JP2011223997A - Alcohol-containing seasoning and method for making the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an alcohol-containing seasoning highly containing a tasty nucleotide.SOLUTION: The alcohol-containing seasoning to which the tasty nucleotide itself is not added has a tasty nucleotide content of 60 mg/l or more based on the 13.5% of alcohol. The method for making the alcohol-containing seasoning uses sake cake enzyme processed liquid obtained by enzymatically processed including nuclease processing and next adenyl acid deaminase processing of the sake cake. It is possible to add richness and Umami to a raw material adding to effects such as reduction and masking of uncomfortable smell of conventional ones.

Description

  The present invention relates to a seasoning containing seasonings with enhanced richness and umami and a method for producing the same. More specifically, the present invention relates to a spirit-containing seasoning containing a specific amount or more of a taste nucleotide and a method for producing the same.

  The umami seasoning is a seasoning that produces glutamic acid, inosinic acid, and guanylic acid, which are the sources of umami. One of the umami seasonings is 5'-ribonucleotide disodium, which is a mixture based on sodium inosinate, which is the sodium salt of inosinic acid, and sodium guanylate, which is the sodium salt of guanylic acid, It is also called a nucleic acid seasoning. 5'-inosinic acid disodium salt is a umami component of bonito and 5'-guanylic acid disodium salt is known as a citrus umami component.

  Examples of alcoholic beverages as seasonings include mirin, refined sake, fermented seasonings (non-drinkable measures, that is, those that cannot be drunk by adding salt), wine, shochu, rum, brandy and the like. Alcoholic beverages are used as essential ingredients for cooking. The taste is better, the fragrance is better, the appearance of teriyaki and gloss is better, the ingredients are softer, the texture is better, and the shelf life is better. This is because alcoholic beverages improve the quality and quality of cooked foods. Taking sake as an example, sake that is usually drunk and cooked sake that contains a large amount of organic acids are widely used for cooking in order to reduce or mask unpleasant livestock and seafood odors.

  Nucleic acid-based seasonings have been studied for a long time, such as improved production methods (Patent Documents 1 to 3). On the other hand, a method for producing a seasoning having a meat flavor-like or beef flavor-like flavor using a 5'-nucleotide-containing yeast extract is known (Patent Documents 4 to 5). However, conventional sake does not contain any taste-flavoring nucleotides, and there has been almost no investigation of high content of taste-tasting nucleotides in seasonings such as sake, which contains alcohol, that is, sake.

JP-A-62-255 JP-A-62-215364 Japanese Patent Laid-Open No. 2-311492 JP 2003-169627 A JP 2007-259744 A

  In view of the above prior art, an object of the present invention relates to an alcoholic-containing seasoning containing a specific amount or more of a taste nucleotide and a method for producing the same. Furthermore, in order to make a seasoning-containing seasoning with enhanced richness and umami, it is to provide a seasoning-containing seasoning containing a high amount of tasty nucleotides and a method for producing the same by using a liquor enzyme treatment solution.

  Briefly describing the present invention, the first invention of the present invention is an alcoholic-containing seasoning that does not contain a tasty nucleotide itself, and has a taste in terms of alcohol content of 13.5% (v / v). The present invention relates to an alcoholic-containing seasoning having a sex nucleotide content of 60 mg / L or more. The second invention of the present invention relates to the alcoholic beverage-containing seasoning of the first invention, wherein the alcoholic beverage-containing seasoning is sake. According to a third aspect of the present invention, there is provided a method for producing a spirit-containing seasoning without adding a taste nucleotide itself, wherein a liquor enzyme-treated solution obtained by enzymatically treating sake lees is used. The present invention relates to a method for producing a spirit-containing seasoning containing 60 mg / L or more of a tasty nucleotide in terms of% (v / v). 4th invention of this invention is related with the manufacturing method of the seasoning containing seasoning of 3rd invention whose liquor enzyme treatment includes nuclease treatment and then adenylate deaminase treatment.

  The present inventors diligently studied to provide a seasoning-containing seasoning with enhanced richness and umami. As a result, it has been confirmed that conventional sake does not contain tasty nucleotides, contains tasty nucleotides more than a specific amount, and further contains alcoholic condiments containing more than a particular amount of tasty nucleotides. In order to do so, in the method for producing a sake-containing seasoning without adding a taste-bearing nucleotide per se, a sake-containing seasoning containing a high amount of taste-tasting nucleotides can be obtained by using a liquor enzyme treatment solution. I found it. That is, it can be made into a seasoning containing seasonings with enhanced richness and umami, and the present invention has been completed.

  The alcohol-containing seasoning of the present invention is an alcoholic-containing seasoning that does not contain a taste nucleotide itself, and has a taste nucleotide content of 60 mg / L in terms of alcohol content of 13.5% (v / v). It is the above-mentioned seasoning-containing seasoning, and a seasoning-containing seasoning with enhanced richness and umami. In particular, according to the method for producing an alcoholic-containing seasoning according to the third aspect of the invention, in the method for producing an alcoholic-containing seasoning in which no taste-flavoring nucleotide itself is added, the alcohol content is converted to 13.5% (v / v). A spirit-containing seasoning containing 60 mg / L or more of a tasty nucleotide is obtained. If it is sake containing a certain amount of taste nucleotides, it can be obtained by using conventional sake for cooking, for example, reducing the unpleasant meat odor and seafood odor or masking it. Richness and umami can be added.

Hereinafter, the present invention will be specifically described.
The tasty nucleotide referred to in the present invention means inosinic acid and / or guanylic acid, or a salt thereof, and is a nucleic acid-related substance that makes umami feel. Umami, umami, and umami are all used interchangeably. Inosinic acid is a kind of organic compound having a nucleotide structure. It is a ribonucleotide composed of hypoxanthine, D-ribose and phosphate, and is abbreviated as IMP. It is a natural compound that exists mainly in meat. Guanylic acid is a kind of organic compound having a nucleotide structure like inosinic acid. A ribonucleotide composed of the nucleobase guanine, D-ribose and phosphate, abbreviated as GMP. It is known that inosinic acid and guanylic acid have a so-called “umami synergistic effect” that synergistically amplifies umami when coexisting with sodium glutamate. Inosinic acid and guanylic acid are known to have 2′-form, 3′-form, and 5′-form in which the binding positions of phosphoric acid are different, but the 5′-form is particularly useful for umami. The sodium salt of 5′-IMP is known as an umami component contained in bonito, and the sodium salt of 5′-GMP is known as an umami component of shiitake mushroom.

  The alcohol-containing seasoning of the present invention is an alcoholic-containing seasoning that does not contain a taste nucleotide itself, and has a taste nucleotide content of 60 mg / L in terms of alcohol content of 13.5% (v / v). This is the feature. The guanylic acid content is 60 mg / L or more alone, or the sum of the inosinic acid content and the guanylic acid content is 60 mg / L or more. Since guanylic acid enhances umami than inosinic acid, it is preferable that guanylic acid content is high. When it is set as the alcoholic beverage-containing seasoning having a taste nucleotide content of 60 mg / L or more in terms of alcohol content of 13.5% (v / v), it is added to the effect obtained by using the conventional alcoholic beverage-containing seasoning for cooking. With this, you can add richness and umami to the ingredients.

  The present invention is characterized in that no tasty nucleotide itself is added. As an umami seasoning, a mixture of inosinic acid and guanylic acid is commercially available, but it is preferable to add a taste nucleotide to a spirit-containing seasoning such as sake, which will be described later in a natural form.

  The alcohol-containing seasoning of the present invention may be any seasoning containing alcohol and may be an alcoholic beverage used for cooking. Examples of liquors include mirin, sake, and shochu. Examples of seasonings include fermented seasonings. Soy sauce contains a lot of sodium glutamate and nitrogen components, but the ingredients are easily colored, so the light-flavored liquor has a tasty nucleotide content of 60 mg / y in terms of alcohol content of 13.5% (v / v). If it is set to L or more, the richness and taste of the material can be brought out synergistically without excessively coloring the material. In view of the above, alcoholic beverages such as mirin, sake and shochu, and sake-type fermented seasonings are preferred.

  As will be described later, since a sake liquor enzyme treatment solution is used, it is a condiment-containing seasoning that does not contain a tasty nucleotide itself, and has a tasty nucleotide content in terms of alcohol content of 13.5% (v / v). As sake-containing seasoning having a concentration of 60 mg / L or more, sake is preferable. For example, richness and umami can be imparted to the raw material in a form that is added to the effect of reducing or masking the unpleasant livestock odor and seafood odor obtained by using conventional sake for cooking.

  The mirin in the present invention is the only liquor in the mixed liquor referred to in the liquor tax law, the sake is the liquor in the liquor tax law, and the shochu is the shochu in distilled liquor referred to in the liquor tax law. . In addition, fermented seasonings are basically fermented and matured with the addition of salt based on tax exemption measures for non-drinking alcoholic beverages. To produce. For example, in a general method for producing a fermented seasoning, the fermentation process adds kake raw materials, koji, and yeast to make koji, saccharification and fermentation, and this koji is solid-liquid separated to obtain juice and koji. In the aging step, the juice, the kake raw material, and the koji are mixed to form a koji, saccharified and aged, solid-liquid separated, and then subjected to a purification step to obtain a fermented seasoning. For example, sake refined rice is made with 50% whitened brewed rice and used as a raw material for ginjo sake. However, the sake-type fermented seasoning is manufactured taking into account how it tastes like sake. Therefore, general rice should be used as the raw material instead of sake brewed rice.

The source of the tasty nucleotide in the present invention is not limited as long as it contains ribonucleic acid (hereinafter abbreviated as RNA), but the yeast itself of sake yeast or brewer's yeast, or food containing yeast. Examples include materials. It may be a fermentation product or a residue obtained by solid-liquid separation thereof. Those containing yeast will be used as a source of tasty nucleotides, from which tasty nucleotides will be derived. The sake-containing seasoning is a liquor used for cooking, and liquor, sake and shochu are liquors, and liquor is preferred because there are restrictions on the raw materials specified by the Liquor Tax Law. As an example of the analysis value of sake lees, the solid content is 55.5%, the starch content, which is the content of starch contained in starchy food in percentage by weight, is 6.3%, and the alcohol content is 10.1. %.

  The method for producing a seasoning containing seasoning according to the present invention is characterized by using a liquor enzyme treatment solution. Since tasty nucleotides such as inosinic acid and / or guanylic acid are easily degraded by phosphatase and lose their taste power, it is important to make yeast phosphatase difficult to act. For example, in the production of sake, the sake liquor enzyme treatment solution may be used at any time after the distillation and before the upper tank. By using a liquor enzyme treatment solution, an alcoholic beverage-containing seasoning containing 60 mg / L or more high in taste of nucleotides such as guanylic acid, inosinic acid and guanylic acid in terms of alcohol content of 13.5% (v / v) is obtained. Can do.

  The liquor enzyme treatment solution of the present invention can be obtained by enzymatic treatment of sake lees. Examples of the enzyme treatment include lytic enzyme treatment, nuclease treatment, and adenylate deaminase treatment. In particular, nuclease treatment and adenylate deaminase treatment are important, and nuclease treatment and then adenylate deaminase treatment are preferred. Examples of the lytic enzyme include YL-NL “Amano” (manufactured by Amano Enzyme Co., Ltd.), Tunicase FN (manufactured by Daiwa Kasei Co., Ltd.), FILTRASE R NL (manufactured by DSM Japan Ltd.), and FILTRASE. RNLC L [manufactured by DSM Japan Ltd.] and the like, and examples of nucleases include nuclease “Amano” G (manufactured by Amano Enzyme), Sumiteam NP [Shin Nippon Chemical Industry Co., Ltd.] Examples of the adenylate deaminase include deamizyme G [manufactured by Amano Enzyme Co., Ltd.]. The conditions for the lytic enzyme treatment, nuclease treatment, and adenylate deaminase treatment may be appropriately selected from pH, temperature, and time so that inosinic acid and guanylic acid are not decomposed. In the lytic enzyme treatment, the pH is from 4 to 9, the temperature is from 30 to 60 ° C., the time is from 6 to 20 hours, and the enzyme amount is 0.001 to 1.0% (w / v). In the nuclease treatment, the pH is in the range of 4-6, the temperature is in the range of 50-70 ° C., the time is in the range of 0.5-40 hours, and the enzyme amount is 0.005-0.2%. From the range of (w / v), in adenylate deaminase treatment, the pH is from 3 to 8, the temperature is from 30 to 60 ° C., the time is from 1 to 12 hours, and the enzyme amount is 0.001. What is necessary is just to select suitably from the range of -0.01% (w / v). When adenylate deaminase treatment is not performed, the content of guanylate is high. In the production of sake, the liquor enzyme treatment solution obtained by subjecting sake lees to lysing enzyme treatment, nuclease treatment, and adenylate deaminase treatment is used in four stages, so that tasty nucleotides such as inosinic acid, inosinic acid and guanylic acid An alcoholic-containing seasoning containing 60 mg / L or more in terms of 13.5% (v / v) can be obtained. In addition, by appropriately selecting the respective volumes of alcohol used for the sake brewer's four-stage forer sake, sake sake enzyme treatment solution, and al-added, the tasty nucleotide can be converted to a maximum of 100 mg in terms of alcohol content of 13.5% (v / v). It has been confirmed that an alcoholic condiment containing a high / L content can be obtained.

Hereinafter, the present invention will be described more specifically by study examples.
Study example 1
The synergistic effect of the taste of sodium glutamate and taste nucleotides was examined.
Assuming sugar beet, 5% -ribonucleotide (manufactured by Kirin Kyowa Foods Co., Ltd.) is added to an aqueous solution containing 1% sodium chloride and 1000 mg / L sodium glutamate, and the taste is enhanced. '-The content of nucleotides was confirmed. Ribotide is a mixture of inosinic acid and guanylic acid in a ratio of 1: 1. When the sensory evaluation test was conducted by 8 panelists, all the panelists were able to confirm the umami enhancing effect at a content of 5 mg / L or more, that is, 1/200 of sodium glutamate.

  In actual cooking, for example, teriyaki teriyaki uses sake equivalent to the amount of soy sauce used, but since the content of sodium glutamate in soy sauce is 12000 mg / L, its 1/200 amount of 60 mg / l It was found that if there is a sake containing L, the taste can be enhanced.

Study example 2
Addition of 5'-nucleotide ribotide (made by Kirin Kyowa Foods Co., Ltd.) to commercially available cooked sake and various taste-flavored nucleotide-containing sake model solutions (addition of food additives to sake does not result in sake. Therefore, the model solution was prepared here, and the influence of the taste nucleotide on cooking was examined. Ribotide is a mixture of inosinic acid and guanylic acid in a ratio of 1: 1. A taste model nucleotide-containing sake model solution was prepared so that the 5′-nucleotide content in the cooked sake was 0 to 100 mg / L in terms of 13.5% (v / v) alcohol content.
Using the obtained tasty nucleotide-containing sake model solution, tidal juice was prepared and subjected to a sensory evaluation test. The tide was mixed with 1000 ml of kombu stock and 2.5 ml of soy sauce, 3.5 g of salt, and 100 ml of a taste-containing nucleotide-containing sake model solution and boiled for 2 minutes. A sensory evaluation test was conducted by 13 panelists, and the evaluation was performed by a three-point method (1: good, 2: normal, 3: bad), and an average value of sensory evaluation by each paneler was 1.0 to 1.5. , 1.5 to 2.0 are indicated by ○, 2.0 to 2.5 are indicated by Δ, and 2.5 to 3.0 are indicated by ×. Table 1 shows the taste nucleotide content and sensory evaluation results of the prepared taste nucleotide-containing sake model liquid.

  From Table 1, the result was that the taste was strong when the tasty nucleotide content was 60 mg / L or more. When the taste nucleotide content was 60 mg / L or more, all 13 panelists selected that the taste was strong, and the evaluation was that richness was also imparted.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Preparation of liquor enzyme treatment solution A liquor enzyme treatment solution was prepared. The charging composition is shown in Table 2.

  Suspension of sake lees was suspended in water, heat-treated at 85 ° C. for 15 minutes, adjusted to pH 7.0 with an aqueous ammonia solution, and then YL-NL “Amano” (manufactured by Amano Enzyme) was used at 50 ° C. for 16 hours. Lysis treatment was performed. After the lysis treatment, the pH was adjusted to 5.0 with lactic acid, and the nuclease was treated with nuclease “Amano” G (manufactured by Amano Enzyme) at 70 ° C. for 3 hours, and then the pH was adjusted to 6 with an aqueous ammonia solution. And adenylate deaminase treatment at 50 ° C. for 8 hours using Demiazyme G [manufactured by Amano Enzyme Co., Ltd.]. After the adenylate deaminase treatment, it was heat treated at 85 ° C. for 15 minutes to obtain a liquor enzyme treatment solution. The inosinic acid content and guanylic acid content of the obtained sake lees enzyme treatment solution were 221 mg / L and 275 mg / L, respectively, in terms of alcohol content of 13.5% (v / v), for a total of 496 mg / L. Inosinic acid and guanylic acid were measured by HPLC.

Manufacture of sake using four stages of sake liquor enzyme-treated liquid Kake rice was white rice with a polishing rate of 75% (w / w), and was washed, dipped and steamed according to conventional methods to obtain steamed rice. The polished rice was 75% (w / w) of polished rice, and the steamed rice was inoculated with koji mold (seed sprouts) for sake, which was usually used for sake, and koji was produced for 46 hours. Using these raw materials, the yeast used was Association Yeast No. 701, and after the elutriation, a three-stage charge of initial addition, intermediate addition, and distillation was carried out. The total rice was 166.8 kg (kake rice 150.0 kg, glutinous rice 16.8 kg) and 431.4 liters of pumped water. The product temperature was 10 to 15 ° C., and on the 18th day after the distillation, four stages of al addition were performed and the upper tank was added. Specifically, to the liquor four-stage front jar 302 liters, 196 liters of the liquor enzyme-treated solution obtained in Example 1 and 113 v of 40 v / v% alcohol were added, and after the upper tank The sake was produced by splitting the water and containing a tasty nucleotide having an alcohol content of 13.5% (v / v).

  The analytical values of the sake containing the obtained tasty nucleotides are shown in Table 3 together with commercially available mirin and commercially available cooked sake.

  The inosic acid content of the sake of the present invention was 36.0 mg / L, the guanylic acid content was 48.9 mg / L, and the total was 84.9 mg / L. On the other hand, commercially available mirin and cooked sake did not contain any tasty nucleotides such as inosinic acid and guanylic acid.

  A sensory evaluation test was conducted by 10 panelists. Compared to the traditional cooked sake, it has a strong taste that is different from the taste of succinic acid.

  We examined whether there was a sensual difference when using equal amounts of soy sauce and sake. 900 ml of water, 50 ml of soy sauce, and 50 ml of sake containing a taste nucleotide of the product of the present invention obtained in Example 2 were added, and a sensory evaluation test was conducted by 10 panelists. The content of sodium glutamate derived from soy sauce was 600 mg / L, and the content of tasty nucleotide derived from sake containing a tasteful nucleotide was 4.2 mg / L, which was more than 1/200 of sodium glutamate.

  All 10 panelists selected that the taste was strong, and it was found that the sake containing the taste nucleotides of the present invention can enhance the taste.

  A kombu tailored sushi juice was prepared and subjected to a sensory evaluation test. Taste is enhanced by adding the taste-flavored nucleotide-containing sake obtained in Example 2 to 60 ml, 120 ml, and 240 ml, respectively, to 1000 ml of kombu soup and soy sauce 2.5 ml and salt 3.5 g. The amount added was confirmed. As a control, sake containing a tasty nucleotide was not added. A sensory evaluation test was conducted by 13 panelists. The results are shown in Table 4.

  By adding 120 ml of sake containing the tasty nucleotide obtained in Example 2, all 13 panelists selected that the taste was strong, and the evaluation was that they were also rich. Since one cup is 200 ml, it has been found that the umami can be enhanced by the amount used for normal cooking.

Manufacture of fermented seasoning using sake liquor enzyme treatment liquid A sake liquor enzyme treatment liquid was prepared. The charging composition is shown in Table 5.

  Suspension of sake lees in water, heat treatment at 85 ° C. for 15 minutes, adjust pH to 5.0 with lactic acid, and nuclease treatment at 70 ° C. for 3 hours using nuclease “Amano” G (manufactured by Amano Enzyme) Then, adenylate deaminase treatment was performed at 50 ° C. for 8 hours using Demiazyme G (manufactured by Amano Enzyme). After the adenylate deaminase treatment, it was heat treated at 85 ° C. for 15 minutes to obtain a liquor enzyme treatment solution. The inosinic acid content and guanylic acid content of the obtained sake lees enzyme treatment liquid were 206 mg / L and 244 mg / L, respectively, in terms of alcohol content of 13.5% (v / v), for a total of 450 mg / L. Inosinic acid and guanylic acid were measured by HPLC.

  Salted sake, salt, saccharides, and brewed alcohol are added to the resulting liquor enzyme treatment solution, and after the upper tank, the water is split and fermented seasoning containing a 13.5% (v / v) alcoholic taste nucleotide. The material was manufactured.

  The fermented seasoning of the product of the present invention has an inosinic acid content of 42.5 mg / L and a guanylic acid content of 57.9 mg / L, a total of 100.4 mg / L. A fermented seasoning containing high taste nucleotides was obtained.

  The alcoholic-containing seasoning of the present invention without adding a tasteful nucleotide itself, wherein the content of alcoholic taste is 60 mg / L or more in terms of alcoholic content of 13.5% (v / v). For example, if the sake is sake, it can be obtained by using conventional sake for cooking. For example, it reduces the unpleasant meat and seafood odors or adds masking and umami to the ingredients. can do. In the method for producing an alcoholic-containing seasoning without adding a taste nucleotide itself, by using a liquor enzyme treatment solution, a taste nucleotide is converted to 60 mg / L in terms of alcohol content of 13.5% (v / v). Since a highly concentrated sake-containing seasoning is obtained, the present invention is an excellent alcohol-containing seasoning and a method for producing the same.

Claims (4)

  An alcoholic beverage-containing seasoning that does not contain a flavorful nucleotide itself, and has an alcoholic content of 60 mg / L or more in terms of alcohol content of 13.5% (v / v).   The alcohol-containing seasoning according to claim 1, wherein the alcohol-containing seasoning is sake.   Presented in terms of alcohol content of 13.5% (v / v), characterized in that in a method for producing an alcoholic-containing seasoning without adding a tasty nucleotide itself, an alcoholic liquor enzyme-treated solution obtained by enzymatically treating sake lees is used. A method for producing an alcoholic-containing seasoning containing 60 mg / L or more of a taste nucleotide. The method for producing a spirit-containing seasoning according to claim 3, wherein the liquor enzyme treatment includes nuclease treatment and then adenylate deaminase treatment.