JP7036403B2 - How to make cooking sake using mirin lees - Google Patents

Description

The present invention relates to a method for producing a cooking liquor using mirin lees, which can be used for cooking in the same manner as soy sauce.

General soy sauce is produced by adding salt water to a mixture of soybeans and wheat and letting it act on it, and fermenting it for about 6 months. Soy protein and wheat protein are decomposed into amino acids by enzymes derived from Jiuqu, which makes you feel delicious. However, since the salt content is as high as 15 to 20% in the analysis value, there is a problem that the amount used is limited in the diet of the sick person whose salt content is restricted. In addition, since soybeans, wheat, rice, etc. are used as raw materials, there is a problem that soy sauce with a lot of umami cannot be provided at a low price.

Mirin has long been known as a seasoning that also uses Jiuqu. Mirin is produced by fermenting rice cake made by reacting glutinous rice with Jiuqu, and contains about 40% to 50% sugar and about 14% alcohol. Mirin lees generated in the manufacturing process of mirin contains amino acids, which are umami ingredients, and have been used for Narazuke and the like. However, recently, the demand for pickles has decreased due to changes in eating habits, and mirin lees has no choice but to be treated as livestock feed or industrial waste.

Therefore, Patent Document 1 proposes a technique for producing a seasoning using mirin lees as a raw material. The seasoning of Patent Document 1 is made by fermenting mirin lees and having an alcohol concentration of less than 4% and a salt concentration of 11% or more. Since this seasoning is not made from wheat or soybeans, it can be used by people with food allergies. However, due to the high salt concentration, the same problems as the above-mentioned soy sauce remain.

JP-A-2017-85992

Therefore, an object of the present invention is to solve the above-mentioned problems of the prior art, effectively utilize mirin lees which has had to be treated as feed or waste, contain a large amount of umami component, and have a low salt concentration. It is to provide a method for producing a cooking liquor using mirin lees.

The method for producing a cooked liquor using mirin lees of the present invention, which has been made to solve the above problems, uses soybeans or defatted soybeans and mirin lees as raw materials, and the koji obtained by reacting these raw materials with aspergillus. It is characterized in that liquor semen, which is another raw material, is mixed with liquor and fermented mash is squeezed to obtain cooked liquor.

As described in claim 2, a cooking liquor containing salt can be obtained by adding salt to the liquor semen or a mixture of liquor semen and jiuqu.

Further, as described in claim 3, it is preferable that the mass of soybean or defatted soybean is 1 to 3 times the mass of mirin lees.

Further, as described in claim 4, the formol nitrogen of the obtained cooking liquor is preferably 0.8% or more.

According to the method for producing cooking liquor using mirin lees of the present invention, mirin lees, which had to be treated as feed or waste at present, is effectively utilized as a part of the raw material, and has a lot of delicious components as a substitute for soy sauce. It is possible to provide a cooking liquor that can be used at a low price. Since this cooking liquor has a low salt concentration, it can also be used for cooking by people with limited salt content. Although the salt content can be set to zero, it is also possible to contain a small amount of salt content of about 2% in order to avoid the application of the Liquor Tax Law. Again, the salinity is much lower than soy sauce.

It is a process explanatory drawing which shows the 1st Embodiment of this invention. It is a process explanatory drawing which shows the 2nd Embodiment of this invention.

An embodiment of the present invention will be described below. The first embodiment corresponds to claim 1, and the second embodiment corresponds to claim 2.

In any of the embodiments, the raw materials used in the present invention are soybean or defatted soybean, mirin lees and liquor semen. Since defatted soybeans are soybeans after oil has been extracted, they can be obtained at a lower cost than soybeans, and soybean proteins other than oils remain as they are, so compared to the case of using soybeans. The taste of the resulting cooking liquor does not decrease.

As shown in FIG. 1, soybeans or defatted soybeans are steamed under pressure for about 10 minutes to 1 hour, and then cooled to around room temperature. Similarly, mirin lees is steamed under pressure for about 10 minutes, cooled to around room temperature, and both are mixed. Jiuqu is seeded in this mixture, and the Jiuqu is grown for about 48 hours, for example, to obtain Jiuqu. Since mirin lees is fermented by pressure-steaming glutinous rice, the pressure-steaming time can be shortened as compared with soybeans or defatted soybeans.

In this way, in addition to the method of allowing aspergillus to act on a mixture of soybeans or defatted soybeans and mirin lees, assortment of soybeans or defatted soybeans with aspergillus and mirin lees with aspergillus may be used. It can also be mixed.

In either case, increasing the proportion of soybeans or defatted soybeans rather than mirin lees increases the amount of amino acids derived from soybean protein, resulting in umami. Therefore, it is preferable that the mass of soybean or defatted soybean is 1 to 3 times the mass of mirin lees. If the ratio of soybeans or defatted soybeans is smaller than this, the taste will be less, and conversely, if the ratio of soybeans or defatted soybeans is larger than this range, the amount of mirin lees used will be relatively reduced, and mirin lees will be effective. This is because the object of the present invention of utilization cannot be achieved.

The obtained Jiuqu is mixed with sake semen. As the liquor semen, for example, one having an alcohol concentration of 20% or more can be used. This makes it possible to prevent the decomposition of Jiuqu and the propagation of various germs that inhibit the enzymatic action. Sake semen is added to the jiuqu and mixed. At this time, it is advantageous to sufficiently knead and homogenize the jiuqu and to crush the jiuqu into small pieces for fermentation in the next step. The amount of liquor semen may be, for example, about twice the mass of the jiuqu, but the ratio may be appropriately adjusted.

The mixture of Jiuqu and sake semen is fermented in a tank at room temperature for an appropriate period of time. This period depends on the season, but is, for example, about one month. During this period, soybean protein is decomposed into amino acids by an enzyme derived from Jiuqu and eluted in the fermented liquor. In addition, the protein remaining in the mirin lees is also decomposed in the same manner, and the remaining amino acids are eluted in the fermentation broth. The mash thus obtained is squeezed to separate the solid content, and the fermented liquid is extracted to obtain cooking liquor.

For example, when 200 ml of degreased soybean, 200 gr of mirin lees, and 800 mL of 20% liquor semen are used as raw materials, 600 mL of cooking liquor having an alcohol content of about 15% can be produced. The formol nitrogen of the obtained cooking liquor is 0.8% or more, and contains many amino acids similar to those of dark soy sauce.

The measurement of formol nitrogen is one of the methods for quantifying all amino acids, and is also used for measuring the amino acid content of sake. It utilizes the fact that amino acids react with formalin to change into compounds with acid properties. It is a method of adding neutral formalin to neutralized sake and titrating it with an alkali to measure the amount of amino acids. .. According to the data of the Japan Soy Sauce Research Institute, the formol nitrogen of the specially selected, brewed dark soy sauce is about 0.87% to 0.90%, and the super-specialized, brewed concentrated soy sauce formal nitrogen is 1.05%. The degree is 0.62% to 0.70% for light soy sauce, and about 0.85% for specialty and light soy sauce. The cooking liquor produced by the present invention is 0.800% and 0.938% as shown in Examples described later, and it is confirmed that the cooking liquor contains amino acids equivalent to those of the special soy sauce.

The cooking liquor produced by the method of the first embodiment described above contains about 15% alcohol content, and since this alcohol content functions as a preservative, it does not deteriorate even when stored at room temperature. Also, unlike soy sauce, it does not contain salt, so it can be used for cooking by people with limited salt content. However, this cooking liquor is regarded as liqueur, and liquor tax is levied under the application of the liquor tax law.

Therefore, in the second embodiment shown in FIG. 2, a liquor semen containing about 2.5% salt is used, and the other steps are the same as in the first embodiment, and the salt content is about 2.0%. Made cooking liquor. Since cooking liquor containing salt is not suitable for drinking, the liquor tax law does not apply and the selling price can be reduced. It should be noted that the salt content does not necessarily have to be added to the liquor semen, and it is possible to add it to the mixture of the jiuqu and the liquor semen, but it is preferable to add it to the liquor semen in order to uniformly disperse the salt content. .. Examples of the present invention are shown below.

(Example 1)
400 gr of defatted soybean was steamed under pressure for 40 minutes, and 400 gr of mirin lees was steamed under pressure for 10 minutes. These were cooled to 30 ° C. and then mixed and seeded with Jiuqu. This was stored in a storage at 30 ° C. for 60 hours to obtain Jiuqu. 1600 mL of liquor semen having an alcohol concentration of 20% was added to this 800 gr koji and fermented at room temperature for one month. During the fermentation period, stirring was occasionally performed.

As a result of squeezing the obtained mash 1800 gr, 1248 gr of the squeezed liquid and 546 gr of the squeezed lees were obtained. The pressed liquid was a cooking liquor using mirin lees of the present invention, and when its components were analyzed, it was as shown in Table 1.

(Example 2)
400 gr of defatted soybean was steamed under pressure for 40 minutes, and 400 gr of mirin lees was steamed under pressure for 10 minutes. These were cooled to 30 ° C. and then mixed and seeded with Jiuqu. This was stored in a storage at 30 ° C. for 60 hours to obtain Jiuqu. 1600 mL of liquor semen having an alcohol concentration of 20% and a salt content of 3% was added to this 800 gr koji and fermented at room temperature for one month. During the fermentation period, stirring was occasionally performed.

As a result of squeezing the obtained mash 1800 gr, 1200 gr of the squeezed liquid and 575 gr of the squeezed lees were obtained. The pressed liquid was the cooking liquor using salted mirin lees of the present invention, and when the components thereof were analyzed, it was shown in Table 2. This cooking liquor contains salt and is not suitable for drinking, so it has the advantage of not being subject to liquor tax.

As described above, according to the method for producing a cooking liquor using mirin lees of the present invention, mirin lees, which had to be treated as feed or waste, is effectively used and contains a large amount of umami components like soy sauce. Moreover, it is possible to produce cooking liquor having a low salt concentration.

Claims (4)

Using soybeans or defatted soybeans and mirin lees as raw materials, the koji obtained by reacting these raw materials with aspergillus is mixed with sake semen, which is another raw material, and fermented mash is squeezed to make cooked liquor. A method for producing a cooked liquor using mirin lees, which is characterized by obtaining. The method for producing a cooking liquor using mirin lees according to claim 1, wherein salt is added to the liquor semen or a mixture of liquor semen and jiuqu to obtain a cooking liquor containing the salt content. The method for producing a cooking liquor using mirin lees according to claim 1 or 2, wherein the mass of soybeans or defatted soybeans is 1 to 3 times the mass of mirin lees. The method for producing a cooking liquor using mirin lees according to any one of claims 1 to 3, wherein the obtained cooking liquor has a formol nitrogen of 0.8% or more.

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