JPS58149656A - Liquid seasoning - Google Patents

Abstract

PURPOSE:To prevent the browning and deterioration and improve the storage stability, e.g. keep the stable flavor, by adding an ultraphosphate and/or metaphosphate in a specific proportion to a liquid seasoning containing an unrefined soy. CONSTITUTION:An ultraphosphate or metaphosphate or both are added to a liquid seasoning, prepared by adding an unrefined soy to components of water, edible vinegar, wine, sweet SAKE, sugar, MISO, spice, egg yolk, etc., e.g. steak sauce, sauce for roast meat, barbecue sauce or salad spread. The amount of the ultraphosphate and/or metaphosphate is 0.01-1% based on the total liquid seasoning, and sodium or potassium salt of the ultraphosphate and/or metaphosphate may be used. According to the method, the storage stability is improved, and the browning, deterioration and change in flavor of the seasoning are prevented.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a liquid seasoning containing soy sauce moromi that is stable even during long-term storage and maintains good quality.

Recently, there has been an increasing trend towards Japanese-style processed seasonings, including soy sauce,
Miso etc. are used as processed seasonings. Soy sauce moromi is made by steaming soybeans, especially defatted soybeans, which are the raw materials used in the production of soy sauce, adding roasted wheat and koji seeds to make koji, adding salt water, putting it in a tub or tank, and aging it for about six months to a year. The moromi of soy sauce, which is different from soy sauce, contains solid substances derived from raw materials such as soybeans and wheat, that is, protein powder, fiber, etc., which is extremely rich. It has a pleasant flavor and is highly palatable and preferred as a raw material for processed seasonings, especially Japanese-style processed seasonings.

However, when soy sauce is applied to processed seasonings,
Soy sauce moromi is made from soybeans.

In addition to the high protein and sugar content derived from wheat, the catalytic action of coexisting metal ions such as iron ions causes extremely severe browning and spoilage, resulting in changes in flavor and other factors, making it very questionable in terms of storage stability compared to soy sauce. There is a problem. For this reason, processed seasonings using soy sauce moromi are currently distributed by refrigerated storage or in the form of retorts, medium-sized cans, etc., and more convenient packaging and distribution forms are being adopted. It is desired to improve the storage stability of soy sauce moromi-containing seasonings.

In view of the above circumstances, the present inventors conducted extensive research into improving the storage stability of liquid seasonings containing soy sauce flavor, and as a result, the present inventors added ultraphosphate and/or metaphosphate to soy sauce substitute flavor. It has been discovered that by adding it to the liquid seasoning containing it, browning and deterioration can be prevented, flavor can be stably maintained, and the purpose of adding it can be effectively achieved.
The present invention has been accomplished.

The present invention will be explained in detail below.

The liquid seasoning according to the present invention contains soy sauce moromi, and is suitable for steak sauce, yakiniku sauce, and hotpot sauce.

The materials used for preparing the liquid seasoning of the present invention, which are used as parpe +, - sauce, satsudas gre, do, etc., are selected as appropriate depending on the type of liquid seasoning, etc.
Generally, in addition to soy sauce moromi, water, vinegar, soy sauce, fin, mirin, salt, and sugar.

Miso, spices, chemical seasonings, egg yolks, flavors.

One or more suitable components such as dyes are used.

As the soy sauce methods used in the present invention, ripening methods are preferably used in which solids such as soybeans and wheat, which are raw materials, coexist before being pressed to produce raw soy sauce when producing soy sauce. In addition, in the present invention, it is acceptable to use whole soy sauce that has been pasteurized for the purpose of sterilization and deactivation of the soy sauce. Depending on the form of use, the soy sauce methods may be used by crushing the coexisting solid matter.

In the liquid seasoning of the present invention, the content of various soy sauce methods varies depending on the type of liquid seasoning, etc., and is not particularly limited, but is usually blended in the range of 5 to 5 ots (weight -1 or less).

The present invention adds ultraphosphate and/or metaphosphate to the above-mentioned liquid seasoning containing various soy sauce methods,
This prevents the liquid seasoning containing various soy sauce methods from browning, deterioration, and flavor change over time, making it whole. On the other hand, the other Rin #1! [, e.g. polyphosphates and birophosphates,
Alternatively, even if a phosphoric acid compound such as phytic acid is used, such an effect is not obtained.
It is unique to metaphosphates.

The amount of ultraphosphate and/or metaphosphate added is
It is necessary to set the amount to 0.01-1% of the total amount of liquid seasoning, and within this range, the flavor of the product can be maintained well, and even if the product is stored for a long period of time, browning will not occur.

It can prevent deterioration. On the other hand, if the amount of ultraphosphate and/or metalin #salt added is less than 0.011, the storage stability will be insufficient, and if it is more than 1s, the flavor will be poor and the commercial value will be impaired.

In addition, as ultraphosphate and metaphosphate, their sodium salt and potassium salt are generally used.

Therefore, the liquid seasoning according to the present invention is a liquid seasoning containing soy sauce methods as described above, in which 0.01 to 111 of the total amount of ultraphosphate and/or metaphosphate is added. Furthermore, storage stability is improved, and even if soy sauce moromi is mixed in liquid seasoning, browning, deterioration, and flavor change (decrease) are prevented, and quality is maintained for a long period of time. It is something that will be done.

Next, examples and comparative examples will be shown to specifically explain the present invention.

[Execution Examples 1 to 3, Comparative Examples 1 to 5] A steak sauce with the recipe shown in Table 1 was prepared, and 35
It was stored at ℃ for 2 months, and the degree of change in flavor due to aging, deterioration, and browning was sensory evaluated using the following criteria. The results are shown in Table 1.Flavor O: Good, absent Δ: Slightly bad, Slightly present It has been found that browning and deterioration can be suppressed and long-term storage stability can be imparted by adding an appropriate amount of sodium ultraphosphate or sodium metaphosphate to. On the other hand, if the amount of ultrasodium phosphate added is very small, it will not have the effect of suppressing deterioration and will have poor storage stability; if the amount added is large, the storage stability will be good, but the flavor of the product itself will be inferior. It was something. l! It has been observed that addition of other phosphate groups, namely sodium polyphosphate and sodium polyphosphate, does not improve storage stability.

Applicant Lion Co., Ltd. Agent: Patent attorney Souji Kojima l　Patent attorney Hanyo Takahata

Claims (1)

[Claims] A liquid seasoning containing soy sauce moromi, characterized in that an ultraphosphate and/or a metaphosphate is added in an amount of 0.01-1 weight of the total.