JPS59227270A - Production of soy sauce or liquid seasoning containing soup stock - Google Patents

Abstract

PURPOSE:To eliminate a fishy smell originating from fish FUSHI (steamed and dried fish meat) without adding a wine flavor thereto and prevent the deterioration of the flavor of the whole seasoning during the preservation, by adding a specific amount of wine to soy sauce or a liquid seasoning containing a soup stock. CONSTITUTION:A wine, preferably concentrated wine in 0.02-2.0% concentration based on the solid is added to soy sauce or a liquid seasoning containing a soup stock such as a fish FUSHI (smoked and dried fish meat) extract and/or powder to deodorize a fishy smell originating from the fish FUSHI without deteriorating the flavor of the soup stock and the flavor of the whole seasoning. The deterioration of the flavor during the preservation can be prevented without adding the flavor of the wine thereto. Thus, the aimed soy sauce or liquid seasoning, containing the soup stock, and having improved quality is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy sauce or liquid seasoning containing wine or wine condensate, which prevents flavor deterioration during storage.

Seasonings that combine dashi and soy sauce, including so-called "Tosa soy sauce" and soy sauce with dashi called "Roppo dashi",
The convenience of integrating basic seasoning ingredients into a variety of dishes, especially Japanese-style dishes, is preferred, and demand has expanded in recent years, making variety dishes more popular.
is progressing.

The general manufacturing method for soy sauce with dashi or liquid seasoning is as follows:
Bonito flakes in advance! A method of extracting stock from IL-bushi, dried sardines, and other fish bushi, concentrating it as necessary, and adding soy sauce and other seasoning ingredients,
There are methods such as extracting soup stock in a mixture with sugar or the like, and 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 smell is not sufficiently alleviated by the coexistence of soy sauce and other seasoning components, and the quality of soy sauce or liquid seasoning containing dashi, in which flavor is an important quality determining factor, does not significantly deteriorate.

When adding other flavor ingredients to eliminate these drawbacks, 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.

Based on the above background, the present inventors have conducted intensive studies on a method for alleviating the fishy odor in soy sauce containing dashi or liquid seasoning without impairing the flavor of the soup stock or the overall flavor of the seasoning.
We have discovered that by adding wine at a specific concentration, it is possible to eliminate the fishy odor derived from fish and fish without adding wine flavor or deteriorating the flavor of katsudashi or the overall flavor of the seasoning. This completes the present invention.

That is, the present invention adds wine, preferably wine concentrate, 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. This is a method for producing soy sauce or liquid seasoning containing dashi, which is characterized by the addition of and.

The soy sauce or liquid seasoning containing dashi that is the object of the present invention contains at least soy sauce and fish extract and/or powder. The soy sauce is dark soy sauce, light soy sauce [21 soy i+l+, etc.]
Any type of soy sauce, such as low-salt soy sauce, e-Shigeoka h11, or tamari soy sauce, may be used. Fish flakes include bonito flakes, mackerel flakes, Soda flakes,
If appropriate, one or two or more types are selected from among the above, depending on the purpose. The fO section extract is extracted from raw materials by an appropriate method, and there are no limitations on the extraction method, conditions, etc. Specifically, those simply by hot water extraction,
Examples include 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 can also be used alone.
It may be used in combination with extracts. In addition, seasonings and flavor components other than soy sauce and fish extract and/or powder, such as MSG, IMP, GMI', IIAP monosaccharide, sugar alcohol, kelp extract, R'F'J extract, mirin, etc., may be used in combination, and It is also possible to add and use Igonotanga j3, guar gum, other stabilizers, etc.

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. However, for example, it is preferable that the solid concentration of the extract is 0.6% and the solid content of the fish is 5%.

The added wine or wine concentrate can be any type of wine, including white wine, red wine, rosé wine, or other wine spirits or concentrates, but the wine or wine concentrate may be of any type, such as white wine, red wine, rosé wine, or other grape wine or wine concentrate, but the quality of the flavor may be higher than that of the wine itself. Concentrates are preferred.

The amount of wine or wine concentrate added is 0.02 to 2.0% in terms of solid concentration, based on the sashimi kasunoura or liquid seasoning. If it is less than 0.02%, it will lack the effect of alleviating the fishy odor, and if it is more than 2.0%, the flavor of the wine itself will be added, masking the flavor of mustard and soy sauce. Therefore, the above 0.02 to 5.0%, preferably 0.01%
The optimum addition amount is ~0.5%.

The soy sauce or liquid seasoning of the present invention contains soy sauce or seasoning in liquid or paste form, Zumashi 11
It can be applied to various uses including soba sauce, various sauces, and seasonings for boiled dishes, and is expected to be widely used as a seasoning that prevents flavor deterioration during storage and has satisfactory quality [11] .

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 recipe shown in Table 1. After adding mackerel flakes to soy sauce, mirin, and water and heating for 30 minutes, the mackerel flakes were filtered, and MSG and TMl' were dissolved therein to obtain mentsuyu. To it was added 2x wine concentrate. The one without wine additives was used as a control, and the one with added wine and the one without additives were stored at room temperature for 30 days and evaluated as soba noodles using a two-point comparison method by 20 well-trained taste panel members. . The results are shown in Table 2.

Table 1 Prescription of 2xml 1M Noodle Soup As is clear from the above results, the noodle soup with wine concentrate added had a weaker fishy odor than the one with no additive, and was more palatable.

Example 2 A liquid seasoning containing soup stock was prepared as a trial using the recipe shown in Table 3. Bonito flakes were added to light soy sauce, and the mixture was stirred at M4 intervals for 1 minute, after which the dried bonito flakes were filtered, MSGl IMP and HAP were added and dissolved, and the wine 2x ii'3 condensate was added thereto. A sensory evaluation using a two-point comparison method was performed by 20 trained taste panelists using the product without the addition of l-twin as a control. As in Example 1, samples with and without wine added were stored at room temperature for 30 days. The evaluation was done by soaking spinach. The results are shown in Table 4.

Table 4 Sensory evaluation results υ Based on the above results, the liquid seasoning containing wine concentrate has a lower level of freshness than the one without additives.
; It was also significantly preferred.

- Example 3 Tosa soy sauce was produced as a trial using the recipe shown in Table 5. The dried bonito flakes were added to the soy sauce mixture, boiled for 3 minutes, left in the residual heat for 3 minutes, and filtered. To it was added 2x wine concentrate. The samples without wine additives were compared, and the samples with and without wine additives were stored at room temperature for 30 days. It was evaluated on cold tofu using a two-point comparison method by 20 trained taste panels. The results are shown in Table 6.

Table 5 Prescription of Tosa Soy Sauce From the above results, the Tosa soy sauce with wine concentrate added had a weaker fishy odor than the one with no 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. Mirin, light soy sauce, wine 0 line cut, MSG,
The IMF was dissolved and the fi section powder was mixed. Xanthan gum was uniformly dispersed therein. Added wine and additive-free wine were tested at room temperature for 30 minutes, with wine additive-free as a control.
Stored for 0 days. 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 8 Sensory Evaluation Results 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.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] Soy sauce containing soy sauce or liquid seasoning containing soy sauce and fish extract and/or powder, solid content concentration of 0.0
A method for producing a soy sauce or liquid seasoning containing dashi, characterized in that 2 to 2.0% of wine, preferably wine concentrate, is added.