JP6200143B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning for cooking.

  The dashi-containing liquid seasoning is a liquid seasoning to which dashi is added based on soy sauce, and is generally classified into soy sauce. These liquid seasonings are blended with soup stock such as persimmon and kelp, and various additives are added for the purpose of improving the flavor of these stocks or improving the storage stability. For example, a technique for improving the smell of powdered yeast extract by adding cyclodextrin to the yeast extract (Patent Document 1), a technique for improving the flavor of kelp by adding cyclodextrin during the processing of kelp raw algae (Patent Document 2) ), Citrus seed extract, grapefruit seed extract and cyclodextrin in combination to improve the preservation and transparency of noodle soup (Patent Document 3), technology to add cyclodextrin during extraction of bonito (Patent Document 4), A technique (patent document 5) for adding vitamin C to dashi-containing liquid seasoning to improve the taste of dashi is reported.

Japanese Examined Patent Publication No. 61-43028 Japanese Examined Patent Publication No. 03-70467 Japanese Patent Laid-Open No. 05-284951 Japanese Patent Publication No. 04-39978 JP 2008-86298 A

A conventional liquid seasoning with soup stock has a good taste of soup stock and soy sauce immediately after cooking using this, but there is a problem that the flavor of the soy sauce decreases with time after prolonged heating. The prior art has focused on the storage stability of liquid seasonings and the flavor immediately after cooking, and has not focused on prolonged flavor.
Accordingly, an object of the present invention is to provide a liquid seasoning that has a long-lasting flavor when heated for a long time.

Therefore, as a result of various studies aiming at a liquid seasoning that lasts a long time even when heated for a long time, the present inventors have surprisingly found that a liquid seasoning that is a combination of ascorbic acids, cyclodextrin, and yeast extract is combined. It was found that the flavor of soy sauce and soy sauce lasts significantly even when heated for a long time when cooked using the ingredients, and the present invention has been completed.
That is, this invention provides the liquid seasoning containing (A) ascorbic acid, its salt or its ester, (B) cyclodextrin, and (C) yeast extract.
Moreover, this invention provides the manufacturing method of the dish with a long-lasting flavor characterized by adding the said liquid seasoning and heat-cooking.
Moreover, this invention provides the flavor extension method of the cooking characterized by adding and heating-cooking said liquid seasoning.

  A dish cooked using the liquid seasoning of the present invention has a long lasting taste compared to a dish using a conventional seasoning, even if the flavor of dashi and soy sauce is heated for a long time. In addition, the strength of the dashi and soy sauce flavor and other flavor balances are good.

  The liquid seasoning of this invention contains (A) ascorbic acid, its salt or its ester, (B) cyclodextrin, and (C) yeast extract.

(A) As ascorbic acid, L-ascorbic acid is preferable. As the salt of ascorbic acid, alkali metal salts of ascorbic acid such as sodium ascorbate and potassium ascorbate are preferable. Examples of the ester of ascorbic acid include ascorbic acid fatty acid esters such as ascorbic acid stearic acid ester and ascorbic acid palmitic acid ester, and ascorbic acid phosphoric acid ester. Further, ascorbic acid (vitamin C) is contained in citrus fruit juice and the like, and the fruit juice may be used.
Of these components (A), L-ascorbic acid, L-ascorbate, and L-ascorbic acid ester are preferably used, and L-ascorbic acid is particularly preferably used in terms of flavor.

The content of component (A) in the liquid seasoning is 8 times ascorbic acid concentration at the time of eating or using from the point of balance between flavor lasting effect and component (A) peculiar chemical odor and taste. Is preferably 0.02 to 0.3% by mass, more preferably 0.06 to 0.25% by mass, and even more preferably 0.07 to 0.20% by mass. Here, the concentration at the time of eating or using means that the normal liquid seasoning is not eaten as it is, but diluted and used, and thus means the concentration after dilution. For example, when the liquid seasoning for soy sauce is an 8-fold concentration type, it is eaten or used at a concentration diluted 8 times, that is, 1-fold concentration (straight conversion).

  (B) Examples of the cyclodextrin include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, any of which may be used, or a mixture thereof, but β-cyclodextrin is used. Is more preferable.

The content of the component (B) in the liquid seasoning is 0.8 as a concentration of 8 times at the time of eating or using from the viewpoint of the balance of the flavor lasting effect, the feeling of soaking, the strength of the soy sauce, and the thickness of the taste. 05-0.5 mass% is preferable, 0.1-0.4 mass% is more preferable, 0.15-0.4 mass% is further more preferable.

  (C) The yeast extract may be an extract extracted from yeast as a raw material, for example, yeast that has been subjected to self-digestion, enzyme treatment, hydrothermal treatment, acid or alkali hydrolysis, cell membrane destruction treatment, etc. The liquid part may be collected from the processed product. As yeast to be used, any of brewer's yeast, baker's yeast, torula yeast, etc. or a mixture thereof may be used.

The content of the component (C) in the liquid seasoning is 0.003 in terms of yeast extract solid content as a concentration 8 times that at the time of eating or using from the point of balance of flavor lasting effect, raw odor, and thickness of taste. -2.5 mass% is preferable, 0.0036-2.0 mass% is more preferable, 0.006-2.0 mass% is further more preferable.

  In addition, the mass ratio of the components (A), (B) and (C) in the liquid seasoning of the present invention is 1 part by mass of the component (A) (ascorbic acid amount) from the standpoint of the flavor lasting effect and the balance of taste. On the other hand, component (B) is preferably 0.4 to 4 parts by mass, component (C) (solid content) is preferably 0.02 to 20 parts by mass, and component (B) is 0.8 to 3.2 parts by mass, The component (C) is more preferably 0.05 to 16 parts by mass, the component (B) is 1.2 to 3.2 parts by mass, and the component (C) is more preferably 0.05 to 12 parts by mass.

  The liquid seasoning of the present invention is preferably a soup stock liquid seasoning, and more preferably a soup stock soy sauce type liquid seasoning. Here, the soy sauce-based liquid seasoning containing dashi refers to a liquid seasoning containing dashi and soy sauce, and examples include soups described below.

As the raw material for the soup stock used in the liquid seasoning of the present invention, among those used for soup stocks such as ordinary soup stock, those using seafood are preferred. For example, crushed or shaved buns such as bonito, soda bun, bonito, bonito, bonito, and bonito, and dried sardines such as bonito, bonito, and bonito. Use one or more types. In addition, seaweeds such as kelp, mushrooms such as shiitake mushrooms, cows, pigs, chickens and the like may be additionally used.
The soy sauce used in the liquid seasoning of the present invention is not particularly limited, and any of raw soy sauce and fired soy sauce may be used, and normal soy sauce, light soy sauce, re-prepared soy sauce, reservoir soy sauce, etc. Soy sauce or any of these soy sauces subjected to membrane treatment such as ultrafiltration or microfiltration may be used, or one or more of these may be used. In particular, deep-sealed soy sauce is preferably used.

  For the liquid seasoning of the present invention, mirin, fermented seasoning, sweet sugar, salt and the like can be used depending on the application. The mirin and fermented seasoning may be those used for ordinary soy sauce and sauces. For example, in addition to the usual main mirin, an alcoholic-containing sweet seasoning is used.

  Examples of the sweet saccharide include sugar, malt sugar, fructose, isomerized liquid sugar, glucose, syrup, sugar alcohols such as dextrin, sorbitol, maltitol, and xylitol. In addition, sweeteners such as glycyrrhizin, stevioside, aspartame, sucralose are also used, and these sweet saccharides, sweeteners and the like are used alone or in combination of two or more.

  Further, the liquid seasoning of the present invention includes umami seasonings such as protein hydrolysates, amino acid seasonings such as glycine, alanine and sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, and succinic acid. You may contain organic acid type seasonings, such as sodium.

  Although the compounding timing of the component (A), the component (B), and the component (C) in the liquid seasoning of the present invention is not particularly limited, it is preferably compounded before the heating step by sterilization or the like.

The liquid seasoning of the present invention has a good flavor of cooking after cooking, and has the effect of prolonging the flavor of soy sauce and soy sauce even when heated for a long time. Therefore, if the liquid seasoning of the present invention is added and cooked, the flavor of the resulting dish is extended even when heated for a long time.
Here, the heating for a long time is preferably heating for 1 hour or more, and more preferably heating for 2 hours or more. Moreover, heat cooking means heating and cooking at 80 degreeC or more.

  Examples of the liquid seasoning of the present invention include soups (including soups used for noodles, soups for salmon, soups for boiled foods, tempura soups, soups for hot pots), boiled seasonings, soups, Ingredients for cooked rice are included. Therefore, the dishes obtained using the liquid seasoning of the present invention include all of the above.

  EXAMPLES Next, although an Example is given and this invention is demonstrated in detail, this invention is not limited to this.

Example 1-22
The liquid seasoning containing the component of Table 1 and Table 2 was manufactured.
150 parts of bonito were added to 900 parts of boiling hot water, heated for 30 minutes, filtered through a filter cloth, cooled, and water was added to obtain 900 parts to produce a stock. To this, each component was added, mixed and dissolved so as to have the composition shown in Tables 1 and 2, and held for 60 seconds after reaching 85 ° C., and then cooled with water to prepare a liquid seasoning (8-fold concentrated soup). ) Was manufactured. The lower column of Table 1 and Table 2 shows the concentration of each component of the concentrated soup and diluted soup of the liquid seasoning.

Test Example 1-22
(Describe the evaluation method)
The produced liquid seasoning was diluted (up to 1 time) and heated to 90 ° C. and kept warm, and sensory evaluation was performed by five panelists specializing in dashi and soup. About the flavor long-lasting effect, after reaching 90 ° C., it was held at 90 ° C., and the feeling of soaking and soy sauce until 3 hours after every 1 hour was evaluated as follows.

(Dusk feeling)
1; maintained for 1-2 hours, 2; maintained for 2-3 hours, 3; maintained for more than 3 hours (soy sauce)
1; maintained for 1-2 hours, 2; maintained for 2-3 hours, 3; maintained for more than 3 hours

In addition, as for the flavor, the soaking feeling immediately after reaching 90 ° C., the soy sauce feeling, the taste, the raw odor, the thickness of the taste, and the chemical odor derived from vitamin C were evaluated as follows.
Feeling
1; Weak, 2; Slightly weak, 3; Slightly strong, 4; Strong soy sauce
1; Weak, 2; Slightly weak, 3; Slightly strong, 4; Strong taste (bitter taste, taste that is not familiar with the tongue, mainly astringent taste)
1; feel, 2; feel somewhat, 3; do not feel much, 4; feel no odor
1; feel, 2; feel somewhat, 3; not feel much, 4; thickness of taste not felt (richness of taste, richness)
1; Weak, 2; Slightly weak, 3; Slightly strong, 4; Strong chemical odor derived from vitamin C
1; feel, 2; feel somewhat, 3; do not feel much, 4; do not feel

The obtained results are shown in Tables 1 and 2.
As is clear from the comparison between Test Examples 2 to 4 and Test Example 1, compared to a liquid seasoning in which two of (A) ascorbic acid, (B) cyclodextrin and (C) yeast extract are combined, The liquid seasoning that combines these three types has a long lasting taste for both the soup and soy sauce. Moreover, as a density | concentration after 1 time dilution (concentration at the time of eating or use), a component (A) is 0.02-0.3 mass%, a component (B) is 0.05-0.5. It can be seen that 0.003% to 2.5% by mass of mass% and component (C) is good.

Claims (7)

  (A) A liquid seasoning containing ascorbic acid, a salt thereof or an ester thereof, (B) cyclodextrin, and (C) a yeast extract, and component (B) relative to 1 part by mass of component (A) ascorbic acid Is a soy sauce-type liquid seasoning containing soy sauce, wherein 0.8 to 3.2 parts by mass and component (C) (solid content) is 0.05 to 16 parts by mass.   Concentration at the time of eating or using, component (A) (ascorbic acid amount) 0.00875-0.01875 mass%, component (B) 0.0125-0.0375 mass%, component (C) (solid The soy sauce-based liquid seasoning containing dashi stock according to claim 1, comprising 0.00075 to 0.15 mass%.   The soy sauce-based liquid seasoning containing dashi stock according to claim 1 or 2, wherein component (B) is 1.2 to 3.2 parts by mass relative to 1 part by mass of component (A) ascorbic acid.   A method for producing a long-lasting flavor, characterized by adding the soy sauce-based liquid seasoning according to any one of claims 1 to 3 and cooking by heating.   The method according to claim 4, wherein the flavor is a dashi flavor and soy sauce flavor.   A method for extending a flavor of cooking, comprising adding the soy sauce-based liquid seasoning according to any one of claims 1 to 3 and cooking by heating. Flavor, soup flavor and serial mounting method in claim 6 is a soy sauce flavor.