JP6086588B2 - Seasoned liquid for heat-sterilized yakiniku containing soy sauce koji - Google Patents
Seasoned liquid for heat-sterilized yakiniku containing soy sauce koji Download PDFInfo
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Description
本発明は、焼肉用の肉類を短時間漬け込むことで、醤油こうじの風味に優れ、柔らかくジューシーな焼肉を短時間で調理することができる醤油こうじ含有加熱殺菌済焼肉用調味液に関する。 The present invention relates to a soy sauce koji-containing heat-sterilized yakiniku seasoning liquid that has excellent flavor of soy sauce koji and can cook soft and juicy grilled meat in a short time by immersing meat for yakiniku for a short time.
家庭で焼肉をする際に、焼いてもジューシーで食感が柔らかい焼肉が好まれている。そのために、蛋白分解酵素を含有するパパイヤやパイナップルを肉料理に添えることで肉類を柔らかくする方法はよく知られている。しかしながら、パパイヤやパイナップルを利用することは、これらの果実を調理する必要がある等手間がかかることや焼肉の風味の変質等がおこることから、生肉を漬け込むことで柔らかくすることができる肉用調味料の開発が求められている。このために、蛋白分解酵素を含有するパパイヤやパイナップルの果汁や精製されたプロテアーゼ、パパイン、ブロメライン等の蛋白分解酵素製剤を調味料等に含有させる方法、日本酒用の米麹等の麹や微生物由来のプロテアーゼ等を含有する発酵物を用いる方法が提案されている。
例えば、柔らかで風味に優れた肉類や野菜の漬物を得るために、米麹、α化米及び調味料等を配合した肉類や野菜を漬けるための漬け床が提案されている（例えば、特許文献１参照）。しかしながら、この方法は、焼肉のように生肉を購入後短時間で食するような場合、肉を漬け床に漬ける手間と柔らかくなるまでの時間を要する。また、食品衛生上問題となるような雑菌が繁殖する懸念がある。
When grilling meat at home, savory meat that is juicy and soft when cooked is preferred. Therefore, a method for softening meat by adding papaya or pineapple containing proteolytic enzymes to meat dishes is well known. However, the use of papaya and pineapple is time-consuming, such as the need to cook these fruits, and changes in the flavor of yakiniku. The meat seasoning can be softened by immersing raw meat. Development of a fee is required. To this end, papaya and pineapple juices containing proteolytic enzymes, purified protease, papain, bromelain and other proteolytic enzyme preparations are included in seasonings, etc. A method using a fermented product containing a protease or the like has been proposed.
For example, in order to obtain meat and vegetable pickles that are soft and excellent in flavor, a pickled floor for pickling meat and vegetables containing rice bran, pregelatinized rice and seasonings has been proposed (for example, patent documents) 1). However, in this method, when raw meat is eaten in a short time after purchase, such as grilled meat, it takes time to immerse the meat in the floor and to soften it. In addition, there is a concern that germs that may cause problems in food hygiene will propagate.
一方、果実酒や日本酒のような酒類、あるいは醤油等の発酵調味料にパイナップル果汁等の蛋白分解酵素を含有する果汁を添加した肉軟化剤が提案されている（例えば、特許文献２参照）。しかしながら、蛋白分解酵素の活性を維持するためには、加熱殺菌することができないため、食品衛生上問題となるような雑菌の繁殖を防止するためチルドで流通させる必要がある等の問題がある。また、生肉にまぶすことで肉質を柔らかくすることができる蛋白分解酵素を含有させた粉末調味料が提案されている（例えば、特許文献３参照）。しかしながら、粉末調味料のため、焼肉にまぶして使用したとしても、焼肉とは異なる唐揚げ様のものとなってしまい、また、肉が柔らかくなるまでに時間を有するという欠点がある。 On the other hand, a meat softening agent has been proposed in which fruit juice containing alcoholic beverages such as pineapple juice is added to alcoholic beverages such as fruit wine and sake, or fermented seasonings such as soy sauce (see, for example, Patent Document 2). However, in order to maintain the activity of the proteolytic enzyme, heat sterilization cannot be performed, and thus there is a problem that it is necessary to circulate in a chilled state in order to prevent the proliferation of miscellaneous bacteria that are problematic in food hygiene. In addition, a powder seasoning containing a proteolytic enzyme that can soften the meat quality by sprinkling raw meat has been proposed (see, for example, Patent Document 3). However, since it is a powder seasoning, even if it is used on the grilled meat, it becomes a fried chicken-like product different from the grilled meat, and there is a drawback that it takes time until the meat becomes soft.
また、食肉を、プロテアーゼ等の蛋白質分解酵素活性がある生（なま）醤油等に漬け込んで軟化・調味する方法（例えば、特許文献４参照）、あるいは、生醤油を含有させることで肉を柔らかくする焼肉用調味料が提案されている（例えば、特許文献５参照）。これらは、生醤油の中に僅かに残存する蛋白分解酵素に肉を柔らかくする効果を期待しているが、生醤油中のプロテアーゼの残存量は１ヶ月諸味の量と比較して、４ヶ月経過した諸味では１／１０程度の活性しかない（特許文献６参照）ため、肉を柔らかくする効果を期待するためには、長時間漬け込む必要があり、焼肉等生肉を漬け込んでから短時間で食したいような場合には問題がある。 In addition, the meat is softened and seasoned by immersing the meat in raw soy sauce or the like having protease activity such as protease (for example, see Patent Document 4), or by adding raw soy sauce, the meat is softened. A seasoning for grilled meat is proposed (see, for example, Patent Document 5). These are expected to have the effect of softening the meat on the proteolytic enzyme that remains slightly in the raw soy sauce, but the remaining amount of protease in the raw soy sauce has passed 4 months compared to the amount of 1 month moromi. In order to expect the effect of softening the meat, it is necessary to soak for a long time, so you want to eat raw meat such as yakiniku in a short time. There is a problem in such cases.
焼肉用の生肉を漬け込むことで、焼肉の食感を柔らかく、ジューシーにするために、上記のように植物性の蛋白質分解酵素や精製された蛋白分解酵素等の利用も図られているが、このような蛋白質分解酵素を利用した場合も、加熱により酵素活性が失活するため加熱殺菌処理することができず、チルド等の流通形態をとることが必須となり、保存安定性に問題がある。 The use of vegetable proteolytic enzymes and purified proteolytic enzymes as described above is also planned in order to soften the texture of yakiniku and make it juicy by soaking raw meat for yakiniku. Even when such a proteolytic enzyme is used, since the enzyme activity is deactivated by heating, it cannot be heat sterilized, and it is essential to adopt a distribution form such as chilled, which causes a problem in storage stability.
焼肉用の生肉を短時間漬け込むことで、食する際に焼いても食感が柔らかく、ジューシーな焼肉となる焼肉用の漬け込み用調味液であり、且つ、該調味液の保存安定性を保つために調味液を加熱殺菌しても、生の焼肉を短時間漬け込むことで食感が柔らかく、ジューシーな焼肉とすることができる醤油こうじ含有加熱殺菌済焼肉用調味液を提供することを課題とする。 In order to maintain the storage stability of the seasoning liquid, it is a seasoning liquid for BBQ meat that has a soft texture even when it is baked by immersing raw meat for yakiniku for a short time and becomes a juicy yakiniku. It is an object to provide a seasoned liquid for heat-sterilized baked meat containing soy sauce koji that can be made into a juicy baked meat that has a soft texture by soaking raw yakiniku for a short time even if the seasoning liquid is heat-sterilized .
本発明者らは、焼肉用の生肉を短時間漬け込んで使用する焼肉用調味液において、醤油こうじを水分６．６重量％の乾燥米麹換算として１〜１３重量％配合した醤油こうじ含有加熱殺菌済焼肉用調味液とすることで、該調味液に焼肉用の生肉を１０分間程度漬け込んでから、生肉を焼いて食した場合、非常に肉質が柔らかく、ジューシーな焼肉を提供できることを知った。また、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液は、該調味液の保存安定性を高めるために加熱殺菌処理を行っても、蛋白質分解酵素や精製された蛋白分解酵素等を利用した調味液とは異なり、１０分程度漬け込んだ生肉を焼肉として食した場合、柔らかく、ジューシーな焼肉を提供できる調味液であることを知った。
これらの知見に基づいて本発明を完成した。
In the seasoning liquid for grilled meat that is used by immersing raw meat for grilled meat for a short time, the inventors of the present invention include a soy sauce koji-containing heat-sterilized mixture containing 1-13% by weight of soy sauce koji in terms of dry rice bran with a water content of 6.6% by weight It was found that, by using the seasoned liquid for the finished yakiniku, the meat quality was very soft and juicy when the raw meat was baked and eaten for about 10 minutes after the raw meat for yakiniku was soaked in the seasoning liquid. The soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention uses a proteolytic enzyme, a purified proteolytic enzyme, etc., even when heat-sterilized to enhance the storage stability of the seasoning liquid. Unlike the seasoning liquid, it was found that when raw meat soaked for about 10 minutes was eaten as yakiniku, it was a seasoning liquid that could provide soft and juicy yakiniku.
The present invention has been completed based on these findings.
すなわち、本発明は、以下の醤油こうじを含有する加熱殺菌済みの醤油こうじ含有加熱殺菌済焼肉用調味液である。 That is, the present invention is a heat-sterilized soy sauce koji-containing heat-sterilized yakiniku seasoning containing the following soy sauce koji.
（１）米麹に醤油又は醤油と水を加えて発酵又は熟成させた醤油こうじを含む醤油こうじ含有加熱殺菌済焼肉用調味液であって、水分含量６．６重量％に換算した前記米麹を１〜１３重量％含有させたことを特徴とする醤油こうじ含有加熱殺菌済焼肉用調味液。
（２）醤油こうじ含有加熱殺菌済焼肉用調味液の粘度が、５００〜７５００ｃｐである（１）記載の醤油こうじ含有加熱殺菌済焼肉用調味液。
（３）醤油こうじ含有量が、６０重量％以下である（１）及び（２）記載の醤油こうじ含有加熱殺菌済焼肉用調味液。
(1) Soy sauce koji-containing heat-sterilized seasoning for yakiniku containing soy sauce koji fermented or aged by adding soy sauce or soy sauce and water to rice koji, the rice koji converted to a water content of 6.6% by weight 1-13 wt% of soy sauce koji-containing heat-sterilized yakiniku seasoning.
(2) The soy sauce koji-containing heat-sterilized yakiniku seasoning liquid according to (1), wherein the soy sauce koji-containing heat-sterilized yakiniku seasoning liquid has a viscosity of 500 to 7500 cp.
(3) The soy sauce koji-containing heat-sterilized yakiniku seasoning liquid according to (1) and (2), wherein the soy sauce koji content is 60% by weight or less.
本発明によれば、焼肉用の生肉をホットプレート等で加熱調理する前に、該生肉を１０分間程度漬け込むことによって、漬け込んだ生肉を焼いて食した際、非常に肉質が柔らかく、ジューシーな焼肉とすることができる醤油こうじ含有加熱殺菌済焼肉用調味液を得ることができる。また、本発明によれば、漬け込んだ生肉を柔らかく、ジューシーな焼肉とすることができる特徴を有したままで、該調味液に対して一般的な加熱殺菌処理を行うことができるため、保存安定性に優れた醤油こうじ含有加熱殺菌済焼肉用調味液を得ることができる。 According to the present invention, before the raw meat for grilled meat is cooked on a hot plate or the like, the raw meat is soaked for about 10 minutes, and when the soaked raw meat is baked and eaten, the meat quality is very soft and juicy. The seasoning liquid for heat-sterilized yakiniku containing soy sauce koji can be obtained. In addition, according to the present invention, since it is possible to perform general heat sterilization treatment on the seasoning liquid while maintaining the characteristics that the soaked raw meat can be made soft and juicy, the storage stability A soy sauce koji-containing heat-sterilized yakiniku seasoning liquid excellent in properties can be obtained.
続いて、本発明について、さらに詳細に説明する。
本発明の醤油こうじ含有加熱殺菌済焼肉用調味液とは、米麹に醤油又は醤油と水を加えて発酵又は熟成させて得られる醤油こうじを含有する調味料である。
Subsequently, the present invention will be described in more detail.
The soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention is a seasoning containing soy sauce koji obtained by adding soy sauce or soy sauce and water to rice bran and fermenting or aging.
醤油こうじとは、醤油製造用の大豆及び麦、米等の穀類を蒸煮し、麹菌を接種培養したこうじ（しょうゆの日本農林規格平成十六年九月十三日農林水産省告第千七百三号）とは異なり、後述する米麹等を醤油単独、あるいは、醤油と水の混合物に添加して発酵又は熟成させて製造したものである。さらに、醤油こうじの甘味や塩味等の食味を整えるために、醤油と米麹を混合して発酵又は熟成させた後、食塩、米粉、甘味料、旨味調味料、あるいはガム類等の増粘剤を添加してもよい。また、醤油と米麹を混合してから食塩、米粉、甘味料、旨味調味料、あるいは増粘剤を配合して発酵又は熟成させてもよい。 Soy sauce koji is a soy sauce koji made by steaming soybeans, wheat, rice, and other cereals, and inoculating and inoculating koji mold (Syoyu Japanese Agricultural Standards, September 13, 2006, Ministry of Agriculture, Forestry and Fisheries No. 1000 Unlike No. 3), rice bran, which will be described later, is added to soy sauce alone or a mixture of soy sauce and water and fermented or matured. Furthermore, in order to adjust the taste such as sweetness and salty taste of soy sauce koji, after soy sauce and rice bran are mixed and fermented or matured, thickener such as salt, rice flour, sweetener, umami seasoning, or gums May be added. Further, after mixing soy sauce and rice bran, salt, rice flour, sweetener, umami seasoning, or thickener may be blended and fermented or aged.
米麹は、アスペルギルス属に属する麹菌を米に接種培養させたものである。麹菌としては、Aspergillus oryzae、Aspergillus kawachii等を適宜選択して用いることができる。米の種類は特に限定されず、うるち米、もち米等を適宜選択して用いることができる。好適には、清酒の製造のために一般的に市販されているうるち米由来の米麹を用いることもできる。 Rice bran is obtained by inoculating rice with Aspergillus oryzae belonging to the genus Aspergillus. As the koji mold, Aspergillus oryzae, Aspergillus kawachii and the like can be appropriately selected and used. The kind of rice is not particularly limited, and sticky rice, glutinous rice and the like can be appropriately selected and used. Suitably, rice bran derived from glutinous rice generally marketed for the production of sake can also be used.
米麹は、水分含量によって生米麹又は乾燥米麹と区別されることがある。水分含量が１０重量％以上のものを生米麹、水分含量が１０重量％未満のものを乾燥米麹と呼んでいる。水分含量が１０重量％を超える米麹は、食品衛生上問題がある雑菌が繁殖する等の保存安定性に乏しいという欠点があるため、乾燥米麹を用いることが好ましい。あるいは、生米麹に全体の水分含有量が１０重量％未満となるよう乾燥米麹を配合して用いることが好ましい。 Rice bran may be distinguished from raw rice bran or dried rice bran depending on the water content. Those having a water content of 10% by weight or more are called raw rice bran, and those having a water content of less than 10% by weight are called dry rice bran. Rice bran having a water content of more than 10% by weight has a disadvantage of poor storage stability, such as propagation of germs with food hygiene problems, and therefore, dry rice bran is preferably used. Or it is preferable to mix | blend and use dry rice bran so that the whole water content may be less than 10 weight% in raw rice bran.
醤油こうじに配合する米麹の量は、醤油こうじ含有加熱殺菌済焼肉用調味液に対し、米麹の水分含有量６．６重量％換算で１〜１３重量％である。調味対象となる肉の種類や、目標とする風味によって、米麹の配合量は前記の範囲において適宜調整することができる。米麹の量が１重量％を下回る場合、肉を短期間で柔らかくすることができない。また、米麹の量が１３重量％を上回る場合、醤油こうじの量に比して米麹の量が多すぎるため、充分に混合することができず、発酵又は熟成が充分に進まない。 The amount of the rice bran blended in the soy sauce koji is 1 to 13% by weight in terms of the water content of the rice bran, 6.6% by weight, with respect to the soy sauce koji-containing heat-sterilized yakiniku seasoning liquid. Depending on the type of meat to be seasoned and the target flavor, the amount of rice bran can be adjusted as appropriate within the above range. If the amount of rice bran is less than 1% by weight, the meat cannot be softened in a short period of time. On the other hand, when the amount of rice bran exceeds 13% by weight, the amount of rice bran is too much compared to the amount of soy sauce koji, so that the rice bran cannot be sufficiently mixed and fermentation or ripening does not proceed sufficiently.
醤油は、例えば通常の濃口醤油、淡口醤油、溜醤油、再仕込醤油、または白醤油の製造法に従って調製された熟成諸味を圧搾濾過後火入れして得られた醤油を用いることができる。さらに、醤油としては、熟成諸味を圧搾濾過して得られた生揚げ醤油、この生揚げ醤油からマイクロフィルター、精密濾過膜等を使用して微生物をとり除いた醤油等の生醤油があげられる。生醤油は、醤油独特の醤油臭が弱く、醤油こうじ含有加熱殺菌済焼肉用調味液に添加した場合、焼肉用調味液に副原料として配合される香味野菜等の風味を際立たせることができる。 As the soy sauce, for example, a soy sauce obtained by compressing and filtering aged moromi prepared according to a method for producing ordinary thick soy sauce, light soy sauce, tame soy sauce, re-prepared soy sauce, or white soy sauce can be used. Furthermore, examples of soy sauce include raw fried soy sauce obtained by squeezing and filtering aged moromi, and raw soy sauce such as soy sauce obtained by removing microorganisms from this raw fried soy sauce using a microfilter, a precision filtration membrane, and the like. Raw soy sauce has a weak soy odor characteristic of soy sauce, and when added to a soy sauce koji-containing heat-sterilized yakiniku seasoning liquid, the flavor of flavored vegetables blended as an auxiliary ingredient in the yakiniku seasoning liquid can be emphasized.
上記工程を経て得た醤油こうじは、そのまま醤油こうじ含有加熱殺菌済焼肉用調味液として用いることができるが、上記の醤油こうじに、焼肉用の調味液に一般的に使用されている醤油又は生醤油、甘味料、酸味料、香辛料、野菜、果汁、増粘剤等の焼肉の調味液に使用されるその他の原料を適宜組み合わせて配合することができる。なお、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液に配合する醤油こうじの配合量は、６０重量％以下とすることが好ましい。該調味液に６０重量％を超えて醤油こうじを配合した場合、醤油こうじの風味が強くなりすぎ、焼肉用のたれとしての風味が弱くなる。 The soy sauce koji obtained through the above steps can be used as it is as a soy sauce koji-containing heat-sterilized yakiniku seasoning, but the soy sauce koji is generally used as a seasoning solution for yakiniku. Other ingredients used for the seasoning liquid of yakiniku such as soy sauce, sweetener, acidulant, spice, vegetable, fruit juice, thickener, etc. can be combined as appropriate. In addition, it is preferable that the compounding quantity of the soy sauce koji to mix | blend with the soy sauce koji containing heat-sterilized yakiniku seasoning of this invention shall be 60 weight% or less. When the soy sauce koji is added to the seasoning liquid in an amount exceeding 60% by weight, the flavor of the soy sauce koji becomes too strong, and the flavor as a sauce for yakiniku becomes weak.
本発明の醤油こうじ含有加熱殺菌済焼肉用調味液に配合される野菜としては、玉ねぎ、長ネギ、にんにく、生姜等があげられるが、好適には、香味野菜が使用される。これらの野菜は、焼肉用調味液に一般的に使用される粒径１０ｍｍ以下の大きさにおろしたあるいはミジン切りにした生野菜粒子として用いることができる。また、これらの野菜を乾燥した粒径０．５〜５ｍｍの乾燥野菜粒子として単独で又は生野菜と併用して、焼肉用調味液の製造の際に適宜配合して用いることもできる。 Examples of the vegetables to be blended in the soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention include onions, long onions, garlic, ginger and the like, and preferably, flavored vegetables are used. These vegetables can be used as raw vegetable particles that have been reduced to a particle size of 10 mm or less, which is generally used for seasoning liquids for yakiniku, or have been cut into midine. Moreover, it can also mix | blend and use suitably in the case of manufacture of the seasoning liquid for yakiniku, using these vegetables individually as dry vegetable particle | grains with a particle size of 0.5-5 mm or using together with raw vegetables.
本発明の醤油こうじ含有加熱殺菌済焼肉用調味液に配合される増粘剤としては、該調味液の粘度を５００〜７５００ｃｐに調製することができるものであればよく、具体的には、でん粉、アジピン酸架橋でん粉等の加工でん粉、及びキサンタンガム等のガム類を一種又は２種を併用して用いることができる。 As the thickener to be blended in the soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention, any thickener can be used as long as the viscosity of the seasoning can be adjusted to 500 to 7500 cp. Processed starch such as adipic acid crosslinked starch and gums such as xanthan gum can be used singly or in combination.
これらの原料を混合あるいは溶解した後、チューブヒーター、プレートヒーター機等の加熱装置により、加熱処理をした調味液を容器に充填、密封し、４０℃以下に冷却して製品とすることができる（熱充填法）。また、温水槽、スチーム機あるいはレトルト機等の加熱装置により、容器に充填後、容器ごと加熱殺菌し（間接加熱法）、４０℃以下に冷却して製品とすることができる。すなわち、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液は、上記の熱充填法もしくは間接加熱法で製造された醤油こうじ含有加熱殺菌済焼肉用調味液であり、容器内で加熱殺菌してあることが特徴である。本発明において、醤油こうじ含有加熱殺菌済焼肉用調味液を加熱殺菌することは重要であって、加熱殺菌を行わない場合、原料由来もしくは製造工程中に混入した微生物を殺菌することができないため、保存安定性が悪くなり、食品衛生上工業製品としての安全性を担保できない。 After these raw materials are mixed or dissolved, the seasoning liquid that has been heat-treated is filled in a container with a heating device such as a tube heater or a plate heater machine, sealed, and cooled to 40 ° C. or lower to obtain a product ( Heat filling method). Moreover, after filling a container with heating apparatuses, such as a hot water tank, a steam machine, or a retort machine, the whole container is heat-sterilized (indirect heating method), and it can cool to 40 degrees C or less, and can be set as a product. That is, the soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention is a soy sauce koji-containing heat-sterilized yakiniku seasoning produced by the above-described heat filling method or indirect heating method. It is a feature. In the present invention, it is important to heat sterilize soy sauce koji-containing heat-sterilized yakiniku seasoning, and if not heat-sterilized, it is not possible to sterilize microorganisms that originated from the raw material or mixed in the manufacturing process, Storage stability deteriorates, and safety as an industrial product for food hygiene cannot be guaranteed.
次に本発明について実施例をあげて具体的に説明するが、本発明の範囲をこれら実施例によって限定するものではない。 EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, the scope of the present invention is not limited by these Examples.
（醤油こうじ含有加熱殺菌済焼肉用調味液に配合する醤油こうじ量の配合量の検討）
（醤油こうじの調製）
本発明に使用する醤油こうじは、表１の配合で製造した。すなわち、容量５Ｌのステンレス製カップに実測した水分含量が６．６重量％である市販の乾燥米麹７６０ｇ（コーセーフーズ社製）を入れ、粒子がほぼバラバラになるまで両手でもみあわせて固まっている部分をほぐした。次いで、ほぐした米麹を入れたステンレス製カップに市販の濃口生醤油１６００ｇ（キッコーマン食品社製）を注ぎ入れ、オタマを用いて１０分間生醤油と米麹をよく攪拌混合した後、室温で１週間静置し、熟成させた。次いで、室温で１週間静置した後の米麹と生醤油の混合物に、水１４３６ｇを入れて希釈してから、φ８６タービン型攪拌翼をセットしたスリーワンモーターＢＬ６００（新東科学社製）にて３５０ｒｐｍで攪拌しながら、食塩１６０ｇ、米粉４０ｇ及び増粘剤４ｇを少量ずつ添加することで、本発明に用いる醤油こうじを製造した。
上記のようにして製造した醤油こうじ中に含有する米麹は、水分含量が６．６重量％の乾燥米麹換算として１９重量％であった。
(Examination of the amount of soy sauce koji to be added to the seasoned liquid for heat-sterilized yakiniku containing soy sauce koji)
(Preparation of soy sauce koji)
The soy sauce koji used in the present invention was produced with the formulation shown in Table 1. That is, put 760 g of commercially available dried rice bran (manufactured by Korsafes) with a measured water content of 6.6% by weight into a stainless steel cup with a capacity of 5 L, and solidify with both hands until the particles are almost separated. I loosened the part. Next, 1600 g of commercially available dark soy sauce (manufactured by Kikkoman Foods) is poured into a stainless steel cup containing loose rice bran, and the raw soy sauce and rice bran are thoroughly stirred and mixed for 10 minutes using Otama, then 1 at room temperature. Let stand for a week and mature. Next, after 1436 g of water was added to the mixture of rice bran and raw soy sauce that had been allowed to stand at room temperature for 1 week, the mixture was diluted with a three-one motor BL600 (manufactured by Shinto Kagaku Co., Ltd.) equipped with a φ86 turbine type stirring blade. While stirring at 350 rpm, 160 g of salt, 40 g of rice flour, and 4 g of thickener were added little by little to produce a soy sauce koji used in the present invention.
The rice bran contained in the soy sauce koji produced as described above was 19% by weight in terms of dry rice bran having a water content of 6.6% by weight.
（漬け込み調味液の調製）
本発明の醤油こうじ含有加熱殺菌済焼肉用調味液は、上記の醤油こうじに、醤油、砂糖、みりん、野菜や果物のペースト等が配合された漬け込み調味液を混合して製造することができる。
漬け込み調味液の調製は、容量２Ｌのステンレス製カップに、表２に記載の配合量で醤油、砂糖、みりん、酒を入れてφ８６タービン型攪拌翼をセットしたスリーワンモーターＢＬ６００（新東科学社製）にて２５０ｒｐｍで混合攪拌し、よく溶解した。次いで、表２に記載の配合量でりんご、マンゴー、にんにく及び生姜の可食部をミキサーにかけてあらかじめ粉砕したおろし状のペーストを、醤油、砂糖、みりん、酒の混合液中に攪拌しながら加えた。次いで、該調味液を攪拌しながら９０℃まで加熱し、水あめを加えてから、さらに、９０℃で１０分間加熱した。最後に、黒胡椒を加えた後、室温まで冷却し、水で１Ｌとなるように調整して、漬け込み調味液を得た。
(Preparation of pickled seasoning liquid)
The soy sauce koji-containing heat-sterilized yakiniku seasoning liquid of the present invention can be produced by mixing the above-mentioned soy sauce koji with a pickled seasoning liquid in which soy sauce, sugar, mirin, vegetable and fruit pastes and the like are blended.
Preparation of the pickled seasoning liquid was done by using a one-liter motor BL600 (manufactured by Shinto Kagaku Co., Ltd.) in which a soy sauce, sugar, mirin, and sake were added in a 2L stainless steel cup in the amount shown in Table 2 and a φ86 turbine type stirring blade was set. ) Was mixed and stirred at 250 rpm and dissolved well. Next, grated paste that had been pulverized in advance using a mixer with edible portions of apple, mango, garlic and ginger in the blending amounts shown in Table 2 was added to the mixture of soy sauce, sugar, mirin, and sake with stirring. . Next, the seasoning liquid was heated to 90 ° C. while stirring, and after adding water starch, it was further heated at 90 ° C. for 10 minutes. Finally, after adding black pepper, the mixture was cooled to room temperature and adjusted to 1 L with water to obtain a pickled seasoning liquid.
（醤油こうじ含有加熱殺菌済焼肉用調味液への醤油こうじの配合量による焼肉の破断強度及び官能検査への影響）
（醤油こうじ含有加熱殺菌済焼肉用調味液の製造）
上記に記載した醤油こうじを、漬け込み調味液に表３の配合量で混合した後、加工でん粉（アセチル化アジピン酸架橋でん粉、松谷化学社製）を加え、次いで、φ８６タービン型攪拌翼をセットしたスリーワンモーターＢＬ６００（新東科学社製）にて３５０ｒｐｍで攪拌しながら９０℃まで加熱し、さらに、液温を９０℃で１０分間保持後、７０℃まで冷却してから、水で１０００ｇとなるように調製した。次いで、該調味液を７０℃で５００ｍｌのポリエチレンテレフタレート製の容器に５００ｍｌ充填し、栓をした後、室温まで放冷して、容器に充填した醤油こうじ含有加熱殺菌済焼肉用調味液を得た。なお、該調味液の粘度が１５００ｃｐ程度となるように加工でん粉の添加量は、適宜調整した。
(Influence on the breaking strength and sensory test of yakiniku depending on the amount of soy sauce koji in the seasoning liquid for heat-sterilized yakiniku containing soy sauce koji)
(Manufacture of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji)
After mixing the above-mentioned soy sauce koji into the pickled seasoning liquid in the amount shown in Table 3, processed starch (acetylated adipic acid cross-linked starch, manufactured by Matsutani Chemical Co., Ltd.) was added, and then a φ86 turbine type stirring blade was set. Heat to 90 ° C. while stirring at 350 rpm with Three One Motor BL600 (manufactured by Shinto Kagaku Co., Ltd.), hold the liquid temperature at 90 ° C. for 10 minutes, cool to 70 ° C., and then become 1000 g with water Prepared. Next, 500 ml of the seasoning liquid was filled into a 500 ml polyethylene terephthalate container at 70 ° C., stoppered, and then allowed to cool to room temperature to obtain a soy sauce koji-containing heat-sterilized yakiniku seasoning liquid filled in the container. . The amount of processed starch added was appropriately adjusted so that the viscosity of the seasoning liquid was about 1500 cp.
（醤油こうじ含有加熱殺菌済焼肉用調味液の粘度測定方法）
醤油こうじ含有加熱殺菌済焼肉用調味液の試料をＢ型粘度計測定用のガラス管に所定量採り、Ｂ型粘度計で、ローターＮｏ．３を用いて回転数３０ｒｐｍ、品温２５℃で測定した。なお、上記条件で、測定範囲外となった場合、ローターのみＮｏ．４に変更して粘度を測定した。
(Method for measuring viscosity of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji)
A predetermined amount of a sample of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji is placed in a glass tube for measuring a B-type viscometer. 3 was measured at a rotation speed of 30 rpm and a product temperature of 25 ° C. In addition, when it becomes out of the measurement range under the above conditions, only the rotor is No. The viscosity was measured by changing to 4.
（焼肉の破断強度の測定に用いる焼肉）
厚さ約５ｍｍ、縦約８ｃｍ、横約３．５ｃｍに切られた市販のアメリカ産牛カルビ肉約１００ｇを直径１８ｃｍのステンレス製のボールに入れて、醤油こうじを配合した醤油こうじ含有加熱殺菌済焼肉用調味液を肉重量の２０重量％になるように添加してから、牛カルビ肉全体に該調味液が満遍なく絡むように菜箸でよくあえた。次いで、牛カルビ肉を該調味液と共に１０分間静置した後、２００℃のホットプレートで両面をそれぞれ２５秒間焼いてから室温で１０分間放置後、該牛カルビ焼肉の破断強度を測定した。
(Yakiniku used for measuring the breaking strength of yakiniku)
About 100 g of commercially available American beef ribs cut to a thickness of about 5 mm, a length of about 8 cm, and a width of about 3.5 cm are placed in a stainless steel bowl with a diameter of 18 cm and cooked with soy sauce koji and soy sauce koji. After adding the roasted meat seasoning liquid to 20% by weight of the meat weight, it was thoroughly mixed with chopsticks so that the seasoning liquid was evenly entangled with the whole beef rib meat. Next, the beef ribs were allowed to stand for 10 minutes together with the seasoning liquid, then both sides were baked on a hot plate at 200 ° C. for 25 seconds and allowed to stand at room temperature for 10 minutes, and then the breaking strength of the beef ribs was measured.
（焼肉の破断強度の測定）
醤油こうじ含有加熱殺菌済焼肉用調味液で漬け込んでから、２００℃のホットプレートで両面をそれぞれ２５秒間焼いて得られた焼肉の破断強度は、クリープメーター（レオメーター；山電社製）を用いて測定した。具体的には、得られた焼肉をＰ−９（Ｗ１８×６０度くさび）形プランジャーを用いて、試料台上昇速度１ｍｍ／ｓｅｃで破断することにより破断荷重を測定し、この破断荷重（ｇｆ）を硬さの指標である破断強度とした。破断強度は、７枚の牛カルビ焼肉に対してそれぞれ１回ずつ測定し、最大値と最小値を除いた５枚の牛カルビ焼肉の破断強度の平均値で示した。
(Measurement of breaking strength of yakiniku)
The creep strength (rheometer; manufactured by Yamadensha) was used to determine the breaking strength of yakiniku obtained by soaking in a seasoning solution for heat-sterilized yakiniku containing soy sauce koji and then baking both sides on a hot plate at 200 ° C for 25 seconds each. Measured. Specifically, the rupture load was measured by rupturing the obtained yakiniku using a P-9 (W18 × 60 degree wedge) type plunger at a sample table rising speed of 1 mm / sec, and this rupture load (gf ) As the breaking strength, which is an index of hardness. The breaking strength was measured once for each of the seven beef ribs, and the average breaking strength of the five beef ribs excluding the maximum and minimum values was shown.
（醤油こうじ含有加熱殺菌済焼肉用調味液に漬け込んだ牛カルビ焼肉の柔らかさと焼肉用調味液の風味の評価）
醤油こうじの配合量を変えた醤油こうじ含有加熱殺菌済焼肉用調味液に、上記と同様に、市販の牛カルビ肉を漬け込んでから、２００℃のホットプレートで両面をそれぞれ２５秒間焼いてから室温で１０分放置後牛カルビ焼肉を食し、牛カルビ焼肉の柔らかさを評価した。焼肉の柔らかさの評価は、醤油こうじを配合していない漬け込み調味液に漬け込んだ焼肉の柔らかさに対して、非常に柔らかい場合を○、柔らかい場合を△、変わらない場合を×とした。
(Evaluation of the tenderness of beef ribs roasted in soy koji-containing heat-sterilized yakiniku seasoning and flavor of yakiniku seasoning)
In the same manner as above, after immersing the commercial beef ribs in the soy sauce koji-containing seasoned liquid for yakiniku with different soy sauce koji compounding amounts, both sides are baked on a 200 ° C hot plate for 25 seconds and then room temperature. After 10 minutes, the beef ribs were eaten and the softness of the beef ribs was evaluated. The evaluation of the softness of the yakiniku was ◯ when it was very soft, Δ when it was soft, and x when it did not change, with respect to the softness of the yakiniku that had been soaked in the pickled seasoning liquid without soy sauce koji.
また、一般的に焼肉用調味液に焼肉用のたれとしての風味（香味野菜や香辛料の香りや味等の風味）があるかどうかは、焼肉をおいしく食する為に非常に重要である。したがって、醤油こうじ含有加熱殺菌済焼肉用調味液においても、焼肉用のたれとしての風味があることが重要であり、醤油こうじを含有させた後の醤油こうじ含有加熱殺菌済焼肉用調味液の焼肉用のたれとしての風味の強さを評価した。評価は焼肉用のたれの風味において、風味が非常に強い場合を◎、風味がある場合を○、風味が弱い場合を△、風味がない場合×とした。
結果を表３に示した。
Further, generally, whether or not the seasoning liquid for yakiniku has a flavor as a sauce for yakiniku (flavor such as aroma or taste of flavored vegetables or spices) is very important in order to eat yakiniku deliciously. Therefore, in the seasoned liquid for heat-sterilized yakiniku containing soy sauce koji, it is important to have a flavor as a sauce for yakiniku, and the yakiniku of the seasoned liquid for heat-sterilized yakiniku containing soy sauce koji The strength of the flavor as a sauce was evaluated. The evaluation was ◎ when the flavor was very strong, ○ when the flavor was very strong, Δ when the flavor was weak, and × when there was no flavor.
The results are shown in Table 3.
表３の試験例１から５の結果より、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液に水分含量が６．６重量％の乾燥米麹として米麹を１〜１３重量％含有させた場合、該調味液に牛カルビ肉を漬け込んでから、２００℃のホットプレートで両面をそれぞれ２５秒間焼いて得られた牛カルビ肉の破断強度が減少し、また、食感も柔らかくなっていることが判った。また、比較例２に示すように、醤油こうじを６０重量％より多く配合すると、焼肉用の調味液としての風味が感じられなくなり、醤油こうじの風味が強く味噌に似た風味に近く、焼肉用の調味液とは異なるものであった。 From the results of Test Examples 1 to 5 in Table 3, the soy sauce koji-containing heat-sterilized yakiniku seasoning liquid of the present invention contains 1 to 13% by weight of rice bran as dry rice bran having a water content of 6.6% by weight. In this case, the breaking strength of the beef ribs obtained by immersing the beef ribs in the seasoning liquid and then baking both sides on a hot plate at 200 ° C. for 25 seconds is reduced, and the texture is also soft. I understood. Moreover, as shown in Comparative Example 2, when the soy sauce koji is added in an amount of more than 60% by weight, the flavor as a seasoning liquid for yakiniku is not felt, the taste of the soy sauce koji is strong and close to the taste similar to miso, and for yakiniku It was different from the seasoning liquid.
（粘度が異なる醤油こうじ含有加熱殺菌済焼肉用調味液の肉の柔らかさに対する影響）
（粘度が異なる醤油こうじ含有加熱殺菌済焼肉用調味液の製造）
表４に示した配合で、醤油こうじ４００ｇと漬け込み用調味液６００ｇ、及び、加工でん粉（アセチル化アジピン酸架橋でん粉、松谷化学社製）を加えた混合液を、φ８６タービン型攪拌翼をセットしたスリーワンモーターＢＬ６００（新東科学社製）を用いて３５０ｒｐｍで攪拌しながら９０℃まで加熱し、さらに、液温を９０℃で１０分間保持後、７０℃まで冷却してから、水で１０００ｇとなるように調製した。次いで、該調味液を７０℃で５００ｍｌのポリエチレンテレフタレート製の容器に５００ｍｌ充填し、栓をした後、室温まで放冷して、比較例３、比較例４の醤油こうじ含有加熱殺菌済焼肉用調味液を得た。次いで、比較例３、比較例４の醤油こうじ含有加熱殺菌済焼肉用調味液を適宜混合することで粘度の異なる試験例６から９の醤油こうじ含有加熱殺菌済焼肉用調味液を得た。なお、該調味液の粘度は、実施例１と同様の方法で測定した。
(Effects of heat-sterilized yakiniku seasoning liquid containing soy sauce koji with different viscosities on meat tenderness)
(Manufacture of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji with different viscosities)
In the formulation shown in Table 4, a mixed solution in which 400 g of soy sauce koji, 600 g of pickled seasoning liquid, and processed starch (acetylated adipic acid cross-linked starch, manufactured by Matsutani Chemical Co., Ltd.) was added to a φ86 turbine type stirring blade. Heat to 90 ° C. while stirring at 350 rpm using a three-one motor BL600 (manufactured by Shinto Kagaku Co., Ltd.), hold the liquid temperature at 90 ° C. for 10 minutes, cool to 70 ° C., and then become 1000 g with water It was prepared as follows. Next, 500 ml of the seasoning liquid was filled into a 500 ml polyethylene terephthalate container at 70 ° C., stoppered, and allowed to cool to room temperature. The seasoning for heat-sterilized yakiniku containing the soy sauce koji of Comparative Examples 3 and 4 A liquid was obtained. Subsequently, the soy sauce koji-containing heat-sterilized yakiniku seasoning liquids of Test Examples 6 to 9 having different viscosities were obtained by appropriately mixing the soy sauce koji-containing heat-sterilized yakiniku seasoning liquids of Comparative Examples 3 and 4. The viscosity of the seasoning liquid was measured by the same method as in Example 1.
（醤油こうじ含有加熱殺菌済焼肉用調味液の粘度が肉への絡みやすさ、焼肉の柔らかさ及び風味に及ぼす影響）
厚さ約５ｍｍ、縦約８ｃｍ、横約３．５ｃｍに切られた市販のアメリカ産牛カルビ肉約１００ｇを直径１８ｃｍのステンレス製のボールに入れて、醤油こうじを配合した醤油こうじ含有加熱殺菌済焼肉用調味液を肉重量の２０重量％になるように添加してから、牛カルビ肉全体に該調味液が満遍なく絡むように菜箸でよくあえた。次いで、牛カルビ肉を該調味液と共に１０分間静置した後、２００℃のホットプレートで両面をそれぞれ２５秒間焼いてから室温で１０分間放置後、該牛カルビ焼肉の柔らかさと各調味液の牛肉への絡みやすさ及び風味（焼肉のたれらしさ）への影響を評価した。なお、絡みやすさの評価は、該調味液と牛カルビ肉を菜箸であえる時、牛カルビ肉全体に調味液を絡めるために必要とした時間が２０秒未満の場合を○（絡みやすい）、２０秒以上〜３５秒未満を△（やや絡みにくい）、３５秒以上の場合×（絡みにくい）とした。
結果を表４に示した。
(Effects of viscosity of seasoned liquid for heat-sterilized yakiniku containing soy sauce on the ease of entanglement with meat, softness and flavor of yakiniku)
About 100 g of commercially available American beef ribs cut to a thickness of about 5 mm, a length of about 8 cm, and a width of about 3.5 cm are placed in a stainless steel bowl with a diameter of 18 cm and cooked with soy sauce koji and soy sauce koji. After adding the roasted meat seasoning liquid to 20% by weight of the meat weight, it was thoroughly mixed with chopsticks so that the seasoning liquid was evenly entangled with the whole beef rib meat. Next, the beef ribs are allowed to stand together with the seasoning liquid for 10 minutes, then both sides are baked on a 200 ° C. hot plate for 25 seconds and then left at room temperature for 10 minutes, and then the softness of the beef ribs and the beef of each seasoning liquid The effect on the ease of entanglement and flavor (grilledness of yakiniku) was evaluated. In addition, evaluation of the ease of entanglement is ○ (easy to get entangled) when the time required to entangle the seasoning liquid with the whole beef rib meat is less than 20 seconds when the seasoning liquid and beef rib meat are obtained with chopsticks, 20 It was set as △ (slightly entangled) for more than a second to less than 35 seconds, and x (not easily entangled) for 35 seconds or more.
The results are shown in Table 4.
表４の試験例６から９の結果から、焼肉用の肉に容易に満遍なく絡めることができ、さらに、焼肉の食感を柔らかくし、また、焼肉用のたれとして風味がよい醤油こうじ含有加熱殺菌済焼肉用調味液を得るためには、該調味液の粘度を５００〜７５００ｃｐの範囲に調製することが必要であることが判った。 From the results of Test Examples 6 to 9 in Table 4, the meat for yakiniku can be easily and evenly entangled, and the texture of the yakiniku is softened, and the soy sauce koji-containing heat sterilized is good as a sauce for yakiniku. In order to obtain the seasoned liquid for baked meat, it has been found that the viscosity of the seasoned liquid needs to be adjusted in the range of 500 to 7500 cp.
（醤油こうじ含有加熱殺菌済焼肉用調味液の鶏ささみ肉の破断強度への影響）
実施例１及び２で用いた市販の牛カルビ肉に変えて、市販の鶏ささみ肉を用いて検討した。表５の配合割合の醤油こうじ含有加熱殺菌済焼肉用調味液を用いて、市販の鶏ささみ肉１００ｇをステンレス製のボールに入れ、各調味液を２０ｇ加えて、鶏ささみ肉に調味液が満遍なく絡むよう菜箸でよくあえた。次に、１０分間静置した後、１８０℃のホットプレートで蓋をしながら両面をそれぞれ９０秒間ずつ焼いた。次いで、焼いた鶏ささみ肉を室温で６０分間放置した後、幅約１．５ｃｍ間隔で肉を切ってから、破断強度の測定を実施例１と同様の方法で行った。なお、破断強度を測定する際の鶏ささみ肉の厚さは約４．５ｍｍであった。また、同様に焼いた鶏ささみ肉を室温で１０分間放置後、幅約１．５ｃｍ間隔で肉を切ってから官能評価（肉の柔らかさ）を実施した。
結果を表５に示した。
(Effect of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji on breaking strength of chicken fillet)
It replaced with the commercially available beef rib meat used in Example 1 and 2, and examined using the commercially available chicken breast meat. Using the soy sauce koji-containing seasoning paste for heat-sterilized yakiniku with the mixing ratio shown in Table 5, 100 g of commercially available chicken fillet meat is put in a stainless steel bowl, and 20 g of each seasoning solution is added so that the seasoning solution is evenly entangled with the chicken fillet. I used to use chopsticks. Next, after leaving still for 10 minutes, both surfaces were baked for 90 seconds each, covering with a hot plate of 180 degreeC. Next, after the baked chicken fillet was left at room temperature for 60 minutes, the meat was cut at intervals of about 1.5 cm in width, and the breaking strength was measured in the same manner as in Example 1. In addition, the thickness of the chicken fillet when measuring the breaking strength was about 4.5 mm. Similarly, the baked chicken fillet meat was allowed to stand at room temperature for 10 minutes, and then cut at intervals of about 1.5 cm in width before sensory evaluation (meat softness).
The results are shown in Table 5.
表５の試験例１０及び１１に示すように、実施例１及び２で用いた市販の牛カルビ肉に変えて、市販の鶏ささみ肉を用いても、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液に１０分間漬け込むことで、焼肉が柔らかくなることが判った。 As shown in Test Examples 10 and 11 in Table 5, even if a commercially available chicken fillet is used instead of the commercially available beef rib meat used in Examples 1 and 2, the soy sauce koji-containing heat-sterilized yakiniku of the present invention is used. It was found that the yakiniku became soft by soaking in the seasoning liquid for 10 minutes.
（米麹の配合量が多い醤油こうじを用いた醤油こうじ含有加熱殺菌済焼肉用調味液）
（米麹の配合量が多い醤油こうじの製造）
米麹の配合量が多い醤油こうじの製造は、容量５Lのステンレス製カップに実測した水分含量が２６．５重量％であった市販生米麹２０００ｇ（坂倉味噌醤油社製）を入れ、米粒子がほぼバラバラになるまで両手でもみあわせて固まっている部分をほぐした。次いで、ほぐした米麹を入れたステンレス製カップに濃口醤油２３４０ｇ（キッコーマン食品社製）を注ぎ入れた後、オタマを用いて１０分間醤油と生米麹をよく攪拌混合した。該混合物を１０日間室温で静置することで、米麹の配合量が多い醤油こうじを製造し、試験に用いるまで、冷蔵保管した。
上記のようにして製造した醤油こうじ中に含有する米麹は、水分含量が６．６重量％の乾燥米麹に換算すると３６．３重量％であった。
(Seasoning liquid for heat-sterilized yakiniku containing soy sauce koji using soy sauce koji with a large amount of rice bran)
(Manufacture of soy sauce koji with a large amount of rice bran)
To produce soy sauce koji with a large amount of rice bran, put 2000g of commercial raw rice koji (manufactured by Sakakura Miso Soy Sauce Co., Ltd.) with a water content of 26.5% by weight in a 5L stainless steel cup. Loosen the part that has been hardened together with both hands until is almost apart. Next, 2340 g of concentrated soy sauce (made by Kikkoman Foods Co., Ltd.) was poured into a stainless steel cup containing the loosened rice bran, and then the soy sauce and raw rice bran were thoroughly mixed with Otama for 10 minutes. The mixture was allowed to stand at room temperature for 10 days to produce a soy sauce koji containing a large amount of rice bran and kept refrigerated until it was used for testing.
The rice bran contained in the soy sauce koji produced as described above was 36.3% by weight when converted to dry rice koji having a water content of 6.6% by weight.
（米麹の配合量が多い醤油こうじを用いた醤油こうじ含有加熱殺菌済焼肉用調味液の焼肉の破断強度及び官能検査）
米麹の配合量が多い醤油こうじを含有する醤油こうじ含有加熱殺菌済焼肉用調味液を用いて、市販の牛カルビ肉を用いた焼肉の破断強度及び官能検査の影響を評価した。すなわち、醤油こうじを製造する際に配合する米麹として３６．３重量％（水分含量が６．６重量％である乾燥米麹に換算）になるように醤油と米麹の混合液に配合して発酵又は熟成させた醤油こうじを用いて実施例１と同様に表７の配合で本発明の醤油こうじ含有加熱殺菌済焼肉用調味液を製造した後、実施例１と同様に破断強度を測定し、さらに、官能検査を行った。
結果を表７に示した。
(Break strength and sensory test of yakiniku of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji using soy sauce koji with a large amount of rice bran)
Using a soy sauce koji-containing seasoning liquid for heat-sterilized yakiniku containing soy sauce koji with a large amount of rice bran, the breaking strength of yakiniku using commercially available beef ribs and the effect of sensory tests were evaluated. In other words, it is blended in the soy sauce and rice bran mixture so that it becomes 36.3% by weight (converted to dry rice bran having a water content of 6.6% by weight) as rice bran to be blended when producing soy sauce koji. Using the soy sauce koji fermented or aged, the soy sauce koji-containing heat-sterilized yakiniku seasoning of the present invention was prepared in the same manner as in Example 1, and then the breaking strength was measured in the same manner as in Example 1. In addition, a sensory test was performed.
The results are shown in Table 7.
表７の試験例１２及び１３の結果から、醤油こうじの製造の際に米麹の配合量を多くした醤油こうじを用いた場合でも、醤油こうじ含有加熱殺菌済焼肉用調味液に含まれる米麹の量を１〜１３重量％（水分含量が６．６重量％である乾燥米麹に換算）に調製することで、牛カルビ焼肉の柔らかさや風味が良好であることが判った。また、比較例７に示すように、醤油こうじを該調味液中に過剰に配合すると味噌様の臭いが強くなり焼肉用調味液としての風味が損なわれることが判った。 From the results of Test Examples 12 and 13 in Table 7, even when soy sauce koji was used in which the amount of rice koji was increased during the production of soy sauce koji, rice koji contained in the heat-sterilized yakiniku seasoning liquid containing soy sauce koji It was found that the softness and flavor of beef ribs were good by adjusting the amount of 1 to 13% by weight (converted to dry rice bran having a water content of 6.6% by weight). Moreover, as shown in Comparative Example 7, it was found that when soy sauce koji was added excessively in the seasoning liquid, the miso-like odor became stronger and the flavor as a seasoning liquid for yakiniku was impaired.
（醤油こうじ含有加熱殺菌済焼肉用調味液の安定性）
実施例１記載の米麹低含有醤油こうじ４００ｇ、漬け込み調味液６００ｇに加工でん粉（アセチル化アジピン酸架橋でん粉、松谷化学社製）を１０ｇ加え、次いで、φ８６タービン型攪拌翼をセットしたスリーワンモーターＢＬ６００（新東科学社製）にて３５０ｒｐｍで攪拌しながら９０℃まで加熱し、さらに、液温を９０℃で１０分保持した後、室温まで冷却し、水で１０００ｇとなるように調製した。次いで、６５℃で５分の加熱殺菌処理を行った後、６５℃で５００ｍｌのポリエチレンテレフタレート製の容器に５００ｍｌ充填し、栓をした後、室温まで放冷した。次いで、３０℃で１ヶ月間保存した後に、容器より醤油こうじ含有加熱済焼肉用調味液をとりだし、保存安定性の試験を行った。保存安定性は、ＢＣＰ加プレートを使用した乳酸菌測定の公定法とＰＤＡ培地を用いた酵母数測定を用いて判定し、また、焼肉のたれらしさを評価した。さらに、該調味液に市販の牛カルビ肉を漬け込んでから、実施例1と同様の方法で焼肉調理をして、焼肉の柔らかさを評価した。
(Stability of seasoned liquid for heat-sterilized yakiniku containing soy sauce koji)
Three-one motor BL600 in which 10 g of processed starch (acetylated adipic acid cross-linked starch, manufactured by Matsutani Chemical Co., Ltd.) was added to 400 g of soy sauce koji with low rice bran content described in Example 1 and 600 g of pickled seasoning liquid, and then a φ86 turbine type stirring blade was set. The mixture was heated to 90 ° C. with stirring at 350 rpm (manufactured by Shinto Kagaku Co., Ltd.), and further kept at 90 ° C. for 10 minutes, then cooled to room temperature and adjusted to 1000 g with water. Next, after heat sterilization at 65 ° C. for 5 minutes, 500 ml of a polyethylene terephthalate container of 500 ml was filled at 65 ° C., stoppered, and allowed to cool to room temperature. Subsequently, after preserve | saving for 1 month at 30 degreeC, the seasoning liquid for heated yakiniku containing soy sauce koji was taken out from the container, and the preservation stability test was done. Storage stability was determined using the official method of lactic acid bacteria measurement using a BCP-added plate and the yeast count measurement using a PDA medium, and the sacrificialness of yakiniku was evaluated. Further, after immersing commercially available beef ribs in the seasoning liquid, grilled meat was cooked in the same manner as in Example 1 to evaluate the softness of the grilled meat.
その結果、本発明の醤油こうじ含有加熱殺菌済焼肉用調味液を１ヶ月間３０℃で保存しても、酵母、乳酸菌は検出されず、焼肉のたれとして好ましい風味を保ち保存安定性に優れていることが判った。さらに、加熱殺菌しているにもかかわらず、該調味液に牛カルビ肉を漬け込んだ場合、１０分程度漬け込むだけで、柔らかいジューシーな焼肉を調理できることが判った。 As a result, even when the soy sauce koji-containing heat-sterilized yakiniku seasoning liquid of the present invention is stored at 30 ° C. for one month, yeast and lactic acid bacteria are not detected, and a favorable flavor is maintained as a sauce of yakiniku and excellent in storage stability. I found out. Furthermore, it has been found that, when the beef ribs are soaked in the seasoning liquid, the soft and juicy grilled meat can be cooked only by soaking for about 10 minutes.
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