KR20110007155A - Method for production of flavoring material for imparting aged flavor - Google Patents

Abstract

Provide seasonings to give maturity to food and drink. The solution means oxidizes an amino acid source and / or a peptide source with a sugar source.

Description

Method for production of flavoring material for imparting aged flavor

TECHNICAL FIELD This invention relates to the manufacturing method of the seasoning which can provide a high quality ripening feeling to food-drinks, and the use of the seasoning.

In recent years, seasonings giving a deep taste (kokumi) have been widely used for the purpose of authentic flavoring of food and drink. From the point of view of full-scale, it is expected that there will be sufficient maturity even in processed foods produced in a short time. As a general deep taste, protein hydrolysates, animal extracts, yeast extracts, and seasonings obtained by heating reactions with these and sugars are used in various foods.

For example, a technique of seasoning having a flavor such as a good roasted-meat-like flavor, which is characterized by heating a yeast extract containing a sulfur-containing compound by adding amino acids or sugars as necessary, is known. [Patent Document 1].

In addition, there is also known a technique of seasonings having a flavor such as good meat flavor, which is characterized by heating 5'-nucleotide containing yeast extract, glutathione yeast extract, monosaccharide, dextrin, salt solution and the like. Document 2].

From the viewpoint of maturation, the development of a technique for obtaining a maturation feeling in a short period of time with respect to kaeshi produced by adding mirin, sweet sugars and the like to soy sauce.

For example, after the sweet sugar is contained in the soy sauce, it is mixed by adding a mirim or sweet sugar to the soy sauce, followed by a method for producing taste soy sauce flowing along the wall while being exposed to air (Patent Document 3). The method for producing flavored soy sauce, which is placed in an open container and stirred with a predetermined stirring power [Ref. Patent Document 4], after mixing and preparing sugars and / or mirin in soy sauce, it is stored in the container, and then stored in the container. There is known a manufacturing method (see Patent Document 5), and the like, in which air is forcibly blown into contact with foamy air for aging.

Patent Document 1: Japanese Patent Application Laid-Open No. 04-66069 Patent Document 2: Japanese Unexamined Patent Publication No. 2003-169627 Patent Document 3: Japanese Unexamined Patent Publication No. 2003-61608 Patent Document 4: Japanese Unexamined Patent Publication No. 2001-145470 Patent Document 5: Japanese Unexamined Patent Publication No. 2005-287433

However, the invention of Patent Document 1 described above is an object to obtain a seasoning having a flavor such as good roast meat flavor, rather than imparting a feeling of maturity. For this reason, it was necessary to heat-react the sulfur containing compound and sugar at the high temperature of 70-180 degreeC. There was also a limitation of no fat.

Moreover, the above-mentioned patent document 2 also aimed at obtaining seasoning which has a taste like favorable meat flavor, rather than giving maturity. For this reason, it was necessary to contain 5'-nucleotide containing yeast extract, glutathione containing yeast extract, monosaccharide, dextrin, and a salt, and to heat-react.

In addition, regarding the above-mentioned patent document 3, patent document 4, and patent document 5, it aims at all to acquire the maturation feeling of taste soy sauce, and it has the characteristics in using soy sauce. For this reason, the taste and flavor derived from soy sauce may be expected. However, if the taste and flavor derived from soy sauce are not necessary for the purpose of the aging of food and drink, and the taste and flavor derived from soy sauce are not necessary, the use of general purpose is impaired. There existed a problem that was difficult.

Under the above-mentioned background, an object of the present invention is to provide a seasoning which can impart the sensation of food, which had to be prepared for a long time, simply and universally.

MEANS TO SOLVE THE PROBLEM The present inventors completed this invention as a result of earnestly examining in order to solve the said subject. The present invention includes each of the following inventions.

(1) A seasoning production method comprising a step of oxidizing a sugar source with an amino acid source and / or a peptide source except for soy sauce, wherein the oxidation reaction is a step of supplying and / or stirring a gas containing oxygen Including the process, Oxidation reaction conditions are 20 degreeC or more and 50 degrees C or less, 0.5 hour or more and 48 hours or less, The manufacturing method of the seasoning.

(2) The method for producing a seasoning according to the invention (1), wherein the amino acid source and / or the peptide source are yeast extracts or protein hydrolysates produced through a decoloring and / or deodorizing step.

(3) The method for producing seasoning according to the invention (1), wherein the oxygen supply conditions are air supply amount of 10 ml / min or more, 300 ml / min or less, air supply time of 1 hour or more and 48 hours or less as air per 100 g of seasoning.

(4) The method for producing seasoning according to the invention (1), wherein the oxygen supply condition is 0.1W or more and 200W or less with a stirring power per kg of seasoning under stirring in a state of being in contact with air.

(5) The preparation according to any one of the above inventions (1) to (4), wherein the amino acid source and / or the peptide source are 50 ° C or more and 100 ° C or less, 0.5 hour or more, and 24 hours or less before mixing with the sugar source. Heating is performed, The manufacturing method of seasoning.

(6) Seasoning prepared by the method of any one of said invention (1)-(5).

(7) A food and drink characterized in that the seasoning prepared by the method according to any one of the inventions (1) to (5) is mixed so as to be 0.01% or more and 99% or less with respect to the food and drink.

(8) Aging imparting agent produced by the method according to any one of the invention (1) to (5).

In addition, this invention includes arbitrary combinations of each of these structures, and the thing which changed the expression of this invention between compositions, apparatuses, etc.

According to the present invention, it is possible to provide a seasoning capable of imparting a good quality of maturity with a high titer for food and drink.

Aging feeling in this invention relates to the deep taste which is a concept centering on flavor and taste, and defined as having a maturation feeling that harmony, spread, and depth became strong among deep taste. In the present invention, the term "harmonicity" refers to a state in which the taste is uniform and smooth, and the state of diffusion in the present invention refers to a state in which flavor and taste are diffused in the oral cavity. In the present invention, the depth refers to a base of taste. Indicates the state of feeling the taste.

The raw material of the amino acid source or the peptide source in the present invention is not particularly limited as long as it is a nitrogen source that can be used for food and beverage, and even the amino acids and peptides can achieve the object. However, yeast extracts, protein hydrolysates such as fermented seasonings and amino acid liquids, meat extracts, fish extracts, fish ponds, and the like are preferred from the viewpoint of being inexpensive and easy to obtain in large quantities in consideration of industrial production.

Here, with yeast extract, bread yeast extract, beer yeast extract, torula yeast extract, etc. are mentioned, If it is suitable for an edible, there will be no restriction | limiting in particular. Regarding the extraction method of the yeast extract, although a self-extinguishing method, an enzyme decomposition method, a hydrothermal decomposition method, etc. are mentioned, it is not specifically limited to these.

The protein hydrolyzate is not particularly limited as long as the protein hydrolyzate is also suitable for food, but fermented seasonings or amino acid liquids are more preferable in order to contain a weak flavor and abundant amino acid or peptide sources. In the present invention, fermented seasoning refers to a protein hydrolyzed by mixing a protein such as soybean or wheat, liquid yeast, solid yeast or a degrading enzyme. In the present invention, even when the nitrogen source is soy sauce, it is possible to impart a feeling of maturation. However, since the taste and flavor peculiar to soy are also present, it is not preferable when only the maturity is desired.

Here, the soy sauce is produced by this brewing, mixed brewing, or any manufacturing method of mixing. As a kind, the Japanese agriculture and forestry about five kinds of Koikuchi soy sauce, Usukuchi soy sauce, Tamari soy sauce, Saishikomi soy sauce, and Shiro soy sauce. It is defined in the standard (JAS).

In this invention, the following fermentation seasonings are mentioned especially as a raw material which restrains a flavor and flavor other than maturity.

As Production Example 1 of a preferred fermented seasoning, (1) a step of inoculating a raw material containing skim soybeans with a microorganism having the ability to hydrolyze a protein to prepare a solid yeast, (2) a salt of a specific concentration in the obtained solid yeast To prepare the moromi by adding the injection solution so that the protein is hydrolyzed, and at a salt concentration such that hydrolysis of the protein is not inhibited, the moromi is added at 5 to 45 ° C. for 40 to 144 hours. A seasoning manufacturing method characterized by making it act. When the fermented seasoning prepared by this manufacturing method is used as an amino acid source and / or a peptide source, it is difficult to produce flavors already. Particularly, the fermentation seasoning is very strong, and the balance of maturity is good and the balance is good.

As an example 2 of the preferred fermented seasonings, microbial cultures such as yeast bacteria and yeasts having enhanced glutaminase activity were added to wheat gluten under the presence of proteolytic enzymes and under salt free or salt concentration of 3% (weight / volume) or less. The seasoning manufacturing method characterized by acting on proteins, such as these, is mentioned. When the fermented seasoning prepared by this manufacturing method is used as an amino acid source and / or a peptide source, it is difficult to produce flavors already, and in particular, the titer of ripening feeling is also strong and the balance is good, which is very preferable.

In Example 3 of the preferred fermented seasonings, skim soybean is used as the main raw material, and the solid yeast is produced using Nuruk bacteria, and the seasoning liquid is prepared. Next, the obtained yeast was mixed with a saline solution having a salt concentration of 13 to 17 wt% of a salt concentration of 1.8 to 3.0 times the weight of the yeast to form a moromi, and then the molomi was hydrolyzed at 32 to 40 ° C. for 11 to 19 days. The manufacturing method of the seasoning characterized by the above-mentioned. When the fermented seasoning prepared by this manufacturing method is used as an amino acid source and / or a peptide source, it is difficult to produce flavors already, and in particular, the titer of ripening feeling is also strong and the balance is good, which is very preferable.

The amino acid solution is obtained by hydrolyzing various proteins such as soybean and wheat in the presence of acid such as hydrochloric acid.

The sugar member in the present invention is not particularly limited as long as it can be used for food and beverage. Examples of the sugar source include sucrose, glucose, fructose, xylose, isomerized sugar, and the like, and among these, sucrose and glucose are preferred because of the more mature feeling. The use ratio of the sugar source is not particularly limited as long as the desired seasoning is obtained, but can be, for example, 0.01 part by weight or more and 10 parts by weight or less with respect to 1 part by weight of the amino acid source or the peptide source.

If the ratio of the sugar source is less than or equal to this, it is not preferable because the titer of ripening feeling is weak.

If the ratio of sugar source is more than this, it is unpreferable in that the image (flavor), such as a burnt smell, and the image, such as a bitter taste, are expressed.

In the present invention, it is also important to oxidize the amino acid source and / or the peptide source with the sugar source. The oxidation reaction is not particularly limited, but for example, the amino acid source, the peptide source and the sugar are added to a temperature control device such as a cooking pot, and then the raw material is fed or stirred with a gas containing oxygen such as air to the raw material. You can. The air supply referred to herein includes a method of blowing gas directly into a mixed liquid using an air hose or the like, or a method of blowing gas into a headspace in a sealed container. As for air supply of gas, air supply amount of 10 or more and 300 ml / min, air supply time is 1 hour or more and 48 hours or less as air per 100g seasoning, and air supply amount of 30 or more 120ml / min and air supply time is 2 hours or more as air per 100g of seasonings 12 hours or less are more preferable. In this case, it is calculated that 21% of oxygen is contained in air. In addition, the oxidation reaction by stirring means stirring vigorously by a homogenizer, a homomixer, a dispermixer, etc., and stirring as if a gas is embraced in a seasoning liquid. Regarding the stirring power, 0.1 W or more and 200 W or less are preferable per 1 kg of seasoning, and 0.3 W or more and 50 W or less are more preferable per 1 kg of seasoning. When air supply and stirring are weak, sufficient maturity is not obtained. In addition, when too strong, the appearance of imin, such as an arine taste, and an expression of a flavor taste appear, and since only a part of deep taste becomes strong and a balance worsens, it is unpreferable.

In the oxidation reaction in the present invention, the conditions of temperature and time are preferably 20 ° C. or more and 50 ° C. or less, 0.5 hours or more and 48 hours or less, and more preferably 20 ° C. or more and 50 ° C. or less, 3 hours or more and 24 hours or less. Do. In the oxidation reaction, when the temperature is 20 ° C. or lower, the titer of aging is weak and at the same time, it takes time for production and causes an industrial cost. Moreover, when temperature is 60 degreeC or more in an oxidation reaction, since burnt smell (flavor) etc., such as an arine taste, bitter taste, are expressed, it is unpreferable. In addition, the pre-heating of only amino acid sources such as yeast extracts and protein hydrolysates and peptide sources prior to oxidation reactions with amino acid sources, peptide sources and sugar sources is preferred since the maturation feeling becomes stronger. As for preheating conditions, 50 degreeC or more and 100 degrees C or less, 0.1 hour or more and 24 hours or less are preferable, 50 degreeC or more and 90 degrees C or less, 0.5 hours or more and 6 hours or less are more preferable. If the preheating condition is lower than this or for a short time, the potency of the aging feeling is weak, and the production time is required, and the industrial cost arises. Moreover, when preheating conditions are higher than this and long time, it is unpreferable since the smells, such as a burnt smell and a damp smell, already appear, such as a smell and alin taste, bitter taste.

In the present invention, it has been found that the components contributing to the feeling of aging increase by performing an oxidation reaction or preheating only the amino acid source or the peptide source.

In the present invention, the decolorizing step and the deodorizing step include a method of contact treatment with resin such as activated carbon and ion exchange, alumina and the like, a method of steam distillation or a film treatment, or any other method.

Seasonings obtained in the present invention can be widely used in food and beverages such as jangguk, seasoning soy sauce, sauces, soups, fermented foods, and especially when used for jangguk, seasoning soy sauce, etc. ) Is preferable in that it can reproduce very high quality. Although there is no restriction | limiting in particular in the addition ratio to the food-drinks of the seasoning obtained by this invention, In general, it can mix so that seasoning may be 0.01% or more and 99% or less with respect to food-drinks. Preferably, it can be mixed so that the seasoning is 0.05% or more and 20% or less with respect to the food and drink, and more preferably, it can be mixed so that the seasoning is 0.1% or more and 5% or less with respect to the food and drink. If the proportion of seasoning is too low, the effect is difficult to be obtained, which is not preferable. Even if the ratio of seasoning is too high, there is no problem in terms of maturation feeling, but usually sufficient effect is obtained even if it is not added that much.

Moreover, in this invention, the maturation imparting agent used for food-drinks can also be obtained. Although there is no restriction | limiting in particular in the form of a maturation imparting agent, A powder, a liquid, a paste, etc. are preferable at the point of storage property and the ease of use.

(Example)

Hereinafter, although an Example further demonstrates this invention, the technical scope of this invention is not restrict | limited by these Examples.

(Example 1: Difference in Effects of Addition of Seasonings to Men-tsuyu by Difference in Amino Acid Source and / or Peptide Source)

1. Selection of Amino Acid Sources and / or Peptide Sources

As an amino acid source and / or a peptide source, the following was used.

Soy sauce (Koikuchi soy sauce, manufactured by Higeta Shoyu Co., Ltd., total nitrogen: T-N = 1.6%)

Amino acid solution (Usuguchi `` Mieki '', manufactured by Ajinomoto Co., Ltd.)

Yeast Extract (Yeast Extract NO.1, manufactured by Ajinomoto Co., Ltd.)

Fermented Seasoning (Koji Base, manufactured by Ajinomoto Co., Ltd.)

Decolorized deodorized fermentation seasoning (2 parts by weight of activated carbon (Hokuetsu BA, Ajinomoto Finetech Co., Ltd.) is added to 100 parts by weight with respect to "Cozy Base"), and activated carbon is stirred at 24 ° C for 24 hours. The decoloration deodorization fermentation seasoning was lowered to 0.2, while the original fermentation seasoning was 0.7 at a value of absorbance 545 nm.

2. Preparation of Seasoning Solution by Oxidation Reaction

In a 300 ml beaker, 180 ml of various amino acid sources and / or peptide sources (total nitrogen: · TN amount is adjusted to 2.9 g. Each amino acid source and / or peptide source and water are adjusted. No adjustment of water), 32 g per granule and 18 g of mirin (Takara Shujo Co., Ltd., "Takara Honmi Rim Pure Rice") were mixed and heated at 80 ° C for 10 minutes to prepare a seasoning liquid. Thereafter, the seasoning liquid was adjusted to 30 DEG C, and the seasoning liquid was prepared by using a silicone tube (outer diameter 6 mm, inner diameter 4 mm) and a ceramic air stone (outer diameter 17 mm x length 20 mm) from the air compressor on the bottom of the beaker container. An air supply of 30 ml / min per 100 g was carried out at 30 ° C. for 24 hours.

3. Sensory evaluation of seasoning liquid oxidized

Sensory evaluation was carried out by adding 1% of the above-mentioned seasoning liquid which was oxidized and reacted by using various amino acid sources and / or peptide sources to Noodle Soup (made by Ninbetsu Yu Co., Ltd.). The sensory evaluation was based on the noodle soup without the seasoning solution as a control (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, 0: no, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

Furthermore, to 180 ml of soy sauce (Koikuchi Soy Sauce, manufactured by Higeta Shoyu Co., Ltd.), 32 g per granule and 18 g of mirin are mixed, heated at 80 ° C. for 10 minutes to prepare a seasoning liquid, and then into a breathable PET bottle as a flavored soy sauce. Store at 24 ° C. The thing stored for 0 days (immediately after storage) and the thing stored for 14 days was also evaluated as a reference in order to see the effect of giving a maturation feeling of general taste soy sauce. The results are shown in Table 1.

From the sensory evaluation results of Table 1, especially when amino acid liquid, yeast extract, and fermented seasoning were used, it showed that deeper taste titer was strong, the expression of air breeze and already was suppressed, and the required maturation feeling was obtained. Moreover, regarding the system using the decolorized deodorizing fermentation seasoning which processed the activated carbon, it was shown that a deep taste potency is strong and maturity is also strong.

In addition, the sensory evaluation was performed by sensory evaluation by adding 1% of the above-mentioned seasoning liquid oxidized and reacted with various amino acid sources and / or peptide sources to the noodle soup, but adding 1% to the demi-glace sauce instead of the noodle soup. The sensory evaluation when added and the sensory evaluation when the seasoning was diluted five times with water were also carried out, and it was found that the same tendency appeared.

(Example 2: The difference of the effect of the addition of seasoning to the noodle soup by the difference of the oxidation reaction conditions of temperature and time)

1. Preparation of seasoning liquid with different temperature and time of oxidation reaction

In a 3000 ml beaker, 1550 g of fermented seasonings ("Koji Base", manufactured by Ajinomoto Co., Ltd.), 300 g per granules, and 150 g of water were mixed and heated at 80 ° C for 10 minutes to prepare a seasoning liquid. Thereafter, the seasoning liquid was adjusted to 30 DEG C, and the seasoning liquid was prepared by using a silicone tube (outer diameter 6 mm, inner diameter 4 mm) and a ceramic air stone (outer diameter 17 mm x length 20 mm) from the air compressor on the bottom of the beaker container. Air supply of 30 ml / min per 100 g was performed in the range whose temperature conditions are 20-70 degreeC, and time conditions are 1 to 24 hours.

2. Sensory evaluation of seasoning liquid oxidized

The above-mentioned seasoning liquid which oxidized and reacted by changing temperature conditions and time was added 1% to noodle soup ("Ninbentsu Yunomoto Co., Ltd. product made by Ninbetsu Yu"), and sensory evaluation was performed. The sensory evaluation was based on the noodle soup without the seasoning solution as a control (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, 0: no, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

The results are shown in Table 2.

From the sensory evaluation results of Table 2, it was shown that the temperature range of the oxidation reaction was 20 to 50 ° C., the heating time was 3 to 24 hours, and no flavours occurred and the aging feeling was strengthened. In order to obtain a sensation with high titer in a short time, 4 hours at 40 ° C is preferable, and a high quality seasoning having no flavor is obtained.

The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid having changed the oxidation reaction condition to the noodle soup, and then performing sensory evaluation. It was also found that the same tendency appeared as the evaluation of the sensory effect when diluted 5 times with water.

(Example 3: Difference in Effects of Addition of Seasonings to Noodle Soup by Different Oxidation Reaction Conditions of Oxygen Amount and Time)

1.Preparation of Seasoning Solution with Different Oxygen Amount and Time of Oxidation Reaction

In a 3000 ml beaker, 1550 g of fermented seasonings ("Koji Base", manufactured by Ajinomoto Co., Ltd.), 300 g per granules, and 150 g of water were mixed and heated at 80 ° C for 10 minutes to prepare a seasoning liquid. Thereafter, the seasoning liquid was adjusted to 30 DEG C, and a temperature of 30 was adjusted using a silicone tube (outer diameter 6 mm, inner diameter 4 mm) and a ceramic air stone (outer diameter 17 mm x length 20 mm) from the air compressor on the bottom of the beaker container. It carried out in the range whose air supply amount per 100 g of this seasoning liquid at 0 degreeC was 0-400 ml / min, and time conditions are 1 to 12 hours.

2. Sensory evaluation of seasoning liquid oxidized

Sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid which oxidized and reacted by changing air supply conditions and time to Noodle soup (Ninbentsu Yuno Co., Ltd. make). The sensory evaluation was based on the noodle soup without the seasoning solution (0 point) for the deep taste (harmonicity, diffusion, depth) and ripening feeling, 0: none, 1: somewhat strong, 2: strong, 3: Very strong, n = 10.

The results are shown in Table 3.

From the sensory evaluation results of Table 3, it was found that the air supply amount of the oxidation reaction was effective at 10 to 300 ml / min per 100 g of seasoning liquid, and 30 to 120 ml / min was more preferable. The time of the oxidation reaction was effective for 1 to 48 hours, and it was shown that the aging feeling became stronger at 2 to 12 hours.

The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid having changed the oxidation reaction condition to the noodle soup, and then performing sensory evaluation. It was also found that the same tendency appeared as the evaluation of the sensory effect when diluted 5 times with water.

(Example 4: The difference of the addition effect to seasoning soup of seasoning by the difference of oxidation reaction condition by stirring)

1. Preparation of seasoning liquid with different oxidation reaction conditions by stirring

In a 3000 ml beaker, 1550 g of fermented seasonings ("Koji Base", manufactured by Ajinomoto Co., Ltd.), 300 g per granules, and 150 g of water were mixed and heated at 80 ° C for 10 minutes to prepare a seasoning liquid. After that, this seasoning liquid was adjusted to 30 degreeC, and it stirred at the temperature of 30 degreeC using homodisper (TK Robo Mix, Tokushuki Kagyo Co., Ltd.) with respect to this seasoning liquid, 0-5000 rpm, stirring time 1-5 It stirred in the range up to time.

2. Sensory evaluation of seasoning liquid oxidized

The said seasoning liquid which carried out oxidation reaction by changing the rotation conditions and time of stirring was added 1% to noodle soup ("Ninbentsu Yunomoto Co., Ltd. product made by Ninbetsu Yu Co., Ltd.), and sensory evaluation was performed. The sensory evaluation was based on the noodle soup containing no seasoning liquid (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, and 0: none, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

The results are shown in Table 4.

From the sensory evaluation result of Table 4, it was confirmed that stirring apparatuses, such as a homo mixer and a disper mixer, can be used as a supply method of air. The rotation speed of the stirring was 1500 to 3500 rpm, and the stirring time was found to be strong at 1 to 5 hours. In addition, the stirring time was found to be more mature in 3 to 5 hours. Moreover, when rotation speed was too high or when stirring for a long time, the generation | occurrence | production of an arine taste etc. appeared and the undesirable result was shown.

The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid having changed the oxidation reaction condition to the noodle soup, and then performing sensory evaluation. It was also found that the same tendency appeared as the evaluation of the sensory effect when diluted 5 times with water.

(Example 5: Difference in the effect of the seasoning addition to the noodle soup with the difference in sugar content)

1. Preparation of seasoning liquids with different sugars

In a 300 ml beaker, various sugar sources (35 g of sucrose, 23 g of glucose, 20 g of fructose, 15 g of xylose) were mixed with 180 ml of fermented seasoning ("Koji Base", manufactured by Ajinomoto Co., Ltd.) and mixed at 80 ° C for 10 minutes. It heated and prepared the seasoning liquid. The addition amount of the sugar source is different here because all of the sugar sources are adjusted to be almost equimolar. Thereafter, the seasoning liquid was adjusted to 30 DEG C, and the seasoning liquid was prepared by using a silicone tube (outer diameter 6 mm, inner diameter 4 mm) and a ceramic air stone (outer diameter 17 mm x length 20 mm) from the air compressor on the bottom of the beaker container. An air supply of 30 ml / min per 100 g was carried out at a temperature of 30 ° C. for 12 hours.

2. Sensory evaluation of seasoning solution

Sensory evaluation was performed by adding 1% of the seasoning liquid which changed the sugar source to Noodle soup (Ninbentsu Yu Co., Ltd. make). The sensory evaluation was based on the noodle soup without the seasoning solution as a control (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, 0: no, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

The results are shown in Table 5.

From the sensory evaluation result of Table 5, when sucrose and glucose were used as a sugar source, it was found that there was no flavor, not already, and the more preferable aging feeling became strong.

The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid having changed the oxidation reaction condition to the noodle soup, and then performing sensory evaluation. It was also found that the same tendency appeared as the evaluation of the sensory effect when diluted 5 times with water.

(Example 6: Difference in the effect of addition of seasoning to the noodle soup with the difference in preheating conditions)

1. Preparation of seasoning liquid with different preheating conditions

In a 3000 ml beaker, 1550 g of fermented seasonings ("Koji base", Ajinomoto Co., Ltd. product) were preheated. Preheating conditions were implemented in the range whose temperature is 50-90 degreeC and time is 0.5 to 6 hours. Thereafter, the preheated fermented seasoning, 300 g per granule, and 150 g of water were mixed, and heated at 80 ° C. for 10 minutes to prepare a seasoning liquid. Thereafter, the seasoning liquid was adjusted to 40 ° C, and the seasoning liquid was prepared by using a silicone tube (outer diameter 6 mm, inner diameter 4 mm) and a ceramic air stone (outer diameter 17 mm x length 20 mm) from the air compressor on the bottom of the beaker container. Air supply of 30 ml / min per 100 g was performed on 40 degreeC on the conditions of 4 hours.

2. Sensory evaluation of seasoning solution

After the preheating, 1% of the above-mentioned seasoned liquid which had been oxidized to the noodle soup (Ninbentsu Yunomoto Co., Ltd., Ninbetsu Co., Ltd.) was added to perform sensory evaluation. The sensory evaluation was based on the noodle soup without the seasoning solution as a control (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, 0: no, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

The results are shown in Table 6.

From the sensory evaluation results of Table 6, it was shown that the temperature range of the preheating of the amino acid source and / or the peptide source was 70 to 80 ° C, and the heating time was the strongest at 1 to 2 hours.

The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid having changed the oxidation reaction condition to the noodle soup, and then performing sensory evaluation. It was also found that the same tendency appeared as the evaluation of the sensory effect when diluted 5 times with water.

(Example 7: Addition effect of the seasoning of this invention to food-drinks)

In Example 6, the seasoning whose preheating conditions were 70 degreeC and 2 hours was made into "this invention 6 (70 * 2)." Soba-tsuyu (available from `` Sarusoba-tsuyu '' Kikomang Co., Ltd.), demi-glace sauce (manufactured by `` Demi-Glass Sauce '' Heinz-Nihon Kabushi Kaisha), and Sukiyaki seasoning soy sauce (`` Sukiyaki-no-Tare '') `` Ebara Shokuhin Kogyo Co., Ltd. '' and bulgogi seasoning soy sauce (`` Ogonnotare Chuka '' Ebara Shoku Hinggo Co., Ltd.), 0.2 g to 3 g / 10 g of seasoned soy sauce of the invention 6 (70 × 2), respectively. The sensory evaluation at the time of mixing was performed. The sensory evaluation is based on a variety of commercially available products that do not have the seasoning solution (0 point) in terms of deep taste (harmonicity, diffusion, depth) and maturity, 0: none, 1: somewhat strong, 2: strong, 3: It was very strong, and it was implemented by n = 10.

The results are listed in Table 7 to Table 10.

(* Prominence means feeling flavor and taste separately, and it means that it becomes undesired flavor, taste by strongly feeling peculiar flavor and taste)

From the sensory evaluation results of Table 7 to Table 10, the present invention provides a good maturity by providing a balanced balance of deep tastes such as harmony, diffusion, and depth while suppressing the uneven taste of various foods. Appeared.

(Example 8: The effect of adding various concentrations of the seasoning of the present invention to food and beverage)

In Example 6, the seasoning whose preheating conditions were 70 degreeC and 2 hours was made into "this invention 6 (70 * 2)." The sensory evaluation was carried out when commercially prepared soba noodles (straight type "Sobatsu-yu" Yamaki Kabushiki Kaisha) were added so that the invention 6 (70 * 2) was 0.01 g-20 g / 100 g noodles, respectively. (Saline and water were adjusted to the ones with the most addition amount). The sensory evaluation was based on the soba noodle soup with no seasoning liquid (0 point) in terms of deep taste (harmonicity, diffusion, depth), and maturity. : It was very strong, and it implemented by n = 10.

The results are shown in Table 11.

(* Prominence means to feel flavor and taste separately, and it means that it becomes undesirable flavor, taste by strongly feeling peculiar flavor and taste)

From the sensory evaluation results of Table 11, it was shown that the present invention is effective at various concentrations in food.

In addition, it is preferable that the seasoning can be mixed so that the food and drink is 0.05% or more and 20% or less, and more preferably, the seasoning can be mixed so that the food and drink is 0.1% or more and 5% or less.

ADVANTAGE OF THE INVENTION According to this invention, the seasoning which can give high quality maturation feeling with high titer to food-drinks can be provided.

Claims (8)

A method of producing a seasoning comprising a step of oxidizing a sugar source with an amino acid source and / or a peptide source except for soy sauce, wherein the oxidation reaction includes an air supply step and / or a stirring step of a gas containing oxygen And oxidation reaction conditions are 20 degreeC or more and 50 degrees C or less, 0.5 hour or more and 48 hours or less, The manufacturing method of the seasoning. The method for producing a seasoning according to claim 1, wherein the amino acid source and / or the peptide source is a yeast extract or protein hydrolyzate prepared through a decolorization and / or deodorization process. The method for producing seasoning according to claim 1, wherein the oxygen supply condition is air supply amount of 10 ml / min or more, 300 ml / min or less, air supply time of 1 hour or more and 48 hours or less as air per 100 g of seasoning. The method for producing seasoning according to claim 1, wherein the oxygen supply conditions are 0.1W or more and 200W or less of stirring power per kg of seasoning, under stirring in contact with air. The pre-heating according to any one of claims 1 to 4, wherein the amino acid source and / or the peptide source are subjected to preheating of 50 ° C or more and 100 ° C or less, 0.5 hours or more and 24 hours or less before mixing with the sugar source. The manufacturing method of seasoning characterized by the above-mentioned. A seasoning prepared by the method according to any one of claims 1 to 5. A food and drink characterized in that the seasoning prepared by the method according to any one of claims 1 to 5 is mixed so as to be 0.01% or more and 99% or less with respect to the food and drink. A maturation imparting agent prepared by the method according to any one of claims 1 to 5.