JP6886225B2 - How to make seasonings - Google Patents

Description

The present invention relates to a method for producing a seasoning.

Generally, soy sauce is made by combining "kaeshi", which is made by adding sugar and mirin to heated soy sauce, and "dashi soup", which is made by adding knots to hot water and extracting the flavor components. With changes in the social structure such as soup stock, the need to cook Japanese food in a short time by omitting the process of taking "dashi" at home has increased, and each brewer has tried to develop soup stock and soy sauce (dashi soy sauce) that has already been extracted. I came.

In soy sauce and soy sauce, it has been a long-standing issue to obtain a flavorful soup stock that does not undergo alteration such as oxidation, and it is being considered to use an extraction medium other than hot water when extracting the soup stock. For example, a method of heating soup stock together with soy sauce to extract soup stock (Patent Document 1), a method of contacting salty sauce at 70 ° C. to 98 ° C. for a maximum of 15 minutes, and then contacting hot water for 5 to 50 minutes (Patent Document 1). 2), a method of heat-treating a mixed solution of fish section extract extracted with 0.7 to 4% aqueous acetic acid solution and raw (raw) soy sauce at 65 ° C. or higher and 85 ° C. or lower for a maximum of 30 minutes (Patent Document 3), etc. It has been known.

Japanese Unexamined Patent Publication No. 8-308530 Japanese Unexamined Patent Publication No. 2000-157198 Japanese Unexamined Patent Publication No. 2010-88371

Hatae et al., "Relationship between the amount of kelp soup stock extracted and extraction time and temperature", Journal of the Japanese Society of Food Industry, Vol. 41, No. 11, pp. 755-762 (1994).

The above-mentioned method is an excellent method for increasing the extraction efficiency without causing deterioration of the soy sauce, but when the final bottle is filled, heat sterilization is performed at about 90 ° C to 140 ° C in order to improve the storage stability. Considering this, the soy sauce as a raw material has a history of repeated heating, resulting in hastening the deterioration of the flavor of the soy sauce. Therefore, the development of soy sauce and soy sauce that makes the best use of the unique flavor of soy sauce has been expected.

Especially in concentrated soy sauce and soy sauce that is 4 times more concentrated, in addition to the above-mentioned problem of deterioration of soy sauce, the problem that the amount of soup stock is small and the taste of soup stock cannot be enriched due to the small proportion of water is still unsolved. There is up to. If you want to make the soup stock more delicious, you have to use an excessive amount of knots, which results in poor yield. To solve this problem, a method of supplementing by adding an extract can be adopted, but the cost increases.

An object of the present invention is to provide a seasoning having a strong soup stock flavor and less deterioration of soy sauce in view of the above situation.

One aspect of the present invention made to achieve the above object includes a step of bringing an extraction medium containing soy sauce and a marine product lottery into contact with each other at a temperature T (K) for D (days), where T and D are as follows. It is a method for producing a seasoning that satisfies the relational expressions (1) and (2).
Ln (1 / D) ≧ −3862.6 * (1 / T) +9.1226 (1)
Ln (1 / D) ≤ -0.1699-15.799 / (T-273.15) (2)
(However, Ln is a natural logarithm. T is an arbitrary temperature in the range of 278.15K or more and 313.15K or less in absolute temperature.) By setting the temperature and time of soy sauce extraction within the above range, the flavor of soy sauce can be obtained. It is possible to produce seasonings that are strongly felt and that suppress the deteriorated odor of soy sauce.

In the above production method, it is preferable to include a medium temperature heating step of reaching 50 ° C. to 70 ° C. in a state containing the extraction residue of the marine product lottery after the contact step between the extraction medium and the marine product lottery. As a result, the umami component and the like left in the extraction residue can be further extracted while suppressing the deterioration of the soy sauce, and the flavor of the soup stock can be further strengthened.

In the above production method, the salty soy sauce used as at least a part of the extraction medium is preferably raw salty soy sauce. This is because raw soy sauce has a mild taste and has not been deteriorated by burning, so that the deterioration of soy sauce in the process of soup stock extraction can be suppressed as much as possible.

In the above production method, after the contact step between the extraction medium and the marine product extractant, the step of diluting the extract with water or an aqueous solution is included, and the soy sauce used in the contact step between the extract medium and the marine product extractor and the contact step The volume ratio with the water or aqueous solution used up to the dilution step is preferably 1: 9 to 6: 1. When the volume ratio is within the above range, the production method of the present invention exerts the most extraction effect and is highly superior to heat extraction.

In the above production method, it is preferable to include a step of adding salt after the contact step between the extraction medium and the marine product lottery, before or after separating the extraction residue of the marine product lottery from the extract.

In the above production method, the amount of the marine product lottery used may be less than 25% by mass with respect to the mass of the extraction medium. According to the production method of the present invention, an excellent extraction effect can be achieved even if it is less than 25% by mass.

According to the present invention, by putting a marine product extract in soy sauce and extracting it at a low temperature for a long period of time, not only straight type soy sauce but also concentrated soy sauce and soy sauce have excellent soup stock taste and aroma, and at the time of filling. The deterioration of soy sauce can be suppressed even after heat sterilization.

Radar chart comparing from the viewpoint of 6 tastes by taste sensor based on extraction at 85 ° C for 30 minutes. A graph showing the relationship between the extraction temperature and the number of days when the deteriorated odor begins to be felt. A graph showing the relationship between the extraction temperature and the number of days when the flavor of the soup stock begins to be strongly felt.

Embodiments of the present invention will be described below.
The method for producing a seasoning according to the present invention includes a step of contacting an extraction medium and a marine product extract at a predetermined temperature for a predetermined period of time.

The extraction medium contains soy sauce. As the soy sauce used, raw soy sauce which has a mild taste and has not been deteriorated by burning is most preferable, but burning soy sauce may also be used. However, fried soy sauce is not preferable because the umami component is decomposed by a residual enzyme (phosphatase) in the process of long-term extraction. In addition, raw fried soy sauce is defined as mashed and filtered various flavors of soy sauce to make a liquid, and raw soy sauce is defined as sterilization treatment equivalent to burning without burning. Bacteria have been removed by filtration, and the soy sauce that has been fired is the one that has been heated (burned) and then left to stand to remove the mash. The soy sauce may be either a low-salt soy sauce having an arbitrary salt-reducing rate or a soy sauce having a normal salt concentration. Differences in the manufacturing method of the soy sauce itself, such as tamari, sashimi, koikuchi, thin soy sauce, and white soy sauce, are not a particular problem, and any type of soy sauce can be used.

The extraction medium may be salty soy sauce itself (stock solution), but may contain water to the extent acceptable as a product, in addition to salty soy sauce. This is because the extraction power can be improved by adding water. The water mixing ratio is arbitrarily set according to the product. The extraction medium may or may not contain additives other than soy sauce and water. If the water content is large, it may spoil during long-term extraction, so vitamin B1 or alcohol may be added as needed.

The marine product lottery refers to a wide range of fresh seafood or seaweed, semi-dried, dried or reconstituted with water, regardless of whether it is smoked or smoked. Usually, a dried product is suitable. Dried marine products include kelp, kelp, kelp, dried bonito, kelp, kelp, kelp, etc .; dried anchovy, kelp, kelp, kelp, kelp, etc.; dried kelp, dried kelp, etc. Shellfish; kelp such as true kelp, Hidaka kelp, Rausu kelp, Rishiri kelp, or two or more of them can be used. , Preferably a mixture of dried bonito and kelp.

The marine product extract can be obtained by combining one or more of conventionally known means such as pulverization, heating, pressurization, steam treatment, chemical treatment, freeze-drying, etc. so that a sufficient extraction effect can be obtained in the contact step described later. Can be preprocessed. For example, when knots are used, they may be finely pulverized to about 0.5 to 3 mm in order to increase the extraction surface area.

The amount of the marine product lottery used may be 25% by mass or more with respect to the mass of the extraction medium as long as the yield is acceptable, but it is less than 25% by mass according to the production method of the present invention. Can also achieve an excellent extraction effect.

The temperature at which the extraction medium and the marine product extract are brought into contact is 5 ° C to 40 ° C, and this is preferable from the viewpoint of suppressing deterioration of the soy sauce contained in the extraction medium while obtaining an industrially acceptable soup stock extraction rate. Is between 15 ° C and 35 ° C. In general, it is known that the higher the extraction temperature, the larger the amount of extraction in water extraction (for example, Non-Patent Document 1). Unlike, even if the contact temperature is low, a sufficient extraction effect comparable to or higher than that of high temperature extraction can be achieved.

The following formula (1) defines the maximum number of days for the extraction medium to come into contact with the seafood extract (where Ln is the natural logarithm).
Ln (1 / D) ≧ −3862.6 * (1 / T) +9.1226 (1)
Equation (1) is formulated based on the results of Experimental Example 2 by a linear approximation (least squares method) of the Arrhenius plot with the horizontal axis as the reciprocal of temperature and the vertical axis as the logarithm of the reciprocal of the number of elapsed days. Yes, as shown in FIG. 2, the number of days when the deteriorated odor begins to be slightly felt in the temperature range of 5 ° C to 40 ° C is generally well represented, and it is used as the upper limit of the extraction period at each temperature within the temperature range. Are suitable.

The following formula (2) defines the minimum number of days for the extraction medium and the marine product lottery to come into contact with each other.
Ln (1 / D) ≤ -0.1699-15.799 / (T-273.15) (2)
The above equation (2) is an empirical formula created on the assumption that the number of extraction days becomes infinite near 273.15K (0 ° C.), and the coefficient is optimized by the least squares method. In the temperature range of ° C. to 40 ° C., the number of days that is the lower limit at which the flavor of soup stock begins to be strongly expressed is generally well represented, and is suitable as the lower limit of the extraction period at each temperature.

As a specific method of contact, any of batch extraction, parallel flow multi-stage extraction, semi-counterflow multi-stage extraction, and continuous countercurrent extraction can be adopted, and the extraction medium is appropriately pressurized and agitated, or a marine product as a lottery. The lottery may be brought into air contact, but from the viewpoint of suppressing the deterioration of soy sauce in the low temperature and long-term extraction according to the present invention, it is not agitated or rotated at low speed in a closed container with little contact with air. A short time of stirring is sufficient.

After the contacting step, it is preferable to include a medium temperature heating step in which the extract is brought to an arbitrary temperature in the range of 50 ° C. to 70 ° C. in a state containing the extraction residue of the marine product extract. In the medium temperature heating, the heating may be stopped after reaching the target temperature, or the heating may be continued and the temperature may be maintained for a while. As the cooling method, either slow cooling, which is left until the temperature becomes the same as the outside temperature, or quenching, in which a cooling medium is indirectly contacted, can be adopted. As a result, the umami component and the like left in the extraction residue can be further extracted while suppressing the deterioration of the soy sauce, and the flavor of the soup stock can be further strengthened.

After the contacting step, a step of adding salt before or after separating the extraction residue of the marine product extract from the extract may be included. The salt can be added before or after the medium temperature heating step as long as it is after the contact step.

The extract is diluted with an amount of water or aqueous solution depending on the product (dilution step). Depending on the product, the aqueous solution contains sugars such as soy sauce, acetic acid, mirin, salt, alcohol, sweeteners, white sugar, trithermal sugar, granulated sugar, malt sugar, fructose-fructose liquid sugar, fructose-fructose liquid sugar, and diinosuccinate. Nucleic acid-based seasonings such as sodium, amino acid-based seasonings such as monosodium glutamate, organic acid-based seasonings such as sodium succinate, vitamins, pH adjusters, various extracted extracts and the like may be included. The salty soy sauce for dilution that can be contained in the aqueous solution at the time of dilution is not limited to raw soy sauce and salty soy sauce, but unlike the salty soy sauce used as the extraction medium, the fresh soy sauce that has just been manufactured or deteriorated. It is preferable that the soy sauce is moderately aged so that it does not occur.

The volume ratio of the soy sauce used in the contact step to the water or aqueous solution used from the contact step to the dilution step is preferably 1: 9 to 6: 1 depending on the type of product to be manufactured. This is because when the volume ratio is within the above range, the production method of the present invention exerts the most extraction effect and is highly superior to heat extraction. When the production method of the present invention is applied to a product having a high soy sauce content, for example, concentrated soup stock or soup stock, it can be set to, for example, 1: 4 to 4: 1. The water or aqueous solution used from the contact step to the dilution step here also includes water or an aqueous solution used for watering soy sauce as an extraction medium.

The dilution step may be either before or after the timing of separating the extraction residue from the extract.

The final liquid obtained through the dilution step is appropriately heated by a plate heater, a kneader or the like. When raw soy sauce is used as the extraction medium, the heating here creates a soy sauce sensation, resulting in a taste with less unpleasant taste. The heating temperature varies depending on the product and is about 90 to 140 ° C.
Hereinafter, the present invention will be specifically described with reference to Examples, but the technical scope of the present invention is not limited by these descriptions.

Experimental Example 1 (Katsuobushi soup stock extraction temperature and time)
In 200 ml of raw soy sauce (manufactured by Ichibiki Co., Ltd.) that was preheated to the target temperature and maintained at the target temperature, 6 g of unheated and non-pressurized bonito flakes finely pulverized to about 0.5 to 3 mm was placed and kept in a closed container for a predetermined period (stirring It was performed when the katsuobushi was mixed, and after being well blended, it was allowed to stand as it was.) For the obtained extract, component analysis of inosic acid using liquid high performance liquid chromatography (HPLC) (column is Sim-pack ISA-07 / S2504 (Shimadzu Seisakusho, 4.0 mm × 250 mm) is used. The mobile phase was detected at 254 nm with a 50 mM ammonium phosphate solution (pH 2.6) and a flow velocity of 1.0 ml / min), and a 10-fold diluted solution of the extract was tasted at room temperature. It was evaluated on a three-point scale according to the functional criteria shown. The results are shown in Table 1.

From Table 1, when the extraction temperature is 30 ° C, 1 to 3 weeks, especially 2 to 3 weeks, is the period during which the soy sauce has excellent flavor and no deterioration of the soy sauce is felt. It turned out that the feeling of deterioration of was also attached. Further, when the extraction temperature was 85 ° C., the soy sauce became deteriorated after 2 hours, so that the limit was 1 hour at most. This result is consistent with the description of the prior art. Furthermore, the flavor of the soup stock is not simply proportional to the amount of inosinic acid extracted by comparing the extraction at 55 ° C. for 1 hour with the extraction at 85 ° C. for 10 minutes and the extraction at 30 ° C. for 1 day and the extraction at 85 ° C. for 2 hours. It was found that it was due to various factors.

Experimental Example 2 (Amount of inosinic acid extracted depending on the type of soy sauce and soup stock extraction temperature)
30 g of dried bonito flakes were added to 200 ml each of fired soy sauce, raw soy sauce, or raw fried soy sauce and stored for a predetermined period in a soaked state, and the katsuobushi were separated. The components of inosinic acid were analyzed for the obtained extract in the same manner as in Experimental Example 1. The results are shown in Table 2.

From Table 2, there was no significant difference in the amount of inosinic acid extracted, which is the umami component of the knot, between the fired soy sauce and the raw soy sauce. When raw fried soy sauce was used, the umami component was decomposed by extraction at 35 ° C. and 55 ° C. This is thought to be due to the action of the residual enzyme (phosphatase) contained in the fried soy sauce.

Experimental Example 3 (Effect of extraction temperature and time on soup stock extraction)
30 g of dried bonito flakes were placed in 200 ml of raw soy sauce that had been preheated to a predetermined temperature between 5 and 40 ° C. and kept at a temperature, and stored for a predetermined period of time from 1 day to 12 weeks to separate the katsuobushi. The obtained extract was analyzed for the components of inosinic acid, and a 10-fold diluted solution of the extract was tasted at room temperature and evaluated on a 4-point scale according to the following functional criteria. The results are shown in Tables 3 and 4.
△ You can feel the flavor (umami) of the dashi stock, but it is a little weak.
〇 The flavor (umami) of the dashi stock is strongly felt.
▲ The soup stock has a strong flavor (umami), but a slightly deteriorated odor is felt.
× The flavor (umami) of the dashi stock is strongly felt, but the deteriorated odor is strongly felt.

From Table 3, even in the range of 5 to 40 ° C, the higher the temperature, the stronger the flavor of the soup stock can be felt in a shorter period of time, while the worsening odor of soy sauce can be felt earlier. It was. Further, the lower the temperature, the longer the period during which the soup stock was strongly felt without the deteriorated odor, that is, the allowable extraction period tended to be longer. As a result of examining together with the data of the amount of inosinic acid shown in Table 4, from the viewpoint of obtaining the maximum extraction effect in a shorter period of time while suppressing the deteriorated odor, it takes about 1 to 3 weeks at 15 ° C to 35 ° C. It turned out to be suitable. When Tables 3 and 4 are put together, it seems that inosinic acid is about the same as 2.8 mg / node 1 g but the soup stock is not felt (20 ° C, 1 day, 10 ° C, 3 days, 5 ° C, 3 weeks). There was a case (5 ° C for 6 weeks).

Experimental Example 4 (Effect of soup stock extraction depending on the type of section)
Soak 200 ml of raw soy sauce that has been preheated to a predetermined temperature between 5 and 40 ° C and maintain the temperature with each node and other dried foods, and store at 30 ° C for 1 week or 85 ° C for 30 minutes. , Separated the nodes. The obtained extract was tasted at room temperature and evaluated on a three-point scale according to the following sensory criteria. The results are shown in Table 5.
〇 The taste and aroma of the dashi stock is strongly felt.
△ The taste and aroma of the dashi stock is slightly strong.
× The taste and aroma of the dashi stock is not so strong.

From Table 5, it was found that the method for producing the seasoning liquid according to the present invention was not suitable for the soup stock extraction from shiitake mushrooms, but the soup stock could be sufficiently extracted with other dried foods.

Experimental Example 5 (Comparison of extraction power between soy sauce and water)
5 g of dried bonito flakes were added to 200 ml of hot water, soy sauce or a mixture of soy sauce and water that had been preheated to 85 ° C. and held for 1 hour. The obtained extract was subjected to component analysis of inosinic acid and sensory evaluation was performed according to the same criteria as in Example 4. The sensory evaluation was carried out by adjusting the ratio of water and soy sauce to 1: 1 and adjusting the dilution to 5 times. The results are shown in Table 6.

From Table 6, it was found that sufficient inosinic acid extraction is possible using either water, soy sauce, or a mixture of soy sauce and water as an extraction medium, but among them, soy sauce divided by water is superior. I understood.

Experimental Example 6 (Production of Dashi Soy Sauce)
Dashi soy sauce with a salt content of 12% was produced according to the formulation and procedure shown in Table 7 below. However, as a result of component analysis of inosinic acid in the obtained salty sauce, the amount of inosinic acid was 400 ppm in the test product left at 30 ° C. for 3 weeks, whereas the amount of inosinic acid in the control product left at 85 ° C. for 30 minutes was inosinic acid. The amount of acid was 250 ppm.

Experimental Example 7 (Production of 7-fold concentrated soup)
A 7-fold concentrated soup with a salt content of 13% was produced according to the formulation and procedure shown in Table 8 below. The obtained 7-fold concentrated soup stock is diluted 7-fold, and the diluted product is tasted (taste recognition device, TS-5000Z manufactured by Intelligent Sensor Technology) with a taste sensor (taste recognition device, TS-5000Z manufactured by Intelligent Sensor Technology) for umami (first taste), richness (first taste), and salty taste (first taste). In addition to analyzing from the six perspectives of taste), bitterness (first taste), astringency (aftertaste), and richness (aftertaste), the taste of soup stock when tasting as soba soup, the aroma of soup stock, sweetness, salt to taste, and thickness of taste From this point of view, 10 monitors evaluated the scale on a 5-point scale. The results are shown in Table 9, FIG. 1 and Table 10.

From Table 9 and FIG. 1, according to the low-temperature long-term extraction, the umami (first taste) increased with the bitterness (first taste) regardless of the presence or absence of heating at 65 ° C. after the extraction, and the richness (first taste) and richness (aftertaste). Has increased dramatically. According to the monitor evaluation in Table 10, the thickness and sweetness of the taste are strongly felt in the case of low-temperature long-term extraction as compared with the case of heat extraction (85 ° C. 30-minute extraction), and the mixture is further heated at 65 ° C. after low-temperature long-term extraction. It was found that the flavor of the soup stock finally obtained was further enhanced.

Experimental Example 8 (Production of 2-fold concentrated soup)
A 2-fold concentrated soup with a salt content of 6.8% was produced according to the formulations and procedures shown in Tables 11 and 12 below. When the amount of inosinic acid was measured for the obtained 2-fold concentrated soup, it was 100 ppm in [1], 70 ppm in [2], 140 ppm in [3], and 130 ppm in [4]. From this result, it was found that inosinic acid was extracted by about 30% to 40% more in the low temperature long-term extraction than in the extraction at 85 ° C. for 30 minutes.

Experimental Example 9 (Manufacturing of straight type mentsuyu)
A straight type mentsuyu with a salt content of 3.2% was produced according to the formulation and procedure shown in Table 13 below. The amount of inosinic acid in the obtained soy sauce was measured and found to be 110 ppm in the heat extraction, 130 ppm in the low temperature long-term extraction (using fired soy sauce), and 120 ppm in the low temperature long-term extraction (using raw soy sauce). As described above, even in the straight type soup, the amount of inosinic acid was higher in the low temperature long-term extraction. As described above, it was found that the extraction method of the present invention can be widely used from dashi soy sauce to concentrated type soup and straight type soup.

Although the examples of the present invention have been described above, the present invention is not limited to these examples, and can be further implemented in various forms without departing from the gist thereof.

The seasoning of the present invention can be particularly preferably used for producing soy sauce, concentrated soy sauce, straight type soy sauce and the like.

Claims (6)

Includes a step of bringing an extraction medium containing soy sauce and a marine product extract of 3 to 15.5% by mass with respect to the mass of the extraction medium into contact with each other for D (days) at a temperature T (K), and an extraction residue of the marine product extract. A method for producing a seasoning, which comprises a medium temperature heating step of reaching 50 ° C. to 65 ° C. in a state of being, and where T and D satisfy the following relational expressions (1) and (2).
Ln (1 / D) ≧ −3862.6 * (1 / T) +9.1226 (1)
Ln (1 / D) ≤ -0.1699-15.799 / (T-273.15) (2)
(However, Ln is the natural logarithm. T is an arbitrary temperature in the range of 278.15K or more and 308.15K or less in absolute temperature.) The method for producing a seasoning according to claim 1, wherein T is an arbitrary temperature in the absolute temperature range of 288.15K or more and 303.15K or less, and further satisfies the following (3).
D ≦ 21 (3) The method for producing a seasoning according to claim 1 or 2, wherein the soy sauce is raw soy sauce. After the contact step, the volume ratio of the soy sauce used in the contact step to the water or aqueous solution used from the contact step to the dilution step is 1: 9, including a step of diluting the extract with water or an aqueous solution. The method for producing a seasoning according to any one of claims 1 to 3, which is ~ 6: 1. The method for producing a seasoning according to any one of claims 1 to 4, which comprises a step of adding salt after the contact step and before or after separating the extraction residue of the marine product lottery from the extract. A step of bringing an extraction medium containing soy sauce and a marine product extract of 15% by mass with respect to the mass of the extraction medium into contact with each other for D (days) at a temperature T (K) is included, and T and D are the following relational expression (1). And (2), a method for producing a seasoning.
Ln (1 / D) ≧ −3862.6 * (1 / T) +9.1226 (1)
Ln (1 / D) ≤ -0.1699-15.799 / (T-273.15) (2)
(However, Ln is the natural logarithm. T is an arbitrary temperature in the absolute temperature range of 278.15K or more and 313.15K or less.)

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