JPH10117722A - Spirit seasoning and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a spirit seasoning containing a salty taste, an acid taste and Umami dissolved therein. SOLUTION: This spirit seasoning is prepared by adding pickled Ume fruits (a Japanese apricot) in an amount of 100-300g based on 1.8L liquors and an adequate amount of FUSHIs (a smoked and dried fish meat) to the liquors and/or unrefined liquors, e.g. Sake (a Japanese fermented, mildly alcoholic beverage made of rice) and/or unrefined Sake, allowing the resultant mixture to stand at ambient temperature for a time sufficient to extract ingredients of the pickled Ume fruits and Fushis, then filtering the obtained extract solution and providing a clear solution.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a refined sake seasoning and a method for producing the same, and more particularly to a refined sake seasoning in which the components of umeboshi and kushigo are eluted into liquor and / or liquor mash to dissolve salty, sour and umami. The present invention relates to materials and a method for producing the same.

[0002]

2. Description of the Related Art Traditionally, sake such as mirin, sake, and wine has been used as a seasoning in cooking, and because of the alcohol and unique ingredients contained in mirin, sake, wine, etc., cooking, unique taste, aroma, Although it is effective in improving the flavor and appearance of teri, etc., sake and the like are originally for drinking and are expensive due to tax. In recent years, salted mirin and alcohol-free mirin-style seasonings that have been added to the liquor used in seasonings, such as sake, by adding salt to the market have been on the market, making it cheap and easy to use in the processed food industry and at home. Used by In Japan, when various seasonings were not available as in modern times, a seasoning called roasted sake, which is made by adding umeboshi, bonito and sometimes soy sauce to old sake (sake), and half-boiled over a low heat, is used. This roasted sake
It is a unique seasoning with fermented, sour and umami flavors, and is used in seasoning processed foods such as kamaboko, cooking and soup sauce. However, seasonings since ancient times have disappeared due to the emergence of chemical seasonings and inexpensive extract seasonings in recent years.

[0003]

The above-mentioned conventional seasonings, such as mirin, sake, wine, etc., have been shown to have an effect on improving the unique taste, aroma and flavor, such as terry, and the appearance. With the changes in living conditions, tastes and ingredients have been diversified. In addition, the roasted sake from ancient times has been boiled to remove alcohol, and since it does not contain alcohol, it has poor taste, aroma effect, and refreshing aftertaste. Therefore, the present invention provides liquor and / or liquor moromi, particularly sake or sake moromi or salted mirin, salted mirin moromi, and plum dried and kushimi ingredients as one of the refined sake seasonings in response to diversified needs. The purpose of the present invention is to provide an inexpensive alcoholic seasoning that has the goodness of an old seasoning in which the salted, sour, and umami eluted are dissolved. In the present invention, salt dissolved from umeboshi may be used to treat alcoholic beverages.

[0004]

According to the present invention, umeboshi and kushimi are added to liquor and / or liquor mash, and the components of the umeboshi and kushimi are eluted in the liquor and / or liquor moromi, resulting in saltiness, sourness and umami. Wherein the liquor and / or liquor moromi is sake and / or sake moromi, salted mirin, and salted mirin moromi. Furthermore, the present invention relates to alcoholic beverages and / or
Or, add umeboshi and knots to sake moromi, and after a sufficient time to extract plum and knots at room temperature,
A method for producing a refined sake seasoning in which salty, sour, and umami are mixed, wherein a clear liquid is obtained by filtration, and the liquor and / or liquor moromi are sake and / or sake moromi, salted mirin, and salt. It is characterized by mirin moromi.

[0005]

The alcohol seasoning in which the salty, sour and umami flavors of the present invention are dissolved is used to elute the components of plum and knots in liquor and / or liquor mash, especially sake and / or sake moromi. And sourness and other taste components are dissolved,
Furthermore, knots are added and umami components are dissolved therein. Unlike alcoholic beverages, which do not boil off alcohol and contain alcohol, they are more effective in masking smells and the like and deepening the taste due to alcohol content.

In addition, when used in cooking and processed foods, it has the same effect as sake and at the same time imparts umami,
Since the alcohol is not skipped, the alcohol has a high odor effect. In particular, it is used as a seasoning for processed foods such as fish and meat, for example, processed foods such as hamburgers, and has an action of eliminating an unpleasant odor and imparts a deep, salty, sour and umami taste as a whole. The umami imparted by the alcoholic seasoning of the present invention is different from the umami imparted by the chemical seasoning and the extract extract, and has a umami added to the salty and sour tastes, and is a refreshing aftertaste.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the practice of the present invention, the umeboshi used may be ordinary umeboshi, and the amount of umeboshi used is 1.
At an amount of about 100 g to 300 g per 8 liters, the amount of salt corresponding to the undrinkable treatment in proportion to the alcohol concentration is dissolved, and the acid (mainly citric acid) of umeboshi is dissolved, so that the acidity of umeboshi is felt. The edible portion of the plum is 20% of the whole plum, and only the edible portion of the plum may be used. In this case, the edible portion of umeboshi is used in an amount of 20 g to 60 g per 1.8 liters of sake such as sake. In addition, kushi-no-kushi, for example, bonito, may be any as long as it is usually made of soup stock. The amount used is appropriately adjusted according to the concentration of umami in the obtained alcoholic seasoning.
It may be adjusted in the range of g to 100 g. In addition, the amount of salt corresponding to the undrinkable treatment is set to 2% or more. Also, kelp, dried sardines, shiitake mushrooms, etc. may be used in combination as a flavoring agent. Soy (miso, soy sauce) or the like may be used if necessary.

[0008] In the practice of the present invention, liquor and / or
Or liquor mash, for example, sake and / or sake moromi, to which umeboshi and knots are added, and after a sufficient time has passed to extract the components of umeboshi and knots at room temperature, filtration is performed to obtain a clear liquid. Yes, like iris, umeboshi and bonito are not added to cook and boil, or alcohol is not skipped, but heating to promote extraction may be performed if necessary. Heating, sterilization and origami are carried out as required in the same manner as for sake and salted mirin. Sake, sake moromi, salted mirin, and salted mirin moromi are used as the liquor and liquor moromi in the present invention. Sake, sake moromi, salted mirin, and salted mirin moromi are particularly preferred. Sake can be ordinary, and sake moromi is before skewing. As the knots, bonito flakes, mackerel flakes and the like can be used, but bonito flakes are most preferable in terms of taste and flavor.

[0009]

An embodiment of the present invention will be described. First, 8.5 kg of umeboshi and 4 kg of bonito were added to 100 liters of mash, which had been prepared with rice koji, steamed rice, sake brewer, and water and alcohol fermentation was completed. In this case, umeboshi is 153 g and bonito is 72 per 1.8 liters of sake.
g. This is left at room temperature for 3 days, then squeezed,
Filtration gave a refined alcohol seasoning. The obtained sake seasoning blends the salty taste of plum dried, sourness and other seasoning ingredients, and the umami ingredient of bonito. hand,
The aftertaste is refreshing. Also, using the obtained alcoholic seasoning, when used as a seasoning for fish processed food kamaboko, its unpleasant odor was eliminated by its deodorant effect,
A deep flavor was imparted to the kamaboko as a whole.

[0010]

As described above, the refined alcoholic seasoning of the present invention is obtained by dissolving umeboshi salt, sourness and other seasoning ingredients in liquor and liquor mash, for example, sake and / or sake mash. It is a type in which umami components are dissolved by adding bonito flakes, for example, and is different from umami imparted by a chemical seasoning or an extract extract in that it has an umami added to saltiness and sourness and has a refreshing aftertaste. Further, it has a deodorant effect when used in cooking and processed foods.

Claims (5)

[Claims] (1) Umeboshi and kushimi are added to liquor and / or liquor moromi, and the components of umeboshi and kushimi are eluted with the liquor and / or liquor moromi to dissolve salty, sour and umami. Sake refined seasoning. 2. The refined sake seasoning according to claim 1, wherein the liquor and / or the liquor moromi are sake, sake moromi, salted mirin, and salted mirin moromi. 3. The refined alcoholic seasoning according to claim 1, wherein the liquor and / or liquor mash is 100 g to 300 g of umeboshi and 30 g to 100 g of knots per 1.8 liters. 4. A method of adding umeboshi and knots to liquor and / or liquor mash, and after elapse of a sufficient time to extract the components of umeboshi and knots at room temperature, filtering to obtain a clear liquid. The characteristic salty, sour, and umami characteristics are dissolved therein.
The method for producing a refined alcoholic seasoning according to any one of the above. 5. The method according to claim 4, wherein the liquor and / or liquor moromi is sake, sake moromi, salted mirin, or salted mirin moromi.