JPS58162259A - Making method for alcohol-containing flavor - Google Patents

Abstract

PURPOSE:A hydraulic enzyme is made to act on vegetable protein and the resultant hydrolyzate and flavors are mixed with a fermentation mash, aged under control to make the objective flavor with mellow salt taste with no adverse effect on its palatability, thick taste and good body. CONSTITUTION:A starch-hydrolyzing enzyme or a protease or both of them are made to act on vegetale protein to prepare its hydrolyzate. The resultant hydrolyzate and flavors consisting of saccharides, chemical flavors, alcohol, salt and water are mixed with a separately prepared fermentation liquid (mash squeeze), conditioned and aged. This aging step improves the palatability, thick taste and good body by the tasting effects of peptides and aminoacids, and mellowing salt taste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention particularly relates to a method for producing seasonings containing alcohol, in which a starch hydrolase (Takadiastase, manufactured by Sankyo Co., Ltd., etc.) is added to plant proteins such as wheat gluten, soybean tongue, and soybean meat for proteolysis. A hydrolyzed solution obtained by reacting one or more of enzymes (MBS: manufactured by Ohno Pharmaceutical Co., Ltd., etc.) with one or more enzymes (MBS: manufactured by Ohno Pharmaceutical Co., Ltd., etc.) is treated with sugars (such as starch syrup, glucose, etc.) and chemical seasonings ( (sodium glutamate, etc.), alcoholic beverages (95 for food additives)
This is a method for producing seasonings containing alcoholic spirit, which is characterized by mixing mash with seasonings such as % alcohol), salt, water, etc., and letting it ripen for a certain period of time.

In other words, alcohol-containing seasonings made by conventional methods are made by adding steamed rice, rice malt, sake mash, and water and fermenting and fermenting the mixture under salt to form a bran. It is a seasoning liquid obtained by mixing seasonings consisting of glucose, etc.), chemical substances (sodium glutamate, etc.), alcoholic beverages (95-thyl alcohol for food additives, etc.), and inorganic salts (salt, potassium phosphate, etc.). Therefore, compared to brewed mirin, conventional alcohol-containing seasonings have been disadvantageous in terms of quality due to their salty taste. Therefore, amino acids,
Attempts have been made to eliminate the salty taste by adding organic acids, but these have the drawbacks of lacking umami, manufacturing methods, and richness.

The present invention, Nagisa, has undergone repeated experiments to find a manufacturing method that adds a little bit of saltiness and rounds out the umami, manufacturing method, and richness that are essential to cooking.
We have discovered a new method for producing alcoholic seasonings that produces a product with a smooth saltiness without any loss of richness.

The details of the present invention will be described below.

First, an enzyme is applied to a plant protein (wheat gluten, soybean tough bacterium, etc.) to obtain a plant protein decomposition liquid.

When wheat gluten is used at this time, it facilitates its hydrolysis and improves raw material utilization, so for these purposes, bran is added in an amount of 50 to 130% by weight based on the weight of wheat gluten.
Add in the amount of

Thereafter, heat denaturation treatment is performed by a conventional method and enzyme addition is performed. The enzyme concentration is the enzyme titer 10. O[][IU/P and is preferably used in an amount of 0.1 to 1.0911 relative to the substrate. In addition, the hydrolysis time varies slightly depending on the substrate concentration and enzyme concentration, but it is approximately 15 to 3
0 hours is desirable. Add a seasoning consisting of sugars (salt syrup, glucose, etc.), chemical seasonings (sodium glutamate, etc.), alcohol (95% alcohol for food additives), and salt to the plant protein decomposition liquid obtained in this way, and stir well. Then, it is mixed with the separately obtained fermentation liquid (squeezed mash), adjusted and ripened. The addition rate of the plant proteolytic sap is preferably 5 to 15%, preferably 5 to 8 g (based on weight), relative to the fermented sap. Through this ripening process, the taste effects of Evemade and amino acids derived from the plant proteolytic juice, the salt-melting effect, etc. impart umami, manufacturing method, and richness, and at the same time, the saltiness becomes smooth. Further, during this ripening process, due to the action of the enzymes remaining in the plant proteolytic juice, an increase in the production of tang/9-digested substances and saccharide decomposed substances, which promote flavor and saline effects, can be expected. That is, it has been found that it subtly changes the taste of the various substances that make up the alcohol-containing seasoning, harmonizes the overall taste, and has the effect of enhancing the taste.

Next, examples of the present invention will be shown.

Example 1st preparation step: In accordance with the water safety method for sake brewing, 28 pieces of rice malt (weight as raw rice) were added to 471 pumped water at a temperature of 5°C, and 0.4 M+ of 75 thiolactic acid for brewing and salt ( Sodium chloride 99.5
1) IKf, solid yeast (sake yeast) 200? After acclimating the yeast, a2Kf (weight as raw material rice), which is steamed rice treated in a conventional manner, is added and stirred well. For the second step, add 3801 liters of water at a temperature of 5C, 42KF of rice malt (weight as raw rice), and salt (99.5% sodium chloride) to the mash after the growth of sake yeast has completed.
Add 10Kt of rice, stir well, and after a few hours, 150Kt of steamed rice.
Kg (weight as raw rice) and set the mash temperature to 2.
Adjust the temperature with steamed rice so that it is around 0℃, and boil it with salt for 20℃.
It was fermented and aged for ~25 days. During the period of active fermentation, approximately 19 liters of salt is added in two to three times, and the salt concentration in the mash at the end of fermentation is around 4 liters. After that, pressing, filtering, and burning were performed according to conventional methods. The fermentation liquid obtained in the first preparation step was 6761.

Next, Table 1 shows the preparation composition of the salted mash in the first preparation step.

Second preparation process: After thoroughly mixing and homogenizing 25 kl of wheat gluten and 20 ml of bran as raw materials, 600 tons of water was poured while stirring, and after heat treatment according to a conventional method, it was cooled to 55°C and then poured into the dough. Powdered hydrolyzing enzyme agent (10,000OU15111
00P is added to hydrolyze starch. A few hours later, proteolytic enzyme agent (10,0OOU/1) 100? is added and hydrolyzed for about 18 hours to promote elution of nitrogen components and carbohydrates. Note that there is a package that maintains the decomposition temperature at 50 to 55°C. Immediately after the hydrolysis is completed, the mixture is cooled and the remaining lees and dregs are separated to obtain an aqueous hydrolyzate solution. For this liquid, starch syrup (Japan cornstarch C strain)”) 440
0 kt, glucose 1240 #, salt 95 kl, alcohol (
"35%) [95% alcohol for food additives diluted to 35% to prevent crystallization of sugars and facilitate dissolution] 1500t and 2kt of glutamate were added and dissolved. After ripening the mash for a certain period of time, it is heated in a conventional manner and heated in an F-pot to adjust the final ingredients.

The analytical values of the product obtained in this example and the alcohol-containing seasoning product manufactured by the conventional manufacturing method are as shown in Table 2. In terms of the analytical values, the product manufactured by the method of the present invention has lower acidity and amino acids than the product manufactured by the conventional manufacturing method. Although the results showed that the content was somewhat high, it can be said that it is supported that it contributes to the effect of rounding out the salty taste described in the present invention.

Brix 46.90 46.80 Total sugar (w/v) 41.40 40.03 Straight sugar (
%:W/V) 34.60 55.60 meals t1M(4:W/V') 1.60
1.65 pH 4, 904, 90 acid W (ml) 0, 80 0, 55 amino acids (m
l) 1, 20 0, 90 Next, a reference example will be shown in which the product obtained by this example and the product obtained by the conventional method were used in actual cooking and their salt-melting effects were compared.

Reference examples: soy sauce (1), seasoning containing alcohol (1), dashi soup (4)
Sensory test 1 was conducted to compare the alcohol-containing seasoning produced by the present invention with the alcohol-containing seasoning produced by the conventional method using "Tentsuyu" made with 6 cups of dashi stock boiled according to the ratio of
1). A panel of 25 subjects who were familiar with general sensory testing of seasonings were selected. The results are in Table 3
It's like this.

(1) Salty and mellow 20 4
1 (2) Umami 9 8 8 (3) Manufacturing method 1096 (4) Rich taste 8 7
101 As a result of performing a significant difference test for each item as shown in the table above, almost no difference was observed between the two in terms of umami, manufacturing method, and richness. However, regarding the mellowness of the salty taste, a significant difference was observed at a significance level of 5 for the products according to the present invention. That is, in the sensory test using the product in actual cooking, the salty taste of the product according to the present invention was significantly masked compared to the product prepared using the conventional method.

Cited documents (1) Edited by the Japan Federation of Science and Technology Sensory Testing Committee, Sensory test...Ndobukku P, 249 Two-point comparison method Published by Japan Science and Technology Federation Publishing Company, 1973 (2) Commentary on the analysis method specified by the National Tax Agency, P, 43 Mirin Foundation Japan Brewing Association Edition 2 Commissioner of the Japan Patent Office Shima 1) Haruki-dono 3 Who makes the amendment What is the relationship between the cases Applicant name Ichibiki Co., Ltd. 4, Agent 5, Daily publication of amendment order Self-issued 6 and 7, Subject of amendment Patent claims in the specification Scope column and Detailed Description of the Invention column (1) Amend the claims to the general form in the attached sheet.

(2) 1-da, etc. from page 3 to line 70 of the specification...
・Correct 1 to the moromi as follows.

(-da, etc.), alcoholic beverages (75% alcohol for food additives),
"Moromi pressed liquor (fermented liquor) with seasonings consisting of salt and suigo." Work/
. . . In particular, the following is corrected in Example 1.

It is preferable that the amount of the plant proteolytic sap added is equivalent to gO~/θθ, preferably ~70% (by weight) of the fermented sap. (4) 1 filtration from page 3 to l/l of page 7 of the Ministry of Foreign Affairs...
Met. ′ is corrected as follows.

"Filtration and pasteurization were performed. The fermented liquid obtained in the first preparation process (specific gravity 10/3") was 1)7/>tCl, Ijky
)Met. (5) Page r (table/) of the Ministry is amended as follows.

(6) Perform 1 in page 7, line 72-/♂ of the same Ministry. O... Correct the first preparation degree as follows.

The remaining lees and dregs are separated and an aqueous hydrolyzate solution, that is, a plant protein hydrolyzate according to the present invention (specific gravity 1002
) get Ot (j f /ky'). Add seasoning to this liquid, namely starch syrup (Japanese corn starch)'I.
-l-4t00. Glucose/24tθkg, salt J-
Nino, alcoholic spirit (3J-%) [5% alcohol for food additives diluted to 3J% to prevent sugar crystallization and facilitate dissolution] /! ; 00 t, sodium glutamate, 2 kg (7/g Okg) was added and dissolved, and the first preparation was carried out.'' (7) The following text is added after the line of page 72 of the same Ministry.

"Therefore, the addition rate of the plant protein hydrolyzate to the fermented sap in this example corresponds to 1/1/3 kl x 100 kf3 (%)." (8) Ministry of Finance, p. 72, 3-3.
Difference between 4 and 1 in the row...The significance level j%1 is corrected as follows.

"No difference was observed in the degree of saltiness.However, regarding the ripeness of salty taste, the risk rate/% of the product according to the present invention" Claims (1) (a) Moromi pressed liquor obtained by a conventional method (
b) In a method for producing an alcohol-containing seasoning in which a seasoning consisting of sugars, chemical seasonings, inorganic salts, and alcoholic beverages is mixed, (c) Adding starch-degrading enzymes and proteolytic enzymes to plant proteins obtained by υ denaturation treatment in a conventional manner and allowing them to act in parallel to prepare a hydrolyzed solution obtained, and then adjusting the ingredients. The above-mentioned method for producing an alcohol-containing seasoning is characterized in that the alcoholic seasoning is ripened for a certain period of time after the seasoning, thereby obtaining the effect of smoothing out the salty taste.

(2) Claim No. (2) characterized in that the plant protein is wheat gluten and/or soybean protein.
The method described in section 1).

(3) The method according to claim (1), wherein the vegetable protein is a mixture of wheat gluten and bran.

(4) Plant protein hydrolyzate is gO~70 relative to fermented liquid
Process according to claim 1, characterized in that it is added in an amount of 0% by weight, preferably 0 to 0% by weight.

Claims (4)

[Claims] (1) (a) For mash obtained by conventional methods b) In a method for producing seasonings containing alcoholic spirit, in which seasonings consisting of sugars, chemical seasonings, inorganic salts, alcoholic spirit, etc. are prepared, (a) above , and (b), further (C) prepare a hydrolyzed solution obtained by adding a starch-degrading enzyme and a proteolytic enzyme to the vegetable protein obtained by denaturation using a conventional method and allowing them to act in parallel. Particularly, the above-mentioned method for producing an alcohol-containing seasoning in which the ingredients are subjected to V4 adjustment and then ripened for a certain period of time, thereby obtaining the effect of smoothing out the salty taste. (2) Claim No. 1, characterized in that the plant protein is wheat gluten and/or soybean protein.
). (3) The method according to claim (1), wherein the vegetable protein is a mixture of wheat gluten and bran. (4) 5 to 15% by weight of plant protein decomposition juice or mash
, added in an amount of 5 to 8% by weight.