JPH11221044A - Food using soy sauce prepared from marine deep layer water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food reduced in salt content contained in a food using a soy sauce such as a sauce and having UMAMI retained at a high level by utilizing a soy sauce prepared from marine deep layer water. SOLUTION: This food using a soy sauce prepared from marine deep layer water is produced by carrying out the brewing using clean marine deep layer water taken in from deep sea at >=200 m depth below the sea surface in place of a part or all of usual salt water or water mixed together with a mold starter into a raw material in a charging stage for the soy sauce, using the soy sauce obtained from the marine deep layer water based on a prescribed production process as a base and adding a seasoning or a food material to the soy sauce prepared from the marine deep layer water. A seasoning liquid is obtained by formulating the resultant soy sauce prepared from the marine deep layer water with one or more kinds of a saltiness agent, a sweetener, a sour agent, a bitterness agent, a tasting agent and an oily taste agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a clean, eutrophic,
The present invention relates to various soy sauce base foods using low-temperature deep sea water as a part of raw materials.

[0002]

2. Description of the Related Art Soy sauce is made by mixing soybeans, wheat and seed koji, adding a concentrated salt solution to make moromi (moromi), and using fermentation and aging for more than one year by utilizing the functions of koji mold and yeast. It is a fermented seasoning peculiar to Japan obtained by performing saccharification and decomposing soy protein to produce amino acids.

[0003] Based on the soy sauce thus obtained, vinegar, fruit juice, sugar, water and other various ingredients are added as sauces, for example, ponzu soy sauce, seared sauce, kabayaki sauce, dashi soy sauce, cold sauce And seasoning liquids such as sprouts and so on are generally commercially available. Furthermore, soy sauce is processed into soups, processed fruits and vegetables, processed cereals, processed beans,
It is used for processed livestock products, processed marine products, side dishes and dishes.

[0004]

The soy sauce uses a method in which koji mold and yeast act on soybean and wheat to produce amino acids by saccharification and decomposition of soybean protein. There are many soy sauces in the market today, but they need to be hot to maintain the flavor of sauces.
It is necessary to maintain a moderate degree of spiciness even when using salted soy sauce.

[0005] As described above, conventional sauces are based on soy sauce, and the spiciness is adjusted by adding water and sugar together with various additives such as vinegar. Means of adding deep sea water instead of water can be considered, but simply replacing water with deep sea water
Although the flavor of the sauce can be maintained, there is a problem that the salt content of the sauce itself becomes too high, which is not preferable from the viewpoint of health.

[0006] In particular, soy sauce which has been conventionally treated with salt-destroyed and low-salts naturally has reduced spiciness, and has a disadvantage that the salt-destroyed sacrifices tend to be insufficient in taste. There is also a method of adding potassium chloride or the like to partially compensate for the spiciness.

Therefore, the present invention solves the problems of foods such as various sauces based on the conventional soy sauce, and utilizes the deep sea water soy sauce. It is possible to reduce the salt content in other foods using soy sauce, maintain the taste high, and use it from the viewpoint of health. It is intended to provide.

[0008]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides a method in which soy sauce is added to a raw material together with seed koji during the stage of preparing soy sauce, instead of part or all of normal salt water or water.
Brewed using clean deep sea water taken from deep sea 200 meters or deeper, based on deep sea water soy sauce obtained based on predetermined manufacturing processes, add seasonings or ingredients to this deep sea water soy sauce. Provide food using manufactured deep sea water soy sauce.

[0009] Examples of foods include soups using seasonings or ingredients and deep sea water soy sauce, fruits and vegetables used as food ingredients, processed fruit and vegetable products using deep sea water soy sauce, and cereals used as food ingredients to use marine products. Processed cereals using deep-water soy sauce, processed beans using deep seawater soy sauce for beans,
It is a processed livestock product using livestock products as food ingredients and using deep sea water soy sauce, and a processed marine product using marine products as food ingredients and using deep seawater soy sauce.

Also, seasoning salt (kan) is added to deep sea water soy sauce.
A seasoning was prepared by blending one or more of a flavor, sweetener, sour, bitter, umami, and oily flavor. Examples of seasonings include ponzu soy sauce, dashi soy sauce, seared sauce, kabayaki sauce, cold and sour sauce, and makonoko sauce.

As a specific example of a seasoning liquid, it is common to use a deep sea water soy sauce as a common matter in the following. Water, mirin, vinegar, bonito extract, konbu extract, citron juice and sugar are added in appropriate amounts and mixed and dissolved. Ponzu soy sauce, water, vinegar, yuzu juice, mirin, bonito extract and konbu extract are added in appropriate amounts, mixed, dissolved and stirred, and bonito sauce, water, sugar, bonito extract, konbu extract and mirin It is manufactured by adding an appropriate amount, mixing and dissolving, then heating to an appropriate temperature, and hot-filling the soy sauce.

Further, it is a common matter to use a deep sea water soy sauce as a common matter. After adding an appropriate amount of water, sugar, mirin and bonito extract, mixing and dissolving the mixture, heating the mixture to an appropriate temperature, and then cooling, the sauce is made of kabayaki sauce. And cold sauce made by adding an appropriate amount of water, mirin, and bonito extract and mixing and dissolving,
Water, mirin, bonito extract, fish sauce, protein hydrolyzate,
There are sauces of the number produced by adding appropriate amounts of sugar and salt, mixing, dissolving and stirring.

[0013] In the seasoning liquid including such sauces, soy sauce prepared with deep sea water has a larger amount of amino acids produced than soy sauce prepared with normal salt water, and aspergillus oryzae is characterized by the mineral and eutrophic properties of deep sea water. Or the work of yeast is promoted,
It has the characteristic that it feels spicy despite the lower salt content of soy sauce using deep water than that of ordinary soy sauce. Therefore, even when the amount of deep sea water soy sauce used is considerably reduced compared to ordinary soy sauce when preparing various sauces, the spiciness is almost the same, and even with a lower salt content, a distinctive mellow and rich flavor is achieved. A seasoning liquid such as a sauce is obtained.

[0014] In addition, when a side dish or dish is prepared by using deep sea water soy sauce as a side dish or cooking ingredient, the food becomes more delicious than conventional ones. In addition to those described above, dressings, dressing type seasonings,
Sauces, seasonings for Chinese cuisine, morning pickles, kamameshi, etc. can be exemplified as the seasoning liquid. Examples of soups include clear soup and Chinese soup. Processed fruits and vegetables are so-called soy sauce pickles such as fukujin pickles, and processed cereals are instant noodles, pot rice, rice crackers and the like. Processed beans can be boiled beans and the like, livestock products can be fried chicken, processed marine products can be eel kabayaki, seaweed tsukudani, and the like.

When the seasoning or food is processed using deep sea water soy sauce, the following effects are obtained as compared with the case where ordinary soy sauce is used. The period for maintaining freshness is long.
The swelling property and elasticity are improved by increasing the intracellular water and bound water of the processing raw material and strengthening the cell membrane. For example, in the case of pickled vegetables or squid, it swells plumply and has a crisp texture. The flavors of the seasoning liquid and the processing ingredients become mellow. Teri lasts a long time to prevent aging of the starch used in kabayaki and yakitori sauce. Good water retention.
Mirinboshi, rotating sushi, squid, etc. are difficult to dry. This effect is probably due to the effect of minerals and mineral balance in the deep seawater used to brew deep sea soy sauce.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Various embodiments of the present invention will be described below mainly for sauces of foods using deep sea water according to the present invention. In the present embodiment, the basic means is to brew using deep sea water at the stage of soy sauce preparation, and to add various components to the obtained soy sauce to obtain various sauces.

FIG. 1 is a chart showing an example of a process in which brewing was carried out using deep sea water at the stage of soy sauce preparation in carrying out the present invention. In step 1, whole soybeans were prepared. Carefully selected, washed, dipped, steamed. In parallel with this, wheat is prepared in step 2, and this wheat is carefully selected, roasted, broken and mixed with the steamed soybean. In step 3, seed koji is added to the mixture, and koji is produced. In step 4, koji is obtained.

On the other hand, in step 5, salt and deep sea water are mixed at an appropriate ratio, and in step 6, a thick adjusted salt water having a salt content of 20% is obtained. This adjusted salt water is charged into the koji, and in step 7, moromi is prepared. It is fermented and fermented. In step 8, saccharification and decomposition of soy protein are performed to produce amino acids and obtain a matured moromi. The moromi is squeezed to remove the lees in step 9, and the raw fried soy sauce obtained in step 10 is burned and bottled to obtain a soy sauce product in step 11.

The deep sea water used for brewing the soy sauce is as follows:
The following is a description of the deep seawater used in the present embodiment, which is clean seawater taken from deep sea below 200 m below the sea surface where sunlight does not reach and light is not formed. That is,
This deep ocean water is a seawater that is normally free from wind waves and convection and mixing caused by surface temperature changes, and various oils and chemicals used on the ground.
It is not affected by marine pollution caused by harmful substances such as pesticides. Moreover, the amount of dissolved organic matter in seawater is very small,
Moreover, it has the feature of being extremely clean from a microbial point of view.

The temperature of the deep ocean water is as low as 10 to 12 ° C on average annually, the amount of organic charcoal (TOC) is small, the number of living bacteria is 1/10 to 1/100 of the surface seawater, and the human body Contains many natural elements that are needed. This deep ocean water is currently being used practically at only three locations around the world, off the coast of Norway, off the coast of Hawaii, and off Cape Muroto in Kochi Prefecture. In addition,
The deep sea water used in the present example is a water depth 32 off Cape Muroto.
It was taken from 0 meters.

Among the tri-state nitrogen contained in the deep sea water withdrawn, ammonia-nitrogen and nitrite-nitrogen are very small and have little effect on living organisms. However, as the water depth increased, the concentration increased, and more than 95% of the inorganic dissolved nitrogen in water deeper than 200 meters was nitrate nitrogen.
In particular, deep ocean water is colder than normal surface water, and DO
(Dissolved oxygen) is low, but nitrate nitrogen (NO ↓ 3 ↓ -N), phosphate phosphorus (PO ↓ 4 ↓ -P) and silicate silicon (SiO ↓ 2 ↓-
The content of various nutrients such as Si) is increasing,
Conversely, the viable count is reduced by an order of magnitude or more.

Umeyo deep-sea water taken off Cape Muroto has a salt content of 3.
It is 4%, and the salt is added to obtain a concentrated adjusted salt solution having a salt content of 20% to obtain the soy sauce product (abbreviated as deep sea water soy sauce in the present invention). The salt content of commercial soy sauce is 16.
The salt content of deep sea water soy sauce is 15.5% compared to 0%
It is.

Deep seawater soy sauce consumes sugars during fermentation, contains a lot of organic acids, and contains a lot of minerals such as potassium chloride, magnesium chloride, and calcium chloride along with the salt, and therefore has less salt than ordinary soy sauce. I feel spicy despite that. Even if the amount of deep sea water soy sauce used is reduced by 30% compared to general soy sauce during the preparation of the sauce, the spiciness is almost the same, and a sauce with a lower salt content is obtained by that much (salt reduction effect). When soy sauce is reduced by 30% and salt content is reduced by 30%, other seasonings (mirin, vinegar, bonito extract, konbu extract, fish sauce, protein hydrolyzate, sugar, etc.) come out strongly. Furthermore, umami seasonings (sodium glutamate, sodium inosinate, sodium guanylate) and the like appear considerably strongly. When the salt content is reduced by 30%, the flavor seasoning is increased by 40%. In addition, flavor ingredients (bonito extract, konbu extract) appear a little stronger (10
%) Effect is obtained. FIG. 2 shows the relationship between the amount of sodium glutamate used and the salt content of the sauce. It can be seen that the lower the salt content, the lower the amount of sodium glutamate.

According to recent analysis results of deep ocean water,
It has been clarified that iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium, tin, vanadium, fluorine, silicon, nickel and arsenic are contained in a well-balanced manner.

Example 1 Hereinafter, specific examples of components of (seasoning liquid) sauce using deep sea water according to the present invention will be described. Table 1 shows the component ratio of ponzu soy sauce A based on ordinary soy sauce and ponzu soy sauce B based on deep sea water soy sauce. All numerical values are% by weight.

[0026]

[Table 1]

Ponzu soy sauce A is 18.9% of water in 39% of ordinary soy sauce.
%, Mirin 3.6%, vinegar 11.3%, bonito extract 2.0%. Konbu extract 0.2%, yuzu juice 15%, sand tongue 10%, whereas ponzu soy sauce B has 27% deep sea water soy sauce and 30% water. %
And the other additional components are consistent. Preparation is carried out by mixing and dissolving all the raw materials and then stirring thoroughly.
The product is completed by bottling.

The NaCl component, which is the salt contained in ponzu soy sauce A, is 6.6%, whereas the NaC1 component of ponzu soy sauce B is calculated to be 4.54%, and the amount of soy sauce used is (39% -27%). )
/ 39% = 30.8% reduction, and even with a low salt content, the spiciness is almost the same, and ponzu soy sauce with a mellow and unique flavor can be obtained. Sodium glutamate was added to the ponzu soy sauce A and the ponzu soy sauce B (the former had a salt content of 15%).
%, The latter is 13% of the salt content of the liquid) In the test, ponzu soy sauce B
Was added with 40% less sodium glutamate than ponzu soy sauce A, but the strength was the same. It can be said from these results that the use of soy sauce in deep sea water resulted in an effect of reducing the amount of salt, and further reducing the amount of sodium glutamate used.
The ponzu soy sauce A and the ponzu soy sauce B have the same taste, but the ponzu soy sauce B is mellow.

Ponzu soy sauce A and Ponzu soy sauce B combined seasonings
(90% sodium glutamate, 5.0% sodium inosinate,
In the case of using sodium guanylate (5.0%), the use of deep sea water soy sauce leads to a reduction in salt, which leads to a further reduction in the amount of combined seasonings used by 45%. In the case of seasonings, the use of deep sea water soy sauce has the effect of reducing consumption by 10%.

Example 2 Table 2 shows the component ratios of smashed sauce A based on ordinary soy sauce and smashed sauce B based on deep sea water soy sauce. Sliced sauce A is 62% normal soy sauce and 23% vinegar
%, Citron juice 5.0%, mirin 4.0%, bonito extract 5.0
% And konbu extract 1%, whereas the beaten sauce B is 46% in deep sea water soy sauce and 16% in water. Preparation is carried out by mixing and dissolving all the raw materials, then sufficiently stirring and bottling to complete the product. Also in this case, the salt in sauce B is reduced by 27% from the salt in sauce A by using the deep sea water soy sauce. The effect of minerals in deep ocean water seems to be large.

[0031]

[Table 2]

The NaC1 component of the beaten sauce A is 9.92%, whereas the NaCl component of the beaten sauce B is 7.36%, and the amount of soy sauce used is (62% -46%) / 62% = 26. % Decrease. The use of deep sea water soy sauce has resulted in the savory sauce that has a unique flavor with a low salt content, in addition to the mellowness, the mineral has a bite and kaegumi.

Example 3 Table 3 shows the component ratios of soy sauce A and ordinary soy sauce A, and soy sauce B based on deep sea water soy sauce. Dashi soy sauce A is 40% normal soy sauce, 10% water and 26.8% sugar
%, Bonito extract 11.2%, kombu extract 2%, mirin 10
Soy sauce B is 30% deep sea water soy sauce
The water content is 20%, and the other added components are the same.
For preparation, mix and dissolve all ingredients, ripen to 65 ° C to 70 ° C,
The product is completed by hot filling using a hot pack device or the like.

[0034]

[Table 3]

The dashi soy sauce A has a NaCl content of 6.8%, whereas the dashi soy sauce B has a NaCl content of 5.94%, and the use of soy sauce is reduced by (40% -30%) / 40% = 25%. As a result, a soy sauce having a mellow and unique flavor with almost the same salt content was obtained.

Example 4 Table 4 shows the composition ratio of kabayaki sauce A based on ordinary soy sauce and kabayaki sauce B based on deep sea water soy sauce. Kabayaki sauce A is 60% regular soy sauce and 25 sugar
%, Mirin 12% and bonito extract 3%
Kabayaki sauce B consists of 43% deep sea water soy sauce, 25% sugar and 17 water
%, And the other added components are the same in the following. Preparation is carried out by mixing and dissolving all the raw materials, heating at 85 ° C for 10 minutes, cooling, and bottling to complete the product.

[0037]

[Table 4]

The broiled sauce is usually required to be thick, but if the ratio of soy sauce is increased, the salt content is increased. Even if a large amount of sugar is added, the spicy sauce becomes spicy and the spiciness becomes conspicuous. Therefore, Kabayaki sauce B is obtained by reducing the depth of the deep sea water soy sauce and adding water to the shortage, resulting in a rich and rich kabayaki sauce. In the example of eel kabayaki sauce, in the past, in order to prevent the eel kabayaki surface from drying and growing, the starch and thickening polysaccharides were used to form a sauce film on the eel surface, and sorbit and other moisturizing agents were used. Keep water retention, color with coloring such as caramel, surface terry,
Gloss, color, and flesh tenderness were maintained. However, starch has a masking effect, changes the taste of the sauce, blurs and becomes unpalatable. Other additives have also become less preferred at this time. By using these deep seawater soy sauce, these points have water retention,
Teri, gloss, hue, and meaty tenderness can be maintained.

Example 5 Table 5 shows the component ratio of cold sauce A based on ordinary soy sauce and cold sauce B based on deep sea water soy sauce. Cold sauce sauce A is normal soy sauce 50% water 12
%, Mirin 25%, and bonito extract 13%, whereas cold sauce B is 33% deep-sea water soy sauce and 29% water, and the other ingredients are the same. Preparation is done by mixing and dissolving all raw materials and then bottling to complete the product.

[0040]

[Table 5]

NaC1 which is salt contained in cold sauce A
Ingredient is 9.7%, but cold sauce B NaC1
Ingredient is 6.8%, soy sauce of cold sauce A is 50%
33% of cold sauce B sauce soy sauce
However, by decreasing the proportion of deep sea water soy sauce and adding water to the shortage, rich cold sauce is obtained.

Example 6 Table 6 shows the component ratio of the sauce A of the number of seeds based on ordinary soy sauce and the sauce B of the number of seeds based on deep sea water soy sauce. Sauce A is a 2% normal soy sauce and 3 water
3.8%, mirin 30%, bonito extract 7.0%, fish sauce 4.8%,
In contrast to 4.4% of protein hydrolyzate, 14% of sand tang and 4.0% of salt, Sago no Taro B has 2.0% of deep sea water soy sauce and 33.33% of water.
It is 8%, and other added components are consistent with each other. Preparation is carried out by mixing and dissolving all the raw materials and then sufficiently stirring, and then bottled to complete the product.

[0043]

[Table 6]

NaCl which is a salt contained in the sauce A
Ingredients are 6.6%, while NaC1 of number child sauce B
The ingredient was 6.5%, and when the amount of soy sauce used was small, there was no meaning in the use of soy sauce. By using the same amount of soy sauce, a sweet, mellow and full-bodied sauce with a number of flavors was obtained.

Example 7 Deep seawater soy sauce 5.0%, salt 7.0%, bonito extract 1.0%, sugar 1.0%, amino acid 2.0%, fermented seasoning liquid as seasoning liquid
An aqueous solution containing 1.0% and 83% water was prepared, and the eggplant was immersed in the aqueous solution, pressed from above, and allowed to stand for 2 days to obtain pickled eggplant. For comparison, eggplants were similarly immersed in soy sauce with ordinary salt of 16% without using deep sea water soy sauce and using the same other ingredients.

As a result, when pickles are made with a seasoning solution containing deep sea water soy sauce, dehydration from eggplant takes more time than in the case of using normal soy sauce. Remains inflated. It is considered that minerals in deep sea water contribute to water retention in cells. This is also thought to be due to the action of minerals in deep ocean water, but if eggplant is soaked in a seasoning solution containing deep ocean water soy sauce, the eggplant's acne and blue smell will disappear, and the flavor and flavor of the pickles will appear. When immersed, the eggplant remains elastic,
It is difficult for moisture in the eggplant to go out. There is little dehydration and tension remains. And soft but crisp. Furthermore, when deep sea water soy sauce is added, the seasoning liquid and the eggplant taste are harmonized and the taste is improved. It is mellow. It has a mild flavor with no amino acid nuisance, no salty caddies, and a smooth flavor. It seems that the dispersibility of each seasoning is made uniform to promote the phenomenon of taste.

[0047]

As described above in detail, according to the sauce and other foods using the deep sea water soy sauce according to the present invention, the deep sea water excellent in cleanliness and eutrophication is brewed from soy sauce. By using it, fermentation is promoted, salt content is low, and a deep seawater soy sauce having a delicious taste can be obtained. Therefore, using this deep sea water soy sauce, it produces various foods that maintain their taste even when the salt content of ponzu soy sauce, bonito sauce, kabayaki sauce, dashi soy sauce, cold sauce and kazuko sauce is reduced. can do.

The deep sea water soy sauce has a larger amount of amino acids than normal salt water soy sauce. The mineral and eutrophic properties of deep sea water promote the action of koji mold and yeast, and contain a large amount of inorganic components. Then, you can get mellow soy sauce with rich minerals and umami.

In particular, the spiciness of salted soy sauce, which has been widely used in recent years due to health trends, tends to be insufficient, and means such as adding potassium chloride and other components to compensate for the spiciness of sauce are used. On the other hand, the various sauces according to the present invention use the deep sea water soy sauce, thereby reducing the salt content contained in processed foods using sauces and other soy sauces. Therefore, various preferable foods can be provided.

[Brief description of the drawings]

FIG. 1 is a chart showing a process example of a method for producing a Umeyo deep-water soy sauce used in the practice of the present invention.

FIG. 2 is a graph showing the relationship between the concentration of sodium glutamate and the salt content in sauce.

[Procedure amendment]

[Submission date] July 31, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction contents]

Among the tri-state nitrogen contained in the deep sea water withdrawn, ammonia-nitrogen and nitrite-nitrogen are very small and have little effect on living organisms. However, as the water depth increased, the concentration increased, and more than 95% of the inorganic dissolved nitrogen in water deeper than 200 meters was nitrate nitrogen.
In particular, deep ocean water is colder than normal surface water, and DO
(Dissolved oxygen) is low, but the content of various nutrients such as nitrate nitrogen (NO ₃ -N), phosphate phosphorus (PO ₄ -P) and silicate silicon (SiO ₂ -Si) increases. In addition, the viable cell count is conversely reduced by an order of magnitude or more.

Claims (6)

[Claims] 1. A brewing method using a clean deep seawater sampled from deep water 200 meters below sea level, in place of part or all of normal salt water or water added together with seed koji to the raw material at the stage of soy sauce preparation. And a seasoning or foodstuff is added to the deep sea water soy sauce obtained based on a predetermined production process to produce a food using the deep sea water soy sauce. 2. A seasoning liquid prepared by mixing one or more of seasoning salt, sweetener, acidulant, bitterness, umami, and oily seasonings with deep sea water soy sauce. Food using deep sea water soy sauce. 3. The food product using deep sea water soy sauce according to claim 1, wherein the soup is made using seasonings or ingredients and deep sea water soy sauce. 4. A processed fruit or vegetable product using one or more of fruits and vegetables, cereals, legumes, livestock products, and marine products as ingredients, and using deep sea water soy sauce alone or in combination with a seasoning. 2. The food product using deep sea water soy sauce according to claim 1, wherein the food product is any one of processed beans, processed livestock products, and processed marine products. 5. The food using the deep sea water soy sauce according to claim 1, wherein the food is prepared by using a side dish or cooking ingredients, and using the deep sea water soy sauce as the prepared food or dish. 6. The deep sea soy sauce according to claim 2, wherein the seasoning liquid is any of ponzu soy sauce, dashi soy sauce, seared sauce, kabayaki sauce, cold and sour sauce, and Kazunoko sauce. Food.