JP2001231536A - New mirins and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide new mirins (Japanese seasoning liquors) capable of dealing with diversified needs and preferences, colored, rich in fragrant flavors, having antioxidative activity, capable of being differentiated from conventional mirins with respect to the flavor, and further having functionalized characteristics. SOLUTION: This new mirin is formed by heat-treating the mirin to make it colored when the mirin is produced, wherein the heat-treated mirin, preferably, has an alcohol concentration of 6-14% (v/v), an absorbancy as a coloring parameter of >=0.20 (when measured at a wavelength of 430 nμ through a cell having a light-path length of 10 mm), and an antioxidative activity more enhanced than that measured prior to the heat-treating. The method of producing the new mirins includes a process where the mirin is heat-treated to be colored.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to novel mirins having enhanced antioxidant activity and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, alcoholic seasonings have been used for subtle taste control.
It is frequently used due to the recent gourmet boom and the trend toward full-scale orientation. One of them is mirin. Among them, mirin has been used in cooking for a long time, and sweet and umami flavors are preferred for cooking. The use can be broadly divided, and there are a case where it is used as it is and a case where it is boiled in advance to remove alcohol and used as boiled mirin. For example, use boiled mirin when using it for soup for soba noodles. This boiled-cut mirin is low in alcohol content, so it is easy to cause microbial contamination, and because of its high sugar concentration, it cannot be preserved due to the high concentration of glucose in mirin, so it cannot be preserved. are doing. Also, since alcohol may be ignited when the alcohol is scattered, it is necessary to pay attention to fire. Therefore, it is a time-consuming operation to prepare boiled mirin. On the other hand, in a method for producing mirin, generally, steamed rice or koji, which is a raw material, is prepared as moromi, saccharified and ripened, and then squeezed into juice and cake. The obtained juice is put on fire and kept at 60-65 ° C for 30 minutes.
Heat sterilization at 70-90 ° C for about 30 seconds, sterilization is the main purpose, and the degree of coloring is increased by several percent and several percent or less. Have been. After slag washing and clarification, the bottle is heated again at 70 ° C. for about 30 seconds when bottled. The process of heating mirin in this way is aimed at sterilization, and it is considered that the flavor and color of the original mirin should maintain the quality of the raw mirin as much as possible. Also, it has been studied to remove bacteria by membrane filtration.
In addition, the comprehensive effects of mirins in cooking are listed as follows: imparting elegant sweetness, imparting territory, gloss, imparting color, enhancing kokumi, removing salt and acid,
Improving taste transmission, preventing boiling, and imparting a favorable scent. If the functional performance in the cooking effect can be added in addition to the listed ones, it is considered that the added value of mirins is further improved and the use thereof is expanded.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide novel mirins which meet diversifying needs and tastes, which are rich in color and flavor, and which have a conventional antioxidant activity. An object of the present invention is to provide novel mirins which can be differentiated from mirins and have functional properties.

[0004]

SUMMARY OF THE INVENTION To summarize the present invention, the first invention of the present invention relates to a novel mirin characterized in that, in the production of mirin, the mirin is heated and colored. In this embodiment, the heat-treated mirin has an alcohol concentration of 6 to 14% (v / v) and a coloring degree of absorbance (measured at 430 nm using a 10 mm cell) of 0.20.
As described above, the present invention relates to novel mirins whose antioxidant activity is enhanced before heat treatment. Further, the second invention of the present invention relates to a novel method for producing mirin, which comprises a step of heating and coloring mirin in the production of mirin.

The present inventors have conducted intensive studies in order to solve the above-mentioned problems of the prior art, and as a result, have abundant savory heating aroma, save time for boiling, can be used easily at any time, and have good storage stability. In order to obtain rich and rich new mirin with improved antioxidant activity, a method for producing new mirin has been developed which includes a step of heat-treating and coloring mirin in mirin production. By heating mirins, sugars, amino acids and peptides undergo non-enzymatic aminocarbonyl reactions and caramelization of the sugars, which not only increases the amount of colored substances, but also reduces complex compounds caused by the reaction between the mirin-containing components. Generate. These components combine to form a savory flavor. In addition to the evaluation from the viewpoint of taste and visual sense, it has been found that the antioxidant activity of mirins is remarkably improved by a new heat treatment. Generally, when heated mirins are left at room temperature, they cause microbial contamination and crystallization of the sugars in the mirins, making them unusable. However, these points are examined for the components of new mirins, and an alcohol content of 6-14%, 0.20 in absorbance of coloration (measured at 430 nm using 10 mm cell)
As described above, by setting the total sugar content to 45 to 70% (w / v), it is possible to provide a novel mirin that can withstand long-term storage and prevent crystallization of the sugar in the mirin in winter.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The mirins of the present invention include a fermented seasoning and mirin. Fermented seasonings are based on the fact that salt is added and fermented on the basis of tax exemption measures for alcoholic beverages, and sugar raw materials, koji, denatured alcohol, etc. To manufacture. For example, in a general method for producing a fermented seasoning, in a fermentation step, a raw material, koji, and yeast are added to form a mash, saccharified and fermented, and the mash is solid-liquid separated to obtain a juice and a cake. In the aging step, the squeezed juice, the raw material for kneading, and the koji are mixed to form a moromi, saccharified, aged, solid-liquid separated, and subjected to a purification step to obtain a fermented seasoning. Mirin can be any Mirin as defined in the Sake Tax Law. The method for producing the mirin is not particularly limited as long as it is a method for producing mirin in accordance with the Liquor Tax Law. For example, a common method for producing mirin is to process raw materials, prepare mash, saccharify and mature. The mash that has been saccharified and matured is separated into squeezed juice and cake by an upper tank using a pressing machine. The obtained juice is burned in the refining process and slag is removed to give a clear product mirin.
Raw material treatment here includes whitening, washing, dipping, draining,
There are steaming and cooling processes, but also liquefaction of raw materials and / or
Alternatively, it also includes saccharification, processing of koji raw materials, and koji making steps.
As a raw material, in addition to rice, rice koji, alcohol for brewing, or shochu, a starch partially hydrolyzed product permitted by the Sake Tax Law may be used. If necessary, the enzyme preparation may be added to the liquefaction and / or saccharification step of the processing of the raw material and the mash.

In the present invention, the time of the heat treatment may be performed in the step of purifying the squeezed juice after the upper stage of the mash, and the heat treatment may be performed on the product mirin. The method of the heat treatment is not particularly limited as a heat source, for example, open flame, steam, electric heat,
Microwave, width radiant heat. The apparatus is not particularly limited, and examples thereof include a kettle, a kettle with a condenser, a plate heater, and a pressure kettle. At the time of heating, alcohol and water in the mirin evaporate, but may be collected in a condenser, refluxed, circulated, or evaporated as it is. Also,
The heating conditions can be appropriately set so that the coloring attains a mirin temperature of 60 to 130 ° C. and an absorbance of 0.20 or more. Operation is performed at 120 ° C. for 1 minute to 2 hours, at 100 ° C. for 5 minutes to 3 hours, 9
15 minutes to 6 hours at 0 ° C, 30 minutes to 12 hours at 80 ° C,
Overall, it takes 1 minute to 12 hours.

[0008] The degree of coloring is determined according to a conventional method.
Put mirin in a 0 mm cell and use a spectrophotometer to
The absorbance at a wavelength of 30 nm was measured to determine the degree of coloring of the mirins.

The antioxidant activity of linoleic acid is β-
The method of Tsushida et al. Using the action of discoloring carotene [Journal of the Japan Food Industry Association, 1994, vol. 41, 611]
618] was used. That is, a β-carotene solution (100 mg / 100 ml chloroform), a linoleic acid solution (10 g / 100 ml chloroform) and a Tween 40 solution (20 g / 100 ml chloroform) were prepared, and 1 ml, 1 ml, 2 ml, and 200 ml, respectively.
After completely removing chloroform with nitrogen gas, 100 ml of distilled water was added and dissolved to prepare a linoleic acid-β-carotene solution. Next, 10 ml of 0.2 M phosphate buffer (pH 6.8) was added to this solution, and the mixture was gently stirred, and 5.0 ml was dispensed into a test tube.
100 μL of the test solution was added thereto, and the absorbance at 470 nm was measured. After the measurement, the sample was transferred to a reaction vessel at 50 ° C., and the absorbance at 470 nm after 45 minutes was measured. The indication of antioxidant activity is 0.1 mg of butylhydroxyanisole (BHA)
2: 8 (v / v) mixture of M acetic acid solution and methanol 10
Using the solution dissolved in 0 ml as a standard solution, the fading rate of β-carotene was determined by comparing with the test solution. The calculation formula was calculated according to the following formula 1. In addition, the antioxidant activity described in this specification was obtained by the above-mentioned method, except for Study Example 4.

[0010]

(Equation 1)

The smaller the value obtained by this formula, the stronger the antioxidant activity.

The alcohol and water of the novel mirin of the present invention volatilize during heat treatment in an open system of the mirin. Alcohol in mirin has preservative effect of mirin itself, and cooking effect of alcohol improves penetration and water retention, improvement of taste by relaxation action, prevention of preservation and deterioration, improvement of texture, Improvement of volatilization of volatile components can be mentioned. Although the alcohol concentration of the novel mirins of the present invention is usually not more than the alcohol concentration of mirins,
From the viewpoint of preservation, 6 to 14% (v / v) is preferable.
In the use of mirins, it can be appropriately adjusted in this range depending on the necessity of alcohol.

Mirins generally have a total sugar content of 45% (w /
v) High sugar concentration occupying above. The cooking effect of the sugar content includes the role of imparting an elegant sweetness, imparting gloss and gloss, imparting a viscous property, imparting an elegant baking color, and serving as a precursor of an aroma component. The total sugar content of the novel mirin of the present invention is reduced to 45% (w / v) or more from 45 to 70% (w / V) is set. More preferably, it is 50 to 65% (w / v).

The indicated value of the antioxidant activity after heat-treating 20 ml of mirins with an open flame for 10 minutes is 0.12 in the case of D in Table 1 described below. 0.20, and the antioxidant activity is enhanced about 1.5 times or more as compared with the case without heat treatment when compared by the dilution method. The degree of coloring is an index to know the degree of fragrant flavor,
The coloring degree of the mirin of the present invention is 10 at a wavelength of 430 nm.
Absorbance using a mm cell is 0.20 or more. Also,
0.25-6.0 from quality control, 0.25 from external appearance
-3.0 is preferred.

As a study example, commercially available mirins were heated and their antioxidant activity was compared with that of other sweet seasonings. Controls used commercially available mirins and other sweet seasonings that were not heat-treated.

[0016]

[Examination example] Examination example 1 Non-heated four kinds of mirin (A, B, C, D), two kinds of fermented seasonings (E, F) and three kinds of mirin style seasonings (G, H, I) And the antioxidant activity was measured using the heated sample. As a non-heated sample, a commercially available product was used as it was, and as a heated sample, 20 ml of a commercially available product was heated with an open flame for 10 minutes, and the evaporation was supplemented with water. Table 1 shows the results.

[0017]

[Table 1]

From Table 1, it can be seen that Honmirin showed strong antioxidant activity even as it was on the market.
Activity was further enhanced. When the antioxidant activities of the unheated sample and the heated sample were compared by the dilution method, the activity was 1.3.
~ 1.7 fold. In addition, comparing the antioxidant activities of mirin and the fermented seasoning after heating, mirin had a value of 1.
3 to 2 times higher. The fermented seasoning exhibited a weak antioxidant activity in a commercial product, and the activity was enhanced by heating. The mirin-style seasoning exhibited a weak antioxidant activity in a commercial product, but the activity was not enhanced by heating. Therefore, it was revealed that the antioxidant activity was significantly enhanced by heating the mirins, especially the present mirin.

Examination Example 2 Next, coloring and heating conditions were examined. 1 liter of commercially available mirin (degree of coloring OD 430, 0.070) is placed in a flask, and a reflux tube is attached thereto, and 40, 50, 60, 70, 80,
After heating at 90 and 100 ° C. for 6 hours, the degree of coloring and flavor were evaluated. Table 2 shows the results.

[0020]

[Table 2]

According to Table 2, a savory flavor was imparted at a heating temperature of 60 ° C. or higher. The savory flavor balance and the strongly felt range were heating at 70-100 ° C.

Study Example 3 Next, the heating time of mirin was examined. Based on the results obtained in Table 2, in the same manner as in Study Example 2, 0.5 (30
Min), heated for 1, 2, 4, 6, 8, 10 and 12 hours to evaluate the degree of coloring and flavor. Table 3 shows the results.

[0023]

[Table 3]

According to Table 3, the heating time is 0.5 hour (30 minutes)
Above, the addition of a savory flavor was recognized. When heated for more than 6 hours, the savory flavor comes out strongly to the front. 12
In time, browning became stronger. Therefore, the heating time at 80 ° C. is preferably 0.5 to 12 hours, more preferably 0.5 to 8 hours in operation.

Study Example 4 Next, the effect of inhibiting the production of active oxygen as an antioxidant activity of the heat-treated mirin and the effect of inhibiting the production of nitric oxide were measured as follows.

(1) Concentrate 60 ml of mirin with an evaporator to about 30 ml, remove the alcohol, return to 60 ml with distilled water, and prepare a non-heated mirin alcohol-free product (hereinafter referred to as a non-heated product). did. 100m
l of Honmirin was heated at 100 ° C. for 1 hour. However, distilled water was added during heating to compensate for evaporation of water. Further, after heating, distilled water was added to prepare 100 ml of mirin at 100 ° C. and the alcohol removed (hereinafter, referred to as 100 ° C. heated). 150 ml of Honmirin is heated in an autoclave at 120 ° C. for 1 hour, and 150 m in distilled water.
Then, the product was heated at 120 ° C. to remove alcohol by heating (hereinafter referred to as “heated at 120 ° C.”).

(2) Phenol containing 10% fetal bovine serum
No lured, 2mM L-glutamine (Lifetech
Made by Oriental, Code. 25030-149) included
Dulbecco's Modified Eagle Medium (BioWitacar)
Code. 12-917F) RAW264.7 fine
3 × 10 cells (ATCC TIB 71)^FivePieces / ml
Suspended in a 48-well microtiter plate.
Add 500 μl to each well, and add
Cultured at 7 ° C overnight. After removing the culture supernatant, the medium is
500 μl was added to each well to prepare 1 prepared in (1) above.
00 ° C, 120 ° C and non-heated products
10-fold dilutions of each well were added to each well.
did. After further culturing for 1 hour, the final concentration was added to each well.
Lipopolysaccharide (L
PS, manufactured by Sigma, Code. L-2012) only,
Alternatively, make the lipopoly so that the final concentration is 1 μg / ml.
Interface with saccharide to 40 U / ml
Ron γ (IFNγ, sold by Cosmo Bio, Code.G
ZM-MG-IFN) was added and the cells were cultured for 18 hours.
Using this culture solution, confirm that nitric oxide is oxidized in the medium.
NO caused by _Two ^-The concentration was measured. In addition,
LPS, IFNγ not added and 100
℃ heated, 120 ° C heated and non-heated
Set the minutes. After the above culture, 1 μl of the culture supernatant
00 μl of a 4% grease reagent (manufactured by Sigma, Code.
G4410) and left at room temperature for 15 minutes.
The absorbance at 0 nm was measured. Dissolved in the above medium
Known concentration of NaNO_TwoFrom the calibration curve prepared in
NO_Two ^-The concentration was calculated. All measurements were performed in triplicate. This
As a result, 100 ° C heated material and 120 ° C heated material were added.
Nitric oxide by LPS and IFNγ
Production induction was suppressed. In addition, add the heated material at 120 ° C
A stronger inhibition of nitric oxide production was observed in the different categories.
The result is shown in FIG. That is, FIG. 1 shows each culture condition.
NO in culture medium when cultured under_Two ^-It is a diagram showing the concentration,
The horizontal axis represents the culture conditions, and the vertical axis represents NO._Two ^-Shows the concentration (μM).

The mirins of the present invention have an inhibitory effect on the production of active oxygen in the living body, for example, an inhibitory effect on the production of nitric oxide, and nitric oxide is excessively produced in the body by stimuli such as stress and ultraviolet rays. By destroying the surrounding cells, chronic renal failure, ulcerative colitis, arthritis, rheumatism, Alzheimer's disease, cataract, glaucoma, cancer, preventing diseases such as angiogenesis caused, Mirins provided in the present invention are chronic renal failure, ulcerative colitis, arthritis, rheumatism, Alzheimer's disease, cataract,
Mirins have preventive and therapeutic effects on diseases such as glaucoma, cancer and diseases caused by angiogenesis, and are excellent in promoting health. That is, daily intake of the mirin of the present invention normalizes excess nitric oxide which threatens health, and the mirin of the present invention is extremely useful for maintaining homeostasis of a living body.

[0029]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited to these Examples.

Example 1 According to a conventional method, 85% polished rice was immersed and drained, steamed under normal pressure, allowed to cool, inoculated with seed sprouts, and then made into koji for 48 hours to obtain rice koji. 85% glutinous polished rice was immersed in the rice and drained, followed by pressure steaming (120 ° C., 20 minutes) to obtain steamed rice.
279 g of this koji, 1884 g of steamed rice, 35% (w /
w) Mix 837 g of alcohol for brewing and mix with mash.
Saccharification and aging were performed at 0 ° C for 30 days. After ripening, the mixture was put in an upper tank with a small pressing machine in a test room and separated into juice and cake. This squeezed juice was put on fire (75 ° C., 30 seconds), slag was removed, and filtered with filter paper. Using 1 liter of the filtered mirin, the mixture was heated at 90 ° C. for 1 hour. The evaporated vapor was collected in a condenser to obtain a distillate, which was used as a collected liquid. Filtered mirin without heat treatment was used as a control. Table 4 shows the analysis values of heated mirin.

[0031]

[Table 4]

From Table 4, it can be seen that the heat-treated mirin coloring degree (4
(30 nm × 10 ³ , 10 mm cell) is 675 with respect to the control 71, and the color is increased about 10 times. Further, the antioxidant activity was 0.15 in the heat treatment compared to 0.20 in the control, which was significantly increased from that before the heating. Alcohol was reduced to 8.0% (v / v) vs. 14.2% (v / v) control, while total sugar concentration was 60.60% vs. 45.2% (w / v) of control. It was 0% (w / v) and concentrated. Therefore, from the viewpoint of microbial contamination, the alcohol content is low, but the sugar concentration is improved, so that it can withstand storage sufficiently. Moreover, it was reconfirmed by sensory evaluation that the fragrant flavor was rich and well-balanced. In addition, it was a rich new mirin having a function of improving antioxidant activity. The conventional method has the advantage of being able to easily use the mirin which has been improved in the labor and time required to boil mirin. In addition, the collected liquid 170 m
1 was added to prepare mirin with enhanced antioxidant activity having a normal alcohol content.

[0033]

As described in detail above, by heating a mirin according to the present invention, a novel concentrated mirin having a savory flavor and a deep color can be obtained. The novel mirins have improved antioxidant activity, and can provide products that enable development of new uses of mirins.

[0034]

[Brief description of the drawings]

FIG. 1 shows NO ₂ ^{− in} the medium when cultured under various culture conditions.
It is a figure which shows a density.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Haruo Oyashiki 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory Co., Ltd. (72) Inventor Ikunoyuki Kato 3-4-2, Seta, Otsu-shi, Shiga Prefecture No.1 Takara Shuzo Co., Ltd. Central Research Laboratory

Claims (5)

[Claims] 1. A novel mirin obtained by heating and coloring mirin in the production of mirin. 2. An alcohol concentration of 6 to 14% (v /
The novel mirins according to claim 1, wherein v). 3. The novel mirin according to claim 1, wherein the degree of coloring of the heat-treated mirin is not less than 0.20 as measured by absorbance (10 mm cell) at 430 nm. 4. The novel mirin according to any one of 1, 2, and 3, wherein the heat-treated mirin has an enhanced antioxidant activity before the heat treatment. 5. A method for producing novel mirins, which comprises a step of heating and coloring mirins in the production of mirins.