JP2011062157A - Seasoning utilizing "sho-chu" (japanese white distilled liquor) lees - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a newly flavored seasoning making the best use of the active ingredients in "Sho-chu" lees in response to their mass consumption, in view of the fact that factors with so far retarded their uses as food include muddy form, peculiar odor, high septicity, acidity and harshness despite containing various active ingredients as food "Sho-chu" lees. <P>SOLUTION: The newly flavored mellow seasoning is obtained through the following process: a liquid part resulted after undergoing the solid/liquid separation of "Sho-chu" lees is used; the resulting supernatant (i.e. the liquid part) presents clear amber-color, containing various active ingredients and some saccharides and yeast; the supernatant is spiked with a saccharide and yeast and then warmed to effect its full fermentation and maturation, thus forming esters, leading to eliminating acidic pungency and harshness of the original supernatant and mitigating odor peculiar to "Sho-chu" lees; further, the thus obtained seasoning is spiked with amino acid(s) as delicious ingredient(s) and a salt. In the seasoning, odor becomes unnoticeable owing to adding the delicious ingredient. By the way, the seasoning's putrefaction can cope with storage under refrigeration. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a seasoning using shochu.

As conventional techniques for using shochu, the production of highly functional foods such as alcoholic beverages (Patent Document 1), vinegar (Patent Document 2), and antithrombotic foods and drinks (Patent Document 3) has been reported.

Shochu is more than twice as much as the product, so far it has been reused as industrial waste, feed and fertilizer, or disposed of by ocean dumping. However, in order to comply with the London Convention Protocol, ocean dumping was banned and the total amount was transferred to land disposal. As a method for disposing a large amount of shochu, treatments such as newly decomposing into methane gas and using it as biomass energy have been carried out.

Shochu is generally muddy, has a unique odor, sourness and puffiness, and easily perishes, so its effective use is limited and most of it has been disposed of as industrial waste. In the first place, shochu is a by-product of shochu produced in carefully selected raw materials and cleanly controlled manufacturing processes. It should be used as food.

It is known that shochu contains minerals such as Na, K, Ca, Mg, Fe, and P, amino acids such as glutamic acid, organic acids such as citric acid, some sugars, and alcohol. . (Reference materials: Kagoshima Prefectural Industrial Technology Center No. 33, 19 “1.4. Ingredients of potato shochu distilled spirits separated by separation”, 2003.17 “Nutritional component analysis of commercial moromi vinegar”)

In the conventional technology that uses shochu as food, there are many items for which users of the product are limited, and the consumption of shochu is also limited. A vinegar is mentioned as a technique corresponding to mass consumption.

The seasoning using shochu of this technology is widely used in ordinary households and can be used in large quantities in food processing companies, and it is a technology that supports the mass consumption of shochu while effectively using the ingredients. It is. Until now, there is no technology that uses shochu as a seasoning.

JP 2005-237299 A JP 2005-102651 A JP 2005-124517 A

Although shochu contains various active ingredients as foods, factors that have not been used as foods in the past include muddy form, unique odor, easiness of decay, acidity and Egumi is mentioned. As a food corresponding to mass consumption of shochu discharged in large quantities, we provide a new flavor seasoning that makes use of the active ingredients of shochu and is widely spread.

In the seasoning of the present invention, a liquid part (hereinafter referred to as “supernatant liquid”) obtained after solid-liquid separation of shochu is used, and sugar and yeast are added thereto and heated, followed by fermentation and ripening. It becomes by.

The supernatant liquid after the solid-liquid separation has a transparent amber color and contains various active ingredients, some sugars, and yeast. Sugar and yeast are added to this and heated, and after sufficient fermentation and aging, esters are produced, and the sour taste and sour taste of the supernatant liquid disappears, and there is a smell peculiar to shochu. A mild and mellow flavoring can be obtained. Furthermore, you may add the umami component and salt which consist of amino acids, such as glutamic acid and isosic acid, to this. The remaining odor becomes inconspicuous by adding the umami component. Corruption can be handled by refrigeration.

Alternatively, the sugar content may be a starch syrup obtained by drying the pulp portion of the sweet potato residue to condense the sugar content, and obtained by malt fermentation.

The seasoning using the shochu of the present technology is an industrial waste that has been treated with a great deal of cost so far and turned into a valuable product as food.

The seasoning by this technology is a seasoning that has a mild taste and is not asserted, and serves as a supplement to the taste of various ingredients. Its use can be used as a seasoning to replace soy sauce that is commonly used in general households, and as a seasoning for processing various foods. Can be used effectively.

The seasoning according to the present technology contains citric acid that is beneficial for maintaining health, and the acidity makes it possible to reduce salt and provide a seasoning that contributes to health.

In the seasoning according to the present technology, one or several kinds of umami components can be selected, and products that meet various tastes and food restrictions (such as iodine intake restriction for thyroid diseases) can be produced. In addition, because it does not use soy, it also supports soy product intake restrictions.

The seasoning of this technology can be produced by using many of the shochu production equipment, and new capital investment is limited to a part. By refrigerated storage of the supernatant liquid, seasonings can be produced avoiding the busy season of shochu production, especially at seasonal potato shochu mills. It is possible to use the equipment effectively. In addition, the current situation of producing only shochu is accompanied by the risk that changes in demand for shochu will affect management. The seasoning of this technology changes waste that has been disposed of at a high cost into valuable resources that generate profits, and can contribute to management stability by diversifying the profit structure.

In the process of producing the seasoning of the present technology, a sugar is added to the supernatant liquid. A large amount of sweet potato residue is produced during the production of shochu. However, if the pulp is dried to condense the sugar, and the starch syrup is produced by malt fermentation, the waste can be used effectively, and at the same time the waste is reduced. Can be reduced. Moreover, storage is facilitated by using a water tank.

The seasoning of the present invention uses the liquid (supernatant liquid) after solid-liquid separation of the shochu remaining when the shochu is distilled in the manufacturing process of the shochu manufactured by a normal method. In addition, the shochu used in the present technology is not limited with respect to the raw material of shochu, koji mold, and yeast.

As a method of solid-liquid separation, there is a method of forcibly separating by a machine such as filtration or centrifugation, but sedimentation separation based on a difference in specific gravity is desirable from the viewpoint of preventing mixing of miscellaneous taste. Sedimentation separation requires more time than a mechanical method, but a good supernatant without decay can be obtained by temperature control.

For example, potato shochu, which is a by-product of distilling shochu using sweet potato using rice bran, is a dark ocher mud that is indistinguishable from liquid and solid matter. The amber supernatant is gradually separated by the separation. On the other hand, the sedimentation part is a concentrated mud, but it shifts to the supernatant liquid with the passage of further time. The composition of potato shochu is about 95% moisture and the remaining 5% is solid, and the amount of supernatant obtained is determined by the passage of time. In about 1 to 2 days, a supernatant of about 30% can be obtained.

For example, the supernatant liquid of shochu shochu contains some yeast, sugar and alcohol, but 2% by weight of sugar and 0.4% of yeast are added to the supernatant, and the temperature is around 20 ° C. When fermented for about an hour, the sharp sourness and gummy taste disappear, and a mild and mellow flavor that contains sourness appears. The unique odor is alleviated and a new flavor seasoning can be obtained. This is thought to be due to further fermentation by producing more ester based on organic acids and alcohols originally contained in shochu, resulting in a flavor. If the fermentation is continued for another 10 hours, the acidity increases and the odor further decreases.

Flavor, sourness and odor differ slightly depending on the degree of fermentation and aging. Speaking of acidity, the supernatant of the raw material has a pH of around 3.7, the seasoning after 20 hours fermentation is around pH 3.8, and the seasoning after 30 hours fermentation is around pH 3.9. As a result, the pH values are close, and the difference in flavor, acidity and odor is presumed to be due to the balance of the component composition by fermentation and aging. In the first place, the composition of shochu differs depending on the type and the factory, so that various flavor seasonings can be produced by selecting the amount of sugar to be added, the type and amount of yeast, the fermentation time and the heating temperature. This should be left to choice according to manufacturer and consumer preferences. It is not limited at all to mix and use shochus of different raw materials.

The seasoning of the present technology is completed by adding umami ingredients such as bonito, iriko, kelp, shiitake mushroom, and salt to the seasoning obtained by fermentation of the supernatant liquid. The addition of the umami component is not limited at all, either alone or in various mixtures.

In addition, the seasonings obtained by fermentation of the supernatant liquid still have odors unique to shochu. It disappears and disappears to the extent that it doesn't matter, and the odor problem is solved. When the finished product was sampled by a panel of 20-year-old men, 50-year-old women, and 60-year-old men, the smell of shochu was evaluated as “not bothering” or “not feeling”. there were. In addition, when the finished product was tasted with pepper, all the panelists evaluated it as “the taste of the seasoning is not asserted, the taste of the pepper is complemented. there were.

Claims (3)

A seasoning made by adding sugar and yeast to the liquid portion after solid-liquid separation of shochu and heating, fermenting and aging. The seasoning of Claim 1 WHEREIN: The seasoning formed by adding the umami component which consists of amino acids, and salt content. The seasoning according to claim 1 or 2, wherein the sugar added in the production process is a starch syrup obtained by drying the pulp portion of the sweet potato residue to condense the sugar, and obtained by malt fermentation.