JPH01181785A - Seasoning of sweet rice wine fashion - Google Patents
Seasoning of sweet rice wine fashionInfo
- Publication number
- JPH01181785A JPH01181785A JP63003812A JP381288A JPH01181785A JP H01181785 A JPH01181785 A JP H01181785A JP 63003812 A JP63003812 A JP 63003812A JP 381288 A JP381288 A JP 381288A JP H01181785 A JPH01181785 A JP H01181785A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- mirin
- fashion
- rice wine
- protein hydrolyzate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 title description 2
- 235000019991 rice wine Nutrition 0.000 title 1
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 238000012421 spiking Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 11
- 238000002360 preparation method Methods 0.000 description 7
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は新規なみりん風調法科に関するものである。[Detailed description of the invention] <Industrial application field> The present invention relates to a novel mirin style method.
〈従来の技術〉
みりん風調法科は米等を原料として発酵により得られた
香味液に糖類その他、必要に応じて各種呈味剤を加えた
アルコール１％未満の甘味系調味料であり、みりんと異
なり酒税がかからないだけ安価であり、みりんの代用と
して調理用に多用されている。<Conventional technology> Mirin-style seasoning is a sweet seasoning with less than 1% alcohol, which is made by adding sugars and other various flavoring agents as necessary to a flavoring liquid obtained by fermentation using rice as a raw material. Unlike other wines, it is inexpensive as there is no liquor tax, and it is often used in cooking as a substitute for mirin.
〈発明が解決しようとする問題点〉
しかしながら、このみりん風調法科はみりんに比べこく
がなく、また調理に用いたときも食材のでり、つやも不
足しがちであり、いわゆるかくし味としてはみりんｔこ
劣るという観は免れない。<Problems to be solved by the invention> However, this mirin-style preparation is not as rich as mirin, and also tends to lack the texture and luster of the ingredients when used for cooking. I can't help but feel that this is inferior.
そこで本発明者等はみりん風調法科の品質改良について
検討したところ、みりん風調法科に蛋白質加水分解物を
添加含有せしめることにより、所期の目的を達成するこ
とができるという知見を得て本発明を完成した。Therefore, the present inventors investigated ways to improve the quality of mirin-style preparations and obtained the knowledge that the desired purpose could be achieved by adding protein hydrolyzate to mirin-style preparations. Completed the invention.
すなわち本発明は蛋白質加水分解物を添加して成るみり
ん風調法科である。That is, the present invention is a mirin-style preparation prepared by adding a protein hydrolyzate.
く問題点を解決するための手段〉 以下、本発明を具体的に説明する。Means to solve problems〉 The present invention will be explained in detail below.
本発明に用いられる蛋白質加水分解物とは、例えば大豆
等を酵素的あるいは化学的に加水分解した分解液等であ
り、また仕込初期の醤油諸株の搾汁液も用いることがで
きる。The protein hydrolyzate used in the present invention is, for example, a decomposition liquid obtained by enzymatically or chemically hydrolyzing soybeans, etc. Also, the juice of various soy sauce strains at the early stage of preparation can also be used.
この様な蛋白質加水分解物を通常のみりん風調法科に添
加含有せしめるのであるが、その使用量は全体の１〜５
％である。Such a protein hydrolyzate is added to ordinary mirin-style preparation, but the amount used is 1 to 5 of the total.
%.
こうして得らｈたみりん風調法科は、みりんに匹敵する
調理効果が発現し、従来のみりん風調味料に比べ各段の
品質向上が認められるものである。The thus obtained tamirin-style seasoning has a cooking effect comparable to that of mirin, and is recognized to have improved quality compared to conventional mirin-style seasonings.
以下に実施例を示す。Examples are shown below.
〈実施例〉
実施例１
蒸うるち米に水を加えα−アミラーゼで高温消化させた
消化液に、米麹、水あめ、発酵液（みりん粕と米麹を混
合し食塩存在下で発酵させたもの）を加え、更に少量の
プロテアーゼを添加して２０°Ｃ１７２時間分解したの
ち搾汁して香味液を得た。<Example> Example 1 Steamed non-glutinous rice was added with water and digested at high temperature with α-amylase, and rice malt, starch syrup, and fermented liquid (mirin lees and rice malt were mixed and fermented in the presence of salt) were added to the digestive fluid. After adding a small amount of protease and decomposing the mixture at 20°C for 172 hours, the juice was squeezed to obtain a flavored liquid.
一方、通常の醤油麹を塩水に仕込み、仕込後３０日に圧
搾して諸法液汁を得た。On the other hand, ordinary soy sauce koji was prepared in salt water and squeezed 30 days after preparation to obtain various methods liquid.
とうもろこし澱粉の酵素糖化液（Ｂｒｉｘ６２度）８０
０ ｍｌに上記香味液８０ ｍｌ、食酢４ ｔｌｌｌ、
乳酸２．４ｇ及び上記諸法液汁１５コを加え、みりん風
調味料を得た。Corn starch enzyme saccharification solution (Brix 62 degrees) 80
0 ml, 80 ml of the above flavor liquid, 4 tlll of vinegar,
2.4 g of lactic acid and 15 liquids of the various methods mentioned above were added to obtain a mirin-like seasoning.
実施例２
みりん粕、水あめ、食塩及び米麹の混合物に酵母を添加
、発酵させ香味液とした。この香味液８０Ｒ１にとうも
ろこし澱粉の酵素糖化液（Ｂｒｉｘ ６２度） ８０
０ Ｉ＋Ｉｔ、食酢４ ｍｌ及び乳酸２．４ｇを混合し
たものに、蒸煮大豆に水を加え黄麹菌由来のアルカリプ
ロテアーゼで３０°Ｃ１１４日間分解して得た分解液の
濾過液１５＋＋＋／を加え、みりん風調味料を得た。Example 2 Yeast was added to a mixture of mirin lees, starch syrup, salt, and rice malt, and the mixture was fermented to obtain a flavor liquid. This flavor liquid 80R1 and corn starch enzyme saccharification liquid (Brix 62 degrees) 80
To a mixture of 0 I+It, 4 ml of vinegar, and 2.4 g of lactic acid, add 15+++/filtrate of the decomposition liquid obtained by adding water to steamed soybeans and decomposing them with alkaline protease derived from Aspergillus oryzae for 114 days at 30°C. Got the flavor seasoning.
特許出願人 キソコーマン株式会社Patent applicant: Kisokoman Co., Ltd.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63003812A JPH01181785A (en) | 1988-01-13 | 1988-01-13 | Seasoning of sweet rice wine fashion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63003812A JPH01181785A (en) | 1988-01-13 | 1988-01-13 | Seasoning of sweet rice wine fashion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01181785A true JPH01181785A (en) | 1989-07-19 |
Family
ID=11567605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63003812A Pending JPH01181785A (en) | 1988-01-13 | 1988-01-13 | Seasoning of sweet rice wine fashion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01181785A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616833A (en) * | 2016-12-27 | 2017-05-10 | 丹阳颐和食品有限公司 | Formula and production process of mirin |
| JP2017085992A (en) * | 2015-11-11 | 2017-05-25 | キッコーマン株式会社 | Enzymatically decomposed seasoning |
| JP2020005609A (en) * | 2018-07-12 | 2020-01-16 | 甘強酒造株式会社 | Manufacturing method of cooked sake using mirin lees |
| WO2022186071A1 (en) * | 2021-03-02 | 2022-09-09 | キッコーマン株式会社 | Method for producing sweetener |
-
1988
- 1988-01-13 JP JP63003812A patent/JPH01181785A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017085992A (en) * | 2015-11-11 | 2017-05-25 | キッコーマン株式会社 | Enzymatically decomposed seasoning |
| CN106616833A (en) * | 2016-12-27 | 2017-05-10 | 丹阳颐和食品有限公司 | Formula and production process of mirin |
| JP2020005609A (en) * | 2018-07-12 | 2020-01-16 | 甘強酒造株式会社 | Manufacturing method of cooked sake using mirin lees |
| WO2022186071A1 (en) * | 2021-03-02 | 2022-09-09 | キッコーマン株式会社 | Method for producing sweetener |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN116602391B (en) | Preparation method of low-salt soybean paste seasoning | |
| JPH1014523A (en) | Ginseng-processed food product and its production | |
| CN114343162A (en) | A kind of preparation method of soy sauce | |
| JPH01117784A (en) | Polypeptide having maltotetrose-producing amylase activity and use thereof | |
| JPH01181785A (en) | Seasoning of sweet rice wine fashion | |
| CN107495294A (en) | A kind of preparation method of low-salt health-care soy sauce | |
| JPS6355911B2 (en) | ||
| JP3065695B2 (en) | Production method of low salt seasoning liquid | |
| JPH06197728A (en) | Preparation of seasoning sauce based on oats | |
| JP3118122B2 (en) | Manufacturing method of sweet seasonings | |
| JPS61247370A (en) | Production of alcohol beverage | |
| JP4096026B2 (en) | Method for liquefying cereals or potatoes using liquid cocoons | |
| JPH04311367A (en) | Low salt fermented acidic seasoning | |
| JP3119365B2 (en) | Alcohol and food manufacturing methods | |
| JPS5831985A (en) | Preparation of brewed vinegar | |
| US4898738A (en) | Process for producing vinegar from non-cooked alcohol moromi | |
| JPH11127812A (en) | Production of seasoning | |
| JP3227893B2 (en) | Seasoning and its manufacturing method | |
| JPH08116913A (en) | Production of fermented seasoning from fish as raw material | |
| JP2898390B2 (en) | Method for producing alcoholic or spirit-containing seasonings | |
| JPH01256376A (en) | Production of seaweed vinegar | |
| JPH10155472A (en) | Production of refined rice wine by using glutinous rice as raw material | |
| JP2001275646A (en) | Brewing ferment and method for brewing liquors by using the same | |
| JPS615766A (en) | Preparation of fermented drinking water | |
| JPS63248376A (en) | Production of amazake (sweet drink made from fermented rice) containing citron |