Mirin for teriyaki that gives a great glossy finish

Abstract

To provide a seasoning liquid containing mirin for teriyaki capable of imparting more excellent luster to ingredients of the teriyaki than luster due to conventional mirin when blended in a teriyaki seasoning liquid, and / or a seasoning liquid for teriyaki.SOLUTION: A mirin containing citric acid at a ratio of 0.3 mg / ml or more to the whole and for use in a teriyaki seasoning liquid substantially free of a thickener.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to teriyaki mirin (mirin used in teriyaki seasoning liquid) and teriyaki seasoning liquid containing said teriyaki mirin. [Background technology]

[0002] Teriyaki is a cooking method in which food is coated with a sweet sauce made from soy sauce, mirin, and sugar and then grilled in a frying pan. The sugar in the sauce gives the surface of fish, meat, and other ingredients a glossy, shiny appearance, which is where the name comes from. The glossy appearance of food is an important factor in stimulating the appetite. Teriyaki seasoning liquid containing mirin and soy sauce is conveniently used for cooking and preparing teriyaki. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-180567 [Patent Document 2] Patent No. 3560196 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the present inventors have found that conventional teriyaki seasonings do not provide a sufficient gloss, and that there is a demand for a teriyaki seasoning that provides even more gloss in teriyaki. Therefore, an object of the present invention is to provide a teriyaki seasoning that provides a gloss to food (teriyaki) that exceeds that of conventional teriyaki seasonings. More specifically, the present invention aims to provide a seasoning liquid containing teriyaki mirin that, when blended into a teriyaki seasoning liquid, can impart a more excellent gloss to teriyaki ingredients than that imparted by conventional mirin, i.e., a teriyaki seasoning liquid containing the teriyaki mirin. [Means for solving the problem]

[0005] As a result of extensive research into solving the above problems, the inventors discovered that the above problems could be solved by adding certain ingredients to a teriyaki seasoning liquid, and as a result of further research, they were able to complete the present invention.

[0006] That is, the present invention relates to at least the following inventions: [1] Mirin containing citric acid at a rate of 0.3 mg / ml or more based on the total amount, A mirin for use in a teriyaki seasoning liquid that is substantially free of thickeners. [2] [1] Mirin having a total acidity of 1 ml / 10 ml or more or an amino acid content of 1.5 ml / 10 ml or more. [3] Mirin according to [1] or [2], in which the direct sugar / extract ratio is 0.8 or more. [4] The mirin according to any one of [1] to [3], which has an ethanol content of 12.7% v / v or more. [5] The mirin according to any one of [1] to [4], which contains citric acid in a proportion of 0.3 mg / ml to 1.17 mg / ml of the total amount. [6] A teriyaki seasoning liquid containing the mirin and soy sauce according to any one of [1] to [4] in a weight ratio of mirin:soy sauce=1:0.25 to 1:1, and substantially free of a thickener. [7] A teriyaki seasoning liquid containing citric acid at a rate of 0.24 mg / ml or more relative to the total amount and substantially free of thickeners. [8] A method for producing teriyaki meat, fish or vegetables, comprising a step of teriyaki-grilling meat, fish or vegetables together with the teriyaki seasoning liquid according to [6] or [7]. [9] A method for improving the brilliance of teriyaki meat, fish, or vegetables, comprising using the teriyaki seasoning liquid described in [6] or [7].

[10] A composition for improving the adhesion of teriyaki seasoning liquid in teriyaki, comprising mirin containing citric acid at a ratio of 0.3 mg / ml or more relative to the total amount.

[11] A teriyaki seasoning liquid containing the composition for improving the clinginess of a teriyaki seasoning liquid according to

[10] and soy sauce in a weight ratio of the composition:soy sauce=1:0.25 to 1:1. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a teriyaki seasoning liquid that imparts a lustre to food that exceeds that of conventional teriyaki seasoning liquids.The present invention also provides mirin for use in such teriyaki seasoning liquid. Among the mirin of the present invention, mirin that has the effect of improving the gloss of teriyaki without substantially changing the viscosity of the seasoning liquid for teriyaki cooking before cooking is preferred because it makes it easier for the seasoning liquid to blend with the ingredients. Furthermore, among the mirin of the present invention, mirin that produces a teriyaki seasoning liquid that has the effect of improving the gloss and texture of the ingredients without impairing the aroma of the ingredients, unlike conventional teriyaki seasoning liquids that use mirin and a thickener, is also preferred. When teriyaki chicken (especially chicken thighs) is cooked using a teriyaki seasoning liquid prepared by blending the mirin and soy sauce of the present invention in a ratio of, for example, mirin:soy sauce = 1:0.25 to 1:1, the teriyaki has a significantly superior shine and a vivid browned appearance compared to conventional mirin.

[0008] While technology related to mirin containing a large amount of citric acid, which has excellent cooking properties, and the effect of citric acid on lustre are publicly known, there is no known technology related to mirin that imparts an excellent lustre to teriyaki ingredients simply by being added to a seasoning liquid for teriyaki cooking. That is, although there are reports on mirin containing a large amount of citric acid, which has excellent cooking properties (Patent Document 1, Patent Document 2), there is no prior art related to mirin that, when added to a seasoning liquid for teriyaki cooking, better clings to the ingredients without the need for a thickener or the like, thereby improving the lustre of teriyaki. Therefore, the mirin of the present invention can impart a superior gloss to teriyaki ingredients without using a thickener, which is an effect that could not be predicted from the prior art. [Brief explanation of the drawings]

[0009] [Figure 1] Photographs showing the appearance of teriyaki cooked using the teriyaki seasoning liquid containing the mirin of the present invention or a conventional teriyaki seasoning liquid containing mirin are shown from left to right as test sample 1, test sample 2, test sample 4, and test sample 7. Of these test samples, test sample 1, test sample 2, and test sample 7 are examples in which the teriyaki seasoning liquid containing the mirin of the present invention was used. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, mirin is not limited as long as it is mirin as defined by the Liquor Tax Act, and examples include mirin (hon-mirin) and type 2 (old-style) mirin that includes shochu type B. In the present invention, teriyaki refers to general teriyaki, which is a cooked dish obtained by grilling ingredients using, for example, mirin and soy sauce, and optionally cooking sake and sugar. In the present invention, the terms "terittsuya" and "teri" in teriyaki have interchangeable meanings. The present invention will be described in more detail below.

[0011] 1. Mirin for use in teriyaki seasoning liquid that does not contain substantial thickeners <Characteristics of the mirin of the present invention> The mirin of the present invention is a mirin containing citric acid in a proportion of 0.3 mg / ml or more based on the total amount, This mirin is for use in teriyaki seasoning liquid and does not substantially contain thickeners. The mirin of the present invention also contains citric acid in a proportion of 0.3 mg / ml or more relative to the total amount of the mirin, and is suitable for use in teriyaki seasoning liquids that do not contain substantial thickeners, and is suitable for cooking teriyaki. Generally, thickeners are foods or food additives used to impart viscosity to ordinary teriyaki seasonings, and examples thereof include starch, modified starch, polysaccharides, gums, etc. These thickeners are used in conventional teriyaki seasonings to improve the retention of the teriyaki seasoning on the ingredients to be teriyaki-grilled during cooking, thereby effectively achieving a glossy finish after cooking. The mirin of the present invention does not need to be used in conjunction with such thickeners. Thickening substances inevitably contained in general teriyaki seasonings, teriyaki ingredients, or other seasoning ingredients or food ingredients are not included in the above-mentioned thickeners. In other words, the mirin of the present invention can be used without adding the thickener to prepare a teriyaki seasoning containing the thickening substances inevitably contained in teriyaki seasonings. The mirin of the present invention may also be used in conjunction with the thickener to prepare a teriyaki seasoning.

[0012] The citric acid contained in the mirin of the present invention may be citric acid produced during the mirin production process, or it may be citric acid that is not produced during the mirin production process and is added externally, separate from the citric acid produced during the mirin production process.The citric acid may consist of both of these types of citric acid. An example of citric acid produced during the mirin production process is the citric acid contained in mirin produced using koji mold (black koji mold and white koji mold) used to produce acidic shochu (https: / / www.kawauchi.co.jp / about / kawachikin.html). The citric acid that is added externally, separate from the citric acid produced during the mirin production process, is not limited, and commercially available citric acid may be used.

[0013] The preferred ratio of citric acid contained in the mirin of the present invention to the total mirin is 0.3 mg / ml to 3 mg / ml, 0.3 mg / ml to 1.17 mg / ml, 0.3 mg / ml to 1.2 mg / ml, 0.3 mg / ml to 0.39 mg / ml, or 0.3 mg / ml to 0.36 mg / ml. These ratios allow the effects of the present invention to be achieved more easily and reliably. In this specification and the present invention, when a numerical range is indicated by a wavy line ("to"), the numerical range indicates a range that includes the numerical values ​​written on the left and right of the wavy line as the lower limit and upper limit, respectively.

[0014] While there are no limitations on the total acidity and amino acid content of the mirin of the present invention, mirin of the present invention having a total acidity of 1 ml / 10 ml or more or an amino acid content of 1.5 ml / 10 ml or more is preferred. Mirin of the present invention having a total acidity of 1 ml / 10 ml to 5 ml / 10 ml is more preferred, and mirin of the present invention having a total acidity of 1 ml / 10 ml to 2.3 ml / 10 ml is even more preferred. By keeping the total acidity within these ranges, the flavor balance of the cooked food can be more appropriately maintained. There are no limitations on the pH of the mirin of the present invention, but mirin of the present invention having a pH of 4.1 to 5.4 is preferred. The mirin of the present invention may contain organic acids such as acetic acid, malic acid, succinic acid, and lactic acid in addition to citric acid. The mirin of the present invention may contain amino acids such as glutamic acid.

[0015] The ratio of direct sugar to extract (direct sugar / extract) in the mirin of the present invention is not limited, but a direct sugar / extract ratio of 0.8 or more is preferred. Direct sugar in the present invention refers to direct reducing sugar as specified in the "Japanese Agricultural Standards for Soy Sauce" issued by the Ministry of Agriculture, Forestry and Fisheries.

[0016] The term "extract" as used herein refers to the soluble solids, also referred to as extract components, as defined by the Liquor Tax Law, and is composed primarily of sugars and other components such as soluble proteins. In the extract components of the sugar solution used in mirin, the main sugar components are glucose and oligosaccharides. The method for measuring the amount of extract components in the sugar solution of the present invention is not limited as long as it is a common method in the art, but an example is a measurement method according to the analytical method prescribed by the National Tax Agency. The description of the analytical method prescribed by the National Tax Agency representing the measurement method is as follows: Dilute the sample twice, measure the specific gravity according to 7-3, and let S be the specific gravity (15 / 15°C) calculated using Table 2 for half the alcohol content measured in 7-4. Calculate using the following formula: E = [(SA) × 260 + 0.21] × 2 (Note) In the intermediate calculations, the five decimal places are rounded up or down, and in the E value, the two decimal places are truncated down. The "specific gravity measured according to 7-3" above is the specific gravity measured by either "A) the hydrometer method" or "B) the vibration density meter method" (both measurement methods are described in National Tax Agency Instruction No. 1, January 11, 1961, and National Tax Agency Instruction No. 6, 2007, "National Tax Agency Specified Analysis Methods," page 17 of the National Tax Agency publication). The "alcohol content measured in 7-4" above is the alcohol content measured by the method described on pages 3 to 8 of the "National Tax Agency Specified Analytical Methods."

[0017] The ethanol content of the mirin of the present invention is not limited, but mirin of the present invention having an ethanol content of 12.7% v / v or more is preferred. Among the mirin of the present invention, those that, when used in a teriyaki seasoning liquid, give the teriyaki seasoning liquid a sour taste at least equivalent to that of a teriyaki seasoning liquid using ordinary mirin are preferred.

[0018] <Method of producing mirin of the present invention> The method for producing mirin of the present invention is not limited as long as it complies with the Liquor Tax Act. Among the methods for producing mirin of the present invention, a method using koji mold for acidic shochu (white koji mold) is exemplified as a method for producing mirin that produces citric acid in an amount of 0.3 mg / ml. Among the methods for producing mirin of the present invention, a method for producing mirin that does not produce citric acid in an amount of 0.3 mg / ml may be a production method that includes a step of separately adding a specified amount of citric acid to mirin produced by a conventional method.

[0019] 2. Teriyaki seasoning liquid of the present invention <Characteristics of the teriyaki seasoning liquid of the present invention> The teriyaki seasoning liquid of the present invention is a teriyaki seasoning liquid that contains the mirin and soy sauce of the present invention in a weight ratio of mirin:soy sauce=1:0.25 to 1:1 and is substantially free of thickeners, or a teriyaki seasoning liquid that is composed of components equivalent to those of the teriyaki seasoning liquid.

[0020] The liquid seasoning for teriyaki of the present invention includes those using the mirin of the present invention. The teriyaki seasoning liquid of the present invention also includes those containing the same ingredients as the teriyaki seasoning liquid of the present invention containing the mirin and soy sauce of the present invention in a weight ratio of 1:1 to 1:4. That is, the teriyaki seasoning liquid of the present invention may be prepared by separately adding citric acid to regular mirin in an amount equivalent to the amount of citric acid contained in a teriyaki seasoning liquid obtained by blending the mirin and soy sauce of the present invention in a weight ratio of mirin:soy sauce = 1:0.25 to 1:1. Such a teriyaki seasoning liquid is, for example, a teriyaki seasoning liquid containing 0.24 mg / ml or more of citric acid. Note that the teriyaki seasoning liquid may or may not contain a thickener. In either case, the teriyaki seasoning liquid of the present invention improves the luster of teriyaki.

[0021] The type of soy sauce used in the teriyaki seasoning of the present invention is not limited, and one or more types selected from soy sauce obtained by a conventional brewing method, dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce, etc., may be used. The soy sauce used in the teriyaki seasoning of the present invention includes not only the soy sauces exemplified above, but also soy sauce contained in soy sauce-containing seasonings such as ponzu and tsuyu. Soy sauce may be added to the seasoning composition of the present invention from soy sauce-containing seasonings such as ponzu and tsuyu.

[0022] The teriyaki seasoning liquid of the present invention may contain other ingredients for seasoning. Examples of such ingredients include citric acid and the following: Sugars such as glucose, fructose, starch syrup, and high-fructose corn syrup; Vinegars such as grain vinegar and brewed vinegar; Amino acid-based seasonings such as monosodium glutamate and glycine; Seasonings such as nucleic acid-based seasonings such as sodium inosinate and sodium guanylate; Edible oils and fats such as soybean oil, rapeseed oil, sesame oil, chili oil, etc.; Seafood and marine product extracts such as bonito extract, dried bonito extract, scallop extract, and kelp extract; Meat extract obtained from livestock such as chicken, pig, and cow; vegetable extracts from garlic, ginger, shiitake mushrooms, etc.; Salt, pepper, sour seasonings, organic acids, fruit juice, cooking sake, sake, wine, fermented seasonings, miso, wheat flour, curry powder, oyster sauce, emulsifiers, flavorings, colorings, alcohol, etc.

[0023] <Method of producing teriyaki seasoning liquid of the present invention> The method for producing the liquid teriyaki seasoning of the present invention is not limited, and for example, it may be obtained by blending the mirin of the present invention with soy sauce in a weight ratio of mirin:soy sauce = 1:0.25 to 1:1. Furthermore, food ingredients and seasoning components other than the mirin and soy sauce may be blended according to conventional methods. For example, the seasoning liquid for teriyaki may be produced by blending the mirin of the present invention, soy sauce, cooking sake, and sugar, or by blending 2 parts mirin, 2 parts soy sauce, 2 parts cooking sake, and 1 part sugar in a ratio of 2 parts mirin, 2 parts soy sauce, 2 parts cooking sake, and 1 part sugar, and then heating and mixing the mixture.

[0024] Furthermore, mirin other than the mirin of the present invention may be used in the teriyaki seasoning liquid of the present invention. When using such mirin, citric acid is added to prepare the teriyaki seasoning liquid of the present invention. That is, taking into account the blending ratio of mirin and soy sauce, citric acid may be added to prepare the teriyaki seasoning liquid of the present invention so that the amount of citric acid in the teriyaki seasoning liquid corresponds to the amount of citric acid contained in the original mirin if the original mirin contained at least 0.3 mg / ml of citric acid. The amount of citric acid corresponding to the amount of citric acid contained in a teriyaki seasoning liquid containing the mirin of the present invention and soy sauce in a weight ratio of mirin:soy sauce = 1:0.25 is 0.24 mg / ml or more relative to the total teriyaki seasoning liquid. The amount of citric acid corresponding to the amount of citric acid contained in a teriyaki seasoning liquid containing the mirin of the present invention and soy sauce in a weight ratio of 1:1 is 0.15 mg / ml or more relative to the total teriyaki seasoning liquid. When the liquid teriyaki seasoning of the present invention is produced using the mirin of the present invention, citric acid may be further added.

[0025] <Method of using the teriyaki seasoning liquid of the present invention> The teriyaki seasoning liquid of the present invention can be used in cooking and producing teriyaki. For example, the teriyaki seasoning liquid of the present invention can be used in the production of teriyaki meat, fish or vegetables by using it in the process of teriyaki of meat, fish or vegetables. The teriyaki seasoning liquid of the present invention may be used for teriyaki using ingredients commonly used in teriyaki, such as meat preparations such as chicken, pork, beef, and hamburger steak, fish such as yellowtail, and vegetables such as lotus root, burdock, carrot, broccoli, green pepper, and paprika.

[0026] The teriyaki seasoning liquid of the present invention may also be used in cooking methods other than teriyaki, such as pork shogayaki. The liquid teriyaki seasoning of the present invention may also be used together with other liquid teriyaki seasonings or other seasonings or condiments.

[0027] 3. How to improve the shine of teriyaki The present invention also relates to a method for improving the brilliance of teriyaki meat, fish or vegetables, which method comprises using the teriyaki seasoning liquid of the present invention. The method of the present invention for improving the teriyaki quality can be achieved by carrying out the grilling process of the food material to be grilled using the teriyaki seasoning liquid of the present invention. In the present invention, "improving the glossiness of teriyaki" means that the teriyaki seasoning of the present invention improves the glossiness of the cooked teriyaki product, compared to when teriyaki is cooked using a teriyaki seasoning made only with mirin other than the mirin of the present invention, under the same conditions except for the use of the teriyaki seasoning.

[0028] 4. Composition for improving the adhesion of teriyaki seasoning liquid during teriyaki The present invention also relates to a composition for improving the clinginess of a teriyaki seasoning liquid in teriyaki, which comprises mirin containing citric acid in a proportion of 0.3 mg / ml or more based on the total amount. The composition for improving cling of the present invention is used in a teriyaki seasoning liquid containing soy sauce or the like, and improves the degree to which the teriyaki seasoning liquid clings to ingredients before and after cooking the ingredients to prepare teriyaki, thereby increasing the degree to which the teriyaki seasoning liquid remains on the ingredients during and after cooking. The composition for improving entanglement of the present invention increases the degree to which the teriyaki seasoning liquid remains on the food material during and after grilling, thereby improving the luster of the teriyaki.

[0029] The composition for improving tanginess of the present invention is not limited to any particular ingredients as long as it contains mirin containing citric acid at a ratio of 0.3 mg / ml or more relative to the total amount. The composition for improving tanginess of the present invention may be mirin containing citric acid at a ratio of 0.3 mg / ml or more relative to the total amount.

[0030] The method for producing a teriyaki seasoning liquid using the cling improving composition of the present invention is not limited, and the liquid may be produced in the same manner as the above-mentioned method for producing a teriyaki seasoning liquid of the present invention. For example, the cling improving composition of the present invention and soy sauce may be mixed in a weight ratio of cling improving composition:soy sauce=1:0.25 to 1:1 to produce a teriyaki seasoning liquid. Such a teriyaki seasoning liquid may contain other ingredients for seasoning as described above, and may also contain a thickener such as modified starch or starch.

[0031] The citric acid contained in the mirin used in the composition for improving texture of the present invention may be citric acid produced during the mirin production process, or it may be citric acid that is not produced during the mirin production process and is added externally, separate from the citric acid produced during the mirin production process.The citric acid may consist of both of these types of citric acid. An example of citric acid produced during the mirin production process is the citric acid contained in mirin produced using koji mold (white koji mold) for producing acidic shochu. The citric acid that is added externally, separate from the citric acid produced during the mirin production process, is not limited, and commercially available citric acid may be used.

[0032] The mirin used in the composition for improving texture of the present invention preferably contains citric acid in the amount of 0.3 mg / ml to 3 mg / ml, 0.3 mg / ml to 1.17 mg / ml, 0.3 mg / ml to 1.2 mg / ml, 0.3 mg / ml to 0.39 mg / ml, or 0.3 mg / ml to 0.36 mg / ml. These ratios allow the effects of the present invention to be achieved more easily and reliably.

[0033] The total acidity and amino acid content of the mirin used in the composition for improving texture of the present invention are not limited, but it is preferable that the mirin of the present invention has a total acidity of 1 ml / 10 ml or more or an amino acid content of 1.5 ml / 10 ml or more. There are no limitations on the pH of the mirin of the present invention, but mirin of the present invention having a pH of 4.1 to 5.4 is preferred. The mirin used in the composition for improving entanglement of the present invention may contain organic acids such as acetic acid, malic acid, succinic acid, and lactic acid in addition to citric acid. The mirin of the present invention may contain amino acids such as glutamic acid.

[0034] The ratio of straight sugar to extract (straight sugar / extract) in the mirin used in the composition for improving texture of the present invention is not limited, but the mirin described above in which the straight sugar / extract ratio is 0.8 or more is preferred.

[0035] The ethanol content of the mirin used in the composition for improving texture of the present invention is not limited, but the mirin having an ethanol content of 12.7% v / v or more is preferred. Of the mirin used in the composition for improving cling of the present invention, those that, when used in a teriyaki seasoning liquid, impart a sour taste to the teriyaki seasoning liquid that is at least equivalent to that of a teriyaki seasoning liquid made with ordinary mirin are preferred.

[0036] Regarding the mirin contained in the composition of the present invention, 1. Mirin for use in teriyaki seasoning liquid that does not contain substantial thickeners The information in the section " may be applied.

[0037] The present invention will be further illustrated by examples and test examples, which are not intended to limit the scope of the present invention in any way. [Example]

[0038] [Example 1, Test Example 1] Mirin with different amounts of citric acid (mirin of the present invention (test sample 1) and mirin using yellow koji mold (test sample 6)) were produced, and commercially available mirin (test samples 2 to 5) was obtained and their performance was evaluated. Materials and Methods <Production of Mirin for Test Samples 1 and 6> (1) Preparation of yellow koji One kilogram of 80% polished rice was washed, soaked, and drained in the usual way, then steamed at normal pressure for 20 minutes and allowed to cool to obtain steamed rice. This steamed rice was inoculated with yellow koji mold (Aspergillus oryzea) at a ratio of 0.1% w / w and cultured at 30°C for 48 hours to prepare 1.15 kg of yellow koji. (2) Preparation of white koji In addition, 1 kg of non-glutinous rice with an 80% polishing ratio was washed, soaked, drained, and then steamed at normal pressure for 20 minutes, after which it was allowed to cool to obtain steamed rice. This steamed rice was inoculated with white koji mold (Aspergillus awamoriimut.) at a ratio of 0.1% w / w and cultured at 30°C for 48 hours to prepare 1.15 kg of white koji. (3) Mirin production 610 g of steamed glutinous rice, 50 g of yellow koji obtained in (1) above, or 50 g of white koji obtained in (2) above, and 295 ml of 40% alcohol were prepared, and saccharification and aging were initiated at 30°C. After 30 days, the process was completed to obtain mirin mash. The mirin mash was then pressed, and further pasteurized and lees removed in the usual manner to obtain 700 ml of mirin. The resulting mirin liquid was adjusted with sugars, alcohol, and water to obtain the test mirin. The mirin produced using the above white koji was test sample 1, and the mirin produced using the above yellow koji was test sample 6. <Cooking preparation> I measured out 100g of chicken thigh meat, cut it into bite-sized pieces (approximately 2cm x 2cm). I placed it in a frying pan (20cm diameter) with a teaspoon of oil, skin-side down, and cooked it over medium heat for 3 minutes, then flipped it over and cooked it for 1 minute and 30 seconds. After wiping off excess oil with kitchen paper, the seasoning liquid was added and simmered over medium heat for 3 minutes, then over high heat for a further 2 minutes to prepare the dish.

[0039] <Seasoning liquid composition> As mirin, test products 1 to 11 were obtained or prepared as follows and used in the test: [Table 1]

[0040] The compositions of test samples 1 to 11 were as follows: Of these test samples, test samples 1, 2, 7, 10, and 11 correspond to the teriyaki cooking liquid of the present invention using the exemplary mirin of the present invention: [Table 2]

[0041] The alcohol concentration, total acidity, and amino acid content were measured according to the National Tax Agency's analytical method 7. Mirin. The amount of each acid was measured by the post-column method using high-performance liquid chromatography (Prominence: Shimadzu Corporation) (organic acid analysis using the post-column method (KC-811: Shimadzu Corporation)). The pH was measured using a pH meter (HORIBA), and the direct sugar content was determined by the Bertrand method (Starch Sugar Related Industrial Analysis Methods, edited by the Starch Sugar Technology Committee, Food Chemistry Newspaper, November 1991). The amount of extract was measured by the analytical method prescribed by the National Tax Agency.

[0042] An analytical sensory evaluation panel (three members, A to C, training period: 8 to 20 years) with expertise in meat evaluation was used. The cooked product was left at room temperature for 2 hours to cool, and the gloss of the chicken surface was observed. The plate was tilted at the same angle to observe the viscosity of the seasoning liquid. For gloss, evaluation samples were presented and evaluated visually. 2: Good adhesion and gloss (test item 1) 1: The surface is dry and lacks luster. (Test item 4) Regarding viscosity, evaluation samples were presented and scored according to the criteria shown below. 3: High viscosity (test product 1) 2: Intermediate (test item 10) 1: Low viscosity and smooth (test product 4) Regarding taste (acidity), the flavor perceived when consuming the evaluation sample was evaluated using the following index. 3: The sourness is not noticeable and is preferable (Test product 1) 2: The sourness is a bit noticeable, but it is pleasant (between test product 1 and test product 10) 1: The sourness is bothersome and undesirable (test product 10) Regarding taste (saltiness), the flavor perceived when consuming the evaluation sample was evaluated using the following criteria. 3: The saltiness is not noticeable and is preferable (Test product 1) 2: The saltiness is a bit noticeable, but it is pleasant (between test product 1 and test product 12) 1: The saltiness is too strong and bothersome, and I don't like it (test product 12)

[0043] The following overall scores (sometimes referred to as "overall evaluation") were used to evaluate overall performance: Overall score ◎:11 points 〇:9~10 points ×: 8 points or less

[0044] ●Results The results are shown in the table below: [Table 3]

[0045] The mirin and teriyaki seasoning liquid of the present invention were excellent in gloss and luster. When the mirin and seasoning liquid for teriyaki cooking of the present invention were used, the viscosity increased after cooking compared to the Comparative Example (Table 3, Figure 1). In contrast, there was no difference in the viscosity of the seasoning liquid before cooking between the mirin and seasoning liquid for teriyaki cooking of the present invention and the Comparative Example.

[0046] [Example 2, Test Example 2] The influence of the mixing ratio of mirin and soy sauce of the present invention on the viscosity and gloss of the teriyaki seasoning liquid was investigated. Materials and Methods A test was carried out in the same manner as in Test Example 1 using the mirin of Test Product 1. For test sample 14, the boiled mirin was mixed with soy sauce to prepare a seasoning liquid. The method for producing the above-mentioned Nikiri Mirin was as follows: Nikiri Mirin: Nikiri Mirin made by concentrating the mirin of this invention twice as much. Method of boiling: 100g of mirin was heated in a microwave oven until it became 50g. The evaluation was carried out in the same manner as in Test Example 1.

[0047] ●Results The results are as shown in the table below. Of these test samples, test samples 1, 13, 14, and 15 correspond to exemplary mirin and teriyaki cooking liquids of the present invention: [Table 4]

[0048] The mirin and teriyaki seasoning liquid of the present invention were excellent in gloss and luster. The mirin of the present invention can be used in a blend ratio of at least 1 / 5 to 1 / 2 with soy sauce, i.e., a weight ratio of the mirin of the present invention to soy sauce of 1:0.25 to 1:1.

[0049] [Example 3, Test Example 3] We cooked teriyaki yellowtail and investigated the effects of ingredients other than chicken on the viscosity and gloss. Materials and Methods Commercially available yellowtail fillets (100g / cut) were heated in a frying pan (20cm diameter) with one teaspoon of oil, and then placed skin-side down over medium heat and cooked for 3 minutes on the skin side, then turned over and cooked for 1 minute 30 seconds.Excess oil was then wiped off with kitchen paper, and one of the seasoning liquids (prepared using the mirin from test product 1 and test product 6 above) was added and the mixture was simmered over medium heat for 3 minutes, then over high heat for a further 2 minutes to prepare each cooked product. The evaluation was carried out in the same manner as in Test Example 1.

[0050] ●Results As shown in the table below, the teriyaki seasoning liquid using the mirin of the present invention (Test Sample 1) was superior to regular mirin in viscosity and gloss when used in teriyaki cooking with ingredients other than chicken. Test Sample 1 corresponds to an exemplary mirin and teriyaki cooking liquid of the present invention: [Table 5]

[0051] [Example 4, Test Example 4] A cooking test was carried out using chicken meat and a teriyaki seasoning liquid containing the mirin of the present invention. Materials and Methods Each ingredient shown in Table 6 (% by mass per total mass of the seasoning) and water were mixed together and heated to 85°C while stirring until uniformly mixed. The mixture was then cooled to 25°C with water, and the evaporated water was added to obtain the teriyaki seasoning liquid for each test. (1) Cooking chicken thighs in a frying pan 300g of chicken, cut lengthwise and widthwise into 4 pieces, was grilled skin-side down in a frying pan (20cm diameter) over medium heat for 3 minutes, then turned over, covered and steamed over low heat for a further 7 minutes. After turning off the heat and leaving it for 3 minutes, the lid was removed and the teriyaki seasoning liquid was added, simmered over low heat for 5 minutes, turned the chicken over and stuffed for a further 5 minutes to prepare the cooked product. (2) Microwave cooking of chicken thighs Chicken thighs, cut lengthwise and widthwise into 4 sections, were placed into microwave-safe standing pouches containing each seasoning liquid, and the pouches were sealed by closing the zippers. The pouches were then kneaded for 30 seconds while holding the outside of the pouches with both hands to coat the meat in the seasoning liquid. The pouches containing the chicken thighs and each seasoning liquid were then opened and placed upright with the zippered section facing upwards, placed in the center of the flat table inside the microwave oven, and microwaved at 600W for 8 minutes, after which they were steamed for 2 minutes to produce the cooked products. (3) Pork frying in a pan Cut 250g of pork belly block meat into pieces about 3cm cubes, place fat side down in a frying pan (20cm diameter), cook over medium heat for 2 minutes, then turn it over and cook each side of the meat for 1 minute each to brown it. Next, turn off the heat, add seasonings and coat the meat thoroughly, then add 200g of water, cover and cook over low heat for 10 minutes, then turn the meat over and cook over low heat for 10 minutes, remove the lid, turn the meat over and cook for 15 minutes, then turn the meat over again and cook for 15 minutes. This was the pork that was cooked. (4) Microwave cooking of pork First, 250g of pork belly block was cut into approximately 1cm cubes and placed in a microwave-safe, zip-top stand-up pouch containing each seasoning solution. The pouch was then sealed by closing the zip-top. The chicken thighs were then kneaded for 30 seconds while kneading the outside of the pouch with both hands, and then cut into quarters. The pouches were then placed in the microwave-safe, zip-top stand-up pouches containing each seasoning solution. The pouches were then kneaded for 30 seconds while holding the outside of the pouch with both hands to coat the meat in the seasoning solution. The pouches containing the pork and seasoning solutions were opened and placed upright with the zipper facing up. The pouches were then placed in the center of the microwave oven's flat table and heated in a microwave oven at 600W for 6 minutes and 30 seconds. The pouches were then steamed for 3 minutes and 30 seconds to produce the cooked products. ●Evaluation method The evaluation panel consisted of an analytical sensory evaluation panel (three members, A to C, with training period ranging from 8 to 20 years) with expertise in meat evaluation. Immediately after heating, the cooked products were transferred to a white plate (22.5 cm in diameter, 0 to 1.5 cm deep) and presented to the panel for evaluation of appearance. Next, to evaluate flavor (the aroma that emanates from the mouth to the nose when eaten) and texture, the cooked chicken thigh or pork products were cut into bite-sized pieces (approximately 20 g) using kitchen scissors, and the flavor and texture perceived when eaten were evaluated. ●Results The results are shown in Table 6. Test samples 17 and 19 correspond to exemplary mirin and teriyaki seasoning liquids of the present invention. It was found that the teriyaki seasoning liquid containing the mirin of the present invention provided a glossier finish than regular mirin, whether cooked in a frying pan or in a microwave oven. The flavor and tenderness of the teriyaki meat itself were also improved compared to regular mirin. Meanwhile, there was no difference in viscosity, pH, or Bx between the teriyaki seasoning liquid containing the mirin of the present invention and the mirin other than the mirin of the present invention. Furthermore, this example demonstrated that even if the viscosity and pH of the teriyaki seasoning liquid were the same, the use of the mirin of the present invention, which has a high citric acid content, improved the glossiness of the teriyaki seasoning liquid imparted to the ingredients and the way the teriyaki seasoning liquid clung to the ingredients. Furthermore, it was demonstrated that the use of the mirin or teriyaki seasoning liquid of the present invention improved the glossiness and clinginess of the cooked food without impairing the flavor of the food, unlike conventional teriyaki seasoning liquids containing mirin and a thickener (Test Samples 16 and 18). Furthermore, when a similar teriyaki dish was prepared using cubed pork belly (approximately 3 cm cubes) instead of chicken thigh meat, it was found that when teriyaki seasonings Test Sample 17, Test Sample 19, Test Sample 21, or Test Sample 23 containing the mirin of the present invention were used, the gloss of the teriyaki was improved compared to the comparative teriyaki seasonings Test Sample 16, Test Sample 18, Test Sample 20, or Test Sample 22. In other words, it was also revealed that the effects of the mirin of the present invention or the teriyaki seasoning of the present invention are exerted regardless of the type of meat. From these results, it was thought that by using the mirin of the present invention or the teriyaki seasoning liquid of the present invention, it is possible to impart a moderate viscosity after cooking, thereby improving the gloss and clinginess of the ingredients without compromising the aroma and flavor of the ingredients, without having to increase the viscosity by adding a large amount of a thickener, which has a negative effect on the aroma and flavor of the cooked food. [Table 6] [Industrial Applicability]

[0052] According to the present invention, it is possible to provide a teriyaki mirin and a teriyaki seasoning liquid that, when blended into a teriyaki seasoning liquid, can impart a more excellent gloss to teriyaki ingredients than that imparted by conventional mirin. Therefore, the present invention will make a great contribution to the development of the food industry and its related industries.

Claims

1. A mirin for use in preparing a teriyaki seasoning liquid, containing citric acid in a proportion of 0.3 mg / ml or more based on the total amount, The total acidity is 1 ml / 10 ml or more and 1.3 ml / 10 ml or less, The teriyaki seasoning liquid is a teriyaki seasoning liquid that does not contain a thickener, Mirin.

2. 2. The mirin according to claim 1, wherein the amino acid content is 1.5 ml / 10 ml or more.

3. 3. The mirin according to claim 1 or 2, wherein the ratio of direct sugar to extract is 0.8 or more.

4. 4. Mirin according to any one of claims 1 to 3, having an ethanol content of 12.7% v / v or more.

5. 5. The mirin according to claim 1, wherein the mirin contains citric acid in an amount of 0.3 mg / ml to 0.47 mg / ml based on the total amount.

6. A teriyaki seasoning liquid containing the mirin and soy sauce according to any one of claims 1 to 5 in a weight ratio of mirin:soy sauce = 1:0.25 to 1:1, and containing no thickener.

7. A teriyaki seasoning liquid containing mirin and soy sauce as described in any one of claims 1 to 5, containing citric acid in a proportion of 0.24 mg / ml or more based on the total, and containing no thickeners.

8. A method for producing teriyaki meat, fish or vegetables, comprising the step of teriyaki-grilling meat, fish or vegetables together with the teriyaki seasoning liquid according to claim 6 or 7.

9. A method for improving the brilliance of teriyaki meat, fish or vegetables, comprising using the teriyaki seasoning liquid according to claim 6 or 7.

10. A composition for improving the adhesion of teriyaki seasoning liquid in teriyaki, comprising the mirin described in any one of claims 1 to 5.

11. A teriyaki seasoning liquid containing the composition for improving the intertwining of a teriyaki seasoning liquid according to claim 10 and soy sauce in a weight ratio of said composition:soy sauce=1:0.25 to 1:1.

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