JPS585019B2 - Aged seasoning containing ethyl alcohol - Google Patents

Description

Detailed Description of the Invention The production principle of the present invention is to use glucose as a substrate, and to this, various amino acids and their salts 1), seasonings other than amino acids 2), and alcoholic beverages 3) are added depending on the purpose. After mixing in a well-balanced manner and aging under certain conditions 4) to promote the generation of aroma, this is
It is a powder or granular product obtained by adding and mixing ethyl alcohol at a high concentration of 5 vol.

Note 1) Amino acids and their salts Alanine Leucine Arginine hydrochloride Arginine Lysine Arginine/glutamate Asparagine Methionine Sodium aspartate Asparagus Phenyl Glutamic acid
Alanine Acid Soda Glutamic Acid Proline Histidine Hydrochloride Glycine Threonine Lysine Hydrochloride Histidine Trypto Lysine Asphane Paragate Inleucine Valine Lysine Glutamate Note 2) Seasoning Foods Other than Amino Acids Salt Citric Acid Sodium Succinic Acid Tartrate Acid Succinate 1 Sodium Milk Acid Succinic Acid Acid di-sodium Malic acid Citric acid Nucleic acid seasoning Potassium acid phosphate (as a quality improvement material) Note 3) Liquor (a) Brewed liquor ○ Single fermentation liquor: Fruit liquor ○ Multiple fermentation liquor: Sake (B) Distilled liquor: Whiskey, brandy, vodka, gin, rum, etc. (c) Mixed alcoholic beverages: Mirin, liqueur, cocktail, etc. Note 4) Aging conditions All aging is done in a closed container.

(1) When adding alcoholic beverages: 25°C to 30°C, 24 to 48 hours (2) When adding alcohol: Below 20°C, around 24 hours (3) When combining alcoholic beverages and alcohol: 20°C, around 24 to 48 hours Types (prototypes have been completed to date) (1) Mirin type (5) Whiskey type (2) Wine type (6) Rum type (3) Kirshiwatsusa type (7) Gin type (4) Brandy type ( 8) Curacao type All of these products were created based on the manufacturing principles of the present invention in order to accommodate a wide range of uses, and as is clear from the name of the type, the raw materials used in the formulation are They are classified by type.

In manufacturing, in order to take advantage of the characteristics of each raw material,
Not only do we change the blended composition of amino acids and seasonings, but we also change the amount of the same type of product depending on the intended use, and differentiate them into Type 1, Type 2, and so on.

Regarding the manufacturing method of the present invention, as mentioned above, since the present invention is intended to be used in a wide range of foods, there are many types of products, and each type of product has the characteristics (flavor, taste) of each raw material. Due to the relationship that had to be put to good use, various innovations were required, and as a result, the manufacturing methods on each side became diverse as shown below.

However, it goes without saying that any manufacturing method is a change within the scope of the manufacturing principle.

Differences in manufacturing methods depending on how the raw materials are blended 1) Wet method A method in which all amino acids, their salts, and seasonings are dissolved in the raw material, and then mixed with the substrate glucose to homogenize 2) Compromise method Among these, the components that are blended in large amounts or those that are difficult to dissolve in the raw material part are directly mixed with a part of the glucose substrate, and the components that are blended in small amounts or are easily soluble are dissolved in the raw material part, and then Method of adding both to the remaining glucose and mixing to homogenize 3) Dry method: Separate the blended raw materials into solid raw materials (powder) and liquid raw materials, add the solid raw materials directly to the substrate glucose, and thoroughly stir and mix. A method in which the lactic acid of the liquid raw material seasoning is dissolved in the raw material part and then added to and mixed with the powdered raw material prepared in advance to homogenize it. Of the above three methods, the wet method is the basic blending method. However, the compromise method and dry method are improved methods.

Reasons why it is necessary to devise an improved method (1) In order for the product to be in the form of powder or granules, the moisture content of the product must be 5% or less.

The reason for this is to prevent products with a moisture content of 5% or more from solidifying into blocks during storage.

(2) Depending on the intended use, some products may require a product with a richer content than the standard composition, and depending on the raw material used, the alcohol content may be high, resulting in a low moisture content. This is because, as stated in (1), the water content of the product must be 5% or less, which limits the amount of alcohol that can be used as the only water-containing raw material.

(B) Changes in manufacturing methods due to differences in aging methods.

The aging method is divided into the following.

(1) Two-stage ripening method: A method in which ripening is carried out in two stages.

1st stage ripening: A process in which sake or sake solution (in which some or all of the amino acids and seasonings are dissolved) is added to the substrate glucose and aged at a temperature of around 25°C for 24 to 48 hours to promote the production of aroma. .

Second stage ripening: After the first stage ripening, the product is crushed using a crusher, and after adding high concentration ethyl alcohol tea of 95 vol 1% or more to this and homogenizing it, it is aged at 20℃ or less for 24 hours. The process of uniformly dispersing water and adsorbing alcohol.

(2) One-stage ripening method: A method in which ripening is performed only once.

This method can be further divided into the following two types.

1) One-stage, two-time aging method: A method in which the liquid raw materials, sake and alcohol, are added separately to the substrate glucose.

That is, after mixing and homogenizing the substrate glucose and sake or sake solution, immediately add 95 vol 1% or more ethyl alcohol, mix thoroughly, and then mature at 20°C for 24 to 48 hours to simultaneously generate aroma and adsorb alcohol. Method.

ii) One-stage, one-time aging method: This is a further development of the method in 1), in which a mixture of sake or sake solution with 95% or more ethyl alcohol is added to the substrate glucose, and the mixture is thoroughly stirred and mixed to homogenize it. , a method of aging at 20°C for 24 to 48 hours to simultaneously generate aroma and adsorb alcohol.

Reasons why we devised an improved aging method As products become more diverse, the number of types of raw materials used has increased, and the number of Western liquors that place particular emphasis on aroma has increased, so the traditional two-stage process is not sufficient to fully utilize the raw materials. Since I couldn't take advantage of the characteristics, I devised a one-stage preparation method like this.

Example (1) Mirin type standard concentration product This product is manufactured using a two-stage wet aging method.

For the raw material composition, use the standard type composition in the attached "Mirin Type Composition Table".

That is, sake is used as the raw material, amino acids are sequentially dissolved in it based on the composition table, and seasonings are added and dissolved to prepare a sake solution.

This liquor solution is then added to the substrate glucose in the mixer,
After mixing and homogenizing by rapid stirring, the mixture is placed in a closed container, lightly degassed, and aged at 25°C for 48 hours to promote the generation of aroma.

(Primary ripening). After the primary ripening, it is put into a grinder to loosen the hardness, and then put into a mixer again to make a 95vo1%
The above-mentioned high concentration ethanol is added, stirred and mixed to homogenize, placed in a closed container, lightly degassed, and aged at a temperature of 20° C. or lower for 24 hours.

(Secondary ripening). Through the secondary ripening, ethanol is sufficiently adsorbed to form a powdered product.

(2) Mirin type medium concentration product This product is manufactured using an eclectic two-stage aging process.

For the raw material composition, use the medium-strength type composition in the ``Mirin Type Composition Table.''

Among the ingredients, monosodium glutamate, inleucine,
Ingredients that are difficult to dissolve, such as leucine, phenylalanine, salt, and sodium succinate, and those that are incorporated in large amounts are ground and mixed in advance with approximately % of the substrate glucose using a grinder, and this is mixed with the remaining glucose. Add and mix thoroughly with a mixer to homogenize.

On the other hand, the remaining amino acids and seasonings are dissolved in sake to make a sake solution, which is added to the glucose mixture in the mixer, rapidly stirred to homogenize, and then transferred to an airtight container, lightly degassed, and heated to 25°C. Primary aging is carried out for 48 hours.

Once the ripening process has been completed, it is crushed to break up the hardness, then transferred to a mixer, where ethanol with a high concentration of over 10% is added and homogenized by stirring.
Place in an airtight container, lightly deaerate, and perform secondary aging for 24 hours at 20°C or lower to create a product.

(3) Mirin type high concentration product This product is manufactured using a dry two-stage aging method.

For the raw material composition, use the high concentration composition in the ``mirin type recipe''.

Since all of the amino acids and seasoning ingredients other than lactic acid are microcrystalline, they are placed in a mixer along with the remaining glucose in an amount of approximately % of the substrate glucose, and thoroughly stirred to homogenize.

After lactic acid is dissolved in sake, it is added to glucose in a mixer, rapidly stirred to homogenize it, transferred to a sealed container, lightly degassed, and primary aged at 25°C for 48 hours.

After the primary ripening, put it in a mixer after crushing it at 95vo
After adding 1% or more of high-concentration ethanol and stirring to homogenize, the mixture is subjected to secondary aging for 24 hours at 20° C. or lower in a closed vessel to sufficiently adsorb alcohol, resulting in a powdery high-concentration product.

(4) Wine type products This product is manufactured using a dry, single-stage, single-stage aging method.

For the raw material composition, use the wine type composition in the attached paper [Western liquor type composition table J].

The reason why the two-stage aging method is not used is that the aroma of the wine in the raw material is faint and easily disappears, and its alcohol content is only around 11%, so if the aging process is divided into two stages,
This is because lead acid fermentation is likely to occur during the primary ripening.

In other words, all amino acids and seasonings except lactic acid have a concentration of about 1
/3 amount of substrate glucose, and after grinding and mixing with a grinder, combine with the remaining glucose and thoroughly stir with a mixer to homogenize.

On the other hand, lactic acid, wine, and high concentration ethanol of over 95 vol%
After combining all the ingredients, they were added to the glucose mixture in a mixer, rapidly stirred to homogenize, transferred to a sealed container, lightly degassed, aged at 20°C for 48 hours, and crushed after completion of aging. and make it into a product.

(5) Lamb type products This product is manufactured using a dry one-stage, two-stage aging method.

For the raw material composition, use the rum type in the "Western Liquor Type Combination Table".

All amino acids and seasonings, except for lactic acid, are added to about 1/3 of the substrate glucose, homogenized by grinding and mixing with a crusher, and then put into a mixer with the remaining glucose and thoroughly stirred to homogenize. I'll keep it.

After lactic acid is dissolved in rum, it is added to the glucose mixture in a mixer, homogenized by rapid stirring, and then 95 vol.
After adding the above concentrated ethanol and mixing with stirring, the mixture is transferred to a closed container, lightly degassed, and then aged at 20° C. for 48 hours.

Once the ripening process has been completed, it is crushed and made into a product.

(6) Brandy type products This product is manufactured using a dry one-stage, two-stage aging method.

For the raw material composition, use the brandy type in the "Western Liquor Type Combination Table".

All components of amino acids and seasonings other than lactic acid are approximately 1
/3 amount of substrate glucose and put it in a mixer and stir thoroughly to make it homogenized.

Lactic acid is added to the brandy in the raw material section, added to the glucose mixture in the mixer, and homogenized by rapid stirring.Next, high concentration ethanol of 95 vol 1% or more is added, further stirred and mixed, transferred to an airtight container, and lightly mixed. After degassing, it is aged for 48 hours at 20°C, and once aged, it is crushed to produce a product.

Effects of using the product The following are the characteristics that have been revealed so far regarding the effects of using this product.

(1) When added to bread dough (used at 2% to bread dough) 1) Fermentation power increases due to the influence of amino acids in the ingredients.

2) As a result, the specific volume increases.

3) The texture of the bread dough becomes finer.

4) Improved water retention of bread products.

5) Ethanol in the ingredients has a preservative effect.

6) As a result, the shelf life of bread products is improved overall.

(2) When used in frozen desserts 1) Overrun increases.

2) Air bubble dispersibility improves, resulting in finer texture.

3) Improved taste.

(3) When used in processed seafood foods (mainly mirin type products) 1) When used in pasted products, improvements in texture properties such as increased elasticity and better texture are observed.

2) Taste is improved due to the hiding effect.

3) The preservative effect of ethanol in the ingredients is observed.

Applications by product (A) Mirin type products (1) Standard composition products For fermented bread, castella, sweet bread, manju, other mixed powders, soups, frozen desserts, and cooked foods.

(2) Medium and high concentration products For meat paste products, canned meat foods, seafood paste products, seafood flavored cans, agricultural products flavored cans, and soups.

(B) Western liquor type products Frequently used for frozen desserts, Western confectionery, candy, and chocolate.

Claims (1)

[Claims] 1. The following amino acids and their salts are sequentially dissolved in raw sake, then seasonings other than the amino acids are dissolved, this solution is uniformly added to the substrate glucose, mixed, and placed in an airtight container for decomposition. Kigo 2
Aged at around 5℃ for 24 to 48 hours, crushed and sieved,
An ethyl alcohol-containing aged seasoning made by adding and mixing high concentration ethyl alcohol of 95% or around 95% and aging at a temperature of 20°C or less. (a) Amino acids and their salts used Alanine arginine Arginine hydrochloride Aspartate Sodium Aspartate Glutamate Sodium Glycine Histidine Histidine Hydrochloride Inleucine Leucine Lysine Lysine Hydrochloride Lysine, Aspartate Lysine, Glutamate Methionine Phenylalanine Proline Threonine Tryptophan Baline Arginine, Glutamate (b) Seasonings other than amino acids Salt Phosphoric acid 1 Potassium Succinic acid Sodium Succinic acid Citric acid Lactic acid (C) To the substrate glucose) Alcoholic beverages (Add and dissolve the materials in (a) and (b) above, add to the substrate glucose and mature ) (E) Concentrated ethyl alcohol 95% or something close to it (after aging the mixed material of Irohani, adding it to the crushed and sieved powder and aging again) 2 The following various amino acids and their salts and seasonings other than amino acids Among the ingredients, all easily soluble substances are dissolved in alcoholic beverages, and poorly soluble substances and those that are added in a particularly large amount are mixed uniformly with the substrate glucose, and after adding and mixing the liquor solution, they are placed in an airtight container and desorbed. Ethyl alcohol-containing aged seasoning made by aging at around 25°C for 24 to 48 hours, pulverizing and sieving, adding and mixing high concentration ethyl alcohol, placing in a sealed container again, degassing, and aging at below 20°C. . (a) Amino acids and their salts used Alanine, arginine, arginine hydrochloride, aspartic acid, sodium aspartate, monosodium glutamate, glycine, histidine, histidine hydrochloride, inleucine, leucine, lysine, lysine hydrochloride, lysine, aspartic acid Salt, lysine, glutamate, methionine, phenylalanine, pronin, threonine, tryptophan, valine, arginine, glutamate (b) Seasonings other than amino acids Salt, 1 potassium phosphate, sodium succinate, succinic acid, citric acid, lactic acid (b) ) Substrate glucose (used for the above purpose)) Alcoholic beverage (used for the above purpose) 3 The following various amino acids and their salts, and all seasonings other than amino acids are mildly mixed with the substrate glucose, and alcoholic beverage is added to this mixture, An ethyl alcohol-containing seasoning made by aging at around 25°C after degassing, pulverizing and sieving, adding and mixing high concentration alcohol, and aging. (a) Amino acids and their salts used Alanine, arginine, arginine hydrochloride, aspartic acid, sodium aspartate, monosodium glutamate, glycine, histidine, histidine hydrochloride, inleucine, leucine, lysine, lysine hydrochloride, lysine, aspartic acid salt. Lysine, glutamate, methionine, feralanine, proline, threonine, tryptophan, valine, arginine, glutamate (b) Seasonings other than amino acids Salt, 1 potassium phosphate, sodium succinate, succinic acid, citric acid, lactic acid (c) Substrate glucose (used for the above purpose)) Alcoholic beverages (used for the above purpose) 4. Separate the following blended raw materials into powder raw materials and liquid raw materials, and combine the liquid raw materials liquor or liquor solution with high concentration ethyl alcohol. Mix it before adding it to the powder raw material, and after adding and mixing it to the powder raw material, perform a granulation operation, or transfer it to a sealed container without doing it, and after degassing, age at around 20 ° C for 24 to 48 hours. This is an ethyl alcohol-containing aged seasoning made by sieving and classifying. (a) Amino acids and their salts used Alanine, arginine, arginine hydrochloride, aspartic acid, sodium aspartate, monosodium glutamate, glycine, histidine, histidine hydrochloride, inleucine, leucine, lysine, lysine hydrochloride, lysine, aspartic acid salt, lysine, glutamate, methionine, feralanine, proline, threonine, tryptophan,
Valine, arginine, glutamate (b) Seasonings other than amino acids Salt, 1 potassium phosphoric acid, sodium succinate, succinic acid, citric acid, lactic acid (c) Substrate glucose) Alcohol (e) Concentrated ethyl alcohol.