JP6098814B2 - Miso seasoning and its manufacturing method, seasoning sauce and its manufacturing method - Google Patents

Description

  The present invention relates to a miso seasoning and a manufacturing method thereof, and a seasoning sauce using the miso seasoning and a manufacturing method thereof.

Seasoning sauces such as curry, stew, hayashi, pasta sauce and filling food are produced by boiling roux roasted flour and fats and oils. For this reason, the flavor of these seasoning sauces is based on the flavor of stewed roux, and has a unique flavor such as a stew feeling, richness, umami, and mellowness. These seasoning sauces are generally provided simply as seasoned sauces prepared on the spot or as retort foods.
Generally, when manufacturing various foods, spices and seasonings are sometimes used to impart a desired flavor and taste. For example, in the case of retort curry, a mixture of liquid raw materials such as roux (roasted flour and fat), vegetables / fruit puree, spices, seasoning liquid, and powder raw materials such as powder seasonings and powder acidulants It is manufactured by adding ingredients such as vegetables and beef as necessary and filling the container, followed by heat sterilization.
As a method for producing a seasoning sauce using various seasonings, Patent Document 1 discloses a curry flavor characterized by adding a quantity of miso so as not to give a taste of miso flavor when producing a curry flavored food containing curry powder. A method for producing a food is disclosed. The curry-flavored food obtained by the production method described in Patent Document 1 has an excellent simmering feeling, richness, umami, mellowness, and the like.
Patent Document 2 discloses a method for producing a fluid seasoning characterized in that a material containing water, sugars and peptides is boiled at 95 to 100 ° C. for 60 to 120 minutes. When said seasoning material is used, the flavor with a unity feeling can be provided with respect to a seasoning sauce.
On the other hand, a demiglace sauce is known in which a stock obtained by boiling roux, meat, and vegetables is boiled and flavored by adding wine as necessary. It is also known to add a demiglace sauce to a seasoning sauce such as curry to make a seasoning sauce with a rich taste like beef stew.

JP 09-308466 A JP 2002-101842 A

However, the curry-flavored food prepared by the method for producing a curry-flavored food described in Patent Document 1 may leave a fermentation odor of miso depending on the production conditions, and cannot provide a harmonious taste in the curry-flavored food. was there.
When a seasoning sauce such as a retort curry is prepared using a fluid seasoning prepared by the production method described in Patent Document 2, an excellent flavor with a sense of unity can be imparted to the seasoning sauce.
On the other hand, when a seasoning sauce is prepared industrially by simply adding a demiglace sauce, a rich flavor from the demiglace sauce cannot be sufficiently imparted to the seasoning sauce. In other words, since it is extremely complicated to produce demiglace sauce, when preparing seasoning sauce industrially by adding this, demiglace sauce is required to be distributed in a small amount, and demiglace sauce is simply added. In an aspect, it has been difficult to provide a seasoning sauce with a rich flavor of demiglace sauce, such as a seasoning sauce cooked at home.
Therefore, it has been demanded to provide a seasoning material that can efficiently impart the richness, taste and mellow flavor of the Demigrass sauce to the seasoning sauce.

The inventors of the present invention have intensively studied to solve the above problems. As a result, a seasoning sauce is prepared using a seasoning material obtained by mixing the soup stock obtained by simmering meat and vegetables; miso; sugar; As a result, it has been found that a seasoning sauce having a cored and harmonious taste can be provided while having the excellent simmering feeling, rich taste, umami, and mellowness of the demiglace sauce, and the present invention has been completed. The present invention also provides a miso seasoning that can give a rich flavor of demiglace sauce to the seasoning sauce together with the seasoning sauce.
Specifically, the present invention provides the following.
(1) A miso seasoning is prepared by heat-treating a mixture obtained by boiling meat and vegetables; miso; sugar; and water at a temperature of 85 ° C or higher for 30 minutes or longer. A method for producing a seasoning sauce, comprising: a step of heating and mixing the prepared miso seasoning together with roux.
(2) The method for producing a seasoning sauce according to (1), wherein the broth obtained by simmering meat and vegetables is a demiglace sauce or an espanol sauce.
(3) 0.04% by mass or more and 40% by mass or less of the soup stock obtained by boiling the meat and vegetables in the mixture, and 1% by mass or more and 30% by mass or less of the miso in terms of protein, The method for producing a seasoning sauce according to (1) or (2), comprising 5% by mass to 60% by mass of saccharide and 5% by mass to 60% by mass of water.
(4) In any one of (1) to (3), in addition to the soup obtained by boiling the meat and vegetables, the mixture further includes a paste-like vegetable raw material and / or a paste-like meat raw material A method for producing the seasoning sauce according to 1.
(5) The method for producing a seasoning sauce according to any one of (1) to (4), wherein the content of the vegetable raw material in the miso seasoning is 0.03% by mass or more and 20% by mass or less in terms of solid content.
(6) A seasoned sauce in a container prepared by the method for producing a seasoned sauce according to any one of (1) to (5) and filled in a container.
(7) The seasoning containing a container according to (6), which is sterilized by retort.
(8) The seasoning in a container according to (6) or (7), which is curry.
(9) A miso seasoning having a step of heat-treating a mixture obtained by mixing meat and vegetables with a soup stock; miso; sugars; and water at a temperature of 85 ° C. or higher for 30 minutes or longer Production method.
(10) 0.04% by mass or more and 40% by mass or less of the soup stock obtained by boiling the meat and vegetables, and the miso is 1% by mass or more and 30% by mass or less in terms of protein, The method for producing a miso seasoning according to (9), comprising 5% by mass to 60% by mass of saccharide and 5% by mass to 60% by mass of water.

In the method for producing a seasoning sauce of the present invention, miso seasoning obtained by subjecting a mixture obtained by mixing meat and vegetables to a soup stock; miso; sugars; Since the material is used, it is possible to provide a seasoning sauce having a cored and harmonious taste while having the excellent simmering feeling, rich taste, umami, and mellowness of the demiglace sauce.
The taste quality of the demiglace sauce referred to in the present invention, such as umami taste, umami, mellowness (these can also be expressed as umami and sweetness, stew feeling, and lumps) can be expressed in meats such as demiglace sauce and español sauce. And the taste quality which the raw material for utilizing the taste of the soup obtained by boiling down vegetables is pointed out.

  Hereinafter, the present invention will be described in detail.

<Manufacturing method of seasoning sauce>
The manufacturing method of the seasoning sauce of this invention has the process of preparing a miso seasoning, and the process of heat-mixing the prepared miso seasoning with roux.
[Process for preparing miso seasoning]
A miso seasoning is prepared by heat-treating a mixture obtained by mixing meat and vegetables with soup stock; miso; sugars; and water at a temperature of 85 ° C. or higher for 30 minutes or longer. . In addition, in this invention, it is preferable that the paste-form vegetable raw material and / or paste-form meat raw material are included in the said mixture. The mixture may contain liquid vegetable raw materials such as various vegetable extracts and / or liquid meat raw materials such as various meat extracts.
(Soup obtained by boiling meat and vegetables)
In the preparation of miso seasoning, soup stock obtained by simmering meat and vegetables together is used. The soup obtained by simmering meat and vegetables includes extracts and concentrates obtained by simmering meat and vegetables together. Meats that can be used to prepare the soup can include beef, pork, lamb, and chicken. In addition to these meats, bones of beef, pork, sheep, and chicken may be used in combination. As vegetables, tomatoes, onions, carrots and celery can be used, and vegetables other than these may be used. Tomatoes are preferably used as vegetables.
In the present invention, when preparing a soup obtained by simmering meat and vegetables, together with the meat and vegetables, ingredients other than these materials may be simmered together. Specific examples of materials other than meat and vegetables include alcoholic beverages such as wine and cognac; viscous materials such as wheat flour, dextrins and gums; and fats and oils.
In preparing soup obtained by boiling meat and vegetables, meat is 20% by mass to 85% by mass and vegetables are 5% by mass to 40% by mass with respect to the total mass of materials used to prepare the soup. It is preferable to use the following.
When the above ingredients including meat and vegetables are simmered to prepare a soup stock, the above ingredients are combined and simmered, and preferably heated while removing the scum. And it is sufficient to boil until water evaporates and the volume of the boiled juice containing the ingredients is about half of the volume before starting heating (55 volume% or less, preferably 45 volume% or less). Here, when giving viscosity to said soup, what is necessary is just to simmer until said viscous material is mixed in a material or the volume of soup decreases more. Moreover, when the liquor mentioned above is included in the material at the time of preparing soup stock, the favorable flavor derived from liquor can be provided with respect to soup stock. Specific examples of the soup obtained by simmering meats and vegetables include those called demiglace sauce and espanol sauce. The soup stock is preferably boiled and concentrated. “Demigrass sauce” includes those that are labeled as Demigrass sauce according to “Ministry of Agriculture, Forestry and Fisheries“ Report for FY2003 Labeling Promotion Business Processed Food Raw Material Labeling and Review Results ”.
As the soup obtained by boiling meat and vegetables, it is preferable to use a soup having a solid content of 40% by mass or more and 80% by mass or less excluding moisture from the soup.
In the present invention, a mixture containing soup stock and miso is heated to prepare a miso seasoning. However, miso, which will be described later, is converted to protein amount in terms of solid content in 100 parts by mass of the soup stock. It is preferable to prepare the use amount of the soup so as to include 0.003 parts by mass or more and 15000 parts by mass or less.
In addition, in preparing the miso seasoning, in the mixture used for the preparation of the miso seasoning, the stock obtained by boiling the meat and vegetables is 0.04% by mass or more and 40% by mass or less in terms of solid content. It is preferable to use 0.5% by mass or more and 20% by mass or less. In this case, it is particularly preferable to use soup stock so that vegetables are contained in an amount of 0.03% by mass or more and 20% by mass or less in terms of solid content.
Moreover, it is preferable that content of the vegetable raw material in a miso seasoning is 0.03 mass% or more and 20 mass% or less in conversion of solid content, Preferably it is 0.1 mass% or more and 10 mass% or less. The content of meat in the miso seasoning is preferably 0.01% by mass or more and 20% by mass or less in terms of solid content.
By making the content of each component within the above-mentioned range, the seasoning sauce is given a superior simmering feeling, rich taste, umami, mellowness and harmonious taste with a core. Can be obtained. Moreover, the above-mentioned effect can be achieved by distributing the stock with a relatively small addition amount.

(miso)
The miso used for the preparation of the miso seasoning is not particularly limited, and examples thereof include liquid, paste, powder, and granule miso. The miso that can be used in the present invention includes those that display “Miso” in accordance with the “Miso quality display standards” announced by the Consumer Affairs Agency. In the present invention, the effect of improving the flavor of the seasoning sauce can be further improved by using a liquid or paste-like raw miso that is not limited to a powdery or granular miso having a weak scent peculiar to miso. It is preferable to use raw miso. The raw miso used here can be either heat-sterilized or not, and has not been subjected to secondary processing such as drying or granulation, and contains water of 5.0% by mass or more. Can be used suitably.
Note that miso itself has relatively large particles and may give an unpleasant texture such as roughness during eating. For this reason, the miso itself is pre-treated with comitolol or the like to make fine particles, or the miso seasoning with miso added, or the seasoning sauce with miso seasoning added with microbe is processed into fine particles Is preferred.
The amount of miso used in the miso seasoning is preferably 1% by mass or more and 30% by mass or less in terms of the amount of protein in the miso with respect to the mixture used for the preparation of the miso seasoning. The content is more preferably from 05% by mass to 6% by mass, and most preferably from 0.1% by mass to 3% by mass. By making the content of miso in the miso seasoning within the above range, the seasoning sauce has a more savory feeling, has a more harmonious harmonious taste, and is unique to miso It will have less fermentation odor. That is, a miso seasoning material having such performance can be prepared.
In addition, as seen in Patent Document 1, miso can be added to the seasoning sauce separately from the miso seasoning of the present invention, but in that case, the miso odor is likely to occur in the seasoning sauce, so use. About the kind and addition amount of miso, it is preferable to adjust to the range which does not impair the effect of this invention.
In the present invention, it is particularly meaningful to prepare miso seasoning by adding broth and miso obtained by boiling meat and vegetables. That is, the soup stock and miso are heat-treated so that the respective tastes are fused, and an excellent taste of demiglace sauce is obtained, and the fermentation odor peculiar to miso is not included. For this reason, since miso can be distributed with comparatively much addition amount, the taste of a demiglace sauce is obtained more densely.
(Sugar)
It does not specifically limit as saccharides used for preparation of a miso seasoning material, A conventionally well-known saccharide | sugar can be used. Specifically, in addition to sucrose, glucose, honey, fructose and the like, onion shredded products and the like may be used as a raw material containing saccharides. As the saccharide, sucrose is particularly preferable. These saccharides may be used alone or in combination of two or more.
The amount of sugar used in the miso seasoning is preferably 5% by mass or more and 60% by mass or less, and more preferably 15% by mass or more and 45% by mass or less with respect to the mixture. By adding sugar to the miso seasoning with the above content, a miso seasoning capable of imparting a flavor suitable for the seasoning sauce can be prepared.

(Paste-like vegetable ingredients and / or paste-like meat ingredients)
In the miso seasoning of the present invention, in the heat treatment of the mixture containing the above-mentioned soup and miso, it is preferable to add a paste-like vegetable raw material and / or a paste-like meat raw material to the above-mentioned mixture. By adding these pasty vegetable raw materials and / or pasty meat raw materials to the above mixture, the seasoning sauce has excellent simmered feeling of demiglace sauce, rich taste, umami, mellowness, and has a core It is possible to provide a miso seasoning capable of imparting a harmonious taste even better. Here, by using a paste-like vegetable raw material and / or a paste-like meat raw material, a seasoning sauce having a desired taste can be obtained even if the amount of soup obtained by boiling the meat and vegetables is reduced. A miso seasoning that can be prepared can be prepared.
Paste vegetable raw materials and / or pasty meat raw materials are used as ingredients in vegetable sauces and / or meat raw materials of the same kind as the vegetables and meats used in the preparation of the above-mentioned soup, and seasoning sauces A vegetable raw material and / or a meat raw material in paste form can be used.
Specifically, onion, carrot, celery, tomato, potato, burdock, Japanese radish, couch, green soybean, lotus root, spinach, cabbage, eggplant, tomato, okra, broccoli, cauliflower, wakame, hijiki, Mention may be made of kombu, shimeji, mushroom, maitake, pineapple, apple, pumpkin, almond, and sesame. Examples of the meat raw material include beef, pork, lamb, chicken, and seafood. Among these, it is preferable to use onions, carrots, celery, tomatoes, potatoes, apples, pumpkins, and broccoli as vegetable raw materials, and it is preferable to use beef, pork, lamb, and chicken as raw meat materials.
(Tomato ingredients)
In the present invention, when preparing a miso seasoning, it is preferable to use a tomato raw material as a vegetable raw material used for preparing a paste-like vegetable raw material. The tomato raw material is not particularly limited as long as it is a raw material that can be made into a paste containing tomato, and examples thereof include tomato, tomato sauce, tomato puree, tomato paste, tomato ketchup, and dice tomato. A standard product of Japanese agricultural and forestry standards of processed tomato products is preferably mentioned. Moreover, you may use what mixed fruit juice etc. in these tomato raw materials.
In addition, as above-mentioned, it is preferable to make content of the vegetable raw material in a miso seasoning into 0.03 mass% or more and 20 mass% or less in conversion of solid content. In this case, the vegetable raw material contained in the soup stock and the paste-like vegetable raw material containing the tomato raw material may be combined so that the vegetable raw material is included in the above range in the miso seasoning. When there are few vegetable raw materials contained in soup stock, what is necessary is just to adjust addition amounts, such as a paste-like vegetable raw material. The content of the meat raw material in the miso seasoning may be achieved by adjusting the addition amount of the meat raw material and paste-like meat raw material contained in the soup stock.
In the preparation of miso seasoning, by using paste-like vegetable raw materials such as tomato raw materials, it is possible to provide a miso seasoning capable of preparing a seasoning sauce having a better simmering taste, umami, and mellowness. .
(water)
The amount of water used in the preparation of the miso seasoning is preferably 5% by mass or more and 60% by mass or less, and more preferably 10% by mass or more and 40% by mass or less with respect to the above mixture.
(Heat treatment during preparation of miso seasoning)
The heat treatment for preparing the miso seasoning is preferably performed at a product temperature of 85 ° C. or higher for 30 minutes or longer with a mixture containing stock, miso, saccharide, and water obtained by boiling meat and vegetables. In the above heat treatment, the product temperature of the mixture is preferably 180 ° C. or less, the product temperature of the mixture is 90 ° C. or more and 100 ° C. or less for 30 minutes, 100 ° C. or more and 120 ° C. or less for 20 minutes, 120 ° C. or more and 180 ° C. or less. It is more preferable to heat for 10 minutes. Here, the above conditions indicate that the product temperature of the mixture is maintained at the specified temperature for the specified time.
In addition, in invention of patent document 1, the amylase of miso is deactivated by setting it as the heating conditions of 80 degreeC to 90 degreeC heating temperature, and the fragrant flavor is provided to the curry flavor food. On the other hand, in the present invention, by subjecting the mixture to a heat treatment at a constant temperature for a longer time, the chemical reaction of each raw material in the mixture is advanced, and the miso seasoning is made into a miso odor (fermented odor, bean odor). ) Is eliminated, and a richer body and a stew feeling can be imparted to the seasoning sauce. In order to obtain the above performance, it is desirable that the miso seasoning be free of alcohol by heat treatment. The phrase “containing no alcohol” means that the alcohol content is below the detection limit, for example, in the measurement result by gas chromatography.

[Process of heating and mixing miso seasoning with roux]
The manufacturing method of the seasoning sauce of this invention has the process of heat-mixing the miso seasoning prepared in the process of preparing said miso seasoning with luo.
(Ru)
The roux used in the seasoning production method of the present invention is obtained from a raw material containing cereal flour and / or starch such as wheat flour and rice flour, and edible fats and oils.
In general, “ruu” refers to a product obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils.
Moreover, as "wheat flour", 1 or more types selected from medium force flour, strong flour, semi-strong flour, thin flour, etc. can be used.
Examples of the starch include conventionally known starches, such as potato starch, wheat starch, corn starch, tapioca starch, and glutinous rice starch, and processed starches thereof. In the seasoning sauce production method of the present invention, the starch is not limited to 100% pure starch as a substance, may contain an appropriate amount of impurities, and is not limited to untreated starch but may be various processed starches.
Moreover, as edible fats and oils that can be used as raw materials for roux, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, pork fat, beef tallow, and mixtures thereof.
When a raw material containing wheat flour and / or starch and edible fat is heat-treated, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and reaches 110 ° C. or higher and 140 ° C. or lower. It is more preferable to heat. The heat treatment time is preferably about 3 to 120 minutes.
In the seasoning sauce production method of the present invention, the above-mentioned roux is preferably used in an amount of 0.1% by mass or more and 30% by mass or less, and preferably 1% by mass or more and 20% by mass or less, based on the entire seasoning sauce. Further preferred.
The roux may be prepared by adding seasonings such as spices such as curry powder, sugars, and protein raw materials.
(Content of seasoning in seasoning sauce)
The seasoning sauce of the present invention preferably contains 1% by mass to 70% by mass of miso seasoning, and more preferably 5% by mass to 35% by mass. Further, by appropriately adjusting the content of miso in the miso seasoning and the content of miso seasoning in the seasoning sauce, the miso added as the miso seasoning in the seasoning sauce is 0.0005 in terms of protein content. It is preferable to set it as mass% or more and 0.4 mass% or less, and it is still more preferable to set it as 0.0015 mass% or more and 0.2 mass% or less.

[Season sauce and other ingredients contained therein]
The seasoning sauce of the present invention is preferably a seasoning sauce containing a spice. Examples of the seasoning sauce include curry sauce, stew sauce, and hayashi sauce. Curry sauce is particularly preferable. Moreover, it is preferable that the seasoning sauce of this invention is the seasoning source with the container with which the container was filled, and it is still more preferable that it is the seasoning source with the container sterilized by retort.
The above-mentioned seasoning sauce is a variety of spices (curry powder, pepper, chili, nutmeg, cinnamon, etc.), flavoring materials such as various seasonings, and vegetable pastes (for example, potatoes). Paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc.).
Content of the various flavor raw materials mix | blended with the said seasoning sauce and a paste-form thing is suitably set according to the final form made into the purpose of a seasoning sauce.
As described above, the miso seasoning of the present invention includes a miso that is a complex system containing sugar and amino acids, and further includes a stock obtained by simmering meat and vegetables in a raw material mixture, and is subjected to a specific heat treatment. It has an excellent taste. The seasoning sauce which mix | blended this and gave the heat processing (it is generally said to be stewed) etc. will become the high quality thing which has the richness and the stew feeling by heating a roux and miso seasoning. .

[Ingredients]
The seasoning sauce of the present invention preferably contains various ingredients.
The ingredients may be animal or vegetable, but animal ingredients include chicken, pork, beef, seafood, etc., and vegetable ingredients include potatoes. Root vegetables such as carrots, burdock and radish; beans such as couch and edamame; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; fruit vegetables such as eggplant, tomato and okra; broccoli and cauliflower Flowery vegetables; Algae such as wakame, hijiki and kombu; Mushrooms such as shimeji mushroom and maitake; Fruits such as pineapple and apple; and seeds such as almond and sesame.
About the processing method of these materials, what is necessary is just to employ | adopt the method known conventionally about each material.

[Manufacture of seasoning sauce and retort processing]
The seasoning sauce of this invention can be manufactured by a conventional method by blending the aforementioned roux, miso seasoning, and other ingredients and ingredients as appropriate. The seasoning sauce may be appropriately sterilized according to the preservation form.
When the seasoning sauce of the present invention is a containerized seasoning sauce sterilized by retort, the retort sterilization treatment can be performed by a conventional method. For example, after filling the seasoning sauce of the present invention into a retort pouch, it is sealed and heated, for example, at 120 ° C. to 125 ° C. for 10 minutes to 120 minutes. By performing the retort treatment, excellent taste quality derived from the miso seasoning can be utilized by the seasoning sauce.
In addition, when preparing a concentration type seasoning sauce, it is preferable that each component containing said miso is contained in the seasoning sauce prepared by diluting with the content prescribed | regulated in this invention.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Examples 1 to 6 and Comparative Examples 1 to 4>
About each Example and Comparative Example, Demigrass sauce (solid content 68% by mass), raw miso (protein content 10% by mass, moisture content) of the raw materials shown in Table 1 and Table 2 (mixed amounts are expressed in mass%) 40 mass%), tomato paste (JAS standard product, solid content 40 mass%), sugar, and water were heated with stirring in a heating kettle to prepare a miso seasoning. The miso seasoning contained 6.4% by mass of vegetable raw material and 0.7% by mass of meat in terms of solid content.
The demiglace sauce is prepared by boiling 25% by weight of beef, 25% by weight of chicken bouillon, 5% by weight of chicken extract, 30% by weight of tomato paste (JAS standard product, solid content 40% by weight) and 15% by weight of water. The water is removed and concentrated so that the water content becomes about 50% by volume and the water content becomes 30% by mass. The said demiglace sauce corresponds to the soup obtained by simmering meat and vegetables.
In each example and comparative example, when preparing the miso seasoning, the heating conditions for heating the demiglace sauce, miso, saccharides, and water were as follows.
Examples 1 to 4 and Comparative Examples 1 to 3: 50 minutes at a product temperature of 98 ° C. Comparative Example 4 reaching a product temperature of 85 ° C.

<Evaluation>
About the seasonings obtained in each of the examples and comparative examples, the following criteria are used: “vegetable body (umami / sweet)” and “meat body (umami / sweet)” (these represent “Demigrass”) , “Boiled feeling, unity” and “Miso odor” were evaluated in 5 stages by sensory evaluation of 10 panelists, and the average value was rounded off to the second decimal place. The results are shown in Tables 1 and 2.
(A) Vegetable richness (umami and sweetness)
5: The taste and sweetness with the core which boiled vegetables are firmly felt, and it has a dense flavor.
4: Feels the umami and sweetness of stewed vegetables, but weaker than 5.
3: Although the taste and sweetness with the core which simmered vegetables are felt slightly, the density of taste is weak.
2: Can hardly feel the umami and sweetness of the simmered vegetables.
1: The umami taste and sweetness which simmered the vegetable cannot be felt at all, and it is a flavor that has been lost.
(B) Full-bodied meat (umami / sweet)
5: The savory taste and sweetness of the meat are firmly felt, and the flavor is dense.
4: Feels the savory umami and sweetness of meat, but weaker than 5.
3: The savory taste and sweetness of the meat is slightly felt, but the density of the taste is weak.
2: Can hardly feel the savory taste and sweetness of meat.
1: The savory taste and sweetness of the meat cannot be felt at all, and the flavor is not good.
(C) Boiled feeling, unity 5: There is no protrusion of raw materials, it has a complex flavor due to heating reaction, and there is unity.
4: Although there is no protrusion of the raw material, the flavor due to the heating reaction is slightly weak and the unity is weaker than 5.
3: The raw material is slightly protruding, the flavor due to the heating reaction is weak, and the unity is somewhat lacking.
2: The raw material is slightly protruding, has no flavor due to the heating reaction, and lacks unity.
1: It has no complex flavor, feels the flavor of raw materials strongly, and has no unity.
(D) Miso odor 5: No miso odor (fermented odor, bean odor).
4: After putting in the mouth, feel miso smell (fermentation smell, bean smell) slightly after a while, but the flavor balance of the product has not been disturbed.
3: After putting in the mouth, the taste of miso (fermented odor, bean odor) is slightly felt after a while and the flavor balance of the product is broken.
2: After putting in the mouth, after a while, a taste of miso odor (fermentation odor, bean odor) stronger than 3 is felt.
1: The taste of miso smells as soon as you put it in your mouth.

Table 1

Table 2

As is apparent from Tables 1 and 2, the miso seasoning of the present invention is a mixture obtained by mixing broth, miso, saccharides, and water obtained by boiling meat and vegetables under predetermined conditions. By heating at, the richness of the demiglace sauce, which is excellent in the richness of the vegetables and the richness of the meat, has a simmering feeling and a unified flavor, was rich.
Furthermore, by combining the soup stock and miso obtained by boiling meat and vegetables, the above-mentioned rich flavor was achieved, and the miso-specific fermentation odor was less (Example) 1 and Comparative Example 1).

<Example 5 and Comparative Examples 5 to 8>
In a heating kettle, flour and wheat starch are mixed with oil and fat in a heating kettle while preparing roux, and the above-mentioned miso seasoning and other ingredients are seasoned, spices, and water, and the product temperature is 90 ° C. The curry sauce was prepared by reaching the temperature, filled and sealed in a retort pouch, and retort-treated. In each example and comparative example, the following miso seasoning was used.
Example 5: Miso seasoning prepared in Example 1 Comparative example 5: Miso seasoning prepared in Comparative Example 1 Comparative example 6: Seasoning prepared in Comparative Example 2 Comparative example 7: Miso seasoning prepared in Comparative Example 3 Material Comparative Example 8: Miso Seasoning Prepared in Comparative Example 4 In addition, the obtained retort curry contains 0% to 0.13% by mass of protein in terms of protein in terms of miso added in the form of miso seasoning. (See Table 3).
The obtained retort curry was evaluated based on the following evaluation criteria.

(A) Vegetable richness (umami and sweetness)
5: The taste and sweetness with the core which boiled vegetables are firmly felt, and it has a dense flavor.
4: Feels the umami and sweetness of stewed vegetables, but weaker than 5.
3: Although the taste and sweetness with the core which simmered vegetables are felt slightly, the density of taste is weak.
2: Can hardly feel the umami and sweetness of the simmered vegetables.
1: The umami taste and sweetness which simmered the vegetable cannot be felt at all, and it is a flavor that has been lost.
(B) Full-bodied meat (umami / sweet)
5: The savory taste and sweetness of the meat are firmly felt, and the flavor is dense.
4: Feels the savory umami and sweetness of meat, but weaker than 5.
3: The savory taste and sweetness of the meat is slightly felt, but the density of the taste is weak.
2: Can hardly feel the savory taste and sweetness of meat.
1: The savory taste and sweetness of the meat cannot be felt at all, and the flavor is not good.
(C) Boiled feeling, unity 5: There is no protrusion of raw materials, it has a complex flavor due to heating reaction, and there is unity.
4: Although there is no protrusion of the raw material, the flavor due to the heating reaction is slightly weak and the unity is weaker than 5.
3: The raw material is slightly protruding, the flavor due to the heating reaction is weak, and the unity is somewhat lacking.
2: The raw material is slightly protruding, has no flavor due to the heating reaction, and lacks unity.
1: It has no complex flavor, feels the flavor of raw materials strongly, and has no unity.
(D) Fragrance 5: A strong fragrance of roasted spices, individual spices and flavor ingredients is strongly felt.
4: Although the flavor of the roasted spice is felt, the fresh scent of the individual spices and flavor materials is weaker than 5.
3: Although the flavor of the roasted spice is faintly felt, the fresh flavor of the individual spices and flavor ingredients is not so much felt.
2: It does not feel the flavor of roasted spices, individual spices and flavor ingredients.
1: The taste of miso is felt as soon as it is put in the mouth, and the flavor of roasted spices, individual spices and flavors of flavor ingredients can hardly be felt.
(E) Miso odor 5: No miso odor (fermented odor, bean odor).
4: After putting in the mouth, feel miso smell (fermentation smell, bean smell) slightly after a while, but the flavor balance of the product has not been disturbed.
3: After putting in the mouth, the taste of miso (fermented odor, bean odor) is slightly felt after a while and the flavor balance of the product is broken.
2: After putting in the mouth, after a while, a taste of miso odor (fermentation odor, bean odor) stronger than 3 is felt.
1: The taste of miso smells as soon as you put it in your mouth.

Table 3

  As is apparent from Table 3, the seasoning sauce of the present invention is rich in the flavor of the demiglace sauce, which is excellent in the richness of vegetables and meat, and has a simmering feeling and a unified flavor by using the miso seasoning. In addition, the fragrance derived from the roasted spice was also excellent.

Claims (8)

A step of preparing a miso seasoning by heat-treating a mixture obtained by mixing meat and vegetables with a soup stock; miso; sugar; and water at a temperature of 85 ° C. or higher for 30 minutes or more; ,
A method for producing a seasoning sauce, comprising: heat-mixing the prepared miso seasoning together with roux obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils .   The method for producing a seasoning sauce according to claim 1, wherein the broth obtained by simmering meat and vegetables is a demiglace sauce or an espanol sauce.   The mixture is 0.04% by mass to 40% by mass in terms of solid content of the broth obtained by boiling meat and vegetables, and 0.05% by mass to 6% by mass of miso in terms of protein. 5% by mass or more and 60% by mass or less, and 5% by mass or more and 60% by mass or less of water.   The seasoning sauce according to any one of claims 1 to 3, wherein the mixture further includes a paste-like vegetable raw material and / or a paste-like meat raw material in addition to the soup obtained by boiling the meat and vegetables. Manufacturing method.   The manufacturing method of the seasoning sauce in any one of Claim 1 to 4 whose content of the vegetable raw material in the said miso seasoning is 0.03 mass% or more and 20 mass% or less in conversion of solid content. The method for producing a seasoning source according to any one of claims 1 to 5 to prepare a seasoning source comprises filling the container, a manufacturing method of the containers seasoning sources. Furthermore, the manufacturing method of the seasoning with a container of Claim 6 including carrying out retort sterilization. The manufacturing method of the seasoning with a container of Claim 6 or 7 whose seasoning sauce is curry.