JPS603461B2 - Method for producing alcoholic seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing seasonings containing alcohol, in which starch hydrolase (Takadiastase: Sankyo ■, etc.) and proteolytic enzyme (Takadiastase: Sankyo ■) are added to plant proteins such as wheat gluten and soy protein.
A hydrolyzed solution obtained by reacting one or more of MBS (manufactured by Amano Pharmaceutical Co., Ltd., etc.) with one or more of them is mixed with rice cakes, starch syrup, glucose, etc., and chemical seasonings (sodium glutamate, etc.). etc.), alcoholic beverages (95% alcohol for food additives)
This is a method for producing seasonings containing alcoholic spirit, which is characterized by blending the pressed mash (fermented liquid) with seasonings such as salt, water, etc., and ripening the mash for a certain period of time.

In other words, seasonings containing alcoholic spirit produced by the simmering method are made by adding millet rice, rice malt, sake mash, and water, and then saccharifying and fermenting the mixture under salt. , glucose, etc.), chemical seasonings (sodium glutamate, etc.), alcoholic beverages (
95% alcohol for food additives, etc.), inorganic salts (salt,
This is a seasoning liquid obtained by mixing seasonings made of potassium phosphate, etc.

Therefore, compared to brewed mirin, seasonings containing alcoholic beverages produced by the simmering method have had a significant disadvantage in terms of quality due to their salty taste because of the salt content. Therefore, attempts have been made to eliminate the salty taste by adding amino acids and organic acids, but these have the drawback of lacking umami, richness, and richness. As a result of repeated experiments to find a production method that hides the salty taste and makes it mellow without impairing the umami, richness, and richness that are essential to cooking, the inventor found that the umami, richness, and richness are greater than conventional methods. We have discovered a new method for producing seasonings containing alcoholic spirit that produces a product without any loss of salt content.

The details of the present invention will be described below.

First, an enzyme is applied to a plant protein (wheat gluten, soybean protein, etc.) to obtain a plant protein decomposition liquid.

At this time, 4. When wheat gluten is used, it facilitates its hydrolysis and improves the raw material utilization rate, so for these purposes, bran is added in an amount of 50 to 13% by weight based on the weight of wheat gluten.
Add in the amount of Thereafter, heat denaturation treatment is performed by a conventional method and enzyme addition is performed. The enzyme concentration is 0.1 to 1.0% with respect to the substrate at an enzyme titer of 10,000 U/night.
Preferably, it is used in an amount of 0%. Although the hydrolysis time varies slightly depending on the substrate concentration and enzyme concentration, it is preferably about 15 to 3 hydrolysis times. To the plant protein decomposition liquid obtained in this way, a seasoning consisting of rice bran (starch syrup, glucose, etc.), chemical seasoning (sodium glutamate, etc.), alcoholic spirit (95% alcohol for food additives), and salt is added,
The fermented liquid (squeezed moromi) obtained separately after being well lit.
Mix, adjust and train. The amount of the plant proteolytic sap added is 80-100% of the fermentation sap, preferably 80-9%.
Preferably, the amount corresponds to 0% (by weight). Through this ripening process, the taste effects of peptides and amino acids derived from the plant proteolytic sap, as well as the salt-melting effect, impart umami, richness, and richness, and at the same time, the saltiness becomes smooth. Furthermore, during this training process, the action of enzymes remaining in the plant proteolytic sap can be expected to increase the production of proteolytic substances and sugar scales that promote flavor and saline effects. In other words, it has been found that by subtly changing the taste of the various substances that make up the alcohol-containing seasoning, it harmonizes the overall taste and has the effect of enhancing the taste. Next, examples of the present invention will be shown.

Example 1st preparation step: According to the water koji method of sake brewing, 28k9 of rice malt (weight as raw rice) was added to 47g of water at a temperature of 5℃, and 0.5g of 75% lactic acid for brewing was added to it. Salt (sodium chloride 99.5
%) 1 kg, solid yeast (sake yeast) 200 kg was added and stirred well, and after acclimatizing the yeast, 42 kg9 of steamed rice (weight as raw material rice) processed in a conventional manner was added and stirred well.

To the moromi after the growth of the sake yeast is completed, as a second step, add 0 ml of water at a water temperature of 5℃, 42k9 of rice malt (weight as raw rice), and 10k of salt (99.5% sodium chloride).
9, stir well, and after a few hours, steamed rice 150k9 (
(weight as raw material rice) and set the mash temperature to 20:00.
Adjust the steamed rice so that it is about 20 to 20 minutes with salt.
It was fermented and aged for 5 days. In addition, about 19k9 salt is added in 2 to 3 times during the period of active fermentation to keep the salt concentration in the mash at around 4% at the end of fermentation. Thereafter, the material was pressed and subjected to furnace overfiring in accordance with conventional methods. The fermented sap (specific gravity 1.013) obtained in the first preparation step was 676 soybeans (5k9 spots). Next, Table 1 shows the preparation composition of the salted mash in the first stage.
Shown below.

Table 1 Preparation composition Second preparation process: After thoroughly mixing and homogenizing wheat gluten 25k9 and wheat bran 20k9 as raw materials, it was made without grains. Pour 600 liters of water into it, heat it according to the usual method, cool it to 55°C, and add starch hydrolyzing enzyme agent (10,000 U/night) 1
Hydrolysis of starch is carried out by adding 0.00 ml.

A few hours later, proteolytic enzyme agent (10,000 U/evening) 1
000 was added and hydrolysis was carried out for about one hour to promote the elution of nitrogen components and carbohydrates.

Incidentally, the decomposition temperature must be maintained at 50 to 55 oo.
Immediately after the hydrolysis is completed, cooling is performed to separate the remaining lees and lees to prepare a hydrolyzate aqueous solution, that is, a plant protein hydrolyzate according to the present invention (specific gravity 1.002), 0 spots (1k 9 spots).
get. Add seasonings to this liquid: starch syrup (Japan corn starch) 4400k9, glucose 1240k9, salt 9
5k9, Alcohol (35%) [95% alcohol for food additives diluted to 35% to prevent crystallization of bran and facilitate dissolution] 1500 Sodium glutamate 2kg
(7180k9) is added and dissolved, combined with the fermentation liquid (squeezed mash) obtained in the first preparation process, and after ripening for a certain period of time, it is fired and heated in the oven according to the usual method to make the final product. Therefore, in this example, the addition rate of the vegetable protein hydrolyzate to the fermented liquid was varied.
k9/wisteria 5 [corresponds to 9×100≠85 (%).

The analytical values of the product obtained in this example and the alcoholic seasoning product produced by the conventional method are as shown in Table 2. In terms of the analytical values, the product produced by the method of the present invention has a higher acidity and amino acid content than the product produced by the conventional method. Although the results showed that the salt content was slightly higher, it can be said that it is supported that it contributes to the effect of softening the salty taste described in the present invention.

Table 2 Next, a reference example is shown in which the product obtained by this example and the product obtained by the conventional method were used in actual cooking and their salt-melting effects were compared.

Reference Example Alcohol-containing seasoning produced according to the present invention and conventional method using ``Tentsuyu 1'', a combination of 6 cups of dashi stock boiled in proportions of soy sauce '1), alcohol-containing seasoning 1', and dashi soup ■ Sensory test '11 for comparison with alcohol-containing seasonings manufactured by
It was done by

As a panel - 2 &
The first test subject was selected. The results are shown in Table 3. Table 3 As shown in the table above, a significant difference test was performed for each item, and as a result, there was almost no difference between the two in terms of umami, richness, and richness.

However, with regard to the mellowness of the salty taste, a significant difference was observed in the products according to the present invention at a risk rate of 1%. That is, in the sensory test using the product in actual cooking, the salty taste of the product according to the present invention was significantly masked compared to the product prepared using the conventional method. References

Claims (1)

[Scope of Claims] 1 (a) An alcohol-containing seasoning in which (b) a seasoning consisting of sugars, chemical seasonings, inorganic salts, alcohol sugar, etc. is mixed with the pressed mash (fermented sap) obtained by a conventional method. In addition, in addition to (a) and (b) above,
c) Preparing a hydrolyzed solution obtained by adding starch-degrading enzymes and proteolytic enzymes to plant proteins obtained by denaturation using a conventional method and allowing them to act in parallel, and then adjusting the ingredients to a certain level. The method for producing the alcohol-containing seasoning described above, which comprises ripening the seasoning for a period of time, thereby obtaining the effect of smoothing out the salty taste. 2. The method according to claim 1, wherein the plant protein is wheat gluten and/or soybean protein. 3. The method according to claim 1, wherein the vegetable protein is a mixture of wheat gluten and bran. 4 Plant protein hydrolyzate is 80-100% of the fermentation liquid
Process according to claim 1, characterized in that it is added in an amount of 80-90% by weight.