JP2005143418A - Seasoning in which sake or wine for cooking is concentrated - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning excellent in shelf life and workability and enhancing ability of body and palatability. <P>SOLUTION: The present invention relates to a method for producing a seasoning in which Brix degree is kept to ≥60 degree by concentrating Sake (refined rice wine) or a wine for cooking and the seasoning obtained by the production method, particularly the seasoning having ≥10 wt.% α-ethylglucoside content. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a seasoning production method and a seasoning obtained thereby. More specifically, the present invention relates to a method for producing a seasoning characterized by concentrating refined sake or cooked liquor, as well as cooking and The present invention relates to a seasoning that is a concentrate of sake or cooking liquor used for food processing.

  Traditionally, it has been used to adjust the flavor of dishes by adding sake or cooking liquor to Japanese-style dishes such as boiled foods, soup stock or soy sauce, with the expectation of cooking effects such as producing a rich taste or eliminating odors. ing. However, if there is a lot of alcohol remaining in the cooked or processed material, the flavor of the material is often impaired by the alcohol odor. At the time of finishing, it is limited to dishes that are completely free of alcohol.

  For this reason, generally, when using sake or cooking liquor for cooking or food processing, a so-called boil-off operation is performed in which the alcohol is removed by boiling in advance. Since this boiled sake has a low alcohol content, it is easy to rot and cannot be stored, so it must be prepared each time. However, this cooking process is time-consuming and labor-intensive when it is prepared in large quantities, such as for business use or food processing, the evaporation volume changes with each operation, the concentration is not constant, and there is a risk of volatile alcohol igniting. There are many problems.

  For the same purpose, wines used for cooking and food processing are known to be concentrated wines or wine extracts from which alcohol has been skipped (see Patent Document 1 and Patent Document 2). Wine has many organic acids and low nitrogen content, so it has the property that even if alcohol content is low, it does not rot easily.However, sake and cooking liquor have high nitrogen content and sugar content. Sexually gets worse. Sugar and nitrogen contained in refined sake and cooked liquor, especially amino acids, are considered to contribute greatly to the cooking effect, so it is not possible to reduce their components in order to increase the storage stability.

  Although the method of pulverizing in order to raise the preservation | save property of boiled liquor is also considered, in addition to cost, the dextrin added as a powdered base material has the fault that the cooking effect is impaired. Furthermore, when liquor with a high sugar content, nitrogen content, or so-called extract is powdered, such as sake and cooking liquor, it is highly hygroscopic and cannot be stored in a humid place such as a kitchen after opening. There was a drawback.

  On the other hand, in sake, ethyl-α-D-glucoside (α-ethylglucoside) is contained as a rich taste component, and a method for producing sake or synthetic sake having a high ethylglucoside content is known (patents). Reference 3 etc.). In addition, it is known that by adding ethyl glucoside to a food or drink, it can be improved to a rich taste with high palatability (see Patent Document 4 and the like).

Furthermore, a seasoning containing a liquor concentrate has also been devised (see Patent Document 5), but it is an addition of components other than the components derived from sake, and the seasoning of the present invention containing only the components of the original sake. Is different.
Japanese Patent Laid-Open No. 06-046794 JP 2001-245625 A Japanese Patent Laid-Open No. 11-243940 Japanese Patent Laid-Open No. 07-250644 JP 2001-161307 A

  The problem to be solved is that the preservability of boiled liquor obtained by removing alcohol from sake or cooking liquor is poor, and that workability when used for cooking and food processing is poor. Accordingly, an object of the present invention is to provide a seasoning which does not have the drawbacks of the conventional boiled liquor, and which has an excellent ability to enhance kokumi and umami than conventional products.

  In view of the above-mentioned problems, the present inventors have conducted intensive research and, as a result of repeated studies on the degree of concentration in order to enhance the preservability of boiled liquor obtained by removing alcohol from sake or cooking liquor, Brix 60 It was found that by concentrating to a degree (BX60 °) or more, the growth of microorganisms was suppressed. Furthermore, by preparing a concentrate using sake or cooking liquor having a high content of α-D-ethyl glucoside (α-ethyl glucoside) as a raw material, a concentrated sake or cooking liquor having a low content of α-ethyl glucoside is prepared. As a result, the present invention has been completed by finding that it can be used as a seasoning because it is a boiled liquor with an excellent body and taste.

That is, the present invention
(1) A method for producing a seasoning, characterized by concentrating sake or cooking liquor and setting the Brix degree to 60 degrees or more,
(2) The method according to (1), wherein the content of α-ethylglucoside in the resulting seasoning is 10% by weight or more,
(3) The method according to (1) or (2), wherein the sake or cooked sake to be concentrated is a sake or cooked sake containing 0.8% by weight or more of α-ethylglucoside, and (4) A seasoning obtained by the method according to any one of (1) to (3) above is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the seasoning which is excellent in preservability and workability | operativity, and can enhance the richness and taste significantly, and its manufacturing method are provided. In other words, the seasoning of the present invention has a much higher storage stability and can greatly reduce the risk of being contaminated with microorganisms, compared to a traditional boiled sake in which alcohol is removed from sake or cooking liquor. . In addition, the seasoning of the present invention is free from problems such as flammability and moisture absorption, and is excellent in workability. For this reason, the seasoning of the present invention can be distributed as boiled sake (concentrate), and since a certain amount can be used as necessary, when used for cooking or food processing, seasoning ingredients and concentrations Can be made constant. Furthermore, since the seasoning of the present invention contains α-D-ethyl glucoside (α-ethyl glucoside) at a high concentration, the richness and taste of cooking or food processing can be enhanced with a small amount of use, About 5 times the richness and taste enhancement ability of ordinary boiled sake can be obtained.

  The seasoning of the present invention can be obtained by concentrating sake or cooking liquor. The purpose of concentration in the present invention is not only to remove alcohol but also to reduce the volume by removing moisture, so concentration is performed under reduced pressure, but overheating is performed to prevent coloring and burnt odor after concentration. Without concentration, vacuum concentration at low temperature is desirable. Further, in order to suppress the growth of microorganisms and improve the storage stability, the degree of concentration is preferably, for example, concentrated to Brix 40 ° (BX40 °) or more, preferably BX50 ° or more, more preferably BX60 ° or more. . In addition, the Brix (BX) degree in the present invention is a so-called sugar degree, and is a unit expressed as a sucrose concentration by measuring the refractive index of a liquid. In the present invention, the Brix degree is measured by a conventional method.

  The sake in the present invention is so-called Japanese sake, and is a liquor that is fermented and filtered using rice, rice bran, and water as raw materials. The cooked liquor in the present invention is a so-called salted liquor obtained by adding salt to moromi of refined sake and filtering it through non-drinking treatment. Alcoholic beverages to which various substances are added to resemble sake, so-called synthetic sake, can also be used as a raw material for the concentrate, but are not usually used in terms of the richness after cooking. Also, the sake or cooking liquor used as the raw material is preferably as rich as possible, that is, pure rice liquor not added with alcohol.

  In order to increase the richness and taste after cooking, as a raw material, sake or sake containing a higher concentration of α-D-ethyl glucoside (also referred to as “α-ethyl glucoside”) than ordinary sake or cooked sake. It is preferable to use cooked liquor, for example, 0.8% by weight or more, preferably 0.9% by weight or more, more preferably 1% by weight or more in the raw sake or cooked liquor.

  Furthermore, from the viewpoint of the ability to enhance the richness and taste, the seasoning produced according to the present invention preferably has a high α-ethylglucoside content, for example, 10% by weight or more, preferably 12% by weight or more, more preferably It is desirable that it is 15% by weight or more.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the examples are merely illustrative and do not limit the present invention. Unless otherwise specified, when the concentration or content of a substance is expressed in% in this specification, it means weight% (w / w).

By concentrating pure rice liquor containing about 1% α-D-ethylglucoside produced by a known method up to about 16 times with a rotary evaporator, a concentrated solution of Brix 63 degrees (BX63 °) and α-ethylglucoside 15% is obtained. Obtained.
For comparison, septic properties at room temperature were compared using a Brix 8 degree and 31 degree concentrate concentrated to about 2 and 8 times, and a commercially available wine extract (BX 15 °).

  As shown in Table 1, bacteria and fungi grew even after 1 month after opening the wine extract with a large amount of organic acid and a small amount of nitrogen. As for the sake concentrate, growth of each mold was observed in Brix 8 degrees one week after opening and Bricks 31 degrees one month after opening.

However, in the sake concentrate of the present invention having a Brix of 60 ° C. or higher, the growth of microorganisms was not observed even after being left at room temperature for 1 month after opening.

Purified rice liquor concentrate concentrated to about 16 times according to the method of Example 1 was added to commercially available noodle soup at various concentrations, and tasting was conducted to examine the concentration (threshold value) at which 11 people feel umami and richness. For comparison, a normal sake with added alcohol, which was boiled until the volume became half (twice), which is generally performed by a boiling operation, was also tested.

  As shown in Table 2, the pure rice liquor concentrate of the present invention concentrated 16 times is felt to have enhanced umami and richness with the addition of 0.1%, whereas general boiled sake (2 In double concentration, the difference in taste is not felt unless it is added up to 4%. In other words, it can be seen that the pure rice sake concentrate of the present invention may be used in an amount that is 1/80 that of general sake with added alcohol. Even if the concentration degree at the time of boiling is converted, the pure rice liquor concentrate has an effect five times that of general sake with added alcohol.

  According to the method of Example 1, pure rice sake containing about 1% α-ethyl glucoside (also referred to as “α-EG”) is concentrated to prepare a pure rice sake concentrate containing 15% α-ethyl glucoside and added to soy sauce Then, a preference survey test was conducted.

For comparison, a general pure rice sake having an α-EG content of 0.3% was concentrated to the same extent to prepare a pure rice wine concentrate having an α-EG content of 4%, which was tested simultaneously.
The concentrate was added to commercially available soy sauce at a rate of 6%, attached to tofu, and evaluated by 12 people.

  As shown in Table 3, even in the same pure rice sake, the concentrate obtained by concentrating the pure rice sake having an α-EG content of about 1% according to the present invention is more suitable for soy sauce than the general pure rice sake concentrate. It can be seen that the umami and richness are enhanced when added.

The seasoning concentrated with sake or cooking liquor of the present invention enhances umami and richness by adding a small amount when necessary, without performing the operation of “boiled” for cooking and food processing. In addition, since the product of the present invention can be stored for a long period of time, a wide range of demand is expected in commercial stores and food processors.

Claims (4)

  A method for producing a seasoning comprising concentrating refined sake or cooking liquor and setting the Brix degree to 60 degrees or more.   The α-ethyl glucoside content in the seasoning obtained is 10% by weight or more.   The method according to claim 1 or 2, wherein the concentrated sake or cooking liquor is a sake or cooking liquor containing 0.8 wt% or more of α-ethyl glucoside. The seasoning obtained by the method of any one of Claims 1 thru | or 3.