JP4202237B2 - Seasoning with concentrated sake or cooking liquor - Google Patents
Seasoning with concentrated sake or cooking liquor Download PDFInfo
- Publication number
- JP4202237B2 JP4202237B2 JP2003386904A JP2003386904A JP4202237B2 JP 4202237 B2 JP4202237 B2 JP 4202237B2 JP 2003386904 A JP2003386904 A JP 2003386904A JP 2003386904 A JP2003386904 A JP 2003386904A JP 4202237 B2 JP4202237 B2 JP 4202237B2
- Authority
- JP
- Japan
- Prior art keywords
- sake
- seasoning
- liquor
- cooking
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 24
- 238000010411 cooking Methods 0.000 title description 28
- WYUFTYLVLQZQNH-UHFFFAOYSA-N ethyl β-d-glucopyranoside Chemical compound CCOC1OC(CO)C(O)C(O)C1O WYUFTYLVLQZQNH-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 241000209094 Oryza Species 0.000 description 13
- 235000007164 Oryza sativa Nutrition 0.000 description 13
- 235000009566 rice Nutrition 0.000 description 13
- 235000013305 food Nutrition 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 238000012545 processing Methods 0.000 description 8
- 235000014101 wine Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- WYUFTYLVLQZQNH-JAJWTYFOSA-N Ethyl beta-D-glucopyranoside Chemical compound CCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O WYUFTYLVLQZQNH-JAJWTYFOSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- WYUFTYLVLQZQNH-CBQIKETKSA-N (2s,3r,4s,5s,6r)-2-ethoxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound CCO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O WYUFTYLVLQZQNH-CBQIKETKSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019668 heartiness Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、調味料の製造方法、ならびにそれにより得られる調味料に関する。詳細には、本発明は、清酒または料理酒を濃縮することを特徴とする調味料の製造方法、ならびに従来品よりも保存性・作業性とコク味や旨みの増強能に優れた、調理および食品加工用に使用される清酒または料理酒の濃縮物たる調味料に関する。 The present invention relates to a seasoning production method, and a seasoning obtained thereby. Specifically, the present invention is a method for producing a seasoning characterized by concentrating sake or cooked liquor, as well as cooking and The present invention relates to a seasoning that is a concentrate of sake or cooking liquor used for food processing.
従来から、コク味を出す、あるいは臭みを消すなどの調理効果を期待して煮物や出汁あるいは、つゆ等の和風料理に清酒または料理酒を添加して、料理の風味を調整することが行われている。しかし調理または加工した素材にアルコール分が多く残っていると、そのアルコール臭によって素材の風味を損ねてしまう事が多いため、清酒や料理酒の効果を利用できるのは煮物など長時間火にかけて調理し仕上がりの時点では完全にアルコールが飛んでいる料理に限られている。 Traditionally, it has been practiced to adjust the flavor of dishes by adding sake or cooking liquor to Japanese-style dishes such as boiled foods, soup stock, or soy sauce, with the expectation of cooking effects such as producing a rich taste or eliminating odors. ing. However, if there is a lot of alcohol remaining in the cooked or processed material, the flavor of the material is often impaired by the alcohol odor. At the time of finishing, it is limited to dishes that are completely free of alcohol.
このため一般的には、清酒や料理酒を調理または食品加工用に使用するに際し、あらかじめ火にかけて煮立て、アルコール分を飛ばすという操作、いわゆる煮切りが行われている。この煮切り酒は、アルコール分が低くなっているので腐敗しやすく保存が利かないため、その都度、調製する必要がある。しかし、この煮切り操作は、業務用あるいは食品加工用など大量に調製する場合は、時間と手間が掛かる、操作の度に蒸発する容量が変わり濃度が一定しない、揮発したアルコールが引火する危険がある、等の多くの問題点がある。 For this reason, in general, when using sake or cooking liquor for cooking or food processing, a so-called boiled operation is performed in which the alcohol is simmered in advance by boiling. Since this boiled sake has a low alcohol content, it is easy to rot and cannot be stored, so it must be prepared each time. However, this cooking process is time-consuming and labor-intensive when it is prepared in large quantities, such as for business use or food processing, the evaporation volume changes with each operation, the concentration is not constant, and there is a risk of volatile alcohol igniting. There are many problems.
同様な目的で、調理や食品加工用に用いるワインにおいては、アルコール分を飛ばした濃縮ワインあるいはワインエキスといったものが知られている(特許文献1および特許文献2等参照)。ワインの場合は有機酸が多く窒素分が少ないため、アルコール分が低くても腐敗しにくいという性質があるが、清酒や料理酒は逆に窒素分や糖分が多いため、アルコール分を飛ばすと保存性が極端に悪くなってしまう。清酒や料理酒に含まれる糖分や窒素分、特にアミノ酸は、調理効果に大きく寄与していると考えられているため、保存性を上げるためにそれらの成分を減らすことは出来ない。 For the same purpose, wines used for cooking and food processing are known to be concentrated wines or wine extracts from which alcohol has been skipped (see Patent Document 1 and Patent Document 2). Wine has many organic acids and low nitrogen content, so it has the property that even if alcohol content is low, it does not rot easily.However, sake and cooking liquor have high nitrogen content and sugar content. Sexually gets worse. Sugar and nitrogen contained in refined sake and cooked liquor, especially amino acids, are considered to contribute greatly to the cooking effect, so it is not possible to reduce their components in order to increase the storage stability.
煮切り酒の保存性を上げるために粉末化する方法も考えられるが、コストが掛かる上に、粉末化基材として添加するデキストリン類が、調理効果を損ねるという欠点がある。さらに清酒や料理酒のように、糖分や窒素分、いわゆるエキス分の多い酒類を粉末化すると、吸湿性が高いため、開封後は調理場のような湿度の高い場所で保存することが出来ないという欠点があった。 Although the method of pulverizing in order to raise the preservation | save property of boiled liquor is also considered, in addition to cost, the dextrin added as a powdered base material has the fault that the cooking effect is impaired. Furthermore, when liquor with a high sugar content, nitrogen content, or so-called extract is powdered, such as sake and cooking liquor, it is highly hygroscopic and cannot be stored in a humid place such as a kitchen after opening. There was a drawback.
一方、清酒中にはコク味成分としてエチル−α−D−グルコシド(α−エチルグルコシド)が含まれているが、このエチルグルコシド含量の高い清酒または合成酒の製造方法が知られている(特許文献3等参照)。また、エチルグルコシドを飲食品に添加することによって、コク味のある嗜好性の高いものに改善できる事が知られている(特許文献4等参照)。 On the other hand, in sake, ethyl-α-D-glucoside (α-ethylglucoside) is contained as a rich taste component, and a method for producing sake or synthetic sake having a high ethylglucoside content is known (patents). Reference 3 etc.). In addition, it is known that by adding ethyl glucoside to a food or drink, it can be improved to a rich taste with high palatability (see Patent Document 4 and the like).
さらに、酒濃縮物を含む調味料も考案されているが(特許文献5参照)、酒由来の成分以外の成分を添加したものであり、酒本来の成分のみを含む本発明の調味料とは異なるものである。
解決しようとする問題点は、清酒または料理酒からアルコールを除いた煮切り酒の保存性が悪いことであり、また調理および食品加工用に使用する際の作業性が悪いことにある。したがって、本発明の目的は、このような従来の煮切り酒の欠点がなく、しかも従来品よりもコク味や旨みの増強能に優れた調味料を提供することにある。 The problem to be solved is that the preservability of boiled liquor obtained by removing alcohol from sake or cooking liquor is poor, and that workability when used for cooking and food processing is poor. Accordingly, an object of the present invention is to provide a seasoning which does not have the drawbacks of the conventional boiled liquor, and which is more excellent in kokumi and umami enhancing ability than conventional products.
上記問題点に鑑みて、本発明発明者らは鋭意研究を行い、清酒または料理酒からアルコールを除いた煮切り酒の保存性を高めるために、その濃縮度合いについて検討を重ねた結果、ブリックス60度(BX60°)以上になるまで濃縮することにより、微生物の増殖が抑制されることを見出した。さらに、α−D−エチルグルコシド(α−エチルグルコシド)含量の高い清酒または料理酒を原料として用いて濃縮物を調製することにより、一般のα−エチルグルコシド含量の少ない清酒または料理酒の濃縮物よりも少量の使用量でコク味や旨みの優れた煮切り酒となり、これを調味料として使用できることを見出し、本発明を完成するに至った。 In view of the above-mentioned problems, the present inventors have conducted intensive research, and as a result of repeatedly examining the degree of concentration in order to enhance the preservability of boiled liquor obtained by removing alcohol from sake or cooking liquor, Brix 60 It was found that by concentrating to a degree (BX60 °) or more, the growth of microorganisms was suppressed. Furthermore, by preparing a concentrate using sake or cooking liquor having a high content of α-D-ethyl glucoside (α-ethyl glucoside) as a raw material, a concentrate of sake or cooking liquor having a low content of α-ethyl glucoside is prepared. As a result, the present invention has been completed by finding that it can be used as a seasoning because it is a boiled liquor with an excellent body and taste.
すなわち、本発明は、
(1)清酒または料理酒を濃縮し、ブリックス度を60度以上にすることを特徴とする調味料の製造方法、
(2)得られる調味料中のα−エチルグルコシド含量が10重量%以上であることを特徴とする(1)に記載の方法、
(3)濃縮する清酒または料理酒が、α−エチルグルコシドを0.8重量%以上含む清酒または料理酒であることを特徴とする(1)または(2)に記載の方法、ならびに
(4)上記(1)ないし(3)のいずれかに記載の方法により得られる調味料
を提供するものである。
That is, the present invention
(1) A method for producing a seasoning, characterized by concentrating sake or cooking liquor and setting the Brix degree to 60 degrees or more,
(2) The method according to (1), wherein the content of α-ethylglucoside in the resulting seasoning is 10% by weight or more,
(3) The method according to (1) or (2), wherein the sake or cooked sake to be concentrated is a sake or cooked sake containing 0.8% by weight or more of α-ethylglucoside, and (4) A seasoning obtained by the method according to any one of (1) to (3) above is provided.
本発明によれば、保存性・作業性に優れ、コク味や旨みを大幅に増強することのできる調味料ならびにその製造方法が提供される。すなわち、本発明の調味料は、清酒または料理酒からアルコール分を飛ばした従来の煮切り酒に比べて、遙かに保存性が高く、微生物に汚染される危険性を大幅に減らすことができる。また、本発明の調味料は、引火性や吸湿等の問題がなく、作業性に優れている。このため、本発明の調味料は煮切り酒(濃縮物)としての流通が可能であり、また必要に応じて一定量を使用できるため、調理または食品加工用に用いる場合に、調味成分と濃度を一定にすることが出来る。さらに、本発明の調味料は、α−D−エチルグルコシド(α−エチルグルコシド)を高濃度に含んでいるため、少量の使用で調理または食品加工のコク味や旨みを増強することが出来、一般的な煮切り酒の約5倍のコク味や旨みの増強能が得られる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning which is excellent in preservability and workability | operativity, and can enhance the richness and taste significantly, and its manufacturing method are provided. In other words, the seasoning of the present invention has a much higher storage stability and can greatly reduce the risk of being contaminated by microorganisms, compared to conventional boiled sake in which alcohol is removed from sake or cooking liquor. . In addition, the seasoning of the present invention is free from problems such as flammability and moisture absorption, and is excellent in workability. For this reason, the seasoning of the present invention can be distributed as boiled sake (concentrate), and since a certain amount can be used as necessary, when used for cooking or food processing, seasoning ingredients and concentrations Can be made constant. Furthermore, since the seasoning of the present invention contains α-D-ethyl glucoside (α-ethyl glucoside) at a high concentration, the richness and taste of cooking or food processing can be enhanced with a small amount of use, About 5 times the richness and taste enhancement ability of ordinary boiled sake can be obtained.
本発明の調味料は、清酒または料理酒を濃縮することにより得られる。本発明における濃縮の目的は、アルコール分を飛ばすことだけでなく、水分をも飛ばして容量を減らす必要があるため減圧下で濃縮を行うが、濃縮後における着色と焦げ臭を防ぐために過加熱を行わず、低温での減圧濃縮が望ましい。また濃縮の度合いは、微生物の増殖を抑制して保存性を高めるために、例えば、ブリックス40度(BX40°)以上、好ましくはBX50°以上、より好ましくはBX60°以上にまで濃縮することが望ましい。なお、本発明におけるブリックス(BX)度とは、いわゆる糖度であって、液体の屈折率を測定し、ショ糖濃度として表される単位である。本発明におけるブリックス度の測定は常法によるものである。 The seasoning of the present invention can be obtained by concentrating sake or cooking liquor. The purpose of concentration in the present invention is not only to remove alcohol but also to reduce the volume by removing moisture, so concentration is performed under reduced pressure, but overheating is performed to prevent coloring and burnt odor after concentration. Without concentration, vacuum concentration at low temperature is desirable. Further, in order to suppress the growth of microorganisms and improve the storage stability, the degree of concentration is preferably, for example, concentrated to Brix 40 ° (BX40 °) or more, preferably BX50 ° or more, more preferably BX60 ° or more. . In addition, the Brix (BX) degree in the present invention is a so-called sugar degree, and is a unit expressed as a sucrose concentration by measuring the refractive index of a liquid. In the present invention, the Brix degree is measured by a conventional method.
本発明における清酒とは、いわゆる日本酒であって、米・米麹・水を原料として発酵させて濾した酒類である。また本発明における料理酒とは、清酒のモロミに塩を加えて不可飲処置して濾した食品、いわゆる加塩酒類である。清酒に似せて種々の物質を添加した酒類、いわゆる合成清酒も濃縮物の原料となりうるが、調理後のコク味の点で、通常は用いない。また、原料に用いる清酒または料理酒は、可能な限り成分の濃いもの、すなわちアルコール添加を行っていない純米酒が望ましい。 The sake in the present invention is so-called Japanese sake, and is a liquor that is fermented and filtered using rice, rice bran, and water as raw materials. The cooked liquor in the present invention is a so-called salted liquor obtained by adding salt to moromi of refined sake and filtering it through non-drinking treatment. Alcoholic beverages to which various substances are added to resemble sake, so-called synthetic sake, can also be used as a raw material for the concentrate, but are not usually used in terms of the richness after cooking. Also, the sake or cooking liquor used as the raw material is preferably as rich as possible, that is, pure rice liquor not added with alcohol.
調理後のコク味や旨みを増すためには、原料として、通常の清酒または料理酒よりもα−D−エチルグルコシド(「α−エチルグルコシド」ともいう)が高濃度に含まれている清酒または料理酒を使用することが好ましく、例えば、原料の清酒または料理酒中に0.8重量%以上、好ましくは0.9重量%以上、より好ましくは1重量%以上含まれていることが望ましい。 In order to increase the richness and taste after cooking, as a raw material, sake or sake containing a higher concentration of α-D-ethyl glucoside (also referred to as “α-ethyl glucoside”) than ordinary sake or cooked sake. It is preferable to use cooked liquor, for example, 0.8% by weight or more, preferably 0.9% by weight or more, more preferably 1% by weight or more in the raw sake or cooked liquor.
さらに、コク味や旨みの増強能の観点から、本発明により製造される調味料中のα−エチルグルコシド含量が高いことが好ましく、例えば10重量%以上、好ましくは12重量%以上、より好ましくは15重量%以上であることが望ましい。 Furthermore, from the viewpoint of the ability to enhance the richness and taste, the seasoning produced according to the present invention preferably has a high α-ethylglucoside content, for example, 10% by weight or more, preferably 12% by weight or more, more preferably It is desirable that it is 15% by weight or more.
以下に、実施例を示して本発明をさらに詳細に説明するが、実施例は単なる例示説明であり、本発明を限定するものではない。なお、特記しない限り、本明細書において物質の濃度あるいは含量を%で表す場合には、重量%(w/w)を意味するものとする。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the examples are merely illustrative and do not limit the present invention. Unless otherwise specified, when the concentration or content of a substance is expressed in% in this specification, it means weight% (w / w).
公知の方法によって製造したα−D−エチルグルコシドを約1%含む純米酒をロータリーエバポレーターで約16倍まで濃縮することにより、ブリックス63度(BX63°)、α−エチルグルコシド15%の濃縮液を得た。
比較のために約2倍と8倍まで濃縮したブリックス8度と31度の濃縮物、および市販のワインエキス(BX15°)を用いて、室温での腐敗性の比較を行った。
By concentrating pure rice liquor containing about 1% α-D-ethylglucoside produced by a known method up to about 16 times with a rotary evaporator, a concentrated solution of Brix 63 degrees (BX63 °) and α-ethylglucoside 15% is obtained. Obtained.
For comparison, septic properties at room temperature were compared using a Brix 8 degree and 31 degree concentrate concentrated to about 2 and 8 times, and a commercially available wine extract (BX 15 °).
表1に示すように、有機酸が多く窒素分の少ないワインエキスでも開封後1ヶ月すると細菌とカビが生育していた。清酒濃縮物はブリックス8度が開封後1週間で、ブリックス31度が開封後1ヶ月で、それぞれのカビの生育が認められた。 As shown in Table 1, bacteria and fungi grew even after 1 month after opening the wine extract with a large amount of organic acid and a small amount of nitrogen. As for the sake concentrate, growth of each mold was observed in Brix 8 degrees one week after opening and Bricks 31 degrees one month after opening.
しかし、本発明のブリックス60度以上にした清酒濃縮物では、開封後に室温で1ヶ月間放置後においても微生物の成育が認められなかった。
実施例1の方法に従い約16倍まで濃縮した純米酒濃縮物を種々の濃度で市販のめんつゆに添加し、試飲して旨味とコクが感じられる濃度(閾値)を11名で調べた。比較のため一般的に煮切りの操作で行われる、容量が半分になる(2倍)まで煮詰めた、アルコールを添加した通常の清酒も同時に試験した。
表2に示すように、16倍に濃縮した本発明の純米酒濃縮物は0.1%の添加で、旨味とコク味が増強して感じられるのに対し、一般的な煮切り清酒(2倍濃縮)では、4%まで添加しないと味の違いが感じられない。すなわち本発明の純米酒濃縮物は、アルコールを添加した一般的な清酒の80分の1の使用量で良いことが判る。煮切りを行った時点での濃縮度合いを換算しても純米酒濃縮物は、アルコールを添加した一般的な清酒の、5倍の効果があることになる。 As shown in Table 2, the pure rice liquor concentrate of the present invention concentrated 16 times is felt to have enhanced umami and richness with the addition of 0.1%, whereas general boiled sake (2 In double concentration, the difference in taste is not felt unless it is added up to 4%. In other words, it can be seen that the pure rice sake concentrate of the present invention may be used in an amount that is 1/80 that of general sake with added alcohol. Even if the concentration degree at the time of boiling is converted, the pure rice liquor concentrate is five times as effective as general sake with added alcohol.
実施例1の方法に従い、α−エチルグルコシド(「α−EG」ともいう)約1%を含む純米酒を濃縮し、α−エチルグルコシド15%を含む純米酒濃縮物を調製し、醤油に添加して嗜好調査の試験を行った。 According to the method of Example 1, pure rice wine containing about 1% α-ethyl glucoside (also referred to as “α-EG”) is concentrated to prepare a pure rice sake concentrate containing 15% α-ethyl glucoside, which is added to soy sauce. Then, a preference survey test was conducted.
比較のために、α−EGが0.3%の一般的な純米酒を同程度に濃縮して、α−EG含量が4%の純米酒濃縮物を調製し同時に試験を行った。
市販の醤油に、それぞれ6%の割合で濃縮物を添加し豆腐に付けて12名で試食評価した。
The concentrate was added to commercially available soy sauce at a rate of 6%, attached to tofu, and evaluated by 12 people.
表3に示すように、同じ純米酒であっても本発明のα−EG含量が約1%の純米酒を濃縮した濃縮物の方が、一般的な純米酒の濃縮物よりも、醤油に添加した際に、旨味とコク味が増強されている事が解る。 As shown in Table 3, even in the same pure rice sake, the concentrate obtained by concentrating the pure rice sake having an α-EG content of about 1% according to the present invention is more suitable for soy sauce than the general pure rice sake concentrate. It can be seen that the umami and richness are enhanced when added.
本発明の、清酒または料理酒を濃縮した調味料は、調理や食品加工用に「煮切り」という操作を行うことなく、必要なときに少量を添加するだけで旨味とコク味を増強することができ、本発明品は長期にわたり保存が可能であるため、業務店や食品加工業者においても幅広い需要が見込まれる。
The seasoning concentrated with sake or cooking liquor of the present invention enhances umami and richness by adding a small amount when necessary, without performing the operation of “boiled” for cooking and food processing. In addition, since the product of the present invention can be stored for a long period of time, a wide range of demand is expected in commercial stores and food processors.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003386904A JP4202237B2 (en) | 2003-11-17 | 2003-11-17 | Seasoning with concentrated sake or cooking liquor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003386904A JP4202237B2 (en) | 2003-11-17 | 2003-11-17 | Seasoning with concentrated sake or cooking liquor |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005143418A JP2005143418A (en) | 2005-06-09 |
JP4202237B2 true JP4202237B2 (en) | 2008-12-24 |
Family
ID=34694457
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003386904A Expired - Fee Related JP4202237B2 (en) | 2003-11-17 | 2003-11-17 | Seasoning with concentrated sake or cooking liquor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4202237B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4355007B2 (en) * | 2007-04-16 | 2009-10-28 | 株式会社ミツカングループ本社 | Grain processed food, grain processing improver and acid odor reducing method |
JP5748986B2 (en) * | 2009-12-11 | 2015-07-15 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
JP5654840B2 (en) * | 2010-10-25 | 2015-01-14 | キユーピー株式会社 | Egg salad manufacturing method |
JP2016189716A (en) * | 2015-03-31 | 2016-11-10 | 味の素株式会社 | Seasoning for enhancing spice feeling |
-
2003
- 2003-11-17 JP JP2003386904A patent/JP4202237B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2005143418A (en) | 2005-06-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101848127B1 (en) | Method of manufacturing functionality seasoning source utilizing a shiitake extract and aged soybean paste | |
JP5788566B1 (en) | Low-alcohol non-alcoholic beer-taste beverage | |
JP5236598B2 (en) | Liquid seasoning containing soy sauce in containers | |
BR112018013040B1 (en) | LIQUID SEASONING SIMILAR TO SOY SAUCE AND METHOD TO PRODUCE THE SAME | |
JP4202237B2 (en) | Seasoning with concentrated sake or cooking liquor | |
JP5868576B2 (en) | Liquid seasoning containing citrus flavored soy sauce in containers | |
JP2007111046A (en) | Material for seasoning and method for producing the same | |
JP2002186455A (en) | Food, drink or seasoning | |
EP3207808B1 (en) | Low-ph soy sauce | |
WO2013073249A1 (en) | Soy sauce-like seasoning | |
JP2005185169A (en) | SWEET SAKE, LIQUEURS OR MISCELLANEOUS LIQUOR CONTAINING ETHYL-alpha-GLUCOSIDE AND METHOD FOR PRODUCING THEM | |
JP6230043B2 (en) | Chicken extract-containing soup | |
JP4848422B2 (en) | Method for producing vinegar and vinegar produced by the method | |
KR101923813B1 (en) | Liguefied seasoning, product method of liquefied seasoning | |
JP4072785B2 (en) | Seasoning liquid using vinegar | |
JP2008086298A (en) | Soup stock-containing liquid seasoning, and flavor improving method for the same | |
JP4478065B2 (en) | How to salt food | |
JP5920959B1 (en) | Soy sauce-like seasoning | |
JP4095922B2 (en) | Fermented seasoning | |
KR100482843B1 (en) | Alcohol as cooking additive and method for production of it thereof | |
WO2023281779A1 (en) | Off-flavor suppressing yeast extract | |
JP2018033351A (en) | Miso and production method thereof | |
KR20140092983A (en) | Method for producing Kimchi using fermentation liquid of Cudrania Tricuspidata Bureau | |
JP3560196B2 (en) | New mirin | |
JP6200143B2 (en) | Liquid seasoning |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060711 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080603 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080610 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080624 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080819 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080827 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080924 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20081008 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4202237 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111017 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111017 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121017 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121017 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131017 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |