Reduced salt and reduced sugar combined seasoning

Abstract

To improve the flavor decline due to salt and sugar reduction in combined seasonings, deliver sufficient umami, and achieve a taste that matches or surpasses that of standard combined seasonings.SOLUTION: The present invention provides a reduced salt and reduced sugar combined seasoning, based on soy sauce, sake, mirin, and sugar, containing a processed fruit product from the subgenus Prunus of the genus Prunus in the Rosaceae family as an active ingredient. The addition of the processed fruit product restores the compromised umami, richness, and saltiness, delivering a taste that matches or surpasses that before salt and sugar reduction.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention provides a reduced-salt and reduced-sugar combined seasoning that has sufficient umami flavor without making the consumer feel that the amounts of salt and sugar used have been reduced. [Background technology]

[0002] Salt (sodium chloride) is an important ingredient in cooking and seasoning, imparting a salty taste to food and drink. In addition, because it has a bactericidal effect, it is not only used in cooking, but also plays an important role in improving the shelf life of traditional Japanese preserved foods such as pickled plums and tsukemono. While salt is essential for life activities, consuming too much can lead to lifestyle-related diseases such as hypertension and kidney disease. The average salt intake of Japanese people is higher than the WHO recommended intake, and therefore a reduction in salt intake is recommended.

[0003] In order to reduce salt intake, reduced-salt soy sauce and salt seasonings are often used, and various products are on the market. However, reducing the amount of salt not only weakens the saltiness but can also impair the umami of the dish, so salt seasonings to improve the saltiness and umami are being developed (Patent Document 1). However, the salt seasoning described in Patent Document 1 is difficult to implement because it requires many processes, such as extraction from the raw citrus peel, concentration, and powder processing. In addition, no method has yet been reported for improving the flavor of reduced-salt and reduced-sugar combined seasonings using processed fruit from the Prunus subgenus of the Rosaceae family.

[0004] Sugar is an important ingredient in cooking and seasoning, as it gives food and drink a sweet taste. It also reduces the water activity of food, thereby improving the shelf life of ingredients. While sugar is important as an energy source and sweetener for living organisms, excessive sugar intake can cause obesity and increase the risk of lifestyle-related diseases such as diabetes, high blood pressure, and cancer. In addition, excessive sugar intake can cause the body to produce advanced glycation end products (AGEs), which are the combination of protein and sugar. AGEs are highly toxic and are thought to be a causative agent of aging. For this reason, it is recommended to reduce sugar intake as well.

[0005] In Japanese food culture, a seasoning combination made from soy sauce, mirin, sake, and sugar is generally called a universal sauce, and by changing the mixing ratio, it can be used in a variety of dishes, such as chicken teriyaki, simmered fish, kinpira, and mitarashi sauce. There are many combinations of all-purpose sauces, such as the so-called golden ratio for the combination and mixing ratio of soy sauce: mirin: sake: sugar = (1:1:1:1) or (2:2:2:1) for teriyaki sauce, and the golden ratio for kinpira sauce, such as (soy sauce: sake: sugar) = (1:1:1) (Non-Patent Documents 1 and 2). Patent Document 2 shows a seasoning and a manufacturing method that reduces saltiness while still providing the same saltiness as before the salt reduction by reducing the ratio of soy sauce and increasing the ratio of mirin from the golden ratio ((soy sauce: mirin: sake) = (1:1:1)) for a combination seasoning consisting of three types of soy sauce, mirin, and sake. However, the sugar content increases by increasing the amount of mirin, so it cannot be said to be a seasoning that achieves both reduced salt and reduced sugar, and a seasoning and a manufacturing method thereof that achieves both reduced salt and reduced sugar without causing a loss in flavor have not yet been reported. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2017-153380 [Patent Document 2] Patent No. 7113567 [Non-patent literature]

[0007] [Non-Patent Document 1] “Teriyaki Chicken Recipe / How to Make it”, April 2020, [online], Shiragohan.com, [Searched May 29, 2023], Internet,<https: / / www.sirogohan.com / recipe / teriyaki / > ( [Non-Patent Document 2] “12 Basic Cooking Dishes (Golden Ratio of Seasoning)”, [online], Orange Page net, [Searched on May 29, 2023], Internet,<https: / / www.orangepage.net / ymsr / features / golden-ratio / posts / 2775> Summary of the Invention [Problem to be solved by the invention]

[0008] There are currently many reduced-salt products on the market, but the one most familiar to consumers is reduced-salt (low-salt) soy sauce. However, because the salt content has been reduced, reduced-salt soy sauce has the disadvantage that it tastes inferior to regular soy sauce. An object of the present invention is to provide a seasoning based on soy sauce, mirin, sake and sugar, which has reduced salt and sugar but still provides a sufficient umami taste, and a method for producing the same. [Means for solving the problem]

[0009] The present inventors conducted extensive research to solve the above problems and discovered that processed fruits of the genus Prunus, subgenus Prunus, family Rosaceae, have the effect of improving the deterioration of flavor caused by reducing salt and sugar. They also discovered that the flavor of combined seasonings can be maintained or improved even when salt and sugar are reduced, and discovered that adding ume sugar extract to a sauce made with commercially available reduced-salt soy sauce can provide a flavor equal to or better than that of a sauce made with normal soy sauce, thereby completing the present invention. Effect of the Invention

[0010] According to the present invention, a seasoning that can provide a sufficient umami taste while reducing the amount of salt and sugar used can be obtained. [Brief description of the drawings]

[0011] [Figure 1] Comparison of overall evaluation of sauces using reduced-salt soy sauce, reduced-salt soy sauce with plum sugar extract, and regular soy sauce [Diagram 2] A comparison of sensory evaluations of sauces made with reduced-salt soy sauce, reduced-salt soy sauce with plum sugar extract, and regular soy sauce. [Diagram 3] Comparison of overall evaluations when plum sugar extract juice is added to combined seasonings. [Figure 4] Comparison of sensory evaluations when plum sugar extract is added to a combined seasoning. [Diagram 5] Comparison of the percentage of sugar replaced with plum juice (overall evaluation). [Figure 6] Comparison of the ratio of sugar replaced with plum juice (sensory evaluation). [Figure 7] Comparison of comprehensive evaluation among processed plum fruits [Figure 8] Comparison of sensory evaluations among processed plum fruits DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention relates to a combined seasoning containing processed fruit of the genus Prunus (subgenus Prunus) of the family Rosaceae as an active ingredient, and including soy sauce, mirin, sake and sugar, and a method for producing the same. The combined seasoning of the present invention will be described in detail below.

[0013] The processed fruit of the genus Prunus, subgenus Prunus, family Rosaceae, used in the present invention includes fruit juice obtained by squeezing the fruit or sugar-extracted fruit juice obtained by extracting sugar with sugar. Examples of the fruit of the subgenus Prunus include plum, Japanese plum, apricot, etc.

[0014] The fruit juice used in the present invention may be any juice squeezed from the fruit of the genus Prunus, subgenus Prunus, family Rosaceae. It is more preferable that the fruit juice is clear, and examples of the treatment include enzyme treatment, centrifugation, diatomaceous earth filtration, etc. The fruit juice may be either straight or concentrated.

[0015] The sugar extract used in the present invention is a fruit juice obtained by extracting sugar from fruits of the genus Prunus and the subgenus Prunus of the family Rosaceae. The amount of sugar used in the sugar extraction is not particularly limited, and for example, 100 to 200 parts by mass, preferably 100 to 150 parts by mass, is used per 100 parts by mass of fruit. The type of sugar used is also not particularly limited, and examples thereof include white sugar, granulated sugar, brown sugar, medium-sized coarse sugar, white coarse sugar, crystal sugar, liquid sugar, and brown sugar. The fruit may be fresh or frozen, but the extraction period is generally shorter when frozen fruit is used. Furthermore, the variety of fruit is not particularly limited, and examples of plums include Nanko, Kotsubu Nanko, Kojo, Shirakaga, Uguisujuku, Bungo, Takada Ume, Juro, Beniei, Hanakami, Ri Ume, Benisashi, and Beni no Mai. Examples of plums include Oishi Wase, Soldam, Taiyo, Kiyo, and Akihime, while examples of apricots include Heiwa, Showa, Niigata Daimi, Shinshu Daimi, Harcott, and Goldcott.

[0016] The combined seasoning in the present invention is a general seasoning based on soy sauce, mirin, sake, and sugar, in which part or all of the sugar is replaced with processed fruit of the genus Prunus, subgenus Prunus, family Rosaceae. The replacement ratio is preferably 25% by weight or more and 100% by weight or less, more preferably 30% by weight or more and less than 90% by weight, and even more preferably 40% by weight or more and less than 80% by weight. If it is less than 25% by weight, a sufficient flavor improvement effect cannot be obtained. With a total replacement of 100% by weight, the sourness derived from the processed fruit can be felt, but a sufficient improvement in flavor can be obtained. Therefore, it is preferable to appropriately adjust within this range depending on the dish to be used.

[0017] When using sugar juice as a processed fruit product, the Bx of the sugar juice is about 50%, so the amount of sugar contained in 100g of sugar juice can be 50g or less. Therefore, for example, replacing 75% by weight of sugar with sugar juice corresponds to a sugar reduction of about 40%.

[0018] The soy sauce used in the present invention is soy sauce as specified by the Japanese Agricultural Standards. That is, soy sauce as specified by the Japanese Agricultural Standards can be used, and specifically, soy sauce such as koikuchi soy sauce (strong soy sauce) and usukuchi soy sauce (light soy sauce) as specified by the same standard can be used, and any of them may be used. In the outline of the Japanese Agricultural Standards, soy sauce is as follows (including those to which sugar and alcohol are added as supplementary): 1. A clear liquid seasoning obtained by fermenting and maturing soybeans (including defatted soybeans; the same applies below) or soybeans and grains such as wheat or rice (including those with wheat gluten added) that have been steamed or otherwise processed to cultivate koji mold (hereinafter referred to as "shoyu koji"); or by adding steamed or puffed rice or rice saccharified with koji mold to shoyu koji and then adding salt water or kiage (hereinafter referred to as "moromi"). (This includes those that use enzymes such as cellulase (excluding proteolytic enzymes) as supplementary ingredients in the manufacturing process. Those made by the honjozo method.) 2. A clear liquid seasoning (made by the mixed brewing method) obtained by adding amino acid liquid (meaning vegetable protein such as soybeans treated with acid; the same applies below), enzyme hydrolysis seasoning liquid (meaning vegetable protein such as soybeans treated with proteolytic enzymes; the same applies below), or fermentation hydrolysis seasoning liquid (meaning fermented and hydrolyzed wheat gluten; the same applies below) to mash, fermenting it, and maturing it. 3. 1, 2 or freshly fried tofu, or a mixture of two or more of these, to which amino acid liquid, enzyme hydrolysis liquid or fermentation hydrolysis liquid, or a mixture of two or more of these, has been added (by mixing method).

[0019] The reduced-salt soy sauce used in the present invention is one in which the salt content per 100 g of soy sauce is 9 g or less according to the quality labeling standards and is labeled according to the provisions of Article 31, paragraph 1 of the Health Promotion Act, such as "reduced-salt soy sauce" manufactured by Kikkoman Corp. Low-salt soy sauce is one in which the salt content is reduced to 80% or less according to the quality labeling standards and is labeled according to the provisions of Article 31, paragraph 1 of the Health Promotion Act.

[0020] The mirin used in this invention is the mirin specified in Article 3, Paragraph 11 of the Liquor Tax Law, i.e., the mirin listed below with an alcohol content of less than 15% (limited to those with an extract content of 40% or more and other requirements stipulated by government ordinance). 1. Rice and rice malt are mixed with shochu or alcohol and then strained. 2. Rice, rice malt, shochu or alcohol with mirin or other items specified by government ordinance added, then strained 3. Mirin with shochu or alcohol added 4. Add mirin lees to mirin and strain.

[0021] The sake used in the present invention is sake as defined in Article 3, item 7 of the Liquor Tax Law, i.e., sake with an alcohol content of less than 22% among the following alcoholic beverages: 1. Rice, rice malt and water are fermented and strained. 2. Fermented and strained using rice, rice malt, water, sake lees, and other items specified by government ordinance as raw materials (limited to those in which the weight of the items specified by government ordinance does not exceed 50% of the weight of rice (including koji rice)). 3. Sake lees are added to sake and strained The sake may be ordinary sake or sake with a specific name (honjozo sake, special honjozo sake, junmai sake, special junmai sake, ginjo sake, junmai ginjo sake, daiginjo sake, junmai daiginjo sake). Shochu or brewed alcohol may be used instead of sake as long as it does not impair the flavor of the seasonings.

[0022] The sugar used in the present invention is a commonly used sugar, such as white sugar, granulated sugar, brown sugar, liquid sugar, etc. Molasses may also be used, which can impart a complex flavor to the seasoning.

[0023] The combined seasoning of the present invention can be obtained by mixing and heating the above-mentioned soy sauce, mirin, sake, sugar and processed fruit of the genus Prunus, subgenus Prunus, family Rosaceae. The combined seasoning may contain other seasonings, but it is preferable to use them within a range that does not impair the effectiveness of the present invention. As ingredients that can be added other than soy sauce, mirin, sake, sugar and processed fruit of the subgenus Prunus, seasonings that do not contain salt or sugar are preferable, but honey or fruit (e.g., apple) containing sugar can be added to create further depth of flavor.

[0024] The amount of the combined seasoning used in the present invention may be adjusted depending on the dish. There is no limit to the food ingredients that can use the seasoning, and examples of the food ingredients include vegetables, meat, and seafood. Examples of vegetables include root vegetables such as radish, carrot, potato, sweet potato, and taro; fruit vegetables such as eggplant, green pepper, and pumpkin; and leafy vegetables such as cabbage and Chinese cabbage. Examples of meat include beef, pork, chicken, mutton, and wild boar, and examples of seafood include yellowtail, eel, and conger eel. EXAMPLES

[0025] Examples of the present invention will be described below, but the present invention is not limited to these examples. The volume was measured using a measuring spoon for cooking. Bx (Brix) was measured using a digital refractometer (manufactured by Atago Co., Ltd.) and calculated as sucrose concentration (percentage (%)), and acidity was neutralized with 1 / 10N sodium hydroxide aqueous solution, converted into citric acid concentration, and calculated as percentage (%).

[0026] <Example 1> A combined seasoning was prepared in the volume ratio shown in the composition below. (Reduced-salt soy sauce, mirin, sake, sugar, plum sugar extract) = (2, 2, 2, 0.6, 1.5) Expressed by weight, the ingredients are as follows. (reduced salt soy sauce, mirin, sake, sugar, plum juice) = (36g, 36g, 30g, 4.5g, 13.5g) Sugar, mirin, and sake were added to a pot, and after the alcohol had been boiled off, low-salt soy sauce and plum juice were added and boiled down until the Bx was about 60%. (This is the same as Comparative Example 1, except that 75% of the sugar was replaced by plum juice.)

[0027] <Example 2> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced salt soy sauce, mirin, sake, sugar, plum juice) = (2, 2, 2, 0, 1) By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, plum sugar extract) = (36g, 36g, 30g, 0g, 18g) Sugar, mirin, and sake were added to a pot, and after the alcohol was boiled off, reduced-salt soy sauce and plum sugar extract were added and boiled down until Bx was about 60%. (Comparative Example 1, where 100% by weight of the sugar was replaced with plum sugar extract.)

[0028] <Example 3> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced salt soy sauce, mirin, sake, sugar, plum juice) = (2, 2, 2, 1, 0.5) By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, plum sugar extract) = (36g, 36g, 30g, 9g, 9g) Sugar, mirin, and sake were added to a pot, and after the alcohol was boiled off, reduced-salt soy sauce and plum sugar extract were added and boiled down until Bx was about 60%. (50% by weight of the sugar in Comparative Example 1 was replaced with plum sugar extract.)

[0029] <Example 4> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced salt soy sauce, mirin, sake, sugar, plum juice) = (2, 2, 2, 1.5, 0.25) By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, plum sugar extract) = (36g, 36g, 30g, 13.5g, 4.5g) Sugar, mirin, and sake were added to a pot, and after the alcohol was boiled off, reduced-salt soy sauce and plum sugar extract were added and boiled down until Bx was about 60%. (25% by weight of the sugar in Comparative Example 1 was replaced with plum sugar extract.)

[0030] The 5x concentrated plum juice, concentrated plum juice, and concentrated apricot juice were each diluted and sweetened, and adjusted to the same Bx and acidity as the sugared plum juice (Bx 53%, acidity 1.8%) to produce the following Examples 5 to 7 (the 5x concentrated plum juice was diluted 10 times, and the concentrated plum juice and concentrated apricot juice were diluted 2.5 times while being sweetened, and the adjusted products were adjusted to the sugar-acid ratio of the sugared plum juice). <Example 5> A combined seasoning was prepared in the volume ratio shown in the composition below. (Reduced-salt soy sauce, mirin, sake, sugar, 5x concentrated plum juice preparation) = (2, 2, 2, 0.6, 1.5). By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, 5x concentrated plum juice preparation) = (36g, 36g, 30g, 4.5g, 13.5g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add reduced-salt soy sauce and 5x concentrated plum juice, and boil down until the Bx content is around 60%.

[0031] <Example 6> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced-salt soy sauce, mirin, sake, sugar, concentrated plum juice preparation) = (2, 2, 2, 0.6, 1.5). By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, concentrated plum juice preparation) = (36g, 36g, 30g, 4.5g, 13.5g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add reduced-salt soy sauce and concentrated plum juice and simmer until the Bx content is around 60%.

[0032] <Example 7> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced-salt soy sauce, mirin, sake, sugar, apricot concentrated juice preparation) = (2, 2, 2, 0.6, 1.5). By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, concentrated apricot juice preparation) = (36g, 36g, 30g, 4.5g, 13.5g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add reduced-salt soy sauce and concentrated apricot juice and boil down until the Bx content is around 60%.

[0033] <Comparative Example 1> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced-salt soy sauce, mirin, sake, sugar) = (2, 2, 2, 2) By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar) = (36g, 36g, 30g, 18g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add reduced-salt soy sauce and boil down until the Bx content is about 60%.

[0034] <Comparative Example 2> A combined seasoning was prepared in the volume ratio shown in the composition below. (soy sauce, mirin, sake, sugar) = (2, 2, 2, 2) By weight, it is as follows: (Soy sauce, mirin, sake, sugar) = (36g, 36g, 30g, 18g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add soy sauce and boil down until the Bx content is about 60%.

[0035] <Comparative Example 3> A combined seasoning was prepared in the volume ratio shown in the composition below. (reduced-salt soy sauce, mirin, sake, sugar, lemon syrup) = (2, 2, 2, 1.5, 0.6) By weight, it is as follows: (Reduced-salt soy sauce, mirin, sake, sugar, lemon syrup) = (36g, 36g, 4.5g, 13.5g) Add sugar, mirin, and sake to a pot, boil off the alcohol, then add reduced-salt soy sauce and lemon syrup and boil down until the Bx content is about 60%.

[0036] The soy sauce used was "Specially Selected Whole Soy Sauce" manufactured by Kikkoman Corporation, the reduced salt soy sauce used was "Reduced Salt Soy Sauce 50% Salt Cut" manufactured by Kikkoman Corporation, the mirin used was "Horaihon Mirin" manufactured by Nakano BC Co., Ltd., the sake used was "Chokyu Josen" manufactured by Nakano BC Co., Ltd., the sugar used was "Cup Brand Granulated Sugar" manufactured by Shin-Nihon Seito Co., Ltd., the plum sugar extract juice used was "Plum Sugar Extract Juice" manufactured by Nakano BC Co., Ltd., the 5x concentrated plum juice used was "Plum 5x Concentrated Juice" manufactured by Nakano BC Co., Ltd., the plum concentrated juice used was "Red Plum Concentrated Juice" manufactured by Kako Co., Ltd., and the apricot concentrated juice used was "Apricot Concentrated Juice" manufactured by Yuzan Co., Ltd. The lemon syrup was prepared as shown in the following procedure. Commercially available lemons were cut in half and the juice was squeezed to separate the peel and juice. The lemon syrup used was made by mixing, soaking, and extracting the peel, juice, and sugar in a weight ratio of 0.7:0.3:1 (Bx 53%, acidity 1.8%).

[0037] The percentage of salt reduction in the examples depends on the percentage of salt reduction in the reduced-salt soy sauce, and in this case the percentage of salt reduction was 50%.

[0038] A sensory test was conducted on Example 1 and Comparative Examples 1 and 2 by mixing them with grilled chikuwa fishcakes, and the degree of masking and enhancing the flavor of reduced-salt soy sauce by the plum sugar extract was compared. All scores for Comparative Example 1 were set at 4 points, and the overall evaluation was evaluated on a 7-point scale (7: very good, 6: good, 5: slightly good, 4: unchanged, 3: slightly bad, 2: bad, 1: very bad). Each item of umami, sweetness, saltiness, sourness, and richness was also evaluated relatively on a 7-point scale (7: very strong, 6: strong, 5: slightly strong, 4: unchanged, 3: slightly weak, 2: weak, 1: very weak). For each item, a score of 4.5 points or more was judged to show a difference. There were 6 trained panelists. The results are shown in Table 1. The overall evaluations of Comparative Example 2 and Example 1 were 5.2 points and 5.8 points, respectively, and both were higher than Comparative Example 1 (Figure 1). If the score of Comparative Example 2 is 1, the evaluation of Comparative Example 1 was 0.8 points, and the use of reduced-salt soy sauce resulted in a loss of richness and umami, resulting in a lower evaluation. On the other hand, the evaluation of Example 1 was 1.1 points, and the use of plum sugar extract juice resulted in an evaluation equal to or higher than that of the use of regular soy sauce (Figure 1). Specifically, the use of plum sugar extract juice (Example 1) resulted in the evaluations of umami, richness, and saltiness, which were weakened by the use of reduced-salt soy sauce, being 5.6 points, 6 points, and 5 points, respectively, which were equal to or higher than the evaluations of the use of regular soy sauce (5.5 points, 5.1 points, and 5.6 points for umami, richness, and saltiness, respectively). Furthermore, since the plum sugar extract juice has a plum:sugar ratio of 1:1 (w / w), the amount of sugar used in Example 1 was approximately 60% of that in Comparative Example 2. Despite this, the sweetness was rated at 5 points, higher than Comparative Example 2 (4.8 points) (Figure 2). Example 1 not only received an evaluation equal to or higher than Comparative Example 2, but many people also said that it was preferable because the enhanced sourness gave it a moderately refreshing taste. From the above, it was confirmed that the sugar plum juice has the effect of enhancing the flavor of seasonings that are weakened by the use of reduced-salt soy sauce.

[0039] [Table 1]

[0040] Example 1 and Comparative Example 1 were dipped in unagi (white-grilled eel) to make it taste like kabayaki, and a sensory test was conducted. Comparative Example 1 was given a score of 4 points, and the overall evaluation was evaluated on a 7-point scale (7: very good, 6: good, 5: slightly good, 4: unchanged, 3: slightly bad, 2: bad, 1: very bad). Each item of umami, sweetness, saltiness, sourness, and richness was also relatively evaluated on a 7-point scale (7: very strong, 6: strong, 5: slightly strong, 4: unchanged, 3: slightly weak, 2: weak, 1: very weak). For the overall evaluation, a score of 4.5 or more was judged to be slightly effective, and a score of 5.0 or more was judged to be sufficiently effective, and for the evaluation of each item, a score of 4.5 or more was judged to show a difference. Seven trained panelists were present. Example 1 received a high overall evaluation of 6.2 points, despite the reduced amount of sugar used (Figure 3). Specifically, umami, richness, and sweetness were rated at 6.1 points, 6.1 points, and 5.3 points, respectively, which was about 1.5 times higher than Comparative Example 1 (each 4 points), and the weak and thin taste of the reduced-salt soy sauce was masked and enhanced (Figure 4). Furthermore, saltiness and sourness were rated at 4.2 points and 4.4 points, respectively, which had almost no effect on the overall balance of the taste. Many people commented that the flavor of Example 1 was deep but not heavy, and the fishy smell of the eel was also suppressed. Not only was the sugar-plum extract able to improve the flavor, which is a drawback of reduced-salt soy sauce, but it also improved the taste.

[0041] A sensory test was conducted by six trained panelists by tasting the combined seasonings of Examples 1 to 4 and Comparative Example 1 as they were. Using Comparative Example 1 as the standard, the comparison items were rated on a 7-point scale (7: very strong, 6: strong, 5 somewhat strong, 4: unchanged, 3: somewhat weak, 2: weak, 1: very weak), and the overall evaluation was similarly rated on a 7-point scale (7: very good >> 1: very bad). In the evaluation, a score of 4.5 points or more was judged to show a difference, and an overall evaluation of 4.5 points or more was judged to be somewhat effective, and an overall evaluation of 5.0 points or more was judged to be sufficiently effective. Example 1 (Comparative Example 1 in which 75% of the sugar was replaced with plum sugar extract) and Example 3 (50% replacement) were given 5.8 and 5.3 points, respectively, which were fairly high evaluations, but Example 2 (100% replacement) was given 4.8 points, and Example 4 (25% replacement) was given 4.6 points, and although there was an effect of improving the flavor, it was not as significant as in Examples 1 and 3 (Table 2, Figure 5). Specifically, when the ratio of sugar replaced by plum sugar extract was 75% and 50% by weight, the acidity was 5.3 and 4.8 points, respectively, which is different from Comparative Example 1, but the umami was 6.1 and 5.5 points, respectively, and the richness was 6.1 and 5.3 points, respectively, and these flavors were enhanced, so it was recognized that there was a sufficient effect in the overall evaluation. On the other hand, in the 100% replacement, the acidity was strongly expressed at 6.3 points, and the sweetness was felt to be low at 3.5 points. Although the strong sourness gave the product a refreshing flavor, the overall balance of the flavor was lost, so the evaluations of umami, sweetness, saltiness, and richness were inferior to those of Example 1, and the overall evaluation was also low, but the effect of the plum sugar extract juice was fully demonstrated. Even at 25% replacement, differences were observed in umami (5.1 points), sweetness (4.5 points), saltiness (4.5 points), and richness (4.6 points), and the effect of the plum sugar extract juice was demonstrated (Figure 6). In other words, the evaluation increased in proportion to the replacement rate of the plum sugar extract juice, reaching the highest point at 75%, and above that, the evaluation tended to decrease because the sourness was strong and the balance of the flavor was lost, but the masking effect of the reduced-salt soy sauce was observed even in the total replacement. It can be seen that using the plum sugar extract juice at an appropriate ratio not only prevents the flavor from decreasing due to salt reduction, but also enhances the flavor.

[0042] [Table 2]

[0043] A sensory test was carried out on Examples 1 and 5-7, and Comparative Examples 1 and 3, using roasted chikuwa, to examine the difference in effect between Plum subgenus fruits and other fruits. The evaluation method was the same as that described above. The results are shown in Table 3, Figure 7, and Figure 8. Example 1 and Examples 5-7 were given comprehensive evaluations of 5.6 points, 5.3 points, 4.5 points, and 4.6 points, respectively, which were higher than Comparative Example 1, whereas Comparative Example 3 was given 3.8 points, which was not different from Comparative Example 1. Specifically, Example 1 (plum sugar extract juice) obtained higher values ​​than Comparative Example 1 in all of the following categories: umami (5.5 points), sweetness (4.8 points), sourness (5.1 points), saltiness (5.1 points), and richness (5.4 points). Example 5 (plum 5-times concentrated juice) was slightly inferior to Example 1 in umami (4.8 points), sweetness (4.6 points), and richness (5.3 points), but higher than Comparative Example 1, and the saltiness (5.3 points) was further enhanced. Example 6 (plum concentrated juice) was inferior to Example 1 in umami (5.1 points), sweetness (4.6 points), sourness (5.3 points), saltiness (4.5 points), and richness (5.0 points), while Example 7 (apricot concentrated juice) was inferior to Example 1 in umami (5.0 points), sweetness (4.1 points), sourness (4.6 points), saltiness (4.6 points), and richness (4.3 points), but the deterioration in flavor due to the use of reduced-salt soy sauce was sufficiently improved. On the other hand, in Comparative Example 3 (lemon syrup), the tasting results were umami (4.1 points), sweetness (4.5 points), sourness (4.8 points), saltiness (4.1 points), and richness (4.3 points), and no effects were observed other than sweetness and sourness. This indicates that the flavor of the combined seasoning made with reduced-salt soy sauce is improved by the addition of processed fruits from the Prunus subgenus of the Rosaceae family, and that this effect is specific to the Prunus subgenus.

[0044] [Table 3]

[0045] The above tests were carried out on different days, so the evaluation scores for Example 1 are slightly different. However, they were carried out at the same blend ratio, and all showed the same tendency, so there is no effect on the present invention. [Industrial Applicability]

[0046] For example, reduced-salt seasonings such as reduced-salt soy sauce, reduced-salt noodle soup, and reduced-salt soup stock are sold by various manufacturers, but because the salt content is reduced, the saltiness and umami flavor are lost, and many of them have a bland, light, and unsatisfying taste. The present invention makes it possible to provide a combined seasoning that emphasizes deep richness and umami while reducing salt and sugar. Therefore, it is now possible to achieve both reduced salt and sugar and umami flavor even in seasonings with deep flavors such as teriyaki sauce, mitarashi, and yakiniku sauce, which were not available before, and to provide consumers with the option of reduced salt and sugar without compromising taste satisfaction.

Claims

1. The present invention provides a reduced-salt and reduced-sugar combined seasoning, which is characterized by containing processed fruits of the genus Prunus, subgenus Prunus, family Rosaceae.

2. 2. The reduced-salt and reduced-sugar combined seasoning according to claim 1, wherein the processed fruit product is fruit juice obtained by squeezing fruit or sugar-extracted fruit juice obtained by extracting with sugar.

3. 3. The reduced-salt and reduced-sugar combined seasoning according to claim 1 or 2, wherein the combined seasoning uses reduced-salt soy sauce.

4. A method for improving and enhancing the flavor of a reduced-salt and reduced-sugar combined seasoning by adding processed fruit of the genus Prunus (subgenus Prunus) of the family Rosaceae

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