JP2010011795A - Mirin (sweet sake for seasoning) - Google Patents
Mirin (sweet sake for seasoning) Download PDFInfo
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Abstract
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本発明は、フェルラ酸およびパラ−クマル酸を高濃度で含有し、食品の調理に用いた場合に、調理済み食品の保存安定性を向上させ得る、具体的には、調理済み食品における生菌数増加および／または腐敗臭や酸臭の発生を抑制する作用を有するみりん類およびその製造方法に関する。 The present invention contains ferulic acid and para-coumaric acid in high concentrations, and can improve the storage stability of cooked food when used for cooking food, specifically, live bacteria in cooked food The present invention relates to mirins having an effect of suppressing the increase in number and / or the generation of spoiled odor and acid odor, and a method for producing the same.
食品の調理に広く用いられる調味料の１種であるみりんは、従来、蒸きょうした精白度の高いモチ米、例えば、精白度８０〜９０％の蒸しモチ米を米麹とともにアルコール水とともに仕込み、適当期間糖化熟成させることによって製造される。食品の調理にみりんを用いる利点としては、例えば、上品な甘みの付与、てり・つやの向上、煮くずれ防止、消臭効果、味のしみこみ促進等が挙げられ、それらの優れた調理特性を十分に発揮することを目的として、みりん類の組成や製造法に関して各種の検討が行われている。また、みりん類自体に関する、増色抑制や保存安定性に関する多様な検討も行われている（例えば、特許文献１〜３参照）。 Mirin, one of the seasonings widely used in food preparation, has been conventionally steamed mochi rice with a high degree of whitening, for example, steamed mochi rice with a degree of whitening of 80-90%, together with rice bran and alcohol water, Produced by saccharification and aging for an appropriate period. Advantages of using mirin for cooking food include, for example, the addition of refined sweetness, improvement of teriyaki and gloss, prevention of boil-off, deodorizing effect, promotion of flavor soaking, etc. Various studies have been made on the composition and production method of mirins for the purpose of exhibiting the above. In addition, various studies have been made on mirins per se regarding suppression of color increase and storage stability (see, for example, Patent Documents 1 to 3).
一方で、調理済み食品中の保存安定性を向上させることに関して、みりん類の作用を積極的に強化する試みはほとんどなされていない。調味料としてのみりん類自体は、そのアルコール濃度に由来する高い静菌効果を有すると同時に、食品が有する臭いをマスキングする効果にも優れている。しかし、みりん類を調理に用いた時には、食品や水分と混合されてみりんの成分が希釈され、また、加熱調理によりアルコール分が飛ばされることにより、みりん類自体が有する上記の作用特性は必然的にその効果を失い、その結果、調理後の食品にまで静菌効果が十分に及ぶとはいいがたく、調理後に後発的に生じる、例えば、腐敗臭などのマスキング効果についても期待できない。すなわち、従来のみりん類を用いることによっては、調理後の食品における生菌数増加の抑制、および／または腐敗臭や酸臭発生の抑制等の、保存安定性に関する向上効果は期待できなかった。 On the other hand, few attempts have been made to positively enhance the action of mirins in terms of improving the storage stability in cooked foods. Only as a seasoning, phosphorus itself has a high bacteriostatic effect derived from its alcohol concentration, and at the same time, is excellent in the effect of masking the odor of food. However, when mirin is used for cooking, the components of mirin are mixed with food and moisture to dilute, and alcohol is removed by cooking, so the above-mentioned operational characteristics of mirin itself are inevitable. However, it cannot be said that the bacteriostatic effect is sufficiently extended to the food after cooking, and the masking effect such as spoilage odor that occurs later after cooking cannot be expected. That is, by using conventional phosphorus only, improvement effects on storage stability such as suppression of increase in the number of viable bacteria in food after cooking and / or suppression of generation of spoiled odor and acid odor could not be expected.
本発明の課題は、食品の調理に用いた場合に、調理済み食品の保存安定性を向上させ得る、具体的には、調理済み食品における生菌数増加および／または腐敗臭や酸臭の発生を抑制する作用を有するみりん類を提供することにある。 An object of the present invention is to improve the storage stability of cooked food when used for cooking food, specifically, increase the number of viable bacteria in the cooked food and / or generation of spoilage odor and acid odor. It is in providing mirin which has the effect | action which suppresses.
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、特定濃度以上のフェルラ酸およびパラ−クマル酸を含有するみりん類が、食品の調理に用いた場合に、調理済み食品の保存安定性を向上させ得る、具体的には、調理済み食品における生菌数増加および／または腐敗臭や酸臭の発生を抑制する作用を有することを見出し、本発明を完成した。すなわち本発明は、以下に関する。
（１）フェルラ酸を２０ｐｐｍ以上およびパラ−クマル酸を１ｐｐｍ以上含有するみりん類。
（２）食品の調理に用いた場合に、調理済み食品中の生菌数増加および／または腐敗臭や酸臭の発生を抑制することを特徴とする上記（１）記載のみりん類。
（３）玄米、糠、赤糠から選択される一種以上を原料に使用することを特徴とする、上記（１）〜（２）記載のみりん類の製造方法。
（４）原料処理、仕込、糖化熟成工程中のいずれかにおいて、クロロゲン酸エステラーゼ、グルカナーゼ、フェルラ酸エステラーゼから選択される一種以上を用いることを特徴とする、上記（３）記載のみりん類の製造方法。
As a result of intensive studies to solve the above problems, the present inventors have found that when mirins containing ferulic acid and para-coumaric acid at a specific concentration or more are used for cooking food, The present invention has been completed by finding that it has the action of suppressing the increase in the number of viable bacteria and / or the occurrence of spoilage odor and acid odor in cooked foods, which can improve storage stability. That is, the present invention relates to the following.
(1) Mirins containing 20 ppm or more of ferulic acid and 1 ppm or more of para-coumaric acid.
(2) The phosphorus as described in (1) above, which suppresses the increase in the number of viable bacteria in the cooked food and / or the generation of spoiled odor or acid odor when used for cooking food.
(3) The method for producing only phosphorus according to the above (1) to (2), wherein one or more selected from brown rice, rice bran, and red rice bran is used as a raw material.
(4) Production of only phosphorus according to (3) above, wherein at least one selected from chlorogenic acid esterase, glucanase, and ferulic acid esterase is used in any of the raw material treatment, preparation, and saccharification and aging processes Method.
本発明により、食品の調理に用いた場合に、調理済み食品の保存安定性を向上させ得る、具体的には、調理済み食品における生菌数増加および／または腐敗臭や酸臭の発生を抑制する作用を有するみりん類を提供できる。 According to the present invention, when used for cooking foods, the storage stability of cooked foods can be improved. Specifically, the increase in the number of viable bacteria in cooked foods and / or the generation of spoiled odors and acid odors is suppressed. It is possible to provide mirins having the function of
以下、本発明を具体的に説明する。
（みりん類）
本発明のみりん類には、例えば、みりん、みりん風調味料、発酵調味料、アルコール含有発酵調味料または本直しを含む。
The present invention will be specifically described below.
(Mirin)
For example, mirin, mirin-like seasonings, fermented seasonings, alcohol-containing fermented seasonings or rework are included in the present invention.
（フェルラ酸およびパラ−クマル酸の含有濃度）
本発明のみりん類は、そのみりん類を食品の調理に用いた場合に、調理済み食品中の生菌数増加および／または腐敗臭や酸臭の発生を抑制するという効果を発揮するために、一定濃度以上のフェルラ酸およびパラ−クマル酸を含有することを特徴とする。実際には、調理に使用される食材や、その他の調味料の使用量、調理に用いるみりん類の量や調理方法、加熱条件等によって、各種調理済み食品の保存安定性は多様であることが予測されるが、従来のみりん類を使用した場合よりも、調理済み食品中の生菌数増加および／または腐敗臭や酸臭の発生を抑制できるという効果を発揮できる濃度組成であればよい。具体的には、フェルラ酸を２０ｐｐｍ以上およびパラ−クマル酸を１ｐｐｍ以上含有するみりん類が好ましく、より好ましくは、フェルラ酸を２０ｐｐｍ以上およびパラ−クマル酸を２ｐｐｍ以上含有するみりん類、さらに好ましくは、フェルラ酸を２５ｐｐｍ以上およびパラ−クマル酸を２ｐｐｍ以上含有するみりん類であれば、従来のみりんと同様に使用した場合、調理済み食品中の生菌数増加および／または腐敗臭や酸臭の発生を効果的に抑制することができる。
(Concentration of ferulic acid and para-coumaric acid)
In the present invention, when the mirin is used for cooking food, in order to exert the effect of suppressing the increase in the number of viable bacteria in the cooked food and / or the generation of spoiled odor and acid odor, It contains ferulic acid and para-coumaric acid at a certain concentration or more. Actually, the storage stability of various cooked foods may vary depending on the ingredients used for cooking, the amount of other seasonings used, the amount of mirin used for cooking, the cooking method, the heating conditions, etc. As expected, it may be a concentration composition that can exhibit the effect of suppressing the increase in the number of viable bacteria in cooked foods and / or the generation of spoilage odors and acid odors compared to the case of using phosphorus only in the past. Specifically, mirins containing 20 ppm or more of ferulic acid and 1 ppm or more of para-coumaric acid are preferred, more preferably mirins containing 20 ppm or more of ferulic acid and 2 ppm or more of para-coumaric acid, more preferably In the case of mirins containing at least 25 ppm ferulic acid and at least 2 ppm para-coumaric acid, when used in the same manner as conventional mirin, the number of viable bacteria in cooked foods and / or spoilage odor or acid odor Generation | occurrence | production can be suppressed effectively.
フェルラ酸およびパラ−クマル酸は、従来のみりん類中にも、ある程度の濃度で存在している。しかし、その濃度が一定以下である場合には、従来のみりん類と同様に使用することによっては、調理済み食品中の生菌数増加および／または腐敗臭や酸臭の発生を効果的に抑制することはできない。
また、本発明のみりん類においては、フェルラ酸およびパラ−クマル酸の濃度が、ともにそれぞれ一定濃度以上であることが重要である。すなわち、例えば、フェルラ酸濃度が２０ｐｐｍ以上であってもパラ−クマル酸濃度が１ｐｐｍ未満であるみりん類では、本発明のみりん類における、調理済み食品における生菌数増加および／または腐敗臭や酸臭の発生を抑制する効果を十分に発揮することができない。
Ferulic acid and para-coumaric acid are also present in some concentrations in conventional phosphorus only. However, if the concentration is below a certain level, it is possible to effectively suppress the increase in the number of viable bacteria in cooked foods and / or the occurrence of spoilage odors and acid odors by using them in the same manner as conventional phosphorus. I can't do it.
Moreover, in the phosphorus according to the present invention, it is important that the concentrations of ferulic acid and para-coumaric acid are both equal to or higher than a certain concentration. That is, for example, in mirins having a ferulic acid concentration of 20 ppm or more and a para-coumaric acid concentration of less than 1 ppm, the number of viable bacteria in cooked foods and / or spoiled odors and acids in the present invention The effect of suppressing the generation of odor cannot be exhibited sufficiently.
（本発明のみりん類の製造法）
本発明のみりん類を製造するためのひとつの方法としては、従来の方法で製造されたみりん類に対して、あるいは、従来の方法におけるみりん類を製造するための任意の工程において、フェルラ酸およびパラ−クマル酸を人為的に添加し、得られるみりん類中に一定濃度以上のフェルラ酸およびパラ−クマル酸を含有させる方法が挙げられる。添加するためのフェルラ酸およびパラ−クマル酸の形態に制限はないが、例えば、化学的に合成されたり、植物中から抽出・単離・精製された食品添加物が挙げられる。フェルラ酸およびパラ−クマル酸は、同時に添加してもよく、順次添加してもよい。
(Method for producing a phosphorus according to the present invention)
One method for producing only phosphorus according to the present invention includes ferulic acid and mirins produced by conventional methods or in any step for producing mirins by conventional methods. An example is a method in which para-coumaric acid is artificially added, and the resulting mirins contain ferulic acid and para-coumaric acid at a certain concentration or higher. The form of ferulic acid and para-coumaric acid to be added is not limited, and examples thereof include food additives that are chemically synthesized, extracted, isolated and purified from plants. Ferulic acid and para-coumaric acid may be added simultaneously or sequentially.
本発明のみりん類を製造するための別の方法としては、フェルラ酸およびパラ−クマル酸を人為的に添加することなく、原料および／または製造工程の一部を変更することにより、醸造の結果として得られるみりん類中のフェルラ酸およびパラ−クマル酸濃度を高める方法が挙げられる。
上記２つの方法は、適宜組み合わせて用いることもできる。
Another method for producing only phosphorus according to the present invention is to produce the result of brewing by changing raw materials and / or part of the production process without artificial addition of ferulic acid and para-coumaric acid. A method for increasing the ferulic acid and para-coumaric acid concentrations in the resulting mirins.
The above two methods can be used in appropriate combination.
みりん類中のフェルラ酸およびパラ−クマル酸濃度を高めるための具体的な手段の例として、例えば、従来使用される精白度８０〜９０％の蒸しモチ米に代えて、玄米、モチ玄米を用いることができる。あるいは、従来使用される蒸しモチ米に一定量の糠（モチ米糠、ウルチ米糠等、各種の糠）、赤糠等を配合することができる。このように原料を変更することにより、糠部分に含有されているフェルラ酸およびパラ−クマル酸が、みりん類中に持ち込まれやすくなり、含有濃度を高めることができるようになる。 As an example of specific means for increasing the ferulic acid and para-coumaric acid concentrations in mirins, for example, brown rice and waxy brown rice are used in place of conventionally used steamed rice with a degree of whiteness of 80 to 90%. be able to. Alternatively, a certain amount of rice bran (various rice cakes such as rice cake rice cake, uruchi rice cake, etc.), red rice cake, or the like can be blended with the steamed rice cake used conventionally. By changing the raw material in this way, ferulic acid and para-coumaric acid contained in the cocoon part are easily brought into mirins, and the concentration can be increased.
上記原料の配合割合は、得られるみりん類中のフェルラ酸濃度およびパラ−クマル酸濃度が一定以上となるように調整することが好ましい。具体的には、例えば、使用する糠の成分、味や香り等の風味とのバランスを考慮しながら、配合比を決定することが可能である。例えば、糠由来の成分には、フェルラ酸およびパラ−クマル酸以外にも抗酸化成分等の機能性成分、ミネラル、重厚な香味成分などを各種含有することから、糠等の原料を使用することによって、抗酸化機能成分濃度が高い、コクがある等の付加的効果を有するみりん類を得ることもできる。一方で、糠の配合量が多すぎれば、糠特有の臭いが強く感じられる傾向もあり、これらのバランスを考慮して製造を行うことが好ましい。 The mixing ratio of the raw materials is preferably adjusted so that the ferulic acid concentration and para-coumaric acid concentration in the resulting mirins are a certain level or more. Specifically, for example, it is possible to determine the blending ratio while considering the balance with the components of the koji used and the flavor such as taste and fragrance. For example, in addition to ferulic acid and para-coumaric acid, the components derived from koji contain various functional components such as antioxidant components, minerals, heavy flavor components, etc., so use raw materials such as koji Thus, it is possible to obtain mirins having additional effects such as a high concentration of antioxidant functional components and richness. On the other hand, if the amount of soot is too large, there is a tendency that a smell peculiar to soot may be felt strongly, and it is preferable to carry out the production in consideration of these balances.
原料の水浸漬、蒸きょう等の工程は特に限定されず、従来のみりん類の製造法に準じて行えばよい。単に原料を置き換えたのみでは、得られるみりん類中のフェルラ酸およびパラ−クマル酸の含有量を十分に高めることは困難である場合、得られるみりん類におけるフェルラ酸およびパラ−クマル酸濃度を高めるために好適な条件を任意に設定することが好ましい。仕込みに使用する麹や、糖化熟成条件等も特に限定されず、従来のみりん類の製造に用いられているものを任意に用いることができ、あるいは、得られるみりん類におけるフェルラ酸およびパラ−クマル酸の濃度を一層高めることができるように、適宜選択することができる。 Processes such as water immersion and steaming of the raw material are not particularly limited, and may be performed according to the conventional method for producing phosphorus. When it is difficult to sufficiently increase the contents of ferulic acid and para-coumaric acid in the resulting mirins simply by replacing the raw materials, the ferulic acid and para-coumaric acid concentrations in the resulting mirins are increased. Therefore, it is preferable to set a suitable condition arbitrarily. The koji used for preparation, saccharification and ripening conditions, etc. are not particularly limited, and those conventionally used only for the production of phosphorus can be used arbitrarily, or ferulic acid and para-cumal in the obtained mirins It can select suitably so that the density | concentration of an acid can be raised further.
従来のみりん類製造に使用される、例えば、αアミラーゼ等の酵素類は、本発明のみりん類の製造においても任意に使用することができる。さらに、本発明のみりん類の製造においては、原料からフェルラ酸およびパラ−クマル酸を効率よく分解・抽出することを目的とする酵素を使用することが好ましい。具体的には、本発明のみりん類の製造においては、クロロゲン酸エステラーゼ、フェルラ酸エステラーゼ、グルカナーゼ等を使用することが好ましい。この酵素は、みりん類製造中の任意の工程で添加することができるが、例えば、好ましくは、仕込時に他の原料と同時に添加するか、原料処理工程中に添加することもできる。あるいは、糖化熟成工程中で、任意の時期に添加することもできる。酵素は単一のものをしてもよく、複数の酵素を併用してもよい。複数の酵素を併用する場合には、その添加順序や添加量には特に制限がなく、適宜選択することができる。 Enzymes such as α-amylase conventionally used for producing phosphorus can be arbitrarily used in the production of only phosphorus according to the present invention. Furthermore, in the production of phosphorus according to the present invention, it is preferable to use an enzyme aimed at efficiently decomposing and extracting ferulic acid and para-coumaric acid from raw materials. Specifically, it is preferable to use chlorogenic acid esterase, ferulic acid esterase, glucanase, etc. in the production of phosphorus according to the present invention. This enzyme can be added at any step during the production of mirins. For example, it can be preferably added simultaneously with other raw materials at the time of charging, or can be added during the raw material treatment step. Alternatively, it can be added at any time during the saccharification and ripening step. The enzyme may be a single enzyme or a plurality of enzymes may be used in combination. When a plurality of enzymes are used in combination, there are no particular restrictions on the order of addition or the amount added, and they can be selected as appropriate.
上記のような方法の組み合わせを利用して得られたみりん類は、フェルラ酸およびパラ−クマル酸を多く含み、そのことにより、調理済み食品の保存安定性を向上させ得る。フェルラ酸およびパラ−クマル酸濃度が十分でないみりん類に、フェルラ酸およびパラ−クマル酸を十分に多く含むみりん類を混合することによって、成分を強化することもできる。なお、フェルラ酸およびパラ−クマル酸は抗酸化成分でもあるため、このようなみりん類は、抗酸化機能成分を濃厚に含有するみりん類としても、高い付加価値を有し得る。 Mirins obtained by utilizing the combination of the above methods contain a large amount of ferulic acid and para-coumaric acid, which can improve the storage stability of the cooked food. Ingredients can also be strengthened by mixing mirins containing a sufficient amount of ferulic acid and para-coumaric acid with mirins having insufficient ferulic acid and para-coumaric acid concentrations. In addition, since ferulic acid and para-coumaric acid are also antioxidant components, such mirins can have high added value even as mirins containing an antioxidant functional component in a concentrated manner.
（本発明のみりん類を用いた食品の調理）
上述の方法により製造した本発明のみりん類は、従来のみりん類同様、任意の方法で各種食品の調理に使用することができる。本発明のみりん類は、フェルラ酸およびパラ−クマル酸の含有濃度を除いては従来のみりん類と同様に甘味や調理特性を設計することが可能であり、使用者は、従来のみりん類と全く同様に使用するだけで、調理済み食品の保存安定性を極めて容易に向上させることができる。
(Cooking of food using the present invention)
The phosphorus according to the present invention produced by the above-described method can be used for cooking various foods by an arbitrary method like the conventional phosphorus. Except for the content of ferulic acid and para-coumaric acid, the present phosphorus can be designed with sweetness and cooking characteristics like conventional phosphorus, and the user can The storage stability of the cooked food can be improved very easily just by using it in exactly the same way.
以下、実施例により、本発明をさらに具体的に説明する。ただし、本発明の技術的範囲は、それらの例により何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.
（パラ−クマル酸およびフェルラ酸含有量と調理済み食品の保存安定性試験）
市販みりん類（パラ−クマル酸０．２ｐｐｍ、フェルラ酸１．３ｐｐｍ）に、パラ−クマル酸やフェルラ酸を表１に示す種々の濃度になるように添加して、本発明および比較例のみりん類を調製し、調理後の食品の保存安定性を比較した。
なお、表１記載のパラ−クマル酸やフェルラ酸を添加したみりん類（比較例２、３、本発明１〜３）はいずれも、市販みりん類（比較例１）のものと比較して、香りや味の違いは確認されなかった。
(Para-coumaric acid and ferulic acid content and storage stability test of cooked food)
To the commercially available mirins (para-coumaric acid 0.2 ppm, ferulic acid 1.3 ppm), para-coumaric acid or ferulic acid was added so as to have various concentrations shown in Table 1, and only the present invention and the comparative example were phosphorylated. And the storage stability of food after cooking was compared.
In addition, mirins (Comparative Examples 2 and 3, Inventions 1 to 3) added with para-coumaric acid and ferulic acid described in Table 1 are all compared with those of commercially available mirins (Comparative Example 1). No difference in fragrance or taste was confirmed.
調理は、以下のような手順で、魚料理への効果を試験した。鰯８０ｇをぶつ切りしたものを、水４００ｇと、表１に示す本発明および比較例のみりん類１００ｇにそれぞれ５分間浸し、加熱し、沸騰後さらに、弱火で１０分間加熱し、パラークマル酸やフェルラ酸が入ったみりん類が魚の煮物に与える影響をモデル的に試験した。試験時に、みりん類以外の味付け用調味料は添加しなかった。これを皿に載せ、ポリエチレンフィルムをかけた状態で、４日間、室温に放置した後、香りについての官能評価および寒天プレート法による一般生菌数測定を確認した。結果を表１に示す。 Cooking was tested for effects on fish dishes in the following procedure. A piece of 80 g of soot was cut into 400 g of water and only 100 g of the present invention and comparative example shown in Table 1 for 5 minutes each, heated, and after boiling, heated for 10 minutes with low heat to produce paracumaric acid or ferulic acid. The effects of mirins containing sardines on boiled fish were modeled. During the test, seasonings for seasoning other than mirin were not added. This was placed on a plate and allowed to stand at room temperature for 4 days in a state where a polyethylene film was applied, and then sensory evaluation of fragrance and measurement of general viable cell count by the agar plate method were confirmed. The results are shown in Table 1.
表１の通り、パラ−クマル酸やフェルラ酸を添加しないもの（比較例１）、パラ−クマル酸のみを添加したもの（比較例２）では、腐敗臭および酸臭が感じられ、また、一般生菌数が多かった。フェルラ酸のみを添加したもの（比較例３）では、酸臭までは感じられなかったが、やはり腐敗臭が感じられ、一般生菌数も多かった。これに対し、パラ−クマル酸が１ｐｐｍ、フェルラ酸が２０ｐｐｍのもの（本発明１）では、調理後の煮魚の香りが良好に維持されており、腐敗臭や酸臭は感じられず、同時に一般生菌数も少ない傾向を示した。さらに、パラ−クマル酸を２ｐｐｍに増やしたもの（本発明２）、およびフェルラ酸を２５ｐｐｍに増やしたもの（本発明３）では、腐敗臭や酸臭は全く感じられず、同時に一般生菌数も、より少ない傾向を示した。
以上より、本発明のみりん類を用いることにより、調理済み食品の保存性が向上されたことが示された。
As shown in Table 1, in the case where no para-coumaric acid or ferulic acid is added (Comparative Example 1), or the case where only para-coumaric acid is added (Comparative Example 2), a rotting odor and an acid odor are felt. There were many viable bacteria. In the case where only ferulic acid was added (Comparative Example 3), the acid odor was not felt, but a rotting odor was also felt and the number of general viable bacteria was large. On the other hand, when the para-coumaric acid is 1 ppm and the ferulic acid is 20 ppm (Invention 1), the scent of the boiled fish after cooking is well maintained, and no rot or acid odor is felt. The number of viable bacteria also showed a tendency to be small. Further, in the case where the para-coumaric acid was increased to 2 ppm (present invention 2) and the ferulic acid increased to 25 ppm (present invention 3), no spoilage odor or acid odor was felt at the same time, and the number of general viable bacteria was simultaneously measured. Also showed less tendency.
From the above, it was shown that the preservability of cooked foods was improved by using only the present invention.
（本発明のみりん類の製造）
以下の方法により、本発明のみりん類を製造し、得られたみりん中のパラ−クマル酸 およびフェルラ酸濃度を、市販のみりん類および従来の方法で製造したみりん類と比較した。
１）市販のみりん（比較例４）
市販の純米タイプのみりんを購入した。
２）従来の方法により製造されたみりん類（比較例５）
精白もち米１，０００ｇを常法により洗浄、浸漬、水切りした後、常圧で４０分間蒸煮した。放冷後、市販の米麹１００ｇと４０％（ｖ／ｖ）アルコール７４０ｍｌを加え、３０日間、糖化熟成後、圧搾、精製してみりん類を得た。
３）本発明のみりん類（本発明４）
玄米１，０００ｇを常法により洗浄、浸漬、水切りした後、常圧で４０分間蒸煮した。常法により製麹した米麹１００ｇと４０％（ｖ／ｖ）アルコール７４０ｍｌを加え、３０日間、糖化熟成後、圧搾、精製し、みりん類を得た。
４）本発明のみりん類（本発明５）
玄米１，０００ｇを常法により洗浄、浸漬、水切りした後、常圧で４０分間蒸煮した。常法により製麹した米麹１００ｇと４０％（ｖ／ｖ）アルコール７４０ｍｌを加え、さらに、クロロゲン酸エステラーゼ（キッコーマン社製）を１ｋｇ玄米あたり１００Ｕとなる量を添加し、３０日間、糖化熟成後、圧搾、精製し、みりん類を得た。
５）本発明のみりん類（本発明６）
玄米１，０００ｇを常法により洗浄、浸漬、水切りした後、常圧で４０分間蒸煮した。常法により製麹した米麹１００ｇと４０％（ｖ／ｖ）アルコール７４０ｍｌを加え、さらに、グルカナーゼ（「スミチームＧＬＵＣＡＮ」新日本化学工業社製）を１ｋｇ玄米あたり５００Ｕとなる量を添加し、３０日間、糖化熟成後、圧搾、精製し、みりんを得た。
６）本発明のみりん類（本発明７）
玄米１，０００ｇを常法により洗浄、浸漬、水切りした後、常圧で４０分間蒸煮した。常法により製麹した米麹１００ｇと４０％（ｖ／ｖ）アルコール７４０ｍｌを加え、さらに、フェルラ酸エステラーゼ（「スミチームＦＥ」新日本化学工業社製）を１ｋｇ玄米あたり８００Ｕとなる量を添加し、３０日間、糖化熟成後、圧搾、精製し、みりんを得た。 得られたみりんの分析値を表２に示す。
得られた４種類のみりんの分析値を表２に示す。
(Manufacture of only phosphorus according to the present invention)
The following method was used to produce the present phosphorus, and the concentrations of para-coumaric acid and ferulic acid in the resulting mirin were compared with those of commercially available mirins and mirins produced by the conventional method.
1) Commercially available mirin (Comparative Example 4)
A commercially available pure rice type Mirin was purchased.
2) Mirins produced by a conventional method (Comparative Example 5)
After washing, dipping and draining 1,000 g of polished white glutinous rice by a conventional method, it was cooked at normal pressure for 40 minutes. After allowing to cool, 100 g of commercially available rice bran and 740 ml of 40% (v / v) alcohol were added, and after saccharification and aging for 30 days, compression and purification were performed to obtain mirins.
3) The present phosphorus (Invention 4)
After washing, dipping and draining 1,000 g of brown rice by a conventional method, it was cooked at normal pressure for 40 minutes. 100 g of rice bran kneaded by a conventional method and 740 ml of 40% (v / v) alcohol were added, and after saccharification and aging for 30 days, it was compressed and purified to obtain mirins.
4) The present phosphorus (Invention 5)
After washing, dipping and draining 1,000 g of brown rice by a conventional method, it was cooked at normal pressure for 40 minutes. Add 100g of rice bran prepared by conventional method and 740ml of 40% (v / v) alcohol, and add chlorogenic acid esterase (Kikkoman) in an amount of 100U per 1kg brown rice, and after saccharification and aging for 30 days Squeezed and refined to obtain mirins.
5) The present phosphorus (Invention 6)
After washing, dipping and draining 1,000 g of brown rice by a conventional method, it was cooked at normal pressure for 40 minutes. 100 g of rice bran made by conventional method and 740 ml of 40% (v / v) alcohol are added, and glucanase (“Sumiteam GLUCAN” manufactured by Shin Nippon Chemical Industry Co., Ltd.) is added in an amount of 500 U per 1 kg of brown rice, After saccharification and aging for a day, it was pressed and purified to obtain mirin.
6) The present phosphorus (Invention 7)
After washing, dipping and draining 1,000 g of brown rice by a conventional method, it was cooked at normal pressure for 40 minutes. Add 100g of rice bran made by ordinary method and 740ml of 40% (v / v) alcohol, and add ferulic acid esterase ("Sumiteam FE" manufactured by Shin Nippon Chemical Industry Co., Ltd.) in an amount of 800U per 1kg brown rice. After saccharification and aging for 30 days, it was pressed and purified to obtain mirin. The analytical values of the obtained mirin are shown in Table 2.
Table 2 shows the analytical values of the obtained four types of phosphorus.
以上より、市販のみりん類および従来の方法により製造されたみりん類では、パラ−クマル酸やフェルラ酸の濃度は、本発明の効果を発揮できるほどには十分に高くないことがわかった。一方、本発明の方法を用いて得られたみりん類では、人為的にパラ−クマル酸やフェルラ酸を添加することなく、醸造によって、それらの濃度を十分に高めることができた。特に、クロロゲンエステラーゼ等の酵素を用いた場合には、パラ−クマル酸 およびフェルラ酸の濃度を一層高めることができることがわかった。 From the above, it was found that the concentration of para-coumaric acid or ferulic acid is not high enough to exhibit the effects of the present invention in commercially available mirins and mirins produced by conventional methods. On the other hand, mirins obtained using the method of the present invention were able to sufficiently increase their concentrations by brewing without artificially adding para-coumaric acid or ferulic acid. In particular, it was found that the concentration of para-coumaric acid and ferulic acid can be further increased when an enzyme such as chlorogenic esterase is used.
Claims (4)
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| JP2002371002A (en) * | 2001-06-11 | 2002-12-26 | Kirin Brewery Co Ltd | Physiologically active barley essence, method for producing the same, and food and beverage containing the essence |
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| JPS52122678A (en) * | 1976-04-06 | 1977-10-15 | Takara Shuzo Co | Taste enhancing method for food |
| JPH05123155A (en) * | 1991-10-30 | 1993-05-21 | Kikkoman Corp | Production of sweet sake |
| JPH0759534A (en) * | 1993-08-26 | 1995-03-07 | Kikkoman Corp | Production of sweetening seasoning |
| JP2001352914A (en) * | 2000-04-06 | 2001-12-25 | Kyowa Hakko Kogyo Co Ltd | Method for removing off-flavor of food and deodorant |
| JP2002371002A (en) * | 2001-06-11 | 2002-12-26 | Kirin Brewery Co Ltd | Physiologically active barley essence, method for producing the same, and food and beverage containing the essence |
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