JPH08216A - Seasoning solution for smoking and its production - Google Patents
Seasoning solution for smoking and its productionInfo
- Publication number
- JPH08216A JPH08216A JP6137280A JP13728094A JPH08216A JP H08216 A JPH08216 A JP H08216A JP 6137280 A JP6137280 A JP 6137280A JP 13728094 A JP13728094 A JP 13728094A JP H08216 A JPH08216 A JP H08216A
- Authority
- JP
- Japan
- Prior art keywords
- smoked
- liquid
- edible alcohol
- seasoning liquid
- weight
- 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.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 230000000391 smoking effect Effects 0.000 title abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000007864 aqueous solution Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims description 81
- 235000000346 sugar Nutrition 0.000 claims description 22
- 239000000463 material Substances 0.000 abstract description 18
- 239000000243 solution Substances 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract 3
- 235000020994 smoked meat Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 241000972773 Aulopiformes Species 0.000 description 11
- 235000019515 salmon Nutrition 0.000 description 11
- 239000000779 smoke Substances 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013605 boiled eggs Nutrition 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- JMSVCTWVEWCHDZ-UHFFFAOYSA-N syringic acid Chemical compound COC1=CC(C(O)=O)=CC(OC)=C1O JMSVCTWVEWCHDZ-UHFFFAOYSA-N 0.000 description 2
- 239000013077 target material Substances 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012261 resinous substance Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 1
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、燻製調味液及びその製
造方法に関し、特に家庭において簡易に燻製味の食品を
つくるのに好適に使用することができる燻製調味液及び
その製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoked seasoning liquid and a method for producing the smoked seasoning liquid, and more particularly to a smoked seasoning liquid and a method for producing the smoked seasoning liquid, which can be suitably used for easily producing smoked taste foods at home. is there.
【０００２】[0002]
【従来の問題】鮭などの魚類はもとより鳥肉などの畜肉
に対しても幅広く燻煙処理がされており、種々の燻製製
品が市場に出回っている。又、燻製品は、アトマイジン
グ法、液体燻製法等により、素材に燻液を薄く均一に付
着させた後、乾燥処理を施すことによって従来から製造
されている。一方、食生活の多様化により家庭において
種々の味覚の食品を味わうことができるように種々の調
味料が開発されており、又、家庭内で簡易に燻製味の料
理をつくって味わうことが望まれている。このような要
望に応じて、燻製味の食品を家庭で作ろうとした場合、
燻製品を商業的に大量に製造する際に使用されている燻
液を用いたのでは、該燻液は粘度かつ濃度が高いので、
工業用として用いる噴霧装置等を使用しなければ燻液を
素材に薄くかつ均一に付着させることは困難であった。
そこで、家庭においても燻液を素材に薄くかつ均一に付
着させることができるように、燻液を希釈して用いるこ
とを試みたが、単純に燻液を水等により希釈した場合、
燻液が白濁し液中に灰褐色の凝縮物が生じるとの問題が
発生した。又、このように凝縮物が生じた燻液を素材表
面に付着させ、加熱乾燥すると得られた燻製品は表面に
焦げた樹脂状物質が散在した外観の悪いものになるとい
う問題が発生した。又、得られた食品は、市販の燻製に
比較して味覚の悪いものであった。一方、特開昭６３−
１８５３３５号公報には、木酢に調味料を混合した燻製
調味液又は煙を水滴中に通して生成した液体に調味料を
混合して得た燻製調味液を用い、これを鮭の切り身の表
面にふりかけることを特徴とする簡易燻製方法が開示さ
れている。この燻製調味液には、スパイス、塩や砂糖を
添加できることが記載されているが、その添加量につい
ては開示がない。また、この燻製調味液は、燻液をふり
かけたのち、表面を拭きとる等、素材に薄くかつ均一に
付着させることが困難であるとともに処理に手間がかか
るものである。2. Description of the Related Art A variety of smoked products are on the market because not only fish such as salmon but also meat such as poultry are subjected to a wide range of smoke treatment. Smoked products are conventionally manufactured by applying a smoked liquid thinly and evenly to a material by an atomizing method, a liquid smoking method or the like, and then performing a drying process. On the other hand, due to the diversification of eating habits, various seasonings have been developed so that people can enjoy foods with various tastes at home, and it is desirable to easily prepare smoked-flavored dishes at home and enjoy them. It is rare. In response to such requests, if you try to make smoked food at home,
When the smoked liquid used in commercially producing a smoked product in large quantities is used, since the smoked liquid has a high viscosity and a high concentration,
It was difficult to apply the smoked liquid thinly and uniformly to the material without using an industrial spraying device.
Therefore, we tried to dilute the smoke solution so that the smoke solution can be applied thinly and evenly to the material even at home.However, if the smoke solution is simply diluted with water,
There was a problem that the smoked liquid became cloudy and a grayish brown condensate was generated in the liquid. In addition, there is a problem in that the smoked product in which the condensate is generated is adhered to the surface of the material and dried by heating, and the resulting smoked product has a poor appearance with scorched resinous substances scattered on the surface. Moreover, the obtained food had a bad taste as compared with commercially available smoked products. On the other hand, JP-A-63-
No. 185335 gazette uses a smoked seasoning solution obtained by mixing seasoning with wood vinegar or a smoked seasoning solution obtained by mixing seasoning with a liquid produced by passing smoke through water droplets, and using this on the surface of salmon fillets. A simple smoking method characterized by sprinkling is disclosed. It is described that spices, salt and sugar can be added to this smoked seasoning liquid, but there is no disclosure regarding the amount added. Further, this smoked seasoning liquid is difficult to apply thinly and evenly to the material by sprinkling the smoked liquid on the surface and then wiping the surface, and it is time-consuming to process.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、燻液を素材
に薄くかつ均一に付着させることができ、かつ簡易に燻
製味の食品を製造することができる燻製調味液を提供す
ることを目的とする。本発明は、又、上記燻製調味液を
簡易に製造できる方法を提供することを目的とする。DISCLOSURE OF THE INVENTION An object of the present invention is to provide a smoked seasoning liquid capable of thinly and uniformly attaching a smoked liquid to a material and easily producing a smoked taste food. And Another object of the present invention is to provide a method for easily producing the smoked seasoning liquid.
【０００４】[0004]
【課題を解決するための手段】本発明は、燻液を食用ア
ルコールを含有した水溶液を用い、最終的に得られる燻
製調味液中の該アルコールの含有量が特定の範囲内とな
るようにし、かつ特定量の糖を存在させると、上記課題
を効率的に解決できるとの知見に基づいてなされたので
ある。すなわち、本発明は、燻液、５〜１０重量％の食
用アルコール及び７〜３５重量％の糖を含有することを
特徴とする燻製調味液を提供する。本発明は、又、燻液
に、食用アルコール又は食用アルコールを含有する水性
溶液を添加した後、糖を加えることを特徴とする燻製調
味液の製造方法を提供する。本発明は、更に、食用アル
コール又は食用アルコールを含有する水溶液に予め糖を
溶解させたものを、燻液に添加することを特徴とする燻
製調味液の製造方法を提供する。According to the present invention, an aqueous solution containing an edible alcohol is used as a smoked liquid so that the content of the alcohol in the finally obtained smoked seasoning liquid is within a specific range, In addition, it was made based on the finding that the above problems can be efficiently solved by the presence of a specific amount of sugar. That is, the present invention provides a smoked seasoning liquid containing 5 to 10% by weight of edible alcohol and 7 to 35% by weight of sugar. The present invention also provides a method for producing a smoked seasoning liquid, which comprises adding edible alcohol or an aqueous solution containing the edible alcohol to the smoked liquid, and then adding sugar. The present invention further provides a method for producing a smoked seasoning liquid, which comprises adding a solution prepared by dissolving sugar in an edible alcohol or an aqueous solution containing edible alcohol in advance to a smoked liquid.
【０００５】本発明では、燻液として、燻製品を商業的
に大量に製造する際に使用されている通常の燻液を使用
することができる。このような燻液としては、米国のRE
D ARROW が開発し、（株）アルファー フーヅが販売し
ている天然スモークフレーバー：スモークＥＺ（Ａ、
Ｃ、Ｈ、FB-1及びＭのグレードがある）が好ましいもの
としてあげられる。この燻液は、燻材の燃焼煙を水に吸
着させて得た凝縮液を濾過、調整して製造されたもので
あり、酢酸、ギ酸、プロピオン酸、バニリン酸、シリン
ジック酸などの酸性成分、2,6-ジメソキシフェノールな
どのフェノール成分、ブタン２、フルフラール、アセト
ン、アセトアルデヒドなどのカルボニル化合物、少量の
エタノールなどを含有し、残部が水である水溶液であ
る。上記した燻液は通常pH値が1.５〜3.５の範囲にあ
る。In the present invention, as the smoked liquid, it is possible to use a normal smoked liquid which is used when a smoked product is commercially produced in large quantities. Such a smoked liquid is available in the US RE
Natural smoke flavor developed by D ARROW and sold by Alpha Foods Co., Ltd .: Smoke EZ (A,
C, H, FB-1 and M grades) are preferred. This smoked liquid is produced by filtering and adjusting a condensate obtained by adsorbing the smoke of combustion of smoke into water, and acetic acid, formic acid, propionic acid, vanillic acid, acid components such as syringic acid, An aqueous solution containing a phenol component such as 2,6-dimesoxyphenol, butane 2, furfural, acetone, acetaldehyde and other carbonyl compounds, and a small amount of ethanol, with the balance being water. The above-mentioned smoked liquid usually has a pH value in the range of 1.5 to 3.5.
【０００６】本発明では、燻液１００重量部に対して、
食用アルコールを６重量部〜３０重量部、好ましくは１
０重量部〜２０重量部の割合で又は食用アルコールを含
有する水性溶液を３０〜３５０重量部、好ましくは１１
０〜１６０重量部の割合で添加し、次いで糖を加えて、
燻液、５〜１０重量％（好ましくは5.５〜7.５重量％）
の食用アルコール及び７〜３５重量％（好ましくは１０
〜２２重量％）の糖を含有する水性燻製調味液を調製す
る。食用アルコール量を上記範囲にすることにより、食
味に影響を及ぼすことなく燻液の白濁、液中の凝縮物の
発生を抑止することができる。また、食肉等の素材の食
感を柔かくすることができる。従って、食用アルコール
量が少ない場合には、上述した白濁や凝縮物の発生を抑
えることができず、反対に食用アルコール量が多い場合
には、食味のバランスが崩れてしまい好ましくない。ま
た、糖が上記添加量より少ない場合には、得られる燻製
調味液の苦味や渋味がきわだち、素材に薄く、均一にぬ
っても食味の好ましい燻製品を得ることができない。ま
た、得られた燻製品表面のテリが充分に得られない。反
対に、糖の添加量が多い場合には、甘味がきわだち燻製
品の食味に影響を及ぼしてしまう。また、燻製調味液の
粘性が高まり、素材に薄く、均一にぬり難くなる傾向が
ある。また、上述したように糖は、燻液と食用アルコー
ルを混合した後に添加するのが好ましい。これにより、
燻液の白濁、液中の凝縮物の発生を抑止できる。この
際、燻液に、食用アルコールと糖とを含有する水性溶液
を添加することもできるが、この場合、食用アルコール
中に糖を充分溶解させておくことが重要であり、燻液、
食用アルコールおよび糖をいっしょに攪拌混合すると白
濁、凝縮物が発生し好ましくない。両方の場合とも、燻
液を希釈するのに使用する水性溶液は、食用アルコール
を１０〜５０重量％（好ましくは１２〜２０重量％）含
有するのが好ましい。In the present invention, 100 parts by weight of the smoked liquid is
6 to 30 parts by weight of edible alcohol, preferably 1
An aqueous solution containing 0 to 20 parts by weight or an edible alcohol in an amount of 30 to 350 parts by weight, preferably 11 parts by weight.
0 to 160 parts by weight, followed by sugar,
Smoked liquid, 5 to 10% by weight (preferably 5.5 to 7.5% by weight)
Edible alcohol and 7-35% by weight (preferably 10
An aqueous smoked seasoning solution containing .about.22% by weight of sugar is prepared. By setting the amount of edible alcohol in the above range, it is possible to prevent clouding of the smoked liquid and generation of condensate in the liquid without affecting the taste. In addition, the texture of materials such as meat can be softened. Therefore, when the amount of edible alcohol is small, it is not possible to suppress the occurrence of cloudiness or condensate described above, and when the amount of edible alcohol is large, the taste is unbalanced, which is not preferable. On the other hand, when the amount of sugar is less than the above-mentioned amount, the smoked seasoning liquid obtained has marked bitterness and astringency, and it is not possible to obtain a smoked product which has a thin material and which has a pleasant taste even when uniformly wetted. In addition, the surface of the obtained smoked product cannot be sufficiently obtained. On the contrary, when the amount of sugar added is large, the sweetness affects the taste of the smoked smoked product. Moreover, the viscosity of the smoked seasoning liquid increases, and the material tends to be thin and difficult to uniformly apply. Further, as described above, it is preferable to add the sugar after mixing the liquid smoke and the edible alcohol. This allows
It can suppress the cloudiness of smoked liquid and the generation of condensate in the liquid. At this time, the smoked liquid may be added with an aqueous solution containing edible alcohol and sugar, but in this case, it is important to sufficiently dissolve the sugar in the edible alcohol.
When edible alcohol and sugar are stirred and mixed together, white turbidity and condensate are generated, which is not preferable. In both cases, the aqueous solution used to dilute the smoke liquor preferably contains 10 to 50% by weight (preferably 12 to 20% by weight) of edible alcohol.
【０００７】また、本発明では、上記方法および割合で
燻液、食用アルコールおよび糖を調製することにより、
得られた燻製調味液のpH値を2.５〜4.５にすることがで
きる。pH値が低い場合には、酸味が強くなり燻製品の味
覚バランスが崩れてしまう。反対にpH値が高いと、保存
性が悪くなり、又、保存性を高める為に加熱殺菌を行う
と、燻製調味液の風味の劣化が顕著になり好ましくな
い。ここで、食用アルコールとしてはエタノールが好ま
しく、食用アルコールを含有する水溶液としては、ワイ
ンや日本酒などの各種酒、特に料理酒あるいは、しょう
油、コンソメ液等のだしと食用アルコールを混ぜた調味
液等を用いることができる。又、糖としては、砂糖、ブ
ドウ糖、果糖、澱粉糖などがあげられる。このうち、砂
糖、特にグラニュール糖が好ましい。本発明の燻製調味
液は、燻液、食用アルコール、糖及び水を必須成分とす
るが、燻製調味液の特性を損ねない範囲で、各種調味
料、スパイス、香料、増粘剤などを含有させることがで
きる。Further, in the present invention, the smoked liquid, the edible alcohol and the sugar are prepared by the above-mentioned method and ratio,
The pH value of the resulting smoked seasoning liquid can be adjusted to 2.5 to 4.5. When the pH value is low, the sourness becomes strong and the taste balance of the smoked product is lost. On the other hand, if the pH value is high, the preservability becomes poor, and if heat sterilization is performed to enhance the preservability, the flavor of the smoked seasoning liquid is significantly deteriorated, which is not preferable. Here, ethanol is preferably used as the edible alcohol, and as the aqueous solution containing the edible alcohol, various liquors such as wine and sake, particularly cooking liquor or soy sauce, seasoning liquid in which edible alcohol such as consomme liquid is mixed with edible alcohol, etc. Can be used. Examples of sugars include sugar, glucose, fructose and starch sugar. Of these, sugar, particularly granulated sugar, is preferable. The smoked seasoning liquid of the present invention contains a smoked liquid, edible alcohol, sugar and water as essential components, but to the extent that the characteristics of the smoked seasoning liquid are not impaired, various seasonings, spices, flavors, thickeners and the like are contained. be able to.
【０００８】本発明の燻製調味液を用いて、任意の方法
で燻製の味覚を有する各種食品を調理することができ
る。例えば、本発明の燻製調味液を、素材の表面に一回
又は複数回塗布する方法、吹きつける方法、振りかける
方法及び本発明の燻製調味液に浸漬して含浸させる方法
などである。このうち、本発明の燻製調味液を素材に含
浸させた後、乾燥時及び／又は加熱時に必要に応じて、
１回又は数回、燻製調味液を素材に塗布するのが好まし
い。この場合、素材に上記燻製調味液を含浸させる量と
しては、例えば素材１重量部と、当該燻製調味液の0.１
重量部をビニール袋に入れて素材を３０分間浸しておい
たときに含浸する量に相当する量であればよい。具体的
には、素材に対して0.０１〜１重量％、好ましくは0.０
５〜0.３重量％がよい。又、対象とする素材は、鮭、
鯖、ニシン、ホッケ、イカなどの魚類に限定されず、鳥
肉、豚肉、牛肉、羊肉などの各種畜肉類はもとより貝類
なども対象とすることができる。又、素材は生のものに
限定されず、半調理した各種肉や魚、干物、ゆで卵及び
ソーセージやハムや練製品なども対象とすることができ
る。本発明の燻製調味液を対象とする素材に施した後、
通常の方法により乾燥することによって所望の燻製味の
食品を得ることができるが、本発明の燻製調味液を施し
た後、オーブン、オーブントースター、魚焼コンロ等で
加熱することにより短時間（例えば５〜３０分間、好ま
しくは５〜２２分間の加熱）で所望の燻製味の食品を得
ることができる。The smoked seasoning liquid of the present invention can be used to cook various foods having a smoked taste by any method. For example, a method of applying the smoked seasoning liquid of the present invention to the surface of the material once or a plurality of times, a method of spraying, a method of sprinkling, a method of immersing the smoked seasoning liquid of the present invention in impregnation, and the like. Of these, after impregnating the raw material with the smoked seasoning liquid of the present invention, if necessary during drying and / or heating,
It is preferable to apply the smoked seasoning liquid to the material once or several times. In this case, the amount of the smoked seasoning liquid to be impregnated into the material is, for example, 1 part by weight of the material and 0.1 of the smoked seasoning liquid.
The amount may be an amount equivalent to the amount of the material impregnated when the material is put in a plastic bag and immersed for 30 minutes. Specifically, 0.01 to 1% by weight of the material, preferably 0.0
5 to 0.3% by weight is preferable. Also, the target material is salmon,
The present invention is not limited to fish such as mackerel, herring, hockey, and squid, and various kinds of meat such as poultry, pork, beef, and mutton as well as shellfish can be targeted. In addition, the material is not limited to raw ones, and various kinds of semi-cooked meat and fish, dried fish, boiled eggs and sausages, ham, and paste products can also be targeted. After applying the smoked seasoning liquid of the present invention to the target material,
Although it is possible to obtain a food product with a desired smoked taste by drying by a usual method, after applying the smoked seasoning liquid of the present invention, a short time is obtained by heating with an oven, an oven toaster, a fish grill, etc. After heating for 5 to 30 minutes, preferably 5 to 22 minutes), a desired smoked food product can be obtained.
【０００９】[0009]
【発明の効果】本発明の燻製調味液によれば、家庭内に
おいて簡易かつ短時間で所望の燻製味の食品を調理し味
わうことができる。又、本発明の燻製調味液を用いる
と、燻液を単に希釈したものを用いる場合に比べて、刺
激臭，渋味および苦味のないマイルドな燻製味の食品を
得ることができる。次に実施例により本発明を説明す
る。According to the smoked seasoning liquid of the present invention, a desired smoked food product can be cooked and tasted easily at home in a short time. Further, when the smoked seasoning liquid of the present invention is used, it is possible to obtain a mild smoked food product having no pungent odor, astringency, and bitterness as compared with the case where a smoked liquid is simply diluted. Next, the present invention will be described with reference to examples.
【００１０】[0010]
実施例１ （株）アルファフーズ くん液（ＳＭＯＫ−ＥＺＡ、pH
2.０）、３５ｇに、アルコール分約１４重量％の料理酒
４９ｇをゆっくりと加えた（料理酒の添加量は、燻液１
００重量部当たり１４０重量部である。）。次いで、こ
こにグラニュー糖１６ｇを加え、軽く撹拌してグラニュ
ー糖を溶かし、燻製調味液を１００ｇ製造した。この燻
製調味液（pH3.０）には沈殿が生じておらず、燻製の調
製用として優れたものである。この燻製調味液を用い、
次の方法で燻製味の鳥肉及び鮭を製造した。燻製味の鳥肉 生の骨付き鳥肉に塩をまぶし（１重量％程度）、この骨
付き鳥肉の１０％重量の上記燻製調味液とともにビニー
ル袋に入れ、鳥肉表面に燻製調味液がよくしみ渡るよう
に混ぜた後、３０分間放置した。その後、鳥肉をビニー
ル袋から取り出し、オーブンで２００℃で２０分加熱し
た。途中、燻製調味液をはけで１〜２度鳥肉の表面に塗
布した。このようにして得られた鳥肉は、燻製の味がす
る香ばしいものであった。Example 1 Alpha Foods Co., Ltd. (SMOK-EZA, pH
2.0), 35 g, slowly added 49 g of cooking liquor having an alcohol content of about 14% by weight (the amount of cooking liquor is 1
It is 140 parts by weight per 00 parts by weight. ). Then, 16 g of granulated sugar was added thereto, and the mixture was stirred lightly to dissolve the granulated sugar, and 100 g of a smoked seasoning liquid was produced. This smoked seasoning liquid (pH 3.0) did not cause any precipitation and was excellent for smoked preparation. Using this smoked seasoning liquid,
Smoked chicken and salmon were produced by the following method. Smoked chicken poultry with raw bone is sprinkled with salt (about 1% by weight) and put in a plastic bag together with 10% by weight of the smoked seasoning liquid above. The mixture was mixed so that it spreads well, and then left for 30 minutes. Then, the chicken meat was taken out of the plastic bag and heated in an oven at 200 ° C. for 20 minutes. On the way, the smoked seasoning liquid was applied to the surface of the chicken meat once or twice with a brush. The bird meat thus obtained was smoky and fragrant.
【００１１】燻製味の鮭 生の塩鮭を、塩鮭の１０％重量の上記燻製調味液ととも
にビニール袋に入れ、塩鮭表面に燻製調味液がよくしみ
渡るように混ぜた後、３０分間放置した。その後、鮭を
ビニール袋から取り出し、オーブンで２００℃で１０分
加熱した。途中、燻製調味液をはけで１〜２度鮭の表面
に塗布した。このようにして調理した鮭肉は、燻製の味
がする香ばしいものであった。その他の食品 トースターを用いること以外は、上記方法と同様の方法
を用いて燻製調理した笹かまぼこ、プロセスチーズ、ゆ
で卵およびゆでほたてを得た。これらは、それぞれ３
分、1.５分、５分および５分という短時間で得ることが
でき、その味覚も強い刺激臭、渋味および苦味のないマ
イルドな燻製味を有するものであった。 Smoked salmon raw salted salmon was placed in a plastic bag together with the above-mentioned smoked seasoning liquid of 10% by weight of the salted salmon, mixed so that the surface of the salted salmon was soaked in the smoked seasoning liquid, and allowed to stand for 30 minutes. Then, the salmon was taken out of the plastic bag and heated in an oven at 200 ° C. for 10 minutes. On the way, smoked seasoning liquid was applied to the surface of salmon 1-2 times with a brush. The salmon meat cooked in this way was smoky and savory. Smoke-cooked bamboo shoots, processed cheese, boiled eggs and boiled scallops were obtained by the same method as described above except that other food toasters were used. These are 3 each
It was obtained in a short time of 1.5 minutes, 1.5 minutes, 5 minutes, and 5 minutes, and the taste had a mild smoked taste without a strong pungent odor, astringent taste, and bitterness.
Claims (7)
及び７〜３５重量％の糖を含有することを特徴とする燻
製調味液。1. A smoked seasoning liquid containing 5 to 10% by weight of edible alcohol and 7 to 35% by weight of sugar.
ールを含有する水性溶液を添加した後、糖を加えること
を特徴とする請求項１記載の燻製調味液の製造方法。2. The method for producing a smoked seasoning liquid according to claim 1, wherein sugar is added after adding edible alcohol or an aqueous solution containing edible alcohol to the smoked liquid.
有する水性溶液に予め糖を溶解させたものを、燻液に添
加することを特徴とする請求項１記載の燻製調味液の製
造方法。3. The method for producing a smoked seasoning liquid according to claim 1, wherein the edible alcohol or an aqueous solution containing the edible alcohol in which sugar is dissolved in advance is added to the smoked liquid.
対して６〜３０重量部の割合で添加される請求項２又は
３記載の燻製調味液の製造方法。4. The method for producing a smoked seasoning liquid according to claim 2, wherein the edible alcohol is added at a ratio of 6 to 30 parts by weight to 100 parts by weight of the smoked liquid.
燻液１００重量部に対して３０〜３５０重量部の割合で
添加される請求項２又は３記載の燻製調味液の製造方
法。5. An aqueous solution containing edible alcohol,
The method for producing a smoked seasoning liquid according to claim 2, wherein the smoked seasoning liquid is added at a ratio of 30 to 350 parts by weight to 100 parts by weight of the smoked liquid.
重量％含有するものである請求項５記載の製造方法。6. The aqueous solution contains 10 to 50 edible alcohol.
The manufacturing method according to claim 5, wherein the content is in a weight percentage.
請求項１〜６のいずれか１項記載の燻製調味液又はその
製造方法。7. The smoked seasoning liquid or the method for producing the smoked seasoning liquid according to claim 1, wherein the pH value of the smoked seasoning liquid is 2.5 to 4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6137280A JP2927324B2 (en) | 1994-06-20 | 1994-06-20 | Smoked seasoning liquid and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6137280A JP2927324B2 (en) | 1994-06-20 | 1994-06-20 | Smoked seasoning liquid and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08216A true JPH08216A (en) | 1996-01-09 |
| JP2927324B2 JP2927324B2 (en) | 1999-07-28 |
Family
ID=15194995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6137280A Expired - Fee Related JP2927324B2 (en) | 1994-06-20 | 1994-06-20 | Smoked seasoning liquid and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2927324B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102007030095A1 (en) | 2007-06-28 | 2009-01-02 | Eurocopter Deutschland Gmbh | Rotor blade for a rotary wing aircraft |
| CN112056538A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Flavoring agent for preparing smoked green soybean |
| CN112056509A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Preparation method of smoked green soy bean |
-
1994
- 1994-06-20 JP JP6137280A patent/JP2927324B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102007030095A1 (en) | 2007-06-28 | 2009-01-02 | Eurocopter Deutschland Gmbh | Rotor blade for a rotary wing aircraft |
| CN112056538A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Flavoring agent for preparing smoked green soybean |
| CN112056509A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Preparation method of smoked green soy bean |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2927324B2 (en) | 1999-07-28 |
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