Seasoning made from rice koji

Abstract

The present invention relates to a seasoning containing rice koji as a raw material, the seasoning containing 0.3 ppm or more of maltol and / or 0.25 ppm or more of methional and 10% (w / v) or more of glucose.

Description

[Technical field]

[0001] The present invention relates to a seasoning made from rice koji. [Background technology]

[0002] Japan has a hot and humid climate, which is favorable for the proliferation of microorganisms, and has long used various fermented foods and seasonings. Among them, seasonings made from rice koji have the umami, richness, and refined sweetness derived from rice. In particular, mirin-based sake made from rice koji contains many sugar components compared to sugar, which is only sucrose, and is therefore widely used as a household seasoning. In addition, mirin-based sake is known to have various cooking effects. Various studies have been conducted on the composition and manufacturing method of seasonings made from rice koji with the aim of developing seasonings with a different sweetness quality from conventional ones, seasonings with a high effect of suppressing the odor of meat, and seasonings with enhanced gloss and moisturizing properties (see, for example, Patent Documents 1, 2, and 3).

[0003] On the other hand, there is little knowledge about the aroma components in mirin, and although there have been reports on the cooking effects derived from the aroma components (see Patent Document 4), it cannot be said that these have been sufficiently investigated. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-12126 A [Patent Document 2] JP 2009-22266 A [Patent Document 3] JP 2003-47455 A [Patent Document 4] JP 2018-68293 A Summary of the Invention [Problem to be solved by the invention]

[0005] So far, there have been few attempts to actively enhance the effects of seasonings made from rice koji, such as richness of flavor, fragrant taste, or longevity. An object of the present invention is to provide a seasoning made from rice koji, which has excellent depth of flavor, fragrant taste and long-lasting flavor. [Means for solving the problem]

[0006] Therefore, after extensive research, the inventors discovered that by adding a specific amount of maltol or methional, it is possible to create a seasoning made from rice koji that enhances the depth of flavor, fragrant taste and long-lasting flavor, and thus achieved the present invention. That is, the present invention is as follows.

[0007] [1] A seasoning made from rice koji that contains 0.3 ppm or more of maltol and 10% (w / v) or more of glucose. [2] A seasoning made from rice koji that contains 0.25 ppm or more of methional and 10% (w / v) or more of glucose. [3] A seasoning made from rice koji that contains 0.3 ppm or more of maltol, 0.25 ppm or more of methional, and 10% (w / v) or more of glucose. [3-1] The maltol concentration in the seasoning is 0.3 ppm or more, preferably 0.35 ppm or more, more preferably 0.4 ppm or more, and / or the methional concentration in the seasoning is 0.25 ppm or more, preferably 0.3 ppm or more, more preferably 0.35 ppm or more, and A seasoning made from rice koji, in which the glucose concentration in the seasoning is 10% (w / v) or more, preferably 15% (w / v) or more, and more preferably 20% (w / v) or more. [4] The seasoning made from rice koji according to any one of [1] to [3-1], which is mirin, amazake, a sweet seasoning, salt koji, sake brewing, syrup or starch syrup, preferably mirin, a sweet seasoning or amazake, more preferably mirin. Effect of the Invention

[0008] According to the present invention, a seasoning made from rice koji that has excellent depth of flavor, fragrant taste and long-lasting flavor can be provided. [Brief description of the drawings]

[0009] [Figure 1] 1 shows the enhancing effect of flavor intensity and flavor persistence in Example 1. [Diagram 2] The graph shows the effect of enhancing the depth of flavor and the persistence of flavor when a control mirin with a glucose concentration of 8.5% (w / v) was used. [Diagram 3] 4 shows the enhancing effects of Example 2 on flavor depth, fragrantness, and flavor persistence. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below, but the present invention is not limited to the following embodiments and can be practiced with various modifications.

[0011] (About seasonings made from rice koji) Seasonings made from rice koji are made by propagating microorganisms, mainly molds effective for food fermentation such as koji mold (such as Aspergillus oryzae), on steamed rice as the main ingredient, and breaking down grain-derived starch, proteins, etc., using enzymes or chemical reactions. Examples include mirin-type sake, amazake, sweet seasonings, salt koji, sake brewing, syrup, starch syrup, etc. Among these, seasonings made from rice koji, which may be in liquid form, are preferably mirin-type sake, amazake, or sweet seasonings, and more preferably mirin-type sake. Seasonings made from rice koji may be produced by appropriately selecting the culture environment, such as appropriate temperature, humidity, air, and fermentation ingredients (including additives), so that the desired microorganisms can grow.

[0012] The rice used in producing seasonings using rice koji as a raw material is not particularly limited, and all types of rice, such as non-glutinous rice and glutinous rice, may be used. Rice koji may be prepared by using rice suitable for each of the seasonings made from rice koji as a raw material, such as mirin, amazake, sweet seasonings, salt koji, sake brewing, syrup, and starch syrup.

[0013] The koji mold used in producing rice koji refers to a group of molds that produce koji and similar molds. The koji molds used in the preparation of seasonings made from rice koji, such as mirin, amazake, sweet seasonings, salt koji, sake brewing, syrup, and starch syrup, may be used, but examples include yellow koji mold, a typical species used in brewing mirin, white koji mold, a species isolated as an albino mutant from Okinawa Awamori black koji mold, and black koji mold, a species commonly known as Awamori Aspergillus oryzae and used in brewing Awamori in Okinawa for a long time.

[0014] The seasoning made from rice koji of the present invention contains maltol and / or methional, but may also contain additives other than maltol and methional in order to improve the depth of flavor, aroma, and duration of flavor.

[0015] (Maltol) The seasoning made from rice koji of the present invention may contain maltol in order to further improve the depth of flavor, fragrant taste, and longevity. Maltol is a naturally occurring organic compound having the structure shown in the following formula (1). It is used as a flavoring and food additive and has a sweet caramel-like odor. It is known to have the effect of suppressing the cooked odor of meat and enhancing its richness.

[0016] Formula (1) [ka]

[0017] The seasoning made from rice koji of the present invention preferably has a maltol concentration composition that can achieve the effects of improving the depth of flavor, fragrantness, and duration of flavor compared to the case of using conventional seasonings made from rice koji. Specifically, the concentration of maltol is 0.3 ppm or more, preferably 0.35 ppm or more, and more preferably 0.4 ppm or more.

[0018] (Methional) The seasoning of the present invention made from rice koji as a raw material may contain methional in order to further improve the depth of flavor, fragrant taste, and persistence. Methional is a natural aroma component having the structure shown in the following formula (2), which has the function of regulating the activity of umami receptors and is involved in the richness, savory flavor, and long-lasting taste of fermented products.

[0019] Formula (2) [ka]

[0020] The seasoning made from rice koji of the present invention preferably has a methional concentration composition that can improve the depth of flavor, fragrantness, and duration of flavor compared to the case of using conventional seasonings made from rice koji. Specifically, the concentration of methional is 0.25 ppm or more, preferably 0.3 ppm or more, and more preferably 0.35 ppm or more.

[0021] The seasoning made from rice koji according to the present invention preferably contains maltol and methional in order to further improve the depth of flavor, fragrant taste, and longevity. By containing both maltol and methional, the richness, savory flavor, and long-lasting taste can be further improved compared to when each is contained in a specific amount. When both maltol and methional are contained, it is preferable that the concentration of maltol is 0.3 ppm or more and the concentration of methional is 0.25 ppm or more. The concentration of maltol is preferably 0.3 ppm or more, more preferably 0.35 ppm or more, and even more preferably 0.4 ppm or more, with the concentration of methional being 0.25 ppm or more or in the preferred concentration range. The concentration of methional is 0.25 ppm or more, preferably 0.3 ppm or more, and more preferably 0.35 ppm or more, in the preferred concentration range of the concentration of maltol being 0.3 ppm or more. In order to further improve the depth of flavor, aroma, and duration of flavor, maltol and methional may be contained at the above concentrations, and the concentration ratio of maltol to methional may be appropriately set.

[0022] Maltol and methional may be present at certain concentrations in traditional seasonings made from rice koji, and typical mirin contains 8.34 (±0.92) μg / L of maltol and 16.3 (±0.6) μg / L of methional (see Biosci Biotechnol Biochem. 2015;79(3):484-7). The seasoning made from rice koji of the present invention contains maltol or methional at a specific concentration or higher, and is therefore superior in fullness of flavor, fragrantness, and long-lasting flavor compared to conventional seasonings made from rice koji.

[0023] (glucose) The seasoning of the present invention made from rice koji contains glucose. The glucose concentration is 10% (w / v) or more, preferably 15% (w / v) or more, and more preferably 20% (w / v) or more, based on the total volume of the seasoning made from rice koji. The glucose may be a product of an enzyme or chemical reaction of starch derived from grains, or may be added. Also, the glucose may be derived from both sources.

[0024] The seasoning of the present invention made from rice koji may contain sugars other than glucose, such as nigerose, maltose, isomaltose, trehalose, kojibiose, isomaltotriose, panose, and maltotetraose.

[0025] The seasoning made from rice koji according to the present invention may contain amino acids, vitamins, minerals, organic acids, alcohols, carbonyl compounds, and aldehydes. Furthermore, the seasoning made from the rice koji of the present invention may contain aroma components, and may also contain dietary fiber or components that have a physical condition improving effect.

[0026] (About mirin) Examples of mirin include hon-mirin, mirin-like seasonings, and fermented seasonings. Hon mirin is made by adding rice, rice malt, brewer's alcohol or shochu, as well as other ingredients specified by the Liquor Tax Law, and then saccharifying and maturing it. Anything that is considered mirin under the Liquor Tax Law falls under Hon mirin. And Junmai Hon mirin is Hon mirin in which all of the sugar comes from rice and rice malt. The seasoning made from rice koji in the present invention is preferably mirin, but may also be a mirin-like seasoning or a fermented seasoning.

[0027] This mirin is usually produced by the following method. Polished glutinous rice and crushed glutinous rice are used as raw materials, and are washed, soaked, and steamed. In the mash preparation process, they are used together with koji mold, shochu or alcohol, and saccharifying enzymes, if necessary, for saccharification and maturation. After maturation, the mash is filtered to remove any residue, and is pasteurized if necessary.

[0028] Mirin-style seasonings are made to taste like real mirin by adding sugars such as starch syrup and umami seasonings.

[0029] Fermented seasonings are made undrinkable by adding salt, fermenting and maturing them, and are produced by adding auxiliary ingredients such as carbohydrate raw materials, koji, and denatured alcohol.

[0030] (About Amazake) Amazake is a sweet drink made from rice and rice koji, with the starch converted into sugar. As an example of how to make amazake, when rice malt and rice are used as ingredients, rice porridge made with water is kept at around 50-60 degrees, the rice malt is mixed in and stirred, and the sweetness is obtained by saccharifying the starch with an enzyme (amylase) derived from Aspergillus oryzae overnight (10-12 hours). In addition to saccharification by the Aspergillus oryzae amylase, the saccharification process can also involve the breakdown of protein into amino acids by proteases and lactic acid fermentation by contaminating lactic acid bacteria. Amazake is also made by dissolving sake lees uniformly in hot water and sweetening it with sugar, and this amazake may also be the amazake of the present invention as a seasoning made from rice koji.

[0031] (Sweet seasonings, salt koji, sake brewing, syrup, and starch syrup) The sweet seasoning, salt koji, sake brewing, syrup, and starch syrup are not particularly limited as long as they are seasonings that fall into the category of sweet seasoning, salt koji, sake brewing, syrup, and starch syrup, respectively. Sweet seasonings, salt koji, sake brewing, syrup, and starch syrup can be produced by conventionally known methods.

[0032] Methods for producing seasonings using the rice koji of the present invention as a raw material include (1) increasing maltol and / or methional during the saccharification and aging process or the brewing and fermentation process, and (2) adding them separately. Methods (1) and (2) may also be combined. Maltol may be adjusted to a predetermined concentration by methods (1) and / or (2), and methional may be adjusted to a predetermined concentration by methods (1) and / or (2), or maltol may be added by methods (1) and / or (2), and methional may be adjusted to a predetermined concentration by any combination of methods (1) and / or (2). Methods for increasing maltol and / or methional during the saccharification / aging process or the brewing / fermentation process include adjusting various conditions or raw materials during the saccharification / aging process or the brewing / fermentation process so that the final concentration falls within the concentration range of the present invention. For example, it can be produced by a chemical reaction during brewing or by fermentation by microorganisms. Methods for increasing maltol and / or methional may refer to methods for increasing maltol or methional during the saccharification and maturation process or the brewing and fermentation process in the production of seasonings other than those made from rice koji. As a method for separately adding maltol and / or methional, maltol and / or methional may be added to a seasoning made from rice koji produced by a conventional method, or in any step for producing a seasoning made from rice koji by a conventional method, thereby causing the resulting seasoning made from rice koji to contain maltol and / or methional. There is no limitation on the form of maltol and methional to be added, but examples thereof include chemically synthesized products and food additives extracted, isolated and purified from plants. When maltol and methional are added, they may be added simultaneously, sequentially, or in different steps. Alternatively, maltol may be produced by adding shochu with a high maltol content or ingredients necessary for the Maillard reaction. EXAMPLES

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0034] Example 1 (Effect of cooking with broth) The following mirins were prepared using commercially available King Brewery's "Hinode Hon Mirin (Junra)" (hereafter referred to as "control mirin"): 1) one with maltol added to give a final concentration of 0.3 ppm in the mirin, 2) one with methional added to give a final concentration of 0.25 ppm, and 3) one with maltol added to give a final concentration of 0.3 ppm and methional added to give a final concentration of 0.25 ppm. The control mirin contained 0.007 (±0.001) ppm of maltol and 0.0022 (±0.0027) ppm of methional.

[0035] Furthermore, the seasoning liquid used for the sensory evaluation was prepared to have a content of 16% sodium chloride, 1.3% monosodium glutamate, 3% alcohol, and a pH of 4.9 (adjusted with lactic acid).

[0036] Braising liquids were prepared using the control mirin, the mirins listed in 1) to 3) above, and the seasoning liquids listed above, and sensory evaluation tests were conducted on the intensity and persistence of flavor. The broth was prepared by mixing 30 mL of mirin, 2.5 mL of seasoning liquid, 0.75 g of salt, and 100 mL of water, and boiling over medium heat for 5 minutes in a preheated frying pan. For the sensory evaluation, seven panelists with discriminating abilities quantified the broth using the mirin types 1) to 3) above compared to the broth using the control mirin using a 7-point scale (3: very strong, 2: strong, 1: slightly strong, 0: same, -1: slightly weak, -2: weak, -3: very weak) and calculated the average value. The definitions of the indices used in the sensory evaluation in this example are as follows: Depth of flavor: The strength of the flavor imparted by taste and aroma Taste persistence: The long-lasting taste or aroma that remains in the mouth

[0037] As a result, the taste of the mirin with 0.3 ppm maltol or 0.25 ppm methional added alone was stronger and more persistent than the control mirin, as shown in Figure 1. Furthermore, the taste of the mirin with both 0.3 ppm maltol and 0.25 ppm methional added was stronger and more persistent than the mirin with either added alone.

[0038] The seasoning of the present invention can improve the depth of flavor, savory flavor, and longevity by containing 10% (w / v) or more glucose. For example, when the glucose concentration of the control mirin was diluted to 8.5% (w / v), even if maltol or methional was added, a similar sensory evaluation was performed, and as shown in Figure 2, the effect on the depth of flavor and longevity was not sufficient.

[0039] In addition, a sample was prepared by adding maltol to the control mirin to give a final concentration of 30 ppm and methional to give a final concentration of 25 ppm, and a sensory evaluation was similarly conducted.It was found that the resulting mirin had a richer and more persistent flavor than the control mirin, just like the sample with a final maltol concentration of 0.3 ppm and a final methional concentration of 0.25 ppm.

[0040] Example 2 (Effect of cooking with sauce) In addition to the control mirin, we made the following: 1) one to which maltol was added so that the final concentration in the mirin was 0.36 ppm, 2) one to which methional was added so that the final concentration was 2 ppm, and 3) one to which maltol was added so that both the final concentrations were 0.36 ppm and methional was added so that the final concentrations were 2 ppm.

[0041] Sauces were made using the control mirin, the mirin varieties listed in 1) to 3) above, and a commercially available Kikkoman Koikuchi soy sauce (honjozo), and sensory evaluation tests were conducted on the depth of flavor, persistence, and aroma. The sauce was prepared by mixing 100 mL of mirin and 50 mL of soy sauce and boiling over medium heat for 5 minutes in a preheated frying pan. Sensory evaluation was performed by five panelists with discriminating abilities who quantified the scores of the sauces using the mirin types 1) to 3) above, compared to the sauce using the control mirin, using a 7-point scale (3: very strong, 2: strong, 1: slightly strong, 0: same, -1: slightly weak, -2: weak, -3: very weak), and calculated the average. The definitions of the indices used in the sensory evaluation in this example are as follows: Depth of flavor: The strength of the flavor imparted by taste and aroma Taste persistence: The long-lasting taste or aroma that remains in the mouth Aroma: A strong roasted aroma (like burnt soy sauce)

[0042] As a result, the taste and aroma increased when 0.36 ppm maltol or 2 ppm methional was added alone, as shown in Figure 3. Furthermore, the taste and aroma increased significantly when both 0.36 ppm maltol and 2 ppm methional were added.

Claims

1. A seasoning made from rice koji containing 0.3 ppm or more of maltol and 10% (w / v) or more of glucose.

2. A seasoning made from rice koji that contains 0.25 ppm or more of methional and 10% (w / v) or more of glucose.

3. A seasoning made from rice koji containing 0.3 ppm or more of maltol, 0.25 ppm or more of methional, and 10% (w / v) or more of glucose.

4. 4. A seasoning made from the rice koji according to claim 1, which is a mirin-type seasoning.

Images