JPS601853B2 - Seasoning liquid and its manufacturing method - Google Patents

Description

[Detailed Description of the Invention] The present invention is free from impurities such as wheat and soybeans, and has a smooth texture with a well-balanced combination of umami, sardine, sweetness, and sourness, and an appetizing sweet aroma. The present invention relates to a seasoning liquid suitable for pickling or grilling vegetables, fish, and shellfish meat.

Conventionally, this type of seasoning liquid has been made by adding salt water to soy sauce moromi, coagulating it, grinding it into a slurry in a grinder, heating it, and adding licorice, succinic acid, caramel P. 0. B. B. (Samurai Kaisho 48-
82095) and the like are known. However, these seasonings contain a large amount of digested, rich soy sauce lees derived from the raw materials, so pickles obtained by pickling vegetables, fish, shellfish, and other ingredients in these seasonings have dark brown soy sauce lees on the surface of the ingredients. The soy sauce lees remains as black specks and has an unpleasant appearance, and when eaten, the soy sauce lees remains undissolved in the mouth and has a rough texture, resulting in the inconvenience of having to wash the soy sauce lees off the ingredients. It has points.

In addition, these seasonings have a strong umami flavor, but they have a unique aroma of soy sauce moromi, which is different from the aroma of soy sauce, and it is difficult to say that they are suitable for everyone's taste, so they can only be used for limited purposes. have. Therefore, the inventors of the present invention conducted various studies in order to obtain a seasoning liquid that does not have the above-mentioned drawbacks and difficulties, and as a result, when they mixed soy sauce hiiri-nuri with a mixture of soybean paste lees and seasoning liquid, they found that a slight amount of Although there are some solids, it is all derived from rice or rice malt, so the texture is relatively smooth, and the umami, sardine, sweetness and sourness harmonize in a well-balanced manner, and the aroma is sweet and appetizing. The present invention was completed based on this knowledge.

That is, the present invention is a method for producing a seasoning liquid, which is characterized in that a soy sauce paste is mixed with a mixture and pulverized mixture of aji lees and a seasoning liquid, and the mixture is heated and sterilized.

The present invention will be explained in detail below.

The soy sauce hiiri-nuri used in the present invention is used to produce dark soy sauce, light soy sauce, tamed soy sauce, etc., by heating raw soy sauce obtained by pressing soy sauce moromi or a soy sauce undiluted solution obtained by mixing this with an amino acid solution, etc. It is a muddy, muddy precipitate that is left over from the soy sauce that is collected after the turbidity that occurs when the soy sauce is left to settle for several days after being poured into the pot.It has a delicious flavor, but is dark black in color and bitter. It has a soy sauce-like burnt odor and a salty taste, lacks sweetness and sourness, and does not have a good aroma, so it could not be used as a product in the food field.

Next, as the aji gonorrhea used in the present invention, aji gonorrhea obtained by compressing aji gono acid obtained by a normal aji gonorrhea production method and removing the aji gonoli juice, and an aji gonorrh lees that is commonly used in the production of sake. Examples include sake lees obtained by pressing legally aged alcoholic acid and removing the juice, or similar lees. In addition, the seasonings used in the present invention include Ajirin, sake, wine, Ajirinshi seasoning, and alcoholic spirit obtained by saccharification, fermentation, and aging of starch-containing raw materials such as rice, Ajirin lees, and sake lees in the presence of salt. Examples include alcohol-containing seasoning liquids such as alcohol-containing seasonings, aqueous solutions of sweeteners such as bear sugar, starch syrup, and molasses, and sweet seasoning liquids such as sweet seasonings that do not contain or contain a small amount of alcohol.

To carry out the present invention, first, soy sauce hiiri-nuri is prepared.

Next, mix the Ajirinka as it is or finely crush it with seasonings, and cook for 5 to 1 feeding time at room temperature or 1 to 2 hours at 40 to 5,000 yen until it becomes sufficiently soft.
The mixture is held for a period of time and then crushed using a conventional grinding machine such as a mixer or a colloid mill.

Next, the above-mentioned soy sauce paste is mixed with a mixture of ground soybean lees and seasonings, and the mixture is heated and sterilized using normal heat sterilization, e.g.
00 for 15 to 28 minutes, and if necessary, the product is made after passing through fine knots.

Since soy sauce hiiri-nuri itself has a very sticky character, when mixing the soy sauce hiiri-nuri, the seasoning, and the seasoning at the same time, it is necessary to mix the soy sauce iris and the seasoning together until the iris becomes soft. It takes a long time, and it is very difficult to make crushed oranges by using a mixer after the sour lees has softened.

However, as mentioned above, when first mixing only the seasonings with seasonings, the sour lees quickly softens and can then be easily crushed using a mixer, etc. The product of the present invention can be obtained very easily when mixed with soy sauce hiiri-nuri.

The blending ratio of the above soy sauce hiiri-nuri, flavored soybean paste, and seasonings is as follows:
The seasoning liquid obtained by the present invention can be freely changed depending on the use and desired quality, but 1 to 2 parts by weight of each of the soybean paste and the seasoning are added to 6 to 7 parts by weight of the soy sauce hiiri coating. (hereinafter referred to as parts by weight) is preferred.

In other words, if the amount of flavor or seasoning is less than the above ratio, the product will have a bitter taste and burnt odor derived from the soy sauce coating, and the texture will be poor due to lack of sweetness. There is no firmness and the sweetness is too strong, and the pickles obtained by pickling in this way have a taste that is completely different from ordinary pickles.
It becomes difficult to obtain pickles with a well-balanced flavor. Furthermore, the stability against storage is rapidly impaired. However, when adding 1 to 2 parts each of soybean lees and seasonings to 6 to 7 parts of soy sauce, the product takes advantage of the unique color tones of each ingredient, resulting in bitterness, soy sauce-like burnt odor, etc. An extremely excellent new seasoning liquid having an appropriate amount of salt, mild sweetness, refreshing sourness, and a sweet aroma (fermented odor) can be obtained.

Furthermore, in the production of the products of the present invention, organic acids such as lactic acid and acetic acid, and alcohol may be added during or after the above production process. Adding small amounts of organic acids can impart a refreshing sour taste to the product.

In addition, when using a sweet seasoning liquid that does not contain alcohol or contains a small amount of alcohol as a seasoning, adding alcohol so that the alcohol concentration in the product is 2.3 V/V)% or more will improve the stability of the product during storage. The effect of significantly increasing the amount of Further, if desired, spices such as garlic, ginger, roasted sesame, etc. may be added in the same manner.

By adding these ingredients, a seasoning liquid which is very preferable as a sauce for grilled meat can be obtained. The seasoning liquid prepared by the above manufacturing method can be used as a seasoning liquid for so-called night pickling (shallow pickling), in which vegetables or mushrooms are washed and soaked as they are, or after being cut into appropriate large pieces and soaked in the seasoning liquid. In addition, salted vegetables are soaked in fresh water for a day and night to remove salt, and after the salt has been removed, the vegetables are squeezed by 20 to 30%, and then 20 to 40% of this seasoning liquid is added and packed in bags and sterilized, and used as a seasoning liquid for vegetable seasoning bonds. , also Chinese cabbage,
Pickle cabbage with low salt for 2 to 3 days, then add 2 drops of this seasoning liquid to it.
As a unique seasoning liquid for Korean bond-style seasoning bond, obtained by adding about 0% and adding spices as appropriate,
It can also be very suitably used as a base for yakiniku supper, etc., and as a seasoning liquid for marinating (pickling) meat, fish and shellfish, and for dipping.

According to the present invention, the above-mentioned vegetables can be prepared using soy sauce hiiri-nuri and ajirin lees, which have rarely been used in the past, as raw materials.
It is possible to provide at a low cost a seasoning liquid which is extremely suitable for pickling, marinating (pickling) or grilling fish and shellfish meat.

The present invention will be explained in detail below with reference to Examples.

Example 1 Finely crushed Ajirin lees 1.7k9 and Ajirin 1
．． The mixture was mixed and kept overnight at room temperature to soften the ajirin lees, and then crushed using a colloid mill.

6.6 degrees of soy sauce hiiriba was mixed with the crushed bridge material obtained above, heat sterilized at 86 qo for 20 minutes, and cooled to room temperature to obtain a seasoning liquid.

Example 2 1.7 kg of sake Kashiwa, salty gonofu seasoning “Riyomi S” (
(trade name, manufactured by Kikkoman Corporation) 1.6, lactic acid 10-koro and Onyo 600-hada were mixed, and the sake lees were left overnight at room temperature to sufficiently swell the sake lees, and then crushed using a colloid mill.

Mix the soy sauce hiiri-nuri 6.6 with crushed oranges obtained by the above method, cross-crush again with a colloid mill, heat sterilize at 80-85 qC for 20 minutes, cool at 60-65 qC, and add alcohol 80 [was added to obtain a seasoning liquid.

The component analysis values of this seasoning liquid are shown in Table 1. Table 1 Example 3 1.7 kg of Aji-nin lees and 1.6 kg of the sweet seasoning "Hinode" (manufactured by King Jozo Co., Ltd.) were mixed and kept at room temperature overnight to swell and soften the Aji-nin ka, Next, the crosslinkage was crushed using a colloid mill.

6.6 liters of soy sauce fire coating was mixed with the crushed material obtained above, heat sterilized at 8,500 ℃ for 2 minutes, cooled to 65 ℃, and 0.2 liters of alcohol was added to obtain a seasoning liquid. Usage example: 1 Eggplant and cucumber cut into two lengthwise,
When soaked overnight in the seasoning solution obtained in Example 1, no fading was observed and the color was characteristic of eggplants or cucumbers. It also had an appropriate amount of salt, mild sweetness, and refreshing sourness. , and a very delicious overnight vegetable with a sweet aroma was obtained.

Usage Example 2 The seasoning liquid obtained in Example 2 was diluted twice, and a small amount of garlic, ginger, and sesame oil was added to it. Meat fillets were marinated in this mixture and kept for 3 days. The color was pale and beautiful. , the marinated meat was obtained.

Claims (1)

[Scope of Claims] 1. A seasoning liquid containing as main components a soy sauce paste (■), aji lees, and a seasoning. 2 Cooked soy sauce, soybean paste, and seasonings for 6 to 6 minutes each
The seasoning liquid according to claim 1, which is mixed in a ratio of 7:1 to 2:1 to 2. 3. The seasoning liquid according to claim 1 or 2, which is obtained by mixing an organic acid. 4 Claims 1 to 4 containing alcohol
The seasoning liquid according to any one of Item 3. 5. A method for producing a seasoning liquid, which comprises mixing soy sauce heated ■ with a mixture of ground soybean lees and seasonings, and sterilizing the mixture by heating.