JPH0566094B2 - - Google Patents

Description

[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. Here, we use mirin-style seasoning and a sweet seasoning with an alcohol content of less than 1%, which is generally commercially available and is made by adding sugars and other flavoring agents as necessary to the flavor liquid obtained by fermentation using rice, etc. as raw materials. It is a general term for. 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. Japanese Patent Application Laid-open Nos. 52-99294, 56-8566, and 56-18567 as techniques for improving the quality of mirin-style seasoned roe.
No. 56-18568, No. 59-130163, etc.
Both are intended to impart preservative properties,
I have not found anything aimed at preventing browning. The present inventors conducted repeated studies to search for substances having such an effect 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. That is, the present invention is a method for producing a mirin-like seasoning characterized by adding phytic acid to the mirin-like seasoning at a ratio of 0.50 w/w% or less. 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. Next, phytic acid is an acid extracted from natural products such as rice sugar and corn germ, and is recognized to have various effects such as a fermentation aid, a sequestering agent, and an antioxidant. is distributed as a 50% aqueous solution. The present invention is not limited to a 50% phytic acid aqueous solution, and various types can be used. The amount of phytic acid added is 0.50w/w% or less relative to mirin-style seasoning, usually 0.05~
It is 0.50 w/w%, preferably in the range of 0.15 to 0.25 w/w%. This is 0.05w/w% as phytic acid
If the amount added is less than 0.50 w/w%, a sufficient browning prevention effect will not be observed, while if it exceeds 0.50 w/w%, the sour taste will become too strong. By adding phytic acid according to the present invention, browning of the mirin-style seasoning can be effectively prevented,
Good quality is maintained for a long period of time. 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 it, the amount of acetic acid used can be reduced by about 20 to 50%. Furthermore, it is known that phosphates are added to this mirin-style seasoning to give it preservative properties, but in this case too, the amount of acetic acid and phosphates used can be significantly reduced by adding phytic acid. It is possible to reduce 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 it is generally considered that there is no problem if it is 0.3% or less. . Furthermore, the amount of phosphate used varies depending on the purpose, and is currently used in a wide range of about 0.01 to 1.0. Here, acetic acid is a general term for brewed vinegar, table vinegar, and synthetic vinegar, and examples of acetate include sodium acetate and calcium acetate. Further, phosphate refers to a polymerized phosphate mainly composed of sodium metaphosphate. 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 and phosphorus, which are used to improve the antifungal and antiseptic effects, can be added. The amount of acid salt used can be reduced. Next, the present invention will be explained by examples. 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 specimens were irradiated with a 20W fluorescent lamp at room temperature for an average of 10 hours/day, and were visually observed and measured for absorbance at 420 nm every 3 months for comparison. The results are shown in Table 2.

【table】

[Table] 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 is not affected much by the amount added. In addition, to explain the absorbance value,
It is difficult to tell a clear difference between 80% and 79% with the naked eye, but it becomes easy to tell with the naked eye when it is 73% or less, which means that the commercial value has been halved. Example 2 In order to investigate the effect of the amount of phytic acid added on taste, panel 18 was prepared for four types of samples of Example 1, control, A, D, and F.
A sensory test was conducted using a scoring method based on the two-way configuration method. Ratings are good: 5 points, moderately good: 4 points,
It was classified into 5 levels: fair: 3 points, somewhat poor: 2 points, and poor: 1 point. The results are shown in Table 3.

[Table] When the difference between each sample was tested for the average score in the table, a significant difference was observed among control←→F, A←→F, and D←→F at a risk rate of 5%. From this result, it is desirable that the amount of phytic acid added be 0.5 w/w% or less from the taste standpoint of the mirin-style seasoning. 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. First, the control was cultured in an unsterilized thermostatic chamber at 30°C, and ^only the grown Aspergillus and Penicillium molds were collected and sterilized. Inoculate and
They were stored in a constant temperature room at 30°C and the growth of mold was compared by visual observation. The results are shown in Table 4.

【table】

[Table] As is clear from the table, phytic acid alone does not have an antifungal effect, but phytic acid was added to a sample (half of the known effective amount used) that has a certain degree of antifungal effect. The antifungal effect can be significantly improved by adding just 0.1% of . That is, even if the amount of acetic acid used is halved, a sufficient antifungal effect can be achieved. Example 4 The influence of phytic acid on the preservative effect of mirin-like seasonings by the combined use of phosphates such as acetic acid was investigated. First, as in Example 3, molds of the genus Aspergillus and Penicillium that had grown by culturing the control in an unsterilized thermostatic chamber at 30°C were collected, and yeast of the genus Chigosaccharomyces was added and mixed. . This mixed bacteria was sterilized into 12 types of test samples (No. 5
After inoculating the cells (see table) at a rate of 10 ³ cells/ml using a conventional method, they were stored in a room at 30°C, and the growth of mold and the emergence of yeast were simultaneously observed and compared with the naked eye. The results are shown in Table 6.

【table】

【table】

[Table] 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 (for the sample), but a small amount of phytic acid When used together, the preservative effect of mirin-style seasonings is significantly improved (sample samples d, h, chi, etc.).

Claims (1)

[Claims] 1 0.50w/w% phytic acid in mirin-style seasoning
A method for producing a mirin-style seasoning characterized by adding it in the following proportions. 2. The method according to claim 1, wherein the amount of phytic acid added is 0.05 to 0.50 w/w%. 3. The method according to claim 1, wherein the mirin-like seasoning contains a mixture of acetic acid and acetate. 4. The method according to claim 1, wherein the mirin-like seasoning contains a mixture of acetic acid and acetate, and a phosphate.