JP2018121618A - Cooking sake, food odor inhibitory composition, food producing method, food odor inhibiting method, and composition for producing cooking sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking sake and a food odor inhibitory composition that can inhibit a peculiar odor of food, without impairing a flavor necessary for the food, and a food producing method, a food odor inhibiting method, and a composition for producing a cooking sake.SOLUTION: The present invention provides: a cooking sake containing farnesol; a composition for inhibiting an odor of a food containing the cooking sake; a food producing method and a food odor inhibiting method using at least one of the cooking sake and the food odor inhibitory composition; and a composition for producing a cooking sake.SELECTED DRAWING: None

Description

  The present invention relates to sake for cooking, a composition for suppressing odor in food, a method for producing food, a method for suppressing odor in food, and a composition for producing sake for cooking.

Foods may have a unique odor depending on the ingredients used. For example, foods using soybeans have a unique odor such as soy odor, foods using meat such as beef, chicken, pork, etc., and unpleasant odors of meat in foods using seafood, spices, etc. The odor is reduced by using.
However, even when a spice is used, it cannot be said that the above-mentioned unique odor is sufficiently suppressed, and there is a problem that a flavor different from the flavor required for foods is given.

On the other hand, it is known to produce sake containing farnesol using a farnesol-producing yeast (see, for example, Patent Documents 1 and 2).
However, it is not known at all that sake containing farnesol can suppress a unique odor in food.

JP 2006-55052 A JP2013-132255A

  An object of the present invention is to solve the conventional problems and achieve the following objects. That is, the present invention relates to a cooking sake capable of suppressing a unique odor in food without impairing the flavor required for the food, a composition for suppressing odor in food, a method for producing food, and a method for suppressing odor in food And a composition for producing sake for cooking.

Means for solving the problems are as follows. That is,
<1> A sake for cooking characterized by containing farnesol.
<2> The cooking sake according to <1>, which is for suppressing odor in food.
<3> The cooking sake according to <2>, wherein the odor in the food is at least one selected from the group consisting of soybean odor, meat unpleasant odor, and seafood unpleasant odor.
<4> A composition for suppressing odor in foods, comprising the sake for cooking according to any one of <1> to <3>.
<5> The composition for suppressing odor in food according to <4>, wherein the odor in the food is one or more selected from the group consisting of soybean odor, meat unpleasant odor, and seafood unpleasant odor. is there.
<6> Using at least one of the sake for cooking according to any one of <1> to <3> and the composition for suppressing odor in a food according to any one of <4> to <5>. A method for producing a food characterized by the following.
<7> Using at least one of the sake for cooking according to any one of <1> to <3> and the composition for suppressing odor in a food according to any one of <4> to <5>. This is a method for suppressing odor in foods.
<8> The odor control method for food according to <7>, wherein the odor in the food is at least one selected from the group consisting of soybean odor, unpleasant odor of meat, and unpleasant odor of seafood.
<9> Used in the production of sake for cooking according to any one of <1> to <3>,
A composition for producing sake for cooking, comprising farnesol-producing yeast.

  According to the present invention, it is possible to solve the above-mentioned problems in the prior art, achieve the above-mentioned object, and in cooking sake and food that can suppress a unique odor in food without impairing the flavor required of food. The composition for smell suppression, the manufacturing method of foodstuffs, the smell suppression method in foodstuffs, and the composition for sake refinement | production for cooking can be provided.

(Sake for cooking)
The cooking sake of the present invention (hereinafter sometimes referred to as “sake for cooking”) includes at least farnesol, and further includes other components as necessary.

<Farnesol>
The content of farnesol in the cooking sake is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 0.01 ppm to 2 ppm, more preferably 0.02 ppm to 1 ppm, and more preferably 0.05 ppm to 0.5 ppm is particularly preferred. Within the preferable range, it is advantageous in that the unique odor suppressing effect in food is more excellent.
In the present invention, the unique odor in food refers to an unpleasant odor, such as soybean odor, meat unpleasant odor, and seafood odor.

<Other ingredients>
Other components in the cooking sake are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include farnesyl acid and farnesyl acetate. These may be contained singly or in combination of two or more.

<Manufacturing method>
There is no restriction | limiting in particular as a manufacturing method of the sake for cooking, Although it can select suitably according to the objective, It is preferable to manufacture with the manufacturing method of a well-known sake using a farnesol productivity yeast.

-Farnesol-producing yeast-
The farnesol-producing yeast is not particularly limited and may be appropriately selected depending on the intended purpose. For example, erg9- in which the 714th guanine in the base sequence of the ERG9 gene encoding squalene synthase is substituted with adenine. And Saccharomyces cerevisiae mutated to 2 genes (see SEQ ID NO: 1).
There is no restriction | limiting in particular as said Saccharomyces cerevisiae, According to the objective, it can select suitably, For example, sake yeast, shochu yeast, wine yeast, beer yeast, baker's yeast etc. are mentioned.
Specific examples of Saccharomyces cerevisiae having farnesol productivity include HL285 strain and HL296 strain (accession number: FERM P-20132) described in JP-A-2006-55052, HL305 strain described in Production Example 1 described below, and the like. Is mentioned.
The farnesol-producing yeast may be used alone or in combination of two or more.

  The HL305 strain was filed with the National Institute of Technology and Evaluation Microorganisms Deposit Center (2-5-8, Kazusa Kamashichi, Kisarazu City, 292-0818, Japan) on January 17, 2017. To NITE P-02406.

-Sake production method-
The method for producing the sake is not particularly limited as long as farnesol-producing yeast is used, and a known method for producing sake can be selected as appropriate, and examples thereof include a method for producing by three-stage charging.
In the three-stage preparation, the koji is made by the initial addition process, the intermediate process, and the distilling process. In the three-stage charging, each stage has rice bran (hereinafter sometimes referred to as “glutinous rice”), steamed rice (hereinafter sometimes referred to as “kake rice”), and water (hereinafter referred to as “pumped water”). May be added).

--- Initial treatment ---
The initial addition process is a process of adding rice cake, glutinous rice, scooped water, and the farnesol-producing yeast to a container charged with a liquor mother. In the initial addition treatment, lactic acid may be further added, or a liquor may be previously charged in the container.
There is no restriction | limiting in particular as the usage-amount of the said farnesol productivity yeast, According to the objective, it can select suitably.
There is no restriction | limiting in particular as a kind and usage-amount of the rice cake and glutinous rice in the said initial addition process, According to the objective, it can select suitably.
There is no restriction | limiting in particular as the usage-amount of lactic acid in the said initial addition process, According to the objective, it can select suitably.

-Mediation process-
The intermediary process is a process of adding rice cake, glutinous rice, and pumped water to the first additive process.
There is no restriction | limiting in particular as the time which performs the said intermediate addition process, According to the objective, it can select suitably, For example, the 2nd day after the said initial addition process etc. are mentioned.
There is no restriction | limiting in particular as a kind and usage-amount of the rice cake and glutinous rice in the said intermediate processing, According to the objective, it can select suitably.

-Distillation treatment-
The distillation process is a process of adding rice cake, glutinous rice, and pumped water to the intermediate-processed product. In the distillation treatment, an enzyme agent may be added as necessary.
There is no restriction | limiting in particular as the time which performs the said addition treatment, According to the objective, it can select suitably, For example, the 1st day after the said intermediate treatment etc. are mentioned.
There is no restriction | limiting in particular as a kind and usage-amount of the rice cake and glutinous rice in the said distillation process, According to the objective, it can select suitably.
There is no restriction | limiting in particular as said enzyme agent, A well-known enzyme agent can be selected suitably. The said enzyme agent may be used individually by 1 type, and may use 2 or more types together.
There is no restriction | limiting in particular as the usage-amount of the said enzyme agent, According to the objective, it can select suitably.

  There is no restriction | limiting in particular as temperature of the said koji making process, According to the objective, it can select suitably, For example, 15 degreeC constant etc. are mentioned.

-Upper tank process-
The upper tank process is a process of separating the koji obtained in the koji making process into sake and sake lees.
There is no restriction | limiting in particular as a timing which carries out the tank obtained from the said koji making process, According to the objective, it can select suitably.
There is no restriction | limiting in particular as a method of isolate | separating the said koji into refined sake and sake lees, According to the objective, it can select suitably, For example, the method etc. which put in a pressing machine and filter are mentioned.

--- Water splitting process--
The obtained sake may be subjected to water splitting in order to adjust the alcohol content.

  The cooking sake can be suitably used for suppressing odor in foods.

<Food>
The food is not particularly limited and may be appropriately selected depending on the intended purpose. However, food containing soybean or soybean-derived components, meat such as beef, chicken, pork, or meat-derived components, fish and shellfish Foods containing components derived from seafood or seafood are preferred. The food may be composed of one kind of food or may contain a plurality of foods.
As a specific example of the food containing the soybean or the component derived from soybean, hamburger, meat cutlet, meatball, ham and the like containing soybean protein can be mentioned.
Specific examples of the foods containing meat or meat-derived components include meat sardines, stewed dishes, grilled meat, curry, teriyaki and the like.
Specific examples of the food containing the seafood or the seafood-derived component include steamed seafood, dishes using surimi, and the like.

The sake for cooking of the present invention can suppress a unique odor in food without impairing the flavor required for the food.
As the odor of the food that can be suppressed by the cooking sake, one or more selected from the group consisting of the above-mentioned unique odor and soy odor, unpleasant odor of meat, and unpleasant odor of seafood is preferable. It is mentioned in.
In the present invention, the unpleasant odor of meat refers to an unpleasant odor such as livestock odor and glass odor, and the unpleasant odor of seafood refers to an unpleasant odor such as the smell of seafood. The flavor refers to the deliciousness of meat and seafood, the good scent of meat and seafood, and the good flavor of meat and seafood.

(Food odor control composition)
The composition for suppressing odor in the food of the present invention (hereinafter sometimes referred to as “smell suppressing composition”) includes at least the sake for cooking of the present invention, and further includes other components as necessary.

<Sake for cooking>
The odor-suppressing composition may consist only of the cooking sake, or may contain the cooking sake and other components.
There is no restriction | limiting in particular as content of the sake for cooking in the said composition for smell suppression, According to the objective, it can select suitably.

<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected depending on the purpose. For example, components used in seasoning liquids, auxiliary ingredients used in foods, or An additive etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as content of the other component in the said composition for odor suppression, According to the objective, it can select suitably.

-Ingredients used in seasoning liquid-
There is no restriction | limiting in particular as a component used for the said seasoning liquid, According to the objective, it can select suitably, For example, water, soy sauce, sugar, mirin etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.

-Supplementary ingredients or additives used in food-
The auxiliary raw material or additive used in the food is not particularly limited and may be appropriately selected depending on the intended purpose. For example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup , Lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, Examples include sorbitan fatty acid ester, gum arabic, carrageenan, casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, dyes, fragrances and preservatives. These may be used individually by 1 type and may use 2 or more types together.

<Manufacturing method>
There is no restriction | limiting in particular as a manufacturing method of the said composition for smell suppression, According to the objective, it can select suitably, For example, by mixing the said sake for cooking and the said other component as needed. Can be manufactured.

<Aspect>
There is no restriction | limiting in particular as an aspect of the said composition for smell suppression, According to the objective, it can select suitably, For example, the preparation liquid of a foodstuff, a seasoning liquid, etc. are mentioned.

<Food>
The food is the same as that described in the item <Food> in the above (Sake for cooking).

The composition for suppressing odor in food of the present invention can suppress a unique odor in food without impairing the flavor required for the food.
The odor of the food that can be suppressed by the odor suppressing composition is the above-mentioned unique odor, and one or more selected from the group consisting of soybean odor, unpleasant odor of meat, and unpleasant odor of seafood Are preferable.

(Food manufacturing method)
The method for producing a food of the present invention uses at least one of the cooking sake and the odor control composition of the present invention.

<Food>
The food is the same as that described in the item <Food> in the above (Sake for cooking).

<Manufacturing method>
The method for producing the food of the present invention is not particularly limited as long as at least one of the sake for cooking and the composition for suppressing odor of the present invention is used, and a known method can be appropriately selected according to the purpose.

-Sake for cooking and / or odor control composition-
There is no restriction | limiting in particular as the usage-amount and usage time of at least any one of the sake for cooking in the manufacture of the said foodstuff, and the composition for smell suppression, It can select suitably according to the objective.

The method of using at least one of the sake for cooking and the composition for suppressing odor in the production of the food is not particularly limited and may be appropriately selected depending on the intended purpose. Can be mentioned.
The method for contacting is not particularly limited and may be appropriately selected depending on the purpose. For example, the method for immersing ingredients in at least one of the cooking sake and the odor control composition, the cooking The method of spraying, apply | coating, dripping at least any one of refined sake and the composition for smell suppression to a foodstuff etc. is mentioned.

According to the method for producing a food product of the present invention, a food product in which a unique odor in the food product is suppressed can be produced without impairing the flavor required of the food product.
As the odor of the food to be suppressed, one or more selected from the group consisting of the above-mentioned unique odor and selected from the group consisting of soybean odor, unpleasant odor of meat, and unpleasant odor of fish and shellfish are preferable.

(Odor control method in food)
The method for suppressing odor in food of the present invention (hereinafter sometimes referred to as “odor control method”) uses at least one of the sake for cooking and the composition for suppressing odor of the present invention.

<Food>
The food is the same as that described in the item <Food> in the above (Sake for cooking).

<Odor control method>
The method for suppressing odor of the present invention is not particularly limited as long as at least one of the sake for cooking according to the present invention and the composition for suppressing odor is used, and can be appropriately selected according to the purpose. For example, sake for cooking And a method of bringing foodstuff into contact with at least one of the composition for suppressing odor.
The method for contacting is not particularly limited and may be appropriately selected depending on the purpose. For example, the method for immersing ingredients in at least one of the cooking sake and the odor control composition, the cooking The method of spraying, apply | coating, dripping at least any one of refined sake and the composition for smell suppression to a foodstuff etc. is mentioned.

-Sake for cooking and / or odor control composition-
There is no restriction | limiting in particular as the usage-amount and usage time of at least any one of the sake for cooking in the said smell suppression method, and the composition for smell suppression, It can select suitably according to the objective.

According to the odor suppressing method of the present invention, a unique odor in food can be suppressed without impairing the flavor required for the food.
As the odor of the food to be suppressed, one or more selected from the group consisting of the above-mentioned unique odor and selected from the group consisting of soybean odor, unpleasant odor of meat, and unpleasant odor of fish and shellfish are preferable.

(Composition for making sake for cooking)
The composition for producing sake for cooking according to the present invention is used for the production of the sake for cooking according to the present invention described above, contains at least farnesol-producing yeast, and further contains other components as necessary.
The composition for producing sake for cooking may consist only of the farnesol-producing yeast, or may contain the farnesol-producing yeast and other components.

<Farnesol-producing yeast>
The farnesol-producing yeast is not particularly limited as long as it can produce farnesol, and can be appropriately selected according to the purpose. For example, the above-mentioned <Manufacturing method> -farnesol of (cooking sake) Examples are the same as those described in the item of productivity yeast.
There is no restriction | limiting in particular as content of the farnesol productivity yeast in the said composition for sake brewing for cooking, According to the objective, it can select suitably.

<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, the components used for culturing the farnesol-producing yeast, for producing sake. Ingredients used can be mentioned. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as content of the other component in the said composition for sake brewing for cooking, According to the objective, it can select suitably.

<Manufacturing method>
The method for producing the composition for producing sake for cooking is not particularly limited and may be appropriately selected depending on the intended purpose. For example, the farnesol-producing yeast is mixed with the other components as necessary. By doing so, it can be manufactured.

<Aspect>
The aspect of the composition for producing sake for cooking is not particularly limited and can be appropriately selected depending on the purpose. For example, the farnesol-producing yeast, the farnesol-producing yeast containing the farnesol-producing yeast, and the like. Such as things.

  The present invention will be specifically described below with reference to production examples and test examples, but the present invention is not limited to these production examples and test examples.

(Production Example 1)
Using farnesol-producing yeast strain HL305 (accession number: NITE P-02406), sake was produced by three-stage charging with the charging composition shown in Table 1 below. The koji was fermented at a constant temperature of 15 ° C. Once a day, the fermentation progress was observed by measuring the amount of CO ₂ weight reduction of the koji, and the upper tank was observed on the 16th day of fermentation, and separated into sake lees and sake.
The farnesol-producing yeast strain HL305 was prepared as follows.
-Preparation of yeast-
The farnesol-producing yeast strain HL305 was cultured overnight at 30 ° C. in 10 mL of YPD medium. After culturing, the cells were collected by centrifugation at 4,000 rpm for 10 minutes, washed with distilled water, suspended in 5 mL of distilled water, and the whole amount was used for preparation.

<Farnesol content>
As a result of measuring the content of farnesol in the obtained sake as follows, the content of farnesol in the sake was 0.2 ppm.
-Measurement-
The obtained sake (3.0 mL), diethyl ether (3.0 mL), and 250 ppm dodecanol (internal standard) 100 μL were put into a stoppered test tube, and shaken vigorously for 5 minutes, and the upper layer after extraction was separated. To this upper layer, 0.2 mL of a 0.2 M aqueous sodium carbonate solution was added, and the mixture was shaken vigorously for 5 minutes and extracted by shaking twice. The obtained upper layer was used as a measurement sample in a gas chromatography mass spectrometer. The measurement conditions with a gas chromatography mass spectrometer were as follows. The concentration was calculated by the internal standard method.
[Measurement condition]
Apparatus: GCMS-QP2010 Plus (manufactured by Shimadzu Corporation)
Column: CP-SIL 8 CB low bleed 30 m × 0.25 mm i. d. fused silica capillary column (Agilent technologies Inc., Atlanta, GA, USA)
Oven temperature: 80 ° C (2 minutes) → 15 ° C / minute → 330 ° C (6 minutes)
Carrier gas: Helium, 1.12 mL / min Injection temperature: 230 ° C.
Injection volume: 1 μL
Split ratio: 1:60 (v / v)
Ion source temperature: 200 ° C
Ionization method: Electron ionization Scan range: m / z 85-500

<General analysis value>
Moreover, the general analysis value of the obtained sake was as shown in Table 2 below.

(Test Example 1)
<Test Example 1-1>
-Preparation of soy protein-
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
Soy protein, water, and distilled sake were mixed at a mass ratio of 1: 1: 1, and the dried soy protein was rehydrated.

  After kneading for 3 minutes with the composition shown in Table 3 below, it was made into an oval shape and baked to obtain a food containing soy protein.

<Test Example 1-2>
Test Example 1 except that the sake produced in Production Example 1 in Test Example 1-1 was replaced with a sake for cooking that does not contain farnesol (a sake with a rich and delicious taste, manufactured by Hakutsuru Sake Brewery Co., Ltd.). In the same manner as in No. 1, a food containing soy protein was produced.

<Test Example 1-3>
Without using the sake produced in Production Example 1 in Test Example 1-1, soy protein and water mixed at a mass ratio of 1: 2 were used as the soy protein after rehydration, A food containing soybean protein was produced in the same manner as in Test Example 1-1 except that 1 g of grated ginger was added.

<Test Example 1-4>
Test Example 1 except that the sake produced in Production Example 1 in Test Example 1-1 was not used and soy protein and water were mixed at a mass ratio of 1: 2 to obtain a soy protein after rehydration. The foodstuff containing soybean protein was manufactured like -1.

<Evaluation>
About the foodstuff containing each obtained soy protein, the foodstuff containing the soy protein manufactured by Test Example 1-4 was evaluated by the following evaluation criteria. The evaluation was performed by 5 trained sensory inspectors. The results are shown in Table 4. In addition, a result shows the average value of evaluation of five sensory inspectors.
-Soybean odor-
-3: The soybean odor is considerably felt from the control.
-2: The soybean odor is felt from the control.
-1: Soya odor is slightly felt from the control.
0: Feels soybean odor equivalent to the control.
+1: Soya odor is not felt slightly than the control.
+2: The soybean odor is not felt compared to the control.
+3: The soybean odor is not felt much more than the control.
-Deliciousness of meat-
-3: The taste of meat is not much felt compared to the control.
-2: The taste of meat is not felt compared to the control.
-1: The taste of meat is not felt slightly compared to the control.
0: Feels the taste of meat equivalent to the control.
+1: The taste of meat is slightly felt compared to the control.
+2: The meat tastes better than the control.
+3: Meat taste is much better than the control.
-Meaty fragrance-
-3: I do not feel the meaty scent much more than the control.
-2: I do not feel the meaty scent from the control.
-1: Does not feel meaty scent slightly compared to the control.
0: Feels meaty scent equivalent to control.
+1: I feel a slight scent like meat.
+2: I feel a meaty scent from the control.
+3: Meat-like scent is felt much more than the control.
-Aroma other than meat and soy protein-
-3: A scent other than meat and soy protein is considerably felt from the control.
-2: A scent other than meat and soy protein is felt from the control.
-1: Slight scent other than meat and soy protein is felt slightly from the control.
0: A scent other than meat and soy protein is felt equivalent to the control.
+1: Slightly aroma other than meat and soy protein is not felt.
+2: Aroma other than meat and soy protein is not felt compared to the control.
+3: Aroma other than meat and soy protein is not much felt compared to the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall deliciousness of the whole dish was evaluated, such as the ease of understanding the taste of the meat of the material and the ease of feeling the aroma like meat.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 4, in the foodstuff (test example 1-1) containing the soybean protein manufactured using the sake containing farnesol, soybean odor was suppressed and the taste of meat became easy to understand. In addition, because the soybean odor was reduced, a good aroma of meat was also felt. Therefore, it was confirmed that the unpleasant odor of soybean protein can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 1-3 using ginger, although there was an effect of reducing soybean odor, it was difficult to feel the flavor of the meat of the material, and the aroma other than the material (ginger aroma) was conspicuous, and the meat had a good aroma It was difficult to feel and the flavor was impaired.
In the food containing soy protein produced by using sake not containing farnesol (Test Example 1-2), the effect of reducing soybean odor is lower than that of Test Example 1-1, and the overall evaluation is lower than that of Test Example 1-1. It became.

(Test Example 2)
<Test Example 2-1>
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
30 mL of the above-mentioned purified sake was added to 120 g of Aussie beef, and a pretreatment was performed at 5 ° C. for 1 hour.
The pretreated Aussie beef was boiled for 10 minutes with a seasoning liquid having the following composition to obtain a beef food.
[Seasoning liquid]
・ Water ・ ・ ・ 40mL
・ Soy sauce ・ ・ ・ 5mL
・ Sugar 3g
・ Mirin ・ ・ ・ 3mL
・ Sake with water split: 15mL

<Test Example 2-2>
Except that the sake produced in Production Example 1 in the pretreatment and seasoning liquid of Test Example 2-1 was replaced with cooking sake that does not contain farnesol (boiled and umami-flavored sake, manufactured by Hakutsuru Shuzo Co., Ltd.) In the same manner as in Test Example 2-1, beef food was produced.

<Test Example 2-3>
In the same manner as in Test Example 2-1, except that the sake prepared in Production Example 1 in the preparation and seasoning liquid of Test Example 2-1 was replaced with water and 1 g of ginger grated in the seasoning liquid was added. Manufactured beef food.

<Test Example 2-4>
A beef food was produced in the same manner as in Test Example 2-1, except that the sake produced in Preparation Example 1 in the pretreatment and seasoning liquid of Test Example 2-1 was replaced with water.

<Evaluation>
About each obtained beef food, the beef food manufactured in Test Example 2-4 was used as a control and evaluated according to the following evaluation criteria. The evaluation was performed by 5 trained sensory inspectors. The results are shown in Table 5. In addition, a result shows the average value of evaluation of five sensory inspectors.
-Unpleasant odor of beef-
-3: I feel the smell of beef much more than the control.
-2: I feel the smell of beef from the control.
-1: Feels the smell of beef slightly from the control.
0: Feels the smell of beef equivalent to the control.
+1: I do not feel the smell of beef slightly compared to the control.
+2: The smell of beef is not felt compared to the control.
+3: The smell of beef is not much felt compared to the control.
-Meat flavor-
-3: I do not feel the good flavor of meat considerably compared to the control.
-2: I do not feel the good flavor of meat than the control.
-1: Does not feel a good flavor of meat a little than the control.
0: Feels the good flavor of meat equivalent to the control.
+1: I feel a good flavor of meat slightly compared to the control.
+2: I feel a better flavor of meat than the control.
+3: Meat feels better than the control.
-Odoriness-
-3: Feels fat smell rather than control.
-2: Feels fat smell than the control.
-1: Feels slightly odorous than the control.
0: Feels fat smell equivalent to the control.
+1: I don't feel a little fat smell than the control.
+2: Does not feel fat smell than control.
+3: Fatty odor is not much felt than the control.
-Aroma other than meat-
-3: A scent other than meat is felt much more than the control.
-2: A scent other than meat is felt from the control.
-1: A little scent other than meat is felt from the control.
0: A scent other than meat feels the same as the control.
+1: Slightly no scent other than meat.
+2: Does not feel scent other than meat than the control.
+3: The scent other than meat is not much felt compared to the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall deliciousness of the whole dish was evaluated, such as the ease of understanding the taste of the meat of the material and the ease of feeling the aroma like meat.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 5, in the beef food manufactured using the sake containing farnesol (Test Example 2-1), the unpleasant odor of beef is suppressed, the good flavor of the meat is felt, and the fat smell is also reduced. It was. Therefore, it was confirmed that the unpleasant odor of beef can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 2-3 using ginger, although there was an effect of reducing the unpleasant odor of beef, the aroma other than the material (ginger aroma) was conspicuous, the meat flavor of the material was difficult to feel, and the flavor was impaired. It was.
In the beef food (Test Example 2-2) manufactured using sake containing no farnesol, the effect of reducing the unpleasant odor of beef is lower than that of Test Example 2-1, and the overall evaluation is lower than that of Test Example 2-1. became.

(Test Example 3)
<Test Example 3-1>
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
In a deep dish, 1 chicken fillet and 30 ml of the above-mentioned split sake were put, wrapped and heated in a range (500 W, 3 minutes) to obtain chicken food.

<Test Example 3-2>
Similar to Test Example 3-1, except that the sake that had been split in Test Example 3-1 was replaced with a cooked sake that did not contain farnesol (sake with a rich and delicious taste, manufactured by Hakutsuru Sake Brewery Co., Ltd.). Thus, a chicken food was produced.

<Test Example 3-3>
A chicken food was produced in the same manner as in Test Example 3-1, except that the purified sake in Test Example 3-1 was replaced with water and 1 g of grated ginger was added.

<Test Example 3-4>
A chicken food was produced in the same manner as in Test Example 3-1, except that the purified sake in Test Example 3-1 was replaced with water.

<Evaluation>
About each obtained chicken food, it evaluated by the following evaluation criteria by making the chicken food manufactured in Test Example 3-4 into a control. The evaluation was performed by 7 trained sensory inspectors. The results are shown in Table 6. In addition, a result shows the average value of evaluation of seven sensory inspectors.
-Unpleasant odor of chicken-
-3: The smell of chicken is felt much more than the control.
-2: The smell of chicken is felt from the control.
-1: Slightly smells of chicken than the control.
0: Feels the smell of chicken equivalent to the control.
+1: I do not feel the smell of chicken a little than the control.
+2: The smell of chicken is not felt compared to the control.
+3: The smell of chicken is not much felt compared to the control.
-Meat flavor-
-3: The taste of meat is not much felt than the control.
-2: The taste of meat is not felt compared to the control.
-1: The taste of meat is not felt slightly compared to the control.
0: Feels the taste of meat equivalent to the control.
+1: The taste of meat is slightly felt compared to the control.
+2: The taste of meat is felt from the control.
+3: The taste of meat is much felt compared to the control.
-Aroma other than meat-
-3: A scent other than meat is felt much more than the control.
-2: A scent other than meat is felt from the control.
-1: A little scent other than meat is felt from the control.
0: A scent other than meat feels the same as the control.
+1: Slightly no scent other than meat.
+2: Does not feel scent other than meat than the control.
+3: The scent other than meat is not much felt compared to the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall deliciousness of the whole dish was evaluated, such as the ease of understanding the taste of the meat of the material and the ease of feeling the aroma like meat.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 6, in the chicken food manufactured using the sake containing farnesol (Test Example 3-1), the unpleasant odor of the chicken was suppressed and the taste of the meat was also improved. Therefore, it was confirmed that the unpleasant odor of chicken can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 3-3 using ginger, although there was an effect of reducing the unpleasant odor of chicken, the aroma other than the material (ginger aroma) was conspicuous, the meat flavor of the material was difficult to feel, and the flavor was impaired. It was.
In the chicken food manufactured using sake not containing farnesol (Test Example 3-2), the effect of reducing the unpleasant odor of chicken is lower than that of Test Example 3-1, and the overall evaluation is lower than that of Test Example 3-1. became.

(Test Example 4)
<Test Example 4-1>
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
The pork loin slices from Spain were mixed with 15 ml of the above-mentioned refined sake, and one side was baked at 230 ° C. for 3 minutes and the other side at 230 ° C. for 2 minutes on a hot plate with a cooking sheet to obtain a pork food.

<Test Example 4-2>
Similar to Test Example 4-1, except that the sake that had been split in Test Example 4-1 was replaced with a cooked sake that did not contain farnesol (boiled and savory sake, manufactured by Hakutsuru Sake Brewery Co., Ltd.). Thus, a pork food was manufactured.

<Test Example 4-3>
A pork food was produced in the same manner as in Test Example 4-1, except that the purified sake in Test Example 4-1 was replaced with water and 3 g of grated ginger was added.

<Test Example 4-4>
A pork food was produced in the same manner as in Test Example 4-1, except that the purified sake in Test Example 4-1 was replaced with water.

<Evaluation>
About each obtained pork food, the pork food manufactured in Test Example 4-4 was used as a control, and evaluated according to the following evaluation criteria. The evaluation was performed by 7 trained sensory inspectors. The results are shown in Table 7. In addition, a result shows the average value of evaluation of seven sensory inspectors.
-Unpleasant odor of pork-
-3: The smell of pork is much felt from the control.
-2: I feel the smell of pork from the control.
-1: Slightly smell of pork than control.
0: Feels the smell of pork equivalent to the control.
+1: I do not feel the smell of pork slightly than the control.
+2: The smell of pork is not felt compared to the control.
+3: The smell of pork is not much felt compared to the control.
-Meat flavor-
-3: The taste of meat is not much felt than the control.
-2: The taste of meat is not felt compared to the control.
-1: The taste of meat is not felt slightly compared to the control.
0: Feels the taste of meat equivalent to the control.
+1: The taste of meat is slightly felt compared to the control.
+2: The taste of meat is felt from the control.
+3: The taste of meat is much felt compared to the control.
-Aroma other than meat-
-3: A scent other than meat is felt much more than the control.
-2: A scent other than meat is felt from the control.
-1: A little scent other than meat is felt from the control.
0: A scent other than meat feels the same as the control.
+1: Slightly no scent other than meat.
+2: Does not feel scent other than meat than the control.
+3: The scent other than meat is not much felt compared to the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall deliciousness of the whole dish was evaluated, such as the ease of understanding the taste of the meat of the material and the ease of feeling the aroma like meat.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 7, in the pork food manufactured using the sake containing farnesol (Test Example 4-1), the unpleasant odor of pork was suppressed, and the taste of the meat was also improved. Therefore, it was confirmed that the unpleasant odor of pork can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 4-3 using ginger, although there was an effect of reducing the unpleasant odor of pork, the scent other than the material (ginger scent) was conspicuous, the meat flavor of the material was difficult to feel, and the flavor was impaired It was.
In the pork food (Test Example 4-2) manufactured using sake containing no farnesol, the effect of reducing the unpleasant odor of pork is lower than that of Test Example 4-1, and the overall evaluation is lower than that of Test Example 4-1. became.

  From the results of Test Examples 2 to 4, it was confirmed that cooking with the sake for cooking of the present invention can suppress unpleasant odors of various meats without impairing the flavor.

(Test Example 5)
<Test Example 5-1>
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
In a heat-resistant container, 300 g of the clam from which sand was removed and 100 mL of the above-mentioned purified sake were put and heated in a range (500 W, 5 minutes) to obtain a clam food.

<Test Example 5-2>
The same as Test Example 5-1, except that the sake that had been split in Test Example 5-1 was replaced with sake for cooking that did not contain farnesol (sake with rich and delicious dishes, manufactured by Hakutsuru Sake Brewery Co., Ltd.). The clam food was manufactured.

<Test Example 5-3>
A clam food was produced in the same manner as in Test Example 5-1, except that the purified sake in Test Example 5-1 was replaced with water and 10 g of grated ginger was added.

<Test Example 5-4>
A clam food was produced in the same manner as in Test Example 5-1, except that the purified sake in Test Example 5-1 was replaced with water.

<Evaluation>
About each obtained clam food, the clam food manufactured in Test Example 5-4 was used as a control and evaluated according to the following evaluation criteria. The evaluation was performed by 7 trained sensory inspectors. The results are shown in Table 8. In addition, a result shows the average value of evaluation of seven sensory inspectors.
-Unpleasant smell of clams-
-3: The odor of clams is felt much more than the control.
-2: Feels the smell of clams than the control.
-1: The odor of clams is slightly felt compared to the control.
0: Feels the odor of clams equivalent to the control.
+1: The smell of clams is not felt slightly compared to the control.
+2: I do not feel the smell of clams than the control.
+3: The smell of clams is not much felt compared to the control.
-The taste of clams-
-3: I don't feel the umami of clams than the control.
-2: I do not feel the taste of clams than the control.
-1: It does not feel the taste of clams a little compared to the control.
0: Feels the taste of clams equivalent to the control.
+1: Feels the taste of clams a little more than the contrast.
+2: The taste of clams is felt from the control.
+3: The taste of clams is felt much more than the control.
-Mellowness-
-3: I do not feel much mellowness compared to the control.
-2: I do not feel mellowness than the control.
-1: The mellowness is not felt slightly than the control.
0: Feels mellowness equivalent to the control.
+1: Feels milder than the contrast.
+2: Feels mellowness than the control.
+3: It feels more mellow than the control.
-Aroma other than clams-
-3: A scent other than clams feels much more than the control.
-2: A scent other than clams is felt from the control.
-1: A little scent other than clams is felt slightly from the control.
0: A scent other than clams feels the same as the control.
+1: I do not feel any scents other than the clams.
+2: I do not feel the scent other than the clam than the control.
+3: The scent other than clams is not felt much more than the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall taste of the dish as a whole, such as the ease of understanding the taste of the clams of the ingredients and the ease of feeling the fragrance of the clams, was evaluated.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 8, in the clam food manufactured using the sake containing farnesol (Test Example 5-1), the unpleasant odor of the clam was suppressed and the taste of the clam was also improved. Therefore, it was confirmed that the unpleasant smell of clams can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 5-3 using ginger, although there was an effect of reducing unpleasant odor of clams, fragrances other than the material (ginger scent) were conspicuous, and the flavor of clams was difficult to feel and the flavor was impaired. .
In the clam food manufactured using sake containing no farnesol (Test Example 5-2), the effect of reducing the unpleasant odor of clams was lower than that of Test Example 5-1.

(Test Example 6)
<Test Example 6-1>
The sake produced in Production Example 1 was split to 13.5% alcohol content (farnesol content was 0.14 ppm).
10 g of the above-mentioned purified sake was mixed with 100 g of commercially available raw surimi surimi and steamed to give a fish food.

<Test Example 6-2>
The same as Test Example 6-1 except that the sake that had been split in Test Example 6-1 was replaced with sake for cooking that did not contain farnesol (sake with a rich and delicious taste, manufactured by Hakutsuru Sake Brewery Co., Ltd.). Thus, a fish meat food was produced.

<Test Example 6-3>
A fish meat food was produced in the same manner as in Test Example 6-1, except that the purified sake in Test Example 6-1 was replaced with water and 5 g of grated ginger was added.

<Test Example 6-4>
A fish food was produced in the same manner as in Test Example 6-1, except that the purified sake in Test Example 6-1 was replaced with water.

<Evaluation>
About each obtained fish meat food, it evaluated by the following evaluation criteria by making the fish meat food manufactured in Test Example 6-4 into a control. The evaluation was performed by 7 trained sensory inspectors. The results are shown in Table 9. In addition, a result shows the average value of evaluation of seven sensory inspectors.
−Unpleasant odor of fish meat−
-3: The smell of fish meat is felt much more than the control.
-2: I feel the smell of fish meat from the control.
−1: Slightly smell of fish meat than the control.
0: Feels the smell of fish meat equivalent to the control.
+1: Does not feel the smell of fish a little compared to the control.
+2: Does not feel the smell of fish meat compared to the control.
+3: The smell of fish meat is not much felt compared to the control.
-Taste of fish meat-
-3: The taste of fish is not felt much more than the control.
-2: The taste of fish is not felt compared to the control.
-1: The taste of fish meat is not felt slightly compared to the control.
0: Feels the taste of fish meat equivalent to the control.
+1: The taste of fish is slightly felt compared to the control.
+2: The taste of fish is felt from the control.
+3: The taste of fish is much felt compared to the control.
-Aroma other than fish meat-
-3: A scent other than fish is considerably felt compared to the control.
-2: A scent other than fish is felt from the control.
-1: A little scent other than fish is felt from the control.
0: A scent other than fish feels the same as the control.
+1: I do not feel any fragrance other than fish meat.
+2: The scent other than fish meat is not felt compared to the control.
+3: The scent other than fish meat is not felt much more than the control.
-Comprehensive evaluation-
In the comprehensive evaluation, the overall deliciousness of the whole dish was evaluated, such as the ease of understanding the taste of fish meat as a raw material and the ease of feeling the scent of fish meat.
-3: Much worse than the control.
-2: worse than control.
-1: Slightly worse than the control.
0: Equivalent to control.
+1: Slightly better than the control.
+2: Better than the control.
+3: Much better than the control.

From the result of Table 9, in the fish meat food (Test Example 6-1) manufactured using the sake containing farnesol, the unpleasant odor of the fish meat was suppressed, and the taste of the fish meat was also improved. Therefore, it was confirmed that the unpleasant odor of fish meat can be reduced without impairing the flavor required for food.
On the other hand, in Test Example 6-3 using ginger, although there was an effect of reducing the unpleasant odor of fish meat, the aroma other than the raw material (scent of ginger) was conspicuous, the taste of fish meat was difficult to feel, and the flavor was impaired .
In the fish meat food produced using sake not containing farnesol (Test Example 6-2), the effect of reducing the unpleasant odor of fish meat is lower than Test Example 6-1, and the overall evaluation is lower than Test Example 6-1. became.

  From the results of Test Examples 5 to 6, it was confirmed that cooking with the sake for cooking of the present invention can suppress unpleasant odors of various seafoods without impairing the flavor.

NITE P-02406

Claims (9)

  A sake for cooking characterized by containing farnesol.   The sake for cooking according to claim 1, which is used for suppressing odor in food.   The cooking sake according to claim 2, wherein the odor in the food is at least one selected from the group consisting of soybean odor, meat unpleasant odor, and seafood unpleasant odor.   The composition for smell suppression in the foodstuff characterized by containing the sake for cooking in any one of Claim 1 to 3.   The odor control composition for food according to claim 4, wherein the odor in the food is one or more selected from the group consisting of soybean odor, meat unpleasant odor, and seafood unpleasant odor.   A method for producing a food, comprising using at least one of the sake for cooking according to any one of claims 1 to 3 and the composition for suppressing odor in a food according to any one of claims 4 to 5.   A method for suppressing odors in foods, comprising using at least one of the sake for cooking according to any one of claims 1 to 3 and the composition for suppressing odors in foods according to any one of claims 4 to 5. .   The method for suppressing odor in food according to claim 7, wherein the odor in the food is at least one selected from the group consisting of soybean odor, unpleasant odor of meat, and unpleasant odor of seafood. Used for the production of sake for cooking according to any one of claims 1 to 3,
A composition for producing sake for cooking, comprising farnesol-producing yeast.