JP2008237149A - Preliminary soaking liquid and method for using the same - Google Patents
Preliminary soaking liquid and method for using the same Download PDFInfo
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Abstract
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本発明は、下漬け処理液及びその使用方法に関する。詳細には、食材例えば畜肉又は魚介類に対して適用し、下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留り及び／又は呈味成分浸透性を向上させる下漬け処理液、及び該下漬け処理液の使用方法に関する。 The present invention relates to a soaking treatment liquid and a method of using the same. Specifically, it is applied to foodstuffs such as livestock meat or seafood, and after pickling treatment or after seasoning immersion treatment following the pickling treatment, underpickling that improves the yield and / or taste component penetration of the foodstuff. The present invention relates to a treatment liquid and a method of using the under-immersion treatment liquid.
発酵工程までは清酒と同じであるが、木灰を添加することによりｐＨを高め、火落菌が生育しにくいｐＨにして保存に耐えうるようにする、日本古来より伝わる灰持酒といわれるものがあり、現存する主な市販品としては、肥後の赤酒、薩摩の地酒等がある。赤酒及び地酒は、それぞれ熊本県及び鹿児島県の特産品で、その製造法のうち発酵まではほとんど清酒と同じ操作を行うが、発酵終了後に醪に木灰を加えて搾るため、搾った後の酒のｐＨが清酒のｐＨ（４．５前後）よりも高く、ｐＨ５〜７となり、色も赤褐色になる。島根県の出雲地方でも昭和初期まで同様な造り方をした地伝酒が造られていた。赤酒及び地酒のアルコール分は１１．５〜１５．２％、エキス分は１７〜４８％で強い甘味と独特の風味を有し、みりんと同様に調味料として使用されることが多い（非特許文献１）。
肥後の赤酒は地元の家庭料理に調味料としてよく使われ、また薩摩の地酒は薩摩揚げといった水産練り製品をふっくら仕上げるための調味料としてそれぞれの地域で伝統的に用いられている。
Up to the fermentation process is the same as Sake, but there is what is said to be an ash-mochi that has been handed down since ancient times in Japan. The existing main commercial products include Higo red sake and Satsuma local sake. Red sake and local sake are special products of Kumamoto Prefecture and Kagoshima Prefecture, respectively, and the production method is almost the same as Sake until fermentation. The pH of sake is higher than that of sake (around 4.5), becomes pH 5-7, and the color becomes reddish brown. In the Izumo region of Shimane Prefecture, a local sake was made in the same way until the early Showa period. The alcohol content of red sake and local sake is 11.5-15.2%, the extract content is 17-48% and has a strong sweetness and unique flavor, and is often used as a seasoning in the same way as mirin. Patent Document 1).
Red wine from Higo is often used as a seasoning in local home cooking, and local sake from Satsuma is traditionally used in each region as a seasoning to finish fish products such as fried Satsuma.
一方、エタノール１〜３０％（ｖ／ｖ）及び有機酸塩を含む水性溶液からなる魚介肉又は畜肉の歩留り向上剤が提案されており、魚介肉又は畜肉に接触させ加熱調理すると、加熱による重量減少を少なくすることが記載されている（特許文献１）。
このような状況下で、畜肉又は魚介類の下漬け処理液に供することのできる、調理効果を増強した酒類の開発が望まれていた。
On the other hand, a yield improver for seafood meat or livestock meat comprising an aqueous solution containing 1 to 30% (v / v) ethanol and an organic acid salt has been proposed. It is described that the decrease is reduced (Patent Document 1).
Under such circumstances, there has been a demand for the development of alcoholic beverages with enhanced cooking effects that can be used as a pre-treatment solution for livestock meat or seafood.
本発明の目的は、雑酒であって、食材例えば畜肉又は魚介類に対して適用し、下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留り及び／又は呈味成分浸透性を向上させる下漬け処理液を提供することにある。また、畜肉又は魚介類に、該下漬け処理液を接触させ、下漬け処理後又は下漬け処理に続く調味液浸漬処理後におけるそれら食材の歩留り及び／又は呈味成分浸透性を向上させる下漬け処理液の使用方法を提供することにある。 An object of the present invention is miscellaneous sake, which is applied to foodstuffs such as livestock meat or seafood, and after the underpickling treatment or after the seasoning immersion treatment following the underpickling treatment, the yield and / or taste of the foodstuffs. An object of the present invention is to provide a soaking treatment liquid that improves component permeability. In addition, the underpickling that improves the yield and / or the taste component penetration of the ingredients after the underpickling treatment or after the underpickling treatment is brought into contact with livestock meat or seafood. It is in providing the usage method of a process liquid.
本発明を概説すれば、本発明の第１の発明は、ｐＨが７．０超〜８．５であり、アルコール分１０．０〜１５．０％（ｖ／ｖ）、エキス分１６．０〜２０．０％（ｗ／ｖ）の成分組成である雑酒であって、食材の下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、当該食材の歩留り及び／又は呈味成分浸透性を向上させるのに有効である下漬け処理液に関する。本発明の第２の発明は、総有機酸濃度が、２〜５ｇ／Ｌである第１の発明に記載の下漬け処理液であり、本発明の第３の発明は、原料となった木灰の重量が、製成酒類の液量の１００分の１から１０分の１である第１又は第２の発明に記載の下漬け処理液に関する。本発明の第４の発明は、畜肉用に適した雑酒である第１〜第３のいずれかの発明に記載の下漬け処理液であり、本発明の第５の発明は、魚介類用に適した雑酒である第１〜第３のいずれかの発明に記載の下漬け処理液に関する。本発明の第６の発明は、畜肉又は魚介類に、前記発明のいずれかに記載の下漬け処理液を接触させることにより、下漬け処理後又は下漬け処理に続く調味液浸漬処理後における当該食材の歩留り及び／又は呈味成分浸透性を向上させる、第１〜第５のいずれかの発明に記載の下漬け処理液の使用方法に関する。 In summary, the first invention of the present invention has a pH of over 7.0 to 8.5, an alcohol content of 10.0 to 15.0% (v / v), and an extract content of 16.0. A miscellaneous sake having a component composition of ˜20.0% (w / v), and after the seasoning treatment of the ingredients or after the seasoning soaking treatment following the seasoning treatment, the yield and / or taste components of the ingredients The present invention relates to a soaking treatment liquid that is effective in improving permeability. A second invention of the present invention is a submerged treatment solution according to the first invention having a total organic acid concentration of 2 to 5 g / L, and the third invention of the present invention is wood ash used as a raw material Relates to the underpickling treatment liquid according to the first or second invention, wherein the weight of the liquid is 1/100 to 1/10 of the amount of the liquor. The 4th invention of the present invention is a pickling treatment solution according to any one of the 1st to 3rd inventions, which is a miscellaneous sake suitable for livestock meat, and the 5th invention of the present invention is for seafood. The pickling treatment liquid according to any one of the first to third inventions, which is a miscellaneous liquor suitable for the above. According to a sixth aspect of the present invention, by bringing the underpickling treatment liquid according to any of the above inventions into contact with livestock meat or seafood, the post-pickling treatment or after the seasoning dipping treatment following the underpickling treatment It is related with the usage method of the underpickling process liquid as described in any one of the 1st-5th invention which improves the yield of a foodstuff, and / or a taste component permeability.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、特定の成分範囲とすること、中性付近での緩衝能を持たせることにより、雑酒の範囲内で、食材例えば畜肉又は魚介類に対して適用し、下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留り及び／又は呈味成分浸透性を向上させるのに有効である下漬け処理液の酒質設計を行うことができることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the inventors have made a specific ingredient range, and have a buffering ability near neutrality, so that within the range of miscellaneous sake, ingredients such as livestock meat Or, it can be applied to fish and shellfish, and it is effective to improve the yield and / or the taste component permeability of these ingredients after the seasoning treatment or after the seasoning immersion treatment. The present invention was completed by discovering that the sake quality design can be performed.
本発明の下漬け処理液は、食材として例えば畜肉、魚介類に接触させた場合、下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留り及び／又は呈味成分浸透性を向上させるのに有効である。更に、肉質にジューシー感を付与し、歯切れ等をよくするといった効果を有するものである。 The underpickling treatment liquid of the present invention, when brought into contact with, for example, livestock meat or fish and shellfish as a foodstuff, after the underpickling treatment or after the seasoning liquid immersion treatment following the underpickling treatment, the yield and / or the taste component penetration of the foodstuffs. It is effective in improving the performance. Furthermore, it has the effect of imparting a juicy feeling to the meat quality and improving crispness and the like.
以下、本発明を具体的に説明する。
市販の赤酒や地酒では、肉組織の保水力を高めることにやや欠け、下漬け処理後、あるいは、下漬け処理に続く調味液浸漬処理後において、歩留りを向上させる効果、呈味成分の浸透性を向上させる効果はほとんどない。赤酒や地酒は、製品自体のｐＨが低い、中性付近での緩衝能が弱い、エキス分が高いなどといった理由により十分な調理効果が得られていない。そこで、本発明では、木灰を更に添加することによりｐＨをアルカリ性側へ移動させ、かつ中性付近で十分な緩衝能を持たせることにより、例えば畜肉や魚介類に対して下漬け処理液として用いると、それら食材の歩留りや呈味成分の浸透性を向上させる効果が得られることが判明し、更に、アルコールの効果により肉質の改善、静菌性の維持といった効果を有する下漬け処理液とすることができる。
The present invention will be specifically described below.
In commercial red sake and local sake, it is somewhat lacking in increasing the water retention capacity of the meat tissue, the effect of improving the yield, the penetration of the taste components after the underpickling treatment or after the seasoning dipping treatment following the underpickling treatment There is almost no effect of improving the performance. Red sake and local liquor do not have a sufficient cooking effect due to the low pH of the product itself, weak buffering ability near neutrality, and high extract content. Therefore, in the present invention, by further adding wood ash, the pH is moved to the alkaline side, and sufficient buffering capacity is provided near neutrality, for example, as a submerged treatment solution for livestock meat and seafood. It is found that the effect of improving the yield of these ingredients and the permeability of the taste components can be obtained, and further, the effect of alcohol is to improve the meat quality and maintain the bacteriostatic properties. be able to.
本発明における下漬け処理液は、木灰を添加することにより高いｐＨを有しており、例えば畜肉や魚介類を該下漬け処理液に浸漬した場合には、それら食材の歩留りが向上する。すなわち、それら食材の筋肉を構成するアクチンやミオシンといった主要なたんぱく質の等電点（ｐＩ５付近）と下漬け処理液のｐＨを遠ざけることにより、たんぱく質線維間の電気的反発力が大きくなり、その結果、筋線維中の保水力が高まり食材の歩留りが向上する。また、本発明の下漬け処理液を用いて下漬け処理し、それに続く調味液浸漬処理後には、下漬け処理を行わない場合と比べて、食塩、ミネラル、アミノ酸、核酸等の呈味成分がより浸透しやすくなるものと推定される。 The underpickling treatment liquid in the present invention has a high pH by adding wood ash. For example, when livestock meat or seafood is immersed in the underpickling treatment liquid, the yield of these ingredients is improved. That is, by increasing the isoelectric point (near pI5) of the main proteins such as actin and myosin constituting the muscles of these foods and the pH of the soaking treatment solution, the electric repulsive force between the protein fibers is increased. In addition, the water retention capacity in the muscle fibers is increased and the yield of the ingredients is improved. In addition, after the underpickling treatment using the underpickling treatment liquid of the present invention, after the seasoning liquid immersion treatment, the taste components such as salt, minerals, amino acids, nucleic acids, etc. are compared with the case where the underpickling treatment is not performed. It is estimated that it becomes easier to penetrate.
本発明の下漬け処理液は、ｐＨが７．０超〜８．５であり、アルコール分１０．０〜１５．０％（ｖ／ｖ）、エキス分１６．０〜２０．０％（ｗ／ｖ）の成分組成である雑酒（みりん類似）であることを特徴としている。ｐＨが７．０以下では歩留りの向上という効果は得られず、また、ｐＨが８．５超ではアルカリ臭が強く不適である。より好ましいｐＨは、７．５〜８．５である。なお、本発明における雑酒（みりん類似）とは、酒税法でいうところの混成酒類のうち、みりんに類似する酒類として政令で定められたものである。
アルコール分が１０．０％（ｖ／ｖ）未満でも１５．０％（ｖ／ｖ）超でも、食材の下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、当該食材の歩留り及び／又は呈味成分浸透性の向上という効果は得られない。また、エキス分が１６．０％（ｗ／ｖ）未満でも２０．０％（ｗ／ｖ）超でも、食材の下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、当該食材の歩留り及び／又は呈味成分浸透性の向上という効果は得られない。エキス分が２０．０％（ｗ／ｖ）超であると、肉が硬くなるなど官能面から不適である。なお、本発明における呈味成分とは、食塩、ミネラル、アミノ酸、核酸等である。
The underpickling treatment liquid of the present invention has a pH of over 7.0 to 8.5, an alcohol content of 10.0 to 15.0% (v / v), and an extract content of 16.0 to 20.0% (w / V) is a miscellaneous sake (similar to mirin), which is a component composition. If the pH is 7.0 or less, the effect of improving the yield cannot be obtained, and if the pH exceeds 8.5, the alkaline odor is strong and unsuitable. A more preferred pH is 7.5 to 8.5. Incidentally, miscellaneous sake (similar to mirin) in the present invention is specified by a government ordinance as liquors similar to mirin among mixed liquors referred to in the Liquor Tax Law.
Whether the alcohol content is less than 10.0% (v / v) or more than 15.0% (v / v), the yield of the foodstuff after the seasoning treatment or after the seasoning immersion treatment following the seasoning treatment The effect of improving the taste component penetration is not obtained. In addition, even if the extract content is less than 16.0% (w / v) or more than 20.0% (w / v), after the seasoning treatment of the ingredients or after the seasoning soaking treatment following the seasoning treatment, The effect of improving the yield and / or the taste component permeability cannot be obtained. If the extract content is more than 20.0% (w / v), it is unsuitable from the functional aspect such as the meat becoming hard. In addition, the taste component in this invention is a salt, a mineral, an amino acid, a nucleic acid, etc.
酒税法でいうところの雑酒（みりん類似）は、原料となった木灰の重量が製成酒類の液量の１０００分の１以上のものが該当する。本発明の下漬け処理液では、原料となった木灰の重量が製成酒類の液量の１００分の１から１０分の１であるのが好ましい。中性付近での緩衝能を持たせるように、木灰の添加量を適宜選択・決定すればよい。木灰の種類に特に限定はなく、食品添加物として認められ、醸造資材の規格に適していればよい。 In the sake tax law, miscellaneous sake (similar to mirin) corresponds to the one in which the weight of wood ash used as a raw material is 1/1000 or more of the amount of liquor. In the underpickling treatment liquid of the present invention, it is preferable that the weight of the wood ash used as a raw material is 1/100 to 1/10 of the liquid volume of the produced liquor. What is necessary is just to select and determine the addition amount of wood ash suitably so that it may have the buffering ability near neutrality. The type of wood ash is not particularly limited as long as it is recognized as a food additive and is suitable for the brewing material standard.
本発明の下漬け処理液は、総有機酸濃度が２〜５ｇ／Ｌであるのが好ましい。クエン酸、コハク酸等を含有させるのが特に好適である。
本発明の下漬け処理液を製造する方法としては、クエン酸を高生産する多酸性麹菌、コハク酸を高生産する多酸性酵母を用いる方法が挙げられる。多酸性麹菌は酒類、食品の製造に用いることができるものであれば特に限定はなく、アスペルギルス カワチ（Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉｉ）等の白麹菌、アスペルギルス ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）、アスペルギルス アワモリ（Ａｓｐｅｒｇｉｌｌｕｓ ａｗａｍｏｒｉ）等の黒麹菌を例示することができるが、これらの中でアスペルギルス カワチに属する麹菌が好適に用いられる。多酸性酵母としては、アルコール発酵能を有し、かつ有機酸を高生産するものであれば特に限定はなく、有機酸の少なくともコハク酸を高生産する酵母が好適であり、サッカロミセス セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）に属する酵母が特に好適である。この例として、サッカロミセス セレビシエ ２ＯＧ−Ｒ３９株（ＦＥＲＭ Ｐ−１７４７０）を挙げることができる。多酸性麹菌、多酸性酵母には、変異処理株、野生株、馴養株、交雑株、細胞融合株、形質転換株も含まれ、これらの取得は、常法に従って行えばよい。
The underpickling treatment liquid of the present invention preferably has a total organic acid concentration of 2 to 5 g / L. It is particularly preferable to contain citric acid, succinic acid and the like.
Examples of the method for producing the underboiled treatment solution of the present invention include a method using a polyacidic gonococci that produces citric acid at a high rate and a polyacidic yeast that produces succinic acid at a high rate. The polyacidic gonococcus is not particularly limited as long as it can be used for the production of alcoholic beverages and foods. Aspergillus oryzae can be exemplified, and among these, Aspergillus oryzae belonging to Aspergillus kawachi is preferably used. The polyacidic yeast is not particularly limited as long as it has alcohol fermentability and can produce organic acids at a high rate. Yeast that produces at least succinic acid as an organic acid is suitable, and Saccharomyces cerevisiae (Saccharomyces cerevisiae) is suitable. Yeast belonging to) is particularly preferred. An example of this is Saccharomyces cerevisiae 2OG-R39 strain (FERM P-17470). The polyacidic bacilli and polyacidic yeast include mutation-treated strains, wild strains, cultivated strains, hybrid strains, cell fusion strains, and transformed strains, and these may be obtained according to a conventional method.
本発明の下漬け処理液は、畜肉用に適した雑酒（みりん類似）である。畜肉は、食用できる肉であれば特に限定はなく、例えば獣肉類では、牛、豚、馬、羊、山羊、鹿、猪、熊などが挙げられ、鳥肉類では、鶏、アヒル、七面鳥、雉、鴨などが挙げられる。また、品種、部位、形状等についても特に限定はなく、例えば、牛肉の品種では、黒毛和種、褐毛和種、日本短角種、無角和種、アバディンアンガス種、ヘレフォード種、ショートホーン種、シャロレー種、デボン種などが挙げられ、牛肉の部位では、ヒレ、ロース、肩ロース、ばら肉、もも肉、霜降肉などが挙げられ、牛肉の部位では、厚切り、ブロック、スライス、挽肉などが挙げられる。 The underpickling treatment liquid of the present invention is a miscellaneous sake (similar to mirin) suitable for livestock meat. Livestock meat is not particularly limited as long as it is edible. Examples of animal meat include cows, pigs, horses, sheep, goats, deer, sea breams, and bears. And duck. There are no particular limitations on the variety, part, shape, etc. For example, for beef varieties, Japanese black, brown, Japanese short-horned, non-horned Japanese, Abadin Angus, Hereford, short Horn type, Charolais type, Devon type, etc. are mentioned. In the beef part, fillet, loin, shoulder loin, rose meat, thigh meat, frost fall, etc. are mentioned. In the beef part, thick slice, block, slice, ground meat, etc. Is mentioned.
また、本発明の下漬け処理液は、魚介類用に適した雑酒（みりん類似）である。魚介類は、食用できる魚介類であれば特に限定はなく、魚類及び貝類など、水中にすむ水産動物である。魚類、貝類の他、エビ、カニなどの節足動物、イカ、タコなどの軟体動物、クラゲなどの腔腸動物、ウニ、ナマコなどの棘皮動物、ホヤなどの原索動物なども本発明における魚介類に含まれる。
更に、本発明の下漬け処理液は、食用とされる昆虫用、卵用にも適した雑酒（みりん類似）である。食用とされる昆虫は、イナゴ、ハチ、セミ、ゲンゴロウ、トビゲラ・カワゲラ（ざざむしの佃煮とされる）、カイコガ、カミキリムシ、タガメ、アリ等が挙げられる。はちのこ（蜂の子）の佃煮にも使用することができる。卵では、鶏、鶉、アヒル、ダチョウ等の鳥の卵、鯛の子、筋子（イクラ）、数の子、タラコ、キャビア、カラスミ等の魚の卵などが挙げられる。
Moreover, the underpickling treatment liquid of the present invention is a miscellaneous sake (similar to mirin) suitable for seafood. The seafood is not particularly limited as long as it is an edible seafood, and is a marine animal that can be submerged in water, such as fish and shellfish. In addition to fish and shellfish, arthropods such as shrimp and crab, mollusks such as squid and octopus, coelenterate such as jellyfish, echinoderms such as sea urchin and sea cucumber, protozoa such as sea squirt, etc. It is included in the class.
Furthermore, the underpickling treatment liquid of the present invention is a miscellaneous sake (similar to mirin) suitable for edible insects and eggs. Examples of edible insects include locusts, bees, cicadas, gengorou, tobigera kawagera (consumed to be boiled with zazamushi), silkworms, longhorn beetles, turtles and ants. It can also be used for boiled chopsticks (bees). Examples of eggs include eggs of birds such as chickens, sea breams, ducks, and ostriches, sea bream, mussels (Ikura), number pups, fish eggs such as tarako, caviar, and crow.
本発明における下漬け処理とは、食材、例えば畜肉や魚介類といった処理対象物を所定時間接触させる処理のことをいう。なお、処理対象物を液体状の下漬け処理液に接触させる処理のほかに、下漬け処理液の蒸気を接触させる処理も本発明における下漬け処理に含まれる。
下漬け処理する際の処理時間に特に限定はなく、好ましくは５分間以上である。処理時間の上限は特になく、作業効率等を勘案して適宜選択すればよい。例えば、前日から処理する場合には１６〜２４時間とすることができる。また、下漬け処理液による処理は連続して行ってもよいし、間欠的に行ってもよい。間欠的に行う場合には、総処理時間が５分間以上であることが好ましい。また、処理対象物を下漬け処理するときの温度も特に限定はなく、例えば、処理時間が長い場合には低温で行うなど、処理時間との関係で室温から冷蔵の範囲から適宜選択すればよい。
The underpickling process in the present invention refers to a process of bringing food, for example, a processing object such as livestock meat or seafood into contact for a predetermined time. In addition to the process of bringing the object to be treated into contact with the liquid underpickling treatment liquid, the process of bringing the vapor of the underpickling treatment liquid into contact is also included in the underpickling process in the present invention.
There is no particular limitation on the treatment time for the under-soaking treatment, and it is preferably 5 minutes or longer. There is no particular upper limit on the processing time, and it may be selected as appropriate in consideration of work efficiency and the like. For example, when processing from the previous day, it can be 16 to 24 hours. In addition, the treatment with the soaking treatment liquid may be performed continuously or intermittently. When performing intermittently, it is preferable that the total processing time is 5 minutes or more. Further, the temperature at which the object to be treated is submerged is also not particularly limited, and may be selected appropriately from the range of room temperature to refrigeration in relation to the treatment time, for example, at a low temperature when the treatment time is long. .
本発明の下漬け処理液は、例えば畜肉や魚介類の下漬け処理に用いると、該下漬け処理液が畜肉や魚介類の組織内部に浸透し、下漬け処理後、又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留りや呈味成分の浸透性が向上する。すなわち、下漬け処理を用いない場合にはパサパサ感のあるものがジューシー感を有するものとなり、更に歯切れ等が良好となる。 When the underpickling treatment liquid of the present invention is used for, for example, the underpickling treatment of livestock meat or seafood, the underpickling treatment liquid penetrates into the tissue of the livestock meat or seafood, and after the underpickling treatment or continues to the underpickling treatment. After the seasoning liquid immersion treatment, the yield of these ingredients and the permeability of the taste components are improved. That is, in the case where the underpickling treatment is not used, the one having a crisp feeling has a juicy feeling, and further, the crispness and the like is improved.
以下、検討例によって更に具体的に説明する。
検討例１（鶏ささみ肉の歩留り及び食塩取込量に及ぼすｐＨの影響）
鶏ささみ肉（以下、ささみと略述する）一切れ（３０ｇ）をｐＨ２、４、６、８、１０に調整したブリットン−ロビンソン（Ｂｒｉｔｔｏｎ−Ｒｏｂｉｎｓｏｎ）広域緩衝液６ｍｌに浸漬し、２時間おきに歩留りを測定した。
緩衝液に浸漬した後の歩留りは下記の通りとして求めた。
歩留り（緩衝液浸漬後）（％）＝〔緩衝液浸漬後の重量（ｇ）／緩衝液浸漬前の重量（ｇ）〕×１００
６時間経過後、ささみを５％（ｗ／ｖ）食塩水３０ｍｌに浸漬して一晩放置した。食塩水浸漬後のささみの歩留りは下記の通りとして求めた。
歩留り（食塩水浸漬後）（％）＝〔食塩水浸漬後の重量（ｇ）／緩衝液浸漬前の重量（ｇ）〕×１００
更に、ささみに対して４倍量の水を加えて懸濁し、ろ過した後に、食塩の濃度を測定し、５倍してささみ中の食塩濃度Ａ（％）とした。
ささみへの食塩取込量は下記の通りとして求めた。
食塩取込量（ｇ／緩衝液浸漬前の重量１００ｇ当り）＝Ａ×［食塩水浸漬後の重量（ｇ）／緩衝液浸漬前の重量（ｇ）］
結果を表１に示す。
Hereinafter, it demonstrates more concretely by the examination example.
Study Example 1 (Effect of pH on the yield and salt uptake of chicken fillet)
A piece of chicken fillet (hereinafter abbreviated as fillet) (30 g) is soaked in 6 ml of Britton-Robinson wide-area buffer adjusted to pH 2, 4, 6, 8, 10 and yielded every 2 hours. Was measured.
The yield after dipping in the buffer was determined as follows.
Yield (after buffer immersion) (%) = [weight after buffer immersion (g) / weight before buffer immersion (g)] × 100
After 6 hours, the scissors were immersed in 30 ml of 5% (w / v) saline and left overnight. The yield of scissors after immersion in saline was determined as follows.
Yield (after immersion in saline) (%) = [weight after immersion in saline (g) / weight before immersion in buffer (g)] × 100
Furthermore, after adding 4 times the amount of water to the scissors and suspending and filtering, the concentration of salt was measured and multiplied by 5 to obtain the salt concentration A (%) in the scissors.
The amount of salt taken into the scissors was determined as follows.
Salt intake (g / per 100 g weight before buffer immersion) = A × [weight after saline immersion (g) / weight before buffer immersion (g)]
The results are shown in Table 1.
表１の結果より、食塩水浸漬後のささみの歩留りはｐＨ８、１０、６、２、４の順に大きく、特にｐＨ６からｐＨ１０の範囲で顕著に大きくなった。食塩取込量に関しても同様の順となっていた。ｐＨ２では緩衝液浸漬後の歩留りが大きな値となっているが、これはささみのたんぱく質が変性していることによる。 From the results shown in Table 1, the yield of the scissors after immersion in the saline solution increased in the order of pH 8, 10, 6, 2, 4 and particularly increased in the range of pH 6 to pH 10. The same order was applied to the amount of salt taken up. At pH 2, the yield after immersion in the buffer solution is a large value, which is because the protein of the scissors is denatured.
検討例２（ささみの歩留り及び食塩取込量に及ぼすアルコール分の影響）
アルコール分の影響を検討した。
ささみをアルコール分０、５、１３、２０％（ｖ／ｖ）に調整したリン酸緩衝液（ｐＨ８、グルコース濃度１６％）に６時間浸漬し、緩衝液浸漬後の歩留りを測定した。続いて、３％（ｗ／ｖ）食塩水に浸漬し、一晩放置し、食塩水浸漬後の歩留り及びささみへの食塩取込量を測定した。ささみと緩衝液、食塩水の固液比は検討例１に準じた。緩衝液浸漬後歩留り、食塩水浸漬後歩留り、食塩取込量も、検討例１と同様の方法により求めた。以下、同様である。
結果を表２に示す。
Study Example 2 (Effects of alcohol on the yield and salt uptake of scissors)
The effect of alcohol was examined.
The scissors were immersed in a phosphate buffer solution (pH 8, glucose concentration 16%) adjusted to alcohol content 0, 5, 13, 20% (v / v) for 6 hours, and the yield after the buffer solution immersion was measured. Subsequently, the sample was immersed in 3% (w / v) saline and allowed to stand overnight, and the yield after immersion in saline and the amount of salt taken into the scissors were measured. The solid-liquid ratio of the scissors, the buffer solution, and the saline was the same as in Study Example 1. The yield after immersion in the buffer solution, the yield after immersion in the saline solution, and the amount of salt taken in were also determined in the same manner as in Study Example 1. The same applies hereinafter.
The results are shown in Table 2.
表２の結果より、アルコール分が低いほど、緩衝液浸漬後歩留り、食塩水浸漬後歩留りは高く、ささみ中への食塩取込量も多くなった。本発明における下漬け処理液は、酒税法の分類上、雑酒（みりん類似）の範疇であり、アルコールによる調理効果や常温での保存性から勘案すると、アルコール分は１０〜１５％（ｖ／ｖ）の範囲が適正であり効果的であると考えられた。 From the results in Table 2, the lower the alcohol content, the higher the yield after dipping in the buffer solution, the higher the yield after dipping in the saline solution, and the greater the amount of salt taken into the scissors. The pickled solution in the present invention is a category of miscellaneous sake (similar to mirin) in the classification of the liquor tax law, and the alcohol content is 10 to 15% (v / The range of v) was considered appropriate and effective.
検討例３（ささみの歩留り及び食塩取込量に及ぼすエキス分の影響）
エキス分の影響を検討した。グルコース濃度の異なるリン酸緩衝液（グルコース濃度０、８、１６、３２％、ｐＨ８、アルコール分１３％）を調製した。ささみを前記した緩衝液に浸漬し、２時間後の緩衝液浸漬後の歩留りを測定した。続いて、３％（ｗ／ｖ）食塩水に浸漬して３時間放置し、食塩水浸漬後の歩留り及びささみへの食塩取込量を測定した。
結果を表３に示す。
Study Example 3 (Effect of extract on yield and salt intake of scissors)
The effect of the extract was examined. Phosphate buffers with different glucose concentrations (glucose concentrations 0, 8, 16, 32%, pH 8, alcohol content 13%) were prepared. The scissors were immersed in the buffer solution described above, and the yield after immersion of the buffer solution after 2 hours was measured. Subsequently, it was immersed in 3% (w / v) saline and allowed to stand for 3 hours, and the yield after immersion in saline and the amount of salt taken into the scissors were measured.
The results are shown in Table 3.
表３の結果より、エキス分が低いほど、緩衝液浸漬後歩留り、食塩水浸漬後の歩留りは高く、ささみ中への食塩取込量も多くなった。本発明における下漬け処理液は、酒税法の分類上、雑酒（みりん類似）の範疇であり、エキス分は１６〜３０％（ｗ／ｖ）の範囲が適正であり効果的であると考えられた。 From the results of Table 3, the lower the extract content, the higher the yield after immersion in the buffer solution, the higher the yield after immersion in the saline solution, and the greater the amount of salt taken into the scissors. The pickled solution in the present invention is classified as miscellaneous sake (similar to mirin) in the classification of liquor tax law, and the extract content is considered to be appropriate and effective in the range of 16-30% (w / v). It was.
以下、実施例によって本発明を更に具体的に説明するが、本発明がこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
掛米は精米歩合８０％（ｗ／ｗ）を用い、常法に従って洗米、浸漬、蒸きょうして蒸米を得た。麹米は精米歩合８０％（ｗ／ｗ）を用い、アスペルギルス カワチである白麹菌を用いて常法に従って製麹した。乳酸は醸造用乳酸を用いた。酵母はサッカロミセス セレビシエ ２ＯＧ−Ｒ３９株（ＦＥＲＭ Ｐ−１７４７０）を用いて、表４に示す仕込配合にて水麹、初添、仲添、留添、四段の仕込みを行った。醪品温は１０〜１６℃とし、留後１８日目に上槽した。 As for the rice, 80% (w / w) of the polished rice ratio was used to obtain steamed rice by washing, dipping, and steaming according to conventional methods. As for the polished rice, 80% (w / w) of the polished rice ratio was used and the koji was kneaded according to a conventional method using Aspergillus kawachi. For lactic acid, lactic acid for brewing was used. As yeast, Saccharomyces cerevisiae 2OG-R39 strain (FERM P-17470) was used, and syrup, initial addition, intermediate addition, distillation, and four-stage preparation were performed with the preparation composition shown in Table 4. The product temperature was 10 to 16 ° C., and the upper tank was placed on the 18th day after the retention.
この試験醸造で得られた醪を圧搾した後、活性炭処理・ろ過、火入れ、貯蔵・熟成、精製し、得られた精製酒に木灰〔（株）グローバル伸和製薬製〕を添加し、ろ過し、更に、加糖、割水工程にてアルコール分、エキス分を調整した。木灰の添加量は予め行った予備実験に基づいて決定した。すなわち、木灰の含量は８０分の１から６０分の１の範囲内で、ｐＨが８．０となるように添加した。得られた本発明品、市販の赤酒（比較例１）、市販の地酒（比較例２）の成分分析結果を表５に示す。 After squeezing the koji obtained in this test brewing, activated carbon treatment / filtration, burning, storage / aging, purification, adding wood ash (manufactured by Global Shinwa Pharmaceutical Co., Ltd.) to the resulting refined sake, filtering, Furthermore, the alcohol content and the extract content were adjusted in the sugar addition and water splitting steps. The amount of wood ash added was determined based on preliminary experiments conducted in advance. That is, the wood ash content was within the range of 1/80 to 1/60 and the pH was 8.0. Table 5 shows the component analysis results of the obtained product of the present invention, commercially available red sake (Comparative Example 1), and commercially available local sake (Comparative Example 2).
表５の結果より、本発明品はｐＨ７．０超〜８．５であり、アルコール分１０．０〜１５．０（ｖ／ｖ）、エキス分１６．０〜２０．０％（ｗ／ｖ）の成分組成である雑酒（みりん類似）という条件を満たしているものであった。なお、本発明品の総有機酸濃度は２．３５ｇ／Ｌ（クエン酸７６０ｍｇ／Ｌ、コハク酸７２０ｍｇ／Ｌ、リンゴ酸２１０ｍｇ／Ｌ、乳酸６３０ｍｇ／Ｌ、酢酸３０ｍｇ／Ｌ）であった。 From the results of Table 5, the product of the present invention has a pH of more than 7.0 to 8.5, an alcohol content of 10.0 to 15.0 (v / v), and an extract content of 16.0 to 20.0% (w / v). ) Satisfying the condition of miscellaneous sake (similar to mirin), which is a component composition of). The total organic acid concentration of the product of the present invention was 2.35 g / L (citric acid 760 mg / L, succinic acid 720 mg / L, malic acid 210 mg / L, lactic acid 630 mg / L, acetic acid 30 mg / L).
実施例１の本発明品、比較例１、比較例２について、ささみの歩留り及び食塩取込量の比較を行った。ささみ３０ｇを本発明品、比較例１、比較例２のそれぞれの液６ｍｌに浸漬し、２時間後の浸漬後歩留りを測定した。続いて、３％（ｗ／ｖ）食塩水３０ｍｌに浸漬して３時間放置し、食塩水浸漬後の歩留り及びささみへの食塩取込量を測定した。浸漬後歩留り、食塩水浸漬後歩留り及びささみへの食塩取込量は、検討例１の方法に準じて求めた。
結果を表６に示す。
For the present invention product of Example 1, Comparative Example 1 and Comparative Example 2, the yield of the scissors and the amount of salt uptake were compared. 30 g of scissors were immersed in 6 ml of each of the product of the present invention, Comparative Example 1 and Comparative Example 2, and the yield after immersion after 2 hours was measured. Subsequently, the sample was immersed in 30 ml of 3% (w / v) saline and allowed to stand for 3 hours, and the yield after the immersion in saline and the amount of salt taken into the scissors were measured. The yield after immersion, the yield after immersion in saline, and the amount of salt taken into the scissors were determined according to the method of Study Example 1.
The results are shown in Table 6.
表６の結果より、本発明品を下漬け処理液として用いる場合、比較例１（市販の赤酒）、比較例２（市販の地酒）を下漬け処理液として用いる場合に比べ、ささみの浸漬後歩留り、食塩水浸漬後歩留り及びささみへの食塩取込量に優れていた。 From the results shown in Table 6, when the product of the present invention is used as a soaking treatment liquid, it is immersed in the scissors as compared with the case of using Comparative Example 1 (commercial red sake) and Comparative Example 2 (commercial sake) as the soaking treatment liquid. It was excellent in the post-yield, the yield after immersion in salt solution, and the amount of salt taken into the scissors.
実施例１の本発明品、比較例１、比較例２を下漬け処理液として用いて、ささみ唐揚げを調製した。ささみ４００ｇに下漬け処理液８０ｍｌを入れ、５℃で１時間漬込み、次に、調味液（濃口醤油２０％、食塩２％を含有する水溶液）８０ｍｌを添加し、更に５℃で１時間漬込んだ後、片栗粉を塗して、サラダ油にて１６０℃で７分間加熱調理を行った。 Using the present invention product of Example 1, Comparative Example 1 and Comparative Example 2 as a soaking treatment solution, a fried chicken was prepared. Add 80 ml of underpickling solution to 400 g of scissors and immerse for 1 hour at 5 ° C, then add 80 ml of seasoning solution (aqueous solution containing 20% concentrated soy sauce and 2% salt), and further immerse at 5 ° C for 1 hour. After that, potato starch was applied and cooking was performed at 160 ° C. for 7 minutes with salad oil.
得られたそれぞれのささみ唐揚げの官能評価を行ったところ、本発明品を下漬け処理液として用いて調製したささみ唐揚げは、比較例１、比較例２を下漬け処理液として用いて調製したささみ唐揚げよりも、調味液中のアミノ酸等の旨味成分が感じられるカラッとした仕上りで、ジューシー感を有し、更に歯切れも良好であった。 When the sensory evaluation of each of the obtained fried chicken fillets was performed, the fried chicken fillets prepared using the product of the present invention as a soaking treatment solution were prepared using Comparative Examples 1 and 2 as the soaking treatment solution. It had a crisp finish that was able to feel umami components such as amino acids in the seasoning liquid, and had a succulent feeling and good crispness.
ささみ以外の食材での検討を行った。
実施例１の本発明品、比較例１、比較例２を下漬け処理液として用いて、豚角煮を調製した。豚バラ肉６００ｇに下漬け処理液１２０ｍｌを入れ、５℃で１時間漬込み、沸騰水中で２時間下茹でを行い、次に、豚角煮調味液（みりん、料理酒、老酒、醤油、砂糖を含有）１２０ｍｌを添加し、更に１時間加熱調理を行った。
We examined with ingredients other than scissors.
Using the present invention product of Example 1, Comparative Example 1 and Comparative Example 2 as a soaking treatment solution, pork simmered was prepared. Put 120ml of under pickled solution in 600g of pork belly, soak for 1 hour at 5 ° C, boil for 2 hours in boiling water, and then add pork simmered seasoning liquid (Mirin, cooking liquor, old sake, soy sauce, sugar) Contained) 120 ml was added, and cooking was further performed for 1 hour.
得られたそれぞれの豚角煮の官能評価を行ったところ、本発明品を下漬け処理液として用いて調製した豚角煮は、比較例１、比較例２を下漬け処理液として用いて調製した豚角煮よりも、味がしっかり染込んでいて、ジューシー感を有し、更に非常に柔らかく歯切れも良好であった。 When the sensory evaluation of each of the resulting pork simmered was performed, the pork simmered prepared using the product of the present invention as the underpickling treatment solution was prepared using Comparative Examples 1 and 2 as the underpickling treatment solution. The taste was soaked more than the pork simmered, had a succulent feeling, and was very soft and crisp.
本発明の下漬け処理液は、例えば畜肉、魚介類に接触させた場合、下漬け処理後又は下漬け処理に続く調味液浸漬処理後において、それら食材の歩留り及び／又は呈味成分浸透性を向上させることができる。畜肉、魚介類以外にも食用とされる昆虫、卵の下漬け処理液として供することのできる、調理効果を増強した酒類であり、本発明は有用である。 The underpickling treatment liquid of the present invention, when brought into contact with, for example, livestock meat or seafood, after the underpickling treatment or after the seasoning dipping treatment following the underpickling treatment, exhibits the yield and / or the taste component permeability of these ingredients. Can be improved. In addition to livestock meat and fish and shellfish, edible insects and alcoholic beverages with enhanced cooking effects that can be used as a pickling solution for eggs, and the present invention is useful.
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| CN109965245A (en) * | 2019-05-21 | 2019-07-05 | 长春市朱老六食品股份有限公司 | For processing the maceration extract of sauerkraut and using the sauerkraut processing method of the maceration extract |
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| JPH10146173A (en) * | 1996-11-15 | 1998-06-02 | Q P Corp | Fish egg-like food |
| JP2001252049A (en) * | 2000-03-09 | 2001-09-18 | Mercian Corp | Yield-improving agent and its application |
| JP2006101822A (en) * | 2004-10-08 | 2006-04-20 | Takara Shuzo Co Ltd | Method for producing eel processed goods |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH10146173A (en) * | 1996-11-15 | 1998-06-02 | Q P Corp | Fish egg-like food |
| JP2001252049A (en) * | 2000-03-09 | 2001-09-18 | Mercian Corp | Yield-improving agent and its application |
| JP2006101822A (en) * | 2004-10-08 | 2006-04-20 | Takara Shuzo Co Ltd | Method for producing eel processed goods |
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| CN109965245A (en) * | 2019-05-21 | 2019-07-05 | 长春市朱老六食品股份有限公司 | For processing the maceration extract of sauerkraut and using the sauerkraut processing method of the maceration extract |
| CN109965245B (en) * | 2019-05-21 | 2022-02-01 | 长春市朱老六食品股份有限公司 | Steeping fluid for processing pickled Chinese cabbage and pickled Chinese cabbage processing method adopting steeping fluid |
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