Seasoning made with sake lees digestive juice

Abstract

Although seasonings using sake lees as an ingredient have been known to be effective in imparting umami and richness, as well as reducing the odor of livestock and seafood, there is no information on their effectiveness in making meat and seafood taste moist and tender. [Solution] To provide a seasoning that gives meat and seafood a moist and soft texture by using, as a raw material, a digestive liquid of sake lees obtained by digesting (decomposing) sake lees with koji and an enzyme agent.

Description

[Technical Field]

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

[0002] Traditionally, seasonings used to make food more delicious have often been made with high-nitrogen ingredients. Sake lees contain many nutrients and flavor components, such as various amino acids, vitamins, organic acids, proteins, and various sugars, which are derived from rice, rice koji, and yeast, but there are few examples of it being used in seasonings.

[0003] On the other hand, when cooking meat or seafood, there has been a strong demand for preparing delicious food that has a soft and moist texture, and studies have been conducted to achieve this. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 3922492 [Patent Document 2] Patent No. 6614761 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-124129 Summary of the Invention [Problem to be solved by the invention]

[0005] The inventions of Patent Documents 1 and 2 are obtained by decomposing sake lees with acid or enzymes, and then adding yeast for treatment (fermentation process), and the use of the resulting seasoning is said to be effective in imparting umami and richness, as well as reducing the odor of livestock and seafood. However, there is no mention of the effect of making meat or seafood soft and moist. The invention of Patent Document 3 relates to a seasoning containing arginine, roasted salt containing specified amounts of sodium chloride and magnesium, and calcium lactate in specified amounts, which results in meat cooked using the seasoning and having a juicy, soft texture and taste. However, the invention does not use sake lees digestive juice.

[0006] On the other hand, the present inventors have discovered that by using a sake lees digestive liquid, which is obtained by digesting (decomposing) sake lees with koji or enzymes, as a raw material for a seasoning, meat or seafood cooked with the seasoning has a moist and soft texture.

[0007] Therefore, an object of the present invention is to provide the above-mentioned sake lees digestive liquid and a seasoning using the sake lees digestive liquid as a raw material, which gives meat or seafood a moist and soft texture. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) A sake lees digestion liquid obtained by mixing solid sake lees, koji, and water and digesting the sake lees. (2) The sake lees digestion liquid according to (1), in which an enzyme is mixed and the sake lees are digested with the koji and the enzyme. (3) The sake lees digestion liquid according to (2), wherein the enzyme is at least one of amylase and protease. (4) The sake lees digestion liquid according to (1), wherein the digestion conditions for the sake lees liquid are 50°C to 60°C and 20 hours to 30 hours. (5) A packaged seasoning containing the sake lees digestive juice, alcohol, a sweetener, and salt described in (1). (6) A packaged seasoning in which the sake lees digested liquid according to (1) is used in an amount of 30 V / V% to 40 V / V% of the ingredients including water. (7) The containerized seasoning according to claim 5, having an alcohol content of 0V / V% to 20%, an extract content of 30V / V% to 50V / V%, a salt content of 0V / V% to 5V / V%, and an extract content of 30V / V% to 50V / V%. (8) The container-packed seasoning according to claim 5, which, when marinated in meat or seafood and cooked, gives the meat or seafood a soft and moist texture. [Effects of the Invention]

[0009] The seasoning according to the present invention makes the texture of cooked meat or seafood moist and soft. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments (present embodiments) for carrying out the sake lees digested liquid, seasoning, method for producing the seasoning, and method for cooking meat and seafood using the seasoning according to the present invention will be described.

[0011] The seasoning according to this embodiment is a seasoning made from sake lees digestive juice. Here, the seasoning is used in cooking meat, seafood, etc. to improve the flavor and texture of the meat, seafood, etc., and is a liquid made from ingredients such as amino acids containing umami components, sweeteners for adding sweetness, and spices for adding a spicy flavor. Furthermore, the seasoning according to this embodiment is preferably a seasoning that uses sake lees digestive juice and improves the flavor of meat, seafood, etc. cooked with the umami components contained in the sake lees digestive juice, while also giving the food a soft and moist texture. Below, each element constituting the seasoning according to this embodiment will be described.

[0012] (Sake lees digestive liquid) Sake lees digestion liquid is produced by digesting sake lees (sake cakes) with brewing water, alcohol, and salt using koji and enzymes, followed by solid-liquid separation and filtration. Here, sake lees refers to the solid matter produced when the fermented mash is separated into solids and liquids during the sake brewing process, and is not limited to the type of sake (ginjo sake, junmai sake, etc.). Koji is made by planting koji mold on grains to promote the liquefaction and saccharification of the raw materials. There are no limitations on the grains or koji mold used for koji, but polished rice is preferred as the grain and yellow koji mold is preferred as the koji mold. The amount of koji added is preferably 10 w / w% to 30 w / w% of the amount of sake lees. The enzyme agents are starch, a saccharidase, and a protease, and the amount of each enzyme agent added is preferably 0.05 W / W % to 0.3 W / W % relative to the amount of sake lees. The temperature for the preparation is preferably set to the appropriate reaction temperature of the enzyme agent. The preparation period is preferably 12 to 24 hours. The manufacturing flow of sake lees digestive juice is shown below.

[0013] (Method for producing sake lees digestion liquid) A sake lees mixture is prepared by mixing sake lees, water, and koji. An enzyme preparation can be added to the sake lees mixture. Additives such as alcohol and salt may also be added. The sake lees mixture in this invention refers to a mixture of sake lees, water, koji, and additives, in which the koji is in a state in which it can undergo an enzymatic reaction with the sake lees, regardless of the degree of enzymatic reaction. The sake lees digestion liquid in this invention refers to a liquid in which the enzymatic reaction by koji has been reduced or stopped at a desired point in time. The enzymatic reaction can be reduced or stopped by inactivating the enzymes contained in the koji or enzymatic preparation by heating. The amount of water contained in the sake lees mixed liquid is preferably in the range of 40% to 60% by mass, more preferably in the range of 45% to 55% by mass, and even more preferably in the range of 47.5% to 52.5% by mass. By keeping the amount within this range, the handleability of the sake lees mixed liquid is improved. The amount of koji contained in the sake lees mixed liquid is preferably in the range of 1% to 10% by mass, more preferably in the range of 2% to 4% by mass, and even more preferably in the range of 2.5% to 3.5% by mass. By keeping it within this range, the sake lees contained in the sake lees mixed liquid can be easily digested. The amount of the enzyme agent contained in the sake lees mixed solution is preferably in the range of 0.009% to 0.05% by mass, more preferably in the range of 0.009% to 0.03% by mass, and even more preferably in the range of 0.009% to 0.02% by mass. By keeping the amount within this range, the sake lees contained in the sake lees mixed solution can be easily digested. When multiple enzymes are used as the enzyme agent, each may be in the above range. The final alcohol concentration of the sake lees mixture is preferably within the range of 10.0% to 30.0%, more preferably within the range of 15.0% to 25.0%, and even more preferably within the range of 19.0% to 21.0%. By keeping the alcohol concentration within this range, it becomes easier to extract the active ingredients from the sake lees contained in the sake lees mixture. The amount of salt, such as salt, contained in the sake lees mixed liquid is preferably in the range of 1.0% to 10.0% by mass, more preferably in the range of 2.0% to 7.0% by mass, and even more preferably in the range of 3.0% to 5.0% by mass. By keeping it within this range, the growth of unwanted bacteria in the sake lees mixed liquid and the sake lees digested liquid is suppressed.

[0014] The digestion temperature of the sake lees mixed liquid is preferably set within a range of 50° C. to 60° C., and the digestion is carried out for 10 to 30 hours, which makes it easier to digest the sake lees components contained in the sake lees mixed liquid. The digestion temperature is more preferably within the range of 52°C to 58°C, and even more preferably within the range of 54°C to 56°C. The digestion time is more preferably within the range of 12 to 24 hours, and even more preferably within the range of 15 to 20 hours.

[0015] After digesting the sake lees mixed liquid, it is separated into solid and liquid and the resulting liquid is pasteurized (heat sterilized) to obtain a sake lees digested liquid. The cooking time should be between 80℃ and 85℃, and once the temperature is reached, the heating should be stopped and the food should be cooled.

[0016] Any desired ingredients can be added to the resulting digested sake lees liquid to prepare a seasoning. The digested sake lees liquid or the seasoning may be filtered.

[0017] An example of the blending ratio for sake lees digested liquid is shown in Table 1.

[0018] [Table 1]

[0019] The component values ​​of the sake lees digested liquid are preferably the values ​​shown in Table 2 below.

[0020] [Table 2]

[0021] (sweetener) A sweetener is a substance that imparts a sweet taste. Sweeteners include, for example, isomerized liquid sugars such as high-fructose glucose syrup and high-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 30 to 60 in terms of sweetness level.

[0023] (alcohol) The alcohol according to 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 impaired, examples that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, and rum, and raw material alcohols), liqueurs, shochu, and even brewed alcohols such as sake, fruit wine, and beer. Of these, it is particularly preferable to use one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol. In this specification, alcohol refers to ethanol unless otherwise specified.

[0024] (salt) Salt is a substance used to impart a salty taste. Rock salt, seaweed salt, etc. may be used instead of salt. The salt used in the seasoning according to this embodiment not only provides a salty taste but also contains alcohol, so it is added as an undrinkable treatment to make it undrinkable. The amount of salt added to make it undrinkable can be calculated and analyzed using the method described in Section 3-14 Sodium Chloride (Sodium Chloride Added as an Undrinkable Treatment) of the National Research Institute of Brewing Standard Analysis Commentary (edited by the Standard Analysis Commentary Editorial Committee).

[0025] (Alcohol content) The alcohol content of the seasoning according to this embodiment is preferably 0 V / V% to 20 V / V%, and particularly preferably 10 V / V% to 15 V / 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 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph 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 is the number of grams of nonvolatile matter contained in a volume of 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) The salt content of the seasoning according to this embodiment is 1.5% W / V or more when the alcohol content of the seasoning is less than 10 V / V%, and when the alcohol content is 10 V / V% or more, the salt content is added in an amount equal to or greater than the W / V% calculated by multiplying the alcohol content by 0.15.

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

[0029] (Containerized seasoning) The seasoning alcoholic beverage according to this embodiment can be provided in various containers. By packing the alcoholic beverage in various containers, deterioration of quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed. Metal (aluminum, steel, etc.) cans are unsuitable because they may corrode due to the salt they contain, but glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, but it is preferable to use a paper pack container that is easy to carry and blocks light.

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

[0031] In the mixing step, the sake lees digested liquid, alcohol, sweetener, and salt are appropriately added to a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the alcohol concentration, sweetness, extract content, etc. fall within the above-mentioned predetermined ranges.

[0032] In the post-processing step, for example, processing such as filtration, sterilization, and filling into a container is selectively carried out as necessary. The filtration process in the post-processing step can be performed 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 step is preferably performed by plate sterilization from the viewpoint of processing speed, but 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 step is preferably performed in a clean room maintained at a level of cleanliness that is normally achieved in the production of liquid seasonings. The order of each process in the post-processing step is not particularly limited.

[0033] The processes carried out in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing liquid seasonings and the like.

[0034] As described above, the method for producing a seasoning according to this embodiment can produce a seasoning using sake lees digestive juice as an ingredient, which gives meat and seafood a soft and moist texture. [Example]

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

[0036] [Example of sake lees digestion liquid production] To prepare the sake lees digestion liquid, 500 ml of water was heated to 60-70°C, and sake lees were added and stirred until the temperature was adjusted to 55°C. To this was added 30 g of rice koji, 0.2 g of starch-degrading enzyme (amylase), and 0.1 g of protein-degrading enzyme (protease). The mixture was stirred while maintaining the temperature and digested for approximately 24 hours. After this, 200 ml of raw alcohol (a type of alcohol used in alcoholic beverages and food manufacturing, produced by fermenting, distilling, and refining raw materials such as molasses; concentration: 67% V / V) and 40 g of salt were added. The resulting filtrate was heated to 80°C for sterilization, cooled, and then adjusted with water. The components of the finished product are shown in Table 3.

[0037] [Table 3]

[0038] [Example of seasoning production] The seasoning was prepared by mixing 400 ml of the sake lees digested liquid shown in Table 3, 70 ml of raw alcohol (made by fermenting raw materials such as molasses, then distilling and refining it, and used for manufacturing alcoholic beverages and foods. Concentration: 67 V / V%), 480 g of glucose (liquid) as a sugar, 7.5 g of salt, and 170 ml of water, and then adding the mixture to the mixture. The mixture was then purified, filtered, and heat-sterilized (96°C, 120 seconds). The components of the finished product are shown in Table 4.

[0039] [Table 4]

[0040] [Cooking effect example 1] (Sample preparation) The seasoning produced according to the blend in [Seasoning Production Example] was used to cook spare ribs (chicken wings). The cooking method was to place 500g of chicken wings in a thick plastic bag, add 30g (2 tablespoons) of the seasoning, 30g (2 tablespoons) of soy sauce, 5g (1 teaspoon) of ginger from a tube, and 5g (1 teaspoon) of garlic from a tube, remove the air from the bag, close the bag, rub the seasoning into the meat for 1 minute so that it blends well, and leave it in the refrigerator overnight. About an hour before cooking, bring to room temperature, lightly wipe off any excess liquid, and cook in a frying pan over medium heat for 14 minutes.

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

[0042] (Exam contents) The cooked spare ribs (chicken wings) were subjected to a sensory evaluation of the meat's flavor and texture (aroma, richness, tenderness, and moistness). The evaluation items and evaluation criteria are shown in Table 5. The evaluation was performed by eight people. Regarding texture, softness refers to the ease and comfort of biting and chewing the meat, with the greater the comfort, the greater the evaluation, and the less comfort, the greater the evaluation, and moistness refers to the more moist the meat feels when held in the mouth and chewed, and the more dry the meat feels, the greater the evaluation, and ... the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, and the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation, the greater the evaluation,

[0043] [Table 5]

[0044] (Test results) The results (average values ​​of the eight evaluations) are shown in Table 6.

[0045] [Table 6] The sensory evaluation revealed that the chicken wings cooked with the seasoning were soft and moist, and were softer and more moist than the control.

[0046] [Cooking effect example 2] (Sample preparation) The seasoning produced according to the blend of [Seasoning Production Example] was used to cook spare ribs (bone-in beef ribs). The cooking method was to place 500g of bone-in beef ribs in a thick plastic bag, add 30g (2 tablespoons) of the seasoning, 30g (2 tablespoons) of soy sauce, 5g (1 teaspoon) of ginger from a tube, and 5g (1 teaspoon) of garlic from a tube, remove the air from the bag, close the bag, rub the seasoning into the meat for 1 minute so that it blends well, and leave it in the refrigerator overnight. About an hour before cooking, bring to room temperature, lightly wipe off any excess liquid, and cook in a frying pan over medium heat for 7 minutes.

[0047] (Sample preparation control) As a control, a dish was prepared using the synthetic sake and sake-type seasonings described in (Sample preparation control) instead of the seasoning.

[0048] (Exam contents) The cooked spare ribs (bone-in beef ribs) were subjected to a sensory evaluation using the method described in Table 5.

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

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

[0051] [Cooking effect example 3] (Sample preparation) The seasoning produced according to the composition of the seasoning production example was used to cook roast pork (pork shoulder). To prepare the meat, 500g of pork shoulder was poked with a fork in 10 places and placed in a thick plastic bag, to which 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, the bag was sealed to remove any air, and the meat was rubbed with the seasoning for 1 minute to allow it to blend with the meat, and then left to sit in the refrigerator overnight. About an hour before baking, the meat was brought back to room temperature, then wrapped in aluminum foil and placed in a pot for 30 minutes to steam-bake, after which it was removed from the pot and left to stand at room temperature for 30 minutes.

[0052] As a control, a dish was prepared using the synthetic sake and sake-type seasonings described in (Sample preparation control) instead of the seasoning.

[0053] (Exam contents) The cooked roast pork (pork shoulder) was subjected to a sensory evaluation according to the method described in Table 5.

[0054] (Test results) The results (average values ​​of the eight evaluations) are shown in Table 8.

[0055] [Table 8] The sensory evaluation showed that the pork shoulder meat cooked with this seasoning was evaluated as having a soft and moist texture, and was even softer and more moist than the control product.

Claims

1. The sake lees digestion liquid is obtained by digesting a sake lees mixture, which is a mixture of solid sake lees, koji, water, and at least one enzyme selected from amylase and protease, at digestion conditions of 50°C to 60°C for 20 to 30 hours, followed by solid-liquid separation, and heat sterilization of the resulting liquid.

2. A sake lees digestion liquid as described in claim 1, wherein the sake lees mixed liquid contains alcohol and salt.

3. The method for producing a sake lees digestion liquid comprises digesting a sake lees mixture, which is a mixture of solid sake lees, koji, water, and at least one enzyme selected from amylase and protease, at a temperature of 50 to 60°C for 20 to 30 hours, followed by solid-liquid separation and heat sterilization of the resulting liquid.

4. A method for producing sake lees digestion liquid as described in claim 3, wherein the sake lees mixed liquid contains alcohol and salt.

5. A containerized seasoning made by using the sake lees digestive liquid described in claim 1 or the sake lees digestive liquid obtained by the method for producing sake lees digestive liquid described in claim 3, together with alcohol, a sweetener, and salt.

6. A container-packed seasoning that uses 30 V / V% to 40 V / V% of the sake lees digested liquid described in claim 1 or the sake lees digested liquid obtained by the method for producing sake lees digested liquid described in claim 3, in a proportion of raw materials including water, and has an extract content of 30 W / V% to 60 W / V%, a salt content of 1.5% W / V or more, and an amino acid content of 5.0 to 20.

0.

7. A containerized seasoning as described in claim 5, which when used to marinate meat or seafood and cook it gives the meat or seafood a soft, moist texture.

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