JPS6344865A - Seasoning and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a general-purpose seasoning having dense, thick and complicate taste and high seasoning effect, by adding a tangle component to MIRIN (sweet rice wine used as seasoning). CONSTITUTION:Tangle is immersed in one or more kinds of MIRIN seasonings selected from MIRIN, MIRIN-like seasoning, fermented seasoning liquid, Japanese rice wine, synthetic rice wine and Shochu (low-class distilled spirits) at 100-50 deg.C for 2-60hr to effect the extraction of tangle component. As alternative processes, a seasoning having the taste of tangle is added to the above MIRIN seasoning or to the MIRIN seasoning containing extracted tangle component. The seasoning produced by this process contains 0.1-3.0wt% tangle and/or seasoning having the taste of tangle in terms of solid concentration.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a novel seasoning in which a kelp component is contained in a mirin 9 fermented seasoning liquid or the like, and a method for producing the same.

[Conventional technology]

Mirin, sake, etc. can be used to impart flavor to other foods that are consumed as alcoholic beverages, especially to impart flavor with amino acids and sugars, impart aroma through fermentation, and to mask undesirable flavors. many.

7. Conventionally, the purpose was to fulfill such a seasoning function.

Various types of alcoholic beverages are used, and fermented seasoning liquids and pudding-style preparations, which are used exclusively for seasoning purposes other than as alcoholic beverages, are also widely used.

[Problem that the invention seeks to solve]

However, with regard to conventional mirin and mirin-like seasoning 2 fermented seasoning liquid, although precautions have been taken regarding storage stability, etc., and improvements have been made in the manufacturing process,
No attention was paid at all to the provision of new or improved seasoning functions based on these.

On the other hand, in recent years, with the trend toward higher quality and authentic foods, there is a demand for seasonings that have a more complex and aromatic flavor, as well as a mellow and natural feel. Flavors of various natural dashi including dashi,
In particular, the focus is on improving the aroma, and no alcoholic beverages that are used as a supplement to natural dashi stock satisfy such high seasoning functions.

[Means for solving problems]

As a result of extensive research into imparting high seasoning functions to seasoning alcoholic beverages, the present inventors have discovered that when components of bonito flakes, dried sardines, and dried scallops coexist in such seasoning alcoholic beverages, the flavor of these components, Since the flavor is characteristic, it has a complex taste and rich taste but lacks versatility, and dried shiitake mushrooms and the like not only have a characteristic aroma and flavor but also have a weak complex taste and rich taste. However, the present invention was completed based on the knowledge that by coexisting a kelp component in such a seasoning alcoholic beverage, a novel seasoning that has a complex taste, a bitter taste, is mellow, and is versatile can be obtained. This is what I did.

That is, the present invention relates to authentic mirin, mirin-style seasonings, and mirin-style preparations.

Fermented seasoning liquid, sake 2. Contains at least one or more selected from synthetic sake and shochu (hereinafter abbreviated as mirin), kelp and/or kelp flavor seasoning, and saké or alcohol, mirin, water. , glucose, starch syrup, organic acids, amino acid salts, mirinkasu, etc. are added and filtered, or ■Mirin is grilled or alcohol is added, or ■Mirin is filtered with mirinkasu added (2) Mirin style method:
Starch syrup, a mixture of acids, sugars, chemical seasonings, etc., alcohol content of 1% or less (3) Fermented seasoning liquid: The above mirin is made undrinkable by adding acids, salt, etc. (4) Sake: Made from polished rice (5) Synthetic sake: Alcoholic beverages produced from alcohol, sake, or sake, glucose, etc. as raw materials.

(6) Shochu: Use one type or a mixture of two or more types from distilled alcohol-containing substances, excluding whiskey and spirits.

There are no particular limitations on the alcohol concentration, solid matter concentration, inclusion of dissolved components, etc. The weight ratio of mirin in the product is preferably 40 to 99% by weight.

There are no particular restrictions on the type of kelp that can be combined with mirin, but
It is preferable to use high-quality kelp for dashi such as Makonbu, Rishiri konbu, Mitsuishi konbu, etc. If kelp itself is included in the form of powdered kelp or shredded kelp in mirin or mirin-like seasonings, it will have a unique characteristic. The odor develops and palatability is likely to be impaired. Therefore, after immersing kelp in mirin, only water-soluble components in kelp, so-called kelp soup stock components, are contained in mirin in the shell.

The conditions for soaking kelp in mirin are preferably 10 to 5.
The temperature is 0° C. for 2 to 60 hours, and immersion at high temperatures for a long period of time produces undesirable flavors such as the raw smell of kelp, which impairs product quality.

It is also possible to include a kelp-flavored seasoning in mirin instead of or in combination with the above-mentioned kelp extract or kelp itself. The kelp flavor seasoning used in the present invention is preferably a seasoning composition disclosed in JP-A-60-168363,
That is, the molar ratio of potassium, glutamic acid, and sugar alcohol is potassium:glutamic acid = 1 to 20:1, and sugar alcohol/I/: (total of moles of potassium, glutamic acid, and sugar alcohol) = 0.1 to 0. Although it is a combination of potassium salts such as potassium chloride, glutamates such as sodium glutamate, and sugar alcohols such as mannitol in a ratio of 75:1, other kelp flavor seasonings can also be used.

The content of these kelp (or kelp components) and kelp flavor seasoning is 0.1 to 3.0 as solid concentration in the final product.
% is preferred. That is, although it depends on the type of mirin used, in general, if the concentration of kelp or kelp-flavored seasoning is too high, the taste tends to become dull and palatability is impaired. On the other hand, if the concentration of kelp or kelp-flavored seasoning is less than 0.1%, the bitter taste, complex taste, etc. will be reduced, and the desired effects of the present invention will not be obtained.

The seasoning of the present invention is a fermented seasoning liquid or sake made from the above-mentioned mirin and kelp and/or a kelp-flavored seasoning as main raw materials, or made non-drinkable by salt.

In synthetic sake and shochu, it is possible to add relatively large amounts of starch syrup and other sugars (30 to 50% in solids concentration). Especially fermented seasoning liquid (alcohol content 5-1
5%, total sugar 40-50%.

Blood sugar 35-45%, salt 1-5% is preferred), kelp as an extracted component 0.1-2% (solid concentration), kelp flavor seasoning (kct 10-30%, MSG 5-2
0%, preferably a composition containing 50-85% sugar alcohol)
0.1-2% (solid concentration), starch syrup 5-10% (
In addition to this, trace amounts of 5'-lysonucleotides, yeast extract, etc. are also added to improve the texture and flavor of the soup stock.

It has an increased thickness and texture, has a mellow seasoning effect with a good balance of sweetness and saltiness, has a golden smell, and is highly economical.

The seasoning of the present invention is generally used in liquid form, but may also be in the form of yeast, powder, granules, etc.

〔Effect of the invention〕

By incorporating a kelp component and a kelp-flavored seasoning into mirin or mirin-like seasonings, the seasoning of the present invention provides flavor characteristics that cannot be obtained with conventional mirin, mirin-like seasonings, or kelp stock itself, especially It has a strong, strong taste, and a complex taste.
It can be provided as a novel seasoning that is versatile and has a high seasoning effect (that is, enhances the taste without destroying the natural flavor of the material).

Next, the present invention will be further explained by examples.

Example 1 Shaved bonito flakes 40.9% (sample A), dried shiitake mushrooms 40%
II (sample B), dried sardines 40I! (Sample C), dried scallops 40II (sump/l/D).

Dried Mikata kelp 4019 (Samp, xE) t-Each was immersed in 2J of mirin (manufactured by Zenshuzo Co., Ltd.), left to stand for 24 hours at 25°C for extraction, and then filtered to obtain clear samples A, B, and C.

I got D and E.

Sauces for dipping were prepared using Samples A, B, C, D, and E, mirin, and mirin-like seasonings according to the recipe shown in Table 1. After soaking the yellowtail fillets in the sauce for dipping for 30 minutes, the juice was removed and grilled. Sun f/l using mirin and mirin-like seasoning Table 1 Recipe for dipping sauce Soybean oil 45TLl Sake 45mJ Sugar 40.9 Taste Spring A/20 people evaluated aroma, flavor strength, and preference using the control The taste, richness of flavor, strength of complexity, strength of mellowness, aroma, and overall taste were evaluated using a two-point comparison method. The results are shown in Table 2.

Example 2 Mirin (Zen Shuzo), fermented seasoning "Sakashio" (manufactured by Sanraku), mirin-style preparation method "Hinodesho Hoka" (manufactured by King Jozo), sake "Hyakumanryo" (manufactured by Sanraku), Sanraku Synthetic Sake (manufactured by Sanraku) 21 each, Rishiri Konbu 40 II for 48 hours 20
After static extraction at ℃ and filtration, clear samples A, B, C, D,
I got an E.

Takaya tofu boiled rice was prepared using Sangur AS-E according to the recipe shown in Table 3. As a control for samples A to E, mirin "Sakashio" and the like were used before soaking kelp.

Table 3 Recipe for boiled Koya tofu 2 pieces Soy sauce 20ml Sugar 15g Water 250ml Taste/
Sensory evaluation was carried out in the same manner as in Example 1 by 20 people with 4' skin. The results are shown in Table 4.

Example 3 Mirin 21 to Makonbu 2.5.9' (Sample A).

511 (sample B), 10g (sample C), 20y
(Sample D), 40g (Sample E), and 60g (Sample F) were immersed and left to stand at 25°C for 24 hours for extraction, then filtered to obtain clear samples A, B, C, and D.

I got E and F.

Sogetsu soup was prepared according to the recipe shown in Table 5. Mirin was used as a control.

Table 5 Sogetsuyu recipe Dashi bonito flakes 20g Water 400- Kaeshi Mirin 30WLl (or samples A, B, C, D, E, F) Soy sauce
801ff/sugar 10F After removing the husks, it was cooled.

A sensory test was conducted by a two-point comparison method by 20 taste panels. The results are shown in Table 6.

Example 4 Fermented seasoning liquid “Sakashio” (manufactured by Sanraku) with Tamaishi kelp 511
After soaking for 24 hours, add 1 kelp flavor seasoning shown in Table 7.
．． Samples A, B, C, D, E, and F were obtained by adding 9.2 g, 5.9, 10 g, 20.9° and 30.9 g.

Sogetsu soup was prepared according to the same recipe as in Example 3, and a sensory test was conducted by 20 taste panels using mirin and regular soba soup as a control. The results are shown in Table 8.

Table 7 Kelp flavor seasoning Kelp powder 5% le

Claims (1)

[Claims] 1. Contains at least one or more selected from mirin, mirin-like seasoning, fermented seasoning liquid, sake, synthetic sake, and shochu, and kelp and/or kelp-flavored seasoning. Characteristic seasonings. 2. Kelp and/or kelp flavor seasoning is 0% of the final product weight
．． The seasoning according to claim 1, characterized in that it is contained in an amount of 1 to 3.0%. 3. Soak kelp in one or more types of mirin, mirin-like seasoning, fermented seasoning liquid, sake, synthetic sake, and shochu to extract and contain kelp ingredients, and add other raw materials as necessary. A method for producing a seasoning characterized by containing an additive. 4. The method for producing a seasoning according to claim 3, which comprises soaking kelp at 10 to 50°C for 2 to 60 hours to extract kelp components.