JP6080287B2 - Shochu, food processing method, processed food manufacturing method, and fermented seasoning - Google Patents

Description

The present invention, shochu, food processing methods, the method of manufacturing processed foods, as well as, on the fermented seasoning. More specifically, the present invention relates to a shochu containing 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde at a predetermined concentration or more, and a food material for contacting the shochu with the food material. The processing method of this , the manufacturing method of the processed food which processes a foodstuff with this shochu , and a fermented seasoning. The shochu of the present invention is useful for deodorizing unpleasant odors generated when cooking foods and improving the texture.

  An unpleasant odor may be generated when cooking meat and seafood. The cause of unpleasant odors is said to be sulfur-containing substances, that is, sulfur-containing compounds, but it is very difficult to deodorize unpleasant odors, and there is a need for technological development to eliminate unpleasant odors in the processed food field. ing. An unpleasant odor may be generated when cooking vegetables and eggs in the same manner.

  In addition, unpleasant odors called so-called retort odors may occur in retort foods. A retort food is a sealed container-packaged food that has been subjected to heat and humidity at 100 ° C. or higher by a retort (high-pressure kettle), and is a film in which plastic film and aluminum foil are laminated. It is defined as a product manufactured using a container sealed with a seal (Non-Patent Document 1). Similarly, canned foods and bottles may generate unpleasant odors during high temperature sterilization.

  On the other hand, in drinking alcoholic beverages, functional liquors using ginger and the like as part of the raw materials have been developed (Patent Document 1), and cooking liquors using condiments such as ginger have also been developed (patents) Reference 2). The liquor for cooking disclosed in Patent Document 2 is obtained by subjecting a condiment such as ginger to a specific treatment, and contains a lot of specific volatile aroma components and is rich in flavor. It has excellent effects such as masking of unpleasant odors of livestock meat and seafood, improving texture, and preventing burning.

JP 2003-24041 A JP 2009-213410 A

Shimizu Ushio and Yokoyama Rio: Fundamentals and Applications of Retort Foods, 1 page, Publisher Shokobo Co., Ltd., March 20, 2002

  However, as described above, there is a need for a technique for more effectively deodorizing unpleasant odors generated when cooking foods, particularly unpleasant odors caused by sulfur-containing compounds and retort odors. Further, there is a demand for cooking liquors that have a deodorizing effect with a high unpleasant odor and are excellent in cooking effect and the like. Accordingly, the present invention provides a shochu that has a high deodorizing effect for unpleasant odors generated when cooking foods, taking into account the problems of the above-described conventional technology, and uses the shochu and the shochu It aims at providing the manufacturing method of processed food.

  As a result of repeated studies to solve the above-mentioned problems, the present inventors have found that by using onion as a part of the raw material, a shochu liquor having a high deodorizing effect with an unpleasant odor can be produced. Furthermore, the active ingredients of the shochu were examined in detail, and three kinds of active ingredients were successfully identified. Furthermore, the present inventors have found that by using the shochu, the texture of the food can be improved together with the deodorization of unpleasant odor, and the present invention has been completed. That is, the present invention provided to solve the above-described problems is as follows.

  The invention according to claim 1 is 1.0 mg / L or more of 2-furaldehyde, 0.3 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg in terms of alcohol concentration of 25 v / v%. / L or more of 5-hydroxymethyl-2-furaldehyde, and is a shochu characterized by using onion as at least a part of the raw material.

  The shochu of the present invention contains at least a predetermined concentration of three types of furaldehydes, namely, 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde. The shochu of the present invention has a high deodorizing effect for unpleasant odors generated when cooking foods. Furthermore, the food texture of a foodstuff can be improved by processing a foodstuff with the shochu of this invention. The shochu of the present invention is useful, for example, for the treatment of livestock meat, seafood, vegetables or eggs before cooking. That is, effects of deodorizing unpleasant odors and improving the texture when heated are obtained by preliminarily performing the treatment of bringing the meat, seafood, vegetables or eggs into contact with the shochu of the present invention.

  In the shochu of the present invention, onion is used as at least a part of the raw material. With this configuration, the above three types of furaldehydes can be obtained from onions. Furthermore, the flavor suitable for the seasoning derived from an onion is provided, and the shochu rich in flavor is provided in addition to the deodorizing effect of an unpleasant odor, and the improvement effect of food texture.

  Moreover, since it is shochu, the flavor suitable for seasoning is particularly abundant.

  Here, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  There is no particular limitation on the raw material of the shochu (including the shochu shochu), and there is no particular limitation on the fermentation method and the distillation method. Shochu includes both continuous and single distillation shochu.

  Invention of Claim 2 is 28 mg / L or more of 2-furaldehyde, 0.3 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg / L in terms of alcohol concentration of 25 v / v%. A shochu characterized by containing the above 5-hydroxymethyl-2-furaldehyde and using onion as at least a part of the raw material.

  Invention of Claim 3 is 38 mg / L or more of 2-furaldehyde, 0.5 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg / L in terms of alcohol concentration of 25 v / v%. A shochu characterized by containing the above 5-hydroxymethyl-2-furaldehyde and using onion as at least a part of the raw material.

  Invention of Claim 4 is the processing method of the foodstuff characterized by including the process of making the shochu in any one of Claims 1-3 contact a foodstuff, and heating.

  The present invention relates to a food processing method, and includes a step of bringing the above-described shochu of the present invention into contact with the food and heating. In the present invention, since the shochu containing a large amount of the above-mentioned three kinds of furaldehydes is used, the unpleasant odor of the food can be eliminated with a small amount of use. In particular, in the case of a seasoning containing a high content of sulfur-containing amino acids, the sulfur odor (hydrogen sulfide odor) generated during heating can be deodorized. For example, in the case of livestock meat, seafood, vegetables or eggs, effects such as deodorization of unpleasant odors with respect to livestock meat, seafood, vegetables or eggs can be obtained. Furthermore, the texture improvement effect can be obtained for livestock meat and seafood.

A related invention is characterized in that the shochu according to any one of claims 1 to 3 is added to a seasoning containing a sulfur-containing amino acid to deodorize an unpleasant odor generated when the seasoning is heated. It is a deodorizing method for unpleasant odors.

The present invention relates to a method for deodorizing an unpleasant odor, and the above-described shochu of the present invention is added to a “seasoning containing a sulfur-containing amino acid” to deodorize the unpleasant odor generated when the seasoning is heated. . According to the method for deodorizing an unpleasant odor of the present invention, an unpleasant odor including a sulfur odor that is generated when a seasoning containing a large amount of sulfur-containing amino acids (a seasoning containing a high content of sulfur-containing amino acids) is used efficiently and It can be easily deodorized.
Examples of sulfur-containing amino acids include methionine, cysteine, cystine, cystathionine, taurine, and the like.

A related invention is a method for deodorizing an unpleasant odor characterized in that the food is treated by the method for treating a food according to claim 4 to deodorize the unpleasant odor of the food.

A related invention is the above- described method for deodorizing an unpleasant odor, wherein the food material is livestock meat, seafood, vegetables or eggs.

  The method for deodorizing an unpleasant odor according to the present invention treats food materials such as livestock meat, seafood, vegetables and eggs with the shochu according to the present invention, and deodorizes the unpleasant odor generated from these food materials. The unpleasant odor deodorizing method of the present invention can also efficiently and easily deodorize unpleasant odors including sulfur odors.

A related invention is a texture improving method characterized in that livestock meat or fishery products is processed by the food processing method according to claim 4 to improve the texture of livestock meat or fishery products.

  The present invention relates to a method for improving texture, and by treating the meat or seafood with the above-described method for treating food, the texture is improved. According to the texture improving method of the present invention, the texture of livestock meat or seafood after cooking can be easily improved.

Invention of Claim 5 is a manufacturing method of processed food characterized by obtaining processed food by making the shochu according to any one of Claims 1-3 contact foodstuff.

  The present invention relates to a method for producing a processed food, and the processed food is obtained by bringing the shochu of the present invention into contact with a food material and heating it. According to the present invention, a high-quality processed food with very little unpleasant odor and good texture is provided.

The food is meat, seafood, constituting a vegetable or egg compound is recommended (claim 6).

The invention according to claim 7 is a fermented seasoning containing the shochu according to any one of claims 1 to 3.

  According to the shochu of the present invention, it is possible to efficiently deodorize the unpleasant odor generated when the food is cooked. Furthermore, the texture of foodstuffs, such as livestock meat, can be improved by processing a foodstuff with the shochu of this invention. Further, since the onion is used as at least a part of the raw material, a shochu rich in flavor suitable for seasoning is provided in addition to the deodorizing effect of unpleasant odor and the texture improving effect.

  According to the processing method of the foodstuff of this invention, the unpleasant odor which generate | occur | produces when heat-cooking a foodstuff can be deodorized, and also the food texture of a foodstuff can be improved.

  According to the method for deodorizing an unpleasant odor of the present invention, an unpleasant odor that is generated when a seasoning containing a high content of sulfur-containing amino acids or foods such as meat, seafood, vegetables, and eggs is heated is efficiently deodorized. be able to.

  According to the texture improving method of the present invention, the texture of livestock meat or seafood after cooking can be easily improved.

  According to the method for producing a processed food of the present invention, a high-quality processed food with very little unpleasant odor and good texture is provided.

It is a graph showing the measurement result of the amount of hydrogen sulfide.

Hereinafter, the form for implementing this invention is demonstrated concretely.
The shochu of the present invention contains 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde at a predetermined concentration or higher. By distillation, the above-mentioned three kinds of furaldehydes can be obtained efficiently and volatile components suitable for cooking are concentrated. As a result, an unpleasant odor eliminating effect can be obtained with a small amount of addition, and the volatile component can be imparted to the processed food. Furthermore, since components that cause quality degradation remain in the distillation residue, the tail-end section or the post-end section, the quality stability of the distilled liquid obtained by distillation is extremely high.

  There is no particular limitation on the distillation method, and for example, any of a continuous distillation method for obtaining a shell shochu (continuous distillation shochu) and a single distillation method for obtaining an oyster shochu can be employed. In addition, any of an atmospheric distillation method in which the soot is distilled at a normal atmospheric pressure and a vacuum distillation method in which the soot is distilled at a pressure lower than the atmospheric pressure using a vacuum pump can be employed.

  In the shochu of the present invention, an onion is used as at least a part of the raw material. Onions are aromatic and irritating plants used for seasoning foods. In addition to being used for salads and salads in raw foods, there are many ingredients such as boiled foods, stir-fried foods, and grilled foods. It is used for cooking. Onion is a 1-2 year herb belonging to the genus Liliaceae, and is a typical corm crop that forms a sphere.

  The form of onion used as a raw material includes a fresh product, a refrigerated product, a frozen product, or a dried product, and any may be used. The onion is preferably heat-treated, and the onion containing 2-furaldehyde derivatives such as 2-furaldehyde and 5-methyl-2-furaldehyde, which are characteristic sweet flavors, disappears. It is good. By heating the onion, a large amount of 2-furaldehyde, 5-methyl-2-furaldehyde and the like are produced, so that the deodorizing effect of the unpleasant odor due to these substances becomes high. Moreover, what is necessary is just to perform processes, such as shredding, grinding | pulverization, and grinding, before heating.

  Although there is no restriction | limiting in the heating method of an onion, The onion slowly roasted and / or sauteed on low heat is suitable so that a burning smell may not be produced | generated. The weight of the onion after roasting and / or sauteing is about one third of the raw weight. Furthermore, in order to increase the deodorizing effect, an extract extracted with alcohol or water may be used, or the extract may be concentrated as necessary.

  2-Furaldehyde is a substance called alias furfural, 2-furancarboxaldehyde, 2-furancarbaldehyde and the like. Further, 5-methyl-2-furaldehyde is a substance called alias 5-methylfuran-2-carbaldehyde, 5-methyl-2-furancarbaldehyde, 5-methylfurfural, 5-methylfurfuraldehyde and the like. . Furthermore, 5-hydroxymethyl-2-furaldehyde is a substance called alias 5-hydroxymethyl-2-furancarboxaldehyde, 5-hydroxymethyl-2-furancarbonal, 5-hydroxymethyl-2-furfural. is there.

  Shochu is finally obtained through distillation using onion as part of the raw material. Using the shochu, it can be mirin among the mixed liquors referred to in the Liquor Tax Law. The production method is not particularly limited as long as it is a production method of mirin in accordance with the liquor tax law. A general method for producing mirin is to first treat raw materials such as milled rice, washed rice, etc., add koji, etc. to make a koji, and saccharify and ripen. Next, after finishing the saccharification and ripening, the koji is separated into a squeezed liquid and koji by using a press machine. Finally, the resulting juice is fired in a purification process and lowered into a clear product mirin. The raw material treatment mentioned here includes the steps of whitening, rice washing, dipping, draining, steaming, and allowing to cool, but further includes a liquefaction and / or saccharification step of the hanging raw material. As a raw material, a starch partial hydrolyzate may be used in addition to rice, rice bran, alcohol for brewing or shochu. Moreover, you may add an enzyme formulation to the liquefaction and / or saccharification process of a processing of a hanging raw material, and a koji as needed.

The processing method of the foodstuff of this invention includes the process of making the shochu of this invention contact a foodstuff, and heating.
Further, the method for deodorizing an unpleasant odor of the present invention includes adding the shochu of the present invention to a seasoning containing a sulfur-containing amino acid, or treating foods such as livestock meat, seafood, vegetables and eggs with the shochu of the present invention. The unpleasant odor generated from these seasonings and foods is eliminated.
Furthermore, the texture improving method of the present invention is to improve the texture of livestock meat or seafood by treating livestock meat or seafood with the food processing method of the present invention.

  That is, by implementing the food processing method of the present invention, when the treatment target is a seasoning containing a high content of sulfur-containing amino acids, it is possible to achieve deodorization of sulfur odor generated during heating. When the food material is livestock meat, seafood, vegetables or eggs, it is possible to achieve elimination of unpleasant odors of livestock meat, seafood, vegetables or eggs. Furthermore, when foodstuffs are livestock meat and fishery products, the texture improvement with respect to livestock meat and fishery products can also be achieved.

  As a method for bringing the shochu into contact, immersion is typical, but contact may be made by coating or spraying. The amount of shochu used in the present invention when applying the food processing method of the present invention to seasonings containing high sulfur-containing amino acids, livestock meat, seafood, vegetables or eggs is 2-furaldehyde, 5-methyl- What is necessary is just to set suitably according to a composition and content of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde, and there is no limitation in particular. Although the solubility and cooking effect are different, it cannot be determined unconditionally, but it is preferable to use 0.1 to 2000 parts of shochu per 100 parts of the seasoning and meat, seafood, vegetables or eggs containing high sulfur-containing amino acids. . In addition, the higher the amount of shochu used, the more remarkable cooking effects such as deodorization of unpleasant odors.

  As described above, suitable foods that are subject to the food processing method of the present invention have a sulfur odor when heated, for example, livestock meat, seafood, vegetables, or eggs. Livestock meat is not particularly limited as long as it is edible meat, for example, for beef, beef, pig, horse, sheep, goat, deer, shark, bear, etc., for poultry, chicken, duck, turkey, salmon, Examples include duck and salmon. Similarly, the seafood is not particularly limited as long as it is an edible seafood, and examples thereof include marine animals that live in water such as fish and shellfish. Furthermore, arthropods such as shrimps and crabs, molluscs such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protozoa such as sea squirts are also targeted.

  Typical vegetables are cabbage, broccoli and radish. The eggs are not particularly limited as long as they are edible eggs, and examples thereof include eggs such as chickens, ducks, turkeys, salmon, duck, and salmon. In addition, eggs of fish such as tarako and crow are also included in the eggs of the present invention.

  In addition to the above ingredients, the shochu of the present invention is also useful for deodorizing unpleasant odors derived from processed foods such as sausages and strawberries, fermented foods such as pickles. Furthermore, the shochu of the present invention is also useful for deodorizing unpleasant odors generated during heating of soybean protein, which is a vegetable protein.

  The method for producing a processed food of the present invention is characterized in that a processed food is obtained by bringing the shochu of the present invention into contact with a food material. The amount of shochu used in this case may be set as appropriate according to the composition and content of 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde, and is not particularly limited. Absent. In particular, it is effective in suppressing the generation of sulfur odor generated during heating, and has a remarkable effect in suppressing the generation of retort odor generated during high-temperature heat treatment. In a preferred embodiment, the food material is livestock meat, seafood, vegetables or eggs. Examples of livestock meat, seafood, vegetables or eggs are the same as those given above. Processed foods obtained from eggs include egg rolls, steamed rice bowls and the like, and the sulfur odor of Chinese food Pean can also be removed.

  As described above, the shochu of the present invention has a remarkable effect in suppressing the generation of retort odor. Therefore, when the shochu of the present invention is brought into contact with a food material to obtain a retort food, a retort food in which the generation of unpleasant odor is suppressed is obtained. be able to. Examples of the retort food include a retort pouch food, a retort container food, and a retort pack food from a packaging form. It is also effective for canned and bottled processed foods.

  The shochu of the present invention contains 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde. Here, the embodiment of the shochu of the present invention will be described in more detail. To produce the shochu of this embodiment, shochu is used. More specifically, after steaming the raw rice or barley, the spores of koji molds (white or black koji molds) are sprayed and kneaded at 33 to 40 ° C. for about 40 hours to be used as primary koji. Add water and shochu yeast and mix for 7 days at 25-30 ° C. Add primary cereal and water to the primary koji and mix to make secondary koji at 25-30 ° C. It is fermented over 8 to 20 days (the number of days varies depending on the type of main raw material). One or more enzyme agents selected from the group of amylase, cellulase, protease, lipase, hemicellulase, esterase and pectinase may coexist.

  Add the onion at the second stage. The onion added here is preferably heat-treated. The onion addition time is not particularly limited as long as it is in the secondary koji stage. As the soaking period of the onion in the cage, 1 to 5 days is particularly suitable. As a result, the flavor components extracted from the onion together with the above-mentioned three types of furaldehydes act to enhance the complex flavor components, and various components combine to further diversify the flavor, ripen the product, etc. Produced.

  A secondary koji containing an onion-derived active ingredient is placed in a single-type distiller after completion of the preparation (fermentation) and distilled at reduced pressure or normal pressure. Here, since the raw sake immediately after distillation has an oily component, excess insoluble matter is removed by filtration. The shochu obtained in this way has an excellent liquor quality with an aroma of 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde.

  The shochu obtained in this way is 1.0 mg / L or more of 2-furaldehyde, 0.3 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg in terms of an alcohol concentration of 25 v / v%. / L or more of 5-hydroxymethyl-2-furaldehyde, which has a very excellent unpleasant odor eliminating effect and texture improving effect. In addition, commercially available shochu for cooking and drinking shochu include 1.0 mg / L or more of 2-furaldehyde and 0.3 mg / L or more of 5-methyl-2-fur in terms of an alcohol concentration of 25 v / v%. None contains aldehydes and more than 0.1 mg / L of 5-methyl-2-furaldehyde.

  Furthermore, content of 2-furaldehyde etc. can further be raised when the addition amount of the onion or the processed product of onion is increased. There is no particular limitation on the amount of onion or onion processed product added to the straw. The amount of the onion or onion processed can be distilled as long as it has fluidity. For example, it can be added up to about 75 w / v% with respect to the straw. Although there is no limitation in particular as an upper limit of these three components in this embodiment, For example, 2-furaldehyde content can be 3000 mg / L or less. That is, in the present embodiment, the 2-furaldehyde content can be 1 to 3000 mg / L.

  The shochu of the present invention can be used as it is as a food processing agent, livestock meat, seafood, deodorant for vegetables or eggs, and food texture improver for livestock meat and seafood.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

The deodorization of the unpleasant odor to the seasoning containing high sulfur-containing amino acid was examined.
2-Furaldehyde is 181 mg / L, 5-Methyl-2-furaldehyde is 0.3 mg / L, and 5-Hydroxymethyl-2-furaldehyde is 0.1 mg / L (all in terms of alcohol concentration 25 v / v%) An alcohol-containing solution having an alcohol concentration of 40 v / v% was prepared. Amino acid solution refined R [manufactured by Banshu Seasoning Co., Ltd.] is added to 0.3 mL of a spirit-containing solution having an alcohol concentration of 40 v / v% described above, and after vacuum sealing, sterilized by heating at 120 ° C. for 60 minutes, It cooled for 15 minutes and obtained the retort heat sterilization processed material of the amino acid liquid (Example 1). Under ice cooling, 5 mL was weighed into a 20 mL headspace gas measurement vial, and the headspace gas was analyzed by GC / MS. The analysis was carried out as usual by connecting a mass detector 5973 (manufactured by HEWLETT PACKARD) to a gas chromatograph G1530A (manufactured by Agilent) connected to a capillary column DB-WAX (manufactured by J & W). As a control, an aqueous alcohol solution having an alcohol concentration of 40.0 v / v% was used, and the mixture was sterilized by retort heating (Comparative Example 1).

  As a result of comparing the retort heat-treated products of the amino acid solutions of Example 1 and Comparative Example 1, in Comparative Example 1, sulfur-containing compounds (sulfur odor components) such as hydrogen sulfide, dimethyl sulfide, dimethyl trisulfide, and methional were detected. In contrast, in Example 1, no sulfur-containing compound was detected. From the above, it was shown that the sulfur odor (unpleasant odor) generated during heating of the amino acid solution containing a high amount of sulfur-containing amino acid can be removed by the alcohol-containing solution of Example 1.

740 g of the chopped raw onion was roasted so as not to burn on low heat, to obtain 206 g of roasted onion. Add 40mL of 95v / v% fermented alcohol and 158mL of water to 40g of roasted onion, stir and extract at room temperature for 1 hour, concentrate under reduced pressure with an evaporator at 40 ° C, and add 120mL of distillate with an alcohol concentration of 29.9v / v%. Obtained (Example 2). In addition, the vacuum concentration by an evaporator has an effect equivalent to vacuum distillation.
On the other hand, to 144 g of chopped raw onion, 42 mL of 95 v / v% fermented alcohol and 158 mL of water were added and concentrated under reduced pressure using an evaporator under the same conditions to obtain 150 mL of a distillate having an alcohol concentration of 24.2 v / v% ( Comparative Example 2-1).

  About each obtained distillate, the aromatic component analysis was performed by GC / MS. The analysis was carried out as usual by connecting a mass detector 5973 (manufactured by HEWLETT PACKARD) to a gas chromatograph G1530A (manufactured by Agilent) connected to a capillary column DB-WAX (manufactured by J & W). As a result, in the distillate of Example 2, 2-furaldehyde was 1.0 mg / L, 5-methyl-2-furaldehyde was 0.3 mg / L, and 5-hydroxymethyl-2-furaldehyde was 0. .1 mg / L (all in terms of alcohol concentration of 25 v / v%) was included. On the other hand, in the distillate of Comparative Example 2-1, all traces of 2-furaldehyde, 5-methyl-2-furaldehyde, and 5-hydroxymethyl-2-furaldehyde were detected.

  17 g of beef, 20 mL of water, and 0.2 mL of the distillate of Example 2 were added to the aluminum-laminated retort pouch, vacuum-sealed with an automatic vacuum packaging machine, and then heat sterilized at 120 ° C. for 60 minutes at 0.185 MPa. As a control, 0.2 mL each of the distillate or water of Comparative Example 2-1 (Comparative Example 2-2) was added, and the same heating was evaluated. As a result, in Comparative Example 2-1 and Comparative Example 2-2, the unpleasant odor derived from retort heat sterilization was not deodorized, but in Example 2, the unpleasant odor derived from retort heat sterilization was well deodorized. It was.

We examined the deodorization of the unpleasant odor of livestock meat.
Using onion as a part of the raw material, 2-furaldehyde is 38 mg / L, 5-methyl-2-furaldehyde is 0.5 mg / L, and 5-hydroxymethyl-2-furaldehyde is 0.1 mg / L. (All in terms of alcohol concentration 25 v / v%) Onion shochu having an alcohol concentration of 25.0 v / v% was produced. This onion shochu was split to adjust the alcohol concentration to 13.0 v / v%. Using this watered onion shochu, seasoning liquids having the composition shown in Table 1 (a total of two types, Example 3 and Comparative Example 3) were prepared. “Onion shochu” in Table 1 is onion shochu (alcohol concentration: 13.0 v / v%).

  60 g of Australian beef was put into a pan, and 120 mL of the seasoning of Example 3 in Table 1 was poured and heated. After boiling, the mixture was further heated for 10 minutes with low heat and sterilized by retort heating at 120 ° C. for 20 minutes to obtain beef bowl (Example 3). The control was prepared in the same manner using a seasoning liquid (condiment of Comparative Example 3) containing an alcohol aqueous solution having an alcohol concentration of 13.0 v / v% instead of onion shochu (Comparative Example 3). About the beef bowl of Example 3 and Comparative Example 3, an unpleasant odor and the like were subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that Example 3 had better unpleasant odor and better texture than Comparative Example 3.

The deodorization of the unpleasant odor of vegetables was examined.
Using onion as part of the raw material, 28 mg / L of 2-furaldehyde, 0.3 mg / L of 5-methyl-2-furaldehyde, and 0.1 mg / L of 5-hydroxymethyl-2-furaldehyde (All in terms of alcohol concentration of 25 v / v%) Onion shochu having an alcohol concentration of 12.9 v / v% was produced. This onion shochu was split to adjust the alcohol concentration to 3.0 v / v%.

  To the broccoli was added 40 mL of split onion shochu, vacuum sealed, boiled in boiling water for 5 minutes, and water-cooled to obtain a broccoli processed food (Example 4). As a control, an alcohol aqueous solution having an alcohol concentration of 3.0 v / v% was used instead of the onion shochu, and the same cooking was performed (Comparative Example 4). About the processed food of the broccoli of Example 4 and the comparative example 4, an unpleasant odor etc. were subjected to the sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that the unpleasant odor was eliminated in Example 4 than in Comparative Example 4.

We investigated the deodorization of sausage.
Using the same onion shochu (alcohol concentration: 13.0 v / v%) as in Example 3, each material was mixed in the formulation shown in Table 2, poured into the casing, boiled at 80 ° C. for 30 minutes, and rapidly cooled with ice water. Then, sausages (a total of two types of Example 5 and Comparative Example 5) were prepared. “Onion shochu” in Table 2 is onion shochu (alcohol concentration: 13.0 v / v%).

  About the sausage of Example 5 and Comparative Example 5, an unpleasant odor and the like were subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 persons out of 11 answered that Example 5 had better unpleasant odors and better texture than Comparative Example 5.

We examined the deodorization of unpleasant odors.
Using the same onion shochu (alcohol concentration: 13.0 v / v%) as in Example 3, each material was mixed in the formulation shown in Table 3, poured into the casing, and allowed to stand overnight at 5 ° C. Thereafter, it was boiled at 96 ° C. for 1 hour, and quenched with ice water to prepare a koji. “Onion shochu” in Table 3 is onion shochu (alcohol concentration: 13.0 v / v%).

  For the soot of Example 6 and Comparative Example 6, an unpleasant odor was subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that the unpleasant odor was eliminated and the texture was better in Example 6 than in Comparative Example 6.

We examined the deodorization of the unpleasant odor of the pickled rice cake.
The salted radish with a salt concentration of 15 w / w% was desalted with running water until it reached 1 w / w%, and cut into 5 mm thicknesses. Using onion shochu (alcohol concentration: 13.0 v / v%) similar to that in Example 3, seasoned with a seasoning liquid having the composition shown in Table 4, and then sterilized in a 70 ° C. hot water bath for 10 minutes Nozawazuke pickles were prepared. “Dashi Shirube KP-1” (Takara Shuzo Co., Ltd.) was used as the bonito seasoning liquid, and “Dashi Shirube L-Rishiri” (Takara Shuzo Co., Ltd.) was used as the kelp seasoning liquid. The “onion shochu” in Table 4 is the onion shochu (alcohol concentration 13.0 v / v%) that has been split.

  For the radish pickled in radish obtained in Example 7, an unpleasant odor and the like were subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that in Example 7, the unpleasant odor called salted odor and saw odor was eliminated and the texture was better than Comparative Example 7.

We examined the deodorization of unpleasant odors in eggs.
Using the same onion shochu (alcohol concentration: 13.0 v / v%) as in Example 3, a tea-boiled seasoning liquid having a formulation shown in Table 5 (two types in total, Example 8 and Comparative Example 8) was prepared. “Onion shochu” in Table 5 is water onion shochu (alcohol concentration: 13.0 v / v%).

  The steamed steamed seasoning liquid of Example 8 was placed in a container and heated with steam at 95 ° C. for 14 minutes to obtain steamed steamed tea (Example 8). As a control, an alcohol aqueous solution having an alcohol concentration of 13.0 v / v% was used in place of onion shochu and heated in the same manner (Comparative Example 8). About the tea fumigation of Example 8 and Comparative Example 8, the sensory evaluation test was done by 11 skilled panelists about the unpleasant odor etc. As a result, 11 out of 11 responded that in Example 8, the unpleasant odor, which is a sulfur odor generated by heating the eggs, was eliminated and the texture was good in Comparative Example 8.

We investigated the deodorization of unpleasant odors in seafood.
Place 5 g of red snow crab and 5 mL of onion shochu (alcohol concentration: 13.0 v / v%) as in Example 3 in an aluminum laminated retort pouch, vacuum seal with an automatic vacuum packaging machine, 120 ° C., 60 minutes, 0.185 MPa (Example 9). As a control, 5 g of an alcohol aqueous solution having an alcohol concentration of 13.0 v / v% was placed in place of 5 g of red snow crab and onion shochu, and heated in the same manner (Comparative Example 9). For Example 9 and Comparative Example 9, unpleasant odors were subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 persons out of 11 answered that the unpleasant odor generated during the crab heating in Example 9 was eliminated from Comparative Example 9.

We examined the deodorization of unpleasant odors in vegetables.
30g cabbage, 28.5mL water, 1.5mL onion shochu (alcohol concentration 13.0v / v%) similar to Example 3 were put into an aluminum laminated retort pouch. After vacuum-sealing with an automatic vacuum packaging machine, 120 ° C, Heat sterilization was performed at 0.185 MPa for 60 minutes (Example 10). As a control, 30 g of cabbage and 1.5 mL of an alcohol aqueous solution having an alcohol concentration of 13.0 v / v% were placed in place of cabbage and onion shochu, and heated in the same manner (Comparative Example 10). About Example 10 and Comparative Example 10, an unpleasant odor and the like were subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that the unpleasant odor generated during the cabbage heating was eliminated in Example 10 than in Comparative Example 10.

We examined the deodorization of the unpleasant odor of egg white.
In the same manner as in Example 3, an onion shochu liquor having an alcohol concentration of 25.0 v / v% was produced. Salted sake and salt were added to this onion shochu, and water was added to adjust the alcohol concentration to 13.0 v / v%. Using the fermented seasoning containing this watered onion shochu, mixed in the formulation shown in Table 6, put into a casing, molded into a sausage shape, processed at 80 ° C. for 40 minutes to prepare a molded egg white ( Example 11). As a control, 10 g of an alcohol aqueous solution having an alcohol concentration of 13.0 v / v% was added instead of the fermented seasoning containing onion shochu, and the mixture was heated and molded in the same manner (Comparative Example 11).

  An equal amount of water was added to the molded egg white of Example 11 and homogenized (10,000 rpm, 3 minutes). Thereafter, 5 mL of the homogenized solution was placed in a 20 mL headspace gas measurement vial and sealed, and the headspace gas in the vial was analyzed by GC / MS. As a control, the molded egg white of Comparative Example 11 was similarly homogenized.

  The results of measuring the amount of hydrogen sulfide in Example 11 and Comparative Example 11 are shown in FIG. That is, the amount of hydrogen sulfide detected in Example 11 was smaller than that in Comparative Example 11.

  For the molded egg whites of Example 11 and Comparative Example 11, an unpleasant odor was subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 responded that the unpleasant odor generated during the heating of egg white in Example 11 was eliminated from Comparative Example 11.

  From the above, it was found that an unpleasant odor called hydrogen sulfide odor generated during egg white heating can be deodorized with a fermented seasoning containing onion shochu.

Claims (7)

In terms of an alcohol concentration of 25 v / v%, 1.0 mg / L or more of 2-furaldehyde, 0.3 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg / L or more of 5-hydroxymethyl- Contains 2-furaldehyde,
Shochu characterized by using onion as at least a part of the raw material. In terms of an alcohol concentration of 25 v / v%, 28 mg / L or more of 2-furaldehyde, 0.3 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg / L or more of 5-hydroxymethyl-2- Contains furaldehyde,
Shochu characterized by using onion as at least a part of the raw material. In terms of an alcohol concentration of 25 v / v%, 38 mg / L or more of 2-furaldehyde, 0.5 mg / L or more of 5-methyl-2-furaldehyde, and 0.1 mg / L or more of 5-hydroxymethyl-2- Contains furaldehyde,
Shochu characterized by using onion as at least a part of the raw material.   The processing method of the foodstuff characterized by including the process of making the shochu in any one of Claims 1-3 contact a foodstuff, and heating.   Processed food manufacturing method characterized by obtaining processed food by making the shochu in any one of Claims 1-3 contact foodstuff. The said foodstuff is livestock meat, seafood, vegetables, or an egg, The manufacturing method of the processed food of Claim 5 characterized by the above-mentioned.   Fermented seasoning containing the shochu according to any one of claims 1 to 3.

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