JP5143935B1 - New seasoning, method for producing the same, and method for producing processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide soy sauce flavor and miso flavor to foods and drinks to be added, which can be safely consumed even by patients with various food allergies and can be easily and inexpensively manufactured, and using soy sauce and miso Provided is a new seasoning that can give the same hue as when cooked, and a food and drink having a soy sauce flavor and miso flavor to which this is added and having a hue similar to that when cooking with soy sauce and miso .
SOLUTION: At least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, and a sour seasoning, which is a seasoning, comprising at least a reducing sugar or a reducing sugar. The said seasoning browned by mixing and heating an amino compound containing material and a polyphenol containing material.
[Selection] Figure 1

Description

  The present invention relates to a new seasoning, a method for producing the same, and a method for producing a processed food. More specifically, the present invention relates to a new seasoning that gives a flavor of a conventional seasoning, a food and drink to which the new seasoning is added, and the new seasoning. The present invention relates to a method for producing a food and a method for producing a processed food having a flavor of a conventional seasoning.

  Seasonings such as soy sauce and miso have been popular since ancient times in Japan, and have been the basis of Japanese diet. However, soy sauce is made by fermenting soybeans and wheat, and miso is fermented from soybeans. If you are a soy or wheat allergic patient, you will not be able to consume these seasonings, and as a result, you will not be able to consume many processed foods that use these seasonings. It is a serious problem because it not only loses, but also can cause food discrimination at home and school, restriction of daily life and range of action, and economic burden. Therefore, seasonings corresponding to soybean allergy and wheat allergy have been developed. For example, Patent Document 1 uses an alternative seasoning of soy sauce using empty beans and red beans, and Patent Document 2 uses sesame and rice. As an alternative seasoning for soy sauce, Patent Document 3 discloses low allergen miso using low allergen soybeans.

JP 2006-122002 A JP 2006-122001 A JP 2010-166842 A

  However, the alternative seasoning of soy sauce described in Patent Document 1 and Patent Document 2 is the same technique as ordinary soy sauce, although empty beans and red beans, sesame and rice are used as raw materials instead of soybeans and wheat. Therefore, it takes time, labor, production equipment, and costs equivalent to or longer than the production of normal soy sauce, and when these are used for the production of processed foods, As with soy sauce, deterioration of taste, aroma, etc. may occur due to excessive progress of the browning reaction. The low allergen miso described in Patent Document 3 is also produced by the same method as normal miso, since low allergen soybean is used as a raw material, and therefore has a production cost equivalent to or higher than that of normal miso. In addition, when these are used for the production of processed foods, discoloration due to excessive progress of the browning reaction, deterioration of taste and aroma, etc. may occur, as in normal miso.

  In addition, in the manufacture of processed foods using seasonings such as soy sauce and miso, in addition to discoloration and taste deterioration of food when the food is vacuum-sealed and heated, the so-called retort odor and raw odor in the case of processed seafood Etc. are issues. Furthermore, in order to suppress the excessive progress of the browning reaction, it is preferable that the heating time is short, but since the bactericidal value is reduced by shortening the heating time, the expiration date must be shortened, and the expiration date In order to prevent shortening, further measures such as adjustment of water activity and addition of a pH adjusting agent are required.

  The present invention has been made in order to solve these problems, and includes specific raw materials currently designated as allergic items such as shrimp, crab, egg, wheat, buckwheat, peanut, milk, and abalone. , Squid, how much, orange, kiwi fruit, beef, walnut, salmon, mackerel, soybean, chicken, pork, matsutake, peach, apple, banana, gelatin, yam, etc., as well as cacao, almond, rice , Sesame, millet, millet, potato, mango, wasabi, allergic patients other than those mentioned above can be safely eaten and can be manufactured easily and inexpensively. New taste that can give soy sauce flavor and miso flavor to foods and beverages that are the same color as when cooked with soy sauce and miso To provide food and drink that has the same color as when cooking with soy sauce or miso while having a soy sauce flavor or miso flavor with the addition of this, and even eating allergic patients with peace of mind Processing with retort odor, raw odor, discoloration and excellent taste and fragrance, with soy sauce flavor and miso flavor, and with the same hue as when cooking with soy sauce and miso The purpose is to provide food.

  As a result of intensive studies, the present inventor made a browning by mixing and heating a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, and further adding a salty seasoning and an acidulant before the heating. Furthermore, by mixing after heating, it is possible to produce a seasoning that can give the same flavor as when cooked using soy sauce to the food and drink that is the subject of addition, and reducing sugar or reduction By mixing and heating sugar-containing carbohydrates, amino compound-containing materials and polyphenol-containing materials, and further mixing salty seasonings, acidulants, fermentation products and thickeners before or after heating. , Give the food and drink to be added a taste of miso and give it the same color as when cooking with miso A seasoning that can be produced, browning by heating the food ingredients in the presence of reducing sugar or sugar containing reducing sugar, amino compound-containing material and polyphenol-containing material, and Is added to the food ingredients before or after the heating, the retort odor and raw odor are suppressed, the color, taste and aroma are excellent, and it has the same soy sauce flavor as when cooked with soy sauce. Processed foods with shades can be produced, and browning is achieved by heating food raw materials in the presence of reducing sugars or sugars containing reducing sugars, amino compound-containing substances, and polyphenol-containing substances, and further salty, sour By adding the ingredients, fermentation products, and thickeners before or after the heating, the retort odor and raw odor are suppressed, and the color and taste Smell good, it found that it is possible to produce a processed food having a similar shade as when cooked with miso and has a miso flavor, and have completed the inventions below.

(1) At least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and an acidulant, which is a seasoning comprising at least a reducing sugar or a reducing sugar. The said seasoning browned by mixing and heating an amino compound containing material and a polyphenol containing material.

(2) At least reducing sugar or sugar containing reducing sugar, amino compound-containing material, polyphenol-containing material, salty seasoning and sour seasoning are mixed, and the seasoning is a carbohydrate containing at least reducing sugar or reducing sugar, amino compound The seasoning according to (1), which is a seasoning obtained by mixing an inclusion, a polyphenol-containing material, a salty seasoning, a sour seasoning, a fermentation product, and a thickener.

(3) The seasoning according to (1) or (2), wherein the polyphenol-containing material is at least one of a tea polyphenol-containing material and a coffee polyphenol-containing material.

(4) Food and drink to which the seasoning according to any one of (1) to (3) is added.

(5) A method for producing a seasoning comprising the following steps (i) and (ii): (i) the following step (a) or (b), (a) containing at least a reducing sugar or a reducing sugar while heating. A step of mixing a saccharide, an amino compound-containing material and a polyphenol-containing material and browning to obtain a browning material for seasoning; (b) a saccharide containing at least reducing sugar or reducing sugar, an amino compound-containing material and a polyphenol-containing material; The step of browning by mixing and heating to obtain a browning product for seasoning, (ii) The step of mixing a salty seasoning and a sour seasoning with the browning product for seasoning.

(6) The step of mixing the salty seasoning and the acidulant with the browning product for seasoning is a step of mixing the salty seasoning, acidulant, fermentation product and thickener with the browning product for seasoning (5) The manufacturing method of the seasoning as described in.

(7) A method for producing a seasoning comprising the following steps (iii) or (iv); (iii) mixing at least reducing sugar or carbohydrate containing reducing sugar, amino compound-containing material and polyphenol-containing material while heating And (iv) mixing at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, and further mixing a salty seasoning and a sour seasoning. And a step of browning by mixing and heating at least one of acidulant.

(8) A method for producing a seasoning comprising the following steps (v) or (vi); (v) mixing at least reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material while heating. And (vi) at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance and a polyphenol-containing substance, wherein at least any one of a salty seasoning, a sour seasoning, a fermentation product and a thickener is mixed and browned. A step of blending and further browning by mixing and heating at least one of salt, sour, fermented product and thickener.

(9) The method for producing a seasoning according to any one of (5) to (8), wherein the polyphenol-containing material is at least one of a tea polyphenol-containing material and a coffee polyphenol-containing material.

(10) A food or drink to which a seasoning produced by the method for producing a seasoning according to any one of (5) to (9) is added.

(11) Processed food manufacturing method having the following steps (I) and (II): (I) Step (A) or (B) below, (A) At least reducing sugar or reducing sugar is contained while heating Adding a saccharide and a polyphenol-containing material to the food raw material and browning to obtain a seasoning / raw material browned product; (B) adding a saccharide and polyphenol-containing material containing at least reducing sugar or reducing sugar to the food raw material; The step of browning by heating to obtain a seasoning / raw material browned product, (II) The step of adding a salty seasoning and an acidulant to the seasoning / raw material browned product.

(12) Processed food manufacturing method having the following steps (III) and (II): (III) Step (C) or (D) below, (C) At least reducing sugar or reducing sugar is contained while heating A step of adding a saccharide, an amino compound-containing material and a polyphenol-containing material to a food raw material to cause browning to obtain a seasoning / raw material browned product, (D) a saccharide containing at least reducing sugar or reducing sugar, an amino compound-containing material, and A step of adding a polyphenol-containing material to a food raw material to cause browning by heating to obtain a seasoning / raw material browned product, (II) a step of adding a salty seasoning and an acidulant to the seasoning / raw material browned product.

(13) The step of mixing salt and sour seasoning with the seasoning / raw material browning is a step of mixing salt seasoning, sour seasoning, fermentation product and thickener with the seasoning / raw material browning. The manufacturing method of the processed food as described in 11) or (12).

(14) A process for producing a processed food having the following step (IV) or (V): (IV) adding at least a reducing sugar or a sugar containing polyphenol and a polyphenol-containing material to a food raw material while heating, A step of browning by adding at least one of a salty seasoning and a sour seasoning; (V) adding a carbohydrate and polyphenol-containing material containing at least a reducing sugar or a reducing sugar to a food raw material; The process of browning by adding at least one and heating.

(15) Processed food manufacturing method having the following steps (VI) or (VII); (VI) A sugar containing at least a reducing sugar or a reducing sugar while heating, an amino compound-containing substance and a polyphenol-containing substance as food ingredients A step of browning by adding at least one of a salty seasoning and a sour seasoning, and (VII) adding at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to food ingredients And the process of browning by adding and heating at least any one of a salty seasoning and a sour seasoning.

(16) A process for producing a processed food having the following step (VIII) or (IX); (VIII) adding at least a reducing sugar or a carbohydrate containing a reducing sugar and a polyphenol-containing material to a food raw material while heating; Further, a step of browning by adding at least one of a salty seasoning, a sour seasoning, a fermentation product and a thickening agent, (IX) adding a sugar and polyphenol-containing material containing at least a reducing sugar or a reducing sugar to a food raw material, Furthermore, the process of browning by adding and heating at least any one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener.

(17) Processed food manufacturing method having the following step (X) or (XI); (X) A sugar, an amino compound-containing material and a polyphenol-containing material containing at least reducing sugar or reducing sugar while heating (XI) Carbohydrate containing at least reducing sugar or reducing sugar, amino compound-containing substance, and polyphenol, further comprising adding at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickening agent. The process of adding an inclusion to a food raw material, and further browning by adding and heating at least any one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener.

(18) The method for producing a processed food according to any one of (11) to (17), wherein the polyphenol-containing material is at least one of a tea polyphenol-containing material and a coffee polyphenol-containing material.

  According to the new seasoning according to the present invention, foods and drinks to which the new seasoning is added, and the method for producing the new seasoning, designated as current allergic items such as shrimp, crab, egg, wheat, buckwheat, peanut, milk According to the specified raw materials, abalone, squid, how much, orange, kiwi fruit, beef, walnut, salmon, mackerel, soy, chicken, pork, matsutake, peach, apple, banana, gelatin, yam, etc. Soy sauce flavor and miso flavor that can be safely consumed by allergic patients such as cacao, almond, rice, sesame, millet, millet, potato, mango, wasabi and other seafood Food and drink with the same color as when cooked using soy sauce or miso, using simple ingredients. That. Furthermore, according to the method for producing a processed food according to the present invention, the allergic patient can easily and safely eat without using an additive such as a pH adjuster, and has a retort odor or a raw odor. The processed food which has the same color as the case where it cooked using soy sauce and miso while having soy sauce flavor and miso flavor excellent in color, taste, and fragrance can be provided.

It is a figure which shows the result of having calculated the average value about a color about the evaluation score obtained in Example 2. FIG. It is a figure which shows the result of having calculated the average value about fragrance about the evaluation score obtained in Example 2. FIG. It is a figure which shows the result of having calculated the average value about taste about the evaluation score obtained in Example 2. FIG. It is a figure which shows the result of having calculated the average value about a color about the evaluation score obtained in Example 3. FIG. It is a figure which shows the result of having calculated the average value about fragrance about the evaluation score obtained in Example 3. FIG. It is a figure which shows the result of having calculated the average value about taste about the evaluation score obtained in Example 3. FIG. It is a figure which shows the result of having calculated the average value about the suppression degree of a retort odor and a raw odor about the evaluation score obtained in Example 3. FIG. It is a figure which shows the result of having calculated the average value about a color about the evaluation score obtained in Example 5. FIG. It is a figure which shows the result of having calculated the average value about fragrance about the evaluation score obtained in Example 5. FIG. It is a figure which shows the result of having calculated the average value about taste about the evaluation score obtained in Example 5. FIG. It is a figure which shows the result of having calculated the average value about a color about the evaluation score obtained in Example 6. FIG. It is a figure which shows the result of having calculated the average value about fragrance about the evaluation score obtained in Example 6. FIG. It is a figure which shows the result of having calculated the average value about taste about the evaluation score obtained in Example 6. FIG. It is a figure which shows the result of having calculated the average value about the suppression degree of a retort odor and a raw odor about the evaluation score obtained in Example 6. FIG.

  Hereinafter, the novel seasoning, its manufacturing method, and the manufacturing method of processed food are demonstrated in detail. The novel seasoning according to the present invention is a seasoning formed by mixing at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and an acidulant, and at least reducing sugar or reducing sugar. It is a seasoning browned by mixing and heating a sugar-containing saccharide, an amino compound-containing material, and a polyphenol-containing material.

  In the present invention, the “seasoning” refers to foods mainly used for seasoning food ingredients, but includes cases where the food itself is eaten. In addition, the form of the seasoning in this invention is not specifically limited, For example, a liquid form, a powder form, solid form, a viscous body form, a fluid form etc. can be mentioned.

  The seasoning according to the present invention is a seasoning browned by mixing and heating at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material. At least reducing sugar or sugar containing reducing sugar, amino compound-containing material, and polyphenol-containing material are mixed and heated, so that the browning reaction proceeds and browns. The compound-containing material and polyphenol-containing material play the role of giving soy sauce flavor and miso flavor to the food and drink to be added, and are mainly the same as when cooking the food and drink to be added using soy sauce and miso It plays the role of giving such shades. Examples of the browning reaction include Maillard reaction. In addition, the salt and sour seasonings to be mixed mainly play a role of giving soy sauce flavor and miso flavor to foods and drinks to be added, carbohydrates containing reducing sugars or reducing sugars, amino compound-containing substances and The polyphenol-containing material can be mixed before being heated and browned or at any time after being heated and browned.

  In the present invention, "browning" refers to exhibiting a brown color to the extent that it can be visually confirmed, and brown means black, light brown, dark brown, brown, tan, maroon, reddish brown, crimson, earthy Sometimes used interchangeably with chocolate color.

  Moreover, as a heating amount for making a browning reaction advance and browning, it is more than 2 minutes (it may be described as 121 degrees C / 2 minutes below) at a center temperature of 121 degrees C, for example, Preferably it is 121 degrees C / 5 minutes or more, more preferably 121 ° C./20 minutes or more, or a heating amount by a combination of heating temperature and heating time corresponding to these heating amounts. In addition, the heating method may be any method that can be appropriately selected by those skilled in the art, and is not particularly limited. Such heating methods include, for example, pressure heating using a pressure cooker, heating without pressure using a normal pan or kettle, microwave heating using a microwave oven, steam or pressure Heating with hot water, hot water bath, etc. can be mentioned.

  As the `` reducing sugar '' in the present invention, for example, monosaccharides such as sorbitol, glyceraldehyde, glucose, fructose, erythrulose, ribulose, ribose, deoxyribose, fucose, heptose, lactulose, lactose, arabinose, maltose, cordobiose, In addition to reducing disaccharides such as sophorose, laminaribiose, cellobiose, and turanose, reducing trisaccharides such as cellotriose and soratriose, reducing tetrasaccharides such as cellotetraose, reducing pentasaccharides such as cellopentaose, and alginate oligos Examples thereof include oligosaccharides having a reducing end such as sugar and chitosan oligosaccharide. In the present invention, one or more of these can be used. The oligosaccharide generally refers to a polymer obtained by polymerizing 2 to 10 molecules of a monosaccharide. However, in the present invention, the oligosaccharide as a reducing sugar may have any number of polymerizations as long as it has a reducing end.

  Specific examples of “reducing sugars or carbohydrates containing reducing sugars” in the present invention include, for example, brown sugar, white under sugar, casconade (red sugar), and sugar containing sugar such as Wasanbon, white disaccharide and medium disaccharide. Sugar, granulated sugar, super white sugar, tri-sugar, honey sugar such as lump sugar, ice sugar, powdered sugar, isomerized sugar such as glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar In addition, invert sugar, honey, maple syrup, maple sugar, palm sugar, molasses, starch syrup and the like can be mentioned, and one or more of these can be used in the present invention.

  The “amino compound-containing product” in the present invention refers to a substance containing an amino compound such as an amino acid, a peptide, or a protein. For example, livestock products such as meat, pork bones, cow bones, chicken breasts, vegetables, rice cakes, and the like. Agricultural products, marine products such as seafood and seaweed, yeasts, their extracts (so-called extracts, soups and bouillon), protein hydrolysates, glutamic acid, inosinic acid, guanylic acid produced using chemical synthesis or microorganisms Examples include amino acids and peptides such as, commercially available umami seasonings and fermented seasonings, and one or more of these can be used in the present invention. In addition, as an extract of marine products, for example, kombu dashi, bonito dashi, salmon kelp dashi, boiled and dried dipper, jaw dashi, dried scallop return juice, dried shrimp return juice, For example, chicken glass scoop, chicken bouillon, beef bouillon, pork bone soup, etc. Examples of agricultural product extract include dried shiitake mushroom soup and tomato extract.

  The type of polyphenol contained in the “polyphenol-containing product” in the present invention is not particularly limited. For example, flavonoids such as catechin, anthocyanin, tannin, rutin, flavonol, flavanone, isoflavone, phenolic acid such as chlorogenic acid, and ellagic acid , Lignans such as sesamin, curcumin, coumarin, tannin and the like, and the “polyphenol-containing material” in the present invention only needs to contain one or more of these. The polyphenols are derived from, for example, tea leaves, coffee beans, grapes, apples, wine, cacao, chocolate, blueberries, purple potatoes, strawberries, bananas, buckwheat, kudzu, soybeans, strawberries, sesame, turmeric, ginger, cherry. Citrus fruits such as leaves, parsley, peaches, mandarin oranges, lemons, oranges, potatoes, burdock, onions, eggplants, black beans, etc., which originate from one or more of these, but from tea leaves and coffee beans It is preferable to do this. That is, the “polyphenol-containing product” in the present invention is preferably at least one of “tea polyphenol-containing product” and “coffee polyphenol-containing product”.

  As tea, in addition to tea leaves and stems, which are evergreen trees of the camellia family, such as tea leaves and tea (tea extract), tea extract, etc. Other plant parts (leaves, stems, fruits, petals, etc.), fungi, processed animal parts, etc., such as ordinary sencha, deep steamed sencha, gyokuro, kabusecha, bancha, jade Green tea, Tencha, Matcha tea, Roasted tea, Brown rice tea, Bud tea, Stem tea and other green tea, Oolong tea, Black tea, Puard tea, Barley tea, Barley tea, Kumagusu tea, Bamboo tea, Soba tea, Hub tea, Coffee tea, Sweet tea, Sweet tea vine Tea, Tochu tea, bitter tea, dokudami tea, shiso tea, matatabi tea, coconut tea, Chen skin tea (Tangerine tea), Techu tea, moqua tea, Sengan tea, Volkuru tea , Insam tea, Susam tea Korean traditional tea, herbal tea, mate, such as Kyormyonja tea, Tungulle tea, Omija tea, Kepi tea, Kukka tea, Messil tea, Sansuyu tea List tea, coca tea, rooibos tea, honey bush tea, cherry pickled leaf tea, kelp tea, plum kelp tea, papaya leaf tea, shiitake tea, insect feces tea (insect tea), elephant feces tea (savanna tea) Can do. The degree of fermentation of tea is not particularly limited. For example, green tea (non-fermented tea), white tea (weakly fermented tea), blue tea (semi-fermented tea), black tea (fully fermented tea / fully fermented tea), yellow tea (Weakly post-fermented tea), black tea (post-fermented tea), etc. may be used, and it may be roasted or non-roasted regardless of the presence or absence of roasting.

  In addition to coffee beans, coffee beans (coffee bean extract), coffee extract, instant coffee powder, dandelion root, cherry tree root, burdock, potato, lily root And so-called coffee substitutes such as roasted cherry root, pumpkin seed, grape seed, peanut, soybean, acorn, barley, corn, chicory, brown rice, root celery and the like. In the present invention, roasted coffee beans and roasted coffee bean extracts are used as suitable coffee.

  In the present invention, the “amino compound-containing product” is “reducing sugar or carbohydrate containing reducing sugar” and / or “polyphenol-containing product”, and the “polyphenol-containing product” is “sugar containing reducing sugar or reducing sugar”. It may also serve as. For example, a tea extract can be used as at least an amino compound-containing material and a polyphenol-containing material, and a grape extract is at least a reducing sugar or a sugar containing a reducing sugar and a polyphenol-containing material. Can be used.

  In the present invention, the “salt seasoning” is a substance that gives a salty taste when eaten. Examples of the salty seasoning include sodium chloride (salt) and potassium chloride. Specifically, for example, rock salt, sea salt, lake salt and the like can be mentioned, and more specifically, for example, , Purified salt, crude salt, natural salt, natural salt, sun salt and the like.

  In the present invention, the “acidulant” is a substance that gives a sour taste when eaten. For example, acetic acid, sodium acetate, glacial acetic acid, citric acid, monopotassium citrate, tripotassium citrate, succinic acid, succinic acid. Monosodium acid, disodium succinate, lactic acid, sodium lactate, malic acid, tartaric acid, sodium tartrate, gluconic acid, phosphoric acid, adipic acid, itaconic acid, gluconodeltalactone, carbon dioxide, phytic acid, fumaric acid, fumaric acid Specific examples include rice vinegar, brown rice vinegar, black vinegar, rice black vinegar, aromatic vinegar, barley black vinegar, pearl barley vinegar, millet vinegar, malt vinegar, red vinegar, etc. (Brewed vinegar), persimmon vinegar, balsamic vinegar and wine vinegar, apple vinegar, grape vinegar, persimmon vinegar, fig vinegar, plum vinegar and other fruit vinegar, sugar cane vinegar, moromi vinegar Vinegar, mention may be made of vinegar, citrus fruits and grapes, such as fruit juice, such as apple juice.

  In the present invention, the “fermentation product” refers to a substance produced by fermentation, that is, a substance produced by metabolism or enzyme of microorganisms, self-digestion action, etc. Sake lees such as salmon, miso, shochu, amazake, sake, beer, wine, natto, miso, soy sauce, cheese, yogurt, fermented butter, salted fish, pickles, mirin, vinegar, soy sauce, fish sauce, anchovy, kushiya , Nalesushi, sushi, kabura sushi, rice sushi, hatahata sushi, petan and the like. In the present invention, “fermented product” may be used synonymously with “fermented food”.

  In the present invention, the “thickening agent” is a substance that, when mixed with food, gives the food a viscosity or increases the viscosity, such as pectin, guar gum, locust bean gum, gum arabic, gati gum, Xanthan gum, tamarind gum, carrageenan, propylene glycol, sodium carboxymethylcellulose (CMC), starch and the like can be mentioned. Specifically, for example, rice flour, upper fresh flour, white egg flour, re farine, crushed cooked rice , Starch, wheat flour, agar, gelatin and the like. In the present invention, “thickening agent” means “thickening stabilizer”, “gelling agent”, “glue”, “viscous agent”, “binder”, “stabilizer”, “thickening agent”. May be used synonymously.

  In the present invention, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and an acidulant are mixed, and the seasoning is a carbohydrate containing at least a reducing sugar or a reducing sugar, an amino compound The seasoning formed by mixing a content, a polyphenol containing material, a salty seasoning, a sour seasoning, a fermentation product, and a thickener may be sufficient. The salty seasonings, acidulants, fermentation products and thickeners to be mixed mainly play a role of giving a taste of miso to foods and drinks to be added, and contain sugars or amino compounds containing reducing sugars or reducing sugars. The product and the polyphenol-containing product can be mixed before heating and browning or at any time after heating and browning.

  In the present invention, the forms of reducing sugar or sugar containing reducing sugar, amino compound-containing material, polyphenol-containing material, salty seasoning, acidulant, fermentation product and thickener are not particularly limited. Solid materials, viscous materials, fluid materials, etc. can be mentioned, and the mixing ratio and concentration of each material in the case of mixing these are not particularly limited, and the type and nature of each material, the seasoning according to the present invention It can be set as appropriate according to the application and preference of the user.

  As described above, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, and a sour seasoning are mixed with a food and drink to be added to soy sauce flavor and miso. Can give flavor and color similar to when cooked with soy sauce or miso, at least reducing sugar or sugar containing reducing sugar, amino compound-containing material, polyphenol-containing material, salty seasoning, acidulant, The seasoning obtained by mixing the fermented product and the thickening agent can give a taste similar to that when cooking with miso while giving a miso flavor to foods and drinks to be added. In this case, the seasoning itself may have a soy sauce flavor or a miso flavor. Soy sauce flavor is mainly soy sauce such as light soy sauce, dark mouth soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, reduced salt soy sauce, sashimi soy sauce, kelp soy sauce, Tosa soy sauce, or mentsuyu dashi soy sauce, soy sauce The same or similar characteristics (color, fragrance, taste, etc.) that are given to foods and drinks that are the targets of addition when using a seasoning that contains, miso flavor is rice miso, barley miso, bean miso, When using a seasoning mainly containing miso such as miso such as blended miso, red miso, white miso, and Hatcho miso, or miso soup, yuzu miso, fuki miso, and kanayamadera miso, it is given to the food and drink A feature that is the same as or similar to a feature.

  The seasoning according to the present invention includes a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and a sour seasoning, unless the characteristics of the seasoning according to the present invention are impaired. Reducing sugars or sugars containing reducing sugars, amino compound-containing materials, polyphenol-containing materials, salting agents, acidulants, fermented products and thickeners may be mixed, for example, sweeteners, umami seasonings, Alcoholic beverages, spices, thickeners, stabilizers, emulsifiers, fermentation products, pH adjusters, colorants, colorants, bleaching agents, fragrances, preservatives, antioxidants, swelling agents, fats and oils, radish grated, plum dried, ginger, Condiments such as eggplant can be mixed, but when producing a seasoning for food allergies, it is necessary to select raw materials with due consideration to allergens of individual raw materials.

  Next, this invention provides the food and drink which added the seasoning which concerns on this invention. In the food and drink to which the seasoning according to the present invention is added, the time of addition is not particularly limited, and for example, it can be added before or after cooking the food or drink. Examples of foods and beverages to which the seasoning according to the present invention is added include, for example, vegetable (miso) boiled, (miso) oden, sashimi, sushi, grilled pork, pork simmered, sukiyaki, boiled fish, fish (soy sauce, miso), Mentsuyu, cooked rice, various teriyaki, miso-yaki, salmon-yaki, (miso-simmered) udon, (soy sauce, miso) ramen, salad, (soy sauce, miso) pickled, miso soup, (miso) rice cake, vinegar miso sauce, (soy sauce, miso) ) Sagging.

Next, the manufacturing method of the new seasoning in this 1st embodiment is demonstrated. The method for producing a new seasoning in the first embodiment includes the following steps (i) and (ii);
(I) the following step (a) or (b):
(A) A step of obtaining a browning product for seasoning by mixing at least reducing sugar or a carbohydrate containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material while heating and browning,
(B) a step of obtaining a browning product for seasoning by browning by mixing and heating at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing product, and a polyphenol-containing product,
(Ii) The process of mixing a salty seasoning and a sour seasoning with the browning for seasonings.

  The steps (a) and (b) of (i) are steps for giving soy sauce flavor and miso flavor to foods and drinks that are targets of addition as seasonings, and are mainly targets of addition as seasonings It is the process for giving the same hue as the case where it cooks using soy sauce and miso to food and drink which is. In the steps (a) and (b) of (i), the order in which the reducing sugar or the sugar containing the reducing sugar, the amino compound-containing material, and the polyphenol-containing material are mixed is not particularly limited. Moreover, the process of (ii) is a process for mainly giving soy sauce flavor and miso flavor to the food / beverage which is the object of addition as a seasoning. Here, the step (ii) may be a step of mixing a salty seasoning, a sour seasoning, a fermentation product, and a thickener with the browning for seasoning. The process in this case is a process for mainly giving a miso flavor to foods and drinks to be added as seasonings.

Next, the manufacturing method of the new seasoning in this 2nd embodiment is demonstrated. The manufacturing method of the novel seasoning in this 2nd embodiment has the process of the following (iii) or (iv);
(Iii) a step of mixing at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material while heating, and further mixing at least one of a salty seasoning and an acidulant to brown.
(Iv) A step of mixing at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, further mixing at least one of a salty seasoning and a sour seasoning and heating to brown.

In the steps (iii) and (iv), the sugar, amino compound-containing substance, and polyphenol-containing substance containing reducing sugar or reducing sugar are heated to give a soy sauce flavor or miso flavor to foods and drinks to be added. In addition to the role of giving, it mainly plays the role of giving the same color as when the food or drink to be added is cooked using soy sauce or miso. Moreover, the salty seasoning and the sour seasoning mainly play a role of giving soy sauce flavor and miso flavor to foods and drinks to be added. Here, the order in which reducing sugar or a sugar containing reducing sugar, an amino compound-containing material and a polyphenol-containing material, and at least one of a salty seasoning and an acidulant are mixed is not particularly limited. For example, the following 1) to 3) can be mentioned as the embodiment of the step (iii) or (iv);
1) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and an acidulant are mixed and browned,
2) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a salty seasoning are mixed and browned,
3) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a sour agent are mixed and browned.

  In addition, according to the manufacturing method of the new seasoning in this 2nd embodiment, while giving soy sauce flavor and miso flavor to the food and drink which are the object of addition, the same hue as the case where it cooks using soy sauce and miso is given. Seasonings that can be produced.

Next, the manufacturing method of the new seasoning in this 3rd embodiment is demonstrated. The method for producing a new seasoning in the third embodiment has the following steps (v) or (vi);
(V) Mix at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance and a polyphenol-containing substance while heating, and further mix at least one of a salty seasoning, a sour seasoning, a fermentation product and a thickener. Browning process,
(Vi) Mix at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, and further mix and heat at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener. The process of browning.

In the steps (v) and (vi), the reducing sugar or the sugar-containing substance containing amino acid, the amino compound-containing substance, and the polyphenol-containing substance have a role of giving a miso flavor to foods and drinks to be added by heating. In addition to bearing, it mainly plays a role of giving the same color as the case of cooking using miso to the food and drink to be added. Moreover, the salty seasoning, the acidulant, the fermentation product, and the thickener mainly play a role of imparting a miso flavor to foods and drinks to be added. Here, the order in which at least one of reducing sugar or carbohydrate containing reducing sugar, amino compound-containing substance and polyphenol-containing substance, and salting agent, acidulant, fermentation product and thickener is mixed is not particularly limited. For example, the following 4) to 18) may be mentioned as the embodiment of the step (v) or (vi);
4) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a salty seasoning are mixed and browned,
5) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a sour agent are mixed and browned,
6) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a fermentation product are mixed and browned,
7) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, and a thickener are mixed and browned,
8) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning and an acidulant are mixed and browned,
9) A mode in which reducing sugar or a sugar containing reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, and a fermentation product are mixed and browned,
10) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salting agent, and a thickener are mixed and browned,
11) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a sour agent and a fermentation product are mixed and browned,
12) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a sour agent, and a thickener are mixed and browned,
13) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a fermentation product, and a thickener are mixed and browned,
14) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing product, a polyphenol-containing product, a salty seasoning, a sour seasoning, and a fermentation product are mixed and browned,
15) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a sour agent, a fermentation product, and a thickener are mixed and browned,
16) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, a fermentation product, and a thickener are mixed and browned,
17) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, a sour seasoning, and a thickener are mixed and browned,
18) A mode in which a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, a sour seasoning, a fermentation product, and a thickener are mixed and browned.

  In addition, according to the manufacturing method of the new seasoning in this 3rd embodiment, the seasoning which can give the same hue as the case where it cooks using miso while giving a miso flavor to the food / beverage which is the object of addition Can be manufactured.

  The method for producing a seasoning according to the present invention may have other steps as long as the characteristics of the method for producing the seasoning according to the present invention are not impaired, for example, a polyphenol-containing material extraction step or an amino compound-containing method. You may have the process of adding the extraction process of a thing, a heating dissolution process, a crushing process, a filtration process, a sterilization process, a food additive, etc.

  Moreover, this invention provides the food / beverage products which added the seasoning manufactured by the manufacturing method of the seasoning which concerns on this invention. In the food and drink to which the seasoning manufactured by the seasoning manufacturing method according to the present invention is added, the time of addition is not particularly limited, and for example, it can be added before or after cooking the food or drink. Examples of the food and drink to which the seasoning produced by the seasoning production method according to the present invention is added include the same foods and drinks as those to which the seasoning according to the present invention is added.

Next, a method for producing processed food in the first embodiment will be described. The method for producing processed food in the first embodiment includes the following steps (I) and (II):
(I) the following step (A) or (B):
(A) A step of adding a sugar and polyphenol-containing material containing at least reducing sugar or reducing sugar to a food raw material while heating to obtain a seasoning / raw material browned product,
(B) A step of obtaining a seasoning / raw material browned product by browning by adding a sugar and polyphenol-containing material containing at least reducing sugar or reducing sugar to a food raw material and heating;
(II) The process of adding a salty seasoning and a sour seasoning to the said seasoning / raw material browning.

  Processed foods are generally natural foods (fresh foods) that are not processed such as meat, seafood, eggs, milk, grains, beans, potatoes, vegetables, wild plants, seaweed, seeds, fruits, herbs, etc. Refers to food that has undergone some processing. Specific examples of the “processed food” in the present invention include prepared dishes, retort foods (retort pouch foods), canned foods, bottled products, kneaded products, instant foods, freeze-dried foods, frozen foods, space foods, and the like. it can. The “food raw material” in the present invention may be either a fresh food or a processed food.

The steps (A) and (B) of (I) are steps for giving soy sauce flavor and miso flavor to food ingredients, and mainly cooking using soy sauce and miso as food ingredients to be added. This is a process for giving the same hue as the case. Here, in order to brown the food raw material to be processed, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material are present, and a heating condition is satisfied. Although it is necessary, when the said food raw material exudes an amino compound on heating conditions, it is not necessary to add an amino compound containing material, and may add it. In the present invention, it is not necessary to add an amino compound-containing material, and the process that may be added is the process of (A) and (B) of (I) described above, whereas the amino compound-containing material is added. The process of performing the steps (C) and (D) of the following (III):
(III) Step (C) or (D) below,
(C) A step of obtaining a seasoning / raw material browning by adding at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material while heating,
(D) A step of obtaining a seasoning / raw material browned product by adding at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material and heating it.

  In addition, in the steps (A) and (B) of (I), the order of adding a reducing sugar or a saccharide containing a reducing sugar and a polyphenol-containing material to food ingredients, and (C) and (D) of (III) In this step, the order of adding reducing sugar or carbohydrate containing reducing sugar, amino compound-containing substance and polyphenol-containing substance to the food raw material is not particularly limited. Furthermore, although the process of (II) is mainly a process for giving soy sauce flavor and miso flavor to a food raw material, a salt seasoning, a sour agent, a fermentation product, and a thickener are added to a seasoning / raw material browning thing. It may be a process. The process in this case is mainly a process for imparting a miso flavor to food ingredients.

Next, the manufacturing method of the processed food in this 2nd embodiment is demonstrated. The method for producing a processed food in the second embodiment has the following steps (IV) or (V);
(IV) A step of adding at least a reducing sugar or a carbohydrate containing polyphenol and a polyphenol-containing material to a food raw material while heating, and further adding at least one of a salty seasoning and an acidulant to brown it,
(V) A step of adding at least a reducing sugar or a carbohydrate containing polyphenol and a polyphenol-containing material to a food raw material, and further adding at least one of a salty seasoning and an acidulant and heating to brown the mixture.

In the steps (IV) and (V), the sugar or polyphenol-containing product containing reducing sugar or reducing sugar plays a role of giving soy sauce flavor or miso flavor to the food raw material when heated, It plays the role of giving the same color as when cooking with soy sauce or miso. In addition, salt and sour seasonings mainly have a role of giving soy sauce flavor and miso flavor to food ingredients. Here, the order in which at least one of a reducing sugar or a sugar-containing product containing polyphenol and a salting agent and a sour agent is added to the food raw material is not particularly limited. For example, the following 19) to 21) can be mentioned as the embodiment of the step (IV) or (V);
19) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning and a sour seasoning are added to a food raw material to brown
20) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a salty seasoning are added to a food raw material to cause browning,
21) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a sour agent are added to food ingredients to cause browning.

In addition, as above-mentioned, when the said foodstuff raw material exudes an amino compound on heating conditions, it is not necessary to add an amino compound containing material, and may add it. In the present invention, it is not necessary to add the amino compound-containing material, and the process of adding the amino compound-containing material is the following process (IV) and (V). Steps (VI) and (VII);
(VI) A step of adding at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material while heating, and further adding at least one of a salty seasoning and an acidulant to brown ,
(VII) Add at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material, and further add at least one of a salty seasoning and an acidulant and heat the browning. Process.

Next, the manufacturing method of the processed food in this 3rd embodiment is demonstrated. The method for producing a processed food according to the third embodiment includes the following steps (VIII) or (IX);
(VIII) While heating, at least reducing sugar or a carbohydrate containing polyphenol and a polyphenol-containing material are added to the food raw material, and at least one of a salty seasoning, a sour seasoning, a fermentation product and a thickener is added to turn brown The process of
(IX) By adding sugar and polyphenol-containing material containing at least reducing sugar or reducing sugar to food raw materials, and further adding and heating at least one of a salty seasoning, a sour seasoning, a fermentation product and a thickener. Browning process.

In the steps (VIII) and (IX), the reducing sugar or the sugar-containing polyphenol-containing substance containing the reducing sugar plays a role of imparting a miso flavor to the food raw material by being heated, It plays a role to give the same color as when cooked. In addition, salt flavors, acidulants, fermented products, and thickeners mainly play a role of imparting miso flavor to food ingredients. Here, there is no particular limitation on the order of adding reducing sugar or a sugar-containing product containing polyphenol and at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener to food ingredients. For example, the following 22) to 36) can be mentioned as the embodiment of the step (VIII) or (IX);
22) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a salty seasoning are added to a food raw material to cause browning,
23) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a sour agent are added to a food raw material to cause browning,
24) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a fermentation product are added to a food raw material to cause browning,
25) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, and a thickener are added to a food raw material to cause browning,
26) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, and a sour seasoning are added to a food raw material to cause browning,
27) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, and a fermentation product are added to a food raw material and browned,
28) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, and a thickener are added to a food raw material to cause browning,
29) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a sour agent, and a fermentation product are added to a food raw material to cause browning,
30) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a sour agent and a thickener are added to a food raw material to cause browning,
31) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a fermentation product, and a thickener are added to a food raw material to cause browning,
32) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, a sour seasoning, and a fermentation product are added to the food raw material and browned,
33) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a sour agent, a fermentation product, and a thickener are added to the food raw material to cause browning,
34) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, a fermentation product, and a thickener are added to the food raw material to cause browning,
35) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, a sour seasoning, and a thickener are added to the food raw material to cause browning,
36) A mode in which a reducing sugar or a sugar containing a reducing sugar, a polyphenol-containing material, a salty seasoning, a sour seasoning, a fermentation product, and a thickener are added to a food raw material to cause browning.

Similarly, when the food raw material exudes an amino compound under heating conditions, the amino compound-containing material may or may not be added. In the present invention, the process in which the amino compound-containing material may be added may or may not be added is the process of (VIII) and (IX) described above, whereas the process in which the amino compound-containing material is added is as follows. Steps (X) and (XI);
(X) Adding at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material while heating, and further at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener Adding a browning step,
(XI) Add at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material to a food raw material, and further add at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener. The process of browning by heating.

  The method for producing processed food according to the present invention may have other steps as long as the characteristics of the method for producing processed food according to the present invention are not impaired, for example, a polyphenol-containing extraction step or an amino compound-containing step. There may be included a product extraction step, a heat dissolution step, a food raw material washing step, a sterilization step, a food additive addition step, and the like.

  Hereinafter, the new seasoning which concerns on this invention, the food and drink which added the said new seasoning, the manufacturing method of the said new seasoning, and the manufacturing method of processed food are demonstrated based on an Example. Note that the technical scope of the present invention is not limited to the features shown by these examples.

<Example 1> Manufacture of a seasoning that gives a soy sauce flavor Granulated sugar and brown sugar as sugars containing reducing sugar, kelp dashi as an amino compound-containing substance, various tea extracts or coffee bean extracts as polyphenol-containing substances The seasoning which gives soy sauce flavor using salt as a salty seasoning and rice vinegar as a sour seasoning was manufactured.

(1) Preparation of polyphenol-containing material As the polyphenol-containing material, green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee bean extract are prepared. did. Green tea leaves 35g, roasted green tea leaves 45g, oolong tea leaves 35g, oolong tea leaves 35g, roast oolong tea leaves 45g roasted at 170 ° C for 7 minutes, tea leaves 20 g, 27 g of pear tea leaves and 20 g of roasted coffee bean pulverized product were added, heated and boiled at 95 ° C. for 5 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and the green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee beans respectively. An extract was obtained.

(2) Preparation of polyphenol-free material (roasted rice extract) In this example, 35 g of green tea leaves in Example 1 (1) were replaced with 15 g of roasted rice roasted at 170 ° C. for 15 minutes. The method described in 1 (1) was performed to obtain a roasted rice extract.

(3) Preparation of kelp soup 30 g of kelp was added to 1000 mL of water, heated and boiled at 95 ° C. for 15 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and this was used as a kelp dashi.

(4) Preparation of salmon kelp stock 30 g of kelp was added to 1000 mL of water, heated and boiled at 95 ° C. for 15 minutes. Next, after taking out the kelp and adding 30 g of bonito, it was heated and boiled at 100 ° C. for 15 minutes. Then, after cooling, it filtered and collect | recovered liquids, and this was set as the strawberry kelp stock.

(5) Preparation of liquid mixture Various polyphenol-containing materials of Example 1 (1), polyphenol-free material of Example 1 (2) or water 303 g, kelp stock 150 g of Example 1 (3), granulated Prepare a liquid mixture by mixing 450 g of sugar, 25 g of brown sugar and 72 g of sodium chloride, and prepare gs 'liquid, rgs' liquid, us 'liquid, rus' liquid, bs 'liquid, ps' liquid, cs 'liquid, rrs' liquid. And ws ′ solution. The polyphenol-containing material, polyphenol-free material, or water mixed in each liquid mixture is as follows.
gs 'liquid: green tea extract rgs' liquid of this Example 1 (1): roasted green tea extract liquid of this Example 1 (1) us 'liquid: oolong tea extract rus' liquid of this Example 1 (1) : Roasted oolong tea extract of Example 1 (1) bs' solution: black tea extract of Example 1 (1) ps' solution: puar tea extract of Example 1 (1) cs' solution: book Example 1 (1) roasted coffee bean extract rrs 'liquid: roasted rice extract of Example 1 (2) ws' liquid: water

For comparison, water, commercially available light or soy sauce, granulated sugar and sodium chloride were mixed to prepare a mixed solution, which was designated as US 'solution, S15' solution, S20 'solution and S25' solution. The composition of each liquid mixture is as follows.
US 'liquid: 329.5 g of water, 150 g of soy sauce, 475 g of granulated sugar, 45.5 g of salt
S15 ′ solution: 325.5 g of water, 150 g of thick soy sauce, 475 g of granulated sugar, 49.5 g of salt
S20 ′ solution: 283.0 g of water, 200 g of thick soy sauce, 475 g of granulated sugar, 42.0 g of salt
S25 ′ solution: 240.5 g of water, 250 g of thick soy sauce, 475 g of granulated sugar, 34.5 g of salt

  gs' liquid, rgs' liquid, us' liquid, rus' liquid, bs' liquid, ps' liquid, cs' liquid, rs' liquid, ws' liquid, US 'liquid, S15' liquid, S20 'liquid and S25' The liquid was heated at a central temperature of 100 ° C. for 5 minutes (100 ° C./5 minutes) to perform first stage heating, and the mixed materials were dissolved and then cooled.

(6) Manufacture of a seasoning that gives a soy sauce flavor [6-1] When a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material are mixed and subjected to second-stage heating Example 1 (5) 198 g each of gs ′ solution, rgs ′ solution, us ′ solution, rus ′ solution, bs ′ solution, ps ′ solution, cs ′ solution, rrs ′ solution and ws ′ solution were put in a bottle, deaerated and sealed. Subsequently, after heating at 100 ° C./30 minutes, 121 ° C./5 minutes, 121 ° C./10 minutes or 121 ° C./20 minutes for browning and cooling, 2 g of rice vinegar is added to each solution. Were mixed, and 50 g of salmon kelp stock of Example 1 (4) was added. Subsequently, it was sterilized by heating at 100 ° C. for 10 minutes to make a seasoning. Gs' liquid, rgs' liquid, us' liquid, rus' liquid, bs' liquid, ps' liquid, cs' liquid, rs' liquid and ws' liquid mixed with seasonings produced from the respective liquids, rgs liquid, us liquid, rus liquid, bs liquid, ps liquid, cs liquid, rrs liquid and ws liquid were used.

[6-2] When a carbohydrate containing an reducing sugar and an amino compound-containing material are mixed and subjected to second-stage heating, and then a polyphenol-containing material is mixed, 198 g of the ws ′ solution of Example 1 (5) is added. Placed in a jar, degassed and sealed. Subsequently, the second stage heating is performed by heating at 121 ° C./20 minutes to brown and cool, and then concentrated to 138 g. The roasted oolong tea extract of Example 1 (1) or Example 1 ( 60 g of roasted coffee bean extract from 1) and 2 g of rice vinegar were mixed, and 50 g of koji-konbu-dashi from Example 1 (4) was added. Subsequently, the mixture was sterilized by heating at 100 ° C. for 10 minutes to make a seasoning. The seasoning produced by mixing the roasted oolong tea extract was designated as ws + ru liquid, and the seasoning produced by mixing the roasted coffee bean extract was designated as ws + c liquid.

(7) Preparation of comparison seasoning For the US ′ solution, S15 ′ solution, S20 ′ solution and S25 ′ solution of Example 1 (5), 200 g of each of the Examples 1 was used without performing the second stage heating. After adding 50 g of (4) salmon kelp stock, the mixture was sterilized by heating at 100 ° C./10 minutes to prepare a comparative seasoning. The comparative seasonings prepared from the mixed liquids of US ′ liquid, S15 ′ liquid, S20 ′ liquid, and S25 ′ liquid were designated as US liquid, S15 liquid, S20 liquid, and S25 liquid, respectively.

<Example 2> Boiled diced radish to which a seasoning giving a soy sauce flavor was added The seasoning of Example 1 and a comparison target seasoning were added to cook diced radish, and a sensory test was performed.

(1) Cooking of boiled daikon radish Example 1 (6) [6-1] gs solution, rgs solution, us solution, rus solution, bs solution, ps solution and cs solution, Example 1 (6) [6 -2] ws + ru solution and ws + c solution and the US solution, S15 solution, S20 solution, and S25 solution of Example 1 (7) were added, and boiled radish was cooked according to a conventional method.

(2) Sensory test The sensory test was conducted by 10 well-trained panels for cooking the dried radish of Example 2 (1). The evaluation items of the sensory test were the total of three items of color, aroma and taste obtained when soy sauce was used. Moreover, the numerical value of evaluation criteria was defined as follows when the comparison seasoning was added, and evaluated by a five-step evaluation (excellent: 5 to inferior: 1).
Color: Color when US liquid is added 2.0
Color when S15 solution is added 3.0
Color when S20 solution is added 3.5
Color when S25 liquid is added 4.0
Taste: Scent when S20 liquid is added 3.5
Fragrance: Taste when S20 liquid is added 3.5

  FIG. 1 shows the result of calculating the average value for the obtained evaluation points, FIG. 2 shows the result of calculating the average value for the fragrance, and FIG. 3 shows the result of calculating the average value for the taste. In the figure, * indicates the numerical value set as the evaluation standard.

  As shown in FIG. 1, with respect to colors, the gs liquid, rgs liquid, us liquid, rus liquid, bs liquid, ps liquid and cs liquid are added, and US liquid, S15 liquid, S20 liquid and S25 liquid are added. Compared to the above, when the second stage heating conditions were 100 ° C./30 minutes, the evaluation score was slightly lower (light color), but 121 ° C./5 minutes, 121 ° C./10 minutes and 121 ° C. / In the case of 20 minutes, the evaluation score was almost the same (similar color). In contrast, in the case where the rrs liquid and the ws liquid were added, the conditions for the second stage heating were 100 ° C./30 minutes, 121 ° C., compared with the case where the US liquid, the S15 liquid, the S20 liquid, and the S25 liquid were added. / 5 minutes, 121 ° C./10 minutes, and 121 ° C./20 minutes, the evaluation score was low (light color). Moreover, what added the ws-ru and liquid ws-c liquid is the condition of the second stage heating among the liquid added with the US liquid, the S15 liquid, the S20 liquid and the S25 liquid, and the liquid added with the rus liquid and the cs liquid. Compared with those having the same (121 ° C./20 minutes), the evaluation score was low (light color).

  Next, as shown in FIG. 2 and FIG. 3, with respect to aroma and taste, those added with gs liquid, rgs liquid, us liquid, rus liquid, bs liquid, ps liquid and cs liquid are US liquid and S15 liquid. Compared to the case where S20 liquid and S25 liquid were added, the second stage heating conditions were 100 ° C / 30 minutes and 121 ° C / 5 minutes, which was a slightly lower evaluation point, but 121 ° C / 10 minutes. In the case of 121 ° C./20 minutes, the evaluation score was almost the same. In contrast, in the case where the rrs liquid and the ws liquid were added, the conditions for the second stage heating were 100 ° C./30 minutes, 121 ° C., compared with the case where the US liquid, the S15 liquid, the S20 liquid, and the S25 liquid were added. / 5 minutes, 121 ° C./10 minutes, and 121 ° C./20 minutes. Moreover, what added ws-ru liquid and ws-c liquid is the condition of the second stage heating among US liquid, S15 liquid, S20 liquid and S25 liquid added, and rus liquid and cs liquid added Was a low evaluation score compared with those having the same (121 ° C./20 minutes).

  From these results, the conditions of the second stage heating are 121 ° C / 5 minutes, 121 ° C / 10 minutes and 121 ° C / 20 minutes, gs solution, rgs solution, us solution, rus solution, bs solution, ps solution and cs. It has been clarified that the simmering of dried daikon with added liquid shows almost the same color, fragrance and taste as compared with simmered dried radish with added US liquid, S15 liquid, S20 liquid and S25 liquid. From at least reducing sugars, amino compound-containing materials, polyphenol-containing materials, and salty seasonings, and browning by heating and mixing with acidulants, soy sauce is used for color, aroma, taste, etc. It was shown that a seasoning that gives the same or similar characteristics as those obtained when the food was added, that is, a soy sauce flavor to the food or drink to be added can be produced. On the other hand, it was revealed that the boiled radish with the addition of the rrs solution and the ws solution was inferior in soy sauce flavor compared to the boiled radish with the addition of the US solution, the S15 solution, the S20 solution and the S25 solution. Therefore, it was shown that a polyphenol-containing material is necessary for producing a seasoning that gives a soy sauce flavor to foods and drinks to be added. Furthermore, the boiled daikon radish to which ws-ru liquid and ws-c liquid are added has the same conditions as the US liquid, S15 liquid, S20 liquid and S25 liquid, and the second stage heating (121 ° C./20 minutes). Compared with simmered radish with rus solution and cs solution, respectively, it became clear that the soy sauce flavor was inferior, so in the production of a seasoning that gives soy sauce flavor to foods and drinks to be added, It was shown that it is necessary to brown at least by combining a sugar containing at least a reducing sugar, an amino compound-containing material and a polyphenol-containing material and heating.

<Example 3> Manufacture of processed foods with a soy sauce flavor (bottled sanma soy sauce boiled)
When used as a food ingredient, a processed food with a soy sauce flavor (bottled in a simmered simmered soy sauce of sanma soy sauce) is used for thawed raw sesame fillets that are known to have a retort odor or a raw odor that tends to remain in the finished processed food. Manufactured and sensory tested.

(1) Preparation of polyphenol-containing material and kelp soup The kelp soup was the same as in Example 1 (3). In addition, as in Example 1 (1), the polyphenol-containing material is a green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee beans. An extract was prepared. Specifically, 30 g of green tea leaves in 1000 mL of water, 35 g of roasted green tea leaves roasted at 170 ° C. for 7 minutes, 25 g of tea leaves of oolong tea, 25 g of tea leaves of roasted oolong tea roasted at 170 ° C. for 7 minutes 35 g, 15 g tea leaves, 20 g puer tea leaves, and 15 g roasted coffee beans were added, heated and boiled at 95 ° C. for 5 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and the green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee beans respectively. An extract was obtained.

(2) Preparation of mixed solution 418 g of various polyphenol-containing materials of Example 3 (1) and 200 g of kelp soup, 300 g of granulated sugar, 15 g of brown sugar, 47 g of salt and 20 g of rice vinegar are mixed to prepare a mixed solution, The gs2 ′ liquid, rgs2 ′ liquid, us2 ′ liquid, rus2 ′ liquid, bs2 ′ liquid, ps2 ′ liquid and cs2 ′ liquid were used. The polyphenol-containing material mixed in each liquid mixture is as follows.
gs2 ′ liquid: green tea extract rgs2 ′ liquid of this Example 3 (1): roasted green tea extract liquid of this Example 3 (1) us2 ′ liquid: oolong tea extract rus2 ′ of this Example 3 (1) Liquid: Roasted oolong tea extract of this Example 3 (1) bs2 ′ liquid: Black tea extract of this Example 3 (1) ps2 ′ liquid: Puard tea extract of this Example 3 (1) cs2 ′ liquid : Coffee bean extract of Example 3 (1)

  For comparison, 498 g of water, 165 g of commercially available concentrated soy sauce, 315 g of granulated sugar and 22 g of sodium chloride were mixed to prepare a mixed solution, which was designated as S ′ solution.

  First stage heating is performed by heating gs2 ′ liquid, rgs2 ′ liquid, us2 ′ liquid, rus2 ′ liquid, bs2 ′ liquid, ps2 ′ liquid, cs2 ′ liquid and S ′ liquid for 5 minutes at 100 ° C. Each combined material was dissolved and then cooled.

(3) Manufacture of simmered soy sauce boiled sanma's soy sauce 100g thawing raw sanma fillet and 1g ginger in a jar, gs2 'solution, rgs2' solution, us2 'solution, rus2' solution of Example 3 (2) , Bs2 ′ solution, ps2 ′ solution, cs2 ′ solution and S ′ solution were added, respectively, and deaerated and sealed. Subsequently, it was browned by heating at 121 ° C./5 minutes, 121 ° C./10 minutes, or 121 ° C./20 minutes to produce a simmered soy sauce boiled in sama.

(4) Sensory test The sensory test was conducted by 10 well-trained panels on the soy sauce boiled soy sauce of Example 3 (3). The evaluation items of the sensory test were a total of four items including the color, aroma, taste, retort odor, and degree of suppression of raw odor obtained when soy sauce was used. Moreover, the numerical value of the evaluation criteria was determined as 3.0 in the case of using the S ′ solution, and was evaluated by a five-level evaluation (excellent: 5 to inferior: 1). Regarding the obtained evaluation points, the result of calculating the average value for the color is shown in FIG. 4, the result of calculating the average value for the fragrance is shown in FIG. 5, the result of calculating the average value for the taste is shown in FIG. The result of calculating the average value for the degree of inhibition is shown in FIG. In the figure, * indicates the numerical value set as the evaluation standard.

  As shown in FIG. 4, for the colors, the gs2 ′ solution, the rgs2 ′ solution, the us2 ′ solution, the rus2 ′ solution, the bs2 ′ solution, the ps2 ′ solution and the cs2 ′ solution were added, and the S ′ solution was added. Compared to that, the second stage heating condition was 121 ° C / 5 minutes, which was a slightly lower evaluation point (light color), but the case of 121 ° C / 10 minutes and 121 ° C / 20 minutes was almost the same. The evaluation score (similar color).

  Next, as shown in FIG. 5 and FIG. 6, the scent and taste are added with gs2 ′ liquid, rgs2 ′ liquid, us2 ′ liquid, rus2 ′ liquid, bs2 ′ liquid, ps2 ′ liquid and cs2 ′ liquid. Compared to the case where S ′ solution was added, the second stage heating conditions were 121 ° C./5 minutes and 121 ° C./10 minutes. In the case of, the evaluation score was remarkably high.

  Next, as shown in FIG. 7, for the degree of suppression of retort odor and raw odor, gs2 ′ solution, rgs2 ′ solution, us2 ′ solution, rus2 ′ solution, bs2 ′ solution, ps2 ′ solution and cs2 ′ solution are added. Compared with the solution to which S ′ solution was added, the second stage heating conditions were 121 ° C./5 minutes and 121 ° C./10 minutes. In some cases, the score was significantly higher.

From these results, the soy sauce boiled soy sauce produced by adding and heating the gs2 ′ solution, rgs2 ′ solution, us2 ′ solution, rus2 ′ solution, bs2 ′ solution, ps2 ′ solution and cs2 ′ solution. The boiled food has almost the same soy sauce flavor when the degree of heating is relatively small compared to the boiled sanma boiled soy sauce produced by adding S 'liquid and heating. It was found that when the degree was relatively large, it had a better soy sauce flavor. On the other hand, boiled sansama soy sauce prepared by adding and heating gs2 ′ liquid , rgs2 ′ liquid, us2 ′ liquid, rus2 ′ liquid, bs2 ′ liquid, ps2 ′ liquid and cs2 ′ liquid, It is clear that it is superior in the degree of suppression of retort odor and raw odor, regardless of the degree of heating, compared to the boiled soy sauce cooked with soy sauce made by browning by adding S 'liquid and heating. Therefore, by adding sugar containing reducing sugar, amino compound-containing material, polyphenol-containing material, salty seasoning and acidulant to food ingredients, and browning by heating, processed foods using commercially available soy sauce and In comparison, it was shown that processed foods having substantially the same or better soy sauce flavor and suppressed retort odor and raw odor can be produced. In addition, in order to suppress the raw smell of fishery products, tea catechin has been conventionally effective, but it has also been shown that the ingredients of roasted coffee beans have an inhibitory effect.

<Example 4> Manufacture of processed foods having a soy sauce flavor (bottled sanma soy sauce boiled food; when no kelp broth containing an amino compound is added)
Using a roasted coffee bean extract as a polyphenol-containing material, bottled simmered soy sauce boiled with saury was produced according to the method described in Examples 3 (1) to (3). However, kelp soup is not added in the preparation of the mixture.

  When the sensory test was performed on the manufactured saury-like boiled soy sauce according to the method described in Example 3 (4), the color, aroma, taste, retort odor and degree of suppression of raw odor were all described in Example 3. The evaluation score was similar to that obtained by adding the cs2 ′ solution. From this result, when a food raw material that exudes an amino compound under heating conditions is processed as in Sanma, the amino compound-containing material is added in the method described in Examples 3 (1) to (3). Even if it is not, it is shown that it is possible to produce processed foods that have almost the same or better soy sauce flavor and reduced retort odor and raw odor compared to processed foods using commercially available soy sauce. It was.

<Example 5> Manufacture of a seasoning that gives a miso flavor Granulated sugar and brown sugar as carbohydrates containing reducing sugar, koji dashi as an amino compound-containing substance, various tea extracts or coffee bean extracts as polyphenol-containing substances , Salt as salty seasoning, rice vinegar as sour seasoning, sake lees as fermentation products, rice flour and agar as thickeners, and seasonings (miso oden sauce) that give a taste of miso Went.

(1) Preparation of polyphenol-containing material As the polyphenol-containing material, as in Example 1 (1), Example 3 (1) and Example 4, green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea An extract, black tea extract, puar tea extract and roasted coffee bean extract were prepared. Specifically, 30 g of green tea leaves, 1000 g of water, 35 g of roasted green tea leaves roasted at 170 ° C. for 7 minutes, 30 g of oolong tea leaves, 30 g of oolong tea leaves, roasted oolong tea leaves roasted at 170 ° C. for 7 minutes 35 g, 20 g tea leaves, 27 g puer tea leaves and 25 g roasted coffee beans were added, heated and boiled at 95 ° C. for 5 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and the green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee beans respectively. An extract was obtained.

(2) Preparation of polyphenol-free material (roasted rice extract) 30 g of roasted rice roasted at 170 ° C. for 15 minutes in Example 1 (2) was used as 30 g to obtain a roasted rice extract.

(3) Preparation of dashi stock 30 g of bonito was added to 1000 mL of water, heated and boiled at 100 ° C. for 15 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and this was used as a stock.

(4) Preparation of salmon kelp stock The salmon kelp stock prepared the same as Example 1 (4).

(5) Preparation of liquid mixture Various polyphenol-containing materials of Example 5 (1), polyphenol-free material of Example 5 (2) or water 150 g, stock 5 g of Example 5 (3), granulated A mixed solution was prepared by mixing 320 g of sugar, 20 g of brown sugar, 54 g of salt, 50 g of sake lees, 40 g of rice flour, 20 g of rice vinegar, 2 g of agar and 144 g of water, and prepared gm ′ solution, rgm ′ solution, um ′ solution, rum ′ solution. , Bm ′ solution, pm ′ solution, cm ′ solution, rrm ′ solution and wm ′ solution. The polyphenol-containing material, polyphenol-free material, or water used in each mixed solution is as follows.
gm ′ liquid: green tea extract rgm ′ liquid of this Example 5 (1): roasted green tea extract liquid of this Example 5 (1) um ′ liquid: oolong tea extract rum ′ liquid of this Example 5 (1) : Roasted oolong tea extract of this Example 5 (1) bm 'solution: black tea extract of this Example 5 (1) pm' solution: puar tea extract of this Example 5 (1) cm 'solution: this Example 5 (1) roasted coffee bean extract rrm 'solution: roasted rice extract of Example 5 (2) wm' solution: water

  Further, as a comparison object, a commercially available liquid mixture was prepared by mixing 150 g of miso having a relatively light color or 150 g of miso having a relatively dark color, 320 g of granulated sugar, 20 g of brown sugar, 36 g of salt, 2 g of agar and 472 g of water. A mixture of miso having a relatively light color was designated as Mi 'solution, and a mixture of miso having a relatively dark color was designated as Mii' solution.

  Gm ′ solution, rgm ′ solution, um ′ solution, rum ′ solution, bm ′ solution, pm ′ solution, cm ′ solution, rrm ′ solution, wm ′ solution, Mi ′ solution and Mii ′ solution are heated at 100 ° C./5 minutes. Thus, the first stage heating was performed to dissolve the mixed materials and then cooled.

(6) Manufacture of a seasoning (miso oden sauce) that gives a miso flavor [6-1] When a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material are mixed and subjected to second stage heating 200 g each of gm ′ solution, rgm ′ solution, um ′ solution, rum ′ solution, bm ′ solution, pm ′ solution, cm ′ solution, rrm ′ solution and wm ′ solution of Example 5 (5) were put in a bottle and removed. I sealed it. Subsequently, after heating at 100 ° C./30 minutes, 121 ° C./5 minutes, 121 ° C./10 minutes or 121 ° C./20 minutes for browning and cooling, this example is applied to each solution. 5 g of 4 (4) salmon kelp stock was added. Subsequently, the mixture was sterilized by heating at 100 ° C. for 10 minutes, and this was used as a seasoning (miso oden sauce). gm ′ liquid, rgm ′ liquid, um ′ liquid, rum ′ liquid, bm ′ liquid, pm ′ liquid, cm ′ liquid, rrm ′ liquid, and wm ′ liquid mixed miso oden sauce made from each liquid Liquid, rgm liquid, um liquid, rum liquid, bm liquid, pm liquid, cm liquid, rrm liquid and wm liquid.

[6-2] When a carbohydrate containing an reducing sugar and an amino compound-containing material are mixed and subjected to second-stage heating, and then a polyphenol-containing material is mixed, 200 g of wm ′ solution of Example 5 (5) Placed in a jar, degassed and sealed. Subsequently, after the second stage heating was performed by heating at 121 ° C./20 minutes for browning and cooling, it was concentrated to 170 g, and the roasted oolong tea extract of this Example 5 (1) or this Example 5 ( 30 g of roasted coffee bean extract from 1) was mixed, and 50 g of koji-konbu-dashi from Example 5 (4) was added. Subsequently, the mixture was sterilized by heating at 100 ° C. for 10 minutes, and this was used as a seasoning (miso oden sauce). The miso oden sauce produced by mixing the roasted oolong tea extract was designated as wm + ru solution, and the miso oden sauce produced by mixing the roasted coffee bean extract was designated as wm + c solution.

(7) Preparation of comparison target seasoning About 200 g of Mi ′ solution and Mii ′ solution of Example 5 (5), 50 g of salmon kelp dashi of Example 5 (4) without performing the second stage heating. Was added, and then sterilized by heat sterilization at 100 ° C. for 10 minutes, which was used as a comparison seasoning. The seasonings for comparison prepared from the mixed liquids of the Mi ′ liquid and the Mii ′ liquid were designated as the Mi liquid and the Mii liquid, respectively.

(8) Sensory test This example 5 (6) [6-1] gm solution, rgm solution, um solution, rum solution, bm solution, pm solution, cm solution, rrm solution and wm solution, this example 5 ( 6) The sensory test was conducted by 10 well-trained panels on the wm + ru and wm + c solutions of [6-2] and the Mi and Mii solutions of Example 5 (7). The evaluation items for the sensory test were the three items of color, aroma and taste obtained when using miso. Moreover, the numerical value of evaluation criteria was set to 3.0 in the case of Mi liquid, and evaluated by five-step evaluation (excellent: 5 to inferior: 1). FIG. 8 shows the result of calculating the average value for the obtained evaluation points, FIG. 9 shows the result of calculating the average value for the fragrance, and FIG. 10 shows the result of calculating the average value for the taste. In the figure, * indicates the numerical value set as the evaluation standard.

  As shown in FIG. 8, regarding the colors, the gm liquid, the rgm liquid, the um liquid, and the rum liquid are compared with the Mi liquid and the Mii liquid at the second stage heating conditions of 100 ° C./30 minutes, 121 ° C. In the case of / 5 minutes and 121 ° C./10 minutes, the evaluation score was slightly low (light color), but in the case of 121 ° C./20 minutes, the evaluation score was almost the same (similar color). The bm liquid and the pm liquid had a slightly lower evaluation point (light color) when the second stage heating conditions were 100 ° C./30 minutes compared to the Mi liquid and the Mii liquid, but 121 ° C./5 minutes. In the case of 121 ° C./10 minutes and 121 ° C./20 minutes, almost the same evaluation points (similar colors) were obtained. On the other hand, the cm liquid and the rrm liquid are compared with the Mi liquid and the Mii liquid in the second stage heating conditions of 100 ° C./30 minutes, 121 ° C./5 minutes, 121 ° C./10 minutes, and 121 ° C./20 minutes. In any case, the evaluation score was almost the same (similar color). The wm liquid is compared with the Mi liquid and the Mii liquid in the case where the second stage heating conditions are 100 ° C./30 minutes, 121 ° C./5 minutes, 121 ° C./10 minutes, and 121 ° C./20 minutes. The evaluation score was low (light color). Furthermore, the wm-ru liquid has almost the same evaluation score (similar to the Mi liquid, the Mii liquid, and the rum liquid in which the conditions of the second stage heating are the same (121 ° C./20 minutes). The wm-c solution has a lower evaluation score (thin) compared to the Mi solution, the Mii solution, and the cm solution that have the same second stage heating conditions (121 ° C./20 minutes). Color).

  Next, as shown in FIG. 9 and FIG. 10, regarding aroma and taste, gm liquid, rgm liquid, um liquid, rum liquid, bm liquid, pm liquid and cm liquid are compared with Mi liquid and Mii liquid. When the second stage heating conditions were 100 ° C./30 minutes, 121 ° C./5 minutes and 121 ° C./10 minutes, the evaluation score was slightly low, but in the case of 121 ° C./20 minutes, almost the same evaluation points were obtained. Met. On the other hand, the rrm liquid and the wm liquid have a second stage heating condition of 100 ° C./30 minutes, 121 ° C./5 minutes, 121 ° C./10 minutes, and 121 ° C./20 minutes compared to the Mi solution and the Mii solution. In all cases, the value was low. Furthermore, the wm-ru liquid and the wm-c liquid have the same conditions for the second stage heating (121 ° C./20 minutes) among those to which the Mi liquid, the Mii liquid, and the rus liquid and the cs liquid are added, respectively. In comparison, the evaluation score was low.

  From these results, the gm liquid, rgm liquid, um liquid, rum liquid, bm liquid, pm liquid and cm liquid whose second stage heating conditions are 121 ° C./20 minutes are compared with the Mi liquid and the Mii liquid. It has become clear that it has almost the same color, fragrance and taste, so that at least a reducing sugar-containing carbohydrate, amino compound-containing material, polyphenol-containing material, salty seasoning, acidulant, fermentation product and thickener are added. It is shown that, when browned by mixing and heating, the same or similar characteristics as those obtained when miso is used, that is, a seasoning that gives the food or drink that is the subject of addition a miso flavor can be produced. It was done. On the other hand, the rrm liquid and the wm liquid have been found to be inferior in miso flavor compared to the Mi liquid and the Mii liquid. Therefore, for the production of a seasoning that gives a miso flavor to foods and drinks to be added. It was shown that polyphenol-containing materials are necessary. In addition, the wm-ru and wm-c solutions are miso-flavored as compared to the Mi and Mii solutions, and the rum and cm solutions, respectively, which have the same second stage heating conditions (121 ° C./20 minutes). Therefore, in the production of seasonings that give miso flavor to foods and drinks that are the subject of addition, the sugar containing amino acids, amino compound-containing materials, and polyphenol-containing materials are mixed and heated. It was shown that it was necessary to brown.

<Example 6> Manufacture of processed foods with miso flavor (bottled mackerel-style boiled mackerel)
When used as a raw material for foods, it produces processed foods that have a miso flavor (bottled simmered in miso-boiled mackerel) for thawing raw mackerel fillets that are known to have a vivid odor in finished processed foods. A sensory test was performed.

(1) Preparation of polyphenol-containing material As a polyphenol-containing material, green tea extract, roasted green tea extract, as in Example 1 (1), Example 3 (1), Example 4 and Example 5 (1), Oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee bean extract were prepared. Specifically, 20 g of green tea leaves in 1000 mL of water, 25 g of roasted green tea leaves roasted at 170 ° C. for 7 minutes, 20 g of tea leaves of oolong tea, 20 g of roast oolong tea leaves roasted at 170 ° C. for 7 minutes 25 g, 10 g tea leaves, 12 g puar tea leaves, and 15 g roasted coffee bean pulverized product were added, heated and boiled at 95 ° C. for 5 minutes. Subsequently, after cooling, the liquid was recovered by filtration, and the green tea extract, roasted green tea extract, oolong tea extract, roasted oolong tea extract, black tea extract, puar tea extract and roasted coffee beans respectively. An extract was obtained.

(2) Preparation of dashi stock The dashi stock was the same as in Example 5 (3).

(3) Preparation of mixed solution 292 g of various polyphenol-containing materials of Example 6 (1), 200 g of dashi stock of Example 6 (2), 340 g of granulated sugar, 15 g of brown sugar, 56 g of salt, 20 g of rice vinegar, rice flour 30 g, 45 g of sake lees and 2 g of agar were mixed to prepare a mixed solution, which was designated as gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution, bm2 ′ solution, pm2 ′ solution and cm2 ′ solution. The polyphenol-containing material used for each liquid mixture is as follows.

gm2 ′ liquid: green tea extract rgm2 ′ liquid of this Example 6 (1): roasted green tea extract liquid of this Example 6 (1) um2 ′ liquid: oolong tea extract rum2 ′ of this Example 6 (1) Liquid: Roasted oolong tea extract of Example 6 (1) bm2 ′ liquid: Black tea extract of Example 6 (1) pm2 ′ liquid: Puard tea extract of Example 6 (1) cm2 ′ liquid : Roasted coffee bean extract of Example 6 (1)

  For comparison, 411 g of water, 200 g of commercially available miso having a relatively light color or 200 g of miso having a relatively dark color, 340 g of granulated sugar, 15 g of brown sugar, 32 g of salt and 2 g of agar were mixed to prepare a mixed solution. A mixture of miso having a relatively light color was designated as Mi2 'solution, and a mixture of miso having a relatively dark color was designated as Mii2' solution.

  First stage heating is performed by heating gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution, bm2 ′ solution, pm2 ′ solution, cm2 ′ solution, Mi2 ′ solution and Mii2 ′ solution at 100 ° C./5 minutes. Go and dissolve the mixed ingredients and then cool.

(4) Manufacture of simmered mackerel-style boiled mackerel 100 g of thawing raw mackerel fillet and 1 g of ginger are placed in a jar, and gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution of Example 6 (3) , Bm2 ′ solution, pm2 ′ solution, cm2 ′ solution, Mi2 ′ solution and Mii2 ′ solution, respectively, and after deaeration and sealing, 121 ° C / 5 minutes, 121 ° C / 10 minutes, or 121 ° C / By heating for 20 minutes, the second stage heating was performed to brown, and a jar of miso-boiled boiled mackerel was produced.

(5) Sensory test The sensory test was conducted by ten well-trained panels on the miso-boiled boiled mackerel of Example 6 (4). The evaluation items of the sensory test were a total of four items including the color, aroma and taste obtained when miso was used, and the degree of inhibition of retort odor and raw odor. Moreover, the numerical value of evaluation criteria was set to 3.0 when using the Mi2 ′ solution, and the evaluation was performed by a five-level evaluation (excellent: 5 to inferior: 1). Regarding the obtained evaluation points, the results of calculating the average value for the color are shown in FIG. 11, the result of calculating the average value for the fragrance is shown in FIG. 12, the result of calculating the average value for the taste is shown in FIG. The results of calculating the average value for the degree of inhibition are shown in FIG. In the figure, * indicates the numerical value set as the evaluation standard.

  As shown in FIG. 11, for colors, the ones added with gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution, bm2 ′ solution, pm2 ′ solution and cm2 ′ solution are Mi2 ′ solution and Mii2 ′. Compared to the case where the liquid was added, the second stage heating conditions were 121 ° C / 5 minutes, which was generally a slightly lower evaluation point (light color), but 121 ° C / 10 minutes and 121 ° C / 20 minutes. In the case of, almost the same evaluation score (similar color) was obtained.

  Next, as shown in FIG. 12 and FIG. 13, for fragrance and taste, gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution, bm2 ′ solution, pm2 ′ solution and cm2 ′ solution are added. Compared with the solution to which the Mi2 ′ solution and the Mii2 ′ solution were added, the second-stage heating conditions were 121 ° C./5 minutes and 121 ° C./10 minutes. In the case of ° C / 20 minutes, the evaluation score was remarkably high.

  Next, as shown in FIG. 14, for suppression of retort odor and raw odor, gm2 ′ solution, rgm2 ′ solution, um2 ′ solution, rum2 ′ solution, bm2 ′ solution, pm2 ′ solution and cm2 ′ were added. Compared with the solution to which the Mi2 ′ solution and the Mii2 ′ solution were added, when the second stage heating conditions were 121 ° C./5 minutes, the evaluation points were almost the same, 121 ° C./10 minutes and 121 ° C. In the case of / 20 minutes, the evaluation score was remarkably high.

  From these results, miso-boiled mackerel that was made brown by adding and heating gm2 'solution, rgm2' solution, um2 'solution, rum2' solution, bm2 'solution, pm2' solution and cm2 'solution The boiled food has a similar miso flavor when the degree of heating is relatively small as compared to the boiled miso-style boiled mackerel made by adding the Mi2 ′ liquid and the Mii2 ′ liquid and heating. In addition, retort odor and raw odor are suppressed, and when the degree of heating is relatively large, it has been clarified that the retort odor and raw odor are suppressed while having a better miso flavor. Quality, amino compound-containing material, polyphenol-containing material, salty seasoning, sour seasoning, fermentation product and thickener are added to the food ingredients and browned by heating. Compared to food, it has substantially the same or better miso flavor, and retort odor or fishy smell was shown to be capable of producing a processed food which is suppressed. As in Example 3, tea catechin has been conventionally effective for suppressing the raw odor of seafood, but it has also been shown that the roasted coffee bean component has an inhibitory effect.

<Example 7> Manufacture of processed foods having miso flavor (bottled mackerel-boiled boiled mackerel; when no soup stock containing amino compounds is added)
Using a roasted coffee bean extract as a polyphenol-containing material, bottles of mackerel-style boiled mackerel were produced according to the method described in Examples 6 (1) to (4). However, no soup stock is added in the preparation of the mixed solution.

  When the sensory test was performed on the manufactured mackerel-style boiled mackerel according to the method described in Example 6 (5), the color, aroma, taste, and the degree of inhibition of retort odor and raw odor were all described in Example 6. It was the same evaluation point compared with what added the cm2 'liquid. From this result, when a food raw material that exudes an amino compound under heating conditions like mackerel is to be processed, an amino compound-containing material is added in the method described in Examples 6 (1) to (4). Even if it is not, it is shown that it is possible to produce a processed food that has substantially the same or better miso flavor as compared to a processed food using a commercial miso, and that has reduced retort odor and raw odor. It was.

Claims (12)

A seasoning that gives soy sauce flavor or miso flavor to foods and drinks to be added by mixing at least reducing sugar or carbohydrate containing reducing sugar, amino compound-containing material, polyphenol-containing material, salty seasoning and acidulant , At least one or more reducing sugars selected from the following (i) or carbohydrates containing reducing sugars, one or more amino compound-containing substances selected from the following (ii) and selected from the following (iii) Said seasoning that has been browned by mixing and heating one or more polyphenol-containing materials ;
(I) honey sugar, honey sugar, isomerized sugar, invert sugar, honey and chickenpox,
(Ii) Seafood, seafood extract, seaweed, seaweed extract, meat, meat extract, salmon, salmon extract, glutamic acid, inosinic acid, guanylic acid and fermented seasoning,
(Iii) A catechin-containing product, a tannin-containing product, a chlorogenic acid-containing product, an anthocyanin-containing product, a tea polyphenol-containing product, a coffee polyphenol-containing product, a grape polyphenol-containing product, and a black rice polyphenol-containing product . At least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, a polyphenol-containing material, a salty seasoning, and a seasoning that gives a soy sauce flavor or miso flavor to a food or drink that is an object of addition, Add soy sauce flavor or miso flavor to foods and drinks that are targets of addition by combining reducing sugars or sugars containing reducing sugars, amino compound-containing materials, polyphenol-containing materials, salt flavors, acidulants, fermentation products, and thickeners. The seasoning of Claim 1 which is a seasoning to give. A food or drink having a soy sauce flavor or a miso flavor to which the seasoning according to any one of claims 1 to 2 is added. A method for producing a seasoning, which has the following steps (1) and (2), and gives a soy sauce flavor or a miso flavor to a food or drink to be added;
(1) Step (a) or (b) below,
(A) A step of obtaining a browning product for seasoning by mixing at least reducing sugar or a carbohydrate containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material while heating and browning,
(B) a step of obtaining a browning product for seasoning by browning by mixing and heating at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing product, and a polyphenol-containing product,
(2) A step of mixing at least one of a salty seasoning and a sour seasoning with the browning for seasoning. The step of mixing at least one of a salty seasoning and a sour seasoning with the browning product for seasoning is a step of mixing at least one of a salting seasoning, a sour seasoning, a fermentation product and a thickener with the browning product for seasoning The manufacturing method of the seasoning which gives soy sauce flavor or miso flavor to the food and drink which are the object of addition of a certain. A method for producing a seasoning having a soy sauce flavor or a miso flavor to a food or drink to be added, comprising the following step (1) or (2);
(1) A step of mixing at least one of a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material while heating, and further mixing at least one of a salty seasoning and an acidulant to brown.
(2) A step of mixing at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, further mixing at least one of a salty seasoning and an acidulant and heating to brown. A method for producing a seasoning having a soy sauce flavor or a miso flavor to a food or drink to be added, comprising the following step (1) or (2);
(1) Mix at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance, and a polyphenol-containing substance while heating, and further mix at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener. Browning process,
(2) Mix at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing material, and a polyphenol-containing material, and further mix and heat at least one of a salty seasoning, a sour seasoning, a fermentation product, and a thickener. The process of browning. A food or drink having a soy sauce flavor or a miso flavor obtained by adding a seasoning produced by a method for producing a seasoning that imparts a soy sauce flavor or a miso flavor to a food or drink subject to addition according to any one of claims 4 to 7. object. A method for producing a processed food having a soy sauce flavor or a miso flavor, comprising the following steps (1) and (2):
(1) Any of the following steps (a) to (d):
(A) In the case where a food raw material exudes an amino compound under heating conditions, a sugar and polyphenol-containing material containing at least a reducing sugar or a reducing sugar is added to the food raw material while being heated to brown the seasoning / raw material Obtaining a browned product,
(B) When the food raw material exudes an amino compound under heating conditions, at least a reducing sugar or a sugar containing polyphenol containing reducing sugar and a polyphenol-containing material are added to the food raw material and heated to be seasoned / Obtaining raw material browning,
(C) When the food raw material does not exude an amino compound under heating conditions, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance, and a polyphenol-containing substance are added to the food raw material while being heated and browned. To obtain a seasoning / raw material browning,
(D) When the food raw material does not exude an amino compound under heating conditions, browning occurs by adding and heating at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance, and a polyphenol-containing substance to the food raw material. A step of obtaining a seasoning / raw material browning,
(2) A step of adding at least one of a salty seasoning and a sour seasoning to the seasoning / raw material browning. The step of adding at least one of a salt seasoning and a sour seasoning to the seasoning / raw material browning adds at least one of a salt seasoning, a sour seasoning, a fermentation product, and a thickener to the seasoning / raw material browning. The manufacturing method of the processed food which has a soy sauce flavor or miso flavor of Claim 9 which is a process. A method for producing a processed food having a soy sauce flavor or a miso flavor, which comprises any of the following steps (1) to (4):
(1) In the case where a food raw material exudes an amino compound under heating conditions, at least a reducing sugar or a sugar-containing product containing a reducing sugar and a polyphenol-containing material are added to the food raw material while heating, and further a salty seasoning and a sour seasoning A step of browning by adding at least one of
(2) In the case where the food raw material exudes an amino compound under heating conditions, at least a reducing sugar or a carbohydrate containing polyphenol and a polyphenol-containing material are added to the food raw material, and at least any of a salty seasoning and a sour seasoning A step of browning by adding or heating,
(3) In the case where the food raw material does not exude an amino compound under heating conditions, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance and a polyphenol-containing substance are added to the food raw material while heating, A step of browning by adding at least one of a salty seasoning and a sour seasoning,
(4) When the food raw material does not exude an amino compound under heating conditions, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance, and a polyphenol-containing substance are added to the food raw material, The process of browning by adding and heating at least one of a sour agent. A method for producing a processed food having a soy sauce flavor or a miso flavor, which comprises any of the following steps (1) to (4):
(1) When a food raw material exudes an amino compound under heating conditions, a sugar and polyphenol-containing material containing at least a reducing sugar or a reducing sugar is added to the food raw material while heating, and further a salty and acidulant Adding a fermentation product and / or a thickener to cause browning;
(2) When a food raw material exudes an amino compound under heating conditions, at least a reducing sugar or a sugar-containing material containing polyphenol and a polyphenol-containing material are added to the food raw material, and further a salty seasoning, a sour seasoning, and a fermentation product And a step of browning by adding and heating at least one of thickeners,
(3) In the case where the food raw material does not exude an amino compound under heating conditions, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance and a polyphenol-containing substance are added to the food raw material while heating, A step of browning by adding at least one of a salty seasoning, a sour seasoning, a fermentation product and a thickener;
(4) When the food raw material does not exude an amino compound under heating conditions, at least a reducing sugar or a sugar containing a reducing sugar, an amino compound-containing substance, and a polyphenol-containing substance are added to the food raw material, and further a salty seasoning, The process of browning by adding and heating at least one of a sour agent, a fermentation product, and a thickener.

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