Powder soy sauce

Abstract

To provide powder soy sauce that has less burnt smell, a gustatory enhancing effect and an effect of improving the gustatory of yeast extract-containing food.SOLUTION: Powder soy sauce having less burnt smell is obtained by adjusting a mass ratio of 2-phenyl ethanol to 4-hydroxy-2(or 5) ethyl-5(or 2)-methyl-3(2H)-furanone to 0.25 or more and less than 0.8. Also, the powder soy sauce for improving the gustatory of yeast extract-containing food is obtained by adjusting a mass ratio of 2-phenyl ethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone to 0.15 or more and 0.68 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a powdered soy sauce having less burnt odor, a flavor enhancing effect, and an effect of improving the flavor of yeast extract-containing foods. [Background technology]

[0002] Patent Document 1 describes a soy sauce-like seasoning liquid for salt-containing foods and beverages that enhances the taste, richness, or flavor of salt-containing foods and beverages, and that has a salt concentration of less than 4% (w / v), an isoamyl alcohol concentration of 20 ppm (w / v) or more, a 2-phenylethanol concentration of 6 ppm (w / v) or more, an isobutyl alcohol concentration of 9 ppm (w / v) or more, and a HEMF concentration of 10 ppm (w / v) or more per 1.0% (w / v) total nitrogen concentration.

[0003] Patent Document 2 describes a powdered soy sauce made by drying and powdering soy sauce containing soy sauce moromi mash, soy sauce oil distillate, excipients, and salt, in which the solid content derived from soy sauce moromi mash in the powdered soy sauce is 3-32% (w / w) and the excipient content is 15-30% (w / w), and soy sauce oil distillate is added to the soy sauce, which is then dried and powdered to produce a powdered soy sauce for topping on food such as tofu and grilled fish that has a well-balanced aroma and a strong initial flavor as a soy sauce. The content of 2-phenylethanol in this powdered soy sauce is 4.5-7.5 ppm.

[0004] Patent Document 3 describes a chicken extract-containing soup that has a strong flavor and does not suppress the flavor of the chicken extract, by adjusting the concentrations of 4-hydroxy-2(or 5)ethyl-5(or 2)methyl-3(2H)furanone and 2-phenylethanol to 1.0 ppm or less and 0.05 to 1.5 ppm per 1 w / v % salt concentration in the chicken extract-containing soup.

[0005] In these patent documents, flavors such as umami, richness, and initial taste are enhanced by adjusting the aroma components of soy sauce such as 2-phenylethanol. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP2017-143767A [Patent Document 2] JP2015-073502A [Patent Document 3] JP2015-012811A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a powdered soy sauce that has little burnt odor, has a flavor enhancing effect, and has the effect of improving the taste of yeast extract-containing foods. [Means for solving the problem]

[0008] A powdered soy sauce with less burnt odor can be obtained by adjusting the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone to 0.25 or more and less than 0.8. A powdered soy sauce that improves the taste of yeast extract-containing foods can be obtained by adjusting the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone to 0.15 or more and 0.68 or less. In order to improve the taste of yeast extract-containing foods, it is preferable to set the total nitrogen concentration of the powdered soy sauce to 4.0 w / w% or more.

[0009] The present invention relates to powdered soy sauce as described below. (1) Powdered soy sauce in which the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.15 or more and less than 0.8. (2) Powdered soy sauce according to (1) above, containing 3.8 μg / g or more of 2-phenylethanol. (3) Powdered soy sauce according to (1) or (2) above, having a total nitrogen content of 4.0 w / w% or more. (4) A method for producing powdered soy sauce, characterized in that the components of the powdered soy sauce are adjusted so that the 2-phenylethanol content is 3.8 μg / g or more and the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.15 or more and less than 0.8. (5) A method for suppressing the burnt odor of powdered soy sauce, characterized in that the components of the powdered soy sauce are adjusted so that the mass ratio of 2-phenylethanol to 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2H)-furanone is 0.25 or more and less than 0.8. (6) A method for enhancing the taste of powdered soy sauce, comprising adjusting the components of the powdered soy sauce so that the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.25 or more and less than 0.8. (7) A method for improving the taste of a food containing yeast extract, characterized by using a powdered soy sauce whose ingredients are adjusted so that the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.15 or more and 0.68 or less. Effect of the Invention

[0010] The present invention provides a powdered soy sauce that has little burnt odor, has a flavor enhancing effect, and has the effect of improving the taste of yeast extract-containing foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below.

[0012] 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (hereinafter referred to as HEMF) has a sweet caramel-like aroma reminiscent of soy sauce, and the higher the amount of HEMF, the stronger the aroma unique to soy sauce is perceived.

[0013] 2-Phenylethanol is a higher alcohol produced during the maturation of soy sauce moromi, and is one of the important aroma components in soy sauce with a rose-like aroma. In order to impart the mellow aroma of soy sauce to powdered soy sauce, 2-phenylethanol is an essential aroma component, as is HEMF. By making the 2-phenylethanol content 3.8 μg / g or more, preferably 5.7 μg / g or more, a powdered soy sauce with a mellow soy sauce aroma can be obtained. However, if the 2-phenylethanol content is 18.7 μg / g or more, the aroma of 2-phenylethanol becomes too strong, which destroys the balance of the aroma, and is therefore undesirable.

[0014] The content of 2-phenylethanol in the powdered soy sauce of the present invention is adjusted so that the mass ratio to HEMF is 0.25 or more and less than 0.8, more preferably 0.30 or more and less than 0.8. This balance of aroma components results in a powdered soy sauce with less burnt odor. In addition, a taste enhancing effect is obtained, in which the umami taste that can be felt for a long time is strengthened. A mass ratio of 0.8 or more to HEMF is not preferable because the aroma of 2-phenylethanol is felt to be different.

[0015] Here, we will explain about umami that is felt continuously. The taste felt first when putting something in the mouth is defined as "first taste," the taste felt from putting something in the mouth until swallowing is defined as "middle taste," and the taste that remains after swallowing is defined as "aftertaste." In the present invention, a taste that is felt as umami and that lasts from the "middle taste" to the "aftertaste" is defined as "a persistent umami."

[0016] The content of 2-phenylethanol in the soy sauce powder of the present invention is adjusted so that the mass ratio to HEMF is 0.15 to 0.68. This balance of aroma components results in a soy sauce powder that improves the taste of yeast extract-containing foods.

[0017] Based on the above, by adjusting the content of 2-phenylethanol in the powdered soy sauce of the present invention so that the mass ratio to HEMF is 0.25 or more and 0.68 or less, preferably 0.30 or more and 0.68 or less, a powdered soy sauce that has less of a burnt odor and improves the taste of yeast extract-containing foods can be obtained.

[0018] Examples of soy sauce that can be used as the raw material for the powdered soy sauce of the present invention include dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, and white soy sauce. Soy sauce in the middle of production, raw soy sauce, and pasteurized soy sauce may also be used. Soy sauce that has been processed by concentrating or desalting these soy sauces may also be used. The powdered soy sauce of the present invention can be prepared by using these soy sauces.

[0019] The total nitrogen concentration of the powdered soy sauce of the present invention is adjusted to 4.0 w / w% or more. If it is less than 4.0 w / w%, the taste improving effect of the yeast extract cannot be sufficiently obtained. In order to obtain a powdered soy sauce with such a high total nitrogen concentration, it is necessary to reduce the amount of excipient added as much as possible. However, if the amount of excipient added is small, the hygroscopicity increases, making it difficult to commercialize the product.

[0020] Examples of excipients that improve hygroscopicity with small amounts include dextrin with a DE value of 11 or less, oxidized starch, and enzyme-treated starch. By selecting these excipients, the amount of excipient added to soy sauce concentrate can be reduced to about 2%. By using these methods, it is possible to obtain a high total nitrogen powdered soy sauce that has no problems with hygroscopicity.

[0021] Various known methods can be used for drying and powdering, for example, a method of adding an excipient such as dextrin to soy sauce, dissolving it by heating, and then drying and powdering it by spray drying, drum drying, freeze drying, etc. can be mentioned. The spray drying method has the advantage that the drying efficiency is good and the production cost can be kept low because the slurry is continuously processed in a short time. In addition, it is possible to relatively suppress the deterioration of flavor by instantly powdering the liquefied raw material with heated air. Therefore, when the powdered soy sauce stock solution of the present invention is dried and powdered, the spray drying method is preferable.

[0022] In the spray drying method, it is preferable that the soy sauce concentrate has low viscosity. Oxidized starch obtained by oxidizing starch with an acid such as sodium hypochlorite is preferable because it has the characteristic of having low viscosity after being dissolved by heating. In addition, starch that has been treated to reduce its molecular weight with an acid or alkali, or enzyme-treated starch that has been treated to reduce its molecular weight with an enzyme may also be used. EXAMPLES

[0023] (Soy sauce powder stock solution) As the raw material soy sauce for the powdered soy sauce of the present invention, "KMF soy sauce" (manufactured by Kikkoman Foods Co., Ltd.) was used. As comparative soy sauces, "P Koikuchi S soy sauce" (manufactured by Kikkoman Foods Co., Ltd.), "P processed tamari soy sauce" (manufactured by Kikkoman Foods Co., Ltd.), and "PHTS soy sauce" (manufactured by Kikkoman Foods Co., Ltd.) were used.

[0024] (Preparation of powdered soy sauce) The above-mentioned powdered soy sauce stock solution was heated to 85°C, and then spray-dried in a conventional manner using a NIROJAPAN mobile minor type spray dryer TM-2000 Model-A under the following conditions: inlet temperature 170-180°C, outlet temperature 90°C, liquid supply rate 15 ml / min, and atomizer rotation speed 20,000-22,000 rpm.

[0025] (Measurement of total nitrogen concentration) Total nitrogen (TN) was measured using a Keltec Autosampler System 1035 (Actac) according to the standard method.

[0026] (Analysis of HEMF and 2-phenylethanol) The powdered soy sauce was diluted with 1.5 times its weight of water, and the liquid soy sauce was the undiluted solution. The sample was extracted with methyl acetate, and the extract was measured for HEMF and 2-phenylethanol using GC-FID under the following conditions. 1-Pentanol was used as the internal standard substance for the measurements.

[0027] <Extraction method> To 5.0 g of the sample, 2.0 g of sodium chloride and 50 μL of a 1-pentanol solution at 1000 ppm were added. Subsequently, 2 mL of methyl acetate was added, and after vigorously stirring for 10 minutes, the organic solvent layer was extracted using a centrifuge. Next, 1 mL of methyl acetate was added and vigorously stirred for 10 minutes, and then the organic solvent layer was extracted using a centrifuge. This operation was repeated 3 times, and the resulting aroma extract was analyzed by GC-FID under the following conditions.

[0028] <GC-FID Conditions> Measuring device: 7890A (manufactured by Agilent Technologies) Column: DB-FFAP (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies) Inlet temperature: 250 °C Injection volume: 1 μL Temperature conditions: Hold at 30 °C (3 min) → Heat up to 114 °C at 4 °C / min → Heat up to 127 °C at 1 °C / min → Heat up to 240 °C at 3 °C / min → Hold for 30 min Carrier gas settings: High-purity helium, flow rate 1.1 mL / min, pressure 19.987 psi, average linear velocity 21.519 cm / sec Splitless Detector: FID, temperature 250 °C, Air flow rate 400 mL / min, H2 flow rate: 30 mL / min, Makeup flow rate: 25 mL / min HEMF, 2-phenylethanol, and 1-pentanol as the internal standard substance were measured by adding the standard substance for extraction under the above conditions, determining the retention time, and then obtaining the area of the extracted substance.

[0029]

Table 1

[0030] As shown in Table 1, the soy sauce concentrate KMF soy sauce had a total nitrogen of 1.4 w / w%, 2-phenylethanol of 11.8 μg / g, and HEMF of 18.0 μg / g, and the mass ratio of 2-phenylethanol to HEMF was 0.689. Example A of the product of the present invention obtained by spray-drying KMF soy sauce as a powder soy sauce concentrate had a total nitrogen of 4.9 w / w%, 2-phenylethanol of 7.0 μg / g, and HEMF of 21.1 μg / g, and the mass ratio of 2-phenylethanol to HEMF was 0.332. The powder soy sauce of Example A was dissolved in water to have the same nitrogen concentration as the KMF soy sauce concentrate, and compared with the KMF soy sauce concentrate, and it was found to have a richer taste than the KMF soy sauce concentrate.

[0031] As comparative examples, the results of analysis of powdered soy sauce prepared using "P Dark S Soy Sauce," "P Processed Tamari Soy Sauce," and "PHTS Soy Sauce" are shown in Table 1. All of the powdered soy sauces in the comparative examples had total nitrogen of 4.0 w / w% or more, but 2-phenylethanol was 3.7 μg / g or less, and the mass ratio of 2-phenylethanol to HEMF was 0.139 or less. EXAMPLES

[0032] (Effect of suppressing the burnt odor of powdered soy sauce) P Koikuchi S powdered soy sauce of Comparative Example a in Example 1 and 2-phenylethanol (Tokyo Chemical Industry Co., Ltd.) were dissolved in water so that the total nitrogen of the aqueous solution was 2 w / v% and the HEMF was 10.6 μg / ml, and aqueous solutions of powdered soy sauce with different 2-phenylethanol concentrations were prepared. 2-Phenylethanol was dissolved in 95% alcohol to 10,000 μg / g. Table 2 shows the 2-phenylethanol concentration of each sample and the mass ratio to HEMF.

[0033] (Sensory evaluation) The powdered soy sauce aqueous solutions prepared above were evaluated for the degree of burnt odor. Samples that had a burnt odor were rated as ×, samples with a reduced burnt odor were rated as △, and samples with no burnt odor were rated as ◯. The evaluation results are shown in Table 2 as the burnt odor suppression effect. In addition, the sustained umami taste was also evaluated. Sample 1 was used as the standard for the strength of the sustained umami taste, and samples with a slightly stronger sustained umami taste than Sample 1 were rated as △, and samples with a stronger umami taste were rated as ◯. The evaluation results are shown in Table 2.

[0034] [Table 2]

[0035] When the mass ratio of 2-phenylethanol to HEMF was 0.250 or more, the burnt odor was suppressed. When the mass ratio was 0.300 or more, the burnt odor was not felt. In addition, the sustained umami taste became stronger when the mass ratio of 2-phenylethanol was 0.300 or more. On the other hand, as the amount of 2-phenylethanol added increased, the aroma of 2-phenylethanol itself became stronger. Therefore, when the mass ratio of 2-phenylethanol to HEMF was 0.800 or more, the aroma of 2-phenylethanol began to be felt as being somewhat different. Since the above samples were aqueous solutions of powdered soy sauce, if 2-phenylethanol was contained in the powdered soy sauce, the 2-phenylethanol concentration in the powdered soy sauce would be 5.7 μg / g for sample 2, 7.5 μg / g for sample 3, and 18.7 μg / g for sample 6. EXAMPLES

[0036] (The mass ratio of 2-phenylethanol to HEMF and the effect of yeast extract in improving the taste) A test was conducted to determine whether the mass ratio of 2-phenylethanol to HEMF is effective in improving the taste of yeast extract.

[0037] First, 17 g of oxidized tapioca starch was added to 400 ml of P dark soy sauce, and powdered soy sauce A (total nitrogen 4 w / w%, salt 42.3 w / w%) was prepared by spray drying in the same manner as in Example 1. A commercially available yeast extract with total nitrogen 7.5 w / w%, nucleic acid 20 w / w%, and salt 10 w / w% was used as the yeast extract. To adjust the mass ratio of 2-phenylethanol to HEMF, an aqueous solution of 2-phenylethanol (manufactured by Tokyo Chemical Industry Co., Ltd.) was used, in which 2-phenylethanol was dissolved in 95% alcohol to a concentration of 10,000 μg / g.

[0038] A sample was prepared by adjusting the mass ratio of 2-phenylethanol to HEMF by adding an aqueous solution of 2-phenylethanol to an aqueous solution prepared by dissolving 5 g of powdered soy sauce A and 5 g of yeast extract in 15 ml of water. The mass ratio of 2-phenylethanol to HEMF is shown in Table 3. The mass ratio of 2-phenylethanol to HEMF of sample A, to which no aqueous solution of 2-phenylethanol was added, was 0.12.

[0039] Using a solution of 8g of yeast extract and 1.8g of salt dissolved in 15ml of water as a control, each sample was sensorily evaluated for its complex flavor, rich aftertaste, flavor progression, and mellow aroma. Samples that were stronger than the control in each category were given a ◯, samples that were slightly stronger were given a △, and samples with no difference were given an ×. The evaluation results are shown in Table 3.

[0040] [Table 3]

[0041] Sample A, which had not had any added 2-phenylethanol aqueous solution, showed no difference from the control sample in each evaluation item, but sample B, in which 2-phenylethanol aqueous solution was added and the mass ratio to HEMF was adjusted to 0.30, showed slightly stronger ratings than the control sample in each evaluation item, and samples C, D, and E, which had their ratios adjusted to 0.38 or higher, were rated as stronger than the control sample. This shows that the mass ratio of 2-phenylethanol to HEMF is related to the taste improving effect of yeast extract.

[0042] Sample A had a burnt smell, but Sample B had a weaker burnt smell than Sample A. Samples C, D, and E had a mellow aroma with no burnt smell. Sample E had a slightly different sweet smell. EXAMPLES

[0043] (Total nitrogen concentration and the effect of yeast extract on improving taste) 55.5 g of oxidized tapioca starch and 24.5 g of salt were added to 400 ml of P dark soy sauce, and powdered soy sauce F (total nitrogen 3 w / w%, salt 42.3 w / w%) was prepared by spray drying in the same manner as in Example 1. Also, 128.8 g of oxidized tapioca starch and 71.2 g of salt were added to 400 ml of P dark soy sauce, and powdered soy sauce G (total nitrogen 2 w / w%, salt 42.3 w / w%) was prepared by spray drying in the same manner as in Example 1.

[0044] In the same manner as in Example 3, 5 g each of Powdered Soy Sauce F and Powdered Soy Sauce G and 5 g of yeast extract were dissolved in 15 ml of water, and an aqueous solution of 2-phenylethanol was added to adjust the mass ratio of 2-phenylethanol to HEMF to 0.38 to prepare Samples F and G.

[0045] Using sample C prepared in Example 3 as a control, each sample was sensorily evaluated for complex taste, rich aftertaste, flavor progression, and mellow aroma. Samples that were weaker than the control in each category were marked with an X, slightly weak with a △, and samples that were no different from the control with an ◯. Sample A prepared in Example 3 was used as a control for burnt odor, and samples that were slightly weak with a △ and samples that had no burnt odor with an ◯ were marked with an ◯. The evaluation results are shown in Table 4.

[0046] [Table 4]

[0047] The mass ratio of 2-phenylethanol to HEMF in samples C, F, and G was all 0.38, but compared to sample C, which used powdered soy sauce C with a total nitrogen of 4 w / w%, sample F, which used powdered soy sauce F with a total nitrogen of 3 w / w%, was evaluated as having a weaker complex taste and rich aftertaste than sample C, a slightly weaker flavor progression and mellow aroma, and a slightly weaker burnt odor than sample A. Sample G, which used powdered soy sauce G with a total nitrogen of 2 w / w%, was evaluated as being slightly weak in all areas of complex taste, rich aftertaste, flavor progression, and mellow aroma, and a slightly weaker burnt odor than sample A.

[0048] From the above, it can be seen that in order to improve the taste effect of yeast extract, the total nitrogen concentration needs to be 4 w / w% or more. EXAMPLES

[0049] (Effect of powdered soy sauce of the present invention on shumai) Shumai was prepared to evaluate the taste effect of adding the powdered soy sauce of the present invention. As the powdered soy sauce of the present invention, 8 g of oxidized tapioca starch was added to 400 ml of KMF soy sauce and spray-dried to prepare a powdered soy sauce (total nitrogen 4 w / w%, salt 37.6 w / w%, mass ratio of 2-phenylethanol to HEMF 0.33). As the powdered soy sauce of the comparative example, 8 g of oxidized tapioca starch was added to 400 ml of P Koikuchi S and spray-dried to prepare a powdered soy sauce (total nitrogen 3.4 w / w%, salt 36.4 w / w%, mass ratio of 2-phenylethanol to HEMF 0.14).

[0050] (Shumai filling mix) The filling for the shumai was made from 100g of ground pork, 15g of granular soy protein (Newcomitex A-302, manufactured by Nisshin Oillio Group), 85g of onion, 10g of shiitake mushroom, 15g of potato starch, 10g of sake, 4g of lard, 2g of sesame oil, 5g of sugar, 0.1g of pepper, powdered soy sauce, yeast extract and salt. Table 5 shows the amounts of powdered soy sauce, yeast extract and salt used. The amount of salt was set so that the salt concentration of each sample was the same. The yeast extract used was a commercially available yeast extract with 7.5 w / w% total nitrogen, 20 w / w% nucleic acid and 10 w / w% salt. The units in Table 5 are g.

[0051] (Preparation of Shumai) The shumai was prepared according to the following procedure. (1) Add 45 g of water to 15 g of granular soy protein to allow it to swell. (2) Mix potato starch, sugar, pepper, salt, powdered soy sauce and yeast extract. (3) Mix the pork with lard, sesame oil, sake and the above (2). (4) Further, the above (3) is mixed with finely chopped shiitake mushrooms, onions and the above (1) to prepare the filling. (5) Wrap 18g of the prepared filling in each piece of commercially available shumai skin and steam in a steamer.

[0052] [Table 5]

[0053] (Shumai evaluation) The shumai of Comparative Example p, which used the powdered soy sauce of Comparative Example, had an enhanced umami taste compared to the shumai of the Control Example, which did not contain powdered soy sauce, but had a strong soy sauce-specific aroma and was not as integrated with the flavors of the meat, onion, and shiitake mushrooms. It also had a burnt smell and the color of the bean paste was darker. The shumai of Example P, which used the powdered soy sauce of the present invention, had a rich umami taste, a strong umami taste that continued from the middle to the aftertaste, and the flavors of the meat, onion, and shiitake mushrooms were not lost, and it had an overall complex taste. There was no burnt smell, and the color of the bean paste was lighter than that of the shumai of Comparative Example p.

[0054] The shumai of Comparative Example q, which contained only yeast extract, had a stronger umami taste than the shumai of Comparative Example p, which used the comparative powdered soy sauce, but had a bitter aftertaste, a smell specific to yeast extract, and a monotonous taste that lacked complexity and was not integrated with the flavors of the meat, onion, and shiitake mushrooms. Example Q, which used the powdered soy sauce of the present invention in combination with yeast extract, had a stronger umami taste that lasted from the middle to the aftertaste than Comparative Example q, which contained only yeast extract, and had a more complex taste overall without compromising the flavors of the meat, onion, and shiitake mushrooms.

[0055] When the powdered soy sauce of the present invention was substituted for the KMF soy sauce in an equal amount to prepare shumai, the umami and complexity of the taste were not felt compared to Example P, in which the powdered soy sauce of the present invention was used. In addition, the bean paste became soft and lost its elasticity. EXAMPLES

[0056] (Effect of the powdered soy sauce of the present invention on seasoning potato chips) 100g of potato chips were seasoned with powdered soy sauce, yeast extract and salt in the proportions shown in Table 6, and the potato chips were evaluated. The salt was powdered in a mortar and used. The powdered soy sauce used was the powdered soy sauce of the present invention in Example 5 and the powdered soy sauce of the comparative example. The yeast extract used was a commercially available yeast extract with 7.5 w / w% total nitrogen, 20 w / w% nucleic acid and 10 w / w% salt. The amount of salt was set so that the salt concentration of each sample was the same. The units in Table 6 are g.

[0057] [Table 6]

[0058] The potato chips of Comparative Example r seasoned with the powdered soy sauce of Comparative Example had an enhanced umami taste compared to the potato chips of the control seasoned with salt alone, but the aroma specific to soy sauce was felt strongly, and the unity with the potato flavor was weak. In addition, a burnt odor was imparted. The potato chips of Example R seasoned with the powdered soy sauce of the present invention had a rich umami taste, and the umami taste that lasted from the middle to the aftertaste was felt strongly, and the natural taste was enhanced without impairing the potato flavor. There was no burnt odor felt. The potato chips of Comparative Example s seasoned with yeast extract had an enhanced umami taste compared to the control, but the aftertaste was bitter, the odor specific to yeast extract was felt, and the unity with the potato flavor was not felt, and the taste was monotonous and lacking in complexity. Example S, which used the powdered soy sauce of the present invention and yeast extract in combination, had a stronger umami taste that lasted from the middle to the aftertaste than Comparative Example s, which added only yeast extract, and had a more complex taste overall.

Claims

1. A powdered soy sauce having a mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone of 0.15 or more and less than 0.

8.

2. The powdered soy sauce according to claim 1, containing 3.8 μg / g or more of 2-phenylethanol.

3. 3. The soy sauce powder according to claim 1 or 2, wherein the total nitrogen content is 4.0 w / w% or more.

4. A method for producing a powdered soy sauce, comprising adjusting the components of the powdered soy sauce so that the 2-phenylethanol content is 3.8 μg / g or more and the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.15 or more and less than 0.

8.

5. A method for suppressing a burnt odor in a powdered soy sauce, comprising adjusting the components of the powdered soy sauce so that the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.25 or more and less than 0.

8.

6. A method for enhancing the taste of a soy sauce powder, comprising adjusting the components of the soy sauce powder so that the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.25 or more and less than 0.

8.

7. A method for improving the taste of a food containing yeast extract, comprising using a powdered soy sauce whose ingredients are adjusted so that the mass ratio of 2-phenylethanol to 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone is 0.15 or more and 0.68 or less.

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