JP2018007643A - Distilled liquors, sake, mirin, fermented seasoning, treatment method of food materials, deodorizing method of unpleasant odor and manufacturing method of processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide novel liquors containing eugenol and applications thereof.SOLUTION: There are provided distilled liquors using a clove for at least a part of raw materials, where an eugenol content is 50 to 3000 mg/L in terms of an alcohol concentration of 25 v/v%. There are also provided sake, mirin and a fermented seasoning containing the distilled liquors. There are also provided a treatment method of food materials including a process for contacting the distilled liquors with the food materials and heating them, and a deodorizing method of unpleasant odor. There is also provided a manufacturing method of a processed food for obtaining the processed food by contacting the distilled liquors with the food materials.SELECTED DRAWING: None

Description

  The present invention relates to distilled liquors, sake, mirin, fermented seasonings, food processing methods, unpleasant odor deodorizing methods, and processed food manufacturing methods. More specifically, the present invention relates to a distilled liquor containing a specific amount of eugenol, a sake or mirin containing the distilled liquor, a fermented seasoning containing the distilled liquor, sake or mirin, the distilled liquor, sake or mirin. Or a processing method of a food material for bringing a fermented seasoning into contact with a food material, a method for deodorizing an unpleasant odor using the processing method, and a method for producing a processed food by processing the food material with the distilled liquor, sake, mirin or fermented seasoning About. The distilled liquor, sake, mirin or fermented seasoning of the present invention contains a specific amount of eugenol and is useful for deodorizing unpleasant odors of food materials.

  Clove is a spice obtained by drying the flower before the flowering of the crested rosaceae, which is a member of the myrtaceae family, and has a very strong aroma. A clove is also called a clove. Clove has long been used as a flavoring agent in foods and as a flavoring agent for meat. Cloves have an irritating odor, bitterness, and miscellaneous taste, and caution is required when using them too much. Clove essential oil is known to contain eugenol.

Eugenol is a kind of phenylpropanoid in which an allyl group is substituted for guaiacol, and is a substance having a CAS registration number of 97-53-0 represented by the molecular formula C ₁₀ H ₁₂ O ₂ . Eugenol is naturally contained in allspice, basil, cinnamon, nutmeg and the like in addition to cloves. The properties of eugenol have been extensively studied, and include, for example, its antioxidant ability (Non-Patent Document 1).

Examples of techniques for using spices in the liquor field include those disclosed in Patent Documents 1 to 4. In Patent Document 1, a process of extracting spices with a spirit-containing solution having a spirit concentration of 10 v / v% or more, a process of extracting with spices at least once in an arbitrary order, and a total extract are mixed. An alcoholic-containing seasoning containing an extract of spices obtained through the process is disclosed.
In Patent Document 2, after using raw or frozen fruits and vegetables including spicy vegetables as raw materials, especially pericarp rich in aromatic components, these raw materials are immersed in 40 to 100% alcohol to extract the aromatic components. A novel distilled liquor that is distilled under reduced pressure and has a small taste is disclosed.
In Patent Document 3, tea leaves (green tea such as gyokuro, sencha, bancha, hojicha, black tea, oolong tea, etc.), perilla, wasabi, or herbs such as mint and rosemary against moromi with an alcohol content of 8-20% The plant leaves having a characteristic fragrance, etc. are added in a weight ratio of 1-20%, and the matured moromi is introduced into a gas-liquid countercurrent contact device, and the temperature in the column is 40-80 ° C. and the strip ratio is 10-30%. A shochu treated with is disclosed.
In Patent Literature 4, a condiment extract is prepared by bringing a condiment that is ground in the previous step and a condiment-containing solution having an alcohol concentration of 10 to 75 v / v% into contact with the condiment that is ground in the previous step. And a distillation step of distilling the condiment extract prepared in the previous step, containing a condiment extract and having an alcohol concentration of 1 to 60 v / v% in the final product. A cooking liquor is disclosed.

JP-A-11-103815 JP 2002-125653 A JP 2007-60962 A JP 2009-213410 A

K. SRIRIVASAN, “Antioxidant Potential of Spices and Thirty Active Constituents”, Critical Reviews in Food Science and Nutrition, Vol. 54, p. 352-372

  However, in the field of alcoholic beverages and seasonings, there has not been much product design that focuses on the antioxidant ability of eugenol or eugenol as a fragrance, and alcoholic beverages and seasonings having a high eugenol content have not been fully studied. Then, this invention aims at providing the novel liquor containing eugenol, and its use.

  The present inventors have intensively studied to provide distilled liquors that are excellent in the deodorizing effect of unpleasant odors of foodstuffs and have different characteristics from conventional products. As a result, by using clove as at least a part of the raw material, adding clove to the fermented koji or liquor and distilling it, it contains a specific amount of eugenol and is excellent in deodorizing effect of unpleasant odor of food Succeeded in obtaining alcoholic beverages. Furthermore, by using this distilled liquor, they succeeded in obtaining sake, mirin, and fermented seasoning that are excellent in the deodorizing effect of the unpleasant odor of the ingredients.

  The invention according to claim 1 provided on the basis of the above-mentioned knowledge is a distilled liquor using clove as at least a part of the raw material, and the eugenol content is 50 to 3000 mg / in terms of alcohol concentration of 25 v / v%. It is a distilled liquor characterized by being L.

  The distilled liquor of the present invention is a distilled liquor using clove as at least a part of the raw material, and contains a specific amount of eugenol. The distilled liquor of the present invention has no odor, bitterness, and unpleasant taste unique to cloves, can suppress the formation of oxidized lipid odor generated during cooking, and has a high deodorizing effect on unpleasant odors of food materials.

  Here, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  Here, “distilled liquor” is distilled liquor under the liquor tax law, and examples include shochu and spirits. There are no particular limitations on the raw materials for shochu and spirits, and there are no particular limitations on the fermentation method and distillation method. Shochu includes both shell shochu (continuous distillation shochu) and botany shochu (single distillation shochu).

  The invention according to claim 2 is the distilled liquor according to claim 1, wherein the antioxidant ability measured using DPPH radical scavenging activity as an index is 30 to 2500 μmol / 100 mL in terms of Trolox equivalent.

  DPPH radical scavenging activity refers to 1,1-diphenyl-2-picrylhydrazyl (1,1-Diphenyl-2-Picrylhydrazyl; hereinafter abbreviated as “DPPH”) radical scavenging activity. The method for measuring antioxidant ability using DPPH radical scavenging activity as an index is a method that uses the fact that DPPH fades by reacting with an antioxidant and evaluates the antioxidant power based on the degree of fading. In this method, it shows that antioxidant capacity is so high that the value is large.

  And the distilled liquor of this invention is 30-2500 micromol / 100mL by the Trolox equivalent in the antioxidant ability measured using DPPH radical scavenging activity as a parameter | index. With this configuration, the distilled liquor of the present invention has a high antioxidant ability, can suppress the formation of lipid oxidation odor generated during cooking, and has a particularly high deodorizing effect on unpleasant odors of foodstuffs. Become.

  The invention according to claim 3 is the distilled alcoholic beverage according to claim 1 or 2, wherein the distilled alcoholic beverage is shochu or spirits.

  With such a configuration, it contains a specific amount of eugenol, has no clove-specific odor, bitterness, and miscellaneous taste, and can suppress the formation of oxidized lipid odors that are generated during cooking. A high shochu or spirit is provided.

  Invention of Claim 4 contains the distilled liquor in any one of Claims 1-3, It is the sake characterized by the above-mentioned.

  Invention of Claim 5 contains the distilled liquor in any one of Claims 1-3, It is a mirin characterized by the above-mentioned.

  The sake or mirin of the present invention contains the above-mentioned distilled liquor using clove as at least a part of the raw material. With such a configuration, it contains a specific amount of eugenol, has no clove-specific odor, bitterness, and miscellaneous taste, and can suppress the formation of oxidized lipid odors that are generated during cooking. A high sake or mirin is provided.

“Sake” in the present invention refers to sake in brewed liquor referred to in the Liquor Tax Law. For example, the following liquors have an alcohol content of less than 22 degrees (22 v / v%).
(1) Fermented with rice, rice koji and water as raw materials.
(2) Rice, rice koji, water, sake lees, and other items specified by Cabinet Order are fermented and crushed as raw materials. However, the total of the weight of the articles specified by the relevant government ordinance in the raw materials is not limited to more than 50/100 of the weight of rice (including koji rice).
(3) Sake made by adding sake mash to sake.

“Mirin” in the present invention refers to mirin in mixed liquors as defined in the Liquor Tax Law. For example, the following alcoholic beverages with an alcohol content of less than 15 degrees (15 v / v%) (extract content is 40 degrees) The above are limited to those specified by a Cabinet Order.)
(1) Rice and rice koji added with shochu or alcohol.
(2) Rice, rice koji and shochu or alcohol added to mirin and other items specified by a Cabinet Order.
(3) Mirin plus shochu or alcohol.
(4) Shrimp with mirinka added to mirin.

  Invention of Claim 6 contains the distilled liquor in any one of Claims 1-3, the sake of Claim 4, or the only phosphorus of Claim 5, The fermented seasoning characterized by the above-mentioned It is.

  The fermented seasoning of the present invention contains the above-mentioned distilled liquor, sake or mirin using clove as at least a part of the raw material. With such a configuration, it contains a specific amount of eugenol, has no clove-specific odor, bitterness, and miscellaneous taste, and can suppress the formation of oxidized lipid odors that are generated during cooking. A high fermented seasoning is provided.

  The invention according to claim 7 is the distilled liquor according to any one of claims 1 to 3, the sake according to claim 4, the phosphorus according to claim 5, or the fermented seasoning according to claim 6. It is a processing method of the foodstuff characterized by including the process of making a foodstuff contact and heating.

  The present invention relates to a food processing method, and includes a step of bringing the above-described distilled liquor, sake, mirin, or fermented seasoning of the present invention into contact with the food and heating. In the present invention, distilled liquor, sake, mirin, or fermented seasoning that contains a specific amount of eugenol and has a high deodorizing effect on the unpleasant odor of the food can be used to deodorize the unpleasant odor of the food with a small amount of use. it can.

  Invention of Claim 8 is a deodorizing method of the unpleasant odor characterized by processing a foodstuff by the processing method of the foodstuff of Claim 7, and deodorizing the unpleasant odor of the said foodstuff.

  The invention according to claim 9 is the method for deodorizing an unpleasant odor according to claim 8, wherein the food material is livestock meat or seafood.

  The method for deodorizing an unpleasant odor according to the present invention treats foodstuffs such as livestock meat and seafood with the above-described distilled liquor, sake, mirin or fermented seasoning of the present invention, and deodorizes the unpleasant odor generated from these ingredients. Is. According to the present invention, an unpleasant odor of food can be efficiently deodorized.

  The invention according to claim 10 comprises the distilled liquor according to any one of claims 1 to 3, the sake according to claim 4, the phosphorus according to claim 5, or the fermented seasoning according to claim 6. A process for producing processed food, characterized in that a processed food is obtained by contacting the food.

  The present invention relates to a method for producing a processed food, and the processed food is obtained by bringing the above-described distilled liquor, sake, mirin, or fermented seasoning of the present invention into contact with food. According to the present invention, a high-quality processed food with very little unpleasant odor is provided.

  A configuration in which the food material is livestock meat or seafood is recommended (claim 11).

  The distilled alcoholic beverages, sake, mirin, and fermented seasoning of the present invention contain a specific amount of eugenol, have no clove-specific odor, bitterness, and miscellaneous taste, have high antioxidant ability, and are produced during cooking. The production of lipid oxidation odor can be suppressed, and it has a deodorizing effect on the unpleasant odor of food.

  According to the food processing method of the present invention, it is possible to efficiently deodorize unpleasant odors generated when cooking foods such as livestock meat and seafood.

  According to the method of deodorizing an unpleasant odor of the present invention, the unpleasant odor generated when cooking food such as livestock meat or seafood can be efficiently deodorized.

  According to the method for producing processed food of the present invention, a high-quality processed food with very little unpleasant odor is provided.

  Hereinafter, the form for implementing this invention is demonstrated concretely. In the present specification, unless otherwise specified, all values of eugenol content are values in terms of an alcohol concentration of 25 v / v%. As described above, the “alcohol concentration” herein refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  The distilled liquor of the present invention uses clove as at least a part of the raw material, and has an eugenol content of 50 to 3000 mg / L in terms of an alcohol concentration of 25 v / v%.

  The form of the clove used as a raw material is not particularly limited and may be any of a dried product, a refrigerated product, a frozen product, and the like. Moreover, you may perform processes, such as shredding, grinding | pulverization, and grinding, as needed.

The eugenol content in the distilled liquors of the present invention is 50 to 3000 mg / L (converted to an alcohol concentration of 25 v / v%). The eugenol content is preferably 100 to 2500 mg / L, more preferably 200 to 2000 mg / L.
If the eugenol content is less than 50 mg / L, the deodorizing effect of the unpleasant odor of the food material cannot be obtained sufficiently. Further, if the eugenol content is more than 3000 mg / L, a disinfecting odor is generated, which may adversely affect food materials.

  In a preferred embodiment, the antioxidant capacity measured using DPPH radical scavenging activity as an index in the distilled liquor is 30 to 2500 μmol / 100 mL in terms of Trolox equivalent. The antioxidant capacity is preferably 60 to 2000 μmol / 100 mL, more preferably 120 to 1500 μmol / 100 mL. The higher the antioxidant capacity, the more efficiently the generation of lipid oxidation odor generated during cooking can be suppressed.

  DPPH shows purple when it has the ability to oxidize other substances, but has the property of losing purple when it loses its ability to oxidize other substances. DPPH radical scavenging activity is measured by a colorimetric method utilizing the properties of DPPH. As described above, the DPPH radical scavenging activity is a method of using the fact that DPPH fades by reacting with an antioxidant substance, and evaluating the antioxidant power according to the degree of fading. Is high.

  As described above, the “distilled liquor” in the present invention is a distilled liquor according to the liquor tax law, and examples include shochu, spirits and the like. There are no particular limitations on the raw materials for shochu and spirits, and there are no particular limitations on the fermentation method and distillation method. Shochu includes both shell shochu (continuous distillation shochu) and botany shochu (single distillation shochu).

  Here, the method for producing the distilled liquor of the present invention will be described using shochu as an example. There is no limitation in particular about the method of manufacturing shochu, and it can carry out based on the general manufacturing method of shochu. Generally, the manufacturing process of shochu consists of raw material processing, preparation, fermentation (saccharification / fermentation), distillation process and purification process. The raw material treatment includes a koji making process, a raw material liquefaction process, and a liquefaction / saccharification process. Usually, in the production of shochu, the primary koji can be obtained by mixing a cereal koji with water and adding it to grow by adding yeast. Next, for example, a steamed hanging raw material is added to the obtained primary rice cake to form a secondary rice cake.

  There is no particular limitation on the distillation step, and the method employed in the production of ordinary shochu can be applied as it is. For example, any one of a continuous distillation method for obtaining a shell shochu (continuous distillation shochu) and a single distillation method for obtaining otosho shochu (single distillation shochu) can be employed. In addition, any of an atmospheric distillation method in which the soot is distilled at a normal atmospheric pressure and a vacuum distillation method in which the soot is distilled at a pressure lower than the atmospheric pressure using a vacuum pump can be employed.

The distilled liquor of the present invention can be produced, for example, by distilling a fermented koji or liquor containing clove. For example, it can be produced by adding clove to a fermented koji (for example, secondary koji) or alcoholic beverage and distilling it. Here, “alcoholic beverages” to which cloves are added are not particularly limited, but for example, sake, synthetic sake, beer, wine, brewed sake such as mirin; distilled spirits such as shochu, whiskey, vodka, rum, gin, spirits, etc. Miscellaneous sake; liqueur, etc. can be used alone or in combination.
As the amount of clove added to the fermented koji or liquor, the clove content in the fermented koji or liquor is, for example, 0.1 to 50 w / v%, preferably 0.1 to 30 w / v%, more preferably 0.1 to 0.1%. What is necessary is just to add so that it may become 20 w / v%. It has been confirmed that distilled alcoholic beverages with eugenol content of 3000 mg / L can be produced by adding cloves to fermented koji or alcoholic beverages and distilling using clove as at least a part of the raw material, and converted to an alcohol concentration of 25 v / v%. It is.

  As described above, a distilled liquor such as shochu is finally obtained through distillation using clove as a part of the raw material. The shochu can be used to produce sake, one of the brewed liquors defined by the Liquor Tax Law. That is, this invention includes the sake characterized by containing said distilled alcoholic beverages. For example, new sake can be produced using rice, rice koji, water and the distilled alcoholic beverage of the present invention as raw materials.

As described above, “sake” in the present invention refers to sake in the brewed liquor referred to in the Liquor Tax Law. For example, the following liquors have an alcohol content of less than 22 degrees (22 v / v%). is there.
(1) Fermented with rice, rice koji and water as raw materials.
(2) Rice, rice koji, water, sake lees, and other items specified by Cabinet Order are fermented and crushed as raw materials. However, the total of the weight of the articles specified by the relevant government ordinance in the raw materials is not limited to more than 50/100 of the weight of rice (including koji rice).
(3) Sake made by adding sake mash to sake.

  The method for producing sake is not particularly limited as long as it is a method for producing sake according to the liquor tax law. In general, the sake production process consists of raw material processing, preparation, saccharification / fermentation, upper tank, and refining processes, and refinement of sake includes activated carbon treatment / filtration, firing, storage, lowering / filtration, blending / discounting. Consists of processes such as water and burning. The general treatment of raw materials for sake brewing includes whitening, washing, dipping, draining, steaming (cooking), and cooling. The raw material treatment described above is liquefaction and / or saccharification of hanging raw materials and potato raw materials. It also includes processing and iron making processes.

  In addition, “Mirin”, one of the mixed liquors defined by the Liquor Tax Law, can be produced using distilled liquors obtained by distillation using clove as a part of the raw material, for example, shochu. That is, this invention includes the mirin characterized by containing said distilled liquor. For example, the distilled liquor of the present invention can be added to rice and rice koji to produce new mirin.

“Mirin” in the present invention refers to mirin in mixed liquors as defined in the Liquor Tax Law. For example, the following alcoholic beverages with an alcohol content of less than 15 degrees (15 v / v%) (extract content is 40 degrees) The above are limited to those specified by a Cabinet Order.)
(1) Rice and rice koji added with shochu or alcohol.
(2) Rice, rice koji and shochu or alcohol added to mirin and other items specified by a Cabinet Order.
(3) Mirin plus shochu or alcohol.
(4) Shrimp with mirinka added to mirin.

  The method for producing mirin is not particularly limited as long as it is a method for producing mirin according to the liquor tax law. A general method for producing mirin is to first treat raw materials such as milled rice, washed rice, etc., add koji, etc. to make a koji, and saccharify and ripen. Next, after finishing the saccharification and ripening, the koji is separated into a squeezed liquid and koji by using a press machine. Finally, the resulting juice is fired in a purification process and lowered into a clear product mirin. The raw material treatment mentioned here includes the steps of whitening, rice washing, dipping, draining, steaming, and allowing to cool, but further includes a liquefaction and / or saccharification step of the hanging raw material. As a raw material, a starch partial hydrolyzate may be used in addition to rice, rice bran, alcohol for brewing or shochu. Moreover, you may add an enzyme formulation to the liquefaction and / or saccharification process of a processing of a hanging raw material, and a koji as needed.

Furthermore, this invention includes the fermented seasoning characterized by containing said distilled liquor, sake, or mirin. For example, the distilled liquor, sake, or mirin of the present invention can be used as a fermented seasoning based on tax exemption measures due to the non-drinking treatment of alcohol.
A general method for producing a fermented seasoning of mirin type is to first add kake raw materials, koji, and yeast to make koji, add salt, perform saccharification and fermentation, and then add rice koji and sugar materials. And squeezed to obtain a juice and a koji. And this squeezed liquid or squeezed liquid is refine | purified and a fermented seasoning is obtained.
In the fermented seasoning of the present invention, the distilled liquor, sake, and mirin may contain any one or two or more.

  The form of the distilled liquor, sake, mirin, and fermented seasoning of the present invention is not particularly limited, and may be prepared not only in a liquid form but also in a powder form, a granular form, a tablet form, an emulsion, a paste form, etc. . Salt or the like can be added as necessary.

The processing method of the foodstuff of this invention is characterized by including the process which makes the distilled liquor of this invention, sake, mirin, or a fermented seasoning contact a foodstuff, and heats it. Moreover, the deodorizing method of the unpleasant odor of this invention processes a foodstuff with the said processing method of a foodstuff, and deodorizes the unpleasant odor which generate | occur | produces from these foodstuffs. Although there is no limitation in particular as a foodstuff, For example, livestock meat and fishery products are mentioned.
In the food processing method and unpleasant odor eliminating method of the present invention, any one of distilled liquor, sake, mirin, and fermented seasoning may be used, or two or more may be used in combination. Good.

  As a method of bringing distilled liquor, sake, mirin, or fermented seasoning into contact, immersion is typical, but contact may be made by coating or spraying. There is no particular limitation on the amount of distilled liquor, sake, mirin, or fermented seasoning of the present invention applied to livestock meat or seafood when the food processing method of the present invention is applied to livestock meat or seafood. What is necessary is just to set suitably according to eugenol content, such as distilled alcohol. In addition, the more the amount of distilled liquor, sake, mirin, or fermented seasoning used, the more remarkable the effect of deodorizing unpleasant odors.

  As described above, the meat that is the target of the food processing method of the present invention is typically livestock meat or seafood. Livestock meat is not particularly limited as long as it is edible, and for example, for beef meat, cows, pigs, horses, sheep, goats, deer, sharks, bears, etc. And duck. Similarly, the seafood is not particularly limited as long as it is an edible seafood, and examples thereof include marine animals that live in water such as fish and shellfish. Furthermore, arthropods such as shrimps and crabs, molluscs such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protozoa such as sea squirts are also targeted.

The method for producing a processed food of the present invention is characterized in that a processed food is obtained by bringing the distilled liquor, sake, mirin, or fermented seasoning of the present invention into contact with a food material. There are no particular limitations on the amount of distilled liquor, sake, mirin, or fermented seasoning used in this case, and it may be appropriately set according to the eugenol content of the distilled liquor used. In a preferred embodiment, the food material is livestock meat or seafood. Examples of livestock meat and seafood include the same as those mentioned above.
In the method for producing processed food of the present invention, any one of distilled liquor, sake, mirin, and fermented seasoning may be used, or two or more may be used in combination.

  In the present invention, as a mechanism of the deodorizing effect of the unpleasant odor of the food, eugenol having an antioxidant ability and isoeugenol, which is an analog thereof, suppress the generation of lipid oxidation odor common to livestock meat or seafood. I guess it is due to this. Distilled alcoholic beverages using clove as at least a part of the raw materials, for example, produce lipid odor components known as odor components of livestock meat, such as hexanal, octanal, 2,3-octadiene, nonenal, 1-octen-3-ol, etc. It has been confirmed that it is suppressed.

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

Add 40mL of 95v / v% fermented alcohol and 158mL of water to 40g of commercially available clove powder, stir and extract at room temperature for 1 hour, concentrate under reduced pressure with an evaporator at 40 ° C, and distillate with an alcohol concentration of 29.9v / v%. 120 mL was obtained (Example 1). In addition, the vacuum concentration by an evaporator has an effect equivalent to vacuum distillation. The distillate corresponds to distilled liquor.
On the other hand, 42 mL of 95 v / v% fermented alcohol and 158 mL of water were added to 40 g of clove powder, stirred and extracted at room temperature for 1 hour, and filtered to obtain 204 mL of an alcohol extract with an alcohol concentration of 19.9 v / v% (Comparative Example). 1).

  The alcohol extract of Comparative Example 1 had a brown color and had clove-derived bitterness and miscellaneous taste, but the distillate (distilled liquor) of Example 1 was colorless and transparent, and the clove-derived bitterness and miscellaneous taste was completely absent. I couldn't feel it. That is, the distillate of Example 1 had a quality suitable for cooking.

To 20 g of clove powder, add 36 mL of 95 v / v% fermented alcohol and 164 mL of water, and after stirring and extracting at room temperature for 48 hours, concentrate under reduced pressure with an evaporator at 40 ° C., and 120 mL of a distillate having an alcohol concentration of 29.0 v / v% Got. The eugenol content of the obtained distillate was measured. Eugenol was analyzed by connecting a mass detector 5975C (manufactured by Agilent Technologies) to a gas chromatograph 7890A (manufactured by Agilent Technologies) to which a capillary column DB-WAX (manufactured by J & W) was connected. .
As a result, the eugenol content of the obtained distillate was 1200 mg / L (alcohol concentration unconverted). In terms of an alcohol concentration of 25 v / v%, the eugenol content was 1034.5 mg / L.
Hereinafter, the obtained distillate is referred to as a clove distillate.

We examined the deodorization of the unpleasant odor of beef among livestock meat.
To 60 g of Australian beef, 1.2 mL of a clove distillate was added, and after refrigerated storage, heating was performed at 230 ° C. for 3 minutes to obtain a processed beef food (Example 2). As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was used in place of the clove distillate and heated in the same manner (Comparative Example 2). The processed beef foods of Example 2 and Comparative Example 2 were subjected to a sensory evaluation test for unpleasant odors by seven skilled panelists. Compared to Comparative Example 2, the evaluation method is 5 points: deodorized, 4 points: slightly deodorized, 3 points: the same as Comparative Example 2, 2 points: slightly smelled, 1 point: It smells. The results are shown in Table 1.

  From this result, it was found that when the beef is cooked using the clove distillate, the odor of the beef is suppressed.

90 g of ground beef and 13.5 g of the clove fraction of Example 2 were mixed and steamed for 10 minutes to obtain beef dumplings (Example 3). As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was heated in the same manner instead of the clove distillate (Comparative Example 3). The cooked beef dumpling was subjected to GC / MS analysis, and the deodorization rate of hexanal, which is a beef odor component, was calculated to be 69.4%. The deodorization rate of hexanal was calculated as the rate of decrease in the peak area value of the hexanal chromatogram in Example 3 using the clove distillate of Example 2 relative to the peak area value of the hexanal chromatogram in Comparative Example 3. did.
From the above, it was found that when beef is cooked using clove distillate, hexanal, which is a beef odor component, is greatly reduced.

We examined the deodorization of the unpleasant odor of pork among livestock meat.
Using the clove distillate of Example 2, processed pork food was obtained from 60 g of Mexican pork by the same method as in Example 2 (Example 4). As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was used in place of the clove distillate and heated in the same manner (Comparative Example 4). The processed beef foods of Example 4 and Comparative Example 4 were subjected to an unpleasant odor sensory evaluation test in the same manner as in Example 2. The results are shown in Table 2.

  From this result, it was found that when the pork was cooked using the clove distillate, the smell of pork was suppressed.

  Pork dumplings were obtained in the same manner as in Example 3 using the clove distillate of Example 2 and ground pork (Example 5). As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was used instead of the clove distillate and heated in the same manner (Comparative Example 5). The sample was subjected to GC / MS analysis in the same manner as in Example 3. Table 3 shows the deodorization rates of chromatograms of hexanal, octanal, 2,3-octadiene, nonenal, and 1-octen-3-ol. The deodorization rate is calculated as the reduction rate of the peak area value of the chromatogram of each component in Example 5 using the clove distillate of Example 2 with respect to the peak area value of the chromatogram of each component in Comparative Example 5. did.

  From this result, it was found that when pork was cooked using clove distillate, the lipid oxidation odor components of pork, hexanal, octanal, 2,3-octadiene, nonenal, and 1-octen-3-ol decreased. .

We examined the deodorization of unpleasant odor of mutton among livestock meat.
4.8 mL of the clove distillate of Example 2 was added to 60 g of mutton, and a processed mutton food was obtained in the same manner as in Example 2 (Example 6). The heating time was 4 minutes. As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was used in place of the clove distillate and heated in the same manner (Comparative Example 6). The processed mutton food of Example 6 and Comparative Example 6 was subjected to a sensory evaluation test for unpleasant odor by the same method as in Example 2. The results are shown in Table 4.

  From this result, it was found that when the lamb was cooked using the clove solution, the odor of the lamb was suppressed.

  A mutton dumpling was obtained in the same manner as in Example 3 using the clove fraction of Example 2 and minced mutton (Example 7). As a control, an alcohol aqueous solution having an alcohol concentration of 29.0 v / v% was used instead of the clove distillate and heated in the same manner (Comparative Example 7). The sample was subjected to GC / MS analysis in the same manner as in Example 3. As a result, in Example 7, it was confirmed that the peak area values of the chromatograms of hexanal, octanal, 2,3-octadiene, nonenal, and 1-octen-3-ol were greatly reduced as compared with Comparative Example 7. . That is, it was found that when mutton was cooked with clove distillate, hexanal, octanal, 2,3-octadiene, nonenal, and 1-octen-3-ol, which are lipid oxidation odor components of mutton, decreased.

  The clove distillate of Example 2 was diluted 20 times with water to obtain a distilled liquor having an eugenol content of 51.7 mg / L. 200 mL of the obtained distilled liquor was added to 100 g of pork liver and boiled for 7 minutes to obtain a processed food of pork liver (Example 8). As a control, an alcohol aqueous solution having an alcohol concentration of 1.45 v / v% was used instead of distilled liquor, and the same cooking was performed (Comparative Example 8). About the processed food of the pork liver of Example 8 and the comparative example 8, the sensory evaluation test of the unpleasant odor peculiar to a lever was done by nine skilled panelists. As a result, 9 out of 9 responded that the unpleasant odor was eliminated in Comparative Example 8 and the texture was better in Example 8.

7. Add clove powder to 1% w / v to wheat shochu fermented rice cake and rice shochu fermented rice cake produced by ordinary methods, ferment at 20 ° C. for 2 days, and then vacuum degree (pressure). Single vacuum distillation was performed at 00 × 10 ⁻³ MPa, and 480 mL of a distillate was recovered with respect to 900 mL of the soot. The distilled liquid of the barley shochu fermented rice cake had an alcohol concentration of 32.2 v / v% and an eugenol content of 1600 mg / L (alcohol concentration unconverted). Moreover, the distilled liquor of the rice shochu fermented rice cake had an alcohol concentration of 32.8 v / v% and an eugenol content of 1620 mg / L (alcohol concentration unconverted). Based on these shochus, shochu liquors with an alcohol concentration of 12.9 v / v% were obtained. The eugenol content of each shochu obtained was 315 mg / L (alcohol concentration unconverted. Alcohol concentration 25 v / v% converted 610 mg / L. Example 9-1) in rice shochu fermented rice. It was 320 mg / L (alcohol concentration unconverted. Alcohol concentration converted to 25 v / v%, 620 mg / L, Example 9-2) in the shochu produced with the koji.

  To 60 g of Thai chicken, add 3.0 mL of each shochu of Example 9-1 and Example 9-2, and after refrigerated storage, heat at 230 ° C. for 10 minutes to obtain a processed chicken food (Example) 9-1, processed food of Example 9-2). As a control, an alcohol aqueous solution having an alcohol concentration of 12.9 v / v% was used in place of each shochu and heated in the same manner (processed food of Comparative Example 9-1 and Comparative Example 9-2). About the processed food of chicken of Example 9-1, Example 9-2, Comparative Example 9-1, and Comparative Example 9-2, the sensory evaluation test of the unpleasant odor was done by the same method as Example 2. As a result, 9 out of 9 people had the unpleasant odor deodorized in Comparative Example 9-1 in Example 9-1 and Comparative Example 9-1 in Example 9-1. I answered.

The DPPH radical scavenging activity (antioxidant ability) of the clove distillate of Example 2 was measured by a colorimetric method.
The measuring method of DPPH radical scavenging activity is as follows.
To 800 μL of sample diluted in several stages, 200 μL of 0.5 M Tris-HCl buffer (pH 7.4) and 1 mL of 500 μMDPPH dissolved in ethanol were added and reacted in the dark at 50 ° C. for 20 minutes, and then the absorbance at 517 nm was measured. did. In the blank, water was added instead of the sample.
The radical scavenging rate was obtained from the following formula.
Radical scavenging rate (%) = [(blank absorbance−sample absorbance) / blank absorbance] × 100
From the radical scavenging rate of each diluted sample, the concentration of the sample showing 50% DPPH radical scavenging rate was calculated as IC50. Compared with IC50 of Trolox, which is a stable homologue of vitamin E, DPPH radical scavenging activity per 100 mL of sample was shown as Trolox equivalent (unit: μmol).
As a result, the DPPH radical scavenging activity of the clove fraction solution of Example 2 was 782 μmol / 100 mL.

  A clove distillate was obtained in the same manner as in Example 2 except that the clove powder was added at 15 w / v% (Example 11). The DPPH radical scavenging activity (antioxidant ability) of the obtained clove distillate and eugenol was measured by a colorimetric method in the same manner as in Example 10. As a comparative example, the antioxidant ability of L-ascorbic acid 1000 mg / L was measured in the same manner.

  As a result, eugenol had a slightly higher antioxidant ability than L-ascorbic acid. And the antioxidant capacity | capacitance of the clove distillate of Example 11 was 1140 micromol / 100mL, and had about 1.8 times the antioxidant capacity with respect to 1000 mg / L of L-ascorbic acid.

Claims (11)

  A distilled liquor using clove as at least a part of a raw material, and having an eugenol content of 50 to 3000 mg / L in terms of an alcohol concentration of 25 v / v%.   2. The distilled liquor according to claim 1, wherein the antioxidant ability measured using DPPH radical scavenging activity as an index is 30 to 2500 μmol / 100 mL in terms of Trolox equivalent.   The distilled alcoholic beverage according to claim 1 or 2, wherein the distilled alcoholic beverage is shochu or spirits.   Sake containing the distilled liquor according to any one of claims 1 to 3.   A mirin comprising the distilled liquor according to any one of claims 1 to 3.   A fermented seasoning comprising the distilled liquor according to any one of claims 1 to 3, the sake according to claim 4, or the phosphorus according to claim 5.   A step of bringing the distilled liquor according to any one of claims 1 to 3, the sake according to claim 4, the phosphorus according to claim 5 or the fermented seasoning according to claim 6 into contact with the ingredients and heating. A method for treating foodstuffs, comprising:   A method for deodorizing an unpleasant odor, comprising: treating the food by the method for treating a food according to claim 7 to deodorize the unpleasant odor of the food.   The method for deodorizing an unpleasant odor according to claim 8, wherein the food material is livestock meat or seafood.   Processed food by bringing the distilled liquor according to any one of claims 1 to 3, the sake according to claim 4, the phosphorus according to claim 5 or the fermented seasoning according to claim 6 into contact with foodstuffs. A process for producing a processed food, characterized in that it is obtained.   The said foodstuff is livestock meat or fishery products, The manufacturing method of the processed food of Claim 10 characterized by the above-mentioned.