Soy sauce-based seasoning

Abstract

To discover a soy sauce-based seasoning with new cooking properties. [Solution] As a soy sauce-based seasoning suitable for egg dishes, using a soy sauce-based seasoning that contains beef-derived extract, or a soy sauce-based seasoning containing both beef-derived and chicken-derived extracts, can reduce the characteristic odor of eggs during cooking and further enhance the palatability of the dish.

Description

Technical Field

[0001] The present invention relates to a soy sauce-containing seasoning suitable for seasoning egg dishes.

Background Art

[0002] Soy sauce is a seasoning widely used for various cooking purposes. On the other hand, soy sauce-containing seasonings to which dashi and flavors derived from other components are added are known (Patent Documents 1 and 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] Conventionally, in soy sauce-containing seasonings using dashi or flavors, there have been parts that are not well-known about their cooking suitability. Therefore, an object of the present invention is to find a soy sauce-containing seasoning having new cooking suitability.

Means for Solving the Problems

[0005] As a result of intensive studies by the inventors of the present application, by using a soy sauce-containing seasoning containing bovine extract or a soy sauce-containing seasoning containing bovine extract and chicken extract as a soy sauce-containing seasoning having suitability for egg dishes, it has been found that the peculiar smell of eggs can be reduced while enhancing palatability, and the present invention has been completed.

Effects of the Invention

[0006] The soy sauce-containing seasoning of the present invention can reduce the characteristic odor of eggs when used in cooking egg dishes. Furthermore, it is highly palatable and is an extremely suitable seasoning for use in dishes containing eggs. [Modes for carrying out the invention]

[0007] The soy sauce-containing liquid seasoning of the present invention contains a beef-derived extract.

[0008] As the soy sauce, various known types of soy sauce can be used depending on the purpose, and it is possible to use one or more types selected from dark soy sauce, light soy sauce, tamari soy sauce, double-brewed soy sauce, white soy sauce, etc. Among these, it is preferable to use at least dark soy sauce.

[0009] As the aforementioned beef-derived extract, known extracts can be used, and soups, broths, extracts, etc., extracted from beef, beef bones, and beef carcasses using water, saline solution, edible alcohol, edible oils, etc., as solvents can be used. By using the aforementioned beef-derived extract, it is possible to reduce the characteristic odor of eggs and enhance palatability when used to season egg dishes.

[0010] The soy sauce-containing liquid seasoning of the present invention may also contain chicken extract in addition to beef extract.

[0011] As the chicken-derived extract mentioned above, known extracts can be used, and soups, broths, extracts, etc., extracted from chicken meat, chicken bones, etc., using water, saline solution, edible alcohol, edible oil, etc., as solvents can be used. By using a combination of beef-derived extract and chicken-derived extract, when used to season eggs, it is possible to more effectively reduce the characteristic odor of eggs and further enhance their palatability.

[0012] The soy sauce-containing liquid seasoning of the present invention preferably does not contain kelp-derived extract or dried fish extract. If it contains kelp-derived extract or dried fish extract, it may actually result in a stronger eggy smell.

[0013] In addition to the soy sauce, beef extract, and chicken extract, the soy sauce-containing liquid seasoning of the present invention can also contain any other ingredients as long as they do not significantly impair its taste. Specifically, it is possible to incorporate edible salts such as table salt (sodium chloride), sea salt, rock salt, and potassium chloride; sugars and sweeteners such as sugar, glucose, liquid sugar, and corn syrup; fermented seasonings other than soy sauce such as miso, mirin, vinegar, and fish sauce; umami seasonings such as glutamate, inosinate, and guanylate; aromatic vegetables and spices or their extracts such as garlic, leeks, onions, ginger, shallots, and chili peppers; citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, bitter orange, summer orange, mandarin orange, iyokan, hassaku, amanatsu, and orange; fruit juice derived from one or more fruits selected from apples, grapes, pears, persimmons, pineapples, passion fruit, cherries, pomegranates, and berries; alcohols such as edible ethanol, sake, wine, shochu, and awamori; preservatives, acidulants, and antioxidants.

[0014] The soy sauce-containing seasoning of the present invention preferably has a soy sauce content of 25% (v / v) or more, more preferably 30% (v / v) or more, and even more preferably 35% (v / v) or more.

[0015] The soy sauce-containing seasoning of the present invention can contain any amount of beef-derived extract, but for example, when beef extract is used as the beef-derived extract, it can be added in an amount of approximately 0.1 to 20% (w / v), preferably 1 to 15% (w / v), and more preferably 5 to 12% (w / v), relative to the total amount of seasoning.

[0016] The soy sauce-containing seasoning of the present invention can contain any amount of chicken-derived extract, but when chicken extract is added, it can be added in a weight ratio of 5 to 120%, preferably 10 to 110%, and more preferably 15 to 100%, relative to the beef-derived extract.

[0017] The soy sauce-containing seasoning of the present invention is suitable for cooking various egg dishes. Examples of egg dishes include hard-boiled eggs, seasoned eggs, fried rice, rolled omelets with dashi, egg-on-rice, tamagoyaki, scrambled eggs, omelets, oyakodon, katsudon, chawanmushi, quiches, egg soup (Chinese soup), Tianjin rice, carbonara, hot and sour soup, and the like. By using the soy sauce-containing seasoning of the present invention in cooking these egg dishes, the peculiar smell of eggs can be reduced, and the palatability can be further enhanced.

[0018] The peculiar smell of eggs referred to in the present invention means an unfavorable flavor evaluated as "sulfurous" or the like, which is particularly derived from eggs. This smell is more strongly felt in the egg white and tends to be more strongly felt in heat cooking.

[0019] The soy sauce-containing seasoning of the present invention is suitable for cooking egg dishes, but it may also be used for other dishes. That is, it may be used for cooking purposes such as stir-fried dishes, grilled dishes, simmered dishes, etc., or for pouring purposes such as tofu, salads, etc.

Examples

[0020] (Example 1) Production of Seasoning In accordance with the following formulations, soy sauce-containing seasonings of Formulation Examples 1 to 6 containing various dashi were prepared. Regarding salt, the addition amount was adjusted so that the final salt concentration in each formulation example would be 12% (w / v).

[0021]

Table 1

[0022] (Example 2) Sensory Evaluation (1) Effect of Reducing the Smell of Eggs For the soy sauce-containing seasonings of Formulation Examples 1 to 6, the effect of reducing the fishy smell (sulfurous smell) of eggs was evaluated. In the evaluation, the intensity of the fishy smell peculiar to eggs when each soy sauce-containing seasoning was mixed with the white part of a boiled egg and eaten was evaluated. The evaluation was carried out by assigning a score of 1 point (weak fishy smell) to 5 points (strong fishy smell), with the intensity of the fishy smell in Formulation Example 1 containing bonito extract, which is often blended in so-called general "dashi soy sauce", being set as 3 points. The evaluation was conducted by 16 well-trained in-house panelists, and the method of scoring was fully shared among the panelists before the sensory evaluation. The results are shown below.

[0023] [Table 2]

[0024] The values in the table respectively show the average value, standard deviation, and p-value of the scores by the panelists. When beef extract or a combination of beef extract and chicken extract was used, the fishy smell peculiar to eggs was significantly reduced (p < 0.05) compared to the case where the soy sauce-containing seasoning was flavored with bonito extract. On the other hand, when chicken extract alone or kelp extract alone was used, the fishy smell of eggs was felt slightly stronger, and when bonito extract and kelp extract were used in combination, the fishy smell of eggs was significantly felt stronger.

[0025] (2) Intensity of umami For the soy sauce-containing seasonings of each formulation example, the intensity of umami was evaluated. The sensory evaluation was carried out by assigning scores in the same manner as in (1). That is, the intensity of umami in Formulation Example 1 containing bonito extract was set as 3 points, and the evaluation was from 1 point (weak umami) to 5 points (strong umami). The results are shown below.

[0026] [Table 3]

[0027] The values ​​in the table represent the average, standard deviation, and p-value of the panelists' ratings, respectively. The results showed that using kelp extract or a combination of bonito extract and kelp extract resulted in a stronger umami flavor. With beef-derived extract and chicken-derived extract, the umami flavor was similar to or weaker than that of example 1.

[0028] (3) Preference The palatability of each soy sauce-based seasoning in the given formulation was evaluated. The evaluation was conducted by ranking the overall preference of each soy sauce-based seasoning from 1st to 6th place when eaten with the egg white of a boiled egg. The results are shown in the table below.

[0029] [Table 4]

[0030] The numbers in the table represent the average ranking given by the panelists. In other words, a smaller number indicates a higher ranking and greater palatability. The palatability was highest when using beef-derived extract, followed by when using both beef-derived and chicken-derived extracts.

[0031] (Example 3) Other cooking examples Using the soy sauce-containing seasoning liquid from Formula Example 3, an egg dish was prepared and consumed according to the following recipe.

[0032] (1) Rice with raw egg Cooked white rice was mixed with one raw egg and the soy sauce-based seasoning liquid from Formula Example 3, and then eaten. As a result, the resulting egg-on-rice had almost no eggy smell and had a very pleasant flavor.

[0033] (2) Fried rice A suitable amount of salad oil was added to a heated frying pan, and 1 / 4 of a finely chopped leek was stir-fried. Once it had softened, one beaten egg was poured in. When the egg was semi-cooked, about 200g of rice was added and everything was mixed together. About 30ml of the soy sauce-based seasoning liquid from Example 3 was poured over it, and the dish was stir-fried over high heat. Once the flavors had blended throughout, it was removed from the heat and eaten. As a result, the resulting fried rice had almost no eggy smell and had a very pleasant flavor.

Claims

1. A liquid seasoning containing soy sauce and beef-derived extract.

2. A soy sauce-based liquid seasoning containing beef-derived and chicken-derived extracts.

3. A soy sauce-containing liquid seasoning according to claim 1, wherein the soy sauce content is 25% (v / v) or more.

4. A liquid seasoning containing beef extract and soy sauce for use in egg dishes.

5. A liquid seasoning containing soy sauce for cooking egg dishes, containing beef-derived extract and chicken-derived extract.

6. A method for reducing the unpleasant odor of eggs by cooking them with a soy sauce-based liquid seasoning containing beef extract.

7. A method for reducing the unpleasant odor of eggs by cooking them with a soy sauce-based liquid seasoning containing beef extract and chicken extract.

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