JPH05979B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing soy sauce or liquid seasoning containing wine or wine concentrate, which prevents flavor deterioration during storage. Seasonings that combine dashi and soy sauce, such as so-called "Tosa soy sauce" and "Happo-dashi" soy sauce, are popular for their simplicity in combining basic seasoning ingredients for various dishes, especially Japanese-style dishes. In recent years, demand has increased and variety has become more popular. A common method for making soy sauce or liquid seasonings with dashi is to extract the stock from dried bonito flakes, dried sardines, dried sardines, and other fish flakes in advance, concentrate the broth as necessary, and then add soy sauce and other seasoning ingredients. , a method of extracting dashi in soy sauce or a mixture of soy sauce and water, mirin, sugar, etc., and a method of mixing soy sauce and fish powder. In either method, the quality determining factor as a flavor seasoning is that the soy sauce flavor and the dashi flavor both stand out and are in harmony. By the way, soy sauce or liquid seasonings containing dashi are generally distributed and stored in sealed containers, and it takes a relatively long period of time to use up the contents after the container is opened, but the problem in this case is that During storage, the flavor of the stock deteriorates, especially the fishy odor that is characteristic of fish becomes stronger, and the desirable flavor of the stock immediately after production is impaired. This fishy odor is not sufficiently alleviated even by the coexistence of soy sauce and other seasoning components, resulting in a significant deterioration in the quality of soy sauce or liquid seasoning containing dashi, in which flavor is an important quality determining factor. In order to eliminate these drawbacks, when adding other flavor ingredients, the flavor of the added ingredients becomes noticeable, and instead of alleviating the fishy odor, the flavor of the stock itself may disappear, or the flavor of the stock itself may disappear. Depending on the dish, the flavor of the added ingredients may be undesirable. With the above background in mind, the present inventors have conducted intensive studies on a method for alleviating the fishy odor of soy sauce containing dashi or liquid seasoning without impairing the flavor of the dashi or the overall flavor of the seasoning. By adding it at a specific concentration, it does not add wine flavor.
The present invention has been completed based on the finding that the fishy odor originating from fish and fish can be eliminated without deteriorating the flavor of katsudashi or the flavor of the seasoning as a whole. That is, the present invention includes wine with a solid content concentration of 0.02 to 2.0%, to soy sauce or liquid seasoning containing soy sauce and fish extract and/or powder.
Preferably, this is a method for producing a soy sauce or liquid seasoning containing dashi, which is characterized by adding a wine concentrate. The soy sauce or liquid seasoning containing dashi that is the object of the present invention contains at least soy sauce and a fish extract and/or powder. The soy sauce may be of any type, such as dark soy sauce, light soy sauce, reduced salt soy sauce, concentrated soy sauce, or tamari soy sauce. As the fish flakes, one or more types are appropriately selected from among bonito flakes, mackerel flakes, Sota flakes, dried sardines, and others depending on the purpose. The fish extract is extracted from the raw material fish by an appropriate method, and there are no limitations regarding the extraction method, conditions, etc.
Specifically, examples include simple hot water extraction, organic solvent extraction, a combination of hot water extraction and solvent extraction, and a combination of these extractions with evaporation and other concentration methods. Further, extraction in soy sauce (or a seasoning liquid to which soy sauce is added) is also preferable. In addition to the above-mentioned extract, other types of soup stock that can be combined with soy sauce include powdered fish flakes made by crushing and powdering fish flakes. Fish flakes powder may be used alone or in combination with extracts. In addition, seasonings and flavor components other than soy sauce and fish extract and/or powder, such as MSG, IMP,
GMP, HAP, sugar, sugar alcohol, kelp extract,
It is also possible to use yeast extract, mirin, etc. in combination, and also to use xanthan gum, guar gum, other stabilizers, etc. in combination. The blending ratio of soy sauce and fish extract and/or powder in soy sauce with dashi or liquid seasoning varies depending on the concentration of the soy sauce or extract and the type of soy sauce with dashi or liquid seasoning intended, and there is no general standard. However, for example, it is preferable that the solid content of the extract is 0.6% and the fish flakes is 5% of the soy sauce. The wine or wine concentrate to be added may be any type of wine, such as white wine, red wine, rosé wine, or other wine spirits or concentrates thereof, but in terms of the quality of the flavor of the stock, the wine concentrate is better than the wine itself. I prefer things. The amount of wine or wine concentrate to be added is 0.02 to 0.02 to 0.02 to 100% of the solid content of the soy sauce with dashi or liquid seasoning.
It is 2.0%. If it is less than 0.02%, it will lack the effect of alleviating the fishy odor, but if it is more than 2.0%, the flavor of the wine itself will be added and even the dashi flavor and soy sauce flavor will be masked. Therefore, the above 0.02~
The optimal addition amount is 5.0%, preferably 0.1% to 0.5%. The soy sauce or liquid seasoning containing dashi of the present invention includes liquid or paste soy sauce or seasoning,
It can be applied to a variety of uses including soup stock, soba soup, various sauces, and seasonings for boiled dishes.It prevents flavor deterioration during storage and is expected to be widely used as a seasoning with satisfactory quality. Next, the present invention will be further explained with reference to Examples. Example 1 A 2-fold concentrated noodle soup was experimentally produced according to the formulation shown in Table 1. Add mackerel to soy sauce, mirin, and water, heat for 30 minutes, filter the mackerel, and add MSG and IMP.
was dissolved to obtain mentsuyu. To it was added 2x wine concentrate. The one without wine additives was used as a control.
The additives and non-additives were stored at room temperature for 30 days, and were tested by 20 well-trained taste panels.
It was evaluated as a dipping sauce for buckwheat noodles using a two-point comparison method. The results are shown in Table 2.

【table】

[Table] As is clear from the above results, the noodle soup containing wine concentrate had a weaker fishy odor than the one without the additive, and was more palatable. Example 2 A liquid seasoning containing soup stock was prepared as a prototype according to the recipe shown in Table 3. Bonito flakes were added to light soy sauce, boiled for 1 minute, then the dried bonito flakes were filtered, MSG, IMP, and HAP were added and dissolved, and 2x wine concentrate was added thereto. A sensory evaluation using a two-point comparison method was performed by 20 trained taste panelists using the product without wine as a control.
As in Example 1, samples with and without wine were stored at room temperature for 30 days. The evaluation was done by soaking spinach. The results are shown in Table 4.

【table】

[Table] From the above results, the liquid seasoning containing wine concentrate had a weaker fishy odor than the one without the additive, and was significantly preferred in terms of palatability. Example 3 Tosa soy sauce was experimentally produced according to the recipe shown in Table 5. The dried bonito flakes were added to the boiling soy sauce, boiled for 3 minutes, allowed to stand in the residual heat for 3 minutes, and filtered. To it was added 2x wine concentrate. The sample without wine additives was used as a control, and the samples with and without wine additives were stored at room temperature for 30 days. A trained taste panel of 20 people evaluated the cold tofu using a two-point comparison method. The results are shown in Table 6.

【table】

[Table] From the above results, the Tosa soy sauce with wine concentrate added had a weaker fishy odor than the one without the additive, and was significantly preferred in terms of palatability. Example 4 Based on the formulation shown in Table 7, a liquid seasoning containing powdered fish flakes was prepared. MSG and IMP were dissolved in mirin, light soy sauce, and wine concentrate, and bonito flakes powder was mixed. Xanthan gum was uniformly dispersed therein. The wine additive-free product and the additive-free product were stored at room temperature for 30 days, with the wine additive-free product as a control. I used it to make a prototype of simmered taro. It was evaluated by 20 experienced taste panelists using a two-point comparison method, and the results shown in Table 8 were obtained.

【table】

[Table] From the above results, the liquid seasoning containing powdered fish flakes to which wine concentrate was added had a weaker fishy odor than the one without additives, and was significantly preferred in terms of palatability.

Claims (1)

[Claims] 1. Soy sauce with dashi, characterized in that wine, preferably wine concentrate, with a solid content concentration of 0.02 to 2.0% is added to soy sauce with dashi or liquid seasoning containing soy sauce and fish extract and/or powder. Or a method for manufacturing liquid seasoning.