JP2003304860A - Method for producing alcohol-containing seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an alcohol-containing seasoning having light and clear color and scarcely getting brownish with the lapse of days compared to conventional Mirin (sweet Sake for seasoning). <P>SOLUTION: A method for producing the alcohol-containing seasoning comprises adding and acting a glucose oxidase to unrefined Mirin, unrefined Mirin-squeezed liquid or Mirin to lower the pH thereof. The seasoning thus obtained has the above-mentioned advantages. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for obtaining an alcohol-containing seasoning which has a beautiful color and has little browning over time.

[0002]

2. Description of the Related Art Generally, mirin is prepared by steaming glutinous rice together with rice malt and alcohol and saccharification and aging. However, the color of zawa is light yellowish brown and it tends to brown over time compared to sake. . It is known that browning can be suppressed by lowering the pH of mirin. So far, as a method for lowering the pH of mirin, shochu koji (Japanese Patent Publication No. 63-4
5798) and Rhizopus koji (Japanese Examined Patent Publication No. 7-4193), and a method of lowering the pH by propagating lactic acid bacteria when soaking rice with rice (JP-A-11-113555). However, when the koji is changed, the scent of mirin changes, and the method using lactic acid bacteria requires long-term immersion, so there is a risk of contamination with various bacteria. On the other hand, as a method of causing glucose oxidase to act on foods or food materials, a method of causing glucose oxidase to act on fruit or vegetable juice (JP-A-8-173109) or a method of acting glucose oxidase on sake (JP-A-2-163068, special No. 2001-46047), all of which use glucose oxidase for the purpose of enhancing gluconic acid in foods or food materials and removing dissolved oxygen.

[0003]

DISCLOSURE OF THE INVENTION The present invention uses mirin or a mirin-type sake-containing sweetening seasoning, which has a more beautiful color and is less prone to browning over time, as compared with conventional mirin. The purpose is to obtain without changing.

[0004]

Means for Solving the Problems The inventors of the present invention have made extensive studies to solve the above problems, and as a result, by adding glucose oxidase in the process for producing mirin, low pH mirin can be obtained. It was found that this low-pH mirin has a lighter color tone than conventional mirin, and that mirin that is less prone to browning over time can be obtained, and the present invention was completed based on these findings.

That is, the present invention is a method for producing an alcohol-containing seasoning, which comprises reacting glucose oxidase in the method for producing the alcohol-containing seasoning,
Further, the present invention provides a method for producing an alcohol-containing seasoning, characterized in that the degree of browning of the seasoning thus obtained is reduced.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The term "alcohol-containing seasoning" in the claims of the present invention means a seasoning containing food and alcohol used for flavoring, for example, mirin type such as mirin and salt mirin, sake type, Examples include fermented seasonings containing wine such as wine type or old sake type and seasonings containing alcohol such as mirin-style seasoning. Furthermore, the above-mentioned alcohol-containing seasonings of powder type and the like can also be mentioned. The term "method for producing" in the claims of the present invention refers to a method generally used for producing these alcohol-containing seasonings, and various types usually used in each stage of the above-mentioned seasoning production process. Methods are also included. As an example of a method for producing a sake-containing seasoning, for example,
The manufacturing process of mirin will be described. Mirin mash can be obtained by charging and aging brewed alcohol, rice koji, sugar, and other raw materials. Next, this mirin mash is squeezed by a squeezing step to obtain mirin mash squeezed liquid. And production,
Mirin products are manufactured through a finishing process such as compounding and sterilization.

The glucose oxidase used in the present invention may be any one having the enzyme activity. It may be a commercially available purified enzyme or a complex enzyme, and its origin and form are not limited. It is also possible to use the microbial cell itself having glucose oxidase activity, instead of the enzyme agent. A commercially available glucose oxidase preparation or the like that can be used for producing food is preferable. For example, Hyderase 15 (manufactured by Amano Enzyme), gluzyme (manufactured by Novo Nordisk) and the like can be mentioned.

The present invention is characterized by the action of glucose oxidase. Glucose oxidase
It acts on glucose in the presence of oxygen to catalyze the reaction that produces gluconic acid and hydrogen peroxide. In order to make glucose oxidase act, the oxidase can be added at any step of the above-mentioned mirin production, but it may be added in the early middle and late stages of the mirin charging aging step, or after the pressing step, or the production finish. A preferable time is after the production of the process. In the present invention, by acting glucose oxidase,
Glucose contained in the dipping solution of raw materials, mirin mash, mirin mash squeezed solution, product mirin, etc. in the above process is converted into gluconic acid. The gluconic acid thus produced lowers the pH of mirin mash. That is, except that glucose oxidase is added, it is usually carried out according to the method for producing phosphorus. If necessary, oxygen may be supplied by ventilation. Further, if necessary, catalase may be added to remove hydrogen peroxide produced by the action of glucose oxidase. The catalase may be a catalase preparation or a glucose oxidase blended product.

The amount of glucose oxidase added varies depending on the time of addition, the dipping solution of the raw material, mirin mash, the squeezed mirin mash, and the ones to be added such as mirin.
In the case of mirin mash, mirin squeezed juice, mirin, etc., 1 to 500 units, preferably 10 to 100 units, of glucose oxidase are added per liter (1 unit means 1 μmol glucose per 1 minute at 37 ° C.). Refers to the amount of enzyme that converts to gluconic acid). The temperature to be applied is not particularly limited, but the temperature usually used in the process for producing phosphorus is preferred. For example, it may be 10 to 50 ° C, preferably 20 to 40 ° C. The time to act is not particularly limited. For example, it may be 30 minutes to 2 years, preferably 1 to 60 days.

By the production of gluconic acid, the immersion liquid of the raw material,
The pH of mirin mash, mirin squeezed liquid, product mirin, etc. will decrease. Generally, the pH of dipping solution of raw material of seasoning liquid containing sake, such as mirin, mirin mash, squeezed mirin mash, pH of mirin, etc.
Is 5.5 to 6.2, and the pH of the glucose oxidase of the present invention is adjusted to 3.5 to 3.5 by the action of the glucose oxidase of the present invention.
It is lowered to 5.5, preferably 4.5 to 5.3. Extremely p
When H decreases, it may be adjusted to a desired pH by using an appropriate alkali, if necessary. In this way
The alcohol-containing seasoning with a lowered pH obtained by the production method of the present invention has a lesser degree of brownness than the alcohol-containing seasoning produced by the conventional production method, has a beautiful color, and has a daily change. Browning is difficult to increase.

[0011]

EXAMPLES The present invention will be described in more detail below with reference to examples. However, the technical scope of the present invention is not limited to these examples. Example 1 Control mirin (Category A): 100 g of polished glutinous rice was washed by a conventional method, immersed in water at 30 ° C. for 4 hours, drained, and steamed to obtain steamed glutinous rice, which was then koji-koji. Charge with 15g and 75ml of 40% alcohol and mix at 30 ° C for 3
It was saccharified and aged for 0 days. The present invention mirin (category B): In the method for producing the control mirin described above, 10 times of hyderase 15 (manufactured by Amano Enzyme) was added at the time of charging.
Except for the addition of .mu.g, the same treatment was carried out to obtain mirin of the present invention. The mirin obtained by the production method of the present invention is called the mirin of the present invention.

FIG. 1 shows the changes in the pH of the mash for each mirin. From the results of FIG. 1, the mirin mash obtained by the production method of the present invention in which glucose oxidase is added at the time of preparation has a lower pH than the mirin mash of control mirin obtained by the conventional method. I understood.

Example 2 Control Mirin (Category A): 20 μg of Hyderase 15 was added to the mash prepared in the same manner as in Category B of Example 1 after aging for 30 days, aging at 30 ° C., and pH change was observed. . Mirin of the present invention (Category B): Prepared in the same manner as in Category B of Example 1 30
The Japanese-aged mash was squeezed, 20 μg of Hyderase 15 was added to the squeezed liquid, ripened at 30 ° C., and the pH change was observed.

The changes in pH of the respective mash and pressed juice are shown in FIG. From the results of FIG. 2, according to the present invention, even if the addition of glucose oxidase is late ripening mash or mash squeezed juice, the pH of the resulting mash and squeezed juice of mirin of the present invention is obtained.
Was falling.

Example 3 Control Mirin (Category A): 2 kg of polished glutinous rice was washed by a conventional method, immersed in water at 30 ° C. for 4 hours, drained and steamed to obtain steamed glutinous rice. , Rice koji 300g and 40% alcohol 1500ml, 30 ℃
It was saccharified and aged for 20 days. After aging, the mash is squeezed by the usual method,
It was filtered and fired. Mirin of the present invention (Category B): In the method for producing mirin of the above control, hyderase was added at the time of charging.
Except that 0.2 g of 15 (manufactured by Amano Pharmaceutical Co., Ltd.) was added, the same treatment was carried out to obtain the phosphorus of the present invention. Table 1 shows the general analytical values of the obtained mirin.

[0016]

[Table 1] From Table 1, it was found that the mirin of the present invention obtained by the production method of the present invention in which glucose oxidase is added has a lower pH and a higher amino acid content than the control mirin. Furthermore, the mirin of the present invention is 4
It was found that the absorbance (OD) at 30 nm was low. The chromaticity of mirin is said to be proportional to the degree of amino acid, but from the viewpoint of chromaticity per amino acid, it can be seen that the mirin of the present invention has a beautiful color. These results showed that the mirin of the present invention had a lighter color tone than the control mirin.

Next, for each mirin obtained above, 50
The change in color was measured by a storage test at 7 ° C for 7 days. It is known that the browning of mirin is proportional to the amino acid content, so in order to eliminate the effect of amino acid content, each mirin should have an amino acid content of 2.5 ml, alcohol content of 14%, and extract content of 50%. Alcohol, water,
A sample was prepared by adjusting with liquid sugar. Then, the absorbance (OD) at 430 nm of a 10 mm cell was obtained with a spectrophotometer. The absorbance was determined after the sample was kept at 50 ° C. for 7 days, and the difference from the initial value was determined and expressed as ΔOD.

[0018]

[Table 2] From the results of Table 2, it was found that the present invention provides mirin, which has a lighter color and less browning over time than the control mirin.

[0019]

EFFECTS OF THE INVENTION By the production method of the present invention, compared with conventional mirin, the sweetness seasoning containing sake, which has a lighter color and is less prone to browning over time, is used easily without changing microorganisms. Can be manufactured by various methods.

[0020]

[Brief description of drawings]

[Fig. 1] Time course of pH of glucose oxidase-added mash

[Fig. 2] pH change of ripened mash and squeezed juice containing glucose oxidase

Claims (2)

[Claims] 1. A method for producing a seasoning containing alcohol, comprising:
A method for producing a spirit-containing seasoning, which comprises reacting glucose oxidase. 2. The method for producing an alcohol-containing seasoning according to claim 1, wherein the alcohol-containing seasoning is mirin.