WO2018181794A1 - Method for producing oyster sauce - Google Patents
Method for producing oyster sauce Download PDFInfo
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- WO2018181794A1 WO2018181794A1 PCT/JP2018/013403 JP2018013403W WO2018181794A1 WO 2018181794 A1 WO2018181794 A1 WO 2018181794A1 JP 2018013403 W JP2018013403 W JP 2018013403W WO 2018181794 A1 WO2018181794 A1 WO 2018181794A1
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- oyster
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- extract
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to a method for producing an oyster sauce, and more particularly, to a method for producing an oyster sauce in which the odor derived from oysters is reduced and the richness is enhanced to improve the flavor.
- Oyster sauce is a seasoning mainly composed of oysters, and is produced by heating and concentrating boiled soup that is produced when oysters are made into salted rice, and adjusting viscosity, seasoning, coloring, and the like.
- Oyster sauce has a unique flavor, amino acid, nucleic acid umami, and richness, and is widely used in Cantonese and other Chinese dishes, but the odor derived from oysters reduces the flavor of oyster sauce. was there.
- Patent Document 1 a component imparting a characteristic flavor to an oyster extract is identified, and the component is added to a seasoning containing the oyster extract to improve its flavor.
- DMHF 4-hydroxy-2,5-dimethyl-3 (2H) -furanone
- sotron 3-Hydroxy-4,5-dimethyl-2 (5H) are components that impart a characteristic flavor to oyster extracts.
- Patent Document 2 discloses a flavor derived from oyster meat by setting the total content of calcium and magnesium derived from oyster shells to 30% by weight or less with respect to taurine derived from oyster meat. It can be said that the miscellaneous taste can be reduced.
- Patent Document 1 is a component found in an oyster extract, since it adds a flavor component, there is a possibility that it does not match the natural orientation of the consumer, There is also concern about rising costs.
- the method described in Patent Document 2 is not a simple method because it is necessary to quantify and control the taurine content and the like in the oyster extract. Further, in Patent Document 2, it is derived from oysters. There is no mention of the effect on odor.
- the present invention by using the raw materials used in the conventional production method without using a new additive component, the odor derived from oysters is reduced and the richness is enhanced and the flavor is improved.
- the object was to provide a method for producing oyster sauce.
- the present inventors diligently studied to solve the above-mentioned problems. Conventionally, some or all of the sucrose added after the heat concentration step of the oyster extract is used in the heat concentration step of the oyster extract. In addition, it is found that by heating together with the oyster extract under certain conditions, the odor derived from oysters is reduced, the richness is enhanced, and an oyster sauce with improved flavor is obtained, thereby completing the present invention. It came to.
- the present invention relates to the following.
- a method for producing an oyster sauce containing oyster extract and sucrose comprising 10 to 100 parts by weight of sucrose with respect to 10 parts by weight of oyster extract and solid content of oyster extract
- the manufacturing method of an oyster sauce including the process of heating a mixture at the temperature of 50 to 100 degreeC for 10 minutes or more.
- the production method according to [1] or [2], wherein the heating temperature of the mixture containing the oyster extract and sucrose is 55 ° C or higher and 95 ° C or lower.
- an oyster sauce with a reduced odor derived from oysters, an enhanced richness, and an improved flavor.
- the present invention provides a method for producing an oyster sauce with improved flavor (hereinafter also referred to as “the production method of the present invention”).
- the production method of the present invention is a method for producing an oyster sauce containing an oyster extract and sucrose, and comprises 10 to 100 parts by weight of the oyster extract and 10 parts by weight of the solid content of the oyster extract.
- a step of heating the mixture containing sugar at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or more.
- an oyster extract an oyster that can be used for food, for example, an oyster belonging to the genus Crassostrea and an oyster belonging to the genus Ostrea is used.
- Oysters belonging to the genus Crassostrea include oysters (Crassostrea gigas), oysters (Crassostrea nippona), sinoegi oysters (Crassostrea ariakesis), Shikamegaki (Crassostrea sikamea), etc. Itabaki (Ostrea denselamellosa), European oyster (Ostrea edulis), etc. are mentioned.
- an extract obtained by extraction from the above-described oyster or the like can be used.
- an extract obtained by using a normal extraction method can be used without particular limitation.
- the above-described oyster or the like is used as a shell or as a stripped or stripped ground product.
- An extract obtained by boiled extraction using hot water or heated steam can be used.
- the “solid content” of the oyster extract refers to the dry residue of the oyster extract, excluding chloride.
- Oyster extracts may be prepared from various oysters by performing the above-mentioned treatments, but names such as “Oyster Juice”, “Oyster Extract”, “Oyster Extract” etc. It is also possible to use a commercially available oyster extract provided in (1).
- sucrose used in the present invention is a disaccharide produced by the ⁇ -1,2-glycoside bond between glucose (glucose) and fructose (fructose), and is the main component of sugar.
- sucrose is preferably purified white sugar, which is a purified sugar containing this as a main component, or granulated sugar with good crystal handling, and granulated sugar is more preferably used.
- the production method of the present invention includes a step of mixing a part or all of sucrose contained in oyster sauce with an oyster extract and heating the mixture containing the oyster extract and sucrose.
- the amount of sucrose mixed with the oyster extract is 10 to 100 parts by weight, preferably 15 to 100 parts by weight, based on 10 parts by weight of the solid content of the oyster extract. More preferably, it is 18 parts by weight to 94 parts by weight, and further preferably 18 parts by weight to 75 parts by weight.
- the amount of sucrose that is mixed and heated with the oyster extract is too small, the odor derived from the oyster may not be sufficiently reduced, and the sucrose mixed with the oyster extract and heated If the amount is too large, the sweetness becomes too strong and the flavor of the oyster sauce may not be improved.
- the mixture containing the oyster extract and sucrose is heated at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or longer.
- the heating temperature of the mixture containing the oyster extract and sucrose is preferably 55 ° C. or higher, more preferably 70 ° C. or higher, and 80 ° C. or higher. Further preferred.
- the heating temperature of the mixture containing the oyster extract and sucrose is preferably 98 ° C. or lower, and more preferably 95 ° C. or lower.
- the mixture containing the oyster extract and sucrose needs to be heated for 10 minutes or more, preferably 30 minutes or more, more preferably 1 hour. Heat above.
- the heating time of the mixture containing the oyster extract and sucrose is preferably 100 hours or less, More preferably, it is 65 hours or less.
- the heating time of the mixture containing the oyster extract and sucrose is preferably determined in relation to the heating temperature.
- the heating temperature is x (° C.) and the heating time is y (hours)
- ⁇ It is more preferable that 0.3333x + 25.333 ⁇ y ⁇ ⁇ 2.0847x + 206.85.
- the heating time y (time) is a short time, the odor derived from oysters may not be reduced and the richness may not be enhanced.
- the heating time y (time) is long, the flavor of oysters may be reduced, and the different flavors such as burnt flavor and sourness of aftertaste may become strong.
- the heating step is performed from the total content of sucrose.
- the remainder excluding sucrose added to is added to the mixture after the heating step and after cooling the mixture containing oyster extract and sucrose.
- the total content of sucrose in the oyster sauce is usually 13 to 180 parts by weight, preferably 39 to 103 parts by weight, based on 10 parts by weight of the solid content of the oyster extract.
- a seasoning and a nutritional component other than sucrose can be further added to the mixture containing the oyster extract and sucrose within a range that does not impair the characteristics of the present invention.
- Seasonings other than sucrose include salt, saccharides other than sucrose (eg, glucose, fructose, lactose, syrup, fructose glucose liquid sugar, dextrin, starch, etc.), vegetables (eg, carrots, onions, celery, Chinese cabbage) , Cabbage, etc.), seaweed (eg, kombu, seaweed, etc.) extract, mushroom (eg, matsutake, shiitake, shimeji) extract, seafood (eg, bonito, mackerel, horse mackerel, sardine, shrimp, scallop, etc.) ) Extracts, animal meat (eg beef, pork, chicken, etc.) extracts, protein hydrolysates, various vitamins (eg vitamin A, vitamin B 1 , vitamin B 2 , vitamin
- Seasonings other than the above sucrose may be added in the step of heating the mixture containing the oyster extract and sucrose, or may be added before or after the heating step. However, it is preferable to add heat-unstable seasonings such as protein hydrolysates and water-soluble vitamins after the heating step and after cooling.
- the production method of the present invention preferably includes a step of cooling the mixture after the step of heating the mixture containing the oyster extract and sucrose.
- cooling of the mixture after said heating process can be performed by general methods, such as standing_to_cool, air cooling, and cooling with cooling water.
- a thickener such as gum arabic, guar gum, xanthan gum
- an antioxidant is added to the mixture containing the oyster extract and sucrose within a range not impairing the characteristics of the present invention.
- Common food additives such as (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), and coloring agents (Kuchinashi yellow, red No. 2 etc.) can be added.
- the food additive as described above may be used in the step of heating the mixture containing the oyster extract and sucrose, or before or after the heating step, or before or after the cooling step, if necessary. Can be added as appropriate.
- the production method of the present invention includes a step usually performed in the production of food, such as a sterilization step, in addition to the step of heating the mixture containing oyster extract and sucrose, or the step of cooling the mixture. Can be included.
- a sterilization step for example, heat treatment at 80 to 85 ° C. for about 10 to 15 minutes is efficient and preferable.
- the present invention also provides an oyster sauce with improved flavor produced by the production method of the present invention. That is, the oyster sauce of the present invention comprises an oyster extract and a mixture containing 10 parts by weight to 100 parts by weight of sucrose with respect to 10 parts by weight of the solid content of the oyster extract at a temperature of 50 ° C. to 100 ° C. Contains products heated for 10 minutes or more.
- the content of oyster extract in the oyster sauce of the present invention is usually 0.8% to 12.8% by weight in terms of solid content, and the content of sucrose is usually 5% to 70% by weight. is there.
- the oyster sauce of the present invention may further contain seasonings and nutritional components other than the above sucrose, and general food additives.
- the oyster sauce of the present invention has a good flavor with reduced odor derived from oysters, enhanced richness, and good flavor.
- Examples 1 to 5 Comparative Examples 1 and 2
- the oyster sample of Comparative Example 1 was prepared by mixing the oyster extract and granulated sugar and diluting the mixture to a 10 wt% aqueous solution without heating.
- an oyster extract was prepared by heating a mixture containing 18.75 parts by weight to 62.5 parts by weight of granulated sugar with respect to 10 parts by weight of the solid content of the oyster extract.
- the heating time when preparing the samples shown shaded in Table 2 is in the range of an appropriate heating time. It is indicated that the value is outside the upper limit or the lower limit.
- the sample heated at 55 ° C. for 6 hours and the sample heated at 70 ° C. for 1 hour retains the odor derived from oysters and is not sufficiently imparted with the rich taste, and the odor due to the heating process It was evaluated that the effect of reducing the body and the effect of improving the body taste are not sufficient.
- Samples heated at 70 ° C. for 62 hours, 80 ° C. for 46 hours, 90 ° C. for 20 hours, and 95 ° C. for 10 hours each have a weak flavor unique to oysters, and a strong flavor such as a burnt flavor and a sour taste aftertaste. It was evaluated that an adverse effect on the flavor by the heating process was observed.
- the heating time was plotted against the heating temperature, and approximate expressions were obtained for the lower limit data and the upper limit data of the appropriate heating time range.
- the heating time y (hour) is ⁇ 0.3333x + 25.333 ⁇ y ⁇ ⁇ 2.0847x + 206.85 with respect to a heating temperature x (° C.) of 50 ° C. or more and 100 ° C. or less. It has been shown.
- an oyster sauce having a good flavor with reduced odor derived from oysters and enhanced richness can be provided.
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Abstract
The present invention relates to a method for producing an oyster sauce containing an oyster extract and sucrose, which includes a step of heating a mixture containing the oyster extract and sucrose in an amount of 10 to 100 parts by weight relative to 10 parts by weight of the solid content of the oyster extract at a temperature of 50 to 100°C for 10 minutes or longer. According to the present invention, a method for producing an oyster sauce that is reduced in an oyster-originated unpleasant odor and is increased in rich taste and therefore has improved flavor can be provided.
Description
本発明は、オイスターソースの製造方法に関し、詳しくは、カキに由来する臭みが低減され、コク味が増強されて風味の向上したオイスターソースの製造方法に関する。
The present invention relates to a method for producing an oyster sauce, and more particularly, to a method for producing an oyster sauce in which the odor derived from oysters is reduced and the richness is enhanced to improve the flavor.
オイスターソースは、カキを主原料とする調味料であり、カキを塩茹でした際に出る煮汁等を加熱濃縮し、粘度調整、調味、着色等を施して製造される。
オイスターソースは、独特の風味とアミノ酸、核酸のうま味、コク味を有し、広東料理をはじめとする中華料理に広く用いられるが、カキに由来する臭みにより、オイスターソースの風味が低下するという問題があった。 Oyster sauce is a seasoning mainly composed of oysters, and is produced by heating and concentrating boiled soup that is produced when oysters are made into salted rice, and adjusting viscosity, seasoning, coloring, and the like.
Oyster sauce has a unique flavor, amino acid, nucleic acid umami, and richness, and is widely used in Cantonese and other Chinese dishes, but the odor derived from oysters reduces the flavor of oyster sauce. was there.
オイスターソースは、独特の風味とアミノ酸、核酸のうま味、コク味を有し、広東料理をはじめとする中華料理に広く用いられるが、カキに由来する臭みにより、オイスターソースの風味が低下するという問題があった。 Oyster sauce is a seasoning mainly composed of oysters, and is produced by heating and concentrating boiled soup that is produced when oysters are made into salted rice, and adjusting viscosity, seasoning, coloring, and the like.
Oyster sauce has a unique flavor, amino acid, nucleic acid umami, and richness, and is widely used in Cantonese and other Chinese dishes, but the odor derived from oysters reduces the flavor of oyster sauce. was there.
それゆえ、オイスターソース等のカキ抽出物を含有する調味料組成物において、その風味を向上させることを目的とした検討がなされてきた。
たとえば、特許文献１には、カキ抽出物に特徴的なフレーバーを付与している成分を同定し、当該成分を、カキ抽出物を含有する調味料に添加して、その風味を向上させることが記載されている。カキ抽出物に特徴的なフレーバーを付与する成分としては、ＤＭＨＦ（4-hydroxy-2,5-dimethyl-3(2H)-furanone）、ソトロン（3-Hydroxy-4,5-dimethyl-2(5H)-furanone）、フェニル酢酸、フェニルプロピオン酸が挙げられている。
また、特許文献２には、カキの身肉に由来するタウリンに対し、カキ殻等に由来するカルシウムおよびマグネシウムの総量の含有量を３０重量％以下とすることにより、カキの身肉由来の風味を増強し、雑味を低減できることが記載されている。 Therefore, in a seasoning composition containing an oyster extract such as oyster sauce, studies have been made for the purpose of improving its flavor.
For example, in Patent Document 1, a component imparting a characteristic flavor to an oyster extract is identified, and the component is added to a seasoning containing the oyster extract to improve its flavor. Are listed. DMHF (4-hydroxy-2,5-dimethyl-3 (2H) -furanone) and sotron (3-Hydroxy-4,5-dimethyl-2 (5H) are components that impart a characteristic flavor to oyster extracts. ) -furanone), phenylacetic acid, phenylpropionic acid.
Patent Document 2 discloses a flavor derived from oyster meat by setting the total content of calcium and magnesium derived from oyster shells to 30% by weight or less with respect to taurine derived from oyster meat. It can be said that the miscellaneous taste can be reduced.
たとえば、特許文献１には、カキ抽出物に特徴的なフレーバーを付与している成分を同定し、当該成分を、カキ抽出物を含有する調味料に添加して、その風味を向上させることが記載されている。カキ抽出物に特徴的なフレーバーを付与する成分としては、ＤＭＨＦ（4-hydroxy-2,5-dimethyl-3(2H)-furanone）、ソトロン（3-Hydroxy-4,5-dimethyl-2(5H)-furanone）、フェニル酢酸、フェニルプロピオン酸が挙げられている。
また、特許文献２には、カキの身肉に由来するタウリンに対し、カキ殻等に由来するカルシウムおよびマグネシウムの総量の含有量を３０重量％以下とすることにより、カキの身肉由来の風味を増強し、雑味を低減できることが記載されている。 Therefore, in a seasoning composition containing an oyster extract such as oyster sauce, studies have been made for the purpose of improving its flavor.
For example, in Patent Document 1, a component imparting a characteristic flavor to an oyster extract is identified, and the component is added to a seasoning containing the oyster extract to improve its flavor. Are listed. DMHF (4-hydroxy-2,5-dimethyl-3 (2H) -furanone) and sotron (3-Hydroxy-4,5-dimethyl-2 (5H) are components that impart a characteristic flavor to oyster extracts. ) -furanone), phenylacetic acid, phenylpropionic acid.
Patent Document 2 discloses a flavor derived from oyster meat by setting the total content of calcium and magnesium derived from oyster shells to 30% by weight or less with respect to taurine derived from oyster meat. It can be said that the miscellaneous taste can be reduced.
しかしながら、特許文献１に記載された方法は、カキ抽出物中から見出された成分であるとはいえ、フレーバー成分を添加するため、消費者の天然志向に合致しない恐れがあり、また、製造コストの上昇も懸念される。
特許文献２に記載された方法は、カキ抽出物中のタウリン含有量等を定量し、制御する必要があり、簡便な方法であるとはいえず、さらに、特許文献２では、カキに由来する臭みに対する効果についての言及もなされていない。 However, although the method described in Patent Document 1 is a component found in an oyster extract, since it adds a flavor component, there is a possibility that it does not match the natural orientation of the consumer, There is also concern about rising costs.
The method described in Patent Document 2 is not a simple method because it is necessary to quantify and control the taurine content and the like in the oyster extract. Further, in Patent Document 2, it is derived from oysters. There is no mention of the effect on odor.
特許文献２に記載された方法は、カキ抽出物中のタウリン含有量等を定量し、制御する必要があり、簡便な方法であるとはいえず、さらに、特許文献２では、カキに由来する臭みに対する効果についての言及もなされていない。 However, although the method described in Patent Document 1 is a component found in an oyster extract, since it adds a flavor component, there is a possibility that it does not match the natural orientation of the consumer, There is also concern about rising costs.
The method described in Patent Document 2 is not a simple method because it is necessary to quantify and control the taurine content and the like in the oyster extract. Further, in Patent Document 2, it is derived from oysters. There is no mention of the effect on odor.
そこで、本発明は、新たな添加成分を用いることなく、従来の製造方法で用いられている原料を用いることにより、カキに由来する臭みが低減され、かつコク味が増強されて風味の向上したオイスターソースを製造する方法を提供することを目的とした。
Therefore, in the present invention, by using the raw materials used in the conventional production method without using a new additive component, the odor derived from oysters is reduced and the richness is enhanced and the flavor is improved. The object was to provide a method for producing oyster sauce.
本発明者らは、上記課題を解決すべく鋭意検討したところ、従来は、カキ抽出物の加熱濃縮工程の後に添加されていたショ糖の一部または全部を、カキ抽出物の加熱濃縮工程において加え、カキ抽出物とともに、一定の条件下に加熱することにより、カキに由来する臭みが低減されてコク味が増強され、風味の向上したオイスターソースが得られることを見出し、本発明を完成するに至った。
The present inventors diligently studied to solve the above-mentioned problems. Conventionally, some or all of the sucrose added after the heat concentration step of the oyster extract is used in the heat concentration step of the oyster extract. In addition, it is found that by heating together with the oyster extract under certain conditions, the odor derived from oysters is reduced, the richness is enhanced, and an oyster sauce with improved flavor is obtained, thereby completing the present invention. It came to.
すなわち、本発明は、以下に関する。
［１］カキ抽出物およびショ糖を含有するオイスターソースの製造方法であって、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱する工程を含む、オイスターソースの製造方法。
［２］ショ糖の含有量が、カキ抽出物の固形分１０重量部に対し、１８重量部～９４重量部である、［１］に記載の製造方法。
［３］カキ抽出物とショ糖を含有する混合物の加熱温度が５５℃以上９５℃以下である、［１］または［２］に記載の製造方法。
［４］カキ抽出物とショ糖を含有する混合物の加熱時間が、加熱温度をｘ(℃)、加熱時間をｙ（時間）とした場合に、－０．３３３３ｘ＋２５．３３３≦ｙ≦－２．０８４７ｘ＋２０６．８５である、［１］～［３］のいずれかに記載の製造方法。
［５］さらに調味料を添加する工程を含む、［１］～［４］のいずれかに記載の製造方法。 That is, the present invention relates to the following.
[1] A method for producing an oyster sauce containing oyster extract and sucrose, comprising 10 to 100 parts by weight of sucrose with respect to 10 parts by weight of oyster extract and solid content of oyster extract The manufacturing method of an oyster sauce including the process of heating a mixture at the temperature of 50 to 100 degreeC for 10 minutes or more.
[2] The production method according to [1], wherein the sucrose content is 18 to 94 parts by weight with respect to 10 parts by weight of the solid content of the oyster extract.
[3] The production method according to [1] or [2], wherein the heating temperature of the mixture containing the oyster extract and sucrose is 55 ° C or higher and 95 ° C or lower.
[4] When the heating time of the mixture containing the oyster extract and sucrose is x (° C.) and the heating time is y (hours), −0.3333x + 25.333 ≦ y ≦ −2. The production method according to any one of [1] to [3], which is 0847x + 206.85.
[5] The production method according to any one of [1] to [4], further comprising a step of adding a seasoning.
［１］カキ抽出物およびショ糖を含有するオイスターソースの製造方法であって、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱する工程を含む、オイスターソースの製造方法。
［２］ショ糖の含有量が、カキ抽出物の固形分１０重量部に対し、１８重量部～９４重量部である、［１］に記載の製造方法。
［３］カキ抽出物とショ糖を含有する混合物の加熱温度が５５℃以上９５℃以下である、［１］または［２］に記載の製造方法。
［４］カキ抽出物とショ糖を含有する混合物の加熱時間が、加熱温度をｘ(℃)、加熱時間をｙ（時間）とした場合に、－０．３３３３ｘ＋２５．３３３≦ｙ≦－２．０８４７ｘ＋２０６．８５である、［１］～［３］のいずれかに記載の製造方法。
［５］さらに調味料を添加する工程を含む、［１］～［４］のいずれかに記載の製造方法。 That is, the present invention relates to the following.
[1] A method for producing an oyster sauce containing oyster extract and sucrose, comprising 10 to 100 parts by weight of sucrose with respect to 10 parts by weight of oyster extract and solid content of oyster extract The manufacturing method of an oyster sauce including the process of heating a mixture at the temperature of 50 to 100 degreeC for 10 minutes or more.
[2] The production method according to [1], wherein the sucrose content is 18 to 94 parts by weight with respect to 10 parts by weight of the solid content of the oyster extract.
[3] The production method according to [1] or [2], wherein the heating temperature of the mixture containing the oyster extract and sucrose is 55 ° C or higher and 95 ° C or lower.
[4] When the heating time of the mixture containing the oyster extract and sucrose is x (° C.) and the heating time is y (hours), −0.3333x + 25.333 ≦ y ≦ −2. The production method according to any one of [1] to [3], which is 0847x + 206.85.
[5] The production method according to any one of [1] to [4], further comprising a step of adding a seasoning.
本発明により、カキに由来する臭みが低減され、かつコク味が増強されて、風味が向上したオイスターソースを提供することができる。
According to the present invention, it is possible to provide an oyster sauce with a reduced odor derived from oysters, an enhanced richness, and an improved flavor.
本発明は、風味の向上したオイスターソースの製造方法（以下、「本発明の製造方法」とも称する）を提供する。
本発明の製造方法は、カキ抽出物およびショ糖を含有するオイスターソースの製造方法であって、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱する工程を含む。 The present invention provides a method for producing an oyster sauce with improved flavor (hereinafter also referred to as “the production method of the present invention”).
The production method of the present invention is a method for producing an oyster sauce containing an oyster extract and sucrose, and comprises 10 to 100 parts by weight of the oyster extract and 10 parts by weight of the solid content of the oyster extract. A step of heating the mixture containing sugar at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or more.
本発明の製造方法は、カキ抽出物およびショ糖を含有するオイスターソースの製造方法であって、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱する工程を含む。 The present invention provides a method for producing an oyster sauce with improved flavor (hereinafter also referred to as “the production method of the present invention”).
The production method of the present invention is a method for producing an oyster sauce containing an oyster extract and sucrose, and comprises 10 to 100 parts by weight of the oyster extract and 10 parts by weight of the solid content of the oyster extract. A step of heating the mixture containing sugar at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or more.
本発明の製造方法において、カキ抽出物としては、食用に供し得るカキ、たとえば、マガキ（Crassostrea）属に属するカキおよびイタボガキ（Ostrea）属に属するカキの抽出物が用いられる。
マガキ（Crassostrea）属に属するカキとしては、マガキ（Crassostrea gigas）、イワガキ（Crassostrea nippona）、スミノエガキ（Crassostrea ariakesis）、シカメガキ（Crassostrea sikamea）等が挙げられ、イタボガキ（Ostrea）属に属するカキとしては、イタボガキ（Ostrea denselamellosa）、ヨーロッパヒラガキ（Ostrea edulis）等が挙げられる。
本発明においては、上記したカキ等から抽出して得られる抽出物を用いることができる。前記抽出物としては、通常の抽出方法を用いて得られた抽出物を、特に制限されることなく用いることができ、たとえば、上記したカキ等を、殻ごと、または剥き身もしくは剥き身の磨砕物として、熱水や加熱蒸気などを用いて煮熟抽出して得られる抽出物を用いることができる。
本発明においては、固形分含有量が５重量％以上のカキ抽出物を用いることが好ましい。なお、本明細書において、カキ抽出物の「固形分」とは、カキ抽出物の乾燥残分であって、塩化物を除くものをいう。
カキ抽出物としては、各種のカキより、上記のような処理を行って抽出物を調製して用いてもよいが、各社より、「オイスタージュース」、「カキエキス」、「オイスターエキス」等の名称で提供されている市販のカキ抽出物を用いることもできる。 In the production method of the present invention, as an oyster extract, an oyster that can be used for food, for example, an oyster belonging to the genus Crassostrea and an oyster belonging to the genus Ostrea is used.
Oysters belonging to the genus Crassostrea include oysters (Crassostrea gigas), oysters (Crassostrea nippona), sinoegi oysters (Crassostrea ariakesis), Shikamegaki (Crassostrea sikamea), etc. Itabaki (Ostrea denselamellosa), European oyster (Ostrea edulis), etc. are mentioned.
In the present invention, an extract obtained by extraction from the above-described oyster or the like can be used. As the extract, an extract obtained by using a normal extraction method can be used without particular limitation. For example, the above-described oyster or the like is used as a shell or as a stripped or stripped ground product. An extract obtained by boiled extraction using hot water or heated steam can be used.
In the present invention, it is preferable to use an oyster extract having a solid content of 5% by weight or more. In the present specification, the “solid content” of the oyster extract refers to the dry residue of the oyster extract, excluding chloride.
Oyster extracts may be prepared from various oysters by performing the above-mentioned treatments, but names such as “Oyster Juice”, “Oyster Extract”, “Oyster Extract” etc. It is also possible to use a commercially available oyster extract provided in (1).
マガキ（Crassostrea）属に属するカキとしては、マガキ（Crassostrea gigas）、イワガキ（Crassostrea nippona）、スミノエガキ（Crassostrea ariakesis）、シカメガキ（Crassostrea sikamea）等が挙げられ、イタボガキ（Ostrea）属に属するカキとしては、イタボガキ（Ostrea denselamellosa）、ヨーロッパヒラガキ（Ostrea edulis）等が挙げられる。
本発明においては、上記したカキ等から抽出して得られる抽出物を用いることができる。前記抽出物としては、通常の抽出方法を用いて得られた抽出物を、特に制限されることなく用いることができ、たとえば、上記したカキ等を、殻ごと、または剥き身もしくは剥き身の磨砕物として、熱水や加熱蒸気などを用いて煮熟抽出して得られる抽出物を用いることができる。
本発明においては、固形分含有量が５重量％以上のカキ抽出物を用いることが好ましい。なお、本明細書において、カキ抽出物の「固形分」とは、カキ抽出物の乾燥残分であって、塩化物を除くものをいう。
カキ抽出物としては、各種のカキより、上記のような処理を行って抽出物を調製して用いてもよいが、各社より、「オイスタージュース」、「カキエキス」、「オイスターエキス」等の名称で提供されている市販のカキ抽出物を用いることもできる。 In the production method of the present invention, as an oyster extract, an oyster that can be used for food, for example, an oyster belonging to the genus Crassostrea and an oyster belonging to the genus Ostrea is used.
Oysters belonging to the genus Crassostrea include oysters (Crassostrea gigas), oysters (Crassostrea nippona), sinoegi oysters (Crassostrea ariakesis), Shikamegaki (Crassostrea sikamea), etc. Itabaki (Ostrea denselamellosa), European oyster (Ostrea edulis), etc. are mentioned.
In the present invention, an extract obtained by extraction from the above-described oyster or the like can be used. As the extract, an extract obtained by using a normal extraction method can be used without particular limitation. For example, the above-described oyster or the like is used as a shell or as a stripped or stripped ground product. An extract obtained by boiled extraction using hot water or heated steam can be used.
In the present invention, it is preferable to use an oyster extract having a solid content of 5% by weight or more. In the present specification, the “solid content” of the oyster extract refers to the dry residue of the oyster extract, excluding chloride.
Oyster extracts may be prepared from various oysters by performing the above-mentioned treatments, but names such as “Oyster Juice”, “Oyster Extract”, “Oyster Extract” etc. It is also possible to use a commercially available oyster extract provided in (1).
本発明において用いられるショ糖は、グルコース（ブドウ糖）とフルクトース（果糖）がα－１，２－グリコシド結合して生成される二糖類であり、砂糖の主成分である。
本発明においては、ショ糖として、これを主成分として含有する精製糖である上白糖や、結晶の取扱い性が良好なグラニュー糖が好ましく用いられ、グラニュー糖がより好ましく用いられる。 The sucrose used in the present invention is a disaccharide produced by the α-1,2-glycoside bond between glucose (glucose) and fructose (fructose), and is the main component of sugar.
In the present invention, sucrose is preferably purified white sugar, which is a purified sugar containing this as a main component, or granulated sugar with good crystal handling, and granulated sugar is more preferably used.
本発明においては、ショ糖として、これを主成分として含有する精製糖である上白糖や、結晶の取扱い性が良好なグラニュー糖が好ましく用いられ、グラニュー糖がより好ましく用いられる。 The sucrose used in the present invention is a disaccharide produced by the α-1,2-glycoside bond between glucose (glucose) and fructose (fructose), and is the main component of sugar.
In the present invention, sucrose is preferably purified white sugar, which is a purified sugar containing this as a main component, or granulated sugar with good crystal handling, and granulated sugar is more preferably used.
本発明の製造方法には、オイスターソースに含有されるショ糖の一部または全部を、カキ抽出物と混合し、カキ抽出物およびショ糖を含有する混合物を加熱する工程が含まれる。
上記工程において、カキ抽出物と混合されるショ糖の量は、カキ抽出物の固形分１０重量部に対し、１０重量部～１００重量部であり、好ましくは１５重量部～１００重量部であり、より好ましくは１８重量部～９４重量部であり、さらに好ましくは１８重量部～７５重量部である。
上記工程において、カキ抽出物と混合されて加熱されるショ糖の量が少な過ぎると、カキ由来の臭みが十分には低減されない場合があり、カキ抽出物と混合されて加熱されるショ糖の量が多過ぎると、甘味が強くなり過ぎて、オイスターソースの風味の向上が得られない場合がある。 The production method of the present invention includes a step of mixing a part or all of sucrose contained in oyster sauce with an oyster extract and heating the mixture containing the oyster extract and sucrose.
In the above step, the amount of sucrose mixed with the oyster extract is 10 to 100 parts by weight, preferably 15 to 100 parts by weight, based on 10 parts by weight of the solid content of the oyster extract. More preferably, it is 18 parts by weight to 94 parts by weight, and further preferably 18 parts by weight to 75 parts by weight.
In the above process, if the amount of sucrose that is mixed and heated with the oyster extract is too small, the odor derived from the oyster may not be sufficiently reduced, and the sucrose mixed with the oyster extract and heated If the amount is too large, the sweetness becomes too strong and the flavor of the oyster sauce may not be improved.
上記工程において、カキ抽出物と混合されるショ糖の量は、カキ抽出物の固形分１０重量部に対し、１０重量部～１００重量部であり、好ましくは１５重量部～１００重量部であり、より好ましくは１８重量部～９４重量部であり、さらに好ましくは１８重量部～７５重量部である。
上記工程において、カキ抽出物と混合されて加熱されるショ糖の量が少な過ぎると、カキ由来の臭みが十分には低減されない場合があり、カキ抽出物と混合されて加熱されるショ糖の量が多過ぎると、甘味が強くなり過ぎて、オイスターソースの風味の向上が得られない場合がある。 The production method of the present invention includes a step of mixing a part or all of sucrose contained in oyster sauce with an oyster extract and heating the mixture containing the oyster extract and sucrose.
In the above step, the amount of sucrose mixed with the oyster extract is 10 to 100 parts by weight, preferably 15 to 100 parts by weight, based on 10 parts by weight of the solid content of the oyster extract. More preferably, it is 18 parts by weight to 94 parts by weight, and further preferably 18 parts by weight to 75 parts by weight.
In the above process, if the amount of sucrose that is mixed and heated with the oyster extract is too small, the odor derived from the oyster may not be sufficiently reduced, and the sucrose mixed with the oyster extract and heated If the amount is too large, the sweetness becomes too strong and the flavor of the oyster sauce may not be improved.
カキ抽出物とショ糖を含有する混合物の加熱は、５０℃以上１００℃以下の温度にて、１０分以上行う。
加熱温度が低い場合にはカキ由来の臭みが十分には低減されず、また、カキ抽出物とショ糖を含有する混合物は通常水を含むため、１００℃を超える加熱温度とすることは困難である。
なお、本発明の目的には、カキ抽出物とショ糖を含有する混合物の加熱温度は、５５℃以上であることが好ましく、７０℃以上であることがより好ましく、８０℃以上であることがさらに好ましい。また、カキ抽出物とショ糖を含有する混合物の加熱温度は、９８℃以下であることが好ましく、９５℃以下であることがより好ましい。 The mixture containing the oyster extract and sucrose is heated at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or longer.
When the heating temperature is low, the odor derived from oysters is not sufficiently reduced, and since the mixture containing oyster extract and sucrose usually contains water, it is difficult to set the heating temperature above 100 ° C. is there.
For the purpose of the present invention, the heating temperature of the mixture containing the oyster extract and sucrose is preferably 55 ° C. or higher, more preferably 70 ° C. or higher, and 80 ° C. or higher. Further preferred. Moreover, the heating temperature of the mixture containing the oyster extract and sucrose is preferably 98 ° C. or lower, and more preferably 95 ° C. or lower.
加熱温度が低い場合にはカキ由来の臭みが十分には低減されず、また、カキ抽出物とショ糖を含有する混合物は通常水を含むため、１００℃を超える加熱温度とすることは困難である。
なお、本発明の目的には、カキ抽出物とショ糖を含有する混合物の加熱温度は、５５℃以上であることが好ましく、７０℃以上であることがより好ましく、８０℃以上であることがさらに好ましい。また、カキ抽出物とショ糖を含有する混合物の加熱温度は、９８℃以下であることが好ましく、９５℃以下であることがより好ましい。 The mixture containing the oyster extract and sucrose is heated at a temperature of 50 ° C. or higher and 100 ° C. or lower for 10 minutes or longer.
When the heating temperature is low, the odor derived from oysters is not sufficiently reduced, and since the mixture containing oyster extract and sucrose usually contains water, it is difficult to set the heating temperature above 100 ° C. is there.
For the purpose of the present invention, the heating temperature of the mixture containing the oyster extract and sucrose is preferably 55 ° C. or higher, more preferably 70 ° C. or higher, and 80 ° C. or higher. Further preferred. Moreover, the heating temperature of the mixture containing the oyster extract and sucrose is preferably 98 ° C. or lower, and more preferably 95 ° C. or lower.
カキ由来の臭みを低減し、コク味を増強するためには、カキ抽出物とショ糖を含有する混合物は、１０分以上加熱することを要し、好ましくは３０分以上、より好ましくは１時間以上加熱する。
また、工業的な生産効率の観点および、過加熱による褐変や異風味の発生を防止する観点から、カキ抽出物とショ糖を含有する混合物の加熱時間は、１００時間以下であることが好ましく、６５時間以下であることがより好ましい。 In order to reduce the odor derived from oysters and enhance the richness, the mixture containing the oyster extract and sucrose needs to be heated for 10 minutes or more, preferably 30 minutes or more, more preferably 1 hour. Heat above.
In addition, from the viewpoint of industrial production efficiency and from the viewpoint of preventing browning and abnormal flavoring due to overheating, the heating time of the mixture containing the oyster extract and sucrose is preferably 100 hours or less, More preferably, it is 65 hours or less.
また、工業的な生産効率の観点および、過加熱による褐変や異風味の発生を防止する観点から、カキ抽出物とショ糖を含有する混合物の加熱時間は、１００時間以下であることが好ましく、６５時間以下であることがより好ましい。 In order to reduce the odor derived from oysters and enhance the richness, the mixture containing the oyster extract and sucrose needs to be heated for 10 minutes or more, preferably 30 minutes or more, more preferably 1 hour. Heat above.
In addition, from the viewpoint of industrial production efficiency and from the viewpoint of preventing browning and abnormal flavoring due to overheating, the heating time of the mixture containing the oyster extract and sucrose is preferably 100 hours or less, More preferably, it is 65 hours or less.
さらに、カキ抽出物とショ糖を含有する混合物の加熱時間は、加熱温度との関係において定められることが好ましく、加熱温度をｘ（℃）、加熱時間をｙ（時間）とした場合に、－０．３３３３ｘ＋２５．３３３≦ｙ≦－２．０８４７ｘ＋２０６．８５であることがより好ましい。
加熱時間ｙ（時間）が短時間である場合には、カキに由来する臭みが低減されず、コク味の増強が得られない場合がある。
また、加熱時間ｙ（時間）が長時間である場合には、カキの風味が低減し、焦げ風味や後味の酸味等、異風味が強くなる場合がある。 Furthermore, the heating time of the mixture containing the oyster extract and sucrose is preferably determined in relation to the heating temperature. When the heating temperature is x (° C.) and the heating time is y (hours), − It is more preferable that 0.3333x + 25.333 ≦ y ≦ −2.0847x + 206.85.
When the heating time y (time) is a short time, the odor derived from oysters may not be reduced and the richness may not be enhanced.
In addition, when the heating time y (time) is long, the flavor of oysters may be reduced, and the different flavors such as burnt flavor and sourness of aftertaste may become strong.
加熱時間ｙ（時間）が短時間である場合には、カキに由来する臭みが低減されず、コク味の増強が得られない場合がある。
また、加熱時間ｙ（時間）が長時間である場合には、カキの風味が低減し、焦げ風味や後味の酸味等、異風味が強くなる場合がある。 Furthermore, the heating time of the mixture containing the oyster extract and sucrose is preferably determined in relation to the heating temperature. When the heating temperature is x (° C.) and the heating time is y (hours), − It is more preferable that 0.3333x + 25.333 ≦ y ≦ −2.0847x + 206.85.
When the heating time y (time) is a short time, the odor derived from oysters may not be reduced and the richness may not be enhanced.
In addition, when the heating time y (time) is long, the flavor of oysters may be reduced, and the different flavors such as burnt flavor and sourness of aftertaste may become strong.
本発明の製造方法により製造されるオイスターソースにおけるショ糖の全含有量が、上記工程にてカキ抽出物とともに加熱されるショ糖の量よりも多い場合、ショ糖の全含有量から上記加熱工程に添加されるショ糖を除いた残部は、上記加熱工程の後、カキ抽出物およびショ糖を含有する混合物を冷却した後に、前記混合物に添加される。
オイスターソースにおけるショ糖の全含有量は、カキ抽出物の固形分１０重量部に対し、通常１３重量部～１８０重量部であり、好ましくは３９重量部～１０３重量部である。 When the total content of sucrose in the oyster sauce produced by the production method of the present invention is larger than the amount of sucrose heated together with the oyster extract in the above step, the heating step is performed from the total content of sucrose. The remainder excluding sucrose added to is added to the mixture after the heating step and after cooling the mixture containing oyster extract and sucrose.
The total content of sucrose in the oyster sauce is usually 13 to 180 parts by weight, preferably 39 to 103 parts by weight, based on 10 parts by weight of the solid content of the oyster extract.
オイスターソースにおけるショ糖の全含有量は、カキ抽出物の固形分１０重量部に対し、通常１３重量部～１８０重量部であり、好ましくは３９重量部～１０３重量部である。 When the total content of sucrose in the oyster sauce produced by the production method of the present invention is larger than the amount of sucrose heated together with the oyster extract in the above step, the heating step is performed from the total content of sucrose. The remainder excluding sucrose added to is added to the mixture after the heating step and after cooling the mixture containing oyster extract and sucrose.
The total content of sucrose in the oyster sauce is usually 13 to 180 parts by weight, preferably 39 to 103 parts by weight, based on 10 parts by weight of the solid content of the oyster extract.
また、本発明の製造方法においては、本発明の特徴を損なわない範囲で、カキ抽出物およびショ糖を含有する混合物に、さらにショ糖以外の調味料や栄養成分を添加することができる。
ショ糖以外の調味料等としては、食塩、ショ糖以外の糖類（たとえば、ブドウ糖、果糖、乳糖、水あめ、果糖ブドウ糖液糖、デキストリン、デンプン等）、野菜（たとえば、ニンジン、タマネギ、セロリ、ハクサイ、キャベツ等）のエキス、海藻（たとえば、コンブ、ワカメ等）のエキス、キノコ（たとえば、マツタケ、シイタケ、シメジ等）のエキス、魚介類（たとえば、カツオ、サバ、アジ、イワシ、エビ、ホタテ等）のエキス、畜肉（たとえば、ビーフ、ポーク、チキン等）のエキス、タンパク質加水分解物、各種ビタミン類（たとえば、ビタミンＡ、ビタミンＢ1、ビタミンＢ2、ビタミンＢ6、ビタミンＣ、ビタミンＤ、ビタミンＥ、ビタミンＫ等）、各種ミネラル類（たとえば、マグネシウム、亜鉛、鉄、ナトリウム、カリウム、セレン等）、アミノ酸類（たとえば、ＤＬ－アラニン、Ｌ－イソロイシン、Ｌ－トリプトファン、Ｌ－トレオニン、Ｌ－バリン、Ｌ－リシン等）、しょうゆ（たとえば、こいくちしょうゆ、うすくちしょうゆ、しろしょうゆ、たまりしょうゆ、再仕込みしょうゆ、かえししょうゆ等）、酵母エキス、うま味調味料（たとえば、Ｌ－グルタミン酸ナトリウム、Ｌ－アスパラギン酸ナトリウム、ＤＬ－アラニン、グリシン等のアミノ酸系調味料、イノシン酸二ナトリウム、グアニル酸二ナトリウム等の核酸系調味料、コハク酸ナトリウム、コハク酸二ナトリウム等の有機酸系調味料等）、甘味料（たとえば、アスパルテーム、グリチルリチン酸二ナトリウム、サッカリン等）、酸味料（たとえば、クエン酸、コハク酸、酢酸、酢酸ナトリウム、リンゴ酸等）、苦味料（たとえば、カフェイン、ナリンジン、ニガヨモギ抽出物等）、香辛料（たとえば、オレガノ、コショウ、セージ、タイム、ローズマリー、ガーリック、ローレル、クローブ等）等が挙げられ、１種を単独で用いてもよく、２種以上を併用してもよい。
上記のショ糖以外の調味料等は、上記のカキ抽出物とショ糖を含有する混合物を加熱する工程において添加してもよく、上記加熱工程の前もしくは後に添加してもよい。ただし、タンパク質加水分解物や水溶性ビタミン類等、熱に不安定な調味料等は、上記の加熱工程の後、冷却した後において添加することが好ましい。 In addition, in the production method of the present invention, a seasoning and a nutritional component other than sucrose can be further added to the mixture containing the oyster extract and sucrose within a range that does not impair the characteristics of the present invention.
Seasonings other than sucrose include salt, saccharides other than sucrose (eg, glucose, fructose, lactose, syrup, fructose glucose liquid sugar, dextrin, starch, etc.), vegetables (eg, carrots, onions, celery, Chinese cabbage) , Cabbage, etc.), seaweed (eg, kombu, seaweed, etc.) extract, mushroom (eg, matsutake, shiitake, shimeji) extract, seafood (eg, bonito, mackerel, horse mackerel, sardine, shrimp, scallop, etc.) ) Extracts, animal meat (eg beef, pork, chicken, etc.) extracts, protein hydrolysates, various vitamins (eg vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin C, vitamin D, Vitamin E, vitamin K, etc.), various minerals (eg, magnesium, zinc, iron, sodium, potassium) Selenium, etc.), amino acids (eg, DL-alanine, L-isoleucine, L-tryptophan, L-threonine, L-valine, L-lysine, etc.), soy sauce (eg, koikuchi soy sauce, thin soy sauce, white soy sauce, Tamari soy sauce, re-prepared soy sauce, kaesi soy sauce, etc.), yeast extract, umami seasonings (for example, L-glutamate, L-sodium aspartate, amino acid seasonings such as DL-alanine, glycine, disodium inosinate, guanyl) Nucleic acid seasonings such as disodium acid, organic acid seasonings such as sodium succinate and disodium succinate), sweeteners (eg aspartame, disodium glycyrrhizinate, saccharin etc.), acidulants (eg citrus Acid, succinic acid, acetic acid, sodium acetate, Ngoic acid, etc.), bitters (eg, caffeine, naringin, sagebrush extract, etc.), spices (eg, oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.) May be used alone, or two or more may be used in combination.
Seasonings other than the above sucrose may be added in the step of heating the mixture containing the oyster extract and sucrose, or may be added before or after the heating step. However, it is preferable to add heat-unstable seasonings such as protein hydrolysates and water-soluble vitamins after the heating step and after cooling.
ショ糖以外の調味料等としては、食塩、ショ糖以外の糖類（たとえば、ブドウ糖、果糖、乳糖、水あめ、果糖ブドウ糖液糖、デキストリン、デンプン等）、野菜（たとえば、ニンジン、タマネギ、セロリ、ハクサイ、キャベツ等）のエキス、海藻（たとえば、コンブ、ワカメ等）のエキス、キノコ（たとえば、マツタケ、シイタケ、シメジ等）のエキス、魚介類（たとえば、カツオ、サバ、アジ、イワシ、エビ、ホタテ等）のエキス、畜肉（たとえば、ビーフ、ポーク、チキン等）のエキス、タンパク質加水分解物、各種ビタミン類（たとえば、ビタミンＡ、ビタミンＢ1、ビタミンＢ2、ビタミンＢ6、ビタミンＣ、ビタミンＤ、ビタミンＥ、ビタミンＫ等）、各種ミネラル類（たとえば、マグネシウム、亜鉛、鉄、ナトリウム、カリウム、セレン等）、アミノ酸類（たとえば、ＤＬ－アラニン、Ｌ－イソロイシン、Ｌ－トリプトファン、Ｌ－トレオニン、Ｌ－バリン、Ｌ－リシン等）、しょうゆ（たとえば、こいくちしょうゆ、うすくちしょうゆ、しろしょうゆ、たまりしょうゆ、再仕込みしょうゆ、かえししょうゆ等）、酵母エキス、うま味調味料（たとえば、Ｌ－グルタミン酸ナトリウム、Ｌ－アスパラギン酸ナトリウム、ＤＬ－アラニン、グリシン等のアミノ酸系調味料、イノシン酸二ナトリウム、グアニル酸二ナトリウム等の核酸系調味料、コハク酸ナトリウム、コハク酸二ナトリウム等の有機酸系調味料等）、甘味料（たとえば、アスパルテーム、グリチルリチン酸二ナトリウム、サッカリン等）、酸味料（たとえば、クエン酸、コハク酸、酢酸、酢酸ナトリウム、リンゴ酸等）、苦味料（たとえば、カフェイン、ナリンジン、ニガヨモギ抽出物等）、香辛料（たとえば、オレガノ、コショウ、セージ、タイム、ローズマリー、ガーリック、ローレル、クローブ等）等が挙げられ、１種を単独で用いてもよく、２種以上を併用してもよい。
上記のショ糖以外の調味料等は、上記のカキ抽出物とショ糖を含有する混合物を加熱する工程において添加してもよく、上記加熱工程の前もしくは後に添加してもよい。ただし、タンパク質加水分解物や水溶性ビタミン類等、熱に不安定な調味料等は、上記の加熱工程の後、冷却した後において添加することが好ましい。 In addition, in the production method of the present invention, a seasoning and a nutritional component other than sucrose can be further added to the mixture containing the oyster extract and sucrose within a range that does not impair the characteristics of the present invention.
Seasonings other than sucrose include salt, saccharides other than sucrose (eg, glucose, fructose, lactose, syrup, fructose glucose liquid sugar, dextrin, starch, etc.), vegetables (eg, carrots, onions, celery, Chinese cabbage) , Cabbage, etc.), seaweed (eg, kombu, seaweed, etc.) extract, mushroom (eg, matsutake, shiitake, shimeji) extract, seafood (eg, bonito, mackerel, horse mackerel, sardine, shrimp, scallop, etc.) ) Extracts, animal meat (eg beef, pork, chicken, etc.) extracts, protein hydrolysates, various vitamins (eg vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin C, vitamin D, Vitamin E, vitamin K, etc.), various minerals (eg, magnesium, zinc, iron, sodium, potassium) Selenium, etc.), amino acids (eg, DL-alanine, L-isoleucine, L-tryptophan, L-threonine, L-valine, L-lysine, etc.), soy sauce (eg, koikuchi soy sauce, thin soy sauce, white soy sauce, Tamari soy sauce, re-prepared soy sauce, kaesi soy sauce, etc.), yeast extract, umami seasonings (for example, L-glutamate, L-sodium aspartate, amino acid seasonings such as DL-alanine, glycine, disodium inosinate, guanyl) Nucleic acid seasonings such as disodium acid, organic acid seasonings such as sodium succinate and disodium succinate), sweeteners (eg aspartame, disodium glycyrrhizinate, saccharin etc.), acidulants (eg citrus Acid, succinic acid, acetic acid, sodium acetate, Ngoic acid, etc.), bitters (eg, caffeine, naringin, sagebrush extract, etc.), spices (eg, oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.) May be used alone, or two or more may be used in combination.
Seasonings other than the above sucrose may be added in the step of heating the mixture containing the oyster extract and sucrose, or may be added before or after the heating step. However, it is preferable to add heat-unstable seasonings such as protein hydrolysates and water-soluble vitamins after the heating step and after cooling.
本発明の製造方法においては、上記のカキ抽出物およびショ糖を含有する混合物を加熱する工程の後に、好ましくは、前記混合物を冷却する工程が含まれる。
なお、上記の加熱工程の後の混合物の冷却は、放冷、空冷、冷却水による冷却等、一般的な方法で行うことができる。 The production method of the present invention preferably includes a step of cooling the mixture after the step of heating the mixture containing the oyster extract and sucrose.
In addition, cooling of the mixture after said heating process can be performed by general methods, such as standing_to_cool, air cooling, and cooling with cooling water.
なお、上記の加熱工程の後の混合物の冷却は、放冷、空冷、冷却水による冷却等、一般的な方法で行うことができる。 The production method of the present invention preferably includes a step of cooling the mixture after the step of heating the mixture containing the oyster extract and sucrose.
In addition, cooling of the mixture after said heating process can be performed by general methods, such as standing_to_cool, air cooling, and cooling with cooling water.
さらにまた、本発明の製造方法においては、本発明の特徴を損なわない範囲で、カキ抽出物およびショ糖を含有する混合物に、増粘安定剤（アラビアガム、グアーガム、キサンタンガム等）、酸化防止剤（混合ビタミンＥ、エリソルビン酸ナトリウム等）、保存料（安息香酸ナトリウム、ソルビン酸等）、着色料（クチナシ黄色素、赤色２号等）等の一般的な食品添加物を添加することができる。
上記のような食品添加物は、必要に応じて、上記のカキ抽出物およびショ糖を含有する混合物を加熱する工程、または上記加熱工程の前もしくは後、あるいは上記冷却工程の前もしくは後等において、適宜添加され得る。 Furthermore, in the production method of the present invention, a thickener (such as gum arabic, guar gum, xanthan gum), an antioxidant is added to the mixture containing the oyster extract and sucrose within a range not impairing the characteristics of the present invention. Common food additives such as (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), and coloring agents (Kuchinashi yellow, red No. 2 etc.) can be added.
The food additive as described above may be used in the step of heating the mixture containing the oyster extract and sucrose, or before or after the heating step, or before or after the cooling step, if necessary. Can be added as appropriate.
上記のような食品添加物は、必要に応じて、上記のカキ抽出物およびショ糖を含有する混合物を加熱する工程、または上記加熱工程の前もしくは後、あるいは上記冷却工程の前もしくは後等において、適宜添加され得る。 Furthermore, in the production method of the present invention, a thickener (such as gum arabic, guar gum, xanthan gum), an antioxidant is added to the mixture containing the oyster extract and sucrose within a range not impairing the characteristics of the present invention. Common food additives such as (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), and coloring agents (Kuchinashi yellow, red No. 2 etc.) can be added.
The food additive as described above may be used in the step of heating the mixture containing the oyster extract and sucrose, or before or after the heating step, or before or after the cooling step, if necessary. Can be added as appropriate.
本発明の製造方法は、上記のカキ抽出物およびショ糖を含有する混合物を加熱する工程、またはさらに上記混合物を冷却する工程に加えて、食品の製造において通常行われる工程、たとえば殺菌工程等を含むことができる。
殺菌工程としては、たとえば８０℃～８５℃で１０分～１５分間程度加熱処理することが、効率的であり、好ましい。 The production method of the present invention includes a step usually performed in the production of food, such as a sterilization step, in addition to the step of heating the mixture containing oyster extract and sucrose, or the step of cooling the mixture. Can be included.
As the sterilization step, for example, heat treatment at 80 to 85 ° C. for about 10 to 15 minutes is efficient and preferable.
殺菌工程としては、たとえば８０℃～８５℃で１０分～１５分間程度加熱処理することが、効率的であり、好ましい。 The production method of the present invention includes a step usually performed in the production of food, such as a sterilization step, in addition to the step of heating the mixture containing oyster extract and sucrose, or the step of cooling the mixture. Can be included.
As the sterilization step, for example, heat treatment at 80 to 85 ° C. for about 10 to 15 minutes is efficient and preferable.
本発明の製造方法により、カキに由来する臭みが低減され、かつコク味が増強されて風味が向上したオイスターソースを提供することができる。
By the production method of the present invention, it is possible to provide an oyster sauce in which the odor derived from oysters is reduced and the richness is enhanced to improve the flavor.
本発明はまた、本発明の製造方法により製造された、風味の向上したオイスターソースを提供する。
すなわち、本発明のオイスターソースは、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱した物を含有する。 The present invention also provides an oyster sauce with improved flavor produced by the production method of the present invention.
That is, the oyster sauce of the present invention comprises an oyster extract and a mixture containing 10 parts by weight to 100 parts by weight of sucrose with respect to 10 parts by weight of the solid content of the oyster extract at a temperature of 50 ° C. to 100 ° C. Contains products heated for 10 minutes or more.
すなわち、本発明のオイスターソースは、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱した物を含有する。 The present invention also provides an oyster sauce with improved flavor produced by the production method of the present invention.
That is, the oyster sauce of the present invention comprises an oyster extract and a mixture containing 10 parts by weight to 100 parts by weight of sucrose with respect to 10 parts by weight of the solid content of the oyster extract at a temperature of 50 ° C. to 100 ° C. Contains products heated for 10 minutes or more.
本発明のオイスターソースにおけるカキ抽出物の含有量は、固形分重量にして通常０．８重量％～１２．８重量％であり、ショ糖の含有量は、通常５重量％～７０重量％である。
The content of oyster extract in the oyster sauce of the present invention is usually 0.8% to 12.8% by weight in terms of solid content, and the content of sucrose is usually 5% to 70% by weight. is there.
本発明のオイスターソースは、さらに、上記したショ糖以外の調味料や栄養成分、一般的な食品添加物を含有し得る。
The oyster sauce of the present invention may further contain seasonings and nutritional components other than the above sucrose, and general food additives.
本発明のオイスターソースは、カキに由来する臭みが低減され、コク味が増強されて、良好な風味を有する。
The oyster sauce of the present invention has a good flavor with reduced odor derived from oysters, enhanced richness, and good flavor.
さらに本発明について、実施例により詳細に説明する。
Further, the present invention will be described in detail by examples.
［実施例１～５、比較例１、２］
カキ抽出物（「オイスタージュースＹＯ－Ｆ」（厦門洋江食品有限公司製）、固形分含有量＝１６重量％）に対し、表１に示す量のグラニュー糖を添加、混合し、９５℃で３時間加熱した後、前記混合物を１０重量％水溶液となるように希釈して、実施例１～５および比較例２のオイスター試料を調製した。なお、カキ抽出物とグラニュー糖を混合したのみで、混合物を加熱せずに１０重量％水溶液となるように希釈したものを比較例１のオイスター試料とした。
実施例１～５および比較例２の各オイスター試料について、カキに由来する臭みおよびオイスター試料のコク味を比較例１のオイスター試料と比較して、２名の評価者に、下記評価基準により評価させた。
＜評価基準＞
○；比較例１に比べて、カキに由来する臭みが低減され、コク味が増強されている。
△；比較例１に比べて、カキに由来する臭みが低減され、コク味が増強されているものの、甘味等の異風味が強い。
×；比較例１に比べて、カキに由来する臭みが低減されていない、またはコク味の向上を感じない。
評価結果を、評価者のコメントとともに表１に併せて示した。 [Examples 1 to 5, Comparative Examples 1 and 2]
Add oyster extract (“Oyster Juice YO-F” (manufactured by Xiamen Yojiang Foods Co., Ltd.), solid content = 16% by weight) with the amount of granulated sugar shown in Table 1 and mix. After heating for a period of time, the mixture was diluted to a 10% by weight aqueous solution to prepare oyster samples of Examples 1 to 5 and Comparative Example 2. The oyster sample of Comparative Example 1 was prepared by mixing the oyster extract and granulated sugar and diluting the mixture to a 10 wt% aqueous solution without heating.
For each of the oyster samples of Examples 1 to 5 and Comparative Example 2, the odor derived from oysters and the rich taste of the oyster sample were compared with the oyster sample of Comparative Example 1, and evaluated by two evaluators according to the following evaluation criteria. I let you.
<Evaluation criteria>
◯: Compared with Comparative Example 1, the odor derived from oysters is reduced and the richness is enhanced.
Δ: Compared with Comparative Example 1, although the odor derived from oysters is reduced and the rich taste is enhanced, the taste of sweetness and the like is strong.
X: Compared with Comparative Example 1, the odor derived from oysters is not reduced, or the richness is not felt.
The evaluation results are shown in Table 1 together with the evaluator's comments.
カキ抽出物（「オイスタージュースＹＯ－Ｆ」（厦門洋江食品有限公司製）、固形分含有量＝１６重量％）に対し、表１に示す量のグラニュー糖を添加、混合し、９５℃で３時間加熱した後、前記混合物を１０重量％水溶液となるように希釈して、実施例１～５および比較例２のオイスター試料を調製した。なお、カキ抽出物とグラニュー糖を混合したのみで、混合物を加熱せずに１０重量％水溶液となるように希釈したものを比較例１のオイスター試料とした。
実施例１～５および比較例２の各オイスター試料について、カキに由来する臭みおよびオイスター試料のコク味を比較例１のオイスター試料と比較して、２名の評価者に、下記評価基準により評価させた。
＜評価基準＞
○；比較例１に比べて、カキに由来する臭みが低減され、コク味が増強されている。
△；比較例１に比べて、カキに由来する臭みが低減され、コク味が増強されているものの、甘味等の異風味が強い。
×；比較例１に比べて、カキに由来する臭みが低減されていない、またはコク味の向上を感じない。
評価結果を、評価者のコメントとともに表１に併せて示した。 [Examples 1 to 5, Comparative Examples 1 and 2]
Add oyster extract (“Oyster Juice YO-F” (manufactured by Xiamen Yojiang Foods Co., Ltd.), solid content = 16% by weight) with the amount of granulated sugar shown in Table 1 and mix. After heating for a period of time, the mixture was diluted to a 10% by weight aqueous solution to prepare oyster samples of Examples 1 to 5 and Comparative Example 2. The oyster sample of Comparative Example 1 was prepared by mixing the oyster extract and granulated sugar and diluting the mixture to a 10 wt% aqueous solution without heating.
For each of the oyster samples of Examples 1 to 5 and Comparative Example 2, the odor derived from oysters and the rich taste of the oyster sample were compared with the oyster sample of Comparative Example 1, and evaluated by two evaluators according to the following evaluation criteria. I let you.
<Evaluation criteria>
◯: Compared with Comparative Example 1, the odor derived from oysters is reduced and the richness is enhanced.
Δ: Compared with Comparative Example 1, although the odor derived from oysters is reduced and the rich taste is enhanced, the taste of sweetness and the like is strong.
X: Compared with Comparative Example 1, the odor derived from oysters is not reduced, or the richness is not felt.
The evaluation results are shown in Table 1 together with the evaluator's comments.
表１に示されるように、カキ抽出物と、カキ抽出物の固形分１０重量部に対し、１８．７５重量部～６２．５重量部のグラニュー糖を含有する混合物を加熱して調製した実施例１～３のオイスター試料では、カキ抽出物とグラニュー糖を単に混合して調製した比較例１のオイスター試料に比べて、カキに由来する臭みが低減され、コク味が向上したと評価された。カキ抽出物と、カキ抽出物の固形分１０重量部に対し、７５重量部または９３．７５重量部のグラニュー糖を含有する混合物を加熱して調製した実施例４または５のオイスター試料では、甘味がやや強く感じられたものの、比較例１のオイスター試料に比べてカキに由来する臭みが低減され、コク味が向上したと評価された。
カキ抽出物と、カキ抽出物の固形分１０重量部に対し、６．２５重量部のグラニュー糖を含有する混合物を加熱して調製した比較例２のオイスター試料では、カキに由来する臭みが低減されないと評価された。 As shown in Table 1, an oyster extract was prepared by heating a mixture containing 18.75 parts by weight to 62.5 parts by weight of granulated sugar with respect to 10 parts by weight of the solid content of the oyster extract. In the oyster samples of Examples 1 to 3, it was evaluated that the odor derived from oysters was reduced and the richness was improved compared to the oyster sample of Comparative Example 1 prepared by simply mixing oyster extract and granulated sugar. . In the oyster sample of Example 4 or 5 prepared by heating a mixture containing oyster extract and 75 parts by weight or 93.75 parts by weight of granulated sugar to 10 parts by weight of the solid content of the oyster extract, Although it felt somewhat strong, it was evaluated that the odor derived from oysters was reduced and the rich taste was improved compared to the oyster sample of Comparative Example 1.
Oyster sample of Comparative Example 2 prepared by heating 6.25 parts by weight of granulated sugar to oyster extract and 10 parts by weight of solid content of oyster extract has reduced odor derived from oysters Not evaluated.
カキ抽出物と、カキ抽出物の固形分１０重量部に対し、６．２５重量部のグラニュー糖を含有する混合物を加熱して調製した比較例２のオイスター試料では、カキに由来する臭みが低減されないと評価された。 As shown in Table 1, an oyster extract was prepared by heating a mixture containing 18.75 parts by weight to 62.5 parts by weight of granulated sugar with respect to 10 parts by weight of the solid content of the oyster extract. In the oyster samples of Examples 1 to 3, it was evaluated that the odor derived from oysters was reduced and the richness was improved compared to the oyster sample of Comparative Example 1 prepared by simply mixing oyster extract and granulated sugar. . In the oyster sample of Example 4 or 5 prepared by heating a mixture containing oyster extract and 75 parts by weight or 93.75 parts by weight of granulated sugar to 10 parts by weight of the solid content of the oyster extract, Although it felt somewhat strong, it was evaluated that the odor derived from oysters was reduced and the rich taste was improved compared to the oyster sample of Comparative Example 1.
Oyster sample of Comparative Example 2 prepared by heating 6.25 parts by weight of granulated sugar to oyster extract and 10 parts by weight of solid content of oyster extract has reduced odor derived from oysters Not evaluated.
［試験例１］加熱工程における加熱条件（温度および時間）の検討
カキ抽出物（「オイスタージュースＹＯ－Ｆ」（厦門洋江食品有限公司製）、固形分含有量＝１６重量％）に、カキ抽出物の固形分１０重量部に対し３７．５重量部のグラニュー糖を添加、混合し、５５℃～９８℃の温度にて、１時間～６２時間の間で時間を変化させて加熱した後、混合物を１０重量％水溶液となるように希釈して、各試料を調製した。各試料について、カキに由来する臭み、コク味、その他の風味について、２名の評価者による官能評価を行い、カキに由来する臭みの低減およびコク味の向上が認められるか否か、ならびに、カキの風味および異風味について判定した。
上記において調製され、官能評価に供された試料について、それぞれの加熱温度における加熱時間（時間）により、表２に示した。表２中、網掛けを付して示される試料は、いずれも加熱工程の後に、カキに由来する臭みの低減およびコク味の向上が認められない、または加熱工程の後に、カキの風味の低減または異風味が認められると評価された試料である。カキに由来する臭みの低減効果、コク味の向上効果および風味に対する影響の観点から、表２中、網掛けを付して示される試料を調製した際の加熱時間は、適度な加熱時間の範囲の上限外または下限外であることが示される。 [Test Example 1] Examination of heating conditions (temperature and time) in the heating process Oyster extract ("Oyster juice YO-F" (manufactured by Xiamen Yojiang Foods Co., Ltd.), solid content = 16 wt%) 37.5 parts by weight of granulated sugar is added to 10 parts by weight of the solid content of the product, mixed, heated at a temperature of 55 ° C. to 98 ° C. for 1 hour to 62 hours, and then heated. Each sample was prepared by diluting the mixture to a 10 wt% aqueous solution. For each sample, the sensory evaluation by two evaluators was performed on the odor, body and other flavors derived from oysters, and whether or not the reduction in odors derived from oysters and the body was improved, and Oyster flavor and unusual flavor were judged.
The samples prepared above and subjected to sensory evaluation are shown in Table 2 according to the heating time (hour) at each heating temperature. In Table 2, all of the samples shown with shading show no reduction in odor derived from oysters and improvement in kokumi after the heating step, or reduction in oyster flavor after the heating step. Or it is a sample evaluated that a different flavor is recognized. From the viewpoint of the effect of reducing the odor derived from oysters, the effect of improving the richness and the influence on the flavor, the heating time when preparing the samples shown shaded in Table 2 is in the range of an appropriate heating time. It is indicated that the value is outside the upper limit or the lower limit.
カキ抽出物（「オイスタージュースＹＯ－Ｆ」（厦門洋江食品有限公司製）、固形分含有量＝１６重量％）に、カキ抽出物の固形分１０重量部に対し３７．５重量部のグラニュー糖を添加、混合し、５５℃～９８℃の温度にて、１時間～６２時間の間で時間を変化させて加熱した後、混合物を１０重量％水溶液となるように希釈して、各試料を調製した。各試料について、カキに由来する臭み、コク味、その他の風味について、２名の評価者による官能評価を行い、カキに由来する臭みの低減およびコク味の向上が認められるか否か、ならびに、カキの風味および異風味について判定した。
上記において調製され、官能評価に供された試料について、それぞれの加熱温度における加熱時間（時間）により、表２に示した。表２中、網掛けを付して示される試料は、いずれも加熱工程の後に、カキに由来する臭みの低減およびコク味の向上が認められない、または加熱工程の後に、カキの風味の低減または異風味が認められると評価された試料である。カキに由来する臭みの低減効果、コク味の向上効果および風味に対する影響の観点から、表２中、網掛けを付して示される試料を調製した際の加熱時間は、適度な加熱時間の範囲の上限外または下限外であることが示される。 [Test Example 1] Examination of heating conditions (temperature and time) in the heating process Oyster extract ("Oyster juice YO-F" (manufactured by Xiamen Yojiang Foods Co., Ltd.), solid content = 16 wt%) 37.5 parts by weight of granulated sugar is added to 10 parts by weight of the solid content of the product, mixed, heated at a temperature of 55 ° C. to 98 ° C. for 1 hour to 62 hours, and then heated. Each sample was prepared by diluting the mixture to a 10 wt% aqueous solution. For each sample, the sensory evaluation by two evaluators was performed on the odor, body and other flavors derived from oysters, and whether or not the reduction in odors derived from oysters and the body was improved, and Oyster flavor and unusual flavor were judged.
The samples prepared above and subjected to sensory evaluation are shown in Table 2 according to the heating time (hour) at each heating temperature. In Table 2, all of the samples shown with shading show no reduction in odor derived from oysters and improvement in kokumi after the heating step, or reduction in oyster flavor after the heating step. Or it is a sample evaluated that a different flavor is recognized. From the viewpoint of the effect of reducing the odor derived from oysters, the effect of improving the richness and the influence on the flavor, the heating time when preparing the samples shown shaded in Table 2 is in the range of an appropriate heating time. It is indicated that the value is outside the upper limit or the lower limit.
表２に示されるように、５５℃で６時間加熱した試料および７０℃で１時間加熱した試料は、カキに由来する臭みが残り、コク味が十分に付与されておらず、加熱工程による臭みの低減効果およびコク味の向上効果が十分ではないと評価された。
また、７０℃で６２時間、８０℃で４６時間、９０℃で２０時間および９５℃で１０時間それぞれ加熱した試料は、カキ独特の風味が弱く、焦げ風味や後味の酸味等の異風味が強く、加熱工程による風味に対する悪影響が認められると評価された。 As shown in Table 2, the sample heated at 55 ° C. for 6 hours and the sample heated at 70 ° C. for 1 hour retains the odor derived from oysters and is not sufficiently imparted with the rich taste, and the odor due to the heating process It was evaluated that the effect of reducing the body and the effect of improving the body taste are not sufficient.
Samples heated at 70 ° C. for 62 hours, 80 ° C. for 46 hours, 90 ° C. for 20 hours, and 95 ° C. for 10 hours each have a weak flavor unique to oysters, and a strong flavor such as a burnt flavor and a sour taste aftertaste. It was evaluated that an adverse effect on the flavor by the heating process was observed.
また、７０℃で６２時間、８０℃で４６時間、９０℃で２０時間および９５℃で１０時間それぞれ加熱した試料は、カキ独特の風味が弱く、焦げ風味や後味の酸味等の異風味が強く、加熱工程による風味に対する悪影響が認められると評価された。 As shown in Table 2, the sample heated at 55 ° C. for 6 hours and the sample heated at 70 ° C. for 1 hour retains the odor derived from oysters and is not sufficiently imparted with the rich taste, and the odor due to the heating process It was evaluated that the effect of reducing the body and the effect of improving the body taste are not sufficient.
Samples heated at 70 ° C. for 62 hours, 80 ° C. for 46 hours, 90 ° C. for 20 hours, and 95 ° C. for 10 hours each have a weak flavor unique to oysters, and a strong flavor such as a burnt flavor and a sour taste aftertaste. It was evaluated that an adverse effect on the flavor by the heating process was observed.
表２に示された結果に基づいて、加熱温度に対して加熱時間をプロットし、適度な加熱時間の範囲の下限となるデータおよび上限となるデータについてそれぞれ近似式を求めたところ、本発明の製造方法において、５０℃以上１００℃以下の加熱温度ｘ（℃）に対し、加熱時間ｙ（時間）が、－０．３３３３ｘ＋２５．３３３≦ｙ≦－２．０８４７ｘ＋２０６．８５であることがより好ましいことが示された。
On the basis of the results shown in Table 2, the heating time was plotted against the heating temperature, and approximate expressions were obtained for the lower limit data and the upper limit data of the appropriate heating time range. In the production method, it is more preferable that the heating time y (hour) is −0.3333x + 25.333 ≦ y ≦ −2.0847x + 206.85 with respect to a heating temperature x (° C.) of 50 ° C. or more and 100 ° C. or less. It has been shown.
以上詳述したように、本発明により、カキに由来する臭みが低減され、コク味が増強されて、良好な風味を有するオイスターソースを提供することができる。
As described in detail above, according to the present invention, an oyster sauce having a good flavor with reduced odor derived from oysters and enhanced richness can be provided.
本願は、日本国で出願された特願２０１７－０６９０９０を基礎としており、その内容は本明細書にすべて包含されるものである。
This application is based on Japanese Patent Application No. 2017-069090 filed in Japan, the contents of which are incorporated in full herein.
Claims (5)
- カキ抽出物およびショ糖を含有するオイスターソースの製造方法であって、カキ抽出物と、カキ抽出物の固形分１０重量部に対し１０重量部～１００重量部のショ糖を含有する混合物を、５０℃以上１００℃以下の温度で１０分以上加熱する工程を含む、オイスターソースの製造方法。 A method for producing an oyster sauce containing an oyster extract and sucrose, comprising a oyster extract and a mixture containing 10 to 100 parts by weight of sucrose with respect to 10 parts by weight of a solid content of the oyster extract, The manufacturing method of an oyster sauce including the process of heating for 10 minutes or more at the temperature of 50 to 100 degreeC.
- ショ糖の含有量が、カキ抽出物の固形分１０重量部に対し、１８重量部～９４重量部である、請求項１に記載の製造方法。 The production method according to claim 1, wherein the content of sucrose is 18 to 94 parts by weight with respect to 10 parts by weight of the solid content of the oyster extract.
- カキ抽出物とショ糖を含有する混合物の加熱温度が５５℃以上９５℃以下である、請求項１または２に記載の製造方法。 The production method according to claim 1 or 2, wherein the heating temperature of the mixture containing the oyster extract and sucrose is 55 ° C or higher and 95 ° C or lower.
- カキ抽出物とショ糖を含有する混合物の加熱時間が、加熱温度をｘ(℃)、加熱時間をｙ（時間）とした場合に、－０．３３３３ｘ＋２５．３３３≦ｙ≦－２．０８４７ｘ＋２０６．８５である、請求項１～３のいずれか１項に記載の製造方法。 When the heating time of the mixture containing the oyster extract and sucrose is x (° C.) and the heating time is y (hours), −0.3333x + 25.333 ≦ y ≦ −2.0847x + 206.85 The production method according to any one of claims 1 to 3, wherein
- さらに調味料を添加する工程を含む、請求項１～４のいずれか１項に記載の製造方法。 The production method according to any one of claims 1 to 4, further comprising a step of adding a seasoning.
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