CN112006256A - 日式寿司醋及其制备方法与应用 - Google Patents
日式寿司醋及其制备方法与应用 Download PDFInfo
- Publication number
- CN112006256A CN112006256A CN202010913605.5A CN202010913605A CN112006256A CN 112006256 A CN112006256 A CN 112006256A CN 202010913605 A CN202010913605 A CN 202010913605A CN 112006256 A CN112006256 A CN 112006256A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- japanese
- sushi
- sushi vinegar
- raw materials
- 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
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 96
- 239000000052 vinegar Substances 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 229930091371 Fructose Natural products 0.000 claims abstract description 25
- 239000005715 Fructose Substances 0.000 claims abstract description 25
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 35
- 238000005303 weighing Methods 0.000 claims description 6
- 108091028664 Ribonucleotide Proteins 0.000 claims description 4
- 239000002336 ribonucleotide Substances 0.000 claims description 4
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 15
- 230000000694 effects Effects 0.000 description 10
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000002775 capsule Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000010224 hepatic metabolism Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- ZHZRSXKCIPFRLW-UHFFFAOYSA-N sodium;[5-(2-amino-6-oxo-3h-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate Chemical compound [Na+].C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O ZHZRSXKCIPFRLW-UHFFFAOYSA-N 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种日式寿司醋,以白米醋,果糖,白砂糖,盐,味精和复配调味料增味剂为原料,经两次混合等工艺制备而成。本发明的有益效果:本发明的日式寿司醋与普通寿司醋相比,原料中加入了味精和增味剂,会让寿司更鲜;原料中使用了果糖和白砂糖进行复合,所以复合甜度更好,酸甜度更适口,能够增进食欲;使寿司的口感更好。
Description
技术领域
本发明属于食品技术领域,具体涉及一种日式寿司醋及其制备方法与应用。
背景技术
日式寿司醋是一道以米为主要食材制作的寿司醋,主要营养成分为氨基酸,用于提升鲜味,降低腥味。寿司多半使用的是海鲜,使用寿司醋做成的醋饭可以在搭配海鲜的使用上带出海鲜的鲜味并降低腥味,也利用醋的杀菌作用来保持寿司的鲜度及卫生。醋可以令米饭的味道更可口,可以让寿司保持它的新鲜度,各寿司专卖店使用的醋都不尽相同,希望为客人提供最佳味道和口感。
鉴于此,申请此发明。
发明内容
为了解决现有技术存在的问题,本发明提供了一种日式寿司醋及其制备方法,本发明的日式寿司醋会让寿司更鲜;酸甜度更适口,能够增进食欲,使寿司的口感更好。
本发明的目的是提供一种日式寿司醋。
本发明的另一目的是提供上述日式寿司醋的制备方法。
本发明的再一目的是提供上述日式寿司醋的应用。
根据本发明的具体实施方式的日式寿司醋,所述日式寿司醋由以下原料制成,所述原料包括:
白米醋,果糖,白砂糖,盐,味精和复配调味料增味剂。
根据本发明的具体实施方式的日式寿司醋,其中,所述日式寿司醋由以下原料制成,所述原料按重量份包括:
白米醋300-500份,果糖100-180份,白砂糖320-400份,盐90-99份,味精4-6份和复配调味料增味剂0.4-0.6份。
根据本发明的具体实施方式的日式寿司醋,进一步的,所述日式寿司醋由以下原料制成,所述原料按重量份包括:
白米醋400份,果糖140份,白砂糖360份,盐94.5份,味精5份和复配调味料增味剂0.5份。
根据本发明的具体实施方式的日式寿司醋,更进一步的,所述复配调味料增味剂为I+G。
根据本发明的具体实施方式的日式寿司醋,其中,所述复配调味料增味剂为呈味核苷酸二钠。
根据本发明的具体实施方式的日式寿司醋,其中,所述白米醋为6.5度白米醋。
根据本发明的具体实施方式的日式寿司醋,其中,所述果糖为结晶果糖。
根据本发明的具体实施方式的日式寿司醋的制备方法,所述方法包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,混合均匀,即为所述日式寿司醋。
根据本发明的具体实施方式的日式寿司醋的制备方法,进一步的,步骤(2) 中,所述第二次混合的温度为45-50℃,所述第二次混合的时间为30分钟。
根据本发明的具体实施方式的日式寿司醋的应用,将所述的日式寿司醋用于寿司米饭中。
根据本发明的具体实施方式的日式寿司醋的应用,进一步的,所述日式寿司醋在寿司米饭中的添加量为10-30wt%。
果糖与其他甜度剂相比,具有较多优点:1)甜度高,用量少,不需添加特殊助剂;2)其代谢途径与胰岛素无关,人体摄入不会引起血糖及胰岛素水平波动;3)在肝脏中代谢快,对肝脏具有保护作用合成肝糖元迅速,可改善肝功能,保护肝脏;4)不易发生蛀牙;5)天然糖类,绿色安全;6)风味口感好;果糖还具有很好的甜味协同作用,可同其它甜味剂混合使用。这种协同机制在果糖与其它高甜度化学合成甜味剂白糖的混合使用中显得更加突出。一方面可使甜味剂甜度大大提高,另一方面可减少或清除糖精钠或蛋白糖的苦涩味和其它不良后味。
呈味核苷酸二钠又名5′-呈味核苷酸二钠,无色至白色结晶,或白色结晶性粉末,含约7.5分子结晶水,不吸湿,40℃开始失去结晶水,120℃以上成无水物;由酵母所得核酸分解、分离制得;或由发酵法制取。与谷氨酸钠合用有显著的协同作用,鲜度大增。
I+G,是二种调味剂结合取开头英文字母的简称。即5′肌苷酸钠— IMP(DISODIUMINOSINE5′-MONOPHOSPHATE)和5′鸟核酸钠—GMP(DISODIUM GUANOSINE5′-MONOPHOSPHATE)各50%结合的。本发明的I+G采购希杰韩国株式会社。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的日式寿司醋与普通寿司醋相比,原料中加入了味精和增味剂,会让寿司更鲜;
(2)本发明的日式寿司醋的原料中使用了果糖和白砂糖进行复合,所以复合甜度更好,酸甜度更适口,能够增进食欲;使寿司的口感更好。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
在一些较为具体的实施例中,所述日式寿司醋由以下原料制成,所述原料按重量份包括:
白米醋300-500份,果糖100-180份,白砂糖320-400份,盐90-99份,味精4-6份和复配调味料增味剂0.4-0.6份;
所述日式寿司醋的制备方法,包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,混合均匀,即为所述日式寿司醋。
实施例1
本实施例提供了一种日式寿司醋,由以下原料制成,所述原料包括:
白米醋300g,果糖100g,白砂糖400g,盐90g,味精4g和I+G 0.6g。
日式寿司醋的制备方法,所述方法包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,混合均匀,即为所述日式寿司醋。
实施例2
本实施例提供了一种日式寿司醋,由以下原料制成,所述原料包括:
白米醋500g,果糖180g,白砂糖320g,盐99g,味精6g和呈味核苷酸二钠0.4g。
日式寿司醋的制备方法,所述方法包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,加热到50℃,混合30分钟至均匀,即为所述日式寿司醋。
实施例3
本实施例提供了一种日式寿司醋,由以下原料制成,所述原料包括:
6.5度白米醋400g,结晶果糖140g,白砂糖360g,盐94.5g,味精5g和 I+G 0.5g。
日式寿司醋的制备方法,所述方法包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,加热到48℃,混合30分钟至均匀,即为所述日式寿司醋。贮存条件:常温阴凉干燥处密闭保存;开封后,冷藏保存,尽快使用。
将实施例3制备的日式寿司醋用于寿司米饭中,所述日式寿司醋在寿司米饭中的添加量为20wt%,混合均匀;将紫菜放在寿司帘上面,并将米饭放在寿司帘上面,米饭上面放黄瓜和火腿肠,也可以添加自己喜欢的果蔬和熟肉,卷起后切成段即可。
本发明的日式寿司醋的营养成分见下表1:
表1营养成分表
对比例1
本对比例与实施例3的唯一区别在于原料中不添加I+G,制备过程中也不添加I+G。
对比例2
本对比例与实施例3的唯一区别在于原料中不添加果糖,制备过程中也不添加果糖。
对比例3
本对比例与实施例3的唯一区别在于原料中不添加I+G和果糖,制备过程中也不添加果糖和I+G。
口感效果
为了评价本发明的日式寿司醋用于寿司的口感效果,对80名志愿进行测试实验。
测试对象:选择80人作为测试对象,年龄为20-50岁;分为4组,每组 20人。
测试方法:第一组使用本发明实施例3得到的寿司醋;第二组使用对比例 1得到的寿司醋;第三组使用对比例2得到的寿司醋;第四组使用对比例4得到的寿司醋;分别将实施例3、对比例1、对比例2和对比例3的寿司醋用于同一款寿司中,做好后分发给对应的组,请人品尝。
使用效果综合评价标准:
效果极好:寿司更鲜,口感更好;
效果较好:寿司较鲜,口感较好;
效果一般:寿司口感一般;
测试结果见下表2:
表2品尝结果
综合评价 | 效果极好/人 | 效果较好/人 | 效果一般/人 |
实施例3 | 76 | 2 | 2 |
对比例1 | 15 | 27 | 38 |
对比例2 | 29 | 25 | 26 |
对比例3 | 3 | 5 | 72 |
由表1可以看出,本发明的日式寿司醋与不添加I+G或果糖相比,本发明的日式寿司醋会让寿司更鲜;使寿司的口感更好。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种日式寿司醋,其特征在于,所述日式寿司醋由以下原料制成,所述原料包括:
白米醋,果糖,白砂糖,盐,味精和复配调味料增味剂。
2.根据权利要求1所述的日式寿司醋,其特征在于,所述日式寿司醋由以下原料制成,所述原料按重量份包括:
白米醋300-500份,果糖100-180份,白砂糖320-400份,盐90-99份,味精4-6份和复配调味料增味剂0.4-0.6份。
3.根据权利要求2所述的日式寿司醋,其特征在于,所述日式寿司醋由以下原料制成,所述原料按重量份包括:
白米醋400份,果糖140份,白砂糖360份,盐94.5份,味精5份和复配调味料增味剂0.5份。
4.根据权利要求1-3任一所述的日式寿司醋,其特征在于,所述复配调味料增味剂为I+G。
5.根据权利要求1-3任一所述的日式寿司醋,其特征在于,所述复配调味料增味剂为呈味核苷酸二钠。
6.根据权利要求1-3任一所述的日式寿司醋,其特征在于,所述白米醋为6.5度白米醋。
7.根据权利要求1-3任一所述的日式寿司醋,其特征在于,所述果糖为结晶果糖。
8.制备权利要求1至7任一所述的日式寿司醋的方法,其特征在于,所述方法包括以下步骤:
(1)按配比称取原料,将除白米醋外的所有原料进行第一次混合,混合均匀,形成调味料;
(2)向步骤(1)得到的所述调味料中加入白米醋进行第二次混合,混合均匀,即为所述日式寿司醋。
9.根据权利要求8任一所述的日式寿司醋的制备方法,其特征在于,步骤(2)中,所述第二次混合的温度为45-50℃,所述第二次混合的时间为30分钟。
10.根据权利要求1-7任一所述的日式寿司醋的应用,其特征在于,将所述的日式寿司醋用于寿司米饭中,所述日式寿司醋在寿司米饭中的添加量为10-30wt%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010913605.5A CN112006256A (zh) | 2020-09-03 | 2020-09-03 | 日式寿司醋及其制备方法与应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010913605.5A CN112006256A (zh) | 2020-09-03 | 2020-09-03 | 日式寿司醋及其制备方法与应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112006256A true CN112006256A (zh) | 2020-12-01 |
Family
ID=73515704
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010913605.5A Pending CN112006256A (zh) | 2020-09-03 | 2020-09-03 | 日式寿司醋及其制备方法与应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112006256A (zh) |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USH847H (en) * | 1988-09-22 | 1990-11-06 | A. E. Staley Manufacturing Company | Methods of using crystalline fructose |
CN1052421A (zh) * | 1989-12-12 | 1991-06-26 | 北京市珍奇饮料公司 | 醋酸饮料制作方法 |
JP2011152057A (ja) * | 2010-01-26 | 2011-08-11 | Mitsukan Group Honsha:Kk | 濃厚液状調味料またはその製造方法、濃厚すし酢またはその製造方法 |
CN102805406A (zh) * | 2012-08-29 | 2012-12-05 | 郑小玲 | 一种多功效醋饮产品 |
CN104403909A (zh) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | 一种功效醋及其制备方法 |
CN104473283A (zh) * | 2014-12-31 | 2015-04-01 | 长沙好韻味实业发展有限公司 | 一种玫瑰姜醋饮料及其制备方法 |
CN106350434A (zh) * | 2016-08-30 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | 一种寿司调味醋及其制备方法 |
CN107739700A (zh) * | 2017-11-06 | 2018-02-27 | 吴绍玲 | 葡萄醋及其制备方法 |
CN108977335A (zh) * | 2018-07-06 | 2018-12-11 | 珠海天禾食品有限公司 | 一种寿司调味醋 |
KR101961078B1 (ko) * | 2018-09-01 | 2019-03-26 | 이승진 | 유기농 초밥 배합초 |
-
2020
- 2020-09-03 CN CN202010913605.5A patent/CN112006256A/zh active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USH847H (en) * | 1988-09-22 | 1990-11-06 | A. E. Staley Manufacturing Company | Methods of using crystalline fructose |
CN1052421A (zh) * | 1989-12-12 | 1991-06-26 | 北京市珍奇饮料公司 | 醋酸饮料制作方法 |
JP2011152057A (ja) * | 2010-01-26 | 2011-08-11 | Mitsukan Group Honsha:Kk | 濃厚液状調味料またはその製造方法、濃厚すし酢またはその製造方法 |
CN102805406A (zh) * | 2012-08-29 | 2012-12-05 | 郑小玲 | 一种多功效醋饮产品 |
CN104403909A (zh) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | 一种功效醋及其制备方法 |
CN104473283A (zh) * | 2014-12-31 | 2015-04-01 | 长沙好韻味实业发展有限公司 | 一种玫瑰姜醋饮料及其制备方法 |
CN106350434A (zh) * | 2016-08-30 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | 一种寿司调味醋及其制备方法 |
CN107739700A (zh) * | 2017-11-06 | 2018-02-27 | 吴绍玲 | 葡萄醋及其制备方法 |
CN108977335A (zh) * | 2018-07-06 | 2018-12-11 | 珠海天禾食品有限公司 | 一种寿司调味醋 |
KR101961078B1 (ko) * | 2018-09-01 | 2019-03-26 | 이승진 | 유기농 초밥 배합초 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US7229658B1 (en) | Compositions containing sucralose and application thereof | |
KR100473434B1 (ko) | 음식물의짠맛및/또는좋은맛증강방법 | |
US6541050B1 (en) | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products | |
KR101889113B1 (ko) | 음식물의 염미 개선 방법 및 염미 개선제 | |
US20120121734A1 (en) | Compositions containing sucralose and application thereof | |
EP1075798B1 (en) | Process for producing dry instant soups and sauces | |
US3851073A (en) | Sweetening agent | |
US20120201945A1 (en) | Food composition with reinforced or enhanced salty taste and composition containing potassium chloride with suppressed offensive taste | |
EP2984940B1 (en) | Method for reinforcing salty taste of food | |
US20100112186A1 (en) | Seasoning compositions, salt-like taste enhancer and method for enhancing salt-like taste of food and drink | |
JP4182644B2 (ja) | 調味料組成物およびそれを用いてなる食品の製造方法 | |
JP3059519B2 (ja) | 低温貯蔵加工食品の異臭発生防止法 | |
JP2022009475A (ja) | ビートルート含有組成物 | |
US4085232A (en) | Neohesperidine dihydrochalcone sweetening compositions | |
CN108740962A (zh) | 一种无钾增咸控钠盐及其制备方法 | |
JPH06189709A (ja) | 機能性食塩組成物 | |
CN107712807A (zh) | 一种复配甜味剂的制作方法 | |
CN107712808A (zh) | 一种复配甜味剂的制作方法 | |
CN112006256A (zh) | 日式寿司醋及其制备方法与应用 | |
KR101233665B1 (ko) | 김치제조용 액젓 조성물 | |
EP1260146B1 (en) | Method of use of a flavor-enhancing agent for foods | |
KR20190100120A (ko) | 어류 조림용 양념장 제조방법 | |
CN114304587B (zh) | 一种含有阿洛酮糖的复配甜味剂及其制备方法 | |
CN106107889A (zh) | 一种用于降解食物中亚硝酸盐的含有丙氨酸的调味料 | |
JPS6411269B2 (zh) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |