Sour sauce and liquid seasonings

Abstract

To provide sour soup with reduced salt based on vinegar instead of soy sauce.SOLUTION: Sour soup is produced by containing, with following ratios per 100 g soup, 77-87 g soup stock, 10-14 g vinegar, 2-6 g starch sirup, 1-3 g salt, and less than 1 g soy sauce.

Description

[Technical field]

[0001] This invention relates to a sour soup characterized by its sour taste, which is reduced in salt by using vinegar as the main ingredient and is used as a dipping sauce or a sauce for pouring noodles, and a liquid seasoning obtained by concentrating the sour soup. [Background technology]

[0002] The most common noodle soup is a standardized soy sauce-flavored soup made by adding dashi stock made from dried bonito flakes and kelp to soy sauce and adjusting the flavor with mirin and other seasonings. Soy sauce-flavored soup is also available as a pre-prepared, concentrated soup for home and commercial use. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2006-191907 A [Non-patent literature]

[0004] [Non-Patent Document 1] Standard Tables of Food Composition in Japan 2015 Edition (7th Edition) Food Number: 17029 Food Group Name / Food Name: Seasonings and Spices / (Dashi) / Mentsuyu / Straight Food Number: 17030 Food Group Name / Food Name: Seasonings and Spices / (Dashi) / Mentsuyu / Triple Thick Summary of the Invention [Problem to be solved by the invention]

[0005] As described in Non-Patent Document 1, soy sauce-based noodle soup has a salt concentration of 3.3% by weight, and there is room for salt reduction, as in the salt-flavored soup described in Patent Document 1. [Means for solving the problem]

[0006] The object of this invention is to provide a sour soup and liquid seasoning made without using soy sauce but using vinegar as a base instead of soy sauce in order to reduce salt.

[0007] The sour soup characterized by its sour taste is prepared by mixing 10 g to 14 g of vinegar, 2 g to 6 g of sweetener, and 1 g to 3 g of salt per 100 g of sour soup based on a stock extracted from at least one of dried bonito, kelp, shiitake mushroom, dried sardine, and flying fish.

[0008] Also, a sour soup characterized by its sour taste can be made by not containing soy sauce or by containing 1 g or less of soy sauce per 100 g of sour soup.

[0009] In addition, by adding 0.2 g to 0.5 g of spices per 100 g of sour soup, a sour soup characterized by a sour taste can be created.

[0010] Furthermore, these sour soups can be concentrated two to five times to create liquid seasonings. Effect of the Invention

[0011] We discovered that this sour soup, which has a reduced salt content due to being based on vinegar, can maintain its flavor even with a salt concentration of 3.3% or less, thereby solving the problem and completing the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The sour soup characterized by its sour taste is prepared by mixing 10 g to 14 g of vinegar, 2 g to 6 g of sweetener, and 1 g to 3 g of salt per 100 g of sour soup based on a stock extracted from at least one of dried bonito, kelp, shiitake mushroom, dried sardine, and flying fish.

[0013] In addition, by not including soy sauce in the sour soup or by including 1 g or less of soy sauce, a sour soup characterized by a sour taste can be created.

[0014] In addition, by adding 0.2g to 0.5g of spices to the sour soup, a sour soup characterized by its sour taste can be created.

[0015] In addition, it is possible to create a liquid seasoning by concentrating this sour soup two to five times.

[0016] Since sour soup is eaten by dipping or pouring it over noodles, it is essential that it tastes good when eaten with the noodles. Therefore, we chose salt-free vinegar instead of soy sauce as the base flavor and made many prototypes to find one that matches the noodles. We also used dashi stock to reduce the salt content and still have a satisfying flavor.

[0017] The present invention will be described in more detail below with reference to examples and reference examples.

[0018] The materials used are as follows: ·vinegar Mizkan Co., Ltd. "Brewed Vinegar" Bonito stock 4g of Riken Vitamin's "Sozaryoku Katsuo Dashi" dissolved in 500ml of 98℃ hot water and cooled ·Kombu stock 4g of Riken Vitamin Co., Ltd.'s "Sozairi Kombu Dashi" dissolved in 500ml of 98℃ hot water and cooled · Dried sardine stock 4g of Riken Vitamin Co., Ltd.'s "Sozairi Iriko Dashi" dissolved in 500ml of 98℃ hot water and cooled · Shiitake mushroom stock 4g of Riken Vitamin Co., Ltd.'s "Sozairi Awase Dashi" dissolved in 500ml of 98℃ hot water and cooled ·Flying fish stock Dissolve one packet of Riken Vitamin's "Sozairi Dashi Pack" in 500ml of 98℃ hot water and let cool. -2x concentrated bonito stock 4g of Riken Vitamin's "Sozairi Katsuo Dashi" dissolved in 250ml of 98℃ hot water and cooled ·2x concentrated kelp stock 4g of Riken Vitamin Co., Ltd.'s "Sozairi Kombu Dashi" dissolved in 250ml of 98℃ hot water and cooled 5x concentrated bonito stock 4g of Riken Vitamin's "Sozairi Katsuo Dashi" dissolved in 100ml of 98℃ hot water and cooled 5x concentrated kelp stock 4g of Riken Vitamin Co., Ltd.'s "Sozairi Kombu Dashi" dissolved in 100ml of 98℃ hot water and cooled Starch syrup Sonton Co., Ltd. "Maltose Sugar Syrup" ·sugar Mitsui Sugar Co., Ltd. "White Sugar" Salt Hakata Salt Co., Ltd. "Hakata Salt Roasted Salt" Chili peppers S&B Foods Co., Ltd. "S&B Ichimi Togarashi" ·Wasabi S&B Foods Co., Ltd. "S&B Masterpiece Japanese Hon-Wasabi" Yuzu S&B Foods Co., Ltd. "S&B Yuzu Fragrance Masterpiece" EXAMPLES

[0019] Using a soup stock made with 50g of bonito stock, 50g of kelp stock, 2g of starch syrup, and 2g of salt, and vinegar, we conducted experiments by changing the proportions of vinegar.At 10% and 11% vinegar, the soup had a sour taste but lacked richness, at 12% the soup was too sour and lacked richness, and at 9% the soup had a weak sourness and no richness. EXAMPLES

[0020] As it lacked richness and the aroma of bonito was insufficient, we tried making prototypes using a soup stock made from 55g of bonito stock, 45g of kelp stock, 10g of vinegar, and 2g of salt, and varying the proportion of corn syrup.When the proportion of corn syrup was 3%, the sourness was not sufficient but the flavor was rich, at 4% the sourness was weak but the flavor was rich, and at 5% the sweetness was strong. EXAMPLES

[0021] Although the soup had a rich flavor, the acidity was weak, so we tried making prototypes using a soup stock made with 55g of bonito stock, 45g of kelp stock, 4g of starch syrup, and 2g of salt, and adding vinegar in different proportions.We found that at 10% vinegar the soup was rich but lacked acidity, at 11% it was rich but unsatisfying, at 12% the acidity was too strong, and at 13% it was too acidic. EXAMPLES

[0022] To make the flavor more pronounced, the sourness would be too strong or more salt would be required, so we tried adding different amounts of chili pepper to a soup made with 55g of bonito stock, 45g of kelp stock, 11g of vinegar, 4g of starch syrup, and 2g of salt. We found that 0.1g gave the flavor a firmness, while 0.2g had a pronounced sourness and richness, making the flavor satisfying. However, 0.3g was too spicy. EXAMPLES

[0023] When we made a prototype by adding 15g of dried sardine stock to a soup made with 50g of bonito stock, 35g of kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper, we were able to detect the flavor of the dried sardines and found the taste to be satisfying. EXAMPLES

[0024] When we made a prototype by adding 35g of shiitake mushroom stock to a soup made with 50g of bonito stock, 15g of kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper, we were able to detect the taste of shiitake mushrooms and found the flavor to be satisfying. EXAMPLES

[0025] When we made a prototype by adding 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper to 100g of flying fish stock, we were able to detect the aroma of flying fish and found the taste to be satisfying. EXAMPLES

[0026] A soup made with 28g of double concentrated bonito stock, 22g of double concentrated kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper was left to sit overnight, then 50g of water was added and used.The soup had a distinct acidity and rich flavor that was very satisfying. EXAMPLES

[0027] A soup made with 28g of double concentrated bonito stock, 22g of double concentrated kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper was left to sit overnight, then 50g of water was added and used.The soup had a distinct acidity and rich flavor that was very satisfying. EXAMPLES

[0028] A soup made with 11g of 5x concentrated bonito stock, 9g of 5x concentrated kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper was left to sit overnight, then 80g of water was added and used; the soup had a pronounced acidity and rich flavor that was very satisfying. EXAMPLES

[0029] A soup made with 11g of 5x concentrated bonito stock, 9g of 5x concentrated kelp stock, 11g of vinegar, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper was left to sit overnight, then 80g of water was added and used; the soup had a pronounced acidity and rich flavor that was very satisfying. EXAMPLES

[0030] An experiment was made by adding 3.5g of sugar as a sweetener to a soup made from 50g of bonito stock, 35g of kelp stock, 11g of vinegar, 2g of salt, and 0.2g of chili pepper, and the taste was just as satisfying as that of the soup made using 4g of starch syrup.

[0031] After making a number of prototypes, the rough blend ratio was determined, and a sensory evaluation was then conducted to objectively evaluate the sour soup.

[0032] The subjects were asked to taste the different condiments without knowing the ratio of the different seasonings. Delicious ◎ Edible ○ Not tasty △ Inedible × We asked them to evaluate the taste on a four-point scale.

[0033] A soup made with 55g of bonito stock, 45g of kelp stock, 4g of starch syrup, 2g of salt, and 0.2g of chili pepper was used as a base, and a sensory evaluation was carried out using samples prepared by varying the ratio of vinegar added. When the vinegar concentration was 10% to 14%, ◎ and ○ appeared, and when the vinegar concentration was 9%, ○ appeared. Reference Example 2

[0034] A soup made with 55g of bonito stock, 45g of kelp stock, 12g of vinegar, 2g of salt, and 0.2g of chili pepper was used as a base, and samples were prepared by varying the ratio of starch syrup to be mixed. When the concentration of starch syrup was varied, ◎ and ○ appeared at 3.5% to 4%, and ○ appeared at 3% and 4.5%. Reference Example 3

[0035] A soup made with 55g of bonito stock, 45g of kelp stock, 12g of vinegar, 4g of starch syrup, and 0.2g of chili pepper was used as a base, and a sensory evaluation was carried out using samples prepared by varying the ratio of salt added. When the salt concentration was 1.5%, ◎ and ○ were observed, and when it was 1% and 2%, ○ was observed. Reference Example 4

[0036] A sensory evaluation was conducted on samples prepared by varying the ratio of salt to 2.5g of starch syrup to 1g of salt, using a soup made with 55g of bonito stock, 45g of kelp stock, 12g of vinegar, and 0.2g of chili pepper as a base, and when the salt content was 2.5% and 3%, ◎ and ○ did not appear when the salt content was 0.5%.

[0037] The results of this sensory evaluation are shown in Table 1.

[0038] [Table 1] TIFF0007607855000002.tif177116

[0039] Sensory evaluation revealed that the taste of the noodle soup was improved when the vinegar concentration was 10% to 14%, the starch syrup concentration was 3% to 6%, and the salt concentration was 1% to 3%.

[0040] The lower limit of salt content was 1g per 100g. The upper limit of salt content is 3g per 100g, which is a 10% reduction in salt content compared to the amount listed in the "Standard Tables of Food Composition in Japan, 2015, 7th Edition."

[0041] When soy sauce was added to this sour soup, the taste was significantly impaired when more than 1g of soy sauce was added per 100g. Also, even at a ratio of less than 1g, the flavor of soy sauce was felt too strongly, changing the taste and impression of the soup, so it is preferable not to add soy sauce.

[0042] In addition, wasabi or yuzu peel could also be used as spices instead of chili pepper.

[0043] In the case of wasabi, the taste improved when the mixture was 55g of bonito stock, 45g of kelp stock, 12g of vinegar, 4g of starch syrup, 2g of salt, and 0.3g of wasabi.

[0044] For yuzu, the taste improved when the mixture was made with 55g of bonito stock, 45g of kelp stock, 12g of vinegar, 4g of starch syrup, 2g of salt, and 0.5g of yuzu peel.

[0045] The sour soup created in this way is edible even with a salt concentration of 1.65% by weight and a sugar concentration of 3.22% by weight, and compared to the "Mentsuyu / Straight" listed in the "Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition)" and the "Mentsuyu / Triple Concentrate" diluted as directed, the salt and sugar concentrations by weight are roughly half, making it possible to significantly reduce salt and calories compared to conventional soy sauce-flavored soup.

[0046] In addition, by making the soup stock thick, the water content can be reduced and it can be concentrated, making it easier to transport by making it with the assumption that it will be diluted with water before eating.

[0047] This sour soup uses vinegar instead of soy sauce, so it does not interfere with the added flavors and makes it possible to create dishes that make use of local specialties such as dashi ingredients and citrus fruits.

[0048] Furthermore, it is in line with the current trend towards reduced salt intake and health consciousness, and its sour taste also has the effect of increasing appetite, so it is expected to attract new customers from a wide range of customers.

[0049] Furthermore, since commercially available noodle soups use a large amount of soy sauce and have a uniform soy sauce flavor, it is not possible to give the flavor significant characteristics or variation. Also, the basic flavor of soy sauce is salty, so the salty flavored soup of Patent Document 1 was not very different from the soy sauce flavored soup.

[0050] According to the present invention, the sour soup is characterized by its sour taste, and is lighter than soy sauce soup, so it does not impair the flavor of the noodles. Therefore, compared to soy sauce soup, sour soup allows you to enjoy the original aroma of udon and soba, making it possible to provide completely new menu items, which can help udon and soba restaurants attract new customers in addition to their existing customers. In addition, since this sour soup can be used in the same way as soy sauce soup, there is no need to update cooking equipment, and it can be introduced at low cost to udon and soba restaurants.

Claims

1. A sour soup containing no soy sauce, which is made by mixing vinegar, a sweetener, and salt with a stock extracted from at least one of bonito flakes, kelp, shiitake mushrooms, dried small sardines, and flying fish, and which contains 10 to 14 g of vinegar, 2 to 6 g of sweetener, and 1 to 3 g of salt per 100 g of sour soup.

2. The soy sauce-free sour soup according to claim 1, characterized in that the soy sauce-free sour soup contains 0.2 g to 0.5 g of spices per 100 g of sour soup.

3. A method for producing a liquid seasoning, comprising concentrating the sour soup not containing soy sauce according to any one of claims 1 and 2 to a concentration of 2 to 5 times.

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