WO2013073249A1 - Assaisonnement du type sauce soja - Google Patents

Assaisonnement du type sauce soja Download PDF

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Publication number
WO2013073249A1
WO2013073249A1 PCT/JP2012/071504 JP2012071504W WO2013073249A1 WO 2013073249 A1 WO2013073249 A1 WO 2013073249A1 JP 2012071504 W JP2012071504 W JP 2012071504W WO 2013073249 A1 WO2013073249 A1 WO 2013073249A1
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Prior art keywords
soy sauce
tomato
seasoning
fermentation
lactic acid
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PCT/JP2012/071504
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English (en)
Japanese (ja)
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洋平 篠崎
仲原　丈晴
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キッコーマン株式会社
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Priority claimed from JP2011252190A external-priority patent/JP5101727B2/ja
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Publication of WO2013073249A1 publication Critical patent/WO2013073249A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Definitions

  • It relates to a soy sauce-like seasoning obtained without using any food containing allergic substances as raw materials.
  • Food allergies are caused by the body's immune system reacting to certain substances and components in food.
  • 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.
  • 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.
  • allergen-free allergen-containing foods
  • 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.
  • 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).
  • empty beans poisoning Fluorescence-activated beans poisoning
  • Non-Patent Document 1 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.
  • 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.
  • the fish itself is considered to be an allergen-containing food, which is not suitable as an allergen-free soy sauce-like seasoning.
  • 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.
  • 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
  • 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
  • an object of the present invention is to provide an allergen-free soy sauce-like seasoning having the taste and aroma of soy sauce.
  • soy sauce-like seasoning 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.
  • 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).
  • 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.
  • 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.
  • soy sauce-like seasoning may be mixed with fruit juices, extracts, pastes, dashi, seasonings, liquors, fermented seasonings, sour seasonings or flavorings.
  • “soy sauce” described in the present specification has the same concept as “soy sauce” in Japanese agricultural and forestry standards.
  • 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. ].
  • 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.
  • 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.
  • the Brix 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.
  • 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.
  • 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.
  • the other components are substantially free of components derived from eight kinds of raw materials defined in Codex as foods containing allergens.
  • 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.
  • 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.
  • 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.
  • concentration of HEMF in the soy sauce-like seasoning is preferably 0.2 to 500 ppm, particularly preferably 5.0 to 200 ppm.
  • 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).
  • 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
  • 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).
  • the antifungal property can be improved.
  • 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. .
  • 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 is preferably performed at a temperature of 15 to 45 ° C.
  • lactic acid fermentation is particularly preferably performed at a temperature of 20 to 35 ° C.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • salt-resistant yeasts such as Zygosaccharomyces rouxii, Zygosaccharomyces baili, Candida etchelsii or Candida verstilis that are known for soy sauce brewing are preferable.
  • the yeast 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • the chromaticity of the soy sauce-like seasoning is preferably less than the standard color of soy sauce.
  • the chromaticity of the soy sauce-like seasoning is No. 22 or more of the standard color of soy sauce.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • seasonings such as soup, sauce, Japanese-style dashi, Western-style dashi, Chinese dashi, dressing, soup, ketchup, tomato sauce, Worcester sauce and other sauces.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • test samples 1-1 to 1-3 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.
  • 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.
  • test samples 1-1 to 1-3 have a significantly stronger taste and aroma of soy sauce than the control products.
  • 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.
  • soy sauce it is thought that various aroma components shown in FIG. 1 including HEMF contributed.
  • 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)].
  • 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.
  • 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.
  • 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.
  • test samples 2-1 to 2-3 have a significantly stronger soy sauce taste and aroma than the control products.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • soy sauce yeast Zygosaccharomyces rouxii
  • soy sauce yeast manufactured by Bioc
  • the mixture was mixed well and 3 L of tomato moromi was prepared.
  • 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
  • soy sauce yeast soy sauce yeast (Zygosaccharomyces rouxii) were added and mixed well in the same manner as in Example 1 to prepare 3L of tomato moromi.
  • 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.
  • 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.
  • the test samples 4-1 to 4-4 became the standard of soy sauce (No. 18 or less).
  • 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>
  • sensory evaluation was performed on tsukekake (spinach, sashimi), potato stew, and chicken teriyaki.
  • 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.
  • the rating scale the average rating between panelists was calculated according to the following criteria.
  • 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.
  • 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.
  • test sample 4-1 was found to be a seasoning exhibiting high cooking suitability for the consomme flavor.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)

Abstract

Cette invention concerne un assaisonnement du type sauce soja ayant le goût et l'odeur de la sauce soja, mais n'utilisant aucune des huit matières premières définies par le Codex comme étant des produits alimentaires contenant des allergènes. L'invention concerne un assaisonnement du type sauce soja qui est préparé en soumettant une matière première à la tomate à une fermentation lactique, puis à une fermentation et à une maturation en utilisant une levure. L'invention concerne également un assaisonnement du type sauce soja qui est préparé en soumettant une matière première à la tomate à une fermentation et à une maturation en utilisant une levure, sans exécuter de fermentation lactique.
PCT/JP2012/071504 2011-11-18 2012-08-24 Assaisonnement du type sauce soja WO2013073249A1 (fr)

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JP2011-252190 2011-11-18
JP2011252190A JP5101727B2 (ja) 2011-02-25 2011-11-18 醤油様調味料

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605317A (zh) * 2015-01-30 2015-05-13 施晶晶 一种小麦酱油制备方法
CN112641083A (zh) * 2021-01-27 2021-04-13 济南大学 一种发酵番茄面酱及其制作方法
CN113604393A (zh) * 2021-08-16 2021-11-05 佛山市海天(高明)调味食品有限公司 一株戊糖片球菌zf604及其应用

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WO2007026427A1 (fr) * 2005-08-31 2007-03-08 Kikkoman Corporation Procédé de production d'une sauce soja émettant une odeur ayant pour origine des microbes infectieux réduite
JP2007222068A (ja) * 2006-02-23 2007-09-06 Kikkoman Corp 醤油特有の香りの少ない醤油
JP2007289008A (ja) * 2006-04-20 2007-11-08 Taiyo Corp トマト発酵物の製造方法
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JP2008295352A (ja) * 2007-05-31 2008-12-11 Nippon Del Monte Corp 果菜発酵物及び果菜発酵物含有飲食品
JP2009171959A (ja) * 2007-12-25 2009-08-06 Asanuma Shoyuten:Kk 麹、醗酵調味料及びその製造方法
JP2010193810A (ja) * 2009-02-26 2010-09-09 Yuetsu Ito 果実及び野菜を発酵原料とする保存性発酵生産物およびこれを利用した食品

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JPH08196232A (ja) * 1995-01-27 1996-08-06 Toshiyuki Arita 雑穀を素材とした調味料
JP2001046013A (ja) * 1999-08-10 2001-02-20 Kikkoman Corp 調味液の製造方法
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JP2008295352A (ja) * 2007-05-31 2008-12-11 Nippon Del Monte Corp 果菜発酵物及び果菜発酵物含有飲食品
JP2009171959A (ja) * 2007-12-25 2009-08-06 Asanuma Shoyuten:Kk 麹、醗酵調味料及びその製造方法
JP2010193810A (ja) * 2009-02-26 2010-09-09 Yuetsu Ito 果実及び野菜を発酵原料とする保存性発酵生産物およびこれを利用した食品

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605317A (zh) * 2015-01-30 2015-05-13 施晶晶 一种小麦酱油制备方法
CN112641083A (zh) * 2021-01-27 2021-04-13 济南大学 一种发酵番茄面酱及其制作方法
CN113604393A (zh) * 2021-08-16 2021-11-05 佛山市海天(高明)调味食品有限公司 一株戊糖片球菌zf604及其应用

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