Retort miso-flavored sauce, method for producing retort miso-flavored sauce, and method for improving flavor of retort miso-flavored sauce

Abstract

To provide a retort miso-flavored sauce having superior miso depth and aroma, and related technology.SOLUTION: The present disclosure provides a retort miso-flavored sauce comprising miso and cinnamon.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to a retort miso-flavored sauce, a method for producing a retort miso-flavored sauce, and a method for improving the flavor of a retort miso-flavored sauce. [Background technology]

[0002] Various dishes using miso as an ingredient are known. For example, Patent Document 1 below discloses a packaged liquid food for microwave cooking that uses miso. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2010-017138 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, when miso-flavored dishes using miso as an ingredient are sterilized by retort, the flavor specific to miso, for example, the richness and aroma of miso, may be weakened. The present disclosure includes the following objectives. One of the objectives of the present disclosure is to provide a retort miso-flavored sauce having excellent richness and aroma of miso. One of the objectives of the present disclosure is to provide a method for producing a retort miso-flavored sauce having excellent richness and aroma of miso. One of the objectives of the present disclosure is to provide a method for improving the richness and aroma of miso in a retort miso-flavored sauce. [Means for solving the problem]

[0005] The present disclosure encompasses the following embodiments. (1) A retort miso-flavored sauce containing miso and cinnamon. (2) The retort miso-flavored sauce according to (1), wherein the cinnamon content is within a range of 0.001% by mass to 0.04% by mass, based on the total mass of the retort miso-flavored sauce. (3) The retort miso-flavored sauce according to (1) or (2), further comprising an oil or fat. (4) The retort miso-flavored sauce according to any one of (1) to (3), further comprising a vegetable protein. (5) The retort miso-flavored sauce according to any one of (1) to (4), wherein the miso is soybean miso. (6) A method for producing a retort miso-flavored sauce, comprising: heating a first raw material containing miso and oil and fat to obtain a miso seasoning; mixing the miso seasoning with a second raw material containing cinnamon and water to obtain a miso-flavored sauce; filling and sealing the miso-flavored sauce in a container; and retort sterilizing the miso-flavored sauce sealed in the container. (7) The method for producing a retort miso-flavored sauce according to (6), wherein the second raw material further contains vegetable protein. (8) A method for improving the flavor of a retort miso-flavored sauce, comprising using cinnamon as an ingredient of the miso-flavored sauce. Effect of the Invention

[0006] At least one embodiment of the present disclosure provides a retort miso-flavored sauce having excellent miso richness and aroma.At least one embodiment of the present disclosure provides a method for producing a retort miso-flavored sauce having excellent miso richness and aroma.At least one embodiment of the present disclosure provides a method for improving the miso richness and aroma in a retort miso-flavored sauce. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] In the present disclosure, at least one embodiment may be modified within a range that does not deviate from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined within a range that does not deviate from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the above numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the above numerical range or a numerical value shown in an example. In the present disclosure, ordinal numbers (e.g., "first" and "second") are terms used to formally distinguish multiple elements, and do not limit the quantity, order, and superiority of each element. Hereinafter, the embodiments of the present disclosure will be described in detail.

[0008] <Retort miso flavored sauce> The present disclosure provides a retort miso-flavored sauce. The retort miso-flavored sauce is a sauce that has been retort sterilized and has a miso flavor. The retort miso-flavored sauce contains miso and cinnamon. In the present disclosure, cinnamon compensates for the miso-specific flavor reduced by retort sterilization or enhances the miso-specific flavor. Cinnamon particularly contributes to improving the richness and aroma of miso. Therefore, the retort miso-flavored sauce containing miso and cinnamon has excellent miso-like richness and aroma.

[0009] (miso) The retort miso-flavored sauce contains miso. One or more kinds of miso may be used.

[0010] The type of miso is not limited. The miso may be selected from known miso. In a preferred embodiment, the miso is miso using soybeans as a main raw material. In a preferred embodiment, the miso is miso defined in the Japanese Agricultural Standards (JAS). Examples of types of miso include barley miso, rice miso, soybean miso, and blended miso. In a preferred embodiment, the miso is at least one miso selected from the group consisting of barley miso, rice miso, soybean miso, and blended miso. In a preferred embodiment, the miso is soybean miso.

[0011] The form of the miso as a raw material is not limited. The miso may be in a liquid form. The miso may be in a semi-solid form. The miso may be in a powdered or granular form.

[0012] The amount of miso is not limited. The amount of miso may be adjusted in consideration of the desired flavor. When the amount of miso is increased, the richness and aroma of the miso tend to become stronger. In a preferred embodiment, the content of miso is 2% by mass or more based on the total mass of the retort miso flavored sauce. The lower limit of the content of miso may be 4% by mass, 6% by mass, 8% by mass, 10% by mass, 12% by mass, 14% by mass, 16% by mass, 18% by mass, or 20% by mass. The upper limit of the content of miso may be 35% by mass, 30% by mass, 25% by mass, 20% by mass, 15% by mass, or 10% by mass. The content of miso may be within a range of 2% by mass to 35% by mass based on the total mass of the retort miso flavored sauce.

[0013] In the present disclosure, the total mass of the retort miso-flavored sauce may be the total mass of the sauce excluding ingredients. In the present disclosure, the total mass of the retort miso-flavored sauce may be the total mass of the sauce passed through a sieve with 1 mm openings.

[0014] In a preferred embodiment, the content of miso excluding the water content is 2% by mass or more based on the total mass of the retort miso flavor sauce. The lower limit of the content of miso excluding the water content may be 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18% or 20% by mass. The upper limit of the content of miso excluding the water content may be 30%, 25%, 20%, 15% or 10% by mass. The content of miso excluding the water content may be in the range of 2% to 30% by mass based on the total mass of the retort miso flavor sauce. The term "water content" used in this paragraph refers to the amount of water in miso.

[0015] (cinnamon) The retort miso-flavored sauce contains cinnamon. In the present disclosure, cinnamon is a spice made from the bark of trees of the genus Cinnamomum (e.g., Cinnamomum sieboldii, Cassia quinata, and Cinnamomum nipponicum). The preferred cinnamon is derived from Cinnamomum sieboldii.

[0016] The form of cinnamon is not limited. The cinnamon may be cinnamon with any size and shape. The cinnamon may be crushed, ground or ground cinnamon. In a preferred embodiment, the cinnamon is in granular form. For example, the size of cinnamon is represented by the amount of cinnamon that passes or does not pass through a sieve with a specific mesh size. The amount of cinnamon that passes through a sieve with a 250 μm mesh size may be 95% by mass or more.

[0017] The amount of cinnamon is not limited. The amount of cinnamon may be adjusted in consideration of the desired flavor. When the amount of cinnamon is increased, the richness and aroma of miso tend to become stronger. Depending on the amount of cinnamon, it is possible to obtain excellent richness and aroma of miso while suppressing excessive emphasis of the aroma of cinnamon. In a preferred embodiment, the content of cinnamon is 0.001% by mass or more based on the total mass of the retort miso flavor sauce. The lower limit of the content of cinnamon may be 0.002% by mass, 0.003% by mass, or 0.004% by mass. The upper limit of the content of cinnamon may be 0.1% by mass, 0.08% by mass, 0.06% by mass, 0.04% by mass, 0.02% by mass, or 0.015% by mass. The content of cinnamon may be within the range of 0.001% by mass to 0.1% by mass based on the total mass of the retort miso flavor sauce.

[0018] In a preferred embodiment, the ratio of the total mass of cinnamon to the total mass of miso is within the range of 0.01% by mass to 0.2% by mass. The lower limit of the ratio may be 0.02%, 0.03%, 0.04%, or 0.05% by mass. The upper limit of the ratio may be 0.18%, 0.16%, 0.14%, 0.12%, or 0.1% by mass. When the ratio of the total mass of cinnamon to the total mass of miso is within the above range, the richness and aroma of the miso are further enhanced.

[0019] In a preferred embodiment, the ratio of the total mass of cinnamon to the total mass of miso excluding the water content is in the range of 0.01% by mass to 0.5% by mass. The lower limit of the ratio may be 0.02% by mass, 0.03% by mass, 0.04% by mass, 0.05% by mass, 0.06% by mass, or 0.07% by mass. The upper limit of the ratio may be 0.4% by mass, 0.3% by mass, or 0.2% by mass. When the ratio of the total mass of cinnamon to the total mass of miso excluding the water content is within the above range, the richness and aroma of the miso are further enhanced. The term "water content" used in this paragraph refers to the amount of water in the miso.

[0020] (Oils and fats) The retort miso flavor sauce may further contain fats and oils. One or more types of fats and oils may be used. The fats and oils can further improve the flavor of the retort miso flavor sauce. In addition, when fats and oils are used as raw materials for the miso seasoning described below, the fats and oils can prevent raw materials other than fats and oils or the miso seasoning from burning during the production process of the miso seasoning.

[0021] The type of fat is not limited. The fat may be selected from known edible fats. The fat may be natural fats or processed fats. Examples of the type of fat include vegetable fats, animal fats and processed fats. In a preferred embodiment, the fat is at least one fat selected from the group consisting of vegetable fats, animal fats and processed fats. In a preferred embodiment, the fat is animal fats.

[0022] Examples of vegetable oils include rapeseed oil, soybean oil, corn oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil, safflower oil, palm oil, sesame oil, linseed oil, perilla oil, coconut oil, grape seed oil, avocado oil and rice oil.

[0023] Examples of animal fats include beef tallow (sometimes called "fat"), pork fat (sometimes called "lard"), fish oil, butter and ghee.

[0024] Examples of processed fats and oils include diacylglycerol and margarine.

[0025] The amount of fats and oils is not limited. The fats and oils content may be 0.01% by mass or more, 0.1% by mass or more, or 0.4% by mass or more based on the total mass of the retort miso flavor sauce. The fats and oils content may be 10% by mass or less, 5% by mass or less, or 1% by mass or less based on the total mass of the retort miso flavor sauce. The fats and oils content may be within a range of 0.01% by mass to 10% by mass based on the total mass of the retort miso flavor sauce.

[0026] (Plant Protein) The retort miso-flavored sauce may further contain a vegetable protein. One or more kinds of vegetable proteins may be used. The vegetable protein can further improve the flavor of the retort miso-flavored sauce.

[0027] The type of vegetable protein is not limited. The vegetable protein may be selected from known vegetable proteins. Examples of vegetable proteins include wheat protein, pea protein, mung bean protein and soy protein. In a preferred embodiment, the vegetable protein is soy protein.

[0028] The form of the vegetable protein is not limited. In a preferred embodiment, the vegetable protein is in the form of a powder or granule. For example, the size of the vegetable protein is represented by the amount of vegetable protein that passes or does not pass through a sieve with a specific mesh size. The amount of vegetable protein that passes through a sieve with a 1 mm mesh size may be 5% by mass or less. The amount of vegetable protein that does not pass through a sieve with a 4 mm mesh size may be 5% by mass or less.

[0029] The amount of vegetable protein is not limited. In a preferred embodiment, the vegetable protein content is 0.5% by mass or more based on the total mass of the retort miso flavor sauce. The lower limit of the vegetable protein content may be 1%, 2% by mass, or 3% by mass. In a preferred embodiment, the vegetable protein content is 10% by mass or less based on the total mass of the retort miso flavor sauce. The upper limit of the vegetable protein content may be 7% by mass or 5% by mass. The vegetable protein content may be in the range of 0.5% to 10% by mass based on the total mass of the retort miso flavor sauce. When the vegetable protein content is within the above range, the richness and aroma of the miso are further enhanced.

[0030] (Other ingredients) The retort miso-flavored sauce may further contain other ingredients.

[0031] The retort miso-flavored sauce may further contain seasonings other than miso. The seasonings other than miso may be selected from known seasonings used in the food industry. Examples of seasonings other than miso include sugars (e.g., sugar), salt, vinegar, soy sauce, dashi stock, and sauces (e.g., Worcestershire sauce and tomato ketchup).

[0032] The retort miso-flavored sauce may further contain spices other than cinnamon. Examples of spices other than cinnamon include cloves, allspice, nutmeg, coriander, and cardamom. On the other hand, the retort miso-flavored sauce may not contain at least one of the spices other than cinnamon.

[0033] The retort miso-flavored sauce may further include a thickener. The thickener can adjust the viscosity of the retort miso-flavored sauce. Examples of the thickener include starch (e.g., potato starch, wheat flour starch, corn starch, tapioca starch, and glutinous rice flour starch), modified starch, polysaccharides, and gelling agents.

[0034] The retort miso-flavored sauce may further include ingredients, examples of which include meat, seafood, vegetables, and fish paste products.

[0035] (Application) The retort miso flavored sauce can be used to prepare various dishes having a miso flavor. For example, the retort miso flavored sauce may be a sauce used in noodle dishes. For example, a noodle dish can be prepared by mixing the retort miso flavored sauce with the noodles.

[0036] (Method of manufacturing retort miso-flavored sauce) As long as the desired retort miso flavor sauce can be obtained, the method for producing the retort miso flavor sauce is not limited. For example, the retort miso flavor sauce can be obtained by using at least miso and cinnamon as raw materials. The amount of each raw material used in the retort miso flavor sauce is adjusted in consideration of the composition of the desired retort miso flavor sauce. Each raw material, especially cinnamon, may be used in one or more steps.

[0037] In a preferred embodiment, the method for producing a retort miso-flavored sauce includes: (1) heating a first raw material containing miso and oil and fat to obtain a miso seasoning; (2) mixing the miso seasoning with a second raw material containing cinnamon and water to obtain a miso-flavored sauce; (3) filling and sealing the miso-flavored sauce in a container; and (4) retort sterilizing the miso-flavored sauce sealed in the container. Each step will be described in detail below.

[0038] Step (1) is to heat the first raw material containing miso and fats and oils to obtain a miso seasoning. By heating the miso together with fats and oils before retort sterilization, it is possible to obtain excellent richness and aroma of miso. The first raw material may further contain other raw materials. For example, the first raw material may further contain sugars. That is, in step (1), the first raw material containing miso, fats and oils, and sugars may be heated. The first raw material may further contain water. That is, in step (1), the first raw material containing miso, fats and oils, and water may be heated. The amount of water reduced by heating may be compensated for by adding water to the miso seasoning.

[0039] In preferred embodiments, heating the first ingredient comprises heating the first ingredient to a maximum of 98°C, 97°C, 96°C or 95°C.

[0040] In a preferred embodiment, heating the first raw material includes maintaining the temperature of the first raw material within a range of 90°C to 99°C. In a preferred embodiment, heating the first raw material includes maintaining the temperature of the first raw material within a range of 93°C to 97°C. In a preferred embodiment, heating the first raw material includes maintaining the temperature of the first raw material within a range of 94°C to 96°C. The holding time is preferably 1 minute or more, more preferably 3 minutes or more, and even more preferably 5 minutes or more. The upper limit of the holding time may be 10 minutes or 7 minutes. The holding time may be 1 minute to 10 minutes.

[0041] Step (2) is to mix a second raw material including miso seasoning, cinnamon, and water to obtain a miso flavored sauce. The second raw material may further include other raw materials. For example, the second raw material may further include vegetable protein. That is, in step (2), the second raw material including miso seasoning, cinnamon, water, and vegetable protein may be mixed.

[0042] Step (2) may include mixing and heating the second raw material. For example, the second raw material may be heated while being mixed. In a preferred embodiment, heating the second raw material includes heating the second raw material to a maximum of 98°C, 97°C, 96°C, or 95°C. The amount of water lost by heating may be compensated for by adding water to the miso-flavored sauce.

[0043] In a preferred embodiment, heating the second raw material includes maintaining the temperature of the second raw material within a range of 90°C to 99°C. In a preferred embodiment, heating the second raw material includes maintaining the temperature of the second raw material within a range of 93°C to 97°C. Heating the second raw material includes maintaining the temperature of the second raw material within a range of 94°C to 96°C. The holding time is preferably 1 minute or more, more preferably 3 minutes or more, and even more preferably 5 minutes or more. The upper limit of the holding time may be 10 minutes or 7 minutes. The holding time may be 1 minute to 10 minutes.

[0044] Step (3) is to fill and seal the miso-flavored sauce in a container. The filling method and sealing method are not limited. A filling method and a sealing method used in a known method for producing retort food may be used. The container may be selected from containers used in known retort food. For example, the container may be selected from known retort pouches. Ingredients may be added to the miso-flavored sauce between step (2) and step (3). Ingredients may be added to the miso-flavored sauce before sealing the container in step (3).

[0045] Step (4) is to retort sterilize the miso flavored sauce sealed in the container. The conditions for retort sterilization may be determined based on known conditions for retort sterilization. In a preferred embodiment, the miso flavored sauce is retort sterilized at 120°C or higher. The heating time is preferably 4 minutes or more, more preferably 10 minutes or more, and even more preferably 20 minutes or more.

[0046] According to the description of the method for producing a retort miso-flavored sauce including steps (1) to (4) described above, cinnamon is used in step (2). However, cinnamon may be used in at least one of steps (1) and (3) in addition to step (2). Cinnamon may be used in all steps (1) to (3). Cinnamon may be used in at least one of steps (1) and (3) instead of step (2). For example, when cinnamon is used in step (1), cinnamon may be added to the first raw material. For example, when cinnamon is used in step (3), cinnamon may be added to the miso-flavored sauce filled in the container before sealing the container. Cinnamon may be used in a step other than the steps explicitly described. For example, cinnamon may be added to the miso seasoning between steps (1) and (2). For example, cinnamon may be added to the miso-flavored sauce between steps (2) and (3).

[0047] <How to improve the flavor of retort miso-flavored sauce> The present disclosure provides a method for improving the flavor of a retort miso-flavored sauce. The method for improving the flavor of a retort miso-flavored sauce includes using cinnamon as a raw material for the miso-flavored sauce. The cinnamon may be added at any step in the manufacturing method of the retort miso-flavored sauce. In a preferred embodiment, the method further includes using a vegetable protein as a raw material. The technical matters related to the retort miso-flavored sauce and the manufacturing method thereof described above apply mutatis mutandis to the above method. EXAMPLES

[0048] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following technical matters may be appropriately modified within the scope of the present disclosure. In the following description, "%" means mass % unless otherwise specified.

[0049] <Reference example 1> (Manufacture of miso seasoning) According to the description of the item "Miso seasoning" in Table 1, soybean miso, white sugar, lard, and water were mixed. These raw materials were heated to 95°C while stirring well, and kept at 95°C for 5 minutes. The mass of the obtained mixture was measured. Warm water was added to the mixture to make up for the evaporated water, and the miso seasoning was obtained.

[0050] (Manufacture of miso-flavored sauce) The miso seasoning and other ingredients were mixed according to the description in Table 1. The ingredients were heated to 95°C while being thoroughly stirred, and kept at 95°C for 1 minute. The mass of the resulting mixture was measured. Hot water was added to the mixture to make up for the evaporated water, to obtain a miso flavored sauce. The miso flavored sauce was filled into a pouch, sealed, and left to stand overnight in a refrigerator.

[0051] <Comparative Example 1> The miso-flavored sauce was filled into a pouch and sealed according to the description of Reference Example 1. The pouch was placed in a retort sterilizer to retort sterilize the miso-flavored sauce in the pouch. The pouch was left in a refrigerator overnight.

[0052] <Comparative Examples 2 to 6> The miso-flavored sauce was filled and sealed in a pouch according to the description of Reference Example 1, except that the other raw materials mixed with the miso seasoning were changed according to the description of Table 1. The pouch was placed in a retort sterilizer to retort sterilize the miso-flavored sauce in the pouch. The pouch was left to stand in a refrigerator overnight.

[0053] <Examples 1 to 3> The miso-flavored sauce was filled and sealed in a pouch according to the description of Reference Example 1, except that the other raw materials mixed with the miso seasoning were changed according to the description of Table 2. The pouch was placed in a retort sterilizer to retort sterilize the miso-flavored sauce in the pouch. The pouch was left to stand in a refrigerator overnight.

[0054] <Examples 4 and 5> The miso-flavored sauce was filled and sealed in a pouch in the same manner as in Reference Example 1, except that the amount of miso in the miso seasoning and other raw materials mixed with the miso seasoning were changed according to the description in Table 2. The pouch was placed in a retort sterilizer to retort sterilize the miso-flavored sauce in the pouch. The pouch was left to stand overnight in a refrigerator.

[0055] <Evaluation> The flavor of the miso-flavored sauce sealed in each pouch was evaluated by the following method. Each pouch was placed in a sufficient amount of boiling water and heated for 5 minutes. The pouch was removed from the boiling water and opened. A sensory test was performed by five evaluators. Specifically, the flavor of the miso-flavored sauce was scored by discussion among the five evaluators according to the following criteria. The higher the score, the better the flavor of the miso-flavored sauce. The evaluation results are shown in Tables 1 and 2.

[0056] (Standard: Miso richness) 5: You can strongly feel the richness of the miso. 4: The richness of the miso is somewhat strong. 3: You can fully feel the richness of the miso. 2: The richness of the miso can be felt, but it is weak. 1: I can't taste the richness of the miso.

[0057] (Standard: Miso aroma) 5: The aroma of miso is strong. 4: The smell of miso is somewhat strong. 3: You can fully enjoy the aroma of miso. 2: The scent of miso is detectable, but weak. 1: I can't smell the miso.

[0058] [Table 1]

[0059] [Table 2]

[0060] For the sizes of granular soy protein listed in Tables 1 and 2, the amount of granular soy protein passing through a sieve with 1 mm openings is 5% by mass or less, and the amount of granular soy protein not passing through a sieve with 4 mm openings is 5% by mass or less. For the sizes of cinnamon powder listed in Tables 1 and 2, the amount of cinnamon powder passing through a sieve with 250 μm openings is 95% by mass or more.

[0061] The dextrins listed in Tables 1 and 2 were used to adjust the total amount of miso-flavored sauce and did not affect the sensory tests described above.

[0062] Comparison between Reference Example 1 and Comparative Example 1 showed that the richness and aroma of miso was weakened by retort sterilization of the miso-flavored sauce. In contrast, Examples 1 to 5 using cinnamon showed excellent richness and aroma of miso, even though the miso-flavored sauce was retort sterilized. Compared with Examples 1 to 5 using cinnamon, Comparative Examples 2 to 6 using spices other than cinnamon did not show excellent richness and aroma of miso. These results show that cinnamon strongly contributes to the improvement of the flavor of the retort sterilized miso-flavored sauce. Comparison between Example 1 and Example 3 showed that granular soy protein further improved the richness and aroma of miso.

Claims

1. A retort miso-flavored sauce containing miso and cinnamon.

2. 2. The retort miso flavor sauce according to claim 1, wherein the cinnamon content is within the range of 0.001% by mass to 0.04% by mass, based on the total mass of the retort miso flavor sauce.

3. The retort miso-flavored sauce according to claim 1 or 2, further comprising an oil or fat.

4. The retort miso-flavored sauce according to claim 1 or 2, further comprising a vegetable protein.

5. The retort miso-flavored sauce according to claim 1 or 2, wherein the miso is soybean miso.

6. Heating a first raw material containing miso and oil and fat to obtain a miso seasoning; Mixing a second raw material containing the miso seasoning, cinnamon, and water to obtain a miso flavored sauce; filling and sealing the miso flavored sauce into a container; and retort sterilizing the miso flavored sauce sealed in the container. A method for producing a retort miso-flavored sauce.

7. The method for producing a retort miso-flavored sauce according to claim 6, wherein the second raw material further comprises a vegetable protein.

8. A method for improving the flavor of a retort miso-flavored sauce, comprising using cinnamon as an ingredient of the miso-flavored sauce.

Images