JPH0239868A - Production of seasoning liquid - Google Patents

Abstract

PURPOSE:To obtain a seasoning liquid having excellent flavor containing no spore of bacterium and depositing no sediment even in preservation by filtering an unrefined soy sauce liquid with an ultrafilter membrane having a prescribed fractionation molecular weight and adding a flavor substance to the resultant filtrate. CONSTITUTION:An unrefined soy sauce liquid is treated with an ultrafilter membrane having <=100,000 fractionation molecular weight. Then a flavor substance (e.g., katsuo bushi extract or orange juice) is added to the resultant filtrate to provide the flavor-enriched seasoning liquid of men dip, bitter-orange juice, etc. Thereby flavor of added flavor substance is prevented from masking due to strong heat odor of soy sauce derived from heating of soy sauce, since heated soy sauce is not used. Further, since the above-mentioned seasoning liquid contains no spore of bacterium because of treatment by ultrafilter membrane, the seasoning liquid is hardly putrefied when the produced seasoning liquid is diluted with water and free from deposition of sediment when preserved.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a seasoning liquid with enhanced flavor, and a method for producing a seasoning liquid with enhanced flavor. This invention relates to a method for producing a seasoning liquid that does not contain spores of this bacterium, does not become heavy even when stored, and has a rich aroma of added flavoring substances.

Traditionally, flavoring substances such as bonito flakes or kelp extract or citrus fruit juice are added to pasteurized soy sauce or raw soy sauce.
BACKGROUND ART Methods for producing seasoning liquids having flavors such as noodle soup and bonzu soy sauce are known.

However, when pasteurized soy sauce is used, the flavor of added flavoring substances is masked due to the characteristic strong heating odor of soy sauce (also called fatan) that comes from pasteurizing soy sauce, resulting in a seasoning liquid with a strong flavor. do not have. Furthermore, in order to bring out the desired flavor, it is necessary to add a flavoring substance at a high concentration.

On the other hand, if raw soy sauce is used, the above-mentioned problems are solved, but some method is needed to remove the Cucilia spores present in raw soy sauce. Especially Hakutsuyu,
If a seasoning liquid such as bonzu soy sauce is diluted with water before use, if spores are present in the liquid, they will quickly multiply and become susceptible to spoilage. In addition, when stored, the product gradually precipitates and precipitates, resulting in a decrease in commercial value.

Therefore, the inventors of the present invention have conducted various studies with the aim of obtaining a seasoning liquid without such drawbacks, and as a result, they have developed a method for treating soy sauce moromi liquid with an ultrafiltration membrane with a molecular weight cut-off of 100,000 or less. When a flavoring substance is added to the obtained permeate, a seasoning liquid is obtained which has a very rich flavor from the added flavoring substance, has no spores, and does not precipitate or precipitate even after long-term storage. The present invention was completed based on this knowledge.

That is, the present invention provides a seasoning liquid with enhanced flavor, which is characterized by treating soy sauce liquid with an ultrafiltration membrane having a molecular cutoff of 100,000 or less, and adding a flavoring substance to the obtained permeate. It is a manufacturing method.

The present invention will be explained in detail below.

First, the soy sauce various method liquids used in the present invention are liquids of various strains such as koikuchi, usukuchi, white soy sauce, tameshoyu, and remanufactured soy sauce, which are produced according to the usual soy sauce brewing method, and are aged from the early stage of preparation. Examples include pressed sap from any strain of the period.

Next, the ultrafiltration membrane used in the present invention has a molecular weight cutoff of 10
10,000 or less, particularly preferably in the range of 10,000 to 50,000. That is, 10
If it exceeds 10,000, the prevention of grain precipitation will not be sufficient. In this way, when treated with an ultrafiltration membrane, a seasoning liquid that is free of spores and does not precipitate even after long-term storage can be obtained.

Next, the flavoring substance may be any flavoring substance that has been conventionally added to enhance the flavor of seasoning liquids, such as dried bonito flakes, mackerel flakes, Soda flakes, etc. Extracts of dried sardines, shiitake mushrooms, kelp, etc. using hot water or alcohol; Juices of citrus fruits such as orange, lemon, yuzu, sudachi, and kabosu, or processed products thereof; Fruit juices and flavor components other than citrus fruits; Oleoresins, natural fragrances, etc. Flavor preparations; examples include garlic, raw wheat, onion, sesame, and meat extract.

The flavor additives mentioned above are the type of the intended seasoning liquid,
It is desirable to decide variously depending on the purpose etc. for example,
In the case of mentsuyu, for 100 parts by volume of soy sauce broth,
Add 100 to 250 parts by volume of water extract of bonito flakes, and in the case of bonzu soy sauce, add 20 to 60 parts by volume of vinegar and 35 to 60 parts by volume of citrus fruit juice to 100 parts by volume of soy sauce liquid. desirable.

In this manner, according to the present invention, a seasoning liquid having a rich flavor unique to the added flavoring substance can be obtained by simply adding a small amount of the flavoring substance.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 (Manufacturing Example of Noodles) Various methods of aging koikuchi soy sauce were filtered through a nylon filter cloth to obtain various soy sauce liquids.

Next, this various method sap was permeabilized through an ultrafiltration membrane having a molecular weight cut-off as shown in Table 1.

Next, this permeate was blended in the following proportions to prepare noodle soup.

Mixing ratio of mentsuyu Soy sauce soup 1.800 Gokatsuobushi hot water extract 1.800-Taste In
360ml sugar
350g water
5.000 me Example 2 (Manufacturing Example of Bonzu Soy Sauce) Methods for aging light soy sauce were filtered through a nylon filter cloth to obtain moromi liquid soy sauce.

Next, this various method liquid was permeabilized through an ultrafiltration membrane having a molecular weight cut-off as shown in Table 2.

Next, this permeated liquid was blended in the following ratio to prepare bonzu soy sauce.

Bonzu soy sauce combination ratio Soy sauce Moromi Liquid 500 ml Yuzu juice
100m/flavor
20ml sugar
80g vinegar
250 rue water
250 me From the results of Examples 1 and 2 above, according to the present invention, a seasoning liquid with a very rich flavor of the added flavoring substance, free of spores, and which does not precipitate or precipitate even when stored, can be obtained. It turns out that you can get it.

Claims (1)

[Claims] (1) A method for producing a seasoning liquid with enhanced flavor, which comprises treating soy sauce moromi liquid with an ultrafiltration membrane having a molecular weight cut off of 100,000 or less, and adding a flavoring substance to the obtained permeate.