JPS61234756A - Production of mirin-like seasoning - Google Patents
Production of mirin-like seasoningInfo
- Publication number
- JPS61234756A JPS61234756A JP60075375A JP7537585A JPS61234756A JP S61234756 A JPS61234756 A JP S61234756A JP 60075375 A JP60075375 A JP 60075375A JP 7537585 A JP7537585 A JP 7537585A JP S61234756 A JPS61234756 A JP S61234756A
- Authority
- JP
- Japan
- Prior art keywords
- mirin
- seasoning
- phytic acid
- acetic acid
- amount
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はみりん風調味料の製造法に関し、詳しくは褐変
が有効に防止されたみりん風調味料の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a mirin-like seasoning, and more particularly to a method for producing a mirin-like seasoning in which browning is effectively prevented.
ここで、みりん風調味料とは米等を原料として発酵によ
り得られた香味液にＷ類その他必要に応じて呈味剤等を
加えた一般に市販されているアルコール分１％未満の甘
味系調味料を総称したものである。Here, mirin-style seasoning is a generally commercially available sweet seasoning with an alcohol content of less than 1%, which is made by adding W type and other flavoring agents as necessary to a flavor liquid obtained by fermentation using rice, etc. as a raw material. This is a general term for fees.
従来よりみりん風調味料は製造工場から消費者の手に渡
るまでに様々な流通段階を経るため、その間に温度、光
等の影響により少しづつ褐変が起こることは避けられな
かった。このような状況下、褐変を可及的に抑えて良好
な品質を保持したみりん風調味料が望まれていた。Traditionally, mirin-style seasonings go through various stages of distribution from the manufacturing factory to the consumer's hands, so it was inevitable that browning would occur little by little due to the effects of temperature, light, etc. Under these circumstances, a mirin-style seasoning that suppresses browning as much as possible and maintains good quality has been desired.
みりん風調味料の品質向上に関する技術として特開昭５
２−９９２９４号、同５６−１８５６６号、同５６−１
８５６７号、同５６−１８５６８号、同５９−１３０１
６３号等があるが、いずれも防腐性の付与を目的とした
ものであり、褐変防止効果を目的としたものは見当らな
い。Unexamined patent application published in 1977 as a technology for improving the quality of mirin-style seasonings
No. 2-99294, No. 56-18566, No. 56-1
No. 8567, No. 56-18568, No. 59-1301
There are No. 63, etc., but all of them are aimed at imparting antiseptic properties, and there is no one whose purpose is to prevent browning.
本発明者らは天然物の中からかかる効果を有する物質を
検索すべくヰ★討を重ね、その過程でフィチン酸がすぐ
れた褐変防止作用を有していることを見出した。本発明
はこの知見に基いて完成されたものである。The present inventors have conducted extensive research to search for substances that have such effects among natural products, and in the process discovered that phytic acid has an excellent browning prevention effect. The present invention was completed based on this knowledge.
すなわち本発明は、みりん風調味料にフィチン酸を０．
５０ｗ／ｗ％以下の割合で添加することを特徴とするみ
りん風調味料の製造法である。That is, the present invention adds 0.0% phytic acid to mirin-like seasoning.
This is a method for producing a mirin-like seasoning, characterized in that the mirin-like seasoning is added at a ratio of 50 w/w% or less.
本発明においてみりん風調味料としては、前述したよう
に、甘味系調味料として定義されるものを意味し、褐変
防止が望まれるすべてのみりん風調味料が対象とされる
。In the present invention, mirin-like seasonings refer to those defined as sweet seasonings, as described above, and include all mirin-like seasonings for which prevention of browning is desired.
次に、フィチン酸とは米糠、とうもろこし胚芽等の天然
物から抽出される酸であり、発酵助成剤。Next, phytic acid is an acid extracted from natural products such as rice bran and corn germ, and is a fermentation aid.
金属封鎖剤、酸化防止剤等の様々な効果が認められてい
るものであり、通常は５０％水溶液として流通している
。本発明では５０％フィチン酸水溶液に限定されず、各
種のものが使用される。フィチン酸の添加量については
、みりん風調味料に対して０．５０ｗ／ｗ％以下の割合
、通常は０．０５〜０．５（１ｗ／稠％、好ましくは０
．１５〜０．２５ｗ／桝％の範囲である。これはフィチ
ン酸として０．０５ｗ／ｗ％未満の添加量では、十分な
褐変防止効果が認められず、一方０．５０ｓ八％を超え
ると、官能上酸味が強くなりすぎてしまうからである。It is recognized to have various effects such as a sequestering agent and an antioxidant, and is usually distributed as a 50% aqueous solution. In the present invention, the phytic acid aqueous solution is not limited to 50%, and various types can be used. Regarding the amount of phytic acid added, the ratio of phytic acid to the mirin-style seasoning is 0.50 w/w% or less, usually 0.05 to 0.5 (1 w/min%, preferably 0.
．． It is in the range of 15 to 0.25 w/mau%. This is because if the amount of phytic acid added is less than 0.05 w/w%, a sufficient browning prevention effect will not be observed, while if it exceeds 0.50s8%, the sour taste will become too strong.
本発明にしたがいフィチン酸を添加することにより、み
りん風調味料は褐変が有効に防止され、長期間にわたり
良好な品質が保持される。By adding phytic acid according to the present invention, browning of the mirin-like seasoning is effectively prevented and good quality is maintained for a long period of time.
また、みりん風調味料は防カビ効果を発揮させるために
酢酸または酢酸と酢酸塩を添加することが知られている
が、このような酢酸等を加えて防カビ効果を奏する場合
、フィチン酸を添加することにより酢酸等の使用量を２
０〜５０％程度減らすことができる。さらに、このみり
ん風調味料にリン酸塩を添加して防腐性を付与すること
も知られているが、この場合もフィチン酸の添加によっ
て酢酸等やリン酸塩の使用量を大幅に減らすことが可能
である。通常、酢酸の使用量とし°ζは酢の物、ドレッ
シング等では１．０〜２．０％前後であるが、他の食品
においては酸味が嫌味にならない程度が望ましく、一般
に０．３％以下であれば問題がないとされている。また
、リン酸塩の使用量はその目的により異なり、０．０１
〜１．０程度の広範囲で使用されている現状である。こ
こで、酢酸とは醸造酢１食酢１合成酢の総称であり、酢
酸塩としては酢酸ナトリウム、酢酸カルシウム等かあ２
る。Additionally, it is known that acetic acid or acetic acid and acetate are added to mirin-style seasonings in order to have an anti-mold effect, but when such acetic acid is added to have an anti-mold effect, phytic acid is added. By adding acetic acid, etc., the amount of acetic acid used can be reduced by 2
It can be reduced by about 0 to 50%. Furthermore, it is known that phosphates are added to this mirin-style seasoning to give it preservative properties, but in this case as well, the amount of acetic acid and phosphates used can be significantly reduced by adding phytic acid. is possible. Normally, the amount of acetic acid used is around 1.0 to 2.0% for vinegared dishes, dressings, etc., but for other foods, it is desirable that the sourness does not become unpleasant, and generally it is 0.3% or less. It is said that there is no problem. In addition, the amount of phosphate used varies depending on the purpose, and is 0.01
Currently, it is used in a wide range of about 1.0 to 1.0. Here, acetic acid is a general term for brewed vinegar, table vinegar, and synthetic vinegar, and acetic acid salts include sodium acetate, calcium acetate, etc.
Ru.
また、リン酸塩とはメタリン酸ナトリウムを主体とした
重合リン酸塩を意味する。Further, phosphate refers to a polymerized phosphate mainly composed of sodium metaphosphate.
このように、本発明によれば、フィチン酸の所定量を添
加することによってみりん風調味料の褐変を防止すると
ともに、防カビ効果や防腐効果を向上させるために用い
られる酢酸等やリン酸塩の使用量を節減させることがで
きる。As described above, according to the present invention, by adding a predetermined amount of phytic acid, browning of mirin-like seasonings can be prevented, and acetic acid, etc. and phosphate salts used to improve the antifungal and antiseptic effects. The usage amount can be reduced.
次に、本発明を実施例により説明する。Next, the present invention will be explained by examples.
実施例１
下記第１表の処方によって各種のみりん風調味料を調製
し、透明ビンに充填後、９０℃で６０分の殺菌を行ない
、冷却して供試料とした。これら供試料を室温にて２０
Ｗ螢光灯を平均１０時間７日照射し、３ケ月毎に肉眼観
察および４２０ ｎｍにおける吸光度を測定して比較し
た。結果を第２表に示す。Example 1 Various mirin-like seasonings were prepared according to the formulations shown in Table 1 below, filled into transparent bottles, sterilized at 90° C. for 60 minutes, and cooled to give test samples. These test samples were heated for 20 minutes at room temperature.
The specimens were irradiated with a W fluorescent lamp for an average of 10 hours and 7 days, and were visually observed and measured for absorbance at 420 nm every 3 months for comparison. The results are shown in Table 2.
第２表から明らかなように、フィチン酸を添加すること
によりみりん風調味料の褐変防止効果はコントロールお
よび他の天然酸化防止剤添加のものと比較して明らかに
すぐれている。しかも、フィチン酸による効果は添加量
の多少はあまり影響がない。なお、吸光度の値について
説明すると、８０％と７９％では肉眼的には明確な差異
を判別し難いが、７３％以下になると容易に肉眼判別が
可能となり、これらは商品価値が半減したものである。As is clear from Table 2, the browning prevention effect of mirin-like seasonings by adding phytic acid is clearly superior compared to the control and those containing other natural antioxidants. Moreover, the effect of phytic acid has little effect on the amount added. Regarding the absorbance values, it is difficult to distinguish between 80% and 79% with the naked eye, but when it is 73% or less, it is easy to distinguish with the naked eye, and these values indicate that the commercial value has been halved. be.
実施例２
フィチン酸の添加量が味覚に及ぼす影響について調べる
ため、実施例１の供試料のうちコントロール、 Ａ、
ＤおよびＦの４種類についてパネル１８名にて二元配置
法による評点法にて官能テストを行なった。評点は良い
２５点・、やや良い：４点、普通＝３点、やや悪い＝２
点、悪い８１点の５段階に分類した。結果を第３表に示
す。Example 2 In order to investigate the effect of the amount of phytic acid added on taste, control, A,
A sensory test was conducted for four types, D and F, by a panel of 18 people using a scoring method based on a two-way arrangement method. Rating is good 25 points, somewhat good: 4 points, average = 3 points, somewhat poor = 2
It was classified into 5 levels: 81 points, 81 points, and 81 points. The results are shown in Table 3.
表中の平均点について各試料間の差を検定すると、コン
トロール←Ｆ、Ａ←→ＰおよびＤ←→Ｆ間で危険率５％
で有意差が認められた。When testing the difference between each sample for the average score in the table, the risk rate is 5% among control←F, A←→P and D←→F.
A significant difference was observed.
この結果より、みりん風調味料の味覚上の見地よりフィ
チン酸の添加量は０．５ｗ／判％以下とすることが望ま
しい。From this result, it is desirable that the amount of phytic acid added be 0.5 w/size % or less from the taste standpoint of the mirin-like seasoning.
実施例３
実施例１に示した供試料と同じものを用い、醸造酢と酢
酸ナトリウムの添加による防カビ効果に対するフィチン
酸の影響について検討した。Example 3 Using the same sample as shown in Example 1, the influence of phytic acid on the antifungal effect of the addition of brewed vinegar and sodium acetate was investigated.
まず、コントロールを未殺菌のまま３０℃の恒温室に入
れて培養し、繁殖したアスペルギルス属とペニシリウム
属のカビのみを採取して殺菌した前記供試料に常法によ
り１０３個／ ｍ １の割合で植菌し、３０℃の恒温室
に保管してカビの発生を肉眼観察により比較した。結果
を第４表に示す。First, the control was cultured in an unsterilized thermostatic chamber at 30°C, and only the propagated Aspergillus and Penicillium molds were collected and sterilized into the sample at a rate of 103 molds/m 1 using a conventional method. The cells were inoculated and stored in a thermostatic chamber at 30°C, and the growth of mold was compared by visual observation. The results are shown in Table 4.
表から明らかなように、フィチン酸は単独では防カビ効
果を有していないが、成程度の防カビ効果がある供試料
（既知の有効使用量の半量としたもの）にフィチン酸を
僅か０．１％添加することによって防カビ効果を著しく
向上させることができる。すなわち、酢酸等の使用量を
半減させても十分な防カビ効果を奏することができる。As is clear from the table, phytic acid alone does not have an antifungal effect, but when a small amount of phytic acid is added to a sample (half of the known effective amount) that has a moderate antifungal effect, By adding .1%, the antifungal effect can be significantly improved. That is, even if the amount of acetic acid used is halved, a sufficient antifungal effect can be achieved.
実施例４
酢酸等とリン酸塩の併用によるみりん風調味料の防腐効
果に対するフィチン酸の影響について検討した。Example 4 The influence of phytic acid on the preservative effect of mirin-like seasoning by the combined use of acetic acid etc. and phosphate was investigated.
まず、実施例３と同様にコントロールを未殺菌のまま３
０℃恒温室にて培養して繁殖したアスペルギルス属とペ
ニシリウム属のカビを採取し、これにチゴサッカロミセ
ス属の酵母を加えて混合した。この混合菌を１２種類の
殺菌した供試料（第５表参照）に対し常法により１０３
個／ｍｌｔの割合で植菌したのち３０℃の室に保管し、
カビの発生と酵母の湧きを同時に肉眼観察して比較した
。First, as in Example 3, the control was left unsterilized for 3 days.
Molds of the genus Aspergillus and Penicillium that were cultured and propagated in a constant temperature room at 0° C. were collected, and yeast of the genus Thigosaccharomyces was added and mixed. This mixed bacteria was added to 103 ml of sterilized samples (see Table 5) using a conventional method.
After inoculating at a ratio of 2 cells/ml, the cells were stored in a room at 30°C.
The growth of mold and the emergence of yeast were simultaneously observed with the naked eye and compared.
結果を第６表に示す。The results are shown in Table 6.
表から明らかなように、酢酸等やリン酸塩を既知の有効
使用量より少ない量で添加しても十分な防腐効果は得ら
れない（供試料へ）が、少量のフィチン酸を併用するこ
とによってみりん風調味料の防腐効果は著しく向上する
（供試料二。As is clear from the table, a sufficient preservative effect cannot be obtained even if acetic acid or phosphate is added in an amount smaller than the known effective usage amount (to the sample), but a small amount of phytic acid can also be used in combination. This significantly improves the preservative effect of mirin-style seasonings (sample 2).
ネ 、すなど）。Ne, Su, etc.).
Claims (4)
以下の割合で添加することを特徴とするみりん風調味料
の製造法。(1) Add 0.50w/w% of phytic acid to mirin-style seasoning
A method for producing a mirin-style seasoning characterized by adding it in the following proportions.
％である特許請求の範囲第１項記載の方法。(2) Addition amount of phytic acid is 0.05-0.50w/w
%.
るものである特許請求の範囲第１項記載の方法。(3) The method according to claim 1, wherein the mirin-like seasoning contains a mixture of acetic acid and acetate.
ン酸塩を含有するものである特許請求の範囲第１項記載
の方法。(4) The method according to claim 1, wherein the mirin-like seasoning contains a mixture of acetic acid and acetate, and a phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075375A JPS61234756A (en) | 1985-04-11 | 1985-04-11 | Production of mirin-like seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075375A JPS61234756A (en) | 1985-04-11 | 1985-04-11 | Production of mirin-like seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61234756A true JPS61234756A (en) | 1986-10-20 |
| JPH0566094B2 JPH0566094B2 (en) | 1993-09-21 |
Family
ID=13574394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60075375A Granted JPS61234756A (en) | 1985-04-11 | 1985-04-11 | Production of mirin-like seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61234756A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5621243A (en) * | 1993-12-28 | 1997-04-15 | Hitachi, Ltd. | Semiconductor device having thermal stress resistance structure |
-
1985
- 1985-04-11 JP JP60075375A patent/JPS61234756A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5621243A (en) * | 1993-12-28 | 1997-04-15 | Hitachi, Ltd. | Semiconductor device having thermal stress resistance structure |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0566094B2 (en) | 1993-09-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |