JP4767905B2 - Sauce composition for yakitori and teriyaki chicken - Google Patents

Description

  The present invention relates to a sauce composition used for yakitori, teriyaki chicken, etc., a method for producing the sauce composition, a grilled chicken set in which the sauce composition and a grilled chicken skewer are packaged, and more specifically, a seasoning liquid containing chicken broth In chicken bouillon, the chicken broth and vegetables are partly baked in advance, and the chicken bouillon and seasoning liquid containing soy sauce are mixed, heated and boiled, thereby adding a roasted fragrance. And using this boiled seasoning as a part of the sauce composition, a sauce composition for roasted aroma, natural umami taste, mellowness, or teriyaki chicken.

  As one of the chicken preparations, skewered yakitori is widely popular with the public because of its unique flavor and the ease of being eaten by hand with the fusion of flavor and sauce. They are also sold at supermarkets and convenience stores. Yakitori tastes slightly different depending on the flavor of the sauce, the type and location of the chicken, and how it is baked. The sauce is particularly important as the final finish of the yakitori.

  For the production of conventional soy sauce and sauces, various flavoring ingredients such as soy sauce, mirin, sugar, salt, various extracts, sodium glutamate, acidulant, starch syrup, caramel, and various spices are used in the broth and sauce However, various attempts have been made to improve the physical properties and taste of soup and sauce. For example, crystal cellulose 50 to 95% by weight, total of 50 to 5% by weight of disintegrant and dispersant, and the weight ratio of disintegrant and dispersant is 9/1 to 1/9 is the presence of moisture Add the flour to the water-dispersible complex mixed under and the liquid / paste-like seasoning composition (e.g., see Patent Document 1) containing soy sauce and spicy seasoning as essential ingredients, and edible oil The first step of frying until the flour turns colored, the second step of mixing sugar, soy sauce and mirin and heating until the sugar melts, the taste pastes obtained in each of the above steps were mixed together and boiled Thereafter, a method for producing a sauce for a grilled chicken comprising a third step to be left (see, for example, Patent Document 2), and 5 to 60% (W) of non-reducing and / or reducing oligosaccharides having a constituent sugar polymerization degree of 3-10 / W) food containing at least 10% Brix Sauce composition (for example, see Patent Document 3), seasoning mix for teriyaki chicken containing sugar, lactose, powdered soy sauce and dextrin (for example, see Patent Document 4), and a viscosity of 10% by mass is 7 to 500 mPa -Soy sauce and sauces obtained by adding 1 to 10% by weight of processed starch such as acetyl starch (for example, see Patent Document 5) are known.

  Also, vegetables and animal meat or its internal organs or chicken or internal organs on skewers, baked once, frozen and heated in a microwave oven while supplying water (for example, see Patent Document 6), As a method for producing animal extracts, in a method for producing Chinese soup using pork or chicken, after roasting pork or chicken in an oven at 250 to 350 ° C. until the surface becomes fox-colored, these after roasting A method (for example, refer to Patent Document 7) in which the umami component of gala is boiled with water is known. Furthermore, a grilled chicken pack that wraps a tray or a grilled chicken stabbed on one or more skewers with a saucer is known (see, for example, Patent Documents 8 to 10).

JP 56-42564 A JP-A-3-65157 JP-A-6-217731 Japanese Patent Laid-Open No. 10-75736 JP 2002-186447 A JP 2006-304747 A JP 2003-265147 A Japanese Utility Model Publication No. 56-48795 Japanese Utility Model Publication No. 60-160182 JP 2001-95534 A

  The problem of the present invention is that the sauce composition used for yakitori or the like is not simply mixed and heated with soy sauce, spices and other raw materials in the soup stock, but also used to improve the physical properties of the sauce. A roasted scent is added without using cellulose or the like, and the natural umami taste is more concentrated, and the yakitori / teriyaki sauce composition, its manufacturing method, the cooked yakitori skewer and the sauce composition are packaged. It is to provide a grilled chicken set and a frozen grilled chicken set.

  As a result of diligent research to solve the above-mentioned problems, the present inventors first made an oyster bouillon using chicken garage, which takes a lot of time and labor as a dashi, but takes a lot of time and effort. Chicken bouillon and natural ingredients such as vegetables are used, and some of these are charcoal-baked to give a natural umami taste and roast fragrance. Yakitori or teriyaki chicken, etc. by mixing and heating a boiled seasoning liquid further added with a roasted fragrance by a specific heating method and a soy sauce-based seasoning liquid The present invention has been completed by finding that it is a delicious sauce composition having a roasted fragrance, natural umami taste, mellowness, etc. suitable for the above.

  That is, the present invention is (1) heating a seasoning liquid [A] based on chicken bouillon obtained using vegetables and baked chicken galls and soy sauce until charred soy sauce is produced, The sauce preparation method characterized by mixing and preparing this boiled seasoning liquid and the seasoning liquid [B] based on soy sauce, (2) Seasoning liquid [A] is 40-60 mass% The method for producing a sauce composition according to the above (1), wherein the chicken bouillon contains 7 to 15% by mass of unbaked chicken shell Of the sauce composition according to the above (1) or (2), wherein the sauce composition is prepared using 7 to 15% by mass of baked chicken litter and 0.3 to 3% by mass of baked leek. Manufacturing method and (4) Seasoning liquid [A] is put into a double kettle and stirred with stirring. The sauce composition according to any one of (1) to (3) above, wherein a boiled seasoning liquid having a burnt soy scent is prepared by heating and boiling until the heating yield is 40 to 60%. It relates to a manufacturing method.

Moreover, this invention is (5) any one of said (1)-(4) characterized by the seasoning liquid [B] containing 33-43 mass% soy sauce and 15-25 mass% sugar. (6) The above-mentioned (1) to (5) , wherein the mixing ratio of the sauce composition and (6) the boiled seasoning liquid and the seasoning liquid [B] is 5:95 to 15:85 by mass ratio ) Or a manufacturing method according to any one of (1) to (6) above, and a BRIX value of 50 to 60% and a salt concentration of 3 to 10 The present invention relates to a sauce composition having a mass% burnt soy scent.

  Furthermore, the present invention provides (8) a method of using the sauce composition described in (7) above as a sauce for yakitori or teriyaki chicken, or (9) the sauce composition described in (7) above contained in a container. A grilled chicken set packaged with a cooked yakitori skewer with a seasoning, (10) the sauce composition according to (7) above contained in a container, and a savory taste wrapped in a paper warp This is related to a yakitori skewer that has been cooked with heat and a frozen yakitori set packaged with aluminum foil.

  The sauce composition obtained by the production method of the present invention is suitable for yakitori or teriyaki chicken having a natural umami taste, roasted aroma, and mellowness with little meat odor, and a sauce that is much more delicious than conventional sauce compositions. In the case of a yakitori set in which the sauce composition and the cooked yakitori skewer with a seasoning are packaged, or a frozen yakitori set obtained by freezing, Even if cooked with an oven toaster, skewered yakitori with aroma, umami, and mellowness that does not change when baked when eaten with a sauce composition is obtained.

  The sauce composition referred to in the present invention is a sauce used for grilled foods such as yakitori and teriyaki chicken, and means a seasoning liquid. As a method for producing the sauce composition of the present invention, a seasoning liquid [A] based on chicken bouillon obtained using vegetables and baked chicken gall and soy sauce is heated until a charcoal aroma is produced. If it is a manufacturing method which prepares boiled seasoning liquid and mixes this boiled seasoning liquid and seasoning liquid [B] based on soy sauce, it will not restrict | limit in particular, Thus, manufacture of the sauce composition of this invention In the method, it is important to use at least a portion of the chicken garments used for the preparation of chicken bouillon that has been baked. A bouillon with an improved umami component can be obtained. For the preparation of such chicken broth, it is preferable to use 7 to 15% by weight of unbaked chicken shells and 7 to 15% by weight of fired chicken shells, and 8.5 to 13.5% by weight of unbaked chicken shells. And it is more preferable to use 8.5 to 13.5% by mass of the baked chicken shell. In addition, the firing method is not particularly limited, but a method of firing by charcoal fire is preferable, and by employing such charcoal firing, a more natural roasted scent can be imparted.

  Moreover, 1 or 2 or more types, such as a leek, an onion, a celery, and a carrot, can be used as said vegetables, It is preferable to use especially a long onion, an onion, a celery, and a carrot. In addition, the long leek is preferably baked, more preferably a baked leek that has been baked by charcoal baking, and the scent and umami of the leek can be well extracted by baking, and sweetness also appears. In the preparation of the chicken bouillon, it is preferable to use 0.3 to 3% by mass of baked leek, and more preferably 0.5 to 2% by mass.

  As said seasoning liquid [A] used for manufacture of the sauce composition of this invention, what contains 40-60 mass% of said chicken bouillon and 15-25 mass% of soy sauce is preferable. When containing 40% by mass or more of chicken bouillon, it is particularly excellent in umami and aroma, and by containing 60% by mass or less, there is no persistent taste, and 45 to 55% by mass is contained in terms of flavor. preferable. Further, when soy sauce is contained in an amount of 15% by mass or more, it becomes particularly excellent in terms of umami and saltiness, and by containing 25% by mass or less, it is contained in the seasoning liquid [B] to be mixed in the subsequent step. It is excellent in balance of taste in relation to the content of soy sauce, and it is more preferable in terms of flavor to contain 17 to 22% by mass.

  For the seasoning liquid [A] based on chicken bouillon and soy sauce, miso, syrup, sodium glutamate, sugar, brewed vinegar, chicken powder and the like can be used as appropriate, and miso 3.5-5.5% by mass , Water candy 5.5-7.5 mass%, sodium glutamate 1.0-2.0 mass%, sugar 10-15 mass%, brewed vinegar 1.0-2.0 mass%, chicken powder 0.2-0 It is preferable to add 5 mass%.

  As a method of preparing the boiled seasoning liquid by heating the seasoning liquid [A] until a charred soy scent is produced, for example, a method of sequentially adding the ingredients of the seasoning liquid [A] to a double kettle and heating with stirring with steam It can illustrate suitably. In this case, by heating and stirring while attaching the sauce to the inner wall of the double kettle and boiling until the heating yield is 40-60%, the soy sauce contained in the sauce is burnt by the heat of the inner wall of the double kettle, The boiled seasoning liquid which has a fragrance and has a burnt soy sauce can be obtained.

As said seasoning liquid [B] used for manufacture of the sauce composition of this invention, what contains 33-43 mass% soy sauce and 15-25 mass% sugar is preferable, others, miso, syrup, and sodium glutamate , Caramel pigment, brewed vinegar, chicken powder, waxy corn starch, water and the like can be blended in appropriate amounts, 5-15 mass% miso, 7-17 mass% starch candy, 2-5 mass% sodium glutamate, caramel pigment 0. 1-0.5 wt%, brewed vinegar 1.0-5.0 wt%, chicken powder 0.5-1.5 wt%, waxy corn starch 0.1-1.0 wt%, water 1.5-4 It is preferable to mix 0.0 mass%. And the mixing ratio of boiled seasoning liquid and seasoning liquid [B] is 5: 95-15: 85 by mass ratio, Preferably it is 7: 93-12: 88, More preferably, it is 8: 92-10: 90. It is desirable. When the mixing ratio of the boiled seasoning liquid is 5% by mass or more, the scent of roast, umami and mellowness are particularly excellent, and even if it exceeds 15% by mass, the above range is not changed, so economically 15 mass % Or less is preferable.

  The sauce composition of the present invention can be obtained by the above-described method for producing the sauce composition of the present invention, and is a sauce composition having a burnt soy bean flavor with a BRIX value of 50 to 60% and a salt concentration of 3 to 10% by mass. There is no particular limitation, and when a sauce composition having a BRIX value of 50 to 60% is applied to yakitori, moderate sweetness and mellowness can be imparted. The BRIX value is a value measured using a refractive Brix meter, and is a value expressed as a percent concentration of soluble solids (including sugar, salts, proteins, acids, etc.) contained in an aqueous solution. This refractive Brix meter can be advantageously used because it is easy to use and maintain, although the measured BRIX value is detected as a value higher than the actual glucose concentration.

  The salt concentration of 3 to 10% by mass of the sauce composition of the present invention is indicated by a value measured by an ion densitometer using a sodium ion sensitive electrode. When it exceeds mass%, salty taste will be too effective and umami will be reduced, and the range of 5-9 mass% is more preferable. The sauce composition of the present invention can be suitably used as a sauce for yakitori or teriyaki chicken.

  The grilled chicken set of the present invention is not particularly limited as long as it is a grilled chicken set packaged with the aforementioned sauce composition housed in a container and a cooked grilled chicken skewer with a seasoning. As a method of applying, for example, raw chicken leg before cooking, a solution containing sugar, syrup, miso, sodium glutamate, garlic, vitamin C, caramel pigment, vitamin E based on soy sauce And the like can be mentioned by using a tumbler for about 30 minutes at a high speed. The use amount of the seasoning liquid is preferably 10 to 20 g of the seasoning liquid per 100 g of peeled peach meat, and when 15 g is used, the salting rate is referred to as 115%. The blending ratio of the seasoning liquid for seasoning is soy sauce 45-55% by mass, sugar 20-30% by mass, starch candy 7-15% by mass, miso 5-11% by mass, garlic (grated) 0.5-1.5% by mass. %, And other small amounts of vitamin C, caramel pigment, and vitamin E. The chicken thigh with the undertone is peeled off and cut into an appropriate size. Cut chicken thighs and cut skins on skewers in an appropriate order and cooked. As the cooking method, it is preferable to first perform charcoal baking until it is lightly burnt, and then a method of steam heating for 2 minutes at a set temperature of 90 ° C. and a center temperature of 75 ° C. or more can be suitably exemplified. After cooking, foreign matter may be checked or quick frozen.

  As the frozen yakitori set of the present invention, the sauce composition of the present invention contained (packed) in a container, a cooked yakitori skewer with a seasoning wrapped in a paper warp, and a hand held portion of the skewer at the time of eating There is no particular limitation as long as the aluminum foil is wrapped in a synthetic resin packaging bag and fast frozen, and the number of yakitori skewers can be appropriately selected from 3 to 7 it can.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(Pretreatment of ingredients used for chicken bouillon)
The chicken ribs may be raw or frozen, and the frozen ones were thawed at 10 ° C. or less, divided in half vertically, the internal organs were removed leaving the skin and fat, and the internal organs were washed away with running water. The washed chicken rattle was received in a bat and drained. Dried chicken barbs were placed on a special charcoal stand and baked until the color was golden and the scent was roasted while observing the color and scent at a high temperature over a long fire. This firing step is important in the present invention. Long leeks were cut with half of white stems and blue leaves at the base, peeled, washed with running water, and divided into two parts: stems and leaves. The stems were stabbed into a stainless steel skewer, placed on a charcoal stand, and the stems and leaves were fired on charcoal fire. The leaves are easy to burn, so I took them from the charcoal stand earlier than the stems. The onion was peeled, the roots were cut, and cut into 4-5 cm width after washing. The celery was cut at the base after removing the leaves, and cut obliquely after washing. The carrot was peeled off with a peeler, the root part of the leaf was cut, and then cut into 3 to 4 cm after washing.

(Preparation of chicken bouillon)
Into the double kettle, 384 kg of soft water was added, and in a water state, 48 kg of charcoal-baked chicken shell and 48 kg of raw chicken shell were added, and 30 g of salt was added. After removing scorch floating on the water surface with a filter net, heating was started and the pressure of steam was set to 0.45 MPa or less. When boiling, the drill was taken out, the black punch was removed with a filter net, and the white punch was removed to the bottom. The steam was weakened so that it boiled 5-6 cm from the pot edge. 4 kg of celery, 12 kg of onion, 8 kg of carrot and 4 kg of baked long onion were slowly added so that the temperature of the bouillon did not drop. The vegetables were removed to the bottom (be careful not to remove chicken fat when removing the leaves) and kept boiling 5-6 cm from the pot edge. No stirring was performed during heating, and the total heating time was about 4 hours (3 hours after boiling). The pressure was adjusted during heating so that the water level at the end of heating became the reference water level. A filtration net was set in the kettle, the boiled kettle was inverted and only the soup was dispensed, and the soup was filtered with a filter cloth. Divided into 50 L pans (40 kg / pan), the pans were placed in a cooling bath and cooled to 30 ° C. with running water.

(Preparation of boiled seasoning liquid from seasoning liquid A)
229 kg of seasoning liquid [A] containing raw materials such as chicken bouillon and soy sauce shown in Table 1 was sequentially added to the double kettle, and heating and stirring were started after the charging (full opening of steam). The mixture was heated and stirred while the sauce was attached to the inner wall of the double kettle. This sagging operation on the inner wall was repeated and boiled until it became half of the double pot charge (heating yield 50%). The boiled liquid was transferred to another container and cooled, and the liquid after cooling was weighed. The yield was adjusted by adding water (heating yield 50%).

(Mixed with boiled seasoning liquid and seasoning liquid [B])
413 kg of seasoning liquid [B] containing raw materials such as boiled seasoning liquid and soy sauce shown in Table 2 was sequentially added to the saucer, and heating and stirring were started after the addition (set temperature 96 ° C.). After the sauce temperature reached 96 ° C., the temperature was maintained for 5 minutes with heating and stirring. Upon cooling, a sauce composition was obtained. The obtained sauce composition had a BRIX value of 56.8% and a salinity of 7.1 g / 100 g. The sauce composition was stored in a container in units of 8 kg, and then packed in small bags of 30 g / pack.

(Yakitori set-peach skewers)
Table 3 shows the seasoning liquid (materials and blending ratio) for seasoning chicken skin with chicken. The seasoning liquid for seasoning was seasoned to chicken thighs with skin so that the salting rate was 115% under high speed rotation (rotation speed 10.8 rpm) using a tumbler. After peeling the peel of the peach meat, the peach meat was widened, one side (width) 30-35 mm, the other side was cut to a smaller size, and the skin was cut in the same manner. Six to eight meat grains and two to three skins were stabbed into an iron skewer so that the cut 30-35 mm width of the cut peach meat grains and the cut skin grains were skewered (65 g skewered weight). Skewered chicken thighs (including skin) are charcoal-burned until charred, large burnt cut with scissors, checked for grilling color and foreign matter adhesion, steam heating at 90 ° C set temperature, center temperature Maintained at 75 ° C. or higher for 2 minutes. After checking the baked color and foreign matter adhesion, it was quickly frozen (product center temperature -18 ° C. or lower) and weighed to 40 g / bar (excluding skewer weight). A paper warp wrapped with 5 yakitori, 2 containers (bags) containing 30 g of the sauce composition, and 5 aluminum foils were placed in a plastic container (bag) to prepare a yakitori set.

(Yakitori set-Negima skewers)
Table 4 shows the seasoning liquid (materials and blending ratio) for seasoning chicken skin with skin. The seasoning liquid for seasoning was seasoned to chicken skin with skin so that the salting rate was 115% under high speed rotation (rotation speed 10.8 rpm) using a tumbler. After peeling the peel of the peach meat, the peach meat was widened, one side (width) 30-35 mm, the other side was cut to a smaller size, and the skin was cut in the same manner. A green onion having a diameter of 1 cm was cut into a length direction of 30 to 35 mm. 4 to 6 meat grains, 3 onions and 3 to 4 skins were stabbed into an 18 cm gun skewer (skewered weight 65 g). This onion skewer was charcoal-burned until charred, and the large burnt was cut with a scissors and checked for baked color and adhesion of foreign matter, and then steam heating was set at a set temperature of 90 ° C. and maintained at a center temperature of 75 ° C. or more for 2 minutes. After checking the baked color and foreign matter adhesion, it was quickly frozen (product center temperature -18 ° C. or lower) and weighed to 40 g / bar (excluding skewer weight). A paper warp wrapped with 5 yakitori, 2 containers (bags) containing 30 g of the sauce composition, and 5 aluminum foils were placed in a plastic container (bag) to prepare a yakitori set.

(Frozen Yakitori Set)
The yakitori set produced by Example 2, 3 was accommodated in the box by 12 units, and it cryopreserved at the internal temperature of -18 degreeC, and manufactured the frozen yakitori set.

[Analysis test of sauce composition]
As shown in Table 5 below, the sauce composition (A-1) of the present invention obtained in Example 1 and the sauce composition produced in the same manner as Example 1 except that water is used instead of bouillon. (A-2), sauce composition (A-3) produced in the same manner as in Example 1 except that unbaked chicken rattle / unfired leek is used instead of fired chicken litter / baked leek, instead of bouillon The sauce composition (A-4) produced in the same manner as in Example 1 except that water was not used and boiled chicken leek and green leek were used in place of boiled chicken litter and green leek. Except for the implementation, the sauce composition (A-5) produced in the same manner as in Example 1 and sauces of other companies were measured and analyzed for each aroma component (fragrance, charcoal-grilled flavor, sugar-heated aroma), umami, etc. A comparison was made.

[Headspace aroma component analysis method]
For the aroma component measurement, an aroma collection method by a dynamic headspace method at 30 ° C. was adopted. The outline is as follows.
1) Preparation of sample and fragrance collection method 50 g of a sample is dispensed into a Teflon (registered trademark) Petri dish and set in a fragrance collection flask. After stabilizing the sample temperature to 30 ° C. in a thermostatic bath, aroma is introduced into the collection tube with high-purity nitrogen gas. The high purity nitrogen gas flow rate (30 ° C.) was 1200 ml in total for 60 minutes at 20 ml / min, and TENAX TN was used as the aroma collection tube.
2) GC / MS (Gas Chromatograph Mass Spectrometry) Analysis Conditions 1 μL of Benzyl Alcohol is added as an internal standard substance to the collection tube collecting the above fragrance. It introduce | transduces into GC / MS made from Agilent using a thermal desorption apparatus (TDS made from GERSTEL). The conditions of the thermal desorption apparatus (TDS manufactured by GERSTEL) used 21 psi of high purity helium gas as a carrier gas. The thermal desorption temperature is 210 ° C., CIS4 is −150 ° C. → 210 ° C., and CTS 2 is −150 ° C. → 210 ° C.
As Agilent GC / MS measurement conditions, the column was J & W DB-WAX 60 m × 0.32 mm I.D. d. × 0.25 μm, carrier gas is high-purity helium gas 21 psi 40 ° C. constant flow rate, temperature rising condition is 40 ° C. (hold 2.5 min) → 5 ° C./min→210° C. (hold), analysis time is 75 min The EI measurement employs a mass range of 20 to 350.

[Headspace aroma component analysis result (peak area)]
By the above analysis method, the results for each sample of (A-1) of the present invention, (A-2) to (A-5) of comparative examples, and sauces of other companies, aroma (pyrazine / piperidines), charcoal grilled [Table 6-1] to [Table 6-3] show the analysis results (peak area) summarized for each flavor (phenols) and sugar-heated aroma (furans). Moreover, the result of having totaled the flavor component of each sample for every flavor is shown in FIGS.

  As shown in [Table 6-1] to [Table 6-3] and FIGS. 1 to 3, (A-1) of the present invention is aromatic (pyrazine / pyridines), charcoal-flavored flavor (phenols) and sugar. It can be seen that heated fragrances (furans) are superior to (A-2) to (A-5) of comparative examples and other companies' sauce products, and are particularly remarkable in terms of fragrance. In the case of sugar-heated fragrances (furans), the use of bouillon (A-3) and the presence of simmering are superior to the present invention, and bouillon is not used (A-2), (A- It is superior to 4), and it can be seen that the use of bouillon has a positive effect on the sugar-heated aroma.

  Similarly, by the above analysis method, the results for each sample of (A-1) of the present invention, (A-2) to (A-5) of the comparative example, and sauces of other companies were converted into fragrance (pyrazine and piperidines). ), Charcoal-grilled flavor (phenols), and analysis results (concentration ppb) summarized for each sugar-heated aroma (furans) are shown in [Table 7-1] to [Table 7-3]. Moreover, the result of having totaled the flavor component of each sample for every flavor is shown in FIGS.

  As shown in [Table 7-1] to [Table 7-3] and FIGS. 4 to 6, (A-1) of the present invention is aromatic (pyrazine / pyridine), charcoal-flavored flavor (phenol) and sugar. Heated fragrances (furans) are superior to comparative examples (A-2) to (A-5) and other companies' sauce products, and are particularly remarkable in terms of fragrance. (peak area).

[Amino acid analysis]
The sauce composition (A-1) of the present invention produced according to Example 1, the sauce compositions (A-2) to (A-5) of the comparative examples, and sauce products of other companies were analyzed for amino acids. Hitachi amino acid analyzer L-8500A was used for amino acid analysis.

  From the analysis results, the composition of 20 kinds of amino acids that are protein origins and their amino acid amounts are shown in Table 8, and the amino acid amounts are shown in FIG.

  As shown in Table 8 and FIG. 7, it can be seen that (A-1) to (A-5) have a high content of glutamic acid as compared with other sauce products. This seems to vary depending on the raw material used.

  Amino acid analysis results are further divided into taste composition, that is, sweet taste, bitter taste, umami / sour taste, and the amount of each amino acid is shown in Table 9 for each sweet taste, bitter taste, umami / sour taste. The total amount of amino acids is shown in FIG.

  As shown in Table 9 and FIG. 8, in the taste composition, (A-1) to (A-5) showed the same tendency, and a difference was observed in the umami / sour taste system with other sauce products. .

  As described above, the sauce composition (A-1) of the present invention comprises a fragrance (pyrazine / pyridines), a charcoal-flavored flavor (phenols), and a sugar-heated aroma (furans) component as a comparative sample (A-2). -(A-5) and a large amount compared with other companies 'sauce products, and the total amount of amino acids was significantly different from that of other companies' sauce products.

It is a figure which shows the fragrance (pyrazine pyridines) (AREA) which this invention has compared with a comparative sample and a competitor's sauce product. It is a figure which shows the charcoal-grilled flavor (phenols) (AREA) which this invention has compared with a comparative sample and a competitor's product. It is a figure which shows the sugar heating fragrance (furans) (AREA) which this invention has compared with a comparative sample and a competitor's product. It is a figure which shows the aromaticity (pyrazine pyridines) (ppb) which this invention of this invention has compared with a comparative sample and a competitor's sauce product. It is a figure which shows the charcoal-grilled flavor (phenols) (ppb) which this invention has compared with a comparative sample and a competitor's product. It is a figure which shows the sugar heating aroma (furans) (ppb) which this invention has compared with a comparative sample and a competitor's product. It is a figure which shows the amino acid (20 types) quantity which is protein origin of this invention compared with a comparative sample and a competitor's product. It is a figure which shows what totaled the amino acid for every sweetness type | system | group, bitterness type | system | group, and umami | taste / sourness type | system | group as a structure of the taste of this invention.

Claims (10)

A seasoning liquid [A] based on chicken bouillon obtained using vegetables and baked chicken gall and soy sauce is heated until a charcoal scent is produced to prepare a boiled seasoning liquid. A method for producing a sauce composition comprising mixing a seasoning liquid [B] based on soy sauce. The method for producing a sauce composition according to claim 1, wherein the seasoning liquid [A] contains 40 to 60% by mass of chicken bouillon and 15 to 25% by mass of soy sauce. The chicken bouillon is prepared using 7 to 15% by weight of unbaked chicken galley, 7 to 15% by weight of baked chicken galley, and 0.3 to 3% by weight of baked green onion. The manufacturing method of the sauce composition of Claim 1 or 2. The seasoning liquid [A] is put into a double kettle, heated with steam under stirring, and boiled until it reaches a heating yield of 40 to 60%, thereby preparing a boiled seasoning liquid having a burnt soy sauce flavor. Item 4. A method for producing a sauce composition according to any one of Items 1 to 3. The method for producing a sauce composition according to any one of claims 1 to 4, wherein the seasoning liquid [B] contains 33 to 43% by mass of soy sauce and 15 to 25% by mass of sugar. The method for producing a sauce composition according to any one of claims 1 to 5, wherein a mixing ratio of the boiled seasoning liquid and the seasoning liquid [B] is 5:95 to 15:85 by mass ratio. A sauce composition which can be obtained by the production method according to any one of claims 1 to 6 and has a burnt soy fragrance having a BRIX value of 50 to 60% and a salt concentration of 3 to 10% by mass. A method of using the sauce composition according to claim 7 as a sauce for yakitori or teriyaki chicken. A grilled chicken set in which the sauce composition according to claim 7 contained in a container and a cooked grilled chicken skewer with a seasoning are packaged. A frozen yakitori set, comprising: a sauce composition according to claim 7 housed in a container; a cooked yakitori skewer with a seasoning wrapped in a paper warp; and aluminum foil.