The meat sauce contains seasonings

Abstract

To provide salted chopped meat-containing seasoning that its peculiar liver-like odor being reduced while having meat-derived umami and fermentation feeling.SOLUTION: The inventive salted chopped meat-containing seasoning contains salted chopped meat and miso, with the mass ratio between the salted chopped meat and the miso of 1:0.2-1:15.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a seasoning. [Background technology]

[0002] Representative Japanese fermented seasonings include soy sauce, which is made by fermenting grains such as soybeans and wheat as the main ingredients, and fish sauce, which is made by salting and fermenting seafood and its innards. In contrast, meat sauce, which is made by fermenting meat as an ingredient, has been almost never produced since the introduction of Buddhism, when people began to shy away from meat consumption. Currently, only a few soy sauce manufacturers sell it as having a distinctive meat-derived umami flavor (see Non-Patent Document 1). [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Masayuki Mikami et al., "Properties of fermented pork seasoning "Nikujiang"," Journal of the Japanese Society for Food Science and Technology, Vol. 54, No. 4, April 2007, pp. 152-159 Summary of the Invention [Problem to be solved by the invention]

[0004] While meat sauce has the umami taste and fermented meaty feel derived from meat, it has a strong, liver-like animal odor from the meat that is the raw material for meat sauce, so it has not been used as a seasoning ingredient. Therefore, an object of the present invention is to provide a meat sauce-containing seasoning that has the umami taste and fermented feeling derived from meat while suppressing the unique liver-like odor. [Means for solving the problem]

[0005] The present inventors have conducted extensive research into methods for solving the above problems. As a result, it was discovered that by adding miso to a seasoning containing meat sauce and further adding one, two or three of vinegar, edible oil and fat, and soy sauce, a seasoning can be obtained that retains the inherent umami and fermented taste while suppressing the unique liver-like odor, thereby completing the present invention.

[0006] That is, the present invention is as follows. (1) A seasoning containing meat sauce and miso, in which the mass ratio of meat sauce to miso is 1:0.2 to 1:15. (2) The meat sauce-containing seasoning of (1), further comprising vinegar, wherein the mass ratio of the meat sauce to the vinegar is 1:0.05 to 1:6 when the vinegar is converted to an acidity of 5.0% in terms of acetic acid. (3) A seasoning containing meat sauce as described in (1) or (2), in which the vinegar is apple vinegar. (4) A seasoning containing meat sauce according to any one of (1) to (3), further containing edible oil and fat, wherein the mass ratio of the meat sauce to the edible oil and fat is 1:0.02 to 1:15. (5) The meat sauce-containing seasoning according to (4), wherein the edible oil is at least one selected from sesame oil and flavored edible oil. (6) A seasoning containing meat sauce according to any one of (1) to (5), in which meat sauce is contained in an amount of 0.5 to 8 mass% of the seasoning containing meat sauce. (7) A meat sauce-containing seasoning according to any one of (1) to (6), further comprising soy sauce, the soy sauce being raw soy sauce (nashoyu) or raw deep-fried soy sauce (kiageshoyu). (8) A meat sauce-containing seasoning according to any one of (1) to (7), in which soy sauce is contained in an amount of 5 to 30 mass% of the meat sauce-containing seasoning. (9) A seasoning containing meat sauce, any one of (1) to (8), in which the meat sauce is produced by any one of the following methods [1] to

[10] : [1] A method for producing meat sauce using koji and meat as a raw material, comprising the following steps: (A) Cooking shredded meat; (B) Cooling the cooked meat; (C) adding koji and brewing; (D) A degreasing process to remove fats and oils released from meat during brewing; [2] The method according to [1], wherein the heating step (A) comprises heating the mixture to a temperature of 50 to 99°C and then maintaining the temperature for 0 to 60 minutes; [3] The method according to [1] or [2], wherein in step (C), koji having a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g per 100 g of meat sauce; [4] Any of the methods [1] to [3], in which brewing is carried out at 30-60°C for 7-42 days; [5] Any of the methods [1] to [4], comprising, in the step (A), (A-1) recovering fats and oils released from the meat by heating; [6] Any of the methods [1] to [5], wherein in the fat recovery step (A-1), at least 2 mass% of fat is recovered from the shredded meat, and in the fat removal step (D), at least 1 mass% of fat is removed from the brewed product obtained in step (C); [7] Any of the methods [1] to [6], further comprising, after the step (D), a step (E) of adding an oil or fat; [8] The method according to [7], wherein the fat or oil to be added is the fat or oil recovered in the fat or oil recovery step of step (A-1); [9] The method according to [7] or [8], in which at least 0 to 10% by mass of fat or oil is added to the brewed product obtained in step (C); or

[10] Any of the methods [7] to [9], in which oils and fats mixed with antioxidants are added to the meat sauce so that the amount is 0.01 to 0.5 mass%. Effect of the Invention

[0007] It is possible to provide a seasoning that has the umami taste and fermented feeling derived from meat while suppressing the unique liver-like odor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below. The present invention relates to a seasoning containing meat sauce. In the present invention, meat sauce is also called a fermented meat product or a fermented meat food. Niku-jiang is a fermented product made by mixing meat with koji, fermenting it, and brewing it. In this specification, "%" means "mass %". Unless otherwise specified, "%" refers to the content in the fermented meat food.

[0009] 1. Preparation of Koji The koji used in the present invention may be koji obtained by ordinary methods using cereals such as rice, soybeans, defatted soybeans, and wheat as raw materials, or liquid koji obtained by culturing koji mold in a liquid medium. Liquid koji is koji used in various fermented foods, etc., and is obtained by adding raw materials as a nutrient source to water to prepare a liquid medium, inoculating the liquid with koji mold, and culturing the liquid.

[0010] In the case of liquid koji, the culture medium for culturing the koji mold can be completely sterilized using a culture medium sterilizer such as an autoclave sterilizer, which reduces the risk of bacteria growing during the brewing process and is therefore preferable in that it prevents the deterioration of the aroma of meat fats and oils due to the generation of a putrid odor.

[0011] The protease activity contained in the koji used is preferably 500 U / ml or more. If the protease activity is 500 U / ml or more, a fermented meat food with sufficient umami can be produced even if the brewing period is short. In addition, since the brewing period can be short, the generation of oxidized odor due to oxidation of fats and oils remaining during the brewing process can be suppressed. Specifically, liquid koji is prepared by the following method.

[0012] (1) About Aspergillus oryzae The koji mold used includes those belonging to the genus Aspergillus. The koji molds belonging to the genus Aspergillus are strains belonging to the genus Aspergillus used in producing fermented foods and fermented seasonings such as sake, miso, vinegar, pickles, soy sauce, shochu, awamori, and dried bonito, and include yellow koji mold, white koji mold, black koji mold, and katsuobushi mold. Examples of yellow koji mold include Aspergillus oryzae and Aspergillus sojae, white koji mold includes Aspergillus kawachii, black koji mold includes Aspergillus luchuensis (formerly Aspergillus awamori) and Aspergillus saitoi, and katsuobushi mold includes Aspergillus glaucus. Either wild-type or mutant strains of these may be used. One type of strain of these koji molds may be inoculated, or two, three, four, five or more types of strains may be inoculated and mixed and cultured.

[0013] (2) Liquid medium When liquid koji is used in the present invention, it is liquid koji cultured using the following liquid media for producing koji mold protease [1] to [6]. [1] A liquid medium for producing koji mold protease, comprising at least defatted soybeans and livestock by-products or processed products thereof. [2] A liquid medium for producing Aspergillus oryzae protease according to [1], wherein the livestock by-product or its processed product is dried and ground organ or gelatin. [3] A liquid medium for producing Aspergillus oryzae protease according to [1] or [2], which contains a livestock by-product or a processed product thereof as well as a meat extract, and the mass ratio of the livestock by-product or a processed product thereof to the meat extract (converted into a dry matter content) is 1:19 to 19:1. [4] A liquid medium for producing koji mold protease according to [3], in which the total content of livestock by-products or processed products thereof and meat extract (converted into a dry matter content) is 1.6 to 2.5% by mass based on the total amount of the liquid medium. [5] A liquid medium for producing koji mold protease according to any one of [1] to [4], in which the content of livestock by-products or processed products thereof is 0.1 to 2.0% by mass based on the total amount of the liquid medium. [6] A liquid medium for producing a koji mold protease according to any one of [1] to [5], wherein the amount of fat or oil relative to the liquid medium is 0.1 mass% or less.

[0014] Defatted soybeans are the residue left over after soybean oil has been extracted from soybeans, and are also called soybean meal. For example, "ZFS Soya" by Nissin Shokai Co., Ltd. can be used as a commercially available product.

[0015] Livestock by-products refer to the remains of carcasses harvested from livestock and bones removed from the carcasses, including internal organs, skin, and raw hide. Livestock here refers to cattle, pigs, horses, sheep, goats, deer, wild boars, rabbits, donkeys, mules, buffaloes, yaks, llamas, alpacas, reindeers, dogs, etc. Livestock generally refers to animals bred and raised for human use, but in the present invention also includes wild animals (game) obtained by hunting. Processed livestock by-products refer to those livestock by-products further processed by extraction, heating, enzyme treatment, crushing, etc. Processed livestock by-products may be in the form of powder or liquid.

[0016] Livestock by-products and their processed products include gelatin and livestock by-products containing gelatin. Gelatin is extracted by applying heat to collagen contained in the skin, bones, tendons, internal organs, etc. of animals, and has a linear polymer structure of amino acids.

[0017] Gelatin may be derived from cow or pig skin or bone. Examples of such gelatin include gelatin that has been acid-treated with an isoelectric point of 6 to 9, and gelatin that has been alkali-treated with an isoelectric point of about 5. Powdered gelatin and granular gelatin may be used. Commercially available gelatin products have different jelly strengths, and any jelly strength may be used. For example, "Gelatin R", "APH-250", "APH-200", "APH-150", "APH-100", "PSV (pig skin treated with acid)", "GBL-250", "GBL-200", "GBL-150", "GBL-100", "PGD (pig bone treated with acid)", "#300", "#250", "#200", "#150", "#100", "Gelatin 21", "RR", "New Silver (cow bone treated with alkali)" and the like from Nitta Gelatin Co., Ltd. may be used.

[0018] Livestock by-products that contain gelatin include organ meats such as tomozune, achilles, scarlet oyster, daicho, chokucho, tail, knuckle, monk, liver, heart, beef tripe (first stomach), honeycomb tripe (second stomach), omasum (third stomach), giara (fourth stomach), pig guts, and harabura. When using these organ meats, it is desirable to defat and dry them before use. Dried powder products of these organ meats are called dried organ pulverized products.

[0019] Gelatin derived from fish may be used, in which case fish-derived gelatin may be used instead of livestock by-products or processed products thereof. Examples of fish-derived gelatin that can be used include "Fish Collagen" from Nichie Co., Ltd., "Marine Gelatin" from Entech Co., Ltd., and "FGL-250TS" and "FGL-200SP" from Nitta Gelatin Co., Ltd.

[0020] From the viewpoint of improving and stabilizing the amount of protease produced, it is preferable to use gelatin derived from animals, more preferably from cows or pigs, and particularly preferably from cows.

[0021] Meat extract is also called meat extract. Meat extract is a water-soluble component extracted from meat or seafood, and is a concentrated extract obtained by extracting meat with hot water, or a concentrated liquid obtained by decomposing meat with enzymes and / or acids. Meat extract contains a large amount of peptided medium to low molecular weight proteins.

[0022] Any meat extract can be used as long as it contains peptides derived from animal or seafood meat. For example, meat extracts with a weight average molecular weight of 500 to 5000 (Mw), preferably 600 to 4000 (Mw), and more preferably 840 to 3600 (Mw) can be used. Commercially available products include "LAB LEMCO POWDER" from Kanto Chemical Co., Ltd., "Beef Extract 4543M" from DSP Gokyo Food & Chemical Co., Ltd., "Beef Extract SE" from Nikken Food Co., Ltd., "Chicken Extract BS" from Tsukasa Food Industry Co., Ltd., and "Pork Extract TH-K" from Nippon Pure Food Co., Ltd.

[0023] Preferably, the food product contains a mixture of a livestock by-product or a processed product thereof containing gelatin, which is a high molecular weight protein, and a meat extract. The livestock by-product or the processed product thereof may contain two, three, four, five, or more kinds of livestock by-products or processed products thereof.

[0024] (3)Culture method (conditions) (2) After the liquid medium is sterilized, the koji mold is inoculated as a starter and cultured. The sterilization method is not particularly limited as long as it is performed under autoclave sterilization conditions (121°C, 15 minutes or more) or equivalent sterilization conditions.

[0025] The culture temperature is 25 to 45° C., preferably 25 to 40° C., and more preferably 25 to 37° C. The culture time is 24 to 72 hours, preferably 36 to 60 hours, and more preferably 42 to 54 hours. The pH of the liquid medium is 4.0 to 7.0, and preferably 5.0 to 6.0. Cultivation under the above conditions results in high production of proteases, a high protease content, and the production of liquid koji with improved protease activity.

[0026] The protease includes a plurality of proteases, including those having an optimum pH in the neutral pH range, those having an optimum pH in the weakly alkaline pH range, and those having an optimum pH in the weakly acidic pH range.

[0027] In the culture method using the liquid medium of the present invention, protease production can be evaluated by titration at pH 7. That is, titration at pH 7 reflects the production amounts of multiple types of proteases. The titer of the protease can be measured, for example, by the following method.

[0028] Add 10 ml of 66.7 mM phosphate buffer to 0.5 ml of the cultured solution and stir for 10 minutes with a stirrer. Filter with filter paper (Advantec No. 131 filter paper) to obtain the filtrate. Place 5 ml of substrate solution in a test tube and pre-incubate for 5 minutes at 37°C in a thermostatic water bath (Yamato Scientific Co., Ltd.). Then add 1 ml of filtrate (if there are multiple samples, add them at equal intervals to make the incubation time for each sample constant) and incubate at 37°C for 10 minutes. After 10 minutes, add 5 ml of precipitating reagent (similarly at equal intervals for multiple samples) to stop the enzyme reaction. After further incubation at 37°C for 30 minutes, filter with filter paper to obtain the reaction solution. On the other hand, since background is required for each sample, add precipitating reagent to 1 ml of filtrate first and stir, then add substrate solution and incubate at 37°C for 30 minutes to coagulate, and filter in the same way to obtain the background reaction solution for each sample.

[0029] After the reaction, 2 ml of the filtrate is accurately dispensed into a new test tube, 5 ml of sodium carbonate test solution is added and mixed. 1 ml of 3-fold diluted Folin's test solution is added and mixed, and the mixture is incubated in a thermostatic water bath at 37°C for 30 minutes. The colored solution is measured at an absorbance of 660 nm using a spectrophotometer (Shimadzu Corporation).

[0030] The pH7 protease titer is calculated as (Abs·S-Abs·BG) × Σ × N / n × M / m (U / ml) (Abs·S: sample absorbance, Abs·BG: background absorbance, N: total volume of reaction solution 11, n: amount dispensed from reaction solution 2, M: amount of phosphate buffer used for dilution 10, m: amount of solution after incubation used for dilution 0.5).

[0031] The coefficient Σ was calculated as follows using a tyrosine standard solution. That is, 5 ml of sodium carbonate solution and 1 ml of phenol test solution were added to 1 ml of each tyrosine standard solution, and color development was carried out for 30 minutes at 37°C. A calibration curve was then created by measuring the absorbance at 660 nm using an absorbance cell with a 10 mm path length for a solution that did not contain tyrosine. One unit of pH7-protease activity is the activity that produces color equivalent to 1 μg of tyrosine in 1 minute at 37°C.

[0032] 2. Meat sauce production Niku-jiang is a fermented product made by mixing meat with koji, fermenting it, and brewing it. In the present invention, meat sauce is also referred to as a fermented meat food. The meat sauce used in the present invention may be any fermented product produced by mixing meat with koji, fermenting and brewing, but is preferably produced by the following method.

[0033] The meat sauce of the present invention is produced by cutting the material into small pieces through pretreatment and heating it. After heating, fats and oils released from the meat may be collected. After cooling, the mixture is mixed with koji and placed in a brewing tank for brewing. After the start of brewing, fats and oils released from the meat are removed. After brewing is completed, fats and oils may be added. It is also preferable to carry out a heat treatment after brewing is completed.

[0034] The method for producing the meat sauce will be described in detail below. (1) Material There are no restrictions on the meat used as a raw material as long as it is generally used for food. Any meat such as beef, pork, chicken, lamb, goat, horse, etc. Meat sauce is called beef sauce, pork sauce, chicken sauce, etc. depending on the type of meat used.

[0035] The amount of meat used as a raw material is 20-85% of the total amount of meat sauce obtained by brewing, preferably 40-80%, and more preferably 60-80%. By using 20% ​​or more of meat, sufficient umami can be obtained. On the other hand, by using 85% or less, the koji can be distributed over the entire meat, and fermentation can be performed efficiently.

[0036] The breakdown of meat parts used as raw materials is 0-80% of the total amount of meat prepared as raw materials, preferably 0-60%, and more preferably 10-50% of offal meat. By using offal meat, the umami of various meat parts can be imparted to the meat sauce. On the other hand, by making it 80% or less, the odor of the offal can be suppressed and the aroma of the oil and fat can be made favorable.

[0037] As the secondary raw material, it is preferable to use milk powder and / or grain flour. As the milk powder, skim milk powder, whole milk powder, cream powder, and whey powder are used, and skim milk powder is preferably used. A mixture of dairy products and lactose can also be used. An example of a mixture of dairy products and lactose is Crepe (trade name, manufactured by Morinaga Milk Industry). As the shell flour, wheat flour, rice flour, barley flour, rye flour, corn flour, soybean flour, soybean flour, pea flour, buckwheat flour, potato starch, kudzu starch, and tapioca flour are used, and wheat flour is preferably used. These milk powder and / or grain flour may contain other powder compositions to the extent that they are not affected. When a secondary raw material is used, the amount of the secondary raw material is 1 to 60%, preferably 5 to 40%, and more preferably 10 to 20% of the total amount of meat sauce obtained by fermenting the combined milk powder and shell flour. By using 1% or more, excessive animal odor derived from meat and offal meat and oxidized odor of oil and fat can be suppressed. On the other hand, by using 60% or less, burning when heated with meat is suppressed, the burnt smell of the meat sauce can be suppressed, and a meat sauce with excellent umami flavor can be produced.

[0038] (2) Meat pretreatment It is preferable to use raw meat after shredding it with a machine such as a meat chopper or a bone chopper to a size of 20 mm or less, preferably 15 mm or less, and more preferably 10 mm or less. Here, the size refers to the length of the longest part of the shredded meat. Meat that has already been shredded to the above size may be used. By making the size of the meat 20 mm or less, the decomposition efficiency of the koji protease is increased, the period required for fermentation can be shortened, the oxidation of the oils and fats remaining during the brewing process can be suppressed, and the oxidized odor of the meat sauce can be suppressed.

[0039] (3) Heat treatment of meat The meat pre-processed product is heated before brewing, which can suppress the growth of bacteria during the brewing process. The heating temperature is 50 to 99°C, preferably 70 to 90°C, more preferably 75 to 85°C, and even more preferably 80 to 85°C. In this case, it is preferable to heat while stirring. Heating at 50°C or higher can improve the decomposition efficiency of the meat during the brewing process and inhibit the growth of bacteria. Furthermore, heating at 99°C or lower can impart a savory flavor. Furthermore, heating at 90°C or lower can prevent the meat from burning and suppress the burnt odor of the meat sauce. The meat heating process also serves as a meat sterilization process. Heating is preferably carried out by raising the temperature to the above-mentioned temperature in a short period of time.

[0040] After reaching the heating temperature, the temperature is maintained for 0 to 60 minutes, preferably 10 to 40 minutes, and more preferably 10 to 20 minutes. "Maintaining for 0 minutes after reaching the heating temperature" means that the temperature should reach the target heating temperature, and the next step should be started immediately after reaching the temperature.

[0041] The equipment used for heating may be any equipment that can heat the meat to a predetermined temperature range. Heating equipment that can stir while heating is preferred from the viewpoint of preventing burning. For example, a horizontal or vertical shaft kneader with a stirring function can be used. The kneader is preferably equipped with a temperature control function using a double jacket. In addition, when the equipment for heating and mixing is different, the meat may be transferred to a mixing equipment after the heating step and mixed, or vice versa.

[0042] (4) Recovery and processing of oils and fats The heat treatment in (3) causes fats and oils to be released from the meat and float to the surface. These fats and oils are collected between the end of heating and the start of brewing. The fats and oils may be collected before cooling (after the meat is heated) or after cooling (before brewing). In this case, the generation of oxidized odors from fats and oils can be suppressed by removing at least 2%, preferably at least 6%, and more preferably at least 10% of the heat-treated pre-processed meat before brewing. Here, the percentage removed is 5% when 5 kg of oil is weighed and collected using 100 kg of meat to produce meat sauce. The fat or oil may be collected by using a ladle or the like as the fat or oil floating to the surface after the heat treatment, or may be separated by centrifugation and then collected.

[0043] The oil and fat may be collected at any time after heating and before the start of brewing. It is preferable to add liquid koji after cooling, leave it to stand for 30 minutes to 1 hour, and then collect it. Adding liquid koji after cooling increases the fluidity, and leaving it to stand promotes separation of the released oil and fat, making it easy to collect. In addition, temperature changes during standing can be suppressed, allowing for a quick transition to the subsequent brewing process.

[0044] The recovered oil may be added to the fermented product in the end, so it is preferable to store it in a refrigerator or freezer. It is more preferable to store it in a freezer so that the quality of the oil does not change.

[0045] (5) Cooling After heating, it is preferable to cool the meat. By cooling, the heat-treated meat (including auxiliary ingredients) is not maintained at an excessively high temperature, and scorching can be prevented. Furthermore, there is no concern about deactivating the protease when mixing the koji, and the brewing process can be started immediately. When using a kneader equipped with the above-mentioned double jacket, steam can be poured into the jacket for heating, and then water can be poured into the jacket for cooling.

[0046] (6) Brewing Next, the heated and cooled meat product (pre-brewing product) is transferred to the brewing tank together with the koji produced in method 1. The brewing tank is then covered with a heating medium such as a drum heater or placed in a temperature-controlled room, and brewing begins. Koji is added once the product temperature has dropped below 60°C.

[0047] The koji to be added has a protease titer of 500 U / ml or more, and is added in an amount of 5 to 30 g, preferably 7.5 to 25 g, and more preferably 10 to 20 g, per 100 g of meat sauce.

[0048] By using liquid koji in brewing, brewing can be done at high temperatures in a short time. The advantages of using liquid koji are (i) there is a low risk of microbial contamination, and (ii) it is liquid. (i) This makes it easy to control microorganisms even at high temperatures. (ii) This also makes it easier to stir, which increases the efficiency of enzyme use, making it suitable for quick brewing. In addition, by using liquid koji in producing meat sauce, the oil in the meat tends to float, making it easier to remove the oil in the process of removing the oil.

[0049] ·Moisture adjustment The pre-brewing treatment product is preferably prepared by adding water to the amount of water evaporated in the heating process. The amount of evaporated water is measured when transferring to the brewing tank. Alternatively, when using heating equipment equipped with a load cell (weighing scale), it can be calculated from the weight at the end of heating and the weight at the start of heating. The optimum salt concentration for protease activity can be maintained by adjusting the salt concentration.

[0050] Brewing temperature The brewing pre-treated material is cooled to 60°C or less, mixed with koji, and then transferred to a brewing tank to start brewing. The brewing temperature is 30 to 60°C, preferably 35 to 55°C, and more preferably 40 to 50°C. Brewing at 30°C or more suppresses the generation of putrid odors caused by the proliferation of bacteria during the brewing process, and the aroma of the oils and fats can be improved. On the other hand, brewing at 60°C or less maintains protease activity and allows a stable fermentation process to be maintained. In addition, oxidation of the oils and fats remaining in the brewing pre-treated material is suppressed, and the generation of the oxidized odor of the oils and fats in the meat sauce can be suppressed.

[0051] How to control the brewing temperature The brewing temperature can be determined by any method that can stabilize the temperature inside the brewing tank. When brewing at such high brewing temperatures, it is preferable to cover the brewing tank with a heat medium such as a drum heater to brew at a more stable temperature. Alternatively, the brewing tank may be placed in a thermostatic room.

[0052] ·Brewing period The brewing pre-treated material and koji are mixed and transferred to a brewing tank, which is then covered with a heat medium such as a drum heater or placed in a temperature-controlled room, and brewed for 7 to 42 days, preferably 14 to 35 days, and more preferably 21 to 28 days from the start of brewing. Brewing for 7 days or more allows the koji to decompose the meat, resulting in a meat sauce with a sufficient umami flavor. On the other hand, brewing for 42 days or less can suppress the proliferation of bacteria, the generation of excessive browning odor, and the oxidation of fats and oils remaining in the brewing pre-treated material. After about 14 to 21 days, the decomposition reaction by proteases will decrease. Continuing brewing for another 7 to 14 days will give the meat sauce a brewed aroma.

[0053] -Mixing during the brewing period It is preferable to stir the inside of the brewing tank during the brewing period. A paddle or ladle may be used for stirring, and if the brewing tank itself is equipped with stirring equipment, this may also be used. Stirring is performed after the fat and oil removal process in (7), and it is preferable to stir every day from the fat and oil removal process until the seventh day after the start of brewing. From the seventh day after the start of brewing, it is preferable to stir every seven days. Stirring homogenizes the salt and protease in the brewing tank, allowing the protease reaction to proceed efficiently.

[0054] (7) Removal of fats and oils during the brewing process After the start of brewing, the fats and oils that were not completely separated in the (4) fats and oils recovery process float to the surface. This is presumably because the fats and oils that were not released by heating alone are contained inside the pre-brewing treated material, and as the decomposition of the meat by the koji progresses, the fats and oils inside the meat are released and float to the surface. It is important to remove the fats and oils that float during these brewing processes, and the generation of oxidized odors from fats and oils can be suppressed by removing at least 1%, preferably at least 2%, and more preferably at least 3% of the pre-brewing treated material. In addition, the fats and oils are removed 1 to 7 days after the start of brewing. It is preferable to remove the fats and oils within 1 to 3 days.

[0055] (8) Oil and fat addition process At the end of brewing, not only meat sauce produced by adding fats and oils to the brewed product, but also meat sauce produced without adding fats and oils can be used. When fats and oils are added, the amount is 0 to 10%, preferably 1.5 to 7.5%, and more preferably 3 to 5% of the brewed product. By adding fats and oils, meat sauce with an excellent fat and oil aroma can be produced. By adding 10% or less, masking of the umami taste by fats and oils can be suppressed, and meat sauce with an excellent mouthfeel can be produced.

[0056] The fats and oils to be added may be the fats and oils removed in the (4) fats and oils recovery process, which have been frozen and stored during the brewing period. When the fats and oils removed in the recovery process are frozen and stored and then added, it is preferable to use the fats and oils removed in the (4) fats and oils recovery process from the viewpoint of suppressing the oxidized odor of the fats and oils. Alternatively, other fats and oils having a desired aroma may be added.

[0057] The type of fat or oil to be added may be any type. Examples of vegetable fat or oil include soybean oil, rapeseed oil, rice oil, canola oil, corn oil, sunflower oil, safflower oil, palm oil, coconut oil, corn oil, walnut oil, and salad oils thereof, as well as flavored edible oils obtained by imparting flavor to these vegetable fat or oils using flavoring materials. Examples of animal fat or oil include beef tallow, lard, chicken oil, butter, etc. Preferably, flavored edible oil or animal fat or oil can be used to impart a favorable fat or oil aroma to the meat sauce.

[0058] In the fat and oil addition step, it is preferable to add an antioxidant as well. By using an antioxidant, the oxidation of fat and oil after the fat and oil addition step can be prevented, and a meat sauce with reduced oxidized odor can be obtained. As the antioxidant, vitamin E, vitamin C, or a combination of these can be used. The amount of the antioxidant used is preferably 0.01 to 0.5%, and more preferably 0.02 to 0.3%, of the meat sauce. When the heating step described in the next section is performed, the fat or oil may be added during the heating step. The product that contains the above-mentioned fats and oils is called 'nikusai'. The product that is brewed without adding fats and oils is also called 'nikusai'.

[0059] (9)Heating process It is preferable to heat-treat the brewed product, which is the brewed meat. Heat-treating the product inactivates the remaining koji proteases, preventing any subsequent changes in quality and ensuring stable quality. In addition, by moving to the next filling step in a heated state and filling the product, it becomes easier to achieve commercial sterility. Furthermore, this is preferable because the low molecular weight peptides generated during the brewing process undergo the Maillard reaction, resulting in an excellent aroma. Heating is preferably carried out so that the temperature of the brewed product is 70 to 90°C, preferably 75 to 85°C, and more preferably 80 to 85°C. In addition, when the heating step is not carried out, microorganisms can be removed using a filter or the like, if necessary.

[0060] (10) Filling process The filling step refers to a step of filling the produced meat sauce into a container. Any equipment may be used for filling. When transferring liquid from a brewing tank or a heating device to a filling device, it is preferable to use a pump with a grinding function, which can break down the remaining meat particles and ensure uniform quality. Commercially sterile conditions can be achieved by filling while hot and sealing before the temperature drops. After filling, the container may be sterilized by pressurizing and heating using a retort sterilizer. The container to be used may be any container, and examples thereof include a pouch, a plastic bottle, a bag-in-box, a 18L can, and the like.

[0061] The above-mentioned method for producing meat sauce can be summarized as follows. [1] A method for producing meat sauce using koji and meat as a raw material, comprising the following steps: (A) Cooking shredded meat; (B) Cooling the cooked meat; (C) adding koji and brewing; (D) A degreasing process to remove fats and oils released from meat during brewing. [2] The method according to [1], wherein the heating step of step (A) comprises heating the mixture to a temperature of 50 to 99°C and then maintaining the temperature for 0 to 60 minutes. [3] The method according to [1] or [2], wherein in step (C), koji having a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g per 100 g of meat sauce. [4] Any of the methods [1] to [3] in which brewing is carried out at 30 to 60 degrees Celsius for 7 to 42 days. [5] Any of the methods [1] to [4], wherein in step (A), the method comprises: (A-1) a step of recovering fats and oils released from the meat by heating. [6] Any of the methods [1] to [5], wherein in the fat recovery step (A-1), at least 2% by mass of fat is recovered from the shredded meat, and in the fat removal step (D), at least 1% by mass of fat is removed from the brewed product obtained in step (C). [7] Any of the methods [1] to [6], further comprising, after step (D), a step (E) of adding an oil or fat. [8] The method according to [7], wherein the added fat or oil is fat or oil recovered in the fat or oil recovery step of step (A-1). [9] The method according to [7] or [8], wherein at least 0 to 10% by mass of fat or oil is added to the brewed product obtained in step (C).

[10] Any of the methods [7] to [9], in which oils and fats mixed with antioxidants are added to the meat sauce so that the amount is 0.01 to 0.5 mass%.

[0062] 3. Manufacturing of seasonings containing meat sauce The meat sauce-containing seasoning of the present invention contains the meat sauce and miso described in 2. The meat sauce-containing seasoning of the present invention may further contain one, two or three of vinegar, edible oil and fat, and soy sauce. The meat sauce-containing seasoning of the present invention can be produced by mixing these ingredients.

[0063] In the present invention, miso refers to a fermented product produced by adding salt and koji to grains such as soybeans, barley, and rice and fermenting them. Miso includes rice miso, which is a fermented product of soybeans and rice koji, soybean miso, which is a fermented product of soybeans and soybean koji, and barley miso, which is a fermented product of soybeans and barley koji (barley). Furthermore, miso includes blended miso, and blended miso refers to miso other than rice miso, barley miso, and soybean miso, such as a mixture of rice miso, soybean miso, or barley miso, or a mixture of rice koji and barley koji or soybean koji. The miso used in the present invention may be one that is being produced in the middle of fermentation. Such miso in the middle of production includes one that has been turned over and is undergoing aging, and further includes a mixture of the raw materials for miso that has not yet been aged. Incidentally, turning over and over refers to the process of exchanging the top and bottom of the miso to expose it to air. Among these, one that has been aged or one that is in the middle of aging is preferable. In the present invention, miso in the middle of fermentation is also called miso. The color of the miso is not limited, and any of white miso, red miso, and light-colored miso can be used.

[0064] By adding miso to the meat sauce-containing seasoning, the fermented feel of the meat sauce is enhanced, and the flavor of the miso can mask the liver-like aroma. However, if there is too much miso, the flavor of the miso becomes too strong and the fermented feel of the meat sauce becomes weak. In the meat sauce-containing seasoning of the present invention, the mass ratio of meat sauce to miso is 1:0.2 to 1:15, preferably 2:1 to 1:12, and more preferably 1:3 to 1:9.

[0065] In the present invention, vinegar refers to a sour seasoning containing acetic acid as the main component, produced by acetic acid fermentation of raw materials. In the present invention, vinegars specified in the "Vinegar Quality Labeling Standards" established by the Ministry of Agriculture, Forestry and Fisheries can be used as vinegars. That is, vinegars include grain vinegars made from one or more grains such as rice, barley, wheat, sake lees, and corn, and fruit vinegars such as apple vinegar and grape vinegar made from one or more fruits. Grain vinegars include rice vinegar, black rice vinegar, and black barley vinegar. Grain vinegars and fruit vinegars are called brewed vinegars. Vinegars also include synthetic vinegars made by adding sugars, seasonings, salt, etc. to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to these.

[0066] By adding vinegar to meat sauce-containing seasonings, the fermented feel of the meat sauce is enhanced and the liver-like aroma can be masked. However, if there is too much vinegar, the umami of the meat and the fermented feel of the meat sauce are suppressed.

[0067] In the meat sauce-containing seasoning of the present invention, the mass ratio of meat sauce to vinegar, when the vinegar is converted to an acidity of 5.0% in terms of acetic acid, is 1:0.05 to 1:6, preferably 1:0.1 to 1:5, more preferably 1:0.5 to 1:4, and even more preferably 1:0.5 to 1:1. For example, when 10 g of apple vinegar with an acidity of 10% is used as the vinegar, the mass when converted to an acidity of 5.0% in terms of acetic acid is 20 g.

[0068] In the meat sauce-containing seasoning of the present invention, the edible oils and fats include all edible oils (liquid at room temperature) and fats (solid at room temperature). Examples of edible oils and fats include edible vegetable oils and fats such as sesame oil, rapeseed oil, cottonseed oil, olive oil, sunflower oil, corn oil, peanut oil, safflower oil, rice bran oil, rice oil, palm oil, palm olein, grape oil, soybean oil, and wheat germ oil, and animal oils and fats such as refined lard, butter, liver oil, fish oil, and whale oil. In addition, flavored edible oils obtained by adding flavoring materials such as spices, flavorings, or seasonings to oils and fats belonging to edible vegetable oils and fats can also be used. Flavored edible oils are also called seasoning oils or seasoning oils. Examples of flavored edible oils include chili oil (red pepper and sesame oil), chili oil, green onion oil, garlic oil, onion oil, basil oil, fried spice oil, green pepper oil, and bean paste oil. Among these oils, roasted oils that have a fragrant flavor when raw plant materials are roasted by adjusting the heating temperature and heating time can also be suitably used. Examples of roasted oils include roasted green onion oil, roasted garlic oil, and roasted onion oil. Among these, edible vegetable oils and fats such as sesame oil and flavored edible oils are preferred.

[0069] By adding edible oil to the meat sauce-containing seasoning, the fermented feel of the meat sauce can be enhanced and the liver-like aroma can be masked. However, if there is too much edible oil, the umami of the meat and the fermented feel of the meat sauce can be suppressed.

[0070] In the meat sauce-containing seasoning of the present invention, the mass ratio of meat sauce to edible oil and fat is 1:0.02 to 1:15, preferably 1:0.05 to 1:10, more preferably 1:0.07 to 1:5, and further preferably 1:0.1 to 1:1. The content of the meat sauce relative to the total mass of the meat sauce-containing seasoning is 0.5 to 8 mass %, preferably 2 to 6 mass %, and more preferably 2 to 4 mass %.

[0071] Soy sauce is a liquid seasoning produced by fermenting soybeans and other grains, preferably soybeans, through brewing. The soy sauce contained in the meat sauce oil-containing seasoning of the present invention may be raw soy sauce (kishoyu) that has been pasteurized and filtered, raw soy sauce (nashoyu) that has not been pasteurized and filtered, or raw soy sauce (kiageshoyu) that has not been pasteurized and filtered, but raw soy sauce (nashoyu) or raw soy sauce that has not been pasteurized and filtered is preferred because it enhances the flavor of the meat. The content of soy sauce relative to the total mass of the meat sauce-containing seasoning is 5 to 30 mass %, preferably 10 to 30 mass %, and more preferably 20 to 30 mass %.

[0072] The meat sauce-containing seasoning of the present invention may contain, in addition to meat sauce, miso, vinegar, edible oils and fats, and soy sauce, sugars such as white sugar, spices such as salt and pepper, extracts and ingredients obtained from livestock products, agricultural products, and marine products, sesame, yeast extract, flavorings, preservatives, coloring agents, antioxidants, etc. The form in which it is used is not particularly limited, and it may be any of liquid, paste, powder, granules, etc. In addition, it contains 30 to 60 mass %, preferably 40 to 55 mass %, and more preferably 40 to 50 mass % of water.

[0073] The meat sauce-containing seasoning of the present invention has a meat-derived umami taste and a meat fermented feel. On the other hand, the liver-like smell is suppressed. Since it is difficult to quantitatively evaluate these characteristics, they may be evaluated by a sensory evaluation using multiple panelists. For example, the characteristics may be quantified based on characteristic terms that express the above characteristics (meat umami taste derived from meat sauce, fermented feel of meat sauce, and liver-like aroma). For example, a scoring method that gives a score to the above characteristics using numbers such as 1 to 5 may be used. In addition, a rating method, a quantitative descriptive analysis method (QDA method), etc. may be used. EXAMPLES

[0074] The present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.

[0075] Example 1 Preparation of liquid koji (1) Strain: Aspergillus oryzae (2) Main components of medium: defatted soybeans ("ZFS Soya", manufactured by Nisshin Shoji Co., Ltd.), beef extract ("Beef Extract 4543M", manufactured by DSP Gokyo Food & Chemical Co., Ltd.), gelatin ("Gelatin R", manufactured by Nitta Gelatin Co., Ltd.) (3) species As a seed, solid bran koji was prepared by adding an equal weight of wheat bran to deionized water, autoclaving, and culturing for 3 days. (4) Preparation of starter Solid bran koji was diluted in buffer to prepare a starter.

[0076] Liquid koji was prepared according to the following steps (a) to (e). (a) Buffer solution: A buffer solution of 370 mM KH2PO4, 30 mM K2HPO4, 0.5% NaCl, and 0.012% MgSO4·7H2O was prepared and placed in the jar of a jar fermenter. (b) The main components of the medium were 1.5% defatted soybeans, 1.7% beef extract, and 1.0% gelatin, and the medium was sterilized with steam at 121°C or higher for 20 minutes. (c) After cooling, the starter was inoculated. (d) The cells were cultured in a thermostatic shaker at 33°C and 200 rpm for 48 hours. (e) After the cultivation was completed, the mixture was collected and used as liquid koji. The pH 7 protease activity of the obtained liquid koji was measured and found to be 943 U / ml. The liquid koji prepared in Example 1 was used in the subsequent production of fermented meat food (meat sauce).

[0077] Example 2: Production of fermented meat food (meat sauce) Beef sauce was produced using the following ingredients and procedures. [Raw materials] 100kg of beef (minced to a size of 9.8mm or less) 20kg beef offal (minced to a size of 9.8mm or less) Skim milk powder (Yotsuba Dairy) 20kg 20kg flour (Nissin Flour Milling) 20 kg of liquid koji (prepared in Example 1) 20kg salt

[0078] [How to operate] 1) Beef meat and beef offal were placed in a kneader and heated while stirring by passing steam through the jacket. 2) Then, skim milk powder and wheat flour were added. 3) After the temperature reached 80°C, the temperature was maintained for 30 minutes with stirring to prepare the cooked meat. 4) With cold water running through the jacket, salt was poured in and dissolved, then cooled to 50°C. Liquid koji was poured in and the weight was measured. Water was added to replace the amount of water that had evaporated in the process of 2), and the weight was transferred to the brewing tank at 200 kg. 5) Transferred to a brewing tank and left to stand for an hour, then used a ladle to collect the separated fat, which was then all frozen and stored. 6) The drum heater was set to 42°C, the brewing tank was covered, and brewing began. 7) One day after the start of brewing, a ladle was used to remove the fat floating on the surface of the brewing tank. 8) After removing fats and oils, the mixture was stirred with a ladle, and then stirred every day from the start of brewing until the 7th day. After the 7th day, the mixture was stirred every 7 days. 9) After brewing for 28 days from the start of brewing, the beef was transferred from the brewing tank to a kneader without adding fat and heated to 80°C to obtain beef sauce.

[0079] Example 3: Production of fermented meat food (meat sauce) Chicken sauce was produced using the following ingredients and procedures. [Raw materials] 160kg of culled chicken (minced to a size of 9.8mm or less) 20 kg of liquid koji (prepared in Example 1) 20kg salt

[0080] [How to operate] 1) Chicken meat was placed in a kneader and heated while stirring by passing steam through the jacket. 2) After the temperature reached 80°C, the temperature was maintained for 30 minutes with stirring to prepare the cooked meat. 3) With cold water running through the jacket, salt was poured in and dissolved, then cooled to 50°C. After pouring in the liquid koji, the weight was measured. Water was added to replace the amount of water that had evaporated in the process of 2), and the weight was transferred to the brewing tank at 200 kg. 4) Transferred to a brewing tank, left to stand for an hour, and then used a ladle to collect the separated fat, which was then all frozen and stored. 5) The drum heater was set to 42°C, the brewing tank was covered, and brewing began. 6) One day after the start of brewing, a ladle was used to remove the fat floating on the surface of the brewing tank. 7) After removing fats and oils, the mixture was stirred with a ladle, and then stirred every day from the start of brewing until the 7th day. After the 7th day, the mixture was stirred every 7 days. 8) After brewing for 28 days from the start of brewing, 5% fat (frozen) was added to the brewed product by weight and mixed. 9) The mixture was transferred from the brewing tank to a kneader and heated to 80°C to obtain chicken sauce.

[0081] Example 4: Production and evaluation of seasonings Using the meat sauce obtained in Example 2 or 3, raw materials were mixed according to the formulations shown in Tables 1 to 5, and the mixture was heated to 90° C. to prepare a yakiniku sauce. The acidity of the apple cider vinegar used as the vinegar in the table is 5.0%, and the mass of the vinegar (apple cider vinegar) used is the mass when converted to an acetic acid-equivalent acidity of 5.0%. Each of the prepared yakiniku sauces was subjected to a sensory evaluation according to the following evaluation criteria.

[0082] Evaluation criteria -Meaty flavor from meat sauce 5: The meaty flavor from the meat sauce is strongly felt. 4: The meaty flavor from the meat sauce is strongly felt. 3: The meaty flavor from the meat sauce is somewhat strong. 2: You can feel the umami of the meat from the meat sauce. 1: I can't taste the meaty flavor of the meat sauce. Fermented meat sauce 5: The fermented taste from the meat sauce is strongly felt. 4: The fermented taste from the meat sauce is strongly felt. 3: The fermented taste from the meat sauce is slightly stronger. 2: You can feel the fermented taste of the meat sauce. 1: You can't feel the fermented taste of the meat sauce. Liver-like scent 5: I can't detect any liver-like smell at all. 4: The liver-like smell is almost nonexistent. 3: A slight liver-like scent is detectable. 2: A liver-like smell is detectable, but acceptable 1: The smell is similar to that of liver and is unacceptable

[0083] [Table 1]

[0084] In Comparative Example 1, when the meat sauce was added to an extent that the liver-like aroma was not very noticeable, the fermented taste of the meat sauce was not felt. On the other hand, the results of Examples 1 to 4 showed that the fermented taste of the meat sauce was dramatically enhanced by adding miso. It was also found that the flavor of the miso masked the liver-like aroma. The results of Examples 5 to 7 showed that as the content of miso in the meat sauce increased further, the flavor of the miso gradually became stronger than the fermented taste of the meat sauce, and accordingly the fermented taste of the meat sauce gradually became more pungent. In Comparative Example 2, the flavor of the miso was too strong, the fermented taste of the meat sauce was no longer felt, and the umami taste of the miso was felt more than the umami taste of the meat.

[0085] [Table 2]

[0086] From the results of Examples 8 to 11, it was found that as the content of vinegar in the meat sauce increases, the fermented feel of the meat sauce increases and the liver-like aroma is masked. Furthermore, from the results of Examples 12 to 14, it was found that as the content of vinegar increases, the umami taste and fermented feel of the meat are also masked by the sourness of the vinegar. Normally, a barbecue sauce containing 6% by mass of vinegar has an excessive sour taste, but it was also found that the vinegar-based off-flavor (pungent sour taste and sour smell) is masked by the balance between the meat sauce and the vinegar.

[0087] [Table 3]

[0088] From the results of Examples 15 to 20, it was found that as the content of edible oil in meat sauce increases, the liver-like aroma of meat sauce is masked. It was also found that edible oil has the effect of increasing the fermented feeling of meat sauce. In addition, from the results of Examples 21 to 23, it was found that as the content of edible oil in meat sauce increases further, the umami of meat and the fermented feeling are gradually blurred.

[0089] [Table 4]

[0090] From the results of Examples 24 to 28, it was found that when the amount of meat sauce in the seasoning was low, the meat flavor was weak even though the fermented feeling was enhanced by miso. Also, when the amount of meat sauce in the seasoning was high, the liver-like aroma was strong even when vinegar or edible oil was added.

[0091] [Table 5]

[0092] From the results of Examples 29 to 33, it was found that even with flavored edible oil or chicken sauce, the umami of meat and the fermented feeling of meat sauce were felt, and the liver-like smell was reduced, resulting in a seasoning. From the results of Example 34, when raw age soy sauce without pasteurization smell was used, the meat flavor was more prominent and more excellent than that of Example 33. [Industrial Applicability]

[0093] The meat sauce-containing seasoning produced by the method of the present invention can be used as a good seasoning.

Claims

1. A seasoning containing meat sauce, The present invention comprises meat sauce and miso, the mass ratio of the meat sauce to the miso being 1:3 to 1:9, and further comprises apple vinegar, the mass ratio of the meat sauce to the apple vinegar being 1:0.25 to 1:1.5 when the apple vinegar is converted to an acetic acid-equivalent acidity of 5.0%, The meat sauce-containing seasoning further contains at least one edible oil selected from sesame oil and flavored edible oil, the mass ratio of the meat sauce to the edible oil is 1:0.1 to 1:5, and the meat sauce is contained in an amount of 0.5 to 8 mass % based on the mass of the meat sauce-containing seasoning.

2. 2. The meat sauce-containing seasoning according to claim 1, further comprising soy sauce, the soy sauce being raw soy sauce (nashoyu) or raw deep-fried soy sauce (kiageshoyu).

3. The meat sauce-containing seasoning according to claim 1 or 2, wherein soy sauce is contained in an amount of 5 to 30% by mass based on the meat sauce-containing seasoning.

4. A method for producing a meat sauce-containing seasoning according to any one of claims 1 to 3, comprising producing meat sauce by any one of the following methods [1] to [10], and mixing the meat sauce, miso, apple cider vinegar, and edible oils and fats into the seasoning: [1] A method for producing meat sauce using koji and meat as a raw material, comprising the following steps: (A) heating the shredded meat; (B) cooling the heated meat; (C) adding koji and brewing; (D) a degreasing step to remove fats and oils released from the meat during brewing; [2] The method according to [1], in the heating step (A), the temperature is heated to 50 to 99°C and then maintained for 0 to 60 minutes; [3] The method according to [1] or [2], wherein in step (C), koji having a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g per 100 g of meat sauce; [4] Any of the methods [1] to [3], in which brewing is carried out at 30 to 60 °C for 7 to 42 days; [5] Any of the methods according to [1] to [4], comprising, in the step (A), (A-1) recovering fats and oils released from the meat by heating; [6] Any of the methods [1] to [5], in which in the fat recovery step (A-1), at least 2% by mass of fat is recovered from the shredded meat, and in the fat removal step (D), at least 1% by mass of fat is removed from the brewed product obtained in step (C); [7] Any of the methods of [1] to [6], further comprising, after the step (D), a step (E) of adding an oil or fat; [8] The method according to [7], wherein the fat or oil to be added is the fat or oil recovered in the fat or oil recovery step of the step (A-1); [9] The method according to [7] or [8], in which at least 0 to 10% by mass of fat or oil is added to the brewed product obtained in step (C); or [10] Any of the methods [7] to [9], further comprising adding fats and oils mixed with an antioxidant to the meat sauce in an amount of 0.01 to 0.5% by mass.

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