Spirit-containing seasoning and method for producing the same, food composition and method for producing the same, ingredient-containing seasoning liquid and soybean odor inhibiting method

Abstract

To provide a spirit-containing seasoning that can suppress a soybean odor derived from soybean protein and a method for producing the same, a food composition and a method for producing the same, an ingredient-containing seasoning liquid and a soybean odor inhibiting method.SOLUTION: A spirit-containing seasoning has a degree of coloration (OD430) of 10-70 and a pH of 5-7, the spirit-containing seasoning being prepared by stirring a base solution containing at least salted sake with a degree of amino acid of 8 or more, sodium carbonate, and saccharides, for 3 to 192 hours, with the liquid temperature kept in the range of 40-90°C. The spirit-containing seasoning is used to produce a food composition and an ingredient-containing seasoning liquid containing soybean protein as the raw material.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an alcohol-containing seasoning and a method for producing the same, a food composition containing the alcohol-containing seasoning and a method for producing the same, a seasoning liquid containing ingredients that includes the food composition, and a method for suppressing soybean odor using the alcohol-containing seasoning. [Background technology]

[0002] In recent years, the components of soybeans have attracted attention from a nutritional and health perspective. Soy protein, a type of soybean product, is being used in a variety of foods, including confectionery, beverages, and meat substitutes, in addition to its traditional uses as a bulking agent and binding agent in processed meat and seafood products. On the other hand, soybean products such as soy protein have a distinctive grassy odor (hereinafter referred to as "soybean odor"), and various studies are being conducted to reduce this soybean odor, especially in foods containing a large amount of soy protein.

[0003] For example, in processed meat products with added soy protein, a method has been proposed to add a flavor enhancer consisting of melanoidin and egg white hydrolysate (see Patent Document 1). In addition, a method has been proposed to produce soy protein-containing food products with reduced soy odor by contacting the raw material, dried soy protein, with baijiu (see Patent Document 2), and a method has been proposed to add a flavor enhancer containing concentrated tomato to a soy protein-containing composition (see Patent Document 3).

[0004] Furthermore, instead of adding ingredients or inhibitors that suppress soy odor to the food composition, a method has been proposed to reduce soy odor by processing the soy protein itself (see, for example, Patent Document 4). In the method described in Patent Document 4, a step is performed to extract a whole fat protein composition with supercritical carbon dioxide to produce a first extraction product, and a step is performed to extract the first extraction product with a mixture of supercritical carbon dioxide and an organic solvent to produce a defatted protein composition, thereby producing a defatted protein composition with reduced off-odor. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 3-155759 [Patent Document 2] Japanese Patent Publication No. 2007-274965 [Patent Document 3] Japanese Patent Publication No. 2019-71851 [Patent Document 4] Special Publication No. 2008-543343 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, the conventional methods described above have the problem that they cannot sufficiently suppress the soy odor in food. Furthermore, the methods described in Patent Documents 2 and 3 typically use soy protein that has been rehydrated with water, making the work process complicated. Moreover, the flavor enhancers, including white liquor and concentrated tomato, used in the methods described in Patent Documents 2 and 3 have a variety of flavors, which may disrupt the balance of flavor and aroma in food, thus lacking versatility.

[0007] Therefore, the present invention aims to provide a versatile alcohol-containing seasoning and its manufacturing method, a food composition and its manufacturing method, a seasoning liquid with ingredients, and a method for suppressing soy odor, which can suppress the soy odor derived from soy protein. [Means for solving the problem]

[0008] The inventors conducted extensive experimental studies to solve the aforementioned problems and discovered that certain alcohol-containing seasonings have the effect of suppressing the soybean odor, leading to the present invention.

[0009] In other words, the alcohol-containing seasoning according to the present invention is a fermented seasoning containing an alcohol component obtained by fermenting raw materials including rice, and has a color intensity (OD 430 The temperature is between 10 and 70, and the pH is between 5 and 7. The "degree of coloration" referred to here is the absorbance at a wavelength of 430 nm, measured by a spectrophotometer in a 10 mm wide cell of the diluted sample, multiplied by the dilution ratio. Furthermore, the alcohol-containing seasoning of the present invention may contain dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), or both. In this case, the amounts of DMDS and DMTS in the alcohol-containing seasoning are preferably (1) 20bbp ≤ DMDS ≤ 6000ppb, or (2) 10ppb ≤ DMTS ≤ 800ppb, or (3) 5ppb ≤ DMDS ≤ 4000ppb and 5ppb ≤ DMTS ≤ 800ppb.

[0010] The food composition according to the present invention contains soy protein and the aforementioned alcohol-containing seasoning.

[0011] The seasoning liquid containing ingredients of the present invention contains the food composition described above.

[0012] The present invention relates to a method for producing an alcohol-containing seasoning, which involves stirring a raw material solution containing at least salted sake with an amino acid content of 8 or higher, sodium carbonate, and sugars, for 3 to 192 hours while maintaining the liquid temperature in the range of 40 to 90°C, thereby determining the degree of coloration (OD 430 A seasoning containing alcohol is obtained in which the ) is 10 to 70 and the pH is 5 to 7.

[0013] The method for producing a food composition according to the present invention is a fermented seasoning containing an alcohol component obtained by fermenting a raw material containing rice with a raw material containing soy protein, and the color intensity (OD 430 The process includes adding an alcohol-containing seasoning whose pH is 10-70 and whose pH is 5-7.

[0014] The present invention relates to a method for suppressing soybean odor, and is a fermented seasoning containing soybean protein and an alcohol component obtained by fermenting a raw material including rice, wherein the degree of coloration (OD) 430 Add an alcohol-containing seasoning whose pH is 10-70 and 5-7. [Effects of the Invention]

[0015] According to the present invention, by using it in a food composition or a seasoning liquid containing soy protein, the soy odor can be suppressed, and a highly versatile alcoholic seasoning can be realized.

Brief Description of the Drawings

[0016] [Figure 1] It is a flowchart showing an example of the manufacturing process of the alcoholic seasoning of the first embodiment of the present invention. [Figure 2] It is a flowchart showing another example of the manufacturing process of the alcoholic seasoning of the first embodiment of the present invention.

Modes for Carrying Out the Invention

[0017] Hereinafter, the modes for carrying out the present invention will be described in detail. Note that the present invention is not limited to the embodiments described below.

[0018] (First Embodiment) First, an alcoholic seasoning (hereinafter, also simply referred to as "seasoning") according to the first embodiment of the present invention will be described. The seasoning of the present embodiment is a fermented seasoning containing an alcohol component obtained by fermenting a raw material containing rice, and has a coloration degree (OD 430 ) of 10 to 70 and a pH of 5 to 7.

[0019] [Coloration degree (OD 430 )·pH] The seasoning of the present embodiment contains a Maillard reaction product, and the coloration degree is an index indicating the amount of melanoidin generated by the Maillard reaction. The Maillard reaction product has an effect of suppressing the soy odor. However, when the coloration degree (OD 430 ) is less than 10, the amount of the Maillard reaction product is small and a sufficient effect cannot be obtained. On the other hand, when the coloration degree (OD 430 ) exceeds 70, the Maillard reaction product increases too much and undesirable flavors such as bitterness and burnt odor occur. Therefore, the coloration degree (OD 430 ) in the seasoning of the present embodiment is set to 10 to 70.

[0020] On the other hand, pH is an indicator of acidity, and by setting the pH of the seasoning in this embodiment to 5 to 7, the flavor of soy protein-containing foods, food compositions, and seasoning liquids can be improved. From the viewpoint of flavor improvement, the pH of the seasoning in this embodiment is preferably 5 to 6, and more preferably 5.0 to 5.5.

[0021] [DMDS amount / DMTS amount] Among the Maillard reaction products mentioned above, dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in particular can enhance the effect of suppressing soy odor when included in specific amounts in seasonings. Specifically, from the viewpoint of improving the effect of suppressing soy odor, the DMDS content is preferably 20 ppb or more per total mass of seasoning, and more preferably 50 ppb or more. However, if the amount of DMDS in the seasoning exceeds 6000 ppb, a distinctive odor will be noticeable, so the DMDS content in the seasoning of this embodiment is preferably 6000 ppb or less.

[0022] Similarly, from the viewpoint of improving the effect of suppressing soybean odor, the DMTS content is preferably 10 ppb or more per total mass of the seasoning, and more preferably 30 ppb or more. However, if the amount of DMTS in the seasoning exceeds 800 ppb, a distinctive odor will be perceived, so the DMTS content in the seasoning of this embodiment is preferably 800 ppb or less.

[0023] In the seasoning of this embodiment, the soy odor suppression effect can be improved if either the DMDS content or the DMTS content is within the aforementioned range. However, if both DMDS and DMTS are included, the soy odor suppression effect can be enhanced without exhibiting a peculiar odor if the DMDS content is in the range of 5 to 4000 ppb and the DMTS content is in the range of 5 to 800 ppb. The amount of DMDS and DMTS in the seasoning can be adjusted by changing the heating and stirring conditions during seasoning production or by adding them separately after production.

[0024] [Other ingredients] In addition to the Maillard reaction products mentioned above, the seasoning of this embodiment contains, for example, water, alcohols, sugars, amino acids, organic acids, mineral-containing components such as salt (sodium chloride), and various aroma components.

[0025] Here, the aroma components contained in the seasoning of this embodiment include, for example, (A) hydrocarbons, (B) alcohols such as 4-hydroxy-2-butanone, (C) esters such as ethyl glycolate and ethyl 3-hydroxybutanoate, (D) aldehydes such as pectin and acetic anhydride, (E) ketones such as hydroxyacetone and isomaltol, (F) acetals, (G) acids, (H) phenols, (I) furans such as 5-methyl-2-furamethanethiol, furfuryl alcohol, 5-methylfurfuryl alcohol, franneol, furan-2,5-dimethanol, ( Examples include J) lactones, (K) furanones such as 2-methyltetrahydrofuran-3-one, (L) pyranes such as maltol and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, (M) pyrazines such as methylpyrazine, (N) pyridines, (O) nitrogen-containing compounds, (P) sulfur-containing compounds such as 1,2-dimethyldisulfan, dimethylpertrisulfide, methional and methionol, (Q) thiazoles, (R) terpenes, and (S) ethers such as valeraldehyde diethyl acetal and 1,1-diethoxy-3-methylbutane.

[0026] Furthermore, in order to adjust the taste, the seasoning of this embodiment may contain additional amino acids, sugars (glucose, sucrose, fructose, glucose-fructose syrup, fructose-glucose syrup, etc.) and / or alcohols (shochu, sake, etc.) as needed, or sugar alcohols (xylitol, erythritol, maltitol, etc.), artificial sweeteners (sucralose, aspartame, saccharin, acesulfame K, etc.), fruit juices (grape, orange, Satsuma mandarin, kiwi, apple) Fruits (such as pineapple, strawberry, lemon, banana, yuzu, kabosu, plum, pear, etc.), vegetable juice (carrot, bell pepper, eggplant, asparagus, daikon radish, kale, lettuce, watercress, spinach, parsley, beets, pumpkin, Chinese cabbage, celery, purple sweet potato, purple cabbage, red shiso, red bell pepper, cabbage, corn, onion, angelica tree, komatsuna, mugwort, cauliflower, broccoli, petit vert, radish, bok choy, etc.), minerals ( Calcium, iron, zinc, magnesium, etc.) or their salts, emulsifiers (glycerin fatty acid ester, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride succinate, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, plant lecithin, egg yolk lecithin, etc.), flavorings, seasonings (food Ingredients such as vinegar, soy sauce, mirin, fermented seasonings, kelp extract, shiitake mushroom extract, seafood extract, dried bonito extract, yeast extract, nucleic acids, protein hydrolysates, etc., spices, pH adjusters (sodium hydroxide, potassium hydroxide, sodium carbonate, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.), cyclodextrin, and antioxidants (vitamin E, vitamin C, ascorbic acid palmitate, rosemary extract, tea extract, sesame extract, etc.) are added.

[0027] [Manufacturing method] Next, the method for producing the alcohol-containing seasoning of this embodiment will be described. Figures 1 and 2 are flowcharts showing examples of the production process for the seasoning of this embodiment. The seasoning of this embodiment can be produced, for example, as shown in Figure 1, by dissolving sodium carbonate in salted sake with an amino acid content of 8 or higher, preferably 10 or higher, and more preferably 30 or higher (step S1), adding sugars, stirring for 3 to 192 hours while maintaining the liquid temperature in the range of 40 to 90°C (step S2), and then cooling (step S3).

[0028] Alternatively, as shown in Figure 2, after performing steps S1 to S3 described above, predetermined amounts of sugars, alcohol, and water may be added and mixed to form an alcohol-containing seasoning (step S4). Here, in step S1 shown in Figures 1 and 2, sodium carbonate is added to the salted sake in order to raise the pH of the salted sake and promote the heating reaction.

[0029] Furthermore, in the method for producing the seasoning in this embodiment, Maillard reaction products are generated in the raw material solution by heating and stirring in step S2. However, if the liquid temperature during heating and stirring is less than 40°C, the Maillard reaction will not proceed sufficiently, and if the liquid temperature exceeds 90°C, heat degradation will occur, reducing the quality of the seasoning. On the other hand, if the heating time is less than 3 hours, sufficient Maillard products will not be produced even if the liquid temperature is 90°C, and if the heating time exceeds 192 hours, the amount of Maillard products will be excessive even if the liquid temperature is 40°C, which may result in bitterness or a burnt smell in the seasoning. Therefore, the heating and stirring conditions in step S2 should be a liquid temperature of 40 to 90°C and a time of 3 to 192 hours.

[0030] The heating and stirring conditions in step S2 are preferably 45-80°C for 6-144 hours, more preferably 50-75°C for 8-120 hours, and even more preferably 50-75°C for 12-96 hours.

[0031] On the other hand, examples of sugars to be added in steps S2 and S4 include granulated sugar, glucose, fructose, invert sugar, isomerized sugar, corn syrup, dextrin, reduced maltose, and sugar alcohols. These can be used individually or in combination. Sugars have effects such as imparting flavor and preventing microbial contamination by reducing water activity. In step S4, sugars are added mainly to obtain these effects. However, since Maillard products, which are produced by the reaction of sugars and amino acids upon heating, and caramelization of sugars are also thought to be involved in suppressing the soy odor, the addition of sugars in step S2 is necessary.

[0032] [Soy odor control method] The alcohol-containing seasoning of this embodiment can be used in the preparation of food in general, but is particularly suitable for preparing foods containing soy protein. When preparing foods containing soy protein using the seasoning of this embodiment, first add the seasoning of this embodiment to soy protein or a raw material containing soy protein, or add soy protein or a raw material containing soy protein to the seasoning of this embodiment to bring the soy protein into direct contact with the components contained in the seasoning of this embodiment.

[0033] In this process, the soy protein can be rehydrated in water beforehand, or it can be used as is without rehydrating. From the standpoint of improving work efficiency, it is preferable to use the soy protein as is without rehydrating it. Furthermore, the amount of seasoning in this embodiment can be appropriately set depending on the type and state of the soy protein, but it is preferable to use an amount sufficient to immerse the soy protein or raw materials containing soy protein in the seasoning of this embodiment.

[0034] Afterward, other ingredients and seasonings are added, and cooking is carried out. This allows the active ingredients contained in the seasoning of this embodiment, such as Maillard reaction products, to act and suppress the odor characteristic of soy protein.

[0035] As described in detail above, the alcohol-containing seasoning of this embodiment has a color intensity (OD 430Since the saturation level is 10-70 and the pH is 5-7, the Maillard reaction products can significantly reduce the soy odor caused by soy protein. In particular, alcohol-containing seasonings with DMDS and / or DMTS content of "20bbp≦DMDS≦6000ppb", "10ppb≦DMTS≦800ppb", or "5ppb≦DMDS≦4000ppb and 5ppb≦DMTS≦800ppb" have a high effect in suppressing soy odor.

[0036] As a result, by using the alcohol-containing seasoning of this embodiment, it becomes possible to manufacture soy protein-containing foods with suppressed soy odor. Furthermore, the alcohol-containing seasoning of this embodiment does not affect the aroma or flavor of food, and is also effective on soy protein that has not been rehydrated with water, so it can be used in a variety of foods and is highly versatile.

[0037] (Second embodiment) Next, a food composition according to a second embodiment of the present invention will be described. The food composition of this embodiment contains soy protein and the alcohol-containing seasoning of the first embodiment described above, and is, for example, an intermediate for meat substitutes.

[0038] [Soy protein] The soy protein incorporated into the food composition of this embodiment includes all materials containing soy protein, such as isolated soy protein extracted and separated from soybeans, concentrated soy protein, and defatted soy flour. Furthermore, its form is not particularly limited, and soy protein in various forms such as powder, granules, and fibers can be used.

[0039] [Manufacturing method] Next, a method for producing the food composition of this embodiment will be described. The food composition of this embodiment can be produced by adding a predetermined amount of the alcohol-containing seasoning of the first embodiment to soy protein or a raw material containing soy protein, or by adding soy protein or a raw material containing soy protein to an alcohol-containing seasoning and mixing them. In this case, it is preferable to soak the soy protein or a raw material containing soy protein in the alcohol-containing seasoning of the first embodiment for a certain period of time, and then add and mix the other raw materials. This enhances the effect of suppressing the soy odor, whether using soy protein that has not been rehydrated or soy protein that has been rehydrated.

[0040] The size (particle size) of the soy protein used in the food composition of this embodiment is not particularly limited, but for example, a major diameter of about 5 to 20 mm can be used. The type of soy protein is also not particularly limited, and commercially available soy protein can be used. In that case, to obtain the desired effect, the amount of Maillard product and pH in the alcohol-containing seasoning, as well as the amount of alcohol-containing seasoning blended into the food composition, should be adjusted according to the type of soy protein used. It is preferable to use uncolored soy protein in the food composition of this embodiment.

[0041] [Seasoning liquid with ingredients] The food composition of this embodiment can be used, for example, as an ingredient in a seasoning liquid containing ingredients. As ingredients to be added to the seasoning liquid together with the food composition of this embodiment, for example, root vegetables such as carrots and radishes, sprouted vegetables such as bean sprouts, leafy vegetables such as cabbage and spinach, various vegetables such as beans and mushrooms, as well as meat, seafood, seaweed, fruits and processed products thereof can be used.

[0042] The food composition of this embodiment is a fermented seasoning containing an alcohol component obtained by fermenting raw materials including rice, and has a color intensity (OD 430Since an alcohol-containing seasoning with a pH of 10-70 and a pH of 5-7 is included, it is possible to manufacture soy protein-containing foods with suppressed soy odor. In particular, by using an alcohol-containing seasoning that contains DMDS and / or DMTS in the range of "20bbp≦DMDS≦6000ppb", "10ppb≦DMTS≦800ppb", or "5ppb≦DMDS≦4000ppb and 5ppb≦DMTS≦800ppb", a food composition with significantly suppressed soy odor can be achieved.

[0043] Furthermore, the alcohol-containing seasoning used in the food composition of this embodiment is effective on both soy protein that is rehydrated with water and soy protein that is not rehydrated with water. Therefore, the food composition and seasoning liquid with ingredients of this embodiment can be applied to a wide range of foods and are highly versatile. [Examples]

[0044] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0045] (First embodiment) First, as a first embodiment of the present invention, a seasoning was prepared using the method shown in Figure 1, and its effect in suppressing soybean odor and the presence or absence of bitterness or burnt odor were investigated.

[0046] <Preparing seasonings> To 200 ml of salted sake (pH 4.4) with an amino acid content of 8 or higher, sodium carbonate was added to adjust the pH to 8. Sugars were then added, and the mixture was stirred at a liquid temperature of 60-70°C for 0-96 hours before cooling to produce seasonings A-F shown in Table 1 below.

[0047] [Table 1]

[0048] <Preparation of evaluation samples> 5g of the seasonings shown in Table 1 above was mixed with 2g of soy protein (New Fujinic 59, manufactured by Fuji Oil Co., Ltd.) and 43g of water, and heated while stirring. Heating was stopped when the sample temperature reached 80°C, and the mixture was cooled to room temperature to obtain the evaluation sample. The salt content of each sample was 0.4% by mass. For comparison, a comparative sample was prepared by mixing 2g of soy protein (New Fujinic 59, manufactured by Fuji Oil Co., Ltd.), 0.2g of salt, and 47.8g of water, and heating and cooling it under the same method and conditions.

[0049] <Rating> The effect of suppressing soybean odor was evaluated by a panel of two experts (trained for 4 years) on evaluation samples and comparison samples, using a four-point scale for sensory evaluation of three items: "grassy soybean odor," "soybean taste and bitterness," and "soybean flavor of the filtrate." 4: Strong 3: Slightly strong 2: Slightly weak 1: Weak

[0050] In addition, two expert panel members (trained for 4 years) conducted a sensory evaluation of the evaluation samples and comparison samples to determine the presence or absence of bitterness and burnt odor derived from the seasonings. The results of this evaluation are shown in Table 2 below. In the overall evaluation shown in Table 2 below, samples with a total score of 4 points or less for items related to suppressing soy odor were rated ◎ (Excellent), samples with a total score of 5 to 7 points were rated ○ (Good), and samples with a total score of 8 points or more were rated × (Poor). However, if bitterness or burnt odor derived from the seasonings was detected, the overall evaluation was × (Poor) even if the total score was 7 points or less.

[0051] [Table 2]

[0052] As shown in Table 2, samples No. 3 to 7, which used seasonings B to F prepared by heating for 12 hours or more, had a significantly reduced soy odor compared to sample No. 1, which had no seasonings added, and sample No. 2, which used seasoning A, which was not heated. However, the degree of coloration (OD) was reduced. 430Sample No. 7, which used seasoning F with a value exceeding 70, exhibited a bitter taste and a burnt smell.

[0053] (Second example) Next, as a second embodiment of the present invention, soy protein was treated with seasoning D prepared by the method shown in Figure 1, seasoning G prepared by the method shown in Figure 2, and other alcohol-containing seasonings H and I, and the effect of suppressing soy odor was evaluated. The seasonings used in the evaluation are shown in Table 3 below.

[0054] [Table 3]

[0055] <Preparation of evaluation samples> 5g of the seasonings shown in Table 3 was mixed with 2g of soy protein (New Fujinic 59, manufactured by Fuji Oil Co., Ltd.) and, if necessary, salt. Water was added to bring the total volume to 50g, and the mixture was heated while stirring. Heating was stopped when the sample temperature reached 80°C, and the mixture was cooled to room temperature to obtain the evaluation sample.

[0056] Each sample was evaluated using the same methods and criteria as described in the first example above. The results are shown in Table 4 below.

[0057] [Table 4]

[0058] As shown in Table 4, samples No. 8 and 9, which used the alcohol-containing seasoning of the present invention, had a significantly reduced soybean odor compared to sample No. 1, which did not contain any seasoning, and samples No. 10 and 11, which used other alcohol-containing seasonings.

[0059] (Third embodiment) Next, as a third embodiment of the present invention, the degree of coloration (OD 430 Seasonings with different OD (Optical Value) or pH values ​​were prepared and their effect in suppressing soy odor was compared. Specifically, the degree of coloration (OD) was measured using the method shown in Figure 1. 430The researchers prepared seasonings of 10, 60, and 70, and adjusted the pH by adding hydrochloric acid (HCl) or potassium hydroxide (KOH) to obtain the seasonings for evaluation.

[0060] Then, using each evaluation seasoning, soy protein was treated in the same manner and under the same conditions as in the first example described above to evaluate the effect of suppressing soy odor. The results are shown in Table 5 below. In the overall evaluation shown in Table 5 below, products with a total score of 4 points or less were rated ◎ (Excellent), products with a score of 5 to 7 points were rated ○ (Good), and products with a score of 8 points or more were rated × (Poor). However, even if the total score was 7 points or less, products with an undesirable flavor were given an overall evaluation of × (Poor).

[0061] [Table 5]

[0062] As shown in Table 5, the degree of coloration (OD) 430 Samples No. 21-23, 26-28, and 31-33, which used alcohol-containing seasonings with an O(OD) of 10-70 and a pH in the range of 5-7, were compared to sample No. 1, which did not contain any seasonings, and to the degree of coloration (OD). 430 Compared to samples No. 20, 24, 25, 29, 30, and 34, which used alcohol-containing seasonings with a pH outside the above range, the soy odor suppression effect was higher. 430 While the pH range was within 10-70, samples No. 20, 25, and 30, which had a pH slightly lower than 5, showed an effect in suppressing the grassy taste of soybeans, but a slight sourness (undesirable flavor) was detected.

[0063] (Fourth embodiment) Next, as a fourth embodiment of the present invention, the relationship between the amount of DMDS and DMTS in the seasoning and the soybean inhibitory effect was investigated. In this embodiment, a model experiment was first conducted using a seasoning in which alcohol and DMDS, DMTS, or both were added to a melanoidin solution that did not contain DMDS or DMTS.

[0064] <Preparation of melanoidin solution> The raw materials shown in Table 6 below were mixed and dissolved in 200 ml of water, and the resulting solution was heated at 120°C for 60 minutes to obtain a melanoidin solution (pH ≈ 4.9).

[0065] [Table 6]

[0066] <Preparing seasonings> To the melanoidin solution prepared by the method described above, alcohol and DMDS and / or DMTS are added, and OD 430 The seasoning was prepared for evaluation by adjusting the pH to 10.0, pH to 5.00, and alcohol concentration to 5%. In addition, the melanoidin solution was prepared by adding only alcohol, without adding DMDS and DMTS. 430 A comparative seasoning was prepared by adjusting the pH to 10.0, pH to 5.00, and alcohol concentration to 5%.

[0067] <Preparation of evaluation samples> 5g of the evaluation seasoning was mixed with 2g of soy protein (New Fujinic 59, manufactured by Fuji Oil Co., Ltd.) and 43g of water, and heated while stirring. Heating was stopped when the sample temperature reached 80°C, and the mixture was cooled to room temperature to prepare the evaluation sample. A comparative sample (No. 40) was prepared by mixing 5g of the comparison seasoning with 2g of soy protein (New Fujinic 59, manufactured by Fuji Oil Co., Ltd.) and 43g of water, and heating and cooling it in the same manner and under the same conditions.

[0068] <Evaluation Method> The effect of the evaluation sample on suppressing soybean odor was evaluated by a panel of two experts (training period: 4 years) on three items: "grassy soybean odor," "soybean taste and bitterness," and "soybean flavor of the filtrate," comparing it with a control sample (No. 40) and using the following three-point sensory evaluation scale. 3: Equivalent to the comparative sample 2: Slightly weaker than the comparison sample. 1: Weaker than the comparison sample

[0069] Furthermore, the overall evaluation was based on the following criteria: a total score of 4 points or less for each item was rated A (Excellent), 5 to 7 points was rated B (Good), and 8 points or more was rated C (Acceptable). However, items in which a "peculiar odor" originating from DMDS or DMTS was detected were given an overall evaluation of D (Unacceptable) regardless of the total score. The results are shown in Tables 7-9 below.

[0070] [Table 7]

[0071] [Table 8]

[0072] [Table 9]

[0073] As shown in Table 7, samples No. 41 and 42, which used seasonings containing DMDS alone and with a DMDS content of less than 20 ppb, had a similar degree of soy odor to sample No. 40, which used a comparative seasoning that did not contain DMDS or DMTS. However, samples No. 43 to 50, which used seasonings with a DMDS content of 20 ppb or more, showed improved soy odor suppression compared to sample No. 40, which used a comparative seasoning. In particular, samples No. 45 to 50, which used seasonings with a DMDS content of 50 ppb or more, showed excellent soy odor suppression. However, sample No. 50, which had a DMDS content exceeding 6000 ppb, had a distinctive odor, so the overall evaluation was D (unacceptable).

[0074] As shown in Table 8, sample No. 51, which used a seasoning containing DMTS alone with a DMTS content of less than 10 ppb, had a similar level of soy odor as sample No. 40, which used a comparative seasoning that did not contain DMTS or DMTS. However, samples No. 52 to 59, which used seasonings with a DMTS content of 10 ppb or more, showed improved soy odor suppression compared to sample No. 40, which used a comparative seasoning. In particular, samples No. 54 to 59, which used seasonings with a DMTS content of 30 ppb or more, showed excellent soy odor suppression. However, sample No. 59, which had a DMTS content exceeding 800 ppb, had a distinctive odor, so the overall evaluation was D (unacceptable).

[0075] As shown in Table 9, in samples No. 60-67, which used seasonings containing both DMDS and DMTS, an improvement in the suppression of soybean odor was observed at lower concentrations compared to when each was contained individually. Sample No. 60, which used a seasoning with a DMDS content of 5 ppb and a DMTS content of 5 ppb, also showed a higher suppression of soybean odor than sample No. 40, which used a comparative seasoning without DMDS or DMTS. In particular, samples No. 62-67, which had a DMDS content of 10 ppb or more and a DMTS content of 10 ppb or more, showed excellent suppression of soybean odor. However, sample No. 67, which had a DMDS content exceeding 4000 ppb, had a peculiar odor, so the overall evaluation was D (unacceptable).

[0076] Next, using seasonings prepared by adding predetermined amounts of DMDS and DMTS to alcohol-containing seasoning H shown in Table 3, soy protein was treated using the same method and conditions as in the first example described above, and the effect of suppressing soy odor and the presence or absence of characteristic odors were evaluated. The results are shown in Table 10 below. For comparison, the evaluation results for alcohol-containing seasoning G (sample No. 9) are also shown in Table 10 below.

[0077] [Table 10]

[0078] As shown in Table 10, the degree of coloration (OD) 430Samples No. 69 to 72, which used seasonings with a pH of 10 to 70 and a pH in the range of 5 to 7, showed an effective suppression of soybean odor and had no peculiar odor. In particular, sample No. 70, which used a seasoning with a DMTS content of 50 ppb, sample No. 71, which used a seasoning with a DMDS content of 50 ppb, and sample No. 72, which used a seasoning with a DMDS content of 20 ppb and a DMTS content of 10 ppb, showed excellent suppression of soybean odor, comparable to sample No. 9, which used alcohol-containing seasoning G.

[0079] From the above results, it was confirmed that using the alcohol-containing seasoning of the present invention can suppress the soy odor derived from soy protein, and in particular, that those with DMDS and / or DMTS content within a specific range have a high effect in suppressing the soy odor.

Claims

1. A fermented seasoning containing an alcohol component obtained by fermenting a raw material containing rice, Coloring degree (OD ４３０ ) is 10 to 70 and pH is 5 to 7.

2. The alcohol-containing seasoning according to claim 1, which contains dimethyl disulfide (DMDS) and / or dimethyl trisulfide (DMTS) in any of the following ranges (1) to (3). (1) 20 bbp≦DMDS≦6000 ppb (2) 10 ppb≦DMTS≦800 ppb (3) 5 ppb≦DMDS≦4000 ppb and 5 ppb≦DMTS≦800 ppb

3. Soy protein and The alcohol-containing seasoning according to claim 1 or 2, A food composition comprising:

4. A seasoning liquid containing ingredients, comprising the food composition according to claim 3.

5. The method comprises a step of stirring a raw material solution containing at least salted sake having an amino acid content of 8 or more, sodium carbonate, and sugars for 3 to 192 hours while maintaining the liquid temperature in the range of 40 to 90°C; Coloring degree (OD ４３０ ) is 10 to 70 and pH is 5 to 7.

6. A fermented seasoning containing an alcohol component obtained by fermenting a raw material containing soy protein with a raw material containing rice, and the coloring degree (OD) ４３０ ) is 10 to 70 and pH is 5 to 7, and an alcohol-containing seasoning is added. A method for producing a food composition comprising the steps of:

7. A fermented seasoning containing soy protein and an alcohol component obtained by fermenting a raw material containing rice, and having a coloring degree (OD ４３０ ) is 10 to 70 and pH is 5 to 7.

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