Seasoning made using sake lees digestive liquid

Abstract

Previously, seasonings made from sake lees have been known to enhance umami and richness, as well as reduce the odors of meat and seafood. However, there is no knowledge about its effect in making meat and seafood feel moist and tender. [Solution] We offer a seasoning that uses digested sake lees (sake lees) as an ingredient, obtained by digesting (breaking down) sake lees with koji and enzymes, resulting in a moist and tender texture for meat and seafood.

Description

Technical Field

[0001] The present invention relates to a seasoning using sake lees digestive juice and a cooking effect of a novel meat dish using the sake lees digestive juice.

Background Art

[0002] Conventionally, nitrogen-rich substances are often used as raw materials for seasonings used to make dishes delicious. Sake lees contain many nutritional components and flavor components such as various amino acids, vitamins, organic acids, proteins, and various saccharides derived from rice, koji, and yeast, but there are few examples of using them in seasonings.

[0003] On the other hand, when cooking meat or seafood, there has always been a high need to finish it into a delicious one with a soft and moist texture, and studies have been made to achieve this.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventions described in Patent Documents 1 and 2 involve a process in which sake lees are decomposed with acid or enzymes, followed by the addition of yeast (fermentation process). The resulting seasoning is said to be effective in adding umami and richness, as well as reducing the odor of meat and seafood. However, there is no mention of its effect in making meat and seafood tender and moist. Furthermore, the invention described in Patent Document 3 states that by incorporating arginine, roasted salt containing specified amounts of sodium chloride and magnesium, and calcium lactate into a seasoning in a specified range of amounts, meat cooked using this seasoning can be made juicy, tender, and flavorful. However, sake lees digestive fluid is not used.

[0006] On the other hand, the inventors have discovered that by using the digested liquid of sake lees, obtained by digesting (decomposing) sake lees with koji or enzymes, as an ingredient in seasonings, the texture of meat and seafood cooked with these seasonings becomes moist and tender.

[0007] Therefore, the present invention aims to provide the above-mentioned sake lees digestive liquid and a seasoning that uses the sake lees digestive liquid as a raw material, resulting in a moist and tender texture for meat and seafood. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) A digested sake lees liquid obtained by mixing solid sake lees, koji, and water, and digesting the sake lees. (2) The sake lees digestate according to (1), obtained by mixing an enzyme and digesting the sake lees with the koji and the enzyme. (3) The sake lees digestate according to (2), wherein the enzyme is at least one of amylase or protease. (4) The sake lees digestate described in (1), wherein the digestion conditions for the sake lees liquid are 50°C to 60°C and 20 to 30 hours. (5) A packaged seasoning using the sake lees digestive liquid, alcohol, sweetener, and salt described in (1). (6) A bottled seasoning in which the sake lees digestate described in (1) is used in an amount of 30V / V% to 40V / V% of the raw materials including water. (7) The containerized seasoning according to claim 5, wherein the alcohol content is 0V / V% to 20%, the extract content is 30V / V% to 50V / V%, the salt content is 0V / V% to 5V / V%, and the extract content is 30V / V% to 50V / V%. (8) The containerized seasoning according to claim 5, which results in a tender and moist texture when used to marinate and cook meat and seafood. [Effects of the Invention]

[0009] The seasoning according to the present invention makes cooked meat and seafood moist and tender. [Modes for carrying out the invention]

[0010] The following describes the sake lees digestive liquid, seasoning, method for producing the seasoning, and a form (this embodiment) for implementing a cooking method for meat and seafood using the seasoning according to the present invention.

[0011] The seasoning according to this embodiment is a seasoning that uses sake lees digestate. Here, a seasoning is a liquid used in cooking meat, seafood, etc., to improve its flavor and texture, and is used as an ingredient for example, raw materials containing umami components such as amino acids, sweeteners to impart sweetness, spices to impart a spicy flavor, etc. Furthermore, it is preferable that the seasoning according to this embodiment uses sake lees digestion liquid and enhances the flavor of cooked meat, seafood, etc. with the umami components of sake lees digestion liquid, while also resulting in a soft and moist texture. The following describes each element that constitutes the seasoning according to this embodiment.

[0012] (Sake lees digestive liquid) The sake lees digestive solution is obtained by charging sake lees (sake press cake), digesting it with water, alcohol, salt, koji, and an enzyme agent, and then performing solid-liquid separation and filtration. Here, sake lees refers to the solid matter produced when the fermented moromi is separated into upper and lower layers (solid-liquid separation) during the process of sake production, and it is not limited to the type of sake (such as ginjo sake, junmai sake, etc.). Koji is something that promotes the liquefaction and saccharification of raw materials by inoculating koji mold on grains. The grains and koji mold used for koji are not limited, but polished rice is preferred for the grains, and Aspergillus oryzae is preferred for the koji mold. The addition amount of koji is preferably 10 W / W% to 30 W / W% based on the amount of sake lees. In addition, the enzyme agent is amylolytic enzyme, saccharolytic enzyme, and proteolytic enzyme. The addition amount of each enzyme agent is preferably 0.05 W / W% to 0.3 W / W% based on the amount of sake lees. Regarding the charging temperature, it is preferably set to the optimum reaction temperature of the enzyme agent. The charging period is preferably 12 hours to 24 hours. The manufacturing process of the sake lees digestive solution is shown below.

[0013] (Method for producing sake lees digestive solution) A sake lees mixture is prepared by mixing sake lees, water, and koji. An enzyme agent can be added to the sake lees mixture. Additives such as alcohol and salt may also be added. The sake lees mixture in the present invention refers to a mixture of sake lees, water, koji, and additives, where the koji is in a state where it can undergo an enzymatic reaction with the sake lees, and the degree of the enzymatic reaction is not questioned. The sake lees digestive solution in the present invention refers to a solution in which the enzymatic reaction by koji is reduced or stopped at a desired point. The enzymatic reaction can be reduced or stopped by inactivating the enzyme contained in the koji or the enzyme agent by heating. The amount of water contained in the sake lees mixture is preferably within the range of 40% by mass to 60% by mass, more preferably within the range of 45% by mass to 55% by mass, and even more preferably within the range of 47.5% by mass to 52.5% by mass. By being within this range, the handling property of the sake lees mixture is improved. The amount of koji contained in the sake lees mixture is preferably in the range of 1% by mass to 10% by mass, more preferably in the range of 2% by mass to 4% by mass, and even more preferably in the range of 2.5% by mass to 3.5% by mass. By setting it within this range, the sake lees contained in the sake lees mixture are easier to digest. The amount of enzyme agent contained in the sake lees mixture is preferably in the range of 0.009% by mass to 0.05% by mass, more preferably in the range of 0.009% by mass to 0.03% by mass, and even more preferably in the range of 0.009% by mass to 0.02% by mass. By setting it within this range, the sake lees contained in the sake lees mixture are easier to digest. When using a plurality of enzymes as the enzyme agent, each may be within the above range. The alcohol concentration contained in the sake lees mixture is preferably in the range of 10.0% to 30.0% at the final concentration, more preferably in the range of 15.0% to 25.0%, and even more preferably in the range of 19.0% to 21.0%. By setting it within this range, it becomes easier to extract the active ingredients from the sake lees contained in the sake lees mixture. The amount of salts such as salt contained in the sake lees mixture is preferably in the range of 1.0% by mass to 10.0% by mass, more preferably in the range of 2.0% by mass to 7.0% by mass, and even more preferably in the range of 3.0% by mass to 5.0% by mass. By setting it within this range, it becomes less likely for miscellaneous bacteria to generate in the sake lees mixture and the sake lees digestive fluid.

[0014] The digestion temperature of the sake lees mixture is preferably in the range of 50°C to 60°C and digested for 10 hours to 30 hours. It becomes easier to digest the sake lees components contained in the sake lees mixture. The digestion temperature is more preferably in the range of 52°C to 58°C, and even more preferably in the range of 54°C to 56°C. The digestion time is more preferably in the range of 12 hours to 24 hours, and even more preferably in the range of 15 hours to 20 hours.

[0015] After digesting the sake lees mixture, it is supernatant (solid-liquid separation), and the obtained liquid is sterilized by heating to obtain a sake lees digestive fluid. The heating time should be within the range of 80°C to 85°C. Once the temperature is reached, stop heating and allow to cool.

[0016] The resulting sake lees digestate can be used to prepare seasonings by adding optional ingredients. The sake lees digestate or seasoning may be filtered.

[0017] Table 1 shows an example of the preparation formula for sake lees digestate.

[0018] [Table 1]

[0019] The component values ​​of the sake lees digestate are preferably those listed in Table 2 below.

[0020] [Table 2]

[0021] (sweetener) Sweeteners are substances used to impart sweetness. Sweeteners include, for example, isomerized sugars such as high-fructose corn syrup and glucose-fructose syrup, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, high-intensity sweeteners such as acesulfame K, sucralose, and aspartame, as well as oligosaccharides and sugar alcohols.

[0022] The sweetener content is preferably between 30 and 60 on a sweetness scale.

[0023] (alcohol) The alcohol in this embodiment is not particularly limited as long as it is drinkable alcohol, and as long as the effects of the present invention are not hindered, for example, whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used. Among these, it is particularly preferable to use one or more of the distilled spirits vodka and raw material alcohols. In this specification, unless otherwise specified, "alcohol" refers to ethanol.

[0024] (Salt) Table salt is a substance used to impart a salty taste. Rock salt, sea salt, etc., can be used as a substitute for table salt. The salt used in the seasoning according to this embodiment not only imparts saltiness but also contains alcohol, and is added as a measure to make it undrinkable, thus preventing it from being consumed. The amount of salt added for undrinkability can be calculated and analyzed using the method described in section 3-14, Sodium Chloride (Sodium Chloride Added as an Undrinkability Measure), of the Annotations to the Standard Analytical Methods of the National Research Institute of Brewing (edited by the Annotations to the Standard Analytical Methods Editorial Committee).

[0025] (Alcohol content) The alcohol content of the seasoning according to this embodiment is preferably 0V / V% to 20V / V%, and particularly preferably 10V / V% to 15V / V%. The alcohol content of the seasoning according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating density meter and gas chromatography analysis method).

[0026] (Extract) The extract content of the seasoning according to this embodiment is preferably 30 W / V% to 60 W / V%, and particularly preferably 40 W / V% to 50 W / V%. Here, the extract content refers to the number of grams of non-volatile content contained in 100 ml at a temperature of 15°C. The extract content of the seasoning according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-7 Extract Content (when the extract content is less than 25 W / V%), or 7 Mirin 7-5 (when the extract content is 25 W / V or more).

[0027] (salt) In this embodiment, the salt content of the seasoning shall be 1.5% W / V or more if the alcohol content of the seasoning is less than 10 V / V%, and if the alcohol content is 10 V / V% or more, an amount calculated as W / V% or more equal to the alcohol content multiplied by 0.15 shall be added.

[0028] The amino acid content of the seasoning according to this embodiment is preferably 5.0 to 20.0, and more preferably 7.0 to 13.0. The extract of the seasoning according to this embodiment is, for example, sake as defined in the National Tax Agency's prescribed analytical method (Instruction) 3. It can be measured based on 3-6 amino acids.

[0029] (Container-packaged condiments) The seasoned alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any container that can be sealed tightly is acceptable. Metal containers (such as aluminum or steel cans) are unsuitable because they may corrode due to the salt they contain, but glass containers, PET bottles, paper containers, and pouch containers can be used. There are no particular restrictions on the capacity of the container, but paper cartons are preferable because they are easy to carry and block out sunlight.

[0030] (Method of manufacturing seasonings) Next, the method for producing the seasoning according to this embodiment will be described. The method for producing the seasoning according to this embodiment includes a mixing step and a post-processing step.

[0031] In the mixing process, sake lees digestate, alcohol, sweetener, and salt are added to the mixing tank in appropriate amounts to produce the mixed liquid. In this mixing process, the ingredients should be mixed and adjusted so that the alcohol concentration, sweetness, extract content, etc., fall within the predetermined ranges mentioned above.

[0032] Then, in the post-processing stage, treatments such as filtration, sterilization, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer, but it is preferable to use a membrane filter with a pore size of 3 μm. Furthermore, the sterilization process in the post-processing stage is preferably carried out by plate sterilization from the viewpoint of processing speed, but it is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing stage is preferably carried out in a clean room that maintains a level of cleanliness that is normally used in the manufacture of liquid seasonings. The order of each process in the post-processing stage is not particularly limited.

[0033] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing liquid seasonings and the like.

[0034] As described above, the method for producing seasonings according to this embodiment makes it possible to produce seasonings that use sake lees digested liquid as a raw material, resulting in a soft and moist texture for meat and seafood. [Examples]

[0035] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not, but the present invention is not limited thereto.

[0036] [Example of sake lees digestion liquid production] The sake lees digestate was prepared by heating 500 ml of water to 60°C-70°C, adding sake lees, stirring, and adjusting the temperature to 55°C. To this, 30 g of rice koji, 0.2 g of starch-degrading enzyme (amylase), and 0.1 g of protein-degrading enzyme (protease) were added, and the mixture was stirred while maintaining the temperature and digested for approximately 24 hours. After this, 200 ml of raw material alcohol (made by fermenting, distilling, and refining raw materials such as molasses, and used for the manufacture of alcoholic beverages and food products; concentration 67V / V%) and 40 g of salt were added. Next, the filtrate was subjected to a pressing (solid-liquid separation) and filtration. The resulting filtrate was then heated to 80°C for sterilization, cooled, and then water was added to adjust the consistency. The individual components of the finished product are shown in Table 3.

[0037] [Table 3]

[0038] [Examples of seasoning manufacturing] The seasoning was prepared by mixing 400 ml of the sake lees digestate shown in Table 3, 70 ml of raw material alcohol (made by fermenting, distilling, and refining raw materials such as molasses, and using alcohol intended for alcoholic beverages and food production; concentration 67V / V%), 480 g of liquid glucose, 7.5 g of salt, and 170 ml of water, adding them to the mixture, and then purifying, filtering, and heat sterilizing (96°C, 120 seconds). The individual components of the finished product are shown in Table 4.

[0039] [Table 4]

[0040] [Example of cooking effect 1] (Preparing the sample) The seasoning, manufactured using the formulation shown in [Example of Seasoning Production], was used in cooking spare ribs (chicken wings). As a cooking method, 500g of chicken wings were placed in a thick plastic bag, 30g (2 tablespoons) of the seasoning, 30g (2 tablespoons) of soy sauce, 5g (1 teaspoon) of ginger paste, and 5g (1 teaspoon) of garlic paste were added, the air was removed from the bag and the opening was closed, and the mixture was massaged for 1 minute to allow the seasonings to penetrate the meat, and then left to rest in the refrigerator overnight. I let it come to room temperature about an hour before cooking, lightly wiped off any excess moisture, and then cooked it in a frying pan over medium heat for 14 minutes.

[0041] (Sample preparation: control product) As a control, we prepared dishes using synthetic sake (alcohol content 12% wt / v%, extract content 8.5% wt / v%) and a sake-type seasoning that does not use sake lees digested liquid (alcohol content 15% wt / v%, extract content 16% wt / v%) instead of the seasoning in question.

[0042] (Exam content) The prepared spare ribs (chicken wings) were subjected to a sensory evaluation regarding the flavor and texture of the meat (aroma, richness, tenderness, and moistness). The evaluation items and criteria are listed in Table 5. The evaluation was conducted by eight people. Here, within the texture category, "softness" refers to how easy and pleasant it is to chew the meat; the easier and more pleasant it is to chew, the more "soft" it is considered. "Moistness" refers to how moist the meat feels in the mouth when chewed, the more "moist" it is considered. The drier and crumblier it feels, the less moist it is considered.

[0043] [Table 5]

[0044] (Test results) The results obtained (average of the evaluations from 8 people) are shown in Table 6.

[0045] [Table 6] Sensory evaluation revealed that chicken wings cooked with this seasoning were rated as having a soft and moist texture. Furthermore, compared to the control product, the texture was found to be even softer and moister.

[0046] [Example of cooking effect 2] (Preparing the sample) The seasoning, manufactured using the formulation shown in [Example of Seasoning Production], was used in cooking spare ribs (beef short ribs with bone). As a cooking method, 500g of bone-in beef short ribs were placed in a thick plastic bag, 30g (2 tablespoons) of the seasoning, 30g (2 tablespoons) of soy sauce, 5g (1 teaspoon) of ginger paste, and 5g (1 teaspoon) of garlic paste were added, the air was removed from the bag and the opening was closed, the meat was massaged for 1 minute to allow the seasonings to penetrate, and then it was left to rest in the refrigerator overnight. I let it come to room temperature about an hour before cooking, lightly wiped off any excess moisture, and then cooked it in a frying pan over medium heat for 7 minutes.

[0047] (Sample preparation: control product) As a control, we prepared dishes using the synthetic sake and sake-type seasoning described in (Sample Preparation: Control) instead of the seasoning in question.

[0048] (Exam content) The prepared spare ribs (beef short ribs with bone) were subjected to sensory evaluation using the method described in Table 5.

[0049] (Test results) The results obtained (average values ​​of the 8 evaluations) are shown in Table 7.

[0050] [Table 7] Sensory evaluation revealed that bone-in beef short ribs cooked with this seasoning were rated as having a soft and moist texture. Compared to the control product, the softness and moistness were almost the same as that of synthetic sake, but compared to sake-type seasoning, the texture was found to be softer and moister.

[0051] [Example of cooking effect 3] (Preparing the sample) The seasoning, manufactured using the formulation shown in the example of seasoning production, was used in cooking roast pork (pork shoulder). For the preparation, 500g of pork shoulder was pierced in 10 places with a fork and placed in a thick plastic bag. 30g (2 tablespoons) of the seasoning, 45g (3 tablespoons) of fish sauce, 2.5g (1 / 2 teaspoon) of garlic paste, and 0.5g of coarsely ground pepper were added to the bag. The bag was then sealed, removing as much air as possible, and massaged for 1 minute to allow the seasonings to penetrate the meat. Finally, it was left to rest in the refrigerator overnight. After letting it return to room temperature about an hour before baking, I wrapped it in aluminum foil, placed it in a pot, and steamed it for 30 minutes. Then I removed it from the pot and let it rest at room temperature for 30 minutes.

[0052] As a control, we prepared dishes using the synthetic sake and sake-type seasoning described in (Sample Preparation: Control) instead of the seasoning in question.

[0053] (Exam content) The roast pork (pork shoulder) prepared as described above was subjected to sensory evaluation using the method shown in Table 5.

[0054] (Test results) The results obtained (average of the evaluations from 8 people) are shown in Table 8.

[0055] [Table 8] Sensory evaluation revealed that pork shoulder cooked with this seasoning was evaluated as having a soft and moist texture. Furthermore, it was found to be even softer and moister than the control sample.

Claims

1. A digested sake lees liquid obtained by mixing solid sake lees, koji, and water, and digesting the sake lees.

2. The sake lees digestate according to claim 1, wherein an enzyme is mixed and the sake lees are digested with the koji and the enzyme.

3. The sake lees digestate according to claim 2, wherein the enzyme is at least one of amylase or protease.

4. The sake lees digestate according to claim 1, wherein the digestion conditions for the sake lees liquid are 50°C to 60°C and 20 to 30 hours.

5. A containerized seasoning using the sake lees digestate, alcohol, sweetener, and salt described in claim 1.

6. A containerized seasoning using the sake lees digestate described in claim 1 in an amount of 30V / V% to 40V / V% of the raw materials including water.

7. The containerized seasoning according to claim 5, wherein the alcohol content is 0 V / V% to 20%, the extract content is 30 V / V% to 50 V / V%, the salt content is 0 V / V% to 5 V / V%, and the extract content is 30 V / V% to 50 V / V%.

8. The containerized seasoning according to claim 5, which, when used to marinate and cook meat and seafood, results in a tender and moist texture.

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