A tsukemen soup was obtained in the same manner as in Experimental Example 1 except that the “boiled knot” in Experimental Example 1 was replaced with “boiled and dried”, and the flavor was evaluated in the same manner.

  In the same manner as in Example 2, it is possible to obtain O.D. D. (420 nm) It was found that the soy sauce produced using the maple having an increase rate in the range of 10% or more and 50% or less has no salt and has a strong feeling of dashi and becomes tasty. In addition, it was found that the effect of the dried bonito of Satsuma-bushi and Soda-bushi is very significant.

Claims (6)

Mirin soy sauce acids, and mixtures obtained by adding sweet sugar such, the step of stirring for 0.5 to 3 hours at a temperature of 70 to 90 ° C., and
It was measured using an absorption spectrometer for a mixture from the step, when the absorbance immediately after obtaining the mixture (at a wavelength of 420 nm) was 1, absorbance (at a wavelength of 420 nm) is a 1.1 to 1.5 A method for producing a maple, comprising the step of obtaining a mixture as a maple. The method for producing a maple according to claim 1, wherein in the step of stirring the mixture, the mixture is stirred at a temperature of 80 to 90 ° C for 0.5 to 3 hours. The maple manufacturing method according to claim 2, wherein the stirring speed is 60 to 600 rpm . A maple made by the method according to claim 1 .   Soy sauce containing the maple and dashi juice according to claim 4. The soy sauce according to claim 5, wherein the dashi soup is a dashi soup obtained by extracting bonito or soda bonito.