Miso soup, method for enhancing the flavor of miso soup, and method for manufacturing miso soup

Abstract

This invention provides a miso soup that has excellent saltiness and other flavors even with a reduced amount of salt, and also retains the original flavor of miso soup, as well as a method for producing the same, and a method for enhancing the flavor of miso soup. [Solution] A miso soup containing a lactic acid bacteria fermentation composition, wherein the lactic acid bacteria fermentation composition comprises (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate.

Description

[Technical Field]

[0001] The present invention relates to miso soup, a method for enhancing the taste of miso soup, and a method for producing miso soup. [Background Art]

[0002] Demand for low-salt products is increasing due to growing health consciousness. On the other hand, merely reducing the amount of salt used causes a problem that satisfaction is lowered due to insufficient saltiness, depth of flavor, umami and the like. Particularly for miso soup, which is frequently consumed, there is a strong demand for the development of salt reduction technology that can provide miso soup that does not impair saltiness or satisfaction even when the equivalent salt content is reduced.

[0003] Heretofore, as a technology for enhancing the saltiness of salt-containing food and drink products, a saltiness enhancement method has been proposed in which (A) an amino acid or a salt thereof and (B) a metal salt are added to a food or drink product (see, for example, Patent Document 1). [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2019-062778 [Summary of the Invention] [Problem to be Solved by the Invention]

[0005] As mentioned above, studies have been conducted on technologies for improving the saltiness of food and drink products. However, the current situation is that a sufficiently satisfactory technology has not yet been provided.

[0006] An object of the present invention is to solve the above-mentioned conventional problems and achieve the following object. That is, an object of the present invention is to provide miso soup which is excellent in taste such as saltiness and retains the original flavor of miso soup even when the equivalent salt content is reduced, a method for producing the same, and a method for enhancing the taste of miso soup. [Means for Solving the Problem]

[0007] To solve the aforementioned problems, the present inventors conducted diligent research and found that a lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, can provide miso soup that is excellent in taste, such as saltiness, and also possesses the original flavor of miso soup.

[0008] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> Miso soup containing a lactic acid fermentation composition, The lactic acid bacteria fermentation composition is a miso soup characterized by containing (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate. <2> The lactic acid fermentation composition is contained in an amount of 0.010 to 0.200 parts by mass as solid content per 1 part by mass of miso. <1> This is the miso soup described in [the document]. <3> The mass ratio (milk protein / soy protein) of the milk-derived protein to the soy-derived protein is 0.05 or higher. <1> or <2> This is the miso soup described in [the document]. <4> The above is freeze-dried miso soup. <1> from <3> It is miso soup as described in one of the following lists. <5> A method for enhancing the flavor of miso soup, This includes incorporating a lactic acid bacteria fermentation composition. The lactic acid bacteria fermentation composition comprises (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate. The aforementioned flavor enhancement is a method for enhancing the flavor of miso soup, characterized by enhancing at least one selected from the group consisting of saltiness, depth of flavor, and intensity of aftertaste. <6> The lactic acid fermentation composition is blended in an amount of 0.010 to 0.200 parts by mass as solid content per 1 part by mass of miso. <5> This is a method for enhancing the flavor of miso soup as described in [the document]. <7> The mass ratio (milk protein / soy protein) of the milk-derived protein to the soy-derived protein is 0.05 or higher. <5> or <6> This is a method for enhancing the flavor of miso soup as described in [the document]. <8> The above is freeze-dried miso soup. <5> from <7> This is a method for enhancing the flavor of miso soup, as described in one of the following sources. <9> A method for manufacturing miso soup, This includes incorporating a lactic acid bacteria fermentation composition. The lactic acid bacteria fermentation composition is a method for producing miso soup characterized by comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate. <10> The lactic acid fermentation composition is blended in an amount of 0.010 to 0.200 parts by mass as solid content per 1 part by mass of miso. <9> This is the method for making miso soup as described in [the document]. <11> The mass ratio (milk protein / soy protein) of the milk-derived protein to the soy-derived protein is 0.05 or higher. <9> or <10> This is the method for making miso soup as described in [the document]. <12> The above is freeze-dried miso soup. <9> from <11> This is a method for making miso soup as described in one of the following. [Effects of the Invention]

[0009] According to the present invention, the aforementioned problems of the conventional method can be solved, the aforementioned objectives can be achieved, and a miso soup that has excellent taste, such as saltiness, even when the amount of salt equivalent is reduced, and also retains the original flavor of miso soup, as well as a method for producing the same, and a method for enhancing the taste of miso soup can be provided. [Modes for carrying out the invention]

[0010] [Miso soup and its manufacturing method] The miso soup of the present invention contains at least a lactic acid fermentation composition, and optionally contains other components. The miso soup of the present invention can be suitably produced by the method for producing miso soup of the present invention. The following describes the method for producing the miso soup of the present invention, along with the miso soup itself.

[0011] (Method for producing miso soup) The method for producing miso soup of the present invention comprises at least a blending step, and further comprises other steps as necessary.

[0012] <Blending Step> The blending step is a step of blending a lactic acid bacteria fermented composition.

[0013] <<Lactic Acid Bacteria Fermented Composition>> The lactic acid bacteria fermented composition comprises at least (A) a fermented product obtained by fermenting a fermentation raw material containing milk-derived protein and soybean-derived protein with lactic acid bacteria, and (B) a starch degradation product, and further comprises other components as necessary.

[0014] There is no particular limitation on the method for producing the lactic acid bacteria fermented composition, and it can be appropriately selected according to the purpose. Hereinafter, the lactic acid bacteria fermented composition will be described together with an example of the method for producing the lactic acid bacteria fermented composition.

[0015] -Method for Producing Lactic Acid Bacteria Fermented Composition- One embodiment of the method for producing the lactic acid bacteria fermented composition comprises at least a fermentation step and a mixing step, and further comprises other steps as necessary.

[0016] --Fermentation Step-- The fermentation step is a step of fermenting a fermentation raw material containing milk-derived protein and soybean-derived protein with lactic acid bacteria to obtain (A) a fermented product obtained by fermenting the fermentation raw material containing milk-derived protein and soybean-derived protein with lactic acid bacteria. A yogurt-like fermented product (hereinafter sometimes referred to as "culture" or "culture solution") can be obtained through the fermentation step.

[0017] The fermentation raw material comprises at least milk-derived protein and soybean-derived protein, and further comprises other components as necessary.

[0018] Milk-derived proteins are proteins derived from animal milk such as cow's milk, mare's milk, sheep's milk, and goat's milk. These may be used individually or in combination of two or more. Among these, milk-derived proteins are preferred.

[0019] Milk-derived proteins may consist solely of milk-derived proteins, or they may contain milk-derived proteins.

[0020] There are no particular restrictions on materials containing milk-derived protein; they can be appropriately selected depending on the purpose, for example, milk-derived raw materials. There are no particular restrictions on the amount of milk-derived protein contained in products containing milk-derived protein; it can be appropriately selected depending on the purpose.

[0021] There are no particular restrictions on the milk-derived raw materials, and they can be appropriately selected depending on the purpose. Examples include the animal milk or processed milks thereof mentioned above, and more specifically, raw milk, skim milk, whole milk powder, skim milk powder, casein, etc. Whey prepared from the animal milk mentioned above (whey powder, protein-concentrated whey, etc.) can also be used. These may be used individually or in combination of two or more.

[0022] For milk-derived proteins or products containing milk-derived proteins, commercially available products or prepared products may be used.

[0023] There are no particular restrictions on the content of milk-derived protein in the fermentation raw material, and it can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition, for example, 0.5 to 50.0% by mass per solid content of the fermentation raw material. For example, if the fermentation raw material has a solid content of 20% by mass, then 0.1 to 10.0% by mass may be used.

[0024] There are no particular restrictions on the content of milk-derived protein in a lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. However, a content of 0.1 to 8.0% by mass, more preferably 0.5 to 6.0% by mass, and particularly preferably 2.0 to 4.0% by mass, relative to the solid content of the lactic acid fermentation composition, is preferable. Within this preferred range is advantageous because it promotes fermentation, enhances the flavor when used in miso soup, and improves the overall taste of the miso soup.

[0025] Soy protein is a protein derived from soybeans.

[0026] Soy protein may consist solely of soy protein, or it may contain soy protein.

[0027] There are no particular restrictions on materials containing soy-derived protein; they can be appropriately selected depending on the purpose, for example, soy-derived raw materials. There are no particular restrictions on the amount of soy-derived protein contained in products containing soy-derived protein; it can be appropriately selected depending on the purpose.

[0028] There are no particular restrictions on the soy-derived ingredients, and they can be appropriately selected depending on the purpose. Examples include soy flour, soy milk, and isolated soy protein. These may be used individually or in combination of two or more.

[0029] For soy-derived protein or products containing soy-derived protein, commercially available products or prepared products may be used.

[0030] There are no particular restrictions on the content of soy-derived protein in the fermentation raw material, and it can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition, for example, 2.5 to 90.0% by mass per solid content of the fermentation raw material. For example, if the fermentation raw material has a solid content of 20% by mass, then 0.5 to 20.0% by mass may be used.

[0031] There are no particular restrictions on the content of soy-derived protein in a lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. However, a content of 0.1 to 20.0% by mass, more preferably 1.0 to 10.0% by mass, and particularly preferably 2.0 to 7.0% by mass, relative to the solid content of the lactic acid fermentation composition, is preferred. Within this preferred range is advantageous because it can further enhance the flavor when used in miso soup and improve the overall taste of the miso soup.

[0032] There are no particular restrictions on the mass ratio of milk-derived protein to soy-derived protein (milk-derived protein / soy-derived protein), and it can be appropriately selected depending on the purpose, but a ratio of 0.05 or higher is preferred, 0.05 to 0.90 is more preferred, 0.15 to 0.75 is even more preferred, 0.30 to 0.70 is even more preferred, and 0.55 to 0.65 is particularly preferred. When the ratio is within the above preferred range, it is advantageous in that the taste can be further enhanced and the flavor of the miso soup can be improved when used in miso soup.

[0033] Other components in the fermentation raw materials are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include oils and fats, sugars, inorganic salts, and organic acids. These may be used individually or in combination of two or more.

[0034] The fermentation raw materials are preferably composed only of milk-derived protein or a substance containing milk-derived protein, soy-derived protein or a substance containing soy-derived protein, and a solvent such as water to dissolve them, in order to easily produce a lactic acid bacteria fermentation composition.

[0035] There are no particular restrictions on the content of other components in the fermentation raw materials, and they can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition. Similarly, there are no particular restrictions on the content of other components in the fermentation raw materials in the lactic acid bacteria fermentation composition, and they can be appropriately selected depending on the purpose.

[0036] There are no particular restrictions on the method of preparing the fermentation raw materials, and they can be appropriately selected according to the purpose. For example, methods include dissolving milk-derived protein or a substance containing milk-derived protein, soy-derived protein or a substance containing soy-derived protein, and other components as needed in a solvent such as water, then sterilizing and cooling to obtain the fermentation raw materials.

[0037] There are no particular restrictions on the temperature of the solvent, such as water, and it can be appropriately selected depending on the purpose. For example, 50-80°C is a possible range.

[0038] There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 80-90°C for 15 minutes to 1 hour.

[0039] There are no particular restrictions on the cooling temperature; any temperature suitable for lactic acid bacteria inoculation can be selected as appropriate.

[0040] There are no particular restrictions on the type of lactic acid bacteria that can be used in food and beverages, and they can be appropriately selected according to the purpose. Examples include Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus delbrueckii bulgaricus, Lactobacillus gasseri, Lactobacillus casei, and Streptococcus thermophilus. These can be used individually or in combination of two or more, but using one type alone is preferable due to its superior workability. Among lactic acid bacteria, Lactobacillus helveticus is preferred because it can enhance the flavor and improve the taste of miso soup when used in it.

[0041] Lactic acid bacteria can be inoculated into the fermentation raw material as lactic acid bacteria cells only, or a lactic acid bacteria starter consisting of lactic acid bacteria cells and a fermentation medium can be inoculated into the fermentation raw material.

[0042] As for the fermentation medium in the lactic acid bacteria starter, there are no particular restrictions as long as it can be used for culturing lactic acid bacteria, and it can be appropriately selected according to the purpose.

[0043] The amount of lactic acid bacteria in the lactic acid bacteria starter can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, and other factors.

[0044] There are no particular restrictions on the amount of lactic acid bacteria to be inoculated; it can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, etc. For example, a bacterial concentration of 1.0 × 10⁻⁶ 3 ~1.0×10 10 One example is to inoculate a lactic acid bacteria starter at a concentration of 0.2 to 20% by mass relative to the fermentation raw materials.

[0045] As for the conditions in the fermentation process, there are no particular restrictions as long as lactic acid bacteria can be cultured, and they can be appropriately selected according to the purpose.

[0046] There are no particular restrictions on the fermentation temperature and fermentation time in the fermentation process, and they can be appropriately selected according to the acidity of the lactic acid bacteria fermentation composition described later. However, in order to easily produce the lactic acid bacteria fermentation composition in a short time, it is preferable that the fermentation temperature is 37-40°C and the fermentation time is 18-24 hours.

[0047] During the fermentation process, pH adjustment may be performed as needed. However, it is preferable not to adjust the pH, as a lactic acid bacteria fermentation composition that is excellent at enhancing the flavor of miso soup and improves the aroma of miso soup can be produced without pH adjustment.

[0048] In the fermentation process, proteases may be used as needed, but it is preferable not to use them, as a lactic acid bacteria fermentation composition that is excellent at enhancing the flavor of miso soup and improves the taste of miso soup can be produced without using proteases.

[0049] There are no particular restrictions on the content of lactic acid bacteria in a lactic acid bacteria fermentation composition, and it can be appropriately selected depending on the purpose, but 1.0 × 10 per gram of solid content of the lactic acid bacteria fermentation composition is recommended. 6 Preferably, 1.0 × 10 7 More than 1.0 × 10 8 A number of or more is particularly preferable. Being within the aforementioned preferred range is advantageous because it promotes fermentation, enhances the flavor when used in miso soup, and improves the overall taste of the miso soup.

[0050] --Mixing process-- The mixing step involves mixing the fermented product obtained in the fermentation step with the starch hydrolysate to obtain a lactic acid bacteria fermentation composition.

[0051] There are no particular restrictions on the starch hydrolysates, and they can be appropriately selected depending on the purpose. Examples include dextrin, maltodextrin, corn syrup, and powdered starch. These may be used individually or in combination of two or more. The starch hydrolysate may be a commercially available product or a prepared product.

[0052] There are no particular restrictions on the content of starch hydrolysates in a lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. However, it is preferably 30 to 90% by mass, more preferably 45 to 85% by mass, and particularly preferably 60 to 80% by mass, based on the solid content of the lactic acid fermentation composition. For example, if the lactic acid fermentation composition has a solid content of 40% by mass, then it is preferably 10 to 60% by mass, more preferably 20 to 50% by mass, and particularly preferably 30 to 40% by mass. Being within these preferred ranges is advantageous because it can further enhance the taste and improve the flavor of the miso soup when used in it.

[0053] There are no particular restrictions on the mixing method, and it can be appropriately selected depending on the purpose. For example, one method involves adding starch hydrolysates, other components as needed, and water to the fermented product obtained in the fermentation process, dissolving and pre-emulsifying the mixture, then sterilizing it as needed, and finally homogenizing it to obtain a liquid lactic acid bacteria fermentation composition.

[0054] There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0055] The liquid lactic acid fermentation composition may be powdered by spray drying or other means as needed.

[0056] --Other processes-- Other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include a sterilization step and a spray drying step.

[0057] The sterilization process is the process of sterilizing the fermented product obtained in the fermentation process. There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0058] The spray drying process involves spray drying a liquid lactic acid bacteria fermentation composition to obtain a powdered lactic acid bacteria fermentation composition.

[0059] Aside from using a liquid lactic acid fermentation composition, the spray drying method can be carried out by appropriately selecting a known spray drying apparatus, and the conditions can also be appropriately selected.

[0060] There are no particular restrictions on the solid content concentration in a liquid lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. For example, it can be set to 30-70% by mass.

[0061] After spray drying, further drying or granulation can be performed as needed.

[0062] According to one embodiment of the method for producing a lactic acid bacteria fermentation composition, the lactic acid bacteria fermentation composition can be produced simply and efficiently.

[0063] [acidity] The acidity of the solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 1.00% by mass or more, more preferably 1.00 to 6.00% by mass, even more preferably 1.50 to 5.50% by mass, even more preferably 2.00 to 4.50% by mass, and particularly preferably 2.50 to 3.50% by mass. Being within the above preferred range is advantageous because it can further enhance the taste and improve the flavor of the miso soup when used in it.

[0064] In this specification, there are no particular limitations on the method for adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass, and an appropriate method can be selected depending on the purpose. If the solid content concentration of the lactic acid bacteria fermentation composition is less than 40% by mass, it can be adjusted to 40% by mass, for example, by concentration. If the solid content concentration of the lactic acid bacteria fermentation composition exceeds 40% by mass, water can be added to adjust it to 40% by mass.

[0065] There are no particular restrictions on the method for measuring acidity; any known method can be appropriately selected. For example, it can be measured by an acidity titration method with an endpoint of pH 8.2.

[0066] [viscosity] The viscosity of a solution of a lactic acid bacteria fermentation composition, adjusted to have a solid content concentration of 40% by mass, at 50°C is not particularly limited and can be appropriately selected depending on the purpose, but 150 to 300 mPa·s is preferred, 180 to 280 mPa·s is more preferred, and 200 to 250 mPa·s is particularly preferred. Being within this preferred range is advantageous in that it allows for efficient spray drying.

[0067] There are no particular restrictions on the method of measuring viscosity; any known method can be appropriately selected. For example, it can be measured using a Type B viscometer.

[0068] In addition to the fermented product of lactic acid bacteria from fermentation raw materials containing (A) milk-derived protein and soy-derived protein, and (B) starch hydrolysate as described above, the lactic acid bacteria fermentation composition may also contain other components.

[0069] Other components in the lactic acid fermentation composition are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. There are no particular restrictions on the content of other components in the lactic acid fermentation composition, and they can be appropriately selected depending on the purpose.

[0070] There are no particular restrictions on the form of the lactic acid bacteria fermentation composition, and it can be appropriately selected according to the purpose, and it may be a liquid or a solid. When used in miso soup, the lactic acid bacteria fermentation composition can further enhance the taste and improve the flavor of the miso soup, and it is also excellent in terms of storage, transportability, and workability, so the powder form is preferred.

[0071] There are no particular restrictions on the method of incorporating the lactic acid bacteria fermentation composition, and it can be appropriately selected depending on the purpose. For example, it can be incorporated together with other ingredients during the miso soup manufacturing process, or added to the miso soup after it has been manufactured.

[0072] There are no particular restrictions on the amount of lactic acid bacteria fermentation composition in miso soup, and it can be appropriately selected depending on the purpose. However, it is preferable to include 0.010 to 0.200 parts by mass of the lactic acid bacteria fermentation composition as solid content per 1 part by mass of miso, more preferably 0.012 to 0.100 parts by mass, and particularly preferably 0.015 to 0.041 parts by mass. Within these preferred ranges is advantageous in that it can further enhance the taste of the miso soup and improve its flavor.

[0073] <Other processes> Other steps in the method for producing miso soup are not particularly limited, as long as they do not impair the effects of the present invention, and various steps in known methods for producing miso soup can be appropriately selected.

[0074] For example, when manufacturing freeze-dried miso soup, the process may include steps such as: preparing a miso-containing seasoning liquid; filling ingredients into individual serving containers; injecting the miso-containing seasoning liquid into individual serving containers; and freeze-drying (sometimes referred to as "vacuum freeze-drying") the containers containing the miso-containing seasoning liquid and, if necessary, the ingredients.

[0075] According to the present invention's method for producing miso soup, it is possible to easily and efficiently produce miso soup that has excellent flavor, including saltiness, and retains the original flavor of miso soup, even when the amount of salt equivalent is reduced.

[0076] Aside from the lactic acid fermentation composition, there are no particular restrictions on the other ingredients in miso soup. Any ingredients that can be commonly used in miso soup can be appropriately selected. Examples include miso, soy milk, soy sauce, starch, flavorings, seasonings, yeast extract, antioxidants, ingredients, and water. These may be used individually or in combination of two or more.

[0077] There are no particular restrictions on the ingredients; they can be selected as appropriate depending on the purpose. Examples include vegetables, mushrooms, root vegetables, seafood, seaweed, meat, tofu, and fried tofu. These can be used individually or in combination of two or more.

[0078] There are no particular restrictions on the content of ingredients other than the lactic acid fermentation composition in miso soup, and they can be appropriately selected depending on the purpose.

[0079] There are no particular restrictions on the form of the miso soup, and it can be appropriately selected according to the purpose, but freeze-dried miso soup is preferred.

[0080] As a technique for reducing salt in miso soup, for example, a method of enhancing the saltiness by adding fermented seasonings (such as wheat fermented seasonings or soybean fermented seasonings) is known. However, according to the present invention, it is possible to enhance not only the saltiness but also the depth of flavor and the strength of the aftertaste, and to provide miso soup that retains the original flavor of miso soup.

[0081] [Ways to enhance the flavor of miso soup] The present invention provides a method for enhancing the flavor of miso soup, which includes at least a blending step and optionally includes other steps.

[0082] <Blending process> The blending step is a step of blending the lactic acid bacteria fermentation composition, and can be carried out in the same manner as the blending step in the method for producing miso soup according to the present invention described above. Preferred embodiments can also be carried out in the same manner.

[0083] <Other processes> Other steps in the method for enhancing the flavor of miso soup are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include those similar to the other steps in the method for producing miso soup of the present invention described above.

[0084] In this specification, "enhancing the flavor" means increasing the intensity of the flavor compared to a product that does not contain a lactic acid bacteria fermentation composition.

[0085] According to the method for enhancing the flavor of miso soup of the present invention, at least one flavor selected from the group consisting of saltiness, depth of flavor, and intensity of aftertaste can be enhanced. Other flavors may also be enhanced. [Examples]

[0086] The present invention will be specifically described below with reference to manufacturing and testing examples, but the present invention is not limited in any way to these manufacturing and testing examples.

[0087] (Comparative manufacturing example 1, manufacturing examples 1-4) A solution containing milk-derived and soy-derived raw materials was prepared by dissolving each raw material in 80 parts by mass of warm water (approximately 60-70°C) in a total of 20 parts by mass of milk-derived and soy-derived raw materials. The prepared solution was sterilized at 85°C for 30 minutes, and then cooled to approximately 39°C. To the cooled solution, 2% by mass of lactic acid bacteria starter was added, and the mixture was incubated at 37°C for 18 hours. The culture medium was sterilized at 70°C for 10 minutes after incubation. Starch hydrolysate and warm water were added to the sterilized culture medium, and dissolution and preliminary emulsification were performed. Next, after sterilization at 70°C for 10 minutes, the mixture was homogenized using a pressure homogenizer to obtain a liquid lactic acid bacteria fermentation composition (solid content concentration 40% by mass). The liquid lactic acid bacteria fermentation composition was sprayed using a conventional method in a spray dryer to dry and powderize it, thereby obtaining a powdered lactic acid bacteria fermentation composition. The amounts of each raw material used in Comparative Production Example 1 and Production Examples 1-4 of the lactic acid bacteria fermentation composition were set to the amounts that would result in the formulation shown in Table 1 below when the lactic acid bacteria fermentation composition is in powder form. In Table 1, the lactic acid bacteria column indicates the amount used as a lactic acid bacteria starter.

[0088] The raw materials used in each manufacturing example and comparative manufacturing example are as follows. Note that these are used as examples only. • Milk-derived ingredients: Whole milk powder (Yotsuba Whole Milk Powder 25kg, Yotsuba Dairy Co., Ltd.: Protein content 27.1% by mass) • Soy-derived ingredients: Soy flour (inactivated soy flour, Mitake Foods Co., Ltd.: protein content 39.9% by mass) · Lactic acid bacteria ··· As lactic acid bacteria, a lactic acid bacteria starter (MRS medium with lactic acid bacteria at a cell concentration of 1.0 × 10⁻¹⁶) is used, using the standard strain of Lactobacillus helveticus (NBRC 15019 strain, National Institute of Technology and Evaluation, Biotechnology Center (NBRC)) 4 (Contains per mL) • Starch hydrolysate... Dextrin (Pinex #2, Matsutani Chemical Industry Co., Ltd.)

[0089] [Table 1]

[0090] (Test Example 1) The amount of each ingredient listed in the "Miso-containing seasoning liquid" column of Table 2 was heated and mixed at 70-80°C to prepare the miso-containing seasoning liquid, with the amount per serving being as shown in Table 2. For the wheat fermented seasoning, Fermented Umami Seasoning Liquid F 20LBIB (manufactured by Kikkoman Corporation, 13.6% salt content) was used. Because this wheat fermented seasoning contains a high amount of salt, the amount of salt was adjusted in each test example to ensure that the salt content was the same. In addition, bonito extract, bonito flake powder, and kelp powder were used as flavoring ingredients. The prepared miso-based seasoning liquid was poured into individual serving containers. The individual serving containers, each filled with seasoning liquid, were frozen under freezing conditions of -20°C or lower for more than 10 hours. These were then freeze-dried using a freeze-dryer under freeze-drying conditions of a vacuum of 90 Pa or lower and a final product temperature of 50°C to obtain freeze-dried block-shaped miso soup.

[0091] <Rating> The freeze-dried miso soup was prepared by dissolving it in 160 mL of hot water, and the strength was evaluated using this prepared food-grade product.

[0092] The intensity evaluation was conducted based on "saltiness." The miso soup in Test Example 1-1, which did not contain the lactic acid fermentation composition, was scored as 0 points, and the evaluation was conducted on an 11-point scale from 0 to 10 points (higher scores indicate better evaluation (stronger saltiness)). The evaluation was performed by eight trained evaluators, and the average score was calculated. The results are shown in Table 2.

[0093] [Table 2]

[0094] As shown in Table 2, compared to Test Examples 1-2 which used wheat fermented seasoning and Test Examples 1-3 which used the lactic acid bacteria fermented composition (equivalent to soybean fermented seasoning) of Comparative Production Example 1 which did not use milk-derived ingredients, Test Examples 1-4 which used the lactic acid bacteria fermented composition of Production Example 3 showed enhanced saltiness.

[0095] (Test Example 2) Freeze-dried miso soup was prepared in the same manner as in Test Example 1, except that the composition of the miso-containing seasoning liquid was changed to that described in Tables 3 and 4.

[0096] <Rating> The freeze-dried miso soup was prepared by dissolving it in 160 mL of hot water, and its strength and flavor were evaluated using this prepared product.

[0097] -Strength evaluation- The intensity evaluation was conducted for "saltiness," "flavor intensity," and "aftertaste strength." The miso soup in Test Example 2-1, which did not contain the lactic acid fermentation composition, was scored as 0 points, and the evaluation was conducted on an 11-point scale from 0 to 10 points (higher scores indicate better evaluation (stronger saltiness, stronger flavor, stronger aftertaste)). The evaluation was performed by nine trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Tables 3 and 4.

[0098] -Flavor evaluation- Flavor evaluation was conducted on the flavor of the miso soup. The miso soup from Test Example 2-1 (control), which did not contain the lactic acid fermentation composition, was assigned a score of 3, and the following evaluation criteria were used for scoring. The evaluation was performed by nine trained evaluators, and the average score was calculated. The results are shown in Tables 3 and 4. • Evaluation criteria 5 points: Much better than the control. 4 points: Preferred compared to the control group. 3 points: Equivalent to control. 2 points: Slightly inferior to control. 1 point: It doesn't taste like miso soup.

[0099] [Table 3]

[0100] [Table 4]

[0101] As shown in Tables 3 and 4, in Test Examples 2-2 to 2-6, which used the lactic acid fermentation composition of Production Example 2, the "saltiness," "richness of flavor," and "strength of aftertaste" were enhanced. Furthermore, the miso soups from these Test Examples 2-2 to 2-6 also had good flavor as miso soup.

[0102] (Test Example 3) Freeze-dried miso soup was prepared in the same manner as in Test Example 1, except that the composition of the miso-containing seasoning liquid was changed to that described in Tables 3 and 4. In Test Examples 3-5, the homogenized liquid lactic acid bacteria fermentation composition (solid content concentration 40% by mass) was used as the lactic acid bacteria fermentation composition.

[0103] <Rating> The strength and flavor evaluations were conducted in the same manner as in Test Example 2, except that the number of evaluators was set at eight. The results are shown in Tables 5 and 6.

[0104] [Table 5]

[0105] [Table 6]

[0106] As shown in Tables 5 and 6, in Test Examples 3-2 to 3-5, which used the lactic acid fermentation compositions of Production Examples 1 to 4, the "saltiness," "richness of flavor," and "strength of aftertaste" were enhanced. Furthermore, the miso soups from these Test Examples 3-2 to 3-5 also had good flavor as miso soup.

[0107] As described above, it has been confirmed that the present invention makes it possible to obtain miso soup with enhanced saltiness, depth of flavor, and aftertaste, as well as a good overall flavor.

Claims

1. Miso soup containing a lactic acid fermentation composition, The lactic acid bacteria fermentation composition is a miso soup characterized by comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate.

2. The miso soup according to claim 1, comprising 0.010 to 0.200 parts by mass of the lactic acid fermentation composition as solid content per 1 part by mass of miso.

3. The miso soup according to claim 1 or 2, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.05 or more.

4. The miso soup according to claim 1 or 2, which is freeze-dried miso soup.

5. A method for enhancing the flavor of miso soup, This includes incorporating a lactic acid bacteria fermentation composition. The lactic acid bacteria fermentation composition comprises (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate. The method for enhancing the flavor of miso soup is characterized by enhancing at least one selected from the group consisting of saltiness, depth of flavor, and intensity of aftertaste.

6. The method for enhancing the flavor of miso soup according to claim 5, wherein 0.010 to 0.200 parts by mass of the lactic acid fermentation composition is added as solid content to 1 part by mass of miso.

7. The method for enhancing the flavor of miso soup according to claim 5 or 6, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.05 or more.

8. A method for enhancing the flavor of miso soup according to claim 5 or 6, wherein the miso soup is freeze-dried.

9. A method for manufacturing miso soup, This includes incorporating a lactic acid bacteria fermentation composition. The method for producing miso soup is characterized in that the lactic acid bacteria fermentation composition comprises (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate.

10. The method for producing miso soup according to claim 9, wherein 0.010 to 0.200 parts by mass of the lactic acid fermentation composition is added as solid content to 1 part by mass of miso.

11. The method for producing miso soup according to claim 9 or 10, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.05 or more.

12. A method for producing miso soup according to claim 9 or 10, wherein the miso soup is freeze-dried.

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