Liquid seasoning and process for producing the same

Abstract

In a conventional method for producing a seasoning containing a fermented seasoning or the like as a raw material, it has not been sufficiently studied whether or not a seasoning having a good taste and flavor and a sufficient body can be obtained.SOLUTION: By dividing raw materials of seasonings into two categories of "raw materials for high-temperature treatment" and "raw materials for seasoning with sauce", subjecting at least a part of the "raw materials for high-temperature treatment" to high-temperature heating together with oil, and then adding the latter for seasoning, it is possible to achieve both rich body and aroma derived from fermented seasonings and flavored vegetables and sufficient taste intensity, to have a good overall balance of taste and aroma, and to be utilized for various seasonings not only for cooking applications but also for dipping and seasoning applications.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning having an excellent flavor and a method for producing the same. [Background technology]

[0002] In recent years, mixed seasonings that can be easily prepared at home have become more diverse, and seasonings tailored to various needs have been developed and sold. Among these, various seasonings obtained by mixing ingredients such as miso and garlic have been known (Patent Documents 1-2, Non-Patent Documents 1-2).

[0003] These conventional methods for producing seasonings include first mixing all the ingredients together and then aging them at room temperature (Patent Document 1), boiling them (Patent Document 2), or first frying aromatic vegetables such as garlic in oil to release their aroma, and then adding other seasoning ingredients such as miso, sake, vinegar, and sugar (Non-Patent Documents 1-2).

[0004] In particular, some seasoning ingredients, such as fermented seasonings like miso and soy sauce, lose their flavor when heated at high temperatures from the beginning, such as by stir-frying, as the aromatic components evaporate. Therefore, in order to make the most of these characteristics, it is generally considered best to add them after the stir-frying process. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 11-299447 [Patent Document 2] JP 2020-62001 A [Non-patent literature]

[0006] [Non-Patent Document 1] Nihon Miso Co., Ltd. website: "Miso Recipe Collection: Garlic Miso Ramen" https: / / www.nihonmiso.com / recipe / list_h / 04.html [Non-patent document 2] Kurashiru website "Homemade Garlic Miso" https: / / www.kurashiru.com / recipes / dd78e1ae-a20c-46af-91e0-b8e9185ab705 Summary of the Invention [Problem to be solved by the invention]

[0007] However, in conventional methods for producing seasonings containing fermented seasonings or the like as raw materials, there has not been sufficient research into whether seasonings with good taste and aroma and a sufficiently rich flavor can be obtained. [Means for solving the problem]

[0008] As a result of intensive research into solving the above-mentioned problems, the inventors of the present application have discovered that by dividing seasoning ingredients into two categories, "ingredients for high-temperature treatment" and "ingredients for sauce seasoning," and by subjecting at least a portion of the "ingredients for high-temperature treatment" to high-temperature heating together with oil, and then adding the latter for seasoning, it is possible to obtain a seasoning with an excellent flavor that combines the rich body and aroma derived from fermented seasonings and aromatic vegetables with a sufficient strength of flavor, has a good overall balance of taste and aroma, and can be used not only for cooking but also for a variety of seasonings such as dipping and pouring, and thus completed the present invention. [Effects of the Invention]

[0009] The seasoning of the present invention has the characteristics of combining the richness and aroma derived from the seasoning and aromatic vegetables with a sufficient flavor intensity, and the taste and aroma of the seasoning lingers for a long time after being put in the mouth, as well as an excellent overall flavor balance and extremely high palatability. These characteristics are not only evaluated when the seasoning is used alone, but are also not impaired when it is mixed with cooked ingredients such as meat dishes. DETAILED DESCRIPTION OF THE INVENTION

[0010] The seasoning of the present invention is characterized in that it is prepared by a manufacturing method that divides the raw materials into two categories: "raw materials for high-temperature treatment" and "raw materials for sauce seasoning," and includes (1) a step of subjecting at least a portion of the former to high-temperature heating together with oil, and (2) a step of adding the latter to perform seasoning.

[0011] High-temperature processed ingredients are first heated at high temperatures with oil, which gives the finished seasoning a rich, deep flavor.

[0012] Examples of high-temperature treatment ingredients include fermented seasonings, sugars, vinegar, and aromatic vegetables, and contain at least a fermented seasoning. Of these, only the fermented seasoning may be used, or a combination of two or more fermented seasonings and other ingredients is preferred, and a combination of three or more is even more preferred. When two or more ingredients are used in combination, specifically, it is preferred to include at least two fermented seasonings and aromatic vegetables, more preferably at least three fermented seasonings, aromatic vegetables, and sugars, and even more preferably four fermented seasonings, aromatic vegetables, sugars, and vinegar.

[0013] Fermented seasonings made from beans are suitable for use in the fermented seasonings of the present invention. Specific examples include miso, soy sauce, chili bean paste, and gochujang. Examples of miso and soy sauce include barley miso, rice miso, and soy miso, and dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, and soy sauce mash. While a single fermented seasoning or a combination of two or more types may be used, it is preferable to use at least miso. Among these, the use of soy miso is even more preferable, as it can impart a stronger richness and depth to the flavor. Soy miso refers to miso made only from soybean koji, salt, and water, without using rice koji or barley koji as ingredients.

[0014] Examples of the sugars of the present invention include sugar, glucose, liquid sugar, and starch syrup. Only one of these may be used, or two or more may be used in combination.

[0015] Examples of the vinegar of the present invention include vinegars such as brewed vinegar, grain vinegar, rice vinegar, fruit vinegar, black vinegar, and balsamic vinegar. Only one of these may be used, or two or more may be used in combination.

[0016] Examples of aromatic vegetables of the present invention include garlic, onion, green onion, shallot, ginger, etc., and only one of the above aromatic vegetables may be used, or two or more of them may be used in combination.

[0017] In the present invention, first, at least a part of the raw material for high-temperature treatment is subjected to a high-temperature heating treatment together with oil.

[0018] "At least a portion" of the high-temperature treatment ingredients means that, by weight, the high-temperature treatment ingredients comprise 15 to 75%, more preferably 20 to 70%, and even more preferably 40 to 70% of the total high-temperature treatment ingredients blended into the entire seasoning. If the proportion of ingredients subjected to high-temperature heat treatment is lower than the above range, palatability may be reduced due to factors such as a decrease in the richness, strength, and persistence of flavor and aroma, or an unbalanced flavor. On the other hand, if the proportion is higher than the above range, richness may be increased, but the bitterness caused by heating may also occur, which may again lead to a decrease in palatability and prevent the full benefits of the present invention from being achieved. The high-temperature treatment ingredients not used in the high-temperature heat treatment step are added together with the sauce seasoning ingredients after the high-temperature heat treatment is completed.

[0019] During high-temperature heat treatment, ingredients other than the high-temperature treatment ingredients (fermented seasonings, sugars, vinegar, and aromatic vegetables) can also be used. For example, spices such as chili peppers, pepper, cumin seeds, coriander seeds, mustard seeds, fennel seeds, cardamom, cinnamon, bay leaves, Sichuan pepper, and star anise can also be heat-treated together.

[0020] The raw material for high-temperature treatment is subjected to high-temperature heat treatment together with oil. Examples of the oil that can be used include vegetable oils such as rapeseed oil, canola oil, sesame oil, rice oil, soybean oil, corn oil, coconut oil, palm oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, and perilla oil, and animal fats and oils such as butter, beef tallow, lard, chicken oil, and fish oil. These fats and oils may be used alone or in combination of two or more.

[0021] In the high-temperature heat treatment step, a raw material containing at least a portion of the raw material for high-temperature treatment is heated together with oil in an amount of 5 to 100% by weight of the raw material for high-temperature treatment to be subjected to the high-temperature heat treatment. The heating temperature and heating time can be adjusted appropriately depending on the desired flavor of the seasoning, but for example, the heat treatment can be performed at 95 to 120°C for 5 to 60 minutes, more preferably at 100 to 110°C for 10 to 30 minutes.

[0022] After at least a portion of the raw materials for high-temperature treatment have been subjected to high-temperature heat treatment with oil, the raw materials for sauce seasoning are added. If there are any raw materials for high-temperature treatment that have not been used in the high-temperature heat treatment with oil, they are added together with the raw materials for sauce seasoning in this step. The raw materials for sauce seasoning can be blended with raw materials other than the raw materials for high-temperature treatment, and include water, salt, potassium chloride, umami seasonings (umami seasonings such as monosodium glutamate, monosodium inosinate, and monosodium guanylate), alcoholic beverages (alcoholic beverages such as sake, shochu, wine, brandy, and edible ethanol), mirin, mirin-like seasonings, dashi stocks and extracts derived from seafood, meat, seaweed, mushrooms, and other raw materials (raw materials for dashi stocks and extracts include fish such as bonito, Spanish mackerel, tuna, mackerel, horse mackerel, flying fish, and sardines, and dried fish flakes and dried sardines derived from the above fish, shellfish such as clams, cockles, freshwater clams, oysters, and scallops, and dried foods derived from the above shellfish, cephalopods such as squid and octopus, crustaceans such as shrimp and crab, pigs, chickens, cattle, and sheep). Meat and processed meat-derived foods, seaweed such as kelp and Ulva, mushrooms such as shiitake mushroom, Bunashimeji mushroom, Enokitake mushroom, Maitake mushroom, and mushrooms, as well as dried foods and yeast derived from the above mushrooms, various fruit juices, pulp and peels (fruit juices, pulp and peels can be derived from citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, mandarin orange, orange, apple, pear, persimmon, pineapple, passion fruit, cherries, pomegranate, berries, etc.), agar, starch, thickeners such as pectin and various gums, organic acids other than vinegar (lactic acid, citric acid, phytic acid, etc.), protein hydrolysates, flavorings, acidulants, emulsifiers, spices, various ingredients, etc. can be blended as appropriate depending on the desired flavor, etc.

[0023] After adding the sauce seasoning ingredients, the seasoning of the present invention can be obtained by simply mixing them as is. Furthermore, for the purpose of seasoning or sterilization, a further heat treatment may be carried out after adding the sauce seasoning ingredients. The heating temperature in this case can be lower than the heating temperature in the high-temperature heat treatment step, and specifically, the heat treatment can be carried out at about 70°C to 90°C.

[0024] The obtained seasoning can be filled into a container as needed. Known containers can be used, such as various pouches, PET bottles, various resin bottles, glass bottles, bag-in-boxes, and paper packs. In addition, sterilization by heating can be performed before, during, or after filling into the container.

[0025] The seasoning obtained by the present invention can be used in a variety of cooking methods, including sautéing, steak, minced meat, stir-fried vegetables, soups, and other cooked dishes, as well as for dipping or pouring on various ingredients. It can also be used by mixing with other seasonings such as mayonnaise or ketchup. [Example]

[0026] (Example 1-1) Production of seasoning (1) The ingredients of the seasoning were as shown in Table 1 below.

[0027] [Table 1]

[0028] Using the raw materials listed in Table 1, the seasonings of Production Examples 1 to 4 were prepared according to the following four production methods.

[0029] (Production Example 1) Raw materials A, B, and C were mixed, heated to 90°C, and then allowed to cool naturally to obtain a seasoning. (Production Example 2) From raw material A, 430 mL of soy sauce, 145 g of grated garlic, and half of each of the other raw materials A (totaling 74% (w / w) of the weight of raw material A when the specific gravity of soy sauce is 1.2 g / mL and the specific gravity of vinegar is 1.0 g / mL) were set aside, and the remainder (26% (w / w) of the weight of raw material A) was heated at high temperature at 100°C for 20 minutes together with raw material C. Then, raw material B and the set aside soy sauce and grated garlic were added, and the mixture was heated to 90°C and then naturally cooled to obtain a seasoning. (Production Example 3) From raw material A, 380 mL of soy sauce and 80 g of grated garlic (together 48% (w / w) of the weight of raw material A when the specific gravity of soy sauce is 1.2 g / mL and the specific gravity of vinegar is 1.0 g / mL) were set aside, and the remainder (52% (w / w) of raw material A) was heated at high temperature at 100°C for 20 minutes together with raw material C. Then, raw material B and the set aside soy sauce and grated garlic were added, and the mixture was heated to 90°C and then naturally cooled to obtain a seasoning. (Production Example 4) Raw materials A and C were heated at a high temperature of 100° C. for 20 minutes. Raw material B was then added, and the mixture was heated to 90° C. and then naturally cooled to obtain a seasoning.

[0030] (Example 1-2) Sensory evaluation (1) A sensory evaluation was carried out on the seasonings of Production Examples 1 to 4. The evaluation was carried out by a total of 23 trained in-house panelists, and the evaluation items and evaluation methods were fully shared with them prior to the sensory evaluation.

[0031] In sensory evaluation (1), the seasonings were evaluated for "strength of taste and aroma when held in the mouth," "persistence of taste and aroma when held in the mouth," and "strength of body" when ingested alone. The evaluation was based on the strength and duration of the flavor, with Production Example 2 being given a score of 3, and was rated on a scale of 1 (weak / short) to 5 (strong / long). In addition, the seasonings were ranked from 1st to 4th in terms of overall palatability.

[0032] The results of the sensory evaluation (1) are shown in Table 2. The numbers in the table indicate the average scores or rankings. Therefore, for "strength of taste and aroma when held in the mouth," "persistence of taste and aroma when held in the mouth," and "strength of body," the larger the number, the stronger or longer the evaluation result, and for the ranking, the smaller the number, the higher the ranking in terms of preference. The same applies to the other sensory evaluation results.

[0033] [Table 2]

[0034] Sensory evaluation (2) In sensory evaluation (2), the seasonings were used to season pork saute, and the pork was grilled in oil, coated with the seasonings of Production Examples 1 to 4, and cooked, followed by sensory evaluation. The evaluation items and scoring method were the same as in sensory evaluation (1).

[0035] The results of the sensory evaluation (2) are shown in Table 3.

[0036] [Table 3]

[0037] As a result, Production Example 3 was highest in "strength of taste and aroma" and "persistence of taste and aroma," and Production Example 3 also had the highest preference, followed by Production Example 2. Production Example 4 had the highest "body strength," but the overall balance was evaluated as being too body-strong and bitter, resulting in a low ranking in preference.

[0038] When eaten alone, Production Example 3 was evaluated as having a strong body, a long-lasting taste and aroma, a gorgeous and expansive aroma, and a good balance of body and aroma. Furthermore, when used as a seasoning for sauteed pork, it was evaluated as having a moderate roasted smell, a good balance of flavor with the meat, and a pleasant garlic aroma and body. Production Example 2 was also evaluated as having a good balance of body and the strength of the taste and aroma, and was favorably received.

[0039] (Example 2-1) Production of seasoning (2) The ingredients of the seasoning were as shown in Table 4 below.

[0040] [Table 4]

[0041] Using the ingredients listed in Table 4, the seasonings of Production Examples 5 to 8 were prepared according to the following four production methods.

[0042] (Production Example 5) Raw materials A, B, and C were mixed and heated to 92°C, and then allowed to cool naturally to obtain a seasoning. (Production Example 6) From raw material A, all of the soy sauce, 50 g of grated garlic, 100 g of soybean miso, and half of each of the other raw materials A (together accounting for 67% of the total weight of raw material A when the specific gravity of soy sauce is 1.2 g / mL and the specific gravity of vinegar is 1.0 g / mL) were set aside, and the remainder (33% of the total weight of raw material A) was heated at high temperature at 100°C for 20 minutes together with raw material C. Then, raw material B, the set aside soy sauce, grated garlic, and soybean miso were added, heated to 90°C, and then allowed to cool naturally to obtain a seasoning. (Production Example 7) Of raw material A, the entire amount of soy sauce, 40 g of grated garlic, and 80 g of soybean miso (together 34% of the total weight of raw material A, assuming a specific gravity of soy sauce of 1.2 g / mL and a specific gravity of vinegar of 1.0 g / mL) were set aside, and the remainder (66% of the total weight of raw material A) was heated at high temperature at 100°C for 20 minutes together with raw material C. Then, raw material B, the set aside soy sauce, grated garlic, and soybean miso were added, heated to 90°C, and then allowed to cool naturally to obtain a seasoning. (Production Example 8) Of raw material A, the entire amount of soy sauce (assuming the specific gravity of soy sauce is 1.2 g / mL and the specific gravity of vinegar is 1.0 g / mL, this together accounts for 20% of the total weight of raw material A) was set aside, and the remainder (80% of the total weight of raw material A) was heated at high temperature at 100°C for 20 minutes together with raw material C. Then, raw material B, the set aside soy sauce, grated garlic, and soybean miso were added, heated to 90°C, and then allowed to cool naturally to obtain a seasoning.

[0043] (Example 2-2) Sensory evaluation (3) A sensory evaluation was carried out on the seasonings of Production Examples 5 to 8. The evaluation was carried out by a total of 23 trained in-house panelists, and the evaluation items and evaluation methods were fully shared with them prior to the sensory evaluation.

[0044] Sensory evaluation (3) In sensory evaluation (3), the seasonings were used to season grilled pork. For the evaluation, pork belly was fried in oil, and the seasonings of Production Examples 5 to 8 were coated on the pork, cooked, and subjected to sensory evaluation. The evaluation items and scoring method were the same as in sensory evaluation (2).

[0045] The results of the sensory evaluation (3) are shown in Table 5.

[0046] [Table 5]

[0047] As can be seen from the results in Table 5, the same evaluation results as those of Example 1 were obtained in the production examples of Example 2 (Production Examples 5 to 8).

Claims

1. In a method for producing a seasoning, The ingredients for seasonings are divided into two groups: ingredients for high-temperature processing and ingredients for sauce seasoning. (1) A step of subjecting 15 to 75% of the total weight of high-temperature treatment raw materials to be blended into the entire seasoning to high-temperature heating together with oil; (2) A step of adding and mixing raw materials for high-temperature treatment that were not used in the step (1) and the step of preparing raw materials for sauce seasoning; and The method for producing a food product as described above, wherein the raw material for high-temperature treatment is one or more kinds of fermented seasonings, sugars, vinegar, and aromatic vegetables, including at least a fermented seasoning.

2. 2. The method according to claim 1, wherein the raw material for high-temperature treatment is two or more kinds of fermented seasonings and aromatic vegetables selected from the group consisting of fermented seasonings, sugars, vinegar, and aromatic vegetables.

3. 2. The method according to claim 1, wherein the raw materials for high-temperature treatment are three or more kinds of fermented seasonings, sugars, vinegar, and aromatic vegetables, including fermented seasonings, sugars, and aromatic vegetables.

4. The method according to claim 1, wherein the fermented seasoning contains at least miso.

5. The method according to claim 3, wherein the miso is soybean miso.

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