JP5101727B2 - Soy sauce-like seasoning - Google Patents

Description

  The present invention relates to a soy sauce-like seasoning obtained without using any food containing allergens as a raw material.

  In recent years, health hazards (hereinafter referred to as food allergies) caused by foods containing allergic substances (hereinafter referred to as allergens) are frequently observed. Food allergies are caused by the body's immune system reacting to certain substances and components in food. Since there is currently no fundamental cure, not eating foods that contain allergens is the only reliable way to prevent food allergies. Since allergic symptoms can even be life threatening, it is essential for allergic patients to display allergen-containing ingredients contained in food.

  In response to this background, the 1999 FAO / WHO Joint Food Standards Committee (Codex Committee) general meeting indicated that food containing eight kinds of ingredients known as allergens was included. It has been agreed that in the future member countries will be required to consider specific labeling methods suitable for their respective systems.

  In Japan, the Ministry of Health, Labor and Welfare may display the ingredients of foods that contain 25 specific ingredients that have caused severe allergic symptoms in consideration of the degree and frequency of past health problems. It was decided.

Soy sauce, a traditional Japanese fermented seasoning and indispensable for the Japanese diet, is obtained by fermenting and brewing straw and salt made from soybeans and wheat as raw materials. Both foods in Japan and Codex are defined as foods that contain allergens that are required or encouraged to be labeled on food.
In soy sauce, allergens are thought to be reduced because the raw materials are decomposed by koji enzymes, but soy or wheat allergic patients could not use soy sauce depending on the degree of health impairment. Cereals containing gluten, such as wheat, in particular, are known to cause serious symptoms in celiac disease patients, and development of gluten-free foods is demanded all over the world. In this way, it has the taste and aroma of soy sauce without using allergen-containing foods that are required or encouraged in Japan or Codex (hereinafter referred to as allergen-free). Alternative seasonings have been strongly sought.

  In response to these demands, without using soybeans and wheat, koji is produced using empty beans and fermented and matured by adding salt water (for example, see Patent Document 1) or koji using a mixture of mustard seeds and corn. , Fermented and matured by adding salt water (for example, see Patent Literature 2), soy sauce-like seasoning production method mainly composed of millet (see, for example, Patent Literature 3), fermented seasoning using sesame seeds as raw materials The manufacturing method (for example, refer patent document 4) and the manufacturing method of fish soy sauce (for example, refer patent document 5) are disclosed. Although air beans are not considered to be foods containing allergens, they are considered to cause problems in air beans poisoning (Favism) in various parts of the Mediterranean coast, North Africa, and Central Asia (see, for example, Non-Patent Document 1). In addition, even after making soy sauce-like seasonings, it has a unique empty bean flavor, and it is difficult to make soy sauce alternative seasonings that are widely deployed not only in Japan but around the world. In the method using a mixture of mustard seed and corn, the flavor derived from mustard seed, which is a spice raw material, still remains, and umami and aroma are insufficient. The seasoning liquid mainly composed of millet grains and the fermented seasoning liquid made from sesame seeds are difficult to obtain the raw materials at low cost and have a unique flavor, and it is difficult to use them as substitute seasonings for soy sauce. Fish soy sauce does not use soybeans or wheat, but it differs in flavor from normal soy sauce and is difficult to use as an alternative seasoning. In addition, depending on the type, the fish itself is considered to be an allergen-containing food, which is not suitable as an allergen-free soy sauce-like seasoning.

  As a characteristic aroma component of soy sauce, 4-Hydroxy-2 (or 5) ethyl-5 (or 2) methyl-3 (2H) -furanone (hereinafter referred to as “HEMF”) is known (for example, non- Patent Document 2). However, there was no report that these ingredients were found from a soy sauce-like seasoning obtained by fermenting and ripening foods containing no allergen.

By the way, tomatoes are the most cultivated of vegetables, and since they contain abundant taste substances such as sugar and glutamic acid, they are widely used all over the world as seasonings such as tomato ketchup and tomato sauce. Being eaten. Therefore, tomato can be obtained inexpensively and stably as a raw material for processing. In recent years, a transparent tomato concentrate having no tomato flavor (for example, see Patent Document 6), a method of using an extract extracted from dried tomato as a seasoning (for example, see Patent Document 7), and flavoring by lactic acid fermentation A method for producing an excellent fermented tomato product (for example, see Patent Document 8), and a method for producing a fermented tomato beverage characterized by containing SO ₂ in tomato and fermenting with wine yeast (for example, see Patent Document 9). Disclosed, but without using allergen-containing foods that are required or encouraged by labeling tomatoes with or without lactic acid bacteria and fermenting and ripening with yeast. No attempt has been made to obtain a soy sauce-like seasoning containing HEMF and having the taste and aroma of soy sauce.

JP 2006-122002 A JP 2008-237183 A JP-A-8-196232 JP 2009-171959 A JP 2005-261349 A Japanese translation of PCT publication No. 2002-516073 JP 2006-67995 A JP 2007-289008 A JP 2005-176727 A

“Food allergies: advice reactions to food and food additives”, Wiley-Blackwell, 2003, p. 485 “Ingredients of Brew”, edited by Japan Brewing Association, December 1999, p. 476-501

  The present invention has been made in view of the above circumstances, and an object thereof is to provide an allergen-free soy sauce-like seasoning having the taste and aroma of soy sauce.

  As a result of intensive studies to solve the above problems, the present inventors have clarified allergens that are required or encouraged to be labeled on foods, including legume seeds and gramineous grains. It has been surprisingly found that a soy sauce-like seasoning having the taste and aroma of soy sauce can be obtained by fermenting and ripening tomatoes without using any food containing it. In particular, when soy sauce-like seasonings are obtained by fermentation or ripening with yeast or lactic acid bacteria and yeast, various organic acids, ethanol, HEMF, etc. are increased by fermentation and ripening, and are combined with glutamic acid derived from tomato. The present inventors have found that a soy sauce-like seasoning that is excellent in taste balance and can be used as a substitute seasoning for soy sauce in a wide range from application to cooking is obtained.

That is, the present invention
1) A soy sauce-like seasoning obtained by fermenting and aging tomatoes with yeast.
2) A soy sauce-like seasoning obtained by lactic acid fermentation of tomatoes, followed by fermentation and aging with yeast.
3) The soy sauce-like seasoning according to 1) to 2) above, which contains HEMF.
4) The soy sauce-like seasoning according to 3) above, wherein HEMF is 0.2 ppm or more.
5) The soy sauce-like seasoning according to any one of 1) to 4) above, which comprises ethanol.
6) The soy sauce-like seasoning according to 5) above, wherein ethanol is 0.5% (v / v) or more.
7) The soy sauce-like seasoning according to any one of 1) to 6) above, which contains lactic acid.
8) The soy sauce-like seasoning according to 7) above, wherein lactic acid is 0.02% (w / v) or more.
About.

  According to the present invention, not only soy and wheat allergic patients, but also 25 foods that are required or encouraged to be labeled on foods in Japan, and 8 types specified by Codex. Even consumers who are worried about any food allergies can use the product of the present invention as a seasoning alternative to soy sauce that has the taste and aroma of soy sauce, or when it is applied directly to food. It can be used for

  Hereinafter, the present invention will be described in detail.

  The “soy sauce-like seasoning” in the present specification refers to a liquid seasoning used for the same purpose as “soy sauce” defined in the Japanese Agricultural Standards. If it is used for the same purpose as “soy sauce”, a raw material derived from soy sauce cake (eg, soybean or wheat) may not be used in a soy sauce-like seasoning. In soy sauce-like seasonings, fruit juices, extracts, pastes, dashi, seasonings, alcoholic beverages, fermented seasonings, acidulants, flavorings, and the like may be mixed. In addition, “soy sauce” described in the present specification has the same concept as “soy sauce” in Japanese agricultural and forestry standards.

  As used herein, the term “food containing allergens” refers to 25 items of food (eg, eggs, milk, etc.) that are required or encouraged to be labeled as food in Japan as of February 2011. Wheat, buckwheat, peanut, abalone, squid, shrimp, orange, crab, kiwifruit, beef, walnut, salmon, mackerel, soy, chicken, pork, matsutake, peach, banana, yam, apple, gelatin) and 8 foods defined by Codex (wheat, rye, barley, oats, spelled wheat, their hybrids, and their products as gluten-containing cereals; crustaceans and their products; eggs and egg products; fish) And fish products, peanuts, soybeans and their products, milk and dairy products (including lactose), nuts and their products, sulfites, There is a food.) Containing a sulfite 10mg / kg or more.

  All concentrations (ppm) in this specification are milligram per liter (mg / l).

  The present invention aims to obtain a soy sauce-like seasoning without using allergen-containing food, and fermenting and ripening with yeast without using lactic acid bacteria with or without tomato as a raw material. It is characterized by containing.

  The term “tomato” as used herein includes not only fruit tomato but also tomato juice, dice tomato, tomato puree, tomato paste, tomato extract and the like as processed tomato ingredients. Dice tomato refers to a product obtained by removing the skin, seeds, etc. of tomato fruit, cutting it into dice, and heat-sterilizing it. Tomato juice is obtained by crushing the tomato fruit, squeezing or squeezing it, removing the skin, seeds, etc., and heat sterilizing. Tomato puree and tomato paste are concentrated tomato juice. The concentration method is not limited, and well-known concentration by heating, vacuum concentration, freeze concentration, membrane concentration and the like are used. The tomato extract obtained by further diluting the concentrated tomato juice and then further concentrating the permeate obtained by carrying out centrifugation or precision membrane filtration to remove pigments and pulp content contains a large amount of sugar and glutamic acid. Therefore, it is particularly preferable.

  The Brix (sugar content) measured by a sugar meter or a refractometer of tomato is preferably 5 to 80% (w / w), particularly preferably 15 to 65% (w / w). If the concentration of the fruit juice is too thin, the aroma components and glutamic acid in the finally obtained soy sauce-like seasoning are not preferable. If the concentration of fruit juice is too high, lactic acid fermentation and yeast fermentation may be inhibited during fermentation. Therefore, when Brix is less than 5% (w / w), it can be used as a raw material by adjusting Brix by adding sugar, fruit juice, and umami ingredients. Moreover, when Brix exceeds 80% (w / w), it can be used as a raw material by diluting with water or the like so as to be in the concentration range shown above.

  The sugar to be added is not particularly limited as long as yeast or lactic acid bacteria can be assimilated, and examples thereof include glucose, sucrose, fructose, and the like. Unless the food contains allergens, liquid sugars, fruit juices, vegetables containing these It may be honey or honey. The fruit juice is not particularly limited as long as it does not contain allergens, and examples thereof include those obtained from lemon, plum, grape, mango, citron, pumpkin, pine, strawberry, pear and the like. A fruit juice can be used 1 type or in combination of 2 or more types. Among these, in view of the fermentability of yeast and lactic acid bacteria, glucose or liquid sugar containing glucose is preferable. These sugar sources can be added alone or in combination.

  The umami component to be added is not particularly limited as long as it is not a food containing allergen, and examples thereof include amino acids, yeast extracts, nucleic acids, organic acids, and protein hydrolysates. Among these, amino acid glutamate, yeast extract, and nucleic acid are particularly preferred for the purpose of imparting soy sauce umami to the soy sauce-like seasoning. These umami components can be added alone or in combination.

  By adjusting the pH of the tomato with an arbitrary pH adjuster that can be used for food production, fermentation can be promoted and the taste and aroma of soy sauce can be made closer. The pH after adjustment is preferably 3.0 to 7.0, more preferably pH 4.0 to 6.5. If the pH is too low, the acidity becomes strong and fermentation may be inhibited. On the other hand, if it is too high, the quality of the taste and aroma as a soy sauce-like seasoning will deteriorate. The pH adjuster is not limited as long as it can be used for food production. In addition to sodium hydroxide and potassium hydroxide, lactic acid, citric acid, malic acid, acetic acid and the like can be used. From the viewpoint of taste, the use of sodium hydroxide or lactic acid is particularly preferred.

  The concentration of HEMF in the soy sauce-like seasoning is preferably 0.2 to 500 ppm, particularly preferably 5.0 to 200 ppm. When the HEMF concentration is less than 0.2 ppm, the preferable scent of soy sauce is hardly felt. In the case of 0.2 ppm or more, the preferred scent of soy sauce is felt, and in the case of 5.0 ppm or more, the preferred scent of soy sauce is more noticeable. If it exceeds 500 ppm, the scent of the component becomes strong and the scent balance is impaired, which is not preferable.

  The soy sauce-like seasoning of the present invention is obtained by fermenting and ripening tomatoes. More specifically, (1) a method in which salt is added to tomato and the pH is adjusted, and fermentation and ripening is performed with lactic acid bacteria and yeast, and (2) salt is added to tomato and pH is adjusted or pH is not adjusted. (3) Add salt to the tomato, adjust pH, add lactic acid, and then go through lactic acid bacteria and yeast, or a method of fermenting and ripening with yeast, and the HEMF concentration 0.2 ppm The soy sauce-like seasoning of the present invention can be obtained after fermentation and ripening until the above is reached. In (1) and (3), lactic acid bacteria and yeast can be added to tomatoes simultaneously, and fermentation with lactic acid bacteria and yeasts may be performed simultaneously.

  Tomato moromi can be obtained by adding lactic acid bacteria and / or yeast to a tomato with adjusted Brix and pH. When preparing tomato moromi, salt is added for the purpose of enhancing mildew resistance. The salt concentration is preferably 4.0 to 20.0% (w / v), and more preferably 6.0 to 16.0% (w / v). In tomato moromi, a salt concentration of less than 4.0% (w / v) is not preferable for the purpose of enhancing the antifungal property. Conversely, if it exceeds 20.0% (w / v), lactic acid fermentation and yeast fermentation are inhibited, which is not preferable. Tomatoes to which Brix and pH have been adjusted and to which salt has been added may be subjected to heat sterilization from the viewpoint of enhancing mildew resistance and generating a HEMF precursor by heating before adding lactic acid bacteria and / or yeast. . Preferably, heating is performed at 70 to 90 ° C. for 1 to 60 minutes, or 100 to 140 ° C. for 5 to 30 seconds, followed by cooling.

<Lactic acid fermentation>
When lactic acid bacteria are added, the tomato moromi is preferably subjected to lactic acid fermentation at a temperature of 15 to 45 ° C, particularly preferably lactic acid fermentation at a temperature of 20 to 35 ° C. Examples of the lactic acid bacteria used in the lactic acid fermentation in the present invention include salt-resistant lactic acid bacteria such as Tetragenococcus halophilus, which are publicly used for soy sauce brewing, as well as Pediococcus pentosaceus, Lactobacillus plantaclus Lactobacillus planta, Lactobacillus plantarum, Lactobacillus plantus, Lactobacillus sakei is preferable, and Tetragenococcus halophilus is particularly preferable from the viewpoint of imparting the flavor of soy sauce. In the case of adding lactic acid bacteria and performing lactic acid fermentation, the tomato moromi is usually preferably pH 5.0 to 7.0, and the tomato moromi after completion of lactic acid fermentation is preferably pH 4.0 to 6.0.

<Yeast fermentation>
Salt is added to adjust the pH, and optionally tomato pasteurized by heat sterilization or tomato moromi that has completed lactic acid fermentation, yeast is added to perform yeast fermentation. Salt may be added to tomato moromi after completing lactic acid fermentation or just before yeast fermentation. From the viewpoint of efficiently generating HEMF, the salt concentration during yeast fermentation is preferably 4.0 to 20.0% (w / v), particularly 6.0 to 16.0% (w / v). Preferably there is. From the viewpoint of efficiently performing fermentation with yeast, the temperature is preferably 15 to 45 ° C., and particularly preferably 20 to 35 ° C. As the yeast used for yeast fermentation in the present invention, salt-resistant yeasts such as Zygosaccharomyces rouxii, Zygosaccharomyces baili, Candida etchelsi, and Candida verstilis that are publicly used for soy sauce brewing are preferable.

  After yeast is added, it is preferable to ferment the moromi for a certain period of time under aerobic conditions in order to increase the growth of the yeast. In order to maintain the aerobic condition, a method such as aeration of oxygen or air to the taste or use of a propeller stirrer is preferable.

  The growth of yeast can be confirmed by counting the number of bacteria by an agar culture method and measuring the amount of ethanol in tomato moromi using a gas chromatographic method. It is preferable to finish yeast fermentation under aerobic conditions when ethanol becomes 0.5 to 2.5% (v / v). After the yeast fermentation under aerobic conditions, the tomato moromi is left still, and fermentation with yeast and lactic acid bacteria is continued to produce ethanol and various aromatic components. Thereafter, aging can be performed at a temperature of 10 to 30 ° C. where the fragrance is less likely to deteriorate.

  The fermentation period with yeast is preferably about 1 to 8 weeks, particularly preferably 2 to 6 weeks. In the case of aging, it is preferable to ripen for about 1 to 16 weeks after the fermentation period, and particularly about 3 to 10 weeks. The end of fermentation / ripening can be determined in consideration of general components, aroma components, chromaticity and the like.

  The soy sauce-like seasoning obtained after fermentation and aging may be clarified. As the clarification method, conventionally known membrane treatment, diatomaceous earth filtration, centrifugation, aggregation method, sedimentation method and the like can be used without limitation.

  The soy sauce-like seasoning can be adjusted by performing general component analysis and aroma component analysis. At this time, pH, salinity, ethanol concentration, glutamic acid concentration, organic acid concentration, and aroma component concentration may be appropriately adjusted. From the viewpoint of taste and antifungal properties, preferably the pH is 3.5 to 5.5, the salt content is 4.0 to 18.0% (w / v), and the ethanol is 0.5 to 8.0% (v / V) and lactic acid is preferably adjusted to 0.02 to 3.0% (w / v).

  The chromaticity of the soy sauce-like seasoning can be adjusted as appropriate. According to the JAS standard, the chromaticity is soy sauce standard color No. 18 (L * (lightness index) according to the object color display method of JISZ8729) = 30.0, a * = 46.1, b * = 51 In the case of lightly soy sauce, soy sauce standard color No. 22 (L * (lightness index) by the object color display method of JISZ8729) = 36.7, a * = 45.6, b * = 62.9)) or more. The temperature and duration of fermentation and ripening, when sterilizing, adjust the temperature and time during sterilization, dilute soy sauce-like seasonings, decolorize by known activated carbon treatment, add caramel and yeast extract, etc. Then, the chromaticity may be adjusted. When provided as a soy sauce-like seasoning of Koikuchi soy sauce, the standard color of soy sauce is preferably less than No. 18, and when provided as a soy sauce-like seasoning of Ukukichi soy sauce, the standard color of No. 22 or more is preferred. For the measurement of chromaticity, a soy sauce standard chromaticity meter or the like can be used.

  The soy sauce-like seasoning with adjusted ingredients may be sterilized or sterilized. In the case of sterilization, a heat sterilization process called burning is performed. The heating may be performed under the heating conditions that are performed in a known soy sauce production process. Preferably, heating is performed at 70 to 90 ° C for 1 to 60 minutes, or 100 to 130 ° C for 5 to 30 seconds, followed by cooling. Since starch may be generated by heating, after standing for several days, the supernatant is separated from the starch to obtain a soy sauce-like seasoning. In the case of sterilization, filtration and sterilization using a known MF membrane is performed without heating to obtain a filtrate as a soy sauce-like seasoning.

  The soy sauce-like seasoning obtained by fermentation and aging in this way has various flavor components found in soy sauce, including HEMF, increased by fermentation, excellent in the balance of flavor, and despite being made from tomatoes. This is a soy sauce-like seasoning that gives you the taste and aroma of soy sauce. Whether these components are produced can be confirmed by quantifying by gas chromatography according to a conventional method. Fermentation / ripening can be terminated after confirming that the concentration of each of these components has reached the above-described concentration range. In determining the end of fermentation / ripening, in addition to the above components, components produced by fermentation by yeast / lactic acid bacteria and Maillard reaction during ripening can be considered.

  The soy sauce-like seasoning of the present invention can be used in the same manner as Japanese soy sauce “soy sauce” and can be blended in any food or drink. For example, it can be used by adding to seasonings such as soup, sauce, Japanese-style dashi, western-style dashi, Chinese dashi, dressing, soup, ketchup, tomato sauce, Worcester sauce, and other sauces.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

<Preparation of tomato moromi>
Tomato extract (produced by Raico Red, Israel, Brix 60% (w / w)) as tomato, with distilled water so that Brix is 15.6%, 31.2%, 46.8% (w / v) Dilute and adjust pH to 6.0 with sodium hydroxide. Further, sodium chloride was added so that the sodium chloride concentration was 12% (w / v), Tetragenococcus halophilus was added as a lactic acid bacterium and mixed well, and 1 L of tomato moromi was prepared.

<Fermentation and aging of tomato moromi>
The moromi product temperature was maintained at 25 ° C., and lactic acid fermentation was performed. Three weeks later, according to a conventional method, salt-resistant soy sauce yeast (Zygosaccharomyces rouxii) was added, and the yeast fermentation was performed by aeration and stirring for 14 days while maintaining the moromi product temperature at 25 ° C. Further, the moromi product temperature was maintained at 25 to 30 ° C. and fermented and aged.

  The tomato moromi obtained after 3 months was fired according to a conventional method. After burning, the mixture was allowed to stand at 5 to 8 ° C. for 1 week to sufficiently precipitate the starch, and then the supernatant was collected to obtain soy sauce-like seasonings of test products 1-1 to 1-3. As a control product, a tomato extract is prepared so that it becomes Brix 31.2% (w / v), and then a non-fermented product in which salt is added so that the salt concentration is 16.0% (w / v) is prepared. did.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were test product 1-1: 12.7%, test product 1-2: 12.2.3%, test product 1-3: 12.1% (all w / v). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

<Component analysis>
The general components of soy sauce were analyzed according to the method described in the soy sauce test method (founded by Japan Soy Sauce Research Institute, published on March 1, 1985). The chromaticity was measured according to the method defined in the Japanese Agricultural Standard.
HEMF and other fragrance components were analyzed and quantified by gas chromatography (see Journal of Agricultural and Food Chemistry Vol. 39, 934 (1991)). A total ion chromatogram is shown in FIG. 1, and aroma component analysis results are shown in Table 1.

  From the results shown in FIG. 1, it was confirmed that HEMF and other aroma components that were not found in the non-fermented tomato extract were produced in the test product. Furthermore, it was confirmed that it was a fragrance component pattern similar to the comparative product Koikochi soy sauce.

  From the results shown in Table 1, in the test product, Isobutyl alcohol, Methionol, Benzeneacetoaldehyde, Benzyl alcohol, and other fragrance components, which are considered to be derived from yeast fermentation including HEMF, which were not found in the non-fermented tomato extract as a control product, It was confirmed that it was generated.

<Sensory evaluation>
The sensory evaluation of each test product was evaluated by the Semantic Differential Method (hereinafter referred to as the SD method) for the taste and aroma of the aforementioned control product and test product by five trained and discriminating panels. did. After smelling the scent of the control product and the test product, a comparison was made by eating 0.2 ml. As for the rating scale, the average rating between panelists was calculated according to the following criteria.

(Grading scale)
1. 1. You can feel soy sauce very weakly or hardly. 2. It feels slightly soy sauce. Feel soy sauce 4 4. You can feel a little soy sauce. The soy sauce feels quite strong

From the results shown in Table 2, ethanol and HEMF increased for the test samples 1-1 to 1-3 by fermenting and aging the tomato extract with lactic acid bacteria and yeast.
It can be seen that ethanol is 3.0 to 4.1% (v / v) and HEMF is 0.23 to 17.7 ppm, which is significantly higher than the control product. As for the color number, the test product 1-1 becomes the standard of Ukukuchi soy sauce (22 or more) determined by the Japanese Agricultural Standards, and the test products 1-2 and 1-3 become the standard of Koikuchi soy sauce (18 or less). It was.

  From the sensory evaluation results in Table 2, it can be seen that the test products 1-1 to 1-3 have a significantly stronger soy sauce taste and aroma than the control products.

  Regarding the taste of soy sauce, various components such as pH, umami taste of glutamic acid, organic acids such as lactic acid produced by fermentation and aging, and other pigment components produced by Maillard reaction are considered to contribute.

  Regarding the scent of soy sauce, it is considered that various aroma components shown in FIG. 1 including HEMF contributed. Regarding HEMF, there is a report that soy sauce with high palatability preferably contains 50 ppm or more of HEMF (Research and Technology of Soy Sauce, Vol. 32, No. 5, p. 276-285, (2006)). On the other hand, it is known that HEMF can be felt in sensory evaluation from 0.04 ppb in water and contributes to sensory evaluation from a very low concentration (Helv. Chim. Acta, 56, p. 1882-1892, (1973)). In a soy sauce-like seasoning made from tomatoes, it was shown that a soy sauce-like seasoning having a taste and aroma that can sufficiently substitute for koikuchi soy sauce can be obtained by containing 0.23 ppm of HEMF.

<Preparation of tomato moromi>
As a tomato, a tomato extract (manufactured by Laico Red, Israel, Brix 60% (w / w)) was diluted with distilled water, and salt was added so that the salt concentration of tomato moromi was 11% (w / v). The tomato moromi Brix was 44.2% (w / v) and the pH was 3.9. Separately, the tomato extract was diluted with distilled water, sodium chloride was added so that the salt concentration of tomato moromi was 11% (w / v), and the pH was adjusted to 4.8 with sodium hydroxide or potassium hydroxide. Brix of tomato moromi was 45.1% and 44.9% (w / v), respectively. Zygosaccharomyces rouxii as soy sauce yeast was added to each tomato moromi, mixed well, and 3 liters of tomato moromi was charged.

<Fermentation and aging of tomato moromi>
While maintaining the moromi product temperature at 25 ° C., the mixture was aerated and stirred for 14 days to perform yeast fermentation. Further, the moromi product temperature was maintained at 25 to 30 ° C. and fermented and aged.

  The tomato moromi obtained after 3 months was subjected to diatomaceous earth filtration and burning according to a conventional method. After burning, the mixture was allowed to stand at 5 to 8 ° C. for 2 days to sufficiently precipitate the starch, and then the supernatant was recovered to obtain soy sauce-like seasonings of test products 2-1 to 2-3.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were test product 2-1: 13.4%, test product 2-2: 13.0%, test product 2-3: 12.8% (all w / v). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

  Component analysis and sensory evaluation were performed according to the method described in Example 1.

  From the results shown in Table 3, the tomato moromi without pH adjustment or pH adjustment with sodium hydroxide or potassium hydroxide was fermented and matured with yeast, so that the test products 2-1 to 2-3 were It can be seen that ethanol is 2.9 to 3.2% (v / v) and HEMF is 3.8 to 5.2 ppm, which is significantly higher than the control product. Regarding the color numbers, the test products 2-1 to 2-3 became the standard for soy sauce (No. 18 or less).

  From the sensory evaluation results in Table 3, it can be seen that the test products 2-1 to 2-3 have the taste and aroma of soy sauce significantly stronger than the control products. About evaluation of the taste of soy sauce, the tendency for the test products 2-1 to 2-3 to be slightly lower than the test products 1-2 to 1-3 was observed. This is considered to be caused by the difference in the quality of sourness because it contains almost no lactic acid as compared with the test products 1-2 to 1-3.

<Preparation of tomato moromi>
Tomato extract (produced by Laico Red, Israel, Brix 60% (w / w)) as a tomato is diluted with distilled water so that the salt concentration becomes 7%, 9%, 11%, 17% (w / v). Salt was added. Tomato moromi with a salt concentration of 7% and 9% was adjusted to pH 6.0 with sodium hydroxide. Similarly, the pH of the tomato moromi with a salt concentration of 11% was adjusted to 5.5, 6.0, and 6.5. Tomato miso with a salt concentration of 17% was adjusted to pH 6.0 with sodium hydroxide. Tetragenococcus halophilus was added as a lactic acid bacterium and mixed well, and 3 L was charged.

<Fermentation and aging of tomato moromi>
The moromi product temperature was maintained at 25 ° C., and lactic acid fermentation was performed. Two weeks later, according to a conventional method, salt-resistant soy sauce yeast (Zygosaccharomyces rouxii) was added, and the yeast fermentation was performed by aeration and stirring for 14 days while maintaining the moromi product temperature at 25 ° C. Further, the moromi product temperature was maintained at 25 to 30 ° C. and fermented and aged.

  The tomato moromi obtained after 3 months was fired according to a conventional method. After burning, the mixture was allowed to stand at 5 to 8 ° C. for 1 week to sufficiently precipitate the starch, and then the supernatant was collected to obtain soy sauce-like seasonings of test products 3-1 to 3-5.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were test product 3-1: 7.2%, test product 3-2: 9.2%, test product 3-3: 11.7%, test product 3- 4: 11.7% and test product 3-5: 17.2% (both were w / v). At the time of sensory evaluation, sodium chloride was added so that the salt concentration would be 13.0% (w / v), which is a common sodium salt concentration of soy sauce. The test product 3-5 having a high salt concentration was directly sampled.

  Component analysis and sensory evaluation were performed according to the method described in Example 1.

  From the results shown in Table 4, by adjusting the salt concentration of 7 to 17% and pH of 5.5 to 6.5, and fermenting and aging with lactic acid bacteria and yeast, the test products 3-1 to 3-5 have 0 ethanol. .9 to 5.4% (v / v), HEMF is 7.1 to 21.7 ppm, which is found to be significantly higher than the control product. Even if the salt concentration was 7%, brewing was possible without rot. Even if the salt concentration was 17%, brewing was possible without inhibiting the fermentation. About the color number, the test products 3-1 to 3-5 became the standard of soy sauce (No. 18 or less).

  From the sensory evaluation results in Table 4, it can be seen that the test products 3-1 to 3-5 have a significantly stronger taste and aroma of soy sauce than the control products.

<Preparation of tomato moromi>
As a tomato, a tomato extract (manufactured by Laico Red, Israel, Brix 60% (w / w)) was diluted with distilled water, and sodium chloride was added so that the salt concentration was 11% or 15%. After adjusting the pH to 6.0 with sodium hydroxide, it was adjusted to pH 5.1 or pH 5.3 using 90% lactic acid (manufactured by QP Corporation). Soy sauce yeast (Zygosaccharomyces rouxii) was added to moromi at pH 5.1, and commercially available soy sauce yeast (manufactured by Bioc) was added to moromi at pH 5.3 and mixed well. Separately, for tomato moromi with a salt concentration of 11% and 15%, after adjusting with sodium hydroxide to pH 5.7 and pH 6.0, respectively, both were adjusted to pH 5.5 with 90% lactic acid, soy sauce Lactic acid bacteria (Tetragenococcus halophilus) and soy sauce yeast (Zygosaccharomyces rouxii) were added and mixed well, and 3 L of tomato moromi was prepared.

<Fermentation and aging of tomato moromi>
While maintaining the temperature of the moromi product at 30 ° C., the mixture was aerated and stirred for 7 days to perform yeast fermentation. Further, the moromi product temperature was maintained at 30 to 40 ° C. and fermented and aged.

  The tomato moromi obtained after 2 months was subjected to diatomaceous earth filtration according to a conventional method. After burning, the mixture was allowed to stand at 10 to 15 ° C. for 4 days to sufficiently precipitate the starch, and then the supernatant was recovered to obtain soy sauce-like seasonings of test products 4-1 to 4-4.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products are as follows: test product 4-1: 11.7%, test product 4-2: 11.7%, test product 4-3: 11.8%, test product 4- 4: 15.5% (all w / v). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

  Component analysis and sensory evaluation were performed according to the method described in Example 1.

  From the results shown in Table 5, after adjusting the salt concentration to 11 to 15% and once to pH 5.7 to 6.0, lactic acid was added to adjust to pH 5.1 to 5.5, soy sauce yeast or commercially available soy sauce yeast, soy sauce By fermenting and ripening with lactic acid bacteria and soy sauce yeast, the test products 4-1 to 4-4 are 2.3 to 3.6% (v / v) ethanol, 14.6 to 28.1 ppm in HEMF, It can be seen that it is significantly higher than the control product. As for the color number, the test samples 4-1 to 4-4 became the standard of soy sauce (No. 18 or less).

  From the sensory evaluation results in Table 5, it can be seen that the test products 4-1 to 4-4 have a soy sauce taste and aroma that are significantly stronger than the control products.

<Sensory evaluation of soy sauce quality in Japanese menu>
In order to evaluate whether the test product feels like soy sauce in a Japanese-style menu, sensory evaluation was performed on tsukekake (spinach, sashimi), potato stew, and chicken teriyaki. In the same manner as described above, the sensory evaluation was performed by using the SD method to evaluate the strength of soy sauce with respect to the taste and aroma of the cooked product using the test sample 1-3 by five trained and discriminating panels. After smelling the scent of the cooked product, it was evaluated by eating. As for the rating scale, the average rating between panelists was calculated according to the following criteria.

(Grading scale)
1. 1. You can feel soy sauce very weakly or hardly. 2. It feels slightly soy sauce. Feel soy sauce 4 4. You can feel a little soy sauce. The soy sauce feels quite strong

<Spin sensory evaluation of spinach>
A commercially available spinach was purchased. The boiled spinach was cooled in running water and squeezed. An appropriate amount of the test product was added and further squeezed. What was cut at intervals of about 5 cm was prepared. It was attached to a 5 ml test product 1-3 prepared in a small plate, and the aroma and taste of soy sauce when eating was evaluated by the SD method.

<Sensory evaluation of sashimi>
Commercially available tuna (red) sac was cut at intervals of about 7 mm to prepare sashimi for this tuna. The sashimi was put on 5 ml of the test product 1-3 prepared in a small plate, and the aroma and taste of soy sauce when eating was evaluated by the SD method.

<Sensory evaluation of boiled potatoes>
material:
2 medium potatoes 1 medium onion Sake 37.5ml
15ml of salad oil
Dashi soup 5ml
300 ml of water
Mirin 22.5ml
Test product 1-3 15ml

The above materials were prepared. The potatoes were cut into 4cm pieces, and the onions were cut into 1cm wide combs. Heat the oil in the pan and fry the onions. Add potatoes and fry further, add soup stock and water, and boil over medium heat. Finally, mirin and test sample 1-3 were added and boiled for 5 minutes. It was divided into bowl-shaped containers, and the taste and aroma of soy sauce when eating were evaluated by the SD method.

<Sensory evaluation of chicken teriyaki>
material:
200g chicken thigh
1g of salt
Pepper 0.5g
Maitake 1/2 Pack Salad Oil 5ml
15ml of sake
Honey 10ml
Test 1-3 15ml

The above materials were prepared. Chicken thigh meat was cut into 4 cm pieces and shaken with salt and pepper. Heat the oil in a frying pan and bake it with the skin down. Liquor, honey and test sample 1-3 were put in, covered, and steamed for 5 minutes on low heat. Add the loose maitake and bake for another 2 minutes. The taste and fragrance of soy sauce when eating and eating were evaluated by the SD method.

  From the results shown in Table 6, the taste and scent of soy sauce can be felt by using prototype 1-3 in Japanese-style menus such as tsukemono, boiled food (potato stewed), and grilled food (teriyaki chicken). It was confirmed that it can be used as an alternative seasoning. Comments on the panel included “Fits well with chicken teriyaki”, “I don't feel the raw smell of sashimi when applied”, “Slightly fruity tomato scent”.

<Sensory evaluation of cooking aptitude in Western menu>
Eight trained and discriminating panels evaluated cooking aptitude of the test item 4-1 on the Western-style menu.

<Sensory evaluation of consomme>
material:
5g of commercial consomme
295 ml of water
Test product 4-1 5ml

Commercially available consomme element (Nestlé Japan Inc., additive-free consomme) was dissolved in 95 ° C. hot water, and test sample 4-1 was added and mixed well. Compared to the case of consomme alone, the number of people who felt that umami was enhanced when test sample 4-1 was added, the number of people who felt that kokumi was improved, and the number of people who felt that the flavor of consomme became stronger are shown. 7 shows.

  From the results of Table 7, it was found that when the test product 4-1 was added to the consomme, the umami and richness were improved, and the flavor of the consomme became stronger. The comments on the panel included “When the test sample 4-1 was added to the consomme, the overall taste was raised, and the consomme flavor and spice sensation were achieved”. It turned out that the test product 4-1 is a seasoning which shows high cooking aptitude with respect to a consomme flavor.

<Sensory evaluation of chicken saute orange sauce>
material:
1 chicken thigh (200g)
1g of salt
Pepper 0.5g
5g butter
100ml water
Commercially available consomme 4g or test sample 4-1 12ml
9g sugar
80ml orange juice
A little water-soluble starch

The above materials were prepared. Shake the chicken with salt and pepper, warm the oil in the frying pan, bake it with the skin down, and if it becomes baked on the skin, return it to the back side and color it. The chicken was taken out, water, commercially available consomme (Ajinomoto Co., Inc., granule consomme) or test product 4-1 were added, and sugar and orange juice (Nippon Del Monte) were added and boiled for 3 minutes. The chicken was put back and boiled for 5 minutes with boiling broth, and then the chicken was placed in a bowl. To the sauce left in the frying pan, water-soluble starch powder was added and thickened. Compared to the case of using consomme, the number of people who felt that the sourness of orange sauce was improved, the number of people who felt that the richness was improved, and the flavor of orange became stronger when using test sample 4-1. Table 8 shows the number of people who felt they were.

  From the results of Table 8, it was found that when the test product 4-1 was added to orange sauce instead of consomme, the sourness and richness were improved, and the orange flavor was further enhanced. The comments on the panel included “When the test sample 4-1 was used, the sweetness and sourness of the orange was improved” and “I felt the unity of the sauce was improved”. It was considered that the test product 4-1 was a seasoning exhibiting high cooking aptitude for a Western-style cooked fruit sauce.

  Based on the above results, the preferred taste of soy sauce can be obtained without fermenting or ripening tomatoes without using allergen-containing foods that are required or encouraged to be labeled on foods in Japan and Codex. A soy sauce-like seasoning having a fragrance was obtained. The soy sauce-like seasoning in the present invention can be used in the same manner as soy sauce in conventional Japanese-style and Chinese-style menus, and is also suitable for Western-style menus, as a substitute for consomme or Japanese-style soup. It can also be used as a base seasoning.

It is a figure which shows the total ion chromatogram of a control product, a test product, and a comparative product.

Claims (5)

All foods that contain allergens as raw materials ( foods that are allergen-containing foods that are required or encouraged to be labeled in foods in Japan and foods prescribed by Codex) Soy sauce-like seasoning obtained by fermentation and aging with yeast. All foods that contain allergens as raw materials ( foods that are allergen-containing foods that are required or encouraged to be labeled in foods in Japan and foods prescribed by Codex) Soy sauce-like seasoning obtained by fermentation and aging with lactic acid bacteria and yeast. The soy sauce-like seasoning according to any one of claims 1 to 2, comprising HEMF in an amount of 0.2 ppm or more. The soy sauce-like seasoning according to any one of claims 1 to 3, comprising 0.5% (v / v) or more of ethanol. The soy sauce-like seasoning according to any one of claims 1 to 4, comprising lactic acid in an amount of 0.02% (w / v) or more.