JP2001145470A - Method for producing kaeshi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain in a short time a genuine 'Kaeshi' having both mild aroma and mellow taste inherent in soy sauce. SOLUTION: This 'Kaeshi' is obtained by the following process: soy sauce is admixed with mirin and a sweetening saccharide or the like, the mixture is then put into an open-type vessel and agitated at such an extent of intensity as to correspond to a necessary power of 0.08-1.00 HP/m3.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a full-fledged noodle soup such as soba soup or udon soup, a soy sauce such as ten soup or boiled soup, a sauce made of donburi, a sauce made of kabayaki sauce and the like. The present invention relates to a method for producing a barb in which barb is obtained in a short time.

[0002]

2. Description of the Related Art Conventionally, kareshi, especially its full-fledged kale, is mixed with soy sauce by adding mirin or sweet saccharides, and then heated and cooled or not heated and placed in a container such as a turtle. It is obtained by performing an operation called "Nekashi" that is kept in a cool and dark place for several days to several weeks. The soy sauce has a mild aroma and a mellow taste.
However, in order to obtain this full-fledged bark, it must be put in a container such as a turtle and kept in a cool and dark place for several days to several weeks as described above, which is unsuitable for industrial scale production.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a full-fledged barber in a short time.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, they have added sweetened sugars such as mirin and sugar to soy sauce, heated to just before boiling, and cooled. The unheated one is placed in a cylindrical open tank, and the intensity of the stirring is adjusted to the required stirring power of 0.08.
5 hours to 70 hours approximately was stirred at 1.00 hp / m ^3, which turtle to put a few days weeks held soy sauce aroma comparable to those obtained by the mild from in a cool dark place, mellow The present inventor has found that a bark having a good taste can be obtained, and based on this finding, completed the present invention. That is, the present invention
This is a method of producing fir-cured rice which is obtained by adding mirin and sweet saccharides to soy sauces and mixing them to obtain a mixture thereof, and then placing the mixture in a container such as a turtle and keeping it in a cool and dark place for several days to several weeks. Instead of putting the mixture in a container such as a turtle and keeping it in a cool, dark place for several days to several weeks, it is placed in an open container and the degree of stirring is adjusted to a required stirring power of 0.08 to 1.00 horsepower. / M ³ , which is a method for producing a barb, which is obtained by using the bark.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The soy sauce used in the present invention may be either raw soy sauce or burnt soy sauce, for example, ordinary soy sauce such as thick soy sauce, light soy sauce, recharged soy sauce, and pool soy sauce. Soy sauce that has been subjected to membrane treatment such as ultrafiltration or microfiltration, salt that has been desalted by electrodialysis, or that that has undergone decolorization can be used.
Seeds or more are used, and hot soy sauce of concentrated soy sauce is suitably used.

[0006] The mirin and sweet saccharides may be those used for ordinary soups and sauces. For example, in addition to ordinary hon mirin, a sweet seasoning containing alcoholic spirit is used, and the sweet saccharides include, for example, sugar, maltose and fructose. Liquid sugar, glucose, starch syrup, dextrin, starch and the like, and sugar alcohols such as sorbitol and maltitol; and, if necessary, sweeteners such as glycyrrhizin, stevioside, aspartame and the like. These sweeteners, sweeteners and the like are used alone or in combination of two or more. Further, if necessary, protein hydrolyzate, salt or glycine, amino acid-based seasonings such as sodium glutamate, sodium inosinate, nucleic acid-based seasonings such as sodium guanylate, and umami seasonings such as sodium succinate to sweet saccharides. Used to include.

Next, as a method of adding mirin and sweet saccharides to soy sauce and mixing them, a method of obtaining these blends may be a method used in the process of obtaining a normal bark, for example, directly adding mirin or soy sauce to the soy sauce. Examples thereof include a method in which a sweet saccharide or the like is added and heated and then cooled, and a method in which the sweet saccharide or the like is dissolved in a small amount of water or the like, mixed with soy sauce, heated and cooled, and the like. The degree of heating is preferably such that these mixtures are heated to just before boiling. Also, for example, do not heat soy sauce, add mirin and sweet saccharides (which dissolve well in a small amount of hot water) and mix them. Add only sweet saccharides to soy sauce and heat only to the extent that sweet saccharides are dissolved. And the like.

The open-type container may have any shape, for example, a cylindrical shape or a rectangular shape, and may be made of any material such as metal or synthetic resin. It is sufficient if it is in a state, preferably a container such as a cylindrical tank having a large open surface area,
More preferably, it is an open-type container having a contact area with air of 6 cm ² or more per 1 L of a mixture of soy sauce and mirin or sweet saccharides. In the case where the opening of the container is small, a structure in which a fan or the like is installed to forcibly replace air may be used.

Next, an operation of mixing a mixture of soy sauce with mirin and sweet saccharides in an open container and stirring the mixture is performed using a stirrer driven by a usual electric motor. What is necessary is just to stir, and the degree of the stirring intensity | strength requires stirring power required 0.08-1.00 horsepower / m < ³ >. When the intensity of the stirring is the required power for stirring in the above range, the flavor of the soy sauce is mild, and a full-fledged rice flour having a mellow taste is extremely short, about 5 hours to 70 hours (several days after putting in a turtle). ~ Several weeks). The strength of the stirring is the power required for stirring.
If it is less than 08 hp / m ³ , the effect of stirring is low, stirring must be performed for a long time, and the subject of the present invention of obtaining full-fledged bark in a short time cannot be achieved. on the other hand,
If the stirring intensity exceeds the required stirring power of 1.00 horsepower / m ³ , the intensity of the stirring is too strong, and the color of the barb is darkened or oxidized to deteriorate the flavor.

The power required for stirring in the present invention is a numerical value indicating the strength of stirring when an arbitrary liquid is put in a container and the liquid is stirred by a stirrer or the like. It is a numerical value derived from the following formula based on the amount (m ³ ) and the horsepower (a value obtained by converting the power consumption of the stirrer required for stirring into a horsepower from a unit conversion table is generally used). Power required for stirring = horsepower / amount of liquid used for stirring (m
³ ) The method of converting power consumption into horsepower is described in, for example, Chemical Engineering Dictionary (Chemical Engineering Association, Maruzen Co., Ltd., March 1986).
Calculated from the unit conversion table and the like in Appendix 3) on pages 622 to 626 issued on a monthly basis. In this manner, the power required for stirring is, for example, 1.0 m ³ (kL) of the liquid supplied for stirring.
Then, when the power consumption of the stirrer required for stirring when stirring this is 300 W (watt), since this 300 W is 0.40 horsepower when converted into horsepower according to the unit conversion table,
The power required for stirring is 0.40 (horsepower) /1.0 (m ³ ) =
0.40 horsepower / m ³ .

The temperature of the liquid at the time of stirring is arbitrary, preferably 5 to 70 ° C., and more preferably 8 to 60 ° C. If the temperature of the liquid is too high, sometimes a deep red color is obtained, while if the temperature is too low, a long stirring time may be required.

As described above, instead of adding soy sauce with mirin or sweet saccharides and heating, and putting a cooled or unheated turtle in a turtle and keeping it in a cool and dark place for several days to several weeks, place it in an open container. The required stirring power is 0.0
By stirring at 8 to 1.00 hp / m ³ , the soy sauce has a mild aroma similar to that of a soy sauce kept in a dark and cool place for several days to several weeks, and a fry with a mellow taste is produced for 5 hours to 70 hours. It can be obtained in a very short time of about time.

Next, the operation of adding soup stock to the bark obtained in the present invention to obtain a soup may be carried out in accordance with the usual method of obtaining soups. For example, dashi juice is used for ordinary soups, and fish knots such as dried bonito, soda knot, tuna knot, mackerel knot, horse mackerel knot, sardine knot, etc. Boiled and dried dried horse mackerel, etc., is a normal dashi juice obtained by extracting with hot water or alcohol, and preferably used is dashi juice extracted with hot water, One or more of these types of dashi juice may be used, where necessary, extract extracts of seaweeds such as kelp, mushrooms such as shiitake mushrooms, and seafood. If necessary, protein hydrolysates, salt and other seasonings such as glycine, amino acid seasonings such as sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, and umami seasonings such as sodium succinate. Seasonings are further added. And the bark of the present invention and ordinary dashi juice,
If necessary, heat-sterilization, for example, at 80 ° C. for 10 minutes, is performed on the mixture obtained by adding other seasonings and the like to obtain the soup of the present invention.

Next, the soy sauce is placed in an open container and the degree of stirring is determined by the required stirring power of 0.08 to 1.00 horsepower / m.
Was stirred at ^3, then is a method of manufacturing the barbs, characterized in that mixing added and mirin or sweet sugars to the stirred soy sauce acids, soy sauce such as used herein of the invention described above The soy sauce used in the method of producing the return may be used, preferably, hot soy sauce of dark soy sauce is used, and either the cooled or unheated one of the heat-treated one may be used. A container such as a cylindrical tank having the same opening as the container used in the method and having an opening at the top having a large surface area is preferable. As for the degree of the stirring intensity, the stirring is performed at a power required for stirring of 0.08 to 1.00 horsepower / m ³ in the same manner as in the above-described method of producing the barb. When the stirring intensity is within this range, the sharp aroma of the soy sauce is reduced in about 5 to 70 hours, so that the soy sauce has a mild aroma and a mellow-tasting soy sauce is obtained. When the power required for stirring is less than 0.08 hp / m ³ , the degree of the above effect is low and a long time is required. On the other hand, when the intensity of stirring exceeds 1.00 hp / m ³ , soy sauce is used. The color is thickened, and an oxidized odor is generated, resulting in slightly bitter soy sauce.

Next, mirin and sweet saccharides are added to the soy sauce subjected to the above-mentioned stirring and mixed to obtain a bark. Mirin and sweet saccharides and the like may be those commonly used for bark. For example, mirin, alcoholic spirit-containing sweet seasonings and sweet sugars may be used in the production of the above-described bark, and the method of mixing these is such that, after stirring soy sauce, mirin or sweet sugar in the same container. May be added and mixed, or soy sauce mixed with mirin or sweet saccharides and the like may be mixed using a separate container. The kale thus obtained is a kale with a mild aroma of soy sauce and a mild taste.

Next, the soups obtained by using the above-mentioned maples may be prepared according to the usual method for producing soups obtained by adding dashi juice and other condiments to the settles. As the juice, dashi juice obtained by extracting the above-mentioned fish segments and the like with hot water, alcohol, or the like is used. In addition to these, other seasonings such as the protein hydrolyzate, salt or amino acid seasonings, nucleic acid seasonings and umami seasonings such as sodium succinate described above are used as necessary. In this way,
The soy sauce of the present invention obtained by stirring the soy sauce is mixed with mirin and sweet saccharides, mixed with dashi juice and, if necessary, other seasonings, and further heat-sterilized if necessary, for example, 80
Heat sterilization at 10 ° C. for 10 minutes to obtain the soup of the present invention. This soup is a soup with a rich flavor of dashi juice such as fish flakes. In addition, during the operation of adding the mirin and sweet saccharides to the soy sauce obtained by stirring to obtain the bark, the soup may be obtained by adding dashi juice and other seasonings as necessary and mixing.

Next, the present invention will be described with reference to examples.

【Example】

(Method for Producing Kashishi) (Example 1) 1.0 m obtained by mixing 1 part by weight of mirin and 2 parts by weight of sugar with 10 parts by weight of burned soy sauce of concentrated soy sauce.
³ (kL) of the mixture was placed in an open 1.5 kL cylindrical tank and stirred at a power of 0.29 horsepower / m ³ for 26 hours.
After stirring for an hour, a barb of the present invention was obtained.

(Example 2) Except that "stirring at a required stirring power of 0.29 hp / m ³ for 26 hours" in Example 1 was replaced with "stirring at a required stirring power of 0.91 hp / m ³ for 8 hours" Was obtained in the same manner as in Example 1.

(Comparative Example 1) Except that "stirring at a required stirring power of 0.29 hp / m ³ for 26 hours" in Example 1 was replaced with "stirring at a required stirring power of 0.05 hp / m ³ for 70 hours" In the same manner as in Example 1, a barb of Comparative Example 1 was obtained.

(Comparative Example 2) Except that "stirring at a required stirring power of 0.29 hp / m ³ for 26 hours" in Example 1 was replaced with "stirring at a required stirring power of 1.30 hp / m ³ for 5 hours" In the same manner as in Example 1, a barb of Comparative Example 2 was obtained.

(Control) 10 parts by weight of hot soy sauce, 1 part by weight of mirin and 2 parts by weight of sugar were added to 10 parts by weight, and 10 L of the resulting mixture was put into a 15-L cauldron, and placed in a 15 L tortoise at a cool dark place (15 ° C.). For 10 days to obtain a control barb.

Next, the bark of the present invention obtained in Examples 1 and 2 and the bark of Comparative Examples 1 and 2 were evaluated by a panel of 20 persons having discriminating ability by the degree of mildness and mildness of the aroma of the soy sauce of these bark. A sensory test was conducted for the degree of taste. The evaluation method is better than the control, assuming that the degree of the difference is “0”, the difference is “1”, the difference is “2”, and the considerable difference is “2” as compared with the control barber. Is evaluated as an average value of the evaluations of 20 panelists, with "+" as bad and "-" as bad. Table 1 shows the results.

[0024]

[Table 1]

(Evaluation Results) The bark of the present invention (Example 1) is a bark which has the same mildness and mild taste of soy sauce as the conventional bark which has been aged in a cool and dark place (control). It can be seen that it can be obtained by: The bark of the present invention (Example 2) is a bark that has the same mildness and mild taste of soy sauce as a conventional bark in a cool and dark place (control), which can be obtained in a short time. Return of Comparative Example 1 It can be seen that the return of the soy sauce is stronger than that of the conventional return in the dark and cool place (control) and the mellowness is insufficient. Return of Comparative Example 2 The return of the soy sauce had a stronger aroma, a slightly oxidized odor, and an insufficient mellowness as compared with the conventional return of the darkness in a cool and dark place (control). Also, the color was dark. Control The soy sauce had a mild aroma and had a mellow taste.

From the above evaluation results, the bark of the present invention is a bark of the same good quality as a full-fledged bark obtained by placing it in a turtle or the like and keeping it in a cool and dark place for several days to several weeks.
Moreover, it can be seen that this can be obtained in a short time.

(Bowl of soup obtained using the bark of the present invention) (Example 3) 300 g of the bark of the present invention obtained in Example 1
Then, 550 g of dashi juice obtained by extracting 40 g of dried bonito flakes with 600 g of hot water having a weight 15 times that of the dried bonito at 92 to 94 ° C. for 15 minutes and 4 g of sodium glutamate were added and mixed, and water was added. It was made 1,000 g, and sterilized by heating at 80 ° C. for 10 minutes to obtain the soup of the present invention. This soup was a refined mellow soup that had a mild fragrance of soy sauce and a mellow taste, and the flavor of bonito was enhanced.

(Method of Producing Kabarashi Obtained by Stirring Soy Sauce, then Adding Mirin or Sweetening Sugar to It and Mixing It) (Example 4) Burning Soy Sauce with Deep-Mouth Soy Sauce 1.0 m ³ (kL)
Was placed in an open 1.5 kL cylindrical tank and stirred at a required stirring power of 0.56 hp / m ³ for 14 hours. Then, 10 parts by weight of the soy sauce was mixed with 1 part by weight of mirin and 2 parts of sugar. Parts by weight were added and mixed to obtain a barb of the present invention.
This return was a return that had a mild and mellow taste of soy sauce.

(Bowl of soup obtained by using the above-mentioned maple) (Example 5) To 300 g of the maple of the present invention obtained in Example 4, 40 g of crushed bonito flakes was added, and 600 g of hot water having a weight 15 times the weight of this was used. Dashi 5 obtained by extraction at 92-94 ° C for 15 minutes
Add 50g and 4g sodium glutamate and mix,
Water was added to make 1,000 g, and sterilized by heating at 80 ° C. for 10 minutes to obtain a soup of the present invention. This soup was mellow with the flavor of bonito.

According to the present invention, it is possible to obtain a full-fledged soy sauce with a mild and mellow taste in a short time after being put in a turtle or the like and kept in a cool dark place for several days to several weeks. . Then, by using the bark obtained in this manner, mellow soups and sauces that can enhance the flavor such as spices and the flavor such as spices can be obtained.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Hikotaka Hashimoto 250 Noda, Noda City, Chiba Prefecture Kikkoman Corporation F-term (reference) 4B036 LE02 LF06 LF17 LH10 LH37 LH44 LP24 4B047 LB09 LF08 LG24 LG55 LG60 LG63 LP02

Claims (4)

[Claims] 1. A soy sauce, to which mirin or sweet saccharides are added and mixed, to obtain a mixture thereof, and then the mixture is put in a container such as a turtle and kept in a cool and dark place for several days to several weeks to obtain a rice cake. Instead of putting the mixture in a container such as a turtle and keeping it in a cool and dark place for several days to several weeks, it is placed in an open container and the degree of stirring is determined by the power required for stirring. 0
Method for producing barbs characterized by stirring at 8 to 1.00 hp / m ^3. 2. A soup obtained by adding dashi juice and other seasonings obtained from fish knots to a bark obtained by the method for producing a bark according to claim 1. 3. The soy sauce is put in an open container, and the intensity of the stirring is agitated at a required stirring power of 0.08 to 1.00 horsepower / m ^3. A method for producing a bark, comprising adding a sweet saccharide or the like and mixing. 4. A soup obtained by adding dashi juice and other seasonings obtained from fish knots to a bark obtained by the method for producing a bark according to claim 3.