JP2009153424A - Packaged liquid seasoning - Google Patents
Packaged liquid seasoning Download PDFInfo
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- JP2009153424A JP2009153424A JP2007333861A JP2007333861A JP2009153424A JP 2009153424 A JP2009153424 A JP 2009153424A JP 2007333861 A JP2007333861 A JP 2007333861A JP 2007333861 A JP2007333861 A JP 2007333861A JP 2009153424 A JP2009153424 A JP 2009153424A
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- ferulic acid
- seasoning
- liquid seasoning
- sake
- container
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 55
- 239000007788 liquid Substances 0.000 title claims abstract description 39
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims abstract description 48
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 46
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 46
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 46
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 46
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000010411 cooking Methods 0.000 claims abstract description 12
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 4
- 235000020094 liqueur Nutrition 0.000 claims abstract description 4
- 235000015096 spirit Nutrition 0.000 claims abstract description 4
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 9
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 239000002781 deodorant agent Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 229920003023 plastic Polymers 0.000 description 12
- 230000001877 deodorizing effect Effects 0.000 description 11
- 239000004033 plastic Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 8
- 235000019688 fish Nutrition 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 230000008034 disappearance Effects 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 235000019645 odor Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000020639 clam Nutrition 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000237519 Bivalvia Species 0.000 description 2
- 229920000089 Cyclic olefin copolymer Polymers 0.000 description 2
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 229920005992 thermoplastic resin Polymers 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
本発明は、フェルラ酸を５０ｍｇ／Ｌ以上含有した液体調味料を遮光性容器に充填してなる容器入り液体調味料に関し、特に長期間保存してもフェルラ酸による消臭効果を有する、容器入り液体調味料に関する。 The present invention relates to a liquid seasoning containing a liquid seasoning containing 50 mg / L or more of ferulic acid in a light-shielding container, and has a deodorizing effect due to ferulic acid even when stored for a long period of time. It relates to liquid seasonings.
従来、各種調味料にフェルラ酸を添加し、食品の加工工程中に発生する不快臭を抑え、嗜好性を高める方法（例えば、特許文献１参照）、煮魚用調味液にフェルラ酸を添加し、調理するとき魚特有の生臭さがマスキングされた調理品を得る方法（例えば、特許文献２参照）、調味料にフェルラ酸の多量体を添加し、魚介類、蓄肉製品及び野菜等の食品のオフレーバーの除去、消臭を行う方法（例えば、特許文献３参照）がそれぞれ知られている。 Conventionally, ferulic acid is added to various seasonings to suppress unpleasant odors that occur during the processing process of food and enhance palatability (for example, see Patent Document 1), ferulic acid is added to seasoning liquid for boiled fish , A method of obtaining a cooked product masked by the fish's natural odor when cooking (see, for example, Patent Document 2), adding a multimer of ferulic acid to the seasoning, and adding foods such as seafood, meat storage products and vegetables Methods for removing off-flavor and deodorizing are known (for example, see Patent Document 3).
一方、フェルラ酸はこれらの液体調味料中において保存安定性が悪い欠点を有することが知られており、この欠点を解消する方法として、液体調味料にフェルラ酸を添加し、これを酸素透過指数が０．８ｃｍ３／ｄａｙ・ｍ２以下である容器に充填し、フェルラ酸の機能を長期間にわたり保持する方法（例えば、特許文献４参照）が知られている。 On the other hand, it is known that ferulic acid has a defect that storage stability is poor in these liquid seasonings, and as a method for solving this defect, ferulic acid is added to the liquid seasoning, and this is used as an oxygen permeation index. There is known a method of filling a container having an A of 0.8 cm 3 / day · m 2 or less and maintaining the function of ferulic acid for a long period of time (see, for example, Patent Document 4).
しかし、この方法は、内層及び外層が透明性の高い配向性熱可塑性樹脂であるポリプロピレン（ＰＰ）層からなり、中間層に環状オレフィンポリマー（ＣＯＰ）層とエチレン−ビニルアルコール共重合体（ＥＶＯＨ）層とを含んだ４層構造とする素材等で成形した特殊な容器、即ち特殊な酸素不透過性容器を使用しなければならない欠点を有する。
本発明は、特殊な酸素不透過性包装容器を使用することなく、通常のプラスチックボトルを用い、長期間保存しても、フェルラ酸による消臭効果の優れた、容器入り液体調味料を提供することを目的とする。 The present invention provides a container-containing liquid seasoning that has an excellent deodorizing effect due to ferulic acid even when stored for a long period of time using a normal plastic bottle without using a special oxygen-impermeable packaging container. For the purpose.
本発明者らは、上記課題を解決するため、鋭意検討を重ねた結果、フェルラ酸を５０ｍｇ／Ｌ以上含有した液体調味料を遮光性容器に充填するときは、長期間保存してもフェルラ酸を安定に保持できることを知り、この知見に基いて本発明を完成した。すなわち本発明は、以下に示す容器入り液体調味料である。
（１）フェルラ酸を５０ｍｇ／Ｌ以上含有した液体調味料を遮光性容器に充填してなる容器入り液体調味料。
（２）液体調味料が清酒、合成清酒、酒精含有甘味調味料、醗酵調味料、料理酒、みりん、みりん風調味料、ワイン、リキュール、又はスピリッツである前記（１）記載の容器入り液体調味料。
As a result of intensive investigations to solve the above-mentioned problems, the present inventors have found that when a liquid seasoning containing ferulic acid of 50 mg / L or more is filled in a light-shielding container, the ferulic acid is stored even if stored for a long period of time. Based on this finding, the present invention has been completed. That is, this invention is the liquid seasoning in a container shown below.
(1) A liquid seasoning in a container formed by filling a light-shielding container with a liquid seasoning containing 50 mg / L or more of ferulic acid.
(2) Liquid seasoning in a container according to the above (1), wherein the liquid seasoning is sake, synthetic sake, sake-containing sweet seasoning, fermentation seasoning, cooking liquor, mirin, mirin-like seasoning, wine, liqueur, or spirits. Fee.
本発明によれば、特殊な包装容器を使用することなく、長期間保存しても、フェルラ酸による消臭効果の優れた、容器入り液体調味料を得ることができる。 According to the present invention, it is possible to obtain a container-filled liquid seasoning that has an excellent deodorizing effect due to ferulic acid even when stored for a long period of time without using a special packaging container.
本発明で用いる液体調味料としては、清酒、合成清酒、酒精含有甘味調味料、醗酵調味料、料理酒（清酒風料理酒、料理用果実酒等）、みりん、みりん風調味料、ワイン、リキュール、スピリッツ、醤油、醤油含有液体調味料（たれ、つゆ、ポン酢、ドレッシング等）、スープ、及び魚醤等が挙げられる。
上記酒精含有甘味調味料としては、米類、麦類、雑穀類の澱粉をα−アミラーゼで液化し、これをアルコール及び米麹と共に仕込み、糖化熟成して得られるもの、及び、これに食塩又は含塩調味料を加えたものが挙げられる。
Liquid seasonings used in the present invention include sake, synthetic sake, sake-containing sweet seasonings, fermentation seasonings, cooking sake (sake-style cooking liquor, cooking fruit wine, etc.), mirin, mirin-style seasoning, wine, liqueur , Spirits, soy sauce, soy sauce-containing liquid seasonings (such as sauce, soy sauce, ponzu, dressing), soup, and fish soy.
As the above-mentioned alcoholic-containing sweet seasoning, rice, wheat, millet cereal starch is liquefied with α-amylase, and this is added together with alcohol and rice bran, saccharified and ripened, and salt or What added the salt-containing seasoning is mentioned.
また、本発明で用いるフェルラ酸は、市販品、あるいは通常の方法により得たフェルラ酸含有物でもよい。 The ferulic acid used in the present invention may be a commercially available product or a ferulic acid-containing product obtained by a usual method.
液体調味料に対するフェルラ酸の添加は、フェルラ酸を終濃度５０ｍｇ／Ｌ以上とすることが必要で、好ましくは１００〜１０００ｍｇ／Ｌ、さらに好ましくは１００〜６００ｍｇ／Ｌである。
本発明において、このことは重要であって、フェルラ酸が５０ｍｇ／Ｌ未満では消臭効果にすぐれた液体調味料を得ることができない。
Addition of ferulic acid to the liquid seasoning requires ferulic acid to have a final concentration of 50 mg / L or more, preferably 100 to 1000 mg / L, more preferably 100 to 600 mg / L.
In the present invention, this is important, and if the ferulic acid is less than 50 mg / L, a liquid seasoning having an excellent deodorizing effect cannot be obtained.
本発明において用いる遮光性容器としては、例えば、紙パック、アルミ缶、スチール缶、遮光性のあるバッグインボックス、黒色、茶色、緑色等の着色プラスチックボトル、黒色、茶色、緑色等の着色ガラス瓶、アルミ箔を積層したフィルム状袋容器、アルミ蒸着フィルムを積層した包装容器、首部、肩部及び胴部からなり、首部と胴部を肩部で連結した包装容器の前記胴部を着色フィルム又は紙で被覆した容器（例えば、フルシュリンクペットボトル等）等が挙げられる。また、紫外線をカットするフィルムを容器にシュリンクすることや、紫外線をカットする塗料をコーティングした容器を使用することも有効である。 As the light-shielding container used in the present invention, for example, a paper pack, an aluminum can, a steel can, a light-shielding bag-in-box, a colored plastic bottle such as black, brown, or green, a colored glass bottle such as black, brown, or green, A film-like bag container in which aluminum foil is laminated, a packaging container in which an aluminum vapor-deposited film is laminated, a neck, a shoulder, and a trunk, and the trunk of the packaging container in which the neck and the trunk are connected by a shoulder is colored film or paper (For example, full shrink PET bottles) covered with It is also effective to shrink a film that cuts ultraviolet rays into the container, or to use a container coated with a paint that cuts ultraviolet rays.
本発明において、遮光性容器を用いることは極めて重要であって、無色透明なプラスチックボトルや、無色透明ビンのように光透過性の極めて良好な容器を用いる場合においては、日光等の影響により、フェルラ酸が速やかに消失し、フェルラ酸を長期間安定に保持することができない。
これに対し、緑色ペットボトル、フルシュリンクペットボトル、又は茶色ペットボトル等の遮光性容器を用いる場合は、フェルラ酸の消失を極力抑制できるため、その残存率を７０％以上保持できる。そして特に紙パック及び茶色ビンを用いる場合は、フェルラ酸の消失をほぼ完全に抑止し、その残存率を１００％保持できるので好ましい。
In the present invention, it is very important to use a light-shielding container, and in the case of using a colorless and transparent plastic bottle, or a container with extremely good light transmission like a colorless and transparent bottle, due to the influence of sunlight, Ferulic acid disappears rapidly, and ferulic acid cannot be held stably for a long period of time.
On the other hand, when a light-shielding container such as a green plastic bottle, a full shrink plastic bottle, or a brown plastic bottle is used, the disappearance of ferulic acid can be suppressed as much as possible, and the residual rate can be maintained at 70% or more. In particular, when a paper pack and a brown bottle are used, the disappearance of ferulic acid can be almost completely suppressed and the remaining rate can be maintained at 100%, which is preferable.
以下、実施例を示して本発明を更に具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
（液体調味料の調製）
清酒風料理酒（キッコーマン社製）にフェルラ酸（オリザ油化社製）を添加、溶解し、フェルラ酸を１００ｍｇ／Ｌ含有する液体調味料を得た。
（容器入り液体調味料の調製）
次いで、これを容量５００ｍｌの、表１に示す紙パック、茶色ビン、茶色ペットボトル、フルシュリンクペットボトル、及び緑色ペットボトルに充填し、開口部を蓋体で密封して、本発明の、容器入り液体調味料を調製した。
(Preparation of liquid seasoning)
Ferulic acid (manufactured by Oriza Yuka Co., Ltd.) was added and dissolved in sake-style cooked liquor (manufactured by Kikkoman Corporation) to obtain a liquid seasoning containing 100 mg / L of ferulic acid.
(Preparation of liquid seasoning in containers)
Next, this was filled into a paper pack, brown bottle, brown plastic bottle, full shrink plastic bottle, and green plastic bottle shown in Table 1 having a capacity of 500 ml, and the opening was sealed with a lid. A liquid seasoning was prepared.
なお、上記フルシュリンクペットボトルは、外径３０ｍｍ高さ２０ｍｍの首部Ａと外径７０ｍｍ高さ１３０ｍｍの胴部Ｂと、上記首部と胴部を連結する高さ３０ｍｍの肩部Ｃとからなる容量５００ｍｌのペットボトル本体の、該胴部Ｂ外周全面に白色不透明のフィルムを密着被覆したものを使用した。 The full shrink PET bottle has a capacity comprising a neck A having an outer diameter of 30 mm and a height of 20 mm, a trunk B having an outer diameter of 70 mm and a height of 130 mm, and a shoulder C having a height of 30 mm for connecting the neck and the trunk. A 500 ml PET bottle main body with a white opaque film adhered and coated on the entire outer surface of the trunk B was used.
（比較例）
また、比較のため、実施例１で調製した、フェルラ酸を１００ｍｇ／Ｌ含有する液体調味料を、容量５００ｍｌの、表１に示す無色透明ペットボトル（比較例１）、無色透明ビン（比較例２）に充填し、開口部を蓋体で密封して比較例１及び比較例２の、容器入り液体調味料をそれぞれ調製した。
(Comparative example)
For comparison, the liquid seasoning prepared in Example 1 and containing 100 mg / L of ferulic acid was used as a colorless transparent PET bottle (Comparative Example 1) and a colorless transparent bottle (Comparative Example) with a capacity of 500 ml shown in Table 1. 2), the opening was sealed with a lid, and the liquid seasonings in containers of Comparative Example 1 and Comparative Example 2 were prepared.
（フェルラ酸の消臭効果確認試験）
上記実施例１、比較例１及び比較例２で得られた容器入り液体調味料を、それぞれ直射日光が当たる窓際に１日あたり８時間の割合にて、３日間静置した。
次いで、静置後のフェルラ酸濃度を測定し、フェルラ酸の残存率を計算し表１に示した。
なお、フェルラ酸の測定には、ＯＤＳを分離用の樹脂（Ｓｅｎｓｈｕ Ｐａｋ．ＯＤＳ−１２５１Ｎ）とする高速液体クロマトグラフィーを使用した。
(Deodorizing effect confirmation test of ferulic acid)
The container-containing liquid seasonings obtained in Example 1, Comparative Example 1 and Comparative Example 2 were allowed to stand for 3 days at a rate of 8 hours per day, respectively, on windows exposed to direct sunlight.
Next, the ferulic acid concentration after standing was measured, and the residual ratio of ferulic acid was calculated and shown in Table 1.
For the measurement of ferulic acid, high performance liquid chromatography using ODS as a resin for separation (Senshu Pak. ODS-1251N) was used.
表１の結果から、無色透明ペットボトルを用いる比較例１の区分、及び無色透明ビンを用いる比較例２の区分は、フェルラ酸が速やかに消失し、残存率が４０％以下と低くなり、フェルラ酸を長期間安定に保持することができないことが判る。これに対し、茶色ペットボトル、フルシュリンクペットボトル、又は緑色ペットボトルを用いる本発明の区分は、フェルラ酸の消失を抑制できるため、その残存率を７０％以上保持できることが判る。特に紙パック及び茶色ビンを用いる本発明の区分は、フェルラ酸の消失を完全に抑止し、その残存率を１００％保持できることが判る。 From the results of Table 1, the classification of Comparative Example 1 using a colorless and transparent PET bottle and the classification of Comparative Example 2 using a colorless and transparent bottle quickly disappeared with ferulic acid, and the residual rate was as low as 40% or less. It can be seen that the acid cannot be held stably for a long time. On the other hand, since the division | segmentation of this invention using a brown plastic bottle, a full shrink plastic bottle, or a green plastic bottle can suppress the loss | disappearance of ferulic acid, it turns out that the residual rate can be hold | maintained 70% or more. In particular, it can be seen that the classification of the present invention using paper packs and brown bottles can completely suppress the disappearance of ferulic acid and maintain the remaining rate of 100%.
（液体調味料の調製）
エチルアルコ−ル１４．５ｖ／ｖ％の水溶液を４区分用意し、フェルラ酸（オリザ油化社製）を、第１区分には２５ｍｇ／Ｌ（比較例１）、第２区分には４０ｍｇ／Ｌ（比較例２）、そして第３区分には５０ｍｇ／Ｌ（本発明）それぞれ溶解して、フェルラ酸を含有する液体調味料を調製した。
また、第４区分にはフェルラ酸を全く添加することなく、そのまま用いて対照の液体調味料とした。
(Preparation of liquid seasoning)
Prepare 4 sections of 14.5 v / v% aqueous solution of ethyl alcohol, ferulic acid (manufactured by Oriza Oil Chemical Co., Ltd.), 25 mg / L (Comparative Example 1) for the first section, and 40 mg / L for the second section. (Comparative example 2) And 50 mg / L (this invention) was melt | dissolved in the 3rd division, respectively, and the liquid seasoning containing ferulic acid was prepared.
In addition, a ferrous acid was not added at all to the fourth category and used as it was as a control liquid seasoning.
（フェルラ酸の消臭効果確認試験）
（あさりの酒蒸しの煮汁での消臭効果）
実施例２で得られた、フェルラ酸を含有する本発明、比較例の液体調味料及び対照の液体調味料各１００ｍｌに対してあさり（殻つき）６００ｇを加え、常法により加熱調理してあさりの酒蒸しを作製した。
次いで、得られたあさりの酒蒸しの煮汁について、パネル２０名による官能検査を行った。対照と比較例１、２及び本発明の煮汁の生臭みを、一対比較による尺度法により比較し、検定を行った。この結果を表２に示した。
(Deodorizing effect confirmation test of ferulic acid)
(Deodorizing effect with steamed sake made from clams)
600 g of clams (with shells) is added to each 100 ml of the present invention containing ferulic acid, the liquid seasoning of the comparative example and the liquid seasoning of the control obtained in Example 2, and cooked by a conventional method. The sake steamed was made.
Next, a sensory test was conducted by 20 panelists on the resulting clam soup. The control, Comparative Examples 1 and 2 and the raw odor of the soup of the present invention were compared by a pairwise comparison scale method and tested. The results are shown in Table 2.
表２の結果から、フェルラ酸が４０ｍｇ／Ｌ（比較例２）及び２５ｍｇ／Ｌ（比較例１）では、生臭み消臭効果が認められないが、５０ｍｇ／Ｌ（本発明）では、有意に消臭効果が認められることが判る。 From the results in Table 2, when ferulic acid is 40 mg / L (Comparative Example 2) and 25 mg / L (Comparative Example 1), no deodorizing effect is observed, but at 50 mg / L (present invention), It turns out that the deodorizing effect is recognized.
（液体調味料の調製）
水及びエチルアルコールを混合し、これにフェルラ酸、グルコース及びクエン酸を加え、エチルアルコール１４．５ｖ／ｖ％、フェルラ酸濃度４００ｍｇ／Ｌ、グルコース濃度５ｗ／ｖ％、クエン酸濃度０．０５ｗ／ｖ％の料理酒を調製した。
(Preparation of liquid seasoning)
Water and ethyl alcohol are mixed, and ferulic acid, glucose and citric acid are added thereto. Ethyl alcohol 14.5 v / v%, ferulic acid concentration 400 mg / L, glucose concentration 5 w / v%, citric acid concentration 0.05 w / v% cooking liquor was prepared.
（比較例）
上記実施例３の料理酒の製造法において、フェルラ酸を添加しない以外は全く同様にして対照の料理酒を調製した。
(Comparative example)
A control cooking liquor was prepared in exactly the same manner as in the method for producing a cooking liquor of Example 3 except that ferulic acid was not added.
（フェルラ酸の消臭効果確認試験）
めかじき切り身１ｋｇを、煮魚用に細断し、これに、実施例３で得た本発明の料理酒３７１ｍｌ、砂糖３７ｇ、濃口しょうゆ１４３ｍｌ、水７１４ｍｌを加え、常法により、煮魚の調理品を得た。
また、対照として、上記煮魚の調理品を得る方法において、本発明の料理酒を用いる代わりに、上記比較例で得たフェルラ酸を添加しない対照の料理酒を用いて、煮魚の調理品を得た。
(Deodorizing effect confirmation test of ferulic acid)
Shredded 1 kg of swordfish meat for boiled fish, add 371 ml of the cooking liquor of the present invention obtained in Example 3, 37 g of sugar, 143 ml of concentrated soy sauce, and 714 ml of water, and prepare boiled fish by conventional methods. Obtained.
In addition, as a control, in the method of obtaining the cooked product of the boiled fish, instead of using the cooked liquor of the present invention, the cooked fish of the cooked fish was obtained using the control cooked liquor without adding ferulic acid obtained in the above comparative example. It was.
対照の煮魚調理品の煮汁と本発明のそれについて、パネル２０名による官能検査を行った。一対比較による尺度法により比較した結果、フェルラ酸４００ｍｇ／Ｌを含有した本発明の料理酒を用いた方が、危険率１％で有意に生臭みが少ないと判定された。 A sensory test was conducted by 20 panelists on the broth of the control boiled fish product and that of the present invention. As a result of comparison by a pairwise scaling method, it was determined that the use of the cooking liquor of the present invention containing 400 mg / L of ferulic acid had significantly less raw odor with a risk rate of 1%.
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| JP2006141310A (en) * | 2004-11-22 | 2006-06-08 | Nishiumi Shuzo Kk | Sake and method for producing the same |
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| JPH08140657A (en) * | 1994-09-20 | 1996-06-04 | Takefushi Nogyo Kyodo Kumiai | Production of chrysanthemum wine |
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JPH11299441A (en) * | 1998-04-22 | 1999-11-02 | Snow Brand Food Co Ltd | Seasoned bread crumb and its production |
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| JP2006166834A (en) * | 2004-12-17 | 2006-06-29 | Tohoku Univ | Method for extracting ferulic acid, disease prevention food and disease prevention drug |
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