JP6169045B2 - Seasoning containing rice bran and soy sauce - Google Patents
Seasoning containing rice bran and soy sauce Download PDFInfo
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- JP6169045B2 JP6169045B2 JP2014116327A JP2014116327A JP6169045B2 JP 6169045 B2 JP6169045 B2 JP 6169045B2 JP 2014116327 A JP2014116327 A JP 2014116327A JP 2014116327 A JP2014116327 A JP 2014116327A JP 6169045 B2 JP6169045 B2 JP 6169045B2
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- 235000009566 rice Nutrition 0.000 title claims description 70
- 235000013555 soy sauce Nutrition 0.000 title claims description 67
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 59
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- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
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Description
本発明は、米糀および醤油を含有する新規の調味料に関するものである。 The present invention relates to a novel seasoning containing rice bran and soy sauce.
米糀に塩を混ぜて熟成させる塩糀調味料が近年普及しており、様々な調味料に使用されている（特許文献１）。さらにそれを発展させたものとして、米糀と醤油を混合した「醤油糀」などと称される調味料が製造されている。
これらの米糀と醤油を利用した調味料は、そのまま食品へのつけ・かけ用として利用したり、各種のタレやドレッシング等の原料としたりすることができるほか、肉や魚などを調理前に米糀食品に漬け込むことで、香味を付与すると共に、肉や魚を軟らかくする効果が得られることからも利用価値の高い食品である（特許文献２、３）。
In recent years, a salted salmon seasoning that is aged by mixing salt with rice bran has been widely used and used in various seasonings (Patent Document 1). As a further development, a seasoning called “soy sauce koji” made by mixing rice koji and soy sauce is manufactured.
These seasonings using rice bran and soy sauce can be used for foods and as they are, or can be used as raw materials for various sauces and dressings, as well as meat and fish before cooking. It is a food with high utility value because it has the effect of imparting flavor and softening meat and fish by soaking in rice bran food (
米糀と醤油を混合した調味料は、米糀による香味の付与や肉・魚の軟化作用だけでなく、醤油による旨味やコクの強化、香ばしさの付与といった付加価値を与えられるという点で有用である。 A seasoning that is a mixture of rice bran and soy sauce is useful not only for adding flavor to rice bran and softening the meat and fish, but also for adding value such as umami and richness and flavor by soy sauce. is there.
しかしながら、本発明を検討する中で、従来の醤油含有米糀調味料は以下のような問題があることが明らかになった。
（Ａ）米糀中の米粒が加熱調理した際に焦げ付き、不快な外見・香味を与える。
（Ｂ）醤油を添加することにより調味料の粘度が低下し、調味料として具材に絡めたり、肉・魚を調理前に漬け込んだりする際に流れ落ちてしまうため、調味に不適である。
However, during the study of the present invention, it has been revealed that the conventional soy sauce-containing rice bran seasoning has the following problems.
(A) When rice grains in rice bran are cooked and cooked, they give an unpleasant appearance and flavor.
(B) Addition of soy sauce lowers the viscosity of the seasoning, which is unsuitable for seasoning because the seasoning is entangled with the ingredients, or when the meat and fish are soaked before cooking.
そこで本発明者は鋭意検討した結果、米糀および醤油を含有する調味料において、
（１）メッシュを利用することにより米糀の粒度を３．２ｍｍ以下にすることによって、焦げ付きを防止することができ、
（２）粘度５０００ｍＰａ・ｓ以上とすることによって、具材から調味料が流れ落ちるのを防ぎ、香味を向上させることができることを見出し、本発明を完成させた。さらに、本発明の醤油含有米糀調味料では、調理前に肉を漬け込んだとき、従来のいわゆる、醤油糀調味料に比べて肉を柔らかくする効果が向上しており、肉類の調理に非常に適したものであることも明らかになった。
Therefore, as a result of diligent study, the present inventor, in a seasoning containing rice bran and soy sauce,
(1) By using a mesh to reduce the grain size of the rice bran to 3.2 mm or less, it is possible to prevent scorching.
(2) The present inventors have found that by setting the viscosity to 5000 mPa · s or more, the seasoning can be prevented from flowing down from the ingredients and the flavor can be improved, and the present invention has been completed. Furthermore, in the soy sauce-containing rice bran seasoning of the present invention, when the meat is soaked before cooking, the effect of softening the meat is improved compared to the so-called soy sauce koji seasoning, which is very useful for cooking meat. It became clear that it was suitable.
本発明の醤油含有米糀調味料は従来の醤油糀と比較して粒度が細かいために、焦げ付きが少なく口当たりがなめらかで、肉類を漬け込んだときに柔らかくする効果がきわめて高いものである。また、醤油の含有量が比較的少ないために醤油感が強く出すぎず、米糀や食品素材に由来する風味を十分に活かすことができる。さらに、粘度を調整することによって食材から流れ落ちにくく、香味を十分に付与することが可能となったものである。 Since the soy sauce-containing rice bran seasoning of the present invention has a finer particle size than conventional soy sauce koji, it has less scorch, has a smooth texture, and has a very high effect of softening when meat is soaked. Moreover, since the content of soy sauce is relatively small, the soy sauce feeling does not appear too strong, and the flavor derived from rice bran and food materials can be fully utilized. Furthermore, by adjusting the viscosity, it is difficult to flow down from the foodstuff, and it becomes possible to impart a sufficient flavor.
本発明の醤油含有米糀調味料は、（１）粒度が３．２ｍｍ以下であること、（２）粘度５０００ｍＰａ・ｓ以上であることを特徴とする。 The soy sauce-containing rice bran seasoning of the present invention is characterized in that (1) the particle size is 3.2 mm or less and (2) the viscosity is 5000 mPa · s or more.
本発明の醤油含有米糀調味料は、米糀および醤油を含有する。
原料である米糀は、例えば蒸し米に麹菌（アスペルギルス・オリゼー等）を種付けし、一定期間製麹したものを用いることができる。
The soy sauce-containing rice bran seasoning of the present invention contains rice bran and soy sauce.
As the rice bran as a raw material, for example, a rice bran prepared by seeding koji mold (Aspergillus oryzae, etc.) into steamed rice can be used.
また、原料である醤油は、通常用いられる濃口醤油、淡口醤油、濃縮醤油、たまり醤油、しろ醤油、再仕込み醤油、生醤油などの中から任意のものを用いることが可能である。とくに濃縮醤油を用いると、少量で醤油由来の濃厚な旨味を付与することができ、粘度を下げずに米糀の含有率を上げることができる。さらに醤油香が濃縮工程中で飛散しているため、米糀の香りがマスキングされないので非常に好ましい。本発明の醤油含有米糀調味料は、米糀の含有量が醤油よりも多いことを特徴とする。 Moreover, the soy sauce which is a raw material can use arbitrary things from the normally used thick soy sauce, light soy sauce, concentrated soy sauce, tamari soy sauce, white soy sauce, re-prepared soy sauce, fresh soy sauce, etc. In particular, when concentrated soy sauce is used, rich umami derived from soy sauce can be imparted in a small amount, and the content of rice bran can be increased without lowering the viscosity. Furthermore, since the soy sauce flavor is scattered during the concentration process, the scent of rice bran is not masked, which is very preferable. The soy sauce-containing rice bran seasoning of the present invention is characterized in that the content of rice bran is higher than that of soy sauce.
次に、本発明之醤油含有米糀調味料は、粒度３．２ｍｍ以下、より好ましくは２．５ｍｍ以下であることを特徴とする。粒度が３．２ｍｍ以下であるとは、原料である米糀を含む混合物をメッシュサイズ８以上のストレーナーで濾過して、粒度を調製することをいう。また粒度２．５ｍｍ以下であるとは、原料である米糀を含む混合物をメッシュサイズ１０以上のストレーナーで濾過して、粒度を調整することをいう。メッシュとは、１インチ（＝２５．４ｍｍ）当たりの格子目の数を指し、したがって８メッシュのストレーナーでは、格子の目の開きは約３．２ｍｍ、１０メッシュのストレーナーでは、格子の目の開きは約２．５ｍｍである。なお当該範囲より粒度が粗い場合には、加熱調理した際に焦げ付きが生じやすくなるなどの問題が生じ、好ましくない。
Next, the soy sauce-containing rice bran seasoning of the present invention has a particle size of 3.2 mm or less, more preferably 2.5 mm or less. The particle size of 3.2 mm or less means that the particle size is prepared by filtering a mixture containing rice bran as a raw material with a strainer having a mesh size of 8 or more. Moreover, the particle size being 2.5 mm or less means that the particle size is adjusted by filtering a mixture containing rice bran as a raw material with a strainer having a mesh size of 10 or more. Mesh refers to the number of grids per inch (= 25.4 mm), so for an 8 mesh strainer the grid opening is about 3.2 mm and for a 10 mesh strainer the grid opening is Is about 2.5 mm. In addition, when a particle size is coarser than the said range, problems, such as becoming easy to be burned when heat-cooking, arise and are not preferable.
さらに、本発明の醤油含有米糀調味料は、回転型ビスコメーターによって測定した粘度が５０００ｍＰａ・ｓ以上であることを特徴とする。当該範囲より粘度が低い場合には、調味料が流れてしまって具材と十分に絡まないために、調理に用いた際に食味の点で劣ったものとなる。 Furthermore, the soy sauce-containing rice bran seasoning of the present invention is characterized in that the viscosity measured by a rotary viscometer is 5000 mPa · s or more. When the viscosity is lower than the above range, the seasoning flows and does not sufficiently get entangled with the ingredients, so that it becomes inferior in taste when used for cooking.
本発明の醤油含有米糀調味料は、米糀と塩水を混合し熟成させることによって塩糀を作製し、当該塩糀と醤油を混合することで製造できる。また、米糀から塩糀を作製する工程を経ず、直接米糀と醤油を混合させて熟成させるか、あるいは米糀、塩水および醤油を混合させて熟成させてもよい。 The soy sauce-containing rice bran seasoning according to the present invention can be produced by preparing a rice bran by mixing and ripening rice bran and salt water, and then mixing the salt koji and soy sauce. Alternatively, the rice bran and soy sauce may be directly mixed and aged without passing through the step of producing the salted rice bran from the rice bran, or the rice bran, salt water and soy sauce may be mixed and aged.
醤油と米糀の混合比率は、目的とする用途や食味に併せて適宜設定することが可能であるが、米糀よりも醤油を多くすると醤油の香りが強く立ちすぎ、米糀や素材由来の味が必要以上にマスキングされてしまうことから、米糀を醤油よりも多く含有せしめることが好ましい。これによって醤油感が強くなりすぎるのを防ぎ、焦げつき等も防止することができる。 The mixing ratio of soy sauce and rice bran can be set as appropriate according to the intended use and taste. Since the taste is masked more than necessary, it is preferable to add more rice bran than soy sauce. This prevents the soy sauce feeling from becoming too strong, and can also prevent scorching and the like.
上記のようにして混合した醤油含有米糀調味料は、適宜殺菌や酵素失活のため加熱処理等を行っても良い。 The soy sauce-containing rice bran seasoning mixed as described above may be subjected to heat treatment or the like for sterilization or enzyme deactivation as appropriate.
なお本発明の醤油含有米糀調味料では、米糀と醤油以外の原料として、本みりん、醸造酢、アルコール、調味成分（アミノ酸、核酸）、増粘剤、糖類などを適宜添加することも可能である。これらの原料はメッシュによる粒度調整の前後、いずれのタイミングで添加しても良い。 In addition, in the soy sauce-containing rice bran seasoning of the present invention, it is also possible to appropriately add main mirin, brewed vinegar, alcohol, seasoning ingredients (amino acids, nucleic acids), thickeners, sugars, etc. as ingredients other than rice bran and soy sauce It is. These raw materials may be added at any timing before and after the particle size adjustment by the mesh.
本発明の醤油含有米糀調味料は、そのまま具材に和えたり、炒め物、チャーハン等の調味に用いたり、加熱調理前に肉や魚を漬け込んで下味をつけるのに利用することが可能である。また、本発明の調味料にさらに調味成分を加えて各種つゆ・たれ・ドレッシング等の原料とすることもできる。そのほか、焼き鳥、焼き魚、ステーキ等のなどの加工食品の製造のための調味料として用いることもできる。 The soy sauce-containing rice bran seasoning of the present invention can be used as it is for seasoning ingredients, stir-fried foods, fried rice, etc., or for sautéing meat and fish before cooking. is there. Further, a seasoning component can be further added to the seasoning of the present invention to make various ingredients such as soup, sauce and dressing. In addition, it can also be used as a seasoning for the production of processed foods such as yakitori, grilled fish and steak.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。
（実施例１）メッシュサイズによる粒度の違い
（１−１）焦げ付きやすさ（見た目）
濃縮醤油および市販の米粒がある塩糀を重量比１：９で混合した。次に、調製した醤油含有米糀調味料を、メッシュサイズ３、６、８、１０メッシュのストレーナーで濾過した。当該醤油含有米糀調味料Ｂ，Ｃ，Ｄ，Ｅ（以下「米糀調味料」と記載）および濾過を行っていない市販品Ａの醤油含有米糀調味料の性状（外見）を図１に示す。
Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
(Example 1) Difference in particle size depending on mesh size (1-1) Ease of burning (appearance)
Concentrated soy sauce and salted rice cake with commercially available rice grains were mixed at a weight ratio of 1: 9. Next, the prepared soy sauce-containing rice bran seasoning was filtered with a strainer having mesh sizes of 3, 6, 8, and 10 mesh. The properties (appearance) of the soy sauce-containing rice bran seasoning B, C, D, E (hereinafter referred to as “rice koji seasoning”) and the soy sauce-containing rice bran seasoning of the commercial product A that has not been filtered are shown in FIG. Show.
それぞれの濾過した米糀調味料、および対照の市販品を、鶏胸肉に対して１０％（ｗ／ｗ）となるように添加し、鶏肉を１時間以上漬け込んだ後、直火網焼きしてチキンステーキを調理した。チキンステーキの性状を図２に示す。メッシュサイズが大きくなるほど直火網焼き後の焦げつきが生じなくなり、好ましい外見のチキンステーキを得た。 Add each filtered rice bran seasoning and control commercial product to 10% (w / w) of chicken breast, soak the chicken for 1 hour or more, and then bake it directly over the net Cooked chicken steak. The properties of chicken steak are shown in FIG. As the mesh size increased, scorching after direct flame grilling did not occur, and a chicken steak with a favorable appearance was obtained.
（１−２）官能評価（焦げ臭さ、その他）
実施例１−１にて調理したチキンステーキを官能評価に供した（Ｎ＝８）。３メッシュ品を対照として、「焦げている（外観）」「焦げ臭さ（風味）」「味の嗜好性（風味）」「総合評価」の４つの指標について、対照と同等であればポイント３、強い・好ましい場合はポイント５、弱い・好ましくない場合はポイント１として相対評価した。その結果、８メッシュ以上のストレーナーで濾過した米糀調味料において、焦げ臭さが低減され、味の嗜好性や総合評価が好ましいものと評価された。さらに、「焦げている（外観）」の項目では、１０メッシュのストレーナーで濾過した米糀調味料を用いた場合に、顕著に焦げつきが生じていないと評価された。
（１−３）粘度および具材への付着性
実施例１−１で調製した、ストレーナーで濾過した米糀調味料および市販品について、粘度と具材への付着性を評価した。粘度は、回転型ビスコメーターにて測定した（３回測定の平均値）。具材への付着性は、厚さ１ｃｍで縦横２ｃｍ四方の人参のダイスをディップし、２０秒保持した後の具材への残重量を測定することで評価した（５回測定の平均値）。市販品を対照として本発明品の結果を下記表１に示す。
(1-2) Sensory evaluation (burnt smell, others)
The chicken steak cooked in Example 1-1 was subjected to sensory evaluation (N = 8). If the three mesh products are the same as the control, the four indicators of “burnt (appearance)”, “burnt odor (flavor)”, “taste preference (flavor)”, and “overall evaluation” are point 3 Relative evaluation was made with point 5 when strong / preferred and point 1 when weak / preferable. As a result, in the rice bran seasoning filtered with a strainer of 8 mesh or more, the burnt odor was reduced, and taste preference and comprehensive evaluation were evaluated to be preferable. Furthermore, in the item of “Scorched (appearance)”, it was evaluated that when the rice bran seasoning filtered with a 10-mesh strainer was used, there was no significant scorching.
(1-3) Viscosity and Adhesiveness to Ingredients Viscosity and adhesiveness to ingredients were evaluated for the rice bran seasonings prepared in Example 1-1 and filtered with a strainer. The viscosity was measured with a rotary viscometer (average value of three measurements). Adhesion to the ingredients was evaluated by dipping a carrot die of 1 cm thickness and 2 cm in length and breadth and measuring the remaining weight on the ingredients after holding for 20 seconds (average value of 5 measurements) . The results of the product of the present invention are shown in Table 1 below with the commercially available product as a control.
表１に示すように、ストレーナーを通すことによって米糀調味料の粘度５０００ｍＰａ・ｓ以上となり、メッシュの値が大きくなるほどに粘度も高くなった。具材への付着性に関しては、米粒が残っていると具材との絡まりが弱く、米粒のみが落下する現象が見られた。それに対してストレーナーメッシュを通すことによる裏ごし処理で米糀の粒度が低くなると、付着性も上昇し、具材に十分に絡まる好ましい物性を得ることができた。 As shown in Table 1, the viscosity of the rice bran seasoning became 5000 mPa · s or more by passing through the strainer, and the viscosity increased as the mesh value increased. Regarding the adhesion to ingredients, when rice grains remained, the entanglement with ingredients was weak and only the rice grains dropped. On the other hand, when the grain size of the rice bran was reduced by the backside treatment by passing through a strainer mesh, the adhesion was also increased, and favorable physical properties sufficiently entangled with the ingredients could be obtained.
（実施例２）各種調理品に利用したときの料理特性
塩糀と醤油を混合し、１０メッシュのストレーナーで濾過することによって本発明の醤油含有米糀調味料を得た。当該本発明の醤油含有米糀調味料および、濾過を行っていない他社同等品について、各種調理品における料理特性を比較した。官能評価では、対照として市販の塩糀を用い、対照品のポイントを３としたときの相対評価をポイント１〜４で表した。
（２−１）牛ステーキ
牛ステーキ肉５００ｇをそれぞれの米糀調味料１００ｇに一晩漬け込んだ。その後、ステーキの中に火が通るまで直火網焼きを行った。
その結果、図４に示すように、他社同等品と比較して、本発明品は香ばしさが強く、一方で肉の臭みを抑えることが確認された。その他、肉を柔らかくする効果が見られた。
（２−２）焼き魚
三枚に卸した鯵５００ｇをそれぞれの米糀調味料１００ｇに一晩漬け込んだ。その後、鯵の中に火が通るまで直火網焼きを行った。
その結果、図５に示すように、他社同等品と比較して、本発明品はうま味が強く、醤油香が立ちすぎず、味の嗜好性や総合評価において高い値を示した。また、魚の臭みを抑えることも確認された。
（２−３）鶏ステーキ
若鶏の胸肉５００ｇをそれぞれの米糀調味料１００ｇに一晩漬け込んだ。その後、肉の中に火が通るまで直火網焼きを行った。
その結果、図６に示すように、他社同等品と比較して、本発明品は醤油感が強くなりすぎないことが確認された。また、肉を柔らかくする効果が見られた。
（２−４）ポークステーキ
ポークソテー用の豚肉５００ｇをそれぞれの米糀調味料５０ｇに一晩漬け込んだ。その後、肉の中に火が通るまで直火網焼きを行った。
その結果、図７に示すように、他社同等品と比較して、本発明品は醤油感が強くなりすぎず、旨味を付与する一方で肉の臭みを抑えることが確認された。
(Example 2) Cooking characteristics when used in various cooking products Salted rice cake and soy sauce were mixed and filtered with a 10 mesh strainer to obtain a soy sauce-containing rice bran seasoning of the present invention. For the soy sauce-containing rice bran seasoning of the present invention and the comparable products of other companies that were not filtered, the cooking characteristics of various cooked products were compared. In the sensory evaluation, a commercially available salt candy was used as a control, and the relative evaluation when the point of the control product was 3 was expressed as points 1 to 4.
(2-1) Beef steak 500 g of beef steak was soaked in 100 g of each rice bran seasoning overnight. After that, it was grilled directly until the fire broke into the steak.
As a result, as shown in FIG. 4, it was confirmed that the product of the present invention has a strong fragrance while suppressing the odor of meat as compared to the equivalent products of other companies. In addition, the effect which softens meat was seen.
(2-2) 500 g of salmon, which was wholesaled on three pieces of grilled fish, was soaked in 100 g of each rice bran seasoning overnight. After that, we performed direct flame grilling until the fire broke into the firewood.
As a result, as shown in FIG. 5, the product of the present invention had a strong umami taste, did not stand too much soy sauce flavor, and showed high values in taste preference and comprehensive evaluation as shown in FIG. It was also confirmed to suppress the smell of fish.
(2-3) Chicken Steak 500 g of young chicken breast was soaked in 100 g of each rice bran seasoning overnight. After that, it was grilled directly until the fire passed through the meat.
As a result, as shown in FIG. 6, it was confirmed that the product of the present invention did not have a too strong feeling of soy sauce as compared with the equivalent products of other companies. Moreover, the effect which softens meat was seen.
(2-4) Pork steak 500g pork steak was soaked overnight in 50g of each rice bran seasoning. After that, it was grilled directly until the fire passed through the meat.
As a result, as shown in FIG. 7, it was confirmed that the product of the present invention did not have a too strong feeling of soy sauce and imparted umami while suppressing the odor of meat, as compared to the equivalent products of other companies.
Claims (4)
（１）粒度が３．２ｍｍ以下であり、
（２）粘度が５０００ｍＰａ・ｓ以上である。 After mixing the raw material containing rice bran and soy sauce, the method of manufacturing the soy sauce containing rice bran seasoning which has the characteristics of following (1) (2) by filtering with the strainer whose mesh size is 8 mesh or more .
(1) The particle size is 3.2 mm or less,
(2) The viscosity is 5000 mPa · s or more.
（１）粒度が２．５ｍｍ以下であり、(1) The particle size is 2.5 mm or less,
（２）粘度が５０００ｍＰａ・ｓ以上である。(2) The viscosity is 5000 mPa · s or more.
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