Seasoning composition, method for enhancing fermentation sensation, and composition for enhancing fermentation sensation.
Heat-treated anise seeds enhance the umami and mellow flavor of fermented foods, addressing the lack of enhancement in existing methods by intensifying the fermentation feeling.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- HOUSE FOODS CORPORATION
- Filing Date
- 2024-11-29
- Publication Date
- 2026-06-10
AI Technical Summary
Existing methods fail to enhance the umami and mellow flavor of fermented foods, which are key components of the fermentation feeling.
Incorporating heat-treated anise seeds into fermented foods, specifically under a gauge pressure of 0.05 MPa or higher with a heating value of 15 to 170, enhances the umami and rich flavor of fermented foods.
The use of heat-treated anise seeds significantly improves the umami and mellow flavor of fermented foods, providing a more pronounced fermentation sensation.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to a seasoning composition, a method for enhancing a fermentation feeling, and a composition for enhancing a fermentation feeling, and particularly relates to a method for improving the fermentation feeling of fermented foods.
Background Art
[0002] Fermented foods such as soy sauce, sake lees, and miso are foods processed by fermenting raw materials by the action of microorganisms and the like, and have been favored by people since ancient times. Fermented foods have a fermentation feeling consisting of umami and mellow feeling, and it would be beneficial if this fermentation feeling could be improved. In addition, a method for enhancing the flavor of spices in foods has been disclosed. For example, Patent Document 1 discloses enhancing the flavor of spices with a liquid food composition containing one or more selected from the group consisting of gum arabic, ghatti gum, soybean polysaccharide, and pullulan, and a spice. However, no prior art has been disclosed that can improve the fermentation feeling consisting of umami and mellow feeling of fermented foods by blending specific spices.
Prior Art Documents
Patent Documents
[0003]
Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0004] An object of the present invention is to provide a seasoning composition capable of improving the fermentation feeling of fermented foods. Another object is to provide a method for enhancing a fermentation feeling and a composition for enhancing a fermentation feeling.
Means for Solving the Problems
[0005] As a result of diligent research, the inventors discovered that using anise seeds can improve the fermented taste of fermented foods, and thus completed the present invention. In other words, the present invention has the following configuration. [1] A seasoning composition containing anise seeds and fermented food. [2] The seasoning composition according to [1], wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher and under conditions that result in a heating value of 15 to 170. [3] The seasoning composition according to [1] or [2], wherein the content of the anise seeds is 0.01% to 40% by mass relative to the content of the fermented food. [4] The seasoning composition according to any one of [1] to [3], wherein the fermented food is at least one selected from legumes, grains, and marine products. [5] The seasoning composition according to any one of [1] to [4], wherein the fermented food is at least one selected from soy sauce, sake lees, miso, and dried bonito flakes. [6] A seasoning composition for tofu, as described in any of [1] to [5]. [7] A method for enhancing the fermentation sensation, comprising the step of adding anise seeds to a fermented food. [8] The method for enhancing fermentation flavor according to [7], wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher and under conditions that result in a heating value of 15 to 170. [9] A composition containing anise seeds for enhancing the fermented flavor.
[10] The fermentation-enhancing composition according to [9], wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher and under conditions that result in a heating value of 15 to 170. [Effects of the Invention]
[0006] According to the present invention, by using anise seeds, the umami and rich flavor of fermented foods, which constitute the fermented sensation, can be improved. [Modes for carrying out the invention]
[0007] [Seasoning composition] The seasoning composition of the present invention comprises anise seeds and fermented food. Fermented foods are made by fermenting ingredients using bacteria, yeast, mold, etc. The types of fermented foods are not particularly limited and include legumes, grains, seafood, vegetables, meat, dairy products, and more. Examples of fermented legumes include soy sauce, miso, chili bean paste, coffee beans, and natto, with soy sauce, miso, chili bean paste, or coffee beans being preferred, and soy sauce or miso being more preferred. Examples of fermented grain products include sake lees, cooking sake, mirin, sake, and amazake, with sake lees, cooking sake, or mirin being preferred, and sake lees being more preferred. Examples of fermented seafood products include dried bonito flakes, kelp broth, and fish sauce, with dried bonito flakes or kelp broth being preferred. Examples of fermented vegetable foods include pickled vegetables (nukazuke). Types of fermentation include those caused by bacteria, yeast, and mold. In the present invention, the fermented food is preferably at least one selected from legumes, grains, and marine products, and more preferably at least one selected from soy sauce, sake lees, miso, and dried bonito flakes. The amount of fermented food in the seasoning composition of the present invention is not particularly limited, but it is preferable to use fermented food such that the amount of anise seed relative to the amount of fermented food is within the range shown below.
[0008] Anise seeds may be heat-treated or unheated. In this invention, it is preferable to use heat-treated anise seeds, and more preferably to be obtained by heating under a gauge pressure of 0.05 MPa or higher, under conditions that result in a heating value of 15 to 170. When heat-treating anise seeds, it is preferable to use whole (unground) spices. Heat-treating whole spices suppresses the loss of moisture from the spices during heating, allowing them to be heated while maintaining a high moisture content, which in turn improves the fermentation process more efficiently. The pressure during heat treatment should be 0.05 MPa or higher, preferably 0.05 to 0.6 MPa, more preferably 0.2 to 0.6 MPa, and even more preferably 0.3 to 0.5 MPa. If the pressure during heating is 0.05 MPa or higher, it suppresses the escape of moisture from the spices due to heating, allowing heating to be done with a high moisture content, and enabling the production of anise seeds with a more efficient fermentation effect. There is no particular upper limit to the pressure during heating, but from an equipment standpoint, a gauge pressure of 0.6 MPa or lower is preferable. The heat treatment temperature is preferably 15 to 170, more preferably 30 to 150, and even more preferably 40 to 130. By heat-treating anise seeds with such a temperature, it is possible to obtain anise seeds that have a unique flavor in addition to the aroma before heating, and that have an enhanced fermented feel. In this specification, "heat value" is a parameter that indicates the magnitude of heating. The higher the heating temperature and the longer the heating time, the greater the heat value. Specifically, the heat value is obtained by integrating the value expressed by the following formula (hereinafter referred to as the CV value) over the heating time (minutes). (Formula): CV value = 10^((product temperature - reference temperature) / Z value) In this specification, the reference temperature is 110°C and the Z value is 30°C. The maximum temperature reached during the heat treatment of anise seeds is preferably 100-160°C, more preferably 110-150°C, and even more preferably 120-140°C. The heat treatment method is not particularly limited as long as it can be heated under pressure, but examples include a pressurized heating and stirring machine and a retort sterilization vessel.
[0009] In the present invention, anise seeds can be used in either whole or ground form, but ground form is preferred. The grinding process can be carried out as appropriate using methods commonly used in the art.
[0010] In the seasoning composition of the present invention, the anise seed content is preferably 0.001% to 22% by mass, more preferably 0.03% to 22% by mass, and even more preferably 0.07% to 22% by mass, based on the total mass of the seasoning composition. In the seasoning composition of the present invention, the anise seed content is preferably 0.01% to 40% by mass, more preferably 0.1% to 10% by mass, and even more preferably 0.2% to 8% by mass, relative to the fermented food content. In particular, if the anise seeds are uncooked, the anise seed content is preferably 0.01% to 14% by mass, more preferably 0.1% to 10% by mass, and even more preferably 0.2% to 8% by mass, relative to the fermented food content. Furthermore, if the anise seeds are heat-treated anise seeds, the anise seed content is preferably 0.01% to 40% by mass, more preferably 0.1% to 28% by mass, and even more preferably 1% to 28% by mass, relative to the fermented food content. Using the amount within the above range is preferable because it does not make the anise seed flavor stand out and improves the fermented feel in the seasoning of the present invention. Furthermore, when heat-treated anise seeds are used, the effect of improving the fermented feel is greater compared to adding the same amount of unheated anise seeds, and it is also preferable because the anise seed flavor does not stand out even at high concentrations.
[0011] The seasoning composition of the present invention may further contain any food ingredients or additives commonly used in the art, as long as they do not impair the purpose of the present invention. Examples of such food ingredients or additives include seasonings (salt, sugar, etc.), other spices other than aniseed (pepper, garlic, etc.), emulsifiers, thickeners, antioxidants, flavorings, sweeteners, colorings, acidulants, and the like. When such a food raw material or additive is included, the content of the fermented food is preferably, for example, 1% by mass to 45% by mass, more preferably 2% by mass to 26% by mass, and even more preferably 4% by mass to 18% by mass with respect to the total mass of the seasoning composition. Also, it is preferable to use anise seeds such that the content of anise seeds with respect to the content of the fermented food is within the above range. The seasoning composition of the present invention can be used for various foods such as vegetables like tofu, daikon radish, eggplant, and pumpkin, and seafood such as crab, and is particularly preferably used for tofu. By eating the seasoning composition of the present invention together with tofu, the sweetness of the soybeans in the tofu can be felt more.
[0012] [Method for enhancing fermentation feeling] In another aspect, the present invention also relates to a method for enhancing the fermentation feeling, which includes a step of adding anise seeds to a fermented food. It is preferable that the anise seeds in the method for enhancing the fermentation feeling are obtained by heating under a pressure of 0.05 MPa or more gauge pressure under conditions where the heating value is 15 to 170. Alternatively, the method for enhancing the fermentation feeling may further include a step of heating the anise seeds under a pressure of 0.05 MPa or more gauge pressure under conditions where the heating value is 15 to 170 before the step of adding the anise seeds to the fermented food. The anise seeds and the fermented food can be the same as those described in the seasoning composition, and the preferable ranges are also the same. Also, the conditions of the pressure and the heating value when heat-treating the anise seeds can be the same as those described in the seasoning composition, and the preferable ranges are also the same. The method for enhancing the fermentation feeling of the present invention may further include a step of adding any food raw material or any additive commonly used in the art as long as the object of the present invention is not impaired.
[0013] [Composition for enhancing fermentation feeling] In another aspect, the present invention also relates to a composition for enhancing a fermented flavor, which contains anise seeds. In the composition for enhancing a fermented flavor, it is preferable that the anise seeds are obtained by heating under a pressure of 0.05 MPa or more gauge pressure under conditions where the heating value is 15 to 170. For the anise seeds and the conditions of pressure and heating value when heat-treating the anise seeds, the same conditions as those described in the seasoning composition can be used, and the preferable ranges are also the same. The method for enhancing a fermented flavor of the present invention may further contain any food raw material or any additive that is usually used in the art, as long as the object of the present invention is not impaired.
Examples
[0014] Hereinafter, the present invention will be specifically described by way of examples, but the scope of the present invention is not limited to these examples. Test Example 1 Evaluation Test of Seasoning Composition [Preparation of Seasoning Composition] The amounts of fermented foods and anise seeds shown in the following table were placed in a 200 mL beaker, 200 mL of hot water was added, and they were mixed well to prepare the seasoning compositions of Examples 1 to 49. Those obtained by putting only the amounts of fermented foods shown in the table in a 200 mL beaker were prepared in the same manner to obtain each control test solution. The following spices were used in the table. Anise Seed A (anise seed powder, particle size 0.3 mm to 0.5 mm, unheated product) Anise Seed B (obtained by heat-treating unheated anise seeds under the following conditions) (Heat Treatment of Anise Seed B) Whole anise seeds were prepared. The prepared anise seeds were heated under a pressure of 0.4 MPa gauge pressure under sealed conditions until the product temperature reached 130°C. Then, they were pulverized so that the particle size became 0.3 to 0.5 mm to obtain Anise Seed B. As the heating device, a pressure heating and stirring kettle was used. The heating value was 58.0. [Evaluation] Regarding the seasoning compositions of each example and each control test solution, the fermented flavor (umami, mellow feeling) was evaluated by three panelists using the following criteria. 4: Very effective 3: You can feel the effects. 2: You can feel a slight effect. 1: No effect felt
[0015] [Table 1]
[0016] [Table 2]
[0017] The seasoning compositions of Examples 1 to 49, which included aniseed and fermented foods, were preferable to the control test solution because they showed an increased fermentation sensation, consisting of the umami and richness of each fermented food. Furthermore, the seasoning composition using aniseed B did not have as strong aniseed aroma as the one using aniseed A, but the effect of improving the fermentation sensation was more noticeable.
[0018] Test Example 2: Evaluation test of tofu with added seasoning composition Seasoning compositions for Examples 101-115 and Comparative Example 102 were prepared by adding the spices shown in the table below in the amounts indicated in the table to 7.1g of seasoning containing soy sauce and sake lees and mixing well. Each seasoning composition, 50g of ground chicken, and 30g of water were mixed and heated in a microwave oven at 500W for 1 minute and 50 seconds. After that, the mixture was stirred to obtain the minced meat sauce for each example and comparative example. The minced meat sauce of Comparative Example 101 was prepared in the same manner as described above, except that spices were not used. For the spices listed in the table, Anise Seed A and Anise Seed B were the same as those used in Test Example 1, while caraway was used as caraway powder (particle size 0.5 mm). 150g of tofu was heated in a microwave at 500W for 2 minutes, and then topped with the minced meat sauce prepared above. The fermentation flavor (umami, richness) and sweetness (sweetness of the minced chicken sauce, sweetness of the soybeans) were evaluated by three panelists using the following criteria. 4: Very effective 3: You can feel the effects. 2: You can feel a slight effect. 1: No effect felt
[0019] [Table 3]
[0020] The minced meat sauces of Examples 101-115, which contained aniseed seeds, soy sauce, and sake lees, showed increased fermentation of the soy sauce and sake lees compared to the minced meat sauce of Comparative Example 101, and the sweetness of the soybeans in the tofu and the minced chicken sauce was enhanced. On the other hand, when other spices were used, no improvement in fermentation or sweetness was obtained (caraway, Comparative Example 102). In particular, when aniseed seeds B were used, the improvement in fermentation and sweetness was more noticeable.
Claims
1. A seasoning composition containing anise seeds and fermented foods.
2. The seasoning composition according to claim 1, wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher, under conditions that result in a heating value of 15 to 170.
3. The seasoning composition according to claim 1 or 2, wherein the content of the anise seeds is 0.01% to 40% by mass relative to the content of the fermented food.
4. The seasoning composition according to claim 1 or 2, wherein the fermented food is at least one selected from legumes, grains, and marine products.
5. The seasoning composition according to claim 1 or 2, wherein the fermented food is at least one selected from soy sauce, sake lees, miso, and dried bonito flakes.
6. The seasoning composition according to claim 1 or 2, which is a seasoning composition for tofu.
7. A method for enhancing the fermented taste, which includes the step of adding anise seeds to fermented foods.
8. The method for enhancing fermentation sensation according to claim 7, wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher, under conditions that result in a heating value of 15 to 170.
9. A composition containing anise seeds for enhancing the fermented flavor.
10. The fermentation-enhancing composition according to claim 9, wherein the anise seeds are obtained by heating them under a gauge pressure of 0.05 MPa or higher, under conditions that result in a heating value of 15 to 170.