Paste seasoning and its manufacturing method

Abstract

To provide a paste seasoning that has a fruity aroma and moderately dissolved fruit.SOLUTION: The object is solved by a paste seasoning or the like that contains fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm. Further, the fruit can be at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato, and the paste seasoning can be a yeast fermented product of a mixture of soy sauce moromi juice and fruit.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a novel paste seasoning having an excellent aroma and a method for producing the same. [Background technology]

[0002] In recent years, foods and beverages with a gorgeous aroma, such as a fruity aroma, have become popular. For example, a method for obtaining soy sauce with a fruity aroma by soaking fruit in soy sauce is known.

[0003] Chutneys (paste condiments) made from fruits such as mango are also known. Generally, chutneys made from fruits are made by grinding the fruit together with spices without heating, or by simmering the fruit together with spices. For example, Patent Document 1 describes a paste seasoning (persimmon chutney) that uses persimmons. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2002-165571 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, when soaking fruit in soy sauce, the soy sauce and fruit are naturally separated, which makes the sauce difficult to spread or adhere to food ingredients. Moreover, the fruity aroma is not strong enough. In addition, while conventional chutneys using fruits and the persimmon chutney described in Patent Document 1 have a fruit-derived flavor and aroma, they are not sufficient in terms of the strength of the fruity aroma or the strength of the salty taste or umami taste. Furthermore, when produced by mashing raw materials without heating, the texture is also not sufficient.

[0006] Therefore, an object of the present invention is to provide a paste seasoning that has a fruity aroma and in which fruit is appropriately dissolved. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors reviewed the components and manufacturing method of soy sauce, and further conducted intensive research into the more than 300 aroma components, and repeated trial and error to obtain a seasoning having a fruity aroma and in which fruit is moderately dissolved. Finally, by subjecting a mixture of yeast fermentation of soy sauce moromi and fruit to yeast fermentation treatment, they succeeded in obtaining a novel paste seasoning having a fruity aroma and in which fruit is moderately dissolved.

[0008] The present invention has been completed based on these successful examples and findings.

[0009] Thus, according to one aspect of the present invention, there is provided: [1] A paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm. [2] The paste seasoning described in [1], wherein the fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato. [3] The paste seasoning according to [1] or [2], which is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit. [4] The paste seasoning according to [3], wherein the soy sauce moromi broth is a yeast fermentation product of soy sauce moromi broth. [5] A step of obtaining a soy sauce moromi liquid by subjecting the soy sauce koji and salt water to a mixing process and subjecting the soy sauce moromi obtained to a solid-liquid separation process and a sterilization process; A step of subjecting the soy sauce moromi liquid to a yeast fermentation treatment using soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi liquid; a step of subjecting the mixture of the yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment to obtain a paste seasoning containing fruit and having a γ-nonalactone content of 0.04 ppm to 2.5 ppm; The method for producing a paste seasoning comprises: Effect of the Invention

[0010] According to the paste seasoning of one embodiment of the present invention, a seasoning having a sweet fruity aroma and in which fruit is appropriately dissolved can be provided. Furthermore, in the case where the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit, the use of soy sauce as a raw material imparts saltiness and umami, thereby making the paste seasoning highly versatile as a seasoning.

[0011] According to the method for producing a paste seasoning which is one aspect of the present invention, a seasoning having a sweet fruity aroma and in which fruit is appropriately dissolved can be easily produced. Moreover, according to the method for producing a paste seasoning which is one aspect of the present invention, the seasoning can be obtained by yeast fermentation using soy sauce moromi juice without the need for continuous production from the preparation of ingredients as in conventional soy sauce production methods, and therefore the seasoning can be easily produced not only by seasoning manufacturers but also at home. [Brief description of the drawings]

[0012]

Figure 1

[0013] The paste seasoning, which is one embodiment of the present invention, is described in detail below, but the technical scope of the present invention is not limited to the details of this section, and the present invention can take various forms as long as it achieves its objective.

[0014] A paste seasoning in one embodiment of the present invention contains fruit and has a γ-nonalactone content of 0.04 ppm to 2.5 ppm.

[0015] The paste seasoning of one embodiment of the present invention contains fruit and a specified amount of γ-nonalactone, and thus has a fruity aroma and, as a seasoning in which fruit is appropriately dissolved, can be used to adjust the flavor of foods, beverages, and other seasonings.

[0016] Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art and should not be construed as having an unduly limiting meaning.

[0017] The term "content" is used herein synonymously with concentration and refers to the ratio (eg, ppm) of the amount (eg, mass) of a component to the total amount (eg, volume) of a seasoning. In this specification, the term "paste" refers to a material that has almost no remaining solid matter such as fruit, and even if any remains, is in a soft state, and has a suitable viscosity and fluidity that allows it to be applied to food ingredients, etc. The term "fruit" has the commonly known meaning, specifically, it refers to edible herbaceous plants, herbaceous plants cultivated for two years or more, and woody plants, and fruit trees whose fruits are edible. Note that in the present invention, it also includes herbaceous plants that are harvested one year after planting seedlings, and vegetables whose fruits are edible (e.g., tomatoes, etc.). The term "ppm" is used in the commonly known sense; specifically, 1 ppm is 1 mg / L (w / v). The term "fruity aroma" as used herein means a fruity, sweet aroma that is perceived by the nose alone, without eating or drinking. The term "fruity taste" as used herein means a sweet or sour fruit-like flavor felt in the mouth when eating or drinking. The term "umami" refers to what are known as basic tastes, including sweetness, sourness, saltiness, and bitterness as commonly known. Umami can be at least one of the following tastes: a taste that spreads across the tongue, enveloping the entire tongue, a taste that is persistent unlike sourness or saltiness and that affects the aftertaste, a taste that is viscous but stimulates the secretion of saliva to moisten the mouth, and the like. In this specification, the terms "fermentation" and "aging" are not strictly distinguished from each other, and they may be collectively referred to as "fermentation". The term "and / or" means any one or any or all combinations of two or more of the associated listed items.

[0018] The paste seasoning of one embodiment of the present invention is in a state having appropriate viscosity and fluidity that allows it to be applied to food ingredients, etc., and may contain fruit-derived, soy sauce-derived and / or other solid matter, but is in a soft state.

[0019] The fruit is not particularly limited as long as it is edible, but from the viewpoint of obtaining a sweet fruity aroma and a paste-like texture, it is preferable to use at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato. These fruits may be contained alone or in combination of two or more kinds.

[0020] The fruit content is not particularly limited and can be set appropriately according to the desired flavor and aroma; for example, when dried fruit is used as the fruit, the fruit content is preferably 20% by mass to 70% by mass, more preferably 25% by mass to 60% by mass, and even more preferably 25% by mass to 50% by mass relative to the total amount of the paste seasoning of one embodiment of the present invention.

[0021] The content of γ-nonalactone is 0.04 ppm to 2.5 ppm, and from the viewpoint of a sweeter fruity scent, 0.5 ppm to 2.0 ppm is more preferable, and 1.0 ppm to 1.5 ppm is even more preferable. If the content of γ-nonalactone exceeds 2.5 ppm, the coconut-like scent becomes stronger, which is not preferable because it is a scent different from the fruity scent.

[0022] When the content of γ-nonalactone in the paste seasoning is less than the above-mentioned predetermined amount, it can be adjusted to the predetermined amount by adding γ-nonalactone to the paste seasoning. The γ-nonalactone is not particularly limited as long as it is a γ-nonalactone-containing material in which γ-nonalactone can be measured by the method described in the Examples below.

[0023] The content of γ-nonalactone in the paste seasoning can be measured by the method described in the Examples below. Therefore, the content of γ-nonalactone is a value obtained by measurement by the method described in the Examples below.

[0024] The paste seasoning of one embodiment of the present invention is not particularly limited as long as it contains fruit and has a γ-nonalactone content of 0.04 ppm to 2.5 ppm, but is preferably a yeast fermented mixture of soy sauce moromi juice and fruit. Here, the yeast fermented mixture of soy sauce moromi juice and fruit refers to a mixture of soy sauce moromi juice and fruit that has been fermented and matured with soy sauce yeast or wild yeast. In addition, the above soy sauce moromi juice is more preferably a yeast fermented product of soy sauce moromi juice, that is, a product that has been fermented and matured with soy sauce yeast or the like. When the paste seasoning of one embodiment of the present invention is a yeast fermented product of a mixture of soy sauce moromi juice and fruit, in addition to having a fruity aroma, the paste seasoning is imparted with a salty taste and umami taste because a soy sauce raw material is used, and therefore has high versatility as a seasoning. Furthermore, when the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce moromi juice and fruit, the fruit is appropriately dissolved in the paste-like form even without the addition of additives such as a thickener or gelling agent, and therefore the paste-like form has a higher commercial value as a seasoning.

[0025] The salt concentration of the paste seasoning according to one embodiment of the present invention is not particularly limited, but is preferably 7.0% (w / v) to 15.0% (w / v), and more preferably 9.0% (w / v) to 10.0% (w / v). The salt concentration can be measured by a known potentiometric titration method. The glutamic acid concentration is not particularly limited, but is preferably 0.5% (w / v) or more, and more preferably 0.7% (w / v) to 1.0% (w / v). The glutamic acid concentration can be measured by a known enzyme electrode method.

[0026] Hereinafter, a method for producing a paste seasoning according to one embodiment of the present invention will be described in detail.

[0027] A method for producing a paste seasoning according to one embodiment of the present invention includes the following steps: a step of obtaining soy sauce moromi mash by subjecting the soy sauce koji and salt water to a mixing treatment; a step of obtaining a soy sauce moromi liquid by subjecting the obtained soy sauce moromi mash to a solid-liquid separation treatment and a sterilization treatment; a step of subjecting the obtained soy sauce moromi broth to a yeast fermentation treatment with soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi broth; A process for obtaining a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm by subjecting a mixture of the obtained yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment. The above-mentioned production method, unlike the usual soy sauce production method, does not continuously subject the soy sauce moromi mash after lactic acid fermentation to yeast fermentation, but rather separates the soy sauce moromi mash into an insoluble solid portion (soy sauce moromi concentrate) and a liquid portion (soy sauce moromi soup) before subjecting it to yeast fermentation, and then performs yeast fermentation on the soy sauce moromi soup. Therefore, the method includes at least a step of obtaining soy sauce moromi mash, a step of obtaining soy sauce moromi soup, a step of performing yeast fermentation on the soy sauce moromi soup, and a step of performing yeast fermentation using a mixture of yeast fermented soy sauce moromi soup and fruit. The paste seasoning obtained in this way may be a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm.

[0028] The process for obtaining soy sauce moromi mash is not particularly limited as long as it is a process for obtaining soy sauce moromi mash in a commonly known soy sauce manufacturing method. In the case of the traditional brewing method, soy sauce is produced by inoculating and culturing a mixture of a protein raw material such as heat-denatured soybeans and a starchy raw material such as heat-gelatinized wheat with a koji mold-containing seed koji to produce koji, then feeding the soy sauce koji obtained in salt water for lactic acid fermentation and aging to obtain soy sauce moromi mash, then fermenting and aging the soy sauce moromi obtained in yeast to obtain aged moromi mash, then subjecting the aged moromi obtained to compression and filtration to obtain raw soy sauce, and then pasteurizing the raw soy sauce obtained.

[0029] One embodiment of the process for obtaining soy sauce moromi mash includes, for example, a process in which a soy sauce raw material, which is a mixture of steamed and denatured soybeans, roasted and crushed barley, etc., is inoculated with seed koji, and the soy sauce koji is aerated and made at 20 to 40°C for about 2 to 4 days to obtain soy sauce koji, and then the soy sauce koji is placed in a salt solution having a salt concentration of 20 to 30% (w / v), and soy sauce lactic acid bacteria is optionally added thereto, and the mixture is lactic acid fermented and aged for 10 to 200 days, preferably 15 to 40 days, with appropriate stirring at 15 to 40°C to obtain soy sauce moromi mash.

[0030] The soy sauce raw material is not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, naked barley, barley, and other wheat, wheat gluten, rice, and corn.

[0031] The seed koji is not particularly limited as long as it is a koji fungus that is usually used in the production of soy sauce. For example, Aspergillus oryzae ( Aspergillus oryzae ), Aspergillus sojae ( A.sojae The soy sauce lactic acid bacteria are not particularly limited as long as they are soy sauce lactic acid bacteria that are usually used in the production of soy sauce. For example, Tetragenococcus halophilus ( Tetragenococcus halophilus ) and other salt-tolerant lactic acid bacteria.

[0032] In the process of obtaining soy sauce moromi mash, if the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is small, the reducing sugar content will be small, and there is a possibility that a soy sauce moromi mash capable of performing yeast fermentation appropriately cannot be obtained. Therefore, it is preferable that the amount of starchy raw materials such as wheat or rice among the soy sauce raw materials is an amount that can obtain a soy sauce moromi mash with a high reducing sugar content. However, this does not apply when a soy sauce moromi mash with a high reducing sugar content is obtained by adding a reducing sugar component such as glucose, fructose, or maltose to the soy sauce moromi mash.

[0033] In the process of obtaining soy sauce moromi mash, the insoluble solids are removed from soy sauce moromi mash (lactic acid fermentation product) containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat to obtain soy sauce moromi mash. The method of removing the insoluble solids from soy sauce moromi mash to obtain soy sauce moromi mash is not particularly limited, but examples thereof include commonly known solid-liquid separation methods, specifically, squeezing and filtration processes that are commonly used in soy sauce manufacturing methods, and more specifically, squeezing and filtration processes using a press machine with a filter cloth and membrane filtration processes using various permeable membranes such as UF membranes and MF membranes. At this time, if a large amount of soy sauce lactic acid bacteria remains in the soy sauce moromi mash, yeast fermentation may not be performed properly. Therefore, when obtaining soy sauce moromi mash, it is preferable to adopt a method that can remove most of the soy sauce lactic acid bacteria together with the insoluble solids. The content of lactic acid bacteria in the soy sauce moromi mash is not particularly limited, but for example, 1.0 × 10 8 It is preferable that the number of cells is less than 1.0 × 10 7 More preferably, the number is 1.0×10 6 It is more preferable that the number is less than 1 / ml.

[0034] In the process of obtaining a yeast-fermented soy sauce moromi broth, the soy sauce moromi broth is subjected to conventional yeast fermentation under conditions according to the type and number of soy sauce yeast bacteria, using soy sauce yeast that is commonly used in the production of soy sauce. The soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, but for example, Zygosaccharomyces rouxii ( Zygosaccharomyces rouxii ), Zygosaccharomyces baylii ( Z.bailli ), Candida et al. ( Candida etchellsii ), Candida verstiris ( C.versatilis ) and other salt-tolerant yeasts.

[0035] The period of yeast fermentation is not particularly limited, but for example, Zygosaccharomyces rouxiiWhen using the above, the yeast fermentation is performed at 15 to 30° C. for about 3 to 28 days, preferably about 5 to 14 days, and more preferably about 7 days. Furthermore, the period of yeast fermentation is preferably a period during which the amount of ethanol produced is maximized after the addition of fruit in the next step of obtaining a paste seasoning. In other words, the period of yeast fermentation before the addition of fruit is preferably a period during which yeast activity is high and the amount of ethanol produced is less than 1.0%.

[0036] In the process for obtaining a paste seasoning, a mixture of a yeast fermented soy sauce moromi liquid and fruit is yeast fermented and aged. In this process, the yeast fermented soy sauce moromi liquid and fruit are fermented and aged by the action of yeast in the yeast fermented soy sauce moromi liquid, thereby producing γ-nonalactone. In other words, in this process, γ-nonalactone is not produced if yeast is not present. Note that γ-nonalactone is not inherently contained in fruits such as mango, apricot, pineapple, orange, and tomato. In this process, the yeast-fermented soy sauce moromi broth and the fruit are fermented and aged by the action of the enzymes of the koji mold and the yeast in the yeast-fermented soy sauce moromi broth, so that the flesh of the fruit becomes soft and dissolves in the soy sauce moromi broth to a suitable degree, and is mixed and integrated into the soy sauce moromi broth to form a paste. On the other hand, if soy sauce moromi broth containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat is used in place of the soy sauce moromi broth in this process, the desired paste state may not be obtained.

[0037] The fruit is not particularly limited as long as it is an edible fruit, but from the viewpoint of having a sweet fruit-like aroma, it is preferable that it is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange, and tomato. These fruits can be used alone or in combination of two or more. In addition, the fruit is preferably dried fruit. The method for drying the fruit is not particularly limited as long as it is a commonly known method. In addition, commercially available dried fruit can be used.

[0038] The yeast fermentation and maturation period is not particularly limited as long as it is a period during which γ-nonalactone is produced in the fermentation liquid, and more preferably a period during which the γ-nonalactone content is 0.04 ppm to 2.5 ppm. For example, it is about 14 to 60 days, preferably about 21 to 35 days, and more preferably about 28 days, at 15 to 30°C.

[0039] The mixing ratio of the yeast fermented soy sauce moromi liquid to the fruit is preferably 30:70 to 80:20 by mass ratio.

[0040] The process for obtaining the paste seasoning can be easily carried out, for example, by placing the soy sauce moromi juice and dried fruit in a soy sauce bottle that is suitable for yeast fermentation and allows the fermented liquid to be used immediately after yeast fermentation, and stirring the mixture at room temperature about once a week to allow yeast fermentation.

[0041] In the process of obtaining the paste seasoning, soy sauce moromi juice from which insoluble solids have been removed in advance is used, so the product obtained after fermentation and aging has a low solid content and can itself be used as a paste seasoning. In order to remove yeast and residues from the paste seasoning, the paste seasoning may be subjected to subsequent treatments such as squeezing, filtration, and pasteurization that are used in the conventional soy sauce manufacturing process.

[0042] The paste seasoning of one embodiment of the present invention may contain fruit and may contain various other ingredients as long as the content of γ-nonalactone is 0.04 ppm to 2.5 ppm, and the other ingredients may contain various other ingredients as long as the problem of the present invention is not hindered. The other ingredients are not particularly limited, but may be, for example, seasoning ingredients or food ingredients, specifically, vegetable ingredients (radish, carrot, onion, garlic, etc.), yeast extract, meat extract (chicken extract, pork extract, beef extract, fish extract, etc.), fruit juice (apple juice, etc.), spices (ginger, chili pepper, pepper, basil, oregano, etc.), chemical seasonings (sodium glutamate, sodium inosinate, etc.), flavors, etc., and these may be used alone or in combination of two or more. The content of the other ingredients may be appropriately set as long as the problem of the present invention can be solved.

[0043] The paste seasoning of one embodiment of the present invention can be a packaged paste seasoning that is packaged and sealed in a container. The container is not particularly limited, and examples thereof include packaging containers such as single-layer or laminated film bags, retort pouches, vacuum packs, aluminum containers, plastic containers, bottles, cans, etc., made of metals such as aluminum, paper, plastics such as PET and PTP, glass, etc. Packaged paste seasonings can be distributed and sold commercially as they are.

[0044] The paste seasoning of one embodiment of the present invention can be used in the same manner as a normal paste seasoning. That is, the paste seasoning of one embodiment of the present invention can be used alone or in combination with other seasoning ingredients such as dashi, acidulants, amino acids, nucleic acids, organic acids, protein hydrolysates, sugar, sake, mirin, alcohol, thickeners, emulsifiers, and inorganic salts in addition to the above-mentioned vegetable ingredients, yeast extract, meat extract, fruit juice, spices, chemical seasonings, and flavors, and can be used in cooking and processing methods for various ingredients. For example, the paste seasoning of one embodiment of the present invention can be used in various dishes such as Japanese food, Western food, Chinese food, and ethnic food, and specifically, it can be used in fried food, grilled meat, udon, soba, ramen, hamburger steak, meatballs, Chikuzen-ni, teriyaki, curry, stew, hayashi, salad, and fresh spring rolls, but is not limited thereto. In particular, the paste seasoning of one embodiment of the present invention, in terms of its paste properties, has excellent applicability and adhesion to ingredients, and is suitable for cooking or processing by applying the paste seasoning to the surface of ingredients such as meat, fish, vegetables, and bread, or for dipping the ingredients themselves in the paste seasoning and eating them.

[0045] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. EXAMPLES

[0046] [1. Measurement method for γ-nonalactone] The contents of γ-nonalactone and 2-octanone used as an internal standard in the paste seasoning were measured by GC-MS for the extract obtained by subjecting the paste seasoning to the extraction treatment using ethyl acetate described below.

[0047] <Extraction treatment using ethyl acetate> To 5.0 g of a sample to which 2.0 g of sodium chloride and 100 μL of a 2 - octanone solution (20 ppm) were added, 1.0 mL of ethyl acetate was added. After vigorously stirring for 5 minutes, the organic solvent layer was extracted. This operation was repeated 3 times. The obtained organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 500 μL to obtain an aroma concentrate. The obtained aroma concentrate was analyzed by GC - MS under the following conditions.

[0048] <GC - MS Conditions> Measuring device: 7890B - 5977 MSD (manufactured by Agilent Technologies) Measurement mode: SCAN Column: DB - WAX (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies) Inlet temperature: 250 °C Temperature conditions: Hold at 40 °C for 3 minutes → Heat up to 250 °C at a rate of 6 °C / min → Hold for 15 minutes Carrier gas: High - purity helium, constant pressure mode 229 kPa Scan mass range: 30 m / z ~ 250 m / z Ionization method: EI

[0049] As described above, the peak areas of γ - nonalactone and the internal standard substance in the paste seasoning were measured by GC - MS. The peak areas for γ - nonalactone and the internal standard substance 2 - octanone were determined using the following m / z values. γ - nonalactone: m / z 85 2 - octanone: m / z 58

[0050] [2. Preparation of Paste Seasoning] 2 - 1. Preparation of Paste Seasoning 1 - 1 To a mixture of steamed soybeans and crushed roasted wheat at a ratio of 6:4, koji of Aspergillus sojae ( Aspergillus sojae ) was inoculated and koji was made for 43 hours by a conventional method to obtain soy sauce koji.

[0051] 100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of salt water (salt concentration 24% (w / v)), and then soy sauce lactic acid bacteria ( Tetragenococcus halophilus ) was added and lactic acid fermentation was carried out in the usual manner for 20 days at 15 to 25°C with appropriate stirring. After the lactic acid fermentation was completed, the soy sauce moromi mash was separated into solid and liquid, and the mash was filtered through diatomaceous earth and heated at 73°C for 3 minutes to obtain a soy sauce moromi mash.

[0052] The soy sauce moromi liquid thus obtained was subjected to the incubation with a salt-tolerant yeast ( Zygosaccharomyces rouxii ) was added and yeast fermentation was carried out at 25°C for 7 days without stirring to obtain a yeast fermentation product of soy sauce moromi liquid. 32 parts by mass of dried mango (manufactured by Tatsuya Bussan Co., Ltd.) was added to 68 parts by mass of this yeast fermentation product, and the mixture was stirred at 25°C for 28 days, about 10 times a week, to carry out yeast fermentation and maturation to obtain paste seasoning 1-1.

[0053] 2-2. Preparation of paste seasoning 2-1 A soy sauce moromi broth was obtained in the same manner as in the preparation of paste seasoning 1-1, and this soy sauce moromi broth was heated at 73 to 75°C for 3 minutes. After that, 32 parts by mass of dried mango (manufactured by Ryuya Bussan Co., Ltd.) was added to 68 parts by mass of the soy sauce moromi broth, and the mixture was aged at 25°C for 28 days, stirring about 10 times once a week, to obtain paste seasoning 2-1.

[0054] 2-3. Preparation of paste seasoning 3-1 A soy sauce moromi broth was obtained in the same manner as in the preparation of paste seasoning 1-1, and 32 parts by mass of dried mango (manufactured by Ryuya Bussan Co., Ltd.) was added to 68 parts by mass of this soy sauce moromi broth. The mixture was stirred about 10 times once a week at 25°C for 28 days, and yeast fermentation and maturation were carried out using only wild yeast, resulting in paste seasoning 3-1.

[0055] 2-4. Preparation of paste seasoning 4-1 68 parts by weight of dark soy sauce "Koikuchi Shoyu" (Kikkoman Corporation) was added with 32 parts by weight of dried mango (Ryuya Bussan Co., Ltd.), and the mixture was aged at 25°C for 28 days, stirring approximately 10 times once a week, to obtain paste seasoning 4-1.

[0056] 2-5. Preparation of paste seasoning 5-1 Paste seasoning 5-1 was obtained in the same manner as in preparation of paste seasoning 4-1, except that raw soy sauce "Freshly Squeezed Raw Shoyu" (manufactured by Kikkoman Corporation) was used instead of the dark soy sauce.

[0057] 2-6. Preparation of paste seasoning 6-1 32 parts by mass of dried mango (manufactured by Ryuya Bussan Co., Ltd.) was added to 68 parts by mass of saline solution with a salt concentration of 15% by mass, and the mixture was aged at 25° C. for 28 days, with stirring about 10 times once a week, to obtain paste seasoning 6-1.

[0058] [3. Measurement results of gamma-nonalactone content, salt concentration and glutamic acid concentration] The content of γ-nonalactone was measured for paste seasonings 1-1 to 6-1 according to the measurement method 1 above. In addition, the salt concentration was measured by potentiometric titration and the glutamic acid concentration was measured by enzyme electrode method for paste seasonings 1-1 to 6-1. The results are shown in Table 1.

[0059] [Table 1]

[0060] As the results in Table 1 show, γ-nonalactone was detected in paste seasonings 1-1 and 3-1. It is believed that γ-nonalactone was produced in paste seasonings 1-1 and 3-1 by the action of yeast fermentation during fermentation and maturation after the addition of dried mango. On the other hand, it is believed that in paste seasoning 2-1, the yeast was killed by heating the soy sauce moromi liquid, and the action of yeast fermentation was not obtained, so γ-nonalactone was not produced. Furthermore, it was found that paste seasonings 1-1 and 3-1, in which γ-nonalactone was detected, had a sufficient salty and umami taste, as well as a sweet, fruity aroma.

[0061] [4. Evaluation of the aroma and taste improving effect of externally added γ-nonalactone] 4-1. Evaluation of the aroma enhancing effect of externally added γ-nonalactone The effect of improving (imparting) the "sweet fruity aroma" by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, was confirmed based on sensory evaluation.

[0062] γ-nonalactone was added to paste seasoning 2-1 so that the final concentrations were 0.10 ppm, 0.25 ppm, 0.50 ppm, 1.00 ppm, 1.50 ppm, 2.00 ppm, 2.50 ppm, and 3.00 ppm, respectively, to prepare paste seasonings 2-2 to 2-9.

[0063] The sensory evaluation was carried out by a panel of 10 members with discerning ability, who rated the "sweet fruity aroma" sensed by the nose without eating or drinking, on a 5-point scale using Paste Seasoning 2-1 as a control, and calculated the average value and standard error. The results are shown in Table 2. 1: Quite weak 2: Weak 3: Neither 4: Strong 5: Quite strong

[0064] [Table 2]

[0065] As shown in the results of Table 2, it was found that by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, to a final concentration of 0.10 ppm or more and 3.00 ppm or less, a "sweet fruity aroma" is imparted in a concentration-dependent manner.

[0066] 4-2. Evaluation of taste improvement effect of externally added γ-nonalactone The effect of improving (imparting) the "fruity taste" by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, was confirmed based on a sensory evaluation.

[0067] The sensory evaluation was carried out by a panel of 10 members with discerning ability, who evaluated the "fruit flavor" felt in the mouth when eating and drinking using the following 5-point scale with Paste Seasoning 2-1 as a control, and calculated the average value and standard error. The results are shown in Table 3. 1: Quite weak 2: Weak 3: Neither 4: Strong 5: Quite strong

[0068] [Table 3]

[0069] As shown in the results of Table 3, it was found that adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, to a final concentration of 0.10 ppm or more and 2.50 ppm or less imparts a "fruity taste." Furthermore, according to the results in Tables 2 and 3, it was found that by adding γ-nonalactone to paste seasoning 2-1, which does not contain γ-nonalactone, to a final concentration of 0.10 ppm or more and 2.50 ppm or less, a "sweet fruity aroma" as well as a "fruity taste" are imparted.

[0070] [5. Evaluation of the aroma enhancement effect of mixing paste seasonings] The effect of improving (imparting) a "sweet fruity aroma" by adding paste seasoning 2-1, which does not contain γ-nonalactone, to paste seasoning 1-1, which contains γ-nonalactone, was confirmed based on sensory evaluation.

[0071] Paste seasoning 2-1 was added to paste seasoning 1-1 in the mixing ratio shown in Table 4 below to prepare paste seasonings 1-2 to 1-4.

[0072] The sensory evaluation was carried out by a panel of 10 members with discerning ability, who rated the "sweet fruity aroma" sensed by the nose without eating or drinking, on a 5-point scale using Paste Seasoning 1-1 as a control, and calculated the average value and standard error. The results are shown in Table 4. 1: Quite weak 2: Weak 3: Neither 4: Strong 5: Quite strong

[0073] [Table 4]

[0074] As shown in the results of Table 4, when paste seasoning 1-1 containing γ-nonalactone was mixed with paste seasoning 2-1 not containing γ-nonalactone, paste seasoning 1-2 with a mixing ratio of 50:50 and paste seasoning 1-3 with a mixing ratio of 25:75 had a "sweet fruity aroma" similar to that of paste seasoning 1-1. More specifically, in paste seasoning 1-2 with a mixing ratio of 50:50, the content of γ-nonalactone was 0.275 ppm, and the concentration was reduced to about half compared to the content of γ-nonalactone in paste seasoning 1-1 alone (0.55 ppm), but the degree of the "sweet fruity aroma" was the same as that of paste seasoning 1-1 alone. Similarly, in paste seasoning 1-3 with a mixing ratio of 25:75, the gamma-nonalactone content was 0.138 ppm, which is about 1 / 4 of the gamma-nonalactone content of 0.55 ppm in paste seasoning 1-1 alone. Nevertheless, the degree of the "sweet fruity aroma" was about the same as that of paste seasoning 1-1 alone.

[0075] [6. Evaluation of aroma and hardness of mango paste] In the preparation of paste seasonings 1-1 to 6-1 of 2-1 to 2-6 above, each preparation was similarly prepared before adding dried mango, and 32 parts by mass of dried mango was added to 68 parts by mass of each preparation, and the mixture was left to stand for 4 weeks to prepare sample seasonings 1 to 6. Sample seasonings 1 to 6 were each stirred 10 times, once a week. Sample seasonings 1 to 6 were evaluated on a 5-point scale for "sweet fruity aroma" and "hardness" according to the following criteria. The results for "sweet fruity aroma" are shown in Table 5, and the results for "hardness" are shown in Table 6. Photographs of the state of each sample seasoning on the first day, first week, second week, third week, and fourth week are shown in FIG. 1. [Sweet and pleasant scent] 1: Very unfavorable 2: Unfavorable 3: Normal 4: Favorable 5: Very good [Hardness] 1: It does not collapse even when lightly pressed, and the flesh remains sharp. 2: When pressed lightly, it is crushed, but the flesh still has edges. 3: It crushes when pressed lightly, and the corners of the flesh are rounded. 4: There are no corners even without pressing, and the flesh is crushed. 5: There are no sharp edges even without pressing, and the flesh is paste-like.

[0076] [Table 5]

[0077] As shown in the results in Table 5, it was found that sample seasoning 1 imparted a "sweet fruity aroma" from the first week. For sample seasoning 1, this is thought to be due to the fact that γ-nonalactone was produced by the action of yeast in the yeast fermentation product, which was produced by mixing the yeast fermentation product of soy sauce moromi with dried mango. Also, it was found that sample seasoning 3 imparted a "sweet fruity aroma" from the third week onwards. For sample seasoning 3, although no yeast was added, this is thought to be due to the fact that γ-nonalactone was produced by the action of wild yeast. The γ-nonalactone concentration in sample seasoning 3 (fourth week) was 0.04 ppm. This shows that by including 0.04 ppm or more of γ-nonalactone, a "sweet fruity aroma" can be imparted to a seasoning.

[0078] [Table 6]

[0079] As shown in the results of Table 6 and Figure 1, for sample seasoning 1, it was found that the flesh of the dried mango became softer after the second week. For sample seasoning 1, it is believed that the flesh of the dried mango became softer due to the action of the enzymes of the koji mold and the yeast in the yeast fermentation product as a result of mixing the yeast fermentation product of the soy sauce moromi juice with the dried mango. Also, for sample seasoning 3, it was found that the flesh of the dried mango became softer after the second week. For sample seasoning 3, although no yeast was added, it is believed that the flesh of the dried mango became softer due to the action of the enzymes of the koji mold and the wild yeast.

[0080] [7. Measurement results of gamma-nonalactone content in fruits other than mango] 7-1. Preparation of paste seasonings 7 to 10 Paste seasonings 7-1 to 10-1 were prepared in the same manner as in 2-1. Preparation of Paste Seasoning 1-1 above, except that the fruits shown in Table 7 were used in place of 32 parts by mass of dried mango per 68 parts by mass of yeast fermentation product.

[0081] The γ-nonalactone content of paste seasonings 7-1 to 10-1 was measured according to the measurement method described above in 1. The results are shown in Table 7.

[0082] [Table 7]

[0083] As shown in the results in Table 7, γ-nonalactone was detected not only in dried mango, but also in dried apricot, dried pineapple, dried orange, and tomato paste. Furthermore, a "sweet fruity aroma" was felt for these paste seasonings 7-1 to 10-1. [Industrial Applicability]

[0084] The paste seasoning of one embodiment of the present invention has a fruity aroma and can be used as a novel seasoning for imparting a fruity aroma to various foods, beverages and other seasonings, and is useful as a novel seasoning that allows a fruity aroma to be more reliably felt because it is in the form of a paste with the fruit moderately dissolved therein and has excellent applicability and adhesion to food materials.In particular, when the paste seasoning of one embodiment of the present invention is a yeast fermentation product of a mixture of soy sauce flavor liquid and fruit, the use of soy sauce as a raw material imparts saltiness and umami in addition to the fruity aroma, making it useful as a seasoning with high versatility.

Claims

1. The present invention relates to a method for producing a γ-nonalactone extract comprising the steps of: This paste seasoning is a yeast fermented mixture of soy sauce moromi juice, which does not contain insoluble solids derived from soy sauce raw materials, and fruit.

2. 2. The paste seasoning according to claim 1, wherein the fruit is at least one fruit selected from the group consisting of mango, apricot, pineapple, orange and tomato.

3. 2. The paste seasoning according to claim 1, wherein the soy sauce moromi broth is a yeast fermentation product of soy sauce moromi broth.

4. A step of obtaining a soy sauce moromi liquid by subjecting the soy sauce koji and the salt water to a mixing process and subjecting the soy sauce moromi obtained to a solid-liquid separation process and a sterilization process; A step of subjecting the soy sauce moromi liquid to a yeast fermentation treatment using soy sauce yeast to obtain a yeast fermented product of the soy sauce moromi liquid; a step of subjecting the mixture of the yeast-fermented soy sauce moromi liquid and fruit to a yeast fermentation treatment to obtain a paste seasoning containing fruit and having a gamma-nonalactone content of 0.04 ppm to 2.5 ppm; The method for producing a paste seasoning comprises:

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