JP3367686B2 - seasoning - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a deodorizing effect such as the removal of rotten odor, and the flavor and quality of foods, by alcohol-fermenting an extract obtained by extracting rice with water (including acid and alkali extraction). The present invention relates to a seasoning for improving.

[0002]

2. Description of the Related Art Seasonings are indispensable for cooking and dining, and various kinds of seasonings have been sold in recent years, but seasonings having a deodorizing effect have not been known yet.
In addition, with the streamlining of eating habits, chemical seasonings such as glutamic acid and inosinic acid have been developed and are widely spread in households as those that give flavor to food. However, these chemical seasonings have a problem of side effects due to long-term intake from the viewpoint of safety. Moreover, consumers have come to demand simpler tastes such as sweetness, spiciness and sourness, and more sophisticated and delicate tastes. Moreover, the needs of the world are shifting from artificial seasoning to the more natural seasonings that bring out the taste of the ingredients themselves. However, sake, which has been known as a natural seasoning since ancient times, does not have sufficient effects as described above, and the fermented rice seasoning that is currently manufactured is sung by itself as cooking sake.
Sake can be found to have added salt, soy sauce, mirin, sugar, etc. Basically, it is the same as conventional sake.

[0003]

At present, the safety of the human body due to additives is a problem. This is no exception to seasonings. In addition, fishy odors such as fish are shunned by young housewives or children. In addition, the tastes are diversifying to reflect the era of gourmet foods, and the pursuit of seasonings that also have the effect of improving the flavor and quality of foods is being pursued. Therefore, it is a natural product that is safe for the human body, and has an excellent deodorizing effect such as the removal of putrid odors.
Furthermore, it is desired to develop seasonings that also have the effect of improving the flavor and quality of foods.

[0004]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, when rice was extracted with water and alcohol-fermented, it was added to the dish, and it was excellent in deodorizing effect such as removal of rotten odor, and not only it could impart umami, but also improved flavor and quality of food It was found that a seasoning having an effect can be obtained, and the present invention has been completed.

That is, according to the present invention, the water extract of rice which has been pretreated with acid or alkali, or which has been subjected to the enzyme acting on the tissue of rice, is subjected to alcohol fermentation without separating it from the residue. It is a seasoning characterized by containing the product or its squeezed liquid or filtrate as it is or containing it, and rice is extracted with water (including acid and alkali extraction).
After extraction with and further alcoholic fermentation, a very excellent seasoning that exhibits the above effects can be obtained simply, inexpensively, and completely safely.

When performing extraction, first, crushing or pulverizing rice has a larger surface area and better extraction efficiency. This method may be a general method using a crusher or a rice mill. It does not have to be crushed, but in this case it takes a long time to decompose and extract the rice tissue. In the water extraction, rice is crushed or powdered to add water. The rice may be brown rice or white rice. However, the amount of water added is 1 to 5 times, and the amount of water can be efficiently extracted. However, the amount is appropriately selected depending on the yield, workability, purpose of final use, and the like. After this, the extraction is completed at the time when the material is heated to the boiling state. Note that hot water may be added from the beginning to perform extraction.

Although the active ingredient in the extract has not been clarified, since the unknown active ingredient is stable to heat, the extraction temperature during water extraction is effectively high. However, even if the temperature is low, it can be sufficiently extracted if it is left for a long time. However, 40
In the case of a low temperature of ℃ or less, it is necessary to perform some kind of preservative such as making the pH acidic or alkaline.
The extraction time may be several minutes in the case of boiling extraction, but in the case of medium temperature below that, several hours to one day is required.
When the temperature is low, it takes several days to one month depending on the crushed state of rice. However, even in this case, it is more effective to heat at the end as much as possible.

In the case of water extraction, the gelatinization phenomenon is the most problematic. If it becomes a paste, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, the reaction can be carried out by adding amylase or by acidifying with starch such as hydrochloric acid to cut the starch, and this method can be sufficiently solved and there is no problem in practice.

Since the active ingredient in the extract is stable to acid and alkali, it is also effective to perform acid extraction or alkali extraction. Further, in the case of water extraction, the method of pre-treating with acid or alkali, or pre-treating by allowing an enzyme (for example, amylase etc.) acting on the tissue of rice to act and then extracting is much more effective. This is probably because the pretreatment makes it easier for the active ingredient to be extracted.

After the extraction is completed, the next alcoholic fermentation is carried out as it is without separating the extract and the extraction residue or after separating the extraction residue. That is, koji or starch-degrading enzyme is added, or saccharification is performed, and liquor or yeast is added to perform saccharification and fermentation. At this time, koji and starch degrading enzyme may be used in combination, and liquor and yeast may also be used in combination. Alternatively, after saccharification with koji or starch-degrading enzyme, liquor or yeast may be added for fermentation.

In the case of large-scale production, it is desirable to add the rice extract to liquor or yeast in three or several stages according to sake brewing, considering the balance between saccharification and fermentation. It may be added at once as long as it is fermented. Especially when treating a small amount, it is effective to add them all at once.

Here, the starch degrading enzyme used for saccharification refers to a starch degrading enzyme and a saccharifying enzyme. In addition, when koji is used, commonly used koji may be used, and the type of koji mold and rice variety do not matter as long as the amylase titer is available.

[0013] Of the acid-extracted or alkali-extracted products that need to be adjusted to a pH that does not hinder saccharification and fermentation, the fermentation is carried out by adjusting the pH to a pH suitable for yeast fermentation. Saccharification and fermentation are carried out for about 15 to 20 days. At this time, in the case of fear of spoilage, an acid is added or suitable preservative which does not inhibit saccharification or fermentation is applied.

Rice is eaten as a staple food every day, and in addition to eating rice, it has been used for sake, shochu, vinegar, etc., but the idea of extracting water from rice has not been taken.
This seems to be because when the rice was extracted by heating, it became pasty as a characteristic of rice, which was very difficult in the conventional way of thinking. Therefore, the present invention is a truly novel one extracted by the action of acid, alkali extraction or amylase of water. The active ingredient can be extracted as a very excellent seasoning only after the extraction operation is sufficiently carried out in this manner, and the specific effect thereof will be described based on the experimental results.

First, the strength of the deodorizing effect of the product of the present invention will be illustrated by data. Experiment 1 The inhibitory effect of trimethylamine (an offensive odor component of fish) was examined. Commercially available sake was used as a comparative control. The measurement conditions are as follows. 20 ml of a 0.001M-TMA aqueous solution was placed in a 100 ml Erlenmeyer flask with a stopper, each sample was added and sealed, and the mixture was allowed to stand in a thermostatic chamber at 45 ° C for 25 minutes. The amount of trimethylamine (TMA) in the headspace gas was quantified by gas chromatography. The result is TM
The residual rate of A is shown in Table 1.

[0016]

[Table 1]

As is clear from Table 1, in the case of adding commercially available sake, the residual ratio of fish offensive odor components in the measurement solution was 80.2% when 0.06 ml was added, and 4 even when 0.30 ml was added.
In contrast to the high value of 3.5%, the addition amount of the product of the present invention was 53.6% when 0.06 ml was added and 9.3% when 0.30 ml was added, which is extremely low.

That is, sake fermented with rice has little effect of suppressing trimethylamine, which is an offensive odor component of fish, whereas the product of the present invention has a remarkable effect of suppressing trimethylamine.

Experiment 2 The effect of removing putrid odor by the product of the present invention was examined. Measurement method 10 kg of raw mackerel meat at room temperature (27-2
It was left to stand for 2 days at 8 ° C.) to be in a bad odor state. This sample was sprayed with 10 ml of the product of the present invention, and this effect was related to the change on the gas chromatogram by GCMS Q
I searched on P1000. The gas chromatogram of the sprayed product of the present invention is shown in FIG. 1, and the gas chromatogram of the sprayed product is shown in FIG.

Comparing FIG. 1 and FIG. 2, it was found that the odor-causing substances such as hexanol, propanol and penteneol disappeared or greatly decreased.
Moreover, the same view was obtained in the sensory test. That is, in the product of the present invention, not only the trimethylamine odor,
It can be said that it also has a deodorizing effect on rotten odors.

Next, in order to analyze the umami components of the product of the present invention, various amino acid compositions were measured by a KLA-5 type Hitachi amino acid analyzer, and as shown in Table 2, commercially available sake was compared as a comparative control. As a result, each amino acid and the total amount of amino acids were about 10 times higher than those of commercial sake. In other words, it can be said that the product of the present invention is efficiently extracted with a large amount of amino acids, which are umami components, and at the same time, effective components that have a deodorizing effect and further improve flavor and quality.

[0022]

[Table 2]

Further, the effect of improving the quality of the food product of the present invention was examined. First, a surimi for kamaboko was prepared by a conventional method, 3% of the product of the present invention was added, and the elasticity was measured. The results are shown in Table 3. The elasticity was measured by Yamamoto type food checker. Also, for comparison, this is Mirin,
The one to which nothing was added served as a control. As the product of the present invention, the product obtained in Example 1 was used.

[0024]

[Table 3]

As can be seen from Table 3, the elasticity is increased by adding the product of the present invention. In comparison,
On the contrary, the result is that the elasticity of commonly used mirin decreases. Furthermore, a sensory test was conducted on the kamaboko to which the product of the present invention was added.
There were evaluations such as deep taste, crunchy and soft elasticity, beautiful finish, and fine texture.

Further, as a result of conducting the test with tempura, chikuwa, hanpen, etc., the same evaluation was obtained. Further, it was found that when the product of the present invention was added to konjac, the stuffed konjac disappeared. When added to the bread, the powdery texture disappeared, the texture was fine, and it was elastic and forever refreshing. As described above, it was found that the quality of various foods was improved.

[0027]

As can be seen from the above results, rice can be extracted with water and then fermented with alcohol to easily
Moreover, it is possible to obtain a very excellent seasoning which has a deodorizing effect such as removal of rotten odor and further improves the flavor and quality of food.

Since rice has been a staple food until now, new production methods and uses have hardly been developed. Furthermore, rice has been the staple food until now, and its safety has been proven. That is, the present invention is to find a seasoning that has a very excellent effect not found in conventional seasonings by extracting and fermenting rice, from rice whose safety has been sufficiently demonstrated. It is a very significant invention.

[0029]

【Example】

Example 1 15 kg of white rice was crushed with a crusher, and this powdered rice was mixed with water 2
2.5 liters and 10 g of amylase were added and boiling extraction was performed for 5 minutes. Then, the extract was cooled to 15 ° C., and 7 kg of koji rice, 150 g of lactic acid and yeast were added to the extract.
Two days later, 30 kg of crushed white rice, 42 liters of water and 20 g of amylase were extracted by the above method, and 9 kg of koji was added to the extract.
After 3 days, 60 kg of ground rice, 84 liters of water, 40 g of amylase extracted by the above method, and 40 g of starch degrading enzyme were added. Product temperature is 10-20
The saccharification and fermentation were carried out by keeping at 0 ° C. After 20 days, 40 kg of lees were separated by a squeezing machine to obtain 260 liters of this product.

Example 2 1 kg of white rice was pulverized with a pulverizer, 5 liters of 0.1% hydrochloric acid water was added, and the mixture was well stirred and allowed to stand for 24 hours. Then, it was boiled and extracted for 5 minutes, squeezed with a squeezing machine, and separated into 4.6 liters of the pressing liquid and 1.2 kg of the residue. The squeezed liquid was neutralized with 1/10 N NaOH, 1.2 l of extraction residue and yeast were added, and fermentation was carried out for 20 days. afterwards,
Filtration was performed to obtain 4.5 liters of this product and 800 g of lees.

[Brief description of drawings]

FIG. 1 shows a gas chromatogram after spraying the product of the present invention on raw mackerel meat in a malodorous state.

FIG. 2 shows a gas chromatogram of raw mackerel meat in a malodorous state before being sprayed with the product of the present invention.

Claims (2)

(57) [Claims] 1. A water extract of rice which has been pretreated with an acid or an alkali or which has been subjected to an enzyme acting on the tissue of rice to be alcohol-fermented without separating it from the residue, or A seasoning characterized by comprising a compressed liquid or a filtrate as it is or containing the same. 2. The seasoning according to claim 1, wherein the enzyme acting on the tissue of rice is amylase.