JPH0642824B2 - Combined vinegar - Google Patents
Combined vinegarInfo
- Publication number
- JPH0642824B2 JPH0642824B2 JP2159429A JP15942990A JPH0642824B2 JP H0642824 B2 JPH0642824 B2 JP H0642824B2 JP 2159429 A JP2159429 A JP 2159429A JP 15942990 A JP15942990 A JP 15942990A JP H0642824 B2 JPH0642824 B2 JP H0642824B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- vinegar
- sushi
- rice
- invert sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000052 vinegar Substances 0.000 title claims description 29
- 235000021419 vinegar Nutrition 0.000 title claims description 29
- 235000000346 sugar Nutrition 0.000 claims description 21
- 229960004903 invert sugar Drugs 0.000 claims description 20
- 229920001277 pectin Polymers 0.000 claims description 11
- 239000001814 pectin Substances 0.000 claims description 11
- 235000010987 pectin Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000209094 Oryza Species 0.000 description 18
- 235000007164 Oryza sativa Nutrition 0.000 description 18
- 235000009566 rice Nutrition 0.000 description 18
- 229930091371 Fructose Natural products 0.000 description 7
- 239000005715 Fructose Substances 0.000 description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000001573 invertase Substances 0.000 description 3
- 235000011073 invertase Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000021310 complex sugar Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、寿司飯（シャリ）の味つけに使う合わせ酢に
関するものである。The present invention relates to a combined vinegar used for seasoning sushi rice (shari).
一般に、寿司飯は下記の工程、材料を使って作られる。 Generally, sushi rice is made using the following processes and ingredients.
上質の白米を用い、普通の飯よりも水加減を控え目に
し、炊いたのち蒸らす時間も短くする。熱いうちに半切
に移し、合わせ酢をかけてうちわであおぎながら、米粒
をつぶさないように注意して混ぜ合わせる。Use high quality white rice, keep the water content less than ordinary rice, and shorten the time to steam after cooking. Transfer to half while hot, sprinkle with mixed vinegar and open with a fan, mix carefully so as not to crush rice grains.
このとき使われる合わせ酢は、例えば飯の目方に対し、
酢約７％、砂糖2.5％、塩0.7〜１％を混ぜて作る。The combined vinegar used at this time is, for example,
It is made by mixing about 7% vinegar, 2.5% sugar and 0.7-1% salt.
ところで、寿司の生命は寿司飯（シャリ）とネタである
ことはいうまでもないが、そのうちのシャリに関して
は、その味つけに使う合わせ酢の良し、悪しが寿司飯の
味覚や色、艶を決めるといって良い。By the way, it goes without saying that the life of sushi is sushi rice (shari), but regarding the shari, the goodness and badness of the combined vinegar used for seasoning determine the taste, color, and luster of the sushi rice. You can say that.
而して、この合わせ酢には、従来から一般の砂糖（複糖
類）が使われている。For this combined vinegar, general sugar (complex sugar) has been conventionally used.
しかしながら、この砂糖（複糖類）は、人体の健康保持
あるいは美容上の見地から、できるだけその摂取が控え
られる傾向にある。However, this sugar (polysaccharide) tends to be consumed as much as possible from the viewpoint of maintaining health of the human body or cosmetics.
そこで、この砂糖に代わるものとして、最近では転化糖
が使われることが多くなってきている。Therefore, as a substitute for this sugar, recently invert sugar has been increasingly used.
この転化糖は、砂糖（庶糖）の水溶液を希酸または酵素
（インベルターゼ）で加水分解すると、果糖とブドウ糖
が生成されるが、この生成した果糖とブドウ糖を同量混
合することによって作られるダイエット甘味料である。This invert sugar produces fructose and glucose when an aqueous solution of sugar (sucrose) is hydrolyzed with dilute acid or an enzyme (invertase). A diet sweetness produced by mixing the produced fructose and glucose in the same amount. It is a fee.
この転化糖が食品の調味料として優れた糖原料であると
いわれる原因は、転化糖中に含まれる果糖の性格が、製
造における味覚向上と品質改良に大きな効果があるため
である。果糖の甘さは砂糖と比較し非常にあっりした上
品な甘味を持ち、なお後味が残らない。The reason that the invert sugar is said to be an excellent sugar raw material as a seasoning for foods is that the nature of fructose contained in the invert sugar has a great effect on the taste improvement and quality improvement in the production. The sweetness of fructose has a very light and elegant sweetness compared to sugar, and no aftertaste remains.
とくに砂糖と比べて、溶解度、浸透圧、結晶性、甘味
度、褐変反応等全ての点で優れているとされる。In particular, it is said to be superior to sugar in all respects such as solubility, osmotic pressure, crystallinity, sweetness, and browning reaction.
このようなことから、合わせ酢用の含有調味料としての
砂糖も、これに代わるものとして転化糖が使われること
が望ましい訳である。From such a fact, it is desirable that sugar as a contained seasoning for combined vinegar should also be replaced with invert sugar.
この転化糖入りの合わせ酢を使うことによって、でき上
がった寿司飯はダイエット食品としての効能や味覚等が
いっそう向上することは間違いない。There is no doubt that by using this combined vinegar containing invert sugar, the finished sushi rice will further improve the efficacy and taste as a diet food.
ところが、この転化糖入り合わせ酢でも、寿司飯の保湿
および鮮度保持、艶の点では必ずしも充分機能するとは
いえない。However, even this mixed vinegar containing invert sugar does not always function sufficiently in terms of moisturizing sushi rice, maintaining freshness, and gloss.
最近は、カウンター前に腰掛けながら職人が握った寿司
を直ちに食べることのできる一般の寿司店の他に、予め
大量に作っておいた寿司を個別の容器に入れて展示販売
する、いわゆるテイクアウト店が増えている。Recently, in addition to general sushi restaurants where you can immediately eat sushi grasped by craftsmen while sitting in front of the counter, there is a so-called take-out restaurant that displays and sells a large amount of sushi that you have made in advance in individual containers. is increasing.
前者の寿司店と違い、後者のテイクアウト店では、寿司
の製造から食べるまでの時間が長いので、寿司飯（シャ
リ）の鮮度保持、保湿が極めて重要になってくる。Unlike the former sushi restaurant, the latter take-out restaurant takes a long time from sushi production to eating, so keeping the sushi rice (shari) fresh and moisturizing is extremely important.
本発明は、このような従来の技術の有する問題点に鑑み
なされたもので、合わせ酢の材料として、酢や転化糖の
他に、野菜や果物の中に多く含まれる酸性多糖類である
ペクチンを含有せしめることで、寿司飯（シャリ）に混
ぜた際、飯粒の表面にペクチンのコロイド被膜が付着形
成され、このコロイド状被膜が冷却されるのに伴いゲル
化することにより、寿司飯の長期の鮮度保持が可能にな
るとともに、味覚や艶が格段に優れたものとなる合わせ
酢を提供することを目的とする。The present invention has been made in view of the above problems of the conventional technique, and pectin, which is an acidic polysaccharide often contained in vegetables and fruits, in addition to vinegar and invert sugar, is used as a material for the combined vinegar. By containing the sushi, when mixed with sushi rice (shari), a pectin colloidal film is formed on the surface of the rice grain, and this colloidal film gels as the colloidal film cools. It is an object of the present invention to provide a combined vinegar capable of maintaining the freshness of, and having a markedly superior taste and luster.
上記目的を達成するために、本発明に係る合わせ酢は、
酢、糖類、塩等を成分とする合わせ酢において、 ペクチン入りの転化糖もしくは異性化糖を使用すること
を特徴としている。In order to achieve the above object, the combined vinegar according to the present invention,
A feature of the combined vinegar containing vinegar, sugar, salt, etc. is that invert sugar or isomerized sugar containing pectin is used.
基本成分である酢は、かす酢、米酢等のいわゆる醸造酢
の他に、化学合成で作られる人工酢等も使用することが
できる。As the vinegar as the basic component, in addition to so-called brewed vinegar such as vinegar vinegar and rice vinegar, artificial vinegar produced by chemical synthesis can also be used.
ペクチン入りの転化糖は、転化糖を作る工程途中におい
てペクチンを混入することによって製造される。Pectin-containing invert sugar is produced by mixing pectin during the process of producing invert sugar.
更に詳しくは、砂糖30重量％、水70重量％の配合比率で
庶糖液を作り、これに砂糖の約３重量％の酵素を混合し
て約24時間、摂氏60度の温度を保ちながら酵素分解（加
水分解）と行うと、庶糖は単糖類であるブドウ糖と果糖
に分解される。More specifically, a sucrose solution was prepared with a blending ratio of 30% by weight of sugar and 70% by weight of water, and about 3% by weight of sugar was mixed with this enzyme for about 24 hours while maintaining a temperature of 60 degrees Celsius for enzymatic decomposition. When (hydrolysis) is performed, saccharose is decomposed into glucose and fructose which are monosaccharides.
このようにして生成されたブドウ糖と果糖を同量混合す
ることで転化糖が作られるが、このとき同時に全転糖液
の0.085〜0.1重量％程度のペクチンを混入する。Invert sugar is produced by mixing the glucose and fructose thus produced in the same amount, and at the same time, 0.085 to 0.1% by weight of the total invert sugar solution is mixed with pectin.
このようにして作られるペクチン入り転化糖は、熱水溶
液である間は完全なコロイド状をなし、冷却されるとペ
クチンに含まれる糖と酸の作用でゲル化する。The invert sugar containing pectin thus formed is in a complete colloidal form while in a hot aqueous solution, and when cooled, it gels by the action of sugar and acid contained in pectin.
加水分解用の酵素としては、転化酵素（インベルター
ゼ）が使用される。As an enzyme for hydrolysis, an invertase (invertase) is used.
本発明に係る合わせ酢は、上記のような食酢、ペクチン
入り転化糖の他に、塩、味醂、必要に応じて適当な化学
調味料が添加される。To the combined vinegar according to the present invention, in addition to the above-mentioned vinegar and invert sugar containing pectin, salt, mirin, and if necessary, a suitable chemical seasoning are added.
なお、本発明においては、上記転化糖の代わりに、ブド
ウ糖に酵素（グリコースイソメラーゼ）あるいはアルカ
リを作用させて得られるブドウ糖と果糖の混合液糖であ
る異性化糖を使用することもできる。In the present invention, instead of the invert sugar, an isomerized sugar which is a mixed liquid sugar of glucose and fructose obtained by reacting glucose with an enzyme (glycose isomerase) or an alkali can be used.
以下、本発明の実施例を説明する。 Examples of the present invention will be described below.
本発明に係る合わせ酢の各成分を、辛くちと甘くちに分
けて各々を重量％で示すと下記の通りとなる。Each component of the combined vinegar according to the present invention is divided into spicy and sweet glutinous products, and each is shown by weight% as follows.
１．辛くち ２．甘くち 化学調味料としては、上記１、２ともにグルタミン酸ソ
ーダとイノシン酸ソーダを各半分づゝ使う。しかし、こ
の２種に限定されるものでないことは勿論である。1. Spicy 2. Sweet As the chemical seasoning, both sodium glutamate and sodium inosinate are used in each of the above 1 and 2. However, it goes without saying that it is not limited to these two types.
ペクチン入り転化糖の構成成分は、前記説明と異なるも
のではないので省略する。The constituents of the invert sugar containing pectin are not different from those described above, and therefore omitted.
また、使い方は従来の合わせ酢と何等かわりはない。Moreover, the usage is no different from the conventional combined vinegar.
転化糖の代わりに、異性化糖でも良いことも前記の通り
である。As described above, isomerized sugar may be used instead of invert sugar.
本発明に係る合わせ酢は、以上のように構成されるもの
で、炊飯した直後の熱い寿司飯（シャリ）にかけて混ぜ
合わせることで、飯粒の表面が浸透圧の高い耐酸性のコ
ロイド被膜で覆われ、これが冷却されてもゲル化される
ことになるだけであるから、寿司飯の味覚や艶が格段に
優れるとともに、寿司飯の乾き、水分の発散を防ぎ、い
つまでもしっとりとした状態にし、寿司飯の腐敗、変敗
等の悪変を防いで長時間の鮮度保持が可能となるもので
ある。The combined vinegar according to the present invention is configured as described above, and the surface of the rice grain is covered with an acid-resistant colloidal film having high osmotic pressure by mixing over hot sushi rice (shari) immediately after cooking. However, even if it is cooled, it will only gel, so the taste and luster of sushi rice are remarkably excellent, and the sushi rice is kept in a moist state for a long time to prevent the rice from drying out and moisture escaping. It is possible to prevent the deterioration and deterioration of the food, and to maintain the freshness for a long time.
また、通常の砂糖の代わりに、ダイエット甘味料たる転
化糖もしくは異性化糖を使うため、健康保持や美容上の
見地からも極めて優れているものである。Further, since invert sugar or isomerized sugar as a diet sweetener is used in place of ordinary sugar, it is extremely excellent from the viewpoint of health maintenance and beauty.
Claims (1)
いて、 ペクチン入りの転化糖もしくは異性化糖を使用すること
を特徴とする合わせ酢。1. A combined vinegar containing vinegar, sugar, salt and the like, wherein invert sugar or isomerized sugar containing pectin is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2159429A JPH0642824B2 (en) | 1990-06-18 | 1990-06-18 | Combined vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2159429A JPH0642824B2 (en) | 1990-06-18 | 1990-06-18 | Combined vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0451886A JPH0451886A (en) | 1992-02-20 |
| JPH0642824B2 true JPH0642824B2 (en) | 1994-06-08 |
Family
ID=15693553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2159429A Expired - Fee Related JPH0642824B2 (en) | 1990-06-18 | 1990-06-18 | Combined vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0642824B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560616A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Sushi vinegar |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4917636B2 (en) * | 2009-10-05 | 2012-04-18 | 三菱電線工業株式会社 | Grip member for handle with electric heater |
| IT1402381B1 (en) | 2010-09-09 | 2013-09-04 | Domino Spa | HEATED HANDLE FOR EASY ASSEMBLY AND ADAPTATION TO HANDLEBARS OF DIFFERENT VEHICLES |
| JP2015027263A (en) * | 2013-07-30 | 2015-02-12 | 三栄源エフ・エフ・アイ株式会社 | Sushi vinegar and method for improving the texture of sushi rice using the same |
| JP6356509B2 (en) | 2014-07-09 | 2018-07-11 | 日本プラスト株式会社 | handle |
-
1990
- 1990-06-18 JP JP2159429A patent/JPH0642824B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560616A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Sushi vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0451886A (en) | 1992-02-20 |
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