Bitterness-reducing soy sauce-containing seasoning

Abstract

To discover a soy sauce-based seasoning with new cooking properties. [Solution] By adding pectin to soy sauce-based seasonings, it becomes possible to reduce the bitterness derived from vegetables when used in cooking with cruciferous vegetables. Furthermore, when dashi (broth), especially seafood broth, is added to the seasoning, the flavor of the broth can be enjoyed more effectively.

Description

Technical Field

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

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 or 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 are parts that are not well known about their cooking suitability. [[ID=4C]]

Means for Solving the Problems

[0005] As a result of intensive studies by the inventor of the present application, by including pectin in the soy sauce-containing seasoning, not only can the bitterness of cruciferous vegetables when used in cooking be reduced, but also when dashi is added, the flavor of the dashi is hardly impaired. The present invention has been completed by finding such an effect.

Effects of the Invention

[0006] The soy sauce-containing seasoning of the present invention can reduce the bitterness felt from vegetables when used for cooking cruciferous vegetables. Further, when dashi, particularly seafood dashi, is blended in the seasoning, the flavor of the dashi can be favorably felt. [Modes for carrying out the invention]

[0007] The soy sauce-containing liquid seasoning of the present invention contains soy sauce and pectin.

[0008] As the soy sauce, various known types of soy sauce can be used depending on the purpose, and one or more types can be selected from dark soy sauce, light soy sauce, tamari soy sauce, double-brewed soy sauce, white soy sauce, etc.

[0009] As the pectin, any known edible pectin can be used, for example, those produced from various fruits and vegetables such as apples, lemons, limes, grapefruits, oranges, sugar beets, and sunflowers. In particular, it is preferable to use pectin with an esterification degree of 35% or higher.

[0010] The degree of esterification of pectin is a numerical value that indicates the proportion of galacturonic acid, the main component of pectin (a complex polysaccharide), in which the carboxyl groups are methyl esterified. It is also called the DE value.

[0011] The pectin used in the soy sauce-containing seasoning of the present invention has a degree of esterification of 35% or more, more preferably 55% or more, and even more preferably 65% ​​or more. The degree of esterification of the pectin may be greater than or equal to the values ​​shown between these values, and may be 40% or more, 45% or more, 60% or more, or 70% or more. The upper limit of the degree of esterification is not particularly limited as long as it is within the range usable in food, but may be 75% or less, 80% or less, 90% or less, or 100% or less. If the degree of esterification is less than 35%, precipitation due to aggregation and separation of the thickener is extremely likely to occur, and the risk of the product being unsuitable is extremely high.

[0012] The pectin used in the soy sauce-containing seasoning of the present invention may be a single type of pectin, or it may be a combination of multiple pectins with different degrees of esterification. In this case, the degree of esterification of the pectin in the acetic acid-containing seasoning of the present invention is calculated as the ratio (%) of the total methyl-esterified galacturonic acid (mol) to the total galacturonic acid (mol) blended.

[0013] The soy sauce-containing seasoning of the present invention can contain pectin at a concentration 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 the seasoning.

[0014] The soy sauce-containing seasoning of the present invention may contain one or more thickeners other than pectin, such as xanthan gum, carrageenan, guar gum, tara gum, gum arabic, gellan gum, agar, starch, CMC, and gelatin. However, the content of thickeners other than pectin is preferably 10% (w / w) or less of the pectin content, more preferably 3% (w / w) or less, and even more preferably 2% (w / w) or less. If the amount of thickeners other than pectin is high relative to the pectin content, the bitterness-reducing effect of cruciferous vegetables may be impaired, or the desirable flavor of the dashi may become difficult to perceive.

[0015] The soy sauce-containing seasoning of the present invention preferably further contains dashi, and more preferably contains seafood dashi derived from one or more raw materials. As raw materials for seafood dashi, for example, shellfish such as clams, cockles, freshwater clams, hard clams, oysters, and scallops and dried foods derived from such shellfish, cephalopods such as squid and octopus and dried foods derived from such cephalopods, crustaceans such as shrimp, crabs, and krill and dried foods derived from such crustaceans, fish such as bonito, frigate tuna, tuna, mackerel, horse mackerel, flying fish, sardines, round herring, anchovies, sea bream, croaker, etc. and dried fish flakes and dried sardines derived from such fish, and seaweed such as kelp can be used. As seafood dashi, for example, soup, dashi, extracts, etc. extracted from the raw materials selected above using water, salt water, edible alcohol, etc. as a solvent can be used. In addition to seafood broth, it may also contain broth derived from meat, vegetables, mushrooms, etc.

[0016] The soy sauce-containing seasoning of the present invention can be blended with any other ingredients in addition to soy sauce, pectin, and dashi, as long as it does not significantly impair the taste. Specifically, these include edible salts such as table salt (sodium chloride), sea salt, rock salt, and potassium chloride; sugars and sweeteners such as sugar, glucose, liquid sugar, starch syrup, and reduced starch syrup; fermented seasonings other than soy sauce such as miso, mirin, vinegar, and fish sauce; umami seasonings such as glutamate, inosinate, guanylate, and succinate; aromatic vegetables and spices or their extracts such as garlic, leeks, onions, ginger, shallots, and chili peppers; and yuzu and kabosu. It is possible to blend in fruit juice derived from one or more fruits selected from citrus fruits such as sudachi, lemon, grapefruit, bitter orange, summer orange, mandarin orange, iyokan, hassaku, amanatsu, and orange, as well as apple, grape, pear, persimmon, pineapple, passion fruit, cherry, pomegranate, and berries, as well as alcohols such as edible ethanol, sake, wine, shochu, and awamori, preservatives, acidulants, and antioxidants.

[0017] 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.

[0018] The soy sauce-containing seasoning of the present invention is suitable for seasoning cruciferous vegetables. Examples of cruciferous vegetables include one or more selected from daikon radish, turnip, cabbage, Brussels sprouts, Chinese cabbage, crown daisy, komatsuna, tatsoi, mizuna, kale, arugula, broccoli, cauliflower, and Japanese horseradish. Among them, one or more selected from daikon radish and crown daisy are more preferable.

[0019] As a cooking method for cruciferous vegetables, appropriate cooking may be selected according to the type of vegetables to be used from raw eating, stir-frying, grilling, boiling, etc. However, cooking involving a heating process is preferred. Among them, when used for boiling, the bitterness reduction effect is likely to be exhibited.

[0020] The soy sauce-containing seasoning of the present invention is suitable for cooking cruciferous vegetables, but may also be used for other dishes. That is, it may be used for cooking purposes such as various stir-fried dishes, grilled dishes, and stewed dishes, or for pouring on tofu, etc.

Examples

[0021] (Example 1) Production of Seasoning 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 was 12% (w / v). As pectin, one with an esterification degree of 72% was used, and as starch, cassava-derived starch was used.

[0022]

Table 1

[0023] (Example 2) Sensory Evaluation (1) Bitterness Reduction Effect of Daikon Radish The effectiveness of soy sauce-based seasonings (Formulation Examples 1-4) in reducing the bitterness of daikon radish was evaluated. For the evaluation, each soy sauce-based seasoning was diluted four times with water, daikon radish cut into bite-sized pieces was added, and the mixture was heated over low heat for 10 minutes after boiling. To ensure consistent bitterness, only the tip of the daikon root was used in all cases.

[0024] The evaluation was conducted by assigning a score from 1 (weak bitterness) to 5 (strong bitterness), with the bitterness intensity in Formula Example 1 being assigned a score of 3. The evaluation was carried out by nine well-trained in-house panelists, and the scoring method was thoroughly shared among the panelists before the sensory evaluation. The results are shown below.

[0025] [Table 2]

[0026] The numbers in the table represent the average scores given by the panelists. The results showed that adding a thickener reduced bitterness in all cases, but the case containing pectin resulted in the least bitter taste.

[0027] (2) Seafood broth flavor For each example of the soy sauce-containing seasoning, the intensity of the seafood broth flavor was evaluated. Sensory evaluation was performed by assigning scores using the same method as in (1). Specifically, the intensity of umami in example 1, which does not contain a thickener, was assigned a score of 3, with scores ranging from 1 (weak flavor) to 5 (strong flavor). The results are shown below.

[0028] [Table 3]

[0029] The numbers in the table represent the average scores given by the panelists. While adding thickeners reduced the seafood broth flavor in all cases, it was found that the flavor remained relatively well-preserved and was preferred when pectin was included.

Claims

1. A liquid seasoning containing pectin and soy sauce.

2. The soy sauce-containing liquid seasoning according to claim 1, wherein the pectin has a degree of esterification of 35% or more.

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

4. The soy sauce-containing liquid seasoning according to claim 1, further containing seafood stock.

5. A method for reducing the bitterness of cruciferous vegetables by cooking with the soy sauce-containing liquid seasoning described in claim 1.

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