JP5909079B2 - Vegetable particle and / or fruit juice-containing liquid seasoning and method for producing the same - Google Patents

Description

The present invention relates to an improvement in the method for producing vegetable particles and / or fruit juice-containing liquid seasonings containing soy sauce, 5'-nucleotide, vegetable particles and / or fruit juice, and completely changing the raw material composition of the seasonings. It is related with the method which can improve the flavor of vegetable particles (for example, grated garlic or grated radish) and / or fruit juice without fail. In other words, despite the fact that the ingredients are exactly the same, Ponzu feels the raw flavor of citrus juice strongly, and the grated dripping feels the taste of daikon radish and the refreshing taste, and the grilled meat sauce The present invention relates to a vegetable seasoning and / or fruit juice-containing liquid seasoning that gives a strong sense of the raw flavor of flavored vegetables such as onions.

A method for producing a vegetable and / or fruit juice-containing liquid seasoning to which soy sauce and 5′-nucleotide are added is known (see Non-Patent Document 1). The 5′-nucleotide is added as a flavor imparting to the liquid seasoning. However, the 5′-nucleotide is stable to heat, but has the disadvantage that it is decomposed by the enzyme phosphatase and loses the flavor.
On the other hand, in the raw soy sauce compressed as usual, various enzymes derived from microorganisms and involved in soy sauce brewing remain, and the enzyme phosphatase also remains. Therefore, the soy sauce used in the method for producing a seasoning to which the 5′-nucleotide is added is exclusively a soy sauce that has been heat-treated (for example, treated at 105 ° C. for 60 seconds with a plate heater) without the activity of the enzyme phosphatase. ing.
Therefore, in the manufacturing industry of vegetable particles and / or fruit juice-containing liquid seasonings to which soy sauce and 5′-nucleotide have been added, the use of raw soy sauce is uncommon and has not been implemented in practice.

Sauces-Manufacture and use-, Ota Shizuyuki, et al., Kogyo Co., Ltd., issued April 10, 1992, pages 167-213

  The present invention relates to a method for producing vegetable particles and / or fruit juice-containing liquid seasonings using soy sauce and 5′-nucleotide, together with the 5′-nucleotide umami at the time of eating and the vegetable particles (for example, grated garlic and grated radish) and / or Or it makes it a subject to improve the flavor of fruit juice reliably.

  As a result of intensive studies in order to solve such problems, the present inventors have used raw soy sauce as a part of raw materials used for conventionally known vegetable particles and / or fruit juice-containing liquid seasonings (however, 5 ' -Excluding nucleotides) and heating at a product temperature of 80 to 90 ° C., and then mixing raw vegetable particles and / or fruit juice, 5′-nucleotide and the remainder of the raw material used in the seasoning. Then, when heating at a product temperature of 60 to 75 ° C., the umami of 5′-nucleotide and vegetable particles (for example, grated daikon radish), despite the fact that the raw material composition used in the conventionally known seasoning is exactly the same. ) And / or the flavor of the fruit juice can be reliably improved, and the present invention has been completed based on this finding.

That is, this invention is a manufacturing method of the vegetable particle and / or fruit juice containing liquid seasoning as shown below.
(1) After heating raw soy sauce mixed with a part of raw materials (except 5′-nucleotide) used for vegetable particles and / or fruit juice-containing liquid seasonings at a product temperature of 80 to 90 ° C. In addition, raw vegetable particles and / or fruit juice, 5′-nucleotide, and the remainder of the raw material used for the seasoning are mixed, and then heated at a product temperature of 60 to 75 ° C. And / or fruit juice-containing liquid seasoning.
(2) After heating raw soy sauce mixed with a part of raw materials (except 5′-nucleotide) used for vegetable particles and / or fruit juice-containing liquid seasoning at a product temperature of 80 to 90 ° C. In addition, raw vegetable particles and / or fruit juice, 5′-nucleotide, and the remainder of the raw material used for the seasoning are mixed, and then heated at a product temperature of 60 to 75 ° C. And / or a method for producing a fruit seasoning-containing liquid seasoning.
(3) The production method according to (2), wherein the 5′-nucleotide contains one or two selected from yeast extract, bonito extract, and shiitake extract containing 5′-nucleotide.
(4) The production method according to (2), wherein the vegetable particles are dried flavored vegetable particles.
(5) The production method according to (4), wherein the dried flavored vegetable particles are dried onion particles having a particle diameter of 1 to 5 mm.
(6) The seasoning according to (1) above, wherein the vegetable season and / or fruit juice-containing liquid seasoning is ponzu, grated soup, or yakiniku sauce.
(7) The manufacturing method of the seasoning as described in said (2) whose vegetable particle and / or fruit juice containing liquid seasoning is a vinegar, a grated soup, or a sauce of grilled meat.

  According to the present invention, in a conventionally known vegetable particle and / or fruit juice-containing liquid seasoning using soy sauce and 5′-nucleotide, the composition of the 5′-nucleotide at the time of eating is completely the same, even though the ingredients are completely the same. The flavor of umami and vegetable particles (for example, grated radish) and / or fruit juice can be reliably improved.

As a raw material used for vegetable particle and / or fruit juice containing liquid seasoning, the following 1 type, or 2 or more types other than raw soy sauce, 5'-nucleotide, and vegetable particle and / or fruit juice are mentioned.
(1) Sugar, lactose, granulated sugar, maltose, glucose, fructose, liquid sugar, starch syrup, dextrin, sugars such as isomerized sugar (2) Sugar alcohols such as sorbitol, maltitol (3) Sake, wine, mirin, Alcoholic beverages such as alcoholic condiments (Mirin-style seasonings) (4) Sweeteners such as saccharin, glycyrrhizin, stevioside, aspartame (5) Garlic, onion, oregano, thyme, sage, ginger, red pepper, allspice , Cloves, nutmeg, cardamom, etc. (6) miso, miso, soy sauce, etc. (7) umami seasonings, such as fish soy, wheat gluten decomposition products (8) sour seasoning (9) vinegar, brewed vinegar ( 10) Organic acids such as lactic acid and citric acid (11) Fermented seasoning (12) Seaweed (comb), extract of shiitake mushroom 13) dried bonito, fish clause such as mackerel clause, seafood, extracts of vegetables, extracts such as beef extract, protein hydrolyzate (14) sodium glutamate, amino acids such as glycine (15) Perfume (16) coloring

  As raw soy sauce, it is a clear liquid obtained by squeezing ripening moromi obtained according to various soy sauce brewing methods such as normal soy sauce, light soy sauce, tame soy sauce, white soy sauce, etc. Examples include those in which various enzymes involved remain, that is, in which the enzyme phosphatase also remains. The raw soy sauce can be used after removing microorganisms such as yeast with a filter or the like if necessary.

  Vegetable particles include radish, onion, long onion, carrot, ginger, garlic, pepper, tomato, corn, bamboo shoot, perilla, parsley, celery, leek, honey, etc., about 1.0-7.0 cm with a food cutter or dicer. Obtained with a high-speed pulverizer or the like and pulverized with a screen having a mesh size of 0.5 to 5.0 mm, or with a grate For example.

  As a vegetable particle, you may use the fruit particle which cut the fruit into the particle shape like the above-mentioned vegetable, or processed it into the particle shape with the grate machine. Examples of fruits include apples, pears, kiwis, pineapples, yuzu, sudachi, kabosu, and lemon. In the present invention, vegetable particles mean the vegetable particles or fruit particles.

  The raw vegetables and fruits of the present invention include frozen vegetables and fruits that are commercially available as processed food ingredients.

  Examples of fruit juice include juices of the above-mentioned fruits, and among these, citrus fruit juices such as lemon, eggplant, vinegar, and kabosu are preferred.

  Examples of the 5'-nucleotide include sodium guanylate, sodium inosinate, sodium ribonucleotide, or yeast extract, bonito extract, shiitake extract and the like containing the same.

In order to carry out the present invention, raw soy sauce is first mixed with a part of raw materials used for vegetable seasoning and / or fruit juice-containing liquid seasoning (excluding 5′-nucleotide). Heat at 80 to 90 ° C. for 30 to 30 minutes, and proceed to the next step as it is. Moreover, after mixing dried vegetables, saccharides, a sour agent, etc. with raw soy sauce, this process may heat-process for 30 to 30 minutes at the product temperature of 80-90 degreeC, and you may transfer to the following process.
This heat treatment can inactivate enzymes and phosphatases that are derived from microorganisms contained in raw soy sauce and participate in soy sauce brewing, but depending on the conditions of heat treatment, generation of flavor and flavor components peculiar to soy sauce This will cause the fresh flavor of raw vegetables to weaken. However, the fresh flavor of raw vegetables and / or fruit juice can be strongly maintained by setting the product temperature to 80 to 90 ° C.

It is important that the product temperature is 80 to 90 ° C. and the final temperature to 30 minutes is heated. When the product temperature is too higher than 90 ° C. (for example, when heating at 115 ° C. for 5 seconds, As can be seen from the results, the flavor of soy sauce is enhanced, so that the flavor of vegetable particles (eg, grated radish) and / or fruit juice cannot be significantly improved. On the contrary, when the temperature is lower than 80 ° C., the enzyme phosphatase is not sufficiently inactivated, and the 5′-nucleotide is decomposed to reduce the flavor improving effect, which is not preferable.
The heating is preferably (80 ° C., 10 to 30 minutes), (85 ° C., reaching temperature to 5 minutes), or (90 ° C., reaching temperature).

  As described above, a part of the raw materials used is mixed with fresh soy sauce in a vegetable particle and / or fruit juice-containing liquid seasoning and heated at a product temperature of 80 to 90 ° C. for 30 minutes to reach 5′-nucleotide. It is important not to add. That is, when 5'-nucleotide is added, the 5'-nucleotide is rapidly degraded by phosphatase contained in the raw soy sauce, resulting in a disadvantage that the taste is lost.

  As a part of the raw material added to raw soy sauce, a raw material whose quality is not impaired by heating is preferable, for example, dried granular vegetables or sugars are preferable. It is important to add dried granular vegetables to the raw soy sauce before heating. When mixed with raw soy sauce and heated, the dried granular vegetables will absorb and swell the raw soy sauce, improve the texture, and dry The taste from vegetables exudes to the whole seasoning and the flavor of the seasoning is improved, which is preferable. Saccharides are preferable because they react with soy sauce and the richness of the whole seasoning is deepened. In addition, when dry granular vegetables are added after heating raw soy sauce, since a food texture worsens because it is not heated enough and does not swell sufficiently, it is not preferable.

  After heating at a product temperature of 80-90 ° C. for 30-30 minutes, the remaining raw material particles and / or fruit juice, 5′-nucleotide, vegetable particles and / or fruit juice-containing liquid seasoning And mix.

  Raw vegetable particles have the disadvantage that the tissue tends to soften by heating. Moreover, fruit juice has the fault which a flavor lose | disappears easily. Therefore, as described above, the product is heated at a product temperature of 80 to 90 ° C. and then heated for 30 minutes, and then added. In addition, 5'-nucleotide is used after heating at a product temperature of 80 to 90 ° C for 30 minutes because of the risk of degradation by phosphatase.

  The present invention can reliably improve the flavor of vegetable particles (for example, grated garlic or grated radish) and / or fruit juice without changing the recipes (mixtures of ingredients) of conventional well-known seasonings such as vinegar, grated soup and grilled meat. .

In the present invention, raw soy sauce mixed with a part of raw materials used for vegetable particles and / or fruit juice-containing liquid seasoning (except 5′-nucleotide) is heated at a product temperature of 80 to 90 ° C. After mixing with raw vegetable particles and / or fruit juice, 5′-nucleotide and the remainder of the raw material used for the vegetable particle-containing liquid seasoning, heat sterilization is performed.
Conventionally known means can be used for the heating, and the product is heated for 60 to 75 ° C. for 5 to 20 minutes by an indirect heating device such as a jacketed preparation tank through which a heating medium flows, a tube heater, a plate heater or the like. And

  In the present invention, after adding 5′-nucleotide and vegetable particles and / or fruit juice, it is important to heat-treat the product temperature at 60 to 75 ° C. for 5 to 30 minutes, as shown in Table 3. When the temperature exceeds 75 ° C., the structure of the vegetable particles softens, and the vegetable has a boiled flavor. In addition, the flavor of the fruit juice disappears. On the other hand, when the temperature is lower than 60 ° C., the microorganisms derived from the raw materials cannot be sterilized, so that the storage stability is deteriorated. The heating is preferably (at 60 ° C. for 20 to 30 minutes), (at 65 ° C. for 10 to 20 minutes), (at 70 ° C., reaching temperature for 10 minutes), or (at 75 ° C. for reaching temperature to 5 minutes).

  Examples of the vegetable particles and / or fruit juice-containing liquid seasoning obtained in the present invention include ponzu, grated soup, or grilled meat.

  According to the present invention, in contrast to vegetable particles and / or fruit juice-containing liquid seasonings using conventional fired soy sauce, vegetables used in spite of the same raw material composition (for example, grated garlic and grated radish) and It is possible to obtain vegetable particles and / or fruit juice-containing liquid seasonings that can clearly improve the flavor of fruit juice and can maintain it for a long time.

Example of production of raw soy sauce (soy sauce in which various enzymes obtained by squeezing soy sauce lees remain) (sample) Mix equal amounts of steamed denatured defatted soybeans and fried rice crackers, and seed seeds Inoculated and ventilated for 42 hours to obtain soy sauce cake, which was charged into high-concentration saline, and was properly agitated at 25-30 ° C. for 180 days, followed by aging and fermenting. rear,
Fresh soy sauce (soy sauce cake is squeezed with various enzymes remaining after pressing and filtering) about 18% (w / v) salt and about 1.7% (w / v) water-soluble total nitrogen (TN) Soy sauce) (raw soy sauce used in Examples 1 to 6).

Production example of fired soy sauce (sample) The raw soy sauce was treated with a plate heater at 105 ° C. for 60 seconds, then cooled to 30 ° C., then allowed to stand at room temperature for 4 days, and then pulled, then clarified. A portion was separated to obtain a control fired soy sauce (fired soy sauce used in Examples 3 to 6).

(Production method of vegetable seasoning-containing liquid seasoning of the present invention)
The mixture of raw soy sauce and dried onion particles in the mixing ratio shown in Table 1 below is cooled to room temperature after heating to 85 ° C, and mixed with white onion, grated radish, grated ginger, sodium inosinate and water It melt | dissolved and heated up to 70 degreeC after that, and it packed in the PET bottle at the temperature, and obtained the vegetable seasoning containing liquid seasoning of this invention.

(The vegetable seasoning-containing liquid seasoning of the comparative example)
On the other hand, a mixture of raw soy sauce and dried onion particles is heated at a product temperature of 115 ° C. for 5 seconds and then cooled to room temperature, and then mixed with white onion, radish grated, ginger grated, sodium inosinate and water, and then 70 After heating to a temperature of 0 ° C., it was packed in a PET bottle at that temperature to obtain a vegetable seasoning-containing liquid seasoning as a comparative example.

Sensory test The two types of vegetable grater-containing liquid seasonings (samples) obtained above were sampled, and the strength of the white onion taste between the samples was subjected to a sensory test by the paired comparison method (7-point scale). . That is, for two samples, one sample is compared with the other sample, the same degree is 0, slightly strong is 1, strong is 2, quite strong is 3, slightly weak is -1, weak is -2, A fairly weak value was evaluated as -3. The score in the table indicates the average value of 18 panelists or 6 panelists each having identification ability. The symbol * in the column of test means that there is a significant difference when the risk rate is 5% or less, and **: that there is a significant difference when the risk rate is 1% or less (the sensory tests of Examples 3 to 5 are also based on this method).
The results are shown in Table 2.

  From the results in Table 2, when raw soy sauce and dried onion particles were heated at a temperature exceeding 95 ° C. (115 ° C., 5 seconds), compared to the case where raw soy sauce and dried onion grains were heated to 85 ° C. and then used. It can be seen that the effect of enhancing the taste of white onion is weak.

Sensory test when changing the heating temperature after adding 5'-nucleotide and vegetable particles In the blending ratio of Table 1, a mixture of raw soy sauce and dried onion particles was heated to a product temperature of 85 ° C and then heated to room temperature After cooling, white onion, radish grated, ginger grated, sodium inosinate and water mixed and dissolved, then heated to 60-75 ° C. and heated for 10 minutes, and then packed in a plastic bottle at that temperature, When the sensory test in the fresh flavor of raw vegetables was implemented, the result shown in Table 3 was obtained.

In the present invention, after adding 5′-nucleotide and vegetable particles and / or fruit juice, it is important to heat-treat the product temperature at 60 to 75 ° C. at the time of heating. It can be seen that the temperature exceeding this is not preferable because the texture of the vegetable particles softens and the vegetable is boiled. Moreover, if it is less than 50 degreeC, microbiological stability will lose | disappear.

(Effect confirmation test of enzyme phosphatase remaining in soy sauce)
A mixture of raw soy sauce and dried onion particles in the proportions shown in Table 4 below was heated to room temperature after heating under the conditions shown in Table 5, and then white onions, grated radish, grated ginger, sodium inosinate, guanyl Sodium acid and water were mixed and dissolved, and then heated to 70 ° C., and then packed in a PET bottle at that temperature to obtain a vegetable seasoning-containing liquid seasoning.

  The vegetable grated liquid seasoning was analyzed for sodium guanylate immediately after preparation and after 30 days. In addition, the strength of the fresh taste of white onion was evaluated. The results are shown in Table 5.

(Analytical method of sodium guanylate)
Each sample was No. The filtrate obtained by removing the insoluble solid matter with a 0.45 μm filter (manufactured by Toyo Roshi Kaisha, Ltd.) from the filtrate obtained by filtering No. 2 filter paper (Toyo Roshi Kaisha, Ltd.) was used as an HPLC sample.
Column used: YMC Pack Polyamine II 4.6 × 250 mm (manufactured by YMC Co., Ltd.)
Solvent: potassium phosphate: water: acetotolyl mixed at a ratio of 2 g: 78 ml: 20 ml Flow rate: 1.0 ml / min
Wavelength: 254nm

白ねぎの新鮮な味の評価：強い場合は○、弱い場合は×

Evaluation of fresh taste of white leek: ○ for strong, x for weak

  From the results of Table 5, when heating of the mixture of raw soy sauce and dried onion particles is less than 80 ° C., a part of the 5′-nucleotide (sodium guanylate) of the vegetable grater-containing liquid seasoning is largely decomposed and lost. Although it cannot be prevented, it can be seen that it can be remarkably prevented at 80 ° C. or higher. Moreover, the fresh taste of white onion can be felt at 90 ° C. or lower.

  Ponzu production example

  A mixture of raw soy sauce and sodium glutamate is heated at a product temperature of 85 ° C. for 1 minute and then cooled to room temperature. Immediately after the coconut juice, 5′-nucleotide, sugar, yeast extract, brewed vinegar, salt and water are added. After mixing and dissolving, this was heated at a product temperature of 75 ° C. for 1 minute, filled in a PET bottle as it was, sealed, and rapidly cooled to 40 ° C. or lower to obtain a stuffed ponzu.

(Manufacturing example of control vinegar)
For comparison, a control-filled ponzu vinegar was obtained in exactly the same manner as the above-described method for producing stuffed ponzu vinegar, except that fresh soy sauce was used instead of fresh soy sauce.

(Sensory test)
A sensory test was performed on the two types of ponzu thus obtained.
The results are shown in Table 9.

  (Example of grated weeping)

  A mixture of fresh soy sauce and sodium glutamate is heated to a product temperature of 90 ° C. and then cooled to room temperature. Then, grated radish, 5′-nucleotide (sodium guanylate), brewed vinegar, salt, sugar and water. Mix and dissolve, then heat this using a tube heater at a product temperature of 65 ° C. for 10 minutes, fill in a PET bottle at that temperature, seal, quench rapidly to 40 ° C. Containing liquid seasoning).

(Contrast grater)
For comparison, a control container-packed grated soup was obtained in exactly the same manner except that fired soy sauce was used instead of fresh soy sauce in the above-described method for producing grated soup.

(Sensory test)
A sensory test was conducted on the two kinds of grated weeds thus obtained.
The results are shown in Table 10.

  (Production example of grilled meat sauce)

  A mixture of raw soy sauce, spices, and fructose fructose liquid sugar is heated to a product temperature of 80 ° C. and then cooled to room temperature. To this, flavored vegetable particles (garlic grated, chopped onion), 5′-nucleotide ( Sodium guanylate), brewed vinegar, lemon juice, sugar, amino acid, and water are mixed and dissolved, then heated at a product temperature of 70 ° C for 10 minutes, filled in a plastic bottle at that temperature, sealed, and kept at 40 ° C or lower The mixture was rapidly cooled to obtain a grilled meat sauce (vegetable particle-containing liquid seasoning) of the present invention.

(Manufacturing example of control yakiniku sauce)
For comparison, a control yakiniku sauce was obtained in exactly the same manner as in the above-described method for producing yakiniku sauce according to the present invention except that fresh soy sauce was used instead of fresh soy sauce.

(Sensory test)
A sensory test was performed on the two types of sausage of the yakiniku thus obtained.
The results are shown in Table 11.

  From the results of Tables 9, 10 and 11, when fresh soy sauce is used, the taste of citrus fruit juice is significantly stronger when using raw soy sauce than when using soy sauce. In grated dripping, the taste of radish and refreshing taste is significantly stronger. It can be seen that the taste of the flavored vegetables is significantly stronger in the yakiniku sauce.

Claims (7)

After mixing raw soy sauce with a part of the raw materials used for vegetable particles and / or fruit juice-containing liquid seasoning (excluding 5'-nucleotide) at a product temperature of 80-90 ° C, Vegetable particles and / or fruit juice and / or fruit juice , 5′-nucleotide and the remainder of the raw material used for the seasoning are mixed and then heated at a product temperature of 60 to 75 ° C. Fruit juice-containing liquid seasoning.   After mixing raw soy sauce with a part of the raw materials used for vegetable particles and / or fruit juice-containing liquid seasoning (excluding 5'-nucleotide) at a product temperature of 80-90 ° C, Vegetable particles and / or fruit juice and / or fruit juice, 5′-nucleotide and the remainder of the raw material used for the seasoning are mixed and then heated at a product temperature of 60 to 75 ° C. A method for producing a fruit seasoning-containing liquid seasoning.   The production method according to claim 2, wherein the 5'-nucleotide contains one or two selected from yeast extract, bonito extract and shiitake extract containing 5'-nucleotide.   The production method according to claim 2, wherein the vegetable particles are dried flavored vegetable particles.   The method according to claim 4, wherein the dried flavored vegetable particles are dried onion particles having a particle size of 1 to 5 mm.   The seasoning according to claim 1, wherein the vegetable seasoning and / or fruit juice-containing liquid seasoning is ponzu, grated soup, or yakiniku sauce. The method for producing a seasoning according to claim 2, wherein the vegetable seasoning and / or fruit juice-containing liquid seasoning is ponzu, grated soup, or yakiniku sauce.