JP2014155466A - Seasoning liquid - Google Patents
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- JP2014155466A JP2014155466A JP2013028282A JP2013028282A JP2014155466A JP 2014155466 A JP2014155466 A JP 2014155466A JP 2013028282 A JP2013028282 A JP 2013028282A JP 2013028282 A JP2013028282 A JP 2013028282A JP 2014155466 A JP2014155466 A JP 2014155466A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 117
- 239000007788 liquid Substances 0.000 title claims abstract description 103
- 235000013557 nattō Nutrition 0.000 claims abstract description 122
- 239000004034 viscosity adjusting agent Substances 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 9
- 235000010417 guar gum Nutrition 0.000 claims abstract description 9
- 239000000665 guar gum Substances 0.000 claims abstract description 9
- 229960002154 guar gum Drugs 0.000 claims abstract description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 7
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 7
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 7
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 7
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 7
- 239000000216 gellan gum Substances 0.000 claims abstract description 7
- 229920000591 gum Polymers 0.000 claims abstract description 7
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 7
- 239000000711 locust bean gum Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010491 tara gum Nutrition 0.000 claims abstract description 7
- 239000000213 tara gum Substances 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 34
- 235000019634 flavors Nutrition 0.000 abstract description 34
- 238000002156 mixing Methods 0.000 abstract description 15
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 31
- 238000011156 evaluation Methods 0.000 description 21
- 239000002994 raw material Substances 0.000 description 14
- 239000003921 oil Substances 0.000 description 13
- 235000019198 oils Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- METIGIXCFPEQNM-UHFFFAOYSA-M amino-(2-bromoethyl)-dimethylazanium;bromide Chemical compound [Br-].C[N+](C)(N)CCBr METIGIXCFPEQNM-UHFFFAOYSA-M 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- 238000003321 atomic absorption spectrophotometry Methods 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- -1 salt and sucrose Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、納豆用の調味液に関する。 The present invention relates to a seasoning liquid for natto.
従来、納豆用の調味液としては、一般に市販されている納豆パックに同包されたカラシや納豆たれ等が知られている。更には、納豆に対して、味噌風味等の他の風味を付与することができる調味液が知られている（例えば、特許文献１を参照）。そして、これらの調味液は、通常、納豆に対して少量添加して使用される。 Conventionally, as a seasoning liquid for natto, there are known mustard and natto sauce enclosed in a commercially available natto pack. Furthermore, the seasoning liquid which can provide other flavors, such as miso flavor, with respect to natto is known (for example, refer patent document 1). And these seasoning liquids are usually used by adding a small amount to natto.
近年では、消費者の嗜好の変化等により、納豆の様々な調理方法が模索されており、種々の風味を納豆に付与することができる調味液の開発が望まれている。そこで、本出願人は、納豆に対する使用量が従来よりも大幅に多い調味液を検討した。その結果、調味液と納豆との混ぜ合わせが容易ではないとともに、納豆独特の糸引き感や風味が損なわれやすいという問題点を見つけた。 In recent years, various cooking methods for natto have been sought due to changes in consumer preferences, and the development of seasoning liquids that can impart various flavors to natto is desired. Therefore, the present applicant has studied a seasoning liquid that uses a much larger amount of natto than before. As a result, it was found that it was not easy to mix the seasoning liquid with natto and that the stringiness and flavor unique to natto were easily impaired.
本発明は上記実情に鑑みてなされたものであり、納豆との混ぜ合わせが容易であり、納豆独特の糸引き感や風味を損なうことなく、納豆を調味することができる調味液を提供することを目的とする。 The present invention has been made in view of the above circumstances, and provides a seasoning liquid that is easy to mix with natto and can season natto without impairing the stringiness and flavor unique to natto. With the goal.
本発明は以下のとおりである。
［１］粘度調整剤を含む納豆用の調味液であって、
２０℃における粘度が８００〜４０００ｃｐであり、
納豆に対する使用量が質量比（納豆：調味液）で、１：（０．５〜５）であることを特徴とする調味液。
［２］固形分濃度が１０〜５０質量％である前記［１］に記載の調味液。
［３］前記粘度調整剤は、キサンタンガム、でんぷん、加工でんぷん、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン及びカルボキシメチルセルロースからなる群より選ばれる少なくとも１種である前記［１］又は［２］に記載の調味液。
［４］前記粘度調整剤として、でんぷん又は加工でんぷんを含み、これらの含有割合の合計が、調味液全体を１００質量％とした場合に、４．５質量％以下である前記［１］又は［２］に記載の調味液。
［５］前記粘度調整剤として、キサンタンガム、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン又はカルボキシメチルセルロースを含み、これらの含有割合の合計が、調味液全体を１００質量％とした場合に、１質量％以下である前記［１］又は［２］に記載の調味液。
［６］油分を含有する前記［１］乃至［５］のうちのいずれかに記載の調味液。
［７］納豆と本調味液とを混合し、得られた調味納豆を、食材の調味料として用いる前記［１］乃至［６］のうちのいずれかに記載の調味液。
The present invention is as follows.
[1] A seasoning liquid for natto containing a viscosity modifier,
The viscosity at 20 ° C. is 800 to 4000 cp,
The seasoning liquid characterized by the usage-amount with respect to natto being 1: (0.5-5) by mass ratio (natto: seasoning liquid).
[2] The seasoning liquid according to [1], wherein the solid content concentration is 10 to 50% by mass.
[3] The viscosity modifier is at least one selected from the group consisting of xanthan gum, starch, processed starch, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin and carboxymethylcellulose [1] Or the seasoning liquid as described in [2].
[4] As the viscosity modifier, starch or processed starch is included, and the total content thereof is 4.5% by mass or less when the whole seasoning liquid is 100% by mass or [1] or [ 2].
[5] As the viscosity modifier, xanthan gum, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin or carboxymethylcellulose is included, and the total content of these ingredients is 100% by mass of the whole seasoning liquid. In some cases, the seasoning liquid according to [1] or [2], which is 1% by mass or less.
[6] The seasoning liquid according to any one of [1] to [5], containing an oil component.
[7] The seasoning liquid according to any one of [1] to [6], wherein natto and the main seasoning liquid are mixed, and the obtained seasoning natto is used as a seasoning for ingredients.
本発明の納豆用の調味液は、粘度調整剤により特定の粘度範囲に調整されており、納豆に対して特定の割合で使用されるものであるため、納豆との混ぜ合わせが容易であり、納豆独特の糸引き感や風味を損なうことなく、納豆を調味することができる。
また、調味液の固形分濃度が特定範囲となっている場合には、納豆独特の糸引き感や風味を損なうことなく、様々な嗜好に応じて風味付けされた調味納豆を得ることができる。
更に、特定の粘度調整剤を、特定の含有割合で用いる場合には、納豆と混ぜ合わせた際に、納豆独特の糸引き感や風味を損なうことなく、調味液を所定粘度に調整することができる。
また、油分を含有している場合、納豆と混ぜ合わせて得られる調味納豆の風味等をより向上させることができる。
更に、納豆と混ぜ合わせて得られる調味納豆を、食材の調味料として用いる場合には、食材との混ぜ合わせが容易であり、食材にうまく絡ませることができるとともに、納豆独特の糸引き感や風味を損なうことなく、食材を美味しく調味することができる。
The seasoning liquid for natto of the present invention is adjusted to a specific viscosity range with a viscosity modifier, and is used at a specific ratio with respect to natto, so it can be easily mixed with natto, You can season natto without losing the unique stringiness and flavor of natto.
Moreover, when the solid content concentration of the seasoning liquid is in a specific range, seasoned natto flavoured according to various preferences can be obtained without impairing the stringiness and flavor unique to natto.
Furthermore, when a specific viscosity modifier is used in a specific content ratio, when mixed with natto, the seasoning liquid can be adjusted to a predetermined viscosity without impairing the stringiness and flavor unique to natto. it can.
Moreover, when the oil content is contained, the flavor of seasoned natto obtained by mixing with natto can be further improved.
Furthermore, when seasoning natto obtained by mixing with natto is used as a seasoning for ingredients, it is easy to mix with ingredients, and can be entangled with ingredients well, and the unique stringiness feeling of natto and The ingredients can be seasoned without sacrificing the flavor.
以下、本発明を詳細に説明する。
本発明の調味液は、粘度調整剤を含む納豆用の調味液であって、２０℃における粘度が８００〜４０００ｃｐであり、納豆に対する使用量が質量比（納豆：調味液）で、１：（０．５〜５）であることを特徴とする。
Hereinafter, the present invention will be described in detail.
The seasoning liquid of the present invention is a seasoning liquid for natto containing a viscosity modifier, has a viscosity at 20 ° C. of 800 to 4000 cp, and the amount used relative to natto is a mass ratio (natto: seasoning liquid). 0.5-5).
本発明における調味液の粘度（２０℃）は８００〜４０００ｃｐであり、好ましくは１８００〜３５００ｃｐ、更に好ましくは２０００〜３０００ｃｐである。この粘度が８００ｃｐ未満である場合、納豆と混ぜ合わせた際に、納豆独特の糸引き感や風味が損なわれるおそれがある。一方、粘度が１００００ｃｐを超える場合、納豆との混ぜ合わせを容易に行うことができないおそれがある。
尚、この粘度は、Ｂ型粘度計等の粘度測定装置により測定することができる。
The viscosity (20 degreeC) of the seasoning liquid in this invention is 800-4000 cp, Preferably it is 1800-3500 cp, More preferably, it is 2000-3000 cp. When this viscosity is less than 800 cp, when mixed with natto, the stringiness and flavor unique to natto may be impaired. On the other hand, when the viscosity exceeds 10,000 cp, there is a possibility that it cannot be easily mixed with natto.
This viscosity can be measured with a viscosity measuring device such as a B-type viscometer.
本発明の調味液に含有される上記粘度調整剤は、食品に用いることができるものであれば特に限定されない。具体的には、例えば、キサンタンガム、でんぷん、加工でんぷん、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン及びカルボキシメチルセルロース等が挙げられる。これらのなかでも、入手し易く、粘度調整が容易であるという観点から、キサンタンガム、加工でんぷん、グアーガムが好ましい。
尚、粘度調整剤は、１種単独で用いてもよいし、２種以上を併用してもよい。
The said viscosity modifier contained in the seasoning liquid of this invention will not be specifically limited if it can be used for a foodstuff. Specific examples include xanthan gum, starch, processed starch, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin and carboxymethylcellulose. Among these, xanthan gum, processed starch, and guar gum are preferable from the viewpoint of easy availability and viscosity adjustment.
In addition, a viscosity modifier may be used individually by 1 type, and may use 2 or more types together.
粘度調整剤の含有量は、調味液の粘度を上記範囲とすることができる限り特に限定されない。
特に、粘度調整剤として、でんぷん又は加工でんぷんを用いる場合には、これらの含有割合の合計が、調味液全体を１００質量％とした場合に、４．５質量％以下であることが好ましく、より好ましくは１〜４．５質量％、更に好ましくは１．５〜４質量％、特に好ましくは２〜３．５質量％である。これらの含有量が上記範囲内である場合には、納豆と混ぜ合わせた際に、納豆独特の糸引き感や風味を損なうことなく、調味液を所定粘度に調整することができる。
また、粘度調整剤として、キサンタンガム、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン又はカルボキシメチルセルロースを用いる場合には、これらの含有割合の合計が、調味液全体を１００質量％とした場合に、１質量％以下であることが好ましく、より好ましは０．１〜１質量％、更に好ましくは０．２〜０．９質量％、特に好ましくは０．２５〜０．８質量％である。これらの含有量が上記範囲内である場合には、納豆と混ぜ合わせた際に、納豆独特の糸引き感や風味を損なうことなく、調味液を所定粘度に調整することができる。
The content of the viscosity modifier is not particularly limited as long as the viscosity of the seasoning liquid can be within the above range.
In particular, when using starch or processed starch as a viscosity modifier, the total content of these is preferably 4.5% by mass or less when the total seasoning liquid is 100% by mass, more Preferably it is 1-4.5 mass%, More preferably, it is 1.5-4 mass%, Most preferably, it is 2-3.5 mass%. When these contents are within the above ranges, the seasoning liquid can be adjusted to a predetermined viscosity without impairing the stringiness and flavor unique to natto when mixed with natto.
Moreover, when using xanthan gum, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin or carboxymethylcellulose as a viscosity modifier, the total content of these ingredients is 100% by mass of the whole seasoning liquid. In this case, it is preferably 1% by mass or less, more preferably 0.1 to 1% by mass, still more preferably 0.2 to 0.9% by mass, and particularly preferably 0.25 to 0.8% by mass. %. When these contents are within the above ranges, the seasoning liquid can be adjusted to a predetermined viscosity without impairing the stringiness and flavor unique to natto when mixed with natto.
本発明における調味液は、上記粘度調整剤以外にも、原材料として、油分を含有していてもよい。
上記油分は、食品に用いることができるものであれば特に限定されず、植物性であっても、動物性であってもよい。具体的には、例えば、菜種油、ごま油、大豆油等の植物性油脂や、牛脂、豚脂、鶏脂、魚油等の動物性油脂を挙げることができる。更に、この油分は、ビーフエキス、ポークエキス、チキンエキス等のエキス類に由来する油分（即ち、エキス類に含まれる油分）であってもよい。これらの油分は、１種単独で用いてもよいし、２種以上を併用してもよい。尚、油分は、乳化されていてもよいし、乳化されていてなくてもよい。また、擬乳化と呼ばれる状態のものであってもよい。
The seasoning liquid in the present invention may contain an oil as a raw material in addition to the viscosity modifier.
The oil component is not particularly limited as long as it can be used for food, and may be vegetable or animal. Specific examples include vegetable oils such as rapeseed oil, sesame oil, and soybean oil, and animal oils such as beef fat, pork fat, chicken fat, and fish oil. Furthermore, this oil component may be an oil component derived from extracts such as beef extract, pork extract, and chicken extract (that is, an oil component contained in the extract). These oil components may be used individually by 1 type, and may use 2 or more types together. In addition, the oil component may be emulsified or may not be emulsified. Moreover, the thing of the state called pseudo emulsification may be sufficient.
油分の含有量は、調味液の風味等を損なわない限り特に限定されず、適宜調整できる。具体的には、例えば、調味液全体を１００質量％とした場合に、０．１〜３質量％（特に０．２５〜２質量％、更には０．５〜１．５質量％）とすることができる。 The oil content is not particularly limited as long as the flavor of the seasoning liquid is not impaired, and can be appropriately adjusted. Specifically, for example, when the whole seasoning liquid is 100% by mass, it is 0.1 to 3% by mass (particularly 0.25 to 2% by mass, and further 0.5 to 1.5% by mass). be able to.
本発明における調味液は、上記油分以外にも、原材料として、調味料、具材及び添加剤等を含有していてもよい。具体的には、例えば、食塩、上白糖等の糖類、味噌、酢、みりん、醤油等の基本調味料、畜産物、農産物、水産物等から得られる天然調味料、畜産物、農産物、水産物等から得られる具材、水、アルコール、旨味調味料、甘味料、香辛料、品質改良剤、香料、保存料、安定剤、着色剤、乳化剤、酸化防止剤等が挙げられる。これらは、１種単独で用いてもよいし、２種以上を併用してもよい。尚、これらの原料の形態は特に限定されず、液体、ペースト状、粉末及び顆粒状等のいずれであってもよい。 The seasoning liquid in the present invention may contain seasonings, ingredients, additives, and the like as raw materials in addition to the oil. Specifically, for example, from natural seasonings, livestock products, agricultural products, fishery products, etc. obtained from basic seasonings such as saccharides such as salt and sucrose, miso, vinegar, mirin, soy sauce, livestock products, agricultural products, marine products, etc. Examples include ingredients, water, alcohol, umami seasonings, sweeteners, spices, quality improvers, fragrances, preservatives, stabilizers, colorants, emulsifiers, antioxidants and the like. These may be used individually by 1 type and may use 2 or more types together. In addition, the form of these raw materials is not specifically limited, Any of liquid, a paste form, a powder, a granular form, etc. may be sufficient.
また、本発明における調味液の固形分濃度は、１０〜５０質量％であることが好ましく、より好ましくは１８〜４８質量％、更に好ましくは２０〜４５質量％である。
この固形分濃度が上記範囲内である場合には、納豆独特の糸引き感や風味を損なうことなく、様々な嗜好に応じた調味納豆を得ることができる。
尚、ここでいう「固形分」とは、調味液中に含まれる成分のうち、水分を除いたものを示す。水分の測定法としては、例えば、減圧加熱乾燥法が挙げられる。この方法においては、一般に水銀柱５〜１００ｍｍの減圧度で、熱によって変化しやすい成分を含む調味液については６０〜７０℃、比較的安定な調味液については９０〜１００℃で加熱したときの乾燥減量を水分量とする。但し、調味液にアルコール、有機酸等の揮発性の高い成分が含まれる場合には、これらの成分の含有量を測定し、乾燥減量よりこれらの成分の含有量を減じた量を水分量とする。
Moreover, it is preferable that the solid content concentration of the seasoning liquid in this invention is 10-50 mass%, More preferably, it is 18-48 mass%, More preferably, it is 20-45 mass%.
When this solid content concentration is within the above range, seasoned natto according to various tastes can be obtained without impairing the stringiness and flavor unique to natto.
In addition, "solid content" here shows what remove | excluded the water | moisture content among the components contained in a seasoning liquid. Examples of the moisture measuring method include a reduced pressure heating drying method. In this method, in general, a seasoning liquid containing a component easily changed by heat at a reduced pressure of 5 to 100 mm of mercury is 60 to 70 ° C., and a relatively stable seasoning liquid is dried when heated at 90 to 100 ° C. Let weight loss be the amount of moisture. However, when the seasoning liquid contains highly volatile components such as alcohol and organic acids, the content of these components is measured, and the amount obtained by subtracting the content of these components from the loss on drying is the amount of water. To do.
また、本発明の調味液は、調味液全体を１００質量％とした場合に、たんぱく質の含有量が０〜８質量％（特に１〜６質量％、更には２〜５質量％）であるものとすることができる。
尚、たんぱく質の含有量は、ケルダール法（窒素係数；６．２５）にて測定することができる。
The seasoning liquid of the present invention has a protein content of 0 to 8 mass% (particularly 1 to 6 mass%, more preferably 2 to 5 mass%) when the entire seasoning liquid is 100 mass%. It can be.
The protein content can be measured by the Kjeldahl method (nitrogen coefficient: 6.25).
更に、本発明の調味液は、調味液全体を１００質量％とした場合に、脂質の含有量が０〜１５質量％（特に１〜１２質量％、更には２〜１０質量％）であるものとすることができる。
尚、脂質の含有量は、ソックスレー抽出法にて測定することができる。
Furthermore, the seasoning liquid of the present invention has a lipid content of 0 to 15% by mass (particularly 1 to 12% by mass, more preferably 2 to 10% by mass) when the entire seasoning liquid is 100% by mass. It can be.
The lipid content can be measured by a Soxhlet extraction method.
また、本発明の調味液は、調味液全体を１００質量％とした場合に、灰分の含有量が１〜８質量％（特に２〜６質量％、更には３〜５質量％）であるものとすることができる。
尚、灰分の含有量は、直接灰化法にて測定することができる。
The seasoning liquid of the present invention has an ash content of 1 to 8% by mass (particularly 2 to 6% by mass, more preferably 3 to 5% by mass) when the entire seasoning liquid is 100% by mass. It can be.
The ash content can be measured by a direct ashing method.
更に、本発明の調味液は、調味液全体を１００質量％とした場合に、炭水化物の含有量が０〜５０質量％（特に５〜４０質量％、更には１０〜３０質量％）であるものとすることができる。
尚、炭水化物の含有量は、調味液１００質量％から、水分、たんぱく質、脂質及び灰分の各含有量の合計を減じることで算出できる。但し、水分量は、減圧加熱乾燥法にて測定することができる。
Furthermore, the seasoning liquid of the present invention has a carbohydrate content of 0 to 50% by mass (particularly 5 to 40% by mass, more preferably 10 to 30% by mass) when the entire seasoning liquid is 100% by mass. It can be.
The carbohydrate content can be calculated by subtracting the total content of water, protein, lipid and ash from 100% by mass of the seasoning liquid. However, the moisture content can be measured by a reduced pressure heating drying method.
また、本発明の調味液は、調味液全体を１００質量％とした場合に、ナトリウムの含有量が０．５〜５質量％（特に０．５〜３質量％、更には１〜２質量％）であるものとすることができる。
尚、ナトリウムの含有量は、原子吸光光度法にて測定することができる。
The seasoning liquid of the present invention has a sodium content of 0.5 to 5% by mass (particularly 0.5 to 3% by mass, more preferably 1 to 2% by mass) when the entire seasoning liquid is 100% by mass. ).
The sodium content can be measured by atomic absorption spectrophotometry.
また、本発明の調味液は、納豆に対する使用量が質量比（納豆：調味液）で、１：（０．５〜５）である。特に、この質量比（納豆：調味液）は、１：（１〜４）であることが好ましく、より好ましくは１：（２〜４）である。この質量比が上記範囲を外れる場合には、納豆と混ぜ合わせた際に、納豆独特の糸引き感や風味が損なわれること等により、目的の調味納豆が得られないおそれがある。 Moreover, the usage-amount with respect to natto of the seasoning liquid of this invention is mass ratio (natto: seasoning liquid), and is 1: (0.5-5). In particular, the mass ratio (natto: seasoning liquid) is preferably 1: (1-4), more preferably 1: (2-4). If this mass ratio is out of the above range, the target seasoning natto may not be obtained due to the loss of the stringiness and flavor unique to natto when mixed with natto.
本発明の調味液は、上述のように、粘度調整剤により特定の粘度範囲に調整されており、納豆に対して特定の割合で使用されるものであるため、納豆との混ぜ合わせが容易であり、納豆独特の糸引き感や風味を損なうことなく、納豆を調味することができる。また、使用する原材料によって、種々の風味を納豆に対して付与することができる。
具体的には、納豆と調味液とを混ぜ合わせることにより、麻婆風味、ジャージャー麺風味、ミートソース風味、納豆パスタソース、肉じゃが風味等の調味納豆を得ることができる。この際、肉類を納豆で代替するような原材料の選択を行うことで、全体的な摂取カロリーを抑えることができる調味液とすることもできる。
As described above, the seasoning liquid of the present invention is adjusted to a specific viscosity range by a viscosity modifier and is used at a specific ratio with respect to natto, so that it can be easily mixed with natto. Yes, you can season natto without losing the unique stringiness and flavor of natto. Moreover, various flavors can be provided with respect to natto by the raw material to be used.
Specifically, by mixing natto and seasoning liquid, seasoned natto such as maple flavor, jar noodle flavor, meat sauce flavor, natto pasta sauce, meat potato flavor and the like can be obtained. Under the present circumstances, it can also be set as the seasoning liquid which can suppress the whole calorie intake by selecting the raw material which replaces meat with natto.
本発明の調味液は、納豆と調味液とを混合し、得られた調味納豆を、食材の調味料として用いるものとすることができる。この調味納豆は、食材との混ぜ合わせが容易であり、食材にうまく絡ませることができるとともに、納豆独特の糸引き感や風味を損なうことなく、食材を美味しく調味することができる。
上記食材としては、例えば、ご飯、麺類、豆腐、野菜・根菜類等が挙げられる。
The seasoning liquid of this invention can mix natto and a seasoning liquid, and shall use the obtained seasoning natto as a seasoning of foodstuffs. This seasoned natto is easy to mix with ingredients and can be successfully entangled with ingredients, and the ingredients can be seasoned without sacrificing the stringiness and flavor unique to natto.
Examples of the food include rice, noodles, tofu, vegetables and root vegetables.
この際、調味納豆の食材に対する使用量は特に限定されないが、例えば、質量比（調味納豆：食材）で、１：（０．５〜３）とすることが好ましく、より好ましくは１：（０．８〜２．５）、更に好ましくは１：（１．２〜２．２）である。この質量比が上記範囲内である場合には、調味納豆と食材との混ぜ合わせが容易であり、食材にうまく絡ませることができるとともに、納豆独特の糸引き感や風味を損なうことなく、食材を美味しく調味することができる。 At this time, the amount of seasoning natto used for the ingredients is not particularly limited. For example, the mass ratio (seasoned natto: ingredients) is preferably 1: (0.5-3), more preferably 1: (0 .8 to 2.5), more preferably 1: (1.2 to 2.2). When this mass ratio is within the above range, it is easy to mix the seasoned natto and the ingredients, and the ingredients can be successfully entangled, and the ingredients are not impaired without losing the stringiness and flavor unique to natto. Can be seasoned deliciously.
本発明の調味液の製造方法は特に限定されない。例えば、混合槽を用いて原料を混合し、均一化することにより製造することができる。
原料を混合する際には、粘度調整剤を他の原料と同時に混合してもよいし、ダマになるのを防止するために、粘度調整剤を少量ずつ混合していってもよい。また、混合槽は複数用いることができ、原料を複数に分けて混合した後に、全体を混合してもよい。
この際、操作性向上の観点から、必要に応じて混合槽を加温することにより、油分や水への原料の溶解性を高めることができる。
The manufacturing method of the seasoning liquid of this invention is not specifically limited. For example, it can manufacture by mixing a raw material using a mixing tank and making it uniform.
When mixing the raw materials, the viscosity modifier may be mixed simultaneously with other raw materials, or the viscosity modifier may be mixed little by little to prevent it from becoming lumpy. Moreover, a plurality of mixing tanks can be used, and the whole may be mixed after the raw materials are divided and mixed.
Under the present circumstances, from a viewpoint of operativity improvement, the solubility of the raw material to an oil component or water can be improved by heating a mixing tank as needed.
以下、実施例により本発明を具体的に説明する。
［１］納豆用の調味液（ジャージャー麺風味）
（１−１）調味液の調製（実験例１〜１６）
所定量の水に、キサンタンガム（粘度調整剤）を膨潤させた後、表１及び表２に示すように、他の原材料を加えて均一に混合した。その後、各原材料の含有割合が表１及び表２に示す値となるように、水を混合し、実験例１〜１６の各調味液を調製した。
また、実験例６の調味液を分析したところ、水分：５５．３質量％、たんぱく質：４．１質量％、脂質：８．３質量％、灰分：４．５質量％、炭水化物：２７．８質量％、ナトリウム：１．５９質量％であった。
Hereinafter, the present invention will be described specifically by way of examples.
[1] Natto seasoning liquid (jar noodle flavor)
(1-1) Preparation of seasoning liquid (Experimental Examples 1 to 16)
After swelling xanthan gum (viscosity modifier) in a predetermined amount of water, as shown in Tables 1 and 2, other raw materials were added and mixed uniformly. Then, water was mixed so that the content rate of each raw material might become the value shown in Table 1 and Table 2, and each seasoning liquid of Experimental Examples 1-16 was prepared.
Moreover, when the seasoning liquid of Experimental Example 6 was analyzed, water: 55.3% by mass, protein: 4.1% by mass, lipid: 8.3% by mass, ash: 4.5% by mass, carbohydrates: 27.8 Mass%, sodium: 1.59 mass%.
（１−２）調味液の粘度測定
Ｂ型粘度計（東機産業株式会社製、型番「ＢＭＩＩ」）を用いて、２０℃における各調味液の粘度を測定した。
(1-2) Viscosity measurement of seasoning liquid The viscosity of each seasoning liquid at 20 ° C. was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., model number “BMII”).
（１−３）評価
３名のパネラーに、表１及び表２に示す使用比率で各調味液と納豆（約４５ｇ）とを混ぜ合わせることにより、調味納豆を調製してもらい、下記の各評価を行った。
尚、比較例１としては、一般に市販されている納豆パックに同包された納豆たれ（株式会社ミツカン製、商品名「秘伝金印くめ納豆」）を使用した。
(1-3) Evaluation Three panelists prepared seasoned natto by mixing each seasoning liquid and natto (about 45 g) in the usage ratios shown in Tables 1 and 2, and the following evaluations were made. Went.
In addition, as Comparative Example 1, natto sauce (manufactured by Mitsukan Co., Ltd., trade name “Shinden Kin-Kame Natto”) enclosed in a commercially available natto pack was used.
（ａ）調味液と納豆との混ぜやすさ
調味液と納豆との混ぜやすさを下記の基準で評価し、結果を表１及び表２に示した。
「◎」；非常に混ぜやすい
「○」；混ぜやすい
「△」；やや混ぜやすい
「×」；混ぜにくい
(A) Ease of mixing seasoning liquid and natto Ease of mixing seasoning liquid and natto was evaluated according to the following criteria, and the results are shown in Tables 1 and 2.
“◎”; very easy to mix “○”; easy to mix “△”;
（ｂ）調味納豆と食材との絡み
調味納豆と食材［麺（約２００ｇ）］とを、質量比（調味納豆：食材）で、１：１．４）となるように混ぜ合わせ、調味納豆と食材との絡みを下記の基準で評価し、結果を表１及び表２に示した。
「◎」；非常に絡みやすい
「○」；絡みやすい
「△」；やや絡みやすい
「×」；絡みにくい
(B) Entanglement between seasoned natto and ingredients Seasoned natto and ingredients [noodles (about 200 g)] are mixed in a mass ratio (seasoned natto: ingredients) to be 1: 1.4), The entanglement with the food was evaluated according to the following criteria, and the results are shown in Tables 1 and 2.
“◎”; very easy to get involved “○”; easy to get involved “△”; somewhat easy to get involved “×”;
（ｃ）喫食時の糸引き
上記（ｂ）のように食材と絡めた調味納豆における糸引き感を下記の基準で評価し、結果を表１及び表２に示した。
「◎」；非常に好ましい
「○」；好ましい
「△」；やや好ましい
「×」；好ましくない
(C) Threading at the time of eating The feeling of stringing in seasoned natto entangled with ingredients as in (b) above was evaluated according to the following criteria, and the results are shown in Tables 1 and 2.
“◎”; very preferable “○”; preferable “△”; somewhat preferable “×”; not preferable
（ｄ）納豆の風味
上記（ｂ）のように食材と絡めた調味納豆における納豆の風味を下記の基準で評価し、結果を表１及び表２に示した。
「◎」；非常に良い
「○」；良い
「△」；やや良い
「×」；悪い
(D) Flavor of natto The flavor of natto in seasoned natto entangled with ingredients as in (b) above was evaluated according to the following criteria, and the results are shown in Tables 1 and 2.
“◎”; very good “○”; good “△”; somewhat good “×”; bad
＜総合評価＞
上記（ａ）〜（ｄ）の各評価結果を下記の基準で評価し、結果を表１及び表２に示した。
「◎」；非常に好ましい［上記（ａ）〜（ｄ）の各評価結果が「◎」又は「○」であり、「◎」の数が３つ以上である］
「○」；好ましい［上記（ａ）〜（ｄ）の各評価結果が「◎」又は「○」であり、「◎」の数が２つ以下である］
「△」；やや好ましい［上記（ａ）〜（ｄ）の各評価結果に「△」があり、「×」がない］
「×」；好ましくない［上記（ａ）〜（ｄ）の各評価結果に「×」がある。］
<Comprehensive evaluation>
The evaluation results of the above (a) to (d) were evaluated according to the following criteria, and the results are shown in Tables 1 and 2.
“◎”; very preferable [Each evaluation result of the above (a) to (d) is “又 は” or “◯”, and the number of “◎” is 3 or more]
“◯”; preferred [Each evaluation result of (a) to (d) is “「 ”or“ ◯ ”, and the number of“ ◎ ”is 2 or less]
“Δ”; somewhat preferable [Each evaluation result of (a) to (d) has “Δ” and no “×”]
“X”; not preferable [the evaluation results of (a) to (d) have “x”. ]
（１−４）評価結果
表１及び表２によれば、粘度調製剤としてキサンタンガムを含有しており、粘度が８６８〜３９５２ｃｐであり、納豆に対する使用量が質量比（納豆：調味液）で１：（０．５〜５）である実験例２〜１５では、全評価結果が「△」、「○」又は「◎」であった。特に、粘度が１８６４〜３４０４ｃｐであり、納豆に対する使用量が質量比（納豆：調味液）で１：（１〜４）である実験例４〜８、１１〜１３及び１５では、全評価結果が「○」又は「◎」であった。
以上のことから、粘度調整剤により特定の粘度範囲に調整されており、納豆に対して特定の割合で使用される調味液では、納豆との混ぜ合わせが容易であり、納豆独特の糸引き感や風味を損なうことなく、納豆を調味することができることが確認できた。また、得られた調味納豆は、食材との混ぜ合わせが容易であり、食材にうまく絡ませることができるとともに、納豆独特の糸引き感や風味を損なうことなく、食材を美味しく調味することが確認できた。
また、実験例１５及び６の結果より、油分の含有により、納豆風味を向上させることができることが確認できた。
(1-4) Evaluation Results According to Tables 1 and 2, xanthan gum is contained as a viscosity adjusting agent, the viscosity is 868 to 3952 cp, and the amount used for natto is 1 by mass ratio (natto: seasoning liquid). : In Experimental Examples 2 to 15 which are (0.5 to 5), all evaluation results were “Δ”, “◯” or “「 ”. In particular, in Experimental Examples 4 to 8, 11 to 13, and 15 in which the viscosity is 1864 to 3404 cp, and the amount used with respect to natto is 1: (1 to 4) in mass ratio (natto: seasoning liquid), all evaluation results are It was “◯” or “◎”.
From the above, the seasoning liquid that has been adjusted to a specific viscosity range with a viscosity modifier and used in a specific ratio with respect to natto is easy to mix with natto and has a unique stringiness feeling of natto. It was confirmed that natto can be seasoned without damaging the flavor. In addition, the seasoned natto obtained is easy to mix with ingredients and can be successfully entangled with ingredients, and it is confirmed that the ingredients taste delicious without losing the stringiness and flavor unique to natto. did it.
Moreover, from the results of Experimental Examples 15 and 6, it was confirmed that the natto flavor can be improved by containing the oil.
［２］納豆用の調味液（麻婆風味）
（２−１）調味液の調製（実験例１６〜１９）
所定量の水に、キサンタンガム（粘度調整剤）を膨潤させた後、表３に示すように、他の原材料を加えて均一に混合した。その後、各原材料の含有割合が表３に示す値となるように、水を混合し、実験例１６〜１９の各調味液を調製した。
また、実験例１９の調味液を分析したところ、水分：７９．１質量％、たんぱく質：２．９質量％、脂質：２．８質量％、灰分：３．９質量％、炭水化物：１１．３質量％、ナトリウム：１．５６質量％であった。
[2] Natto seasoning liquid (maple flavor)
(2-1) Preparation of seasoning liquid (Experimental Examples 16 to 19)
After swelling xanthan gum (viscosity modifier) in a predetermined amount of water, as shown in Table 3, other raw materials were added and mixed uniformly. Then, water was mixed so that the content rate of each raw material might become the value shown in Table 3, and each seasoning liquid of Experimental Examples 16-19 was prepared.
In addition, when the seasoning liquid of Experimental Example 19 was analyzed, water: 79.1% by mass, protein: 2.9% by mass, lipid: 2.8% by mass, ash content: 3.9% by mass, carbohydrates: 11.3. % By mass and sodium: 1.56% by mass.
（２−２）調味液の粘度測定
Ｂ型粘度計（東機産業株式会社製、型番「ＢＭＩＩ」）を用いて、２０℃における各調味液の粘度を測定した。
(2-2) Viscosity measurement of seasoning liquid Using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., model number “BMII”), the viscosity of each seasoning liquid at 20 ° C. was measured.
（２−３）評価
３名のパネラーに、表３に示す使用比率で各調味液と納豆（約５０ｇ）とを混ぜ合わせることにより、調味納豆を調製してもらい、下記の各評価を行った。
(2-3) Evaluation Three panelists were asked to prepare seasoned natto by mixing each seasoning liquid and natto (about 50 g) at the usage ratio shown in Table 3, and each of the following evaluations was performed. .
（ａ）調味液と納豆との混ぜやすさ
調味液と納豆との混ぜやすさを下記の基準で評価し、結果を表３に示した。
「◎」；非常に混ぜやすい
「○」；混ぜやすい
「△」；やや混ぜやすい
「×」；混ぜにくい
(A) Ease of mixing seasoning liquid and natto Ease of mixing seasoning liquid and natto was evaluated according to the following criteria, and Table 3 shows the results.
“◎”; very easy to mix “○”; easy to mix “△”;
（ｂ）調味納豆と食材との絡み
調味納豆と食材［豆腐（約４００ｇ）］とを、質量比（調味納豆：食材）で、１：２）となるように混ぜ合わせ、調味納豆と食材との絡みを下記の基準で評価し、結果を表３に示した。
「◎」；非常に絡みやすい
「○」；絡みやすい
「△」；やや絡みやすい
「×」；絡みにくい
(B) Entanglement between seasoned natto and ingredients Seasoned natto and ingredients [tofu (approx. 400 g)] are mixed in a mass ratio (seasoned natto: ingredients) at 1: 2), and seasoned natto and ingredients are mixed. Was evaluated based on the following criteria, and the results are shown in Table 3.
“◎”; very easy to get involved “○”; easy to get involved “△”; somewhat easy to get involved “×”;
（ｃ）喫食時の糸引き
上記（ｂ）のように食材と絡めた調味納豆における糸引き感を下記の基準で評価し、結果を表３に示した。
「◎」；非常に好ましい
「○」；好ましい
「△」；やや好ましい
「×」；好ましくない
(C) Threading at the time of eating The feeling of stringing in seasoned natto entangled with ingredients as in (b) above was evaluated according to the following criteria, and the results are shown in Table 3.
“◎”; very preferable “○”; preferable “△”; somewhat preferable “×”; not preferable
（ｄ）納豆の風味
上記（ｂ）のように食材と絡めた調味納豆における納豆の風味を下記の基準で評価し、結果を表３に示した。
「◎」；非常に良い
「○」；良い
「△」；やや良い
「×」；悪い
(D) Flavor of natto The flavor of natto in seasoned natto entangled with ingredients as in (b) above was evaluated according to the following criteria, and the results are shown in Table 3.
“◎”; very good “○”; good “△”; somewhat good “×”; bad
＜総合評価＞
上記（ａ）〜（ｄ）の各評価結果を下記の基準で評価し、結果を表３に示した。
「◎」；非常に好ましい［上記（ａ）〜（ｄ）の各評価結果が「◎」又は「○」であり、「◎」の数が３つ以上である］
「○」；好ましい［上記（ａ）〜（ｄ）の各評価結果が「◎」又は「○」であり、「◎」の数が２つ以下である］
「△」；やや好ましい［上記（ａ）〜（ｄ）の各評価結果に「△」があり、「×」がない］
「×」；好ましくない［上記（ａ）〜（ｄ）の各評価結果に「×」がある。］
<Comprehensive evaluation>
The evaluation results of the above (a) to (d) were evaluated according to the following criteria, and the results are shown in Table 3.
“◎”; very preferable [Each evaluation result of the above (a) to (d) is “又 は” or “◯”, and the number of “◎” is 3 or more]
“◯”; preferred [Each evaluation result of (a) to (d) is “「 ”or“ ◯ ”, and the number of“ ◎ ”is 2 or less]
“Δ”; somewhat preferable [Each evaluation result of (a) to (d) has “Δ” and no “×”]
“X”; not preferable [the evaluation results of (a) to (d) have “x”. ]
（２−４）評価結果
表３によれば、粘度調製剤として、キサンタンガム、グアーガム及び加工でんぷんのうちの少なくとも１種を含有しており、粘度が１９４０〜２５９３ｃｐであり、納豆に対する使用量が質量比（納豆：調味液）で、１：３である実験例１６〜１９では、全評価結果が「○」又は「◎」であった。
以上のことから、キサンタンガム以外の粘度調整剤により粘度が調整された調味液であっても、上述の実験例２〜１５と同様に好ましい結果が得られた。
(2-4) Evaluation results According to Table 3, the viscosity adjusting agent contains at least one of xanthan gum, guar gum and processed starch, the viscosity is 1940 to 2593 cp, and the amount used for natto is mass. In Experimental Examples 16 to 19 in which the ratio (natto: seasoning liquid) was 1: 3, all the evaluation results were “◯” or “」 ”.
From the above, even in the seasoning liquid whose viscosity was adjusted with a viscosity modifier other than xanthan gum, preferable results were obtained as in Experimental Examples 2 to 15 described above.
本発明の調味液は、消費者の好みに味付けされた調味納豆を得ることができるため、納豆用の調味液の分野で幅広く利用することができる。 Since the seasoning liquid of the present invention can obtain seasoned natto seasoned to the taste of consumers, it can be widely used in the field of seasoning liquids for natto.
Claims (7)
２０℃における粘度が８００〜４０００ｃｐであり、
納豆に対する使用量が質量比（納豆：調味液）で、１：（０．５〜５）であることを特徴とする調味液。 It is a seasoning liquid for natto containing a viscosity modifier,
The viscosity at 20 ° C. is 800 to 4000 cp,
The seasoning liquid characterized by the usage-amount with respect to natto being 1: (0.5-5) by mass ratio (natto: seasoning liquid).
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| JP2019180396A (en) * | 2018-04-06 | 2019-10-24 | 大正製薬株式会社 | Semi-solid shaped composition |
| JP2020099339A (en) * | 2016-03-09 | 2020-07-02 | シージェイ チェルジェダン コーポレイション | Psicose-containing syrup composition and food containing same |
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