JPH07313097A - Production of liquid seasoning - Google Patents

Abstract

PURPOSE:To produce a liquid seasoning enriched in smell, flavor and taste essential to soysauce and a stock material by adding a sulfur-containing compound to a seasoned solution containing soysauce and a stock solution and heating it. CONSTITUTION:A sulfur-containing compound (e.g. cysteine or glutathione) is added to a seasoned solution containing soysauce and/or a stock solution preferably in an amount of 0.05 to 1wt.% based on the seasoned solution. The resultant solution is subsequently heated preferably up to 70 to 100 deg.C for 5 to 60min, thus producing the objective product. In addition, an amino acid such as monosodium glutamate, a nucleic acid such as sodium inosinic acid, a sugar such as xylose or their mixture is recommendably added to the seasoned solution in advance so as to further improve the effect for increasing the smell and the flavor of the product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a liquid seasoning such as soy sauce containing dashi.

[0002]

2. Description of the Related Art With the recent diversification of eating habits, soy sauce, which is a traditional seasoning, has been devised to improve its quality. As one example, soy sauce with soup stock has expanded the market. I'm starting to show it. As a method of producing soy sauce with soup stock,
A method of simply mixing the soup with soy sauce is generally used, but as an attempt to enhance the taste, for example, a method of directly making the soup with soy sauce has been reported in JP-A-60-062956. However, there have been no reports of using food materials other than soup stock to enhance the aroma, flavor, taste, etc. of soy sauce and soup stock in soy sauce with soup stock.

[0003]

The problem to be solved is to enhance the original soy sauce, soy sauce aroma, flavor, and good taste by using other food materials in liquid seasonings such as soy sauce containing dashi. That is the point.

[0004]

Means for Solving the Problems The present invention enhances the original aroma, flavor and good taste of soy sauce and dashi by heating a seasoning liquid prepared by mixing soy sauce and dashi with a sulfur compound. It is characterized by

The seasoning liquid which is the object of the present invention is soy sauce and / or
Alternatively, it contains at least soup stock, and optionally other raw materials are added thereto. The soup stock may be water extract from the soup stock such as bonito flakes or water, or may be extracted in soy sauce. In the latter case, it can be used as it is as a seasoning liquid, It is also possible to add and use the above raw material. Other raw materials include, for example, sodium glutamate, glucine, alanine and other amino acids (salts), sodium inosinate, sodium guanylate and other nucleic acids, xylose and other sugars, and any one or two of these. The above mixture is added to the seasoning liquid.

The type of sulfur-containing compound used in the present invention is not particularly limited. Specifically, for example, it is a compound such as cysteine and glutathione, and in addition, the effect is exhibited even with an extract (animal extract, plant extract, yeast extract, etc.) containing these sulfur-containing compounds. The addition amount to the seasoning liquid can be used as long as it can be dissolved in the seasoning liquid, but if the addition amount is too large, the vulcanization of the sulfur-containing component becomes too strong, so the seasoning liquid It is preferable to add 0.05 to 1.0% by weight. When an extract containing a sulfur-containing compound is used, it is preferably added within the above range in terms of the sulfur-containing compound.

A feature of the present invention is to heat the seasoning liquid in the presence of a sulfur-containing compound. As the heating conditions, in the study by the present inventors, a temperature of 70 ° C. to 100 ° C.
A method of heating for 60 minutes is preferable, but there is no particular limitation.

As a method for further enhancing the effect of enhancing the flavor and flavor, if an amino acid such as sodium glutamate, a nucleic acid such as sodium inosinate, a sugar such as xylose, or a mixture thereof is added to the seasoning solution in advance. Good. This is because these substances heat-react with the sulfur-containing compound to exert a synergistic effect.

[0009]

The present invention will be described in more detail below with reference to examples.

Example 1

Glutathione 0.2%, glutamic acid 3.
5.0% of bonito flakes and 5.0% of mackerel flakes were added to 90.0% of soy sauce containing 0% and 0.3% of D-xylose, and heated at 90 ° C. for 45 minutes. This was filtered to remove the residue of the knot, and a liquid seasoning was obtained. The seasoning thus obtained has a good taste and aroma of soy sauce and soup stock,
The flavor was enhanced, and the potency was twice as high as that of the control product prepared by the same method without adding glutathione.

[0012]

As described above, the liquid seasoning of the present invention is produced while heating and reacting the sulfur-containing compound with the amino acids, sugars and the like in the seasoning liquid, so that the soy sauce and the soup stock's original good fragrance, It has the advantage of enhanced flavor and taste.

Claims (2)

[Claims] 1. A method for producing a liquid seasoning, which comprises adding a sulfur-containing compound to a seasoning liquid containing soy sauce and / or soup and heating the mixture. 2. The seasoning according to claim 1, wherein any one of an amino acid such as sodium glutamate, a nucleic acid such as sodium inosinate, a sugar such as xylose, or a mixture thereof is added to the seasoning liquid. Manufacturing method.