JP2019004770A - Soy sauce seasoning for heat-cooking - Google Patents

Abstract

To provide a soy sauce seasoning suitable for heat-cooking that exhibits excellent flavor on both aspects of taste and aroma when used for heat-cooking.SOLUTION: Provided is a soy sauce seasoning containing concentrated soy sauce and raw soy sauce and preferably further containing soy sauce saccharide heated mixture at a ratio of 4.0% (v/v) or less. The seasoning not only improves the taste extention and umami and richness when used for heat-cooking, but also has characteristics of capable of imparting a very good flavor to the aroma of soy sauce and to the feeling of soy sauce and exhibiting an excellent flavor on both aspects of taste and aroma.SELECTED DRAWING: None

Description

  The present invention relates to a soy sauce seasoning suitable for cooking such as fried foods.

  Stir-fried foods are those that add a savory flavor or richness by sautéing various ingredients with hot oils and fats. As a seasoning containing soy sauce, those suitable for such stir-fried foods have been developed in the past. For example, a soy sauce / sugar heated mixture in a specific absorbance range and soy sauce are mixed in a weight ratio of 0.5: 9. A soy sauce for frying oil that can be obtained in a short time and having a good flavor in a short time is known (patent document 1).

  On the other hand, in recent years, seasonings using “raw soy sauce” that has not been fired as a raw material are known. Regarding the cooking characteristics when using raw soy sauce for cooking, fresh soy sauce that has been cooked and heated (pour soy sauce into a heated frying pan and heated for 10 seconds) is fragrant and sweet compared to cooked soy sauce that has been cooked and heated in the same way. It has also been reported that yellow peach-like aroma is enhanced more strongly, and that pork ginger grilled with raw soy sauce is preferable for sensory evaluation as compared to when cooked with hot soy sauce (Non-Patent Document 2).

JP2012-125239A

Journal of the Japan Cooking Science Society, Vol. 47, no. 4 pages 214-220 (2014)

  However, as a result of intensive studies to develop a soy sauce seasoning suitable for cooking such as stir-fried food, the present inventor used a raw soy sauce for stir-fry cooking, etc. It was found that there is room for improvement, especially in terms of taste.

  Therefore, the subject of this invention is solving the said subject and obtaining the soy sauce seasoning suitable for heat cooking which exhibits the flavor which was excellent in both sides of taste and aroma when it uses for heat cooking.

  As a result of intensive studies, the present inventor has found that a soy sauce seasoning containing concentrated soy sauce and raw soy sauce, preferably further containing a soy sauce sugar heating mixture at a ratio of 4.0% (v / v) or less, is cooked. The present invention was completed by finding a feature that not only improves the elongation of the taste, umami, and richness, but also imparts a very good flavor in the soy sauce aroma and soy sauce feel.

  The soy sauce seasoning of the present invention is extremely suitable for heat cooking, and when used for heat cooking, it can improve the elongation, umami, and richness of the cooked product. Furthermore, it is a seasoning that is extremely suitable for cooking, because it can impart a superior flavor even in the soy sauce aroma and soy sauce feeling, and the taste and aroma are greatly improved in palatability.

FIG. 1 shows the results of sensory evaluation when fried noodles were cooked using concentrated soy sauce and raw soy sauce. FIG. 2 shows the results of sensory evaluation when fried noodles were cooked using a concentrated soy sauce, raw soy sauce, and a soy sauce sugar heated mixture.

  The soy sauce seasoning of the present invention contains concentrated soy sauce, raw soy sauce, and a soy sauce sugar heated mixture.

  Concentrated soy sauce refers to concentrated soy sauce such as thick soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce or white soy sauce obtained by a normal brewing method. The concentration method may be a known method, and any one of heating, decompression, freezing, semipermeable membrane treatment, etc. may be used, and two methods may be combined, such as reduced pressure heating. The concentration of soy sauce is 110 to 600% (v / v), the total nitrogen content of soy sauce after concentration is 1 to 8% (w / v), more preferably about 200 to 400% (v / v). 3 to 6% (w / v) of soy sauce total nitrogen can be used.

  Raw soy sauce is a clear liquid obtained by squeezing and filtering soy sauce moromi that has been fermented and matured by brewing various soy sauces such as ordinary thick soy sauce, light mouth soy sauce, tamari soy sauce, re-prepared soy sauce or white soy sauce. An enzyme derived from Aspergillus oryzae is present and may be used as it is. However, if necessary, a microorganism such as yeast is removed with a filter or the like, and it is not sterilized by heating.

  The soy sauce saccharide heating mixture of the present invention includes known soy sauces such as thick soy sauce, light mouth soy sauce, tamari soy sauce, recharged soy sauce, and sugar, fructose, glucose, maltose, isomerized sugar, syrup, various oligosaccharides, sugar alcohols, etc. Known saccharides can be obtained by mixing soy sauce and saccharides in a weight ratio of soy sauce and saccharides at a ratio of 90:10 to 20:80, more preferably 70:30 to 30:70, and heating. . As heating conditions, it may be heated at 40 to 90 ° C. for about 100 to 400 hours, more preferably at 50 to 70 ° C. for about 150 to 300 hours.

The soy sauce seasoning of the present invention contains concentrated soy sauce, raw soy sauce, and a soy sauce sugar heating mixture. Among these, the mixing ratio of concentrated soy sauce and raw soy sauce may be set to any value from 9: 1 to 1: 9, and the soy saccharide heated mixture is three kinds of concentrated soy sauce, raw soy sauce and soy saccharide heated mixture. The content is preferably 4.0% (v / v) or less, more preferably 2.0% (v / v) or less with respect to the total amount. When the content exceeds 4.0% (v / v), the bitterness is strongly felt when used for cooking, or the flavor of soy sauce is significantly reduced and the aroma itself is not good. There is a risk of becoming.

  In addition, the "soy sauce seasoning" in this specification means the liquid seasoning used for the same use as "soy sauce" prescribed | regulated by Japanese agricultural and forestry standards, and points out soy sauce and processed soy sauce products. In the soy sauce seasoning of the present invention, in addition to the concentrated soy sauce, raw soy sauce and soy sauce saccharide heating mixture, fruit juice / vegetable juice, extracts, dashi, saccharides, amino acid seasoning, nucleic acid seasoning, liquor, fermentation seasoning Further, it may further contain acidulant, fragrance and the like.

  The soy sauce seasoning of the present invention is suitable for use in cooking. Among them, it is suitable for cooking that heats meat, seafood, vegetables, noodles, rice, etc. in the presence of fats and oils, and as specific food types, for example, fried noodles, fried udon, fried noodles, fried rice, fried vegetables, roasted meat, It is suitable for seasoning stir-fried foods such as blue crab meat, pickled soup of grilled meat, grilled fish, and grilled vegetables, and soup for boiled pork and grilled pork.

  The soy sauce seasoning of the present invention can improve the elongation, umami, and richness of the cooked product by heating together with ingredients, fats and oils when preparing the cooked product as described above. It exerts a very favorable effect that it can impart an excellent flavor even in the scent of soy sauce and the feeling of soy sauce.

Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
(Example 1) Examination about concentrated soy sauce and raw soy sauce The cooking suitability when cooked using concentrated soy sauce, concentrated soy sauce, fresh soy sauce, etc. was verified.
Specifically, four types of soy sauce seasonings were prepared: (1) concentrated soy sauce, (2) concentrated soy sauce, (3) raw soy sauce, and (4) mixed soy sauce obtained by mixing equal amounts of concentrated soy sauce and raw soy sauce. . Concentrated soy sauce is prepared by concentrating concentrated soy sauce about 3 times by vacuum concentration and adjusting the total nitrogen content of the concentrated soy sauce to a range of 3.0 to 6.0% (w / v). In both cases, the total nitrogen concentration was adjusted to 1.73% (w / v) and the sodium chloride concentration was adjusted to 17.4% (w / v) in advance.

Yakisoba was cooked using these four soy sauce seasonings.
Specifically, 20 g of salad oil was heated in a frying pan, and 90 g of pork belly and 90 g of cabbage were fried and cooked. 270 g of yakisoba noodles were added here, and ingredients and noodles were fully entangled. Then, 50 g of each soy sauce seasoning was added and seasoned.

The prepared soy sauce fried noodles were subjected to sensory evaluation by six trained panelists. In sensory evaluation, the score of each evaluation item related to the aroma, taste and color of fried noodles is 3.0 in the case of dark soy sauce (control) and scored in the range of 1.0 (weak) to 5.0 (strong) After that, the average score of 6 panelists was calculated. The taste / fragrance preference was set to 1.0 (not preferred) to 5.0 (preferred).
The evaluation results are shown in Tables 1 and 2 and FIG. Table 1 shows the evaluation results related to fragrance and color, and Table 2 shows the evaluation results related to taste.

From the above results, when fresh soy sauce was used alone, the soy sauce aroma was improved as compared with thick soy sauce, but there was no significant difference in overall aroma preference. Regarding taste, there was no great difference in soy sauce feeling, umami taste, richness, taste growth, etc., and there was no difference in overall taste preference.
In addition, when concentrated soy sauce was used alone, it was improved in terms of taste such as umami and richness, but the scent was not found to be significantly different from that of thick soy sauce.

  However, the mixed soy sauce in which equal amounts of concentrated soy sauce and raw soy sauce were mixed had excellent sensuality even though the total nitrogen concentration was the same as the control. Specifically, in the scent, while the smell and oily odor of noodles can be suppressed, the gorgeous scent of soy sauce has become more prominent and preferable than when raw soy sauce is used alone. The overall aroma palatability also increased significantly only when both raw and concentrated soy sauces were used alone, despite the fact that there was no difference from the control.

  In addition, regarding the taste, although raw soy sauce alone does not contribute to the improvement of taste, by combining concentrated soy sauce and raw soy sauce, the soy sauce feeling, richness, and taste growth that were constant even when using concentrated soy sauce alone Was found to be further enhanced. The overall taste preference was also higher in the two types of mixed soy sauce than in the case of using raw or concentrated soy sauce alone.

  In this way, soy sauce seasoning that combines concentrated soy sauce and raw soy sauce is not only compatible with both the flavor of raw soy sauce and the flavor and richness of concentrated soy sauce by using it for cooking such as fried noodles. It has become clear that preferred cooked foods that further enhance the advantages of can be produced.

(Example 2)
The case where the soy sauce saccharide heating mixture was further added to the mixed soy sauce of Example 1 was examined. As the soy sauce saccharide heating mixture, a mixture prepared by mixing equal weight soy sauce and fructose-glucose liquid sugar and heating them in a temperature range of 50 to 70 ° C. for about 200 hours was used.
As the soy sauce seasoning, the mixed soy sauce obtained by mixing equal amounts of the raw soy sauce and concentrated soy sauce used in Example 1 was used. (V / v) 5% (v / v) added soy sauce seasonings were produced and designated test zones 1, 2, and 3, respectively. All seasonings were adjusted in advance so that the total nitrogen concentration was 2.7% (w / v) and the salt concentration was 17.8% (w / v).

  Using the soy sauce seasoning obtained, fried noodles were cooked in the same manner as in Example 1 and subjected to sensory evaluation. The results are shown in Tables 3 and 4 and FIG. Table 3 shows the evaluation results related to fragrance and color, and Table 4 shows the evaluation results related to taste.

In test section 1 (added 1% soy saccharide heated mixture), the smell of oil and noodle smell were suppressed, while the soy sauce aroma was stronger and the palatability was higher than when no addition was made.
In addition, in terms of taste, while the evaluations for soy sauce feeling, umami, richness, and taste growth were higher than when no addition was made, bitterness and sourness were suppressed, and the impact of taste was enhanced. The taste palatability was the highest among all the test sections and was highly evaluated.

In Test Zone 2 (added 3% soy saccharide heated mixture), the smell of soy sauce was strongest while the smell of oil and noodles were most suppressed, and the taste preference of scent was the highest in all test zones it was high.
In the taste, the sense of soy sauce, umami, and richness were most strongly felt. On the other hand, bitterness was also generated, and the score of taste preference was lower than that in Test Zone 1, but it was still a very favorable evaluation.

On the other hand, in Test Zone 3 (added 5% soy saccharide heated mixture), the burnt feeling was strong, and the evaluation of the soy sauce aroma was significantly reduced. Due to these effects, the preference for fragrance was lower than that without addition.
In the taste, the umami, richness, and taste growth felt in the test sections 1 and 2 were weakened, bitterness and sourness were conspicuous, and the taste preference was also lower than in the test sections 1 and 2.

  From the above results, the addition of a soy sauce saccharide heating mixture to the mixed soy sauce of concentrated soy sauce and raw soy sauce has the effect of increasing not only the flavor preference but also the taste extension and rich taste preference. However, this effect was conspicuous when the content of the soy saccharide heated mixture was 3% (v / v) or less, and it was confirmed that the addition was more than 5% (v / v). .

Claims (5)

A soy sauce seasoning for cooking, containing concentrated soy sauce and raw soy sauce. The soy sauce seasoning of Claim 1 which further contains a soy sauce saccharide heating mixture in the ratio of 4% (v / v) or less. The soy sauce seasoning of Claim 2 which further contains a soy sauce saccharide heating mixture in the ratio of 2% (v / v) or less. The manufacturing method of heat cooking food which heat-cooks the seasoning of any one of Claim 1 to 3 with food ingredients and fats and oils. The production method according to claim 4, wherein the cooked food is a fried food.

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