SEASONING LIQUID FOR BOIL-COOKING

• Main Authors: MIYAZAKI HIROSHI, SANO HARUMI, ENDO MIHO
• Format: Patent
• Language: English; Japanese
• Published: 22.12.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a seasoning liquid for boil-cooking that is able to reduce the inherent fishy smell possessed by food material such as seafood, meat or the like, and enhance the taste, aroma or deliciousness of the food material itself.SOLUTION: The seasoning liquid for boil-cooking is characterized by: containing authentically brewed soy sauce, saccharides, and salt; and in which the contained amount of the authentically brewed soy sauce is 10 to 40% (W/V), and the contained amount of 4-hydroxy-2(or 5)ethyl-5(or 2)methyl-3(2H)furanone is 15.0 ppm or less per total nitrogen of 1.0% (W/V). Further, the contained amount of isoamyl alcohol is preferably 5.0 ppm or more per total nitrogen of 1.0% (W/V), and preferably it is used for boil-cooking of seafood or meat or the like.SELECTED DRAWING: None 【課題】魚介、畜肉等の食材が有する特有の生臭みを軽減し、食材自体の味や香りやおいしさを高めることができるようにした煮付け用調味液を提供する。【解決手段】この煮付け用調味液は、本醸造醤油と、糖類と、食塩とを含有し、前記本醸造醤油の含有量が１０〜４０％（Ｗ／Ｗ）であり、全窒素１．０％（Ｗ／Ｖ）当り、４−ヒドロキシ−２（又は５）エチル−５（又は２）メチル−３（２Ｈ）フラノンの含有量が１５．０ｐｐｍ以下であることを特徴とする。また、全窒素１．０％（Ｗ／Ｖ）当り、イソアミルアルコールの含有量が５．０ｐｐｍ以上であることが好ましく、魚介又は畜肉等の煮付け用に用いられるものであることが好ましい。【選択図】なし