JP6307239B2 - Liquid seasoning with nodular extract, and its salty, umami, and taste sustainability enhancing methods - Google Patents

Description

  The present invention relates to a liquid seasoning containing a nodular extract and a method for enhancing salty taste, umami taste, and taste sustainability.

  Extracts from varieties, such as extract extracts, have been widely used as food ingredients that are indispensable for miso soup and soup, as well as various liquid seasonings such as soy sauce and seasonings. Yes. Here, in a liquid seasoning containing a nodular extract, it is considered that improving the flavor of nodashi stock as the nodular extract will lead to an improvement in the quality of the entire product.

  Here, as a method for improving the flavor of soup stock, a method of extracting under a low oxygen concentration is conventionally known (see, for example, Patent Document 1). This method is intended to maintain the quality by suppressing quality deterioration during and after the extraction of soup stock. As a suitable example of a liquid seasoning containing a nodular extract, there is “tsuyu”. Like the nodari soup, a method for preventing deterioration due to oxidation by controlling to a low dissolved oxygen concentration (for example, patent document) 2), and a method for suppressing the deterioration of flavor by adding vitamin C (see, for example, Patent Document 3) is conventionally known. In addition, although the method of patent documents 2 and 3 is trying to improve quality by suppressing deterioration, it tries to achieve the improvement of flavor by alleviating the miscellaneous taste peculiar to nodules remaining in the aftertaste. It was not what I did. In addition, attempts have been made to increase seasoning by increasing the amount of nodules used to produce seasonings containing noble extract with excellent flavor, but this has the disadvantage of increasing costs. Not only that, but at the same time, the flavor savings are enhanced, and at the same time, unpleasant flavors such as peculiar bitterness, smoke-like flavor and fishy odor remaining in the aftertaste are enhanced at the same time, and the disadvantage that the flavor balance deteriorates is also pointed out. It was.

  In order to eliminate the above-mentioned drawbacks, the amount of knot used in the seasoning containing seasoned extract is kept below a certain level, or trimethylamine at the time of eating the seasoning is kept at a predetermined concentration, and then 2-pentyl-2 A liquid seasoning containing a nodular extract containing cyclopenten-1-one at a predetermined concentration has been proposed (for example, see Patent Document 4). In addition to such technology, for example, when extracting nodashi stock from nodules with hot water, water vapor derived from nodules containing aroma components is recovered, and the resulting water vapor extract is used as the hot water extract. The method of adding has been conventionally proposed (see, for example, Patent Documents 5 and 6).

  And according to the methods of Patent Documents 5 and 6, since the scent of the meat texture is good and it becomes easy to obtain a flavored noble soup with smoked scents removed, It will be possible to obtain a liquid seasoning with quality nodular extract.

Japanese Patent Laid-Open No. 2000-287461 JP 58-155502 A JP 2008-86298 A JP 2011-78325 A JP 2006-288203 A JP 2011-97854 A

  By the way, the liquid seasoning containing nodular extract typified by soy sauce usually has a salty taste derived from soy sauce or salt in addition to the umami derived from nodashi soup. However, in recent years, consumers' health consciousness has gradually increased, and the demand for reduced salt in foods has become stronger. For this reason, there is a demand in the market for a liquid seasoning in which a steam extract of nodules is added to a hot water extract of nodules that can be sufficiently salty with as little salt as possible. ing. Further, it is also desired in the market that a sufficient and preferable umami can be felt even when reducing the salt of the liquid seasoning and the overall flavor balance is not impaired. However, in this type of liquid seasoning, conventionally, the flavor has been improved by removing smoke smoke, but there is a situation in which no attention has been paid to the relationship with low salt.

The present invention has been made in view of the above-mentioned problems, and its purpose is to allow a salty taste to be sufficiently felt even if the amount of salt is small, and a liquid seasoning containing a noble extract with an excellent overall flavor balance. Is to provide. Another object of the present invention is to provide a method capable of enhancing salty taste, salty taste and umami taste, or salty taste and taste sustainability for a liquid seasoning containing a nodular extract.

  Therefore, as a result of intensive studies to solve the above problems, the present inventors, among various components in the liquid seasoning containing nodular extract, particularly salinity, nodular aqueous solvent extract and nodular steam extraction In addition to focusing on the mutual content ratios of products, we also focused on the pH value and came up with the idea of optimizing these ratios and values. As a result, the ratio (S / B1) of the salinity concentration (S) to the mass% (B1) of the nodules derived from the steam extract, the aqueous solvent extract relative to the mass% (B1) of the nodules derived from the steam extract By optimizing the ratio (B2 / B1) of the mass% (B2) of nodules derived from potato and the pH value, the salty taste can be sufficiently felt even if the salt content is low, and the flavor balance as a whole Also found that it can realize a liquid seasoning with excellent nodular extract. Then, the inventors of the present invention have further completed earnest research based on the above knowledge, and have completed the following invention.

Means [1] to [ 8 ] for solving the above problems are listed below.

[1] A liquid seasoning containing salt, a water extract of nodules and a steam extract of nodules, and having a salt concentration (S) with respect to mass% (B1) of the nodules derived from the steam extract The ratio (S / B1) is 2.23 or more and 13.39 or less, and the mass% (B2) of the nodules derived from the water extract with respect to the mass% (B1) of the nodules derived from the steam extract. ratio (B2 / B1) is at 5.40 or more 14.40 or less, pH is Ri der 5.0 to 7.0, Brix value when eating is equal to or less than 8.3% Liquid seasoning with nodular extract.

  [2] The liquid seasoning containing nodular extract according to means 1, wherein the salt concentration at the time of eating is 0.6% by mass or more and 2.1% by mass or less.

[3] The liquid seasoning containing a nodular extract according to means 1 or 2, wherein the Brix value at the time of eating is 6.3 % or less .
[4] The liquid seasoning containing nodular extract according to any one of means 1 to 3, wherein the nodular water extract is a hot water extract.

[ 5 ] The liquid seasoning containing nodular extract according to any one of means 1 to 4 , wherein the liquid seasoning is kakeyu.

[ 6 ] To the liquid seasoning containing the salinity and the water extract of the nodule, the nodular water vapor extract is added, and at that time, the mass% (B1) of the nodules derived from the water vapor extract The ratio (S / B1) of the salinity concentration (S) is 2.23 or more and 13.39 or less, and the mass of the nodules derived from the water extract with respect to the mass% (B1) of the nodules derived from the water vapor extract. % (B2) ratio (B2 / B1) is 5.40 to 14.40 , pH is 5.0 to 7.0, and Brix value at eating is adjusted to 8.3% or less. A salty taste enhancing method for a liquid seasoning containing a nodular extract, characterized by enhancing the salty taste.

[ 7 ] To the liquid seasoning containing the salinity and the water extract of the nodule, the nodular water vapor extract is added, and at that time, the mass% (B1) of the nodules derived from the water vapor extract The ratio (S / B1) of the salinity concentration (S) is 2.23 or more and 13.39 or less, and the mass of the nodules derived from the water extract with respect to the mass% (B1) of the nodules derived from the water vapor extract. % (B2) ratio (B2 / B1) is 5.40 to 14.40 , pH is 5.0 to 7.0, and Brix value at eating is adjusted to 8.3% or less. it is, umami and salty taste enhancing method of clause plant extract containing liquid seasoning, characterized in that to enhance the umami and saltiness to.

[ 8 ] To the liquid seasoning containing salt and nodular water extract, the nodular water vapor extract is added, and at that time, the mass% (B1) of nodules derived from the water vapor extract The ratio (S / B1) of the salinity concentration (S) is 2.23 or more and 13.39 or less, and the mass of the nodules derived from the water extract with respect to the mass% (B1) of the nodules derived from the water vapor extract. % (B2) ratio (B2 / B1) is 5.40 to 14.40 , pH is 5.0 to 7.0, and Brix value at eating is adjusted to 8.3% or less. it is, taste persistence and salty taste enhancing method of clause plant extract containing liquid seasoning, characterized in that to enhance the durability and salty taste that.

As described above in detail, according to the inventions according to claims 1 to 5 , a liquid seasoning containing a nodular extract that can give a sufficient salty taste even if the amount of salt is small and has an excellent overall flavor balance. Can be provided. According to the sixth aspect of the present invention, it is possible to provide a method capable of enhancing the salty taste of the liquid seasoning containing nodular extract. According to the seventh aspect of the present invention, it is possible to provide a method capable of enhancing the umami and salty taste of a liquid seasoning containing a nodular extract. According to the eighth aspect of the present invention, it is possible to provide a method capable of enhancing the taste sustainability and the salty taste of the liquid seasoning containing the nodular extract.

  Hereinafter, the liquid seasoning containing a nodular extract of the present invention and its salty taste, umami taste, and taste sustaining enhancing method will be described in detail.

  The liquid seasoning containing nodular extract of the present invention basically contains salt, nodular aqueous solvent extract and nodular water vapor extract.

  The “knob” used in the present invention is not particularly limited as long as it is a knot that is generally used for soaking. As the knots, bonito, bonito, soda koji, chin, tuna, boiled noodles, etc. can be used, and a plurality of these may be selected arbitrarily. The knots may be any of bare knots, rough knots, (main) dead knots, etc. The shape and size of the knot material are not particularly limited, and thin-cut, thick-cut, coarsely crushed product, pulverized product, powdery product, and the like can be arbitrarily selected.

  The “nodal aqueous solvent extract” used in the present invention refers to a liquid obtained by extracting the above-mentioned nodules with an aqueous solvent, and refers to a liquid that does not depend on steam extraction described later. The aqueous solvent used for the extraction is preferably water (for example, tap water, deionized water, distilled water, etc.), because it does not impart an extra flavor to the resulting extract (dried liquid). Moreover, it is for extracting the flavor component and fragrance component which are calculated | required reliably, while not extracting an unnecessary component as much as possible. In addition, the temperature of water at the time of extraction is not particularly limited, but it is preferable to use hot water in consideration of production efficiency and cost.

  However, as long as it does not give an extra flavor and can selectively extract the desired component, an aqueous solvent other than water (for example, alcohol-containing water or soup) can be extracted depending on the purpose of use. Can be used. Here, ethanol is preferably used as the alcohol. As the dashi solution, any one may be used. For example, one extracted from knots by a usual method can be used. In addition, when using these as an aqueous solvent for extraction, it is determined by having a relatively thin concentration (50% or less for alcohol, 10 times or less extraction by dry weight ratio for stock solution). It becomes easy to extract an ingredient. In addition, it is not specifically limited about the extraction conditions of the nodule using these aqueous solvents, Generally the conditions used can be employ | adopted.

  The “steam extract of nodules” used in the present invention refers to a liquid obtained by extracting the above-mentioned nodules with water vapor. For example, as described in Japanese Patent Application Laid-Open No. 2011-97854 proposed by the applicant of the present application. An extract obtained by a steam distillation method (a method for producing an aroma component-containing liquid) can be applied. Specifically, the above-mentioned section can be obtained by putting the nodule into the extraction tank, or by adding an extraction solvent not more than three times the dry weight of the nodule and the nodule into the extraction tank, and injecting steam into the extraction tank. Apply the extract obtained by volatilizing the components extracted from the gas and feeding them to the cooling section, and recovering the components distilled at a cooling condensation temperature higher than 10 ° C and lower than 70 ° C. Can do. The cooling condensation temperature is preferably 25 ° C. or higher and 65 ° C. or lower.

  The extraction tank used in the steam distillation method is not particularly limited as long as it can be sealed substantially so that aromatic components do not scatter in the atmosphere and can inject steam, but a multifunctional extractor is particularly preferable. Moreover, as a fragrance | flavor component collection | recovery apparatus used for the said steam distillation method, what is equipped with a cooling part and can cool and distill the volatile component sent from the extraction tank, and can collect | recover is suitable. As the recovery device, a condenser type device is preferable (see FIG. 1 of JP 2011-97854 A).

  In this distillation method, steam is injected into the extraction tank with “nodes” or “nodes and a small amount of extraction solvent” placed in the extraction tank, and the solvent and steam around the joints or their surroundings. Contact. As a result, the components extracted from the knots extracted into the steam are volatilized and sent to the aroma component recovery device (cooling unit) together with the steam, and the components distilled out at a cooling condensation temperature of less than 70 ° C. are recovered. The distillate thus obtained contains a preferred aroma component at a high concentration.

  The amount of the extraction solvent in the steam distillation method is preferably 3 times or less, more preferably 2 times or less of the dried weight of nodules and nodules. This is because when the amount of the extraction solvent is too large, it becomes difficult for the vapor to come into contact with the nodule or the surrounding solvent, and the desired aroma component cannot be sufficiently extracted.

  As the steam injected into the injection tank in the steam distillation method, any of steam, saturated steam, superheated steam, and the like may be used. For example, it is preferable to use normal steam generated by a boiler or the like. The injection | pouring location of vapor | steam should just be inject | poured in the extraction tank through the pipe | tube connected to the appropriate location (for example, lowermost part) of an extraction tank. The amount of steam to be injected is preferably 0.1 kg / h to 10 kg / h, more preferably 0.5 kg / h to 5 kg / h per 1 kg of dried potatoes. In addition, when the amount of steam is less than 0.1 kg / h, it takes a lot of time for the recovery, which may reduce the efficiency. On the other hand, when it exceeds 10 kg / h, there is a possibility that the time for the vapor to come into contact with the nodule or the surrounding solvent is shortened, so that a sufficient aroma component cannot be extracted.

  The extracted distillate obtained by steam distillation may be used as it is, but it can also be used after being concentrated. The concentration method in this case is not particularly limited, and may be appropriately selected such as reverse osmosis membrane concentration and freeze concentration.

  In the present invention, “salt” is mainly derived from salt (salt contained in soy sauce, miso, etc.). Here, the purpose is to produce a low-salt product, so the salt concentration (in other words, the mass% of salt contained in the liquid seasoning) is set to be lower than before, specifically, the salt content at the time of eating. The concentration is set to be 0.6 mass% or more and 2.1 mass% or less. The reason is that, if the salt concentration is at this level at the time of eating, salt reduction can be achieved, and a suitable flavor balance can be maintained. Here, the use of soy sauce is optional, but suitable examples include dark soy sauce, light soy sauce, tamari soy sauce, re-sold soy sauce, and white soy sauce. The use of miso is optional, but suitable examples include white miso, red miso, wheat miso, Sendai miso, Hatcho miso, and rice miso.

  In the liquid seasoning containing the nodular extract of the present invention, the content of the nodular water vapor extract in the above-mentioned salinity range during eating (“mass% of nodules derived from the vapor extract”: B1) It is preferably set to be 0.11% by mass or more and 0.67% by mass or less in terms of quantity. The term “save amount conversion” as used herein refers to the determination of the node content in the steam extraction distillate from the steam extraction distillate obtained from the amount used for steam distillation, and the addition of the extract distillate. For example, when 18 kg of an extracted distillate is obtained using 10 kg of bonito for steam distillation, the nodule content of the extract is 55.6% by mass. When 0.6 parts by mass of this extracted distillate was added to 100 parts by mass of the liquid seasoning as a salty taste enhancing composition, the converted amount of saving was “55.6% by mass × 0.6 ÷ 100 = 0.33 mass. %.

  In the present invention, the ratio (S / B1) of the salt concentration (S) to the mass% (B1) of the nodules derived from the steam extract needs to be 1.80 or more and 18.88 or less. The reason is that if the ratio of the salinity concentration to the steam extract-derived nodule content is too small, the flavor balance is impaired, which is not preferable. Conversely, if the ratio of the salinity concentration to the steam extract-derived nodule content is too large, sufficient salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect cannot be obtained, which is not preferable. The ratio (S / B1) is more preferably 1.80 or more and 13.39 or less, and particularly preferably 2.23 or more and 13.39 or less.

  In the liquid seasoning containing the nodular extract of the present invention, the content of the aqueous solvent extract of nodule in the above-described salt concentration range at the time of eating (“mass% of nodules derived from the aqueous solvent extract”: B2) Further, it is preferably set so as to be 0.5% by mass or more and 4.0% by mass or less in terms of saving amount. Here, “mass% of nodules derived from aqueous solvent extract: B2” is obtained by the following calculation. When 100 parts by mass of dashi is obtained from 15 parts by mass of hot water and about 100 parts by mass of hot water, the content of koji of the dashi is 15% by mass. When this dashi is used in a liquid seasoning so as to be diluted 5 times, the knot content in the liquid seasoning is calculated as 3% by mass.

  In the present invention, the ratio (B2 / B1) of the mass% (B2) of the nodules derived from the aqueous solvent extract to the mass% (B1) of the nodules derived from the steam extract is 1.80 or more. Need to be. The reason is that if the ratio of the aqueous solvent extract-derived nodule content to the steam extract-derived nodule content is too small, the flavor balance is impaired, which is not preferable. Conversely, if the ratio of the aqueous solvent extract-derived nodule content to the steam extract-derived nodule content is too large, it is not preferable because sufficient salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect cannot be obtained. It is. This ratio (B2 / B1) is more preferably 5.40 to 14.40, and particularly preferably 5.40 to 10.80.

  The ratio (S / B1) is preferably smaller than the ratio (B2 / B1). The reason for this is that, in the actual evaluation test, when the two ratios are in such a magnitude relationship, good results can be obtained with respect to the salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect. This is because it is known from the evaluation test conducted in (1). In addition, in other words, there is a relationship of “mass% of nodules derived from water vapor extract (B1) <salt concentration (S) <mass% of nodules derived from aqueous solvent extract (B2)”. It is preferable.

  The liquid seasoning containing the nodular extract of the present invention needs to be weakly acidic to neutral, specifically, the pH needs to be 5.0 or more and 7.0 or less, preferably 5.0 or more and 6.5. Hereinafter, it is more preferably 5.0 or more and 6.0 or less. The reason is that if the pH is less than 5.0, the acidity becomes too strong, and as a result, sufficient salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect cannot be obtained, and sourness is won and flavor balance is overcome. It is because there is a possibility of damaging. Further, if the pH is over 7.0, the alkaline range is entered, so that a sufficient salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect cannot be obtained, and the flavor balance may be impaired. is there. The liquid seasoning exhibits such liquidity because it contains acetic acid, amino acid, and the like as its components.

  The liquid seasoning containing nodular extract of the present invention preferably has a Brix value (Bx value) at the time of eating of 8.3% or less. The reason is that when the Brix value exceeds the above value, it is difficult to obtain sufficient salty taste enhancing effect, umami enhancing effect, and taste sustaining enhancing effect. The Brix value is more preferably 6.3% or less.

  The liquid seasoning containing the nodular extract of the present invention includes salt, nodular aqueous solvent extract, noble steam extract, soy sauce, miso, vinegar, soup extract, sugar, citrus, seasonings, A thickener, a fragrance | flavor, etc. may be mix | blended. Suitable examples of soy sauce and miso are as described above. Examples of edible vinegar include brewed vinegar such as grain vinegar, rice vinegar, brown rice vinegar, grape vinegar, apple vinegar, alcoholic vinegar produced from brewed alcohol, and synthetic vinegar. As a soup extract, it refers to a liquid extracted from umami components contained in meat, seafood, vegetables, mushrooms, seaweed, etc. is there. Examples of the saccharide include fructose, glucose, liquid sugar, granulated sugar, super white sugar, tri-warm sugar, medium white sugar, white rough sugar, medium rough sugar, and syrup. Examples of citrus fruits include citron, sudachi, lemon, mandarin orange and kabosu. Examples of seasonings include sodium glutamate and sodium inosinate. Examples of the thickener include thickening polysaccharides such as guar gum, xanthan gum, locust bean gum, tamarind seed gum, gellan gum, gum arabic, and tragacanth gum. As a liquid seasoning to which the present invention can be applied, soy sauce is preferred, and kake soy sauce is more preferred. Kaketsuyu is a type of soup that is used over noodles such as udon and soba, and includes udontsuyu and soba soup. Kaketsuyu is eaten as a soup with seasoning of noodles. It is characterized by a low salinity compared to tsukeyu.

  Hereinafter, some tests conducted by further embodying the liquid seasoning containing the nodular extract of the embodiment will be described.

  (1) Test 1 (Test to determine a suitable range of the ratio of the salinity concentration to the mass% derived from steam extract (S / B1))

  In this test, a liquid seasoning containing nodular extract (straight-type soup stock soup) was prepared according to the following procedure according to the blending amount in Table 1.

  First, a procedure for producing a water-saving steam extraction distillate as a water-soluble extract of nodules is described. Here, 20 kg of water was poured into 10 kg of bonito, and steam was injected there at a rate of 20 kg / h for extraction and volatilization. The vapor obtained by volatilization was cooled (25 ° C. to 65 ° C.) and condensed through a cooling pipe, and 18 kg recovered as an extraction distillate was used. This water-saving steam extraction distillate is calculated to contain 55.6% by weight of node.

  The preparation procedure of the water-saving extract as a water-based solvent extract of nodules is described. Here, 150 g of bonito was added to 1000 mL of water heated to 90 ° C., and kept at 90 ° C. for 30 minutes to extract nodule components. Thereafter, the extract was filtered to obtain a filtrate, and water (about 180 mL) absorbed by the node was added to the filtrate to obtain 1000 mL of a water-saving extract. This water-saving extract is calculated to contain 15% by weight of nodes.

  And the liquid seasoning containing a noble extract was produced by mix | blending soy sauce, sugar, salt and water with the water-saving steam-extracted distillate and water-saving extract acquired in this way, and mixing these uniformly. And in this test, a plurality of samples (eight types of Test Examples 1-1 to 1-8) were obtained by changing only the blending amount of the water-saving steam extract distillate in the range of 0.10% by mass to 1.50% by mass. Got. Specifically, the blending amount of the water-saving steam extraction distillate is 0.10% by mass in “Test Example 1-1”, 0.20% by mass in “Test Example 1-2”, and “Test Example 1-3”. Is 0.40% by mass, “Test Example 1-4” is 0.60% by mass, “Test Example 1-5” is 0.80% by mass, “Test Example 1-6” is 1.00% by mass, “ In “Test Example 1-7”, it was set to 1.20 mass%, and in “Test Example 1-8”, it was set to 1.50 mass%.

  As a result, the calculated value of steam extract-derived nodule mass% (B1) was 0.06% by mass in “Test Example 1-1”, 0.11% by mass in “Test Example 1-2”, and “Test Example 1-3 ”is 0.22% by mass,“ Test Example 1-4 ”is 0.33% by mass,“ Test Example 1-5 ”is 0.44% by mass, and“ Test Example 1-6 ”is 0.56%. It was 0.67% by mass in “Test Example 1-7” and 0.83% by mass in “Test Example 1-8”. In addition, the calculated value of the aqueous solvent extract-derived nodule mass% (B2) was uniformly 3.00 mass%, and the calculated value of the salt concentration (S) was uniformly 1.50 mass%. Therefore, Table 1 shows the results of calculating the ratio (S / B1) and ratio (B2 / B1) based on these numerical values. According to this, the ratio (S / B1) was 1.79 at the minimum and 26.79 at the maximum. The ratio (B2 / B1) was a minimum of 3.60 and a maximum of 53.96. In addition, conventionally known analyzes were conducted for each test example, and the pH value and the Brix value (%) were investigated. Both were pH = 5.4 and Brix = 4.3% (see Table 1). ).

  Next, these 8 types of test areas were subjected to a sensory test by a panel of 4 skilled sensory evaluators, and 3 items (“Salt taste enhancement”, “Umami enhancement” and “Taste growth (sustainability)”). ).

  With respect to the evaluation of “salt taste enhancement”, the salty taste enhancement effect is about 1.15 times that of a control (not shown in Table 1) that does not contain any water-saving steam extraction distillate. What can be evaluated as “◎”, what can be evaluated as having a salty enhancing effect of about 1.10 times “○”, what can be evaluated as having about 1.05 times salty enhancing effect “△” means that no effect is indicated by “×”. By the way, according to the sensory evaluation conducted in advance by the applicant of the present application, it has been confirmed that “a person can recognize a difference in salinity of about 0.02% at around 1.00% salinity”. In other words, this means that the salinity can be distinguished between 1.00% and 1.02%. Therefore, it can be recognized as a clear difference between the salinity values of 1.0% and 1.1%.

  Regarding the evaluation of “umami enhancement”, when compared with the above control, “◎” indicates a relatively strong umami enhancement, “○” indicates a strong increase, and “△” indicates a slight increase. Those with no are represented by "x".

  “Taste growth (sustainability)” means that the taste (dashi and whole taste) remains strong, the aftertaste is strong, or the time until the taste disappears is longer than the above control. Is defined as The evaluation of “taste growth” is as follows: “◎” for a relatively strong increase in taste growth compared to the control, “○” for strong, and “△” for slightly stronger. The one without “x” was assigned. The results are also shown in Table 1.

  As shown in Table 1, with regard to “salty enhancement”, “umami enhancement” and “taste growth (sustainability)”, the steam extract-derived nodular mass% (B1) is 0.11% by mass. Test Example 1-2 in which the steam extract-derived nodule mass% (B1) was 0.67% by mass from Test Example 1-2 (S / B1 = 13.39 and B2 / B1 = 26.98) In six items up to 7 (S / B1 = 2.23, B2 / B1 = 0.50), the evaluation was “◯” or more. On the other hand, Test Example 1-1 (S / B1 = 26.79 and B2 / B1 = 53.96) in which the steam extract-derived nodular mass% (B1) was 0.06% by mass, steam extraction In Test Example 1-8 (S / B1 = 1.79 and B2 / B1 = 3.60) in which the mass% (B1) derived from the product was 0.83% by mass, no difference from the control was observed. The evaluation was “x”. In addition, the thing of evaluation "x" was hard to say that the flavor balance as a whole is good, such as a specific taste conspicuous. On the other hand, those with an evaluation of “Δ” or more had a good flavor balance as a whole.

  Accordingly, when the conditions such as Test 1 are set, the ratio (S / B1) is set to achieve improvement in “salt taste enhancement”, “umami enhancement” and “taste elongation (sustainability)”. It was preferable to set it to 2.23 or more and 13.39 or less, and the result that the ratio (B2 / B1) was good to set to 4.50 or more and 26.98 or less was obtained.

  (2) Test 2 (Test to determine a suitable range of salinity (S))

  In this test, based on the procedure of Test 1 described above, a liquid seasoning containing a knot extract was prepared according to the blending amount shown in Table 2 (straight-type soup stock soup). In this test, a plurality of samples (Test Example 2-1 to Test Example) were prepared by changing the setting amount of salt to five levels so that the salt concentration (S) contained in the liquid seasoning took various values. 20 types of 2-20).

  Specifically, for the four “Test Examples 2-1, 2-2, 2-3, and 2-4”, the amount of sodium chloride was 0.00 mass%. About four of "Test Examples 2-5, 2-6, 2-7, and 2-8", the compounding quantity of salt was 0.30 mass%. About four of "Test Examples 2-9, 2-10, 2-11, and 2-12", the compounding quantity of salt was 0.60 mass%. About four of "Test Examples 2-13, 2-14, 2-15, and 2-16", the compounding quantity of salt was 1.20 mass%. About four of "Test Examples 2-17, 2-18, 2-19, and 20", the compounding quantity of salt was 1.50 mass%. In addition, the blending amount of the water-saving steam extraction distillate is 0.20% by mass in “Test Examples 2-1, 2-5, 2-9, 2-13, and 2-17”, “Test Examples 2-2, 2- 6, 2-10, 2-14 and 2-18 "is 0.40 mass%, and in" Test Examples 2-3, 2-7, 2-11, 2-15 and 2-19 "is 0.60 mass%. In “Test Examples 2-4, 2-8, 2-12, 2-16, and 2-20”, the content was set to 0.80% by mass, respectively.

  Table 20 shows the results of the same calculation and analysis as in Test 1 for these 20 types of samples. According to this, the salt concentration (S) contained in the liquid seasoning is 0.60% by mass in “Test Example 2-1 to Test Example 2-4”, and “Test Example 2-5 to Test Example 2-8”. "Is 0.90 mass%," Test Example 2-9 to Test Example 2-12 "is 1.20 mass%," Test Example 2-13 to Test Example 2-16 "is 1.80 mass%," Test In Example 2-17 to Test Example 2-20, the content was 2.10% by mass. The calculated value of steam extract-derived nodule mass% (B1) was 0.11% by mass in “Test Examples 2-1, 2-5, 2-9, 2-13, and 2-17”, “Test In Examples 2-2, 2-6, 2-10, 2-14 and 2-18, 0.22% by mass, “Test Examples 2-3, 2-7, 2-11, 2-15 and 2-19” ”Was 0.33 mass%, and“ Test Examples 2-4, 2-8, 2-12, 2-16, and 2-20 ”were 0.44 mass%. In addition, the calculated value of the aqueous solvent extract-derived nodule mass% (B2) was uniformly 3.00 mass%.

  Therefore, Table 2 shows the results of calculating the ratio (S / B1) and the ratio (B2 / B1) based on these numerical values. According to this, the ratio (S / B1) was 1.35 at the minimum and 18.88 at the maximum. The ratio (B2 / B1) was 6.74 at the minimum and 26.98 at the maximum. Moreover, conventionally well-known analysis was performed about each test example, respectively, and when the value of pH was investigated, all were pH = 5.4. Further, when the Brix value (%) was examined, it was found to be 3.4% at the minimum and 4.9% at the maximum (see Table 2).

  Next, Table 2 shows the results of the evaluation by the same sensory test as in Test 1 for these 20 test sections. That is, as shown in Table 2, in “Test Example 2-4” (S / B1 = 1.35 and B2 / B1 = 6.74), the only difference from the control was not recognized, and “x” was evaluated. However, in the other test plots, an improvement effect was observed with respect to “salty enhancement”, “umami enhancement” and “taste growth (sustainability)”. By the way, paying attention to the ratio (S / B1) of the 19 test plots evaluated as “Δ” or more, the minimum was 1.80 and the maximum was 18.88. When attention is paid to the ratio (S / B1) of the 16 types of test sections evaluated as “◯” or more, the minimum was 2.70 and the maximum was 16.19. When paying attention to the ratio (S / B1) of the three test sections evaluated as “と な” or more, the minimum was 2.70 and the maximum was 5.40. In addition, the thing of evaluation "x" was hard to say that the flavor balance as a whole is good, such as a specific taste conspicuous. On the other hand, those with an evaluation of “Δ” or more had a good flavor balance as a whole.

  Accordingly, when the salt condition as in Test 2 is set (that is, the salt content at the time of eating is 0.6 mass% or more and 2.1 mass% or less), the “salt taste enhancement”, “umami enhancement” and “taste” are set. In order to achieve the improvement of “elongation (sustainability)”, at least the ratio (S / B1) needs to be set to 1.80 or more and 18.88 or less, more preferably 2.70 or more and 16.19 or less, The result that it was particularly preferable to set it to 2.70 or more and 5.40 or less was obtained.

  (3) Test 3 (Test for determining a suitable range of the ratio (B2 / B1) of the aqueous solvent extract-derived nodule mass% (B2) to the steam extract-derived nodule mass% (B1))

  In this test, based on the procedure of Test 1 above, a liquid seasoning containing nodular extract (straight-type soup stocked) was prepared according to the blending amount shown in Table 3. In this test, a plurality of samples (Test Examples 3-1 to 3) were tested by changing the blending amount of the water-saving extract to 10 levels so that the steam extract-derived mass% (B1) takes various values. 10 types of Example 3-10) were obtained. Specifically, the blended amount of the water-saving extract in “Test Example 3-1 to Test Example 3-10” is 0.00 mass%, 3.33 mass%, 6.67 mass% in this order, 10.00 mass%, 13.33 mass%, 16.67 mass%, 20.00 mass%, 26.67 mass%, 33.33 mass%, and 40.00 mass% were set.

  Table 3 shows the results of the same calculation and analysis as in Test 1 for these 10 types of samples. According to this, the calculated value of the aqueous solvent extract-derived nodule mass% (B2) contained in the liquid seasoning is 0.00 mass% in the order of “Test Example 3-1 to Test Example 3-10”. 0.50 mass%, 1.00 mass%, 1.50 mass%, 2.00 mass%, 2.50 mass%, 3.00 mass%, 4.00 mass%, 5.00 mass%, 6 It became 0.00 mass%. The salt concentration (S) contained in the liquid seasoning was uniformly 1.50% by mass, and the calculated value of steam extract-derived nodule mass% (B1) was uniformly 0.28% by mass.

  Therefore, Table 3 shows the results of calculating the ratio (S / B1) and the ratio (B2 / B1) based on these numerical values. According to it, the ratio (S / B1) was uniformly 5.40. The ratio (B2 / B1) was a minimum of 0.00 and a maximum of 21.60. Moreover, conventionally well-known analysis was performed about each test example, respectively, and when the value of pH was investigated, all were pH = 5.4. Further, when the Brix value (%) was examined, it was 4.1% at the minimum and 4.6% at the maximum (see Table 3).

  Next, Table 3 shows the results of evaluation by the same sensory test as in Test 1 for these 10 test sections. That is, as shown in Table 3, the calculated values of the aqueous solvent extract-derived nodule mass% (B2) are 0.00 mass%, 5.00 mass%, and 6.00 mass% in “Test Example 3- About 1, Test Example 3-9 and Test Example 3-10, the difference from the control was not recognized and the evaluation was “x”, but in the other test plots, “salt enhancement”, “ The effect of improving “umami enhancement” and “taste growth (sustainability)” was observed. The main cause of the above evaluation is that the value of the ratio (B2 / B1) is too small in Test Example 3-1, and the ratio (B2 / B1) in Test Example 3-9 and Test Example 3-10. It was considered that the value was too large. By the way, when paying attention to the ratio (B2 / B1) of the seven types of test sections evaluated as “Δ” or more, the minimum was 1.80 and the maximum was 14.40. When paying attention to the ratio (B2 / B1) of the five types of test sections that were evaluated as “◯” or higher, the minimum was 5.40 and the maximum was 14.40. When paying attention to the ratio (B2 / B1) of the three test sections evaluated as “◎” or more, the minimum was 7.20 and the maximum was 10.80. In addition, the thing of evaluation "x" was hard to say that the flavor balance as a whole is good, such as a specific taste conspicuous. On the other hand, those with an evaluation of “Δ” or more had a good flavor balance as a whole.

  Accordingly, when the conditions such as Test 3 are set, at least the ratio (B2 / B1) is required to achieve improvement in “salt taste enhancement”, “umami enhancement” and “taste growth (sustainability)”. Must be set to 1.80 or more, more preferably 1.80 to 14.40, particularly preferably 5.40 to 14.40, and most preferably 7.20 to 10.80. The result was good.

  (4) Test 4 (Test for determining a suitable pH range)

  In this test, based on the procedure of Test 1 above, a liquid seasoning containing a knot extract was prepared according to the blending amount shown in Table 4 (straight type soup stock soup). In this test, a plurality of samples (24 types of Test Example 4-1 to Test Example 4-24) were obtained by appropriately using a pH adjuster so that the liquid seasoning takes various pH values. As the pH adjuster, high acidity vinegar having an acidity of 15% or food-added NaOH was used. In addition, the blending amount of the water-saving steam extraction distillate is 0.40 in “Test Examples 4-1, 4-4, 4-7, 4-10, 4-13, 4-16, 4-19, and 4-22”. % By mass, “Test Examples 4-2, 4-5, 4-8, 4-11, 4-14, 4-17, 4-20 and 4-23” was 0.60% by mass, “Test Example 4- 3, 4-6, 4-9, 4-12, 4-15, 4-18, 4-21 and 4-24 "were set to 0.80 mass%, respectively.

  Table 24 shows the results of the same calculation and analysis as in Test 1 for these 24 types of samples. According to this, when a conventionally known analysis was performed for each test example and the pH value was investigated, in “Test Example 4-1 to Test Example 4-3”, pH = 4.0, and “Test Example 4-4”. ~ Test Example 4-6 "at pH = 4.5," Test Example 4-7 to Test Example 4-9 "at pH = 5.0, and" Test Example 4-10 at Test Example 4-12 "at pH = 5.0. 5.5, pH = 6.0 in “Test Example 4-13 to Test Example 4-15”, pH = 6.5 in “Test Example 4-16 to Test Example 4-18”, “Test Example 4-19” In “Test Example 4-21”, pH = 7.0, and in “Test Example 4-22 to Test Example 4-24”, pH = 7.5. Further, when the Brix value (%) was examined, it was uniformly 4.3% (see Table 4). The salt concentration (S) contained in the liquid seasoning was uniformly 1.50% by mass, and the calculated value of the aqueous solvent extract-derived nodule mass% (B2) was uniformly 3.00% by mass. The calculated value of steam extract-derived nodule mass% (B1) was a minimum of 0.22 mass% and a maximum of 0.44 mass%. Then, when the ratio (S / B1) and the ratio (B2 / B1) are calculated based on these numerical values, the ratio (S / B1) is a minimum of 3.37 and a maximum of 6.74. It was. The ratio (B2 / B1) was 6.74 at the minimum and 13.49 at the maximum.

  Next, Table 4 shows the results of evaluation by the same sensory test as in Test 1 for these 24 test sections. That is, as shown in Table 4, with respect to “Test Example 4-1 to Test 4-6” having a pH of 4.00 or 4.50, no difference from the control was observed, and “x” was evaluated. became. In addition, “Test Example 4-22 to Test 4-24” having a pH of 7.50 was also evaluated as “x” because no difference from the control was observed. On the other hand, in the other test plots, an improvement effect was observed for “salty enhancement”, “umami enhancement” and “taste growth (sustainability)”. The main cause of the above evaluation is that the pH value is too low in Test Example 4-1 to Test Example 4-6, and the pH value is too high in Test Example 4-22 to Test Example 4-24. It was considered that. By the way, the pH of the 15 test sections evaluated as “Δ” or more was 5.00 at the minimum and 7.00 at the maximum. The pH of the 12 test sections evaluated as “◯” or higher was 5.00 at the minimum and 6.50 at the maximum. The pH of one test section evaluated as “◎” or more was 5.50. In addition, the thing of evaluation "x" was hard to say that the flavor balance as a whole is good, such as a specific taste conspicuous. On the other hand, those with an evaluation of “Δ” or more had a good flavor balance as a whole.

  Accordingly, when the conditions as in Test 4 are set, at least pH of 5.00 or more is required in order to achieve improvement in “salt taste enhancement”, “umami enhancement” and “taste elongation (sustainability)”. It was necessary to set to 7.00 or less, more preferably 5.00 to 6.50, and particularly preferably about 5.50.

  (5) Test 5 (Test for determining a suitable range of Brix values)

  In this test, based on the procedure of Test 1 above, a liquid seasoning containing a nodular extract (straight-type soup stocked with soup stock) was prepared according to the blending amounts in Table 5. In this test, a plurality of samples (15 types of Test Example 5-1 to Test Example 5-15) were prepared by changing the amount of sugar so that the liquid seasoning takes various Brix values (Bx values). Obtained. In addition, the blending amount of the water-saving steam extraction distillate is 0.40% by mass in “Test Examples 5-1, 5-4, 5-7, 5-10 and 5-13”, and “Test Examples 5-2, 5- "5, 5-8, 5-11 and 5-14" is 0.60% by mass, and in "Test Examples 5-3, 5-6, 5-9, 5-12 and 5-15" is 0.80% by mass. , Respectively.

  Table 5 shows the results of calculation and analysis similar to those in Test 1 for these 15 types of samples. According to this, when a conventionally known analysis was performed for each test example and the Brix value was investigated, Bx = 3.3 in “Test Example 5-1 to Test Example 5-3”, “Test Example 5-4”. ~ Test Example 5-6 "Bx = 4.3," Test Example 5-7 ~ Test Example 5-9 "Bx = 6.3," Test Example 5-10 Test Example 5-12 "Bx = In 8.3, “Test Example 5-13 to Test Example 5-15”, Bx = 10.3. The salinity concentration (S) contained in the liquid seasoning is uniformly 1.50% by mass, the calculated value of the aqueous solvent extract-derived nodule mass% (B2) is uniformly 3.00% by mass, and the pH value. (%) Was uniformly 5.4 (see Table 5). The calculated value of steam extract-derived nodule mass% (B1) was a minimum of 0.22 mass% and a maximum of 0.44 mass%. Then, when the ratio (S / B1) and the ratio (B2 / B1) are calculated based on these numerical values, the ratio (S / B1) is a minimum of 3.37 and a maximum of 6.74. It was. The ratio (B2 / B1) was 6.74 at the minimum and 13.49 at the maximum.

  Next, Table 5 shows the results of evaluation by the same sensory test as in Test 1 for these 15 test sections. That is, as shown in Table 5, with respect to “Test Example 5-13 to Test 5-15” in which Bx = 10.3, the difference from the control was not recognized, but “x” was evaluated. In the other test plots, an improvement effect was observed with respect to “salty enhancement”, “umami enhancement” and “taste growth (sustainability)”. By the way, the Bx values of the 12 test plots evaluated as “Δ” or more were 3.3 at the minimum and 8.3 at the maximum. The Bx values of the nine test plots evaluated as “◯” or more were 3.3 at the minimum and 6.3 at the maximum. The Bx value of one type of test section evaluated as “◎” or more was 4.3. In addition, the thing of evaluation "x" was hard to say that the flavor balance as a whole is good, such as a specific taste conspicuous. On the other hand, those with an evaluation of “Δ” or more had a good flavor balance as a whole.

  Therefore, when the conditions such as Test 5 are set, at least the Bx value is set to 8.3 in order to achieve improvement in “salt taste enhancement”, “umami enhancement”, and “taste elongation (sustainability)”. It was necessary to set the following value, and it was preferable to set the value to preferably 6.3 or less, more preferably 3.3 to 6.3, and particularly preferably about 4.3.

  (6) Summary

  As described above, according to the present embodiment, it is possible to provide a liquid seasoning containing a nodular extract that can sufficiently give a salty taste or the like and has an excellent overall flavor balance even if the amount of salt is small. In addition, it is possible to provide a method capable of enhancing the salty taste, a method capable of enhancing the umami taste, and a method capable of enhancing the taste sustainability of the liquid seasoning containing the nodular extract.

  The embodiment of the present invention may be modified as follows without departing from the spirit of the invention. For example, in the above embodiment, the liquid seasoning containing nodular extract of the present invention is embodied as a straight type soup stock, but the present invention is not limited to this. That is, it may be embodied in a concentrated type liquid seasoning instead of the straight type. Further, instead of the soup stock with soup stock, it may be embodied as, for example, soba soup stock with soup stock, somen soup stock, or soup stock.

Claims (8)

A liquid seasoning containing salinity, nodular water extract and nodular water vapor extract,
The ratio (S / B1) of the salinity concentration (S) to the mass% (B1) of nodules derived from the steam extract is 2.23 or more and 13.39 or less,
The ratio (B2 / B1) of the mass% (B2) of the nodules derived from the water extract to the mass% (B1) of the nodules derived from the steam extract is 5.40 to 14.40 ,
pH is 5.0 to 7.0 Ri der below,
A liquid seasoning containing nodular extract, characterized by having a Brix value of 8.3% or less at the time of eating .   The liquid seasoning containing a nodular extract according to claim 1, wherein the salt concentration at the time of eating is 0.6 mass% or more and 2.1 mass% or less. The liquid seasoning containing a nodular extract according to claim 1 or 2, wherein the Brix value at the time of eating is 6.3 % or less. The liquid seasoning containing nodules extract according to any one of claims 1 to 3, wherein the water extract of nodules is a hot water extract.   The said liquid seasoning is kake soy sauce, The liquid seasoning containing a noble extract of any one of Claims 1 thru | or 4 characterized by the above-mentioned. To the liquid seasoning containing salt and nodular water extract, the nodular water vapor extract is added, and at that time, the salinity concentration relative to the mass% (B1) of nodules derived from the water vapor extract ( The ratio (S / B1) of S) is not less than 2.23 and not more than 13.39, and the mass% (B2) of the nodules derived from the water extract relative to the mass% (B1) of the nodules derived from the steam extract. ) Ratio (B2 / B1) is 5.40 or more and 14.40 or less , pH is 5.0 or more and 7.0 or less, and the Brix value at eating is 8.3% or less. A method for enhancing the salty taste of a liquid seasoning containing a noble extract, characterized by enhancing the salty taste. To the liquid seasoning containing salt and nodular water extract, the nodular water vapor extract is added, and at that time, the salinity concentration relative to the mass% (B1) of nodules derived from the water vapor extract ( The ratio (S / B1) of S) is not less than 2.23 and not more than 13.39, and the mass% (B2) of the nodules derived from the water extract relative to the mass% (B1) of the nodules derived from the steam extract. ) Ratio (B2 / B1) is 5.40 or more and 14.40 or less , pH is 5.0 or more and 7.0 or less, and the Brix value at eating is 8.3% or less. , umami and salty taste enhancing method of clause plant extract containing liquid seasoning, characterized in that to enhance the umami and saltiness. To the liquid seasoning containing salt and nodular water extract, the nodular water vapor extract is added, and at that time, the salinity concentration relative to the mass% (B1) of nodules derived from the water vapor extract ( The ratio (S / B1) of S) is not less than 2.23 and not more than 13.39, and the mass% (B2) of the nodules derived from the water extract relative to the mass% (B1) of the nodules derived from the steam extract. ) Ratio (B2 / B1) is 5.40 or more and 14.40 or less , pH is 5.0 or more and 7.0 or less, and the Brix value at eating is 8.3% or less. , section plant extract containing liquid seasoning taste persistence and salty taste enhancement methods, characterized in that to enhance the durability and salty taste.