JP2003093036A - Mirins - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mirin which has an excellent flavor even when cooked with a reduced amount of salt and which has an original flavor of a food material, and has a cooking effect superior to conventional mirins. SOLUTION: The content of potassium is 300 mg / liter or more and / or the content of magnesium is 100 mg / liter.
Mirin characterized by being more than liter. It is preferable that potassium is 500 to 2000 mg / l and magnesium is 100 to 1000 mg / l. Mirin includes mirin, fermented seasonings, and mirin-style seasonings. [Effect] In the taste, the balance becomes better, there is a rich feeling, and the richness and depth increase.

Description

Description: TECHNICAL FIELD The present invention relates to mirins having an excellent cooking effect. [0002] In recent years, liquor seasonings have been used not only at homes and restaurants, but also with soups, sauces,
It has been widely used in various processed food fields such as side dishes, fishery products, frozen foods and the like. One of them is mirin, among which mirin is a traditional brewed seasoning in Japan and has a unique cooking effect. For example, effects on taste such as soft and sharp sweet taste, hiding taste (enhancing umami), increasing threshold to soften taste, favorable scenting, and effects on smell such as suppressing unpleasant odor (mask) Improving the texture of food ingredients with alcohol, preventing boiling down, preventing elution of ingredients such as meat, physical and visual effects such as imparting terry gloss and baking color, further promoting the penetration and preservative of seasoning liquid components, And antioxidant properties such as oil burns. Hitherto, mirin has been developed or improved in order to further enhance the unique cooking effect of mirin. For example, by adding and using an alcohol-resistant glutaminase during the ripening process of mirin production, a method for producing mirin having a strong sweetness, a rich taste, and an improved taste (Japanese Unexamined Patent Publication No.
No. -8280). However, in the publication, only the effect of glutamic acid is obtained, and it is insufficient to improve taste. On the other hand, in recent years, people's interest in health has been increasing. In particular, excessive intake of salt will harm health, such as high blood pressure, renal disease, circulatory diseases such as heart disease, etc.
When eating, the dishes are cooked with a delicious flavor that does not give off a light taste. For example, by adding vinegar, flavored plants, or natural spices instead of salt,
There are many ways to make tasty low-salt dishes. However, there are drawbacks such as being usable only for a specific dish, and the taste of the dish being blurred. [0005] Under such circumstances, if mirins having a high cooking effect are developed comprehensively, it is considered that the added value is improved and the use is expanded. SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems by developing mirins having a high potassium and / or magnesium content.
It is an object of the present invention to provide mirin which has a delicious taste and is excellent in cooking effect compared to conventional mirins even if the food is cooked with a reduced salt content. [0007] In summary, the present invention is characterized in that the content of potassium is 300 mg / L or more and / or the content of magnesium is 100 mg / L or more. About mirins. The inventors of the present invention have conducted intensive studies to solve the problems of the prior art in mirins. As a result, by increasing the content of minerals such as potassium and magnesium in the mirins, the salt content was reduced. It has been found that even when cooked, the original flavor of the food material is brought out and the food is delicious, and mirins having an excellent cooking effect different from the conventional one can be obtained, and the present invention has been completed. DETAILED DESCRIPTION OF THE INVENTION The present invention will be specifically described below. The mirins of the present invention include mirin, fermented seasonings, and mirin-style seasonings. Mirin can be any mirin as defined in the Sake Tax Law. The method for producing mirin is not particularly limited as long as it is a method for producing mirin in accordance with the Liquor Tax Law. For example,
A common method for producing mirin is to process raw materials such as milling and washing rice, add koji and the like to make mash, saccharify and mature. The mash that has been saccharified and aged is separated into squeezed juice and cake by upper tank using a pressing machine. The obtained squeezed juice is burned in the refining process and slag is removed to give a clear product mirin. The raw material treatment referred to here includes the steps of whitening, washing, dipping, draining, steaming, and cooling, and further includes liquefaction and / or saccharification of the raw material. As a raw material, a starch partially hydrolyzed product may be used in addition to rice, rice koji, brewing alcohol or shochu. Also,
If necessary, the enzyme preparation may be added to the liquefaction and / or saccharification step of the processing of the raw material and the mash. What is fermented seasoning?
It is basically fermented and ripened by adding salt based on the tax exemption measures for alcohol-free drinking, and this includes sugar raw materials,
It is manufactured by adding auxiliary materials such as koji and denatured alcohol according to the purpose. For example, a common method for producing a mirin-type fermented seasoning is to add kake ingredients, koji and yeast to form a moromi, add salt, perform saccharification and fermentation, and add rice koji and a saccharide ingredient. And squeeze and press-filter to obtain juice and cake. This juice or the juice is purified to obtain a fermented seasoning. Mirin-style seasonings are those with less than 1 degree of alcohol content, have no alcohol fermentation, have almost no saccharification / ripening process in the presence of alcohol, and are manufactured by mixing sugar, amino acids, organic acids, fermented seasonings, etc. I do. The mirins of the present invention are characterized in that the content of potassium is 300 mg / l or more and / or the content of magnesium is 100 mg / l or more. When the content of potassium is less than 300 mg / liter and the content of magnesium is less than 100 mg / liter, the cooking effect is poor, and the taste is not satisfactory even in terms of taste. A more preferred content of potassium and / or magnesium is that the content of potassium is 300 m
g / liter to 10,000 mg / liter, and the content of magnesium is 100 mg / liter to 10,000 mg / liter.
Liters. The content of potassium is 10,000 mg /
More than 1 liter and the content of magnesium is 10,000 m
If the amount is more than g / liter, the taste of mirin becomes strong, so that the taste may not be balanced in cooking. More preferably, the range of the content of potassium is 500 mg / L to 2000 mg / L, and the range of the content of magnesium is 100 mg / L to 1000 mg / L. The method for adjusting the content of potassium and / or magnesium in the mirins of the present invention is not particularly limited. For example, potassium and / or magnesium may be added at least once during the process of producing mirins. Alternatively, by adding a magnesium salt or the like, mirins having a high potassium and / or magnesium content can be obtained. In other words, there is no limitation on the timing of addition, and any of the raw material processing step, rice washing / dipping step, heat treatment step, koji making step, charging step, saccharification aging step, pressing step, lowering step, purification filtration step, and filling step May be added at least at one time. It is also possible to add several times. The form of potassium and / or magnesium to be added is not limited. For example, potassium is a food additive of a chemically synthesized product such as potassium chloride or potassium acid phosphate. For magnesium, food additives of chemically synthesized products such as magnesium chloride, magnesium carbonate, and magnesium sulfate are targeted. In the case of mirin,
It is desirable to add potassium potassium phosphate, magnesium chloride, and magnesium sulfate that are allowed by the Liquor Tax Law.
In addition, water containing a high content of potassium and / or magnesium is used as the water for the preparation of mirin, and potassium and / or
Alternatively, mirins having a high potassium and / or magnesium content can be obtained by using brown rice, bran, or the like having a high magnesium content. As a method for obtaining mirin using brown rice, roasting treatment is preferably used. For example, waxy brown rice is roasted at 140 ° C. to 400 ° C. for several seconds to 1 hour, then subjected to limited water absorption, saccharified and matured using rice koji and an enzyme agent, and pressed and filtered to produce mirin. can do. Conventional raw material processing of brown rice mirin has generally consisted of washing, immersing, draining and steaming brown rice, and minerals have been eluted into wastewater in the operations of washing, dipping and steaming. However, the roasting treatment in the raw material treatment can gelatinize the starch in the brown rice by a short-time heat treatment without washing or steaming the brown rice, thereby minimizing the elution of minerals. . The mirin of the present invention can be used for all foods, and there is no particular limitation on the type of food used. For example,
Use for confectionery, prepared foods, processed foods, and the like.
In particular, it can be suitably used for side dishes. Side dishes are cereals, potatoes,
It is prepared by cooking seeds, beans, fish and shellfish, animal and whale meat, eggs, vegetables, mushrooms, algae, and mixtures thereof. The cooking method referred to here can be suitably used in any method such as baking, roasting, frying, frying, steaming, boiling, and boiling. Also, soy sauce, miso, vinegar, soup stock, etc.
Even when used in combination with other seasonings, a cooking effect can be suitably obtained. There is no particular limitation on the method of use, and it may be used according to the method commonly used for mirins, such as simmering in boiling broth or sprinkling on the surface of a cooked product. Also, when using, before, during, after cooking, may be any time,
It may be divided into several times. According to the present invention, mirins having a superior cooking effect different from the conventional ones can be obtained. In particular, in terms of taste, we offer mirins that are well-balanced, rich, rich and deep, extract the original flavor of food materials even when cooked with less salt, and become delicious dishes can do. EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Example 1 Phosphorus was prepared at various mixing ratios by adding potassium and / or magnesium to mirin, and the effect of the potassium and / or magnesium content on cooking was examined. Potassium chloride is added to commercially available mirin, and the content of potassium in the mirin is from 100 mg / liter to 2500.
Mirins were prepared so as to be 0 mg / liter. According to the present invention, the potassium content was 300 mg / liter.
00 mg / liter of the present invention 2, 1000 mg / liter of the present invention 3, 5000 mg / liter of the present invention 4,1
5,000 mg / liter of the present invention.
The liter is defined as the present invention 6. As Comparative Example 1, mirins were prepared so that the potassium content was 100 mg / liter. The commercial mirin used had an ethanol content of 14 v / v%, an extract content of 50 degrees, a potassium content of 70 mg / l, and a magnesium content of 20.
mg / liter. Using the obtained mirins,
Mentsuyu was prepared and subjected to a sensory test. Mentsuyu is mixed with 150 ml of soy sauce, 90 ml of mirin, 22 g of sugar, 50 g of dashi-shirube K-2 (manufactured by Takara Shuzo Co., Ltd.), and 1.5 g of salt, and further added water to make the total volume 1000 ml, and then boil once Prepared. The sensory test was conducted by 10 panelists,
Evaluation was made by a three-point method (1; good, 2; normal, 3; bad). From the average values of the sensory tests performed by each panelist, 1.0 to 1.5 were rated as ◎, 1.5 to 2.0 were rated as 、, 2.0 to 2.5 were rated as Δ,
More than 2.5 to 3.0 was indicated by x. Table 1 shows the potassium content of the prepared mirins and the sensory evaluation of noodle soup. [Table 1] In the same manner as described above, magnesium chloride was added to commercially available mirin to reduce the magnesium content in the mirin to 5%.
Mirins were prepared so as to be 0 mg / liter to 25000 mg / liter. Magnesium content is 10
0 mg / l of the present invention 7, 500 mg / l of the present invention 8, 1000 mg / l of the present invention 9,500
0 mg / liter is defined as the present invention 10, 10,000 mg / liter is defined as the present invention 11, and 25000 mg / liter is defined as the present invention 12. As Comparative Example 2, mirins were prepared so that the magnesium content was 50 mg / liter. Using the resulting mirins, noodle soup was prepared in the same manner as in Example 1 and subjected to a sensory test. Table 2 shows the magnesium content of the prepared mirins and the sensory evaluation of noodle soup. [Table 2] From the results of Tables 1 and 2, the effect of the mineral content on cooking was examined. As a result, the potassium content was 300 mg / liter to 10,000 mg.
Per liter and a magnesium content of 100 mg / liter to 10,000 mg / liter, the desired mirin is obtained. More preferably, the content of potassium is 500 mg / L to 2000 mg / L,
The content of magnesium is 100 mg / liter to 100
It was 0 mg / liter. Example 2 Potassium chloride was added to a mirin-type fermented seasoning so that the potassium content in the mirin-type fermented seasoning was 100%.
Mirin was prepared so as to have a concentration of 0 mg / liter, and this was designated as Invention 13. As Comparative Example 3, mirins were prepared so that the potassium content was 100 mg / liter. As a mirin type fermented seasoning, Ajirube B (manufactured by Takara Shuzo Co., Ltd.) was used. Using the resulting mirins, broiled egg was cooked and subjected to a sensory test. Dashi roll egg, egg 1
0 pieces are loosened with chopsticks so as not to form bubbles, and then 150 ml of broth, 30 ml of mirin, 15 ml of soy sauce
Was mixed and lightly mixed, and the broiled egg was cooked in an egg fryer. Table 3 shows the sensory evaluation of the rolled egg. [Table 3] Example 3 Mirin was prepared by adding magnesium chloride to a mirin-style seasoning so that the content of magnesium in the mirin-style seasoning was 500 mg / liter. As Comparative Example 4, the magnesium content was 5%.
Mirins were prepared so as to be 0 mg / liter. The used mirin-style seasoning was produced by a conventional method, and the ethanol content was 0.8 v / v%, the solid content was 56 w / v%, and the magnesium content was 10 mg / l. Using the resulting mirins, the yellowtail of yellowtail was cooked and subjected to a sensory test. Teriyaki of yellowtail, mirin 65ml, soy sauce 60
Four slices of yellowtail were immersed in the soup mixed with 10 ml for 15 minutes to 20 minutes. The yellowtail with the taste was lightly baked, soaked in the soup and baked again. This was repeated several times to cook yellowtail teriyaki. Table 4 shows the sensory evaluation of teriyaki for yellowtail. [Table 4] Example 4 800 g of brown rice was roasted at 240 ° C. for 70 seconds to obtain brown rice. The obtained brown rice was subjected to limited water absorption using ion-exchanged water so as to have a water content of 37%, and steamed under a pressurized condition at 120 ° C. for 15 minutes. To this roasted and steamed glutinous brown rice, 150 g of rice koji obtained by a conventional method, and 67.5
340 ml of a v / v% ethyl alcohol aqueous solution is mixed,
An appropriate amount of ion-exchanged water was added so that the total weight of the mash was 1700 g, and the mash was prepared. 30 minutes at room temperature
After saccharification and aging for a day, the mash was squeezed and precision filtered to obtain roasted waxy brown rice mirin. In addition, 800 g of waxy brown rice was roasted at 240 ° C. for 70 seconds, and the obtained roasted brown rice was directly mixed with rice koji and an ethyl alcohol solution without absorbing water, and charged using the same method as in the present invention 15. The roasted glutinous brown rice mirin was obtained and designated as Invention 16 of the present invention. As Comparative Example 5, commercially available mirin, which was produced by steaming polished glutinous rice by a conventional method, was used. Obtained Invention 15 and Invention 1
6. A sensory test was performed using Comparative Example 5. Sensory test is 1
Performed by 0 panelists, 3-point method (1; good, 2; normal,
3; evil) and the average value was shown. Table 5 shows the analysis value and sensory evaluation of mirin. [Table 5] From the results shown in Table 5, the roasted roasted brown rice mirin of the present invention 15 and the obtained present invention 16 both had a high potassium content, good evaluation of aroma and taste, and were good mirin. . Example 5 Using mirin of the present invention 15 obtained in Example 4, meat and potatoes were cooked and subjected to a sensory test. Meat and potato soup 4
00 ml, light mouth soy sauce 65 ml, sugar 24 g, the present invention 15
Add 30 ml of mirin and boil. Add 600 g of large chopped potatoes, 200 g of sliced pork slices, and 400 g of combed onion.
Cooked meat and potatoes until cooked. As a comparative example, commercially available mirin of Comparative Example 5 used in Example 4 was used. Table 6 shows the sensory evaluation of meat and potato. [Table 6] As described above, by producing mirin having a high mineral content according to the present invention, it is possible to provide high-quality mirin which can bring out the goodness of food materials. it can.

   ────────────────────────────────────────────────── ─── Continuation of front page    (72) Inventor Daisuke Hosokawa             Kyoto Prefecture Shimogyo Ward             20 Takara Shuzo Co., Ltd. Head Office (72) Inventor Satoshi Matsuoka             Kyoto Prefecture Shimogyo Ward             20 Takara Shuzo Co., Ltd. Head Office F-term (reference) 4B047 LB07 LE01 LG03 LG04 LG59                       LG63 LP02 LP19

Claims (1)

Claims: 1. The content of potassium is 300 mg / liter or more and / or the content of magnesium is 100 mg / liter.
Mirin characterized by being more than liter.