JP5868576B2 - Liquid seasoning containing citrus flavored soy sauce in containers - Google Patents

Description

  The present invention relates to a container-filled citrus-flavored soy sauce-containing liquid seasoning.

Since excessive intake of sodium chloride (sodium chloride) is likely to cause cardiovascular diseases such as high blood pressure and heart disease, refrain from intake of high-salt foods, especially soy sauce-containing liquid seasonings such as soy sauce and processed soy sauce. There is a growing awareness of using products with low salt content.
However, when salt-reduced soy sauce with a low salt content is actually used, the salty taste is insufficient, so that it may be unsatisfactory and may be further added or returned to normal soy sauce.
Thus, a technique has been proposed in which a portion of the salt is replaced with potassium chloride, and masking the off-flavor derived from potassium chloride, thereby providing a moderate salty taste even though the salt content is low (Patent Document 1). Furthermore, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).

In addition, soy sauce-containing liquid seasonings such as soy sauce and ponzu soy sauce are manufactured using soy sauce as a main ingredient and fish clauses, citrus fruits and the like as auxiliary ingredients.
In the industrial production of citrus-flavored soy sauce-containing liquid seasonings that contain citrus fruits, if the amount of citrus fruits is reduced, the soy sauce sensation is too strong, so the acidity and citrus-specific fragrance may be impaired, and the shelf life may be reduced. To do. On the other hand, if the amount of citrus is increased, the sourness is too strong or the scented odor is produced, and the flavor of soy sauce is impaired. Therefore, a technique for masking these unpleasant odors is disclosed (Patent Document 2). In addition, a technique for adding a flavonoid has been proposed (Patent Document 3).

  By the way, there is knowledge about various amino acids as a material for adjusting the flavor of food. For example, aspartic acid is known to have a salty taste enhancing action, a kelp flavor improving action, and a color tone / flavor stabilizing action of crushed vegetables in an acidic seasoning (Patent Documents 4 to 8). In addition, it is known that proline exhibits a faint sweetness and bitterness (Non-patent Document 3).

JP 2009-27974 Japanese Patent Laid-Open No. 2001-78700 International Publication 2007/55426 Pamphlet JP 2006-149205 A JP 2007-289083 JP 2002-209550 A JP 2002-345430 A JP 2006-75101 A JP 2007-289083 JP-A-4-34959 JP-A-891675 JP 2004-350554 A

Agric. Biol. Chem., 53 (6), p.1625 (1989) Biosci. Biotech. Biochem., 59 (1), p.35 (1995) Chem. Pharm. Bull., 55, 11, p. 1581 (2007)

In the citrus-flavored soy sauce-containing liquid seasoning, while it is difficult to adjust the flavor depending on the amount of citrus as described above, a well-balanced taste with a citrus and soy sauce feeling is required. In particular, with a low salt content, it is difficult to provide the balance of taste and thickness of the taste, and there is a problem that it is difficult to achieve both.
The present inventor has examined the flavor problems that occur when the salt content of the citrus-flavored soy sauce-containing liquid seasoning is reduced, while the above-mentioned problems are mainly present.

  An object of the present invention is to provide a container-filled citrus flavored soy sauce-containing liquid seasoning that is excellent in citrus and soy sauce despite having a low salt content and has a good flavor balance.

  The inventor reduces the salt content of the citrus-flavored soy sauce-containing liquid seasoning to a certain amount or less, and, as an alternative, contains aspartic acid, the citrus sensation characteristic of the citrus-flavored soy sauce-containing liquid seasoning is enhanced. The problem was that the soy sauce taste was weakened on the flavor and the richness and thickness of the taste decreased. As a result of investigating the means to solve this problem, by containing a specific amount of proline in addition to sodium and aspartic acid, it is excellent in citrus and soy sauce and has a good flavor balance despite its low salt content. It has been found that a citrus-flavored soy sauce-containing liquid seasoning can be obtained. Furthermore, in this study, the use of a citrus-flavored soy sauce-containing liquid seasoning containing a certain amount of aspartic acid during cooking of boiled foods, etc. contributes to improved cooking properties, such as suppressing the boiling down when ingredients are boiled for a long time. I also found.

That is, the present invention provides the following (A), (B) and (C):
(A) Sodium 1.2-3.4% by mass
(B) Aspartic acid 0.16-0.9 mass%
(C) Proline 0.09-0.3 mass%
The container-packed citrus-flavored soy sauce-containing liquid seasoning is provided.

  According to the present invention, a container-filled citrus flavored soy sauce containing both a citrus feeling and a rich and thick soy sauce characteristic of a citrus flavored soy sauce-containing liquid seasoning despite having a low salt content A liquid seasoning can be obtained easily.

  In the present invention, a container-filled citrus-flavored soy sauce-containing liquid seasoning (hereinafter also simply referred to as “the liquid seasoning of the present invention”) is a liquid seasoning containing soy sauce, such as soy sauce and dashi soy sauce. It has a citrus flavor. The liquid seasoning of the present invention includes a liquid seasoning used in the same application as “soy sauce” in which seasonings, sour seasonings, fragrances, dashi, extracts and the like are added to “soy sauce”. That is, the liquid seasoning of the present invention is soy sauce, processed soy sauce, soy sauce, sauce or ponzu soy sauce, preferably soy sauce processed product, soy sauce, sauce or ponzu soy sauce, especially soy sauce processed product, ponzu soy sauce Is preferred. In addition, the ponzu soy sauce usually corresponds to the liquid seasoning of the present invention because it already has a citrus flavor, but other than that the citrus flavor is separately applied to the liquid seasoning of the present invention. To do.

  The soy sauce content of the liquid seasoning of the present invention is preferably 1% or more, preferably 3 to 70%, more preferably 5 to 50%, further 5 to 40%, especially 5 to 30%. .

  In the present invention, soy sauce is a liquid seasoning according to the definition of soy sauce quality labeling standard (Ministry of Agriculture, Forestry and Fisheries No. 1704, September 13, 2004).

  In the present invention, the soy sauce processed product is a liquid seasoning made from soy sauce, soy sauce, which is the main ingredient, is supplemented with seasoning, acidulant, flavor, fruit juice, flavoring material, dashi, etc. Is. For example, dashi soy sauce, kelp soy sauce, tosa soy sauce, bonito soy sauce, ponzu soy sauce, steak soy sauce, kaki soy sauce, shiso soy sauce, garlic soy sauce, wasabi soy sauce and the like.

  The liquid seasoning of the present invention can be prepared, for example, by adding citrus juice (fruit juice), extract or flavor to soy sauce, or further adding vinegar, sugar, dashi, and other seasonings to this. . The liquid seasoning of the present invention can be directly or diluted and used for sauces for pots, dumplings, salads or grilled fish.

  As the soy sauce used as a raw material for the liquid seasoning of the present invention, dark soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, low salt soy sauce and the like can be used.

  The liquid seasoning of the present invention contains (A) sodium, (B) aspartic acid and (C) proline in specific amounts.

  The content of (A) sodium (hereinafter also referred to as Na) in the liquid seasoning of the present invention is 1.2 to 3.4% by mass (hereinafter simply indicated as “%”), preferably 1 .9 to 3.2%, further 2 to 3.1% are salty expression, suppression of excessive intake of sodium, flavor balance, expression of citrus, expression of rich and thick soy sauce, storage stability, It is preferable in terms of industrial productivity.

  In the present invention, sodium refers to “sodium” or “Na” on the food ingredient label, and is included in the seasoning in the form of a salt (an alkali metal or alkaline earth other than sodium described below). The same applies to similar metals).

  In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.

  Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.

  In the present invention, the content of sodium (Na) can be measured by an atomic absorption photometer.

  The content of (B) aspartic acid (hereinafter also referred to as Asp) in the liquid seasoning of the present invention is 0.16 to 0.9%, preferably 0.4 to 0.85%, more preferably Is preferably from 0.6 to 0.83% in terms of ponzu flavor, improved citrus feeling, expression of rich and thick soy sauce, flavor balance, and the effect of preventing boiled food such as boiled food.

  Aspartic acid (Asp) in the present invention refers to free aspartic acid and does not include peptide forms. The content of aspartic acid in the liquid seasoning refers to the total amount of the soy sauce-derived and the newly added raw material other than soy sauce. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, citrus juice or amino acids themselves. In addition, content of aspartic acid can be measured using an amino acid analyzer (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo News Agency, 1985). As aspartic acid to be added as an amino acid, D-aspartic acid, L-aspartic acid, and sodium aspartate can be used, and L-aspartic acid is preferred. When sodium aspartate is used, the present invention is constituted by using sodium as component (A) and aspartic acid as component (B).

  The content of (C) proline (hereinafter also referred to as Pro) in the liquid seasoning of the present invention is 0.09 to 0.3%, preferably 0.14 to 0.28%, particularly preferably 0.8. The content of 2 to 0.25% is preferable in terms of the sourness and citrus sensation, the provision of rich and thick soy sauce, the balance of flavor, and the effect of preventing boiling of the boiled food.

  Proline (Pro) in the present invention refers to free proline and does not include peptide forms. The proline (Pro) content in the liquid seasoning refers to the total amount of proline derived from soy sauce and the amount of proline derived from the raw material newly added in addition to soy sauce. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, citrus juice or amino acids themselves. The proline content can be measured using the above-mentioned amino acid analyzer. L-proline, D-proline, and DL-proline can be used as the proline added as an amino acid, but L-proline is preferred.

  In the liquid seasoning of the present invention, the free acidic amino acid content is preferably less than 4%, and more preferably less than 3.7% from the viewpoint of flavor balance. In the present invention, acidic amino acids are aspartic acid, glutamic acid, and salts thereof. The glutamic acid content is preferably 0.7 to 3.5%, more preferably 0.8 to 3.2%, and particularly preferably 1 to 3%.

  In the liquid seasoning of the present invention, when the components (A), (B), and (C) are contained in a predetermined amount, the mass ratio (Asp / Pro) of the component (B) to the component (C) is 1.1. ~ 9.5, more preferably 1.5-7, especially 1.9-5, especially 2-2.5 is improved citrus feeling, expression of soy sauce, flavor balance, boiled simmered food, etc. It is preferable in terms of the effect of preventing collapse.

  In the liquid seasoning of the present invention, when the components (A), (B), and (C) are contained in a predetermined amount, the mass ratio of the sum of the components (B) and (C) and the component (A) ((Asp + Pro ) / Na) is preferably 0.1 to 0.6, more preferably 0.13 to 0.55, in particular 0.2 to 0.5, and even more preferably 0.3 to 0.35. It is preferable in terms of saltiness expression, suppression of excessive intake of sodium, improvement of citrus feeling, expression of soy sauce feeling, flavor balance, boiled food prevention effect, storage stability, and industrial productivity.

  In this invention, it is preferable to contain 0.001 to 4% of (D) citrus extract as solid content conversion amount as what gives a citrus flavor in a liquid seasoning, More preferably, 0.01 to 3%, Further, 0.02 to 2%, particularly 0.05 to 1.5%, particularly 0.1 to 1% is preferable in terms of expression of citrus, salty taste, and flavor balance. The extract refers to one or a mixture of two or more selected from fruit juices, extracts, and flavors.

  In the embodiment of the present invention, examples of the citrus fruits used in the citrus extract include yuzu, sudachi, kabosu, lemon, lime, daidai, yuko, mandarin orange, orange, grapefruit, caramancy, seeker, etc., particularly lime, lemon, Those having low sweetness, such as Yuzu, Sudachi, and Kabosu are preferred. In the case of citrus fruit juice, any of 100% natural fruit juice, a fruit juice drink with a fruit content of 45 to 99%, a soft drink with a fruit juice content of 10 to 45%, and a concentrated fruit juice with concentrated natural fruit juice can be used. Of these, natural fruit juice and concentrated fruit juice are preferred. These citrus juices can be used by appropriately selecting one kind or two or more kinds.

  Citrus extract is a liquid extract obtained by extracting citrus fruit / pepper with hot water or alcohol or a mixture of both. In the present invention, citron extract, sudachi extract, pumpkin extract, lemon extract are preferable.

  Citrus flavor can be obtained by subjecting citrus fruits to steam distillation, water extraction, solvent extraction, supercritical extraction, and the like. Moreover, you may use combining the substance which can be used as another fragrance | flavor suitably. In the present invention, Yuzu flavor, Sudachi flavor, Kabosu flavor, and lemon flavor are preferred.

  In the present invention, the liquid seasoning preferably contains 5 to 25% of (E) saccharide, more preferably 6 to 22%, further 7 to 20%, particularly 8 to 19%, especially 9 to 17%. It is preferable in terms of storage, expression of dashi feeling, expression of citrus fruit juice, expression of rich and thick soy sauce, salty taste, and flavor balance. Examples of the saccharide include glucose, galactose, arabinose, fructose, sucrose, maltose, liquid sugar, invert sugar, starch syrup, starch, dextrin, and sugar alcohols such as erythritol, glycerol, sorbitol, trehalose, and reduced syrup. As the saccharide, glucose, fructose, sucrose, and a mixture of two or more of these are preferable. In the present invention, the content of erythritol is preferably less than 3%, more preferably 0 to 2%, and particularly preferably 0.01 to 1% in terms of proline effect expression, sweetness, and flavor balance.

  In the present invention, the saccharide content can be measured by using liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Sokyo Association Inc.). , 1985).

  The liquid seasoning of the present invention contains 0.01-2% of one or more (F) umami seasonings selected from succinic acid, inosinic acid and guanylic acid. It is preferable in terms of imparting feeling and flavor balance. The umami seasoning is preferably 0.01 to 1.5%, more preferably 0.01 to 1.2%.

  In the liquid seasoning of the present invention, when succinic acid is used as the component (F), it is preferable to use a succinate. For example, when disodium succinate is used, the sodium portion is used as the component (A), and the succinic acid portion is used as the component (F).

  In the liquid seasoning of the present invention, when a nucleic acid seasoning such as inosinic acid or guanylic acid is used as the component (F), a salt such as sodium inosinate or sodium guanylate is preferably used. For example, when sodium inosinate (5'-inosin monophosphate disodium) is used, the sodium portion is used as component (A) and the inosinic acid portion is used as component (F) to constitute the present invention.

  The liquid seasoning of the present invention preferably contains 20 to 250 parts of (F) umami seasoning with respect to 100 parts of (A) sodium, more preferably 22 to 150 parts, even more preferably 24 to 100 parts, The content of 26 to 70 parts, particularly 28 to 50 parts, is preferable in terms of imparting a rich and thick soy sauce feeling and flavor balance.

  The liquid seasoning of the present invention may contain (G) potassium. In this case, the content of potassium (hereinafter also referred to as K) is preferably less than 0.8%, more preferably 0.01 to 0.7%, even more preferably 0.02 to 0.6%, particularly 0.03 to 0.5%, especially 0.04 to 0.4% is preferable from the viewpoint of not producing a taste derived from potassium such as bitterness and pungent taste.

  The pH of the liquid seasoning of the present invention is preferably 2 or more and less than 7, more preferably 2.5 to 6, further 3 to 5.5, particularly 3.5 to 5, and particularly 3.6 to 6. It is preferably 4.9 from the viewpoints of salty taste, potassium-derived taste suppression, dashi feeling, citrus feeling, soy sauce feeling, storage stability, and flavor balance. By adding a sour agent or the like, the pH can be adjusted to a desired range.

  In the present invention, as the sour agent, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, phosphoric acid, phytic acid, and the like can be used. Of these, lactic acid, malic acid, citric acid, phosphoric acid, and phytic acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, more preferably 0.01 to 1%, particularly 0.02 to 0.5%, and particularly preferably 0.04 to 0.1%. The content of malic acid, citric acid, phosphoric acid and phytic acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Industrially, it is preferable in terms of flavor, production efficiency, and cost to use vinegar or citrus juice and to set the pH within a predetermined range. As edible vinegar, grain vinegar such as rice vinegar, apple vinegar, fruit vinegar such as grape vinegar, brewed vinegar, synthetic vinegar and the like can be used.

  The liquid seasoning of the present invention is blended so that the components (A), (B) and (C) are in a predetermined amount in the citrus flavored soy sauce, and the container is filled with the stirred, mixed and dissolved seasoning liquid, Can be manufactured. As needed, (D) citrus extracts, (E) sugars, (F) umami seasonings, sour seasonings, inorganic salts, acids, excipients, spices, seasonings, antioxidants, colorants, You may mix | blend the raw material which can be used for foodstuffs, such as a preservative, a fortifier, an emulsifier, herb, and vegetables, and water.

  In addition, when using low-salt soy sauce or low-salt soy sauce with reduced salt content (sodium content) as the raw material and making the liquid seasoning of the present invention, the raw soy sauce is electrodialyzed or the salt content is reduced by salting out / dilution. Prepare reduced soy sauce (low-salt soy sauce, low-salt soy sauce) and mix the ingredients (A), (B) and (C) after the firing process, or electrodialyze the soy sauce after the firing process, or It can be produced by a method of preparing soy sauce with reduced salt content by salting out / dilution (reduced salt soy sauce, low salt soy sauce) and mixing components (A), (B) and (C).

  The liquid seasoning of the present invention is preferably produced by heat treatment. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container. The heating temperature is preferably 60 ° C. or more, more preferably 60 to 130 ° C., further 60 to 120 ° C., particularly 60 to 100 ° C., particularly 60 to 95 ° C., and the flavor, stability, color, etc. From the point of view, it is preferable. Although the heating time varies depending on the heating temperature, it is 10 seconds to 120 minutes at 60 ° C., 30 seconds to 60 minutes, particularly 1 minute to 30 minutes, especially 2 minutes to 20 minutes. From the viewpoint of color, etc. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.

  The liquid seasoning of the present invention is obtained by filling a container with a citrus-flavored soy sauce-containing liquid seasoning. The volume of the container used in the present invention is preferably 5 mL to 20 L, then preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, especially 200 mL to 800 mL, especially 300 to 600 mL. Is preferable in terms of stability and usability. The container used in the present invention is a normal container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container, a synthetic resin bag, a glass bottle, etc. Can be offered at. As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.

Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm ³ / day · m ² ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm ³ / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, ^The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is a value (measurement condition: 20 ° C., relative humidity 60%) measured by using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of storage stability and flavor maintenance.

  The liquid seasoning of the present invention is taken out of the container and used for the production, processing and cooking of foods to make a food with a low salt content that has a good balance between citrus and rich and thick soy sauce. it can. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.

  The liquid seasoning of this invention can be used at the time of eating various foodstuffs. By using the liquid seasoning of the present invention, despite the low salt content, it is excellent in citrus feeling and rich and thick soy sauce even at the time of dilution, and the flavor balance becomes good. Less meal design.

  The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, but, for example, salad, sashimi, soaked, cold fish, boiled tofu, hot pot, boiled food, fried food, grilled food, Examples include cooked foods such as steamed foods and vinegared foods. That is, as the use (use method) of the liquid seasoning of the present invention for foods, the use of applying the liquid seasoning of the present invention to these foods, the use of soaking in the liquid seasoning of the present invention, the liquid seasoning of the present invention And the use of cooking using foodstuffs, the use of manufacturing processed foods using the liquid seasoning of the present invention, and the like.

  The content of the liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, particularly 0.1 to 10%, and particularly 0.5 to 5%. It is preferable in terms of flavor balance, sodium and salt intake.

(Na and K analysis method)
The contents of Na and K were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).

(1) Examples 1 to 7, Reference Examples 1 to 6 and Comparative Examples 1 to 6
In the composition shown in Tables 1 and 2, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar Co., Ltd.), apple vinegar (Mitsukan Co., Ltd.), sodium chloride (Wako Pure Chemical Industries), potassium chloride ( Wako Pure Chemical Industries, Ltd.), lemon juice, sodium glutamate (MSG) (Wako Pure Chemical Industries, Ltd.), L-aspartic acid (Wako Pure Chemical Industries, Ltd.), L-proline (Wako Pure Chemical Industries, Ltd.) Ponzu soy sauce was prepared by mixing purified water). 450 mL of this was put into a glass container having a capacity of 500 ml and then closed. Next, after heat treatment at 80 ° C. for 3 minutes in a hot water bath, the mixture was cooled to 30 ° C. with ice water, and the container-filled citrus flavored soy sauce-containing liquid seasoning (Examples 1-7 , Reference Examples 1-6 , Comparative Examples 1-6) ) Was manufactured.

The component analysis in each liquid seasoning was performed according to the method described above. The results are shown in Tables 1 and 2. Moreover, sensory evaluation was performed on the following evaluation criteria about the flavor (citrus feeling, soy sauce feeling) when licked. The results are shown in Tables 1 and 2.
Here, “citrus sensation” refers to citrus-derived fragrance, acidity and sweetness, and Example 4 having the strongest citrus fragrance, acidity and sweetness was rated as 5. Moreover, the comparative example 1 with the weakest citrus fragrance, acidity, and sweetness was evaluated as 1. Based on the above, other Examples and Comparative Examples were relatively evaluated.
The term "soy sauce feeling", of soy sauce spread to mouth aftertaste from the contents at the time of eating rich, refers to the thickness, richness, was evaluated 5 the strongest Example 4 is a feeling of soy sauce that is thick. Comparative Example 4 having the weakest and thick soy sauce was rated as 1. Based on the above, other Examples and Comparative Examples were relatively evaluated.

  Moreover, in this sensory evaluation, two viewpoints of citrus feeling and soy sauce feeling were evaluated in five stages. Here, about the case of the item evaluated in all five steps, about the evaluation score 5, 4, 3, 2, and 1, it evaluated based on the following reference | standard. The same applies to the evaluation method of “all five-level evaluation” in the subsequent sensory evaluation. According to the above method, evaluation was performed by five specialist panels, and the average value was rounded off to obtain the evaluation value.

<Citrus feeling>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak

<Soy sauce>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak

  As shown in Tables 1 and 2, citrus-flavored soy sauce-containing liquid seasonings in which the components (A), (B), and (C) are all within a specific range, It had a thick soy sauce and a good flavor. In contrast, citrus-flavored soy sauce-containing liquid seasoning in which any one or more of components (A), (B), and (C) is outside the specified range does not have both citrus and soy sauce, and has a good flavor. It wasn't.

(2) Examples 8-11, Reference Examples 7, 8 and Comparative Examples 7-11 (boiled)
In the composition shown in Table 3, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar Co., Ltd.), apple vinegar (Mitsukan Co., Ltd.), sodium chloride (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries) Yaku Kogyo Co., Ltd.), lemon juice, sodium glutamate (MSG) (Wako Pure Chemical Industries, Ltd.), L-aspartic acid (Wako Pure Chemical Industries, Ltd.), L-proline (Wako Pure Chemical Industries, Ltd.) ), Purified water was mixed to prepare each citrus flavored soy sauce-containing seasoning. 450 mL of this was put into a glass container having a capacity of 500 ml and then closed. Then, after heat-treating at 80 ° C. for 3 minutes in a hot water bath, it is cooled to 30 ° C. with ice water, and the container-filled citrus flavored soy sauce-containing liquid seasoning (Examples 8 to 11, Reference Examples 7 and 8, and Comparative Example 7). To 11).
Next, using these citrus-flavored soy sauce-containing liquid seasonings, cooking evaluation of the boiled food (meat potato) was performed. Add citrus flavored soy sauce-containing seasoning 54g, sugar 4g, water 200g to 125g of chicken leg meat and vegetables (onion 97g, potato 80g, carrot 55g) and boil for 30 minutes (city gas flow rate 4 until boiling) When boiling, drop the lid and heat it at a city gas flow rate of 1.5 L / min) to prepare meat potatoes.
The sensory evaluation was performed on the flavor, appearance (cooking, gloss of ingredients) and texture of the cooked product thus obtained. For the flavor, the above evaluation criteria, and for the appearance and texture, the following evaluation criteria were used. The results are shown in Table 3.
Of appearance, for preventing collapse boiled rating 1 vigorous Comparative Example 7 of collapse boiled, Evaluation Example 9 the shape of the ingredients are firmly held 5, as an evaluation 3 Reference Example 8 is intermediate Each sample was evaluated. In addition, regarding the gloss of the ingredients, Comparative Example 7 in which the surface of the ingredients is not glossy and rough is evaluated 1, Evaluation Example 9 in which the ingredients surface is glossy and smooth is evaluated 5, and Reference Example 8 which is intermediate between them. As evaluation 3, each sample was evaluated. Here, “gloss of ingredients” means shining or gloss that can be confirmed on the surface of the ingredients.
As for the texture, the evaluation of the food that was too hard as a boiled food or too soft after being boiled was bad, and was evaluated as 1 (Comparative Example 10). Appropriately, it was evaluated as 5 with a firm texture on the surface layer of the ingredients, no crumbling, and a texture consisting of a soft texture inside the ingredients due to fire (Example) 9 ). Based on the above, other samples were evaluated. Here, the “texture” refers to the texture when eating a material consisting of the texture of the surface layer of the material when eaten and the texture inside the material due to heating.
For citrus and soy sauce, Example 9 was rated 5 and Comparative Example 7 was rated 1.

<Prevention of boiling>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak

<Gloss of ingredients>
5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Very weak <Food texture>
5: Very good 4: Good 3: Somewhat good 2: Bad 1: Very bad

As shown in Table 3, when the amount of component (B) aspartic acid is less than the specified amount (Comparative Examples 7 to 9 and 11), the texture of the ingredients surface becomes brittle by heating, the ingredients are rounded, The surface of the material was rough and gloss was weak. In addition, when the component (B) is more than the specified amount (Comparative Example 10), the ingredients did not feel boiled and shining gloss was felt, but when tasted, the ingredients were hard and textured. It was bad.
On the other hand, when the component (B) is in a specific range (Examples 8 to 11 and Reference Examples 7 and 8 ), the cooking of the ingredients was improved after heating. In addition, the surface of the texture of the ingredients was visually smooth and glossy with a shimmer or gloss. In the texture evaluation by the tasting, the fire inside the ingredients and the ingredients surface by heating had a firm texture with no boiling.
Thus, when the citrus-flavored soy sauce-containing liquid seasoning containing a specific amount of aspartic acid was used for cooking, boil-down was suppressed and gloss with gloss and gloss was imparted. Furthermore, despite having been diluted with other seasonings and the like, it had good citrus and soy sauce.

Claims (6)

The following (A), (B) and (C),
(A) Sodium 1.96 to 3.07% by mass
(B) Aspartic acid 0.22 to 0.83 mass%
(C) Proline 0.09-0.25 mass%
A citrus flavored soy sauce-containing liquid seasoning containing
(D) The lemon juice is contained in an amount of 0.1 to 1 % by mass in terms of solid content, the mass ratio of the component (B) to the component (C) is 1.9 to 5, and the components (B) and (C ) And the component (A) in a mass ratio of 0.13 to 0.55, a container-filled citrus-flavored soy sauce-containing liquid seasoning. The following (A), (B) and (C),
(A) Sodium 1.96 to 3.07% by mass
(B) Aspartic acid 0.42-0.83 mass%
(C) Proline 0.14-0.25 mass%
A citrus flavored soy sauce-containing liquid seasoning containing
(D) The lemon juice is contained in an amount of 0.1 to 1 % by mass in terms of solid content, the mass ratio of the component (B) to the component (C) is 1.9 to 5, and the components (B) and (C ) And the component (A) in a mass ratio of 0.13 to 0.55, a container-filled citrus-flavored soy sauce-containing liquid seasoning. The following (A), (B) and (C),
(A) Sodium 2 to 3.07% by mass
(B) Aspartic acid 0.60 to 0.83 mass%
(C) Proline 0.20 to 0.25% by mass
A citrus flavored soy sauce-containing liquid seasoning containing
(D) The lemon juice is contained in an amount of 0.1 to 1 % by mass in terms of solid content, the mass ratio of the component (B) to the component (C) is 1.9 to 5, and the components (B) and (C ) And the component (A) in a mass ratio of 0.13 to 0.55, a container-filled citrus-flavored soy sauce-containing liquid seasoning.   (E) The container-packed citrus-flavored soy sauce-containing liquid seasoning of any one of Claims 1-3 which contains 5-25 mass% of saccharides.   (G) The content of potassium is less than 0.8 mass%, The container-packed citrus flavor soy sauce-containing liquid seasoning of any one of Claims 1-4. The container-filled citrus-flavored soy sauce-containing liquid seasoning is a soy sauce processed product or ponzu soy sauce, The container-filled citrus-flavored soy sauce-containing liquid seasoning according to any one of claims 1 to 5.