JPS6156057A - Seasoning and its production - Google Patents

Abstract

PURPOSE:To obtain acidic liquid seasoning having a flavor of brewed vinegar, slight irritation of acetic acid of its own, harmonized well with a flavor of SAKE (liquor), by using both rice vinegar and SAKE comprising rice as a main raw material. CONSTITUTION:Rice vinegar is blended with SAKE such as refined SAKE, low- class distilled spirits of rice, SAKE from unpolished rice, etc. comprising rice as a main raw material, and an alcohol concentration is adjusted to 1/4-1 as large as that of acetic acid, or when rice vinegar is produced by using SAKE rice as a main raw material obtained from rice as a main raw material by a conventional procedure and rice vinegar as seed vinegar, acetic acid fermentation is finished when the alcohol concentration becomes 1/4-1 as large as that of acetic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seasoning and a method for producing the same, and more specifically, the present invention relates to a seasoning that improves the pungent odor and taste of acetic acid, maintains the rich flavor characteristic of 6N vinegar without impairing it, and further improves the flavor of rice. This invention relates to a seasoning that harmonizes with the flavor of alcoholic beverages, and a method for producing the same.

Vinegar is a typical seasoning that has been used as an acidic seasoning and food preservative since ancient times. However, its use on the negative side is limited due to the strong pungent odor unique to acetic acid.

For the purpose of weakening the pungent odor peculiar to acetic acid, add vinegar to water and
Various types of vinegar are known as seasonings that are diluted with dashi stock or the like and added with sugar. As a result, neither of them were satisfied.

An object of the present invention is to provide an acidic liquid seasoning that preserves the flavor of brewed vinegar, has less irritation unique to acetic acid, and is in harmony with the flavor of alcoholic beverages.

The first aspect of the present invention is a seasoning made of rice vinegar and an alcoholic beverage whose main ingredients are rice, and whose alcohol concentration is 1/4 to 1 times the concentration of acetic acid. The alcohol concentration is 174 to 1 (H'3) of the acetic acid concentration.
This is a method for producing a seasoning, which is characterized by adjusting the seasoning so that it has a certain degree of flavor. The present invention also provides a third aspect of the present invention, which provides a method for producing rice vinegar using rice-based alcoholic beverages as the main ingredient and using rice vinegar as a seed vinegar, wherein the alcohol concentration is 1/4 to acetic acid concentration.
The acetic acid fermentation should be terminated when the concentration reaches 1x.

This is a method for producing a distinctive seasoning.

In the present invention, rice vinegar refers to vinegar obtained by performing acetic acid fermentation using rice as the main raw material, and includes, for example, rice vinegar specified by JAS, pure rice vinegar, sake vinegar rice vinegar, brown rice vinegar, and the like.

In addition, alcoholic beverages that use rice as the main ingredient are those that are fermented with rice as igen i:g+, and are defined as alcoholic beverages and shochu, which are defined as sake according to the Liquor Tax Law! N! 2'! 7 refers to alcoholic beverages defined as ``4't5'' that use rice as the main ingredient.In general, junmai sake 2-bottle brewed sake, refined sake unprocessed sake, and shochu. , brown rice wine, etc.Furthermore, alcoholic beverages derived from the above-mentioned alcoholic beverages are also included, such as those that have been denatured by adding ingredients such as vinegar to these alcoholic beverages.

By the way, when alcoholic fermentation is carried out using rice as the main raw material, in addition to ethyl alcohol, various high paper alcohols and esters, such as isoamyl alcohol, are the main aroma components in the pt31A process.

β-phenylethyl alcohol, isoamyl acetate, etc. are produced, and when alcoholic beverages containing these are combined with vinegar,
It is thought that these components play an important role in the effect of reducing the pungent odor of acetic acid.

On the other hand, mirin that does not go through the alcoholic fermentation process using yeast contains almost no of the above-mentioned aroma components, and instead contains phenol (carboxylic acid) esters, such as ethyl benzoate, which have a unique heavy sugar-like aroma. , ethyl phenylacetate, etc. Therefore,
Mirin has a unique flavor, and its uses in cooking are limited. Moreover, since mirin has an extremely high glucose content, it also has the disadvantage that it always tastes sweet when used. Therefore, mirin and the like do not fall under the category of alcoholic beverages in the present invention.

The seasoning of the present invention is made of the above-mentioned rice vinegar and an alcoholic beverage whose main ingredients are rice, and the ratio of alcohol concentration to acetic acid concentration is specified. Here, it is important to use vinegar and alcoholic beverages that are both obtained using rice as the main raw material. Even if vinegar and alcoholic beverages made of different main raw materials are combined, the seasoning intended by the present invention cannot be obtained. Next, the alcohol concentration is 174 to 1 times the acetic acid concentration, preferably 173 to 1 times the acetic acid concentration.
It is necessary to adjust the concentration to double the concentration, more preferably 172 to 1/1.1 times. If the 22% alcohol content of the seasoning is outside this range, it will not be possible to obtain a high-quality seasoning that is less irritating, which is unique to acetic acid. The acetic acid concentration of the seasoning should preferably be 6% or less, more preferably 3 to 6%. If the acetic acid concentration is too high, a large amount of ethyl acetate will be produced by reaction with the coexisting alcohol, resulting in significant quality deterioration. However, 1TI
If the Y acid concentration is too low, the uses of the seasoning will be limited, and
This is not preferable because the anticancer effect of vinegar v2 is weakened.

Next, the method for producing 17.1 flavoring agent of the present invention will be described. The seasoning of the present invention is obtained by mixing rice vinegar and an alcoholic beverage whose main ingredient is rice so that the alcohol concentration is 1/4 to 1 times the acetic acid concentration.

Commercially available rice vinegar generally has an acetic acid concentration of about 4.2 to 4.5%, and is it suitable as an alcoholic beverage? r'j When using sake, its alcohol concentration is usually around 15.0 to 16.5%, so by mixing the two in an appropriate ratio, it is possible to produce a seasoning that satisfies the above conditions. It's 8. When mixing the two, there is no limit to 11 hours during mixing.

Another method for producing the seasoning of the present invention is a method in which acetic acid fermentation is terminated when the relationship between alcohol concentration and acetic acid depth satisfies the above conditions in the rice vinegar manufacturing process. In this method, alcoholic beverages made from rice are used as the main raw material, and rice vinegar is added as a seed vinegar to carry out acetic acid fermentation, but known methods may be used except for the period when fermentation is completed. In addition,
Of course, in the process of producing rice vinegar, alcoholic beverages and the like may be appropriately fed as necessary.

In the seasoning of the present invention, vinegar and alcoholic beverages are derived from the same raw materials, and the alcohol concentration and acetic acid concentration are adjusted to a predetermined ratio, so the pungent odor of acetic acid is weakened and the rich flavor unique to brewed vinegar is produced. has the property of being intact,
It is expected that its applications will be significantly expanded compared to conventional products. In particular, it is noteworthy that the specific irritation is weakened even when the acetic acid concentration is 3% or more. Furthermore, one of the features of the present invention is that a seasoning that harmonizes with the flavor of alcoholic beverages can be obtained. In addition, we have also experimented with seasonings obtained by combining fruit acids and fruit wines, and seasonings obtained by combining different raw materials, but in these cases, the combination of rice vinegar and alcoholic beverages whose main ingredients are rice It was found that the good flavor such as seasoning obtained by the method was insufficient, and the effects aimed at by the present invention could not be sufficiently obtained. Therefore, it is very interesting that seasonings of excellent quality can only be obtained by combining vinegar derived from rice with alcoholic beverages. The seasoning book 1 of the present invention can be used for various purposes, such as Japanese dishes such as vinegared dishes, vinegared vegetables, side dishes, sushi rice, etc., Chinese dishes such as hiyashi chuka, sweet and sour pork, etc., and Western dishes such as is dressing E'
Q, Suitable for marinades, binoculus, etc., especially vinegared dishes, l! 11: Sour Drink (Mizushi υ9 with fruit)
1) Pickled with vinegar or acetic acidic seasoning, the pickling is suitable for diluted drinks).

Next, the present invention will be explained in detail using test examples and experimental examples.

Test Example 1 Pure rice vinegar with an acetic acid concentration of 4.5% (W/V) was added with alcohol 1J1''; pure rice sake with an alcohol content of 16.5% (V/V) and water to reach the predetermined acetic acid and alcohol concentrations. The prepared sample was subjected to a sensory test using a 2-point discrimination test and a 2-point preference test to determine the strength of the acetic acid pungent odor and overall flavor preference with a control product in which the acetic acid concentration was adjusted by adding only water to the pure rice vinegar. The samples to which Junmai Sake was added were also evaluated for the strength of the brewed vinegar flavor.The results are shown in Table 1.

Test Example 2 Test Example 2 was carried out in the same manner as Test Example 2, except that brown rice wine (alcohol concentration 12.7%) was used instead of pure rice sake in Test Example 1. The results are shown in Table 2.

As is clear from Test Examples 1 and 2 above, as the alcohol concentration of the seasoning increases, the pungent odor of acetic acid weakens, but at the same time, the flavor of brewed vinegar also weakens. However, when the acetic acid concentration and alcohol concentration are in a predetermined ratio, the pungent odor of acetic acid is weakened, but the flavor of brewed vinegar remains strong, and the overall flavor is evaluated as good.

Test example 3 Satomeko 1000g (steamed rice 700g, koji rice 300g
), rice vinegar was prepared with a total volume of 1200 nl of water, alcoholic fermentation was carried out according to the usual method, and then squeezed and filtered to produce 1300 + o sake with an alcohol content of 119.5%.
I got 12.

Add 750 mA of water to 50 IIll of the obtained TK sake,
The mixture was heated to 40°C and placed in a 52 volume beaker.

Next, 1800 ml of seed vinegar was added and mixed uniformly, and the mixture was kept warm to start acetic acid fermentation. Acetic acid fermentation was carried out while feeding 1 g of the above sake 600 II while controlling the alcohol concentration of the fermentation liquid to 4% or less throughout the fermentation period. After the acetic acid fermentation is complete, filter.

Rice vinegar with an acetic acid concentration of 7.5% was obtained by sterilization.

Mix the specified amount of the above rice vinegar with 12.1 mβ of pure rice sake with an alcohol content of 16.5% and water to make an alcohol concentration of 2.
%, and seasonings with acetic acid concentrations of 2.0 to 6.5% were prepared and subjected to a storage aging test. The results are shown in Table 3. In addition,
This test was carried out after storage at 30° C. for one month, and the contamination was visually observed, and the change in flavor was evaluated by a government official.

/ - If the acetic acid concentration is 3% or less, the applicable A'-1 theory is limited, and the preservative effect of acetic acid is weakened, making it susceptible to Yuyama leta staining. On the other hand, if the 1TIl:acid concentration is too high and exceeds 6%, the amount of ethyl acetate produced increases due to the coexistence of alcohol, resulting in significant quality deterioration.

Example 1 850 ml of rice vinegar with an acetic acid concentration of 4.5% (1 scoop) and 150 ml of Ginjo sake with an alcohol concentration of 16.5% (V/V)
1, stirred and mixed to obtain an acetic acid concentration of 3.8%,
A seasoning with an alcohol concentration of 2.5% was obtained.

Use this seasoning alone or use this seasoning to add Sanbaizu (seasoning 60n+1, soy sauce 15mj!, sand 35g)
(combined) made by UA, and using these to make pickled cucumber and wakame seaweed, I sampled it.

Also, a sour drink (plum sooty g and water sand sooty).

Seasoning 450n+j! After adding and soaking for a week,
For pickles, dilute the juice 5 times with water)! gI was made and tasted. As a control, rice vinegar with an acetic acid concentration of 4.5% (control-1) or water added to the rice vinegar was used as a thank-you note, and the acetic acid concentration was 3.8%.
A panel of 20 people was asked to rank each item from 1st to 3rd, with 1 point for 1st, 2 points for 2nd, and 2 points for 3rd place. It was evaluated as 3 points (Kramer's rank test). The results are shown in Tables 4, 5 and 6. As is clear from the table, the seasoning of the present invention was significantly superior in all tastings.

Stars ↓l"Plates) Contrast - 1Contrast - 2 Wood 1st place Number of people 0614 Total rank 58" 36 26゜Yadate table"Dangu Sumire) Control - 1 Plate 1 Sod 1 Plate 1st place 3413 Total rank 48” 45 27”
(Top word link) Control - 1 Control - 2 Raw j plate 1st place Number of people 0515 Total rank 58-・ 37 25'' Note) * Significant at 5% of dangerous skewers ** Significant at 1% of dangerous skewers Example 2 500 kg of polished rice with water After soaking and draining, the rice was placed in a 10,006 volume rotary pressure steamer and steamed under pressure at 110°C for 30 minutes. After removing the steamed rice from the equipment, it was cooled, then mixed and heated to 65°C. It became 1〃1 for 20 hours.
After completing the 1 conversion, press and separate the saccharified liquid 2000β to 1! )Ta.

This saccharified liquid contains 280% brown rice wine with an alcohol depth of 12.7%.
0 Il was added, mixed, and heated to 40'C, which was then placed in a 900011 volume wooden bucket. Next, add 3 seeds of vinegar to this.
After adding 200 e and mixing uniformly, keep it warm and let it stand for 40 days to perform Ol: acid fermentation and the residual alcohol concentration is 1.
．． The acetic acid fermentation was terminated when the concentration reached 6%. This is filtered and sterilized to give an acetic acid concentration of 4% and an alcohol concentration of 1.6%.
I got the seasoning.

For this seasoning, a control (rice vinegar with acetic acid concentration of 4.5%)
Water was added to ml to make 100a+1 to give an acetic acid concentration of 4%), and a two-point discrimination test was conducted to determine the strength of the acetic acid pungent odor and the overall pleasantness of the taste.

The seasoning of the present invention was also evaluated for the strength of the brewed vinegar flavor. The results are shown in Table 7.

, /””′ , / //″ 7,・′ Next, using the seasoning of the present invention, pickled rakkyo (U!J
Seasoning 500mj! Add 400g of sugar and 50g of salt,
Further water was added to make a total volume of 10,100 O, and 1 kg of rakkyo was soaked in this pickling solution. ) and tasted it a week later. As a control, rice vinegar with an acetic acid concentration of 4.5% (Control-1) or rice vinegar diluted with water to give an acetic acid concentration of 4.0% (Control-2) were used to prepare rakkyo in the same manner. A panel of 20 people was asked to rank each category from 1st to 3rd place, and 1st place received 1 point.
2 points for 2nd place and 3 points for 3rd place (Kramer's rank test), the results are shown in Table 8.

1 person, 2 people, 21 people, 1st person, number of people: 1514 Total ranking: 53° 4027° Note) **
Significant at a risk rate of 1% Example 3 95% in 2000 p of the saccharified liquid obtained in Example 2
Add 300β of alcohol, mix and heat until heated to 40”
I put the item marked C in a 90001-yen wooden bucket. Add 4000 F of vinegar to this, mix evenly, keep it warm and let it stand for 10 days to perform acetic acid fermentation, and when the acetic acid concentration reaches 4%, add Honjozo Sake 800I with an alcohol concentration of 16.5%. did. Thereafter, the mixture was left to stand still for 20 days to continue acetic acid fermentation, and when the acetic acid concentration reached 4.5%, an additional 800/ml of Motoichi (sake) was added.Then, it was left to stand for another 30 days to continue acetic acid fermentation. Continuing, acetic acid fermentation was terminated when the residual alcohol concentration reached 3%, and this was filtered and sterilized to obtain a seasoning with an acetic acid concentration of 5.5% and an alcohol concentration of 3%.

This seasoning was adjusted to an acetic acid concentration of 3.2% by adding water and compared with a control (rice vinegar with an acetic acid concentration of 4.5% and water was added to adjust the acetic acid concentration to 3.2%). Evaluation was made in the same manner as in Example 2. The results are shown in Table 9.

Next, use the above V￥ acid level: J'I N seasoning and control vinegar for dressing (100 m of seasoning and 5 g of salt).
.

(a little bit of koshiyo and 20 ounces of salad oil + 1 heated)
I made some and tried using it on raw vegetables. When a two-point discrimination sensory test was conducted regarding preference, 17 out of 20 panelists preferred the seasoning of the present invention. Therefore, the seasoning of the present invention has a risk rate of 1%.

Example 4 Total amount of rice 900kg (steamed rice 700 + r, koji rice 200k
g) Rice vinegar was prepared with ff1l100β of Satokumi water, and alcoholic fermentation was carried out according to a conventional method. Finished 1
18201, 2000 N of water and 5% acetic acid concentration of drunken rice vinegar 15007! was added to denature it, and the lees were removed to obtain Shudoku 1N49006.

9000β when heated to 40°C.
The mixture was placed in a wooden barrel, and 2,600 liters of vinegar was added thereto and mixed uniformly. This was kept warm and allowed to stand for 30 days to carry out acetic acid fermentation, and when the residual alcohol concentration reached 2.5%, the acetic acid fermentation was completed, and this was filtered and sterilized to produce an acetic acid concentration of 3.9%.
A seasoning with an alcohol concentration of 2.5% was obtained.

This seasoning was evaluated in the same manner as in Example 2. The results are shown in Table 10.

Sanbaizu was prepared using this seasoning alone or using this seasoning, and vinegared cucumber and wakame seaweed were made using these and sampled. In addition, vinegar as a control! 2 concentration 4.5
% alcoholic rice vinegar (control-1) or the rice vinegar was diluted with water to make vinegar rJ1? with a degree of 3.9% (control-2)
The vinegared food was evaluated in the same manner using 2 points, and 3rd place was given 3 points. As is clear from Table 0 showing the results in Tables 11 and 12, the seasoning of the present invention was significantly superior in all samples.

Number of people in 1st place: 0317 Total ranking: 59” 38 23”
-1st 1Δ person (Sanbai vinegar) Control -1 Control -2 Tokuri 1st place Number of people 3314 Total rank 48" 45 27"
“Comparative Example: Add 201Ilp of white wine (alcohol concentration 12.7%) to wine vinegar (acetic acid concentration 5%) 72n+x, add water and bind to 100ml!, acetic acid concentration 3.6'yo
, Seasoning I with an alcohol concentration of 2.5% was prepared.

On the other hand, pure rice vinegar (acetic acid concentration 4.5%) 80mp and white wine (alcohol concentration 12.7%) 20ml/! was added to prepare a seasoning mouthpiece with an acetic acid concentration of 3.6% and an alcohol concentration of 2.5%.

Also, Junmai vinegar (acetic acid concentration 4.5%) 80ml/Junmai sake (alcohol concentration 16.5%) 15ml! and then add more water to 100m/! A seasoning of the present invention was prepared, which had an acetic acid moisture content of 3.6% and an alcohol concentration of 2.5%.

Using these three seasonings alone or using them in the same manner as in Example 4, Sanbai vinegar was prepared, and using these, cucumber and wakame vinegared dishes were made and tasted and evaluated. As is clear from Table 9 showing the results in Tables 13 and 14, the seasoning of the present invention was significantly superior in all samples.

1st place Number of people 1118 Total rank 506 48° 22" 1st place Number of people 2315 Total rank 496 46 25" Wine has the unique aroma of fermented liquor It contains higher alcohols and esters, which are the main ingredients, such as isoamyl alcohol, isobutyl alcohol, and ethyl carboxylate compared to other alcoholic beverages, and is derived from fruits with rich aromas. It has a flavor that is different from other alcoholic beverages due to the aroma category, which is generally defined as aroma. Therefore, when you mix wine and vinegar, it becomes the whitest food! 1
1. Although the effect of weakening the sour taste θ:2 odor is recognized to some degree, the seasoning made with (:1) has a tendency to be difficult to swallow, and the range of dishes in which it can be used is severely limited.

Claims (1)

[Claims] 1) A seasoning made of rice vinegar and an alcoholic beverage whose main ingredients are rice, and whose alcohol concentration is 1/4 to 1 times the acetic acid concentration. 2) The seasoning according to claim 1, wherein the alcoholic beverage whose main ingredient is rice is any one of refined sake, rice shochu, brown rice wine, and alcoholic beverages derived from these. 3) A method for producing a seasoning, which comprises mixing rice vinegar with an alcoholic beverage whose main ingredient is rice, and adjusting the alcohol concentration to 1/4 to 1 times the acetic acid concentration. 4) The manufacturing method according to claim 3, wherein the alcoholic beverage whose main ingredient is rice is any one of refined sake, rice shochu, brown rice wine, and alcoholic beverages derived from these. 5) In the method of producing rice vinegar in which alcoholic beverages made from rice are the main ingredient and rice vinegar is used as a seed vinegar, acetic acid fermentation is carried out when the alcohol concentration reaches 1/4 to 1 times the acetic acid concentration. A method for producing a seasoning characterized by terminating. 6) The manufacturing method according to claim 5, wherein the alcoholic beverage whose main ingredient is rice is any one of refined sake, rice shochu, brown rice wine, and alcoholic beverages derived from these.