JP6973820B2 - Soy sauce with excellent sensuality - Google Patents

Description

The present invention relates to a new soy sauce having a mild aroma and a strong sense of mellowness, richness and umami.

Soy sauce is a seasoning that has been used for a long time in Japan, but in recent years, soy sauce and soy sauce-like seasonings with new flavors and uses have been demanded due to the diversification of consumer preferences.

For example, seasonings that make use of the flavor of unburned "raw soy sauce" are known as raw materials. Specifically, raw soy sauce, acidic liquid seasonings containing unheated mirin (Patent Document 1), and raw soy sauce. There are liquid seasonings containing vegetables and fruits (Patent Documents 2 and 3).

In addition to raw soy sauce, soy sauce with a rich taste and aroma similar to that of dark soy sauce (Patent Document 4) obtained by adding soy sauce and soy sauce jiuqu to various flavors of the fermentation and aging process and further aging, and specific hydrophobicity Soy sauce (Patent Document 5), which suppresses the generation of deteriorated odor due to high-temperature heating by suppressing the content of sex amino acids, is known.

JP-A-2017-118855 JP 2013-99306 JP 2013-31403 Patent No. 4222487 JP-A-2011-45295

An object of the present invention is to obtain a new soy sauce seasoning having characteristics different from those of the conventional soy sauce as described above.

As a result of diligent studies to solve the problems, the soy sauce obtained by blending raw soy sauce and rich soy sauce has a mellow and delicate taste, and has a strong richness and umami. The invention of the present application was completed by discovering that it has sensory characteristics different from those of conventional soy sauce, such as suppressing the standing scent and making it mild.

Compared to the soy sauce that has been known in the past, the soy sauce of the present invention has a softer taste and aroma, and in terms of taste, not only the sweetness, umami, richness, and mellowness can be felt in a well-balanced manner, but also the umami lasts as a lingering finish. It has a sensual characteristic that has never been seen before. In addition, the excellent sensual characteristics of the soy sauce of the present invention are not only when the soy sauce is evaluated alone, but also for foods that are eaten with soy sauce mixed with ingredients without heating, and foods that are cooked with seasonings using soy sauce. It is also very effective when used in.

The soy sauce of the present invention contains raw soy sauce and concentrated soy sauce as raw materials.
The raw soy sauce used in the present invention is a clear liquid obtained by squeezing and filtering soy sauce mash that has been fermented and aged by a normal soy sauce brewing method, and may be used as it is, but if necessary, it may be used with a filter or the like. Except for microorganisms such as yeast, it is not sterilized by burning.

The concentrated soy sauce used in the present invention has a total nitrogen concentration of 1.9% (w / v) or more, preferably 1.95% (w / v) or more, and more preferably 2.0% (w / v) or more. Refers to soy sauce. Specifically, the soy sauce shown in Patent Document 4, Tamari soy sauce, re-prepared soy sauce, and the like can be used. More specifically, the concentrated soy sauce of the present invention may be soy sauce obtained by any of the following production methods (1) to (3).

(1) A method for producing rich soy sauce, which comprises adding soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation aging process and after the completion of lactic acid fermentation, and further aging.
(2) A method for producing rich soy sauce, which comprises preparing soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation and aging process, and further aging.
(3) A method for producing rich soy sauce, which comprises adding soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation aging process and after the alcoholic fermentation is completed, and further aging.

As the concentrated soy sauce of the present invention, only one of the above-mentioned ones may be used, or a mixture of two or more of these may be used.

The soy sauce of the present invention has a total nitrogen concentration of 1.50% (w / v) or more, preferably 1.65% (w / v) or more, and more preferably 1.80% (w / v) or more. It is a feature. By setting the total nitrogen concentration in these ranges, the flavor of the soy sauce of the present invention having a strong richness and umami can be obtained. The total nitrogen concentration is preferably 3.0% (w / v) or less. The soy sauce of the present invention preferably has a salt concentration of 8 to 18% (w / v), and the concentration may be appropriately adjusted according to the flavor and the like of the target soy sauce.

In the soy sauce of the present invention, the above-mentioned raw soy sauce and concentrated soy sauce are mixed in a volume ratio of 9: 1 to 1: 9, more preferably 8; 2 to 2: 8, and even more preferably 7: 3 to 3: 7. It can be obtained by. The mixed soy sauce may be appropriately diluted with water, salt water or the like, if necessary.

In addition to the above-mentioned raw soy sauce and concentrated soy sauce, the soy sauce of the present invention includes raw soy sauce, concentrated soy sauce other than concentrated soy sauce, light soy sauce, soy sauce such as white soy sauce, salty seasonings such as salt and potassium chloride, glucose, and fructose. , Lactose, Martose and other examples of reduced sugar and liquid sugar, water candy, sugar and other sugars, sodium glutamate, sodium inosinate, sodium guanylate and other flavor seasonings, alcohol, extracts derived from various animals and plants, etc. as appropriate. May be added.

The soy sauce of the present invention preferably has a monosodium glutamate content of 0.70 to 0.85% (w / v) and a lactic acid content of 0.20 to 0 per 1% (w / v) of total nitrogen. It is .45% (w / v) and the acetic acid content is 0.10% (w / v) or less. More preferably, the monosodium glutamate content per 1% (w / v) of total nitrogen is 0.73 to 0.83% (w / v), and the lactic acid content is 0.3 to 0.4% (w / v). w / v). For the quantitative method of each component, the "soy sauce test method" (Japan Soy Sauce Research Institute, 1985) or the like may be followed.

The soy sauce of the present invention more preferably has a reducing sugar content per 1% (w / v) of total nitrogen of 2.1 to, in addition to the above-mentioned contents of monosodium glutamate, lactic acid and acetic acid. It is 2.9% (w / v), more preferably 2.2 to 2.7% (w / v). As for the quantitative method, the "soy sauce test method" (Japan Soy Sauce Research Institute, 1985) or the like may be followed.

Soy sauce, in which the content of each component per 1% (w / v) of total nitrogen is within the above range, emphasizes not only the richness and umami but also the mellowness of the taste, while the strength of the aroma and the acidity that precede it. A certain scent is suppressed, and the whole becomes a gentle and balanced sensuality.

Hereinafter, the invention of the present application will be described with reference to Examples and the like, but the invention of the present application is not limited thereto.

(Example 1: Evaluation of the soy sauce of the present invention)
The soy sauce of the present invention was obtained by mixing commercially available raw soy sauce and concentrated soy sauce at a volume ratio of 6: 4. As the rich soy sauce, soy sauce obtained in accordance with the description of Patent Document 4 was used. Ingredient analysis was carried out for each of the soy sauce seasoning, commercially available raw soy sauce, and soy sauce of Patent Document 4. The soy sauce in each test group was adjusted to have a total nitrogen concentration of 1.85% (w / v) by adding water or the like. The analysis method was based on the "Soy Sauce Test Method" (Japan Soy Sauce Research Institute, 1985).
The table below shows the results of conversion of the measurement results per 1% (w / v) of total nitrogen.

Sensory evaluation was carried out after adjusting the concentrations of all of the above-mentioned various soy sauce seasonings so that the total nitrogen content was 1.85% (w / v).

In the sensory evaluation, for each taste and aroma element, using commercially available raw soy sauce as a control (score 3), 2 points if it is slightly weaker than the control, 1 point if it is very weak, and 4 points if it is slightly strong. If it is very strong, it is given a score of 5 points. The evaluation was carried out by 15 well-trained in-house panelists, and the average score of all panelists was calculated.
The results are shown in the table below.

As shown in the above table, the soy sauce of the present invention was suppressed in both a cool scent and a soy sauce scent as compared with the control raw soy sauce. In addition, regarding the overall strength of the scent, the soy sauce of the present invention seems to be weaker than the commercially available raw soy sauce and the concentrated soy sauce, which are the raw materials, and the scent that is felt first when the scent is evaluated is particularly strong. It was evaluated as mild and the scent was mild overall.

Moreover, when the taste was examined, the soy sauce of the present invention and the concentrated soy sauce having a higher content of reducing sugar than the raw soy sauce had a strong sweetness, which was the highest score in the evaluation of the present application.
Further, although the total nitrogen concentration was the same in all the test plots, there was a difference in the score of mellowness and richness, and the score in the present invention was the highest in both cases. In the soy sauce of the present invention, there was also an evaluation that the taste was continuously felt as a lingering finish, the soy sauce had a mellow and delicate taste, and the preceding taste and aroma were soft.

(Example 2: Examination of the type of soy sauce)
The soy sauce of the present invention is characterized in that raw soy sauce and concentrated soy sauce are blended as raw materials. However, it was examined whether favorable component values and sensory evaluations could be obtained when various concentrated soy sauces were used.

The rich soy sauce includes (A) Tamari soy sauce (total nitrogen concentration 2.04% (w / v)), (B) recharged soy sauce (total nitrogen concentration 2.21% (w / v)) and (C). Soy sauce (total nitrogen concentration 2.06% (w / v)) shown in Patent Document 4 was used. By mixing the raw soy sauce, the concentrated soy sauces (A) to (C), and the concentrated soy sauce (total nitrogen concentration 1.85% (w / v)) as a control at a ratio of 6: 4, 4 Seed soy sauce seasonings were prepared.

Ingredient analysis was performed on the obtained four kinds of soy sauce seasonings (A) to (C) and the control product. The soy sauce in each test group was adjusted to have a total nitrogen concentration of 1.85% (w / v) and a salt concentration of 16.4% (w / v) by adding water or the like. The analysis method was based on the "Soy Sauce Test Method" (Japan Soy Sauce Research Institute, 1985).
The table below shows the results of conversion of the measurement results per 1% (w / v) of total nitrogen.

As shown in the above table, the soy sauce seasonings (A) to (C) prepared this time have a monosodium glutamate content of 0.70 to 0.85% (w / v) per 1% (w / v) of total nitrogen. v), the lactic acid content is 0.25 to 0.45% (w / v), and the acetic acid content is in the range of 0.10% (w / v) or less, whereas the control Soy sauce was out of the range in terms of the content values of all the components.

(sensory evaluation)
Sensory evaluation was carried out for the above four kinds of soy sauce. In the evaluation, for each taste and aroma element, the target raw soy sauce + dark soy sauce was given a score of 3, 2 points if it was slightly weaker than the control, 1 point if it was very weak, and 4 if it was slightly strong. Scores were given as points, and if they were very strong, they were given 5 points. The evaluation was carried out by 13 well-trained in-house panelists, and the average score of all panelists was calculated. The sensory evaluation results are shown in the table below.

As shown in the above table, in any of the cases (A), (B), and (C), when raw soy sauce and concentrated soy sauce are mixed and used, the richness, umami, and sweetness are greatly improved as compared with the control. However, the soy sauce was reduced. Among them, the richness was (B) and (C), the umami was (A) and (C), and the sweetness was (C), which tended to be particularly high. Furthermore, regarding (C), the score of mellowness was very high.

Regarding the aroma, in (B) and (C), the stuffy odor peculiar to soy sauce was suppressed, while the preferable aroma of soy sauce (soy sauce aroma) was highly evaluated as compared with the control.

As a result of comparing the soy sauce seasonings containing raw soy sauce and various soy sauces in this way, even when the salt concentration and the total nitrogen concentration, which is an index of the strength of umami, are the same, the rich soy sauce The soy sauce-like taste, aroma, richness, umami, and sweetness were improved by blending. On the other hand, it has been clarified that soy sauce having a favorable flavor as a whole can be obtained, such as suppressing soy sauce and stuffy odor.

Above all, the effect was remarkable when (B) re-prepared soy sauce and (C) soy sauce described in Patent Document 4 were used. The most favorable evaluation was due to the formulation of (C), which was extremely excellent in that the stuffy odor and acidity were greatly suppressed, while the richness, mellowness, umami, and sweetness were extremely improved. We were able to obtain a soy sauce seasoning with umami.

(Example 3: Examination of soy sauce blending ratio)
The mixing ratio of raw soy sauce and rich soy sauce was examined. Specifically, the weight ratio of raw soy sauce and the soy sauce described in Patent Document 4 is (D) 100: 0, (E) 80:20, (F) 65:35, (G) 20:80, (H) 0 :. The mixture was mixed at a blending ratio of 100, and then adjusted to a total nitrogen concentration of 1.83% (w / v) and a salt concentration of 16.3% (w / v). The component analysis values of each formulation example are as follows.

Sensory evaluation was performed on the soy sauce seasonings (D) to (H) above. In various sensory evaluations, using commercially available raw soy sauce as a control (score 3), 2 points if it is slightly weaker than the control, 1 point if it is very weak, 4 points if it is slightly strong, and 4 points if it is very strong. Each score was given as 5 points.
As for the order of taste, the five soy sauce seasonings evaluated (D) to (H) were ranked 1st to 5th, and the values were averaged. The evaluation was carried out by seven well-trained in-house panelists, and the average of all panelists was calculated. The results are shown in the table below.

As shown in the above table, the higher the ratio of concentrated soy sauce, the higher the score of sweetness, richness, and mellowness tended to be. On the other hand, with regard to umami, there was a tendency for the score to be higher when both raw soy sauce and rich soy sauce were blended and the ratio of raw soy sauce was high (E) and (F). In addition, when looking at the overall order of taste, the result showed that the numerical value was the lowest in (F), that is, the order was high, the balance of taste was excellent, and the palatability was high.

In this way, the soy sauce obtained by mixing raw soy sauce and rich soy sauce at a ratio of 2: 8 to 8: 2 has sweetness, richness, mellowness and umami, while suppressing acidity and stuffy odor. It was revealed that the soy sauce has excellent sensual characteristics such as being relatively mild. Among them, soy sauce with a ratio of raw soy sauce to rich soy sauce of around 65:35 has an excellent balance of umami, mellowness, richness, sweetness and acidity, and soy sauce feeling, and the umami is felt as a lasting finish. The score in the sensory evaluation of umami was also high.

(Example 4: Examination of cooking suitability)
In order to investigate the cooking suitability of the soy sauce of the present invention, natto, ginger-grilled pork, and simmered radish were cooked and their sensibilities were compared. As the sample soy sauce, the soy sauce of the present application (same as that used in Example 1), the commercially available raw soy sauce, and the soy sauce of Patent Document 4 alone were used.

(1) Natto To a commercially available natto (50 g), 4.5 ml of various sample soy sauces were added, mixed well, and then subjected to sensory evaluation. The scoring method was performed according to Example 2, and the evaluation was performed by 12 in-house panelists who had received sufficient training.
The results are shown in the table below.

As shown in the above table, when the soy sauce of the present invention was mixed with natto, the sweetness, richness and mellowness were emphasized, and the balance of taste was also felt to be favorable.

(2) Ginger-grilled pork Ginger containing various sample soy sauce (45% (w / v)), ginger juice (10% (w / v)), and mirin (45% (w / v)) as raw materials. I got a grilled sauce. The ginger-grilled sauce was cooked by baking 300 g of pork mixed with 135 ml of the above-mentioned ginger-grilled sauce in a frying pan and used for sensory evaluation. The evaluation was conducted by 15 well-trained in-house panelists.
The sensory evaluation results are shown in the table below.

As shown in the above table, when the soy sauce of the present invention is used for cooking ginger-grilled pork, it not only strongly enhances the aroma and taste of ginger, but also emphasizes sweetness, mellowness, and richness, and taste. The balance was also very good.

(3) Boiled radish As raw materials, various sample soy sauce (40% (w / v)), mirin (20% (w / v)), soup stock (30% (w / v)), sugar 10% (w) A simmered soy sauce containing / v) was obtained. Boiled radish was cooked by heating 140 g of radish, 90 ml of soup, and 270 ml of water, and used for sensory evaluation. The evaluation was conducted by 16 well-trained in-house panelists.
The sensory evaluation results are shown in the table below.

As shown in the above table, when the soy sauce of the present invention was used for cooking simmered radish, the odor and bitterness of radish were alleviated, while the aroma and taste of soup stock were enhanced. In addition, the sweetness, umami, and richness were emphasized, and the balance of taste was felt to be favorable. In addition, the softness of the radish and the permeation of the taste were well felt, resulting in an extremely excellent sensory evaluation.

As shown in the above examples, raw soy sauce and concentrated soy sauce are blended, and the monosodium glutamate content per 1% (w / v) of total nitrogen is 0.70 to 0.85% (w / v). The soy sauce seasoning of the present invention having a lactic acid content of 0.25 to 0.45% (w / v) and an acetic acid content of 0.10% (w / v) or less is evaluated by soy sauce alone. Not only was the sweetness, umami, and richness felt stronger than that of raw soy sauce, but the umami was also felt lasting, and the mellowness and balance of the taste were extremely excellent. Not only that, the soy sauce of the present invention is a food such as natto that can be eaten with soy sauce without heating, or a food such as pork ginger or simmered radish that is heated with soy sauce and used for cooking. It was found that it is a new soy sauce seasoning with excellent sensual cooking suitability, which is different from conventional raw soy sauce and rich soy sauce, such as having an extremely excellent flavor even when used for cooking.

Claims (3)

By blending raw soy sauce and concentrated soy sauce produced by any of the following production methods (1) to (3) in a volume ratio (raw soy sauce: concentrated soy sauce) 2: 8 to 8: 2. A method of reducing the acidity of soy sauce and improving its mellowness or umami as compared with the case where dark soy sauce is added instead of rich soy sauce.
(1) A method for producing rich soy sauce, which comprises adding soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation aging process and after the completion of lactic acid fermentation, and further aging.
(2) A method for producing rich soy sauce, which comprises adding soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation and aging process, and further aging.
(3) A method for producing rich soy sauce, which comprises adding soy sauce jiuqu together with salt solution, adding soy sauce and soy sauce jiuqu during the fermentation aging process and after the alcoholic fermentation is completed, and further aging. By blending the soy sauce, the monosodium glutamate content per 1% (w / v) of total nitrogen is 0.70 to 0.85% (w / v), and the lactic acid content is 0.20 to 0. The method according to claim 1, wherein the content is .45% (w / v) and the acetic acid content is 0.10% (w / v) or less. The method according to claim 2, wherein the soy sauce according to the above formulation further has a reducing sugar content of 2.1 to 2.9% (w / v) per 1% (w / v) of total nitrogen.