RU2785019C2 - Raw liquid for seasoning, wood element used as fermentation indicator for seasoning, kit for production of seasoning, method for production of seasoning, seasoning, and saturated seasoning - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to liquid seasonings. Soy sauce is proposed, including liquid fermented by yeast, where ethyloctanoate and/or ethyldecanoate content is one of following values (1)-(3): (1) ethyloctanoate content is from 10 ppb to 20,000 ppb; (2) ethyldecanoate content is from 10 ppb to 5000 ppb; and (3) ethyloctanoate content is from 5 ppb to 10,000 ppb, and ethyldecanoate content is from 5 ppb to 2000 ppb, where soy sauce has homofuraneol HEMF content of 20 ppm or more and 2-ethyl-6-methylpyrazine content of less than 10 ppb. Seasoning is also proposed, which is liquid saturated seasoning obtained by heating of the specified soy sauce, in which total nitrogen content is 1.8 wt.% or more, and homofuraneol HEMF content is 60 ppm or more.

EFFECT: invention consists in provision of seasoning, which saves taste and aroma usual for soy sauce, while it has fruit aroma barely perceptible in usual soy sauces.

2 cl, 14 dwg, 34 tbl, 5 ex

Description

FIELD OF TECHNOLOGY TO WHICH THE INVENTION RELATES

The present invention relates to a seasoning raw liquid suitable as a seasoning raw liquid such as soy sauce or soy sauce-like seasoning. The present invention relates to a wood element serving as an indicator during yeast fermentation in seasoning production. The present invention relates to a kit and production method for the simple production of seasoning. The present invention relates to a condiment having excellent flavor. The present invention relates to a rich seasoning having an umami taste and an excellent aroma.

BACKGROUND OF THE INVENTION

Soy sauce is produced by making koji soy sauce by inoculating a koji seed starter including koji mold into a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as heat-pregelatinized wheat, followed by culturing to make koji, and then obtaining moromi soy sauce by adding the obtained koji soy sauce to a saline solution, followed by lactic acid fermentation and aging, and then obtaining aged moromi by subjecting the obtained moromi soy sauce to yeast fermentation and aging, and then obtaining unheated soy sauce by subjecting the obtained aged moromi to pressing processing or processing filtering, and then heating the resulting unheated soy sauce, and the like in the case of a cooking process.

In the above conventional soy sauce production method, the process from making soy sauce koji to making aged moromi is continuous. That is, yeast fermentation or the like is carried out by adding yeast to soy sauce moromi obtained by lactic acid fermentation or the like from koji soy sauce, and so on.

When obtaining unheated soy sauce from aged moromi, pressing and filtering are usually carried out simultaneously with a press machine using a filter cloth or the like. For example, it is known that flavor-enhancing liquid seasoning obtained by processing aged moromi broth (unheated soy sauce) obtained by filtering aged moromi through a nylon filter cloth with an ultrafiltration membrane having a molecular weight cut-off of 100,000 or less, and adding a flavoring agent to the resulting liquid the filtrate was known (see Patent Document 1).

In addition, in the above conventional soy sauce production method, yeast fermentation is included as part of the step. Yeast fermentation is carried out by adding yeast to the fermentation feed liquid and leaving the resulting product as such for a period of about a few weeks to a few months.

Here, if the yeast fermentation period is short and the yeast fermentation is not carried out sufficiently, alcohol production is not sufficiently carried out, and there is a problem that a rich flavored yeast fermented product cannot be obtained. On the other hand, if the yeast fermentation period becomes too long, then there is a problem that the alcohol content becomes high, the flavor becomes too strong, or the like. Therefore, to obtain a highly palatable yeast-fermented product, appropriate control of the fermentation is required.

Conventional fermentation control has predominantly been carried out by analyzing the various components in the fermented product. Therefore, analysis of the components in the fermented product requires analytical tools and the technical skills of an analyst.

On the other hand, in order to control the fermentation in brewing Japanese sake, the fermentation control by measuring the degree of Baumé using a Baumé hydrometer, the structure and use of which is simple, has been adopted (see, for example, Patent Document 2).

Recently, foods and beverages with a pronounced flavor, such as a fruit flavor, have been preferred. Due to the content of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (homofuraneol; HEMF) or the like, soy sauce has a flavor characteristic of soy sauce, but does not have bright pronounced aroma.

On the other hand, soy sauce, which is precisely defined to have a fruity flavor, is already being produced and sold. However, such soy sauce is produced by mixing fruit, wine or the like, and its flavor is quite different from that of soy sauce. For example, Patent Document 3 describes that by adding methyl fatty acid ethyl ester such as ethyl 2-methylbutanoate externally to soy sauce, a soy sauce-like seasoning having a fruit flavor is obtained.

On the other hand, soy sauce amino acids include glutamic acid, glycine, lysine, alanine, aspartic acid and the like, among which glutamic acid is abundant. Amino acids, such as glutamic acid, are nitrogen compounds that add umami flavor to soy sauce. Therefore, the content of nitrogen compounds, that is, the content of total nitrogen, is used as an indicator of the umami taste of soy sauce.

Most of the amino acids in soy sauce are produced when proteins contained in raw soybeans or wheat are exposed to a group of enzymes (protease, peptidase, glutaminase, and the like) of koji mold.

There is re-brewed soy sauce in the form of soy sauce with a higher total nitrogen content. Re-brewed soy sauce is obtained by carrying out the step of preparing koji by adding soy sauce koji to unheated soy sauce, using unheated soy sauce as boiling water, and then fermenting and aging with yeast. Re-brewed soy sauce has a relatively high total nitrogen content.

However, in the production of reboiled soy sauce, unheated soy sauce is used instead of brine in the koji preparation step, and therefore the growth of yeast in moromi soy sauce is weak, and the alcoholic fermentation of moromi soy sauce is slow, and thus the resulting re-brewed soy sauce has a flavor different from ordinary soy sauce such as koikuchi (dark color) soy sauce and affects palatability to the consumer.

In order to solve the problem of such re-brewed soy sauce, various studies have been carried out on a method for producing a rich soy sauce having a flavor similar to conventional soy sauce while having a high total nitrogen content.

For example, Patent Document 4 describes a method for producing saturated soy sauce, characterized in that koji soy sauce is added together with brine, and soy sauce and koji soy sauce are added during the fermentation and aging process and after lactic acid fermentation is completed, followed by further aging.

In addition, Patent Document 5 describes a method in which a decoction obtained by pressing moromi soy sauce in the initial stage of boiling is used as boiling water, and koji soy sauce is added and stirred, and then the resulting product is fermented and aged in a conventional way.

LIST OF BIBLIOGRAPHICAL REFERENCES

PATENT LITERATURE

Patent Document 1: Japanese Unexamined Published Patent Application JP-A-H2-39868

Patent Document 2: Japanese Unexamined Published Patent Application JP-A-2002-191348

Patent Document 3: Japanese Unexamined Published Patent Application JP-A-2016-140321

Patent Document 4: Japanese Patent No. 4222487

Patent Document 5: Japanese Examined Published Patent Application JP-B-H1-20

SUMMARY OF THE INVENTION

TECHNICAL PROBLEM

As described above, it is difficult to successfully brew soy sauce at home because in conventional soy sauce brewing, the production process includes many steps and there are many necessary equipment, raw materials, and microorganisms. Although some soy sauce brew kits are known as kits that can successfully brew soy sauce with ease even at home, they are all kits including koji soy sauce. Up to now, it is difficult to obtain high palatability soy sauce at home using such a soy sauce brewing kit, and there is a problem that waste products such as moromi soy sauce residue are generated, and home cooking of soy sauce still did not gain popularity.

In addition, the lactic acid fermented product obtained by carrying out the lactic acid fermentation of soy sauce koji or the like contains the fermented component "moromi" specified in the "Quality Labeling Standards for Soy Sauce" in accordance with the Notice of the Ministry of Agriculture, Forestry and Fisheries, and, hence, it can be used as a condiment. However, there is a problem that it is difficult to use the lactic acid bacteria fermented product as such as seasoning due to the content of insoluble solids or the like.

With respect to yeast fermentation, when brewing high-alcohol Japanese sake, the Baume degree changes significantly before and after the yeast fermentation, and therefore the fermentation can be appropriately controlled using the Baume degree as an indicator. However, when low-alcohol soy sauce is brewed, the change in Baumé degree before and after yeast fermentation is small, and therefore it is difficult to control the fermentation using Baumé degree as an indicator.

In addition, in soy sauce cooking, a simple fermentation control method such as fermentation control using the Baumé degree has not yet been known. In particular, when producing seasoning as a yeast-fermented product by subjecting a seasoning raw liquid to yeast fermentation at home, a material that can be used as a fermentation control indicator to obtain seasoning with a stable flavor has not been known up to now.

Therefore, the present invention has a first object to be achieved by the present invention, to provide a seasoning raw liquid that can be used to obtain seasoning with a mild aroma and high palatability by simply carrying out yeast fermentation, so as to provide conditions for yeast fermentation even in at home, a fermentation control index, a set of elements including a raw liquid and an index, and a seasoning production method.

On the other hand, due to a masking component such as 2-ethyl-6-methylpyrazine, in soy sauce, fruit flavor due to methyl fatty acid ethyl ester in soy sauce-like seasoning described in Patent Document 3 is reduced, and there is a problem that that it is difficult to obtain a soy sauce that has a consistently fruity flavor.

Therefore, the present invention has a second object to be achieved by the present invention, to provide a condiment having a fruity flavor barely perceptible in ordinary soy sauce, while still having a flavor characteristic of soy sauce.

In addition, the method described in Patent Document 4 is a method in which koji soy sauce and soy sauce are added at the time of fermentation or aging using yeast in a conventional soy sauce production method, and further aging using yeast. According to the method described in Patent Document 4, a rich soy sauce having a total nitrogen content of 2% by weight or more is obtained.

However, the method described in Patent Document 4 is a method using a large amount of soy sauce made by a conventional soy sauce production method, and is therefore very uneconomical. In addition, according to the example described in Patent Document 4, the flavor of the product of the present invention is not greatly improved compared to the re-brewed soy sauce used as a control. Therefore, the saturated soy sauce produced by the method described in Patent Document 4 is likely to have a weak flavor characteristic of soy sauce.

With respect to the method described in Patent Document 5, according to a study by the present inventors, when re-boiling using a decoction obtained by pressing moromi soy sauce as the boiling water, yeast fermentation directly occurs during re-boiling, and alcohol is generated, and therefore, the resulting flavor is adsorbed by the oil component in the moromi soy sauce, and there is no noticeable improvement in flavor compared to ordinary saturated soy sauce.

Accordingly, the present invention has a third object to be achieved by the present invention, to provide a liquid seasoning having an excellent soy sauce flavor while having a high total nitrogen content and a method for producing the same.

SOLUTION

In order to achieve the above first object, the inventors of the present invention have made intensive studies and repeated trial and error for a lactic acid bacteria fermented product suitable for performing yeast fermentation and a yeast fermentation feed liquid suitable for carrying out yeast fermentation. Then, they finally found that the seasoning raw liquid, in which the content of insoluble solids is removed from the fermented lactic acid bacteria product, and then the content of reducing sugar and ethanol is adjusted to the specified values, allows yeast fermentation in the last stage to be easily carried out. Thus, the yeast-fermented liquid obtained by carrying out the yeast fermentation of the seasoning raw liquid can be used as such as seasoning without performing pressing or the like, and therefore can be used as seasoning even in the middle of fermentation without generating waste. , such as press residue. That is, by using the above seasoning raw liquid, seasoning with high palatability can be easily obtained even at home.

In addition, surprisingly, by reducing the lipid content of the above seasoning raw liquid, the seasoning obtained by yeast fermentation and subsequent steps was successfully obtained as a seasoning with a more preferred flavor. Thus, since the seasoning raw liquid contains a fermented moromi component by itself or by mixing with another seasoning, and therefore has an excellent taste as a seasoning.

In addition, the inventors of the present invention repeated the trial and error method for the material serving as a fermentation control indicator as to whether or not an appropriate yeast fermentation is carried out. Then, finally, they found that yeast fermentation can be simply controlled by adding a wood element prepared by wood pressing processing technology and then molded to give a certain volume to the raw material, thus confirming the wood element settling and floating. This can be achieved because the seasoning raw liquid is a liquid. Moreover, unexpectedly, the seasoning obtained by carrying out the fermentation control in this manner stably had a rich aroma.

In addition, surprisingly, depending on the kind of wood material constituting the wood element, the obtained seasoning was imparted with a favorable aroma derived from the wood element. Thus, in order to easily carry out the yeast fermentation, the wood element to which the pressing technology is applied and which has a certain volume has been successfully proposed as a fermentation control indicator to obtain a mild flavored seasoning.

In addition, it has been found that lighting using light from the bottom surface of the support portion on which the yeast fermentation vessel is placed can improve the overall aesthetics of the soy sauce brew set while making it easier to observe the wood element used to control the fermentation.

Thus, in order to easily obtain seasoning with a mild aroma and high palatability even at home, the present inventors have successfully provided the above seasoning raw liquid and the above wood element, as well as a set including a combination of elements such as the above seasoning raw liquid, the aforementioned wood element, yeast and a vessel for placing these elements in it.

On the other hand, in order to achieve the above second object, the inventors of the present invention reviewed the components of soy sauce, the production method thereof, and the like, and further intensively studied the flavor components of which there are 1,000 or more kinds, and repeated the trial and error method to obtain soy sauce and soy sauce. sauce-like seasoning with an excellent fruity aroma. Then, finally, they successfully obtained a seasoning containing a given amount of any one kind of fatty acid ester of ethyl decanoate and ethyl octanoate, both of which are not found in ordinary soy sauce, by external addition or yeast fermentation using moromi soy sauce broth obtained by carrying out the separation of hard and liquid phases of moromi soy sauce after completion of lactic acid fermentation and subsequent membrane treatment or the like. Furthermore, unexpectedly, the seasoning obtained was a seasoning with a particularly excellent fruit flavor.

Even more surprisingly, the resulting condiment had a reduced content of 2-ethyl-6-methylpyrazine compared to conventional soy sauce. Despite this, the resulting seasoning had a HEMF content equal to or greater than that of ordinary soy sauce, and was an excellent seasoning such as having a fruity flavor while having a flavor characteristic of soy sauce.

The inventors of the present invention have made intensive studies to achieve the above third object, and have repeated the trial and error method to obtain a liquid seasoning having an excellent flavor characteristic of soy sauce while having a high total nitrogen content. For example, the present inventors have encountered the problem that it is difficult to further increase the total nitrogen content when producing the above soy sauce and soy sauce-like seasoning with fruit flavor.

To solve this problem, when the amount of cooking water was reduced or the raw material mixing ratio of soybeans was increased, the solid-liquid separation of the moromi soy sauce became difficult, and the quality of the koji soy sauce became unsatisfactory, as well as the flavor deteriorated. In addition, when unheated soy sauce obtained by carrying out yeast fermentation of moromi soy sauce broth and pressing the obtained yeast-fermented product was used as the boiling water, the yeast fermentation was retarded by alcohol originating from unheated soy sauce, as well as re-brewed soy sauce. sauce, and the flavor deteriorated.

Through such trial and error, the present inventors finally successfully obtained a rich soy sauce and a rich soy sauce seasoning that had a high total nitrogen content and excellent soy sauce flavor by obtaining the first soy sauce moromi broth by removing solids and micro-organisms. from moromi soy sauce obtained by mixing koji soy sauce and brine and carrying out lactic acid fermentation, and then obtaining a second moromi soy sauce decoction by removing solids from a second moromi soy sauce obtained by mixing the first moromi soy sauce decoction and koji soy sauce and edible sodium chloride and after that, carrying out yeast fermentation of the second moromi soy sauce decoction using soy sauce yeast and the like.

In addition, the saturated soy sauce and the saturated soy sauce seasoning so unexpectedly obtained had a high content of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (homofuraneol; HEMF) , which imparted a flavor characteristic of soy sauce and had an extremely excellent flavor. In particular, the rich soy sauce and the rich soy sauce seasoning obtained by the above method contained ethyl decanoate and ethyl octanoate and had a fruity aroma.

Next, the present inventors successfully provided a rich soy sauce and a rich soy sauce seasoning which had a high total nitrogen content and excellent soy sauce flavor and a method for producing them.

The present invention is an invention that has been made on the basis of the above successful examples or discoveries.

Thus, in accordance with each aspect of the present invention, the following is provided.

1. A seasoning raw liquid having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less.

2. The seasoning raw liquid according to claim 1, wherein the seasoning raw liquid has a linoleic acid content of 0.03% by weight or less.

3. The seasoning raw liquid according to any one of claims 1 to 2, wherein the seasoning raw liquid is moromi soy sauce decoction.

4. The raw liquid for seasoning according to any one of claims 1 to 3, wherein the seasoning is soy sauce or soy sauce-like seasoning.

5. The seasoning production method, comprising the step of producing the seasoning by performing yeast fermentation of the seasoning raw liquid according to any one of claims 1 to 4.

6. A wood element subjected to pressing and having a volume of less than 20 cm ³ .

7. The woody element of claim 6, wherein the woody element settles in the seasoning stock liquid prior to yeast fermentation and floats near the surface of the liquid in the seasoning stock liquid after yeast fermentation.

8. A wood element according to one of claims 6 to 7, wherein the pressing treatment is a pressing treatment such that the density of the wood element is increased by 1.1 times or more compared to the density before the pressing treatment.

9. A wood element according to one of claims 6 to 7, wherein the pressing treatment is a pressing treatment such that the density of the wood element is increased by 1.25 to 2.5 times compared to the density before the pressing treatment.

10. The wood element according to one of claims 6 to 9, wherein the wood element is additionally boiled for a short time.

11. A woody element according to one of claims 6 to 10, characterized in that the woody element is a woody element derived from the wood of a plant selected from the group consisting of plants of the Taxodiaceae family, plants of the Cupressaceae family, plants of the Rosaceae family, plants of the Fagaceae family and plants of the Ulmaceae family.

12. A method for producing a seasoning, comprising the step of adding a wood element according to any one of claims 6 to 11 to a seasoning raw liquid, followed by yeast fermentation and obtaining a seasoning using the floating of the wood element as an indicator.

13. The seasoning production method according to claim 12, wherein the seasoning raw liquid is moromi soy sauce decoction.

14. A process for producing a seasoning according to one of claims 12 to 13, wherein the seasoning is soy sauce or soy sauce-like seasoning.

15. Set for seasoning, including:

a seasoning raw liquid having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more;

a wood element subjected to pressure treatment and having a volume of less than 20 cm ³ ;

containing yeast material added so that the number of microorganisms in the final concentration becomes 1.0×10 ³ microorganisms/ml or more; and

vessel for yeast fermentation.

16. A set according to claim 15, further comprising a vessel stand provided with:

a supporting part on which a vessel for yeast fermentation is placed;

an aperture portion allowing passage through the support portion to generate diffuse light by illumination using light from the bottom surface of the yeast fermentation vessel placed on the support portion; and

a light source mounting portion capable of positioning a light source for illuminating a lower surface of the yeast fermentation vessel from the opening portion side.

17. A set according to one of claims 15 to 16, wherein the yeast-containing material is a seasoning obtained by yeast fermentation.

18. A set according to any one of claims 15 to 17, wherein the seasoning raw liquid is a decoction of moromi soy sauce.

19. A set according to one of claims 15-18, wherein the seasoning is soy sauce or soy sauce-like seasoning.

20. A process for producing seasoning, comprising the step of treating a yeast fermentation vessel, wherein

a seasoning raw liquid having a reducing sugar content of 4.5 wt% or more, an ethanol content of 1.5 wt% or less, and a color number of 15 or more,

a yeast-containing liquid added to the seasoning raw liquid so that the number of microorganisms becomes 1.0×10 ³ microorganisms/mL or more, and

wood element subjected to pressing and having a volume of less than 20 cm ³ were added

for the purpose of yeast fermentation and seasoning, using the floating of the wood element in the vessel as an indicator.

21. The production method according to claim 20, wherein the yeast-containing material is a yeast-fermented seasoning.

22. The production method according to one of claims 20 to 21, wherein the seasoning raw liquid is moromi soy sauce decoction.

23. The production method according to one of claims 20 to 22, wherein the seasoning is soy sauce or soy sauce-like seasoning.

24. Soy sauce or soy sauce-like seasoning, where the content of ethyl octanoate and/or ethyl decanoate is one of the following values (1)-(3):

(1) the content of ethyl octanoate is from 10 ppb to 20,000 ppb;

(2) the content of ethyl decanoate is from 10 ppb to 5000 ppb; and

(3) the content of ethyl octanoate is from 5 ppb to 10000 ppb, and the content of ethyl decanoate is from 5 ppb to 2000 ppb.

25. The soy sauce or soy sauce-like seasoning of claim 24, wherein the soy sauce or soy sauce-like seasoning has a 2-ethyl-6-methylpyrazine content of less than 10 ppb.

26. The soy sauce or soy sauce-like seasoning according to one of paragraphs 24-25, wherein the soy sauce or soy sauce-like seasoning has a HEMF content of 20 ppm or more.

27. The soy sauce or soy sauce seasonings of claim 24, wherein the total nitrogen content is 1.8 wt% or more, the HEMF content is 60 ppm or more, and they are saturated.

28. The soy sauce or soy sauce seasoning of claim 27, wherein the HEMF is not externally added HEMF.

29. The rich soy sauce or rich soy sauce seasoning according to one of claims 27 to 28, wherein the soy sauce or soy sauce seasoning contains a yeast-fermented moromi soy sauce decoction product, and the moromi soy sauce decoction prior to yeast fermentation has the content total nitrogen of 1.8% by weight or more; and a reducing sugar content of 5.0% by weight or more.

30. A method for producing rich soy sauce or rich soy sauce seasoning, comprising:

a step of obtaining a first soy sauce moromi broth by subjecting the first soy sauce moromi obtained by carrying out a koji soy sauce and brine mixing process, a solid-liquid separation process, and a pasteurization process;

a step of producing a second moromi soy sauce by subjecting the first moromi soy sauce decoction, koji soy sauce and edible sodium chloride to a mixing process;

a step of obtaining a second moromi soy sauce broth by subjecting the second moromi soy sauce to a solid-liquid separation treatment or a solid-liquid separation treatment and pasteurization treatment; and

a step of producing a rich soy sauce or a rich soy sauce seasoning having a total nitrogen content of 1.8 wt% or more and a HEMF content of 60 ppm or more by yeast fermenting the second moromi soy sauce decoction using soy sauce yeast.

31. A method for producing rich soy sauce or rich seasoning from soy sauce, including:

a soy sauce moromi decoction step of subjecting soy sauce moromi obtained by carrying out a koji soy sauce and brine mixing process, a solid-liquid separation process, and a pasteurization process;

a step of obtaining an adjusted moromi soy sauce broth by adjusting the moromi soy sauce broth so that the total nitrogen content is 2.0 wt. % or more and the reducing sugar content is 5.0 wt. % or more; and

a step of producing a rich soy sauce or a rich soy sauce seasoning having a total nitrogen content of 1.8 wt. % or more and a HEMF content of 60 ppm or more, by subjecting the broth made soy sauce moromi to yeast fermentation using soy sauce yeast.

ADVANTAGEABLE EFFECTS OF THE INVENTION

According to one aspect of the present invention, which is a seasoning raw liquid and a production method, yeast fermentation can be simply carried out, and therefore seasoning can be easily obtained not only by a seasoning manufacturer, but also at home.

According to one aspect of the present invention, which is the wood element, yeast fermentation can be simply carried out to obtain a seasoning with a mild flavor, and therefore, the seasoning can be easily obtained not only by the seasoning manufacturer, but also at home. In addition, according to one aspect of the present invention, which is the wood element, yeast fermentation can be easily controlled, and thus seasoning such as soy sauce or soy sauce-like seasoning can be easily obtained even at home. Moreover, unexpectedly, the seasoning obtained by such a fermentation method stably had a rich aroma.

According to one aspect of the present invention, which is the production kit and method, the yeast fermentation can be simply carried out, and therefore, the seasoning can be easily obtained not only by the seasoning manufacturer, but also at home, without generating additional waste.

According to one aspect of the present invention, which is soy sauce and soy sauce-like seasoning, it is possible to provide a seasoning that has an excellent fruit flavor barely perceptible in ordinary soy sauce while having a soy sauce-like flavor. In addition, soy sauce and soy sauce-like seasoning, which are one aspect of the present invention, can be obtained by yeast fermentation using moromi soy sauce broth even without continuous production by boiling raw materials, unlike the traditional soy sauce production method, and therefore they can be easily obtained not only by the seasoning manufacturer, but also at home.

According to one aspect of the present invention, which is rich soy sauce and rich soy sauce seasoning, it is possible to provide a liquid seasoning having a particularly excellent flavor characteristic of soy sauce while having a high total nitrogen content. In addition, rich soy sauce and rich soy sauce seasoning, which are one aspect of the present invention, may contain HEMF at a higher concentration than conventional soy sauce on the market.

In addition, rich soy sauce and rich soy sauce seasoning, which are one aspect of the present invention, can be produced by yeast fermentation of soy sauce moromi broth, and therefore can be given a fruit flavor in addition to the flavor of soy sauce. Thus, rich soy sauce and rich soy sauce seasoning, which are one aspect of the present invention, can be obtained by yeast fermentation using moromi soy sauce broth even without being continuously produced by boiling raw materials, unlike the conventional soy sauce production method, and therefore, they can be easily obtained not only by the seasoning manufacturer, but also at home.

According to one aspect of the present invention, which is a method for producing rich soy sauce and rich soy sauce seasoning, a liquid seasoning having a particularly excellent flavor characteristic of soy sauce, while having a high total nitrogen content, and additionally having a fruity flavor can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 is a graph showing the results of studying the effect on yeast fermentation by changing the reducing sugar content of the seasoning raw liquid as described in the following example.

Fig. 2 is a graph showing the results of studying the effect on yeast fermentation by changing the ethanol content of the seasoning raw liquid as described in the following example.

FIG. 3A is a capturing photograph of a wood element according to one aspect of the present invention in a spherical shape provided with a hole portion in the center.

FIG. 3B is a capturing photograph of a wood element according to one aspect of the present invention, formed by trimming the corners of a cuboid wood element.

Fig. 4 is a photograph of a position in which a wood element according to one aspect of the present invention is placed in a vessel while holding it with chopsticks.

Fig. 5 is a photograph showing a position in which the vessel in which the wood element of one aspect of the present invention and the seasoning raw liquid were placed was subjected to yeast fermentation, whereby gas (bubbles) was generated, resulting in the wood element of one aspect of the present invention. invention floated near the surface of the liquid.

Fig. 6 is an image showing a specific view of a kit according to one aspect of the present invention.

Fig. 7 is an image illustrating a specific procedure for the production method according to one aspect of the present invention.

FIG. 8A is an image showing one preferred type of vessel support.

FIG. 8B is an image showing an embodiment of one preferred type of vessel support.

Fig. 9 is a graph showing the results of sensory evaluation by changing the addition amount of each of the various kinds of esters added to unheated soy sauce as described in the following example.

Fig. 10 is a graph showing the sensory evaluation results of each of liquid seasonings 4-1 and 4-2 and commercially available soy sauces 1 and 2 as described in the following example.

Fig. 11 is a graph showing the results of organoleptic evaluation by changing the content of each of the various kinds of esters added to the seasoning liquid 4-2 as described in the following example.

Fig. 12 is a graph showing the results of organoleptic evaluation by changing the addition amount of 2-ethyl-6-methylpyrazine added to liquid seasoning 4-1 as described in the following example.

DESCRIPTION OF EMBODIMENTS

Further, a seasoning raw material liquid, a wood element, a set, soy sauce and soy sauce-like seasoning (hereinafter collectively referred to as liquid seasoning) and a production method thereof, saturated soy sauce and soy sauce rich seasoning (hereinafter collectively referred to as liquid saturated seasoning) and a method for producing the same , which are one aspect of the present invention, will be described in detail, however, the technical scope of the present invention is not limited to this subject only, and the present invention may take various aspects as long as the objectives are achieved.

Each term in this specification is used with the meaning commonly used by those skilled in the art, unless otherwise indicated, and should not be interpreted as having an overly restrictive meaning.

The term "content" has the same meaning as concentration and means the ratio (eg, wt%) of the amount (eg, weight) of the component to the total amount (eg, weight) of the seasoning or seasoning raw liquid.

The term "ppm" is a unit of measure in the well-known sense, and, in particular, 1 ppm is 1 mg/l (w/v).

The term "ppb" is a unit of measurement in the common sense, and in particular, 1 ppb is equal to 1 µg/L (w/v).

The term "soy sauce flavor" means the flavor of unheated soy sauce prepared by a conventional cooking process using soybeans and wheat as a raw material, which rises from the mouth to the nose during eating and drinking.

The term "simple yeast fermentation" means a yeast fermentation that can be carried out without the use of large production equipment, for example, even at home.

The terms "fermentation" and "aging" are not strictly distinguished and are sometimes referred to as fermentation by combining these concepts.

The number in "color number" means the "standard soy sauce color" number set in the "Japanese Agricultural Standards for Soy Sauce" in the Notice of the Ministry of Agriculture, Forestry and Fisheries.

In this description, the term "fruity aroma" means a sweet aroma, similar to white wine produced using grapes as a raw material, which is felt only by the nose without eating or drinking. It should be noted that, in the case of "flavor" alone, this means at least one of a flavor that is sensed only by the nose without eating or drinking, or a flavor that rises from the mouth to the nose during eating and drinking.

The term "umami" means the taste known as the basic taste along with the commonly known sweet taste, sour taste, salty taste and bitter taste. Umami can be, for example, any taste of a taste sensation that envelops the entire tongue so that it spreads over the entire surface of the tongue, a taste that persists in contrast to a sour taste or a salty taste, and affects the aftertaste, a taste that promotes salivation, moisturizing the oral cavity, while being viscous, and the like.

The term "rich" means that the umami flavor and/or flavor characteristic of the soy sauce is superior to commercially available unheated soy sauce, such as unheated soy sauce with a total nitrogen content of less than 1.8% by weight, and/or HEMF content less than 50 ppm.

The term "and/or" means one or an arbitrary combination of two or more, or a combination of the entire set of listed relevant elements.

1. Raw liquid for seasoning according to one aspect of the present invention

The seasoning raw liquid according to one aspect of the present invention is prepared such that the reducing sugar content and the ethanol content are adjusted to predetermined values, and therefore simple yeast fermentation can be used. As a result, by using the seasoning raw liquid according to one aspect of the present invention, it is possible to obtain seasoning as a yeast-fermented product having a stable quality.

The raw liquid for seasoning according to one aspect of the present invention is a liquid material used for producing seasoning. The seasoning is not particularly limited as long as it is a flavor adjusting material in the processing of a food material, and examples thereof include soy sauce, soy sauce-like seasoning, cooking sake, sweet sake, salty koji, noodle stock, soup stock in one cup, broth stock, dressing and sauce, and it is preferably soy sauce and soy sauce-like seasoning.

Soy sauce (also called shoyu ) is not particularly limited as long as it is a material used as a condiment as is commonly known, and examples thereof include those specified in "Quality Labeling Standards for Soy Sauce" or "Japanese Agricultural Standards for soy sauce" in the Notice of the Ministry of Agriculture, Forestry and Fisheries, and its specific examples include koikuchi soy sauce (dark color), usukuchi soy sauce (light color), shiro soy sauce (very light color), tamari soy sauce (rich) and re-brewed soy sauce. Additional examples include unheated soy sauce, dashi (concentrated broth) soy sauce, teri soy sauce (glazing soy sauce), kiage (simply pressed) soy sauce, quick boiled soy sauce, amino acid blended soy sauce, reduced soy sauce. sodium chloride and low sodium chloride soy sauce. The soy sauce may be one species or a combination of two or more of the above.

Soy sauce-like seasoning refers to a seasoning used for the same purpose as "soy sauce" defined in Japanese Agricultural Standards, and is a concept including soy sauce, soy sauce derivative, and fermented seasoning mixture. If it is used for the same purpose as "soy sauce", then raw materials (such as soybeans or wheat) originating from soy sauce koji cannot be used for soy sauce-like seasoning.

The raw material liquid for seasoning is not particularly limited as long as it is a liquid material used for producing seasoning, and examples thereof include liquid materials used for producing soy sauce, soy sauce-like seasoning, cooking sake, sweet sake, salty koji, broth for noodles, one-cup stock, bouillon stock, dressing and sauce or the like, and preferably it is a soy sauce raw liquid and a soy sauce-like seasoning raw liquid. However, the use of the seasoning raw liquid as a seasoning per se is not excluded.

The reducing sugar content of the seasoning raw liquid is an amount that allows yeast fermentation to be carried out, and is specifically 4.5 wt% or more, and from the point of view that a sufficient ethanol content can be achieved by providing a long fermentation period, it is preferably 5 wt.% or more, more preferably 6 wt.% or more, and even more preferably 7 wt.% or more. The upper limit of the reducing sugar content of the seasoning raw liquid is not particularly limited, but is, for example, an amount at which yeast fermentation is not suppressed, and is about 30% by weight or less. It should be noted that reducing sugar means directly reducing sugar as defined by the "Japanese Agricultural Standards for Soy Sauce" in the Notice of the Ministry of Agriculture, Forestry and Fisheries.

If the content of the reducing sugar in the seasoning raw liquid is less than 4.5 wt%, it can be adjusted to 4.5 wt% by adding a reducing sugar component to the seasoning raw liquid. The reducing sugar component added at this point is not particularly limited as long as it can be measured directly as a reducing sugar by the method described in the following example, and examples thereof include glucose, fructose and maltose, and among them, glucose is preferable.

The ethanol content of the seasoning raw liquid is an amount that allows yeast fermentation to be carried out, and is specifically 1.5 wt% or less, and from the viewpoint of being able to carry out more stable yeast fermentation, it is preferably 1.0 wt% or less. and more preferably 0.5 wt% or less. The lower limit of the ethanol content of the seasoning raw liquid is not particularly limited, but may be less than the lower detection limit, that is, may be substantially 0 wt%. In addition, if the above content is reached, ethanol can be added to the seasoning raw liquid, and examples of ethanol that can be used at this point include edible alcohols for use in foods and alcohol-containing liquids, and is not particularly limited thereto.

The content of linoleic acid in the seasoning raw liquid is not particularly limited, but is, for example, less than 0.15 wt. .% or less, more preferably 0.05 wt.% or less, even more preferably 0.03 wt.% or less, and even more preferably 0.01 wt.% or less. The lower limit of the content of linoleic acid in the seasoning raw liquid is not particularly limited, but may be less than the lower detection limit, that is, may be substantially 0 wt%.

The content of reducing sugar, ethanol and linoleic acid in the seasoning raw liquid can be measured by the method described in the following example. Therefore, the contents of reducing sugar, ethanol and linoleic acid described above are the values obtained by measurement using the method described in the example below.

The seasoning raw liquid, for example, is placed in a yeast fermentation vessel together with the wood element and the yeast-containing material, and subjected to yeast fermentation. When performing the yeast fermentation at this point, the yeast fermentation is controlled by using the floating of the wood element as an indicator, and therefore, the seasoning raw liquid preferably has a color number enabling the wood element placed therein to be visually detected. The color number of the seasoning raw liquid is, for example, 15 or more, preferably 20 or more, more preferably 30 or more, and even more preferably 35 or more. For example, in cases where the wood element is a Japanese cedar wood element having a volume of 1 ^cm3 , if the color number of the seasoning raw liquid is 15 or more, the Japanese cedar wood element placed therein can be visually detected through a transparent vessel. .

The method for producing a seasoning raw liquid is not particularly limited as long as it is a method for producing a seasoning raw liquid in which the reducing sugar content and the ethanol content and the like have predetermined values. For example, if the seasoning raw liquid is a soy sauce raw liquid or a soy sauce-like seasoning raw liquid, the seasoning raw liquid can be produced by a soy sauce production method including steps up to a yeast fermentation step, that is, a soy sauce moromi production method. A specific example of a raw seasoning liquid according to one aspect of the present invention is a soy sauce moromi decoction obtained by a soy sauce production method using a boiling process, and may be a liquid serving as a raw material for aged moromi.

The method for producing moromi soy sauce is not particularly limited as long as it is a method including steps up to the time of obtaining moromi soy sauce in the method for producing soy sauce which is generally known. As one aspect of a method for producing moromi soy sauce, for example, a method comprising the steps of producing soy sauce koji by inoculating koji seed sourdough into a soy sauce raw material that is a mixture of steam-denatured soybeans, roasted ground cereal grains, or the like, and carrying out the preparation of koji using aeration at 20-40°C for about 2-4 days, and then processing the material obtained by adding soy sauce koji to a saline solution with a concentration of sodium chloride of 20 to 30 wt.%, and then optionally adding to it lactic acid bacteria for soy sauce for lactic acid fermentation and keeping at 20-40°C for 10-200 days with appropriate stirring, thus obtaining moromi soy sauce.

Soy sauce raw materials are not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, cereal grains such as wheat, barley, hulled barley and Job's tears, cereal grain gluten, rice, and corn.

The koji seed starter is not particularly limited as long as it is a koji mold that is commonly used in the production of soy sauce, and examples thereof include Aspergillus oryzae and Aspergillus sojae . The soy sauce lactic acid bacteria are not particularly limited as long as they are soy sauce lactic acid bacteria that are commonly used in the production of soy sauce, and examples thereof include salt-tolerant lactic acid bacteria such as Tetragenococcus halophilus .

In the soy sauce moromi production method, if the amount of starch raw material such as wheat or rice is negligible in the soy sauce raw material, soy sauce moromi in which the reducing sugar content is at a predetermined value may not be produced. Therefore, preferably, the amount of a starch raw material such as wheat or rice in the soy sauce raw material is such an amount that soy sauce moromi in which the reducing sugar content is a predetermined value can be obtained. However, this does not apply if the soy sauce moromi in which the reducing sugar content is a predetermined value is obtained by adding the reducing sugar component to the soy sauce moromi.

Soy sauce moromi prepared by the conventional soy sauce moromi process is mixed with insoluble solids originating from soy sauce raw materials such as soybeans or wheat. Therefore, a decoction obtained by removing insoluble solids from moromi soy sauce can be a seasoning raw liquid according to one aspect of the present invention. By using such a moromi soy sauce decoction, soy sauce or soy sauce-like seasoning is obtained by simply carrying out yeast fermentation. However, if the amount of insoluble solids is such that it does not prevent the wood element from settling and floating, the seasoning raw liquid may contain insoluble solids.

The method for producing moromi soy sauce broth by removing insoluble solids from moromi soy sauce is not particularly limited, but is, for example, a well-known solid-liquid separation method and the like, in particular, examples are compression processing and filtration processing, which are commonly used in soy sauce production method and the like, and more specifically, examples are pressure filtration processing by means of a press machine using a filter cloth, membrane filtration processing using various permeable membranes such as MF membrane and UV membrane, and the like. If lactic acid bacteria for soy sauce remain in a large amount in the moromi soy sauce broth at this point, the yeast fermentation may not proceed properly. Therefore, when preparing the moromi soy sauce decoction, it is preferable to use a method that removes most of the soy sauce lactic acid bacteria along with the insoluble solids. The content of lactic acid bacteria in the moromi soy sauce broth is not particularly limited, but is, for example, preferably 1.0×10 ⁸ bacteria/ml or less, more preferably 1.0×10 ⁷ bacteria/ml or less, and even more preferably 1.0 ×10 ⁶ bacteria/ml or less. Therefore, the seasoning raw liquid of one aspect of the present invention is preferably a decoction obtained by removing insoluble solids and microorganisms from moromi soy sauce.

The seasoning obtained by yeast fermentation of moromi soy sauce decoction has an aroma and taste characteristic of soy sauce. In particular, since the ethanol content of moromi soy sauce decoction is a predetermined value, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (homofuraneol; HEMF) can be produced in in an amount that allows the aroma and flavor characteristic of soy sauce to be imparted through yeast fermentation. Therefore, the seasoning raw liquid according to one aspect of the present invention is preferably a seasoning raw liquid by which HEMF is obtained in an amount capable of imparting aroma and flavor characteristic of soy sauce by carrying out yeast fermentation. The amount at which HEMF imparts aroma and flavor characteristic of soy sauce is, for example, 15 ppm (0.0015 wt%) or more, preferably 20 ppm or more, and more preferably 30 ppm or more. The content of HEMF can be measured in the manner described in the example below. The upper limit of the HEMF content can be set according to the desired aroma and taste characteristic of soy sauce, and is not particularly limited.

Yeast fermentation of moromi soy sauce broth is not particularly limited as long as it is yeast fermentation using soy sauce yeast in soy sauce production as is commonly known, and an example is yeast fermentation in a conventional way using soy sauce yeast under conditions appropriate to the species yeast for soy sauce, the number of microorganisms or the like. Soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, and examples thereof include salt-tolerant yeast such as Zygosaccharomyces rouxii , Zygosaccharomyces bailii (Z. bailii) , Candida etchellsii , and Candida versatilis ( C. versatilis) .

Yeast fermentation is not particularly limited, and yeast fermentation in a conventional manner can be carried out under conditions corresponding to the kind of yeast, the number of microorganisms, or the like, and specifically, the period until the production amount of ethanol reaches the maximum amount is given as an example, or the like. More specifically, if Zygosaccharomyces rouxii is used as soy sauce yeast, it is 7 to 45 days at room temperature, preferably at 15-30°C.

In the seasoning raw liquid according to one aspect of the present invention, the content of reducing sugar, ethanol, or the like may be a predetermined value, and various other components may also be contained as long as they do not interfere with the object of the present invention. Such other components are not particularly limited, but examples thereof include seasoning components and food materials, and specific examples thereof include vegetable components (radish, carrot, onion, potato, garlic, and the like), meat (beef, pork, chicken, and the like) , fish, yeast extracts, meat extracts (chicken extract, pork extract, beef extract, fish meat extract and the like), fruit juices (apple juice and the like), spices (ginger, paprika, pepper, basil, oregano and the like), chemical seasonings (monosodium glutamate, disodium inosinate, and the like), and flavorings, and among them, one kind may be used alone, or two or more kinds may be used in combination. The content of such other components can be suitably set provided that the object of the present invention can be achieved.

It should be noted that if the moromi soy sauce decoction or raw seasoning liquid obtained above is subjected to the decolorization treatment using an adsorption resin, free fatty acid, amino acid or the like is adsorbed, and therefore it is not preferable to subject the moromi soy sauce decoction or raw liquid to for seasoning decolorization treatment using adsorption resin.

The seasoning raw liquid of one aspect of the present invention may take the form of a containerized raw liquid, which is packaged and sealed in the container. The container is not particularly limited, but examples thereof include a packaging container such as a single-layer or laminated film bag, a sealed heat-resistant bag, a vacuum package, an aluminum container, a plastic container, a bottle and a jar made of metal such as aluminum, paper, plastic, such as PET or PTP, glass or the like, and among them, a laminated film, a glass bottle and a plastic container having experience in food packaging are preferable. The seasoning raw liquid according to one aspect of the present invention is preferably subjected to a pressure and/or heat pasteurization treatment or the like to prevent denaturation over time.

Preferably, the entire amount of the seasoning raw liquid according to one aspect of the present invention is subjected to yeast fermentation. Specifically, it is exemplified by carrying out yeast fermentation by placing the seasoning raw liquid of one aspect of the present invention and the soy sauce yeast into a soy sauce bottle that is suitable for yeast fermentation and can be used immediately after the yeast fermentation from a vessel into which the raw liquid for seasoning according to one aspect of the present invention is placed, and then left in a bottle to keep at room temperature and the like.

As a non-limiting specific embodiment of the seasoning raw liquid according to one aspect of the present invention, for example, a seasoning raw liquid in which the reducing sugar content and the ethanol content are as follows (1-1) and (2-1), respectively.

(1-1) reducing sugar content: 4.5 to 30% by weight

(2-1) ethanol content: 0 to 1.5% by weight

As a non-limiting specific embodiment of the seasoning raw liquid according to one aspect of the present invention, for example, the seasoning raw liquid is provided in which the reducing sugar content, the ethanol content, and the linoleic acid content are as follows (1-2), (2-2) and ( 3-2) respectively.

(1-2) reducing sugar content: 4.5 to 30% by weight

(2-2) ethanol content: 0 to 1.5% by weight

(3-2) linoleic acid content: 0 to 0.10% by weight

As a non-limiting specific embodiment of the seasoning raw liquid according to one aspect of the present invention, for example, the seasoning raw liquid is provided in which the reducing sugar content, the ethanol content, and the linoleic acid content are as follows (1-3), (2-3) and ( 3-3) respectively.

(1-3) reducing sugar content: 6 to 30% by weight

(2-3) ethanol content: 0 to 1.0% by weight

(3-3) linoleic acid content: 0 to 0.03% by weight

The seasoning raw liquid according to one aspect of the present invention is used for producing seasoning by conducting yeast fermentation, but the raw liquid itself can be used as a seasoning on condition that the flavor is adjusted by the components in the seasoning raw liquid.

The production method of (1) according to one aspect of the present invention is a seasoning production method, including at least the step of producing seasoning by performing yeast fermentation of the seasoning raw liquid according to one aspect of the present invention. In the production method of (1) according to one aspect of the present invention, after performing the yeast fermentation of the seasoning raw liquid according to one aspect of the present invention, it is possible to carry out the yeast fermentation last step used in the conventional soy sauce production method, such as pressing, filtering, or heating, or the like. similar. The condiment obtained by the production method (1) of one aspect of the present invention may take the form of a packaged condiment by packaging in a container such as a bottle.

The seasoning obtained by the production method of (1) according to one aspect of the present invention can be used alone or by mixing with another seasoning component such as concentrated broth, acidifier, amino acid, nucleic acid, organic acid, protein hydrolysate, sugar, sake, sweet sake, alcohol, thickener, emulsifier or inorganic salt in addition to the plant component, meat, fish, yeast extract, meat extract, fruit juice, spice, chemical seasoning or flavoring agent described above, for the preparation of various food materials or their processing method, and can can be used for a variety of foods such as Japanese foods, Western foods and Chinese foods, and can specifically be used for deep-fried foods, grilled meat slices, udon, soba, ramen, minced steak, meatballs, stewed chicken and root vegetables, teriyaki, curry, stew, finely chopped beef and the like th, but is not limited to this.

2. Wood element according to one aspect of the present invention

The wood element according to one aspect of the present invention is characterized in that it has undergone a pressing treatment and has a certain volume. Although the technical scope of the present invention does not adhere to any theory or conjecture, the wood element according to one aspect of the present invention is made of wood material subjected to pressure treatment, and therefore there is a possibility that the wood fiber is cracked so that the gas inside tissue is easily released and the liquid easily penetrates inside, and further the specific gravity increases, and therefore the wood element can be deposited in the liquid although it is a wood material. However, when the gas (bubbles) comes into contact with the wood element of one aspect of the present invention, which is deposited in a liquid, gas-liquid exchange occurs within the fiber of the wood element such that the buoyancy force is increased by the inclusion of the gas and the wood element floats. Then, as the yeast fermentation occurs, alcohol is formed, causing the density of the seasoning raw liquid to decrease, which is also considered one of the reasons for the floating of the wood element. However, when the volume (mass) becomes large, the floating of the wood element is blocked, and therefore, the wood element of one aspect of the present invention has a volume at which it can float when the gas is turned on. On the other hand, most of the wood elements originating from natural wood material that has not been subjected to pressure treatment do not settle in the liquid due to their low specific gravity. Even in the case of a settling wood element, due to the fact that the gas almost does not attach to the wood element, the air almost does not enter the inside of the fibers and the like, it does not include gas and remains in the state of settling, and therefore is not suitable as a fermentation indicator in anyway.

The wood element according to one aspect of the present invention is used as an indicator in the production of seasoning. That is, the wood element of one aspect of the present invention is preferably a wood element that settles in the seasoning raw liquid before yeast fermentation and floats near the surface of the liquid in the seasoning raw liquid after yeast fermentation. More specifically, when the wood element of one aspect of the present invention is placed in the seasoning raw liquid and yeast fermentation is carried out, the wood element that is settled in the seasoning raw liquid at the beginning includes carbon dioxide generated during the yeast fermentation process and floats near the surface of the liquid. for a short time. The generation of carbon dioxide is accompanied by the production of alcohol, and based on this, it can be confirmed that the yeast fermentation is carried out properly and the seasoning raw liquid is obtained with rich aroma. In fact, as described in the example below, it can be determined whether or not a seasoning with a rich aroma can be obtained based on whether or not the wood element provided for the yeast fermentation floats. Therefore, by using the wood element of one aspect of the present invention as an indicator, yeast fermentation can be simply and appropriately controlled, and a seasoning having a stably mild flavor and high palatability can be obtained. Thus, it can be said that the wood element according to one aspect of the present invention is a wood element suitable for use as a fermentation indicator or a wood element suitable for use as a yeast fermentation indicator.

The degree of pressing treatment is not particularly limited as long as it is a pressing treatment that causes the wood element of one aspect of the present invention to be deposited in the seasoning raw liquid, and specifically, exemplifies the pressing treatment that causes the density of the woody element is increased, and preferably a pressure treatment that increases the density of the wood element by 1.1 times or more, more preferably 1.25 times or more, and even more preferably 1.4 times or more compared to the density before treatment. pressing. In addition, from the viewpoint of maintaining certain processing properties on the cut surface, the density of the wood element is preferably increased by 2.5 times or less compared to the density before the pressing treatment. Here, "compression treatment that increases the density of the wood element by 1.4 times or more compared to the density before the compression treatment" means, for example, that in the case where the density of the natural wood material before the compression treatment is 0.400 g/cm ³ , then, as a result of the pressing treatment, its density becomes 0.560 g/cm ³ or more.

The pressing treatment of wood material to obtain a wood element according to one aspect of the present invention can be carried out, for example, by the method described in Japanese Patent Application JP-A-2017-19177. In particular, the bark is peeled from a cut wood material having an outer peripheral surface of the raw wood and a cut surface substantially parallel to the axial direction of the raw wood, and then the peeled cut wood material is softened by steaming at a temperature of 60°C to 150°C for about 30 minutes or the like, and then a pressing force is applied to the softened cut wood material from the outer peripheral surface with a compression ratio of 10% to 70% while heating, followed by cooling the cut wood material subjected to the pressing treatment so as to fix the compressed shape, whereby a pressed wood material can be obtained in which the cut wood material is subjected to a pressing treatment. It should be noted that a compression ratio of 70% refers to pressing a cut wood material with a thickness of 10 cm to a thickness of 3 cm. In addition, when processing with a compression ratio of 70%, the volume is reduced to 30%.

The wood element according to one aspect of the present invention can be obtained by molding the above pressed wood material. The volume of the wood element according to one aspect of the present invention is such that the wood element settled in the seasoning raw liquid is made to float after the yeast fermentation is carried out and is, in particular, less than 20 cm ³ , preferably 15 cm ³ or less and more preferably 10 cm ³ or less. The lower limit of the volume of the wood element according to one aspect of the present invention is not particularly limited, but, for example, is the volume at which the wood element in the seasoning raw liquid can be visually detected, and in particular is about 8.0 mm ³ .

The density of the wood element according to one aspect of the present invention is not particularly limited as long as it is a density at which the wood element settles in the seasoning raw liquid, but is, for example, 0.6 g/cm ³ or more, preferably 0. 7 g/cm ³ or more, and more preferably 0.75 g/cm ³ or more. The upper limit of the density of the wood element according to one aspect of the present invention is not particularly limited, but is, for example, such a density that is obtained by pressing the wood material before pressing with a compression ratio of 60%. It should be noted that even if the wood material of the same kind is subjected to the pressing treatment at the same compression ratio, the density may change due to the grain density of the wood or the like.

The weight of the wood element according to one aspect of the present invention is determined from the volume and density of the wood element, and therefore is not particularly limited, but is, for example, from about 0.01 to 20 g, preferably from 0.5 to 15 g, and more preferably from 5 up to 10 years

The wood element according to one aspect of the present invention can be subjected to further processing in addition to pressing processing. The wood element according to one aspect of the present invention is preferably one from which the internal gas has been removed at the time it is placed in the raw seasoning liquid. The method for removing internal gas from a wood element according to one aspect of the present invention is not particularly limited, but in particular, a method is given in which a well-known degassing method using heating, decompression, ultrasonic waves or the like is used, however, a method is preferred. boiling for a few minutes to about 10 minutes. In the case where the boiling time becomes long, the wood element is denatured, and therefore this is not preferred.

The wood element of one aspect of the present invention is preferably formed by trimming the corners of a wood element cut in the shape of a cuboid. In addition, the wood element according to one aspect of the present invention may be provided with a portion of the hole passing through it in the center. By subjecting the wood element of one aspect of the present invention to a treatment to increase the surface area, such as trimming corners or providing a portion of the hole passing through it in the center, the inclusion of gas during yeast fermentation is more facilitated, and the wood element is more likely to float.

The wood element according to one aspect of the present invention is not particularly limited, provided that it is obtained from wood that is usually wood processed, and preferably it is obtained from the wood of a plant selected from the group consisting of plants of the Taxodiaceae family, plants of the Rosaceae family, plants of the Fagaceae family, and plants of the Ulmaceae family, and more preferably it is obtained from Japanese cedar, Japanese cypress, cherry tree, camphor tree, zelkova, red oak and white oak, and even more preferably it is obtained from Japanese cedar, Japanese cypress and cherry tree.

The shape of the wood element according to one aspect of the present invention can be appropriately determined depending on the shape of the vessel into which the seasoning raw liquid to be used, its neck, the amount of the seasoning raw liquid or the like is placed, and is not particularly limited, but examples thereof include the shape rectangular parallelepiped, cubic shape, spherical shape and indefinite shape with bumps.

As a non-limiting specific wood element according to one aspect of the present invention, specifically, a wood element having the following characteristics (1-1)-(1-4):

(1-1) volume ( ^cm3 ): 0.008 to 18;

(1-2) degree of pressure treatment: a pressure treatment in which the density of the wood element is increased by 1.25 to 2.5 times compared with the density before the pressure treatment;

(1-3) density (g/cm ³ ): 0.500 to 1000;

(1-4) shape: cuboid shape, cubic shape or spherical shape.

As a non-limiting specific wood element according to one aspect of the present invention, specifically, a wood element having the following characteristics (2-1)-(2-4):

(2-1) volume ( ^cm3 ): 1 to 10;

(2-2) the degree of pressing treatment: pressing treatment, in which the density of the wood element is increased by 1.4-2.0 times compared with the density before the pressing treatment;

(2-3) density (g/cm ³ ): 0.700 to 0.900;

(2-4) shape: cuboid shape or spherical shape.

As a specific example of a wood element according to one aspect of the present invention, FIG. 3A shows a wood element provided with a hole portion in the center, and FIG. 3B shows a wood element obtained by cutting a wood material into a cuboid shape. In addition, Fig. 4 shows a state in which the wood element of one aspect of the present invention held by the chopsticks is introduced into the vessel into which the seasoning raw liquid has been placed. Fig. 5 shows the position in which the vessel in which the wood element of one aspect of the present invention and the seasoning raw liquid were placed were subjected to yeast fermentation, whereby gas (bubbles) was generated, whereby the wood element of one aspect of the present invention floated near the surface of the liquid.

The production method of (2) according to one aspect of the present invention is a seasoning production method using a wood element according to one aspect of the present invention. Specifically, the production method of (2) according to one aspect of the present invention includes at least the step of incorporating the wood element according to one aspect of the present invention into a seasoning raw liquid, followed by yeast fermentation and seasoning using the wood element floating as an index.

3. Kit according to one aspect of the present invention

The kit according to one aspect of the present invention includes at least a seasoning raw liquid serving as a seasoning raw liquid, a wood element serving as a yeast fermentation indicator, a yeast-containing material for yeast fermentation, and a yeast fermentation vessel for conducting yeast fermentation. by placing them in it.

3-1. raw liquid for seasoning

A seasoning raw liquid is a liquid material used to produce a seasoning. A specific example of the seasoning raw liquid included in the kit according to one aspect of the present invention is the seasoning raw liquid according to one aspect of the present invention. However, the seasoning raw liquid included in the kit of one aspect of the present invention is placed in the yeast fermentation vessel together with the wood element and the yeast-containing material, and subjected to yeast fermentation control using the floating of the wood element as an indicator, and hence the color number of the raw material seasoning liquid is 15 or more.

3-2. wood element

The wood element is different in that it has been processed by pressing and has a certain volume. A specific example of a wood element included in a set according to one aspect of the present invention is a wood element according to one aspect of the present invention.

3-3. Yeast-containing material

The yeast-containing material is yeast per se or a yeast-containing material, and in particular is a yeast-containing material added such that the number of microorganisms becomes 1.0×10 ³ microorganisms/ml or more as a final concentration. The phrase "added so that the number of microorganisms becomes 1.0×10 ³ microorganisms/ml or more as a final concentration" means that it is added so that the number of microorganisms becomes 1.0×10 ³ microorganisms or more per volume ( 1 ml) yeast fermentation element including yeast-containing material and seasoning raw liquid.

The yeast is not particularly limited as long as it can be commonly used for yeast fermentation, and examples thereof include soy sauce yeast which is commonly used in the production of soy sauce, and specific examples thereof include salt-tolerant yeast such as Zygosaccharomyces rouxii , Zygosaccharomyces bailii (Z. bailii) , Candida etchellsii and Candida versatilis (C. versatilis) .

The yeast-containing material may be a dry yeast culture, a wet yeast culture, a solid material containing yeast, a liquid material in which the yeast is diluted in solution, or the like. A method for producing a solid material from a yeast-containing material is not particularly limited, but in particular, a method is given as an example, including preparing a dry yeast culture alone or a mixture of a dry yeast culture and another component such as a filler, in the form of a tablet, granule, powder, or the like. The method for producing a liquid material from the yeast-containing material is not particularly limited, but, for example, it is obtained by a method including diluting a dry yeast culture or a wet yeast culture in a solution that does not affect the viability of the yeast, such as saline or the like.

The yeast-containing material may be a seasoning which is obtained by yeast fermentation and in which the yeast is not killed. Such seasoning can be used, for example, as a "soy sauce seed" when the seasoning is soy sauce.

The amount of yeast microorganisms in the yeast-containing material is not particularly limited, as long as the amount of yeast microorganisms is to be added such that the number of microorganisms becomes 1.0×10 ³ microorganisms/mL or more as the final concentration, and, for example, if the yeast-containing the material is a liquid material, it is a number of microorganisms more than 1.0×10 ³ microorganisms/ml, preferably 5.0×10 ³ microorganisms/ml or more, more preferably 1.0×10 ⁴ microorganisms/ml or more, and still more preferably 5.0×10 ⁴ microorganisms/ml or more.

The final concentration of yeast cells when the yeast-containing material is added is not particularly limited as long as it is 1.0×10 ³ microorganisms/ml or more, but is, for example, the number of microorganisms is more than 1.0×10 ³ microorganisms/ml, preferably 5 .0×10 ³ microorganisms/ml or more, more preferably 1.0×10 ⁴ microorganisms/ml or more, and even more preferably from about 1.0×10 ⁵ microorganisms/ml to 1.0×10 ⁶ microorganisms/ml or more.

3-4. Vessel for yeast fermentation

The yeast fermentation vessel is not particularly limited as long as it is a vessel capable of carrying out yeast fermentation by containing at least a seasoning raw liquid, a wood element, and a yeast-containing material, and capable of detecting settling and floating of the wood element. Preferably, the yeast fermentation vessel has a height, width and depth sufficient for the diameter of the wood element, and is additionally colorless or transparent so that the wood element can be visually detected. As a specific version of the yeast fermentation vessel, a soy sauce bottle (tabletop bottle), which is commonly known, and the like is given as an example, but is not limited thereto.

The yeast fermentation vessel is preferably provided with a lid. In addition, it is preferable to have two types of lids: the first lid for yeast fermentation; and a second lid including a pouring port for pouring the seasoning into the container after the yeast fermentation. That is, preferably, the yeast fermentation vessel is provided with two kinds of lids separately during or after the yeast fermentation.

The first yeast fermentation lid preferably has a hole portion of 2 to 5 mm in diameter, preferably about 3 mm in diameter, passing through it around the center to prevent excessive oxygen supply when oxygen enters the vessel from the outside. The second cap, including the pouring opening, may be similar to the cap supplied with a conventional soy sauce bottle.

3-5. Vessel stand

The kit according to one aspect of the present invention preferably includes a vessel support for the purpose of accommodating a yeast fermentation vessel. The vessel support is not particularly limited as long as it includes a support portion capable of accommodating the yeast fermentation vessel.

As a preferred embodiment of the vessel stand, in particular, as an example, a vessel stand is provided including, in addition to the base portion, an aperture portion allowing passage through the base portion in order to generate diffuse light by illumination using light from the bottom surface of the yeast vessel. a fermentation vessel placed on the support portion, and a light source mounting portion capable of arranging the light source for illuminating the lower surface of the yeast fermentation vessel from the opening portion side, and the like. With such a vessel stand, by illumination using light from the bottom surface of the yeast fermentation vessel, diffuse light is produced in the liquid in the vessel, and the entire vessel glows mysteriously and brightly, and therefore the yeast fermentation vessel during yeast fermentation can be used as interior design element. In addition, by illuminating using light from the side of the bottom surface of the support portion on which the yeast fermentation vessel is placed, the visibility of the wood member used for fermentation control can also be improved. As such a preferred embodiment of a vessel stand, an example of a vessel stand is provided to allow a light source to be placed at the bottom as shown in Figs. 8A and 8B, but is not limited thereto.

3-6. Seasoning method

The production method of (3) according to one aspect of the present invention is a seasoning production method using the kit according to one aspect of the present invention. That is, the production method of (3) according to one aspect of the present invention includes at least the step of treating a yeast fermentation vessel to which a seasoning raw material liquid serving as a seasoning raw liquid, a yeast-containing yeast fermentation material, and a wood element have been added, serving as an indicator of yeast fermentation, for the purpose of carrying out yeast fermentation and obtaining seasoning, using the floating of the wood element in the vessel as an indicator.

The order of adding the seasoning raw liquid, the wood element, and the yeast-containing material to the yeast fermentation vessel is not particularly limited, but preferably, after adding the seasoning raw liquid to the yeast fermentation vessel, the yeast-containing material is added to the vessel, and then the wood element is further added to the solution. .

The yeast fermentation vessel to which the seasoning raw liquid, the yeast-containing material and the wood element have been added is preferably subjected to yeast fermentation in the state that it is closed with the above-described first yeast fermentation lid.

When soy sauce is produced by the method (3) of one aspect of the present invention using the moromi soy sauce broth as the seasoning raw liquid and using the soy sauce seed as the yeast-containing material, in contrast to the conventional soy sauce production method, the yeast fermentation is carried out with using only a liquid, and therefore yeast fermentation can be simply carried out in a state where the vessel is left to stand without performing agitation, aeration or the like in the vessel.

In addition, since the seasoning raw liquid is a moromi soy sauce decoction in which most or all of the insoluble solids are previously removed, the material obtained after yeast fermentation is a yeast-fermented liquid with a low solids content, and the material as such can be use as a liquid seasoning (soy sauce). In addition, it is not necessary to carry out pressing or the like in the ordinary soy sauce production method, and therefore pollution or waste generation can be avoided, and moreover, the material can be used at any time, even in the middle of fermentation, and a change in seasoning due to differences in the fermentation process can be achieved.

Unlike moromi of ordinary soy sauce having a high solids content, when using a seasoning raw liquid which is a liquid material, the seasoning process can be simply confirmed using the floating of a wood element as an indication.

Thus, the resulting soy sauce has a fresh fruity flavor that cannot be provided by a conventional production method, and has a high palatability, allowing a mild flavor to be enjoyed as if it were wine. Therefore, the yeast-fermented liquid is preferably used for cooking or in a cooked material when it occurs without heating or the like.

In addition, for example, in the case where the seasoning raw liquid which is moromi soy sauce decoction is used, it has a color number of about 40 and is light brown, however, when it is used in the method of one aspect (3) one by one aspect of the present invention, 7-35 days after yeast fermentation, the color number changes to about 18 and the color becomes dark brown. Then, although it had no fragrance at first, it begins to smell like a fruity fragrance according to the color number change.

The fruit flavor seasoning obtained by the production method (3) of one aspect of the present invention may be, for example,

a seasoning having an ethyl octanoate content of 10 ppb to 20,000 ppb;

a seasoning having an ethyl decanoate content of 10 ppb to 5000 ppb; or

a seasoning having an ethyl octanoate content of 5 ppb to 10,000 ppb and an ethyl decanoate content of 5 ppb to 2,000 ppb.

A specific example of a seasoning having a fruit flavor obtained by the production method (3) of one aspect of the present invention is a seasoning having an ethyl octanoate content of 5 ppb to 1000 ppb, an ethyl decanoate content of 5 ppb to 1000 ppb, a content of 2-ethyl-6-methylpyrazine from 0 ppb to 10 ppb and a HEMF content from 20 ppm to 200 ppm or the like, but is not limited to this.

In the production methods (1) to (3) of one aspect of the present invention, various steps or operations may be added in the first step or the last step of the above step or step, provided that the object of the present invention can be achieved.

3-7. Specific set option and method of obtaining

As a specific example of a kit according to one aspect of the present invention, kit 1 shown in FIG. 6 is exemplified. The set 1 includes a first container 11 containing a seasoning raw liquid and a second container 12 containing a seasoning raw liquid, each containing a seasoning raw liquid; a wood element 21 serving as an indicator of yeast fermentation; soy sauce seed 31 containing yeast; a first yeast fermentation vessel 41 and a second yeast fermentation vessel 42 for placing them therein and performing yeast fermentation; a first lid 51 for closing the yeast fermentation vessel during yeast fermentation, a second lid 52 for closing the yeast fermentation vessel after yeast fermentation; and a first vessel support for holding the yeast fermentation vessel. Thus, as a specific example of the method according to one aspect (3), according to one aspect of the present invention, a method for producing seasoning using kit 1 is given as an example. Next, with reference to Fig. 7, a method for producing seasoning using kit 1 will be described.

The seasoning raw liquid in the first container 11 containing the seasoning raw liquid is overflowed into the first yeast fermentation container 41 (see FIG. 7(a)). At the same time, the second yeast fermentation vessel 42 can be used instead of the first yeast fermentation vessel 41. Then, in the first yeast fermentation vessel 41 into which the seasoning raw liquid has been poured, the soy sauce seed 31 and the wood element 21 are successively added. (see Fig.7(b) and 7(c)). Thereafter, the first yeast fermentation vessel 41, in which the seasoning raw liquid, the soy sauce seed 31, and the wood element 21 have been added, is covered with the first lid and placed on the first vessel stand 61, and then left to stand at room temperature, such way, carrying out yeast fermentation. It is confirmed that the yeast fermentation is carried out properly, and the seasoning is produced using the floating of the wood element 21 as an indicator (see FIG. 7(d)) about 1 week after the yeast fermentation. The yeast fermentation is carried out for about 1 to 4 weeks, and if the seasoning in the vessel is used during this period, the seasoning is poured in, replacing the first lid 51 with the second lid 52 in each case.

The color saturation of the seasoning raw liquid in the first yeast fermentation vessel 41 gradually increases from a light color, and the color turns to dark red as the yeast fermentation progresses. Therefore, the first yeast fermentation vessel 41 is placed on the second vessel support 62 as shown in FIG. as shown in FIG. 8B, and the entire vessel is illuminated by a light source from the bottom surface side of the first yeast fermentation vessel 41, resulting in the entire vessel esthetically glowing dark red, since the content of insoluble solids in the seasoning raw liquid is low. In addition, the dark red color changes day by day as yeast fermentation is completed, and therefore, the first yeast fermentation vessel 41 during yeast fermentation can be used as an interior decoration item.

The seasoning raw liquids contained in the first seasoning raw liquid containing container 11 and the second seasoning raw liquid containing container 12 may be either the same or different. For example, if a seasoning raw liquid obtained using soybeans produced in Hokkaido as a raw material is placed in the first container 11 containing seasoning raw liquid, and a seasoning raw liquid obtained using soybeans produced in Niigata, as a raw material is put into the second container 12 containing the seasoning raw liquid, two kinds of seasonings having different flavors can be finally obtained.

4. Liquid seasoning according to one aspect of the present invention

The liquid seasoning according to one aspect of the present invention is a soy sauce or soy sauce-like seasoning in which the content of ethyl octanoate, the content of ethyl decanoate, or the content of each of ethyl octanoate and ethyl decanoate is a predetermined value. Specifically, the liquid seasoning (1-1) of the first aspect of the present invention is soy sauce or soy sauce-like seasoning in which the content of ethyl octanoate is a predetermined value. The liquid seasoning (1-2) according to the second aspect of the present invention is soy sauce or soy sauce-like seasoning in which the content of ethyl decanoate is a predetermined value. The liquid seasoning (1-3) according to the third aspect of the present invention is soy sauce or soy sauce-like seasoning in which the content of each of ethyl octanoate and ethyl decanoate is a predetermined value.

The liquid seasoning according to one aspect of the present invention is prepared so that the content of ethyl octanoate, the content of ethyl decanoate, or the content of each of ethyl octanoate and ethyl decanoate is a predetermined value, and therefore can be used to adjust the taste of foods and beverages in the form of soy sauce or soy sauce-like seasoning with more superior fruity flavor than regular soy sauce, while still having the flavor of soy sauce. As a result, by using the liquid seasoning according to one aspect of the present invention, a seasoning or food or drink can be obtained having both a soy sauce flavor and a fruity flavor.

The liquid seasoning according to one aspect of the present invention is not particularly limited as long as it is either a soy sauce seasoning or a soy sauce-like seasoning, and is used for the purpose of adjusting taste in the processing of a food material.

The content of ethyl octanoate in the seasoning liquid according to the first aspect of the present invention is the amount at which the seasoning liquid has a fruity aroma. Specifically, the content of ethyl octanoate in the liquid seasoning (1-1) of the first aspect of the present invention is 10 ppb to 20,000 ppb, and from the viewpoint of having an intense fruit flavor, it is preferably 20 ppb to 15,000 ppb, and more preferably 50 ppb to 10000 ppb. However, if the content of ethyl octanoate is more than 20,000 ppb, the flavor is too strong and smells unpleasant, like oil, and the flavor of the entire liquid seasoning becomes unpleasant, and therefore the upper limit of the content of ethyl octanoate is preferably less than 20,000 ppb, that is less than 20000 ppb. The content of ethyl octanoate in the liquid seasoning (1-3) of the third aspect of the present invention is 5 ppb to 10,000 ppb, and from the viewpoint of having an intense fruit aroma, it is preferably 10 ppb to 5,000 ppb, and more preferably 15 ppb to 1,000 ppb .

If the content of ethyl octanoate in the seasoning liquid is less than the above set value, it can be adjusted to the set value by adding ethyl octanoate or an ethyl octanoate-containing material to the seasoning liquid. The material containing ethyl octanoate is not particularly limited as long as it can be measured as ethyl octanoate by the method described in the following example.

The content of ethyl decanoate in the seasoning liquid according to the first aspect of the present invention is the amount at which the seasoning liquid has a fruity aroma. Specifically, the content of ethyl decanoate in the liquid seasoning (1-2) of the second aspect of the present invention is 10 ppb to 5000 ppb, and from the point of view of intense fruit flavor, it is preferably 20 ppb to 2000 ppb, and more preferably 50 ppb to 1000 ppb. However, if the content of ethyl decanoate is more than 5000 ppb, the flavor is too strong and smells unpleasant like oil, and the flavor of the whole liquid seasoning becomes unpleasant, and therefore the upper limit of the content of ethyl decanoate is preferably less than 5000 ppb, that is less than 5000 ppb. The content of ethyl decanoate in the liquid seasoning (1-3) according to the third aspect of the present invention is 5 ppb or more, and from the viewpoint of having an intense fruit aroma, it is preferably 10 ppb to 2000 ppb, more preferably 20 ppb to 1500 ppb and even more preferably from 30 ppb to 1000 ppb.

If the content of ethyl decanoate in the seasoning liquid is less than the above set value, it can be adjusted to the set value by adding ethyl decanoate or an ethyl decanoate-containing material to the seasoning liquid. The material containing ethyl decanoate is not particularly limited as long as it can be measured as ethyl decanoate by the method described in the following example.

The liquid seasoning is prepared in such a way that the content of ethyl octanoate and/or ethyl decanoate is the above value and therefore has a fruity flavor that is barely perceptible in ordinary soy sauce. On the other hand, fruity aromas derived from ethyl octanoate and/or ethyl decanoate may be masked by the 2-ethyl-6-methylpyrazine originally found in regular soy sauce. Therefore, the content of 2-ethyl-6-methylpyrazine in the seasoning liquid is, for example, such that the fruit aroma derived from ethyl octanoate and/or ethyl decanoate is not suppressed, and is preferably 50 ppb or less, more preferably 20 ppb or less, even more preferably 10 ppb or less, and even more preferably 5 ppb or less. The lower limit of 2-ethyl-6-methylpyrazine in the seasoning liquid is not particularly limited, but may be less than the lower detection limit, that is, may be substantially 0 ppb.

The liquid seasoning is characterized in that it has a flavor characteristic of soy sauce due to HEMF or the like, since it contains a soy sauce component, and yet has a fruit flavor. Therefore, the content of HEMF in the seasoning liquid is preferably 20 ppm or more, more preferably 30 ppm or more, and even more preferably 40 ppm or more. The upper limit of the HEMF content can be appropriately set according to the desired soy sauce flavor, and is usually about 200 ppm.

The contents of ethyl octanoate, ethyl decanoate, 2-ethyl-6-methylpyrazine and HEMF in liquid seasoning can be measured by the method described in the example below. Therefore, the contents of ethyl octanoate, ethyl decanoate, 2-ethyl-6-methylpyrazine and HEMF described above are the values obtained by measurement using the method described in the example below. It should be noted that for 2-ethyl-6-methylpyrazine and HEMF, the peak area is determined using the following mass/charge values.

2-ethyl-6-methylpyrazine: mass/charge: 121

HEMF: mass/charge: 142

The method for producing liquid seasoning according to one aspect of the present invention is not particularly limited as long as it is a method for producing liquid seasoning in which the content of ethyl octanoate and/or ethyl decanoate is a predetermined value.

The liquid seasoning according to one aspect of the present invention can be obtained, for example, by mixing commercially available soy sauce with ethyl octanoate and/or ethyl decanoate.

The method for producing liquid seasoning is not particularly limited as long as it is a method for producing liquid seasoning in which the content of ethyl octanoate, the content of ethyl decanoate, or the like is a predetermined value. The liquid seasoning can be obtained, for example, by a method including processing moromi soy sauce obtained after carrying out lactic acid fermentation by the conventional soy sauce production method, separating the solid and liquid phases, and further processing the liquid portion using a UV membrane, thereby obtaining moromi soy sauce. sauce, and then subjecting the moromi soy sauce decoction to yeast fermentation using soy sauce yeast or the like. The method includes separating moromi soy sauce into an insoluble solid part (moromi soy sauce concentrate) and a liquid part (moromi soy sauce broth) before it is subjected to yeast fermentation, and then carrying out yeast fermentation of moromi soy sauce broth without continuously carrying out yeast fermentation of moromi soy sauce sauce after lactic acid fermentation, in contrast to the method of obtaining conventional soy sauce. Therefore, the method includes at least the step of obtaining moromi soy sauce, the step of obtaining moromi soy sauce broth, and the step of performing yeast fermentation. The liquid seasoning thus obtained may be, for example, (i) a liquid seasoning having an ethyl octanoate content of 10 ppb to 20,000 ppb, (ii) a liquid seasoning having an ethyl decanoate content of 10 ppb to 5,000 ppb, or (iii) a liquid seasoning having an ethyl octanoate content of 5 ppb to 10,000 ppb and an ethyl decanoate content of 5 ppb to 2,000 ppb.

The step for producing moromi soy sauce is not particularly limited as long as it is a step before producing moromi soy sauce in a soy sauce production method that is well known. It should be noted that soy sauce is produced by obtaining koji soy sauce by inoculating koji seed sourdough including koji mold into a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as heat-pregelatinized wheat, followed by culturing to prepare koji, and then obtaining moromi soy sauce by adding the obtained soy sauce koji to a saline solution, followed by lactic acid fermentation and aging, and then obtaining aged moromi by subjecting the obtained moromi soy sauce to yeast fermentation and aging, and then obtaining unheated soy sauce by subjecting the obtained aged moromi pressing processing or filtering processing, and then heating the resulting unheated soy sauce and the like in the case of a cooking process.

In particular, as one aspect of the moromi soy sauce step, the step of producing soy sauce koji by inoculating koji seed sourdough into a soy sauce raw material that is steam-denatured soybeans or a mixture of steam-denatured soybeans, roasted ground grains is given as an example. cereals or the like, and carrying out the preparation of koji using aeration at 20-40°C for about 2-4 days, and then processing the material obtained by incorporating soy sauce koji into a brine prepared by adding edible sodium chloride to water, thus that the concentration of sodium chloride is from 20% to 30% (w/v), and then optionally adding lactic acid bacteria for soy sauce to lactic acid fermentation and keeping at 15-40°C for 10-200 days, preferably within 15-40 days with appropriate agitation, thus obtaining moromi soybean go sauce or the like.

Soy sauce raw materials are not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, cereal grains such as wheat, barley, hulled barley and Job's tears, cereal grain gluten, rice, and corn.

The koji seed starter is not particularly limited as long as it is a koji mold that is commonly used in the production of soy sauce, and examples thereof include Aspergillus oryzae and Aspergillus sojae . The soy sauce lactic acid bacteria are not particularly limited as long as they are soy sauce lactic acid bacteria that are commonly used in the production of soy sauce, and examples thereof include salt-tolerant lactic acid bacteria such as Tetragenococcus halophilus .

In the soy sauce moromi stage, if the amount of starch raw material such as wheat or rice is small in the soy sauce raw material, the reducing sugar content becomes small and it may not be possible to obtain soy sauce moromi with which yeast can be properly carried out. fermentation. Therefore, preferably, the amount of a starch raw material such as wheat or rice in the soy sauce raw material is such an amount that a soy sauce moromi having a high reducing sugar content can be obtained. However, this does not apply when soy sauce moromi having a high reducing sugar content is produced by adding a reducing sugar component such as glucose, fructose, maltose, table sugar, sweet sake or the like to soy sauce moromi. That is, the koji soy sauce includes the refined koji soy sauce adjusted by adding a reducing sugar component after obtaining the koji soy sauce having a high total nitrogen content by inoculating the koji seed culture into a protein raw material such as soybeans to prepare the koji.

In the moromi soy sauce brew step, a moromi soy sauce broth is prepared by solid-liquid separation treatment to remove insoluble solids derived from soy sauce raw materials such as soybeans or wheat from moromi soy sauce (lactic acid bacteria fermented product), containing insoluble solids and/or pasteurization treatment to remove microorganisms. The method for producing moromi soy sauce broth from moromi soy sauce is not particularly limited, but specifically, a solid-liquid separation method and a pasteurization method, which are well-known, and the like, are given as an example, and specifically, processing pressing and filtration processing which are commonly used in the soy sauce production process, and the like, and more specifically, as an example, pressure filtration processing by a press machine using a filter cloth, membrane filtration processing using a filter material such as diatomaceous earth, or various permeable membranes such as MF membrane and UV membrane, heat treatment to kill microorganisms, and the like. While lactic acid bacteria for soy sauce is left in a large amount in the soy sauce moromi broth, yeast fermentation may not be carried out properly. Therefore, when preparing the moromi soy sauce decoction, it is preferable to use a method that removes most of the soy sauce lactic acid bacteria along with the insoluble solids. The content of lactic acid bacteria in the moromi soy sauce broth is not particularly limited, but is, for example, preferably 1.0×10 ⁸ bacteria/ml or less, more preferably 1.0×10 ⁷ bacteria/ml or less, and even more preferably 1.0 ×10 ⁶ bacteria/ml or less.

In the step of carrying out yeast fermentation for moromi soy sauce broth, yeast fermentation is carried out in the usual way using soy sauce yeast that is used in the production of soy sauce, as is well known, under conditions corresponding to the kind of soy sauce yeast, the number of microorganisms, or the like. Soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, and examples thereof include salt-tolerant yeast such as Zygosaccharomyces rouxii , Zygosaccharomyces bailii (Z. bailii) , Candida etchellsii , and Candida versatilis ( C. versatilis) .

The yeast fermentation period is not particularly limited as long as it is the period during which the content of each of ethyl octanoate, ethyl decanoate, and the like in the fermented liquid meets a predetermined value, and for example, if Zygosaccharomyces rouxii is used as soy sauce yeast, then it is from about 10 to 100 days, preferably from about 14 to 60 days, and more preferably about 45 days at a temperature of from 15°C to 30°C. In addition, the period of yeast fermentation is preferably a period in which the amount of ethanol produced reaches a maximum.

It should be noted that the yeast fermentation step can be simply carried out, for example, by putting the moromi soy sauce broth and soy sauce yeast into a soy sauce bottle that is suitable for yeast fermentation and allows the fermented liquid to be used immediately after the yeast fermentation, and then leaving the bottle to stand at room temperature, thus performing yeast fermentation or the like.

In the yeast fermentation step, a moromi soy sauce broth is used in which insoluble solids have been previously removed, and therefore the material obtained after the yeast fermentation is a yeast-fermented liquid having a low solids content, and the yeast-fermented liquid as such can be used in as a liquid seasoning. In addition, in order to remove yeast or sediment present in the yeast fermented liquid or the like, the yeast fermented liquid is subjected to a treatment or the like in the last step of the yeast fermentation used in the conventional soy sauce production method, such as pressing, filtering, heating or removing the sediment, and the resulting liquid portion can be used as a liquid seasoning.

In the liquid seasoning according to one aspect of the present invention, the content of each of ethyl octanoate, ethyl decanoate, and the like may be a predetermined value, and various other components may be contained as long as they do not interfere with the object of the present invention. Other components are not particularly limited, but examples thereof include seasoning components and food materials, and specific examples thereof include vegetable components (radish, carrot, onion, potato, garlic, and the like), meat (beef, pork, chicken, and the like), fish, yeast extracts, meat extracts (chicken extract, pork extract, beef extract, fish meat extract, etc.), fruit juices (apple juice, etc.), spices (ginger, paprika, pepper, basil, oregano, etc.) the like), chemical seasonings (monosodium glutamate, disodium inosinate, and the like), and flavorings, and among them, one kind may be used alone, or two or more kinds may be used in combination. The content of such other components can be suitably set provided that the object of the present invention can be achieved.

The liquid seasoning according to one aspect of the present invention may take the form of a containerized liquid seasoning, which is packaged and sealed in a container, i.e., a containerized soy sauce or a containerized soy sauce-like seasoning. The container is not particularly limited, but examples thereof include a packaging container such as a single-layer or laminated film bag, a sealed heat-resistant bag, a vacuum package, an aluminum container, a plastic container, a bottle and a jar made of metal such as aluminum, paper, plastic, such as PET or PTP, glass or the like. The packaged soy sauce and the packaged soy sauce-like seasoning can be distributed and marketed independently from each other.

The liquid seasoning according to one aspect of the present invention can be used in the same way as a conventional liquid seasoning. That is, the liquid seasoning according to one aspect of the present invention can be used alone or by mixing or combining with another seasoning component, such as stock broth, acidifier, amino acid, nucleic acid, organic acid, protein hydrolysate, sugar, sake, sweet sake, alcohol, thickener , emulsifier or inorganic salt in addition to the vegetable component, meat, fish, yeast extract, meat extract, fruit juice, spice, chemical seasoning or flavoring agent described above, for the preparation of various food materials or for their processing method. For example, the liquid seasoning according to one aspect of the present invention can be used for various foods such as Japanese foods, Western foods, and Chinese foods, and in particular can be used for deep-fried foods, grilled meat slices, udon, soba, but not limited to ramen, minced steak, meatballs, stewed chicken and root vegetables, stew and potatoes, teriyaki, curry, stew, finely chopped beef, and the like.

As a non-limiting specific embodiment of the liquid seasoning according to one aspect of the present invention, for example, liquid seasoning is given, in which the content of ethyl octanoate is as follows (1-1):

(1-1) Ethyl octanoate content: 20 ppb to 10,000 ppb.

As a non-limiting specific embodiment of the liquid seasoning according to one aspect of the present invention, for example, liquid seasoning is given, in which the content of ethyl decanoate is as follows (2-1):

(2-1) Ethyl decanoate content: 20 ppb to 2000 ppb.

As a non-limiting specific embodiment of the liquid seasoning according to one aspect of the present invention, for example, liquid seasoning is provided in which the content of ethyl octanoate and the content of ethyl decanoate are as follows (1-2) and (2-2), respectively:

(1-2) ethyl octanoate content: 5 ppb to 1000 ppb;

(2-2) Ethyl decanoate content: 5 ppb to 1000 ppb.

As a non-limiting specific embodiment of the liquid seasoning according to one aspect of the present invention, for example, liquid seasoning is provided in which the content of ethyl octanoate, the content of ethyl decanoate, and the content of 2-ethyl-6-methylpyrazine are as follows (1-3), (2-3) and (3-3) respectively:

(1-3) ethyl octanoate content: 5 ppb to 1000 ppb;

(2-3) ethyl decanoate content: 5 ppb to 1000 ppb;

(3-3) content of 2-ethyl-6-methylpyrazine: 0 ppb to 10 ppb.

As a non-limiting specific embodiment of the liquid seasoning according to one aspect of the present invention, for example, liquid seasoning is provided in which the content of ethyl octanoate, the content of ethyl decanoate, the content of 2-ethyl-6-methylpyrazine, and the content of HEMF are as follows (1-4), (2-4 ), (3-4) and (4-4) respectively:

(1-4) ethyl octanoate content: 5 ppb to 1000 ppb;

(2-4) ethyl decanoate content: 5 ppb to 1000 ppb;

(3-4) 2-ethyl-6-methylpyrazine content: 0 ppb to less than 10 ppb;

(4-4) HEMF content: 20ppm to 200ppm.

5. Rich liquid seasoning according to one aspect of the present invention

Among the liquid seasonings according to one aspect of the present invention, the rich seasoning is referred to as liquid rich seasoning. That is, the rich seasoning liquid according to one aspect of the present invention is prepared such that the total nitrogen content and the content of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (homofuraneol; HEMF ) is adjusted to the specified values, and therefore, it has a particularly excellent soy sauce flavor when umami is present. Accordingly, the liquid rich seasonings of one aspect of the present invention can be used to flavor foods and beverages in the form of rich soy sauce and rich soy sauce-like seasoning.

The liquid saturated seasoning according to one aspect of the present invention is not particularly limited as long as it is either a saturated soy sauce or a saturated soy sauce-like seasoning and is used for the purpose of adjusting taste in the processing of a food material.

The value of the total nitrogen content of the liquid rich seasoning is the value at which the umami taste is more intense in the liquid rich seasoning than in commercially available unheated soy sauce. In particular, the value of the total nitrogen content of the liquid rich seasoning is 1.8 wt.% or more, and from the point of view of the umami taste, it is preferably 1.9 wt.% or more, and more preferably 2.0 wt.%. or more. The upper limit of the total nitrogen content can be appropriately set according to the desired flavor characteristic of the soy sauce, and is not particularly limited, but is usually about 4% by weight.

The HEMF content of the liquid rich seasoning is the value at which the flavor inherent in soy sauce is more intense in the liquid rich seasoning than in commercially available unheated soy sauce. In particular, the content of HEMF in the rich seasoning liquid is 60 ppm or more, and from the point of view of the taste stronger than that of soy sauce, it is preferably 70 ppm or more, more preferably 80 ppm or more, and even more preferably 90 ppm or more. The upper limit of the HEMF content can be appropriately set according to the desired soy sauce flavor, and is not particularly limited, but is usually about 200 ppm.

The HEMF in the rich seasoning liquid is not added externally to the soy sauce produced during the cooking process, but is preferably HEMF produced during the soy sauce production process during the cooking process. That is, preferably the HEMF in the rich seasoning liquid is one that is not added as HEMF as a refined product or HEMF-containing material.

The rich seasoning liquid according to one aspect of the present invention is not particularly limited as long as the value of total nitrogen content and HEMF are the above values, but, for example, in terms of their ability to influence the flavor or aroma of the rich seasoning liquid, it is preferably prepared such that the amounts of reducing sugar, ethyl decanoate, ethyl octanoate, 2-ethyl-6-methylpyrazine and the like are set values.

The reducing sugar content of the liquid rich seasoning is preferably more than 3.0% by weight, that is, the amount of reducing sugar in commercially available unheated soy sauce, and from the point of view of being able to prepare a liquid rich seasoning having a stable cocu characteristic and rich sweetness, it is more preferably 4.0 wt.% or more, even more preferably 6.0 wt.% or more, even more preferably 7.0 wt.% or more, and particularly preferably 8.0 wt.% or more. The upper limit of the reducing sugar content is not particularly limited, but considering the sweetness or energy value of the rich seasoning liquid, it is usually about 20% by weight.

The ethyl decanoate content of the rich seasoning liquid is preferably such that the rich seasoning liquid has a fruit aroma, and from the viewpoint of having an intense fruit aroma, it is more preferably 10 ppb to 2000 ppb, and even more preferably 50 ppb to 1000 ppb. However, if the content of ethyl decanoate is more than 5000 ppb, the flavor is too strong and smells unpleasant like oil, and the flavor of the whole liquid rich seasoning tends to become unpleasant.

The content of ethyl octanoate in the rich seasoning liquid is preferably such that the rich seasoning liquid has a fruit aroma, and from the viewpoint of having an intense fruit aroma, it is more preferably 10 ppb to 10,000 ppb, and even more preferably 50 ppb to 10,000 ppb. However, if the content of ethyl octanoate is more than 20,000 ppb, the flavor is too strong and smells unpleasant, like oil, and the flavor of the whole liquid rich seasoning tends to become unpleasant.

If the liquid rich seasoning contains both ethyl decanoate and ethyl octanoate, the lower limit value of each component can be further reduced. The contents of ethyl decanoate and ethyl octanoate in the liquid rich seasoning are then preferably 5 ppb to 2000 ppb and 5 ppb to 10000 ppb respectively, and from the point of view of having an intense fruit aroma, they are more preferably 20 ppb to 1500 ppb and 10 ppb up to 5000 ppb, respectively, and even more preferably 30 ppb to 1000 ppb and 15 ppb to 1000 ppb, respectively.

In particular, a liquid rich seasoning containing ethyl decanoate and ethyl octanoate in amounts within their respective preferred ranges is a preferred seasoning having a fruity flavor and an unpleasant odor is not perceived. Therefore, as a specific aspect of the liquid rich seasoning, a rich liquid seasoning having an ethyl decanoate content of 2,000 ppb and an ethyl octanoate content of 10,000 ppb is exemplified.

Since the liquid rich seasoning contains ethyl decanoate and/or ethyl octanoate, in particular, the content of ethyl decanoate and/or ethyl octanoate is the above value, the liquid rich seasoning has a fruity aroma that is hardly perceptible in ordinary soy sauce. On the other hand, fruity aromas derived from ethyl decanoate and/or ethyl octanoate may be masked by the 2-ethyl-6-methylpyrazine originally found in regular soy sauce. Therefore, the content of 2-ethyl-6-methylpyrazine in the rich seasoning liquid is, for example, such that the fruity aroma derived from ethyl decanoate and/or ethyl octanoate is not suppressed, and is preferably 50 ppb or less, more preferably 20 ppb or less, even more preferably less than 10 ppb, and particularly preferably 5 ppb or less. The lower limit of 2-ethyl-6-methylpyrazine in the rich seasoning liquid is not particularly limited, but may be less than the lower detection limit, that is, may be substantially 0 ppb.

The content of total nitrogen and the content of HEMF, reducing sugar, ethyl decanoate, ethyl octanoate and 2-ethyl-6-methylpyrazine in a rich seasoning liquid can be measured by the method described in the example below. Therefore, the content of total nitrogen and the content of HEMF, reducing sugar, ethyl decanoate, ethyl octanoate and 2-ethyl-6-methylpyrazine described above are the values obtained by measurement using the method described in the example below.

The method for producing liquid rich seasoning is not particularly limited as long as it is a method for producing liquid rich seasoning that can achieve the object of the present invention, in particular, a method for producing liquid rich seasoning in which the total nitrogen content and the HEMF content are predetermined values, preferably liquid saturated seasoning, in which the content of total nitrogen and the content of HEMF are predetermined values, as well as the content of reducing sugar, ethyl decanoate, ethyl octanoate and/or 2-ethyl-6-methylpyrazine are predetermined values.

Another aspect of the present invention is a method for producing liquid rich seasoning, that is, a method for producing rich soy sauce and rich soy sauce-like seasoning. By means of the method for producing liquid rich seasoning according to one aspect of the present invention, the liquid rich seasoning according to one aspect of the present invention can be obtained. The process for producing liquid rich seasoning according to one aspect of the present invention is broadly divided into two depending on the steps involved.

The method for producing liquid rich seasoning according to the first aspect of the present invention includes at least the step of obtaining a first soy sauce moromi broth by subjecting the first soy sauce moromi obtained by carrying out a koji soy sauce and brine mixing treatment, a solid-liquid separation treatment, and a pasteurization treatment , the step of obtaining the second moromi soy sauce by subjecting the first moromi soy sauce broth, the soy sauce koji and the edible sodium chloride to the mixing process, the step of obtaining the second moromi soy sauce broth by subjecting the second moromi soy sauce to the solid-liquid separation treatment or the solid-liquid separation treatment phases and pasteurization processing, and a step of producing a saturated soy sauce or a saturated soy sauce-like seasoning in which the total nitrogen content and the HEMF content are setpoints, subjecting the second soy sauce moromi broth to yeast fermentation using soy yeast. sauce.

In the method for producing liquid rich seasoning according to the first aspect of the present invention, the first moromi soy sauce after lactic fermentation is not subjected to continuous yeast fermentation, unlike the method for producing ordinary soy sauce, the method includes separating moromi soy sauce into an insoluble solid part (first moromi soy sauce concentrate) and the liquid part (the first moromi soy sauce broth) to remove microorganisms before subjecting it to yeast fermentation, then separating the second moromi soy sauce obtained by activating the effect of koji soy sauce using the first moromi soy sauce broth as the boiling water into the insoluble the solid part (the second moromi soy sauce concentrate) and the liquid part (the second moromi soy sauce decoction) and subjecting the second moromi soy sauce decoction to yeast fermentation. Therefore, the method includes at least the step of obtaining the first moromi soy sauce broth from the first moromi soy sauce, the step of obtaining the second moromi soy sauce, the step of obtaining the second moromi soy sauce broth, and the step of performing yeast fermentation. The liquid rich seasoning thus obtained may be, for example, a liquid rich seasoning in which the total nitrogen content is 1.8 wt% or more and the HEMF content is 60 ppm or more. In the present description, for convenience, the step of obtaining the first moromi soy sauce will also be described corresponding to the previous step of the step of obtaining the first moromi soy sauce decoction from the first moromi soy sauce. The method according to the first aspect of the present invention may or may not include the step of obtaining the first moromi soy sauce.

The step of obtaining the first moromi soy sauce is not particularly limited as long as it is a step before obtaining the moromi soy sauce in the method for producing soy sauce which is generally known. It should be noted that soy sauce is produced by making koji soy sauce by inoculating koji seed sourdough including koji mold into a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as heat-pregelatinized wheat, followed by culturing to prepare koji, and then obtaining moromi soy sauce by adding the obtained soy sauce koji to a saline solution, followed by lactic acid fermentation and aging, and then obtaining aged moromi by subjecting the obtained moromi soy sauce to yeast fermentation and aging, and then obtaining unheated soy sauce by subjecting the obtained aged moromi pressing processing or filtering processing, and then heating the resulting unheated soy sauce and the like in the case of a cooking process.

Specifically, as one aspect of the first moromi soy sauce production step, the step of producing koji soy sauce by inoculating koji seed sourdough into soy sauce raw material, which is a mixture of steam-denatured soybeans, roasted ground cereal grains, or the like, is given as an example, and carrying out the preparation of koji using aeration at 20-40°C for about 2-4 days and then processing the material obtained by adding koji soy sauce to a brine prepared by adding edible sodium chloride to water so that the concentration of sodium chloride is from 20% to 30% (w/v), and then arbitrarily adding lactic acid bacteria for soy sauce to it for mixing processing under conditions of 15-40°C for 10-200 days, preferably 15-40 days at appropriate stirring, thereby obtaining moromi soy sauce or the like. In this mixing treatment, the effect of soy sauce koji and lactic acid fermentation by soy sauce lactic acid bacteria may be observed. It should be noted that in the blending treatment at the stage of obtaining the first moromi soy sauce, it is preferable to add lactic acid bacteria for soy sauce.

Soy sauce raw materials are not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, cereal grains such as wheat, barley, hulled barley and Job's tears, cereal grain gluten, rice, and corn.

The koji mold is not particularly limited as long as it is a koji mold that is commonly used in the production of soy sauce, and examples thereof include Aspergillus oryzae and Aspergillus sojae . The soy sauce lactic acid bacteria are not particularly limited as long as they are soy sauce lactic acid bacteria that are commonly used in the production of soy sauce, and examples thereof include salt-tolerant lactic acid bacteria such as Tetragenococcus halophilus .

In the first soy sauce moromi stage, if the amount of starch raw material such as wheat or rice is small in the soy sauce raw material, the reducing sugar content becomes small, and it may not be possible to obtain soy sauce moromi that can be properly yeast fermentation. Therefore, preferably, the amount of a starch raw material such as wheat or rice in the soy sauce raw material is such an amount that a soy sauce moromi having a high reducing sugar content can be obtained. However, this does not apply if soy sauce moromi having a high reducing sugar content is prepared by adding a reducing sugar component such as glucose, fructose, maltose, table sugar, sweet sake or the like to soy sauce moromi. That is, the koji soy sauce includes the refined koji soy sauce adjusted by adding a reducing sugar component after obtaining the koji soy sauce having a high total nitrogen content by inoculating the koji seed culture into a protein raw material such as soybeans to prepare the koji.

In the step of obtaining the first moromi soy sauce broth, the first moromi soy sauce broth is obtained by a solid-liquid separation treatment to remove insoluble solids derived from soy sauce raw materials such as soybeans or wheat from the first moromi soy sauce containing insoluble solids. substances and/or pasteurization treatment to remove microorganisms from the first moromi soy sauce. The solid-liquid separation processing for removing insoluble solids from the first moromi soy sauce is not particularly limited, but in particular, the well-known solid-liquid separation method and the like are given as an example, and in particular, the processing pressing and filtration processing which are commonly used in the soy sauce production process and the like, and more specifically, pressure filtration processing by a press machine using a filter cloth, membrane filtration processing using various permeable membranes such as UV membrane and MF membrane and the like. In the solid-liquid separation treatment, one kind of the above treatments or methods may be used alone, or two or more kinds thereof may be used in combination.

The pasteurization treatment to remove microorganisms from the first moromi soy sauce is not particularly limited, but in particular, filtration treatment using a filter material such as diatomaceous earth or various permeable membranes such as a UV membrane used in removing microorganisms are given as an example. , heat treatment with an increase in temperature to kill microorganisms and the like. In the pasteurization treatment, one kind of the above treatments or methods can be used alone, or two or more kinds can be used in combination. It should be noted that the pasteurization treatment may be a treatment to kill the microorganisms present in the system without removing them from the system, in addition to a treatment to remove the microorganisms from the system. The microorganisms preferably to be removed by the pasteurization treatment are, but are not limited to, yeast.

In particular, if a filtration treatment using a membrane through which microorganisms do not penetrate is used in the solid-liquid separation, it can serve as both a solid-liquid separation treatment and a pasteurization treatment at the same time. Therefore, the solid-liquid separation treatment and the pasteurization treatment of the soy sauce moromi first broth preparation step may be carried out as independent separate treatments, or may be carried out as a single integrated treatment. In addition, the order of carrying out the solid-liquid separation treatment and the pasteurization treatment is not limited, and any of them can be carried out first, however, it is preferable to subject the liquid part obtained after the solid-liquid separation treatment to the pasteurization treatment.

The number of microorganisms in the first moromi soy sauce broth is not particularly limited as long as it is an amount such that yeast fermentation does not occur during the second moromi soy sauce preparation step in the last step, but, for example, the amount of yeast in the first moromi soy sauce broth sauce is preferably 1.0×10 ³ microorganisms/ml or less, more preferably 1.0×10 ² microorganisms/ml or less, and even more preferably 1.0×10 ¹ microorganisms/ml or less.

The first moromi soy sauce preparation step preferably removes the oil content along with insoluble solids and microorganisms from the first moromi soy sauce. For example, insoluble solids, microorganisms, and oil can be removed from the first moromi soy sauce by subjecting the post-compression liquid obtained by pressing the first moromi soy sauce to a diatomaceous earth filtration treatment once or twice or more.

The step of obtaining the second moromi soy sauce is carried out in the same manner as the step of obtaining the first moromi soy sauce, except that the first moromi soy sauce decoction is used as the boiling water instead of water. However, preferably lactic acid bacteria for soy sauce is not added at the second moromi soy sauce step.

The step of obtaining the second moromi soy sauce decoction is carried out in the same manner as the step of obtaining the first moromi soy sauce decoction. However, in the second moromi soy sauce brewing step, it is possible to subject the second soy sauce moromi to a solid-liquid separation treatment and there is no need to carry out a pasteurization treatment, but preferably the second soy sauce moromi is subjected to a solid-liquid separation treatment and a pasteurization treatment. The liquid rich seasoning obtained by carrying out the yeast fermentation in the last stage may have an unpleasant odor such as the smell of natto, and therefore, it is preferable that the second moromi soy sauce decoction has an isobutyric acid content of 20 ppm or less, an isovaleric acid content of 20 ppm or less, or the content of each of isobutyric acid and isovaleric acid is 20 ppm or less.

In the yeast fermentation step, for the second moromi soy sauce broth, yeast fermentation is carried out in the usual way using soy sauce yeast used in soy sauce production, as is well known, under conditions corresponding to the kind of soy sauce yeast, the number of microorganisms, or the like. Soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, and examples thereof include salt-tolerant yeast such as Zygosaccharomyces rouxii , Zygosaccharomyces bailii (Z. bailii) , Candida etchellsii , and Candida versatilis ( C. versatilis) .

The period of yeast fermentation is not particularly limited as long as it is a period during which HEMF is produced in sufficient amount in the fermented liquid, preferably a period in which the HEMF content is at a set value, and ethyl decanoate and ethyl octanoate are also produced, more preferably a period when in which the contents of HEMF, ethyl decanoate and ethyl octanoate meet the predetermined values, and even more preferably, the period in which the content of HEMF is 60 ppm or more, the content of ethyl decanoate is 10 ppb or more, and the content of ethyl octanoate is 10 ppb or more, and, for example, if in Zygosaccharomyces rouxii is used as soy sauce yeast, it is about 10 to 100 days, preferably about 14 to 60 days at 15°C to 30°C. In addition, the period of yeast fermentation is preferably a period in which the amount of ethanol produced reaches a maximum.

It should be noted that the yeast fermentation step can be simply carried out by, for example, placing the second moromi soy sauce decoction and soy sauce yeast into a soy sauce bottle that is suitable for yeast fermentation and allows the fermented liquid to be used immediately after the yeast fermentation, and then leaving the bottle stand at room temperature, thus performing yeast fermentation or the like.

In the stage of yeast fermentation, a second moromi soy sauce decoction is used in which insoluble solids have previously been removed, and therefore the material obtained after yeast fermentation is a yeast-fermented liquid with a low solids content, and the yeast-fermented liquid as such can be used in as a liquid rich seasoning. In addition, in order to remove yeast or sediment present in the yeast fermented liquid or the like, the yeast fermented liquid is subjected to a treatment or the like in the last step of the yeast fermentation used in the conventional soy sauce production method, such as pressing, filtering, heating or removing the sediment, and the resulting liquid portion can be used as liquid rich seasoning.

The method according to the second aspect of the present invention includes at least the step of obtaining a soy sauce moromi broth by subjecting the soy sauce moromi obtained by carrying out the koji soy sauce and brine mixing treatment, the solid-liquid separation process and the pasteurization process, the step of obtaining the adjusted moromi broth soy sauce by adjusting the moromi soy sauce broth so that the total nitrogen content and the reducing sugar content are at the target values, and the step of obtaining saturated soy sauce or saturated soy sauce-like seasoning in which the total nitrogen content and the HEMF content are at the target values, subjecting the adjusted moromi broth to soy sauce to yeast fermentation using soy sauce yeast.

The method according to the second aspect of the present invention includes at least the step of obtaining moromi soy sauce decoction, the step of obtaining finished moromi soy sauce decoction, and the step of yeast fermentation. The liquid rich seasoning thus obtained may be, for example, a liquid rich seasoning in which the total nitrogen content is 1.8 wt% or more and the HEMF content is 60 ppm or more.

In the method of the second aspect of the present invention, the step of obtaining the moromi soy sauce broth can be carried out in the same manner as the step of obtaining the first moromi soy sauce broth from the first moromi soy sauce in the method of the first aspect of the present invention. The soy sauce moromi in the soy sauce moromi decoction step may be tamari (rich) soy sauce. The tamari soy sauce is preferably a tamari soy sauce in which the content of isobutyric acid is 20 ppm or less, the content of isovaleric acid is 20 ppm or less, or the content of each of isobutyric acid and isovaleric acid is 20 ppm or less.

In the step of preparing the adjusted moromi soy sauce broth, the moromi soy sauce broth is adjusted so that the total nitrogen content and the reducing sugar content correspond to the specified values, for example, 1.8 wt.% or more and 4.0 wt.% or more, respectively, preferably 1.8 wt.% or more and 5.0 wt.% or more, respectively, more preferably 2.0 wt.% or more and 5.0 wt.% or more, respectively, and even more preferably 2.2 wt.% or more and 7.0 wt.% or more, respectively. The upper limits of the total nitrogen content and the reducing sugar content are not particularly limited, but are generally about 4% by weight and about 20% by weight, respectively. However, if the total nitrogen content and the reducing sugar content of the moromi soy sauce decoction are the above values, the step of obtaining the adjusted moromi soy sauce decoction can be omitted. The liquid rich seasoning according to one aspect of the present invention is preferably a seasoning obtained by carrying out yeast fermentation of a moromi soy sauce broth in which the total nitrogen content and the reducing sugar content are the above values, that is, a seasoning containing a fermented product of a moromi soy sauce broth or a fermented product decoction of moromi soy sauce.

For example, if soy sauce koji made using protein raw materials such as soybeans is used in a large amount, then a moromi soy sauce decoction having a high total nitrogen content is obtained, and if soy sauce koji made using starch raw materials such as wheat or rice is used in large quantities, then a moromi soy sauce decoction is obtained, which has a high content of reducing sugar. Therefore, in order to adjust the total nitrogen content and the reducing sugar content to the desired values, the reducing sugar component can be added to the moromi soy sauce broth having a high total nitrogen content according to the conventional method, and the total nitrogen content component can be added to the moromi soy sauce broth having a high content of reducing sugar according to the conventional method. In addition, both the reducing sugar component and the component containing total nitrogen can be added to the moromi soy sauce decoction. The total nitrogen content component is not particularly limited as long as it is a component that is normally contained as the total nitrogen content in soy sauce, but is preferably an umami component such as an amino acid or a peptide such as glutamic acid, soy peptide, or the like.

In the method of the second aspect of the present invention, the yeast fermentation step can be carried out in the same manner as the yeast fermentation step of the method of the first aspect of the present invention using the adjusted moromi soy sauce broth instead of the second moromi soy sauce broth.

In the liquid rich seasoning according to one aspect of the present invention, the total nitrogen content and the HEMF content may be setpoints, and various other components may be contained, provided that they do not interfere with the achievement of the object of the present invention. Such other components are not particularly limited, but examples thereof include seasoning components and food materials, and specific examples thereof include vegetable components (radish, carrot, onion, potato, garlic, and the like), meat (beef, pork, chicken, and the like) , fish, yeast extracts, meat extracts (chicken extract, pork extract, beef extract, fish meat extract and the like), fruit juices (apple juice and the like), spices (ginger, paprika, pepper, basil, oregano and the like), chemical seasonings (monosodium glutamate, disodium inosinate, and the like), and flavorings, and among them, one kind may be used alone, or two or more kinds may be used in combination. The content of such other components can be suitably set provided that the object of the present invention can be achieved.

The liquid rich seasoning of one aspect of the present invention may take the form of a containerized liquid rich seasoning that is packaged and sealed in a containerized saturated soy sauce or a containerized saturated soy sauce-like seasoning. The container is not particularly limited, but examples thereof include a packaging container such as a single-layer or laminated film bag, a sealed heat-resistant bag, a vacuum package, an aluminum container, a plastic container, a bottle and a jar made of metal such as aluminum, paper, plastic, such as PET or PTP, glass or the like. The packaged saturated soy sauce and the packaged saturated soy sauce-like seasoning can be distributed and marketed independently from each other.

The liquid rich seasoning according to one aspect of the present invention can be used in the same way as a conventional liquid seasoning. That is, the liquid rich seasoning according to one aspect of the present invention can be used alone or by mixing or combining with another seasoning component, such as stock broth, acidifier, amino acid, nucleic acid, organic acid, protein hydrolyzate, sugar, sake, sweet sake, alcohol, a thickener, emulsifier or inorganic salt in addition to the herbal component, meat, fish, yeast extract, meat extract, fruit juice, spice, chemical seasoning or flavoring agent described above, for preparing various food materials or for processing them. For example, the liquid rich seasoning according to one aspect of the present invention can be used for various foods such as Japanese foods, Western foods, and Chinese foods, and in particular can be used for deep-fried foods, grilled meat slices, udon, soba , ramen, minced steak, meatballs, stewed chicken and root vegetables, teriyaki, curry, stew, but not limited to finely chopped beef and the like.

As a non-limiting specific embodiment of a rich seasoning liquid according to one aspect of the present invention, for example, a rich seasoning liquid is provided in which the total nitrogen content and the HEMF content are as follows:

total nitrogen content: from 1.8 wt.% to 4 wt.%;

HEMF content: 60 ppm to 200 ppm.

As a non-limiting specific embodiment of a rich seasoning liquid according to one aspect of the present invention, for example, a rich seasoning liquid is provided in which the total nitrogen content and the HEMF content are as follows:

total nitrogen content: from 2.0 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm.

As a non-limiting specific embodiment of a liquid rich seasoning according to one aspect of the present invention, for example, a liquid rich seasoning is provided, in which the content of total nitrogen and the content of HEMF and reducing sugar are as follows:

total nitrogen content: from 1.9 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm;

reducing sugar: from 7.0 wt.% to 20 wt.%.

As a non-limiting specific embodiment of a rich seasoning liquid according to one aspect of the present invention, for example, a rich seasoning liquid is provided in which the total nitrogen content and the content of HEMF, reducing sugar, and ethyl decanoate are as follows:

total nitrogen content: from 1.9 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm;

reducing sugar: from 7.0 wt.% to 20 wt.%;

ethyl decanoate: 10 ppb to 2000 ppb.

As a non-limiting specific embodiment of a rich seasoning liquid according to one aspect of the present invention, for example, a rich seasoning liquid is provided in which the total nitrogen content and the content of HEMF, reducing sugar, and ethyl octanoate are as follows:

total nitrogen content: from 1.9 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm;

reducing sugar: from 7.0 wt.% to 20 wt.%;

ethyl octanoate: 10 ppb to 10,000 ppb.

As a non-limiting specific embodiment of the liquid rich seasoning according to one aspect of the present invention, for example, liquid rich seasoning is provided, in which the content of total nitrogen and the content of HEMF, reducing sugar, ethyl decanoate and ethyl octanoate are as follows:

total nitrogen content: from 1.9 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm;

reducing sugar: from 7.0 wt.% to 20 wt.%;

ethyl decanoate: 5 ppb to 2000 ppb;

ethyl octanoate: 5 ppb to 10,000 ppb.

As a non-limiting specific embodiment of the rich seasoning liquid according to one aspect of the present invention, for example, a rich seasoning liquid is provided in which the content of total nitrogen and the content of HEMF, reducing sugar, ethyl decanoate, ethyl octanoate, and 2-ethyl-6-methylpyrazine are as follows:

total nitrogen content: from 1.9 wt.% to 4 wt.%;

HEMF content: 80 ppm to 200 ppm;

reducing sugar: from 7.0 wt.% to 20 wt.%;

ethyl decanoate: 5 ppb to 2000 ppb;

ethyl octanoate: 5 ppb to 10,000 ppb;

2-ethyl-6-methylpyrazine content: less than 10 ppb.

Hereinafter, the present invention will be described in more detail by way of examples, however, the present invention is not limited to these examples, and the present invention may include various variations so long as the object of the present invention can be achieved.

EXAMPLE 1

1. Various methods

1-1. Method for measuring reducing sugar

The reducing sugar content of the seasoning raw liquid and the seasoning liquid was measured by the method described in "Japanese Agricultural Standards for Soy Sauce" (Ministry of Agriculture, Forestry and Fisheries) directly as the reducing sugar content.

1-2. Ethanol measurement method

The ethanol content of the seasoning raw liquid and the seasoning liquid was measured by GC/FID under the following conditions in a conventional manner.

GC/FID Analysis Conditions

Gauge: GC-2014AF (manufactured by Shimadzu Corporation)

Column: Porapak Q (80-100 mesh) (manufactured by GL Sciences, Inc.)

Inlet temperature: 230°С

Temperature condition: maintained at 155°С (7 min)

Carrier gas: nitrogen

Column flow rate: 20 ml/min

Detector temperature: 250°C

1-3. HEMF measurement method

The contents of HEMF and 2-octanone as an internal standard substance in the seasoning raw liquid and the seasoning liquid were measured for the extraction solution obtained by the extraction treatment using ethyl acetate by GC-MS according to the following conditions.

To 5.0 g of the sample was added 2.0 g of edible sodium chloride and 100 μl of a solution of 2-octanone (20 ppm). Then, 1 ml of ethyl acetate was added, and after vigorous stirring for 5 minutes, the organic solvent layer was extracted. This operation was repeated three times, and the resulting organic solvent layer was dehydrated over anhydrous sodium sulfate and then concentrated to 500 µl, whereby an aroma concentrate was obtained. The resulting aroma concentrate was analyzed by GC-MS under the following conditions.

GC-MS conditions

Measurement device: 7890B-5977 MSD (manufactured by Agilent Technologies, Inc.)

Column: DB-WAX (length: 60 m, diameter: 0.25 mm, film thickness: 0.25 µm) (manufactured by Agilent Technologies, Inc.)

Inlet temperature: 250°C

Temperature regime: held at 40°C (3 min) → increased to 250°C at a rate of 6°C/min → held for 15 min

Carrier: high purity helium, constant pressure mode at 229 kPa

Mass scan range: mass/charge: 30.0 to 250.0

Ionization method: EI

The peak areas of HEMF and 2-octanone, which is an internal standard, were determined using the following mass/charge values.

HEMF: mass/charge: 142

2-octanone: mass/charge: 58

1-4. Linoleic acid measurement method

The contents of linoleic acid and heptadecanoic acid as an internal standard substance in the seasoning raw liquid and the seasoning liquid were measured by GC-MS according to the following conditions for the liquid in which the fatty acid was subjected to methyl esterification using a fatty acid methylation kit (manufactured by Nacalai Tesque, Inc.).

GC-MS conditions

Measurement device: 7890B-5977 MSD (manufactured by Agilent Technologies, Inc.)

Column: DB-WAX (length: 60 m, diameter: 0.25 mm, film thickness: 0.25 µm) (manufactured by Agilent Technologies, Inc.)

Inlet temperature: 250°С

Temperature regime: held at 40°C (3 min) → increased to 250°C at a rate of 6°C/min → held for 15 min

Carrier: high purity helium, constant pressure mode at 229 kPa

Mass Scan Range: mass/charge: 30.0 to 500.0

Ionization method: EI

The peak areas of methyl esterified linoleic acid and heptadecanoic acid, which is an internal standard, were determined using the following mass/charge values.

methyl linoleate: mass/charge: 294

methylheptadecanoate: mass/charge: 284

1-5. Organoleptic evaluation method

Organoleptic evaluation was conducted by eleven tasters with sensory discrimination ability on liquid seasonings in three parameters: “fruity aroma”, “oily aroma” and “oxidized aroma” in five levels (1: rather weak, 2: weak, 3: none , 4: strong, 5: rather strong), and their average values were calculated.

2. Evaluation of the Effect of Reducing Sugar in Seasoning Raw Liquid on Yeast Fermentation

2-1. Preparation of raw liquids for seasonings 1-4

Aspergillus sojae seed starter was inoculated into steamed soybeans, after which koji was prepared in the usual way for 43 hours, resulting in koji soy sauce.

100 parts by mass of the resulting soy sauce koji was put into 120 parts by mass of saline (sodium chloride concentration: 23.5%), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and kept at 25 °C for 120 days with appropriate stirring, and then subjected to a pressing treatment and a filtration treatment, resulting in soy sauce moromi.

When measuring the content of reducing sugar in the obtained moromi soy sauce, it was about 1.2 wt.%. Seasoning raw liquids 1 to 4 were obtained by adding glucose according to the measurement result, whereby the reducing sugar content was adjusted to 4 wt%, 5 wt%, 6 wt% and 7 wt%, respectively. It should be noted that when measuring the content of reducing sugar and ethanol in the seasoning raw liquid 4, they were 6.6 wt.% and 0.04 wt.%, respectively.

2-2. Yeast fermentation of raw liquid for seasonings 1-4

The seasoning stock liquids 1-4 were inoculated with Zygosaccharomyces rouxii and yeast fermentation was carried out at 20-25° C. for 45 days without agitation.

2-3. Evaluation of the effect of reducing sugar on yeast fermentation

As described in 2-2 above, by performing yeast fermentation of raw liquids for seasonings 1-4, liquid seasonings 1-4 were obtained. When performing yeast fermentation to obtain liquid seasonings 1-4, the ethanol concentration in liquid seasonings 1-4 was measured 10, 16, 24, 31, 37 and 45 days after yeast inoculation. The results are presented in table 1 and figure 1.

Table 1

Days gone by (days) Ethanol concentration (%) Liquid seasoning 1 Liquid seasoning 2 Liquid seasoning 3 Liquid seasoning 4 0 0.04 0.04 0.04 0.04 ten 0.10 0.13 0.15 0.21 16 0.19 0.44 0.58 0.70 24 0.53 1.17 1.32 1.39 31 1.04 1.49 1.78 1.81 37 1.15 1.60 1.93 2.04 45 1.21 1.47 1.92 2.14

As shown in Table 1 and in FIG. 1, it was confirmed that when using raw liquids for seasonings 3 and 4, in which the concentration of reducing sugar is 6 wt.% or more, alcoholic fermentation with yeast was effective, and 1.9 wt.% is achieved on the 37th day . On the other hand, in the case of the seasoning raw liquid 1 in which the reducing sugar concentration is 4 wt%, although ethanol was produced to some extent, the production rate was low, and as a result, the maximum ethanol concentration reached less than 1.5 wt%.

At low concentrations of ethanol, the resistance of microorganisms decreases, thereby increasing the likelihood of contamination. In fact, even if each liquid seasoning 3 and 4, in which the concentration of ethanol is 1.5% or more, is dosed into a sterile vial with a silicone stopper in an amount of 3 ml, and Zygosaccharomyces rouxii , which is a filmy yeast, is inoculated at a concentration of 10 ⁴ CFU/ml and cultured in stationary mode at 30°C for 5 days under aerobic conditions, then a thin film is not formed on the surface of the liquid or the wall of the test tube, and deviations in appearance are not detected. Therefore, it has been confirmed that the concentration of the reducing sugar in the seasoning raw liquid is preferably 6% by weight or more.

In addition, in the sensory evaluation of liquid seasonings 1 to 4, flavor characteristic of soy sauce was strongly felt in liquid seasonings 2, 3, and 4 in which the concentration of reducing sugar is 5% by weight or more, compared with liquid seasoning 1 in which the concentration of reducing sugar is 4 wt.%. It is well known that the concentration of ethanol in moromi soy sauce after yeast fermentation exceeds 1.5%. It also follows from this fact that in liquid seasoning 1, yeast fermentation was insufficiently effective compared to liquid seasonings 2, 3, and 4, and the flavor characteristic of soy sauce was not sufficiently felt.

Accordingly, it has been found that in the case of a seasoning raw liquid in which the concentration of a reducing sugar is 5 wt% or more, ethanol can be produced by adding yeast, and the seasoning liquid obtained by yeast fermentation has a flavor characteristic of soy sauce.

3. Evaluation of the effect of ethanol in the seasoning raw liquid on yeast fermentation.

3-1. Preparation of raw liquids for seasonings 5-7

Seasoning raw liquids 5 to 7 were prepared by adding ethanol to the seasoning raw liquid 4 so that the ethanol content became 1.0 wt%, 2.0 wt% and 3.0 wt%, respectively.

3-2. Yeast fermentation of raw liquids for seasonings 5-7

Yeast fermentation was carried out in the same manner as described above 2-2 using raw seasoning liquids 5-7.

3-3. Evaluation of the effect of ethanol on yeast fermentation

As described in 3-2 above, by subjecting the seasoning raw liquids 5-7 to yeast fermentation, seasoning liquids 5-7 were obtained. When conducting yeast fermentation to obtain liquid seasonings 5-7, the ethanol concentration in liquid seasonings 5-7 was measured 10, 16, 24, 31, 37 and 45 days after yeast inoculation. The results are presented in table 2 and figure 2. Note that Table 2 and FIG. 2 also show the results obtained using the seasoning raw liquid 4.

table 2

Days gone by (days) Ethanol concentration (%) Liquid seasoning 4 Liquid seasoning 5 Liquid seasoning 6 Liquid seasoning 7 0 0.04 0.99 1.98 2.96 ten 0.21 0.91 1.78 2.84 16 0.70 0.94 1.81 2.86 24 1.39 1.04 1.66 2.84 31 1.81 1.35 1.54 2.81 37 2.04 1.61 1.51 2.90 45 2.14 1.80 1.51 2.82

As shown in Table 2 and FIG. 2, it was confirmed that when using raw liquids for seasonings 6 and 7 in which the initial concentration of ethanol is 2.0 wt% or more, alcoholic fermentation by yeast did not occur, and the concentration ethanol did not increase, but on the other hand, when using raw liquids for seasonings 4 and 5 in which the initial concentration of ethanol is 1 wt% or less, the concentration of ethanol was suitably increased.

4. Evaluation of the Influence of Seasoning Raw Liquid on Soy Sauce Flavor

It is known that some aromatic components that form an aroma similar to soy sauce are produced during yeast fermentation. HEMF, which is one of the compounds produced by yeast fermentation, is known as a characteristic component of brewed soy sauce (see, for example, non-patent literature "Shin Zoho Shoyu no Kagaku to Gijutsu (New supplement, Science and Technology of Soy Sauce)" written and published by Tatsurokuro Tochikura, revised January 30, 2012, p. 286 or the like). In addition, according to Japanese patent application JP-A-2014-233292, if the content of HEMF in soy sauce is less than 15 ppm, then the characteristic aroma of soy sauce tends to decrease.

Therefore, in order for the seasoning liquid obtained by yeast fermentation of the seasoning raw liquid to have an aroma and taste similar to soy sauce, it is preferable that the seasoning liquid after the yeast fermentation contains HEMF at a concentration of 15 ppm or more.

Incidentally, with respect to the seasoning liquids 4-7 obtained by performing yeast fermentation of the raw liquids for seasonings 4-7 as described in 2-2 and 3-2 above, the concentration of HEMF was measured. The results obtained are presented in table 3.

Table 3

Liquid Seasoning 4 Liquid Seasoning 5 Liquid seasoning 6 Liquid Seasoning 7 HEMF (ppm) 34.2 21.3 3.1 0.3

As shown in Table 3, it was confirmed that in the seasoning liquids 4 and 5 obtained by yeast fermentation of raw liquids for seasonings 4 and 5, in which the ethanol concentration is 1.0 wt% or less, the HEMF concentration is 15 ppm or more. . On the other hand, it was confirmed that in the seasoning liquids 6 and 7 obtained by yeast fermentation of the raw liquids for seasonings 6 and 7, in which the ethanol concentration is 2.0 wt.% or more, the production of HEMF is significantly lower, and they do not have aroma and taste similar to soy sauce.

Accordingly, it has been found that when using a seasoning raw liquid in which the ethanol concentration is 1.0% by weight or less, a seasoning liquid having an aroma and taste similar to soy sauce is obtained by performing yeast fermentation.

5. Evaluation of the influence of linoleic acid in the seasoning raw liquid on yeast fermentation

5-1. Preparation of raw liquids for seasonings 8-12

Aspergillus sojae seed starter was inoculated into a material obtained by mixing parboiled soybeans and ground roasted wheat in equal amounts, followed by cooking koji for 43 hours in the usual way, resulting in koji soy sauce.

100 parts by mass of the obtained soy sauce koji was placed in 98 parts by mass of brine (sodium chloride concentration: 26%), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and holding at 15-25 °C for 50 days with appropriate agitation according to the conventional method, and then subjected to solid-liquid separation and diatomaceous earth filtration, whereby a lactic acid bacteria fermented decoction was obtained and used as raw liquid for seasoning 8. Content of linoleic acid in raw liquid for seasoning, 8 was measured using a fatty acid methylation kit (manufactured by Nacalai Tesque, Inc.) and GC-MS as described in 1-4 above.

The seasoning raw liquids 9 to 12 were prepared by adding soy sauce oil to the seasoning raw liquid 8 so that its content (added concentration) was 0.06 wt%, 0.31 wt%, 0.61 wt%, and 3.07 wt%, respectively. In addition, the content of linoleic acid in raw liquids for seasonings 9-12 was measured.

The seasoning stock liquids 8-12 were inoculated with Zygosaccharomyces rouxii and yeast fermentation was carried out at 25-30° C. for 45 days without agitation. Liquid seasonings 8-12 were obtained by yeast fermentation.

5-2. Results of measurement of linoleic acid content in raw liquids for seasonings 8-12

The concentration of linoleic acid in raw liquids for seasonings 8-12 is shown in Table 4.

Table 4

Liquid seasoning 8 Liquid seasoning 9 Liquid Seasoning 10 Liquid seasoning 11 Liquid seasoning 12 Linoleic acid (wt.%) 0 0.03 0.15 0.30 1.48

5-3. Results of the organoleptic evaluation of liquid seasonings 8-12

The organoleptic evaluation results of seasoning liquids 8-12 obtained by yeast fermentation of raw liquids for seasonings 8-12 having different linoleic acid content are presented in Table 5. It should be noted that "*" indicates that the difference was statistically significant (P ˂0.05) compared to liquid seasoning 8.

Table 5

Liquid seasoning 8 Liquid seasoning 9 Liquid Seasoning 10 Liquid seasoning 11 Liquid seasoning 12 fruity aroma 4.1±0.3 3.6±0.3 2.1±0.4* 1.3±0.2* 1.2±0.1* Oily smell 1.1±0.1 2.0±0.3* 2.7±0.3* 4.2±0.2* 4.9±0.1* Oxidized smell 1.1±0.1 1.7±0.3* 1.8±0.3* 2.4±0.4* 2.9±0.5*

Based on the measurement results of linoleic acid and the organoleptic evaluation results shown in Table 4 and Table 5, it was found that the seasoning liquid 8 and 9 obtained by performing yeast fermentation of the seasoning raw liquid 8, which does not contain linoleic acid, and the seasoning raw liquid 9, in which the content of linoleic acid is 0.03 wt.% or less, has a particularly intense fruit flavor compared with liquid seasonings 10-12 containing linoleic acid at a concentration of 0.15 wt.% or more.

In addition, it was found that in the seasoning liquid 8 obtained by performing yeast fermentation of the seasoning raw liquid 8, which does not contain linoleic acid, the oily smell and oxidized smell are remarkably reduced, compared with seasoning liquids 9 to 12 containing linoleic acid at a concentration of 0 .03 wt.% or more. That is, it has been found that by using a seasoning raw liquid which does not contain oil content (linoleic acid), a seasoning liquid having not only reduced oily odor and oxidized odor, but also strong fruity aroma is obtained.

6. Organoleptic evaluation of seasonings obtained by yeast fermentation of a decoction fermented by lactic acid bacteria

6-1. Preparation of liquid seasonings 13-14

Parboiled soybeans (whole soybeans or defatted soybeans) and crushed roasted wheat were mixed at a ratio of 6:4, and they were inoculated with Aspergillus sojae seed, followed by cooking koji for 43 hours in the usual way, resulting in koji soy sauce.

100 parts by mass of the obtained koji soy sauce was placed in 94 parts by mass of saline (sodium chloride concentration: 24% (w/v)), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and holding at 15-25°C for 20 days with appropriate stirring according to the conventional method, and then salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added thereto, and the resulting product was subjected to fermentation and holding for 100 days with appropriate stirring. The resulting aged moromi was subjected to solid-liquid separation, and the resulting supernatant was treated with a disposable membrane filter (pore diameter: 0.45 µm) (manufactured by ADVANTEC Co., Ltd.), whereby unheated soy sauce was obtained. Unheated soy sauce made using whole soybeans as a raw material was used as liquid seasoning 13, and unheated soy sauce made using defatted soybeans as raw material was used as liquid seasoning 14.

6-2. Preparation of liquid seasonings 15-16

Parboiled soybeans (whole soybeans or defatted soybeans) and crushed roasted wheat were mixed at a ratio of 6:4, and they were inoculated with Aspergillus sojae seed, followed by cooking koji for 43 hours in the usual way, resulting in koji soy sauce.

100 parts by mass of the obtained koji soy sauce was placed in 94 parts by mass of saline (sodium chloride concentration: 24% (w/v)), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and keeping at 15-25°C for 20 days with appropriate stirring according to the usual method. Moromi soy sauce after completion of lactic acid fermentation was subjected to solid-liquid separation, and then the liquid part was treated using a UV membrane, resulting in a lactic acid bacteria-fermented decoction.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added to the lactic acid bacteria-fermented decoction, and fermentation was carried out at 25° C. for 28 days without agitation, followed by centrifugation at 3000 rpm for 15 minutes, whereby unheated soy sauce was obtained as a supernatant. Unheated soy sauce made using whole soybeans as a raw material was used as liquid seasoning 15, and unheated soy sauce made using defatted soybeans as a raw material was used as liquid seasoning 16.

6-3. Organoleptic evaluation results

Organoleptic evaluation was carried out for liquid seasonings 13-16 by the method described in 1-5 above, except that the number of tasters was changed to 5, and the evaluation parameter was changed to "fruity aroma".

The organoleptic evaluation results of liquid seasoning 13 and liquid seasoning 15, obtained using whole soybeans as raw materials, are presented in Table 6. It should be noted that "**" indicates that the difference was statistically significant (P˂0.01) compared to liquid seasoning 13.

Table 6

Liquid Seasoning 13 Liquid Seasoning 15 fruity aroma 1.0±0.0 4.2±0.4**

In addition, the organoleptic evaluation results of liquid seasoning 14 and liquid seasoning 16 obtained using defatted soybeans as raw materials are presented in Table 7. It should be noted that "***" indicates that the difference was statistically significant (P≤ 0.001) compared to liquid seasoning 14.

Table 7

Liquid Seasoning 14 Liquid seasoning 16 fruity aroma 1.0±0.0 5.0±0.0***

As shown in Table 6 and Table 7, the seasoning liquids 15-16 obtained by yeast fermentation of the lactic acid bacteria fermented decoction were found to have a particularly intense fruit aroma compared to the seasoning liquids 13-14 obtained by the conventional unheated soy sauce production method.

Therefore, by using the seasoning raw liquid which is one aspect of the present invention, the seasoning liquid is obtained particularly without the steps after the yeast fermentation, and furthermore, the resulting seasoning liquid is a seasoning liquid having the most favorable fruit flavor. Accordingly, by using the seasoning raw liquid which is one aspect of the present invention, seasoning with high palatability can be easily obtained even at home.

EXAMPLE 2

1. Evaluation of the ability to settle and the ability to float wood element

1-1: Evaluation of the sedimentation ability of the wood element in the raw liquid for seasoning

(1) Production method of seasoning raw liquid

A mixture obtained by mixing steamed whole soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with Aspergillus sojae seed sourdough, followed by cooking koji for 43 hours in the usual way, whereby koji soy sauce was obtained.

100 parts by mass of the resulting soy sauce koji was placed in 116 parts by mass of saline (sodium chloride concentration: 25% (w/v)) and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and keeping at 15-25°C for 20 days with appropriate stirring according to the usual method. Moromi soy sauce after completion of lactic acid fermentation was subjected to solid-liquid separation, and then the decoction was treated using a UV membrane, whereby a seasoning raw liquid having a specific gravity (g/ml) of 1.207 was obtained.

(2) Method for producing pressed wood element

Japanese cedar pressed wood material treated with 50% pressing, Japanese cypress pressed wood material treated with 40% pressing, Cherry wood pressed wood material treated with 30% pressing by the method described in Japanese Patent Application JP-A -2017-19177, obtained from Hida Sangyo Co., Ltd.

(3) Appraisal method

Japanese cedar wood elements 4-6 and Japanese cypress wood elements 4-6 were prepared, respectively, by cutting each pressed wood material into a 1 cm ³ cuboid shape. On the other hand, Japanese cedar wood elements 1-3 and Japanese cypress wood elements 1-3 were prepared by cutting each natural wood material that was not subjected to pressing processing into a 1 cm ³ cuboid shape.

Each wood element was added to 800 ml of water placed in a 2000 ml stainless steel bowl and boiled for 10 minutes. Next, the wood element after boiling was taken out and added to 150 ml of raw seasoning liquid placed in a tabletop bottle with a capacity of 150 ml, and left to stand for 1 day.

The settling ability of the wood element was evaluated by visually confirming whether the wood element settles in water after boiling, or whether the wood element settles within 1 day after it is added to the seasoning raw liquid. The case where the wood element settles so that it remains on the bottom surface of the vessel was scored as "A", and the case where the wood element does not settle was judged as "B".

(4) Evaluation results

The evaluation results are shown in Table 8.

Table 8

Press processing Specific gravity Settling in water by boiling Sedimentation in raw liquid for seasoning Japanese cedar wood element 1 with absence 0.404 B B Japanese cedar wood element 2 with absence 0.435 B B Japanese cedar wood element 3 with absence 0.387 B B Japanese cedar wood element 4 in the presence 0.757 A A Japanese cedar wood element 5 in the presence 0.815 A A Japanese cedar wood element 6 in the presence 0.688 A A Japanese cypress wood element 1 with absence 0.458 B B Japanese cypress wood element 2 with absence 0.443 B B Japanese cypress wood element 3 with absence 0.453 B B Japanese cypress wood element 4 in the presence 0.784 A A Japanese cypress wood element 5 in the presence 0.771 A A Japanese cypress wood element 6 in the presence 0.754 A A Cherry wood element 1 with absence 0.670 B B cherry wood element 2 with absence 0.642 B B cherry wood element 3 with absence 0.681 B B Cherry wood element 4 in the presence 0.984 A A cherry wood element 5 in the presence 0.983 A A cherry wood element 6 in the presence 0.934 A A

As shown in Table 8, it was found that wood elements of Japanese cedar, Japanese cypress and cherry, subjected to pressing treatment, settled in the water after boiling and in the seasoning raw liquid. It was confirmed that even the cherry wood member 6 having a density of about 1.4 times the density of the wood material prior to the pressing treatment is deposited.

In addition, camphor wood element 1, zelkova wood element 1, red oak wood element 1, and white oak wood element 1 were prepared by carving each of camphor wood, zelkova, red oak, and white oak wood materials that had not been processed. pressing, while having a density equal to or greater than the density of pressed wood material from Japanese cedar, subjected to processing 50% pressing, in the form of a rectangular parallelepiped with a volume of 1 cm ³ . In addition, a Japanese cedar wood element 7 and a Japanese cypress wood element 7 were prepared, respectively, by cutting each of a Japanese cedar pressed wood material subjected to a 50% compression treatment and a Japanese cypress pressed wood material subjected to a 40% pressing treatment into a shape rectangular parallelepiped with a volume of 1 cm ³ . With respect to these wood elements, the sag property of the wood element was evaluated in the same manner as described above. The results are shown in table 9.

Table 9

Pressing Density (g/ ^cm3 ) Settling in water by boiling Sedimentation in raw liquid for seasoning Japanese cedar wood element 7 in the presence 0.686 A A Japanese cypress wood element 7 in the presence 0.754 A A Camphor wood element 1 with absence 0.546 B B Wood element from zelkova 1 with absence 0.735 B B red oak wood element 1 with absence 0.680 A A White oak wood element 1 with absence 0.961 A A

As shown in Table 9, it was found that, along with the Japanese cedar wood element and the Japanese cypress wood element obtained from pressure-treated pressed wood materials, the red oak wood element and the white oak wood element that were not pressed processed , also settle in the water after boiling and in the seasoning raw liquid.

1-2: Evaluation of the floating ability of a wood element during yeast fermentation (1)

(1) Appraisal method

To the seasoning stock liquids to which Japanese cedar wood element 7, Japanese cypress wood element 7, cherry wood element 4, red oak wood element 1, and white oak wood element 1 were deposited, respectively, Zygosaccharomyces rouxii was added in concentration of 1.0×10 ⁵ microorganisms/ml and carried out yeast fermentation at room temperature for 30 days without stirring. The case where each of the wood element floats near the surface of the liquid due to yeast fermentation was judged as "A", and the case where the wood element did not float was judged as "B".

(2) Evaluation results

The evaluation results are shown in Table 10.

Table 10

Does the wood element pop up Japanese cedar wood element 7 A Japanese cypress wood element 7 A Cherry wood element 4 A red oak wood element 1 B White oak wood element 1 B

As shown in Table 10, it was confirmed that the Japanese cedar wood element, the Japanese cypress wood element, and the cherry wood element obtained from pressed wood materials subjected to pressure treatment float as a result of yeast fermentation.

Based on the above results, it was found that the woody elements obtained from the compressed wood material subjected to the compression treatment are deposited in the seasoning raw liquid by the boiling treatment for a short time, and then float by the yeast fermentation. In particular, it has also been found that boiling for a long time deforms the wood element and is therefore not preferred.

1-3: Evaluation of the floating ability of the wood element during yeast fermentation (2)

(1) Appraisal method

Japanese cedar wood elements 8-11, Japanese cypress wood elements 8-11, and cherry wood elements 7-10 were prepared by cutting each of a pressed Japanese cedar wood material subjected to a 50% 40% compression treatment of 30% compression treated pressed cherrywood wood material in the form of a cuboid with a volume of 1 cm ³ , 5 cm ³ , 10 cm ³ and 20 cm ³ , respectively. Japanese cedar wood elements 8-11, Japanese cypress wood elements 8-11, and cherry wood elements 7-10 were added to 800 ml of water placed in a 2000 ml stainless steel bowl and boiled for 10 minutes.

Japanese cedar wood elements 8-11, Japanese cypress wood elements 8-11, and cherry wood elements 7-10 were each, after boiling, added to 400 ml of raw seasoning liquid placed in a 400 ml Duran bottle, and it was confirmed that that woody elements from Japanese cedar 8-11, woody elements from Japanese cypress 8-11 and woody elements from cherry 7-10 settle. Then, Zygosaccharomyces rouxii at a concentration of 1.0×10 ⁵ microorganism/mL was added to the seasoning stock liquids containing each of Japanese cedar wood element, Japanese cypress wood element, and cherry wood element, and yeast fermentation was carried out at room temperature for 30 days without agitation, resulting in liquid seasonings. During the yeast fermentation period, whether woody elements from Japanese cedar 8-11, woody elements from Japanese cypress 8-11, and woody elements from cherry 7-10 were evaluated. That is, the case where the Japanese cedar wood element, the Japanese cypress wood element, or the cherry wood element floats near the surface of the liquid after yeast fermentation is completed was judged as "A", and the case where the wood element does not float was judged as "B". .

(2) Evaluation results

The evaluation results are shown in Table 11.

Table 11

Pressing Density (g/ ^cm3 ) Volume (cm ³ ) Does the wood element pop up Japanese cedar wood element 8 in the presence 0.834 one A Japanese cedar wood element 9 in the presence 0.786 5 A Japanese cedar wood element 10 in the presence 0.773 ten A Japanese cedar wood element 11 in the presence 0.794 twenty B Japanese cypress wood element 8 in the presence 0.777 one A Japanese cypress wood element 9 in the presence 0.768 5 A Japanese cypress wood element 10 in the presence 0.783 ten A Japanese cypress wood element 11 in the presence 0.780 twenty B cherry wood element 7 in the presence 0.982 one A cherry wood element 8 in the presence 0.978 5 A cherry wood element 9 in the presence 0.975 ten A Cherry wood element 10 in the presence 0.983 twenty B

As shown in Table 11, it was confirmed that if the volume of the wood element is less than 20 cm ³ , the settled wood element floats.

2. Evaluation of seasoning aroma based on the floating ability of the wood element

(1) Test method

Japanese cedar wood elements 12-15 shown in Table 12 were obtained by cutting a 50% pressed Japanese cedar pressed wood material into a 1 cm ³ cuboid shape in the same manner as in Example 1 above.

Table 12

Density (g/ ^cm3 ) Japanese cedar wood element 12 0.787 Japanese cedar wood element 13 0.744 Japanese cedar wood element 14 0.774 Japanese cedar wood element 15 0.761

Each of the Japanese cedar wood elements 12-15 was added to 800 ml of water placed in a 2000 ml stainless steel bowl and boiled for 10 minutes. Then, after boiling, each wood element was taken out and added to 150 ml of raw seasoning liquid prepared in Example 1, placed in a 150 ml tabletop bottle, and left to stand for 1 day.

Zygosaccharomyces rouxii at a concentration of 1.0×10 ⁵ microorganism/mL was added to the raw seasoning liquid into which the wood element was added to settle, and yeast fermentation was carried out at 4°C, 15°C, 20°C and 30°C without stirring. . The case where the Japanese cedar wood element floats near the liquid surface at 1, 7, 14, 21, and 28 days after the start of yeast fermentation was scored as "A", and the case where the wood element did not float was scored as "B". In addition, the seasoning at this point in time was judged in terms of the presence or absence of aroma as to whether it has a "fruity aroma" or not. It should be noted that "fruity aroma" is defined as a sweet aroma, similar to white wine produced from grapes as a raw material, which is felt only by the nose without eating.

(2) Evaluation results

The evaluation results are shown in Table 13.

Table 13

Temperature Name of the wood element Subject of evaluation days gone by 1 day 7 days 14 days 21 day 28 days 4°С Japanese cedar wood element 12 Does the wood element pop up B B B B B Organoleptic evaluation B B B B B 15°С Japanese cedar wood element 13 Does the wood element pop up B B B B A Organoleptic evaluation B B B B A 20°С Japanese cedar wood element 14 Does the wood element pop up B B A A A Organoleptic evaluation B B A A A 30°C Japanese cedar wood element 15 Does the wood element pop up B A A A A Organoleptic evaluation B A A A A

As shown in Table 13, the seasoning in which the floating of the wood element could be confirmed was the seasoning having a "fruit flavor". Based on this, it has been found that the wood element obtained using the compressed wood material is suitable as a fermentation control indicator for obtaining a condiment having a mild aroma and high palatability.

3. Evaluation of the influence of the wood element on the flavor of the seasoning

(1) Test method

Zygosaccharomyces rouxii was added to the seasoning raw liquid prepared as described in Example 1, and yeast fermented at room temperature for 30 days, whereby a seasoning was obtained.

Each wood element was prepared by cutting each of the unpressed wood material from Japanese cedar, Japanese cypress, cherry wood, camphor wood, zelkova, red oak, and white oak that had not been pressed into a 1 cm ³ cuboid shape. In addition, each wood element was prepared by cutting each of a Japanese cedar pressed wood material subjected to a 50% pressing treatment, a Japanese cypress pressed wood material subjected to a 40% pressing treatment, a cherry wood pressed wood material subjected to a 30% pressing treatment way. Each wood element was added to 800 ml of water placed in a 2000 ml stainless steel bowl and boiled for 10 minutes.

Each wood element after boiling was added to 200 ml of seasoning placed in a 300 ml plastic bowl (three elements per bowl) and left to stand at room temperature for 1 week, resulting in samples 1-7 for evaluation. Samples 1-7 for evaluation were subjected to organoleptic evaluation by six tasters. In the organoleptic evaluation, "whether the aroma of the woody element itself is compatible with the seasoning and whether it is appetizing" was assessed by assigning points from 1 to 5, and the mean score and standard deviation were calculated. The scoring criteria were defined as follows: (1: rather weak, 2: slightly weak, 3: none, 4: slightly pleasant and 5: rather pleasant).

(2) Evaluation results

The results of the organoleptic evaluation are presented in table 14.

Table 14

wood element Seasoning Compatibility Before pressing After pressing Japanese cedar wood element 4.67±0.21 4.83±0.17 Japanese cypress wood element 3.17±0.31 3.50±0.22 Cherry wood element 4.17±0.40 4.67±0.21 camphor wood element 2.83±0.30 wood element made of zelkova 3.50±0.22 red oak wood element 3.67±0.33 white oak wood element 3.83±0.17

As shown in Table 14, Japanese cedar wood element and cherry wood element were found to have high seasoning compatibility. Also in the case of zelkova, red oak and white oak, there was a tendency for the aroma derived from the woody element to have a beneficial effect on the seasoning.

In addition, when the same evaluation was carried out on wood elements obtained from pressed wood materials of Japanese cedar, Japanese cypress and cherry wood, subjected to pressure treatment, it was found that, compared with non-pressed wood materials of the same species, a pleasant aroma is imparted and improved seasoning compatibility.

EXAMPLE 3

1. Assessing the influence of the seasoning color number on the observation of the wood element as a fermentation indicator

1-1. Preparation of liquid seasonings 8-12

Commercially available soy sauce "Kyushu Sashimi Amakuchi" (manufactured by Kikkoman Corporation) was diluted with water and adjusted so that the color number became 5 (liquid seasoning 8), 10 (liquid seasoning 9), 15 (liquid seasoning 10), 20 (liquid seasoning 11) and 30 (liquid seasoning 12).

1-2: Estimating the visibility of the wood element

150 ml of each of the liquid seasonings 8-12 was poured into a 150 ml tabletop bottle (manufactured by Daiichi Glass Co., Ltd.), and three 1 cm ³ Japanese cedar wood elements 1 described in 5-1 above were added to settle. With respect to the wood elements to be deposited, the seasoning vessel was visually observed from a fixed viewpoint, and the case where all the wood elements can be visually detected was evaluated as "A", the case where one to two wood elements can be visually detected. detect was rated "B", and the case where the wood elements could not be visually detected was rated "C".

The evaluation results are shown in Table 15.

Table 15

Sample Degree of color No. Can the wood element be confirmed Liquid Seasoning 8 5 C Liquid Seasoning 9 ten B Liquid Seasoning 10 fifteen A Liquid seasoning 11 twenty A Liquid seasoning 12 thirty A

As shown in Table 15, it was found that when the seasoning color number is 10 or more, at least some woody elements can be visually detected, and moreover, when the seasoning color number is 15 or more, woody elements can be easily detected. confirmed.

2. Evaluation of the effect of the added amount of yeast on yeast fermentation

2-1. Preparation of liquid seasonings 13-16

To the seasoning raw liquid 8 prepared as described in 5-1 above, Zygosaccharomyces rouxii was added so that the amount of yeast microorganisms after addition was 1.0×10 ¹ (=10) microorganisms/mL (seasoning liquid 13) 1, 0×10 ² (=100) microorganisms/ml (liquid seasoning 14) and 1.0×10 ³ (=1000) microorganisms/ml (liquid seasoning 15). In addition, the liquid to which no yeast was added was used as liquid seasoning 16.

2-2: Evaluation of yeast fermentation

Liquid seasonings 13-16 were subjected to yeast fermentation at 25°C for 14 days without stirring. Ethanol concentration was measured as an indicator of yeast fermentation.

The results of measuring the concentration of ethanol in liquid seasonings after 0, 7, 14, 21 and 28 days after the addition of yeast are shown in table 16.

Table 16

Days gone by (days) Ethanol concentration (%) Liquid seasoning 16 Liquid Seasoning 13 Liquid Seasoning 14 Liquid Seasoning 15 0 0.03 0.03 0.03 0.03 7 0.04 0.03 0.04 0.26 fourteen 0.03 0.03 0.04 0.59 21 0.03 0.03 0.03 0.92 28 0.04 0.04 0.04 1.46

As shown in Table 16, in liquid seasonings 13, 14 and 16, in which the added amount of yeast is 0 to 1.0×10 ² microorganisms/mL, the concentration of ethanol did not change much. On the other hand, in the seasoning liquid 15, in which the added amount of yeast is 1.0×10 ³ microorganisms/ml, the concentration of ethanol increased with time. Thus, it was found that by adding yeast at a concentration of 1.0×10 ³ microorganisms/ml or more, yeast fermentation starts rapidly.

It should be noted that when the fermentation is carried out without agitation, the number of microorganisms in the seasoning liquid after fermentation is completed is usually about 5.0×10 ⁶ microorganisms/ml. Therefore, when the seasoning liquid is added after completion of the yeast fermentation in an amount of 1/1000 times or more of the seasoning raw liquid, the amount of yeast microorganisms in the seasoning raw liquid becomes about 5.0×10 ³ microorganisms/mL, and thus Thus, it has been found that a suitable yeast fermentation can be carried out.

3. Organoleptic evaluation of seasoning obtained by yeast fermentation under any temperature conditions

A mixture obtained by mixing steamed whole soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with Aspergillus sojae seed sourdough, followed by cooking koji for 43 hours in the usual way, whereby koji soy sauce was obtained.

100 parts by mass of the resulting soy sauce koji was placed in 116 parts by mass of saline (sodium chloride concentration: 25% (w/v)) and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation and keeping at 15-25°C for 20 days with appropriate stirring according to the usual method. Soy sauce moromi was subjected to solid-liquid separation after completion of lactic acid fermentation, and then the decoction was treated with a UV membrane, whereby a seasoning raw liquid 9 having a specific gravity (g/ml) of 1.207 was obtained.

Zygosaccharomyces rouxii was added to the seasoning raw liquid 9 at a concentration of 1.0×10 ⁵ microorganism/mL, and yeast fermentation was carried out at 4°C, 15°C, 20°C, and 30°C without stirring, whereby seasoning liquid 17 was obtained. -twenty. Liquid seasonings 17-20 after 1 day, 7 days, 14 days, 21 days and 28 days after the start of yeast fermentation were evaluated by confirming the presence or absence of "fruity aroma". The results are shown in table 17.

Table 17

Temperature Subject of assessment days gone by 1 day 7 days 14 days 21 day 28 days 4°C Does the wood element pop up B B B B B Organoleptic evaluation B B B B B 15°C Does the wood element pop up B B B B A Organoleptic evaluation B B B B A 20°C Does the wood element pop up B B A A A Organoleptic evaluation B B A A A 30°C Does the wood element pop up B A A A A Organoleptic evaluation B A A A A

As shown in Table 17, yeast fermentation analysis was performed at various fermentation temperatures, assuming homemade yeast fermentation, however, it was found that the organoleptically preferred seasoning can be stably obtained in the temperature range of 15°C to 30°C, although there is a difference in the period fermentation.

In addition, the seasoning in which the woody element could be confirmed to emerge had a "fruity aroma". Based on this, it has been found that the wood element obtained using the compressed wood material is suitable as a fermentation control indicator for obtaining a condiment having a mild aroma and high palatability.

EXAMPLE 4

1. Various methods

1-1. Method for measuring ethyl esters

When measuring the content of ethyl esters and cyclohexanol used as an internal standard in liquid seasoning after separation and concentration of aromatic components by dynamic headspace analysis, the sample was subjected to analysis by GC-MS.

Extraction conditions by dynamic headspace analysis

Trapping agent: Tenax TA (manufactured by GERSTEL, Inc.)

Volatile extractor: MPS2-DHS (manufactured by GERSTEL, Inc.)

Preheat: 30°C, 10 minutes

Collection volume: 650 ml

Collection rate: 100 ml/min

Collection temperature: 30°C

Dry purge volume: 500 ml

Dry purge rate: 50 ml/min

Dry purge temperature: 40°C

GC-MS conditions

Measurement device: 7890B-5975 MSD (manufactured by Agilent Technologies, Inc.)

Input: heating and desorption device (manufactured by GERSTEL, Inc.)

Column: DB-WAX LTM (length: 30 m, diameter: 0.25 mm, film thickness: 0.25 µm) (manufactured by Agilent Technologies, Inc.)

Heating and desorption conditions: held at 30°C (0.5 s) → increased to 280°C at a rate of 720°C/min → held for 5 min

Temperature: held at 40°C (3 min) → increased to 160°C at a rate of 5°C/min → increased to 240°C at a rate of 25°C/min → held for 6 min

Carrier: high purity helium, constant pressure mode at 392.34 kPa

Mass Scan Range: mass/charge: 28.7 to 185.0

Ionization method: EI

The peak area of the ethyl esters in the seasoning liquid and the peak area of the internal standard were measured by GC-MS as described above. The peak area was determined for ethyl ethers and cyclohexanol, which is an internal standard, using the following mass/charge values.

Ethyl octanoate: mass/charge: 88

Ethyl decanoate: mass/charge: 88

Cyclohexanol: mass/charge: 82

1-2. Measurement method for 2-ethyl-6-methylpyrazine and HEMF

The content of 2-ethyl-6-methylpyrazine, HEMF, and 2-octanone as an internal standard in the seasoning liquid was measured from the extraction solution obtained by the extraction treatment using ethyl acetate by GC-MS according to the following conditions.

To 5.0 g of the sample was added 2.0 g of edible sodium chloride and 100 μl of a solution of 2-octanone (20 ppm). Then, 1 ml of ethyl acetate was added, and after vigorous stirring for 5 minutes, the organic solvent layer was extracted. This operation was repeated three times, and the resulting organic solvent layer was dehydrated over anhydrous sodium sulfate and then concentrated to 500 µl, whereby an aroma concentrate was obtained.

GC-MS conditions

Measurement device: 7890B-5977 MSD (manufactured by Agilent Technologies, Inc.)

Column: DB-WAX (length: 60 m, diameter: 0.25 mm, film thickness: 0.25 µm) (manufactured by Agilent Technologies, Inc.)

Inlet temperature: 250°C

Temperature regime: held at 40°C (3 min) → increased to 250°C at a rate of 6°C/min → held for 15 min

Carrier: high purity helium, constant pressure mode at 229 kPa

Mass scan range: mass/charge: 30.0 to 250.0

Ionization method: EI

Peak areas for 2-ethyl-6-methylpyrazine, HEMF, and 2-octanone, which is an internal standard, were determined using the following mass/charge values.

2-ethyl-6-methylpyrazine: mass/charge: 121

HEMF: mass/charge: 142

2-octanone: mass/charge: 58

2. Evaluation of the effect on flavor improvement of externally added ethyl octanoate and ethyl decanoate (1)

2-1. Adding effect individually

Based on organoleptic evaluation, the effect of improving (giving) "white wine-like fruit flavor" by adding either ethyl octanoate or ethyl decanoate alone to commercially available soy sauce was confirmed.

Liquid seasonings 1-1 to 1-4 were prepared by adding ethyl octanoate to commercially available unheated soy sauce ("Shiboritate Nama Shoyu (Extract up soy sauce)"; manufactured by Kikkoman Corporation) so that the final concentration becomes 5, 10, 20 and 50 ppb respectively. In addition, similarly, liquid seasonings 2-1 to 2-4 were prepared by adding ethyl decanoate to unheated soy sauce so that the final concentration became 5, 10, 20, and 50 ppb, respectively.

Organoleptic evaluation was carried out for "white wine-like fruity aroma" by six tasters with sensory discrimination, scoring five levels of intensity, with commercially available unheated soy sauce (with no added ethyl octanoate and ethyl decanoate) assigned a score of 1, and their mean value and standard deviation were calculated.

The results of the organoleptic evaluation of liquid seasonings 1-1 to 1-4 and liquid seasonings 2-1 to 2-4 are shown in Table 18 and FIG. It should be noted that "**" in Figure 9 and Table 18 indicates that the difference was statistically significant (P˂0.01) compared to unheated soy sauce, which is the control, and "*" indicates that that the difference was statistically significant (P˂0.05) compared to unheated soy sauce, which is the control.

Table 18

Mean score±standard deviation Added Concentration ethyl octanoate ethyl decanoate 5ppb 1.3±0.2 1.2±0.2 10ppb 2.3±0.2* 1.8±0.2* 20ppb 3.0±0.3** 2.2±0.3** 50ppb 3.3±0.2** 2.7±0.2**

As shown in Table 18 and FIG. 9, it was found that adding either ethyl octanoate or ethyl decanoate separately to unheated soy sauce "white wine-like fruit flavor" was found to improve in a concentration-dependent manner.

2-2. The effect of adding to the mixture

Based on organoleptic evaluation, the effect of improving (giving) "fruity aroma like white wine" by adding ethyl octanoate and ethyl decanoate in a mixture to a commercially available soy sauce was confirmed.

Liquid seasonings 3-1 to 3-4 were prepared by adding ethyl octanoate and ethyl decanoate to commercially available unheated soy sauce so that the final concentration of each component was 5, 10, and 20 ppb, respectively. In addition, the organoleptic evaluation was performed on the prepared seasoning liquids in the same manner as described in 2-1 above.

The results of sensory evaluation of liquid seasonings from 3-1 to 3-4 are presented in Table 19. It should be noted that "**" in Table 19 indicates that the difference was statistically significant (P˂0.01) compared to unheated soy sauce, which is the control.

Table 19

Mean score±standard deviation Added Concentration ethyl octanoate and ethyl decanoate 5ppb 2.3±0.3** 10ppb 3.0±0.3** 20ppb 3.8±0.2**

As shown in Table 19, it was found that by adding ethyl octanoate and ethyl decanoate in a mixture to unheated soy sauce, "white wine-like fruit flavor" was improved in a concentration-dependent manner.

2-3. Summary

As shown in Table 19 and FIG. 9, it was confirmed that at an amount of 10 ppb or more, adding either ethyl octanoate or ethyl decanoate alone improved "white wine-like fruit flavor" compared to the sample (unheated soy sauce) without adding them. .

In addition, it was confirmed that by adding 5 ppb or more of ethyl octanoate and 5 ppb or more of ethyl decanoate in the "white wine-like fruit flavor" mixture, it was significantly improved compared to the sample without them.

Thus, it is disclosed that by adding ethyl octanoate and/or ethyl decanoate to soy sauce that does not originally contain these components, it is possible to impart a "white wine-like fruit flavor" that the original soy sauce does not have, even if their concentration is low at the ppb level. .

3. Evaluation of flavor improvement effect of liquid seasoning containing ethyl octanoate and ethyl decanoate

3-1. Preparation of liquid seasoning

A mixture obtained by mixing steamed whole soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with Aspergillus sojae seed sourdough, followed by cooking koji for 43 hours in the usual way, whereby koji soy sauce was obtained.

100 parts by mass of the obtained koji soy sauce was placed in 94 parts by mass of saline (sodium chloride concentration: 24% (w/v)), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was subjected to lactic acid fermentation at 15-25°C for 20 days with appropriate stirring according to the usual method. Moromi soy sauce after completion of lactic acid fermentation was subjected to solid-liquid separation, and then the decoction was treated using a UV membrane, whereby a liquid permeate (lactic acid bacteria fermented decoction) was obtained.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added to the decoction fermented with lactic acid bacteria, and the yeast fermentation was carried out at 25° C. for 28 days without agitation. The resulting yeast-fermented product was centrifuged at 3000 rpm for 15 minutes, and seasoning liquid 4-1 was obtained as a supernatant. The obtained seasoning liquid 4-1 was processed using a disposable membrane filter (pore diameter: 0.45 μm) (manufactured by ADVANTEC Co., Ltd.), whereby liquid seasoning 4-2 with reduced ethyl octanoate and ethyl decanoate was obtained.

In addition, also regarding commercially available unheated soy sauce (“Shiboritate Nama Shoyu”; manufactured by Kikkoman Corporation) (hereinafter referred to as “commercially available soy sauce 1”) and commercially available koikuchi (dark-colored) soy sauce (“Kikkoman Koikuchi Shoyu"; manufactured by Kikkoman Corporation) (hereinafter referred to as "commercially available soy sauce 2"), ethyl octanoate and ethyl decanoate were measured and organoleptic evaluation was performed.

3-2. Measurement results of ethyl octanoate and ethyl decanoate

For liquid seasonings 4-1 to 4-2 and commercially available soy sauces 1 to 2, the content of ethyl octanoate and ethyl decanoate was measured by the standard addition method using dynamic headspace GC-MS as described in 1-1 above. The results are shown in Table 20. It should be noted that based on the GC-MS results for the content of other main flavor components of soy sauce, no change was observed in these samples.

Table 20

Test sample ethyl octanoate (ppb) ethyl decanoate (ppb) Liquid Seasoning 4-1 18.7 40.3 Liquid seasoning 4-2 5.6 3.2 Commercially available soy sauce 1 Not detected Not detected Commercially available soy sauce 2 Not detected Not detected

3-3. Organoleptic evaluation results

Organoleptic evaluation was conducted by six tasters with sensory discrimination ability on 4-1 and 4-2 liquid seasonings, as well as commercially available soy sauces 1 and 2 for "fruity aroma like white wine" as a five-level scoring parameter (1: no aroma, 2: rather weak, 3: weak, 4: strong, 5: rather strong), and their mean and standard deviation were also calculated.

The results of the organoleptic evaluation are presented in table 21 and in Fig.10. It should be noted that "**" in Table 21 and FIG. 10 indicates that the difference was statistically significant (P˂0.01) when Liquid Seasoning 4 was used as a control.

Table 21

Test sample Mean score±standard deviation Liquid Seasoning 4-1 4.8±0.2 Liquid seasoning 4-2 2.7±0.4** Commercially available soy sauce 1 1.7±0.3** Commercially available soy sauce 2 1.3±0.4**

3-4. Summary

As shown in Table 20, Table 21, and FIG. 10, it was confirmed that in the 4-1 liquid seasoning containing ethyl octanoate and ethyl decanoate each at a concentration of 5 ppb or more, the intensity of "fruity aroma like white wine" was significantly higher compared to with liquid seasoning 4-2, commercially available soy sauce 1 and commercially available soy sauce 2.

4. Evaluation of the impact on flavor improvement of externally added ethyl octanoate and ethyl decanoate (2)

4-1. Adding effect individually

Based on organoleptic evaluation, the effect of improving (giving) "fruity aroma like white wine" by adding either ethyl octanoate or ethyl decanoate alone to the liquid seasoning 4-2 was confirmed.

Liquid seasonings 5-1 to 5-4 were prepared by adding ethyl octanoate to liquid seasoning 4-2 so that the final concentration became 5, 10, 20, and 50 ppb, respectively. In addition, similarly, liquid seasonings 6-1 to 6-4 were prepared by adding ethyl decanoate to liquid seasoning 4-2 so that the final concentration became 5, 10, 20, and 50 ppb, respectively. Organoleptic evaluation was carried out in the same manner as described in 2-1 above.

The results of sensory evaluation of Liquid Seasonings 5-1 to 5-4 and Liquid Seasonings 6-1 to 6-4 are shown in Table 22 and FIG. Note that the "*" in Table 22 and FIG. 11 indicates that the difference was statistically significant (P˂0.05) compared to 4-2 Liquid Seasoning, which is the control.

Table 22

Mean score±standard deviation Added Concentration ethyl octanoate ethyl decanoate 5ppb 1.3±0.2 1.3±0.2 10ppb 1.5±0.2* 1.7±0.2* 20ppb 2.3±0.2* 2.2±0.2* 50ppb 3.2±0.3* 2.7±0.2*

As shown in Table 22 and FIG. 11, it was found that, just as in the case of unheated soy sauce, adding either ethyl octanoate or ethyl decanoate separately to the liquid seasoning 4-2 "fruit flavor like white wine" improves in a concentration dependent manner.

4-2. The effect of adding to the mixture

Based on the organoleptic evaluation, the effect of improving (giving) "fruity aroma like white wine" by adding ethyl octanoate and ethyl decanoate in a mixture to liquid seasoning 4-2 was confirmed.

Liquid seasonings 7-1 to 7-4 were prepared by adding ethyl octanoate and ethyl decanoate to liquid seasoning 4-2 so that the final concentration of each component became 5, 10, and 20 ppb, respectively. In addition, the organoleptic evaluation was performed on the prepared seasoning liquids in the same manner as described in 2-1 above.

The results of sensory evaluation of liquid seasonings 7-1 to 7-4 are presented in Table 23. It should be noted that the "*" in Table 23 indicates that the difference was statistically significant (P˂0.05) compared to liquid seasoning 4 -2 which is the control.

Table 23

Mean score±standard deviation Added Concentration ethyl octanoate and ethyl decanoate 5ppb 2.0±0.3* 10ppb 2.8±0.3* 20ppb 3.7±0.2*

As shown in Table 23, it was found that by adding ethyl octanoate and ethyl decanoate in a mixture to liquid seasoning 4-2, "white wine-like fruit flavor" was improved in a concentration-dependent manner.

4-3. Summary

As shown in Table 22, Table 23, and FIG. 11, it was confirmed that by adding either ethyl octanoate or ethyl decanoate at a concentration of 10 ppb or more, "white wine-like fruit flavor" was improved compared to the sample (liquid seasoning 4-2) without adding them.

In addition, it was confirmed that by adding ethyl octanoate and ethyl decanoate each at a concentration of 5 ppb or more in the "white wine-like fruit flavor" mixture, it was significantly improved compared to a sample without them.

Thus, it is disclosed that by adding the originally contained ethyl octanoate and/or ethyl decanoate to a liquid seasoning that does not contain these components, it is possible to impart a "white wine-like fruit flavor" that the original liquid seasoning does not have, even if their concentration is low at ppb.

5. Evaluation of the effect on flavor improvement of externally added ethyl octanoate and ethyl decanoate (3)

5-1. Preparing liquid seasonings 8-1 to 8-4 and liquid seasonings 9-1 to 9-4

Seasoning liquids 8-1 to 8-4 were prepared by adding ethyl octanoate to liquid seasoning 4-1 described in 3-1 above, so that the final concentration became 10,000, 20,000, 50,000 and 100,000 ppb, respectively. In addition, liquid seasonings 9-1 to 9-4 were prepared by adding ethyl decanoate to liquid seasoning 4-1 so that the final concentration became 1000, 2000, 5000 and 10000 ppb, respectively.

5-2. Organoleptic evaluation method

Organoleptic evaluation was carried out by six tasters with sensory discrimination ability for liquid seasonings 8-1 to 8-4 and liquid seasonings 9-1 to 9-4 for "fruity aroma like white wine", "offensive smell like oil", and "favorable aroma in general" as evaluation parameters for five levels, and also calculated their average value and standard deviation. It should be noted that "malodorous smell like oil" and "favorable odor in general" were evaluated in the following five levels.

"Unpleasant smell like oil"

1: no fragrance, 2: rather weak, 3: weak, 4: strong, 5: rather strong

"Pleasant fragrance overall"

1: very unfavorable, 2: unfavorable, 3: moderate, 4: favorable, 5: very favorable

5-3. Organoleptic evaluation results

The results of sensory evaluation of liquid seasonings 8-1 to 8-4 are shown in Table 24, and the results of sensory evaluation of liquid seasonings 9-1 to 9-4 are shown in Table 25. It should be noted that "**" and "*" indicate that the difference was statistically significant with a P-value of 1% and 5%, respectively, compared to the liquid seasoning in which the added concentration is the lowest in Tables 24 and 25 (liquid seasoning 8-1 and liquid seasoning 9-1).

Table 24

Mean score±standard deviation Added Concentration fruity aroma bad smell preferences 10000ppb 4.5±0.3 1.5±0.3 4.3±0.4 20000 ppb 3.2±0.5* 3.3±0.2** 2.8±0.4* 50000ppb 1.7±0.2** 4.8±0.2** 1.2±0.2** 100000 ppb 1.2±0.2** 5.0±0.0** 1.0±0.0**

Table 25

Mean score±standard deviation Added Concentration fruity aroma bad smell preferences 1000ppb 4.3±0.4 1.0±0.0 4.5±0.3 2000ppb 4.2±0.4 1.8±0.3* 4.2±0.4 5000ppb 2.3±0.4** 3.7±0.2** 2.2±0.4** 10000ppb 1.5±0.2** 4.5±0.2** 1.2±0.2**

As shown in Table 24, it was found that in a liquid seasoning containing ethyl octanoate at a concentration of 20,000 ppb or more, the intensity of "fruity aroma like white wine" becomes lower, and the intensity of "offensive smell like oil" becomes higher in a concentration-dependent manner. compared to a liquid seasoning containing 10,000 ppb ethyl octanoate. In addition, it was confirmed that in a liquid seasoning containing ethyl octanoate at a concentration of 50,000 ppb or more, "a fruity aroma like white wine" almost disappears, and an "unpleasant smell like oil" becomes very strong. In addition, it was found that in a liquid seasoning containing ethyl octanoate at a concentration of 20,000 ppb or more, the aroma is not favorable.

From the above results, it is revealed that the content of ethyl octanoate in the seasoning liquid is preferably 20,000 ppb or less, and furthermore, when the content is 10,000 ppb or less, the liquid seasoning does not have an unpleasant odor but has a very favorable fruity aroma.

As shown in Table 25, it was found that in a liquid seasoning containing ethyl decanoate at a concentration of 5000 ppb, the intensity of "fruity aroma like white wine" becomes lower, and the intensity of "offensive smell like oil" becomes higher in a concentration-dependent manner compared to with a liquid seasoning containing ethyl decanoate at a concentration of 1000 ppb. In addition, it was confirmed that in a liquid seasoning containing ethyl decanoate at a concentration of 10,000 ppb, "a fruity aroma like white wine" almost disappears, and an "unpleasant smell like oil" becomes very strong. In addition, it was found that in a liquid seasoning containing ethyl decanoate at a concentration of 5000 ppb or more, the aroma is not favorable.

From the above results, it is revealed that when the content of ethyl decanoate in the seasoning liquid is 2000 ppb or less, the liquid seasoning does not have an unpleasant odor, but has a very favorable fruity aroma.

6. Evaluation of masking effect on fruit aroma of 2-ethyl-6-methylpyrazine

6-1. Measurement results of 2-ethyl-6-methylpyrazine

With respect to the liquid seasonings 4-1 and 4-2, as well as the commercially available soy sauces 1 and 2 described in 3-1 above, the ethyl acetate extraction solution was analyzed for 2-ethyl-6-methylpyrazine using GC-MS by the standard method adding according to the method as described above in 1-2. The results are presented in table 26.

Table 26

Test sample 2-ethyl-6-methylpyrazine (ppb) Liquid Seasoning 4-1 1.9 Liquid Seasoning 4-2 1.9 Commercially available soy sauce 1 8.9 Commercially available soy sauce 2 23.7

6-2. Organoleptic evaluation results

The effect of suppressing fruity aroma like white wine by adding 2-ethyl-6-methylpyrazine was confirmed based on organoleptic evaluation.

Liquid seasonings 8-1 to 8-4 were prepared by adding 2-ethyl-6-methylpyrazine to liquid seasoning 4-1 so that the final concentration became 5, 10, 20 and 50 ppb, respectively. The organoleptic evaluation was carried out by six tasters with sensory discrimination ability regarding "fruity aroma like white wine" as the evaluation parameter in five levels, with a 4-2 liquid seasoning having a low ethyl ester content was assigned 1 point, and also calculated their mean and standard deviation.

The results of the organoleptic evaluation are presented in table 27 and in Fig.12. It should be noted that "**" in Table 27 and FIG. 12 indicates that the difference was statistically significant (P˂0.01) when Liquid Seasoning 4-2 was used as a control.

Table 27

Added Concentration Mean score±standard deviation Liquid Seasoning 4-1 4.0±0.3 5ppb 3.5±0.4 10ppb 2.2±0.3** 20ppb 1.3±0.2** 50ppb 1.0±0.0**

6-3. Summary

As shown in Table 26 and Table 27, it was confirmed that in liquid seasoning 4-1 containing ethyl octanoate and ethyl decanoate at a concentration of 18.7 ppb and 40.3 ppb, respectively, by adding 2-ethyl-6-methylpyrazine at a concentration of 10 ppb or the "fruity aroma like white wine" is more reduced.

7. HEMF content

With respect to liquid seasoning 4-1 and the commercially available soy sauces 1 and 2 described in 3-1 above, the ethyl acetate extraction solution was analyzed for HEMF content using GC-MS by the standard addition method according to the method described in 1-2 above. The results are presented in table 28.

Table 28

Test sample HEMF (ppm) Liquid Seasoning 4-1 57.1 Commercially available soy sauce 1 37.1 Commercially available soy sauce 2 30.0

As shown in Table 28, Liquid Seasoning 4-1 was found to contain HEMF in an amount equal to or greater than that of commercially available soy sauce, and therefore is a liquid seasoning having a soy sauce-like flavor characteristic of soy sauce, while having a fruity aroma similar to white wine.

8. Estimation of the total amount of ethyl octanoate and ethyl decanoate

Liquid seasonings 10-1 to 10-7 were prepared by adding ethyl octanoate and ethyl decanoate to liquid seasoning 4-1 so that their final concentrations became the values shown in Table 29.

Organoleptic evaluation was conducted by six tasters with sensory discrimination ability for liquid seasonings from 10-1 to 10-7 with "fruity aroma like white wine", "offensive smell like oil", and "preferability" as evaluation parameters. according to five levels (1: no aroma (very unfavorable), 2: rather weak (unfavorable), 3: weak (moderate), 4: strong (favourable), 5: rather strong (very favorable)), and also calculated their average meaning.

Table 29

Liquid Seasoning No. ethyl octanoate (ppb) ethyl decanoate (ppb) Liquid Seasoning 10-1 5000 1000 Liquid Seasoning 10-2 5000 2000 Liquid Seasoning 10-3 10000 1000 Liquid Seasoning 10-4 10000 2000 Liquid seasoning 10-5 10000 5000 Liquid Seasoning 10-6 20000 1000 Liquid Seasoning 10-7 20000 2000

The results of sensory evaluation of liquid seasonings from 10-1 to 10-7 are presented in Table 30. It should be noted that "**" in the table indicates that the difference was statistically significant (P˂0.01), and "*" indicates that the difference was statistically significant (P˂0.05) compared to the liquid seasoning (10-1), in which the added concentration is the lowest.

Table 30

Liquid Seasoning No. Mean score±standard deviation fruity aroma bad smell preferences Liquid Seasoning 10-1 5.0±0.0 1.0±0.0 4.7±0.2 Liquid Seasoning 10-2 4.5±0.3 1.3±0.2 4.2±0.5 Liquid Seasoning 10-3 4.0±0.4 1.7±0.2 3.8±0.4 Liquid Seasoning 10-4 3.7±0.3 2.0±0.4 3.7±0.3 Liquid Seasoning 10-5 3.2±0.5* 3.0±0.4** 2.7±0.3** Liquid Seasoning 10-6 2.0±0.4** 4.3±0.3** 1.5±0.2** Liquid Seasoning 10-7 1.7±0.5** 5.0±0.0** 1.2±0.3**

As shown in Table 30, liquid seasonings 10-2 to 10-4 were similar to liquid seasoning 10-1 in terms of everything: fruit flavor, bad smell, and preference. Therefore, liquid seasonings in which the content of ethyl octanoate is 10,000 ppb or less and the content of ethyl decanoate is 2,000 ppb or less were excellent in terms of everything: fruit aroma, unpleasant odor, and preference.

Example 5

Various Methods

1-1. Total nitrogen measurement method

The nitrogen content of the liquid seasoning was measured as the total nitrogen content by the combustion method using "Dumatherm" (manufactured by Gerhardt Japan Co., Ltd.) as a total nitrogen measuring device using the combustion method described in "Japanese Agricultural Standards for Soy Sauce" (Ministry of Agriculture, Forestry and Fisheries).

2. Method for producing liquid seasoning having high HEMF content and evaluation thereof

2-1. Liquid seasoning method

A mixture obtained by mixing steamed soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with Aspergillus sojae seed, followed by cooking koji for 43 hours in the usual way, whereby koji soy sauce was obtained.

100 parts by mass of the resulting koji soy sauce was placed in 94 parts by mass of brine (sodium chloride concentration: 24% (w/v)), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was processed under 15-25°C for 20 days with appropriate stirring according to the usual method, resulting in soy sauce moromi. The resulting soy sauce moromi (the first soy sauce moromi) was subjected to solid-liquid separation by pressing, and the resulting pressed liquid was then subjected to a filtration treatment using diatomaceous earth twice, and then subjected to heat treatment with heating to 80°C, whereby the first decoction of moromi soy sauce.

100 parts by mass of the koji soy sauce thus obtained were placed in 166 parts by mass of sodium chloride moromi soy sauce broth (sodium chloride concentration: 19% (w/v)) prepared by adding edible sodium chloride to the first moromi soy sauce broth, and the resulting product was treated at 15-25° C. for 20 days with appropriate agitation according to the conventional method, whereby soy sauce moromi was obtained. The resulting soy sauce moromi (second soy sauce moromi) was subjected to solid-liquid separation by pressing, and the resulting compressed liquid was then subjected to diatomaceous earth filtration treatment twice to obtain a second soy sauce moromi decoction.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) at a concentration of 1.0×10 ⁶ microorganisms/ml was added to the resulting second moromi soy sauce decoction, and yeast fermentation was carried out at 20°C for 14 days without stirring. The obtained yeast fermented product was centrifuged at 3000 rpm for 15 minutes, and seasoning liquid 1 was obtained as a supernatant.

In addition, liquid seasoning 2 was obtained in the same manner as liquid seasoning 1, except that the yeast fermentation was carried out using the first decoction of moromi soy sauce.

2-2. Results of various measurements

Regarding liquid seasoning 1, liquid seasoning 2, "Shiboritate Nama Shoyu" (produced by Kikkoman Corporation), which is a commercially available unheated soy sauce, and "Nidan-Jukusei Nama Shoyu (two-stage aged soy sauce)" (produced by Kikkoman Corporation), which is a commercially available rebrewed soy sauce, measured the content of HEMF, ethyl octanoate, ethyl decanoate, reducing sugar, and total nitrogen content, and further evaluated by smelling the aroma of each test object only with the nose without eating or drinking. The results are shown in table 31.

Table 31

Liquid Seasoning No. Total nitrogen content (wt%) HEMF
(ppm) Ethyl octanoate (ppb) Ethyl decanoate (ppb) Reducing sugar (wt%) Organoleptic evaluation Liquid seasoning 1 2.0 92 42.6 27.6 9.0 fruity and pronounced sweet aroma Liquid seasoning 2 1.7 57 17.6 35.0 6.0 fruity aroma Commercially available unheated soy sauce 1.8 40 but. but. 3.0 soy sauce flavor Commercially available re-brewed soy sauce 2.2 45 but. but. 3.7 pronounced aroma of soy sauce

As shown in Table 31, liquid seasoning 1 had a high total nitrogen content and a high reducing sugar content, and therefore had a stable coku characteristic while having an umami taste, and furthermore had a fruity and pronounced sweet aroma due to ethyl octanoate. , ethyl decanoate and high concentration of HEMF.

3-1. Liquid seasoning method

Using only defatted soybeans denatured by heat through puffing treatment, koji soy sauce with less microbiological contamination was obtained using loose koji (common soy sauce koji, which is used in the production of tamari (rich) soy sauce using soybean raw materials in large quantities and is not koji obtained by processing soybean raw materials into a form similar to miso paste (miso ball)).

100 parts by mass of the obtained koji soy sauce was placed in 94 parts by mass of saline (sodium chloride concentration: 24% (w/v)), and the resulting product was controlled in an aseptic airtight container to suppress the growth of hulled yeast, whereby moromi was obtained. soy sauce. The soy sauce moromi thus obtained, in which the content of each of isobutyric acid and isovaleric acid was reduced to 20 ppm or less, was subjected to solid-liquid separation by pressing, and the resulting pressed liquid was then subjected to filtration treatment using diatomaceous earth two times, whereby received a decoction of moromi soy sauce.

By diluting the resulting moromi soy sauce decoction (total nitrogen content: 2.6 wt%) with water, diluted moromi soy sauce decoctions having a total nitrogen (TN) content of 2.0 wt % and 1.8 wt %, respectively, were obtained. In addition, adding glucose+xylose (1:1) as a sugar source to each of moromi soy sauce decoction and diluted moromi soy sauce decoction so that the reducing sugar content (RS) becomes 2.0 wt.%, 5.0 wt.% and 8.0 wt.%, received TN·RS adjusted decoctions of moromi soy sauce.

In addition, using table sugar, rice flour, and sweet sake as a sugar source instead of glucose+xylose (1:1), TN·RS adjusted moromi soy sauce decoctions having a total nitrogen content of 2.0 wt.% and a reducing sugar content were obtained. 5.0 wt%.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) at a concentration of 1.0×10 ⁶ microorganisms/ml was added to each of the obtained TN·RS finished decoctions of moromi soy sauce, and yeast fermentation was carried out at 20°C for 14 days without stirring. The obtained yeast fermented product was centrifuged at 3000 rpm for 15 minutes, and liquid seasonings were obtained as supernatants.

3-2. Results of various measurements

For liquid seasonings 3-15, the contents of HEMF, ethyl octanoate and ethyl decanoate were measured. The results are shown in Table 32.

Table 32

Liquid Seasoning No. Decoction of moromi soy sauce liquid seasoning Sugar source Total nitrogen content (wt%) Reducing sugar (wt%) HEMF
(ppm) Reducing sugar (wt%) Ethyl octanoate (ppb) Ethyl decanoate (ppb) Liquid seasoning 3 Gl+Xyl (1:1) 2.4 8.0 92 4.2 26.5 19.7 Liquid Seasoning 4 Gl+Xyl (1:1) 2.4 5.0 71 1.2 24.5 15.9 Liquid seasoning 5 Gl+Xyl (1:1) 2.4 2.0 16 1.1 6.7 4.3 Liquid seasoning 6 Gl+Xyl (1:1) 2.0 8.0 83 3.2 34.6 17.5 Liquid seasoning 7 Gl+Xyl (1:1) 2.0 5.0 60 2.2 17.6 28.4 Liquid seasoning 8 Gl+Xyl (1:1) 2.0 2.0 eleven 0.9 7.8 3.9 Liquid seasoning 9 Gl+Xyl (1:1) 1.8 8.0 38 4.9 22.6 12.7 Liquid Seasoning 10 Gl+Xyl (1:1) 1.8 5.0 19 1.7 23.1 22.4 Liquid seasoning 11 Gl+Xyl (1:1) 1.8 2.0 5 0.6 9.1 2.1 Liquid seasoning 12 table sugar 2.0 5.0 72 1.9 22.8 11.3 Liquid seasoning 13 rice flour 2.0 5.0 65 2.2 19.2 4.2 Liquid seasoning 14 glucose 2.0 5.0 66 0.7 34.6 7.6 Liquid seasoning 15 without additives 2.0 1.1 0 1.1 but. but.

As shown in Table 32, it was found, by the content of HEMF in liquid seasonings 3-15, that when using moromi soy sauce decoction having a total nitrogen content of 2.0 wt.% or more and a reducing sugar content of 5.0 wt.% or more, a liquid seasoning is obtained having a fruity and pronounced sweet aroma due to ethyl octanoate, ethyl decanoate and a high concentration of HEMF.

In addition, based on the results of HEMF content in Liquid Seasoning 7 and Liquid Seasonings 12-14, no noticeable change in HEMF content was observed regardless of the sugar source added to moromi soy sauce broth.

4. Evaluation of re-brewed moromi soy sauce obtained by yeast fermentation of moromi soy sauce

4-1. Method for obtaining liquid seasoning

A mixture obtained by mixing steamed soybeans and crushed roasted wheat at a ratio of 6:4 was inoculated with Aspergillus sojae seed, followed by cooking koji for 43 hours in the usual way, whereby koji soy sauce was obtained.

100 parts by mass of the resulting koji soy sauce was placed in 94 parts by mass of brine (sodium chloride concentration: 24% (w/v)), and then lactic acid bacteria for soy sauce ( Tetragenococcus halophilus ) was added thereto, and the resulting product was processed under 15-25°C for 20 days with appropriate stirring according to the usual method, resulting in soy sauce moromi. The obtained soy sauce moromi (the first soy sauce moromi) was subjected to solid-liquid separation by pressing, whereby a pressed liquid was obtained.

100 parts by mass of the koji soy sauce thus obtained were put into 166 parts by mass of sodium chloride-added pressed liquid (sodium chloride concentration: 19% (w/v)) prepared by adding edible sodium chloride to the pressed liquid, and the obtained product was processed under 15-30°C for 2 months with appropriate stirring according to the conventional method, resulting in a re-brewed moromi, in which the alcohol concentration reached 3%. The resulting reboiled moromi was subjected to solid-liquid separation by pressing, and the resulting pressed liquid was then subjected to a filtration treatment using diatomaceous earth two times, whereby a reboiled moromi broth was obtained.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) at a concentration of 1.0×10 ⁶ microorganisms/ml was added to the resulting reboiled moromi broth, and yeast fermentation was carried out at 20° C. for 14 days without agitation. The resulting yeast fermented product was centrifuged at 3000 rpm for 15 minutes, and seasoning liquid 16 was obtained as a supernatant.

4-2. Results of various measurements

For Liquid Seasoning 16, HEMF, ethyl octanoate, ethyl decanoate, reducing sugar, and total nitrogen content were measured. The results are shown in table 33.

Table 33

Liquid Seasoning No. Total nitrogen content (wt%) HEMF
(ppm) Ethyl octanoate (ppb) Ethyl decanoate (ppb) Reducing sugar (wt%) Liquid seasoning 16 2.4 66 4.5 2.3 6.0

As shown in Table 33, liquid seasoning 16 had low levels of HEMF, ethyl octanoate, and ethyl decanoate. This is believed to be due to the fact that when using an unpasteurized pressed liquid as the brew water, yeast fermentation occurs and as a result, ethyl decanoate is transferred to the oil component of moromi soy sauce, and, in addition, the pressed liquid contains a significant amount of alcohol, and therefore, yeast growth is inhibited and no ethyl decanoate is produced. HEMF is believed to be produced through moromi yeast fermentation.

5. Evaluation of liquid seasoning prepared using re-brewed soy sauce as moromi soy sauce decoction

5-1. Liquid seasoning method

"Nidan-Jukusei Nama Shoyu" (manufactured by Kikkoman Corporation), which is a commercially available re-brewed soy sauce, was subjected to a diatomaceous earth filtration treatment twice to obtain a re-brewed soy sauce decoction.

Salt-tolerant yeast ( Zygosaccharomyces rouxii ) at a concentration of 1.0×10 ⁶ microorganisms/ml was added to the resulting decoction of re-cooked soy sauce, and yeast fermentation was carried out at 20°C for 14 days without stirring. The resulting yeast fermented product was centrifuged at 3000 rpm for 15 minutes, and seasoning liquid 17 was obtained as a supernatant.

5-2. Results of various measurements

For Liquid Seasoning 17, HEMF, ethyl octanoate, ethyl decanoate, reducing sugar, and total nitrogen were measured. The results are shown in table 34.

Table 34

Liquid Seasoning No. Total nitrogen content (wt%) HEMF
(ppm) Ethyl octanoate (ppb) Ethyl decanoate (ppb) Reducing sugar (wt%) Liquid seasoning 17 2.2 48 but. but. 3.5

As shown in Table 34, liquid seasoning 17 had low levels of HEMF, ethyl octanoate, and ethyl decanoate. This is believed to be because the re-cooked soy sauce contains 3.0% or more alcohol, and therefore yeast growth is suppressed and ethyl octanoate and ethyl decanoate are not produced. The amount of HEMF did not increase to the amount introduced by the re-cooked soy sauce or more.

INDUSTRIAL APPLICABILITY

A seasoning raw liquid and a method for producing the same according to one aspect of the present invention, a wood element and a method for producing the same according to one aspect of the present invention, and a kit and a method for producing the same according to one aspect of the present invention allow yeast fermentation to be easily carried out to obtain a seasoning with mild flavor and high palatability, and therefore can be used for easy production of seasoning not only by the seasoning manufacturer, but also at home.

The soy sauce and soy sauce-like seasoning of one aspect of the present invention can be used to impart a fruity flavor similar to white wine in addition to the soy sauce flavor when used in various seasonings or foods and beverages.

The saturated soy sauce and the saturated soy sauce-like seasoning of one aspect of the present invention can be used to provide a particularly excellent umami flavor and soy sauce-like flavor, as well as a white wine-like fruity flavor, when used in various seasonings or foods, and drinks.

LIST OF REFERENCES

1 set of one aspect of the present invention

11 first container containing seasoning raw liquid

12 second container containing seasoning raw liquid

21 wood elements

31 seeds for soy sauce

41 first vessel for yeast fermentation

42 second vessel for yeast fermentation

51 first cover

52 second cover

61 first vessel stand

62 second vessel support

71 personal digital devices with a light source

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims the priority of Japanese Patent Application No. 2017-208410 filed October 27, 2017, Japanese Patent Application No. 2017-208411 filed October 27, 2017, Japanese Patent Application No. 2017-208412 filed October 27, 2017. Japanese Patent Applications No. 2017-208413, filed October 27, 2017, and Japanese Patent Application No. 2018-112279, filed June 12, 2018, the entire contents of which are hereby incorporated by reference.

Claims (4)

1. Soy sauce comprising liquid fermented by yeast, where the content of ethyl octanoate and/or ethyl decanoate is one of the following values (1)-(3): (one) the content of ethyl octanoate is from 10 ppb to 20,000 ppb; (2) the content of ethyl decanoate is from 10 ppb to 5000 ppb; and (3) the content of ethyl octanoate is from 5 ppb to 10000 ppb, and the content of ethyl decanoate is from 5 ppb to 2000 ppb, wherein the soy sauce has a HEMF homofuraneol content of 20 ppm or more and a 2-ethyl-6-methylpyrazine content of less than 10 ppb. 2. Seasoning, which is a liquid rich seasoning obtained by heating the soy sauce according to claim 1, in which the content of total nitrogen is 1.8 wt% or more and the content of homofuraneol HEMF is 60 ppm or more.

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