WO2013073249A1

WO2013073249A1 - Soy sauce-like seasoning

Info

Publication number: WO2013073249A1
Application number: PCT/JP2012/071504
Authority: WO
Inventors: 洋平篠崎; 仲原　丈晴
Original assignee: キッコーマン株式会社
Priority date: 2011-11-18
Filing date: 2012-08-24
Publication date: 2013-05-23

Abstract

The purpose of the present invention is to provide a soy sauce-like seasoning having the taste and smell of soy sauce without using eight starting materials that are set forth as allergen-containing foods in Codex. The present invention relates to a soy sauce-like seasoning prepared by subjecting a starting tomato material to lactic acid fermentation followed by fermentation and maturation with the use of a yeast. The present invention also relates to a soy sauce-like seasoning prepared by subjecting a starting tomato material to fermentation and maturation with the use of a yeast, without conducting lactic acid fermentation.

Description

Soy sauce-like seasoning

It relates to a soy sauce-like seasoning obtained without using any food containing allergic substances as raw materials.

In recent years, health hazards (hereinafter referred to as food allergies) caused by foods containing allergic substances (hereinafter referred to as allergens) are frequently observed throughout the world. Food allergies are caused by the body's immune system reacting to certain substances and components in food.

<Currently there is no fundamental cure, so not eating foods that contain allergens is the only reliable way to prevent food allergies. Since allergic symptoms can even be life threatening, it is essential for allergic patients to display allergen-containing ingredients contained in food.

In response to this background, the 1999 FAO / WHO Joint Food Standards Committee (Codex Committee) general meeting indicated that food containing eight kinds of ingredients known as allergens was included. It has been agreed that in the future member countries will be required to consider specific labeling methods suitable for their respective systems.

Soy sauce, a traditional Asian fermented seasoning and essential for eating habits, is obtained by fermenting and brewing chiefly made from soybeans and wheat, using soy sauce and salt as raw materials. Both are included in the eight raw materials specified by Codex.

In soy sauce, allergens are considered to have decreased because the raw materials are decomposed by the enzyme of koji, but soy sauce or wheat allergic patients could not use soy sauce depending on the degree of health impairment. Cereals containing gluten, such as wheat, in particular, are known to cause serious symptoms in celiac disease patients, and development of gluten-free foods is demanded all over the world.

Thus, there is a strong demand for alternative seasonings that have the taste and aroma of soy sauce without using allergen-containing foods (hereinafter referred to as allergen-free) contained in the eight types of raw materials specified by Codex. Has been.

In response to these demands, without using soy and wheat, koji is produced using empty beans, fermented and matured by adding salt water (for example, see Patent Document 1), and koji using a mixture of mustard seeds and corn. A method for producing and fermenting and ripening by adding salt water (for example, see Patent Document 2), a method for producing a soy sauce-like seasoning liquid mainly composed of millet (for example, see Patent Document 3), and a fermented seasoning made from sesame seeds. The manufacturing method (for example, refer patent document 4) and the manufacturing method (for example, refer patent document 5) of fish soy sauce are disclosed.

Although empty beans are not considered to be foods containing allergens, they are regarded as a problem in causing empty beans poisoning (Favism) in various parts of the Mediterranean coast, North Africa, and Central Asia (see, for example, Non-Patent Document 1). In addition, even after making a soy sauce-like seasoning, it is difficult to make a soy sauce alternative seasoning that has a unique empty bean flavor and is widely deployed around the world.

In the method using a mixture of mustard seed and corn, the flavor derived from the mustard seed, which is a spice ingredient, still remains, and umami and aroma are also insufficient. The seasoning liquid mainly composed of millet grains and the fermented seasoning liquid made from sesame seeds are difficult to obtain the raw materials at low cost and have a unique flavor, and it is difficult to use them as substitute seasonings for soy sauce.

Fish soy sauce does not use soybeans or wheat, but the flavor differs greatly from ordinary soy sauce and is difficult to use as an alternative seasoning. In addition, depending on the type, the fish itself is considered to be an allergen-containing food, which is not suitable as an allergen-free soy sauce-like seasoning.

As a characteristic aroma component of soy sauce, 4-Hydroxy-2 (or 5) ethyl-5 (or 2) methyl-3 (2H) -furanone (hereinafter referred to as “HEMF”) is known (for example, non- Patent Document 2). However, there was no report that these ingredients were found from a soy sauce-like seasoning obtained by fermenting and ripening foods containing no allergen.

By the way, tomatoes are the most cultivated of vegetables, and because they contain abundant taste substances such as sugar or glutamic acid, they are widely used all over the world as seasonings such as tomato ketchup or tomato sauce. Being eaten. Therefore, tomato can be obtained inexpensively and stably as a raw material for processing.

In recent years, a transparent tomato concentrate having no tomato flavor (for example, see Patent Document 6), a method of using an extract extracted from dried tomato as a seasoning (for example, see Patent Document 7), and excellent flavor by lactic acid fermentation Disclosed is a method for producing a fermented tomato beverage (see, for example, Patent Document 8) and a method for producing a fermented tomato beverage (see, for example, Patent Document 9) characterized by containing SO ₂ in tomato and fermenting with wine yeast. Has been.

Japanese Laid-Open Patent Publication No. 2006-122002 Japanese Unexamined Patent Publication No. 2008-237183 Japanese Laid-Open Patent Publication No. 8-196232 Japanese Unexamined Patent Publication No. 2009-171959 Japanese Unexamined Patent Publication No. 2005-261349 Japan Special Table of Contents 2002-516073 Japanese Laid-Open Patent Publication No. 2006-67995 Japanese Unexamined Patent Publication No. 2007-289008 Japanese Unexamined Patent Publication No. 2005-176727

However, by fermenting and ripening tomatoes with lactic acid bacteria or without lactic acid bacteria, the food containing allergens contained in the eight raw materials specified in Codex is not used at all. No attempt has been made to obtain a soy sauce-like seasoning having the taste and aroma of soy sauce.

Therefore, an object of the present invention is to provide an allergen-free soy sauce-like seasoning having the taste and aroma of soy sauce.

As a result of intensive studies in order to solve the above problems, the present inventors have completely used eight kinds of raw materials defined in Codex as foods containing allergens, including legume seeds or gramineous grains. Even without it, it was surprisingly found that a soy sauce-like seasoning having the taste and aroma of soy sauce can be obtained by fermenting and ripening tomatoes.

In particular, when the soy sauce-like seasoning is obtained by fermentation or ripening of tomato with yeast or lactic acid bacteria and yeast, various organic acids, ethanol, HEMF, etc. increase due to fermentation and ripening of tomato, and glutamic acid derived from tomato It was found that a soy sauce-like seasoning that is excellent in taste balance and can be used as an alternative seasoning for soy sauce in a wide range from application to cooking was completed, and the present invention was completed.

That is, the present invention is as follows.
1. Soy sauce-like seasoning obtained by fermenting and ripening tomatoes with yeast.
2. Soy sauce-like seasoning obtained by fermenting and aging tomatoes with lactic acid bacteria and yeast.
3. 3. The soy sauce-like seasoning according to 1 or 2 above, wherein no food containing allergens as raw materials (eight kinds of raw materials defined in Codex as foods containing allergens) is used.
4). 4. The soy sauce-like seasoning according to any one of items 1 to 3, which contains HEMF.
5. The soy sauce-like seasoning according to 4 above, containing 0.2 ppm or more of HEMF.
6). 6. The soy sauce-like seasoning according to any one of 1 to 5 above, which comprises ethanol.
7). The soy sauce-like seasoning according to the preceding item 6 containing 0.5% (v / v) or more of ethanol.
8). 8. The soy sauce-like seasoning according to any one of 1 to 7 above, which contains lactic acid.
9. The soy sauce-like seasoning according to 8 above, containing 0.02% (w / v) or more of lactic acid.

According to the present invention, not only allergic patients of soybean or wheat, but also consumers who are worried about any allergy of 8 kinds of raw materials defined in Codex as foods containing allergens can feel at ease. As an alternative seasoning of soy sauce having the taste or aroma of soy sauce, it can be used for seasoning during cooking, or for direct application to food.

FIGS. 1A to 1C are diagrams showing total ion chromatograms of a control product, a test product, and a comparative product, respectively.

Hereinafter, the present invention will be described in detail.

In this specification, “soy sauce-like seasoning” refers to a liquid seasoning used for the same purpose as “soy sauce” defined in the Japanese Agricultural Standards. If it is used in the same application as “soy sauce”, a raw material derived from soy sauce cake (eg, soybean or wheat) may not be used in a soy sauce-like seasoning.

The soy sauce-like seasoning may be mixed with fruit juices, extracts, pastes, dashi, seasonings, liquors, fermented seasonings, sour seasonings or flavorings. In addition, “soy sauce” described in the present specification has the same concept as “soy sauce” in Japanese agricultural and forestry standards.

As used herein, “food containing allergens (allergens)” means eight kinds of foods defined by Codex as of February 2011 [wheat, rye, barley, oats, spelled as cereals containing gluten] Wheat, their hybrids, and their products; crustaceans and their products; eggs and egg products; fish and fish products; peanuts, soybeans, and their products; milk and dairy products (including lactose); Product: A food comprising sulfite or containing 10 mg / kg or more of sulfite. ].

All concentrations (ppm) in this specification are milliliters per liter (mg / l).

The present invention aims to obtain a soy sauce-like seasoning without using any allergen-containing food, and tomato is fermented and matured with yeast with or without lactic acid bacteria as a raw material. HEMF is contained in a soy sauce-like seasoning.

“Tomato” as used herein includes not only fruit tomato but also processed tomato ingredients such as tomato juice, dice tomato, tomato puree, tomato paste or tomato extract.

Dice tomato refers to a product obtained by removing the skin or seeds of tomato fruit, cutting it into dice, and heat-sterilizing it. Tomato juice is obtained by crushing the fruit of tomato and squeezing or squeezing it, removing the skin or seeds, etc., and heat-sterilizing.

Tomato puree or tomato paste refers to a concentrate of tomato juice. Examples of the concentration method include, but are not limited to, known concentration by heating, vacuum concentration, freeze concentration, and membrane concentration.

The tomato extract obtained by further diluting the concentrated tomato fruit juice and further concentrating the permeate obtained by carrying out centrifugation or micro membrane filtration excluding pigment or pulp content contains a large amount of sugar or glutamic acid. Therefore, it is particularly preferable.

The Brix (sugar content) measured by a saccharimeter or refractometer of tomato is preferably 5 to 80% (w / w), particularly preferably 15 to 65% (w / w). If the concentration of the fruit juice is too thin, the flavor component or glutamic acid in the soy sauce-like seasoning finally obtained is not preferable. If the concentration of fruit juice is too high, lactic acid fermentation or yeast fermentation may be inhibited during fermentation.

Therefore, when the Brix is less than 5% (w / w), it can be used as a raw material by adjusting the Brix by adding sugar, fruit juice or umami ingredients. When Brix exceeds 80% (w / w), it can be used as a raw material by diluting with water or the like so as to be in the concentration range shown above.

In addition, if the Brix of tomato is in the range of 5 to 80% (w / w), other ingredients such as water, sugar, fruit juice, umami ingredients or spices are added for the purpose of appropriately adjusting the flavor. You can also However, it is preferable that the other components are substantially free of components derived from eight kinds of raw materials defined in Codex as foods containing allergens. When other components are added to the raw material, the ratio of tomatoes in the raw material is preferably 10% (w / w) or more, and more preferably 20% (w / w) or more.

The sugar to be added is not particularly limited as long as yeast or lactic acid bacteria can assimilate, and examples thereof include glucose, sucrose, and fructose. As long as it is not food containing allergens, it may be liquid sugars, fruit juices, vegetables or honey containing these.

The fruit juice is not particularly limited as long as it does not contain allergens, and examples thereof include those obtained from lemon, plum, grape, mango, citron, pumpkin, pine, strawberry or pear. A fruit juice can be used 1 type or in combination of 2 or more types. Among these, in view of fermentability of yeast or lactic acid bacteria, glucose or liquid saccharide containing glucose is preferable. These sugar sources can be added alone or in combination.

The umami component to be added is not particularly limited as long as it is not a food containing allergen, and examples thereof include amino acids, yeast extracts, nucleic acids, organic acids, and protein hydrolysates. Among these, amino acid glutamate, yeast extract or nucleic acid is particularly preferred for the purpose of imparting soy sauce umami to soy sauce-like seasonings. These umami components can be added alone or in combination.

The spice to be added is not particularly limited unless it is a food containing allergen, for example, onion, oregano, pepper, cumin, turmeric, fennel, sage, thyme, garlic, vanilla, leek, paprika, horseradish, mint, marjoram, Examples include rosemary, bay leaf, wasabi, chili, and yam. These spices can be added alone or in combination.

◇ Adjusting the pH of tomato with an optional pH adjuster that can be used for food production can promote fermentation and bring it closer to the taste and aroma of soy sauce. The pH after the adjustment is preferably 3.0 to 7.0, more preferably 4.0 to 6.5. If the pH of the tomato is too low, the sourness becomes strong and fermentation may be inhibited. On the other hand, if the pH of the tomato is too high, the quality of the taste and aroma as a soy sauce-like seasoning is lowered.

The pH adjuster is not limited as long as it can be used for food production, and examples thereof include sodium hydroxide, potassium hydroxide, lactic acid, citric acid, malic acid, and acetic acid. From the viewpoint of taste, sodium hydroxide or lactic acid is particularly preferable.

The concentration of HEMF in the soy sauce-like seasoning is preferably 0.2 to 500 ppm, particularly preferably 5.0 to 200 ppm. By setting the HEMF concentration to 0.2 ppm or more, a preferable scent of soy sauce can be easily felt. By setting the HEMF concentration to 500 ppm or less, it is possible to prevent the fragrance of the component from becoming strong and to prevent the balance of the fragrance from being impaired.

The soy sauce-like seasoning of the present invention is obtained by fermenting and ripening tomatoes. More specifically, for example, the soy sauce-like seasoning of the present invention can be obtained after fermentation and ripening until the HEMF concentration becomes 0.2 ppm or more through the following steps (1) to (3). In (1) and (3), lactic acid bacteria and yeast can be added to tomatoes simultaneously, and fermentation with lactic acid bacteria and yeasts may be performed simultaneously.
(1) Method of adding salt to tomato, adjusting pH and fermenting and ripening with lactic acid bacteria and yeast (2) Method of adding salt to tomato, adjusting pH, or fermenting and aging with yeast without pH adjustment (3) Method of adding salt to tomato, adjusting pH, adding lactic acid, and then fermenting and aging with lactic acid bacteria and yeast, or yeast

Tomato moromi can be obtained by adding lactic acid bacteria and / or yeast to tomato. As described above, it is preferable to adjust the Brix and pH of the tomato. Moreover, when preparing tomato moromi, it is preferable to add salt for the purpose of improving antifungal properties.

The salt concentration in tomato moromi is preferably 4.0 to 20.0% (w / v), more preferably 6.0 to 16.0% (w / v). By setting the salt concentration in the tomato moromi to 4.0% (w / v) or more, the antifungal property can be improved. Moreover, it can prevent that lactic acid fermentation and yeast fermentation are inhibited by setting it as 20.0% (w / v) or less.

Tomatoes to which Brix and pH have been adjusted and to which salt has been added may be subjected to heat sterilization from the viewpoint of enhancing mildew resistance and generating a HEMF precursor by heating before adding lactic acid bacteria and / or yeast. . Preferably, heating is performed at 70 to 90 ° C. for 1 to 60 minutes, or 100 to 140 ° C. for 5 to 30 seconds, followed by cooling.

<Lactic acid fermentation>
As for tomato moromi, when lactic acid bacteria are added, lactic acid fermentation is preferably performed at a temperature of 15 to 45 ° C., and lactic acid fermentation is particularly preferably performed at a temperature of 20 to 35 ° C.

Examples of lactic acid bacteria used for lactic acid fermentation in the present invention include salt-resistant lactic acid bacteria such as Tetragenococcus halophilus, which are publicly used for soy sauce brewing, as well as Pediococcus pentoacelus, Lactobacillus plantarum, Lactobacillus Lactobacillus, Lactobacillus Lactobacillus, Lactobacillus Lactobacillus, Or, Lactobacillus sakei is preferable, and Tetragenococcus halophilus is particularly preferable from the viewpoint of imparting the flavor of soy sauce.

When adding lactic acid bacteria and carrying out lactic acid fermentation, the tomato moromi is usually preferably pH 5.0 to 7.0, and the tomato moromi after completion of lactic acid fermentation is preferably pH 4.0 to 6.0.

<Yeast fermentation>
Salt is added to adjust the pH, and optionally tomato pasteurized by heat sterilization or tomato moromi that has completed lactic acid fermentation, yeast is added to perform yeast fermentation. Salt may be added to tomato moromi after completing lactic acid fermentation or just before yeast fermentation.

From the viewpoint of efficiently generating HEMF, the salt concentration of tomato moromi during yeast fermentation is preferably 4.0 to 20.0% (w / v), particularly 6.0 to 16.0% (w / v). v) is preferred.

The temperature is preferably 15 to 45 ° C., and more preferably 20 to 35 ° C. from the viewpoint of efficient yeast fermentation.

As the yeast used for yeast fermentation in the present invention, salt-resistant yeasts such as Zygosaccharomyces rouxii, Zygosaccharomyces baili, Candida etchelsii or Candida verstilis that are known for soy sauce brewing are preferable.

After adding the yeast to the tomato moromi, it is preferable to ferment the tomato moromi for a certain period under aerobic conditions in order to increase the growth of the yeast. In order to maintain the aerobic condition, a method such as aeration of oxygen or air to the tomato moromi or the use of a propeller stirrer is preferable.

Yeast growth can be confirmed by counting the number of bacteria by an agar culture method and measuring the amount of ethanol in tomato moromi using a gas chromatographic method. It is preferable to finish yeast fermentation under aerobic conditions when ethanol becomes 0.5 to 2.5% (v / v).

It is preferable to leave still the tomato moromi that has finished yeast fermentation under aerobic conditions and continue fermentation with yeast and lactic acid bacteria to produce ethanol or various aroma components. Thereafter, aging can be performed at a temperature of 10 to 30 ° C. where the fragrance is unlikely to deteriorate.

The fermentation period of tomato moromi with yeast is preferably 1 to 8 weeks, particularly preferably 2 to 6 weeks. When aging is performed, aging is preferably performed for 1 to 16 weeks after the fermentation period is completed, and 3 to 10 weeks is particularly preferable. The end of fermentation / ripening can be determined in consideration of general components, aroma components, chromaticity, and the like.

The soy sauce-like seasoning obtained after fermentation and ripening may be clarified. There is no restriction | limiting as a clarification method, For example, a conventionally well-known membrane process, diatomaceous earth filtration, centrifugation, the coagulation method, the sedimentation method, etc. are mentioned.

Soy sauce-like seasonings can be adjusted by performing general component analysis or aroma component analysis. At this time, pH, salinity, ethanol concentration, glutamic acid concentration, organic acid concentration or aroma component concentration may be appropriately adjusted.

The soy sauce-like seasoning preferably has a pH of 3.5 to 5.5, a salt content of 4.0 to 18.0% (w / v), and an ethanol content of 0.5 to It is preferable to adjust to 8.0% (v / v) and lactic acid to 0.02 to 3.0% (w / v).

The chromaticity of the soy sauce-like seasoning can be adjusted as appropriate. According to the JAS standard, the chromaticity is standard soy sauce No. 18 [L * (lightness index) by the object color display method of JISZ8729 (2004) = 30.0, a * = 46.1, b * = 51.6. In the case of thin soy sauce, standard color No. 22 of soy sauce [L * (lightness index) by object color display method of JISZ8729 (2004) = 36.7, a * = 45.6 and b * = 62.9. ] Or more.

Chromaticity by adjusting the temperature or duration of fermentation and ripening, when adjusting sterilization, adjusting the temperature or time during sterilization, diluting soy sauce-like seasonings, decoloring by known activated carbon treatment, or adding caramel or yeast extract May be adjusted.

When provided as a soy sauce-like seasoning of Koikuchi soy sauce, the chromaticity of the soy sauce-like seasoning is preferably less than the standard color of soy sauce. In the case of providing as a soy sauce-like seasoning of light soy sauce, it is preferable that the chromaticity of the soy sauce-like seasoning is No. 22 or more of the standard color of soy sauce. For the measurement of chromaticity, a soy sauce standard chromaticity meter or the like can be used.

The soy sauce-like seasoning with adjusted ingredients may be sterilized or sterilized. In the case of sterilization, a heat sterilization process called burning is performed. The heating may be performed under the heating conditions that are performed in a known soy sauce production process. Preferably, heating is performed at 70 to 90 ° C. for 1 to 60 minutes, or 100 to 130 ° C. for 5 to 30 seconds, followed by cooling.

Since starch may be generated by heating, after standing for several days, the supernatant is separated from the starch to obtain a soy sauce-like seasoning. In the case of sterilization, filtration and sterilization using a known MF membrane is performed without heating to obtain a filtrate as a soy sauce-like seasoning.

The soy sauce-like seasoning obtained by fermentation and aging in this way has various flavor components found in soy sauce, including HEMF, increased by fermentation, has a good flavor balance, and is made from tomatoes. This is a soy sauce-like seasoning that gives you the taste and aroma of soy sauce.

Whether these components are produced can be confirmed by quantifying by gas chromatography according to a conventional method. Fermentation / ripening can be terminated after confirming that the concentration of each of these components has reached the above-described concentration range. In determining the end of fermentation / ripening, in addition to the above components, components produced by fermentation by yeast / lactic acid bacteria and Maillard reaction during ripening can be considered.

The soy sauce-like seasoning of the present invention can be used in the same manner as Japanese soy sauce “soy sauce” and can be added to any food or drink. For example, it can be used by adding to seasonings such as soup, sauce, Japanese-style dashi, Western-style dashi, Chinese dashi, dressing, soup, ketchup, tomato sauce, Worcester sauce and other sauces.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

[Example 1]
<Preparation of tomato moromi>
Tomato extract (Laico Red, Israel, Brix 60% (w / w)) as a tomato, Brix 15.6% (w / v) (test product 1-1), 31.2% (w / v) 260 g, 520 g, and 780 g were weighed out so as to be (test sample 1-2) and 46.8% (w / v) (test sample 1-3), respectively. Subsequently, each was diluted with 230 ml of distilled water, and the pH was adjusted to 6.0 with sodium hydroxide. The amount of sodium hydroxide added was 6 g for test product 1-1, 12 g for test product 1-2, and 17 g for test product 1-3, respectively. Further, 116 g of sodium chloride was added to test product 1-1, 111 g to test product 1-2, and 106 g to test product 1-3 so that the salt concentration was 12% (w / v). Tetragenococcus halophilus as a lactic acid bacterium was added and mixed well so that the initial concentration would be 1 × 10 ⁵ cells / ml, adjusted with distilled water to 1 L each, and tomato moromi was charged 1 L at a time.

<Fermentation and aging of tomato moromi>
The moromi product temperature was maintained at 25 ° C., and lactic acid fermentation was performed. After 3 weeks, salt-resistant soy sauce yeast (Zygosaccharomyces rouxii) was added so as to have an initial concentration of 1 × 10 ⁶ cells / ml according to a standard method, and aerated and stirred for 14 days while maintaining the moromi product temperature at 25 ° C. Fermentation was performed. Furthermore, the moromi product temperature was maintained at 25-30 ° C. and fermented and matured.

The tomato moromi obtained after 3 months was fired according to a conventional method. After firing, the mixture was allowed to stand at 5 to 8 ° C. for 1 week to sufficiently precipitate the starch, and then the supernatant was collected to obtain soy sauce-like seasonings of test products 1-1 to 1-3. As a control product, tomato extract was prepared in the same manner as described above so that Brix was 31.2% (w / v), and then sodium chloride was added so that the salt concentration was 16.0% (w / v). A fermented one was prepared.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were 12.7% for test product 1-1, 12.3% for test product 1-2, and 12.1% for test product 1-3 (both w / V). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

<Component analysis>
The general components of soy sauce were analyzed according to the method described in the soy sauce test method [founded by Japan Soy Sauce Research Institute, published on March 1, 1985]. The chromaticity was measured according to the method defined in the Japanese Agricultural Standard.

HEMF and other aroma components were analyzed and quantified by a gas chromatography method (see Journal of Agricultural and Food Chemistry Vol. 39, 934 (1991)). A total ion chromatogram is shown in FIG. 1, and aroma component analysis results are shown in Table 1.

From the results shown in FIG. 1, it was confirmed that HEMF and other aroma components that were not found in the non-fermented tomato extract were produced in the test product. Furthermore, it was confirmed that it was a fragrance component pattern similar to the comparative product Koikochi soy sauce.

From the results shown in Table 1, the isobutyl alcohol, Methionol, Benzeneacetoaldehyde, Benzyl alcohol and other fragrance components that were considered to be derived from yeast fermentation, including HEMF, were not found in the non-fermented tomato extract as a control product. It was confirmed that it was generated.

<Sensory evaluation>
The sensory evaluation of each test product was evaluated by the Semantic Differential Method (hereinafter referred to as the SD method) for the taste and aroma of the aforementioned control product and test product by five trained and discriminating panels. did. After smelling the scent of the control product and the test product, a comparison was made by eating 0.2 ml. As for the rating scale, the average rating between panelists was calculated according to the following criteria. The results are shown in Table 2.

(Grading scale)
1. 1. You can feel soy sauce very weakly or hardly. 2. It feels slightly soy sauce. Feel soy sauce 4 4. You can feel a little soy sauce. The soy sauce feels quite strong

From the results shown in Table 2, ethanol and HEMF were increased in test samples 1-1 to 1-3 as compared to the control product by fermenting and ripening tomato extract with lactic acid bacteria and yeast. It can be seen that ethanol is 3.0 to 4.1% (v / v) and HEMF is 0.23 to 17.7 ppm, which is significantly higher than the control product. As for the color number, the test product 1-1 is the standard for light soy sauce (22 and above) as defined by the Japanese Agricultural and Forestry Standards, and the test products 1-2 and 1-3 are the standard for soy sauce (18 and below). It was.

From the sensory evaluation results in Table 2, it can be seen that the test samples 1-1 to 1-3 have a significantly stronger taste and aroma of soy sauce than the control products.

Regarding the taste of soy sauce, various components such as pH, umami taste of glutamic acid, organic acids such as lactic acid produced by fermentation and aging, and other pigment components produced by Maillard reaction are considered to contribute.

Regarding the aroma of soy sauce, it is thought that various aroma components shown in FIG. 1 including HEMF contributed. Regarding HEMF, it has been reported that highly-preferred soy sauce should contain 50 ppm or more of HEMF [Research and Technology of Soy Sauce, Vol. 32, no. 5, p. 276-285, (2006)], however, it is known that HEMF can be felt in sensory evaluation from 0.04 ppb in water, and contributes to sensory evaluation from a very low concentration [Helv. Chim. Acta, 56, p. 1882-1892, (1973)].

In a soy sauce-like seasoning made from tomatoes, it was shown that a soy sauce-like seasoning having a taste and aroma that can sufficiently substitute for koikuchi soy sauce can be obtained by containing 0.23 ppm of HEMF.

[Example 2]
<Preparation of tomato moromi>
As a tomato, 2000 g of tomato extract [manufactured by Laico Red, Israel, Brix 60% (w / w)] is diluted with distilled water, and 330 g of sodium chloride is added and mixed so that the salt concentration of tomato moromi is 11% (w / v). Then, it was adjusted with distilled water so as to be 3 L (test product 2-1). The tomato moromi Brix was 44.2% (w / v) and the pH was 3.9.

Separately, 2,000 g of tomato extract was diluted with distilled water, so that the salt concentration of tomato moromi was 11% (w / v), 290 g of sodium chloride for test sample 2-2, and 330 g of sodium chloride for test sample 2-3. added. The test product 2-2 was adjusted to pH 4.8 with 30 g of sodium hydroxide and the test product 2-3 with 47 g of potassium hydroxide, mixed well, and then adjusted with distilled water to 3 L. Brix of tomato moromi was 45.1% and 44.9% (w / v), respectively.

Zygosaccharomyces rouxii as soy sauce yeast was added to each tomato moromi in the same manner as in Example 1 and mixed well to prepare 3L of tomato moromi.

<Fermentation and aging of tomato moromi>
While maintaining the moromi product temperature at 25 ° C., the mixture was aerated and stirred for 14 days to perform yeast fermentation. Furthermore, the moromi product temperature was maintained at 25-30 ° C. and fermented and matured.

The tomato moromi obtained after 3 months was subjected to diatomaceous earth filtration and burning according to a conventional method. After burning, the mixture was allowed to stand at 5 to 8 ° C. for 2 days to sufficiently precipitate the starch, and then the supernatant was recovered to obtain soy sauce-like seasonings of test products 2-1 to 2-3.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were 13.4% for test product 2-1, 13.0% for test product 2-2, and 12.8% for test product 2-3 (both w / V). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

Component analysis and sensory evaluation were performed according to the method described in Example 1. The results are shown in Table 3.

From the results shown in Table 3, the tomato moromi, which was not adjusted in pH, or adjusted in pH with sodium hydroxide or potassium hydroxide, was fermented and matured with yeast, so that the test products 2-1 to 2-3 were It can be seen that ethanol is 2.9 to 3.2% (v / v) and HEMF is 3.8 to 5.2 ppm, which is significantly higher than the control product. With regard to the color numbers, the test samples 2-1 to 2-3 became standard for soy sauce (No. 18 or less).

From the sensory evaluation results in Table 3, it can be seen that test samples 2-1 to 2-3 have a significantly stronger soy sauce taste and aroma than the control products. Regarding the evaluation of the taste of soy sauce, the test products 2-1 to 2-3 tended to have slightly lower scores than the test products 1-2 to 1-3. This is considered to be caused by the difference in the quality of sourness because it contains almost no lactic acid as compared with the test products 1-2 to 1-3.

[Example 3]
<Preparation of tomato moromi>
As a tomato, 2340 g of tomato extract [manufactured by Laico Red, Israel, Brix 60% (w / w)] is diluted with distilled water, and the salt concentration is 7% (test product 3-1), 9% (test product 3-2). , 11% (test product 3-3, 3-4), 17% (w / v) (test product 3-5) so that 130 g of sodium chloride was added to test product 3-1, and test product 3-2. 190 g, 250 g of test product 3-3, 250 g of test product 3-4, and 425 g of test product 3-5 were added. The tomato moromi of test product 3-1 and test product 3-2 were adjusted to pH 6.0 with sodium hydroxide. Sodium hydroxide was used in an amount of 51 g for test sample 3-1, and 51 g for test sample 3-2, respectively.

Similarly, the tomato moromi of test sample 3-3 and test sample 3-4 were adjusted to pH 5.5 (test product 3-3) and 6.5 (test product 3-4) with sodium hydroxide, respectively. The tomato moromi of test product 3-5 was adjusted to pH 6.0 with sodium hydroxide. Sodium hydroxide was used in an amount of 52 g for the test product 3-3, 54 g for the test product 3-4, and 54 g for the test product 3-5. Tetragenococcus halophilus as a lactic acid bacterium was added in the same manner as in Example 1 and mixed well.

<Fermentation and aging of tomato moromi>
The moromi product temperature was maintained at 25 ° C., and lactic acid fermentation was performed. Two weeks later, according to a conventional method, salt-resistant soy sauce yeast (Zygosaccharomyces rouxii) was added in the same manner as in Example 1, and the fermentation was carried out with aeration and stirring for 14 days while maintaining the moromi product temperature at 25 ° C. Furthermore, the moromi product temperature was maintained at 25-30 ° C. and fermented and matured.

The tomato moromi obtained after 3 months was fired according to a conventional method. After firing, the mixture was allowed to stand at 5 to 8 ° C. for 1 week to sufficiently precipitate the starch, and then the supernatant was recovered to obtain soy sauce-like seasonings of test products 3-1 to 3-5.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were 7.2% for test product 3-1, 9.2% for test product 3-2, 11.7% for test product 3-3, and test product 3 respectively. -4 was 11.7%, and test product 3-5 was 17.2% (both were w / v). At the time of sensory evaluation, sodium chloride was added so that the salt concentration would be 13.0% (w / v), which is a common sodium salt concentration of soy sauce. The sample 3-5 having a high salt concentration was directly sampled.

Component analysis and sensory evaluation were performed according to the method described in Example 1. The results are shown in Table 4.

From the results shown in Table 4, by adjusting the salt concentration of 7 to 17%, pH 5.5 to 6.5, and fermenting and aging with lactic acid bacteria and yeast, the test products 3-1 to 3-5 had 0 ethanol. .9 to 5.4% (v / v), HEMF is 7.1 to 21.7 ppm, which is found to be significantly higher than the control product. Even if the salt concentration was 7%, brewing was possible without rot. Even if the salt concentration was 17%, brewing was possible without inhibiting the fermentation. With regard to the color numbers, the test products 3-1 to 3-5 became the standard of Koikuchi soy sauce (No. 18 or less).

From the sensory evaluation results in Table 4, it can be seen that the test products 3-1 to 3-5 have a significantly stronger soy sauce taste and aroma than the control products.

[Example 4]
<Preparation of tomato moromi>
As a tomato, 2340 g of a tomato extract [manufactured by Laico Red, Israel, Brix 60% (w / w)] is diluted with distilled water to give a salt concentration of 11% (test products 4-1, 4-2, 4-3) or 15 % (W / v) (test sample 4-4) so that sodium chloride was 250 g for test sample 4-1, 250 g for test sample 4-2, 250 g for test sample 4-3, and test sample 4-4. 370 g was added. The pH was adjusted to 6.0 with sodium hydroxide, and then adjusted to pH 5.1 (Test Product 4-1) and pH 5.3 (Test Product 4-2) using 90% lactic acid (manufactured by QP Corporation). . Sodium hydroxide was used in an amount of 52 g for test sample 4-1, 52 g was used for test sample 4-2, and 90% lactic acid was used in 33 g for test sample 4-1, and 29 g was used for test sample 4-2.

For soy sauce yeast (Zygosaccharomyces rouxii) for moromi at pH 5.1 (test product 4-1), and commercially available soy sauce yeast (manufactured by Bioc) for moromi at pH 5.3 (test product 4-2) In the same manner, the mixture was mixed well and 3 L of tomato moromi was prepared.

Separately, the tomato moromi with a salt concentration of 11% and 15% was adjusted to pH 5.7 (test product 4-3) and pH 6.0 (test product 4-4) with sodium hydroxide, and then 90% Both were adjusted to pH 5.5 using lactic acid. Sodium hydroxide was used in 49 g of test product 4-3 and 52 g of test product 4-4, respectively, and 90% lactic acid was used in 11 g of test product 4-3 and 21 g of test product 4-4, respectively. Soy sauce lactic acid bacteria (Tetragenococcus halophilus) and soy sauce yeast (Zygosaccharomyces rouxii) were added and mixed well in the same manner as in Example 1 to prepare 3L of tomato moromi.

<Fermentation and aging of tomato moromi>
While maintaining the temperature of the moromi product at 30 ° C., the mixture was aerated and stirred for 7 days to perform yeast fermentation. Further, the moromi product temperature was maintained at 30 to 40 ° C. and fermented and matured.

The tomato moromi obtained after 2 months was subjected to diatomaceous earth filtration according to a conventional method. After burning, the mixture was allowed to stand at 10 to 15 ° C. for 4 days to sufficiently precipitate the starch, and then the supernatant was recovered to obtain soy sauce-like seasonings of test products 4-1 to 4-4.

<Ingredient adjustment>
The salt concentrations at the end of fermentation of the various test products were 11.7% for test product 4-1, 11.7% for test product 4-2, 11.8% for test product 4-3, and test product 4 respectively. -4 was 15.5% (all w / v). At the time of sensory evaluation, sodium chloride was added so as to be 16.0% (w / v), which is a common salt concentration of soy sauce.

Component analysis and sensory evaluation were performed according to the method described in Example 1. The results are shown in Table 5.

From the results shown in Table 5, after adjusting the salt concentration to 11 to 15% and once to pH 5.7 to 6.0, lactic acid was added to adjust to pH 5.1 to 5.5, soy sauce yeast, commercially available soy sauce yeast, soy sauce By fermenting and ripening with lactic acid bacteria and soy sauce yeast, the test products 4-1 to 4-4 had 2.3 to 3.6% (v / v) ethanol and 14.6 to 28.1 ppm HEMF, It can be seen that it is significantly higher than the control product. Regarding the color numbers, the test samples 4-1 to 4-4 became the standard of soy sauce (No. 18 or less).

From the sensory evaluation results in Table 5, it can be seen that the test samples 4-1 to 4-4 have a significantly stronger soy sauce taste and aroma than the control products.

[Example 5]
<Sensory evaluation of soy sauce quality in Japanese menu>
In order to evaluate whether the test product feels like soy sauce in a Japanese-style menu, sensory evaluation was performed on tsukekake (spinach, sashimi), potato stew, and chicken teriyaki. In the same manner as described above, the sensory evaluation was performed by using the SD method for the taste and aroma of the cooked product using the test sample 1-3 by five trained and discriminating panels. After smelling the scent of the cooked product, it was evaluated by eating. As for the rating scale, the average rating between panelists was calculated according to the following criteria.

<Spin sensory evaluation of spinach>
A commercially available spinach was purchased. The boiled spinach was cooled in running water and squeezed. An appropriate amount of the test product was added and further squeezed. What was cut at intervals of about 5 cm was prepared. It was placed on a 5 ml test product 1-3 prepared in a small dish, and the aroma and taste of soy sauce when eating was evaluated by the SD method.

<Sensory evaluation of sashimi>
Commercially available tuna (red) sac was cut at intervals of about 7 mm to prepare sashimi for this tuna. The 5 ml test sample 1-3 prepared in a small plate was sashimi and the aroma and taste of soy sauce when eating was evaluated by the SD method.

<Sensory evaluation of boiled potatoes>
material:
2 medium potatoes 1 medium onion Sake 37.5ml
15ml of salad oil
Dashi soup 5ml
300 ml of water
Mirin 22.5ml
Test product 1-3 15ml

The above materials were prepared. The potatoes were cut into 4cm pieces, and the onions were cut into 1cm wide combs. Heat the oil in the pan and fry the onions. Add potatoes and fry further, add soup stock and water, and boil over medium heat. Finally, mirin and test sample 1-3 were added and boiled for 5 minutes. It was divided into bowl-shaped containers, and the taste and aroma of soy sauce when eating were evaluated by the SD method.

<Sensory evaluation of chicken teriyaki>
material:
200g chicken thigh
1g of salt
Pepper 0.5g
Maitake 1/2 Pack Salad Oil 5ml
15ml of sake
Honey 10ml
Test 1-3 15ml

The above materials were prepared. Chicken thigh meat was cut into 4 cm pieces and shaken with salt and pepper. Heat the oil in a frying pan and bake it with the skin down. Liquor, honey and test sample 1-3 were put in, covered, and steamed on low heat for 5 minutes.
Add the loose maitake and bake for another 2 minutes. The taste and fragrance of soy sauce when eating and eating were evaluated by the SD method. The results are shown in Table 6.

From the results shown in Table 6, the taste and aroma of soy sauce can be felt by using prototype 1-3 in Japanese-style menus such as tsukemono, boiled food (potato stewed), and grilled food (teriyaki chicken). It was confirmed that it can be used as an alternative seasoning. Comments on the panel included “Fits well with chicken teriyaki”, “I don't feel the sashimi smell when I put it on”, “Slightly fruity tomato scent”.

[Example 6]
<Sensory evaluation of cooking aptitude in Western menu>
Eight trained and discriminating panels evaluated cooking aptitude of the test item 4-1 on the Western-style menu.

<Sensory evaluation of consomme>
material:
5g of commercial consomme
295 ml of water
Test product 4-1 5ml

Commercially available consomme element (Nestlé Japan Inc., additive-free consomme) was dissolved in 95 ° C. hot water, and test sample 4-1 was added and mixed well. Compared to the case of consomme alone, the number of people who felt that umami was enhanced when test sample 4-1 was added, the number of people who felt that kokumi was improved, and the number of people who felt that the flavor of consomme became stronger are shown. 7 shows.

From the results shown in Table 7, it was found that when the test product 4-1 was added to the consomme, the umami and richness were improved and the flavor of the consomme became stronger. The comments on the panel included, “When test sample 4-1 was added to the consomme, the overall taste was raised, and the consomme flavor and spice sensation were raised.” Test sample 4-1 was found to be a seasoning exhibiting high cooking suitability for the consomme flavor.

<Sensory evaluation of chicken saute orange sauce>
material:
1 chicken thigh (200g)
1g of salt
Pepper 0.5g
5g butter
100ml water
Commercially available consomme 4g or test sample 4-1 12ml
9g sugar
80ml orange juice
A little water-soluble starch

The above materials were prepared. Shake the chicken with salt and pepper, warm the oil in the frying pan, bake it with the skin down, and if it becomes baked on the skin, return it to the back side and color it. The chicken meat was taken out, water and commercially available consomme (Ajinomoto Co., Inc. granule consomme) or test product 4-1 were added, and sugar and orange juice (Nippon Del Monte) were added and boiled for 3 minutes. The chicken was put back and boiled for 5 minutes with boiling broth, and then the chicken was placed in a bowl. To the sauce left in the frying pan, water-soluble starch powder was added and thickened.

Compared to using consomme, the number of people who felt that the sourness of orange sauce was improved, the number of people who felt that the richness was improved, and the flavor of orange became stronger when using test sample 4-1. Table 8 shows the number of people who felt they were.

From the results shown in Table 8, it was found that when the test sample 4-1 was added to orange sauce instead of consomme, the sourness and richness improved, and the orange flavor became stronger. Comments on the panel included “When using test sample 4-1, the sweetness and sourness of the orange was improved” and “I felt the unity of the sauce was improved”. It was considered that the test product 4-1 was a seasoning exhibiting high cooking suitability for Western-style cooked fruit sauce.

From the above results, soy sauce-like seasonings having a preferable taste and aroma of soy sauce can be obtained by fermenting and ripening tomatoes, without using the eight kinds of raw materials defined in Codex as foods containing allergens. It was.

The soy sauce-like seasoning of the present invention can be used in the same manner as soy sauce in conventional Japanese / Chinese-style menus, and is also suitable for Western-style menus, as a substitute for consomme or Japanese-style soup. It can also be used as a base seasoning.

Although the present invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on November 18, 2011 (Japanese Patent Application No. 2011-252190), which is incorporated by reference in its entirety.

Claims

Soy sauce-like seasoning obtained by fermenting and ripening tomatoes with yeast.
Soy sauce-like seasoning obtained by fermenting and aging tomatoes with lactic acid bacteria and yeast.
The soy sauce-like seasoning according to claim 1 or 2, wherein no food containing allergens as raw materials (eight kinds of raw materials defined by Codex as foods containing allergens) is used.
The soy sauce-like seasoning according to any one of claims 1 to 3, comprising HEMF.
The soy sauce-like seasoning according to claim 4 containing 0.2 ppm or more of HEMF.
The soy sauce-like seasoning according to any one of claims 1 to 5, comprising ethanol.
The soy sauce-like seasoning according to claim 6 containing 0.5% (v / v) or more of ethanol.
The soy sauce-like seasoning according to any one of claims 1 to 7, which contains lactic acid.
The soy sauce-like seasoning according to claim 8 containing 0.02% (w / v) or more of lactic acid.