JP2001238633A - Liquid seasoning for meat - Google Patents
Liquid seasoning for meatInfo
- Publication number
- JP2001238633A JP2001238633A JP2000057436A JP2000057436A JP2001238633A JP 2001238633 A JP2001238633 A JP 2001238633A JP 2000057436 A JP2000057436 A JP 2000057436A JP 2000057436 A JP2000057436 A JP 2000057436A JP 2001238633 A JP2001238633 A JP 2001238633A
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- Prior art keywords
- meat
- soy sauce
- liquid seasoning
- raw material
- 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.)
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Links
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- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、すき焼きのたれ、
焼肉のたれ、照り焼き、焼き鳥、牛丼のたれ、親子丼の
たれなど、また肉じゃがなどをつくるための汎用の食肉
用の液状調味料であって、薄めて使用しても醤油の風味
と食肉の不快臭をマスキングする効果が損なわれない、
より汎用性の高い食肉用の液状調味料に関する。The present invention relates to sukiyaki sauce,
Yakiniku sauce, teriyaki, yakitori, beef bowl sauce, oyakodon sauce, etc.It is a general-purpose meat seasoning for making meat and potatoes. The effect of masking the unpleasant odor is not impaired,
It relates to a more versatile liquid seasoning for meat.
【０００２】[0002]
【従来の技術】従来、醤油および砂糖、みりんなどから
なる甘味糖類などを基本とした食肉用の液状調味料が市
販されており、すき焼き、焼肉、焼き鳥、照り焼き、ま
た牛丼、親子丼など、そして肉じゃがなどというように
食肉を用いた広汎な料理の用途に合うような設計になっ
ている。しかしながら、いかに汎用性のある液状調味料
といっても、これを薄めて用いる時に醤油の風味と食肉
の不快臭をマスキングする効果が低減したものとなり使
用用途が自ずと限られてしまうという欠点を有してい
る。2. Description of the Related Art Conventionally, liquid seasonings for meat based on sweet saccharides such as soy sauce, sugar, and mirin have been commercially available, such as sukiyaki, yakiniku, yakitori, teriyaki, beef bowl, and oyakodon. It is designed for a wide variety of meat-based dishes, such as meat and potatoes. However, no matter how versatile the liquid seasoning is, when it is diluted and used, the effect of masking the flavor of soy sauce and the unpleasant smell of meat is reduced, and the use of the liquid seasoning is naturally limited. are doing.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、より汎用性
に富んだ、醤油の風味と食肉の不快臭をマスキングする
効果を有する食肉用液状調味料を提供することを目的と
する。An object of the present invention is to provide a liquid seasoning for meat which is more versatile and has an effect of masking the flavor of soy sauce and the unpleasant smell of meat.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意研究した結果、食肉用液状調味料
の原料中の醤油が、食肉の不快臭をマスキングする主た
る要素であることに着目し、蛋白質原料と澱粉質原料の
バランスのとれた原料配合、すなわち蛋白質原料と澱粉
質原料との原料重量配合比が３０〜７０対７０〜３０重
量比の醤油（この醤油は、醸造過程で発酵が旺盛であっ
て、醤油独特の香気が豊富であり、食肉の不快臭をマス
キングする効果が高い）で、しかも全窒素分が１．５重
量％以上である旨味成分の多い、いわゆる濃厚醤油と称
する醤油を２０〜７０重量％用いて得た食肉用の液状調
味料は、これをかなり薄めて用いても醤油の風味と食肉
の不快臭をマスキングする効果が損なわれないことを知
り、この知見に基づいて本発明を完成した。すなわち本
発明は、蛋白質原料と澱粉質原料の原料重量配合比が３
０〜７０対７０〜３０重量比であって、全窒素分が１．
５重量％以上である醤油を２０〜７０重量％含有するこ
とを特徴とする食肉用液状調味料である。Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, soy sauce in a raw material of a liquid seasoning for meat is a main factor for masking unpleasant odor of meat. Paying attention to this fact, soy sauce in which the raw material mixture of the protein raw material and the starch raw material is balanced, ie, the raw material weight mixing ratio of the protein raw material and the starch raw material is 30 to 70 to 70 to 30 weight ratio (this soy sauce is brewed In the process, fermentation is vigorous, rich in aroma unique to soy sauce, and it has a high effect of masking unpleasant odor of meat.) In addition, the total nitrogen content is more than 1.5% by weight, and there are many umami components. We found that a liquid seasoning for meat obtained using soy sauce called 20% to 70% by weight, which is called concentrated soy sauce, does not impair the flavor of soy sauce and the effect of masking the unpleasant smell of meat even if it is considerably diluted. Based on this finding The present invention has been completed have. That is, in the present invention, the raw material weight ratio of the protein raw material to the starch raw material is 3%.
0-70 to 70-30 weight ratio, total nitrogen content is 1.
A liquid seasoning for meat, comprising 20 to 70% by weight of soy sauce which is 5% by weight or more.
【０００５】[0005]
【発明の実施の形態】本発明の食肉用液状調味料に含有
される醤油は、例えば丸大豆、脱脂大豆、グルテンなど
の蛋白質原料と例えば小麦、米、トウモロコシ、大麦な
どの澱粉質原料との原料重量配合比が３０〜７０対７０
〜３０重量比であって、通常の醤油の配合比である醤油
である。この原料配合比であると諸味の発酵時に蛋白質
と澱粉質のバランスがよいため、乳酸菌、酵母などの醤
油醸造微生物の生育が活発であり、特に、酵母発酵が旺
盛となり醤油特有の香気に富み、食肉の不快臭をマスキ
ングする効果の高い醤油が得られる。一方、蛋白質原料
と澱粉質原料の原料重量配合比が３０〜７０対７０〜３
０重量比を外れた原料重量配合比であると蛋白質原料と
澱粉質原料のバランスがくずれたものであるから醸造微
生物、特に、酵母の発酵が弱く、醤油特有の香気の弱い
醤油となり、食肉の不快臭をマスキングする効果が低く
なる。BEST MODE FOR CARRYING OUT THE INVENTION The soy sauce contained in the liquid seasoning for meat of the present invention is obtained by mixing a protein material such as whole soybean, defatted soybean and gluten with a starchy material such as wheat, rice, corn and barley. Raw material weight ratio is 30-70 to 70
It is a soy sauce having a weight ratio of ３０30, which is a normal mixing ratio of soy sauce. With this raw material mixing ratio, protein and starch are well-balanced during fermentation of moromi, so the growth of soy sauce brewing microorganisms such as lactic acid bacteria and yeast is active. A soy sauce with a high effect of masking unpleasant odor of meat can be obtained. On the other hand, the raw material weight ratio of the protein raw material and the starch raw material is 30-70: 70-3.
If the raw material weight ratio is out of the 0 weight ratio, the balance between the protein raw material and the starch raw material is lost, so that the fermentation of brewing microorganisms, especially yeast, is weak, and the soy sauce with a unique flavor of soy sauce becomes weak soy sauce. The effect of masking unpleasant odors is reduced.
【０００６】加えて、本発明の醤油は全窒素分が１．５
重量％以上であって、いわゆる濃厚醤油といわれるもの
であり、これを含有する食肉用の液状調味料をかなり希
釈しても醤油の風味と食肉の不快臭をマスキングする効
果が失われないものである。反対に、全窒素分が１．５
重量％未満の醤油であると、これを含む食肉用の液状調
味料を希釈した場合に醤油特有の風味と食肉の不快臭を
マスキングする効果が低くなる。なお、全窒素分の測定
は、財団法人日本醤油研究所発行（１９８５年３月１日
発行）の「しょうゆ試験法」第２〜６頁に記載の方法に
より測定される値である。In addition, the soy sauce of the present invention has a total nitrogen content of 1.5
% By weight or more, so-called concentrated soy sauce, which does not lose the effect of masking the flavor of soy sauce and the unpleasant smell of meat even if the liquid seasoning for meat containing it is diluted considerably. is there. Conversely, when the total nitrogen content is 1.5
If the content of soy sauce is less than 10% by weight, the effect of masking the flavor peculiar to soy sauce and the unpleasant smell of meat when the liquid seasoning for meat containing the same is diluted is reduced. The measurement of the total nitrogen content is a value measured by the method described in “Soy sauce test method”, pages 2 to 6 issued by the Japan Shoyu Institute for Research (issued on March 1, 1985).
【０００７】また、本発明の醤油の含有量は２０〜７０
重量％である。２０重量％未満の含有量であると食品材
料への醤油特有の風味の付与と食肉の不快臭をマスキン
グする効果が低くなる。７０重量％を越えた含有量であ
ると醤油特有の風味が強すぎたり、塩辛い食肉用液状調
味料となる。[0007] The content of the soy sauce of the present invention is 20-70.
% By weight. When the content is less than 20% by weight, the effect of imparting the flavor peculiar to soy sauce to the food material and masking the unpleasant odor of the meat are reduced. If the content exceeds 70% by weight, the flavor peculiar to soy sauce is too strong, or it becomes a salty liquid seasoning for meat.
【０００８】本発明の醤油は、例えば醤油製造工程で仕
込み水の量を減らしたり、仕込み時に蛋白質原料と澱粉
質原料を上記原料比内で、掛けと称して加える方法や、
仕込み時に新たな麹を加えるなど、また諸味を搾って得
られる液汁（生揚げ）を塩水として、これに再び麹を仕
込み熟成させる、再仕込み法などの方法により得られ
る。そして、特に醤油諸味熟成時の諸味の全窒素分が
１．５重量％以上の状態で諸味を熟成させて得られる濃
厚醤油が、醤油の風味に富み、食肉類の不快臭をマスキ
ングする効果が高いので好ましい。醤油諸味の熟成工程
は、醤油の色の成分や香気成分などが複雑にからみあっ
て調和のとれた状態の醤油となる時期であって、この時
に諸味の全窒素分が１．５重量％以上であると、より複
雑なあつみのある風味がつくられ、食肉類の不快臭をマ
スキングする効果の高い醤油が得られる。また、上記原
料配合比の醤油を減圧、膜処理（限外濾過膜、逆浸透膜
など）などの通常の濃縮操作により濃縮したり、噴霧乾
燥などで固形化、粉末化し、全窒素分を１．５重量％以
上にしたものなども用いられる。そして、これらの醤油
類の１種又は２種以上が用いられる。The soy sauce of the present invention can be prepared by, for example, reducing the amount of water charged in the soy sauce production process, or adding a protein material and a starch material at the time of charging, within the above-mentioned ratio of raw materials, as a multiplication method.
It can be obtained by a method such as adding a new koji at the time of mashing, squeezing the moromi, and using a sap (freshly fried) obtained as a salt water, adding the koji to the mash again and ripening it, or a recharging method. In particular, the concentrated soy sauce obtained by aging the moromi in a state where the total nitrogen content of the moromi during the soy sauce moromi ripening is 1.5% by weight or more is rich in the flavor of soy sauce, and has an effect of masking the unpleasant odor of meat. It is preferable because it is high. The aging process of soy sauce moromi is a time when the soy sauce color components and aroma components are intricately entangled and become harmonious soy sauce. At this time, the total nitrogen content of moromi is 1.5% by weight or more. In some cases, a more complex and sweet flavor is produced, and soy sauce that is highly effective in masking the unpleasant odor of meat is obtained. Further, the soy sauce having the above-mentioned raw material mixing ratio is concentrated by a normal concentration operation such as decompression and membrane treatment (ultrafiltration membrane, reverse osmosis membrane, etc.), or solidified or powdered by spray drying to reduce the total nitrogen content to 1%. Those having a concentration of 0.5% by weight or more are also used. One or more of these soy sauces are used.
【０００９】本発明の食肉用液状調味料は上記の醤油以
外に甘味糖類、例えば砂糖、乳糖、麦芽糖、ぶどう糖、
果糖、水飴、デキストリン、異性化糖、澱粉などの糖類
及びソルビト−ル、マルチト−ルなどの糖アルコ−ル、
また、みりんや酒精含有甘味調味料などの甘味調味料、
また例えばサッカリン、グリチルリチン、ステビオサイ
ド、アスパルテ−ムなどの甘味料などが挙げられ１種又
は２種以上が用いられる。[0009] The liquid seasoning for meat of the present invention may comprise, in addition to the above-mentioned soy sauce, sweet sugars such as sugar, lactose, maltose, glucose,
Sugars such as fructose, starch syrup, dextrin, isomerized sugar, starch and sugar alcohols such as sorbitol and maltitol;
In addition, sweet seasonings such as mirin and alcohol-containing sweet seasonings,
Further, for example, sweeteners such as saccharin, glycyrrhizin, stevioside, aspartame and the like can be mentioned, and one or more kinds can be used.
【００１０】これらに加えて必要に応じて通常の液状調
味料に用いられる、例えば鰹節、鯖節などの魚節、コン
ブ、しいたけなどのだし汁、魚介類エキス、酵母エキ
ス、ビ−フエキス、野菜エキスなどの各種エキス類、蛋
白加水分解物、蛋白酵素分解物及びグルタミン酸ナトリ
ウムなどのアミノ酸系調味料、イノシン酸ナトリウム、
グアニル酸ナトリウムなどの核酸系調味料、コハク酸ナ
トリウムなどが挙げられ１種又は２種以上が用いられ
る。[0010] In addition to these, if necessary, used in ordinary liquid seasonings, for example, fish knots such as bonito and saba-knot, soup stock such as kelp and shiitake, seafood extract, yeast extract, beef extract, vegetable extract Such as various extracts, protein hydrolyzate, protein enzyme hydrolyzate and amino acid seasonings such as sodium glutamate, sodium inosinate,
Nucleic acid seasonings such as sodium guanylate, sodium succinate and the like are used, and one or more kinds are used.
【００１１】また必要に応じて香辛料、例えばガ−リッ
ク、オニオン、オレガノ、タイム、セ−ジ、ジンジャ
−、レッドペパ−、ペパ−、オ−ルスパイス、クロ−
ブ、ナツメグ、カルダモンなどが挙げられ１種又は２種
以上が用いられる。If necessary, spices such as garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, and black spice.
, Nutmeg, cardamom and the like, and one or more kinds are used.
【００１２】また必要に応じて味噌、食塩、アミノ酸
液、魚醤、食酢、酸味調味料、果汁、香辛野菜、酒類、
発酵調味料、糊料、ガム類、乳化剤、食用油脂、香料、
着色料などの原材料が１種又は２種以上が適量用いられ
る。If necessary, miso, salt, amino acid solution, fish sauce, vinegar, sour seasoning, fruit juice, spicy vegetables, alcoholic beverages,
Fermented seasonings, pastes, gums, emulsifiers, edible fats and oils, flavors,
One or more raw materials such as coloring agents are used in an appropriate amount.
【００１３】このようにして本発明の食肉用液状調味料
は、蛋白質原料と澱粉質原料の原料重量配合比が３０〜
７０対７０〜３０重量比であって、全窒素分が１．５重
量％以上である醤油を２０〜７０重量％含有させ、これ
に甘味糖類やその他の調味料などを加えて混和し、必要
により加熱殺菌、例えば、８０℃、１０分の加熱殺菌を
おこない得られるものである。As described above, the liquid seasoning for meat of the present invention has a raw material weight ratio of the protein raw material to the starch raw material of 30 to 40%.
A soy sauce having a weight ratio of 70 to 70 to 30 and a total nitrogen content of 1.5% by weight or more is contained in an amount of 20 to 70% by weight, and sweet sugars and other seasonings are added thereto and mixed. By heat sterilization, for example, heat sterilization at 80 ° C. for 10 minutes.
【００１４】このようにして得られる本発明の食肉用液
状調味料は、これを用いて食肉類（牛肉、豚肉、鶏肉、
羊肉、魚肉など）のみはもちろんのこと、これらの食肉
類を野菜類、豆腐、シイタケ、卵などの他の食品材料と
ともに調理加工するものである、例えばすき焼き、焼
肉、焼き鳥、照り焼き、玉子丼、親子丼、肉じゃがなど
の種々の用途の調理に任意の濃度に調整されて用いら
れ、醤油特有の風味が付与され、食肉の不快臭がマスキ
ングされたものが得られる食肉用液状調味料である。ま
た、上記したような濃厚な醤油を用いる本発明の食肉用
液状調味料は、醤油の配合割合をそれほど増量ぜずに済
むため、甘味糖類などの醤油以外の調味料を従来の食肉
用液状調味料に較べて多く含有させることができ、濃厚
な濃縮タイプのものが容易に得られ、より汎用性に富ん
だものとなる。The thus obtained liquid seasoning for meat of the present invention can be used to prepare meat (beef, pork, chicken,
Not only lamb, fish, etc.), but also these meats and other food ingredients such as vegetables, tofu, shiitake mushrooms, eggs, etc., such as sukiyaki, yakiniku, yakitori, teriyaki, and egg bowl It is a liquid seasoning for meat that can be used in cooking for various purposes such as oyakodon, meat potatoes, etc., adjusted to an arbitrary concentration, imparting a flavor unique to soy sauce, and masking the unpleasant smell of meat. . In addition, the liquid seasoning for meat of the present invention using the concentrated soy sauce as described above does not need to increase the blending ratio of soy sauce so much, so that seasonings other than soy sauce such as sweetened sugars are used as conventional liquid seasonings for meat. It can be contained in a large amount as compared with the ingredients, and a thick concentrated type can be easily obtained, and the versatility is enhanced.
【００１５】[0015]
【実施例】次に、実施例を挙げて本発明を説明する。Next, the present invention will be described with reference to examples.
【００１６】（実施例）蛋白質原料と澱粉質原料の原料
重量配合比が５５対４５であり、全窒素分が１．８重量
％である濃厚濃口醤油５５０ｇ、みりん３００ｇ、砂糖
３００ｇ、水５０ｇを撹拌混合し、１，２００ｇの液状
調味料を調製し、８０℃で１０分間加熱殺菌をおこない
屈折計示度５４重量％の本発明の食肉用液状調味料（す
き焼きのたれ）を得た。(Example) 550 g of concentrated soy sauce, 300 g of mirin, 300 g of sugar, and 50 g of water in which the raw material weight ratio of the protein raw material to the starch raw material is 55:45 and the total nitrogen content is 1.8% by weight. The mixture was stirred and mixed to prepare 1,200 g of a liquid seasoning, and sterilized by heating at 80 ° C. for 10 minutes to obtain a liquid seasoning for meat of the present invention (sukiyaki sauce) having a refractometer reading of 54% by weight.
【００１７】（比較例）蛋白質原料と澱粉質原料の原料
重量配合比が９０対１０であり、全窒素分が１．８重量
％である溜り醤油５５０ｇ、みりん３００ｇ、砂糖３０
０ｇ、水５０ｇを撹拌混合し、１，２００ｇの液状調味
料を調製し、８０℃で１０分間加熱殺菌をおこない屈折
計示度５７重量％の比較例の食肉用液状調味料（すき焼
きのたれ）を得た。COMPARATIVE EXAMPLE 550 g of soy sauce, 300 g of mirin, and 30 g of sugar having a raw material weight ratio of a protein raw material to a starch raw material of 90:10 and a total nitrogen content of 1.8 wt%.
0 g and 50 g of water were stirred and mixed to prepare 1,200 g of a liquid seasoning, which was sterilized by heating at 80 ° C. for 10 minutes and a liquid seasoning for meat of a comparative example having a refractometer reading of 57% by weight (sukiyaki-no-dori). I got
【００１８】（対照）蛋白質原料と澱粉質原料の原料重
量配合比が５５対４５であり、全窒素分が１．３重量％
である濃口醤油７６０ｇ（実施例の醤油の全窒素分に合
わせるため含有量を増やした）、みりん３００ｇ、砂糖
３５０ｇ（醤油量の増量による塩味を緩和するために増
やした）を撹拌混合し、１，４１０ｇの液状調味料を調
製し、８０℃で１０分間加熱殺菌をおこない屈折計示度
５４重量％の対照の食肉用液状調味料（すき焼きのた
れ）を得た。(Control) The raw material weight ratio of the protein raw material to the starch raw material is 55:45, and the total nitrogen content is 1.3% by weight.
760 g of concentrated soy sauce (increased in content to match the total nitrogen content of the soy sauce of the example), 300 g of mirin, and 350 g of sugar (increased to reduce saltiness by increasing the amount of soy sauce) were stirred and mixed. , 410 g of a liquid seasoning was prepared and sterilized by heating at 80 ° C. for 10 minutes to obtain a control liquid seasoning for meat (Sukiyaki sauce) having a refractometer reading of 54% by weight.
【００１９】なお、屈折計示度は光屈折式のブリックス
計、（株）アタゴ社製のデジタル糖度計ＤＢＸ−８５を
用いて測定した値である。The refractometer reading is a value measured using a light refraction Brix meter and a digital refractometer DBX-85 manufactured by Atago Co., Ltd.
【００２０】次に、実施例、比較例、対照で得た、それ
ぞれの食肉用液状調味料（すき焼きのたれ）の２倍に希
釈したものを用いて３種類のすき焼きをつくり、各々を
食してみて醤油の風味の程度と食肉の不快臭の程度につ
いて、識別能力を有する２０名のパネルにより官能検査
をおこなった。その評価方法は、対照と較べて、差がな
いを「０」として、やや差がある「１」として、差があ
るを「２」とし、対照より程度が強いを「＋」とし、弱
いを「−」として、パネル２０名の平均値で示した。Next, three types of sukiyaki were prepared using two-fold dilutions of the respective liquid seasonings for meat (sukiyaki sauce) obtained in Examples, Comparative Examples, and Controls, and each was eaten. The sensory test was conducted on the degree of flavor of soy sauce and the degree of unpleasant odor of meat by a panel of 20 persons having discriminating ability. The evaluation method is as follows: “0” indicates no difference, “1” indicates a slight difference, “2” indicates a difference, “+” indicates a higher degree than the control, and “ As "-", the average value of 20 panelists was shown.
【００２１】なお、すき焼きは通常おこなわれている方
法に従って調理した。すなわち、すき焼きの材料は、す
き焼き用薄切り牛肉４００ｇ、牛脂１片、白滝１玉、焼
豆腐１丁、長ねぎ１と１／２本、白菜大２枚（約２００
ｇ）、しいたけ１袋（約１００ｇ）、えのき茸１袋（約
１００ｇ）であり、これに食肉用液状調味料（２倍に希
釈したそれぞれのものを用いて）２５０ｍｌを加え、直
径２５ｃｍのすき焼き用鉄鍋で調理した。次に、官能検
査の結果を表１に記載する。[0021] The sukiyaki was cooked according to a commonly used method. That is, the ingredients for sukiyaki are 400 g of sliced beef for sukiyaki, 1 piece of beef tallow, 1 piece of Shirataki, 1 piece of grilled tofu, 1 1/2 onion and 2 pieces of Chinese cabbage (about 200
g), 1 bag of shiitake mushrooms (about 100 g) and 1 bag of enoki mushrooms (about 100 g), and add 250 ml of liquid seasoning for meat (using two-fold dilutions of each) to a 25 cm diameter sukiyaki Cooked in iron pan. Next, the results of the sensory test are shown in Table 1.
【００２２】[0022]
【表１】 [Table 1]
【００２３】（評価結果） （本発明の食肉用液状調味料を用いて得たすき焼き）本
発明の食肉用液状調味料を用いて得たすき焼きは、対照
の食肉用液状調味料を用いて得たすき焼きに較べて、醤
油特有の風味に富み、食肉の不快臭が感じられない良好
なすき焼きであった。本発明の食肉用液状調味料は、２
倍に希釈しても醤油特有の風味が損なわれなく、食肉の
不快臭をマスキングする効果も有する食肉用液状調味料
であり、汎用性の高いことがわかる。 （比較例の食肉用液状調味料を用いて得たすき焼き）対
照の食肉用液状調味料を用いて得たすき焼きに較べて、
醤油の風味をやや感じるすき焼きであるが、食肉の不快
臭がやや強いすき焼きであった。全窒素分１．５重量％
以上（１．８重量％）の濃厚な醤油であるが、蛋白質原
料と澱粉質原料の原料重量配合比が９０対１０である溜
り醤油を用いた食肉用液状調味料は、醤油の風味の付与
が比較的弱く、食肉の不快臭をマスキングする効果も低
いことがわかる。 （対照の食肉用液状調味料を用いて得たすき焼き）醤油
の風味が弱く、食肉の不快臭もあるものであった。食肉
液状調味料中の醤油由来の全窒素分が実施例のものと同
程度になるように通常の濃口醤油の含有量を調整して
（増量）用いても醤油の風味の付与が弱く、食肉の不快
臭をマスキングする効果が殆どみられないことがわか
る。(Evaluation Results) (Sukiyaki obtained using the liquid seasoning for meat of the present invention) Sukiyaki obtained using the liquid seasoning for meat of the present invention was obtained using the liquid seasoning for meat as a control. Compared to sukiyaki, the sukiyaki was rich in the flavor unique to soy sauce and no unpleasant smell of meat was felt. The liquid meat seasoning of the present invention comprises 2
It is a liquid seasoning for meat that has the effect of masking the unpleasant smell of meat without impairing the flavor peculiar to soy sauce even when diluted twice, indicating that it is highly versatile. (Sukiyaki obtained using liquid seasoning for meat of Comparative Example) Compared to sukiyaki obtained using liquid seasoning for meat of control,
The sukiyaki tasted somewhat like the flavor of soy sauce, but the sukiyaki had a rather strong unpleasant smell of meat. 1.5% by weight of total nitrogen
Although the above-mentioned (1.8% by weight) concentrated soy sauce, the liquid seasoning for meat using pool soy sauce in which the raw material weight ratio of the protein raw material to the starch raw material is 90 to 10 gives the flavor of soy sauce. Is relatively weak, and the effect of masking the unpleasant odor of meat is low. (Sukiyaki obtained using a control liquid seasoning for meat) The flavor of soy sauce was weak and the meat had an unpleasant odor. Even if the content of ordinary thick soy sauce is adjusted (increased) so that the total nitrogen content derived from soy sauce in the meat liquid seasoning is similar to that of the example, the flavor of soy sauce is weakly imparted, It can be seen that almost no effect of masking the unpleasant odor was observed.
【００２４】[0024]
【発明の効果】本発明の食肉用液状調味料は、食肉その
ものでも、また食肉を野菜、豆腐、しいたけ、卵などの
食品材料とともに調理して得る、すき焼き、焼肉、焼き
鳥、照り焼き、玉子丼、親子丼、肉じゃがなどの幅広い
食肉料理に用いても、醤油特有の風味が付与され、食肉
の不快臭がマスキングされたものを提供できる。EFFECT OF THE INVENTION The liquid seasoning for meat of the present invention can be obtained by preparing meat itself or by cooking meat together with food materials such as vegetables, tofu, shiitake, eggs, etc., such as sukiyaki, yakiniku, yakitori, teriyaki, and egg bowl. Even if it is used for a wide range of meat dishes such as oyakodon, meat and potatoes, it is possible to provide a soy sauce-specific flavor and masked unpleasant odor of meat.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B039 LB01 LB16 LC06 LC20 LG41 LG46 LP30 4B047 LB07 LB09 LE01 LG18 LG27 LG60 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B039 LB01 LB16 LC06 LC20 LG41 LG46 LP30 4B047 LB07 LB09 LE01 LG18 LG27 LG60
Claims (1)
が３０〜７０対７０〜３０重量比であって、全窒素分が
１．５重量％以上である醤油を２０〜７０重量％含有す
ることを特徴とする食肉用液状調味料。1. A soy sauce having a weight ratio of a protein material to a starch material of 30 to 70 to 70 to 30 by weight and a total nitrogen content of 1.5% by weight or more containing 20 to 70% by weight of soy sauce. A liquid seasoning for meat, characterized in that:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000057436A JP2001238633A (en) | 2000-03-02 | 2000-03-02 | Liquid seasoning for meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000057436A JP2001238633A (en) | 2000-03-02 | 2000-03-02 | Liquid seasoning for meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001238633A true JP2001238633A (en) | 2001-09-04 |
Family
ID=18578226
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000057436A Pending JP2001238633A (en) | 2000-03-02 | 2000-03-02 | Liquid seasoning for meat |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101136328B1 (en) | 2009-09-30 | 2012-04-19 | 홍성군 | liquid beef seasoning and the manufacturing method |
| JP2015043749A (en) * | 2013-08-29 | 2015-03-12 | キッコーマン株式会社 | Deodorant composition for meat |
-
2000
- 2000-03-02 JP JP2000057436A patent/JP2001238633A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101136328B1 (en) | 2009-09-30 | 2012-04-19 | 홍성군 | liquid beef seasoning and the manufacturing method |
| JP2015043749A (en) * | 2013-08-29 | 2015-03-12 | キッコーマン株式会社 | Deodorant composition for meat |
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