JP7664726B2 - Paste seasoning and its manufacturing method - Google Patents

Description

The present invention relates to a new paste seasoning with excellent aroma and a method for producing the same.

In recent years, food and beverages with fruity or other attractive aromas have become popular. For example, a method is known for obtaining soy sauce with a fruity aroma by soaking fruit in soy sauce.

Chutneys (paste condiments) made from fruits such as mango are also known. Generally, chutneys made from fruits are made by grinding the fruit together with spices without heating, or by simmering the fruit together with spices.
For example, Patent Document 1 describes a paste seasoning (persimmon chutney) using persimmons.

JP 2002-165571 A

However, when soaking fruit in soy sauce, the soy sauce and fruit are naturally separated, which makes the sauce difficult to spread or adhere to food ingredients. Moreover, the fruity aroma is not strong enough.
In addition, while conventional chutneys using fruits and the persimmon chutney described in Patent Document 1 have a flavor and aroma derived from fruits, they are not sufficient in terms of the strength of the fruity aroma or the strength of the salty taste or umami taste. Furthermore, when they are produced by grinding raw materials without heating, they do not have a sufficient texture.

The problem that the present invention aims to solve is to provide a paste seasoning that has a fruity aroma and in which fruit is appropriately dissolved.

In order to solve the above problems, the inventors reviewed the ingredients and manufacturing methods of soy sauce, and further conducted extensive research into the more than 300 aroma components believed to exist, and repeated trial and error to obtain a seasoning with a fruity aroma and in which fruit is appropriately dissolved. Finally, by subjecting a mixture of yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation process, they succeeded in obtaining a novel paste seasoning with a fruity aroma and in which fruit is appropriately dissolved.

The present invention has been completed based on these success stories and findings.

Thus, according to one aspect of the present invention, there is provided:
[1] A paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm.
[2] The paste seasoning described in [1], wherein the fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato.
[3] The paste seasoning according to [1] or [2], which is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit.
[4] The paste seasoning according to [3], wherein the soy sauce moromi broth is a yeast fermentation product of soy sauce moromi broth.
[5] A step of obtaining a soy sauce moromi liquid by subjecting the soy sauce malt obtained by subjecting the soy sauce malt and the salt water to a solid-liquid separation treatment and a sterilization treatment;
A step of subjecting the soy sauce moromi liquid to a yeast fermentation treatment using soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi liquid;
and subjecting the mixture of the yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment to obtain a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm.

According to the paste seasoning of one embodiment of the present invention, a seasoning having a sweet fruity aroma and in which fruit is appropriately dissolved can be provided.
Furthermore, in the case where the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit, the use of soy sauce as a raw material imparts saltiness and umami, thereby making the paste seasoning highly versatile as a seasoning.

According to the method for producing a paste seasoning which is one aspect of the present invention, a seasoning having a sweet fruity aroma and in which fruit is appropriately dissolved can be easily produced.
Moreover, according to the method for producing a paste seasoning which is one aspect of the present invention, the seasoning can be obtained by yeast fermentation using soy sauce moromi juice without the need for continuous production from the preparation of ingredients as in conventional soy sauce production methods, and therefore the seasoning can be easily produced not only by seasoning manufacturers but also at home.

1 is an actual photographic image showing the condition of a sample seasoning prepared in an example on the first day, first week, second week, third week, and fourth week.

The paste seasoning, which is one embodiment of the present invention, is described in detail below, but the technical scope of the present invention is not limited to the items in this section, and the present invention can take various forms as long as it achieves its purpose.

A paste seasoning according to one embodiment of the present invention contains fruit and has a gamma-nonalactone content of 0.04 ppm to 2.5 ppm.

The paste seasoning of one embodiment of the present invention contains fruit and a specified amount of gamma-nonalactone, giving it a fruity aroma and allowing it to be used as a seasoning with moderately dissolved fruit to adjust the flavor of food, beverages, and other seasonings.

Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art and should not be construed as having an unduly restrictive meaning.

The term "content" is used herein synonymously with concentration and refers to the ratio (e.g., ppm) of the amount (e.g., mass) of a component to the total amount (e.g., volume) of a seasoning.
In this specification, the term "paste" refers to a material that has almost no remaining solid matter such as fruit, and even if any remains, is in a soft state, and has a suitable viscosity and fluidity that allows it to be applied to food ingredients, etc.
The term "fruit" has the commonly known meaning, specifically, it refers to edible herbaceous plants, herbaceous plants cultivated for two years or more, and woody plants, and fruit trees whose fruits are edible. In the present invention, it also includes herbaceous plants that are harvested within one year after planting seedlings, and vegetables whose fruits are edible (e.g., tomatoes, etc.).
The term "ppm" has the commonly known meaning as a unit, specifically, 1 ppm is 1 mg/L (w/v).
The term "fruity aroma" as used herein means a fruity, sweet aroma that is perceived by the nose alone, without eating or drinking.
The term "fruity taste" as used herein means a sweet or sour fruit-like flavor felt in the mouth when eating or drinking.
The term "umami" refers to what are known as basic tastes, including sweetness, sourness, saltiness, and bitterness as commonly known. Umami can be at least one of the following tastes: a taste that spreads across the tongue, enveloping the entire tongue, a taste that is persistent unlike sourness or saltiness and that affects the aftertaste, a taste that is viscous but stimulates the secretion of saliva to moisten the mouth, and the like.
In this specification, the terms "fermentation" and "aging" are not strictly distinguished from each other, and they may be collectively referred to as "fermentation".
The term "and/or" means any one or any or all combinations of two or more of the associated listed items.

The paste seasoning of one embodiment of the present invention is in a state of appropriate viscosity and fluidity that allows it to be applied to food ingredients, etc., and may contain fruit-derived, soy sauce-derived and/or other solids, but is in a soft state.

The fruit is not particularly limited as long as it is edible, but from the viewpoint of obtaining a sweet fruity aroma and a paste-like texture, it is preferable that the fruit be at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato. These fruits may be contained alone or in combination of two or more kinds.

The amount of fruit contained is not particularly limited and can be set appropriately according to the desired flavor and aroma, but for example, when dried fruit is used as the fruit, the amount is preferably 20% to 70% by mass, more preferably 25% to 60% by mass, and even more preferably 25% to 50% by mass, relative to the total amount of the paste seasoning of one embodiment of the present invention.

The content of γ-nonalactone is 0.04 ppm to 2.5 ppm, preferably 0.5 ppm to 2.0 ppm from the viewpoint of a sweeter fruity scent, and more preferably 1.0 ppm to 1.5 ppm. If the content of γ-nonalactone exceeds 2.5 ppm, the coconut-like scent becomes stronger, which is different from the fruity scent, and is not preferable.

If the content of γ-nonalactone in the paste seasoning is less than the above-mentioned predetermined amount, γ-nonalactone can be added to the paste seasoning to adjust it to the predetermined amount. There are no particular limitations on the γ-nonalactone, so long as it is a γ-nonalactone-containing material in which γ-nonalactone can be measured by the method described in the examples below.

The content of γ-nonalactone in the paste seasoning can be measured by the method described in the Examples below. Therefore, the content of γ-nonalactone is a value obtained by measurement by the method described in the Examples below.

The paste seasoning of one embodiment of the present invention is not particularly limited as long as it contains fruit and has a gamma-nonalactone content of 0.04 ppm to 2.5 ppm, but is preferably a yeast fermented mixture of soy sauce moromi juice and fruit. Here, the yeast fermented mixture of soy sauce moromi juice and fruit refers to a mixture of soy sauce moromi juice and fruit that has been fermented and matured with soy sauce yeast or wild yeast. Moreover, it is more preferable that the above-mentioned soy sauce moromi juice is a yeast fermented product of soy sauce moromi juice, that is, one that has been fermented and matured with soy sauce yeast or the like. When the paste seasoning of one embodiment of the present invention is a yeast fermented product of a mixture of soy sauce moromi juice and fruit, in addition to having a fruity aroma, the paste seasoning is imparted with a salty taste and umami taste because a soy sauce raw material is used, making it highly versatile as a seasoning. Furthermore, when the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit, the fruit is appropriately dissolved in the paste-like form even without the addition of additives such as thickeners or gelling agents, making it a more valuable seasoning.

The salt concentration of the paste seasoning of one embodiment of the present invention is not particularly limited, but is preferably, for example, 7.0% (w/v) to 15.0% (w/v), and more preferably 9.0% (w/v) to 10.0% (w/v). The salt concentration can be measured by a known potentiometric titration method. The glutamic acid concentration is not particularly limited, but is preferably, for example, 0.5% (w/v) or more, and more preferably 0.7% (w/v) to 1.0% (w/v). The glutamic acid concentration can be measured by a known enzyme electrode method.

The manufacturing method of one embodiment of the paste seasoning of the present invention is described in detail below.

A method for producing a paste seasoning according to one embodiment of the present invention includes the following steps:
a step of obtaining soy sauce moromi mash by subjecting the soy sauce koji and salt water to a mixing treatment;
A step of obtaining a soy sauce moromi liquid by subjecting the obtained soy sauce moromi mash to a solid-liquid separation treatment and a sterilization treatment;
a step of subjecting the obtained soy sauce moromi liquid to a yeast fermentation treatment using soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi liquid;
A process for obtaining a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm by subjecting a mixture of the obtained yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment.
The above-mentioned production method, unlike a normal soy sauce production method, does not continuously subject the soy sauce moromi mash after lactic acid fermentation to yeast fermentation, but rather involves separating the soy sauce moromi mash into an insoluble solid portion (soy sauce moromi concentrate) and a liquid portion (soy sauce moromi soup) before subjecting them to yeast fermentation, and then subjecting the soy sauce moromi soup to yeast fermentation. Thus, the method includes at least a step of obtaining soy sauce moromi mash, a step of obtaining soy sauce moromi soup, a step of carrying out yeast fermentation of the soy sauce moromi soup, and a step of carrying out yeast fermentation using a mixture of yeast fermented soy sauce moromi soup and fruit. The paste seasoning thus obtained may be a paste seasoning containing fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm.

The process for obtaining soy sauce moromi is not particularly limited as long as it is a process up to obtaining soy sauce moromi in a commonly known method for producing soy sauce. In the case of the traditional brewing method, soy sauce is produced by inoculating and cultivating seed koji containing koji mold into a mixture of protein raw materials such as heat-denatured soybeans and starchy raw materials such as heat-gelatinized wheat to produce koji and obtaining soy sauce koji, then placing the obtained soy sauce koji in salt water for lactic acid fermentation and maturation to obtain soy sauce moromi, then fermenting and maturing the obtained soy sauce moromi with yeast to obtain matured moromi, then subjecting the obtained matured moromi to compression and filtration to obtain raw soy sauce, and then pasteurizing the obtained raw soy sauce.

One embodiment of the process for obtaining soy sauce moromi mash is, for example, a process in which seed koji is inoculated into a soy sauce raw material, which is a mixture of steamed and denatured soybeans and roasted and crushed barley, and the soy sauce koji is obtained by aeration and koji-making at 20-40°C for about 2-4 days, and then the soy sauce koji is put into a salt solution with a salt concentration of 20-30% (w/v), and optionally soy sauce lactic acid bacteria is added, and the mixture is lactic acid fermented and matured at 15-40°C for 10-200 days, preferably 15-40 days, while being appropriately stirred, to obtain soy sauce moromi mash.

The raw materials for soy sauce are not particularly limited, but examples include soybeans such as whole soybeans and defatted soybeans, wheat, barley, naked barley, barley, barley, barley, wheat gluten, rice, corn, etc.

The seed koji is not particularly limited as long as it is a koji fungus that is normally used in the production of soy sauce, and examples thereof include Aspergillus microorganisms such as Aspergillus oryzae and Aspergillus sojae. The soy sauce lactic acid bacteria is not particularly limited as long as it is a soy sauce lactic acid bacteria that is normally used in the production of soy sauce, and examples thereof include salt-tolerant lactic acid bacteria such as Tetragenococcus halophilus .

In the process of obtaining soy sauce moromi mash, if the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is small, the reducing sugar content will be low, and there is a possibility that a soy sauce moromi mash capable of performing appropriate yeast fermentation will not be obtained. Therefore, it is preferable that the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is an amount that can obtain a soy sauce moromi mash with a high reducing sugar content. However, this does not apply when a soy sauce moromi mash with a high reducing sugar content is obtained by adding a reducing sugar component such as glucose, fructose, or maltose to the soy sauce moromi mash.

In the process of obtaining soy sauce moromi mash, the insoluble solids are removed from soy sauce moromi mash (lactic acid fermentation product) containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat to obtain soy sauce moromi mash. The method of removing the insoluble solids from soy sauce moromi mash to obtain soy sauce moromi mash is not particularly limited, but examples thereof include commonly known solid-liquid separation methods, specifically squeezing and filtration processes that are commonly used in soy sauce manufacturing methods, and more specifically squeezing and filtration processes using a press machine with a filter cloth and membrane filtration processes using various permeable membranes such as UF membranes and MF membranes. At this time, if a large amount of soy sauce lactic acid bacteria remains in the soy sauce moromi mash, yeast fermentation may not be performed properly. Therefore, when obtaining soy sauce moromi mash, it is preferable to adopt a method that can remove most of the soy sauce lactic acid bacteria together with the insoluble solids. The content of lactic acid bacteria in the soy sauce moromi mash is not particularly limited, but is preferably, for example, 1.0 x ¹⁰ cells/ml or less, more preferably 1.0 x ¹⁰ cells/ml or less, and even more preferably 1.0 x ¹⁰ cells/ml or less.

In the process of obtaining a yeast-fermented product of soy sauce moromi, the soy sauce moromi is subjected to conventional yeast fermentation using soy sauce yeast commonly used in the production of soy sauce under conditions according to the type of soy sauce yeast, the number of bacteria, etc. The soy sauce yeast is not particularly limited as long as it is a yeast commonly used in the production of soy sauce, and examples thereof include salt-tolerant yeasts such as Zygosaccharomyces rouxii , Zygosaccharomyces bailli, Candida etchellsii , and Candida versatilis.

The period of yeast fermentation is not particularly limited, but for example, when Zygosaccharomyces rouxii is used as soy sauce yeast, it is about 3 to 28 days, preferably about 5 to 14 days, more preferably about 7 days at 15 to 30° C. Furthermore, the period of yeast fermentation is preferably a period during which the amount of ethanol produced is maximized after the addition of fruit in the next step of obtaining a paste seasoning. In other words, the period of yeast fermentation before the addition of fruit is preferably a period during which yeast activity is high and the amount of ethanol produced is less than 1.0%.

In the process for obtaining a paste seasoning, a mixture of a yeast fermented soy sauce moromi liquid and fruit is yeast fermented and aged. In this process, the yeast fermented soy sauce moromi liquid and fruit are fermented and aged by the action of yeast in the yeast fermented soy sauce moromi liquid, thereby producing γ-nonalactone. In other words, in this process, γ-nonalactone is not produced if yeast is not present. Note that γ-nonalactone is not inherently contained in fruits such as mango, apricot, pineapple, orange and tomato.
In this process, the yeast-fermented soy sauce moromi broth and the fruit are fermented and aged by the action of the enzymes of the koji mold and the yeast in the yeast-fermented soy sauce moromi broth, so that the flesh of the fruit becomes soft and dissolves in the soy sauce moromi broth to a suitable degree, and is mixed and integrated into the soy sauce moromi broth to form a paste. On the other hand, if soy sauce moromi broth containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat is used in place of the soy sauce moromi broth in this process, the desired paste state may not be obtained.

The fruit is not particularly limited as long as it is edible, but from the viewpoint of having a sweet fruit-like aroma, it is preferable that the fruit is at least one type selected from the group consisting of mango, apricot, pineapple, orange, and tomato. These fruits may be used alone or in combination of two or more types. In addition, the fruit is preferably dried fruit. The method for drying the fruit is not particularly limited as long as it is a commonly known method. In addition, commercially available dried fruit may be used.

The yeast fermentation and maturation period is not particularly limited as long as it is a period during which γ-nonalactone is produced in the fermentation liquid, and more preferably a period during which the γ-nonalactone content is 0.04 ppm to 2.5 ppm. For example, it is about 14 to 60 days, preferably about 21 to 35 days, and more preferably about 28 days, at 15 to 30°C.

The mixing ratio of yeast fermented soy sauce moromi liquid to fruit is preferably 30:70 to 80:20 by mass.

The process for obtaining the paste seasoning can be easily carried out, for example, by placing the soy sauce moromi juice and dried fruit in a soy sauce bottle that is suitable for yeast fermentation and in which the fermented liquid can be used immediately after yeast fermentation, and stirring the mixture at room temperature about once a week to allow yeast fermentation.

In the process of obtaining the paste seasoning, soy sauce moromi liquid from which insoluble solids have been removed in advance is used, so the product obtained after fermentation and aging has a low solid content and can itself be used as a paste seasoning. In addition, in order to remove yeast and residues from the paste seasoning, the paste seasoning may be subjected to subsequent processing steps after yeast fermentation, such as squeezing, filtration, and pasteurization, which are used in the normal soy sauce manufacturing process.

The paste seasoning of one embodiment of the present invention contains fruit, and the content of γ-nonalactone is only required to be 0.04 ppm to 2.5 ppm. Various other ingredients can be contained as long as they do not interfere with the solution of the problem of the present invention. The other ingredients are not particularly limited, but examples include seasoning ingredients and food ingredients, specifically vegetable ingredients (radish, carrot, onion, garlic, etc.), yeast extract, meat extract (chicken extract, pork extract, beef extract, fish extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili pepper, pepper, basil, oregano, etc.), chemical seasonings (monosodium glutamate, sodium inosinate, etc.), flavors, etc., and these can be used alone or in combination of two or more. The content of the other ingredients can be appropriately set as long as it can solve the problem of the present invention.

The paste seasoning of one embodiment of the present invention can be a packaged paste seasoning that is packed and sealed in a container. The container is not particularly limited, but examples include packaging containers such as single-layer or laminated film bags, retort pouches, vacuum packs, aluminum containers, plastic containers, bottles, cans, etc., made of metals such as aluminum, paper, plastics such as PET and PTP, and glass. Packaged paste seasonings can be sold commercially and distributed independently by themselves.

The paste seasoning of one embodiment of the present invention can be used in the same manner as a normal paste seasoning. That is, the paste seasoning of one embodiment of the present invention can be used alone or in combination with other seasoning ingredients such as dashi, acidulants, amino acids, nucleic acids, organic acids, protein hydrolysates, sugar, sake, mirin, alcohol, thickeners, emulsifiers, and inorganic salts in addition to the above-mentioned vegetable ingredients, yeast extract, meat extract, fruit juice, spices, chemical seasonings, and flavors, and can be used in cooking and processing methods for various ingredients. For example, the paste seasoning of one embodiment of the present invention can be used in various dishes such as Japanese food, Western food, Chinese food, and ethnic food, and specifically, it can be used in fried foods, grilled meat, udon, soba, ramen, hamburger steak, meatballs, Chikuzen-ni, teriyaki, curry, stew, hayashi, salad, and fresh spring rolls, but is not limited to these. In particular, the paste seasoning of one embodiment of the present invention has excellent applicability and adhesion to food ingredients due to its paste properties, and is suitable for cooking or processing by applying the paste seasoning to the surface of food ingredients such as meat, fish, vegetables, and bread, or for dipping the food ingredients themselves in the paste seasoning and eating them.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be solved.

[1. Measurement method of γ-nonalactone]
The contents of γ-nonalactone and 2-octanone used as an internal standard in the paste seasoning were measured by GC-MS for the extract obtained by subjecting the paste seasoning to the extraction treatment using ethyl acetate described below.

<Extraction treatment using ethyl acetate>
1.0 mL of ethyl acetate was added to 5.0 g of sample to which 2.0 g of salt and 100 μL of 2-octanone solution (20 ppm) had been added, and the mixture was stirred vigorously for 5 minutes, after which the organic solvent layer was extracted. This operation was repeated three times, and the resulting organic solvent layer was dehydrated with anhydrous sodium sulfate and concentrated to 500 μL to obtain an aroma concentrate. The resulting aroma concentrate was analyzed by GC-MS under the following conditions.

<GC-MS conditions>
Measurement device: 7890B-5977 MSD (Agilent Technologies)
Measurement mode: SCAN
Column: DB-WAX (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)
Inlet temperature: 250℃
Temperature conditions: 40°C (3 min) → 6°C/min heating to 250°C → 15 min Carrier gas: high purity helium, constant pressure mode 229 kPa
Scan mass range: 30 m/z to 250 m/z
Ionization method: EI

The peak areas of γ-nonalactone and the internal standard substance in the paste seasoning were measured by GC-MS as described above. The peak areas were determined using the following m/z for γ-nonalactone and the internal standard substance 2-octanone.
γ-nonalactone: m/z 85
2-Octanone: m/z 58

[2. Preparation of paste seasoning]
2-1. Preparation of Paste Seasoning 1-1 A mixture of steamed soybeans and crushed roasted wheat in a ratio of 6:4 was inoculated with Aspergillus sojae koji starter, and koji was produced for 43 hours by a conventional method to obtain soy sauce koji.

100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of salt solution (salt concentration 24% (w/v)), and soy sauce lactic acid bacteria ( Tetragenococcus halophilus ) was further added, followed by lactic acid fermentation in a conventional manner for 20 days with appropriate stirring at 15 to 25° C. After completion of lactic acid fermentation, the soy sauce moromi broth was subjected to solid-liquid separation, and the broth was treated with diatomaceous earth filtration and heated at 73° C. for 3 minutes to obtain a soy sauce moromi broth.

To the obtained soy sauce moromi broth, salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added, and yeast fermentation was carried out for 7 days at 25°C without stirring, to obtain a yeast fermentation product of soy sauce moromi broth. 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to 68 parts by mass of this yeast fermentation product, and the mixture was stirred at 25°C for 28 days, about 10 times a week, to carry out yeast fermentation and maturation, to obtain paste seasoning 1-1.

2-2. Preparation of Paste Seasoning 2-1 A soy sauce moromi liquid was obtained in the same manner as in the preparation of paste seasoning 1-1, and this soy sauce moromi liquid was heated at 73 to 75°C for 3 minutes. After that, 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to 68 parts by mass of the soy sauce moromi liquid, and the mixture was aged at 25°C for 28 days, with stirring about 10 times once a week, to obtain paste seasoning 2-1.

2-3. Preparation of Paste Seasoning 3-1 A soy sauce moromi soup was obtained in the same manner as in the preparation of paste seasoning 1-1, and 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to 68 parts by mass of this soy sauce moromi soup. The mixture was stirred about 10 times once a week at 25°C for 28 days, and yeast fermentation and maturation were carried out using only wild yeast, to obtain paste seasoning 3-1.

2-4. Preparation of Paste Seasoning 4-1 To 68 parts by mass of dark soy sauce "Koikuchi Shoyu" (Kikkoman Corporation), 32 parts by mass of dried mango (Tatsuya Bussan Co., Ltd.) was added, and the mixture was aged at 25°C for 28 days, stirring about 10 times once a week, to obtain Paste Seasoning 4-1.

2-5. Preparation of Paste Seasoning 5-1 Paste seasoning 5-1 was obtained in the same manner as in preparation of paste seasoning 4-1, except that raw soy sauce "Freshly Squeezed Raw Shoyu" (manufactured by Kikkoman Corporation) was used instead of the dark soy sauce.

2-6. Preparation of Paste Seasoning 6-1 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to 68 parts by mass of saline solution having a salt concentration of 15% by mass, and the mixture was aged at 25° C. for 28 days, with stirring about 10 times a week, to obtain Paste Seasoning 6-1.

[3. Measurement results of γ-nonalactone content, salt concentration, and glutamic acid concentration]
The content of γ-nonalactone was measured for paste seasonings 1-1 to 6-1 according to the measurement method in 1 above. The salt concentration was measured by potentiometric titration and the glutamic acid concentration was measured by the enzyme electrode method for paste seasonings 1-1 to 6-1. The results are shown in Table 1.

As the results in Table 1 show, γ-nonalactone was detected in paste seasonings 1-1 and 3-1. It is believed that γ-nonalactone was produced in paste seasonings 1-1 and 3-1 by the action of yeast fermentation during fermentation and maturation after the addition of dried mango. On the other hand, it is believed that γ-nonalactone was not produced in paste seasoning 2-1 because the yeast was killed by heating the soy sauce moromi liquid, preventing the action of yeast fermentation.
Furthermore, it was found that Paste Seasonings 1-1 and 3-1, in which γ-nonalactone was detected, had a sufficient salty and umami taste, as well as a sweet, fruity aroma.

[4. Evaluation of the aroma and taste improving effect of externally added γ-nonalactone]
4-1. Evaluation of the aroma enhancing effect of externally added γ-nonalactone The effect of improving (imparting) the "sweet fruity aroma" by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, was confirmed based on a sensory evaluation.

γ-nonalactone was added to paste seasoning 2-1 so that the final concentrations were 0.10 ppm, 0.25 ppm, 0.50 ppm, 1.00 ppm, 1.50 ppm, 2.00 ppm, 2.50 ppm, and 3.00 ppm, respectively, to prepare paste seasonings 2-2 to 2-9.

The sensory evaluation was carried out by a panel of 10 members with discerning ability, who rated the "sweet fruity aroma" sensed by the nose without eating or drinking, on a 5-point scale using Paste Seasoning 2-1 as a control, and calculated the average value and standard error. The results are shown in Table 2.
1: Very weak 2: Weak 3: Neither 4: Strong 5: Very strong

As shown in the results in Table 2, it was found that adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, to a final concentration of 0.10 ppm or more and 3.00 ppm or less imparts a "sweet fruity aroma" in a concentration-dependent manner.

4-2. Evaluation of the Taste-Enhancing Effect of Externally Added γ-nonalactone The effect of improving (imparting) the “fruity taste” by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, was confirmed based on a sensory evaluation.

The sensory evaluation was carried out by a panel of 10 members with discerning ability, who evaluated the "fruit flavor" felt in the mouth when eating and drinking using the paste seasoning 2-1 as a control on a 5-point scale according to the following criteria, and the average value and standard error were calculated. The results are shown in Table 3.
1: Very weak 2: Weak 3: Neither 4: Strong 5: Very strong

As shown in the results of Table 3, it was found that by adding γ-nonalactone to a final concentration of 0.10 ppm or more and 2.50 ppm or less to paste seasoning 2-1 which does not contain γ-nonalactone, a "fruity taste" is imparted.
Furthermore, according to the results in Tables 2 and 3, it was found that by adding γ-nonalactone to paste seasoning 2-1 not containing γ-nonalactone so that the final concentration was 0.10 ppm or more and 2.50 ppm or less, a "sweet fruity aroma" as well as a "fruity taste" was imparted.

[5. Evaluation of the aroma improvement effect by mixing paste seasonings]
The effect of improving (imparting) the "sweet fruity aroma" by adding paste seasoning 2-1, which does not contain γ-nonalactone, to paste seasoning 1-1, which contains γ-nonalactone, was confirmed based on sensory evaluation.

Paste seasoning 2-1 was added to paste seasoning 1-1 in the mixing ratio shown in Table 4 below to prepare paste seasonings 1-2 to 1-4.

The sensory evaluation was carried out by a panel of 10 members with discerning ability, who rated the "sweet fruity aroma" sensed by the nose without eating or drinking, on a 5-point scale using Paste Seasoning 1-1 as a control, and calculated the average value and standard error. The results are shown in Table 4.
1: Very weak 2: Weak 3: Neither 4: Strong 5: Very strong

As shown in the results in Table 4, when paste seasoning 1-1, which contains γ-nonalactone, was mixed with paste seasoning 2-1, which does not contain γ-nonalactone, paste seasoning 1-2, which has a mixing ratio of 50:50, and paste seasoning 1-3, which has a mixing ratio of 25:75, were found to have a "sweet fruity aroma" similar to that of paste seasoning 1-1. More specifically, in paste seasoning 1-2, which has a mixing ratio of 50:50, the content of γ-nonalactone was 0.275 ppm, and although the concentration was reduced to about half compared to the γ-nonalactone content of 0.55 ppm in paste seasoning 1-1 alone, the level of the "sweet fruity aroma" was similar to that of paste seasoning 1-1 alone. Similarly, in paste seasoning 1-3, which has a mixing ratio of 25:75, the gamma-nonalactone content was 0.138 ppm, and although the concentration was reduced to about 1/4 compared to the gamma-nonalactone content of 0.55 ppm in paste seasoning 1-1 alone, the degree of the "sweet fruity aroma" was about the same as in paste seasoning 1-1 alone.

[6. Evaluation of aroma and hardness of mango paste]
In the preparation of paste seasonings 1-1 to 6-1 of 2-1 to 2-6 above, each preparation was similarly prepared before adding dried mango, and 32 parts by mass of dried mango was added to 68 parts by mass of each preparation, and the mixture was allowed to stand for 4 weeks to prepare sample seasonings 1 to 6. Sample seasonings 1 to 6 were each stirred 10 times, once a week. Sample seasonings 1 to 6 were evaluated on a 5-point scale for "sweet fruity aroma" and "hardness" according to the following criteria. The results for "sweet fruity aroma" are shown in Table 5, and the results for "hardness" are shown in Table 6. Photographs of the state of each sample seasoning on the first day, first week, second week, third week, and fourth week are shown in FIG. 1.
[Sweet and pleasant fragrance]
1: Very unfavorable 2: Unfavorable 3: Average 4: Preferred 5: Very favorable [Hardness]
1: It does not break even when pressed lightly, and the flesh has sharp edges. 2: It breaks when pressed lightly, and the flesh has sharp edges. 3: It breaks when pressed lightly, and the flesh has rounded edges. 4: It has no sharp edges, and the flesh is broken even without pressing. 5: It has no sharp edges, and the flesh is paste-like.

As the results in Table 5 show, it was found that sample seasoning 1 imparted a "sweet fruity aroma" from the first week. This is thought to be due to the fact that γ-nonalactone was produced by the action of yeast in the yeast fermented soy sauce moromi liquid, which was mixed with dried mango. It was also found that sample seasoning 3 imparted a "sweet fruity aroma" from the third week onwards. Although no yeast was added to sample seasoning 3, this is thought to be due to the fact that γ-nonalactone was produced by the action of wild yeast. The γ-nonalactone concentration in sample seasoning 3 (fourth week) was 0.04 ppm. This shows that by including 0.04 ppm or more of γ-nonalactone, a "sweet fruity aroma" can be imparted to a seasoning.

As the results in Table 6 and Figure 1 show, for sample seasoning 1, the flesh of the dried mango became softer after the second week. For sample seasoning 1, it is believed that the flesh of the dried mango became softer due to the action of the enzymes in the koji mold and the yeast in the yeast fermentation product as a result of mixing the yeast fermentation product of the soy sauce moromi juice with the dried mango. For sample seasoning 3, it was found that the flesh of the dried mango became softer after the second week. For sample seasoning 3, although no yeast was added, it is believed that the flesh of the dried mango became softer due to the action of the enzymes in the koji mold and the wild yeast.

[7. Measurement results of γ-nonalactone content in fruits other than mango]
7-1. Preparation of Paste Seasonings 7 to 10 Paste seasonings 7-1 to 10-1 were prepared in the same manner as in 2-1. Preparation of Paste Seasoning 1-1 above, except that the fruits shown in Table 7 were used in place of 32 parts by mass of dried mango per 68 parts by mass of the yeast fermented product.

The gamma-nonalactone content of paste seasonings 7-1 to 10-1 was measured according to the measurement method described above in 1. The results are shown in Table 7.

As shown in the results in Table 7, in addition to dried mango, gamma-nonalactone was detected when dried apricots, dried pineapples, dried oranges, and tomato paste were used. Furthermore, a "sweet fruity aroma" was detected for these paste seasonings 7-1 to 10-1.

The paste seasoning of one embodiment of the present invention has a fruity aroma and can be used as a novel seasoning for imparting a fruity aroma to various foods, beverages and other seasonings, and is useful as a novel seasoning that allows a fruity aroma to be more reliably felt because it is in the form of a paste with the fruit moderately dissolved therein and has excellent applicability and adhesion to food materials.In particular, when the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce flavor liquid and fruit, the use of soy sauce as a raw material imparts saltiness and umami in addition to the fruity aroma, making it useful as a seasoning with high versatility.

Claims (4)

The present invention relates to a method for producing a γ-nonalactone extract comprising the steps of:
This paste seasoning is a yeast fermented mixture of soy sauce moromi juice, which does not contain insoluble solids derived from soy sauce raw materials, and fruit . The paste seasoning according to claim 1, wherein the fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato. 2. The paste seasoning according to claim 1 , wherein the soy sauce moromi broth is a yeast fermentation product of soy sauce moromi broth. A step of obtaining a soy sauce moromi liquid by subjecting the soy sauce koji and the salt water to a mixing process and subjecting the soy sauce moromi obtained to a solid-liquid separation process and a sterilization process;
A step of subjecting the soy sauce moromi liquid to a yeast fermentation treatment using soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi liquid;
and subjecting the mixture of the yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment to obtain a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm.