JP4994337B2 - Method for producing acidic liquid seasoning - Google Patents

Description

The present invention relates to a method for producing an acidic liquid seasoning excellent in the mild flavor of soy sauce.

Soy sauce is a type of fermented seasoning that represents Japan. Soy sauce is often used as a liquid seasoning such as sashimi and sushi, but since soy sauce has a unique taste, it is also used in acidic liquid seasonings such as dressings. However, when making an acidic liquid seasoning based on soy sauce, the soy sauce is mellow because the soy sauce is used as a part of the raw materials, and because the pH is lowered with acid materials such as vinegar and citrus. There was a problem of lack of flavor.

As a liquid seasoning that enhances the good flavor of soy sauce, JP-A-7-313097 (Patent Document 1) discloses a production method in which a sulfur-containing compound is added to a seasoning containing soy sauce and dashi and heated. Has been. In addition, this document uses, as a raw material, a material extracted from a fish clause such as bonito and water or a material extracted in soy sauce. However, it is satisfactory when the above-mentioned liquid seasoning is produced using water extracted from soy sauce and bonito, which is commercially available at supermarkets, and vinegar is further added to the liquid seasoning to produce an acidic liquid seasoning. It was hard to say that it had a mild flavor of soy sauce.

JP-A-7-313097 JP 2007-159550 A

Then, the objective of this invention provides the manufacturing method of the acidic liquid seasoning excellent in the mellow flavor of soy sauce.

In order to achieve the above-mentioned object, the present inventor has intensively studied various compounding raw materials used in acidic liquid seasonings. As a result, when a mixed liquid obtained by mixing a specific soy sauce and a fish knot extract extracted by a specific method is heated, an acidic liquid seasoning that is surprisingly excellent in the mild flavor of soy sauce is obtained. As a result, the present invention has been completed.

That is, the present invention
(1) An acidic liquid seasoning containing 8 % or more and 60% or less of raw soy sauce, which is extracted with a fish knot extract and raw ( 75 to 95 ° C, 0.7 to 4 % aqueous acetic acid) After mixing with soy sauce, the mixture is heat-treated at 65 ° C. or more and 85 ° C. or less , and the mass ratio of fish knot extract to raw soy sauce in the mixture is 2: 8-9: 1, a method for producing an acidic liquid seasoning,
(2) The method for producing an acidic liquid seasoning according to (1), wherein the mixed solution is heated only once at 60 ° C. or higher,
It is.

Japanese Patent Application Laid-Open No. 2007-159550 (Patent Document 2) discloses a fish extract extracted with an aqueous acetic acid solution and describes that the fish extract may be used for dressing. . However, the fish knot extract described in Patent Document 2 is extracted at 50 ° C. or less, and the test example of the specification describes that the aroma of fish knot is weak when the acetic acid concentration is less than 30%. Further, Patent Document 2 does not disclose any acidic liquid seasoning obtained by heat-treating a mixed solution of a fish knot extract and raw soy sauce.

According to the production method of the present invention, an acidic liquid seasoning excellent in the mellow flavor of soy sauce can be obtained, so that further expansion of demand for the acidic liquid seasoning based on soy sauce is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The acidic liquid seasoning of the present invention is a liquid seasoning whose pH is adjusted to 4.6 or lower in order to enable normal temperature distribution. In the present invention, not only a smooth type but also a paste-like seasoning is used. Also included. Examples of such acidic liquid seasonings include separation liquid dressings, emulsified liquid dressings, non-oil dressings, mayonnaise, mayonnaise-like seasonings, salad dressings, sauce, and ponzu. Further, the pH is a value obtained by measuring the emulsified phase in the case of a separate liquid dressing, in the case of an emulsified type such as an aqueous phase or emulsified phase in the lower layer or an emulsified liquid dressing.

The acidic liquid seasoning of the present invention is based on soy sauce, specifically containing 5% or more, preferably 8% or more of soy sauce, and part or all of the soy sauce is made into raw soy sauce. This is a replacement of raw soy sauce with 5% or more, preferably 8% or more of the product. When the amount of soy sauce is less than the above value, it is difficult to obtain an acidic liquid seasoning having a soy sauce flavor. Moreover, even if the blending amount of soy sauce satisfies the above value, if the blending amount of raw soy sauce is less than the above value, it is difficult to obtain an acidic liquid seasoning excellent in the mild flavor of soy sauce. . The upper limit amount of soy sauce including raw soy sauce is not particularly defined, but the upper limit amount used in acidic liquid seasonings may be added. Specifically, it is preferably 80% or less, more preferably 60% or less.

The soy sauce that is generally marketed is, for example, freshly-fried soy sauce obtained by pressing and filtering the ripening moromi that has been fermented and aged in the production process of ordinary concentrated soy sauce, thin soy sauce, and soy sauce. It is subjected to heat sterilization, which is a heating process. On the other hand, the raw soy sauce used in the present invention is a soy sauce that has not been subjected to heat sterilization, which is a heating process, and the raw fried soy sauce is used with a microfilter, a microfiltration membrane or the like for the purpose of controlling the number of bacteria. It is preferable to use a product from which microorganisms have been removed for industrial scale production.

The seasoning production method of the present invention uses a fish knot extract prepared by a specific method in addition to the raw soy sauce. That is, the present invention provides a fish knot extract extracted with an acetic acid aqueous solution heated to 70 ° C. or more and less than 100 ° C., preferably 75 to 95 ° C., with an acetic acid concentration of 0.5 to 5%, preferably 0.7 to 4%. It is necessary to use it. When the liquid temperature of the acetic acid aqueous solution used as the extraction solvent for the fish knot extract is lower than the above range, or when the acetic acid concentration is lower than the above range, the mixed solution of the obtained fish knot extract and raw soy sauce Even if it heat-processes and it manufactures an acidic liquid seasoning, the seasoning obtained does not become the thing excellent in the mellow flavor of soy sauce, and is unpreferable. On the other hand, when the liquid temperature of the acetic acid aqueous solution is higher than the above range, or when the acetic acid concentration is higher than the above range, the obtained fish knot extract has a pungent taste, and the resulting acidic liquid seasoning is a mild soy sauce It is not preferable because the flavor is not excellent.

A method for preparing the fish knot extract will be described in detail. First, prepare fish clauses and an aqueous acetic acid solution for use in production. Fish buns are “namari buns” that are dried with a cocoon, “arab buns” that are smoked, and “dead buns” that are brazed. In particular, “coarse bonito” is preferred because it has a heavy fragrance derived from soot smoke, and it is easy to obtain an acidic liquid seasoning excellent in the mild flavor of soy sauce by the production method of the present invention. The fish bun used in the present invention may be any commercially available one, and examples include bonito, soda bonito, bonito, bonito, bonito, and bonito. In addition, when cooking fish buns from home, the fish buns are usually used. In the present invention, a fish knot may be used, but it is preferable to use a fish knot pulverized to about 0.1 to 5 mm in consideration of productivity and extraction efficiency on an industrial scale.

The aqueous acetic acid solution is prepared by adding water such as fresh water to the raw material containing acetic acid to a concentration of 0.5 to 5% acetic acid. Examples of the raw material containing acetic acid include vinegar, glacial acetic acid, and the like, but it is preferable to use vinegar in consideration of cost and availability. In the aqueous acetic acid solution, other raw materials are used as long as the effects of the present invention are not impaired, for example, sugars such as sucrose, glucose fructose liquid sugar, dextrin or reduced products thereof, alcohols such as ethanol and alcohol, salt, soy sauce The use of an acetic acid aqueous solution in which water such as fresh water is simply added to the raw material containing acetic acid is preferable because an acidic liquid seasoning excellent in the mild flavor of soy sauce can be easily obtained. .

Using the prepared fish knot and an aqueous acetic acid solution having a predetermined concentration, a fish knot extract extracted with a 0.5 to 5% acetic acid solution at 70 ° C. or more and less than 100 ° C. is prepared. Specifically, for example, 1 to 30 parts, more preferably 2 to 20 parts of fishfish is added to 100 parts of the acetic acid aqueous solution heated to the predetermined temperature, and preferably 5 minutes to 2 hours while stirring. More preferably, the extraction step is performed for 10 minutes to 1.5 hours. Next, after the extracted fish clauses are removed using a strainer or the like filter, the fish slice extract is prepared by cooling. When the input amount of fish bun is less than the above range, or when the extraction time is shorter than the above range, the liquid mixture of the obtained fish bun extract and raw soy sauce is heat-treated to produce an acidic liquid seasoning Even if it is manufactured, the obtained seasoning is not preferable because it does not have a mellow flavor of soy sauce. On the other hand, when the input amount of fish bun is larger than the above range, or when the extraction time is longer than the above range, the effect of the present invention according to the input amount or the extraction time cannot be obtained as much as expected, which is not economical. In the present invention, the extraction may be performed from the fish knot with the acetic acid aqueous solution heated to the predetermined temperature in the extraction process. For example, the fish knot is poured into an acetic acid aqueous solution of less than 70 ° C., and the extraction is started. Extraction within the range of the predetermined temperature is also included in the present invention.

The method for producing an acidic liquid seasoning according to the present invention is an acidic liquid seasoning containing 5% or more of the above raw soy sauce, and after mixing the fish salmon extract and raw soy sauce, The mixed solution is heat-treated at 60 ° C. or higher. Thereby, the acidic liquid seasoning excellent in the mellow flavor of soy sauce is obtained. On the other hand, for example, when the heat treatment at 60 ° C. is not performed, or soy sauce in which raw soy sauce is first heat-treated at 60 ° C. or higher instead of raw soy sauce used in the present invention, That is, when the same manufacturing method as this invention is performed using the normal soy sauce which performed the burning process, the acidic liquid seasoning excellent in the mild flavor of soy sauce cannot be obtained, and it is unpreferable.

Here, after mixing the fish knot extract and raw soy sauce, the mixed solution is heat-treated at 60 ° C. or higher. In the production method of the present invention, the fish knot extract and raw soy sauce are used. And a step of heat-treating the mixed solution at 60 ° C. or higher. Specifically, for example, after mixing only fish syrup extract and raw soy sauce, the mixture is heated at 60 ° C. or higher, and this is used as a raw material for the seasoning of the present invention, In addition, fish stock extract and raw soy sauce, and other raw materials are mixed within a range that does not impair the effects of the present invention, and the mixed liquid is heat-treated at 60 ° C. or higher and used as one raw material of the present invention. Or a method of using the heat-treated product as it is as the seasoning of the present invention.

Moreover, the mixing ratio of the fish paste extract and raw soy sauce may be mixed at such a ratio that an acidic liquid seasoning excellent in the mild flavor of soy sauce is obtained. The mass ratio of the fish syrup extract and raw soy sauce is preferably 1: 9 to 9: 1, more preferably 2: 8 to 9: 1. The heat treatment of the mixed solution needs to be performed at 60 ° C. or higher, preferably 65 ° C. or higher. When the heat treatment is lower than the liquid temperature, an acidic liquid seasoning excellent in the mild flavor of soy sauce cannot be obtained, which is not preferable. The heat treatment time is sufficient as long as the mixed solution reaches the predetermined temperature, but it is preferably 5 seconds to 60 minutes, more preferably 5 seconds to 30 minutes in consideration of an industrial scale. For example, a plate heater, Any heating device used in food production such as a kneader may be used. In the present invention, the upper limit heating temperature is not particularly defined, but it may affect the appearance of the acidic liquid seasoning, and is preferably 90 ° C. or lower, more preferably 85 ° C. or lower. The number of heat treatments of the mixed solution at 60 ° C. or higher is not particularly limited, but it is preferable to perform the heat treatment only once because an acidic liquid seasoning with a more mellow flavor of soy sauce is obtained.

The acidic liquid seasoning of the present invention is blended with the raw soy sauce and fish knot extract described above, and various raw materials usually used for acidic liquid seasonings within a range not impairing the effects of the present invention. It can be appropriately selected and blended. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, egg yolk oil and other animal and vegetable oils and refined oils thereof, and MCT (medium chain fatty acid triglyceride), diglyceride Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment such as, acid materials such as vinegar, citric acid and lactic acid, various seasonings such as sodium glutamate, salt, sugar, mirin, soy sauce, miso, Potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to alpha, cross-linking, and starches such as wet heat-treated starch, xanthan gum, tamarind seed gum, locust bean gum, Gums such as gellan gum, guar gum, and syrup seed gum, animal and plant extracts, mustard flour, Spices such as pepper, as well as various proteins and their degradation products, radish, sesame paste, pulverized vegetables such as ginger paste, and the like.

Hereinafter, the manufacturing method of the acidic liquid seasoning of this invention is demonstrated concretely based on an Example, a comparative example, and a test example. The present invention is not limited to these.

[Example 1]
<Preparation of fishfish extract>
Fresh water was added to 4% acetic acid vinegar to prepare a 1% aqueous acetic acid solution. Next, 100 parts of a 1% aqueous acetic acid solution was heated to a liquid temperature of 85 ° C., 10 parts of coarse koji mash (0.1-5 mm) was added, and the mixture was extracted for 30 minutes while stirring slowly at the same temperature. Next, the crushed bonito pulverized product was removed with a strainer, and then cooled to room temperature (about 25 ° C.) to prepare a fish shoot extract.

<Preparation of acidic liquid seasoning>
In accordance with the following blending ratio, first, raw soy sauce and fish knot extract were mixed, and then the mixture was heat-treated with a kneader at 75 ° C. for 5 minutes and cooled to room temperature (about 25 ° C.). Next, the remaining raw materials were added to the cooled mixture and stirred to prepare an acidic liquid seasoning. The obtained acidic liquid seasoning was very excellent in the mellow flavor of soy sauce.

<Combination ratio>
Raw soy sauce 20%
Fish Bun Extract 20%
Vinegar (acetic acid 5%) 20%
Soy sauce (not raw soy sauce) 5%
5% sugar
Salt 1%
Sodium glutamate 0.5%
Xanthan gum 0.1%
Shimizu Residue ――――――――――――――――――――
Total 100%

[Example 2]
An acidic liquid seasoning was prepared by the following method using the same raw materials and the same blending ratio as in Example 1. That is, after mixing all the raw materials, the liquid mixture was heat-treated with a kneader at 75 ° C. for 5 minutes, and cooled to room temperature (about 25 ° C.) to prepare an acidic liquid seasoning. The obtained acidic liquid seasoning was very excellent in the mellow flavor of soy sauce.

[Comparative Example 1]
In Example 1, an acidic liquid seasoning was prepared in the same manner as in Example 1 except that raw soy sauce was replaced with soy sauce (not raw soy sauce) used as one of the raw materials. . The obtained acidic liquid seasoning lacked the mild flavor of soy sauce.

[Comparative Example 2]
Preparation of an acidic liquid seasoning in the same manner as in Example 1, except that the mixture of raw soy sauce and fish knot extract was not heat-treated (75 ° C. × 5 minutes) in Example 1. did. The obtained acidic liquid seasoning lacked the mild flavor of soy sauce.

[Comparative Example 3]
In Example 1, an acidic liquid seasoning was prepared in the same manner as in Example 1 except that the 1% acetic acid aqueous solution used in the preparation of the fish knot extract was replaced with fresh water. The obtained acidic liquid seasoning was somewhat lacking in the mild flavor of soy sauce.

[Comparative Example 4]
In Example 1, the raw soy sauce and fish knot extract were not mixed, but only raw soy sauce was heat-treated with a kneader at 75 ° C. for 5 minutes in the same manner as in Example 1. An acidic liquid seasoning was prepared. The obtained acidic liquid seasoning lacked the mild flavor of soy sauce.

The acidic liquid seasonings obtained in Examples 1 and 2 which are the products of the present invention were very excellent in the mild flavor of soy sauce, but Comparative Example 1 in which raw soy sauce was not used, heat treatment In Comparative Example 2 in which no soy sauce was applied, in Comparative Example 3 in which the fish knot extract was not extracted with an aqueous acetic acid solution, and in Comparative Example 4 in which the raw soy sauce was not heat-treated in the presence of the fish knot extract. It is understood that the obtained acidic liquid seasoning lacks the mild flavor of soy sauce.

[Test Example 1]
The effect of soy sauce on the mellow flavor of raw soy sauce was examined. That is, in Example 1, the total amount of raw soy sauce and other soy sauce is not changed, and raw soy sauce is used as shown in the table below, and the rest is not raw soy sauce. In the same manner as in Example 1, an acidic liquid seasoning was prepared. Each acidic liquid seasoning obtained was sampled and evaluated for the mild flavor of soy sauce.

<Evaluation criteria>
A: Excellent in the mild flavor of soy sauce.
○: Excellent mellow flavor of soy sauce.
Δ: Slightly lacking in the mild flavor of soy sauce.
X: The mellow flavor of soy sauce is lacking.

It is understood that an acidic liquid seasoning excellent in the mild flavor of soy sauce cannot be obtained unless 5% or more of raw soy sauce is blended. In particular, those containing 8% or more were very excellent.

[Test Example 2]
The effect of soy sauce on the mellow flavor of the fish knot extract was investigated. That is, in Example 1, an acidic liquid seasoning was prepared in the same manner as in Example 1 except that an acetic acid aqueous solution heated to the following liquid temperature was used when preparing the fish knot extract. Each acidic liquid seasoning obtained was sampled and evaluated for the mild flavor of soy sauce. The evaluation criteria are the same as in Test Example 1. In the case of a liquid temperature of 110 ° C., an acetic acid aqueous solution and crushed bonito were filled in a heat-resistant pouch and sealed, and subjected to retorting at 110 ° C. for 30 minutes.

It is understood that an acidic liquid seasoning using a fish knot extract extracted with an acetic acid aqueous solution of 70 ° C. or higher and lower than 100 ° C. can be obtained with an excellent mellow flavor of soy sauce. In particular, an acidic liquid seasoning using a fish knot extract extracted with an aqueous acetic acid solution at 75 to 95 ° C. was very excellent. In addition, the thing using the fish knot extract extracted at 110 degreeC had a slight taste.

[Test Example 3]
The effect on the mellow flavor of soy sauce by the difference in acetic acid concentration of acetic acid aqueous solution as an extraction solvent for fish knot extract was investigated. That is, in Example 1, an acidic liquid seasoning was prepared in the same manner as in Example 1 except that an acetic acid aqueous solution having the following acetic acid concentration was used when the fish knot extract was prepared. Each acidic liquid seasoning obtained was sampled and evaluated for the mild flavor of soy sauce. The evaluation criteria are the same as in Test Example 1.

It is understood that an acidic liquid seasoning using a fish knot extract extracted with an acetic acid aqueous solution having an acetic acid concentration of 0.5 to 5% can be obtained with an excellent mellow flavor of soy sauce. In particular, an acidic liquid seasoning using a fish knot extract extracted with an acetic acid aqueous solution having an acetic acid concentration of 0.7 to 4% was very excellent. In addition, the thing using the fish knot extract extracted with the acetic acid aqueous solution with an acetic acid concentration of 8% had a slight taste.

[Test Example 4]
The influence on the mild flavor of soy sauce by the difference in the heat treatment temperature of the mixture of raw soy sauce and fish knot extract was investigated. That is, in Example 1, the acidic liquid seasoning was prepared by the same method as Example 1 except having performed the heat processing temperature of the liquid mixture at the following temperature. Each acidic liquid seasoning obtained was sampled and evaluated for the mild flavor of soy sauce. The evaluation criteria are the same as in Test Example 1.

It is understood that an acidic liquid seasoning produced by heating a mixture of raw soy sauce and fish knot extract at 60 ° C. or higher is excellent in the mild flavor of soy sauce. In particular, the acidic liquid seasoning produced by heating in the range of 65 to 85 ° C. was very excellent.

[Test Example 5]
The effect on the mellow flavor of soy sauce due to the difference in the mixing ratio between fish salmon extract and raw soy sauce was investigated. That is, in Example 1, the amount of raw soy sauce was changed to 8%, and the amount of fish knot extract was changed to the following mixing ratio. A seasoning was prepared. Each acidic liquid seasoning obtained was sampled and evaluated for the mild flavor of soy sauce. The evaluation criteria are the same as in Test Example 1.

It is understood that the acidic liquid seasoning in which the mixing ratio of the fish paste extract and raw soy sauce is in the range of 1: 9 to 9: 1 is excellent in the mild flavor of soy sauce. In particular, the acidic liquid seasoning having a mixing ratio in the range of 2: 8 to 9: 1 was very excellent.

[Example 3]
The acidic liquid seasoning obtained in Example 1 was again heat-treated with a kneader at 75 ° C. for 5 minutes, and cooled to room temperature (about 25 ° C.) to prepare an acidic liquid seasoning. When the obtained acidic liquid seasoning was compared with that obtained in Example 1, the acidic liquid seasoning obtained in Example 1 was very excellent in the mild flavor of soy sauce, but obtained in Example 3. The food was slightly inferior, but it was excellent in the mild flavor of soy sauce.

[Example 4]
The acidic liquid seasoning obtained in Example 1 was filled in a glass bottle having a capacity of 250 mL, and then filled with 30 mL of vegetable oil to prepare a separate liquid dressing. When the obtained separated liquid dressing was shaken up and down to be primary emulsified and sampled, it was very excellent in the mild flavor of soy sauce.

[Example 5]
In accordance with the following blending ratio, first, raw soy sauce and fish knot extract were mixed, and then the mixture was heat-treated with a kneader at 75 ° C. for 5 minutes and cooled to room temperature (about 25 ° C.). Next, the remaining raw materials other than the vegetable oil were added to the cooled mixed liquid and stirred to make the whole uniform, and then the vegetable oil was gradually added to prepare an emulsified liquid dressing. The obtained emulsified liquid dressing was very excellent in the mild flavor of soy sauce. The fish knot extract used as a raw material was the one prepared in Example 1.

<Combination ratio>
30% vegetable oil
10% raw soy sauce
Fish Bun Extract 10%
Vinegar (acetic acid 5%) 20%
Soy sauce (not raw soy sauce) 5%
5% sugar
Raw egg yolk 2%
Salt 1%
Sodium glutamate 0.5%
Xanthan gum 0.1%
Shimizu Residue ――――――――――――――――――――
Total 100%

Claims (2)

Raw (raw) an acidic liquid seasoning blended 8 percent to 60 percent of the soy sauce, 75 ° C. or higher 95 ° C. of 0.7 to 4 percent extracted smoked fish extract with aqueous acetic acid and raw (raw) After mixing with soy sauce, the mixed solution is heat-treated at 65 ° C. or more and 85 ° C. or less , and the mass ratio of fish knot extract to raw soy sauce in the mixed solution is 2: 8 to 9: 1. The manufacturing method of the acidic liquid seasoning characterized by the above-mentioned. The process according to claim 1 Symbol placement acidic liquid seasoning to heating the mixture at only 60 ° C. or more times.