JP4641961B2 - New mirins and process for producing the same - Google Patents
New mirins and process for producing the same Download PDFInfo
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本発明は、γ−アミノ酪酸を高含有するみりん類及びその製造方法に関する。 The present invention relates to mirins containing a high content of γ-aminobutyric acid and a method for producing the same.
γ−アミノ酪酸は生体内に存在する蛋白質を構成しないアミノ酸であり、抑制性神経伝達物質として考えられている。最近では、血圧降下作用、アルコール代謝促進作用、脳代謝促進作用、及び肥満防止作用といった機能性を有する物質として注目を集めている。このため、様々な食品にγ−アミノ酪酸を富化した機能性食品を製造する方法が提案されている。 γ-Aminobutyric acid is an amino acid that does not constitute a protein present in the living body, and is considered as an inhibitory neurotransmitter. Recently, it has attracted attention as a substance having functions such as a blood pressure lowering action, an alcohol metabolism promoting action, a brain metabolism promoting action, and an obesity preventing action. For this reason, methods for producing functional foods enriched with γ-aminobutyric acid in various foods have been proposed.
清酒、味噌、醤油等の製造に古くから使用されている麹にはγ−アミノ酪酸生成能があることが知られている。特開平１０−１６５１９１号公報では、麹菌にアスペルギルス・オリーゼ（Aｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）を用いた米麹を使用してγ−アミノ酪酸を製造する方法が開示されている（特許文献１）。
特開平１１−１０３８２５号公報では、麹菌を使用してγ−アミノ酪酸を富化した食品素材、味噌、醤油等の製造方法が開示されている（特許文献２）。また、特開２００１−３２７２５８公報では、水を含浸させた玄米、胚芽米及び部分搗精米から選ばれる少なくとも一種を主原料とし、膨化処理をして形成した食品素材が開示されている（特許文献３）。γ−アミノ酪酸富化膨化玄米であり、発芽玄米パウダー素材として市販されている。白米ではγ−アミノ酪酸を２ｍｇ／１００ｇ含有しているのに対し、γ−アミノ酪酸富化膨化玄米では１２ｍｇ／１００ｇ含有している。
一方、特開２００３−１６９６５９公報では、γ−アミノ酪酸を高含量で含有するアルコール飲料及びその製造方法が開示されている。麹の自己消化工程及び／又はγ−アミノ酪酸生成能を有する乳酸菌の培養工程を包含する方法により得られる麹の処理物を用いることが特徴である（特許文献４）。しかしながら、みりんの製造において、麹の自己消化工程及び／又はγ−アミノ酪酸生成能を有する乳酸菌の培養工程を包含する方法により得られる麹の処理物を用いることなく、γ−アミノ酪酸を高含量で含有する方法は検討されていない。
It has been known that koji used for the production of sake, miso, soy sauce and the like has an ability to produce γ-aminobutyric acid. Japanese Patent Application Laid-Open No. 10-165191 discloses a method for producing γ-aminobutyric acid using rice bran using Aspergillus oryzae as the koji mold (Patent Document 1).
Japanese Patent Application Laid-Open No. 11-103825 discloses a method for producing food materials, miso, soy sauce and the like enriched with γ-aminobutyric acid using koji mold (Patent Document 2). Japanese Patent Application Laid-Open No. 2001-327258 discloses a food material formed by puffing, using at least one kind selected from brown rice, germ rice and partially milled rice impregnated with water as a main raw material (Patent Literature). 3). It is γ-aminobutyric acid-enriched swollen brown rice and is commercially available as a germinated brown rice powder material. White rice contains 2 mg / 100 g of γ-aminobutyric acid, whereas γ-aminobutyric acid-enriched brown rice contains 12 mg / 100 g.
On the other hand, Japanese Patent Application Laid-Open No. 2003-169659 discloses an alcoholic beverage containing γ-aminobutyric acid in a high content and a method for producing the same. It is characterized by using a processed product of koji obtained by a method including a self-digestion process of koji and / or a culture process of lactic acid bacteria having the ability to produce γ-aminobutyric acid (Patent Document 4). However, in the production of mirin, a high content of γ-aminobutyric acid can be obtained without using a processed product of koji obtained by a method including a self-digestion process of koji and / or a culture process of lactic acid bacteria capable of producing γ-aminobutyric acid. The method of containing in is not examined.
本発明の目的は、米糠麹及び／又は発芽玄米麹を用いることにより、γ−アミノ酪酸を高含有するみりん類及びその製造方法を提供することにある。 An object of the present invention is to provide a mirin having a high content of γ-aminobutyric acid and a method for producing the same by using rice bran and / or germinated brown rice bran.
本発明を概説すれば、本発明の第１の発明は、みりん類の製造において、主原料として、米、米糠麹、並びに醸造用アルコール及び／又は焼酎を用いてなり、γ−アミノ酪酸を３００ｍｇ／Ｌ以上含有するγ−アミノ酪酸を高含有する新規みりん類に関する。本発明の第２の発明は、更にたん白加水分解物を原料として用いてなる第１の発明に記載のγ−アミノ酪酸を高含有する新規みりん類に関する。本発明の第３の発明は、γ−アミノ酪酸を５００ｍｇ／Ｌ以上含有する第２の発明に記載のγ−アミノ酪酸を高含有する新規みりん類に関する。本発明の第４の発明は、米、米糠麹、並びに醸造用アルコール及び／又は焼酎を主原料として、糖化・熟成処理を行うγ−アミノ酪酸を高含有する新規みりん類の製造方法に関する。 If it outlined present invention, a first aspect of the present invention, in the production of mirin such as the main raw material, rice, rice bran koji, and Ri Na using brewer's alcohol and / or shochu, a γ- aminobutyric acid the 300 mg / L you containing more γ- aminobutyric acid novel mirin acids having a high content. The second aspect of the present invention further relates to novel mirin such that a high content of γ- aminobutyric acid according to the first inventions made with hydrolyzed protein as a raw material. A third invention of the present invention relates to a novel mirin containing a high content of γ-aminobutyric acid according to the second invention, which contains 500 mg / L or more of γ-aminobutyric acid. The fourth invention of the present invention relates to a method for producing novel mirins containing a high content of γ-aminobutyric acid, which is saccharified and aged using rice, rice bran , brewing alcohol and / or shochu as the main raw material.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、米麹に米糠麹を用いることにより、γ−アミノ酪酸を高含有するみりん類が得られることを見出し、本発明を完成させた。 The present inventors have made intensive studies to solve the above problems, the use of rice bran koji rice koji found that mirin such that a high content of γ- aminobutyric acid are obtained, completed the present invention I let you.
本発明では、米麹に米糠麹を用いることにより、γ−アミノ酪酸を８０ｍｇ／Ｌ以上含有するみりん類を得ることができる。
更に、得られるみりん類は、調理の際にコクを付与するという調理効果に優れたみりん類である。
本発明のみりん類を調理に使用する場合、例えば、γ−アミノ酪酸を３００ｍｇ／Ｌ含有するみりん類を大さじ２杯（３０ｍｌ）使用する場合には、高血圧予防効果に必要とされている量（１日当り２６ｍｇ摂取）の１／３を超える量を摂取することが可能となる。
In the present invention, by using the rice bran koji rice koji, it is possible to obtain a mirin compound containing γ- aminobutyric acid 80 mg / L or more.
Furthermore, the obtained mirin is mirin excellent in the cooking effect of imparting richness during cooking.
When using only phosphorus according to the present invention for cooking, for example, when using 2 tablespoons (30 ml) of mirin containing 300 mg / L of γ-aminobutyric acid, the amount required for the effect of preventing hypertension ( It is possible to ingest more than 1/3 of 26 mg per day).
以下、本発明を具体的に説明する。
本発明のみりん類は、みりん、発酵調味料が含まれる。みりんとは、酒税法でいうみりんであればよい。また、その製造方法は、酒税法に則ったみりんの製造方法であれば特に限定はない。例えば、一般的なみりんの製造方法は、搗精、洗米等の原料処理を行い、麹などを添加して仕込醪となし、糖化・熟成する。糖化・熟成を終えた醪は圧搾機で上槽して搾汁液と粕に分離する。得られた搾汁液は精製工程で火入れし、滓下げして清澄な製品みりんとなる。ここでいう原料処理には、精白、洗米、浸漬、水切り、蒸煮、放冷の工程があるが、更に掛原料の液化及び／又は糖化工程も含んでいる。原料は米、米麹、醸造用アルコール又は焼酎以外に、デンプン部分加水分解物を使用してもよい。また、必要に応じて酵素製剤を掛原料の処理の液化及び／又は糖化工程並びに醪へ添加してもよい。発芽玄米麹は、政令で定められていないので、みりんの定義である「米、米こうじ及びしようちゆう又はアルコールにみりんその他政令で定める物品を加えて、こしたもの」に該当はしないが、米麹に発芽玄米麹を用いて得られたものも本発明のみりん類に含まれる。発酵調味料とは、酒類の不可飲処置による免税措置に基づいて食塩を添加して発酵・熟成することを基本とし、これに糖質原料、麹、変性アルコールなど目的に応じた副原料を添加して製造する。例えば、一般的なみりんタイプの発酵調味料の製造方法は、掛原料、麹、酵母を添加して醪とし、食塩を添加して糖化・発酵を行い、更に米麹、糖質原料を添加して熟成させ、圧搾ろ過して搾汁液と粕を得る。この搾汁液、又は搾汁液を精製して発酵調味料を得る。
Hereinafter, the present invention will be specifically described.
The only phosphorus of the present invention includes mirin and a fermented seasoning. Mirin can be any mirin in the liquor tax law. Moreover, the manufacturing method will not be specifically limited if it is a manufacturing method of mirin according to liquor tax law. For example, in a general method for producing mirin, raw materials such as koji and washed rice are processed, and koji is added to prepare a koji, followed by saccharification and aging. After the saccharification and ripening, the cocoon is separated into a juice and cocoon by using a press machine. The obtained squeezed juice is fired in the refining process and lowered to become a clear product mirin. The raw material treatment herein includes steps of whitening, washing, dipping, draining, steaming, and allowing to cool, but further includes a liquefaction and / or saccharification step of the hanging raw material. In addition to rice, rice bran, brewing alcohol or shochu, the raw material may be a partially hydrolyzed starch. 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. The germinated brown rice bran is not stipulated by a Cabinet Order, so it does not fall under the definition of mirin: “rice, rice koji and sachiyu or alcohol, plus mirin and other articles stipulated by a cabinet order”, What was obtained using germinated brown rice bran for rice bran is also included in the present invention. Fermented seasoning is based on the fact that salt is added and fermented and matured based on tax exemption measures for the non-drinking of alcoholic beverages, and supplementary materials such as saccharide raw materials, koji, and denatured alcohol are added to this. To manufacture. For example, a general method for producing a fermented seasoning of mirin type is to add kake ingredients, koji, and yeast to make koji, add salt, saccharify and ferment, and add rice koji and sugar ingredients. And squeezed to obtain a juice and a koji. This squeezed liquid or the squeezed liquid is purified to obtain a fermented seasoning.
本発明におけるみりん類は、みりん類の製造において、主原料として、米、米糠麹及び／又は発芽玄米麹、並びに醸造用アルコール及び／又は焼酎を用いてなることを特徴とするγ−アミノ酪酸を高含有するみりん類である。焼酎は、酒税法でいう焼酎であればよい。米は、掛米として用い、粳米又はもち米であり、他の澱粉類、糖類を混合して使用することもできる。たん白加水分解物を混合して使用してもよい。本発明に用いるたん白加水分解物とは、植物性由来や動物性由来の蛋白質を酸又は酵素で加水分解したものであればよく、醪中の酵素反応を阻害しないように塩分は低いものが望ましい。例えば、アミフレックスは、植物たん白を加水分解して作られているので、中でも塩分の低いアミフレックスＡＬ−Ｇ２〔武田キリン食品（株）製〕が好適である。また、酒税法でいうみりんとするには、小麦グルテンを原料としたたん白加水分解物を用いればよい。
本発明に用いる米麹は、米糠又は発芽玄米に常法により麹菌を繁殖させたものであればよい。麹菌としては、アスペルギルス・オリーゼ（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）が好適な例として挙げられる。
米麹に米糠麹及び／又は発芽玄米麹を用いることにより、γ−アミノ酪酸を８０ｍｇ／Ｌ以上含有するみりん類を得ることができる。本発明でγ−アミノ酪酸を高含有するとは、γ−アミノ酪酸を８０ｍｇ／Ｌ以上含有することである。好ましくは、γ−アミノ酪酸を１００ｍｇ／Ｌ以上含有することである。特に、米糠麹を用いることにより、γ−アミノ酪酸を更に多量に含有するみりん類が得られるので、米糠麹を用いるのが好ましい。更にたん白加水分解物を原料として用いることにより、γ−アミノ酪酸を５００ｍｇ／Ｌ以上含有するみりん類が得られる。
このように、本発明では、これまで開示されていない新規みりん類及びその製造方法を提供することができる。
Mirins according to the present invention comprise γ-aminobutyric acid, characterized in that rice, rice bran and / or germinated brown rice bran, and alcohol for brewing and / or shochu are used as main ingredients in the production of mirins. It is a high content of mirin. The shochu may be any shochu as referred to in the liquor tax law. The rice is used as a rice cake and is a sticky rice or glutinous rice, and other starches and sugars can be mixed and used. You may mix and use a protein hydrolyzate. The protein hydrolyzate used in the present invention is not limited as long as it is obtained by hydrolyzing plant-derived or animal-derived proteins with an acid or an enzyme, and has a low salinity so as not to inhibit the enzymatic reaction in koji. desirable. For example, since Amiflex is produced by hydrolyzing plant protein, Amiflex AL-G2 (produced by Takeda Kirin Foods Co., Ltd.) having a low salt content is particularly preferable. In addition, in order to make mirin under the liquor tax law, a protein hydrolyzate made from wheat gluten may be used.
The rice bran used in the present invention may be any rice bran or germinated brown rice obtained by breeding koji mold by a conventional method. As a Neisseria gonorrhoeae, Aspergillus oryzae (Aspergillus oryzae) is mentioned as a suitable example.
By using rice bran and / or germinated brown rice bran for the rice bran, mirins containing 80 mg / L or more of γ-aminobutyric acid can be obtained. In the present invention, high content of γ-aminobutyric acid means that 80 mg / L or more of γ-aminobutyric acid is contained. Preferably, γ-aminobutyric acid is contained at 100 mg / L or more. In particular, the use of rice bran makes it possible to obtain mirins containing a larger amount of γ-aminobutyric acid. Therefore, it is preferable to use rice bran. Furthermore, by using a protein hydrolyzate as a raw material, mirins containing γ-aminobutyric acid at 500 mg / L or more can be obtained.
Thus, the present invention can provide a novel mirin that has not been disclosed so far and a method for producing the same.
本発明のみりん類は、すべての食品へ利用することができ、特に使用する食品の種類に限定はない。例えば、菓子類、惣菜類、加工食品類等への使用が挙げられる。塩分を少なくして調理しても食品素材の本来の風味が引出されるので、特に惣菜類へは好適に使用できる。惣菜類は、穀類、イモ類、種実類、豆類、魚介類、獣鳥鯨肉類、卵類、野菜類、キノコ類、藻類、及びこれらの混合物を調理したものである。ここでいう調理の方法は、焼く、煎る、炒める、揚げる、蒸す、茹でる、煮る等、いずれの方法においても好適に使用できる。また、醤油、味噌、酢、だし汁等、他の調味料と混合して使用しても好適に調理効果を得ることができる。使用方法に特に限定はなく、煮汁に入れてそのまま煮る、調理品表面へまぶす等、一般のみりん類で使用する方法にしたがって用いればよい。 The present phosphorus can be used for all foods, and there is no particular limitation on the type of food used. For example, the use to confectionery, side dishes, processed foods, etc. is mentioned. Even when cooking with less salt, the original flavor of the food material is drawn, so it can be suitably used especially for side dishes. Sugar beet is prepared by cooking cereals, potatoes, seeds, beans, seafood, fowls, eggs, vegetables, mushrooms, algae, and mixtures thereof. The cooking method here can be suitably used in any method such as baking, roasting, frying, frying, steaming, boiling and boiling. Moreover, even if it uses it by mixing with other seasonings, such as soy sauce, miso, vinegar, and soup, a cooking effect can be acquired suitably. There is no particular limitation on the method of use, and it may be used in accordance with a method used for general phosphorus, such as boiled in boiled juice or sprinkled on the surface of a cooked product.
本発明のみりん類は、γ−アミノ酪酸を高含有し、塩分を少なくして調理した場合でも味に深みが増し、コクを付与するという調理効果に優れたみりん類である。 The phosphorus according to the present invention is a mirin that has a high content of γ-aminobutyric acid, has a deeper taste even when cooked with a reduced salt content, and is excellent in the cooking effect of imparting richness.
以下、実施例によって本発明を更に具体的に説明するが、本発明がこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
みりんにγ−アミノ酪酸を添加して種々の配合割合のみりん類を調製し、γ−アミノ酪酸の含有量が調理に及ぼす影響について調べた。
市販みりんにγ−アミノ酪酸を添加して、該みりん中のγ−アミノ酪酸の含有量が１００ｍｇ／Ｌ〜１００００ｍｇ／Ｌになるようにみりん類を調製した。γ−アミノ酪酸の含有量が１００ｍｇ／Ｌのものを本発明１、２００ｍｇ／Ｌのものを本発明２、３００ｍｇ／Ｌのものを本発明３、５００ｍｇ／Ｌのものを本発明４、１０００ｍｇ／Ｌのものを本発明５、３０００ｍｇ／Ｌのものを本発明６、５０００ｍｇ／Ｌのものを本発明７、１００００ｍｇ／Ｌのものを本発明８とする。また、比較例１として、γ−アミノ酪酸の含有量が５０ｍｇ／Ｌになるようにみりん類を調製した。用いた市販みりんは、エタノール分が１４ｖ／ｖ％、エキス分が４８度で、γ−アミノ酪酸の含有量が４５ｍｇ／Ｌ、グルタミン酸の含有量は２１０ｍｇ／Ｌであった。
得られたみりん類を用いて、高野豆腐の煮物を調製し官能検査を行った。高野豆腐の煮物は、湯戻しした高野豆腐３個を４つに切り、鍋にだし汁３５０ｍｌ、みりん類１２５ｍｌ、醤油２０ｍｌ、塩小さじ１杯を配合した煮汁を煮立てて、そこに高野豆腐を入れ、弱火で煮て調理した。官能検査は１０名のパネラーで行い、３点法（１；良、２；普通、３；悪）で評価した。各パネラーによる官能検査の平均値より、１．０〜１．５を◎、１．５超〜２．０を○、２．０超〜２．５を△、２．５超〜３．０を×で示した。調製したみりん類のγ−アミノ酪酸含有量、及び高野豆腐の官能評価を表１に示す。
Γ-aminobutyric acid was added to mirin to prepare phosphorus at various blending ratios, and the influence of the content of γ-aminobutyric acid on cooking was examined.
Γ-aminobutyric acid was added to commercially available mirin, and mirins were prepared so that the content of γ-aminobutyric acid in the mirin would be 100 mg / L to 10,000 mg / L. The gamma-aminobutyric acid content is 100 mg / L for the present invention 1, 200 mg / L for the present invention 2, 300 mg / L for the present invention 3, 500 mg / L for the present invention 4, 1000 mg / L L is the present invention 5, 3000 mg / L is the present invention 6, 5000 mg / L is the present invention 7, 10,000 mg / L is the present invention 8. Further, as Comparative Example 1, mirins were prepared so that the content of γ-aminobutyric acid was 50 mg / L. The commercially available mirin used had an ethanol content of 14 v / v%, an extract content of 48 degrees, a γ-aminobutyric acid content of 45 mg / L, and a glutamic acid content of 210 mg / L.
Using the obtained mirins, a boiled Koya tofu was prepared and subjected to a sensory test. Kono tofu stew is made by cutting 3 pieces of Takano tofu, boiled in hot water, into a saucepan of 350ml soup stock, mirin 125ml, soy sauce 20ml, and a teaspoon of salt. Cooked over low heat. The sensory test was performed by 10 panelists and evaluated by a three-point method (1; good, 2; normal, 3; bad). From average value of sensory test by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3.0 Is indicated by x. Table 1 shows the γ-aminobutyric acid content of the prepared mirins and the sensory evaluation of Koya tofu.
表１の結果より、γ−アミノ酪酸の含有量が１００ｍｇ／Ｌ〜５０００ｍｇ／Ｌにおいて官能的に好ましい結果となった。より好ましくはγ−アミノ酪酸の含有量が３００ｍｇ／Ｌ〜３０００ｍｇ／Ｌのとき、味に深みが増し、コクがあるという評価を得た。 From the results shown in Table 1, the results showed that the content of γ-aminobutyric acid is functionally preferable when the content is 100 mg / L to 5000 mg / L. More preferably, when the content of γ-aminobutyric acid is 300 mg / L to 3000 mg / L, the taste is deeper and the evaluation that the body is rich is obtained.
米糠麹、発芽玄米麹の水分とγ−アミノ酪酸の含有量について測定を行った。対照は、粳米を用いて常法により製麹して得られる米麹（以下、粳米麹と略述する）とした。γ−アミノ酪酸の測定は以下の方法により行った。粉砕した麹に５倍量の０．１Ｍコハク酸緩衝液（ｐＨ４．０）を加え、５℃、４５分間振とう抽出し、固液分離して抽出液を得た。必要に応じて希釈及び除蛋白処理を行った後、抽出液中のγ−アミノ酪酸の含有量をアミノ酸分析計〔（株）日立製作所製〕で測定した。結果を表２に示す。 The water content and γ-aminobutyric acid content of rice bran and germinated brown rice bran were measured. The control was a rice bran obtained by koji using a conventional method (see below). Measurement of γ-aminobutyric acid was performed by the following method. Five times the amount of 0.1 M succinic acid buffer (pH 4.0) was added to the crushed soot, and the mixture was extracted by shaking at 5 ° C. for 45 minutes, followed by solid-liquid separation to obtain an extract. After dilution and deproteinization treatment as necessary, the content of γ-aminobutyric acid in the extract was measured with an amino acid analyzer (manufactured by Hitachi, Ltd.). The results are shown in Table 2.
もち米７５０ｇを常法により、洗米、浸漬、蒸きょうし、前記した米糠麹１００ｇ、９５ｖ／ｖ％エタノールを２４０ｍｌ、水を適量加え、総量を１５００ｍｌとし、醪とした。この醪を３０℃で３０日間糖化・熟成を行い、圧搾、精製し、米糠麹みりん類を得た（本発明９）。また、もち米７５０ｇを常法により洗米、浸漬、蒸きょうし、前記した発芽玄米麹１００ｇ、９５ｖ／ｖ％エタノールを２４０ｍｌ、水を適当量加え、総量を１５００ｍｌとし、醪とした。この醪を３０℃で３０日間糖化・熟成を行い、圧搾、精製し、発芽玄米麹みりん類を得た（本発明１０）。対照として、前記した粳米麹１００ｇを用いて、同様にして調製し、比較例２のみりんを得た。 750 g of glutinous rice was washed, soaked and steamed in the usual manner, 100 g of the rice bran described above, 240 ml of 95 v / v% ethanol was added in an appropriate amount, and the total amount was 1500 ml, which was used as rice cake. This koji was saccharified and aged at 30 ° C. for 30 days, and pressed and purified to obtain rice koji mirin (Invention 9). Further, 750 g of glutinous rice was washed, dipped and steamed by a conventional method, 100 g of the above germinated brown rice bran, 240 ml of 95 v / v% ethanol, an appropriate amount of water were added, and the total amount was 1500 ml. This koji was saccharified and aged at 30 ° C. for 30 days, and pressed and purified to obtain germinated brown rice koji mirin (Invention 10). As a control, 100 g of the above-described rice bran koji was prepared in the same manner, and only phosphorus of Comparative Example 2 was obtained.
本発明９、本発明１０と比較例２について一般分析及びグルタミン酸、γ−アミノ酪酸の含有量の分析を行った。必要に応じて希釈及び除蛋白処理を行った後、みりん類中のグルタミン酸、γ−アミノ酪酸の含有量をアミノ酸分析計〔（株）日立製作所製〕で測定した。結果を表３に示す。 About this invention 9, this invention 10, and the comparative example 2, the general analysis and the analysis of content of glutamic acid and (gamma) -aminobutyric acid were performed. After dilution and deproteinization treatment as necessary, the contents of glutamic acid and γ-aminobutyric acid in mirins were measured with an amino acid analyzer (manufactured by Hitachi, Ltd.). The results are shown in Table 3.
表３の結果より、本発明９及び本発明１０は、比較例２に比べ、γ−アミノ酪酸の含有量が高くなった。また、全糖、直糖などを含むエキス分は、比較例２とほとんど差はなかったが、全窒素は比較例２に比べて高い値を示した。本発明９及び本発明１０は、麹由来のγ−アミノ酪酸より多くのγ−アミノ酪酸が含まれており、糖化・熟成中におけるγ−アミノ酪酸の顕著な増加が見られた。この糖化・熟成中におけるγ−アミノ酪酸の増加により、本発明９及び本発明１０は、γ−アミノ酪酸を１００ｍｇ／Ｌ以上含有するみりん類となった。 From the results in Table 3, the present invention 9 and the present invention 10 had a higher content of γ-aminobutyric acid than the comparative example 2. In addition, the extract containing total sugar, straight sugar and the like showed almost no difference from Comparative Example 2, but total nitrogen showed a higher value than Comparative Example 2. The present invention 9 and the present invention 10 contain more γ-aminobutyric acid than γ-aminobutyric acid derived from koji, and a significant increase in γ-aminobutyric acid during saccharification and ripening was observed. Due to the increase in γ-aminobutyric acid during saccharification and ripening, Invention 9 and Invention 10 became mirins containing 100 mg / L or more of γ-aminobutyric acid.
本発明９の米糠麹みりん類、本発明１０の発芽玄米麹みりん類及び比較例２のみりんを用いて、かぼちゃの含め煮を調理し官能評価試験を行った。だし汁３００ｍｌを煮立て、３〜４ｃｍ角に切ったかぼちゃ６００ｇを加え、煮立ったらみりん類又はみりん６０ｍｌ、醤油３０ｍｌを加えて調理した。結果を表４に示す。 Using the rice bran mirins of the present invention 9, the germinated brown rice bran mirins of the present invention 10 and the mirin of comparative example 2, the simmered portion including the pumpkin was cooked and subjected to a sensory evaluation test. Boiled 300 ml of stock broth, added 600 g of pumpkin cut into 3-4 cm squares, and cooked by adding mirin or mirin 60 ml and soy sauce 30 ml. The results are shown in Table 4.
本発明９の米糠麹みりん類を使用したかぼちゃの含め煮は、コク、旨みが強く、味に幅があり、本発明１０の発芽玄米麹みりん類を使用したかぼちゃの含め煮は、コクと味に深みがあるとの評価を得た。 Boiled pumpkins using the rice bran mirins of the present invention 9 has a strong taste and a wide range of taste. It was evaluated that there is depth.
もち米７５０ｇを常法により洗米、浸漬、蒸きょうし、実施例２の米糠麹１００ｇ、９５ｖ／ｖ％エタノールを２４０ｍｌ、たん白加水分解物であるアミフレックスＡＬ−Ｇ２〔武田キリン食品（株）製〕５０ｇ、水を適当量加え、総量を１，５００ｍｌとし、醪とした。この醪を３０℃で３０日間糖化・熟成を行い、圧搾、精製して米糠麹みりん類を得た（本発明１１）。 750 g of glutinous rice was washed, soaked and steamed in a conventional manner, 100 g of rice bran of Example 2, 240 ml of 95 v / v% ethanol, Amiflex AL-G2 [produced by Takeda Kirin Foods Co., Ltd.] ] An appropriate amount of 50 g and water was added to make the total amount 1,500 ml, which was used as a koji. This koji was saccharified and aged at 30 ° C. for 30 days, and pressed and purified to obtain rice koji mirin (Invention 11).
本発明１１について一般分析及びグルタミン酸、γ−アミノ酪酸の含有量の分析を実施例２と同様にして行った。結果を表５に示す。 The invention 11 was subjected to general analysis and analysis of glutamic acid and γ-aminobutyric acid contents in the same manner as in Example 2. The results are shown in Table 5.
表５の結果より、本発明１１は、実施例２の本発明９、本発明１０、比較例２に比べ、γ−アミノ酪酸の含有量がより高くなった。本発明１１は、γ−アミノ酪酸を５００ｍｇ／Ｌ以上含有するみりん類となった。
本発明１１及び本発明９について官能評価試験を行った。評価は、３点識別法により８名のパネラーで２組のサンプルについて行った。
１６回の判定回数のうち正解数が１３であったので、本発明１１のみりん類は、０．１％の危険率で有意差ありと判定された。その評価内容は、本発明９に比べ、更にコク、旨みが増し、新たな風味を有するものとの評価を得た。
From the results shown in Table 5, the present invention 11 had a higher content of γ-aminobutyric acid than the present invention 9, the present invention 10 and the comparative example 2 of Example 2. Invention 11 is a mirin containing 500 mg / L or more of γ-aminobutyric acid.
A sensory evaluation test was performed on Invention 11 and Invention 9. The evaluation was performed on two sets of samples by eight panelists using a three-point identification method.
Since the number of correct answers was 13 out of 16 determinations, the phosphorus according to the present invention 11 was determined to have a significant difference with a risk rate of 0.1%. The content of the evaluation was evaluated to be richer and more delicious and have a new flavor compared to the present invention 9.
本発明１１の米糠麹みりん類及び比較例２のみりんを用いて、肉じゃがを調理し官能評価試験を行った。だし汁４００ｍｌ、淡口醤油６５ｍｌ、砂糖２４ｇ、本発明１１の米糠麹みりん類３０ｍｌを加えて煮立たせ、そこに大きめの乱切りにしたジャガイモ６００ｇ、一口大に切った豚薄切り肉２００ｇ、くし切りにしたタマネギ４００ｇを入れ、煮汁がなくなるまで煮付け、肉じゃがを調理した。結果を表６に示す。 Meat potatoes were cooked using the rice bran mirins of the present invention 11 and the comparative example 2 only, and subjected to a sensory evaluation test. Dashi soup 400ml, light soy sauce 65ml, sugar 24g, the rice koji mirin 30ml of the present invention is added to boil, 600g of potato cut into large pieces, 200g of pork sliced meat, chopped onion 400g was added and boiled until the broth disappeared, and the meat potatoes were cooked. The results are shown in Table 6.
本発明１１の米糠麹みりん類を使用した肉じゃがは、味に深みがあり、コク・旨みに優れているとの評価を得た。 The meat potato using the rice bran mirin of the present invention 11 was evaluated as having a deep taste and excellent in richness and umami.
本発明によって、γ−アミノ酪酸を８０ｍｇ／Ｌ以上含有し、従来のみりんとは異なる新しい風味を持つみりん類を提供することができる。本発明のみりん類は、調理に使用することにより、味に深みが増し、コク・旨みを付与することができるので、本発明は有用である。 According to the present invention, mirins containing γ-aminobutyric acid of 80 mg / L or more and having a new flavor different from conventional phosphorus can be provided. The present invention is useful because the phosphorus according to the present invention can be used for cooking to increase the depth and impart richness and umami.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105296A (en) * | 1978-02-02 | 1979-08-18 | Kikkoman Corp | Preparation of koji (rice malt) from unpolished glutinous rice |
| JPH0530940A (en) * | 1991-07-29 | 1993-02-09 | Norio Yoneda | Production of fermented seasoning comprising rice flour and sake lees as main raw material |
| JP2001231501A (en) * | 2000-02-22 | 2001-08-28 | Asari Toshiaki | Method for producing healthy liquor, healthy food or functional food by germinating brown rice |
| JP2003169659A (en) * | 2001-09-26 | 2003-06-17 | Takara Holdings Inc | Alcohol-containing beverage and method for producing the same |
| JP2005065691A (en) * | 2003-08-06 | 2005-03-17 | Akita Prefecture | COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105296A (en) * | 1978-02-02 | 1979-08-18 | Kikkoman Corp | Preparation of koji (rice malt) from unpolished glutinous rice |
| JPH0530940A (en) * | 1991-07-29 | 1993-02-09 | Norio Yoneda | Production of fermented seasoning comprising rice flour and sake lees as main raw material |
| JP2001231501A (en) * | 2000-02-22 | 2001-08-28 | Asari Toshiaki | Method for producing healthy liquor, healthy food or functional food by germinating brown rice |
| JP2003169659A (en) * | 2001-09-26 | 2003-06-17 | Takara Holdings Inc | Alcohol-containing beverage and method for producing the same |
| JP2005065691A (en) * | 2003-08-06 | 2005-03-17 | Akita Prefecture | COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME |
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