JP2004283017A

JP2004283017A - Seasoning liquid and method for producing the same

Info

Publication number: JP2004283017A
Application number: JP2003075810A
Authority: JP
Inventors: Kenichi Kishida; 謙一岸田; Toshiya Numazawa; 俊哉沼澤; Fujio Matsumoto; 富士男松本; Yoshiyuki Hoshino; 美幸星野
Original assignee: SHODA SHOYU KK; Ajinomoto Co Inc
Current assignee: SHODA SHOYU KK; Ajinomoto Co Inc
Priority date: 2003-03-19
Filing date: 2003-03-19
Publication date: 2004-10-14
Anticipated expiration: 2023-03-19
Also published as: JP4116482B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing, in a short period of time, seasoning liquid having aged feeling which takes much time for preparing by a conventional method. <P>SOLUTION: The method for producing seasoning liquid comprises the following process: heating seasoned raw liquid containing soy sauce, sweet sake and saccharides at 50-80°C for 30 min to 4 h; and further, if desired, aging the liquid at ≤40°C for 2 days or more while storing to produce the seasoning liquid rich in aged feeling. The method makes it possible to obtain the seasoning liquid having the same aged feeling as that of fully aged seasoning liquid which takes much time such as 7 days for being produced by a conventional method in a short time such as several hours to 3 days. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術の分野】
本発明は、熟成感を有する調味液およびその製造方法に関する。
【０００２】
【従来の技術】
【特許文献１】特開２００１−１４５４７０号公報
【特許文献２】特開２００３−６１６０８号公報
一般的なそば屋で調理されているかえしは、醤油、砂糖、みりんなどの原料を調合後、１〜２週間程度冷暗所に保管熟成されてから使用されるのが一般的であり、実際にそばつゆに使用されるときには熟成感を有する調味液となることが知られている。このような熟成感を有する調味液を商業的に再現することはこれまで非常に困難であった。なお、特開２００１−１４５４７０号公報（特許文献１）に記載の方法は、醤油の香気が穏やかでまろやかな味を有する本格的なかえしを短時間に得る方法であるが、特殊な攪拌工程を経なければならない。また、特開２００３−６１６０８号公報（特許文献２）に記載の方法は、醤油の香りが穏やかで、まろやかな味を有する本格的なかえしを短時間でしかも大量に得、それを用いてダシの香りが引き立ち、まろやかな風味を有するつゆを得る方法であるが、空気にさらした状態で壁面上を伝わらせて流すことを行わなければならない。
【０００３】
すなわち、かえしの調理と同様の方法で熟成感を有する調味液を商業的な量で製造する場合、実際に１〜２週間程度冷暗所に保管熟成することは工業製品の製造時間としては長すぎる。また、保管に広大な場所を必要とするため実際的でない。そのため、かえしの工業的製法は、次のようなものであった。すなわち、後掲実施例にみるように、例えば、原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、１０分間で４０℃まで冷却すると言うものであった。
【０００４】
【発明が解決しようとする課題】
したがって、本発明の課題は、長時間かけて作成しなければならなかった熟成感を有する、そばつゆ用のかえしなどとして使用することのできる調味液を短時間に作成する方法を提供することにある。
【０００５】
【課題を解決するための手段】
前項記載の目的を達成するべく、本発明者らは鋭意研究の結果、醤油、みりん類および糖類を含有する調味原液（本発明に規定する温度及び時間の加熱処理をする前の醤油、みりん類および糖類の混合液も広義には調味液に包含されるが、本発明の目的とする調味液と区別するために、本明細書においてはこれを調味原液と称する）を調合した後、その加熱条件を厳密に制御する処理により、非常に短期間に熟成感を有する調味液が得られることを見いだし、このような知見に基いて本発明を完成させるに至った。
【０００６】
すなわち、本発明は、醤油、みりん類および糖類を含有する調味原液を、５０〜８０℃にて３０分〜４時間加熱することを特徴とする調味液の製造方法、このようにして製造された調味液を好ましくは、４０℃以下にて２日以上保管することを特徴とする熟成感のより強化された調味液の製造方法、およびこれらの製造方法で製造されたことを特徴とする調味液に関する。
【０００７】
この調味液は、例えばそばつゆ用のかえしに使用するのに好適である。
【０００８】
【発明の実施の形態】
以下、本発明について詳しく説明する。
【０００９】
本発明の調味液に使用する原料としては、これが例えばそばつゆ用のかえしに使用されるのであれば、醤油、みりん類および糖類など通常のそばつゆ用に用いられる原料を用いることができる。ここで、醤油としては、濃口醤油などを挙げることができ、みりん類としては、みりん、工業的に使用される発酵調味料、みりん風調味料などを挙げることができ、そして糖類としては、砂糖、ブドウ糖、果糖、異性化糖、澱粉糖化物、還元糖などを挙げることができ、特に限定されない。調味原液に食塩、グルタミン酸ナトリウム、水などを適宜適当量加えて食味を調整することのできることは言うまでもない。
【００１０】
これらの原料の使用割合には、目的の調味液の得られる限りは、特別の制限はないが、例えば、醤油１重量部に対し、みりん類０．１〜１重量部、そして糖類０．１〜１重量部とすることができる。
【００１１】
これらの原料を、例えば、蒸気釜など加熱可能な装置内で混合して調味原液とし、これをそのままその装置内で加熱処理する。すなわち、５０〜８０℃にて３０分〜４時間加熱する。加熱処理後は速やかに冷却することが好ましく、蒸気釜であれば、蒸気を冷却水に置換して冷却速度を速くする等の操作を行い、５０℃以下にまで冷却するのが好ましい。また、熱交換機を使用しての急速冷却することも可能である。
【００１２】
加熱温度は５０〜８０℃に制御する。５０℃未満では加熱時間を長くしても十分な熟成感が得られず、また８０℃を超えた温度で加熱すると短時間でも劣化が進行してしまう。また、加熱時間は、３０分〜４時間が好ましく、３０分未満では、加熱による効果が充分に出ず、原料を混合しただけの場合（調味原液）と比較してほとんど変化が見られず、一方、４時間より長くなると、焦げたような風味が出るなど好ましくない変化が発現する。
【００１３】
このような処理にて得られる本発明の調味液は、充分な熟成感を有しており、すぐにだし液と合わせてそばつゆとすることができるなど調味液として利用が可能である。
【００１４】
また、このようにして得られた調味液を４０℃以下にて２日間以上保管熟成すると、更に熟成感が強まり、より好ましい調味液が得られた。このときの保管は、先の調味液を製造した蒸気釜のままであっても、缶、アルミパウチ、液体用コンテナなど通気性の少ない容器に密閉した状態であっても可能であり、特別の制限はない。また、加熱および冷却の方法についても特別の制限はない。
【００１５】
【実施例】
以下、実施例を掲げて本発明を更に詳細に説明する。
【００１６】
実施例１
濃口醤油６５ｋｇ、みりん１０ｋｇ、還元糖１０ｋｇおよび砂糖１５ｋｇ（合計１００ｋｇ）の原料をを蒸気釜（容量１５０Ｌ）に投入後、蒸気量を調整しながら図１に示す条件で蒸気にて加熱した。加熱処理終了後は蒸気を冷却水に置換して１０分間で４０℃まで冷却し、本発明の調味液（かえし）を作成した。
【００１７】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、プレート式の熱交換機にて１０分間で４０℃まで冷却し、従来製法のかえしを作成した。
【００１８】
また、このようにして作成した従来製法のかえしを１５℃にて７日間保管したかえしを熟成品とした。
【００１９】
このようにして作成した本発明品、従来製法品およびその熟成品のかえしをそれぞれ使用してそばつゆを作成した。なお、そばつゆは、かえし２５重量部に対して５％濃度のかつおだし７５重量部を加えて作成した。
【００２０】
下記第１表に本発明品、従来製法品およびその熟成品を比較した結果を示す。なお、評価は訓練されたパネル２０名で実施し、熟成品を０点とした場合（比較対照品）の評点を±２点の５点法で評価した。
【００２１】
【表１】

【００２２】
本発明品は、従来製法品に比較すると、塩味が弱く、一方甘味が強い結果となるが、従来製法品の熟成品と比較すると塩味および甘味ともほぼ同等の強さであり、本発明品が７日間熟成した従来製法品の熟成品と同等の品質であることが分かる。すなわち、同品質の調味液を得るのに、従来製法では７日間も要するところ、本発明によれば１日も要しないのである。
【００２３】
実施例２
濃口醤油７０ｋｇ、みりんタイプ発酵調味料１０ｋｇ、果糖ブドウ糖液糖１０ｋｇおよび砂糖１０ｋｇ（合計１００ｋｇ）の原料を実施例１におけると同じ蒸気釜に投入後、蒸気量を調整しながら図２に示す条件で蒸気にて加熱した。加熱処理終了後はプレート式の熱交換機にて５分間で４０℃まで冷却し、本発明の調味液（かえし）を調製した。このかえしをタンクにて１日間、その後缶に封入して１日間常温にて保管し、熟成感がより強化された本発明品のかえしを作成した。
【００２４】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、プレート式の熱交換機にて１０分間で４０℃まで冷却し、従来製法のかえしを作成した。
【００２５】
また、このようにして作成した従来製法のかえしを１５℃にて１４日間保管したかえしを熟成品とした。
【００２６】
このようにして作成した本発明品、従来製法品およびその熟成品のかえしをそれぞれ使用してそばつゆを作成した。なお、そばつゆはかえし３０重量部に対して６％濃度のかつおだし７０重量部を加えて作成した。
【００２７】
下記第２表に本発明品、従来製法品およびその熟成品を比較した結果を示す。なお、評価は、実施例１におけると同じく、訓練されたパネル２０名で実施し、熟成品を０点とした場合（比較対照品）の評点を±２点の５点法で評価した。
【００２８】
【表２】

【００２９】
本発明品は、従来製法品に比較すると、醤油感、塩味が弱く一方甘味、だし感が強い結果となったが、従来製法品の熟成品と比較すると塩味、甘味、醤油感およびだし感ともほぼ同等の強さであり、２日間熟成したに過ぎない本発明品が１４日間熟成した従来製法品の熟成品と同等の品質であることが分かる。
【００３０】
実施例３
濃口醤油５０ｋｇ、みりん風調味料１６ｋｇ、澱粉糖化物５ｋｇ、砂糖８ｋｇ、食塩２ｋｇ、グルタミン酸ナトリウム１ｋｇおよび水１８ｋｇ（合計１００ｋｇ）の原料を実施例１におけると同じ蒸気釜に投入後、蒸気量を調整しながら図３に示す条件で蒸気にて加熱した。加熱処理終了後はチューブ式の熱交換機にて１５分間で４０℃まで冷却し、本発明の調味液（本発明品）を作成した。
【００３１】
一方で、同じ配合にて原料を蒸気釜に投入後、蒸気にて９５℃まで２０分間で昇温させ、その温度に１０分間保持した後、チューブ式の熱交換機にて１０分間で４０℃まで冷却し、従来製法の調味液（従来製法品）を作成した。
【００３２】
このようにして作成した本発明品および従来製法品を、それぞれ、串に刺して蒸した鶏肉につけて焼き、再び各調味液をつけて焼いて焼き鳥を作成した。
【００３３】
下記第３表に本発明品および従来製法品（比較対照品）を比較した結果を示す。なお、評価は、実施例１におけると同じく、訓練されたパネル２０名で実施し、従来品を０点とした場合の評点を±２点の５点法で評価した。
【００３４】
【表３】

【００３５】
本発明品は従来製法品に比較すると、醤油感、塩味が弱く、一方甘味が強い結果となり、より熟成感があると評価された。
【００３６】
【発明の効果】
本発明によれば、従来は長期間かけて作成しなければ得られなかった熟成感を有する調味液を極めて短時間に作成することができる。
【図面の簡単な説明】
【図１】実施例１の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（分）を示す。
【図２】実施例２の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（分）を示す。
【図３】実施例３の加熱条件を示す。縦軸は加熱温度（℃）、そして横軸は加熱時間（時間）を示す。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a seasoning liquid having a feeling of ripening and a method for producing the same.
[0002]
[Prior art]
[Patent Document 1] Japanese Patent Application Laid-Open No. 2001-145470 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-61608 Kaeushi cooked in a general soba shop is prepared by mixing raw materials such as soy sauce, sugar, and mirin. It is generally used after being stored and aged in a cool dark place for about 2 weeks, and it is known that when actually used for soba soup, it becomes a seasoning liquid having a feeling of aging. Heretofore, it has been very difficult to reproduce a seasoning liquid having such ripening feeling commercially. In addition, the method described in Japanese Patent Application Laid-Open No. 2001-145470 (Patent Document 1) is a method of obtaining a full-fledged return of soy sauce having a mild and mellow flavor in a short time, but requires a special stirring step. Have to go through. The method described in Japanese Patent Application Laid-Open No. 2003-61608 (Patent Document 2) obtains a large amount of full-fledged burrs having a mild and mellow soy sauce flavor in a short period of time, and This is a method of obtaining a soup with a mellow flavor that enhances the scent of the soup, but it must be made to flow on the wall while exposed to the air.
[0003]
That is, when a seasoning liquid having a ripening feeling is produced in a commercial amount in the same manner as the cooking of the bark, it is too long for the production time of an industrial product to actually store and ripen it in a cool and dark place for about 1 to 2 weeks. It is also impractical because it requires a large space for storage. Therefore, the industrial production method of Kaebashi was as follows. That is, as shown in Examples below, for example, after the raw material is put into a steam pot, the temperature is raised to 95 ° C. by steam for 20 minutes, the temperature is maintained for 10 minutes, and then cooled to 40 ° C. for 10 minutes. That was what he said.
[0004]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to provide a method for preparing a seasoning liquid which can be used as a barber for soba soup in a short time, which has a feeling of ripening that had to be prepared for a long time. .
[0005]
[Means for Solving the Problems]
In order to achieve the object described in the preceding paragraph, the present inventors have conducted intensive studies and found that a seasoning stock solution containing soy sauce, mirins and sugars (soy sauce, mirins before heat treatment at the temperature and time specified in the present invention). And a mixture of saccharides is also broadly included in the seasoning liquid. However, in order to distinguish it from the seasoning liquid intended for the present invention, in the present specification, this is referred to as a seasoning stock solution. It has been found that a seasoning liquid having a ripening feeling can be obtained in a very short period of time by the treatment of strictly controlling the conditions, and the present invention has been completed based on such findings.
[0006]
That is, the present invention provides a method for producing a seasoning liquid, which comprises heating a seasoning stock solution containing soy sauce, mirins, and sugars at 50 to 80 ° C. for 30 minutes to 4 hours. Preferably, the seasoning liquid is stored at 40 ° C. or lower for 2 days or more, and a method for producing a seasoning liquid with an enhanced ripening sensation, and a seasoning liquid produced by these methods. About.
[0007]
This seasoning liquid is suitable to be used, for example, for returning soba soup.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
[0009]
As a raw material used in the seasoning liquid of the present invention, if it is used for, for example, buckwheat for soba soup, raw materials used for normal soba soup such as soy sauce, mirins and sugars can be used. Here, soy sauce can include concentrated soy sauce, and mirins can include mirin, fermented seasonings used industrially, mirin-style seasonings, and sugars can be sugar. , Glucose, fructose, isomerized sugar, saccharified starch, reducing sugar and the like, and are not particularly limited. Needless to say, the taste can be adjusted by adding appropriate amounts of salt, sodium glutamate, water and the like to the seasoning stock solution.
[0010]
There are no particular restrictions on the proportions of these ingredients as long as the desired seasoning liquid is obtained. For example, 0.1 to 1 part by weight of mirins and 0.1 part by weight of sugars per 1 part by weight of soy sauce To 1 part by weight.
[0011]
These raw materials are mixed in, for example, a heatable device such as a steam pot to form a seasoning stock solution, which is directly subjected to heat treatment in the device. That is, heating is performed at 50 to 80 ° C. for 30 minutes to 4 hours. After the heat treatment, it is preferable to cool quickly, and in the case of a steam pot, it is preferable to cool the temperature to 50 ° C. or lower by performing an operation such as replacing the steam with cooling water to increase the cooling rate. Rapid cooling using a heat exchanger is also possible.
[0012]
The heating temperature is controlled at 50 to 80C. If the temperature is lower than 50 ° C., a sufficient ripening feeling cannot be obtained even if the heating time is prolonged, and if the temperature is higher than 80 ° C., the deterioration proceeds even in a short time. In addition, the heating time is preferably 30 minutes to 4 hours. If the heating time is less than 30 minutes, the effect of the heating is not sufficiently obtained, and almost no change is observed as compared with the case where the raw materials are simply mixed (the seasoning stock solution). On the other hand, when the time is longer than 4 hours, undesired changes such as a burnt flavor appear.
[0013]
The seasoning liquid of the present invention obtained by such treatment has a sufficient ripening feeling and can be used as a seasoning liquid, for example, so that it can be immediately combined with the broth to make soba soup.
[0014]
When the seasoning liquid thus obtained was stored and aged at 40 ° C. or lower for 2 days or more, the aging feeling was further enhanced, and a more preferable seasoning liquid was obtained. Storage at this time is possible as it is in the steam pot in which the seasoning liquid was manufactured, or in a sealed state in a container with low air permeability such as a can, aluminum pouch, or liquid container. No restrictions. There is no particular limitation on the method of heating and cooling.
[0015]
【Example】
Hereinafter, the present invention will be described in more detail by way of examples.
[0016]
Example 1
Raw materials of 65 kg of concentrated soy sauce, 10 kg of mirin, 10 kg of reducing sugar and 15 kg of sugar (total of 100 kg) were charged into a steam pot (capacity: 150 L), and then heated with steam under the conditions shown in FIG. After the completion of the heat treatment, the steam was replaced with cooling water and cooled to 40 ° C. in 10 minutes to prepare a seasoning liquid (kaeshi) of the present invention.
[0017]
On the other hand, after the raw materials were charged into a steam pot with the same composition, the temperature was raised to 95 ° C with steam for 20 minutes, and the temperature was maintained for 10 minutes, and then to 40 ° C for 10 minutes with a plate-type heat exchanger. After cooling, a bark made by the conventional method was prepared.
[0018]
The thus-obtained bark of the conventional production method, which was stored at 15 ° C. for 7 days, was used as an aged product.
[0019]
Buckwheat soup was prepared by using the bark of the product of the present invention, the conventional product and the aged product thus prepared. The soba soup was prepared by adding 75 parts by weight of a 5% concentration bonito dashi to 25 parts by weight of a back.
[0020]
Table 1 below shows the results of comparison between the product of the present invention, the conventional process product, and the aged product. The evaluation was carried out by 20 trained panels, and the score when the aged product was set to 0 (comparative product) was evaluated by a 5-point method of ± 2 points.
[0021]
[Table 1]

[0022]
The product of the present invention has a weaker salty taste and a stronger sweetness as compared with the conventional production product, but has almost the same strength as the salty and sweet taste as compared with the aged product of the conventional production product. It can be seen that the quality is equivalent to that of the aged product of the conventional production method aged for 7 days. That is, according to the present invention, it takes less than one day to obtain a seasoning liquid of the same quality, while it takes seven days in the conventional production method.
[0023]
Example 2
Raw materials of 70 kg of concentrated soy sauce, 10 kg of mirin-type fermented seasoning, 10 kg of fructose-glucose liquid sugar and 10 kg of sugar (100 kg in total) were introduced into the same steam pot as in Example 1, and the steam amount was adjusted under the conditions shown in FIG. Heated with steam. After the completion of the heat treatment, the mixture was cooled to 40 ° C. in 5 minutes using a plate-type heat exchanger to prepare a seasoning liquid (kaeshi) of the present invention. This bark was stored in a tank for 1 day, then sealed in a can, and stored at room temperature for 1 day to prepare a bark of the product of the present invention having a more mature feeling.
[0024]
On the other hand, after the raw materials were charged into a steam pot with the same composition, the temperature was raised to 95 ° C with steam for 20 minutes, and the temperature was maintained for 10 minutes, and then to 40 ° C for 10 minutes with a plate-type heat exchanger. After cooling, a bark made by the conventional method was prepared.
[0025]
The thus-obtained bark of the conventional production method was stored at 15 ° C. for 14 days to obtain an aged product.
[0026]
Buckwheat soup was prepared by using the bark of the product of the present invention, the conventional product and the aged product thus prepared. The soba soup was prepared by adding 70 parts by weight of a 6% strength bonito dashi to 30 parts by weight of a rebate.
[0027]
Table 2 below shows the results of comparison between the product of the present invention, the conventional process product, and the aged product thereof. The evaluation was carried out by 20 trained panels, as in Example 1, and the score when the aged product was set to 0 (comparison control product) was evaluated by a 5-point method of ± 2 points.
[0028]
[Table 2]

[0029]
The product of the present invention had a less soy sauce feeling and saltiness, but a stronger sweetness and dashi feeling as compared with the conventional production product, but also had a salty, sweet, soy sauce and dashi feeling as compared with the aged product of the conventional production product. It can be seen that the strength of the present invention is almost the same, and the product of the present invention aged only for 2 days has the same quality as the aged product of the conventional production method aged for 14 days.
[0030]
Example 3
Raw materials of 50 kg of concentrated soy sauce, 16 kg of mirin-style seasoning, 5 kg of starch saccharified matter, 8 kg of sugar, 2 kg of salt, 1 kg of sodium glutamate and 18 kg of water (total of 100 kg) were introduced into the same steam pot as in Example 1, and the amount of steam was adjusted. While heating with steam under the conditions shown in FIG. After the completion of the heat treatment, the mixture was cooled to 40 ° C. in a tube heat exchanger in 15 minutes to prepare a seasoning liquid of the present invention (product of the present invention).
[0031]
On the other hand, after the raw materials were charged into a steam pot with the same composition, the temperature was raised to 95 ° C. in 20 minutes with steam, and the temperature was maintained for 10 minutes, and then to 40 ° C. in 10 minutes using a tube-type heat exchanger. After cooling, a seasoning liquid of the conventional production method (conventional production product) was prepared.
[0032]
The product of the present invention and the product of the prior art prepared in this manner were stabbed on a skewer, laid on steamed chicken, baked again with each seasoning liquid, and baked to make a yakitori.
[0033]
Table 3 below shows the results of comparison between the product of the present invention and the product of the conventional method (comparative product). The evaluation was carried out by 20 trained panels, as in Example 1, and the score when the conventional product was set to 0 was evaluated by a 5-point method of ± 2 points.
[0034]
[Table 3]

[0035]
The product of the present invention was weaker in soy sauce feeling and salty taste and stronger in sweetness as compared with the conventional production product, and was evaluated as having a more mature feeling.
[0036]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the seasoning liquid which has the ripening feeling which cannot be obtained conventionally unless it is made over a long period of time can be produced in an extremely short time.
[Brief description of the drawings]
FIG. 1 shows heating conditions in Example 1. The vertical axis indicates the heating temperature (° C.), and the horizontal axis indicates the heating time (minutes).
FIG. 2 shows heating conditions in Example 2. The vertical axis indicates the heating temperature (° C.), and the horizontal axis indicates the heating time (minutes).
FIG. 3 shows heating conditions in Example 3. The vertical axis shows the heating temperature (° C.), and the horizontal axis shows the heating time (hour).

Claims

A method for producing a seasoning liquid, comprising heating a seasoning stock solution containing soy sauce, mirins and sugars at 50 to 80 ° C for 30 minutes to 4 hours.

A method for producing a seasoning solution, comprising heating a seasoning stock solution containing soy sauce, mirins and sugars at 50 to 80 ° C for 30 minutes to 4 hours, and then storing and aging it at 40 ° C or lower for 2 days or more.

A seasoning liquid produced by the production method according to claim 1.