JP6348260B2 - Method for producing wine for cooking - Google Patents

Description

  The present invention relates to a method for producing wine suitable for cooking. More specifically, the present invention relates to a method for producing wine that has an excellent cooking effect and is delicious even if it is drunk.

  When cooking food materials such as meat and seafood, it is common practice to use wine as a seasoning for the purpose of aroma, flavor, richness, deodorant, and shine. In order to soften the meat, it is also practiced to immerse the meat in wine before cooking. In view of the characteristics of such wines, wines suitable for cooking or cooking-only wines with enhanced wine cooking effects are being manufactured.

  Patent Document 1 discloses cooking in which the pH of wine is adjusted to 4.5 to 7.0 by adding alkali to wine or treating wine with an ion exchange resin to remove organic acids in the wine. Suitable wines are described.

  Patent Document 2 discloses a white wine processed seasoning in which the amount of white wine is 40 v / v% or more, and lemon juice, fruit vinegar and the like are added to the citric acid and acetic acid at a specific concentration. Patent Document 3 describes a red wine processing seasoning in which the compounding amount of red wine is 40 v / v% or more, and malic acid, tartaric acid, and lactic acid are added at a specific compounding ratio. .

  In addition, cooking-only wine (cooking wine) in which salt or the like is added to wine is also commercially available.

JP-A-7-213273 Japanese Patent No. 4111302 Japanese Patent No. 4111303

  As described above, wines with ingredients adjusted for cooking are produced, but the wines obtained in this way have lost the balance of the original wine flavor and are not suitable for drinking wine directly. It was a thing.

  The present invention provides a method for producing wine suitable for cooking, which has a high cooking effect and can feel a good flavor balance as a wine even if it is drunk.

The present inventors focused on the effect of softening meat as a cooking effect of wine, and investigated the influence of various components such as polyphenol and alcohol in wine on the water retention of meat. As a result, among the ingredients in wine, such as polyphenols, alcohols, and organic acids, if the meat before cooking is immersed in a solution containing organic acids, the water retention of the meat increases and the meat becomes soft even after cooking. I found that it is easy to maintain. Furthermore, as a result of further investigation, surprisingly, (1) there is not necessarily a relationship between the pH of the soaking solution and the water retention of the meat, and (2) soaking solutions of various organic acids Among them, it has been found that an immersion liquid containing lactic acid has a high effect of improving water retention of meat. Based on this finding, it was found that when lactic acid was added to existing wine, the cooking effect of the wine (the effect of improving the water retention of meat when used as an immersion liquid) was enhanced. In addition, with the addition of a specific concentration of lactic acid, the balance of flavor when drinking wine itself was also good. Therefore, the present invention is not limited to these, but is as follows.
(1) A method for producing cooking wine, comprising adding lactic acid to wine so that the amount of lactic acid in the wine is 1300 ppm to 7000 ppm.
(2) The method according to (1) above, wherein the amount of tartaric acid in the obtained wine for cooking is 800 ppm to 3500 ppm.
(3) The method according to (1) or (2) above, wherein the total amount of tartaric acid, malic acid, citric acid, succinic acid, lactic acid, and acetic acid in the obtained cooking wine is 3500 ppm to 10000 ppm.
(4) Cooking wine obtained by the method according to any one of (1) to (3) above.
(5) A method for cooking meat or seafood, including immersing meat or seafood in the cooking wine according to (4).

  ADVANTAGE OF THE INVENTION According to this invention, the wine suitable for cooking which can feel the balance of the favorable flavor as wine even if it drinks can be manufactured, having a high cooking effect. Further, the production method of the present invention is low in cost.

The result of the reference example 1 is shown. The result of the reference example 2 is shown. The result of Example 7 is shown. The result of Example 8 is shown.

  The production method of the present invention includes adding lactic acid to wine so that the amount of lactic acid in the wine is 1300 ppm to 7000 ppm.

(wine)
In the present invention, wine to which lactic acid is added (hereinafter sometimes referred to as “raw wine”) is not particularly limited, and wine produced according to a normal production method for wine can be used. Grape varieties and production areas are not particularly limited. Moreover, although wine is classified into red wine, white wine, and rose wine according to color and manufacturing method, any of them may be used. Moreover, what blended several wine may be used.

  In wine (especially red wine), malolactic fermentation by lactic acid bacteria is performed after the main fermentation (alcohol fermentation) by yeast, so that malic acid in the wine is converted to lactic acid, thereby reducing the acidity of the wine. May have a savory flavor. In the present invention, wine subjected to such malolactic fermentation may be used as a raw material wine. However, when malolactic fermentation is performed artificially, it takes time and effort for temperature control and the like, and it also takes time. Therefore, in the present invention, wine not subjected to malolactic fermentation may be used as a raw wine. . By using wine that has not been subjected to artificial malolactic fermentation as a raw material, it can be produced in a short time and at a low cost. In addition, malolactic fermentation may be naturally performed by lactic acid bacteria adhering to grapes and the like, but in recent years, lactic acid bacteria are often added artificially to cause malolactic fermentation. ing. In the present invention, it is preferable from the viewpoint of cost to use wine produced without performing such “artificial addition of lactic acid bacteria” as a raw wine. In this invention, even if it uses as a raw material what does not perform artificial malolactic fermentation, the effect which improves the water retention of meat is high, and the wine which can be drunk favorably can be manufactured.

  In the present invention, the final amount of lactic acid in the wine is adjusted to 1300 ppm to 7000 ppm by adding lactic acid to the raw wine. Therefore, as the wine of the raw material, a wine whose amount of lactic acid before addition of lactic acid is less than 1300 ppm is used. Preferably it is 1000 ppm or less, More preferably, it is 700 ppm or less.

(Addition of lactic acid)
The lactic acid to be added may be lactic acid obtained by fermentation or lactic acid obtained by chemical synthesis. In the present invention, the amount of lactic acid in the finally obtained wine is adjusted within the range of 1300 ppm to 7000 ppm by adding lactic acid to the raw wine. Preferably they are 1300 ppm-6500 ppm, More preferably, they are 1300 ppm-5500 ppm, More preferably, they are 2000 ppm-4500 ppm, More preferably, they are 2000-3500 ppm. The amount of lactic acid can be measured using a known means such as high performance liquid chromatography:
Lactic acid is added to the raw material wine obtained as described above. The timing of addition and the temperature at the time of addition are not particularly limited. Lactic acid weighed with a vat or the like may be added to a container (such as a stainless steel tank) that holds the raw wine, or a portion of the wine is withdrawn from the tank and dissolved therein. After that, it may be added again by adding it to the original tank. When a blend of a plurality of wines is used as the raw wine, after adding lactic acid to a certain wine, it may be blended with other wines, or lactic acid may be added after blending. Further, lactic acid may be added after filtration or sterilization of wine. After the addition, it is preferable to stir the wine with a stirrer, bubbling with nitrogen or the like. The temperature at that time is not particularly limited.

(Cooking wine)
The wine to which lactic acid is added as described above can be used as a wine suitable for cooking. The wine suitable for cooking means a wine prepared so as to give a cooking effect suitable for a food material when used for cooking. In the present invention, this wine is sometimes referred to as “cooking wine”. The cooking wine produced by the method of the present invention has an effect of finishing meats and seafoods with a soft texture, and finishes foods that can be generally “feel good” and “delicious”. effective.

  In addition, the cooking wine obtained by the present invention has a good balance of wine flavor even when it is drunk directly, and can be drunk well as a normal drinking wine. In general, some of the commercially available wines for cooking are added with salt, but the "cooking wine" of the present invention also has a feature that it can be drunk well, No salt is added.

The amount of tartaric acid in the cooking wine obtained by the production method of the present invention is preferably 800 to 3500 ppm, more preferably 800 to 2000 ppm, and more preferably 900 to 2000 ppm. Preferably, the ratio of tartaric acid to lactic acid (ppm) is (tartaric acid amount) :( lactic acid amount) = 1: 1 to 1: 7, preferably 1: 1 to 1: 6, more preferably 1. : 2 to 1: 5. Moreover, the amount of malic acid in the wine for cooking is preferably 700 to 2000 ppm, more preferably 700 to 1500 ppm. Moreover, the total amount of tartaric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid is preferably 3500 to 10000 ppm, more preferably 4000 to 8000 ppm. If it exists in such a range, the balance of the flavor as wine will increase further. The respective amounts of tartaric acid, citric acid, malic acid, succinic acid, and acetic acid can be measured using known means such as high performance liquid chromatography:
(Cooking method)
The wine for cooking obtained by this invention can be used by the normal method at the time of using wine for cooking. In particular, the cooking wine of the present invention has a high effect of enhancing the water retention of meat and seafood and finishing it softly, so that it can be suitably used for those dishes. Typically, a method is conceivable in which meat or seafood is boiled with the cooking wine obtained in the present invention, or is immersed in the cooking wine of the present invention for a certain period of time before cooking the meat or seafood. By these, it is possible to make a dish that is softly finished and that feels “good texture” and “delicious” overall.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

(Reference Example 1)
The effects of various ingredients in wine on the water retention of meat were investigated. Specifically, enocyanin (TPP) (1000 ppm, 3000 ppm, 5000 ppm), which is one of polyphenols in wine, malic acid (1.2 g / 100 ml in titrated acidity in terms of tartaric acid), which is an organic acid, and alcohol Prepare about 50 ml of each aqueous solution (5%, 10%, 15%), cut it to a certain size, and weigh the beef thigh (about 12 g) that weighed in advance. It was immersed so that it might be completely immersed (20 degreeC, 30 minutes). The meat after immersion was cooked one by one in a microwave oven (500 W, 30 seconds), and the weight after heating was measured. For each meat, the water retention was calculated by (weight after heating / weight before heating) × 100. It is thought that the moisture in the meat is lost by heating, so the high ratio of the weight after heating to the weight before heating (water retention) means that the moisture in the meat is not easily lost by heating (ie, the meat High water retention). In addition, it is known that meat having high water retention generally has a soft texture.

  The results are shown in FIG. The leftmost column of FIG. 1 shows the results using water as the immersion liquid (control). As can be seen from FIG. 1, polyphenol (enocyanin) and alcohol are not very effective in increasing the water retention of meat after cooking (equivalent to the control). On the other hand, when an aqueous solution of malic acid, which is an organic acid, is used, it can be seen that the water retention of meat is significantly improved.

(Reference Example 2)
The effects of various organic acids in wine on the water retention of meat were investigated. Specifically, each amount of tartaric acid, malic acid, citric acid, acetic acid, and lactic acid in an amount such that the titrated acidity in terms of tartaric acid is 1.2 g / 100 ml is prepared, and the beef thigh cut into about 10 g is used, The water retention rate was determined by the same method as in Reference Example 1. The results are shown in FIG. The leftmost column in FIG. 2 shows the results when water was used (control). The rightmost column shows the result of using phosphoric acid having the same titrated acidity (tartaric acid equivalent) (comparison). The black bars in the graph of FIG. 2 represent the water retention rate, and the white bars represent the pH of each aqueous solution. From these results, it can be seen that among various organic acids, lactic acid has the highest effect of improving the water retention of meat, and there is no relationship between the pH of the aqueous solution and the water retention of meat.

Example 1
By adding tartaric acid and lactic acid to existing wine (white wine), the concentration of tartaric acid was adjusted to about 1000 ppm, and the concentration of lactic acid was adjusted to about 1400 ppm, 2300 ppm, and 3200 ppm. About this wine, the quantity of citric acid, tartaric acid, malic acid, succinic acid, lactic acid, and acetic acid was measured. Further, using this wine, the water retention rate of the meat was determined by the same method as in Reference Example 1 (however, the weight of the meat was about 15 g and the immersion was performed for 1 hour). Further, a commercially available white wine for cooking (Comparative product 1) was also tested in the same manner.

In addition, the amount of various organic acids in wine was measured by the following method using a high performance liquid chromatograph (Shimadzu LC-10 series):
Equipment used: controller (SCL-10A), liquid feed pump (LC-10AD), degasser (DGU-14A), column tank (CTO-10AC), autosampler (SIL-10AD), conductivity detector (CDD- 6A), Chromatopack (C-R7Aplus), column (two Shim-pack SCR-102H (8 mm ID × 300 mmL) in series), guard column (SCR-102H (6 mm ID × 50 mmL))
Transfer liquid: 4.8 g of p-toluenesulfonic acid was weighed into a 1 L volumetric flask, fixed in distilled water, diluted 5 times during use, and filtered through a 0.45 μm membrane filter. did. In addition, 4.8 g of p-toluenesulfonic acid and 150 mg of EDTA and 20.9 g of Bis-Tris were weighed into a 1 L volumetric flask as a liquid to be reacted after passing through the column, and the volume was adjusted with distilled water. And filtered using a 0.45 μm membrane filter.
Flow rate: 1.6 ml / min Detection: Electrical conductivity (Polarity is set to +)
Sample injection volume: 10 μl
Analysis time: 30 minutes Sample preparation: Each sample (wine) diluted 10 times was subjected to the test.

  The results are shown in Table 1. “Total” of the measured organic acid values in Table 1 is the total value of the amounts of lactic acid, tartaric acid, citric acid, malic acid, succinic acid, and acetic acid. From the results in Table 1, it can be seen that the water retention rate of meat improves as the amount of lactic acid increases.

(Example 2)
By adding tartaric acid and lactic acid to an existing wine (white wine), the concentration of tartaric acid was adjusted to about 1900 ppm, and the concentration of lactic acid was adjusted to about 500 ppm, 1400 ppm, 2300 ppm, and 3200 ppm. With respect to this wine, the amounts of citric acid, tartaric acid, malic acid, succinic acid, lactic acid and acetic acid were measured in the same manner as in Example 1. Further, using this wine, the water retention rate of the meat was determined by the same method as in Reference Example 1 (however, the weight of the meat was about 15 g and the immersion was performed for 1 hour). The results are shown in Table 2. From the results in Table 2, it can be seen that the water retention rate of meat improves as the amount of lactic acid increases.

(Example 3)
By adding tartaric acid and lactic acid to existing wine (white wine), the concentration of tartaric acid was adjusted to about 3000 ppm, and the concentration of lactic acid was adjusted to about 500 ppm, 1400 ppm, 2400 ppm, and 3400 ppm. With respect to this wine, the amounts of citric acid, tartaric acid, malic acid, succinic acid, lactic acid and acetic acid were measured in the same manner as in Example 1. Further, using this wine, the water retention rate of the meat was determined by the same method as in Reference Example 1 (however, the weight of the meat was about 15 g and the immersion was performed for 1 hour). The results are shown in Table 3. From the results in Table 3, it can be seen that the water retention rate of meat improves as the amount of lactic acid increases.

Example 4
By adding lactic acid and tartaric acid to an existing wine (red wine), the wine was prepared by adjusting the concentration of tartaric acid to about 1000 ppm and adjusting the concentration of lactic acid to about 1400 ppm, 2300 ppm, and 3200 ppm. With respect to this wine, the amounts of citric acid, tartaric acid, malic acid, succinic acid, lactic acid, and acetic acid were measured by the method described in Example 1. Further, using this wine, the water retention rate of meat (beef thigh, thickness of about 2 mm, weight of about 2 g) was determined in the same manner as in Example 1. Moreover, it tested similarly about the red wine for cooking (comparative product 4). The results are shown in Table 4. From the results in Table 4, it can be seen that the water retention rate of the meat improves as the amount of lactic acid increases.

(Example 5)
By adding lactic acid and tartaric acid to existing wine (red wine), the concentration of tartaric acid was adjusted to about 2800 ppm, and the concentration of lactic acid was adjusted to about 500 ppm, 1400 ppm, 2200 ppm, and 3200 ppm. With respect to this wine, the amounts of citric acid, tartaric acid, malic acid, succinic acid, lactic acid, and acetic acid were measured by the method described in Example 1. Further, using this wine, the water retention rate of meat (beef thigh, thickness of about 2 mm, weight of about 2 g) was determined in the same manner as in Example 1. The results are shown in Table 5. From the results in Table 5, it can be seen that the water retention rate of the meat improves as the amount of lactic acid increases.

(Example 6)
By adding lactic acid to white wine with tartaric acid, citric acid, malic acid, succinic acid, and acetic acid adjusted to about 1000 ppm, about 240 ppm, about 800 ppm, about 320 ppm, and about 210 ppm, Created. The balance of taste as a wine when drinking this wine was evaluated by a panel of 5 people according to the following criteria:
5: Balance as good as wine 4: Balance as good as wine 3: Acceptable limit as wine 2: Slightly unbalanced as wine 1: Unbalanced as wine

  The results are shown in Table 6. In sensory evaluation, three or more points are acceptable lines for the taste of wine. From the results of Table 6, it can be seen that the wine obtained by the method of the present invention has a taste as wine even when it is drunk.

(Example 7)
Using each of Comparative Product 1 (commercial white wine for cooking) and Invention 2 (white wine), chicken thighs were cooked in the following procedure:
100 ml of each white wine, 30 ml of salad oil and 1 grated onion were mixed well to make a seasoning liquid. A portion of 5 pieces of chicken thighs cut into bite-sized pieces was immersed in the seasoning liquid for about 24 hours. Thereafter, it was baked well on a hot plate and subjected to the test.

The finished dishes were evaluated according to the following criteria (1-7 points) on a panel of 22 people whether they felt “meat is soft”, “feel good”, or “meat is delicious”:
1: I don't think so 4: I can't say either 7: I think so.
The results are shown in FIG. From the results of FIG. 3, it can be seen that the cooking wine obtained in the present invention softens the meat, improves the texture, and finishes the meat deliciously compared with the comparative wine.

(Example 8)
Using each of comparative product 4 (commercial red wine for cooking) and invention product 11 (red wine), beef thigh was cooked by the following procedure:
100 ml of each red wine was set on fire, and after boiling, heating was continued for about 1 minute to expel alcohol. After that, 2 tablespoons of honey, 30 g of sugar, 40 g of candy sugar, 200 ml of soy sauce, and 1 teaspoon of miso were added and mixed, and boiled again. When the candy sugar melted, heating was stopped. After cooling for a while, add 50ml of apple grated, 50ml of onion grated, 2 tablespoons garlic grated, 1 tablespoon ginger grated, 2 tablespoons sesame oil, 3 tablespoons sesame seeds Mix well to make a seasoning liquid. 300 ml of beef thigh was put into 100 ml of this seasoning liquid and stored in a refrigerator at 5 ° C. for about 24 hours. Thereafter, both sides were well subjected to a baking test with a hot plate.

  Whether or not the finished dish feels “meat is soft”, “feel good”, “meat is delicious”, “mellow”, the same criteria as in Example 4 (1-7) Evaluation). The results are shown in FIG. From the results of FIG. 4, it can be seen that the cooking wine obtained in the present invention softens the meat, improves the texture, makes the meat delicious and mellow compared to the comparative wine.

Claims (7)

A method for producing wine for cooking, comprising adding lactic acid to wine such that the amount of lactic acid in the wine is 2000 ppm to 7000 ppm, wherein the amount of malic acid in the obtained wine for cooking is 700 ppm to 2000 ppm , The above method .   The method of Claim 1 that the amount of tartaric acids in the obtained wine for cooking is 800 ppm-3500 ppm.   The method according to claim 1 or 2, wherein the total amount of tartaric acid, malic acid, citric acid, succinic acid, lactic acid, and acetic acid in the obtained cooking wine is 3500 ppm to 10000 ppm. Amount of lactic acid is 2000ppm~7000ppm der in wine is, the amount of malic acid is Ru 700ppm~2000ppm der, cooking wine that has not been the malolactic fermentation.   The wine for cooking of Claim 4 whose tartaric acid amount in wine is 800 ppm-3500 ppm.   The cooking wine according to claim 4 or 5, wherein the total amount of tartaric acid, malic acid, citric acid, succinic acid, lactic acid, and acetic acid in the wine is 3500 ppm to 10000 ppm.   A method for cooking meat or seafood, comprising obtaining cooking wine by the method according to any one of claims 1 to 3, and immersing meat or seafood in the cooking wine obtained.