JP6038483B2 - sweet sake - Google Patents
sweet sake Download PDFInfo
- Publication number
- JP6038483B2 JP6038483B2 JP2012104633A JP2012104633A JP6038483B2 JP 6038483 B2 JP6038483 B2 JP 6038483B2 JP 2012104633 A JP2012104633 A JP 2012104633A JP 2012104633 A JP2012104633 A JP 2012104633A JP 6038483 B2 JP6038483 B2 JP 6038483B2
- Authority
- JP
- Japan
- Prior art keywords
- mirin
- amino acid
- salt
- alcohol
- 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.)
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- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Landscapes
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Description
本発明は、みりんに関し、さらに詳細にはＤ−アミノ酸またはその塩を含有させてなるみりんに関する。 The present invention relates to mirin, and more particularly to mirin containing D-amino acid or a salt thereof.
みりんは、飲食品に使用した際に、好ましい香味の付与、甘味、うま味の付与、てり、つやの付与、臭みのマスキング、煮崩れ防止、調味成分の食材への浸透性向上等の様々な調理効果を奏する調味料として知られている。 Mirin, when used in foods and drinks, has various flavors such as imparting a preferred flavor, sweetening, adding umami, adding terri, gloss, masking odors, preventing overcooking, and improving the penetration of seasoning ingredients into ingredients. It is known as a seasoning that has an effect.
これらの調理効果のうち、煮崩れ防止効果や調味成分の食材への浸透性向上効果はみりん中に含まれるアルコールによるところが大きい。また、アルコールの揮発とともに各種成分も揮発するので、酢カド等のカドの緩和や、「だし」の風味向上（だし感の向上）などの効果も認められる。 Among these cooking effects, the effect of preventing boiling and improving the penetration of seasoning ingredients into ingredients is largely due to the alcohol contained in mirin. Moreover, since various components volatilize with the volatilization of the alcohol, effects such as relaxation of the cadmium cadmium and the like and improvement of the flavor of the dashi (improvement of the dashi feeling) are also recognized.
このようにみりん中のアルコールは好ましい効果を示すが、一方でアルコールによるアルコールカド（突出したアルコール感、アルコールによる苦味などのアルコールのネガティブな風味）が好まれない飲食品もある。このような飲食品にみりんを用いる場合、みりんをあらかじめ加熱してアルコール含有量を低減させる操作、いわゆる「煮切り」を行った後に用いられることが多い（例えば、特許文献１参照）。 Thus, alcohol in mirin shows a favorable effect, but there are also foods and drinks that do not like alcohol cadence (prominent alcohol feeling, negative taste of alcohol such as alcohol bitterness). When using mirin for such foods and beverages, it is often used after performing an operation of preliminarily heating mirin to reduce the alcohol content, so-called “boiled” (see, for example, Patent Document 1).
「煮切り」はみりんを加熱して行われるため、結果としてみりんが濃縮されることとなり、うま味や甘味が強化されるという長所がある。しかし、その反面、アルコールの低減によりアルコールによるさまざまな好ましい効果も失われることとなる。 Since “boiled” is performed by heating mirin, mirin is concentrated as a result, and has the advantage of enhancing umami and sweetness. However, on the other hand, various favorable effects of alcohol are lost due to the reduction of alcohol.
このため、煮切り操作を行わなくとも、飲食品へのアルコールの影響が少ないみりんが望まれている。 For this reason, the mirin which has little influence of alcohol on food-drinks is desired, even if it does not perform a boiling operation.
本発明は、アルコールカドが緩和されたみりんおよび該みりんの製造方法を提供することをその目的とする。 It is an object of the present invention to provide mirin in which alcohol cad is relaxed and a method for producing the mirin.
本発明によれば、以下の発明が提供される。
（１）Ｄ−アミノ酸またはその塩を含有させてなる、みりん。
（２）Ｄ−アミノ酸またはその塩をみりんに含有させる工程を含む、みりんの製造方法。
According to the present invention, the following inventions are provided.
(1) Mirin comprising D-amino acid or a salt thereof.
(2) A method for producing mirin, which comprises the step of incorporating D-amino acid or a salt thereof into mirin.
本発明によれば、「煮切り」処理を行わず、アルコールカドが緩和されたみりんを提供することができる。 According to the present invention, it is possible to provide mirin in which alcohol cadmium has been alleviated without performing a “boiled” process.
みりん
本発明のみりんは、Ｄ−アミノ酸またはその塩を含有させてなるみりんである。
Mirin Mirin of the present invention is mirin that contains D-amino acid or a salt thereof.
本発明のみりんに含有させるＤ−アミノ酸は、飲食品への添加が許容されるＤ−アミノ酸であれば、特に制限はないが、例えば、Ｄ−オルニチン、Ｄ−メチオニン、Ｄ−フェニルアラニン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−リジン、Ｄ−アスパラギン酸、Ｄ−トリプトファン、Ｄ−アスパラギン、Ｄ−トレオニン、Ｄ−バリン、Ｄ−プロリン、Ｄ−ロイシン、Ｄ−アラニン、Ｄ−グルタミン酸、Ｄ−アルギニン、Ｄ−システイン、Ｄ−イソロイシン、Ｄ−セリン、またはＤ−チロシンが挙げられ、好ましくは、Ｄ−グルタミン酸、Ｄ−プロリン、Ｄ−アラニン、Ｄ−アスパラギン酸、Ｄ−バリン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−ロイシン、またはＤ−トリプトファンが挙げられ、より好ましくはＤ−グルタミン酸、Ｄ−プロリン、またはＤ−アラニンが挙げられ、さらに好ましくはＤ−グルタミン酸が挙げられる。 The D-amino acid contained in the phosphorus of the present invention is not particularly limited as long as it is a D-amino acid that can be added to foods and drinks. For example, D-ornithine, D-methionine, D-phenylalanine, D- Glutamine, D-histidine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-alanine, D-glutamic acid, D-arginine , D-cysteine, D-isoleucine, D-serine, or D-tyrosine, preferably D-glutamic acid, D-proline, D-alanine, D-aspartic acid, D-valine, D-glutamine, D -Histidine, D-leucine, or D-tryptophan, more preferably D-glutamic acid, D-proli Or D- alanine and the like, more preferably include D- glutamic acid.
Ｄ−アミノ酸の塩は、飲食品への添加が許容される塩であれば特に制限はなく、例えば、酸付加塩、金属塩、アンモニウム塩、有機アミン付加塩、アミノ酸付加塩等が挙げられる。 The salt of D-amino acid is not particularly limited as long as it can be added to food and drink, and examples thereof include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts.
酸付加塩としては、塩酸塩、硫酸塩、硝酸塩、リン酸塩等の無機酸塩、酢酸塩、マレイン酸塩、フマル酸塩、クエン酸塩、リンゴ酸塩、乳酸塩、α−ケトグルタル酸塩、グルコン酸塩、カプリル酸塩等の有機酸塩が挙げられる。金属塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩、アルミニウム塩、亜鉛塩等が挙げられる。アンモニウム塩としては、アンモニウム、テトラメチルアンモニウム等の塩が挙げられる。有機アミン付加塩としては、モルホリン、ピペリジン等の塩が挙げられる。アミノ酸付加塩としては、グリシン、フェニルアラニン、リジン、アスパラギン酸、グルタミン酸等の塩が挙げられる。 Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate. Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, zinc salt and the like. Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.
本発明ではＤ−アミノ酸またはその塩を単独で用いてもよいが、二種以上を組み合わせて用いてもよい。二種以上を組み合わせて用いる場合は、各Ｄ−アミノ酸をどのように組み合わせてもよい。Ｄ−アミノ酸の組み合わせに含まれるアミノ酸の一または二以上をそのアミノ酸の塩と置き換えて組み合わせてよく、もしくはそのアミノ酸の塩を追加してもよい。 In the present invention, the D-amino acid or a salt thereof may be used alone, but two or more kinds may be used in combination. When using combining 2 or more types, you may combine each D-amino acid how. One or more of the amino acids contained in the combination of D-amino acids may be replaced with the amino acid salt and combined, or a salt of the amino acid may be added.
本発明のみりんに含有させるＤ−アミノ酸は、好ましくはＤ−グルタミン酸、Ｄ−プロリン、Ｄ−アラニン、Ｄ−アスパラギン酸、Ｄ−バリン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−ロイシン、およびＤ−トリプトファンからなる群から選択される一種または二種以上であり、より好ましくはＤ−グルタミン酸、Ｄ−プロリン、およびＤ−アラニンからなる群から選択される一種または二種以上である。 The D-amino acid contained in the phosphorus of the present invention is preferably D-glutamic acid, D-proline, D-alanine, D-aspartic acid, D-valine, D-glutamine, D-histidine, D-leucine, and D- One or more selected from the group consisting of tryptophan, more preferably one or more selected from the group consisting of D-glutamic acid, D-proline, and D-alanine.
本発明のみりんに含有させるＤ−アミノ酸またはその塩の含有量は、本発明の効果を奏する限り特に限定されるものではないが、好ましくは０．００１質量％以上、より好ましくは０．００５〜１質量％、さらに好ましくは０．０５〜１質量％、より一層好ましくは０．０１〜０．５質量％、さらに一層好ましくは０．０１〜０．１質量％、特に好ましくは０．０５〜０．１質量％である。 The content of the D-amino acid or salt thereof contained in the phosphorus of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but is preferably 0.001% by mass or more, more preferably 0.005 to 0.005%. 1% by mass, more preferably 0.05-1% by mass, even more preferably 0.01-0.5% by mass, still more preferably 0.01-0.1% by mass, and particularly preferably 0.05-0.1% by mass. 0.1% by mass.
複数のＤ−アミノ酸またはその塩がみりんに含有する場合には、上記Ｄ−アミノ酸またはその塩の含有量は、Ｄ−アミノ酸またはその塩の合計量を表す。 When a plurality of D-amino acids or salts thereof are contained in mirin, the content of the D-amino acids or salts thereof represents the total amount of D-amino acids or salts thereof.
みりん中のＤ−アミノ酸またはその塩の含有量は、例えば、ガスクロマトグラフィー（分析方法については、例えばH.Frank,G.J.Nicholson,E.Bayer: J.Chromatogr.Sci.,15,174（1977）Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phaseに記載の方法が挙げられる）によって特定することができる。 The content of D-amino acid or its salt in mirin can be determined by, for example, gas chromatography (for analysis methods, see, for example, H. Frank, GJ Nicholson, E. Bayer: J. Chromatogr. Sci., 15, 174 (1977) Rapid gas and the method described in chromatographic separation of amino acid enantiomers with a novel chiral stationary phase).
上述のＤ−アミノ酸を含有させるみりんは、通常のみりんを用いることができる。ここで、通常のみりんとは、酒税法に定められるみりんであり、米および米こうじに焼酎またはアルコールを加えてこしたもの、米、米こうじおよび焼酎また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、みりんに焼酎またはアルコールを加えたもの、みりんにみりん粕を加えて、こしたもののいずれかであって、かつアルコール分が１％以上１５％未満のものである。 As the mirin containing the above-mentioned D-amino acid, only ordinary phosphorous can be used. Here, normal mirin is mirin as stipulated in the Liquor Tax Law. Rice and rice koji are added with shochu or alcohol, rice, rice koji and shochu or alcohol are added with mirin or other items specified by a Cabinet Order. , Mirin with shochu or alcohol added, or mirin with mirin koji and rubbed with an alcohol content of 1% to less than 15%.
本発明のみりん中には、本発明の効果を奏するのに妨げとならない限り、本発明のみりんに含有させるＤ−アミノ酸またはその塩以外のＬ体のグルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸類、カリウム、マグネシウム等の無機塩、アスコルビン酸、フマル酸、リンゴ酸、酒石酸、クエン酸、乳酸、コハク酸、脂肪酸等のカルボン酸等の酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、蛋白質加水分解物等の天然調味料、畜肉エキス等のエキス類、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等、飲食品に使用可能な添加物を含有してもよい。 In the phosphorus of the present invention, unless it interferes with the effects of the present invention, L-amino acids such as sodium glutamate, glycine, and alanine other than the D-amino acid or salt thereof contained in the phosphorus of the present invention, Inorganic salts such as potassium and magnesium, acids such as carboxylic acid such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, lactic acid, succinic acid and fatty acid, nucleic acids such as sodium inosinate and sodium guanylate, sucrose, Can be used for food and drink, sugars such as glucose and lactose, natural seasonings such as protein hydrolysates, extracts such as animal meat extracts, spices such as spices and herbs, excipients such as dextrin and various starches, etc. An additive may be contained.
本発明のみりんの好ましい態様によれば、Ｄ−グルタミン酸を０．００５〜０．０５質量％含有させてなるみりんが提供される。 According to a preferred aspect of the present phosphorus of the present invention, there is provided mirin containing 0.005 to 0.05% by mass of D-glutamic acid.
みりんに上記のＤ−アミノ酸またはその塩を含有させることにより、みりんのアルコールカドを緩和することできる。また、上記のＤ−アミノ酸またはその塩を含有させたみりんを飲食品に含有させる、またはＤ−アミノ酸またはその塩と、通常のみりんと別々に飲食品に含有させることにより、アルコールカドがなく、また「煮切り」処理により失われる飲食品へ添加した場合の「だし感向上効果」を維持することができる。 By incorporating the above D-amino acid or a salt thereof into mirin, mirin alcohol cadence can be alleviated. Moreover, by containing the above-mentioned D-amino acid or a salt thereof in a food or drink, or by containing a D-amino acid or a salt thereof and a normal phosphorus separately in a food or drink, there is no alcohol cadence, Moreover, the “impregnation feeling improvement effect” when added to foods and drinks lost by the “boiled” treatment can be maintained.
本発明の別の態様によれば、みりんとＤ−アミノ酸またはその塩とを含有させてなる、みりん入り飲食品を提供することができる。本発明のみりん入り飲食品は、みりんとＤ−アミノ酸またはその塩を別々に飲食品に添加して製造しても、本発明のみりんを飲食品に添加して製造してもよい。みりんと、Ｄ−アミノ酸またはその塩とを含有させることができる飲食品としては、例えば、照り焼き、漬け焼き、オムレツ、焼きハンバーク、しょうが焼きなどの焼き物、すき焼き、おでんなどの鍋物、煮付け、佃煮シチュー、スープ、カレー、煮込みハンバーグ、角煮などの煮物、竜田揚げ、大学芋フライ、唐揚げなどの揚げ物、焼きそば、酢豚などの炒め物、シュウマイなどの蒸し物、親子丼、カツ丼、炊き込みご飯などのご飯物、ラーメンなどの麺類、めんつゆ、みたらしだれなどのつゆ・たれ物など、カステラなどの菓子類が挙げられる。 According to another aspect of the present invention, a food and drink containing mirin can be provided, which contains mirin and a D-amino acid or a salt thereof. The present phosphorus-containing food or drink may be produced by separately adding mirin and D-amino acid or a salt thereof to the food or drink, or may be produced by adding only the present invention to food or drink. Examples of foods and drinks that can contain mirin and D-amino acids or salts thereof include, for example, teriyaki, pickles, omelet, grilled hamburg, ginger and other pots, sukiyaki, oden and other pots, boiled, and boiled Stew, soup, curry, stewed hamburger, simmered sardines, fried foods such as fried Tatsuta, fried university bream, fried chicken Rice cakes, noodles such as ramen, noodle soup, soup and sauce such as mitarashidare, and cakes such as castella.
本発明のみりんを含有させた飲食品中に含有させるＤ−アミノ酸またはその塩の含有量は、本発明の効果を奏する限り特に限定されるものではないが、例えば、飲食品に対して、好ましくは０．０００００１〜０．５質量％であり、より好ましくは０．００００１〜０．３質量％であり、さらに好ましくは０．０００１〜０．１質量％である。 The content of the D-amino acid or a salt thereof contained in the food or drink containing only phosphorus according to the present invention is not particularly limited as long as the effects of the present invention are exhibited. Is 0.000001 to 0.5 mass%, more preferably 0.00001 to 0.3 mass%, still more preferably 0.0001 to 0.1 mass%.
本発明のみりんは、下記のみりんの製造方法によって製造されてもよいが、それに限定されるものではなく、みりんにＤ−アミノ酸またはその塩を含有させることができればいかなる方法で製造されてもよい。 The present phosphorus may be produced by the following production method of mirin, but is not limited thereto, and may be produced by any method as long as mirin can contain a D-amino acid or a salt thereof. .
みりんの製造方法
本発明のみりんの製造方法は、Ｄ−アミノ酸またはその塩をみりんに含有させる工程を含む方法により製造することができる。該製造方法において含有させるＤ−アミノ酸またはその塩は、上記の本発明のみりんに用いられるＤ−アミノ酸またはその塩であってよく、またＤ−アミノ酸またはその塩をみりんに含有させる量は、上記本発明のみりんに含有させるＤ−アミノ酸またはその塩の含有量となる量であってよい。Ｄ−アミノ酸またはその塩をみりんに含有させる工程とは、みりんに該Ｄ−アミノ酸またはその塩を添加してもよく、該Ｄ−アミノ酸またはその塩にみりんを添加してもよい。例えば、該Ｄ−アミノ酸またはその塩が既に存在する容器等に、みりんを加える態様も含まれる。
Production method of mirin The mirin production method of the present invention can be produced by a method including a step of incorporating D-amino acid or a salt thereof into mirin. The D-amino acid or salt thereof to be contained in the production method may be the D-amino acid or salt thereof used in the above phosphorus of the present invention, and the amount of D-amino acid or salt thereof to be contained in mirin is as described above. The amount of the present invention may be the amount of D-amino acid or a salt thereof contained in phosphorus. In the step of adding D-amino acid or a salt thereof to mirin, the D-amino acid or salt thereof may be added to mirin, or mirin may be added to the D-amino acid or salt thereof. For example, the aspect which adds mirin to the container etc. in which this D-amino acid or its salt already exists is also included.
Ｄ−アミノ酸またはその塩を、みりんに含有させる時期は、本発明の効果を奏する限り限定されるものではなく、みりんの製造工程のいずれの時期に含有させてもよいし、製造後のみりんに、Ｄ−アミノ酸またはその塩を含有させてもよいが、例えば、米、米麹、アルコール等のみりんの原料にあらかじめＤ−アミノ酸またはその塩を加え、常法に準じて糖化および熟成を行ってみりんを製造してもよいし、該みりんの製造工程のいずれかの工程、例えば、もろみ製造工程、糖化および熟成工程においてＤ−アミノ酸またはその塩を含有させてもよく、また製造後のみりんにＤ−アミノ酸またはその塩を含有させてもよい。 The time when D-amino acid or a salt thereof is contained in mirin is not limited as long as the effects of the present invention are exerted, and may be contained at any stage in the production process of mirin, or only after production. D-amino acid or a salt thereof may be added. For example, D-amino acid or a salt thereof is added in advance to a raw material of phosphorus such as rice, rice bran, alcohol, etc., and saccharification and aging are performed according to a conventional method. Mirin may be produced, or a D-amino acid or a salt thereof may be contained in any step of the mirin production process, for example, moromi production process, saccharification and ripening process. A D-amino acid or a salt thereof may be contained.
本発明のみりんの製造工程において含有させるＤ−アミノ酸は、Ｄ−アミノ酸の既存の製造方法、例えば、特開平１１−１０３８８７号公報に記載された方法に従って、Ｄ、Ｌ−アミノ酸に、Crotalus adamanteus由来のＬ−アミノ酸酸化酵素を作用させて該Ｄ、Ｌ−アミノ酸中のＬ−アミノ酸をオキソ酸に分解し、残存するＤ−アミノ酸を分離して調製して得てもよいが、市販のものを用いてもよい。 The D-amino acid to be contained in the production process of phosphorus according to the present invention is derived from Crotalus adamanteus in accordance with an existing method for producing D-amino acid, for example, D, L-amino acid according to the method described in JP-A-11-103877. The L-amino acid oxidase may be allowed to act to decompose the L-amino acid in the D and L-amino acids into oxo acids, and the remaining D-amino acids may be separated and prepared. It may be used.
みりんにＤ−アミノ酸またはその塩を含有させる方法としては、Ｄ−アミノ酸またはその塩自体を含有させる方法の他に、みりんの製造工程中にＤ−アミノ酸に変換する物質を加える方法も挙げられる。例えば、みりん製造中、またはみりん製造後にアミノ酸ラセマーゼを作用させて、みりん中にＤ−アミノ酸を含有させる方法が挙げられる。また、Ｄ−アミノ酸またはその塩をみりんに加え、更にみりんの製造工程中にＤ−アミノ酸に変換する物質を加えて、例えば、アミノ酸ラセマーゼを作用させ、みりん中に存在するＤ−アミノ酸またはその塩の含有量を増加させることができる。 Examples of the method for containing mirin with D-amino acid or a salt thereof include a method for adding a substance that converts to D-amino acid during the production process of mirin, in addition to a method for containing D-amino acid or a salt thereof per se. For example, there may be mentioned a method in which an amino acid racemase is allowed to act during or after mirin production to contain D-amino acid in mirin. In addition, D-amino acid or a salt thereof is added to mirin, and a substance that is converted to D-amino acid is further added during the production process of mirin, for example, amino acid racemase is allowed to act so that D-amino acid or a salt thereof present in mirin The content of can be increased.
また、本発明の別の態様によれば、みりんおよびＤ−アミノ酸またはその塩を含有させる工程を含む、みりん入り飲食品の製造方法を提供することができる。みりん入り飲食品を製造するためには、本発明のみりんを飲食品に含有させても、あるいはＤ−アミノ酸またはその塩と通常のみりんとを別々に飲食品に含有させてもよく、別々に含有させる場合にはＤ−アミノ酸またはその塩およびみりんのいずれかを先に含有させ、他方を後に含有させても良い。このように飲食品を製造することにより、アルコールカドがなく、また「煮切り」処理により失われる、飲食品へ添加した場合の「だし感向上効果」を維持した飲食品を提供することができる。みりん入り飲食品を製造するために用いられる飲食品は、上記のみりんと、Ｄ−アミノ酸またはその塩とを含有できる飲食品であってもよい。 Moreover, according to another aspect of this invention, the manufacturing method of the food-drinks containing a mirin can be provided including the process of containing mirin and D-amino acid or its salt. In order to produce mirin-containing foods or drinks, the present invention may contain only phosphorus or D-amino acids or salts thereof and normal mirin may be separately contained in food or drinks. When it is contained, either the D-amino acid or a salt thereof and mirin may be contained first, and the other may be contained later. By producing food and drink in this way, it is possible to provide a food and drink that has no alcohol caddy and that is lost by the “boiled-out” treatment and that maintains the “improvement of dashi feeling” when added to food and drink. . The food / beverage products used for producing the food / beverage products containing mirin may be foods / beverage products which can contain the above-mentioned mirin and D-amino acids or salts thereof.
みりんのアルコールカド緩和方法
本発明の別の態様によれば、Ｄ−アミノ酸またはその塩を、みりんに含有させる、みりんのアルコールカド緩和方法が提供される。ここで、アルコールカドとは、突出したアルコール感、アルコールによる苦味などのアルコールのネガティブな風味であり、例えばエタノールが関与するものである。
Mirin Alcohol Cade Mitigation Method According to another aspect of the present invention, there is provided a mirin alcohol caddy relaxation method comprising mirin containing a D-amino acid or a salt thereof. Here, the alcohol cad is a negative flavor of alcohol such as a prominent alcohol feeling and a bitter taste due to alcohol, and involves ethanol, for example.
Ｄ−アミノ酸またはその塩を、みりんに含有させることにより、みりんのアルコールカドを緩和することができる。また、Ｄ−アミノ酸またはその塩を含有させてなるみりんを飲食品に含有させることにより、アルコールカドがなく、また「煮切り」処理により失われる、飲食品へ添加した場合の「だし感向上効果」を維持することができる。 By incorporating D-amino acid or a salt thereof into mirin, mirin alcohol cadence can be alleviated. In addition, by adding mirin, which contains D-amino acid or a salt thereof, to the food or drink, there is no alcohol cadmium, and it is lost by the “boiled” treatment. Can be maintained.
本発明のアルコールカド緩和方法におけるＤ−アミノ酸またはその塩をみりんに含有させる方法は、本発明のみりんの製造方法に準じて含有させることができる。すなわち、Ｄ−アミノ酸またはその塩を含有させる時期、含有させる量は、本発明のみりんの製造方法と同じあってよい。また、Ｄ−アミノ酸またはその塩を含有させる態様についても、本発明のみりんの製造方法と同じであってもよく、みりん製造中、またはみりん製造後にアミノ酸ラセマーゼを作用させて、みりん中にＤ−アミノ酸を含有させることも含まれる。さらに、本発明のアルコールカド緩和方法は、Ｄ−アミノ酸またはその塩を含有させてなるみりんを、飲食品に含有させてなる飲食品のアルコールカド緩和方法であってもよい。また、該飲食品中に含まれるＤ−アミノ酸またはその塩、およびその含有量は、上記のみりんとＤ−アミノ酸またはその塩とを含有できる飲食品に含まれるＤ−アミノ酸またはその塩、およびその含有量と同じであってよい。また、該飲食品は、上記のみりんと、Ｄ−アミノ酸またはその塩とを含有できる飲食品であってもよい。 The method for incorporating mirin into the D-amino acid or salt thereof in the method for relaxing alcohol cadmium according to the present invention can be incorporated according to the production method of mirin according to the present invention. That is, the time when D-amino acid or a salt thereof is contained and the amount contained may be the same as in the method for producing phosphorus according to the present invention. In addition, the embodiment in which D-amino acid or a salt thereof is contained may be the same as the method for producing mirin of the present invention. The amino acid racemase is allowed to act during mirin production or after mirin production so that D- Including an amino acid is also included. Furthermore, the alcohol cadence relaxation method of the present invention may be a method for easing alcohol cadence in foods and drinks that contains mirin containing D-amino acids or salts thereof in foods and drinks. In addition, the D-amino acid or salt thereof contained in the food or drink, and the content thereof are the D-amino acid or salt thereof contained in the food or drink that can contain the above phosphorus and D-amino acid or salt thereof, and It may be the same as the content. Moreover, the food / beverage products which can contain the said phosphorus and D-amino acid or its salt may be sufficient as this food / beverage products.
みりんのアルコールカド緩和剤
本発明の別の態様によれば、Ｄ−アミノ酸またはその塩を有効成分として含有するみりんのアルコールカド緩和剤が提供される。
Mirin Alcohol Cade Relaxant According to another aspect of the present invention, there is provided a mirin alcohol cadence relaxant containing D-amino acid or a salt thereof as an active ingredient.
本発明のアルコールカド緩和剤を用いることにより、みりんのアルコールカドを緩和させることができ、またみりんのアルコールカドが好まれない飲食品に用いることができる。また、該飲食品中に含まれるＤ−アミノ酸またはその塩、およびその含有量は、上記の上記のみりんとＤ−アミノ酸またはその塩とを含有できる飲食品に含まれるＤ−アミノ酸またはその塩、およびその含有量と同じであってよい。また、該飲食品は、上記のみりんと、Ｄ−アミノ酸またはその塩とを含有できる飲食品であってもよい。 By using the alcohol caddy mitigating agent of the present invention, mirin alcohol cadence can be relieved, and it can be used in foods and drinks where mirin alcohol cadmium is not preferred. Further, the D-amino acid or a salt thereof contained in the food or drink, and the content thereof are the D-amino acid or a salt thereof contained in the food or drink that can contain the above phosphorus and D-amino acid or a salt thereof, And its content may be the same. Moreover, the food / beverage products which can contain the said phosphorus and D-amino acid or its salt may be sufficient as this food / beverage products.
また、本発明のアルコールカド緩和剤に含まれるＤ−アミノ酸またはその塩、およびその含有量は、上記の本発明のみりんに含まれるＤ−アミノ酸またはその塩、およびその含有量と同じであってよい。 Further, the D-amino acid or salt thereof contained in the alcohol cadé mitigating agent of the present invention and the content thereof are the same as the D-amino acid or salt thereof contained in the above phosphorus of the present invention and the content thereof. Good.
本発明の別の態様によれば、上記のみりんとＤ−アミノ酸またはその塩とを含有させてなる飲食品のアルコールカド緩和剤が提供される。みりんとＤ−アミノ酸またはその塩とを飲食品に含有させることにより、飲食品のアルコールカドを緩和することができる。 According to another aspect of the present invention, there is provided an alcohol cadé relaxation agent for foods and drinks containing the above phosphorus and D-amino acid or a salt thereof. By containing mirin and D-amino acid or a salt thereof in the food or drink, the alcohol cadence of the food or drink can be alleviated.
以下に本発明の実施例を示すが、本発明はこれらの実施例に限定されるものではない。なお、以下、「％」とある場合には、いずれも質量％を表す。 Examples of the present invention are shown below, but the present invention is not limited to these Examples. In the following description, “%” means mass%.
実施例１
以下に示したＤ-アミノ酸について、それぞれ１質量％の水溶液を調製し、ｐＨ６．０に調整した。
［評価したＤ−アミノ酸（その３文字表記）］
Ｄ−グルタミン酸（Glu）
Ｄ−プロリン（Pro）
Ｄ−アラニン（Ala）
Ｄ−グルタミン（Gln）
Ｄ−ヒスチジン（His）
Ｄ−アスパラギン酸（Asp）
Ｄ−トリプトファン（Trp）
Ｄ−バリン（Val）
Ｄ−ロイシン（Leu）
Example 1
For the D-amino acids shown below, 1% by mass aqueous solutions were prepared and adjusted to pH 6.0.
[Evaluated D-amino acid (notation of the three letters)]
D-glutamic acid (Glu)
D-proline (Pro)
D-alanine (Ala)
D-glutamine (Gln)
D-histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Valine (Val)
D-leucine (Leu)
市販のみりんに、上記Ｄ−アミノ酸を添加し、それぞれのＤ−アミノ酸の添加量が、みりんに対して、最終濃度として０．０５質量％となるように添加した。 The above-mentioned D-amino acid was added to commercially available phosphorus, and each D-amino acid was added so that the final concentration was 0.05% by mass with respect to mirin.
得られた各みりんの、アルコールカド（突出したアルコール感やアルコールによる苦味などのアルコールによるネガティブな風味）の強さについて官能評価を行った。評価は、Ｄ−アミノ酸を添加しないみりんのアルコールカドを４点とする７点評点法により、３名のパネラーにより行った。 Each of the obtained mirin was subjected to a sensory evaluation on the strength of alcohol caddy (a negative taste due to alcohol such as a prominent alcohol feeling or a bitter taste due to alcohol). The evaluation was carried out by three panelists using a 7-point scoring system in which mirin alcohol cadmium containing no D-amino acid was used.
スコア（評点）が高ければアルコールカドが強く、スコアが低ければアルコールカドが弱いことを意味する。 A high score (score) means strong alcohol cadence, and a low score means weak alcohol cadence.
評価結果を下記表１に示す。
上記表１に示すとおり、Ｄ−グルタミン酸、Ｄ−プロリン、またはＤ−アラニンを添加して得られたみりんは、アルコールカドが特に緩和されたものであった。 As shown in Table 1 above, the mirin obtained by adding D-glutamic acid, D-proline, or D-alanine was one in which alcohol cad was particularly relaxed.
実施例２
実施例１においてアルコールカドの緩和効果の高かったＤ−グルタミン酸、およびその光学異性体であるＬ−グルタミン酸を、下記表２に記載の濃度となるようにみりんに添加した。
Example 2
In Example 1, D-glutamic acid, which had a high relaxation effect on alcohol cadmium, and L-glutamic acid, which is an optical isomer thereof, were added to mirin so as to have concentrations shown in Table 2 below.
得られた各みりんのアルコールカドについて、実施例１記載の方法に準じて、Ｄ−アミノ酸およびＬ−アミノ酸を添加しないみりんのアルコールカドを４点とする７点評点法により、官能評価を行った。 According to the method described in Example 1, each of the obtained mirin alcohol caddies was subjected to sensory evaluation by a 7-point scoring method using 4 mirin alcohol caddies without the addition of D-amino acids and L-amino acids. .
上記表２に示すとおり、Ｄ−グルタミン酸を添加されたみりんは、アルコールカドの緩和されたものであり、またみりんとしての味のバランスに優れ、みりんとして好ましいものであった。比較区３は、みりんとしての味のバランスが崩れ、みりんとして好ましいものではなかった。 As shown in Table 2 above, mirin to which D-glutamic acid was added had a relaxed alcohol cadmium, was excellent in taste balance as mirin, and was preferred as mirin. Comparative plot 3 was not preferred as mirin because the balance of taste as mirin was lost.
実施例３
実施例１で使用した市販のみりん、およびＤ−グルタミン酸を０．３３質量％含有するみりんを、それぞれめんつゆ（ヒガシマル薄口醤油１５質量％、キリン協和フーズ製素だし５質量％、水６５質量％、食塩濃度２．５％）に対して１５質量部添加し、下記表３に記載の濃度となるようにめんつゆに添加した。また、Ｌ−グルタミン酸を０．３３質量%含有するみりんを調製し、これを用いる以外はＤ−グルタミン酸の場合と同様の操作を行ってＬ−グルタミン酸を含有するめんつゆを得た。
Example 3
Commercially available mirin used in Example 1 and mirin containing 0.33% by mass of D-glutamic acid, respectively, noodle soup (Higashimaru soy sauce 15% by mass, Kirin Kyowa Foods 5% by mass, water 65% by mass, 15 parts by mass with respect to a salt concentration of 2.5%) and added to the noodle soup to have the concentration shown in Table 3 below. In addition, mirin containing 0.33% by mass of L-glutamic acid was prepared, and a noodle soup containing L-glutamic acid was obtained by performing the same operation as in the case of D-glutamic acid except that this was used.
また、ここで使用したみりんを、それぞれのみりん中のアルコール濃度が５質量％未満となるように、８０℃で６０分間加熱することで「煮切り」を行った。 The mirin used here was “boiled” by heating at 80 ° C. for 60 minutes so that the alcohol concentration in the phosphorus was less than 5 mass%.
該煮切り操作後、得られたみりんを、めんつゆ（ヒガシマル薄口醤油１５質量％、キリン協和フーズ製素だし５質量％、水６５質量％、食塩濃度２．５％）に対して１５質量部添加した。 After the cooking operation, 15 parts by mass of the obtained mirin is added to noodle soup (Higashimaru thin soy sauce 15% by mass, Kirin Kyowa Foods 5% by mass, water 65% by mass, salt concentration 2.5%). did.
得られたそれぞれのみりんのアルコールカドの強さについて、実施例１記載の方法に準じて、Ｄ−アミノ酸およびＬ−アミノ酸を添加しないみりんのアルコールカドを４点とする７点評点法により、官能評価した。 In accordance with the method described in Example 1, the strength of each of the obtained phosphorus alcohol cadmium was determined according to the 7-point scoring method, in which D-amino acid and L-amino acid-added mirin alcohol cad were 4 points. evaluated.
また、それぞれのめんつゆの、だし感（醤油等を含む香りのボリューム感）についても官能評価した。だし感の評価は、煮切りを行わず、Ｄ−アミノ酸およびＬ−アミノ酸を添加しないみりんのだし感を４点とする７点評点法により、３名のパネラーにより行った。 In addition, each noodle soup had a sensory evaluation on the dashi feeling (the volume of the scent including soy sauce). Evaluation of the soup stock was performed by 3 panelists using a 7-point scoring system in which the soup stock of mirin without adding D-amino acid and L-amino acid was 4 points.
スコア（評点）が高ければだし感が強く、スコアが低ければだし感が弱いことを意味する。
結果を下記表３に示す。
The results are shown in Table 3 below.
上記表３に示すとおり、煮切り操作を行ったみりんを用いためんつゆは、いずれもアルコールカドの少ないものであったが、同時にだし感も低下していた。 As shown in Table 3 above, the noodle soup using mirin, which had been boiled, was low in alcohol cadmium, but at the same time the dashi feeling was reduced.
これに対して、煮切り操作を行わなかったみりんを用いためんつゆでは、Ｄ−グルタミン酸を添加したみりんにおいてアルコールカドの緩和が認められた。一方で、Ｌ−グルタミン酸を添加したみりんにおいては、アルコールカドの緩和は認められなかった。 On the other hand, in mitsuyu using mirin that had not been boiled, relaxation of alcohol cadmium was observed in mirin with D-glutamic acid added. On the other hand, in mirin added with L-glutamic acid, relaxation of alcohol cadence was not observed.
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