JPH0117665B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing a seasoning. (Prior Art) In the conventional method for producing seasonings, water is added to sake lees and the sake lees is decomposed at a high temperature for a long period of time, for example, at 60° C. for about two weeks, followed by compression filtration. Next, the pressed stock solution is filtered for decolorization and flavor adjustment, and then predetermined amounts of alcohol, sugars, and salt are added to meet the respective product specifications to produce seasonings. (Problems to be Solved by the Invention) However, in the case of the above-mentioned conventional production method, it takes a long period of time at high temperatures to decompose and dissolve the sake lees. It also smells burnt. In order to remove this color and odor, this liquid is decolorized with activated carbon or ion exchange resin, and also filtered to adjust the flavor. In this process, amino acids, nucleic acids, organic acids, etc., which are the main flavor components of the seasoning, are adsorbed and removed, resulting in a disadvantage that the seasoning lacks umami. Furthermore, since the decomposition and dissolution of the lees is carried out by an autolysis method, it takes a long time to dissolve the lees, and furthermore, the product yield is low. Therefore, in order to eliminate the above-mentioned drawbacks, this invention aims to provide a method for producing seasonings that can produce seasonings with good yield and flavor in a short period of time using enzymes, using shochu distilled sake lees as a raw material. There is. (Means for Solving the Problems) In order to achieve the above object, the present invention provides lees made from heated shochu distillation residue lees produced as a by-product when producing kasutori shochu using sake lees. Using distillation residue lees that can be easily decomposed and dissolved, hot water and commercially available protease and amylase enzymes are added to the distillation residue lees to enzymatically decompose at a certain temperature and for a certain period of time, followed by compression filtration to remove the enzyme. After being heated for activation, it is cooled, then clarified and filtered, and a predetermined amount of alcohol, sugar, and salt are added to this filtrate to produce it. (Example) The manufacturing process shown below is related to the manufacturing process of this invention.

[Table] In addition, Table 1 shows an analysis table of the components of the stock solution after enzymatic decomposition of the distillation residue lees, followed by pressing, clarifying and filtration. Table 1 Examples of components of the stock solution after compression, clarification and filtration Amino acid content 18.2ml Brix 17.4% Specific gravity
1.063 Total acidity 9.7ml PH 4.87 In the enzymatic decomposition in the above manufacturing process, the enzyme does not show activity at low temperatures and is destroyed at high temperatures, so the temperature was set in the range of 15℃ to 65℃ and the decomposition time was 6 It is preferable to set it to 24 hours. Note that the temperature and time for this enzymatic decomposition are adjusted and set depending on the work process. In addition, the heating time and temperature are 70℃ to deactivate the enzyme.
A good time is around 20 minutes before and after. Furthermore, the product specifications for a seasoning added to the filtrate are: alcohol content 0.1% to 20%, sugar content 3% to 50%, salt content 0.1% to 3%, and amino acid content 1.0ml to 10.0ml. Therefore, seasoning preparation formulation examples were formulated as shown in Table 2 below. Distillation residue 200Kg High fructose sugar 721Kg Water 1345Kg Starch syrup 280Kg 93.5% alcohol 171Kg Salt 40Kg As a result, an example of seasoning product component analysis is shown below.
As shown in the table. Table 3 Amino acid content 3.9ml Brix 44.0% Specific gravity
1.165 Total acidity 1.9ml PH 4.85 Alcohol
10% Salt 1.83% Total sugar 37% T-N
0.23% The component analysis method was based on the National Tax Agency prescribed analysis method, annotation, and brewing analysis method. (Effects of the Invention) From the results of this experiment, the present invention eliminates the need for decolorization using activated carbon or ion exchange resin to remove color and odor from the manufactured seasoning stock solution, and filtration for flavor adjustment. Since amino acids, nucleic acids, organic acids, etc., which are the main flavor components, are not removed, the color tone and color of the product are superior to conventional products. In addition, the taste is due to the presence of yeast cells in heated sake lees.
Since it contains 30% to 40%, it is thought that it contains a considerable amount of nucleic acid derived from yeast cells.
We were able to obtain a product that had a great taste and was superior to conventional products as a seasoning. Furthermore, the product yield for raw material lees is also higher than that of the conventional method, and if the conventional method is 100, the method according to the present invention has a yield of 200. In addition, because there are fewer heat sources during manufacturing and the manufacturing period is short, products can be manufactured cheaply. In addition, since the decolorization process is omitted, used activated carbon, etc., which become industrial waste, are not discharged, and this has a large social effect in terms of pollution.

Claims (1)

[Claims] 1. Hot water and commercially available protease and amylase enzymes are added to the distillation residue lees produced as a by-product when producing kasutori shochu using sake lees, and the mixture is enzymatically decomposed at a certain temperature and for a certain period of time.
A method for producing a seasoning, which is produced by compressing and filtering, heating for enzyme deactivation, cooling, then clarifying and filtering, and adding a predetermined amount of alcohol, sugar, salt, etc. to this filtrate.