JP7382041B2 - Seasoning liquid for fermented bean food and its manufacturing method, and food for preparation at the time of use containing fermented bean food - Google Patents

Description

The present invention relates to a seasoning liquid to be eaten with a fermented bean food, particularly a low-stringiness fermented bean food, a method for producing such a seasoning liquid, and a food for ready-to-use preparation containing such a fermented bean food and seasoning liquid.

Fermented soybean foods such as natto have a monotonous texture and are easily boring when eaten alone, so they are usually eaten after adding and mixing a seasoning liquid such as natto sauce included in the package. However, such seasoning liquids have problems associated with the characteristics of natto, such as its unique flavor and spinnability. For example, if the viscosity of the seasoning liquid is too low, there will be insufficient liquid entanglement with the fermented bean food, liquid will remain in the container, and the container will become dirty after eating, so it is necessary to give the seasoning liquid a certain degree of viscosity. There is. However, when the viscosity of the seasoning liquid becomes too high, it becomes lump-like when mixed with fermented bean foods, which not only makes it look bad when eaten, but also makes it difficult to eat, and the taste also deteriorates. .

In particular, in recent years, to reflect the diversity of tastes, fermented bean foods with low stringiness have been developed that suppress the stringiness of natto. It becomes even more difficult to improve the appearance and edibility while maintaining the quality of food.

As a technology related to seasoning liquid for natto, Patent Document 1 (Japanese Patent Application Laid-open No. 2014-155466) discloses that by adjusting the viscosity and the mass ratio with natto within a predetermined range, it is possible to reduce the stringiness and flavor unique to natto. To disclose a seasoning liquid containing a viscosity modifier that can be easily mixed with natto. However, this technology does not improve the taste, and since it is a seasoning liquid for natto that has normal stringiness, the appearance and ease of eating of fermented soybean foods with low stringiness may be affected. It is not possible to fully solve the problems of

Although not for natto, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2014-108085) describes a technology for seasoning liquid for seafood and meat that keeps viscosity, salt concentration, content of onion ingredients, hardness, etc. within predetermined ranges. To disclose a seasoning liquid that can be easily mixed with seafood or meat of various shapes even though it contains a large amount of large onion ingredients by adjustment. However, this technology is not a seasoning liquid optimized for fermented bean foods, and cannot solve the problems associated with eating low-stringency fermented bean foods, such as taste, appearance, and ease of eating.

Japanese Patent Application Publication No. 2014-155466 Japanese Patent Application Publication No. 2014-108085

From the above background, there is a need for a seasoning liquid that can improve the appearance and ease of eating without impairing the taste of low-stringiness fermented bean foods.

The present invention has been made in view of the above-mentioned problems, and is a seasoning liquid that can be eaten by mixing with a low-stringency fermented bean food, which does not impair the taste of the low-stringency fermented bean food. The purpose is to provide a seasoning liquid that can improve appearance and ease of eating.

As a result of extensive studies, the present inventors have determined the viscosity (x) measured under room temperature (20°C) and low stirring (12 rpm) conditions for a seasoning liquid that is eaten by mixing with a low-stringiness fermented soybean food. By adjusting the haze value of the filtrate after dilution with water and filtration to be within the specified range, the haze value of the filtrate can be adjusted to be within the specified range. The present invention was completed based on the discovery that it is possible to improve the appearance and ease of eating.

［項１１］更に以下を満たす、項１～１０の何れか一項に記載の調味液。
（ｍ）当該調味液と低曳糸性豆発酵食品との質量比率が１：０．３以上、又は１：０．３３以上、又は１：０．５以上、また、１：３以下、又は１：２．５以下、又は１：２以下となるように混合して喫食される。
［項１２］更に以下を満たす、項１～１１の何れか一項に記載の調味液。
（ｎ）低曳糸性豆発酵食品が低曳糸性納豆である。
［項１３］更に以下を満たす、項１２に記載の調味液。
（ｏ）以下の［条件Ａ］で測定される低曳糸性豆発酵食品の曳糸性が０．５ｍｍ以上、又は０．７ｍｍ以上、又は１．０ｍｍ以上、また、５０ｍｍ以下、又は４０ｍｍ以下、又は３５ｍｍ以下である。
［条件Ａ］検体の豆発酵食品の豆二粒を密着して押さえつけた状態から、一粒のみを１００ｍｍ／分の速度で上方に引き上げた際に、二粒の豆の間に生じたγ－ポリグルタミン酸を主体とする糸が切れるまでの距離。
［項１４］豆発酵食品と、項１～１３の何れか一項に記載の調味液とを含み、前記豆発酵食品と前記調味液とを混合して喫食される、用時調製用食品。
［項１５］項１～１０の何れか一項に記載の調味液を製造するための方法であって、
少なくとも前記の（ａ）及び（ｂ）を満たすように、具材を油分中に分散させる工程を含む方法。That is, the gist of the present invention relates to, for example, the following.
[Item 1] A seasoning liquid that is eaten with a low-stringiness fermented bean food, which satisfies the following.
(a) The viscosity (x) of the seasoning liquid measured using a B-type viscometer at 20° C. and 12 rpm is 5000 cp or more, or 5200 cp or more, or 5500 cp or more, and 41000 cp or less, or 39000 cp or less, or 38000 cp or less.
(b) The haze value of the filtrate obtained by diluting the seasoning liquid 10 times with water and filtering it through a resin mesh with an opening of 0.177 mm is 25 or more, or 30 or more, or 40 or more, or 90 or less, or 89 or less than or equal to 88.
[Item 2] The seasoning liquid according to Item 1, which further satisfies the following.
(c) The viscosity (y) of the seasoning liquid measured with a B-type viscometer at 20° C. and 6 rpm is 7000 cp or more, or 7150 cp or more, or 7240 cp or more, and 61000 cp or less, or 57000 cp or less, or 50000 cp or less.
[Item 3] The seasoning liquid according to Item 1 or 2, which further satisfies the following.
(d) The viscosity (z) of the seasoning liquid measured with a B-type viscometer at 20° C. and 30 rpm is 2000 cp or more, 2500 cp or more, or 5000 cp or more.
[Item 4] The seasoning liquid according to any one of Items 1 to 3, which further satisfies the following.
(e) The lightness L* of the seasoning liquid in L ^* a ^* b ^* color space is 20 or more, or 25 or more, or 30 or more, and 90 or less, or 89 or less, or 88 or less.
[Item 5] The seasoning liquid according to any one of Items 1 to 4, which further satisfies the following.
(f) Salt concentration (x) is 0.3% (w/w) or more, or 0.4% (w/w) or more, or 0.5% (w/w) or more, or 4% (w/w) or more. /w) or less, or 3.5% (w/w) or less, or 3% (w/w) or less.
(g) Brix(y) is 8 or more, or 9 or more, or 13 or more, and 30 or less, or 29 or less, or 28 or less.
[Item 6] The seasoning liquid according to any one of Items 1 to 5, which further satisfies the following.
(h) The raw equivalent content of ingredients in the seasoning liquid is 0% (w/w) or more, or 10% (w/w) or more, or 20% (w/w) or more, or 57% (w/w) or more. w/w) or less, or 56% (w/w) or less, or 55% (w/w) or less.
[Item 7] The seasoning liquid according to any one of Items 1 to 6, which further satisfies the following.
(i) Contains no viscosity modifier.
[Item 8] The seasoning liquid according to any one of Items 1 to 7, which further satisfies the following.
(j) The sugar salt ratio (y/x) in the seasoning liquid is 4 or more, or 5 or more, or 6 or more, and 30 or less, or 29 or less, or 28 or less.
[Item 9] The seasoning liquid according to any one of Items 1 to 8, which further satisfies the following.
(k) The oil content in the seasoning liquid is 1% (w/w) or more, or 2% (w/w) or more, or 5% (w/w) or more, and 35% (w/w) or less , or 30% (w/w) or less, or 23% (w/w) or less.
[Item 10] The seasoning liquid according to any one of Items 1 to 9, which further satisfies the following.
(l) Color representation (L ^* ₂ , a ^* ₂ , b ^* ₂ ) in L ^* a ^* b ^* color space by transmission method of a mixture of 25g of the seasoning liquid and 40g of low stringiness fermented bean food , from the color representation (L ^* ₁ , a ^* ₁ , b ^* ₁ ) in the L ^* a ^* b ^* color space of the low stringiness fermented bean food itself, the color difference ΔE ^* _ab calculated using the following formula is 15 or more, or 16 or more, or 16.5 or more, and 50 or less, or 40 or less, or 38 or less.

[Item 11] The seasoning liquid according to any one of Items 1 to 10, which further satisfies the following.
(m) The mass ratio of the seasoning liquid to the low stringiness fermented bean food is 1:0.3 or more, or 1:0.33 or more, or 1:0.5 or more, or 1:3 or less, or It is eaten by mixing it in a ratio of 1:2.5 or less, or 1:2 or less.
[Item 12] The seasoning liquid according to any one of Items 1 to 11, which further satisfies the following.
(n) The low stringiness fermented bean food is low stringiness natto.
[Item 13] The seasoning liquid according to Item 12, which further satisfies the following.
(o) The stringiness of the low stringiness fermented bean food measured under [Condition A] below is 0.5 mm or more, or 0.7 mm or more, or 1.0 mm or more, or 50 mm or less, or 40 mm or less , or 35 mm or less.
[Condition A] When two beans of the sample fermented bean food are pressed closely together and only one bean is pulled upwards at a speed of 100 mm/min, the γ- produced between the two beans. Distance until a thread made mainly of polyglutamic acid breaks.
[Item 14] A ready-to-use food comprising a fermented bean food and the seasoning liquid according to any one of Items 1 to 13, and which is eaten by mixing the fermented bean food and the seasoning liquid.
[Item 15] A method for producing the seasoning liquid according to any one of Items 1 to 10, comprising:
A method including the step of dispersing ingredients in oil so as to satisfy at least (a) and (b) above.

According to the seasoning liquid of the present invention, when mixed with a low-stringiness fermented bean food and eaten, it is possible to improve the appearance and ease of eating when mixed without impairing the taste.

Hereinafter, the present invention will be described in detail based on specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the spirit of the present invention.

[Seasoning liquid]
A first aspect of the present invention relates to a seasoning liquid (hereinafter appropriately referred to as "seasoning liquid of the present invention") that is eaten with fermented soybean foods such as natto, particularly low stringiness fermented bean foods.

[viscosity]
The seasoning liquid of the present invention is characterized in that the viscosity at room temperature and the ratio thereof, measured using a B-type viscometer under stirring conditions at different rotation speeds, satisfy the following conditions.

Specifically, using a B-type viscometer at a temperature of 20°C, the viscosity measured at a rotation speed of 12 rpm is the viscosity (x), the viscosity measured at a rotation speed of 6 rpm is the viscosity (y), and the viscosity is measured at a rotation speed of 30 rpm. The resulting viscosity is defined as viscosity (z). Here, the viscosity measured under conditions where the rotational speed is low reflects the physical properties under static conditions, and the viscosity measured under conditions where the rotational speed is high reflects the physical properties under dynamic conditions. The value will be reflected. That is, among the above-mentioned viscosities (x), (y), and (z), the viscosity (z) is the viscosity that reflects the physical properties under the most dynamic condition, that is, under disturbance, and the viscosity (y) is the viscosity that reflects the physical properties most. The viscosity reflects the physical properties under static conditions, and the viscosity (x) is the viscosity that reflects the physical properties under weakly disturbed conditions, which is in the middle.

The lower limit of the viscosity (x) of the seasoning liquid of the present invention is 5000 cp or more. Among these, it is preferably 5200 cp or more, and more preferably 5500 cp or more. If the viscosity (x) is less than the lower limit, the viscosity during mild agitation may be too low and slippery, making it difficult to mix with the fermented bean food. On the other hand, the upper limit of the viscosity (x) is 41000 cp or less. Among these, it is preferably 39,000 cp or less, and more preferably 38,000 cp or less. If the viscosity (x) exceeds the above upper limit, the viscosity during mild agitation will be too high and the resistance will be large, which may make it difficult to mix with the fermented bean food.

The viscosity (y) of the seasoning liquid of the present invention is not limited, but the lower limit is preferably 7000 cp or more. Among these, it is more preferably 7150 cp or more, more preferably 7240 cp or more. If the viscosity (y) is less than the lower limit, the viscosity when left still is too low and it becomes slippery, which may make it difficult to mix with the fermented bean food. On the other hand, the upper limit of the viscosity (y) is preferably 61,000 cp or less. Among these, it is more preferably 57,000 cp or less, more preferably 50,000 cp or less. If the viscosity (y) exceeds the above upper limit, the viscosity during standing will be too high and the resistance will be large, which may make it difficult to mix with the fermented bean food.

The viscosity (z) of the seasoning liquid of the present invention is not limited, but the lower limit is preferably 2000 cp or more. Among these, it is more preferably 2,500 cp or more, more preferably 5,000 cp or more. If the viscosity (z) is less than the lower limit, the viscosity during stirring may be too low and the mixture may become slippery, making it difficult to mix with the fermented bean food.

In this way, by adjusting the viscosity (x), (y), and (z) to satisfy each of the above conditions, it is possible to obtain a suitable seasoning liquid that is easy to mix with the low stringiness fermented bean food. becomes possible.

[Haze value]
One of the characteristics of the seasoning liquid of the present invention is that the haze value measured without ingredients of a predetermined particle size is within a predetermined range. Specifically, the lower limit of the haze value of the filtrate obtained by diluting the seasoning liquid of the present invention 10 times with water and filtering it through a resin mesh with an opening of 0.177 mm is 25 or more. The haze value is preferably 30 or more, more preferably 40 or more. If the haze value is less than the lower limit, the food may have a powdery texture. On the other hand, the upper limit of the haze value is 90 or less. Among these, it is preferably 89 or less, more preferably 88 or less. When the haze value exceeds the upper limit, a heavy taste may be left behind. By keeping the haze value between the lower limit value and the upper limit value, it is possible to obtain a suitable seasoning liquid with improved flavor development. The haze value of the seasoning liquid was measured by diluting the seasoning liquid 10 times with water and using a resin mesh with an opening of 0.177 mm (80 mesh) (for example, PPLS industrial high-definition nylon mesh, nylon net #80). , 1 m width x 5 m (Pepares Seisakusho Co., Ltd.)) using a turbidity meter using an integrating sphere photoelectric photometry method (for example, WA6000T (manufactured by Nippon Denshoku Kogyo Co., Ltd.)). can. Note that the mesh size is specified in accordance with JIS Z 8801-1.

[Color representation]
The seasoning liquid of the present invention preferably has a brightness in the L ^* a ^* b ^* color space that satisfies a predetermined condition. Specifically, the lower limit of the lightness L ^* in the L ^* a ^* b ^* color space of the seasoning liquid is usually 20 or more, preferably 25 or more, and more preferably 30 or more. If the lightness L ^* is less than the lower limit, it may not be possible to sufficiently cover the dark appearance of the fermented bean food. Further, the upper limit of the lightness L ^* is usually 90 or less, preferably 89 or less, and more preferably 88 or less. If the lightness L ^* exceeds the upper limit, an artificial appearance may result when mixed with a fermented bean food.

In addition, the seasoning liquid of the present invention has a color representation in the L ^* a ^* b ^* color space when mixed with the low stringiness fermented bean food and the L ^* a ^* b ^* color of the low stringiness fermented bean food itself. It is preferable that the color difference between the space and the specified color satisfies a predetermined condition. Specifically, the color representation (L ^* ₁ , a ^* ₁ , b ^* ₁ ) in the L ^* a ^* b ^* color space of the low stringiness fermented bean food itself, the 25 g of the seasoning liquid and the low stringiness beans The color system (L ^* ₂ , a ^* ₂ , b ^* ₂ ) in the L ^* a ^* b ^* color space of the mixture mixed with 40 g of fermented food was measured, and from these color systems, the following CIE 1976 calculation formula ( It is preferable that the color difference ΔE ^* _ab determined by ΔE76) is within a predetermined range.

The lower limit of the color difference ΔE ^* _ab is usually 15 or more, preferably 16 or more, and more preferably 16.5 or more. If the color difference ΔE ^* _ab is less than the lower limit, it may not be possible to sufficiently cover the dark appearance of the fermented bean food. Further, the upper limit of the color difference ΔE ^* _ab is usually 50 or less, preferably 40 or less, and more preferably 38 or less. If the color difference ΔE ^* _ab exceeds the upper limit value, an artificial appearance may result.

The color representation in the L ^* a ^* b ^* color space of the seasoning liquid and the mixture of the seasoning liquid and the low stringiness fermented bean food can be measured using a color difference meter (for example, SD-3000 (Nippon Denshoku Industries Co., Ltd.), etc.). ).

[Salt concentration]
The seasoning liquid of the present invention preferably has a salt concentration within a predetermined range. Specifically, the lower limit of the salt concentration of the seasoning liquid of the present invention is usually 0.3% (w/w) or more, especially 0.4% (w/w) or more, and even 0.5% (w/w). ) or more is preferable. If the salt concentration is less than the lower limit, the taste of the fermented bean food may be too strong. On the other hand, the upper limit of the salt concentration is usually 4% (w/w) or less, particularly preferably 3.5% (w/w) or less, and more preferably 3% (w/w) or less. If the salt concentration exceeds the upper limit, the person may feel uncomfortable when eating the fermented bean food. Note that the salt concentration of the seasoning liquid is measured using a salinity meter that can measure chloride ions according to the Mohr method. As an example of the salt type, SAT-210 (manufactured by DKK Toa) and the like can be mentioned.

[Brix value]
The seasoning liquid of the present invention preferably has a Brix value within a predetermined range. Specifically, the lower limit of the Brix value of the seasoning liquid of the present invention is usually 8 or more, preferably 9 or more, and more preferably 13 or more. If the Brix value is less than the lower limit, natural physical properties necessary for harmony with fermented bean foods having low stringiness may not be obtained. On the other hand, the upper limit of the Brix value is usually 30 or less, preferably 29 or less, and more preferably 28 or less. If the Brix value exceeds the upper limit, the sweetness may be too strong and the flavor of the fermented bean food may not be sufficiently felt. Note that the Brix value of the seasoning liquid can be measured using a sugar content meter (for example, PR201-R (manufactured by Atago), etc.).

[Sugar salt ratio]
In the seasoning liquid of the present invention, the ratio of the salt content to the Brix value (salt content/Brix value: sometimes referred to as "sugar salt ratio") is preferably within a predetermined range. Specifically, the lower limit of the sugar salt ratio of the seasoning liquid of the present invention is usually 4 or more, preferably 5 or more, and more preferably 6 or more. If the sugar-salt ratio is less than the lower limit, the amount of sugar will be too small relative to the amount of salt, which may result in a lack of viscosity and difficulty in mixing with the fermented bean food. On the other hand, the upper limit of the sugar salt ratio is usually 30 or less, preferably 29 or less, and more preferably 28 or less. If the sugar-salt ratio exceeds the upper limit, the sugar content will be too much compared to the salt content, and the balance between salt content and sweetness will be disrupted, which may impair the taste.

[Ingredients]
The seasoning liquid of the present invention preferably contains ingredients. The type of ingredients is not limited as long as it can be separated from the liquid part by the method described below, but examples include those prepared by appropriately crushing, granulating, aggregating, etc. various foodstuffs and adjusting them to an appropriate size. There is no restriction on processing the ingredients after size adjustment, such as drying or freezing, but when measuring the ingredient content, it is necessary to rehydrate the ingredients in a raw state before measuring the solids. Perform the separation work of the liquid part. Ingredients for ingredients include, but are not limited to, plant-based ingredients such as onions, green onions, radish, carrots, beets, paprika, corn, and apples, and animal-based ingredients such as pork, beef, and chicken. can be mentioned.

Among these, plant-based foods are preferred because they can be consumed by anyone, including vegans.

It is preferable that the seasoning liquid of the present invention has an ingredient content within a predetermined range. Specifically, the raw equivalent content of the ingredients in the seasoning liquid of the present invention is usually 0% (w/w) or more, especially 10% (w/w) or more, and even 20% (w/w) or more. It is preferable that there be. If the ingredient content is less than the lower limit, the texture may not be improved when the seasoning liquid is mixed with the fermented bean food. On the other hand, the upper limit of the raw equivalent content of the ingredients is usually 57% (w/w) or less, preferably 56% (w/w) or less, and more preferably 55% (w/w) or less. If the ingredient content exceeds the upper limit, the seasoning liquid may not be able to mix well with the fermented bean food. In addition, to measure the raw equivalent content of the ingredients in the seasoning liquid, add the seasoning liquid diluted 5 times with water onto a metal mesh with a 22 cm diameter handle and an opening of 1.41 mm (wire diameter 0.45 mm). This can be done by holding the handle and moving it up and down 10 times to separate the liquid part and solid content, and then measuring the mass of the solid content.

[Viscosity modifier]
It is preferable that the seasoning liquid of the present invention does not contain a viscosity modifier so that the stringiness of the fermented bean food is not enhanced when it is mixed with a low-stringinability fermented bean food and eaten. In particular, thickening polysaccharides such as pectin, carrageenan, guar gum, locust bean gum, xanthan gum, and tara gum have viscosity characteristics similar to those of fermented bean foods, so it is preferable not to include them.

[Oil content]
The seasoning liquid of the present invention preferably contains oil. The type of oil is not limited, but examples include vegetable oils such as olive oil, sesame oil, and salad oil, animal oils such as butter, lard, and het, and artificial oils such as MCT oil. Among these, vegetable oils that are liquid at room temperature and have a natural flavor are preferred.

The seasoning liquid of the present invention preferably has an oil content within a predetermined range. Specifically, the lower limit of the oil content of the seasoning liquid of the present invention is usually 1% (w/w) or more, especially 2% (w/w) or more, and even 5% (w/w) or more. preferable. If the oil content is less than the lower limit, it may not be possible to suppress the grassy taste of beans when mixed with fermented bean foods. On the other hand, the upper limit of the oil content is usually 35% (w/w) or less, particularly preferably 30% (w/w) or less, and more preferably 23% (w/w) or less. When the oil content exceeds the upper limit, the oil content of the seasoning liquid may separate from the aqueous phase or become difficult to mix with the fermented bean food. By keeping the oil content between the lower limit and the upper limit, it is possible to obtain a suitable seasoning liquid that has excellent mixability with fermented bean foods and can suppress the grassy smell of beans. becomes. Note that the oil content of the seasoning liquid can be measured by an ether extraction method using a Soxhlet extraction tube.

[Other ingredients]
The seasoning liquid of the present invention may contain other components. Examples include, but are not limited to, salt, sugars such as white sugar, basic seasonings such as miso, vinegar, mirin, soy sauce, natural seasonings obtained from livestock products, agricultural products, marine products, etc., and water. , alcohol, flavor seasonings, sweeteners, spices, quality improvers, fragrances, preservatives, stabilizers, colorants, emulsifiers, antioxidants, and the like. Any one of these components may be used alone, or two or more may be used in combination in any combination and ratio.

However, it is preferable that the seasoning liquid of the present invention does not substantially contain a viscosity modifier. If the seasoning liquid contains a viscosity modifier, the texture of the fermented bean food may be enhanced when the seasoning liquid is mixed with the fermented bean food.

[Method for producing seasoning liquid]
The method for producing the seasoning liquid of the present invention is not limited, and can be produced by any method. For example, the raw materials of the seasoning, preferably the ingredients and oil, and other optionally used ingredients, can be adjusted to have the above-mentioned properties, especially the above-mentioned viscosity properties and haze value properties, and other properties that can be adjusted as desired. Examples include methods including mixing and dispersing to meet the requirements. There are no particular restrictions on the mixing/dispersing method or the mixing/dispersing order of each component. Further, additional steps such as heating and pressurization may be performed as necessary. Note that the method for producing a seasoning liquid of the present invention also constitutes one aspect of the present invention.

[Low stringiness fermented bean food]
The seasoning liquid of the present invention is eaten with fermented bean foods. The type of fermented bean food is not limited, but examples include natto, tempeh, and miso. There is no limitation on the type of microorganism used for fermentation, and examples include Bacillus natto, lactic acid bacteria, and Aspergillus aspergillus. There are no limitations on the types of beans used for fermentation, and examples include soybeans, chickpeas, and adzuki beans. Among them, natto is preferred from the viewpoint of harmony of flavor.

The seasoning liquid of the present invention is especially eaten with a low-stringiness fermented bean food. A low-stringiness fermented bean food is preferable because it is suitable for snacking, lunch at the office, and other occasions.

The low stringiness fermented bean food may be one that has reduced stringiness compared to conventional natto, but specifically, low stringiness beans measured under [Condition A] below may be used. It is preferable that the spinnability of the fermented food is within a predetermined range.

[Condition A] When two beans of the sample fermented bean food are pressed closely together and only one bean is pulled upward at a speed of 100 mm/min, the γ- produced between the two beans. Distance until a thread made mainly of polyglutamic acid breaks.

Specifically, the upper limit of stringiness of the fermented bean food is usually 50 mm or less, preferably 40 mm or less, and more preferably 35 mm or less. If the spinnability exceeds the upper limit, stickiness may remain even when mixed with the seasoning liquid of the present invention, and it may not be possible to easily eat it as a snack. On the other hand, the lower limit of stringiness is not limited, but from the viewpoint of maintaining the unique taste of fermented bean foods, it is usually 0.5 mm or more, especially 0.7 mm or more, and even 1.0 mm or more. It is preferable.

Specific examples of such low-stringiness fermented bean foods include natto that has been fermented with natto bacteria in a very short period of time to have low stringiness; Examples include natto with low stringiness using natto bacteria. Specifically, natto produced using Bacillus subtilis MIZ-21800 strain and MIZ-21801 strain can be mentioned. Both strains were obtained by breeding and selecting natto strains in-house from natto strains owned by the company, and as of November 27, 2019, they were submitted to the National Institute of Technology and Evaluation (NPMD) Patent Microorganism Depositary (NPMD). Address: 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan 292-0818), with accession numbers NITE BP-03082 (Identification indication: MIZ-21800) and NITE BP-03083 (Identification indication: MIZ-21801), respectively. ) has been internationally deposited as (both strains may be called "specific strains" as appropriate). When these specific bacterial strains are used, natto with low stringiness can be easily produced even when natto is produced using a normal fermentation time.

In addition, when fermentation using Bacillus natto is carried out in a very short period of time as described above, the grassy odor of the soybeans cannot be removed and the flavor becomes immature, so it is necessary to use the specific bacterial strain mentioned above, which has low spinnability when producing natto. Natto that has been adjusted to have a better taste.

Alternatively, a fermented bean food having a desired stringiness may be prepared by mixing fermented bean foods having different stringability.

Although the mixing ratio of the seasoning liquid of the present invention and the low stringiness fermented bean food is not limited, it is preferable that the seasoning liquid of the present invention and the low stringiness fermented bean food be mixed and eaten so as to have a predetermined mass ratio. Specifically, the ratio of (mass of the seasoning liquid of the present invention): (mass of the low stringiness fermented bean food) is usually 1:0.3 or more, especially 1:0.33 or more, and even 1:0. It is preferable that it is .5 or more. If the mass ratio is less than the lower limit, the amount of fermented bean food may become excessive with respect to the seasoning liquid, and the taste of the fermented food may become too strong. On the other hand, the upper limit of the mass ratio is usually 1:3 or less, particularly preferably 1:2.5 or less, and more preferably 1:2 or less. When the sugar mass ratio exceeds the upper limit, the amount of seasoning liquid becomes excessive with respect to the fermented bean food, and the flavor of the seasoning liquid may be too rich.

[Food for preparation before use]
Another aspect of the present invention is a food for ready-to-use preparation (as appropriate), which includes the seasoning liquid of the present invention and the fermented bean food, and is eaten by mixing the seasoning liquid and the fermented bean food. (referred to as "Food for preparation at the time of use"). Details of the seasoning liquid of the present invention are as described above. As the fermented bean food, low stringiness fermented bean food, particularly low stringiness natto, is preferable. The low stringiness fermented bean food and the mixing ratio of the seasoning liquid of the present invention and the low stringiness fermented bean food are also as described above.

The seasoning liquid and fermented soybean food of the present invention are usually packaged in individual containers, and if necessary, further packaged in a single container, and provided as the ready-to-use food of the present invention. is preferred. When eating, the seasoning liquid and the fermented bean food of the present invention are each taken out of the container, mixed, and eaten.

The ready-to-use food of the present invention may further contain arbitrary components. Examples of other ingredients include grain-containing foods such as granola, noodles, vegetable solids, and the like. Such optional other components may be further packaged in a separate container, or may be packaged together with the seasoning liquid or fermented bean food of the present invention.

The ready-to-use food of the present invention may have an explanatory label on one of the containers regarding how to take out, mix, and eat the seasoning liquid and fermented bean food of the present invention, and may be provided as a separate insert on the container. It may be included within.

Hereinafter, the present invention will be explained in more detail based on Examples, but these Examples are merely examples shown for convenience for explanation, and the present invention is not limited to these Examples in any way. It's not something you can do.

[Sample preparation]
(Preparation of seasoning liquid sample)
Seasoning liquid samples of Examples a1 to a12 and Comparative Examples b1 to b3 were prepared according to the procedure shown below. That is, according to the composition shown in Table 1 below, the entire amount of seasoning liquid raw materials (prepared to be 500 g in total) was stirred until thoroughly mixed, then heat-treated at 90° C. for 10 minutes, and then filled into a resin pouch.

(Preparation of fermented bean food sample)
Natto (fermented soybean food) samples of Preparation Examples 1 to 3 were prepared according to the procedure shown below.

First, the raw material, extremely small dried whole soybeans, was lightly washed with water and soaked in water at room temperature (approximately 25°C) overnight to allow the soybeans to fully absorb water, and then drained.

Subsequently, the soaked soybeans were subjected to a steaming process. Specifically, soaked soybeans were placed in a metal container, placed in a steamer (test steamer made by Harada Sangyo), heated to 98°C, maintained at 0.08MPa for 10 minutes, and then heated to 0.08MPa for 6 minutes. The pressure was increased to 20 MPa, maintained at 0.20 MPa for 30 seconds, further depressurized to 0.14 MPa over 14 minutes, and then steamed under the conditions of depressurizing to atmospheric pressure.

After completing the steaming according to the above procedure, each of the steamed soybeans was subjected to natto fermentation according to the following procedure. As natto bacteria, commercially available natto bacteria (pure culture of natto bacteria (Miyagino) (manufactured by Miyagino Natto Manufacturing Co., Ltd.)) and Bacillus subtilis, a selective breeding strain that can easily produce natto with low stringiness. subtilis) MIZ-21800 strain (NITE BP-03082).

These Bacillus natto strains were inoculated into 10 mL/test tube of the spore-forming medium (YE) shown in Table 2 below, and cultured with shaking at 37° C. and 150 rpm for 24 hours. The obtained spore suspension culture solution itself was used as a starter for Bacillus natto, diluted to give 5000 Bacillus natto spores per gram of steamed soybeans, and then inoculated.

45 g of each steamed soybean inoculated with Bacillus natto spores was placed in a polystyrene natto container, covered with a lid, and fermented in a natto fermentation chamber (test fermentation chamber manufactured by Harada Sangyo). The temperature and time set in the fermentation chamber were first at 50°C for 11 hours for Preparation Example 1, then at 60°C for 1.5 hours, and for Preparation Examples 2 and 3 at 39°C for 18 hours.

After completing the fermentation process, each sample was cooled and aged in a refrigerator at 4° C. for 3 days or more to obtain natto samples of Preparation Examples 1 to 3. In addition, natto samples of Preparation Examples 4 to 9 were prepared by mixing the natto samples of Preparation Examples 1 and 3 at the ratios shown in Table 4 below.

The obtained natto samples of Preparation Examples 1 to 9 were subjected to the stringability measurement described below and a sensory test in a state where they were mixed with a seasoning liquid sample.

[Measurement of physical properties/characteristics]
(Viscosity measurement)
The viscosity of the seasoning liquid sample was measured using a BII type viscometer BMII (manufactured by Toki Sangyo Co., Ltd.). The temperature at the time of measurement was 20°C, and rotor No. 4 or rotor no. 3, and the values 20 seconds after the start of rotation were measured at each rotation speed shown in Table 3 below. In addition, rotor No. 4 is rotor No. It was used when the measurement of 3 exceeded the upper limit. In addition, in Example a4 and Comparative Example b2, rotor No. Even if 4 was used, the upper limit of measurement (20,000 cp) was exceeded.

(Measurement of haze value)
The haze value was determined by diluting the seasoning liquid 10 times with water and using an 80 mesh (opening 0.177 mm, linear 0.14 mm) nylon filter (2071PPLS industrial high-definition nylon mesh, nylon net #80, 1 m width x 5 m ( The filtrate was measured using Pepares Seisakusho Co., Ltd.). Specifically, the filtrate was measured using an integrating sphere photoelectric photometry turbidity meter WA6000T (manufactured by Nippon Denshoku Kogyo Co., Ltd.) according to a standard method, and the sample was placed in a quartz cell with an optical path length of 5 mm, and water was used as a control. The diffuse transmittance and total light transmittance were measured, and the haze value was calculated by dividing the diffuse transmittance by the total light transmittance.

(Measurement of color representation)
The chroma of the seasoning liquid sample in the L ^* a ^* b ^* color space was measured using SD-3000 (Nippon Denshoku Kogyo Co., Ltd.). From the L ^* value, a ^* value, and b ^* value measured by the transmission method, the brightness of the seasoning liquid is determined by using the L ^* value measured for 25 g of the seasoning liquid, and the color difference ΔE ^* _ab is the color difference between 25 g of each seasoning liquid sample and Preparation Example 1. The color representation (L ^* ₂ , a ^* ₂ , b ^* ₂ ) in the L ^* a ^* b ^* color space of a mixture of 40 g of natto (fermented soybean food) sample and the low stringiness fermented soybean food sample The color representation (L ^* ₁ , a ^* ₁ , b ^* ₁ ) in the L ^* a ^* b ^* color space of itself was measured and calculated using the following formula.

(Measurement of amount of ingredients)
To measure the amount of ingredients, add the seasoning liquid diluted 5 times with water onto a metal mesh with a 22 cm diameter handle and an opening of 1.41 mm (wire diameter 0.45 mm), then hold the handle and move it up and down 10 times. This was carried out by repeating the test to separate the liquid part and solid content, and then measuring the mass of the solid content.

(Measurement of salt concentration)
The salt concentration of the sample was calculated by measuring chloride ions using a salinity meter AT-210 (manufactured by DKK Toa).

(Measurement of Brix value)
The Brix value of the sample was measured using a sugar content meter PR201-R (manufactured by Atago).

(Measurement of oil content)
The oil content in the seasoning was calculated by measuring the lipid content calculated by the ether extraction method using a Soxhlet extraction tube according to a conventional method.

(Measurement of stringability)
The stringiness of the fermented bean food sample was measured by pressing two beans of the fermented bean food sample closely together and pulling only one bean upward at a speed of 100 mm/min. The distance was measured by measuring the distance until the yarn mainly composed of γ-polyglutamic acid that was generated during the process broke. For the measurement, a digital force gauge (model number FGP-0.5 (manufactured by Nidec-Shimpo Corporation)) and a force cage stand (model number FGP-50E (manufactured by Nidec-Shimpo Corporation)) were used.

[sensory evaluation]
(Selection of sensory inspector)
Each sensory evaluation was conducted by four sensory testers who had undergone the following training.
The sensory testers conducted the following discrimination training in A) and B) and selected those with particularly excellent performance.
A) For the five tastes (sweet taste: sugar taste, sour taste: tartaric acid taste, umami taste: monosodium glutamate taste, salty taste: taste of sodium chloride, bitter taste: taste of caffeine), each aqueous solution with a concentration close to the threshold value of each component was prepared. A taste discrimination test that accurately identifies each flavor sample from a total of 7 samples prepared one by one and two samples of distilled water added.
B) Concentration difference discrimination test that accurately identifies the concentration differences between five types of saline solutions and acetic acid aqueous solutions with slightly different concentrations.

(Sensory test items)
A mixed sample was prepared by mixing the seasoning liquid samples of Examples a1 to a12 and Comparative Examples b1 to b3 and the natto (fermented soybean food) samples of Preparation Examples 1 to 9 in the combinations shown in Table 5 below, and a sensory test was conducted. Served. The sensory evaluation items were as follows. For each item, each sensory tester evaluated each mixed sample on a scale of 1 to 5, and the results were averaged, and the resulting average score was rounded to the first decimal place to obtain the final score.

・Taste development when eating fermented bean food/seasoning liquid mixed samples:
5 The aftertaste taste extension is clearly felt to be strong and is very desirable 4 The aftertaste taste extension is clearly felt and it is desirable 3 The aftertaste taste extension is felt slightly 2 The aftertaste taste extension is hardly felt and it is unfavorable 1 Aftertaste I can't feel any flavor extension and it's very unfavorable.

・Appearance of fermented bean food/seasoning liquid mixed sample:
5 Appearance is clearly gorgeous and very desirable 4 Appearance is attractive and desirable 3 Appearance is somewhat glamorous 2 Appearance is somewhat plain and dark and undesirable 1 Appearance is obviously plain and dark. very unfavorable

・Texture of fermented bean food/seasoning liquid mixed sample:
5 The variation in texture is strongly felt and is very desirable 4 The variation in texture is clearly felt 3 The variation in texture is felt slightly 2 The variation in texture is hardly felt and it is unfavorable 1 The variation in texture is felt I can't feel it at all and the texture is monotonous, which is very undesirable.

[result]
The compositions and physical properties of the seasoning liquid samples of Examples a1 to a12 and Comparative Examples b1 to b3 are shown in Table 3 below, and the manufacturing method, composition, and physical properties of the natto (fermented soybean food) samples of Preparation Examples 1 to 9 are shown in Table 4 below. The blending ratio and sensory evaluation results of each mixed sample obtained by mixing these are shown in Table 5 below.

As is clear from Table 5, the evaluation of the mixed samples of test groups aa1 to aa16, which are combinations of the seasoning liquid sample of the example and the natto (fermented bean food) sample of the preparation example, was 3 points or more for all evaluation items. It was excellent. On the other hand, in the evaluation of test sections bb1 to bb3, which are combinations of the seasoning liquid sample of the comparative example and the preparation example, at least one of both evaluation items was less than 3 points.

The present invention can be widely applied to improving the flavor of fermented bean foods with low stringiness, and its utility value is extremely large.

Claims (15)

A seasoning liquid to be eaten with a low stringiness fermented bean food that satisfies (o) below , and which satisfies (a) and (b) below .
(o) The low stringiness of the fermented bean food measured under [Condition A] below is 0.5 mm or more and 50 mm or less.
[Condition A] When two beans of the low stringiness fermented bean food sample are pressed closely together and only one bean is pulled upward at a speed of 100 mm/min, there is a gap between the two beans. Distance until the resulting threads made mainly of γ-polyglutamic acid break.
(a) The viscosity (x) of the seasoning liquid measured by a B-type viscometer at 20° C. and 12 rpm is 5000 cp or more and 41000 cp or less.
(b) After diluting the seasoning liquid 10 times with water, the filtrate is filtered through a resin mesh with an opening of 0.177 mm, and the haze value of the filtrate is 25 or more and 90 or less. The seasoning liquid according to claim 1, which further satisfies the following.
(c) The viscosity (y) of the seasoning liquid measured by a B-type viscometer at 20° C. and 6 rpm is 7,000 cp or more and 61,000 cp or less. The seasoning liquid according to claim 1 or 2, which further satisfies the following.
(d) The viscosity (z) of the seasoning liquid measured by a B-type viscometer at 20° C. and 30 rpm is 2000 cp or more. The seasoning liquid according to any one of claims 1 to 3, which further satisfies the following.
(e) The lightness L* of the seasoning liquid in L ^* a ^* b ^* color space is 20 or more and 90 or less. The seasoning liquid according to any one of claims 1 to 4, which further satisfies the following.
(f) The salt concentration (x) is 0.3% (w/w) or more and 4% (w/w) or less.
(g) Brix(y) is 8 or more and 30 or less. The seasoning liquid according to any one of claims 1 to 5, which further satisfies the following.
(h) The raw content of ingredients in the seasoning liquid is 57% (w/w) or less. The seasoning liquid according to any one of claims 1 to 6, which further satisfies the following.
(i) Contains no viscosity modifier. The seasoning liquid according to any one of claims 1 to 7, which further satisfies the following.
(j) The sugar salt ratio (y/x) in the seasoning liquid is 4 or more and 30 or less. The seasoning liquid according to any one of claims 1 to 8, which further satisfies the following.
(k) The oil content in the seasoning liquid is 1% (w/w) or more and 35% (w/w) or less. The seasoning liquid according to any one of claims 1 to 9, which further satisfies the following.
(l) Color representation (L ^* ₂ , a ^* ₂ , b ^* ₂ ) in L ^* a ^* b ^* color space by transmission method of a mixture of 25g of the seasoning liquid and 40g of low stringiness fermented bean food , from the color representation (L ^* ₁ , a ^* ₁ , b ^* ₁ ) in the L ^* a ^* b ^* color space of the low stringiness fermented bean food itself, the color difference ΔE ^* _ab calculated using the following formula is 15 50 or less.
The seasoning liquid according to any one of claims 1 to 10, which further satisfies the following.
(m) The seasoning liquid and the low stringiness fermented bean food are mixed at a mass ratio of 1:0.3 to 1:3 and eaten. The seasoning liquid according to any one of claims 1 to 11, which further satisfies the following.
(n) The low stringiness fermented bean food is low stringiness natto. A ready-to-use food comprising a low-stringiness fermented bean food and the seasoning liquid according to any one of claims 1 to 12 , and which is eaten by mixing the fermented bean food and the seasoning liquid. . The ready-to-use food according to claim 13, wherein the low stringiness fermented soybean food is low stringiness natto. A method for producing the seasoning liquid according to any one of claims 1 to 10, comprising:
A method comprising the step of dispersing ingredients in oil so as to satisfy at least (a) and (b) above.