JP2007006765A - Production method of seasoning - Google Patents
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- JP2007006765A JP2007006765A JP2005190967A JP2005190967A JP2007006765A JP 2007006765 A JP2007006765 A JP 2007006765A JP 2005190967 A JP2005190967 A JP 2005190967A JP 2005190967 A JP2005190967 A JP 2005190967A JP 2007006765 A JP2007006765 A JP 2007006765A
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Abstract
Description
本発明は、調味料の製造方法に関し、詳しくは材料として唐辛子を用いた調味料の製造方法に関するものである。 The present invention relates to a seasoning production method, and more particularly to a seasoning production method using chili as a material.
昨今の多種多様な食に対するニーズに応えて様々な調味料が提供されており、中でも辛みのある調味料がはやりとなっている。例えば辛みの強い調味料として、中国料理にかかせない豆板醤がある。 A variety of seasonings are provided in response to the recent needs for a wide variety of foods. For example, as a spicy seasoning, there is a bean plate soy that is indispensable for Chinese cuisine.
豆板醤は唐辛子の辛さが効いて美味しいが、そのピリピリとした辛さがきつ過ぎるという人もいる。
そこで、本発明は上記課題を解決すべくなされたものであり、その目的とするところは、辛さばかりでなく、風味が豊かでより多くの人の好みに合う豆板醤風の調味料を提供することにある。
The soy sauce is delicious because the hot pepper is effective, but some people say that the hotness is too tight.
Accordingly, the present invention has been made to solve the above-mentioned problems, and the object of the present invention is to provide a soy sauce seasoning that is not only spicy but also rich in flavor and meets the tastes of many people. There is to do.
本発明は上記目的を達成するため次の構成を備える。
すなわち、本発明は、唐辛子、味噌及び麹を材料とし、これら材料を混合した混合物を発酵、熟成させることを特徴とする。
前記味噌は、未加熱のものであることを特徴とする。
また、材料の配合割合は、唐辛子が50〜98重量%、味噌が1〜50重量%、麹が1〜30重量%であることを特徴とする。
また、発酵、熟成前の前記混合物の塩分は5〜22重量%で、水分は40〜65重量%であることを特徴とする。
また、前記味噌は米味噌、豆味噌、麦味噌から1種あるいは2種以上が選択されたものであることを特徴とする。
また、前記麹は米麹、豆麹、麦麹から1種あるいは2種以上が選択されたものであることを特徴とする。
In order to achieve the above object, the present invention comprises the following arrangement.
That is, the present invention is characterized in that chili, miso and koji are used as materials, and a mixture obtained by mixing these materials is fermented and aged.
The miso is unheated.
Moreover, the mixture ratio of a material is characterized by 50 to 98 weight% of chili peppers, 1 to 50 weight% of miso, and 1 to 30 weight% of sweet potatoes.
Moreover, the salt content of the mixture before fermentation and aging is 5 to 22% by weight, and the water content is 40 to 65% by weight.
The miso may be one or more selected from rice miso, bean miso, and wheat miso.
The rice bran is characterized in that one or more kinds are selected from rice bran, bean meal, and wheat straw.
本発明によれば、より多くの人の好みにあった、辛みの中にまろやかな甘みがある風味の豊かな豆板醤風の調味料を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning of the rich bean plate soy sauce which has the mellow sweetness in spiciness which suited the taste of more people can be provided.
以下、本発明の調味料の製造方法について詳細に説明する。
調味料は、材料として唐辛子、味噌、麹を用い、これら材料を混合した混合物を発酵、熟成させて製造する。
唐辛子は、塩蔵唐辛子がよく、塩蔵唐辛子は切断して用いる。
Hereinafter, the manufacturing method of the seasoning of this invention is demonstrated in detail.
A seasoning is produced by using pepper, miso, and koji as ingredients, and fermenting and aging a mixture of these ingredients.
As for chili peppers, salted chili peppers are good, and salted chili peppers are cut and used.
味噌は、通常の方法によって製造された味噌である。すなわち、蒸煮大豆、麹、食塩等を材料とし、これら材料を混合した混合物を発酵、熟成して製造されるものである。味噌の原料としての麹の混合物における配合割合は10〜60重量%である。味噌の原料に用いる麹は、米麹、麦麹、豆麹、醤油麹等様々な麹が挙げられる。つまり味噌としては、米味噌、麦味噌、豆味噌といった味噌が使用でき、これら種々ある味噌を単独で使用してもよいし、2種類以上を混合して使用してもよい。味噌の塩分は、5〜15重量%であるとよい。また、味噌は酵素失活のための加熱処理をしていない、未加熱のものを用いる。 Miso is miso produced by a conventional method. That is, it is produced by fermenting and aging a mixture obtained by using steamed soybeans, koji, salt, etc. as a material and mixing these materials. The compounding ratio in the mixture of koji as a raw material for miso is 10 to 60% by weight. Examples of the koji used as a raw material for miso include various koji such as rice koji, wheat koji, bean koji, and soy sauce koji. That is, as miso, miso such as rice miso, barley miso, and bean miso can be used, and these various miso may be used alone or in combination of two or more. The salt content of miso may be 5 to 15% by weight. In addition, miso is used that has not been heat-treated for enzyme deactivation and is not heated.
味噌に含まれる麹とは別に、麹を調味料の材料として使用する。
麹は、米麹、麦麹、豆麹、醤油麹等様々な麹があり、このうちの1種或いは2種以上が選択されて使用できる。この中でも特に米麹は、最もクセが無く好適である。麹菌としては、アスペルギルス属が適している。
味噌の原料として使用した麹と同種の麹を使用してもよいし、異種の麹を使用してもよい。例えば、味噌として米麹を原料として製造される米味噌を選択し、麹としては米麹を用いてもよいし、麦麹を使用してもよい。
Apart from the miso contained in miso, koji is used as a seasoning ingredient.
There are various types of koji, such as rice koji, wheat koji, bean koji, and soy sauce koji, and one or more of them can be selected and used. Of these, rice bran is particularly preferred because it has the least habit. As the Neisseria gonorrhoeae, the genus Aspergillus is suitable.
The same type of koji used as the raw material for miso may be used, or different types of koji may be used. For example, a rice miso produced using rice koji as a raw material is selected as the miso, and rice koji may be used as the koji, or wheat koji may be used.
材料となる唐辛子、味噌及び麹を各々所定量とり、撹拌混合して混合物とする。混合物全体に対する各材料の配合割合は、唐辛子が50〜98重量%、味噌が1〜50重量%、麹が1〜30重量%である。
味噌を作る際に原料とした麹の量を含むと、麹は全体で1〜60重量%であるとよい。
また、混合した時点で混合物の塩分は5〜22重量%で、水分は40〜65重量%であるとよい。材料を混合して塩分、水分の量が上記所定の範囲内にない場合は、混合物に塩や水を添加して水分、塩分調整をする。
その後混合物を所定期間かけて発酵、熟成させると、豆板醤風の調味料を得ることができる。発酵、熟成は、所定の室温に設定された室内で混合物を静置して行うと効率良く調味料を製造できる。室温は0〜60℃が好適であるが、発酵、熟成期間の短縮化と雑菌による汚染防止等を考慮すると、25〜35℃がより好適である。室温を25〜35℃に保持したときは、発酵、熟成期間は2〜6ヶ月程度とする。
Predetermined amounts of the chili, miso and koji used as ingredients are mixed and stirred to form a mixture. The mixing ratio of each material with respect to the whole mixture is 50 to 98% by weight for chili, 1 to 50% by weight for miso, and 1 to 30% by weight for koji.
When the amount of koji used as a raw material when making miso is included, koji is preferably 1 to 60% by weight as a whole.
Moreover, the salt content of a mixture is 5 to 22 weight% at the time of mixing, and it is good in a water | moisture content being 40 to 65 weight%. If the amount of salt and water is not within the above-mentioned ranges after mixing the materials, salt and water are added to the mixture to adjust the water and salt.
After that, when the mixture is fermented and matured over a predetermined period, a soy sauce-style seasoning can be obtained. Fermentation and aging can be performed efficiently by allowing the mixture to stand in a room set at a predetermined room temperature. The room temperature is preferably 0 to 60 ° C, but 25 to 35 ° C is more preferable in consideration of shortening of the fermentation and aging period and prevention of contamination by various bacteria. When the room temperature is maintained at 25 to 35 ° C., the fermentation and aging period is about 2 to 6 months.
上記製造方法よれば、次のような効果がある。
麹菌が繁殖した麹は、麹菌が生産した酵素、具体的には、アミラーゼ、プロテアーゼ、リパーゼ、セルラーゼ、ヘミセルラーゼ、フィターゼ、グルコシダーゼ等、多種類の酵素が含まれている。そして、麹に含まれる米、豆、麦等の澱粉は、麹菌の酵素により分解されて糖となるので、麹を材料とすることで調味料に甘みを増やすことができ、辛みの中にまろやかな甘みのある風味豊かな調味料となる。また、唐辛子や麹、味噌に含まれる蛋白質も酵素により分解されるので、調味料の旨みも増し、味わい深い調味料となる。発酵した塩蔵唐辛子を用いれば、旨みも一層増すこととなる。
また、味噌の原料として用いた大豆は、味噌製造において発酵、熟成され、さらに調味料の製造段階で麹を加えられて発酵、熟成されて2段階の発酵、熟成を経ているので、旨み成分の種類が増加した複雑な味わいとなる。
得られた調味料は豆板醤風調味料として、豆板醤と同様の利用方法によって、中国料理等様々な料理に使用できる。
The above manufacturing method has the following effects.
The cocoon in which the gonococcus has propagated contains an enzyme produced by the gonococcus, specifically, various enzymes such as amylase, protease, lipase, cellulase, hemicellulase, phytase, and glucosidase. And starch, such as rice, beans, and wheat, contained in koji is decomposed by koji mold enzymes into sugar, so koji can be used as a raw material to increase the sweetness of the seasoning and mellow It becomes a flavorful seasoning with a sweet taste. Moreover, since the protein contained in chili, koji, and miso is also decomposed by the enzyme, the flavor of the seasoning is increased and the seasoning becomes a tasty seasoning. If fermented salted pepper is used, umami will be further increased.
In addition, the soybeans used as a raw material for miso are fermented and matured in the production of miso, and further fermented and matured in the seasoning production stage to undergo fermentation and maturation in two stages. A complex flavor with increased variety.
The obtained seasoning can be used for various dishes such as Chinese dishes as a bean plate soy-style seasoning by the same usage method as the bean plate soy sauce.
また、味噌は未加熱なので味噌自体の酵素によっても旨みを増すことができ、さらに麹を材料とすることにより酵素量が増え、混合物の発酵、熟成期間を短縮化することができる。
麹を材料とすると発酵、熟成期間を短縮化できることを実証するために次のような実験を行った。
表1に示す配合割合で塩蔵唐辛子、米麹及び水を混合し、サンプル1〜4を作成した。そして、サンプル1、3は、室温40℃の恒温室内で発酵、熟成を行い、サンプル2、4は室温50℃の恒温室内で発酵、熟成を行った。サンプル1〜4いずれも5日間の発酵、熟成期間の後、恒温室内から取り出して、目視によって熟成具合を評価した結果、米麹の配合量が多いほど塩蔵唐辛子の熟成度が高く、室温は40℃より50℃の方が熟成度が高いことがわかった。
In addition, since the miso is not heated, the taste of the miso itself can be increased by the enzyme of the miso itself, and the amount of the enzyme can be increased by using the miso as a material, and the fermentation and ripening period of the mixture can be shortened.
The following experiment was conducted to demonstrate that fermentation and ripening periods can be shortened by using koji as a material.
Samples 1-4 were prepared by mixing salted pepper, rice bran, and water at the blending ratios shown in Table 1. Samples 1 and 3 were fermented and aged in a constant temperature room at 40 ° C., and samples 2 and 4 were fermented and aged in a constant temperature room at 50 ° C. Samples 1 to 4 were all taken out of the temperature-controlled room after 5 days of fermentation and aging, and visually evaluated for aging. As the amount of rice bran increased, the degree of aging of salted pepper was higher and the room temperature was 40 It was found that the ripening degree was higher at 50 ° C. than at 50 ° C.
実施例1、2及び比較例1として、材料である塩蔵唐辛子、米麹及び米味噌を表2に示される各配合量で混合し、得られた混合物を室温30℃の恒温室内で2ヶ月、発酵、熟成させ、調味料を得た。塩蔵唐辛子は、細かく切断したものを用いた。
比較例1は、米麹を混合せず、塩蔵唐辛子と米味噌のみを材料として調味料を作成した。
実施例2は、その他の材料として水、塩を加え、水分及び塩分を調整している。その結果、実施例1、2及び比較例1の材料を混合した時点の各混合物の水分は50〜55%重量%であり、塩分は16〜17重量%であった。
As Examples 1 and 2 and Comparative Example 1, the ingredients salted pepper, rice bran and rice miso were mixed in the respective compounding amounts shown in Table 2, and the resulting mixture was kept in a temperature-controlled room at 30 ° C. for 2 months. Fermented and aged to obtain a seasoning. The salted chili used was cut finely.
In Comparative Example 1, a seasoning was prepared using only salted pepper and rice miso without mixing rice koji.
In Example 2, water and salt are added as other materials to adjust moisture and salt content. As a result, when the materials of Examples 1 and 2 and Comparative Example 1 were mixed, the water content of each mixture was 50 to 55% by weight, and the salt content was 16 to 17% by weight.
実施例1、2及び比較例1の3つの調味料について、13人のパネラーによる官能試験を行った。官能試験は、各パネラーが3つの調味料について「まろやかな甘みがあり、美味しいもの」の順に1〜3の順位をつけるという順位法によって行った。順位の合計を表2に合わせて示す。順位合計から、3つの調味料を美味しい順に並べると実施例2、実施例1、比較例1となる。
順位合計の差について検定した結果、危険率5%で有意差が認められ、実施例2の調味料はもっとも美味しいといえることがわかった。
About the three seasonings of Examples 1 and 2 and the comparative example 1, the sensory test by 13 panelists was done. The sensory test was performed by a ranking method in which each panel gave a ranking of 1 to 3 in the order of “smelling sweetness and deliciousness” for the three seasonings. The total ranking is shown in Table 2. When the three seasonings are arranged in the order of deliciousness from the rank total, Example 2, Example 1, and Comparative Example 1 are obtained.
As a result of testing for the difference in the total rank, it was found that a significant difference was recognized at a risk rate of 5%, and the seasoning of Example 2 was most delicious.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2009035292A1 (en) * | 2007-09-12 | 2009-03-19 | Gum Soon Bang | Method for making mandarin orange peel-containing gochujang and gochujang made thereby |
CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
JP2014221026A (en) * | 2013-05-14 | 2014-11-27 | テーブルマーク株式会社 | Production method of seasoning |
CN107668522A (en) * | 2017-08-31 | 2018-02-09 | 大连华海调味食品有限公司 | A kind of thick broad-bean sauce production technology |
-
2005
- 2005-06-30 JP JP2005190967A patent/JP2007006765A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009035292A1 (en) * | 2007-09-12 | 2009-03-19 | Gum Soon Bang | Method for making mandarin orange peel-containing gochujang and gochujang made thereby |
CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
JP2014221026A (en) * | 2013-05-14 | 2014-11-27 | テーブルマーク株式会社 | Production method of seasoning |
CN107668522A (en) * | 2017-08-31 | 2018-02-09 | 大连华海调味食品有限公司 | A kind of thick broad-bean sauce production technology |
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